Carrot and Coconut Bars


Carrot and Coconut Bars

250g SR Flour

2 tsp ground cinnamon

300g demerara sugar

100g desiccated coconut

100g sultanas

75g chopped walnuts

100g carrots, peeled and coarsely grated

2 large eggs, beaten

1/2 tsp vanilla extract

100g butter melted

100ml vegetable oil

Butter and line the base of a 28cm x 18cm baking tin. Preheat oven to 180C. Sift the flour and cinnamon into a large bowl. Stir in the sugar, coconut, sultanas, walnuts and carrots. Mix well. In a separate bowl, mix the eggs, vanilla extract, butter and oil. Add to the flour mixture and mix well. Pour into the baking tin and level the top. Cook on the middle shelf for about 35 – 40 minutes until golden brown and firm to touch. Allow to cool in the tin for 10 minutes and turn out onto a wire rack to cool.

 



 

Sorrento Chicken


Sorrento Chicken

3 tbsp olive oil

2 onions thinly sliced

100g streaky bacon, diced

2 cloves garlic crushed

8 chicken thighs

2tbsp of plain flour

1tsp plain or smoked paprika

300ml chicken stock [cube]

400g can cannellini beans, rinsed and drained

400g can chopped tomatoes

1 thyme sprig, leaves only, finely chopped

Heat 2 tbsp of the oil in a large frying pan. Add the onions and bacon and fry for about 7 mins until golden. Add the garlic for the final minute of cooking. Remove everything and set aside. Toss the chicken in the flour. Heat the remaining oil in the pan, add the paprika and chicken and fry over a medium heat until evenly browned all over. Return the onions, bacon, and garlic to the pan. Add the stock, beans, tomatoes, thyme and seasoning. Bring to the boil, turn down, cover and simmer for about 30 minutes until the chicken is tender. Remove the lid and cook over a medium heat for about 10 mins until the sauce is thickened. Serve with freshly cooked garlic bread and a selection of green vegetables

 



 

Jaffa Drizzle Cake


Jaffa Drizzle Cake

140g butter, softened

200g SRF

11/2 tsp baking powder

200g golden caster sugar

3 large eggs

6 tbsp whole milk

finely grated zest 1 large orange

Topping

3tbsp orange juice

50g golden caster sugar

50g dark chocolate

Heat oven to 180C fan. Butter and line the base of a 1.2 litre loaf tin. Put all the cake ingredients into a mixing bowl and beat for about 3-4 mins until light and fluffy. Spoon the mixture into the tin and level the top. Bake for about 40 – 50 mins until golden brown and firm to touch, Check with a skewer. Heat the orange juice and sugar gently in a small pan until dissolved. When the cake is cooked, remove from the oven, pierce with a skewer and spoon over the orange mix. Leave to cool in the tin, then remove to cool completely on a wire rack. Break up the chocolate and melt in a bowl over simmering water, or in the microwave. Drizzle over the cake and leave to set.

 



 

Creamy Chicken Stew


Creamy Chicken Stew

3 leeks, halved and finely sliced

2 tbsp olive oil + extra if required

1 tbsp butter

8 small – medium chicken thighs

500g chicken stock [2 cubes]

1 tbsp Dijon mustard

75g creme fraiche

200g frozen peas

3 tbsp dried of fresh breadcrumbs

Small bunch of parsley, finely chopped

Tip the leeks and oil into a deep oven proof high sided frying pan [it will need to go under the grill later] on a low heat, add the butter and cook very gently for about 10 mins or until the leeks are soft, set aside. Put the chicken, skin side down in another non-stick frying pan on a med heat, cook until the skin browns, then turn and brown the other side. You shouldn’t need oil, but if the skin sticks add a little. Once cooked add the chicken to the leeks, leaving any fat behind in the pan. Add the stock to the pan with the chicken and leeks and bring to a simmer, season well, cover and cook for 30 mins on a low heat. Stir in the mustard, creme fraiche and peas and bring to a simmer. You should have quite a bit of sauce. Use a little corn flour with water to thicken if required. Before serving sprinkle the breadcrumbs over the chicken and brown under a hot grill. THE HANDLE OF THE PAN WILL BECOME HOT. USE A THICK CLOTH OR OVEN GLOVES. Serve with green veg or rice.

 



 

Rosti-Topped Salmon Pot Pie


Rosti-Topped Salmon Pot Pie

300g potatoes peeled, and cut into large chunks

250g sweet potatoes, peeled and cut into large chunks

450g skinless salmon fillets

450ml skimmed milk

25g butter, melted

2 leeks, sliced into chunks

2 cloves of garlic, crushed

1 tbsp plain flour

100g peas, defrosted if frozen

1/2 x 25g tarragon, roughly chopped

Heat oven to 180 fan. Cook potatoes and sweet potatoes in boiling salted water for about 5 – 6 minutes. Drain well and set aside until they are cool enough to handle. Put the salmon in a saucepan, bring to a simmer. Cook gently for about 4 – 5 minutes, until the fish is opaque and cooked through. Remove the fish and set aside, reserving the milk. Grate all of the potatoes into a large bowl. Pour over half of the butter, mix well, season with salt and black pepper and set aside. Pour the remaining butter into a clean pan, add the leeks and garlic and cook for about 3 – 4 mins until softened. Stir in the flour, then gradually whisk in the reserved milk to make a smooth sauce. Cook over a gentle heat stirring continuously until simmering. Cook for about 2 minutes, then remove from the heat and season. Stir in the peas and tarragon. Flake the salmon and gently fold into the sauce. Spoon the mixture into a deep 1.5 litre oven proof dish and top with the potato mixture. Bake for about 20 – 25 mins until golden. Serve with green vegetables.

 



 

Christmas Sugar Cookies


Christmas Sugar Cookies

300g caster sugar

140g butter

2 large eggs

1 tbsp vanilla extract

2 tbsp milk

550g plain flour

2 tsp baking powder

1/2 tsp salt

200g glace cherries, chopped

In a large bowl, beat the sugar and butter together until pale and creamy. Gradually beat in the eggs, vanilla and milk. Mix the flour, baking powder and salt together in a new bowl, then add a few spoonfuls at a time to the butter mixture, stirring with each addition to combine, Fold in the cherries through the dough, then shape into two logs. Wrap the logs in cling film. Freeze one for a later date and chill the other for at least 2 hours. Heat the oven to 180C fan and butter 3 non-stick baking trays. Unwrap the cling film from the chilled log and use a large knife to slice rounds the thickness of a £1 coin. Lay the cookies on the trays and bake for about 5-6 mins. Cool on wire racks. THEY WON’T LAST LONG, YOU HAVE A SPARE IN THE FREEZER.


Wishing you all a Merry Christmas,

Mr Greedy

 



 

Baileys Cheesecake


Baileys Cheesecake

With the flavours of a coffee liqueur, the creamy Baileys mixture topped with a thin intense layer of black coffee jelly, a must to finish a Christmas meal.

11g pack powdered gelatine, plus 1 tsp

175g shortcake biscuits, crushed to crumbs

85g butter, melted

250g tub quark

250 tub mascarpone

150ml Baileys cream liqueur

142ml pot double cream, lightly whipped

2 large eggs

140g caster sugar

FOR THE COFFEE JELLY

1 heaped tsp powdered gelatine

150ml strong black coffee,

sweetened with 2 tbsp caster sugar

Measure 5 tbsp cold water in a small bowl, sprinkle over the gelatine and leave to soak for 5 mins until spongy. Now stand the bowl of gelatine in a pan of gently simmering water and leave until it turns clear.

Mix the biscuit crumbs and butter together, then press onto the base of a buttered 20 cm loose bottomed cake tin. Use the bottom of a glass tumbler to flatten. Chill. Beat the quark, mascarpone and Baileys together, then stir in the gelatine and fold in the cream. Whisk the eggs and sugar in a large bowl until thick, pale and creamy, then fold in the cheese cake mixture and pour onto the biscuit base. Chill for 3 – 4 hours or until set. For the jelly, sprinkle the gelatine over the coffee, then put the bowl in a pan of gently simmering water until dissolved. Cool the mixture. When cold, carefully spoon the coffee mixture on top of the cheesecake to make a thin layer, DON’T POUR IT ON OR YOU WILL DISTURB THE CREAMY LAYER. Chill until set; will keep in the fridge for 2 days. To serve the cheesecake, wrap a hot tea towel around the outside of the tin, then gently ease out the cake. Serve in smaller wedges.

 



 

Chocolate and Cranberry Cookies


Chocolate and Cranberry Cookies

125g unsalted butter, softened

125g light muscovado sugar

2 med eggs, lightly beaten

2tsp vanilla extract

225g wholemeal SR Flour

25g cocoa

75g dried cranberries

12 pecan halves

100g bar white chocolate, roughly chopped

100g bar milk chocolate, roughly chopped

Heat the oven to180C fan. Put the butter and sugar into a mixer and beat together until soft and fluffy. Gradually beat in the eggs and vanilla extract. Remove bowl from mixer and sift in the flour and add the cranberries and chopped chocolate. Mix the dough together with your hands. Knead lightly, then wrap in cling film and chill for at least 30min. Cover 2 baking sheets with baking parchment. Divide mixture into 12 and roll into balls. Place on the parchment. Flatten with the heel of your hand and top with a pecan half. Bake for about 15 mins until just firm and leave on the tray to form and serve while still warm. Will keep in an airtight container

 



 

Pasta with Parsley & Hazel Nut Pesto (v)


Pasta with Parsley & Hazel Nut Pesto (v)

350 tagliatelle

80g flat leaf parsley

100g roasted hazelnuts

50g parmesan, grated

zest and juice 1 lemon

100ml olive oil

Cook pasta as per packet instructions. Put the parsley, hazelnuts, parmesan and lemon zest and juice in a food processor and whiz to a paste. With the motor running, gradually drizzle in the olive oil. Season, if you like with sea salt and fresh ground pepper. Drain pasta and return to pan and stir in the pesto. Serve and enjoy.

 



 

Super Quick Fish Curry 


Super Quick Fish Curry 

1 tbsp vegetable oil

1 large onion, chopped

2 cloves of garlic, chopped

2 tbsp Madras curry paste [Patak’s curry paste ]

400g can chopped tomatoes

200ml vegetable stock

600g cod fillets, skinned and cut into chunks

rice and or naan bread to serve

 

Heat the oil in a deep pan and gentle fry the onion and garlic for about 5 mins until soft. Add the curry paste and fry for about 1 – 2 mins, then tip in the tomatoes and stock. Bring to a simmer, then add the fish. Cook gently for 4 – 5 mins until the fish flakes. Serve with the rice and naan breads.

 



 

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