Robert Smyth Academy 2015

Cookbook

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Table of Contents

Red Onion Marmalade (fills one 500g jar) ....................................................................................... 5

Plum Chutney (fills one 500g jar) ........................................................................................................ 5

Green Tomato & Apple Relish (fills one 500g jar) ......................................................................... 6

Easy Strawberry Jam ............................................................................................................................. 6

Lemon Curd ................................................................................................................................................. 7

Plum Jam ..................................................................................................................................................... 7

Fresh fruit salads/ smoothies ............................................................................................................. 8

Smoothies ................................................................................................................................................. 10

Strawberry smoothie ........................................................................................................................ 10

Banana smoothie ................................................................................................................................. 10

Summer fruit smoothie .................................................................................................................... 10

Breakfast Smoothies ........................................................................................................................ 10

Salads ......................................................................................................................................................... 11

Greek Salad .......................................................................................................................................... 11

Coleslaw .................................................................................................................................................. 11

Waldorf .................................................................................................................................................. 11

Ceasar Salad ......................................................................................................................................... 11

Vinegarette ........................................................................................................................................... 11

Mayonnaise (homemade) .................................................................................................................. 12

Houmous ................................................................................................................................................ 12

Basic Vegetable Soup ............................................................................................................................ 13

French Onion Soup ................................................................................................................................. 13

Parsnip and Apple Soup ........................................................................................................................ 14

Pumpkin Soup ........................................................................................................................................... 14

Chicken Noodle Soup ............................................................................................................................. 15

Minted pea soup ...................................................................................................................................... 16

Cheese and broccoli Soup .................................................................................................................... 16

Tomato Soup ............................................................................................................................................ 17

Basic Batter ............................................................................................................................................. 18

All-Purpose Deep Frying Batter ........................................................................................................ 18

Beer Batter .............................................................................................................................................. 18

Tempura Batter ...................................................................................................................................... 18

Pancakes/Yorkshire Pudding Batter ................................................................................................. 19

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American Pancakes ................................................................................................................................ 19

Basic Bread Dough ................................................................................................................................ 20

Basic Pizza /Calzone .............................................................................................................................. 21

Naan bread .............................................................................................................................................. 22

Pitta Bread .............................................................................................................................................. 23

Pizza Pinwheels....................................................................................................................................... 24

Chelsea Buns (enriched dough) ......................................................................................................... 25

Shortcrust Pastry ................................................................................................................................. 26

Choux Pastry ........................................................................................................................................... 26

Sweet Pastry .......................................................................................................................................... 27

Flaky Pastry ............................................................................................................................................ 27

Eccles Cakes ........................................................................................................................................... 28

Cheesey Corn Muffalettas (6) .......................................................................................................... 28

Cheese straws (with shortcrust pastry) ........................................................................................ 29

Vegetable Samosa Filling (filo pastry) ........................................................................................... 29

Spring Rolls ............................................................................................................................................. 29

Basic fresh pasta .................................................................................................................................. 30

Homemade Egg Noodles ....................................................................................................................... 31

Spaghetti Bolognaise ............................................................................................................................ 32

Spaghetti Carbonara ............................................................................................................................ 32

Spaghetti with Tomato sauce/Bacon .............................................................................................. 33

Tagliatelle with Smoked Salmon ....................................................................................................... 33

Easy Lasagne ........................................................................................................................................... 34

Béchamel sauce ...................................................................................................................................... 34

Risotto Milanese .................................................................................................................................... 35

Chicken Kiev ............................................................................................................................................ 36

Turkey Schnitzels ................................................................................................................................. 36

Chicken Tikka Massala ......................................................................................................................... 37

Chilli Con Carne ...................................................................................................................................... 38

Rich beef stew with dumplings ......................................................................................................... 39

Beef Cobbler ........................................................................................................................................... 40

Cottage Pie ............................................................................................................................................... 41

Traditional Cornish Pasties – makes 4 ............................................................................................ 42

Burgers – .................................................................................................................................................. 43

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stuffed with cheese (optional) – serves 2..................................................................................... 43

Home made Big Mac.............................................................................................................................. 44

Spiced Lamb Kofta................................................................................................................................ 45

Tex-Mex Shepherds Pie ..................................................................................................................... 46

Sweet and Sour Pork Stir Fry .......................................................................................................... 47

Toad in the Hole .................................................................................................................................... 48

Cheese and Potato Pie .......................................................................................................................... 48

Tuna and Courgette Frittata ............................................................................................................. 49

Tuna Pasta Bake ..................................................................................................................................... 49

Seafood Enchaladas ............................................................................................................................. 50

Russian Fish Pie (1 portion) ................................................................................................................. 51

Fish Pie (with Mash) .............................................................................................................................. 51

Easy fish cakes ...................................................................................................................................... 52

Potatoes ................................................................................................................................................... 53

Croquette Potatoes ............................................................................................................................... 53

Potatoes boulangere ............................................................................................................................. 53

Dauphinoise-style potatoes ................................................................................................................ 54

Duchess Potatoes .................................................................................................................................. 54

Saute Potatoes ....................................................................................................................................... 55

Lyonnaise Potatoes ............................................................................................................................... 55

Parisienne Potatoes .............................................................................................................................. 56

Basic Fairy Cakes – creaming method ............................................................................................. 57

Butter Icing ............................................................................................................................................ 57

Victoria Sponge Cake –all in one method ....................................................................................... 58

Butter Icing ........................................................................................................................................ 58

Glacé Icing .......................................................................................................................................... 58

Victoria Sponge Cake – creaming method ...................................................................................... 59

Butter Icing ........................................................................................................................................ 59

Choc Victoria Sponge Cake – creaming method ........................................................................... 59

Whisking method – Swiss roll (fatless sponge) ........................................................................... 60

Whisking method – Chocolate Swiss roll......................................................................................... 61

Brownies (Melting Method) ................................................................................................................ 62

Flapjacks .................................................................................................................................................. 62

Christmas Elf Cupcakes ....................................................................................................................... 63

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Lemon Drizzle Cake .............................................................................................................................. 64

Choc chip muffins .................................................................................................................................. 65

Blueberry Muffin Recipe .................................................................................................................... 65

Banana muffins ....................................................................................................................................... 66

Chocolate Fridge Cake ......................................................................................................................... 67

Easy Fruit Cake ...................................................................................................................................... 67

Shortbread ............................................................................................................................................. 68

Rock Buns ................................................................................................................................................. 68

Christmas Cookie Edible Tree Decorations .................................................................................. 69

Chocolate /Chip Cookies ...................................................................................................................... 70

Melting moments (makes @20) .......................................................................................................... 71

Viennese fingers (makes@ 20) .......................................................................................................... 71

Gingerbread Shapes ............................................................................................................................. 72

Bourbon biscuits .................................................................................................................................... 73

Apple Crumble ........................................................................................................................................ 74

Autumn Pudding ..................................................................................................................................... 75

Bread and Butter Pudding .................................................................................................................. 76

Lemon Cheesecake ................................................................................................................................ 77

Lemon Meringue Pie .............................................................................................................................. 78

Mince Pies ................................................................................................................................................ 79

Homemade Lemonade ........................................................................................................................... 80

Hot Spiced Cranberry & Apple punch ............................................................................................. 80

Basic Ice Cream ...................................................................................................................................... 81

Citron Glace (Lemon sorbet) ............................................................................................................... 81

Raspberry and Yoghurt Ice ................................................................................................................. 81

Strawberry and Cream Ice Cream ................................................................................................... 82

Pistachio Gelato ..................................................................................................................................... 82

Double Choc Chip Ice Cream .............................................................................................................. 83

Tropical (light) Ice Cream .................................................................................................................. 83

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Red Onion Marmalade (fills one 500g jar)

15ml Olive oil

400g red Onions, finely sliced into long thin slivers

75g soft dark brown sugar

50ml red wine vinegar

For the red onion marmalade: heat the olive oil in a large frying pan over a low heat and

add the sliced onions. Sweat the onions until they are soft, sticky, and translucent.

Add the sugar, stirring as it melts, and then add the vinegar. Simmer the mixture so

that the liquid reduces and you are left with a thick, sticky jam consistency, stirring

occasionally – this should take about 45 minutes.

Spoon the marmalade into a bowl and allow to cool

Plum Chutney (fills one 500g jar)

400 g dark red plums

2 shallots, chopped

1 tbsp olive oil

80 ml white wine vinegar

3 tbsp water

1 cinnamon stick

80 g demerara sugar

1. Cut the plums in half down the crease, twist the halves in opposite directions and pull

apart. Prise out the stones and discard. Roughly chop the flesh.

2. Place the chopped shallots in a heavy-based, non-reactive saucepan with the olive oil

and heat until sizzling. Sauté gently for 5 minutes until softened.

3. Add the chopped plums, vinegar, water, cinnamon and sugar. Stir until the sugar is

dissolved, then simmer for about 15 minutes, stirring occasionally, until softened and

slightly thickened.

4. Meanwhile, heat the oven to 100-120°C /gas 1-2. Place a clean medium-sized jam jar

in the oven to warm. When the plum chutney is ready, spoon it into the warm jar. Seal

with a lid and leave to cool completely.

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Green Tomato & Apple Relish (fills one 500g jar)

6 green tomatoes ( 250g)

2 green chilli peppers

1 onion (100g)

Small cooking apple (100g)

2 tbsp olive oil

2 pinches of ground all spice

Pinch salt

1 tbsp light muscavado sugar

1. Put the tomatoes into a bowl and cover them with boiling water and leave for

about 10 mins.

2. Remove carefully one at a time and skin and finely chop the tomatoes

3. De-seed and finely chop the chilli pepper

4. Finely peel and chop the onion

5. Peel core and chop the apple

6. Heat the oil in a saucepan over a low heat, put in the onion and cook for about 3

mins. until softened.

7. Add the tomatoes, chillies and apple and all the seasoning, cover them and

simmer for about 20 mins. to make a thick pureed mixture.

8. Turn into a jar, allow to cool before serving.

9. This relish can be used on the day that it is made or kept in a covered container

in the fridge for up to two weeks.

Easy Strawberry Jam (This recipe does not use pectin, so is quite soft and spreadable!)

450g strawberries

400g caster sugar

2 tbsp lemon juice

1. Hull and wash the strawberries, then chop them up into small pieces

2. Put into a saucepan, add the sugar and lemon juice

3. Stir over a low heat until; the sugar is dissolved

4. Increase heat to bring to the boil, boil stirring often until the mixture reaches

105 oC

5. Transfer to hot sterile jar and seal immediately.

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Lemon Curd

2 lemons

2 eggs

55gms butter

225gms sugar

Makes 1 jar– please bring your own

1. Grate rind of lemons and squeeze out juice.

2. Put sugar, rind and juice, butter and beaten egg into a bain-marie or large basin

on top of a pan of simmering water

3. Stir with a wooden spoon until thick and curd coats the back of the spoon

4. Pour into warm sterile jars, cover, seal and label.

5. Refrigerate.

Plum Jam

1/2kg Jam sugar

500g plums , stoned and roughly chopped

Juice 1/2 lemon

1. Tip the sugar into a heavy preserving pan or flameproof dish with the plums,

lemon juice. Heat until the sugar has dissolved, then bring to the boil and simmer

for a few mins until the plums are tender.

2. Place a jam thermometer in the pan, bring to the boil, then cook over a high heat

until the temperature reaches 104C. Alternatively, put a small plate in the

fridge or freezer until really cold. Once the jam has been boiling for 10 mins and

looks thick and syrupy, turn off the heat and pour a spoonful onto the plate. The

jam is ready when it wrinkles as you push it with your finger; be careful not to

burn yourself. If the jam is not ready, boil for another 3 mins, then repeat test

as above, until it is ready.

3. Allow to cool for about 5 mins. Skim the surface of any scum and pack into warm

sterilised jars (see tip below). Cover with wax discs and lids. Will keep in the

fridge or a cold larder for up to 6 months.

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Fresh fruit salads/ smoothies

These recipes are for ideas only, please feel free to bring your own recipe combinations

(and containers to take them home in!)

Over the Rainbow Fresh Fruit Salad 2 handfuls of mixed berries (blueberries, raspberries, strawberries)

Handful seedless grapes (red or green)

1 crisp sweet apple

1 peaches, nectarines or 6 apricots

1 bananas, sliced thin

1 juice freshly squeezed orange

Nutmeg (optional)

Chop fruit and mix gently in large bowl.

Pour fresh orange juice over fruit, stir and refrigerate.

Serve with dash of nutmeg.

Cinnfull Apple Fruit Salad Recipe

This fresh fruit salad recipe has a traditional creamy cinnamon apple flavour, without

the high calories, fat and sugar of most cinnamon apple desserts.

2 crisp sweet apples

1 bananas, sliced thin

1 sweet pears

A few raisins

Small cartion plain low-fat yogurt

¼ tsp. lemon juice

1 tsp. vanilla extract

½ tsp. cinnamon

Pour raisins into juice and refrigerate overnight. Also refrigerate all uncut fruit

overnight.

Chop fruit shortly before serving and mix in large bowl.

Fold in yogurt, lemon juice, apple juice with raisins, vanilla and cinnamon.

Sprinkle each serving with sliced almonds.

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Fresh and Tangy Fruit Salad Recipe This light and refreshing fruit salad is great all by itself (or sprinkled with walnuts) at

breakfast or any other time you want a fresh and tangy taste treat.

1 medium red or pink grapefruits, peeled and sectioned

1 medium crisp sweet apples

1 sweet pear

Chopped walnuts (optional)

Cut fruit and mix in large bowl.

Refrigerate until ready to serve.

Top each serving with chopped walnuts.

Tropical Paradise Fruit Salad Add a taste of paradise with this delicious tropical fresh fruit salad recipe. 1 peeled, cored pineapple

1 mangos

1 papaya

2 ripe kiwi

handfull sliced strawberries

1 bananas, sliced thin

1 juiced Valencia orange

Unsweetened shredded coconut (optional)

Squeeze orange and make a sauce in blender by mixing orange juice with 1 cup chopped

strawberries and 1 cup chopped mango.

Peel, chop and mix rest of fruit in large bowl. Pour sauce over fruit and mix.

Sprinkle coconut over each serving.

Rich and Dreamy Fruit Salad Besides high fibre antioxidant fruits, this rich, creamy and delicious fresh fruit salad recipe

adds some valuable protein and calcium to your fruit delight. Punnet blueberries or mixed berries

2 sweet ripe peaches, nectarines or 12 apricots

1 bananas, sliced thin

Small carton low-fat or non-fat yogurt

1 teaspoons vanilla

Chopped pecans (optional)

Combine fruit in large bowl.

Fold in yogurt, cover and refrigerate until served.

Sprinkle with pecans or low-fat granola.

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Smoothies Strawberry smoothie 6 - 10 strawberries

small natural yoghurt

1 banana (optional)

honey (optional)

Banana smoothie 1 ripe banana

small natural yoghurt

honey (optional)

crushed ice (optional)

Summer fruit smoothie 500g pack frozen summer fruits, defrosted

1-2 bananas, peeled

200ml carton creme fraiche

100ml carton coconut cream

Breakfast Smoothies 2 kiwi fruit

1 grapefruit + 1 blood grapefruit

2 limes

250g natural bio yoghurt

6-8 ice cubes

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Salads Greek Salad

Pkt of any green salad leaves

½ Cucumber or courgette (optional)

4 Tomatoes

½ Red onion(optional)

25g green beans

½ pkt feta cheese

Handful of black or green olives

Coleslaw

200g white cabbage (shredded)

1 small onion (grated or finely diced)

1 small carrot (grated)

Waldorf

1 red apple, sliced

1 stalk celery, chopped

50g walnuts (optional)

50g Grapes (optional)

100g cooked Chicken (optional)

Handful fresh rocket

Mayonnaise or yoghurt

Lemon Juice

Ceasar Salad

Romain lettuce (coz, iceberg or little gems will do)

croutons (preferably make your own)

Parmesan cheese

Vinegarette

1 tsp Dijon mustard

1 tsp brown sugar or honey

25ml/1fl oz wine vinegar

salt and freshly ground black pepper

75ml- 100ml/3fl oz quality olive oil

Clove garlic optional

Mix all the ingredients together in a small jam jar and shake vigorously

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Mayonnaise (homemade)

Large egg - Yolk Only

150ml groundnut oil

1/2 teaspoon salt

Milled black pepper

1/2 teaspoon mustard powder

A drop of wine vinegar

1. Place the eggs into the blender or food processor, along with the mustard,

garlic, salt and pepper and blend together.

2. Pour all of the oil into the blender in a steady stream whilst the machine is

operating, so that it is immediately whisked into the egg yolk mixture.

3. Switch off the machine and taste the mayonnaise. Add the vinegar and any

extra

4. seasoning to taste and whisk together one last time

Houmous

125g dried chickpeas, soaked in water overnight (or tinned)

1 lemon, juice and zest

2 tbsp tahini

2 cloves garlic, peeled

120m olive oil

salt

1. If dried - drain the chickpeas and put in a saucepan., cover with water and

bring to the boil. Boil until tender this can take 60 minutes or more depending on

the age of the chickpeas. Don't add any salt to the water or the chickpeas will

not soften. Cool

2. If tinned, just drain

3. Put in a food processor with the garlic, lemon juice and zest, tahini and salt.

Whiz together and pour in the olive oil as the motor is still running.

4. You want a smooth dip, so if necessary add some cold water, still with the motor

running, until you get the consistency you want. Taste for flavour and if it tastes

bland, add more salt.

5. Serve with hot pitta bread, vegetable crudités or with jacket potatoes.

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Basic Vegetable Soup

50g butter

150g chopped potatoes, one third inch dice

110g peeled diced onions, one third inch dice

340g chopped vegetables of your choice, one third inch dice

i.e. Carrot, swede, parsnip, leek, butternut squash, sweet potato etc

1L (chicken stock or vegetable stock (stock cubes will do)

1. Melt the butter in a heavy bottomed saucepan.

2. Add potatoes and onions and turn them until well coated.

3. Sprinkle with salt and freshly ground pepper.

4. Cover and sweat on a gentle heat for 10 minutes.

5. Add the vegetables and stock.

6. Boil until soft, liquidise, sieve (optional)

7. Check seasoning.

French Onion Soup

2 medium onions, chopped

1 teaspoon sugar

6 tbs butter, divided

1 tbs flour

1/8 teaspoon black pepper

2-1/2 cups beef broth

2 tbs grated Parmesan cheese

2 slices French bread, 1" thick

4 slices Provolone Cheese

1. Sauté onions and sugar in 3tbs butter until golden brown.

2. Stir in flour and pepper till blended.

3. Gradually stir in broth. Bring to a boil; cook and stir for 2 minutes. Reduce heat;

cover and simmer for 30 minutes.

4. Stir in Parmesan cheese.

5. Meanwhile, melt remaining butter.

6. Add bread. Cook till brown on both sides.

7. Ladle soup in bowls. Place cheese in each bowl, top with bread and remaining

cheese. Bake at 375 degrees for 10 minutes or until cheese is bubbly.

Serves 2

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Parsnip and Apple Soup

2 tablespoons butter

1 medium sized onion, peeled and chopped

2 medium sized parsnips, peeled and chopped

1 medium sized cooking apple, peeled, chopped and cored

1 pint vegetable stock

2 tablespoons chopped parsley

1/2 teaspoon mixed herbs

1 pint milk

seasoning to taste

1. Melt the butter in a large saucepan.

2. Sauté the vegetables and apple, stirring frequently, until the onion is

transparent.

3. Add the stock and herbs then bring to the boil and reduce heat.

4. Cover and simmer for 30 minutes.

5. Add the milk and allow to cool slightly.

6. Blend in a blender.

7. Reheat to serve and add seasoning to taste.

Pumpkin Soup

tablespoons butter

1 Spanish onion (chopped finely)

20 fluid oz chicken stock or vegetable stock

small pumpkin peeled and cubed

20 fluid oz hot milk

1 tsp curry powder

salt and pepper

chopped parsley

1. Melt 2 tablespoons of the butter in a big saucepan and soften the onion in it.

2. Add the stock and bring it to the boil.

3. Add the pumpkin and simmer until tender.

4. Allow to cool and put into a blender or food processor until smooth.

5. Return to the saucepan and add the hot milk and all of the seasoning.

6. Serve hot with the remaining butter stirred in at the last minute and garnished

with the chopped parsley and croutons.

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Chicken Noodle Soup

900ml chicken stock (2 stock cubes in 900ml boiling water)

2 chicken portions - skinless

1 tsp chopped fresh root ginger

1 garlic clove , finely chopped

50g fine noodles

2 tbsp frozen peas

1 red pepper, thinly sliced

2 spring onions , thinly sliced

2 tsp soy sauce , plus extra for serving

basil leaves to serve

1. Skin the chicken portions

2. Pour the stock into a pan and add the chicken, ginger and garlic.

3. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins,

until the chicken is tender.

4. Remove the chicken to a board take off the bone and shred into bite-size pieces

using a couple of forks.

5. Return the chicken to the stock with the noodles, peas, pepper, half the spring

onions and the soy sauce.

6. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and

scatter over the remaining spring onions, basil shreds. Serve with extra soy

sauce for sprinkling.

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Minted pea soup 2 mugs of frozen soft peas

1 potato, peeled and chopped into small pieces

2 mugs of water

1 veg stock cube

1 tsp sugar

1 tsp dried mint

2tbs double cream/crème fraiche

1. Prepare vegetables/ingredients.

2. Put all ingredients (except cream/crème fraiche) into a heavy bottomed

saucepan.

3. Bring to the boil.

4. Turn down the heat until gently bubbling – simmer for 15mins.

5. Mash with a potato masher.

6. Season and stir in crème fraiche.

7. Serve hot or cold.

Cheese and broccoli Soup ½ tbsp marg

1 large potato

1 small onion

2 mugs veg stock – 1 stock cube

2 thick fingers of brie/cheddar/camembert cheese

2 handfuls of broccoli/cauliflower

2 tablespoons milk/cream

1. Prepare vegetables/ingredients.

2. Melt the margarine in a heavy bottomed saucepan. Add the potato and onions

and sauté until soft.

3. Add stock and season.

4. Boil and then reduce heat and simmer for 20 mins.

5. Add cheese and broccoli. Cook for 5 mins.

6. Liquidise and add milk/cream and heat through. Serve.

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Tomato Soup 1/2kg ripe tomatoes

1 small onion

1 small carrot

1 celery stick

1 tbsp olive oil

1 squirts of tomato purée

a good pinch of sugar

1 bay leaves

1/2 litre hot vegetable stock (made with boiling water and 1 stock

cube)

1. Firstly, prepare your vegetables. Wash the tomatoes. Now cut each tomato into

quarters and slice off any hard cores. Peel the onion and 1 carrot and chop them

into small pieces. Chop the celery stick roughly the same size.

2. Spoon the olive oil into a large sauce pan and heat it over a low heat. Add the

onion, carrot and celery and mix them together with a wooden spoon. Still with

the heat low, cook the vegetables until they're soft and faintly coloured. This

should take about 10 minutes.

3. Add 1 tsp of tomato purée, then stir it around so it turns the vegetables red.

Shoot the tomatoes in off the chopping board, sprinkle in a good pinch of sugar

and grind in a little black pepper.

4. Add the bay leaves into the pan. Stir to mix everything together, put the lid on

the pan and let the tomatoes stew over a low heat for 10 minutes. From time to

time, give the pan a good stir.

5. Slowly pour in the hot stock stirring at the same time to mix it with the

vegetables. Turn up the heat as high as it will go and wait until everything is

bubbling, then turn the heat down to low again and put the lid back on the pan.

Cook gently for 25 minutes, stirring a couple of times.

6. Remove the pan from the heat, then fish out the bay leaf and throw away. Ladle

the soup into your blender until it's about three-quarters full, fit the lid on

tightly and turn the machine on full. Blitz until the soup's smooth.

7. Taste a spoonful and add a pinch or two of salt if you think the soup needs it,

plus more pepper and sugar if you like. If the colour's not a deep enough red for

you add in another teaspoon of tomato purée and stir until it dissolves.

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Basic Batter

110 g self-raising flour

½ teaspoon salt

150 ml water, plus 1 scant tablespoon

All-Purpose Deep Frying Batter

1 cup all-purpose Flour

1 tsp Baking Powder

1/2 cup cornflour

1 cup Water

2 tsp Salt

1 tsp Sugar

1 tsp Oil

Beer Batter

1 12 oz can light Beer

1 1/2 cups Flour

1/2 tsp Salt

1 tsp Paprika

1 cup Flour, for dredging

Tempura Batter

85g/3oz plain flour

1 tbsp cornflour

½ tsp fine sea salt

200ml ice-cold sparkling mineral water

a few ice cubes

Mix all died ingredients together - add liquids a little at a time until required

consistency achieved

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Pancakes/Yorkshire Pudding Batter

2 Eggs

100g plain flour

up to ½ litre semi skimmed milk

1. Sift the flour into a bowl.

2. Mix the eggs in a large jug, then add the flour mixture and mix quickly to make a

thick batter. Add milk until a nice smooth runny mixture. Allow to stand for a

good 5 mins. Add a little more milk if necessary.

3. Heat a frying pan until medium-hot, grease lightly with a little butter and pour in

the batter to cover the base of the frying pan

4. Cook for 1-2 minutes or until bubbles form on top of the pancakes and the

underside is golden, then flip each one over and cook for one minute.

5. Stack the pancakes on plates and add fillings of choice.

American Pancakes

125g plain flour

1tsp baking powder

1/2tsp sea salt

1 tbsp sugar

125 ml milk

1 eggs, lightly beaten

25g unsalted butter, melted, plus extra for cooking

40 ml maple syrup

12g unsalted butter

1. Sift the flour, baking powder, salt and sugar into a bowl.

2. Mix the milk, eggs and the melted butter in a large jug, then add the flour

mixture and mix quickly to make a batter.

3. Heat a frying pan until medium-hot, grease lightly with a little butter and pour in

the batter in batches to make rounds 8-10cm in diameter.

4. Cook for 1-2 minutes or until bubbles form on top of the pancakes and the

underside is golden, then flip each one over and cook for one minute.

5. Heat the maple syrup and butter together in a small pan or in the microwave.

6. Stack the pancakes on plates and pour over the buttery syrup.

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Basic Bread Dough

200gm Strong Bread Flour

15g butter/marg

½ sachet of quick action yeast

¼ pint warm milk or water

Pinch of salt

Pinch of sugar

1. sieve the flour into a large bowl

2. add pinch of sugar and salt

3. rub in butter/marg with fingertips

4. sprinkle in dried yeast and mix in

5. cut in warm milk/water a little at a time until it forms a dough

6. knead until it makes a nice firm dough and leaves the bowl ‘clean’

7. turn out onto lightly floured table and kneed for about 5 mins until ‘elastic’

8. then make into shapes/loaves/rolls

9. put back in warm place to rise until doubled in size

10. glaze with milk or egg wash

11. bake in pre heated oven 180o/6 gas for 15-30 mins depending on size of loaf

(until sounds hollow when tapping the bottom of the loaf)

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Basic Pizza /Calzone

200gm Strong Bread Flour

1tbs Oil

1/2 sachet of quick action yeast

1/6 pint warm milk or water

Pinch of salt, Pinch of sugar

Topping/Filling of your choice

Pepperoni/salami/chorizo

peppers/mushrooms/sweetcorn

Tomato Puree/fresh tomatoes

Grated Cheese/mozzarella

1. Sieve the flour into a large bowl

2. Add pinch of sugar and salt

3. Sprinkle in dried yeast and mix in. Add the oil then cut in milk/water a little at a

time until it forms a dough

4. Knead until it makes a nice firm dough and leaves the bowl ‘clean’

5. Turn out onto lightly floured table and kneed for about 5 mins until ‘elastic’

6. Then make into Roll out dough approx. 7" circle and place onto a greased baking

tray.

7. Top Pizza with choice of ingredients – using paste/sauce at the bottom, then

layering on top finishing with mozzarella and herbs. Glaze any plain crust with

milk or egg wash.

8. If making Calzone, amply fill just half the dough base with sauce and choice of

fillings then add mozzeralla cheese to sauce in the. Fold over and crimp shut.

Glaze with milk or egg wash

9. Bake in pre heated oven 180o/6 gas for approx 20 mins until golden brown.

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Naan bread

250g plain flour

2 tsp sugar

½ tsp salt

½ tsp baking powder

110-130ml milk

2 tbsp vegetable oil, plus extra for greasing

For the topping (optional)

Nigella seeds, poppy seeds or sesame seeds, or chopped garlic and

fresh coriander

1 tbsp butter, melted, to serve

1. For the dough, sift the flour, sugar, salt and baking powder into a bowl.

2. In another bowl, mix together the milk and oil.

3. Make a well in the centre of the flour mixture and pour in the liquid mixture.

Slowly mix together the dough by working from the centre and incorporating the

flour from the edges of the 'well', to make a smooth, soft dough. Knead well for

8-10 minutes, adding a little flour if the dough is too sticky.

4. Place the dough into an oiled bowl, cover with a damp tea-towel and leave in a

warm place for 10-15 minutes. Form the dough into five balls.

5. Preheat the grill to medium and place a heavy baking sheet on the upper shelf of

the grill to heat.

6. Roll the dough balls out quite thinly, ideally in a teardrop shape, but really this is

just aesthetic. Sprinkle over your chosen topping and press into the surface of

the dough. Place the naans onto the hot baking sheet and grill for just 1-2

minutes, or until lightly browned.

7. Brush with butter and serve hot.

23 | Page

Pitta Bread

150ml Warm Water

1/2 tsp Active Dry Yeast

175 Plain Flour

1 tsp Salt

1 tsp Olive Oil, plus a little extra

1. Place the warm water in a small bowl and sprinkle over the yeast and stir to dissolve.

2. Sift the flour and salt into a large mixing bowl then add the yeast mixture and olive

oil and mix to a dough.

3. Turn onto a lightly floured work surface, knead for 5-8 minutes until smooth and

elastic, then form into a ball and place in an oiled mixing bowl, cover with clingfilm and

leave in a warm place for about 1/2 hour to rise until double the size.

4. Preheat oven to 220C, 425F, gas Mark 7. Turn the risen dough onto a work surface,

divide into 4 pieces and form each piece into a ball. Cover them loosely with a piece of

plastic wrap to keep the dough from drying out then roll each ball into tear shapes

about 6mm/ ¼ -inch thick

5. Place onto ungreased baking sheets and bake for approximately 8 minutes until

puffed and light brown. Cooking two at a time will prevent the rolled out pitas from

drying out whilst you roll out two more.

24 | Page

Pizza Pinwheels

200gm Strong Bread Flour Filling

15g butter/marg 4-6 tbsp tomato passata

½ sachet of quick action yeast 100g wafer-thin ham (chopped)

¼ pint warm milk or water 100g cheddar cheese (grated)

Pinch of salt Egg or milk for glazing

Pinch of sugar

1. sieve the flour into a large bowl

2. add pinch of sugar and salt

3. rub in butter/marg with fingertips

4. sprinkle in dried yeast and mix in

5. cut in warm milk/water a little at a time until it forms a dough

6. knead until it makes a nice firm dough and leaves the bowl ‘clean’

7. turn out onto lightly floured table and kneed for about 5 mins until ‘elastic’

8. roll out into an even sized rectangle no more than 1cm thick

9. spread over the tomato passata, then sprinkle with the chopped ham and grated

cheese.

10. Gentle roll up like a swiss roll but from the long edge.

11. Using a sharp knife cut the roll into approximately 12 or so even pieces

12. Turn them onto their sides onto a lightly greased baking tray (not too close

together as they will expand)

13. put into warm place to rise until doubled in size

14. glaze with milk or egg wash

15. bake in pre heated oven 180o/6 gas for 15-20 mins depending on size until nice

and golden brown.

NB the same dish can be done using puff pastry instead

25 | Page

Chelsea Buns (enriched dough)

Basic Bread Dough filling

200gm Strong Bread Flour 100 g mixed dried fruit

25g butter/marg 50 g light soft brown sugar

½ sachet of quick action yeast 25g butter

1 egg Cinnamon or mixed spice

1/8 pint warm milk/water clear honey, to glaze

Pinch of salt

Pinch of sugar

1. Sieve the flour into a large bowl add pinch of sugar and salt rub in butter/marg

with fingertips sprinkle in dried yeast and mix in.* (if adding any additional

ingredients add them at this stage in the process)

2. Add the egg and then warm milk/water a little at a time until it makes a nice

firm dough that leaves the sides of the bowl clean.

3. Knead the dough lightly on a floured surface for about 10 mins, then roll it out

to a large rectangle, measuring about 30 x 23 cm 9. Mix the dried fruit and

sugar together. Melt the butter, and brush over the dough. Scatter with the

fruit mixture, leaving a 2.5 cm border around the edges.

4. Roll the dough up tightly like a Swiss roll, starting at a long edge. Press the

edges together to seal them, then cut the roll into 12 slices.

5. Place the rolls cut side uppermost in a greased 17.5 cm square tin.

6. Cover and leave in a warm place for 10 minutes, until doubled in size.

7. Bake the rolls at 190°C mark 5 for 20-25 minutes, until they are well risen and

golden brown. Brush them with the honey while still hot.

8. Leave them to cool slightly in the tin before turning out.

26 | Page

Shortcrust Pastry

200g plain flour

100g butter, marg, or white fat (or combination of these)

pinch salt

water to bind

1. Sieve flour and salt together

2. Add the fat cut into lumps

3. Rub fat into flour until no lumps are left

4. Add water slowly, using a blunt knife to bring into large lumps

5. Draw together into dough with fingers

6. Turn out onto lightly floured board, knead until dough is smooth.

7. If possible, chill in fridge before use.

Choux Pastry

60g plain flour

Pinch salt

2 eggs beaten

¼ pt water

50g butter or marg

1. Place fat in the measured water melt over a gentle heat, then bring to the boil.

2. Remove from the heat then stir in sifted flour and salt

3. Return to heat and stir until mixture forms a ball in middle of the pan

4. Allow to cool slightly

5. Thoroughly beat the eggs into the mixture a little at a time until a glossy paste

is formed

6. Pipe onto baking tray forming profiterole or éclair shapes as required

7. Bake for 15/20 mins in oven gas 7, electric 220

NB a light sprinkling of water on the greased baking tray helps in the cooking process

*** Plus chocolate and double cream for filling and topping

27 | Page

Sweet Pastry

225g (8oz) Flour

110g (4oz) Butter

2 Egg Yolks

25g (1oz) Caster Sugar

½ tsp Salt

1 tbsp Water

1. Sieve the flour, sugar and salt together into a bowl.

2. Cut the fats into 1.5cm (½ inch) cubes and rub lightly into flour, lifting the mixture

to add air, until the mixture resembles breadcrumbs.

3. Make a well in the middle of the mixture and stir in beaten egg yolks and water using

a knife, until a soft but not sticky pastry is formed.

4. Cover tightly and allow to rest in a fridge for 15 - 30 minutes.

5. Roll out to the required thickness.

6. At this stage the pastry may be frozen if required.

7. It should be baked in a preheated oven at between 190°C: 375°F: Gas 5 or 220°C:

425°F: Gas 7 depending on thickness and use.

Flaky Pastry

200g plain flour

1tsp salt

150g mixed butter/marg and white fat

¼ tsp lemon juice

175 ml water (may not need it all)

1. Sieve the flour and salt together

2. Mix the fats together on small plate then shape into a block. Cut into 4 even

portions.

3. Rub in ¼ of the mixed fat, then add the lemon juice and the water bit by bit

until made a firm dough

4. Roll out onto a lightly floured board, into a nice evenly shaped oblong

5. Mark into three even sections and dot the next ¼ of the fat onto two of the ⅓

of the oblong

6. Fold the fatless 1/3 over the middle 1/3 and the top1/3 down envelope style

7. Press down the edges to seal, half turn the dough to the right, then re roll into

even oblong shape as in step 5

8. Add the third ⅓ of fat, in the same manner as stage 6, 7 and 8. Repeat process

twice more. One with the remaining fat and one without any fat. Chill

28 | Page

Eccles Cakes

1 packet Flaky Pastry, defrosted or 1 batch of home-made

50g (2oz) Currants

50g (2oz) Sultanas

25g (1oz) Sugar

1 tbsp Butter

Caster Sugar

1. Pre-heat oven to 220°C: 425°F: Gas 7.

2. Roll out pastry ¼" thick, cut into 4" rounds.

3. Cream the butter and sugar, add the dried fruit.

4. Place a large teaspoonful of the mixture in the centre of each round of pastry.

5. Gather the edges together, pinch firmly to form into a flat cake.

6. Place the cake pinched side down and flatten gently until the fruit begins to

show through.

7. Make two cuts on top of each, brush with water and dust with caster sugar

8. Bake about 20 minutes or until golden brown.

Cheesey Corn Muffalettas (6)

100g SR Flour

25g cheddar cheese – strong is best

1egg

1tbs oil

75 ml yoghurt

1 tbs wholegrain mustard

100g sweetcorn (tinned or frozen)

1. Heat oven to 190C/fan 170C/gas 5

2. Lightly grease a 6-hole, non-stick muffin or bun tin.

3. Mix the flour, cheese and parsley in a large bowl.

4. Whisk together the eggs, oil, yogurt, mustard, sweetcorn and 4 tbs water in a

jug.

5. Add the wet ingredients to the mix and quickly combine using a spatula - don't

over-stir.

6. Spoon the mix into the tin - no need to smooth the tops - and bake for 18-20

mins until golden.

7. Leave to cool for 5 mins before turning out and cooling on a rack.

29 | Page

Cheese straws (with shortcrust pastry)

100g SR Flour

Pinch salt

Mustard powder

50g Margarine

75g mature cheddar – grated

1 med egg - beaten

1. Heat oven to 180oC Gas 4. Grease a baking tray.

2. Mix together the flour, salt and pinch of mustard. Rub in the margarine

3. Stir in the grated cheese and add sufficient egg to make a stiff dough

4. Roll out very thinly and cut into strips, twist or shape into rings as required.

5. Place on baking tray, glaze if you wish, and bake for 10-15 mins.

Vegetable Samosa Filling (filo pastry)

1 Pkt Filo Pastry – Fresh or Frozen

1 Potato finely diced (5 to 10 mill cubes)

1 carrot finely diced - as above

2 cloves of crushed garlic.

1 Onion finely chopped

1 Cup of frozen peas

1 tbs vegetable oil

2 tsp curry powder or your own spices according to taste

Salt, Pepper to taste.

100ml of vegetable stock.

Spring Rolls 1 Pkt Filo Pastry – Fresh or Frozen

4 Mushrooms

1 tbsp light soy sauce

1 tbsp five-spice powder

1 tsp grated fresh root ginger

75g/3oz beansprouts

2 large spring onions, finely sliced lengthways

1 small carrot, julienned

1 tbsp oyster sauce

sea salt and ground white pepper

30 | Page

Basic fresh pasta

100g strong flour

1 whole egg

pinch of salt

1. Heap flour onto clean work surface, make a well in the centre. Crack the egg into

the centre with a pinch of salt.

2. Gently mix the egg into the flour until it makes a smooth dough

3. Knead the dough like bread dough stretching it as much as possible for about 5

mins, until pasta is smooth and elastic and not sticky. (If it sticks to your

fingers add a little more flour)

4. Break dough into two and flatten in the palm of your hand until thin enough to go

through the rollers on the pasta machine

5. Go to pasta machine and pass through rollers, decreasing the width until paper

thin and cut into desired shape or pass through tagliatelle or spaghetti cutters

on machine

6. Put into a pan of boiling water with a pinch of salt and cook for 3 mins.

7. Drain and serve immediately.

31 | Page

Homemade Egg Noodles

1/2 cups flour

1 tbsp. water

1 eggs, beaten

pinch salt

1/4 tbsp. olive oil or melted butter

1. Using a large fork, beat eggs with salt until smooth.

2. In a very large wide bowl or on a clean work surface, make a well in the flour.

Add the eggs into the centre of the well and a few tablespoons of cold water.

Gradually drag the flour into the centre and work it in until you have a stiff

dough. There may be some flour left behind.

3. Knead on a floured work surface until very smooth, about 5-6 minutes.

4. Sprinkle lightly with flour to keep dough from sticking to surface, as needed.

5. Divide the dough into 4 parts. Let rest for 10-30 minutes, or refrigerate for up

to 2 hours.

6. When ready, thinly roll out the dough using a heavy rolling pin or a pasta rolling

machine.

7. Roll up jelly roll style into a spiral and cut into long thin strips using a sharp

knife or put the dough through the cutting section of the pasta machine. Dough

may also be used for making ravioli or lasagne noodles by cutting into wide

noodles.

8. As soon as the noodles are cut, toss them with flour (semolina flour is best for

this purpose but any kind may be used). This helps to keep the noodles from

sticking.

9. Bring 6-7 quarts of water to a rolling boil and add 2-3 tablespoons of salt (after

the water has begun to boil).

10. Drop in the noodles and cook just until they float to the surface (take out a

sample and test before removing from the water). When they are tender, which

should only take several minutes, drain in a colander.

32 | Page

Spaghetti Bolognaise 100g homemade spaghetti (basic fresh pasta recipe)

1 sm onion , chopped

2 carrots, chopped

1 sm courgettes , chopped

1 green pepper (optional)

1 garlic clove , crushed

200g can chopped tomatoes

1 tbsp Worcestershire sauce

200g lean minced beef

handful basil leaves

Oxo cube or 1 tsp gravy granules

1. Heat a drop of oil in a large frying pan and add the onion and the mince. Cook

gently for about 10 mins, until browned all over, then add the carrots,

courgettes and pepper and fry for 5 more mins.

2. Stir in the garlic with 1 min to go. Tip in the tomatoes, Worcestershire sauce

and stock cube, then season to taste. Bring to the boil, cover, then simmer for

15 mins until tender. (If sauce gets too thick add boiling water) Add the basil

leaves if required.

3. Meanwhile, boil water add the pasta, pinch of salt (optional), cook for approx 3

mins from boiling.

Spaghetti Carbonara 100g spaghetti – using basic fresh pasta recipe

½ onion, chopped

2 tbsp olive oil

4 slices bacon, chopped

150ml/5fl oz double cream

2 eggs beaten

handful basil, chopped (plus one sprig)

1. Soften the onions in a frying pan with the oil for two minutes.

2. Add the garlic and bacon and fry for another 3-4 minutes.

3. Mix the cream to the eggs, beat thoroughly in a separate bowl.

4. Cook the spaghetti in a pan of boiling water for 3mins. Drain thoroughly and put it

straight to the saucepan, add the bacon, onions and garlic. Keep off the heat.

5. Quickly add the cream/egg sauce and stir through to coat the pasta, allowing the

heat of the pasta to cook the eggs without scrambling.

7. If the sauce does not thicken, put back onto a low heat, stirring all the time, until

sauce coats the pasta.

8. Stir in the chopped basil and serve with a sprig of Basil as a garnish.

33 | Page

Spaghetti with Tomato sauce/Bacon 100g spaghetti – using basic fresh pasta recipe

Sm tin of chopped tomatoes

3 rashers of bacon (optional)

sprinkle of dried chopped chillies (optional)

Half small green pepper, seeded and diced

1tbs olive oil

1 clove of garlic, crushed

1tbs fresh chopped parsley

salt and freshly ground black pepper

1. If using bacon, chop the bacon and lightly fry in a saucepan in the olive oil, when

brown add the tomatoes, diced pepper, garlic and chillies (optional), parsley and

seasoning and heat through.

2. If not using bacon, mix all other ingredients together in a saucepan and heat

through.

3. Bring a medium pan of lightly salted water to the boil, then cook the pasta for 3

mins,

4. Drain the Pasta, tip into serving dish, season as required, then pour over the

warm sauce, garnish with a sprig of parsley and serve.

5. N.B. Ham, chicken, pancetta etc can be substituted for the bacon.

Tagliatelle with Smoked Salmon 100g tagliatelle – using basic Fresh Pasta Recipe

Small tub of single cream

75g of smoked salmon trimmings, cut into strips

4 fresh chives

salt and ground black pepper

Half a lemon for garnish

1. Chop 2 chives and smoked salmon. Prepare the other chives and the lemon for

garnish

2. Heat the cream gently in a small pan, season sparingly with a pinch of salt

3. Bring a medium pan of water to the boil, then cook the pasta for 3 mins.

4. Drain the pasta, tip into a serving dish, add the salmon to the cream and mix,

toss with the pasta then add some ground black pepper and 2 chopped chives

5. Garnish with a wedge of fresh lemon and a couple of strands of chive

N.B. Any smoked fish or Tuna could be used in replacement for the salmon, and the

cream could be substituted with crème fraiche.

34 | Page

Easy Lasagne

350g Minced beef

1 large onion, peeled and finely chopped

1 large clove garlic, peeled and crushed

1 Beef stock cube

1 Lg can chopped tomatoes

2-3 tablespoons tomato puree

Handful of fresh chopped herbs e.g. thyme, sage, oregano and rosemary

Good pinch freshly ground pepper

175g lasagne sheets

Béchamel sauce 425ml (3/4 pint) semi-skimmed milk

25g butter

25g (1 oz) flour

40g (1 ½ oz) strong cheese, grated

Basic pasta recipe for lasagne sheets

Pre-heat oven to moderate 170°C (fan assisted), 350°F, Gas 4.

1. Prepare all vegetables

2. Make your pasta following basic pasta recipe

3. Place mince, onion and garlic in a saucepan and fry, stirring until the beef is

browned.

4. Crumble in the stock cube and stir in. Add the tomatoes, tomato puree, herbs,

pepper. Bring to the boil and simmer 30 minutes, stirring occasionally.

5. For the white sauce, melt the butter then add the flour flour. Stirring

constantly, add milk a little at time keeping sauce nice and smooth bring to the

boil add more milk if necessary and simmer for 2-3 minutes until thickened and

smooth. Add ¾ grated cheese.

6. In an ovenproof dish, layer the ½ meat mixture, 1/2 lasagne and 1/2sauce,

repeat ending with the sauce and sprinkle with the rest of the cheese

7. Cook in pre-heated oven for 30-40 minutes. (until browned)

8. Serve with garnish

35 | Page

Risotto Milanese 1 chicken stock cube (to be dissolved in ½ ltr hot water)

75g butter

1 small red onion finely chopped

150g risotto rice

½ tsp saffron threads (or turmeric)

30g grated parmesan

½ buffalo mozzarella cheese

salt and black pepper

1. Dissolved chicken stock cube in ½ ltr of hot water from the kettle. Put on one

side.

2. Melt half the butter in a saucepan, then gently fry the onions until soft on a low

heat, 10 – 15 mins.

3. Take off the heat and add the rice, stir until coated with the butter/onion mix.

4. Return to the heat and slowly add the stock until just covering the rice, stir,

then simmer until rice has absorbed nearly all the liquid.

5. Add the saffron, then add the remainder of the stock and simmer until that has

been absorbed.

6. The rice when cooked should have a creamy coating, but not be soggy

7. Stir in the remaining butter in small pieces and the mozzarella cheese in small

chunks, then top with parmesan.

8. Serve immediately.

BRING A SUITABLE DISH TO TAKE FOOD HOME IN PLEASE

36 | Page

Chicken Kiev

2 large chicken breasts

2tsp lemon juice

1 tbsp chopped fresh parsley or tarragon (optional)

75g butter,

1 garlic clove, crushed

salt and freshly ground black pepper

1 - 2 tbsp plain flour

1 egg, beaten

8-10 tbsp breadcrumbs

olive oil, for frying

1. Preheat the oven to 200C/400F/Gas 6.

2. For the chicken Kiev, slice into each chicken breast horizontally to make a

pocket.

3. Place the garlic, lemon juice, salt and freshly ground black pepper,

parsley/tarragon and butter into a bowl and mix well. Stuff this mixture into

the pocket in the chicken breasts and pull the flesh back over to enclose the

filling.

4. Dredge the chicken breasts in the flour, then dip into the beaten egg, then the

breadcrumbs to coat completely, shaking off any excess. (you may want to

repeat this process if not coated thoroughly)

5. Heat the oil in an ovenproof frying pan and fry the chicken breasts on all sides

until lightly browned.

6. Transfer to the oven and bake for 18-20 minutes, or until golden-brown and

completely cooked through.

Turkey Schnitzels 1 Turkey breast/steak

2 tbsp flour

salt and freshly ground black pepper

1 egg, beaten

2 tbsp couscous or breadcrumbs

2 tbsp oil, for frying

1. To make the schnitzel, flatten the turkey breast out and cover with cling film.

Flatten out evenly with a meat mallet until thin.

2. Season the flour with salt and pepper.

3. Dust the turkey with the seasoned flour, dip into the egg and coat with couscous.

4. Heat the oil in a frying pan and flash fry the turkey for 1-2 minutes each side until

cooked through.

37 | Page

Chicken Tikka Massala

Serves 2

Olive oil

1 small onion, peeled

1fresh green chillies

1/2tsp ginger

1 garlic cloves, peeled

½ tsp red chilli powder

1/2sp turmeric

1sp garam masala

1/2bsp soft brown sugar

1/2bsp tomato puree

200g tinned chopped tomatoes

2 boneless chicken breasts cubed

10 dried curry leaves

2-3 tbsp natural yoghurt

Handful of fresh coriander leaves, chopped

200g basmati rice, rinsed

300ml boiling water

Salt and pepper

1. Heat one tablespoons oil in a pan. Slice the onion and fry in the oil. Meanwhile, deseed

and chop the chilli and add to the hot pan, crush in the garlic and cook for 2-3 minutes

to soften.

2. Add the chilli powder, ginger, turmeric, garam masala and sugar and cook for 1-2

minutes. Next, add the tomato puree and chopped tomatoes to the pan and allow them

to cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth

4. Add a tablespoon of oil into the pan and fry the chicken pieces until lightly coloured

Pour in the blended sauce and add the curry leaves. Simmer gently for 10 minutes or

until the chicken is cooked through.

5. Place the rice in a saucepan, add the hot water and season with salt and pepper cover

with a lid and cook for 10 minutes. Remove from the heat and allow the rice to steam

for a further 5 minutes. Fluff up the rice with a fork and set aside.

6. Stir in the yoghurt to the chicken curry along with half the chopped coriander.

Serve with the steamed rice and garnish with the remaining coriander.

38 | Page

Chilli Con Carne

1/2tbsp oil 250g lean minced beef

1/2 large onion 1 beef stock cube

1/2 red pepper small can chopped tomatoes

1 garlic cloves, peeled 1/2 tsp sugar

1 tsp hot chilli powder 1 tbsp tomato purée

1/2 tsp paprika small can red kidney beans

1/2 tsp ground cumin plain boiled long grain rice , to serve

1. Chop 1/2 large onion into small dice.

2. Cut 1/2 red pepper into small pieces

3. Peel and finely chop 1 garlic clove.

4. Put your saucepan on the hob over a medium heat. Add the oil and wait for 1-2

minutes until hot. Add the onions and cook, stirring fairly frequently, for about

5 minutes, or until the onions are soft.

5. Add the garlic, red pepper, chilli powder, paprika and ground cumin. Give it a

good stir, then leave it to cook for another 5 minutes, stirring occasionally.

6. Brown the minced beef. Turn the heat up a bit, add the meat to the pan and

break it up with your wooden spoon or spatula. Keep stirring and prodding for at

least 5 minutes, until there are no more pink bits.

7. Crumble 1 beef stock cube into 150ml hot water. Add into the pan with the

mince mixture.

8. Open the chopped tomatoes and add these along with dried marjoram, sugar,

salt and pepper and tomato purée and stir the sauce well.

9. Bring the whole thing to the boil, give it a good stir and put a lid on the pan. Turn

down the heat until it is gently bubbling and leave it for 20 minutes. You should

check on the pan occasionally to stir it and make sure the sauce doesn't catch on

the bottom of the pan or isn't drying out. If it is, add a couple of tablespoons of

water and make sure that the heat really is low enough. After simmering gently,

the saucy mince mixture should look thick, moist and juicy.

10. Drain and rinse the red kidney beans in a sieve and stir them into the chilli

pot. Bring to the boil again, and gently bubble without the lid for another 10

minutes, adding a little more water if it looks too dry.

11. Now cook your rice, Boil the kettle to get some hot water. Measure 1 cup of rice

for each person you are feeding, put into a saucepan, now add two cups of boiling

water for each cup of rice, bring to the boil then simmer gently until all the

water has been soaked up. This will take about 15 mins.

12. Meanwhile, taste a bit of the chilli and season. It will probably take a lot more

seasoning than you think. Now replace the lid, turn off the heat and leave your

chilli to stand for 10 minutes before serving., together with the rice.

39 | Page

Rich beef stew with dumplings

350g-400g shin of beef or stewing steak

1 lg onions,

20g dripping/fat/oil

1/2 tbsp flour

450ml hot water

salt and freshly ground pepper

3 med carrots, (or any root vegetables of your choice – approx 250g)

1 bay leaf

For the dumplings: (OPTIONAL)

80g self-raising flour

40g shredded suet

1 tbsp parsley, finely chopped

good pinch salt and pepper

water, to mix

1. Remove any gristle and surplus fat from the meat and trim into neat 4cm/1½in cubes.

2. Fry the meat and sliced onions in the dripping until lightly browned all over. Sprinkle

in the flour and mix well. Gradually stir in the water and continue stirring until it boils.

Season to taste.

3. Cover and simmer very gently for 45mins to 1 hour. Then add the carrots peeled and

halved lengthways and bay leaf and simmer for a further hour, when it will be time to

add the dumplings.

4. To make the dumplings, sieve the flour into a bowl and add the suet, parsley, salt and

pepper. Next add enough water to make a soft but not sticky dough, about 3 tbsp.

Lightly flour your hands and roll the dough into eight small balls. Add to the stew and

cook for a further 15-20 minutes.

PLEASE BRING A CASSEROLE DISH OR SUITABLE CONTAINER TO CARRY HOT

FOOD HOME

40 | Page

Beef Cobbler PLEASE BRING A CASSEROLE DISH OR SUITABLE CONTAINER TO COOK and

CARRY HOT FOOD HOME

250g pack beef mince

1 sm onion, finely chopped

1 med carrot - grated

1 tbsp plain flour

250ml beef stock

few shakes Worcestershire sauce

70g self-raising flour

35g suet

1 tsp dried thyme

2 tbsp low-fat natural yogurt (or just water)

70g frozen peas

1. Heat oven to 180C/160C fan/gas 4. Dry-fry the mince and onion in a large

saucepan over a high heat. Stir frequently to break up the mince, until well

browned.

2. Add the carrot and plain flour, followed by the stock and Worcestershire sauce.

Bring to a simmer, then gently cook for 10 mins.

3. Meanwhile, to make the cobbles, mix the self-raising flour, suet and thyme

together in a bowl. Stir in the yogurt with enough cold water to form a scone-

like dough.

4. On a lightly floured surface, roll out to the thickness of about 1.5cm and use a

cutter to stamp out 12 x 5cm rounds.

5. Stir the peas into the mince mixture, then transfer to a baking dish. Randomly

place the cobbles on top of the mince, then bake for 20-25 mins, until cobbles

are risen and golden brown. This is good served with horseradish sauce.

41 | Page

Cottage Pie

250gms beef mince

1 small onion, finely chopped

1 carrot- grated

1 celery stick, optional

1garlic clove, finely chopped

1 tbsp tomato purée

400 ml beef stock (1 stock cube)

2 tbsp Worcestershire sauce optional

few thyme sprigs - optional

2 bay leaves - optional

500gms potatoes , chopped

100ml milk

15g butter

100g strong cheddar, grated optional

freshly grated nutmeg optional

1. Heat 1 tbsp oil in a large saucepan and fry the mince until browned with the

chopped onions. Once browned add the carrots and any other vegetables and

cook on a gentle heat until soft, about 10-15 mins.

2. Meanwhile peel and chop the potatoes into small cubes so they cook quickly, put

inot a saucepan and cover with cold water add salt if required, cook until tender.

3. Back to the mince and add the garlic and tomato purée, thicken with a tbs of

flour if necessary and cook for a few more mins before adding the stock,

Worcestershire sauce and herbs. Bring to a simmer and cook, uncovered, for 15

mins. By this time the gravy should be thick and coating the meat. Check, Season

well, then discard the bay leaves and thyme stalks (if used).

4. Drain the potatoes well, return them to the pan. Mash with the milk, butter, and

three-quarters of the cheese (if required), then season with the nutmeg and

some salt and pepper.

5. Spoon meat into ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle

on the remaining cheese. If eating straight away, heat oven to 220C/200C

fan/gas 7 and cook for 25-30 mins, or until the topping is golden. If not chill

immediately down to 5oC and cook as above when required.

42 | Page

Traditional Cornish Pasties – makes 4

1 small pkt shortcrust pastry

100g – small diced lean beef

½ small onion finely chopped

1 small potato diced (50g)

50g diced swede or butternut squash (or carrot or turnip)

1tbs fresh parsley

1 beef stock cube ¼ ltr boiling water

1 egg for glazing (optional)

1. Lightly fry the beef with the onions in a frying pan, until beef is browned, add

the diced potatoes and swede/squash and a little of the stock and seasoning

then bring to the boil, then turn down to simmer for 10 – 15 mins (adding more

stock as necessary)

2. Whilst this is cooking, cut the pastry into two and roll out evenly, on a lightly

floured surface until about 20cm round.

3. Place on a baking tray with some greaseproof paper on, and brush the pastry

edges with milk or water

4. When the meat is tender and most of the stock has gone, spoon an equal amount

of filling into the middle of each round, then bring the edges together at the

top and press firmly together to make a seal, then crimp the edges or pattern

them with a fork.

5. Brush with beaten egg or milk, make a small hole in the top to allow steam to

escape, and put in preheated oven gas mark 6 /200C and cook for 15 –20 mins

until pastry is golden brown.

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Burgers – stuffed with cheese (optional) – serves 2

200g lean minced beef

1 egg

1tbs tomato ketchup

1tsp Dijon mustard (optional)

15g mature cheddar or cheese slice(optional)

to serve

2 soft baps

2 crisp lettuce leaves

1 tomato

rings of small red onion

Mix together minced beef, ketchup and mustard with seasoning and blend well. Divide

into 4 equal portions and flatten into thin patties.

Place half the crumbled cheese into the centre of 2 of the patties. Top with the other

2 patties and press down firmly round the edges to seal.

Place on baking tray and grill for 5-6 mins on each side until nicely browned, or fry in a

small amount of oil in a frying pan, turning carefully until cooked through.

Serve the burgers on the lightly toasted rolls, garnished with lettuce, tomato and

onion.

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Home made Big Mac Homemade bread bap

100g strong flour. 1 tsp fast action yeast, pinch salt, pinch sugar, tepid waster to mix

For the burger

100g minced beef

Dash of salt

1 tbsp Kraft Thousand Isl. dressing

1 tsp finely diced onion

8 tbsp finely chopped lettuce

1 Slices American cheese

3 Dill pickle slices/chips

Procedure

Make the bread;-

Using basic bread dough recipe, split into 2 equal buns and leave to rise for 15 mins.

Then cook for 15-20 mins

Make the burger

1. Mix the beef together with the fine diced onion and a pinch of salt, divide

minced beef in half and form 2 thin patties (use clingfilm to press into shapes)

slightly larger than bun.

2. Cook patties in hot pan over med heat for 2 to 3 min. a side.

3. With a sharp knife, cut the baps in half.

4. Half of the 2nd bun will be the middle of your sandwich.

5. Place 3 buns face down on hot griddle or pan and toast till brown.

6. Set aside, but keep pan hot.

7. Build the burger in the following stacking order from the bottom up: bottom

bun--half of dressing--half of lettuce—(1/2 American dressing if using)

8. Cheese beef patty--middle bun--rest of dressing--rest of onion--rest of

lettuce-- pickle slices--beef patty--top bun.

45 | Page

Spiced Lamb Kofta

250g minced lamb

1 sm onion – chopped

1 clove garlic

½ egg

½ tsp ground cumin

½ tsp ground cinnamon

½ tsp salt

1 tbs olive oil

2 pitta breads

75g Greek yoghurt

¼ cucumber, coarsely grated

1 clove garlic

salt and pepper

small bag mixed salad

1. Mix together lamb, onion, egg, spices in a bowl, add seasoning and bind together

with your hands.

2. Blend yoghurt with half the oil, then stir in the cucumber, garlic and season to

taste. Mix well.

3. Divide lamb mixture into eight equal portions, shape into similar shapes and place

on a baking tray covered in foil. Preheat grill, cook on medium heat for about 15

mins, turning regularly, until golden brown

4. Put the pitta bread in the oven and heat through for 3-4 mins, then carefully

run a knife around the top edge of one side of the pitta bread and open up like

an envelope. Fill pitta bread half full with the mixed salad, then put in the kofta

kebabs and top with yoghurt dressing.

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Tex-Mex Shepherds Pie Please bring oven-proof pie dish

(Shepherd’s pie with a difference, if you do not want it spicy please leave out all

ingredients with a *)

2 spring onions

2 cloves garlic

½ green pepper – seeded and chopped

150g lean minced lamb

½ tsp chilli powder*

1 tsp ground coriander*

1 tsp ground cumin*

200g chopped tomatoes

1 beef or lamb stock cube

200g red kidney beans or baked beans

400g potatoes

fresh coriander*

1. Peel and dice the potatoes into small cubes and put onto boil in a pan half full of

cold water with 1 clove of garlic (crushed) and a little salt for about 10 mins or

until tender.

2. Meanwhile, Stir the lamb, chilli powder, coriander and cumin, in a saucepan cook

for 2-3 mins stirring to breaking up meat, until lamb is no longer pink then add

the chopped spring onions 1 clove of crushed garlic and the chopped pepper cook

for 2 mins stirring occasionally.

3. Add the tomatoes, with their juice crumble in the stock cube and the beans and

bring to the boil. Reduce heat to a simmer and cook for 15 mins.

4. Drain the potatoes, reserving 30ml of the cooking liquid, return the potatoes,

garlic and liquid to the pan and mash them using a potato masher or large fork.

Stir in Chopped coriander.

5. Spoon the lamb mixture into a deep pie dish, spoon the crushed potatoes over

the top, and bake or grill until top is golden brown.

47 | Page

Sweet and Sour Pork Stir Fry For the stir-fry

300g pork fillet or loin chops cut into thin strips

1/2 red onion, finely chopped

1 garlic clove, chopped

2 tbsp sunflower oil

1/2 red pepper

1/2 yellow pepper,

1 courgette

200g medium noodles, dried or fresh

For the sweet and sour sauce 1/2 red onion, diced

1 garlic clove, chopped

40g sugar

50g canned pineapple, fruit and juice

1 tbsp tomato ketchup

1 tbsp white wine vinegar

1 bunch fresh chives or Spring onion for garnish

1. Prepare all the ingredients before starting to cook. Cut all the vegetable’s into

thin strips and put into a bowl. Cut the pork into thin even sized strips. For the

sweet and sour sauce, mix all of the sauce ingredients together in small bowl. If

you have dried noodles, place in a bowl and cover for 3mins with boiling water,

then drain.

2. To cook the stir-fry, heat the sunflower oil in a wok or large frying pan, add the

pork and stir fry over a high heat for about five minutes, or until evenly

browned.

3. Add the courgette, red and yellow peppers, and red onion and stir fry for five

minutes, or until tender but still crisp.

4. Add the sweet and sour sauce to the stir fry and cook, stirring constantly, for a

further 2 -3 minutes, or until the pork is completely cooked through. and then

add the pre-cooked noodles and heat thoroughly – approx 2 mins

To serve, sprinkle with chives or spring onion and serve immediately.

48 | Page

Toad in the Hole

PLEASE BRING AN OVEN PROOF DISH TO COOK AND CARRY HOME IN

1 tbs olive oil

4 pork sausages

75g plain flour

1 egg

150ml semi skimmed milk

1. Pour oil into a small roasting tin about 6" sq or 7" round

2. Heat for about 5 mins, then add sausages and cook for 10 mins, turning

occasionally

3.

4. Meanwhile, sieve flour and pinch of salt into a bowl. Make as well in the middle,

add the egg, and about half the milk. Whisk together until all the flour is

incorporated making a smooth thick batter, add the rest of the milk, and season

with parsley and pepper if desired.

5.

6. Pour batter into the baking tin round the sausages, and on gas mark 6 (200 C),

cook until batter is well risen and golden brown, about 25/30 mins.

Cheese and Potato Pie

serves 2

1/2kg potatoes,

100 g cheese

150 ml milk

25 g butter

1. peel and dice potatoes and put into cold water, bring to boil and cook until soft

(approx 15 mins)

2. take off heat and strain through a colander, return to pan and add a little milk

and butter– mash potatoes until smooth

3. Add the grated cheese (leaving a small amount to sprinkle on the top) mix

together and place into an oven proof baking dish.

4. Sprinkle remaining cheese on top of mash and bake in oven until golden brown.

PLEASE BRING A SUITABLE OVEN PROOF DISH AND A CONTAINER TO

TRANSPORT SAFELY HOME

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Tuna and Courgette Frittata

4 eggs

1 tbs chopped chives

1 tbs olive oil

1 courgette (or similar vegetable of choice)

40g frozen peas

1 clove of garlic

sm can of Tuna (or any other seafood of choice)

1. Break eggs into a bowl and beat lightly with a fork. Stir in 1tbs cold water and

the chopped chives. Season with salt and pepper, set on one side.

2. Wash and slice the courgettes, heat the olive oil in a frying pan, and cook the

courgettes on a medium heat for 3-4 mins, turning until lightly golden on both

sides, add the garlic and cook for another few seconds.

3. Add the flaked tuna and the defrosted peas, Pour in beaten egg mixture, stir all

ingredients together quickly, then stop stirring.

4. Lower heat and cook the frittata for about 6-8 mins until base is golden.

5. Then take frying pan and put under a hot grill until top golden brown. Taking

care not to burn the handle!

Tuna Pasta Bake

175g pasta

1 tbsp olive oil

1 onion, chopped

1 garlic clove, crushed

1 tin tomatoes, chopped

1 tbsp tomato purée

125g sweetcorn or frozen peas(optional)

200g tuna drained and flaked

1 tsp dried basil

1. Weigh the pasta and put in a saucepan, cover with boiling water and cook until ‘al

dente’ (just cooked)

2. Meanwhile, chop the onion and put to fry in a little oil

3. When onions are soft add the garlic and tinned tomatoes, sweetcorn/peas and

puree and bring up to simmer.

4. Drain and add the flaked tuna fish and dried basil. Season to taste.

5. Turn into an oven proof dish sprinkle with cheese if desired and bake until

golden brown on top. 200oC (6) for approx 15 mins.

50 | Page

Seafood Enchaladas Please bring suitable oblong baking dish to take food home.

200g chopped tomatoes

tbs oil

2 spring onions

1 clove garlic

200g frozen seafood selection

30ml whipping cream

4 flour or corn tortillas

75g mature cheddar – grated

1 tbsp chopped pickled jalapenos

pinch chilli powder

1. Preheat oven to 200c

2. Blend the tomatoes in small bowl until smooth then add chilli powder to taste.

3. Heat oil in frying pan, add the chopped spring onions and chopped garlic and fry

gently for 1 min

4. Add the drained seafood, a third of the tomato mixture and a spoonful of

cream. Heat through then transfer to a bowl and put one side.

5. Put the remaining tomatoes and cream into the frying pan and bring to a simmer.

6. To make the enchiladas, dip one tortilla at a time into the frying pan, for about

10 seconds and coat with sauce.

7. Remove carefully allowing excess sauce to drip off back into the pan. Put tortilla

on a clean board, top with a spoonful of seafood mixture, then roll up, placing

seam side down into to a baking dish. Repeat until all tortillas done.

8. Stir any remaining seafood mixture into remaining sauce in frying pan and pour

over tortillas. Sprinkle with chopped jalapenos and grated cheese, and put into

oven to brown.

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Russian Fish Pie (1 portion) 100g puff pastry (see puff pastry recipe)

Filling

150g white fish fillet ( or mixture of any fish of your liking)

15g margarine

15g flour

125ml milk

Sprig of parsley

Seasoning

1. Make roux sauce by melting butter in a saucepan then adding flour and mixing to a

firm paste. Add the milk gradually mixing all the time until the paste becomes a smooth

sauce; bring slowly to the boil, stirring continuously until sauce thickens.

2. Add chunks of the skinned and boned fish to the sauce, cook for a couple of mins,

add the chopped parsley, then allow to cool.

3. Roll out pastry into a large square. Place on a baking tray. Add fish mixture to centre

and wet edges of the pastry. Fold edges together from the points into the middle to

make a smaller square, brush with milk or egg wash. Bake Gas Mark /425F/220C. for

20–25 mins until golden brown

Fish Pie (with Mash) 3 large potatoes White Sauce

25g margarine 25g margarine

100ml milk 25g plain flour

250g fresh or frozen fish 250ml milk

e.g. cod, haddock, hoki parsley

2 tomatoes

Preheat the oven to 200oC or gas mark 6.

1. Prepare the mashed potato topping. Peel the potatoes, cut into pieces and boil

for 15 minutes or until tender.

2. While the potatoes are cooking, make the sauce. Melt the margarine in a

saucepan.

3. Add the flour and mix to form a paste.

4. Gradually add the milk, stirring constantly with a whisk. The sauce will become

thick.

5. Reduce the heat, and allow to simmer for 2 minutes. Add parsley.

6. Drain the potatoes and add the butter and milk.

7. Mash until smooth and creamy.

8. Place the fish in the bottom of a baking dish.

9. Place the tomato over the fish. Pour the sauce over the fish.

10. Spoon the mashed potato over the sauce.

11. Bake for 40 minutes in the oven, until golden brown.

52 | Page

Easy fish cakes

1 small onion , finely chopped

250g fish fillets, skinned - any variety

175ml white wine or fish stock

250g mashed potatoes

parsley

flour for dusting

1 egg , beaten

fresh or dried breadcrumb , to coat

1. Put the onion in a large frying pan, sit the fish on top and pour the wine or stock

over. Bring to a gentle simmer, cover and cook the fish for 6-8 minutes or until

cooked through. Remove and cool. Strain out the onion (keep the wine or stock if

you are making the sauce, right) and mix into the mashed potato with the herbs.

2. Flake in the fish in decent-sized chunks and season. Gently mix everything and,

using floured hands, shape into 8 cakes. Lightly dust with flour, dip in egg and

then in breadcrumbs. Chill for at least 30 minutes (important or they will come

apart in the pan).

3. Heat 1cm oil in a large frying pan. Fry the fish cakes in batches for 3-4 minutes

each side or until they are golden, crisp and heated through. Drain on kitchen

paper.

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Potatoes

Croquette Potatoes For the croquettes

2 baking potatoes

salt and freshly ground black pepper

vegetable oil, for deep frying

75g/2½oz plain flour

1 egg, beaten

75g/3oz breadcrumbs

1. Peel and cut the potatoes in to small cubes, and put into cold salted water, bring

to the boil and cook until soft – about 15 – 20 mins

2. Mash well with a potato masher and season, to taste, with salt and freshly

ground black pepper. Set aside until cool enough to handle.

3. Roll the mashed potato into cylinders, about 7cm/3in long, with a diameter of

about 2.5cm/1in. Leave until cold.

4. Dredge the croquettes in flour, shaking off any excess, then dip into the beaten

egg and breadcrumbs, to coat completely.

5. Carefully place into the hot oil and deep fry for 3-4 minutes, or until crisp and

golden-brown.

Potatoes boulangere Preparation time: about 15 mins

Cooking time: 30 to 40mins

1 tbsp olive oil

½ red onion, finely sliced

250ml/9fl oz chicken or vegetable stock

Sprinkle of dried rosemary

100g small potatoes, thinly sliced on a mandoline

25g/1oz butter

Preheat the oven to 180C/350F/Gas 4.

Heat the olive oil in a pan and gently fry the onion for 2-3 minutes, or until softened.

Set aside.

Pour the stock into a pan and bring to a gentle simmer. Add the rosemary and potatoes

and bring to the boil,

Place the onions and then potatoes in layers in a small gratin dish, and pour the stock

over the top. Dot with the butter, then transfer to the oven to cook for 20-30

minutes, or until the potatoes are tender.

54 | Page

Dauphinoise-style potatoes Preparation time: less than 15 mins

Cooking time: 20 to 30 mins

Serves 2-3

1 tbsp butter

1 large potato, thinly sliced

3 garlic cloves, sliced

300ml/½ pint double cream

100ml/3½fl oz water

salt and freshly ground black pepper

Preparation method

1. Heat the butter in a small saucepan and add the potato slices and garlic.

2. Pour the cream and water over the potatoes and season well with salt and

freshly ground black pepper.

3. Cover with a lid and bring to the boil. Reduce the heat and simmer gently for 20-

25 minutes, or until the potatoes are tender. Remove the lid for the last five

minutes to reduce some of the liquid.

4. To serve, place the potatoes onto serving plates.

Duchess Potatoes serves 4

450 g potatoes, peeled

50 g butter

Salt and pepper to taste

1 medium egg

1/2 tsp nutmeg, grated

1. Peel and small dice then boil the potatoes in salted cold water until cooked.

2. Drain though a colander then put back in saucepan and mash until smooth. Add

the butter, salt, pepper, ½ beaten egg and nutmeg.

3. Mix thoroughly with a spoon, then fill a piping bag using a large star nozzle.

4. Pipe onto a lightly buttered baking tray, into even sized small pyramid spirals.

5. Brush with beaten egg and brown lightly in the oven Gas mark 6, 350‚°F

55 | Page

Saute Potatoes 2 medium potatoes

salt and freshly ground pepper

4 tbsp (60 ml) vegetable oil

2 oz (50 g) butter

fresh parsley

1. Scrub the potatoes, but do not peel. Place in a large pan of cold salted water, bring to

the boil and cook steadily for 20 minutes, until almost tender.

2. Drain and keep warm. Peel and cut into large wedge-shaped pieces. Heat the oil in a

large frying pan, add the butter and, when bubbling spoon in the potatoes.

3. Fry over a moderate heat, turning occasionally, until golden brown and flaky.

4. Season well, add the parsley and serve.

Lyonnaise Potatoes 2 potatoes

1/2 medium onions

2 tbsp olive oil

salt and freshly ground black pepper

1 tbsp parsley, chopped

1. Peel and cut into even slices.

2. Boil for 15 mins

3. Peel the onions and cut into thin rings.

4. Heat the oil in a deep frying pan and fry the onions until nicely browned.

5. Remove from the pan with a draining spoon and keep warm.

6. Add the potatoes to the pan and sprinkle with salt.

7. Cook on both sides until golden brown, then add the onions.

8. Season with a little more salt and a good grinding of black pepper.

9. Turn into a serving dish.

56 | Page

Parisienne Potatoes

300g floury potatoes

1 tablespoon of olive oil

15g unsalted butter

1 sprig of thyme

1 clove of unpeeled garlic

Preparation Time: 10 minutes

Cooking Time: 10 minutes

Serves: 2

Peel the potatoes.

1. Using the largest scoop of a melon-baller (ideally about 2cm across), scoop out

balls from the potato (aim for about 10 per person).

2. Cook the balls of potato in boiling, salted water for five minutes, drain and then

put them into a bowl of cold water (a process known as blanching).

3. When they are cold, drain the potato balls and pat them dry with kitchen paper.

4. In a frying pan, heat the oil and butter.

5. When the butter is sizzling, put in the balls of potato, thyme and lightly crushed

clove of garlic.

6. Fry the balls of potato until they are golden brown all over.

7. They are cooked when a knife goes through the potato easily.

8. Drain off the excess fat on a piece of kitchen paper, discard the thyme and

garlic, and serve.

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Basic Fairy Cakes – creaming method

100g Butter or margarine

100g caster sugar

2 eggs

100g SR flour

1. Heat oven to electric 190oC, gas 5

2. Weigh out all ingredients

3. Cream butter/marg and sugar until light and fluffy

4. Beat in eggs one at a time, adding a little sieved flour with each

5. Gently fold in remaining flour

6. Equally fill 12 cake cases with mixture until all used up.

7. Bake for about 15 mins until golden brown and firm but still springy to the touch.

8. Place on a wire cooling rack, decorate when cool

Butter Icing 100g icing sugar

50g softened butter

Sieve icing sugar onto softened butter, mix gently until all incorporated, add

flavourings or colouring at this stage (add a little hot water if necessary)

If chocolate icing required, exchange 15 g of the icing sugar for cocoa powder.

58 | Page

Victoria Sponge Cake –all in one method

150g soft marg

150g caster sugar

3 eggs

150g SR flour

½ tsp baking powder

Jam, choc spread, lemon curd etc for filling if required

1. Grease and line two 18cm round cake tins

2. Weigh in to a large mixing bowl, the soft marg, caster sugar, sieved SR flour +

baking powder.

3. Take off the scales and add the three eggs

4. Using an electric whisk mix all the ingredients together thoroughly.

5. Using a plastic spatula or large metal spoon divide the mixture evenly between

the two cake tins and smooth out.

6. Bake for about 20- 25 mins until golden brown and firm.

7. Turn the cakes out onto a wire cooling rack and remove the greaseproof paper.

8. Allow to cool before decorating.

Butter Icing

100g icing sugar

50g softened butter

1. Sieve icing sugar onto softened butter, mix gently until all incorporated, add

flavourings or colouring at this stage

2. If chocolate icing required, exchange 15 g of the icing sugar for cocoa powder.

Glacé Icing

150g icing sugar

Sieve icing sugar in a medium bowl add colouring if required, mix with small drops of

kettle boiled hot water until it forms a thick paste.

59 | Page

Victoria Sponge Cake – creaming method

150g butter or marg

150g caster sugar

3 eggs

150g SR flour

1. Heat oven to gas 5/190oc

2. Grease and line two 18cm round cake tins

3. Cream marg and sugar until light and fluffy

4. Beat in eggs on at a time, adding a little flour with each

5. Gently fold in remaining flour

6. Using half the mixture for each cake tin spread evenly keeping edges clean

7. Bake for about 20- 25 mins until golden brown and firm

Butter Icing

100g icing sugar

50g softened butter

1. Sieve icing sugar onto softened butter, mix gently until all incorporated, add

flavourings or colouring at this stage (add a little hot water if necessary)

2. If chocolate icing required, exchange 15 g of the icing sugar for cocoa powder.

Choc Victoria Sponge Cake – creaming method

150g marg

150g caster sugar

3 eggs

125g SR flour

25g cocoa powder

1. Heat oven to gas 5/190oc

2. Grease and line two 18cm round cake tins

3. Cream marg and sugar until light and fluffy

4. Beat in eggs on at a time, adding a little flour with each

5. Gently fold in remaining sieved flour and cocoa powder

6. Using half the mixture for each cake tin spread evenly keeping edges clean

7. Bake for about 20- 25 mins until golden brown and firm

60 | Page

Whisking method – Swiss roll (fatless sponge) 3 eggs

75g caster sugar

75g flour

25g of caster sugar for rolling out.

filling of choice

1. Prepare the baking tray with greaseproof paper, lightly greased

2. Whisk the eggs and sugar together in a bowl until thick and creamy, leaving a

trail (This could take a good 5 mins)

3. Carefully fold sieved flour into mixture.

4. Pour immediately into baking tray and bake in oven gas 5 or electric 170, for 10 –

15 mins.

5. Whilst cake in oven prepare table with a damp T towel covered in a sheet of

greaseproof, dredged with caster sugar, ready for rolling up. You will also need a

sharp knife and a spreading knife.

6. Once cake is cooked, turn sponge out onto the sugared paper, take off the lining

greaseproof paper and with a sharp knife neatly trim the edges. Then spread

the jam thinly over the entire surface. Using the greaseproof paper to pull the

sponge gently roll the cake up into a swiss roll.

NB If you are putting cream, buttercream, or chocolate spread in the cake, roll the

sponge without the filling, but with the greaseproof inside, until it has cooled, then

unroll and fill and re-roll. Sprinkle with sugar or decorate as you wish

61 | Page

Whisking method – Chocolate Swiss roll 3 eggs

75g caster sugar

50g flour

25g cocoa powder

(25g of castor sugar for rolling out.)

Butter icing;- (enough for filling and coating)

175g icing sugar

25g cocoa powder

100g butter/marg

(Additional icing sugar for dredging)

Container and/or Board to take it home in, plus any additional decorations desired.

1. Prepare the baking tray with greaseproof paper, lightly greased

2. Whisk the eggs and caster sugar together in a bowl until thick and creamy,

leaving a trail ( This could take a good 5 mins)

3. Carefully fold sieved flour and cocoa powder into mixture.

4. Pour immediately into baking tray and bake in oven gas 5 or electric 170, for 10 –

15 mins.

5. Whilst cake in oven prepare table with a damp T towel covered in a sheet of

greaseproof, dredged with caster sugar, ready for rolling up. You will also need a

sharp knife and a spreading knife.

6. Once cake is cooked, turn sponge out onto the sugared paper, take off the lining

greaseproof paper and with a sharp knife neatly trim the edges. I

7. f you are putting cream, buttercream, or chocolate spread in the cake, roll the

sponge without the filling, but with the greaseproof paper, into a loose roll, until

it has cooled, then unroll and fill with your choice and re-roll.

8. Sprinkle with sugar or decorate as you wish.

62 | Page

Brownies (Melting Method)

100g margarine

50g plain chocolate

175g soft brown sugar

2 eggs, beaten

Few drops vanilla essence

100g SR Flour

Pinch of salt

50g chopped walnuts (optional)

Oven 180 oC Gas mark 4

1. Melt the margarine and chocolate over hot water

2. Stir in sugar and add egg,

3. Add vanilla essence

4. Mix in flour salt and nuts

5. Pour the mixture into the tin and bake for 25-30 mins

6. Remove when top is crispy and inside soft

7. Leave in the tin until cold before cutting into squares

Flapjacks

75g of butter or margarine

50 - 75g light brown sugar

1 tablespoon of golden syrup

175g of porridge oats

1. Line a 7” square baking tin

2. Melt the butter, golden syrup and brown sugar in a saucepan (or heat proof bowl

if using the microwave) until liquid.

3. Add the porridge oats, stir thoroughly

4. Tip into baking tin

5. Cook Gas 5 or electric 180 for about 20 mins until golden brown

6. Take out of oven, cut into fingers, but leave in tin until cooled and set.

7. Turn out onto board

63 | Page

Christmas Elf Cupcakes Ingredients – Makes 6

100g self-raising flour

2 eggs

100g unsalted butter,

100g caster sugar

1tsp vanilla extract

Butter Icing and Decoration

25g softened butter

50g Icing sugar, plus extra for dusting

25g milk chocolate, chopped

Smarties, to decorate

Red, green and black icing from pack of ready-to-roll coloured icing

Small piece white ready-to-roll icing

Method

1. Preheat oven to 180°C, gas mark 4. Line a 12-section muffin tray with muffin

cases (shared between 2). Put 100g of the butter, the sugar, vanilla, eggs and

flour in a bowl and beat until pale and creamy. Divide into the cake cases and

bake for 20-25 minutes until risen and just firm to touch. Cool.

2. Beat the remaining butter with icing sugar to make a buttercream. Melt the

chocolate in the microwave or over a pan of hot water.

3. Spread the buttercream over the cakes. For each hat, take a small piece of red

icing and roll into a log with a point at one end. Flatten using icing sugar-dusted

fingers, and position on each cake. Place a Smartie, slightly off centre, for

noses. Use red icing to shape curved red mouths and press in position.

4. Roll little balls of green icing and place at the ends of the hats, then roll out

small triangles for the beards.

5. Spoon the melted chocolate into one corner of a small, new plastic food bag and

snip off the merest tip so the chocolate can be piped in a thin line. Use to pipe

the hair. Roll ovals of white and black icing into eyes. Leave in a cool place to

harden

64 | Page

Lemon Drizzle Cake For the lemon drizzle

4 lemons, juice only

75g/2¾oz caster sugar

For the sponge

200g/7oz caster sugar

200g/7oz butter, plus extra for greasing

2 lemons, zest only

3 eggs, beaten

200g/7oz self-raising flour, plus extra for dusting

1. Preheat the oven to 180C/Gas 4. Grease a 20cm cake tin with butter, then add a

small amount of flour, turn the cake tin to coat the sides and bottom and shake

out any excess.

2. For the sponge, beat the sugar, butter and lemon zest in a mixing bowl until pale

and fluffy, using an electric whisk.

3. Gradually add the eggs, whisking after each addition until the egg is completely

incorporated into the mixture before adding the next. Carefully fold in the flour

using a metal spoon.

4. Pour the cake batter into the prepared cake tin and bake in the oven for 30-40

minutes, or until the sponge has risen and is cooked through. (The sponge is

cooked through when a skewer inserted into the centre of the cake comes out

clean.)

5. For the lemon drizzle, in a bowl, mix together the lemon juice and sugar until the

mixture is well combined and the sugar has melted. Set aside

6. As soon as the cake is cooked, remove it from the cake tin and prick the top all

over with a cocktail stick. Pour over the lemon drizzle mixture to soak the

sponge, then set aside to cool on a wire rack.

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Choc chip muffins

275g self-raising flour

1 tbsp bicarbonate of soda

1 tabls salt

Chocolate chips

125g golden caster sugar

1 large egg

50ml milk

75g melted butter

Oven temperature; 180C/Mark 4

12 paper cases

1. Collect ingredients and utensils

2. Sift together the flour, bicarbonate of soda and salt.

3. Combine the banana, sugar, egg and milk, then pour in the melted butter and mix

well

4. Half fill the muffin cases

5. Bake for 20mins until golden and risen

6. Cool on a wire rack

Blueberry Muffin Recipe 110g plain flour

110g butter

65g caster sugar

2 eggs

1½ tsp baking powder

125g blueberries, or equivalent in frozen blueberries

pinch nutmeg

1. Cream the butter and sugar together then slowly add the eggs, mix for 3 minutes.

Add the flour, baking powder, nutmeg, and refrigerate for at least an hour, preferably

overnight.

2. Place a spoonful of muffin mixture into each muffin case, filling each to just over

half way. Stud each muffin with about 8 blueberries.

3. Bake in an oven set at 200C/400F/Gas 6 for 20 minutes or until golden on top.

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Banana muffins 275g self-raising flour

1 tsp bicarbonate of soda

1 tsp salt

3 ripe bananas peeled and mashed

125g golden caster sugar

1 large egg

50ml milk

75g melted butter

1. Oven temperature; 180C/Mark 4

2. Line a muffin pan with 12 paper cases

3. Collect ingredients and utensils

4. Sift together the flour, bicarbonate of soda and salt.

5. Combine the banana, sugar, egg and milk, then pour in the melted butter and mix

well

6. Half fill the muffin cases

7. Bake for 20mins until golden and risen

8. Cool on a wire rack

Perfect muffins

Be sure to sift the flour

Stir the mixture as little as possible, its ok if it looks a little lumpy

Over mixing will give tough , chewy results

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Chocolate Fridge Cake

250g digestive biscuits

150g milk chocolate

150g dark chocolate

100g unsalted butter

150g golden syrup

100g dried apricots, chopped (optional)

75g raisins (optional)

60g pecans, chopped (optional)

1. Use cling film to line a 20cm (8in) shallow, square-shaped tin. Leave extra cling film

hanging over the sides.

2. Bash the biscuits into pieces using a rolling pin. (Put them in a plastic bag first so

they don't go everywhere!)

3. Melt chocolate, butter and golden syrup in a heatproof bowl set over a pan of

simmering water. Stir occasionally.

4. Remove the bowl from the heat and stir in the broken biscuits, apricots, raisins and

pecans (optional).

5. Spoon the mixture into the tin. Level the surface by pressing it down with a potato

masher.

6. Leave to cool, then put the chocolate mixture in the fridge for 1-2 hours to set.

7. Turn out the cake and peel off the cling film. Cut the cake into 12 squares and enjoy!

Easy Fruit Cake

300 g mixed fruit

200g plain flour

100 g sugar

100 g marg

140ml milk

1 egg

1. Weigh all fruit, sugar and marg into a saucepan, and put on stove to simmer for

20 mins.

2. Line a square cake tin with greaseproof paper and grease.

3. Allow to cool slightly then add milk flour and then beaten egg and mix

thoroughly.

4. Put in oven gas mark 3/170 and bake for approx 1 – 1.5 hours

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Shortbread 130g plain flour

40g caster sugar

60g butter

Heat oven to 160oC, grease 7” round cake tin

Mix flour and sugar in a bowl, rub in butter

Knead well to form smooth paste

Roll in to a ball then press into tin about 1 cm thick

Mark into about 8 portions, prick with a fork and decorate edges

Cook for approx 30 mins or until golden.

Rock Buns

120g plain flour

25g caster sugar

50g butter

1 med egg

50g mixed dried fruit

Pinch of salt

1. Heat oven to 200oC. Grease a baking tray

2. Mix flour and salt in a bowl, rub in butter

3. Stir in the dried fruit and sugar

4. Mix into a stiff dough with the egg

5. Place in rough heaps on the baking tray

6. Bake for 10-15 mins

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Christmas Cookie Edible Tree Decorations It makes about 20 cookies, takes 10 mins to prepare & 12 mins to cook.

Ingredients:

150g Icing Sugar

1 teaspoon Vanilla extract

1 teaspoon Cinnamon powder & a pinch of Nutmeg powder

1 Large Egg Yolk

250g Butter – into small cubes

375g Plain Flour

To Decorate:

Coloured icing pens

Edible Silver Balls

Thin Ribbon

Method:

1. Tip the icing sugar, vanilla extract, egg yolk and butter into a mixing bowl, then

stir together with a wooden spoon. Add the flour, cinnamon & nutmeg powder

and mix to a firm dough.

2. Shape the dough into two flat discs and wrap in cling film. Chill for 20. Wash up

whilst your waiting ☺

3. Heat oven to 190C/fan 170C/gas 5 and line two baking sheets with non-stick

baking paper.

4. Roll out the dough on a lightly floured surface to about the thickness of two £1

coins.

5. Cut out Christmassy shapes (use a cutter if you like) and place on the baking

sheets.

6. Using the top of a spoon, cut a small hole in the top of each cookie. Bake for 10-

12 mins until lightly golden.

Lift the biscuits onto a wire rack to cool.

Decorate with icing tubes and silver balls and thread with ribbon when dry.

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Chocolate /Chip Cookies

350g/12¼oz unsifted flour

1 tsp bicarbonate of soda

1 tsp salt

225g/8oz butter

175g/6¼oz caster sugar

175g/6¼oz soft brown sugar

1 tsp vanilla extract

2 eggs

350g/12¼oz dark chocolate, crumbled

1. Preheat the oven to 190C/375F/Gas 5.

2. In a bowl, combine the flour, baking soda and salt.

3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until

creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the

chocolate.

4. Split the pliable dough into two halves, rolling each out into sausage shapes,

approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the

refrigerator until ready to use.

5. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in

thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.

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Melting moments (makes @20)

45g marg

25g lard

50g caster sugar

1/2 egg (Just enough to bind to a piping consistency)

1 tsp vanilla essence

100g self-raising flour

Oats or desiccated coconut

Glace cherries

1. Heat oven to 180 oC (gas 4)

2. Cream marg, lard and sugar until light and fluffy.

3. Beat in egg and vanilla essence

4. Stir in flour and mix well

5. Roll dough into walnut sized balls

6. Toss in rolled oats of coconut

7. Place on greased baking tray, flatten slightly and press a small piece of cherry

on each biscuit

8. Cook for 10-15 mins

Viennese fingers (makes@ 20)

140g marg

50g caster sugar

140 SR flour

1 tsp vanilla essence

Choc for dipping ends

1. Heat oven to 160 oC (gas 3)

2. Cream fat and sugar thoroughly

3. Stir in flour and essence

4. Place mixture in piping bag with star nozzle

5. Pipe even lengths on to greased baking tray

6. Bake for about 15-20 mins

7. Allow to cool, and dip ends in melted chocolate

72 | Page

Gingerbread Shapes

350g / 12oz plain flour

175g / 6oz light soft brown sugar

100g / 4oz butter

1 medium egg

4 tablespoons of golden syrup

1 teaspoon bicarbonate of soda

1½ teaspoon of ground ginger

NOTE: You will need a rolling pin and a shaped pastry cutter

COOKING METHOD- Pre-heat the oven to 180°C / 350°F / Gas Mark 4

1. Put the flour, butter, ground ginger and bicarbonate of soda in a mixing bowl.

Mix it all together with fingertips until crumbly.

2. Add sugar, syrup and egg and mix until it forms a firm pastry mix.

3. Using the rolling pin, roll out the pastry to about 5mm thick. Make sure the

surface and the rolling pin are well dusted with flour.

4. Cut out the shapes with a knife and/or pastry cutter

5. Place the cut out pastry on a greased or non-stick baking tray.

6. Put the baking trays in the pre-heated oven.

7. Remove after 15 minutes (check after 10 minutes).

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Bourbon biscuits 115 gms plain flour (maida)

55 gms soft margarine or butter

55 gms powdered sugar

1/2 tsp vanilla essence

1 tbsp golden syrup

15 gms cocoa powder

2 - 3 tbs cold milk

1/2 tsp baking powder

sugar to sprinkle

Ingredients for the Filling (Butter icing):

Butter – 1/4cup

Icing Sugar – 1/3 cup

Cocoa – 1 tsp

Vanilla Essence – a few drops

Method for making bourbon biscuit:

1. Take a bowl and add the butter and sugar and beat them till light and fluffy.

2. Add vanilla essence, honey and Baking Soda and blend well.

3. Sieve the Flour with Cocoa and baking powder. Mix the Flour to the creamed

mixture and form soft dough.

4. Now, add cold milk to this dough. Roll out the prepared dough on a board.

5. Cut with a biscuit cutter in shape.

6. Prick on top of the cut shapes with a toothpick and sprinkle sugar.

7. Place on a greased and floured baking tray and bake at 160C for 10-15 mins.

8. Cool it for 2mins before using the filling/icing.

Method for the filling:

1. Mix all the filling ingredients to a smooth paste.

2. Sandwich the biscuits with this chocolate butter icing.

Note:

Castor Sugar is preferred in this recipe.

While rolling the prepared dough on a board use a little flour for dusting, so

that the dough does not stick at the bottom.

I made rectangle shapes with the knife and other round shape with the biscuit

cutter.

In the baking tray, you may also use butter-paper.

This recipe shall make around 14-16 bourbon biscuits all together.

To enhance the flavour of the filling/icing of the biscuits, you may add 1 tsp

coffee essence or 1/2 tsp instant coffee dissolved in 1 tsp water.

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Apple Crumble

1 ovenproof bowl

Crumble:

150g plain flour, sieved pinch of salt

90g brown sugar

100g butter, cubed at room temperature

Knob of butter for greasing

Filling:

250g cooking apples

25g caster/brown sugar

2tbs cold water

1 pinch of ground cinnamon (optional)

Preheat the oven to 180C/350F/Gas 4.

1. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at

a time rub into the flour mixture. Keep rubbing until the mixture resembles

breadcrumbs.

2. Peel, cored and cut into 1cm/½in piece the cooking apples. Place the fruit in a large

ovenproof bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful

not to break up the fruit.

3. Butter a 19cm/7in ovenproof dish. Spoon the fruit mixture into the bottom, then

sprinkle the crumble mixture on top.

4. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit

mixture bubbling.

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Autumn Pudding

1 bramley apple (cooking)

1 cox’s apple (eating)

6 tbs apple juice (or any fruit juice)

50g granulated sugar

450g of any soft fruits from hedgerows/trees ie

blackberries, plums etc) Or the equivalent in frozen fruits.

10 slices (pref. 3 day old bread)

600ml pudding basin and saucer to fit the top of the bowl

1. Peel core and slice both the apples and put in a saucepan with the apple juice and

the sugar.

2. Cover and cook for approx 8 mins.

3. Add the blackberries, stir and cook for further 3 mins. Leave to cool

4. Cut crusts off the slices of bread

5. Line pudding basin with cling film.

6. Cut a 4cm sq of bread and put at bottom of basin. Cover with 4 tbs of fruit and

juice.

7. Top with a slice of bread and fill any gaps with bread cut to fit cover with more

fruit and juice.

8. Repeat layers with remaining bread, leaving slice of bread on the top.

9. Cover with cling film. Place on a plate or dish to catch any drips, and place a

saucer on top, and weigh it down with a tin.

10. Chill in fridge for a least 6 hours.

11. When ready to serve – turn pudding out onto a large plate and decorate with a

few blackberries and a sprig of fresh min. Serve with fresh cream, crème

fraiche, yoghurt or ice cream

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Bread and Butter Pudding Please bring a 1.5 / 2 Ltr ovenproof dish

750 ml milk

60g butter or low fat spread

8 thick slices of white bread (stale)

150g dried fruit (sultanas, raisins or currants/apricots)

3 eggs

50g caster sugar

1tbs Demerara sugar

1tsp cinnamon

1. Put oven on to 180oC/gas 5

2. Spread the slices of stale bread with butter/low fat spread, cut bread into

triangles

3. Butter base of ovenproof dish, lay a layer of bread across the bottom and

around the sides. (leaving enough for 2 more middle layers)

4. Sprinkle with half the dried fruit and caster sugar

5. Put second layer of bread on top then use remaining fruit and sugar

6. Top with final layer of buttered bread.

7. Mix the milk and eggs together thoroughly and pour gently over the bread and

butter, allowing it to soak in.

8. Sprinkle the demerara sugar and cinnamon mix over the top and bake for about

50 mins, until top is golden brown and custard is set.

77 | Page

Lemon Cheesecake Serves 2 – (prep time less than 30 mins)

2 digestive biscuits

1tsp clear honey

15g butter – softened

200g mascarpone cheese

90g caster sugar

1/2 lemon, juice and zest

To garnish;

Fruit of choice

Sprig of mint

icing sugar

1. Crush the biscuits into small pieces and combine with butter and honey.

2. Place this mixture into small metal ring and press mixture evenly on the bottom

of the mould.

3. Add lemon juice, zest and caster sugar to cheese and mix gently. Spoon mix into

the ring and press down well to remove any air gaps.

4. Place cheese cake on a plate and remove ring gently using hot damp cloth.

5. Blend majority of fruits with icing sugar to taste until smooth to make a coulis (

saving a few for top garnish)

6. Decorate top of cheese cake with whole fruits, a sprig of mint and dusting of

icing sugar. Drizzle fruit coulis around inner edge of plate to finish.

78 | Page

Lemon Meringue Pie

100g Shortcrust Pastry

2 med eggs

225g caster sugar ( 100g + 125g)

1 lemon juice and grated rind

150ml boiling water

25g cornflour

1. Heat oven to gas mark 5/190oC

2. Line a 7” flan tin with pastry and bake blind

3. Reduce heat to Gas 2 150oC.

4. Place egg yolks with 100g sugar, lemon juice and rind and boiling water in a

saucepan and mix well

5. Blend cornflour with a little cold water then add to the lemon mixture. Bring to

the boil stirring continuously, when thicken pour into the flan case.

6. Whisk egg whites until Stiff and peaky, then gradually beat in remaining (125g)

sugar.

7. Spread over the flan and bake for about 25 mins until crisp and pale golden

brown.

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Mince Pies SHORTCRUST PASTRY

55g Butter or margarine (e.g. Stork)

55g refined cooking fat / lard (e.g. Cookeen)

220g Plain flour

200g / 8oz pot of Mincemeat

1. Add the margarine and cooking fat to a large bowl (cut into lumps) and sieve in

the flour. Do this from as high as possible to incorporate air into the flour as it

falls.

2. Gently rub the flour and margarine / lard together with your hands lifting them

and letting the mix drop back into the bowl. This will help more air into the

mixture.

3. The mixture should end up as small crumbs although some larger bits may be

present. Don't overdo this stage, it should only take two or three minutes.

4. Add 3 tablespoons of water to the mix and 'cut' the mixture together for a

minute or so. Then use your hands to gently blend the mix together even

further. If it won't hold together add another half tablespoon of water.

5. The mix is of the correct consistency when it is in a ball and can collect all the

odd bits around the bowl into one single ball.

6. Although this may not possible in school - It is best if you can wrap the mix in

cling film and place it in the fridge for 30 minutes to 'rest'.

7. Dust the work surface and rolling pin with flour and roll out the pastry with a

rolling pin. Turn round the pastry after every two rolls or so of the rolling pin to

stop it sticking to the work surface

8. Turn the oven on, setting it to 200°C / 400°F / Gas 6.

9. Using two sizes of pastry cutters, cut out even numbers of tops and bottoms

10. Add just a heaped teaspoon of the Mincemeat to each mince pie base.

11. Brush the edge of each of the mince pie bases with a light coating of milk. or

water to help stick tops to bases

12. Firm down the edges lightly to ensure top and bottom are firmly connected.

13. Brush the top of the pies with milk to help give them a golden colour when

cooked.

14. Cut a small hole in the top of each mince pie with a knife.

15. This will help stop the filling from forcing itself out through the edges. It also

helps to stop the shortcrust from becoming wet.

16. Cook the mince pies in a pre-heated oven at 200°C / 400°F / Gas 6 for 25

minutes. Do not open the oven until at least 20 minutes has passed.

17. Take the cooked mince pies from the oven and dust them with a little icing

sugar. They are delicious hot or cold and will keep for three or four days.

80 | Page

Homemade Lemonade

4 Lemons

120g granulated sugar

250ml water

1. Put ½of the water onto boil

2. Take off heat and add the sugar to dissolve

3. Squeeze all the lemons

4. Add the juice to the cold half of the water

5. Once all the sugar has dissolved, add the lemon and water

6. Mix thoroughly- allow tocool before drinking.

Hot Spiced Cranberry & Apple punch 1lt. Cranberry juice

1lt apple juice

2 tbsp. lemon juice

1 1/2 tbsp. brown sugar

10 cloves, whole

2 cinnamon sticks

Lemon slices (optional)

In a large saucepan combine all ingredients except lemon slices.

Bring to a boil. Reduce heat, cover and simmer 15 to 20 minutes.

Strain.

81 | Page

Basic Ice Cream

1 lg carton (284 ml) ‘light’ double cream

1 lg carton (use cream carton) semi skimmed milk

1 tbs sugar

1. Pour all ingredients into a large measuring jug

2. Add any other special ingredients of your choice ie flavourings, chic chips,

marshmallows etc

3. Pour into rotating ice-cream maker until frozen

4. Transfer into ice cream tubs and freeze.

Citron Glace (Lemon sorbet)

250g granulated sugar

450ml water

Zest of 1 lemon

250ml lemon juice

1. Combine the sugar, water and lemon zest in a saucepan,

2. Heat gently until sugar has melted

3. Bring to the boil and boil for 5 – 8 mins or until you have a light syrup

4. Remove from heat and cool (we will put it in blast chiller)

5. Add the lemon juice to taste (may not need it all)

6. Pour into ice-cream maker to churn until frozen.

7. Scoop out into take away boxes and put in the freezer.

Raspberry and Yoghurt Ice

225gms raspberries

100g caster sugar

300ml yoghurt

1. Mash or liquidise the raspberries, If you want a smooth ice, press them through

a sieve.

2. Mix the sugar with the yoghurt.

3. Add raspberry puree.

4. Put in ice cream machine until frozen.

5. Transfer to take away dishes and put in freezer.

82 | Page

Strawberry and Cream Ice Cream

50g caster sugar

2 egg yolks

150 ml milk

284 ml double cream

1 vanilla pod or ½ tsp essence

100g fresh strawberries

1. Heat milk on a medium heat, to just under boiling.

2. Mix sugar and egg yolks in a bowl and whisk (with electric hand whisk) until thick

and creamy.

3. Add the warmed milk to the sugar and egg mixture A LITTLE AT A TIME,

whisking all the time.

4. Transfer back to the saucepan and stirring all the time heat on medium heat

until thickened. (3-5 mins)

5. Transfer back into bowl and allow to cool (put in blast chiller)

6. Meanwhile slice the vanilla pod lengthways and scrape out the seeds and add to

the double cream in a bowl and combine. Chop the strawberries into quarters.

7. When custard mixture is cold, whisk in the double cream, add the strawberries

then put into ice cream machine to freeze.

8. Transfer into take away containers and put into the freezer.

Pistachio Gelato

1 tub mascarpone cheese

284ml single cream

50g castor sugar

50g crushed pistachios

1. Beat cheese and cream together until smooth.

2. Add sugar and pistachios

3. Divide into two take away containers

4. Put into freezer. (do not use ice cream machines)

83 | Page

Double Choc Chip Ice Cream 125 g strong plain chocolate

50g unsalted butter

75g caster sugar

75ml water

2 lg egg yolks

284ml double cream

25g choc chips

1. Break up the chocolate and place with unsalted butter and melt in the microwave

(30secs. at a time until melted, stirring each 30secs.)

2. Over low heat dissolve sugar in water then turn up heat and boil rapidly 2-3

mins, until a light syrup. Leave to cool slightly.

3. Place egg yolks in a bowl and begin whisking (with electric hand whisk), trickle in

the warm syrup, a little at a time whisking constantly until mixture is thick and

mousse like.

4. Whisk in the cream Fold in melted chocolate and butter mix, blend thoroughly.

Add chocolate chips.

5. Pour into ice cream machine and churn until frozen Transfer into take-away

boxes then put in the freezer

Tropical (light) Ice Cream

1 lg carton (284ml) ‘light’ double cream

1 lg carton (use cream) semi skimmed milk

3 ripe mashed bananas

25gms desiccated coconut

Canderelle to taste

1. Pour the milk and cream into a large measuring jug

2. Mash the ripe bananas with a little lemon juice and the coconut

3. Add to the cream mixture

4. Add canderelle sugar to taste (no more than ½ tablespoon)

5. Pour into rotating ice-cream maker until frozen

6. Transfer into take away boxes and put in freezer until set.