22/02/2014
John Toal looks at health, relationships, hobbies and family along with great music and chat, big interviews, fascinating people and great craic, plus recipes from Paula McIntyre.
Last on
Music Played
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Stereophonics
Have a Nice Day
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Laura Izibor
Shine
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Sophie Ellis鈥怋extor
Young Blood
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Ray Charles
Georgia On My Mind
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Al Green
Let聮s Stay Together
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Peter Gabriel
Solsbury Hill
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James Blunt
Heart To Heart
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Ry Cooder
How Can A Poor Man Stand Such Times And Live?
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Van Morrison and Brian Kennedy
Tupelo Honey
- Live.
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Caro Emerald
One Day
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The Police
Don聮t Stand So Close To Me
103, But Young At Art!
John Toal chats to Doris McCleery, who, at 103 years young, has recently become involved in making ceramics that are now on show at the Crescent Arts Centre.
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(Photo courtesy of Ulster Star)
Lemon and Ginger Crunch Pie
Lemon and Ginger Crunch Pie
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Ginger Biscuit Base
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200g crushed ginger nuts
100g melted butter
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Melt the butter and mix in the biscuits.
Press into a lightly buttered pie dish, pressing up the sides.
Bake in a 180藲c preheated oven for 8 minutes.
Cool
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Lemon Filling
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1 tin condensed milk
Zest and juice of 2 lemons plus extra zest for the top
400ml double cream
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Place the condensed milk in bowl and add the lemon zest and juice.
Mix and then whisk in the cream.
Pour into the base 鈥� it will be runny so don鈥檛 panic!
Place in fridge to chill for at least 4 hours.
Grate fresh lemon or lime zest on top to finish and serve.
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Citrus Posset with Apricot Shortcake
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Citrus Posset
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Juice and zest of lime, pink grapefruit, lemons 鈥� 175ml in total
125g castor sugar
400ml double cream
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Place the sugar and cream in a pan and simmer until the sugar dissolves.
Add the citrus juice and zest and remove from heat.
Cool and pour into glasses.
Place in fridge to set for at least 4 hours.
Top posset with berries or orange segments and serve some of the shortcake on the side.
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Apricot Shortcake
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225g chopped butter
1 teaspoon vanilla extract
250g plain flour
115g castor sugar
85g cornflour
75g chopped dried apricots
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Line a baking tray with parchment and set the oven to 180藲c.
Melt the butter in a pan with the vanilla.
Mix in the remaining ingredients and press into the tray.
Fork over the top to even out.
Bake for 20 minutes or until golden.
Cool and slice into rectangles.
Broadcast
- Sat 22 Feb 2014 10:03蜜芽传媒 Radio Foyle & 蜜芽传媒 Radio Ulster
