Galloway's Recipe Pages

Many of of regular customers have requested recipe’s. We have decided to give up a secret or two from time to time. It is worth checking this page for updates, you never know you could find your request posted.

Galloway’s Cointreau Creme Brulee

1 pint of Whipping Cream
7 Egg Yolks
5 0z Caster Sugar
1 Shot of Cointreau

1) Cream together egg yolks and caster sugar until white and fluffy
2) Warm the Cream and Cointreau in a pan until hot but not simmering
3) Mix Cream into the egg yolks and sugar mix
4) Transfer immediately into ramekins
5) Place Brulee’s into a pan and half fill the pan with boiling water ( half way up the outside of the brulee dishes
6) Place into a low oven (190 degrees C) for approximately 45-60 minutes or until “jelly like” when shaken
7) Allow to cool for two hours and sprinkle with a thin layer of brown sugar then glaze under the grill and serve

These can be kept for three days without the sugar glaze

Galloway’s Flapjacks

9 oz Margarine or Butter
9 oz Sugar
3 Tablespoons of Golden Syrup
9 oz Plain Flour
9 oz Porridge Oats
1/2 Teaspoon of Salt

1) Melt the margarine, sugar and golden syrup in a large saucepan
2) Mix in the flour, oats and salt
3) Put into a large greased tin, like a Swiss roll tin and bake at 325 degrees (170 degrees C. / gas mark 3) for 15-20 minutes
4) Cut while still warm then remove from tin when cold

The sugar can be of your preferred choice

Galloway’s Chocolate Marquaise

1 LB Dark Chocolate
8 oz Butter
6 Egg Yolks
6 Egg Whites

1)  Cream egg yolks and butter together until white and fluffy
2) Melt chocolate
3) Whip up the egg whites until firm
4) Mix together, yolks, butter to the chocolate and gently fold in the egg whites
5) Place into a mould and allow to set for 24 hours then serve as desired

The better the chocolate the better the taste

Remember all of these recipes are top secret  So don’t tell anyone!