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Allotment Associations & Horticultural Groups in Harrow, Middlesex

Harrow in LEAF's 14th Horticultural and Craft Show at the Headstone Village Show

August Bank Holiday Monday 27th 2018, from noon until 5.00pm

Competition Classes for exhibitors - OPEN TO ALL, anyone can enter:



COOKERY SECTION:       PRINT RULES      PRINT ENTRY FORM

SUPPLEMENTARY RULES

Exhibitors to use own recipe unless otherwise stated
Bread machines must not be used
Cakes/pies should be approx 7" - 8" (18cm - 20cm) diameter, unless otherwise stated
Individual plastic covers will be available for all baking classes classes except 95 and 96
No fresh cream to be used in any class. All exhibits will be cut for judging


CLASS

93 LOAF, white, brown, soda, any shape, approx 2lbs
94 BREAD, any other
95 CAKE WITH VEGETABLE OR FRESH FRUIT, recipe to be provided
96 FOUR CHEESE SCONES
97 SIX PIECES OF SHORTBREAD
98 TWO VEGETARIAN PASTIES
99 PICNIC BOX FOR ONE, TWO savoury items, ONE sweet item
100 LEMON DRIZZLE CAKE to recipe below (or page 21 of Show Schedule booklet)
101 PEAR AND ALMOND TART to recipe below (or page 21 of Show Schedule booklet)

Lemon Drizzle Cake

Pre-heat oven to Gas Mark 4 or 180C
7" cake tin, greased and base-lined

Cake:

6oz self-raising flour
4oz soft margarine
6oz caster sugar
1 teaspoon baking powder
2 large eggs
4 tablespoons milk
Grated rind of 1 lemon

Topping:

Juice of one lemon
4oz caster sugar

Method:

For the cake, place all the ingredients in a bowl and beat for approx 2 minutes, until light. Put in the tin and level the top. Bake for 35-40 minutes until shrunk and springy to the touch.

Mix the lemon juice and sugar until blended. Spread onto the hot cake then leave to cool in the tin

Pear and Almond Tart

Pre-heat oven to Gas Mark 5 or 190C
25cm/9" flan tin

Ingredients:

4-5 ripe (but not soft) pears
25g plain flour
100g granulated sugar
100g unsalted butter
2 tbsp apricot jam, warmed and sieved
3 large eggs
1 tsp vanilla extract
30g flaked almonds
150g ground almonds

Pastry
250g plain flour
1 tbsp caster sugar
150g unsalted butter
1 egg yolk mixed with a little very cold water
Pinch of salt


Method:

For the pastry, sift the flour, salt and sugar, then mix with the butter until it resembles fine breadcrumbs. Add enough of the egg and water mixture to hold the pastry together. Chill for 30 minutes. Roll out the pastry to a thickness of about 2-3mm, press into the tin and bake blind (cover with greaseproof paper weighted down with baking beans or rice ) for 12 -15 minutes, until it starts to brown. Remove paper and weights and allow to cool.

For the filling, peel, core and slice the pears. Beat together butter, flour, sugar, eggs, ground almonds and vanilla extract and pour over the pastry. Arrange the pears on top, scatter with flaked almonds then brush with the jam.

Bake for 15-20 minutes until set and golden.


Thank you to our supporters:


Once again, we offer a big thank you to our Show Schedule sponsors, and hope that you can support them too as they are important to us.
Please take a look at their ads on this page and visit their websites for further details.

Brian Cox Logo
Brian Cox Estate Agents, Harrow


Brian Cox Logo
Mr. Fothergill's Seeds Ltd.
Brian Cox Logo
DT Brown Seed Merchants
 




Our Show Contacts:

A full list of our Show Contacts can be found on our Home Page


Competition Classes:

• The People's Choice

• Open Challenge Cup

• Vegetables

• Vegetables - Top Tray

• Fruit

• Flowers

• Flowers - Top Vase

• Floral Art

• Home Preserves Section

• Cookery Section

• Wine, Beer, Cider

• Crafts Section

• Photography Section

• Paintings Section

• Junior Section

• Honey, Mead and Beeswax



Thank you to our supporters:

Mansi Florists Mansi Flowers.Pinner
Est. 44 years.
We deliver flowers Locally, Nationally and Internationally mansiflowers.co.uk



Franchi Seeds of Italy
Franchi - Seeds of Italy


John's Mature Manure
John's Mature Manure






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