Recipes: St George's Day Celebrations

Fish Pie (pictured above)

This fish pie combines cod, salmon & prawns in a creamy béchamel sauce made using yogurt Ingredients

For the pie
300g cod fillet or loin, skin removed and diced
300g salmon fillet, skin removed and diced
200g tiger prawns 1kg Maris Piper potatoes, mashed

For the sauce
570ml milk
50g butter
50g plain flour
250g Rachel's Organic Greek Style Natural Yogurt
Salt & Pepper

Method
Pre-heat the oven to 180°C/350°F/Gas Mark 5 and grease a suitable ovenproof dish.

Using the milk for the sauce, add to a shallow saucepan and poach the fish, cook both sides for approximately 2 minutes. Drain and reserve the milk.

Take another pan and melt the butter, add the flour to make a paste. Gradually add the reserved milk, constantly stirring to make a smooth sauce. Add the yogurt and seasoning.

Place the cooked fish into the serving dish together with the prawns. Pour over the white sauce.

Top the pie with the creamy mash potato.

Cook for 40-50 minutes until the top is golden brown.

Tip
Why not try adding a little more yogurt to the mash potato , it makes it creamy and tasty.

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Victoria Sponge Cake

Ingredients
5 large eggs
150g caster sugar
A few drops of vanilla extract
150g plain flour, sifted
100ml vegetable oil 200ml whipping cream
100g Rachel's low fat raspberry yogurt
4 tbsp strawberry conserve
150g fresh strawberries, sliced Icing sugar to decorate

Method

Pre-heat the oven to 180°C/350°F/Gas 4 and grease and line two 20cm/8inch round sandwich tins.

Whisk the eggs, sugar and vanilla using an electric whisk. The mixture should double in volume and leave a trail.

Using a large metal spoon add half the flour and gently fold in. Follow this with half the oil then add the remaining flour and oil.

Pour the batter into each tin evenly. Bake for approximately 35 minutes or until golden and springy to touch.

Allow the sponges to cool slightly in the tins and then transfer to a wire rack to cool completely.

Meanwhile, whip the cream until soft peaks form and gently fold in the yogurt – try and achieve a ripple effect. Sandwich the cakes by spreading over the strawberry conserve then add the sliced strawberries and spread over the cream and yogurt mixture.

Dust with icing sugar, serve or chill until required.

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Strawberry Eton Mess

Ingredients
200g strawberries, stalks removed and quartered
80g caster sugar or icing sugar 4 meringues, shop brought, crushed
300ml double cream, whipped
200g Rachel's Low Fat Raspberry Yogurt

Method

In a large bowl take the strawberries in a bowl and sprinkle over the sugar, with the back of a fork squash some of the strawberries to release the juices.

Add the crushed meringues, cream and yogurt and gently fold together with a spatula.

Spoon into serving dishes or glasses and serve immediately.

Try
Make this extra special by adding a drizzle of your favourite liqueur

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Gooseberry Meringue Tart

Use gooseberries in this recipe to add an exciting twist to a classic British tart


Ingredients
375g short crust pastry
400g fresh gooseberries
50g caster sugar
3 tbsp cornflour
4 egg yolks
75g unsalted butter
100g Rachel's gooseberry yogurt

Meringue
4 egg whites
115g caster sugar
115g icing sugar

Method
Pre-heat the oven to 200C/400F/Gas Mark 6. Lightly grease the tart case and line with pastry. Chill the pastry for ten minutes in the fridge as this will prevent the pastry shrinking. Meanwhile cut out a sheet of parchment paper or greaseproof paper the same size as the tart, crumple and place inside the tart case.

Pre-bake with baking beans for 20 minutes or until the pastry is crisp and lightly browned.

To make the filling, add the gooseberries together with the sugar and 250ml of water in a pan and simmer until the fruit is soft. Drain the liquid off and reserve the gooseberries. Use the liquid to make a paste with the cornflour and stir this on the heat until it thickens. Beat in the egg yolks and butter. Allow to cool slightly and add the yogurt, then stir. Re-add the gooseberries and stir again. Pour the mixture into the tart case.

Beat the egg whites until stiff. Add the caster sugar in three stages on full mixer speed. When the caster sugar is all incorporated, fold in the icing sugar in two stages with a metal spoon or spatula.

Pipe or spoon the meringue on top of the filling. Bake on 150C/300F/Gas Mark 2 for 30/ 40 minutes until lightly brown and crisp.

Tip
This method will ensure a crispy meringue which doesn't weep.