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cooking recipes
Mint and Courgette Cake with Soft Cream Topping 155ml sunflower oil, plus a little extra 230g self-rising flower 1tsp baking powder 11/2 tsp ground cinnamon 1/2 tsp mixed spice 1/2 tsp ground ginger 230g light brown muscovado sugar zest of 1 orange 100g pecan nuts coarsely chopped 3 large eggs beaten 300g coarsely grated courgettes [squeeze out excess liquid] […]
» Read moreGruyere Biscuits 125g plain flour 100g unsalted butter, diced 1/4 – 1/2 tsp chilli powder 100g finely grated gruyere cheese a little milk to brush the tops dried rosemary to decorate Put the flour, butter and chilli in a food processor and blitz until the mixture resmbles breadcrums. Add the cheese, pulse again to bring the dough to-gether. Shape […]
» Read moreChicken in Lemon and Garlic 4 large skinless chicken breasts, cut into bite size pieces 5 tbsp olive oil or lemon flavoured oil 1 onion, finely chopped 6 large garlic cloves, finely chopped grated rind of 1 lemon, finely pared rind of 1 lemon and the juice of both lemons 4 tbsp chopped fresh flat leaf parsley Heat the oil […]
» Read morePotato and Tomato Tortilla 1kg new potatoes, Jersey Royals scraped or washed, cut into small cubes 2 tbsp olive oil 1 large bunch spring onions, chopped 120g cherry tomatoes, halved 6 eggs 3 tbsp milk 2 tbsp fresh parsley salt and ground black pepper Boil the potatoes in salted water until just tender. Drain and set aside. Preheat grill to […]
» Read moreThis month 2 easy Veggie recipes. Wild Mushroom Tartlets 375g block of all butter puff pastry 25g butter 300g pack mixed wild mushrooms, wiped clean, [don’t wash] 50g parmesan, finely grated Handful of chopped parsley 2 cloves of garlic, finely chopped 1 egg beaten 1 small ciabatta roll, blitzed to crumbs 100g pitted green olives, finely chopped Roll the pastry […]
» Read moreLeek, Ricotta & Gruyere Tart 500g pack all butter shortcrust pastry Butter 2 large leeks, thinly sliced 250 ricotta 100ml double cream 2 eggs, beaten 2 tbsp chopped tarragon 100g gruyere cheese grated Heat the oven 180C fan. Butter a 23cm loose base tart tin. Roll the pastry, line the tin, prick the base and blind bake on a baking […]
» Read moreSpecial Chocolate Easter Cake [no cooking] 100g butter, plus a little extra fo greasing 150g bar of dark chocolate with nuts, broken into pieces 2 tbsp golden syrup 50g hazelnuts, halved 5g pine nuts 175g soft almond amaretti biscuits, broken into chunky pieces 100g dried soft figs, chopped 300g Belgian chocolate sauce [M & S] 2 tbsp Amaretto or […]
» Read moreRich Dark Chocolate and Ginger Slice 175g ginger biscuits 100g butter 500ml single cream 4tbsp caster sugar Whiz the biscuits in a food processor to fine crumbs. Melt half the butter and stir in the biscuit crumbs. Press into a deep 20cm spring rim tin. Chill in the fridge for 10 – 15 mins until hard. Heat the cream […]
» Read moreHazelnut Cake with Mascarpone and Frangelico Cream 140g butter 200g caster sugar 6 eggs, separated 2 tbsp flour, sieved 200g ricotta 200g coarsely ground hazelnuts 3 tsp lemon zest Glaze:- 8 tbsp apricot jam 50g dark chocolate, grated Hazelnuts to decorate To serve – 250g mascarpone 2 tbsp clear honey Tbsp of frangelico [optional, but tastes better with […]
» Read moreApple and Lemon Samosas 2 cooking apples, peeled, cored and chopped Zest of one lemon 50g caster sugar 1 tsp ground mixed spice 50g sultanas 4 sheets of filo pastry 25g melted butter Heat oven 180C. Place the apples, lemon zest, sug-ar, mixed spice and sultanas in a saucepan with 2 tbsp of water and cook for about […]
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