cookery club cookbook 2012

8/2/2019 Cookery Club Cookbook 2012

1/22


2/22

METRICS:Difficulty: EasyCooking Time: 30 mins 30 mins to 1hour 45 minsAttribution: week 1

Simple Fragrant Chicken Casserole

DESCRIPTION: This is a really easy dish to cook and is very flexible, you canmore or less adapt it to your individual taste and you dont necessarily haveto use chicken; maybe try it with tender cubes of beef steak, lamb neckfillet or pork fillet. The method I use is to cut the meat into bite sizedchunks not too small and toss the pieces in seasoned flour to give thebasic sauce consistency. If youre using chicken, I recommend using skinless

and boneless thigh meat, its much tastier than breast meat and doesnt dryout so much; also if you can find it, get a bunch of fresh TARRAGON herb its magic with chicken!

INGREDIENTS:to taste8-10 Chicken ThighsStreaky Bacon2 Carrots, diced or cut into batons1 large Red Pepper2 Red Onions4 cloves Garlic

two good handfuls Sliced Celery1 tin Tomato, choppedhalf pints CiderButton MushroomsFresh Green Chilli Pepper, deseeded (optional)TarragonFresh Herbs, for garnishPlain FlourSalt And PepperGood Cooking OilDIRECTIONS:Season the flour with salt and pepper, then lightly coat all the chicken pieces.

In a large pan or casserole fry the chicken pieces over a moderate heat till they are lightly browned do this inbatches if necessary so as not to crowd the pan.When done put aside while you fry the diced bacon till almost crisp, then add the diced onion and garlic. You mayneed to add a little more oil to the pan at this stage and be careful not to burn the onions as they become bitter.Now return the chicken pieces to the pan followed by the diced carrots, the celery, the peppers and the tinnedtomatoes, and a good handful of chopped Tarragon.Add the cider - or you can use a large glass of white wine and bring the pan up to a gentle boil to evaporate thealcohol and thicken the sauce now cover and cook for 15- 20 minutes till the chicken is thoroughly cooked through.During the last 10 minutes, add the button mushrooms or finely sliced larger ones.TIP if the sauce looks too watery, leave the lid off the pan and boil a little longer if it looks to thick, add alittle hot water.

While all this is finally cooking off, prepare some Rice or Potatoes or Pasta and some nice firm green vegetable orjust assemble a green salad to go with this dish.Also prepare a good handful of fresh chopped herbs like PARSLEY, TARRAGON MINT, CHIVES or SPRING ONION forgarnish.Above all else DONT PANIC!This is a really uncomplicated and forgiving dish to make and the best thing of all is that its cheap, fulfilling andnutritious.

ENJOY!


3/22

METRICS:Difficulty: EasyYield: serves 8 to 12Cooking Time: 30 minutesAttribution: Week 3

Aloo Mattar ~ Potatoes and peas

INGREDIENTS:2 large Onions, finely chopped2 cloves Garlic, finely chopped2 cups Tinned Tomatoes4 tsp Fresh Ginger, grated

4 Green Chillies, finely chopped2 tsp Salt2 tsp Ground Turmeric6 tsp Ground Masala3 handfulls Coriander, chopped4 cups Fresh Or Frozen Peas4 Potatoes , peeled and chopped into small chunksDIRECTIONS:Heat the oil in a large pan and add the onion and garlic. Fry until golden brown.Remove the pan from the heat for a few seconds and then add the tomato, ginger, chillies, salt, turmeric,garam masala and half the coriander. Cook on a low heat until the mixture becomes shiny and the oil

separates out.Add the peas, turn up the heat and stir fry for 1 minute. Add the potatoes and continue to stir fry for a

couple of minutes so that the potatoes and peas are well covered.Add 5 cups of boiling water. Bring to the boil, cover and simmer for 20 minutes or until potatoes arecooked. Sprinkle with the remaining coriander to serve.


4/22

METRICS:

Difficulty: EasyAttribution: Week 4

Banoffee Pie

INGREDIENTS:250g/ 9oz Digestive Biscuits100g/ 3.5oz Butter, melted397g can Carnation Caramel4 small Bananas

300mL carton Whipping CreamGrated Chocolate, to decorate

For Carnation Carmel100g/ 3.5oz Butter100g/ 3.5oz Dark Brown Soft Sugar397g can Carnation Condensed Milk

DIRECTIONS:You will need a 23cm (9in) loose-bottomed tart tin.

To make the base, process the biscuits until like fine crumbs then tip into a bowl (or put biscuits in aplastic bag and turn them into crumbs using a rolling pin).Stir in the melted butter and when well mixed use a spoon to press the mixture into the base and up thesides of the tin to make a pie shell.Spread the caramel over the base do not over beat or the caramel will become runny, simply spread witha spoon or spatula.Chill until ready to serve.Before serving slice the bananas and arrange over the caramel. Whip the cream to soft peaks and spoonover the bananas.Top with grated chocolate or cocoa.

IF YOU CAN'T BUY CARNATION CARAMEL READY MADE YOU CAN MAKE IT AS FOLLOWS

Place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts andthe sugar dissolves.Add the condensed milk and bring gently to the boil, stirring continuously.When the caramel has started to boil, remove from the heat and pour over the biscuit base.Cool, and then leave to chill for about 1 hour, until firm.


5/22

METRICS:Difficulty: EasyYield: serves 8Cooking Time: 16 minutesAttribution: Week 3

Cashew and prawn rice

DESCRIPTION: This is a very simple and quick dish to makefor lunch.

INGREDIENTS:8 Tbsp Vegtable Oil4 tsp Cumin Seeds2 Onion, thinly sliced800 g Prawns/Shrimp , cooked and peeled8 Tomatoes, dicedlarge handful Coriander, chopped2 cups Cashew Nuts2 tsp Dried Red Chilli Flakes2 tsp Salt2 cups Basmati Rice, rinsed with cold water4 cups Water

DIRECTIONS:1. Heat the oil in a pan and add the cumin seeds2. When sizzling, add the onion and fry until translucent3. Add the prawns, tomatoes, coriander, cashews, chilli and salt stir fry for 30 seconds4. Add the rice and stir fry for a further 30 seconds5. Add the water and bring to the boil. Turn the heat down very low, cover and steam for15 minutes.


6/22

METRICS:Difficulty: EasyYield: makes 8-12 fajitasAttribution: week 4

Chilli bean fajitas

DESCRIPTION: Fajitas are always a hit and this vegetarian option is agreat way eating more vegetables and beans. Try eating at least onevegetarian meal a week and introduce more beans and pulses.

INGREDIENTS:2 tins Mixed Bean Salad, or your favourite beans

2 tins Cannellini Beans2 White Onion2 Sticks Of Celery2 Yellow Peppers2 tsp Smoked Paprika2 tsp Ground Cumin2 tsp Oregano1 tsp Mixed Herbs2 cloves Garlic1 tsp Chilli Flakes, optional4 Tomatoes

4 tsp Olive Oil2 Tbsp Tomato PureeJuice Of 1 Lemon, optional

DIRECTIONS:- Chop your onion, celery and red pepper into slithers and drain and rinse your two tins of beans.

- Into a frying pan or wok add 1 teaspoon of olive oil and heat on a high heat then add the onions, celeryand pepper and fry on a medium heat for 3-4 minutes, constantly stirring.

- Next add all your spices to the pan (Chopped garlic, smoked paprika, cumin, oregano and mixed herbs. Thechilli is optional) with 2 table spoons of water to stop the spices from burning. Cook for 1 minute.

- Now chop your 2 tomatoes roughly keeping the skins and seeds, and add to the pan with 1 tablespoon oftomato puree. Cook for 30 seconds.

- Finally add your beans which have been drained and rinsed. Cook this on a low heat for 5-10 minutes oruntil the tomatoes have broken down. Keep stirring the mix to help the process.

- You are now ready to serve. It is great to make your own at a table. So put your bean mix in a warmbowl and squeeze the juice of a lemon over. Warm your tortillas and serve with salsa, guacamole andsalad.


7/22

METRICS:

Difficulty: EasyAttribution: week 4

Cumin Raita

DESCRIPTION: This dip goes well with curries and spicy

food. It is quick and simple to make and also goes well

with salads and meat dishes. ENJOY !!!

INGREDIENTS:

1 tub Natural Yoghurt

1 Cucumber

2 Tomatoes

1 Red Onion

1 tsp Cumin Seeds

handful Fresh Mint, chopped

handful Fresh Coriander, chopped

DIRECTIONS:

1. Put the cumin seeds in a dry frying pan, heat until they smell like they are toasting.

Becareful not to burn as they burn easily.

2. Once toasted grind in a pestle and mortar and allow to cool.

3. Meanwhile chop the cucumber and tomatoes and add to the yoghurt.

4. Add the cumin seeds, mint and coriander.

5. Season with salt and sprinkle some garam masala and turmeric to serve.


8/22

METRICS:

Difficulty: EasyYield: serves 6 to 8Prep Time: 15 minutesCooking Time: 30 minutesAttribution: Week 6

Delicious Fish Pie

DESCRIPTION: The beauty of this dish is its simplicity and adaptability youcan use any combination of fish that is good, plentiful and cheap in thesupermarket.

INGREDIENTS:500 g Mixed White Fish300 g Smoked Fish (Cod Or Haddock)200 g Salmon Fillet, (ensure the fish is skinless and has all bones removed)500 ml Full Fat Milk4 Eggs, hard boiled6 Cherry Tomatoes , finely dicedHandful Of Finely Chopped Parsley100 g Butter1 Tbsp Flour1 Tbsp Capers, (optional)few Mushrooms, finely chopped (optional)1 cupful Shrimp, (optional)1 Kg Potatoes , mashed, for pie topping

Grated CheeseDIRECTIONS:Poach the fish bring the milk to a gentle boil in a large pan and put all the white and smoked fish in to gentlysimmer for about 8 mins.Lift the fish onto the serving dish, reserving the milk cooking liquor.Lightly flake the fish mix and double check for any bones.While you do this, hard boil the eggs for about 8mins, cool under running water, peel, slice or quarter and the putonto the fish mix.Make the sauce In a smallish pan, gently melt the butter then add the flour and cook over moderate heat (thisis called a ROUX and is the base for a white sauce).Slowly add the milk poaching liquor, spoonful at a time stirring constantly until you have a smooth sauce, then bringto the boil and simmer for a further 5mins until it thickens slightly.

At this stage you can add the optional Mushrooms, Tomatoes, Capers, Shrimp stir in for a couple of minutes thenadd the Parsley.Pour the sauce mix over the fish and eggs this part is done.Meanwhile you should have prepared your mashed potatoes we will talk this through in class!Top the pie with the mashed potatoes grate some cheese over if liked, then bake in a hot oven 200C 0r Gas 6until you get a good golden crust should take about 30mins.

Serve with lots of side salads especially crunchy ones!

NOTES: Suggested fish is Cod, Haddock, Hake, Coley, Tilapia fillets, but avoid very oily fish such as Herring, Mackerelor Sardines.

The magic ingredient is Smoked Fish which should be at least a third of the mix.


9/22

METRICS:

Difficulty: EasyPrep Time: 20 minutesCooking Time: 1 hourAttribution: week 8

Eton Mess

DESCRIPTION: This recipe, inspired by the strawberry-and-cream desserttraditionally served at Eton College on 4 June, is great for nervous meringuemakers because the meringues are broken up, it simply doesn't matter ifthey weep, crack or collapse. So, you can practice making them over andover with this dish until you get them perfect and, at the same time, enjoythis amazingly good summer dessert. Don't forget, though, to make the

meringues the day before you want to serve the pudding.

INGREDIENTS:ingredients for meringue175g/ 6oz Caster Sugar3 large Egg Whitesto assemble the Mess450g Fresh Strawberries , (or a mixture of strawberries and raspberries)Sugar To Taste1 pint Whipping Cream

DIRECTIONS:

First, have the caster sugar measured out ready, then place the egg whites in a scrupulously clean bowl and whiskuntil they form soft peaks that slightly tip over when you lift the whisk. Next, add the caster sugar, about atablespoon at a time, and continue to whisk until each tablespoon of sugar has been thoroughly whisked in.

Now simply take rounded dessert spoonfuls of the mixture and place them in rows on the lined baking tray. Place thebaking tray in the oven on the centre shelf, turn the heat down to gas mark 1, 275F (140C) and leave the meringuesthere for 1 hour. After that, turn the oven off and leave the meringues in the oven to dry out overnight, or until theoven is completely cold.Before serving whip the cream until its at the floppy stage (you dont want it to be too stiff or you wont be ableto incorporate everything). Wash the fruit, and mash half the strawberries with a fork to make them mushy andjuicy. Sweeten the cream to taste, remembering that the meringues will also make it sweet.All the above can be done in advance, but when you are ready to serve, break up the meringues roughly into pieces

(1- 2 inches), place them in a large mixing bowl, add the chopped & mushed up fruit, then fold in the cream to makea nice mix. Finally, pile the whole lot into a serving dish, spoon the rest of the pure over the surface and serve assoon as possible.

**I added a few random teaspoonfuls of lemon curd when I was mixing it up, just to give a hint of lemon. You can beas inventive as you like, its very forgiving. But dont assemble any longer than an hour before serving or themeringue will have dissolved into the cream!**This recipe is for purists who want to make their own meringues. It will work equally well using shop boughtmeringue nests.** You can also make it in individual serving dishes, adjusting the ingredients in proportion. You really cant mess itup! Pardon the pun..


10/22

METRICS:Difficulty: Easy

French Dressing / Vinaigrette

DESCRIPTION: These ingredients can be tailored to choice, omit the garlic orincrease it, use different flavour vinegar if preferred - but if you usebalsamic you will need much less as it is very intensely flavoured. Don't beafraid to use plenty of salt, particularly if you are using chopped tomatoesin the salad as they will sweeten it. Consider adding lemon juice, honey ormaple syrup. All will give a slightly different flavour to your dressing.

INGREDIENTS:1 Clove , optionalFresh Garlic, to tastegenerous tsp Saltgenerous tsp Dijon Mustard2 Tbsp White Wine Vinegar4 Tbsp Virgin Olive OilFreshly Ground Black Pepper

DIRECTIONS:Put sea salt and peeled garlic in to a mortar and pestle and grind to make a paste.Add mustard, pepper and continue to mix, then slowly add vinegar.Transfer to a larger container and mix in the olive oil, whisking well with a fork.Pour over salad just before serving.


11/22

METRICS:

Difficulty: EasyAttribution: Week 4

Guacamole

INGREDIENTS:

2 Very Ripe Avocados

1-2 Fresh Red Chillies, finely chopped

a few Sprigs Fresh Coriander, finely sliced

A Red Onion, peeled and finely chopped

1 Tomato, chopped

Juice Of 2 Limes

DIRECTIONS:

Squeeze the avocados out of their skins into a bowl, removing the stones.

Add most of the chilli and coriander, the onion, tomato and lime juice.

Mix everything up with a spoon, hacking up any bigger bits of avocado as you go.

Have a taste to check the balance, and season with salt and pepper if needed.


12/22

METRICS:Difficulty: EasyYield: serves 6Attribution: Week 3

Hot Chickpea Salad

DESCRIPTION: This is a middle eastern style salad which

takes minutes to make. This is lovely to eat with warm

pitta bread.

INGREDIENTS:

1 dessert spoonful Mild Olive Oil

1 Red Onion, thinly sliced

5 cloves Garlic, finely chopped

3 cans Chickpeas, drained

Salt And Pepper To Season

pinch Ground Nutmeg

1 tsp Cinnamon Powder

1 tsp Red Chilli Powder

generous dash Lemon Juice

small handful Coriander, chopped

4 Spring Onions, finely chopped

4 Tomatoes, finely chopped

DIRECTIONS:

1. Heat the oil in a pan and add the onion and garlic.

When softened add the chickpeas and stir fry lightly for a couple of minutes, adding all

the remaining ingredients.


13/22


14/22

METRICS:Difficulty: EasyAttribution: Week 7

Kipper Pate

DESCRIPTION: This keeps in the fridge for several days

INGREDIENTS:

3 190g cansJohn West Kipper Fillets In Sunflower Oil

2 300g tubs Philadelphia Cream Cheese

Lemon

Cream, to taste

Freshly Ground Black Pepper, to taste

DIRECTIONS:

Open the cans of fish and drain off as much oil as you can, then transfer to a plate

covered with absorbent kitchen paper.

Using a small sharp knife remove as much of the black skin from the kippers as you can.

This is purely for aesthetics, it won't really affect the taste.

Flake the fish into a bowl and break up using a fork, then add the cream cheese and mix

well.

You can use an electric whisk for this, but it works equally well using a fork.

Add lemon juice to taste, and cream to loosen the mixture.

Serve on crackers or hot toast.


15/22

METRICS:

Difficulty: EasyYield: serves 4-6Attribution: Week 2

Meatballs

INGREDIENTS:

500 g Minced Meat

1 Raw Egg

1 Medium Sized Onion, finely choppedHerbs To Flavour Oregano, Thyme, Or A Mix Of Dried

Herbs From A Pack Or Jar

1 Small Fresh Chilli Pepper, deseeded and finely choppedsmall handful Grated Parmesan Cheese

Seasoned Flour, ( this is a couple of handfuls of plain flourinto which you have added a good pinch of salt and a fewtwists of a pepper mill) ( this is a couple of handfuls of plain flour into which you haveadded a good pinch of salt and a few twists of a pepper mill)

DIRECTIONS:

Choice of meat is yours choose between fine quality PORK, BEEF or VEAL.

Combine all the ingredients in a large bowl and squish the whole lot together.

Now take a heaped teaspoon of this mix from the bowl and form into round balls, then roll

in the seasoned flour mix and set aside in a wide dish to settle.

Then, heat a heavy frying pan with some vegetable or groundnut oil until hot.

Now fry the meat balls until browned and no red juices flow keep warm in your oven.

NOTES: WHAT TO SERVE WITH THESE GORGEOUS LITTLE BABIES?

Well, you could just put them in a bun or a pitta bread pocket with some relish of yourchoice and a simple salad, or you could be more adventurous and make a pasta dish with a

tomato sauce and put the meatballs on top with a garnish of Parsley or Basil. We will be

making salad and garlic bread. Buon appetite!


16/22

METRICS:Difficulty: EasyAttribution: week 4

Mexican style minced beef servedwith Tacos

INGREDIENTS:4 Red Onions

6 cloves Garlic1 Red Pepper3 tins Kidney Beans4 tins Tomatoes, choppedFresh Red ChilliChilli PowderGround CinnamonGround CuminFresh CorianderMinced Beef

Salt And Pepper To Season

DIRECTIONS:1. Finely chop the onions, garlic, red pepper and red Chilli2. Fry the onion & garlic until soft3. Add the minced beef fry until it is cooked right through4. Add the chilli powder, cinnamon, cumin and Coriander5. Add the pepper and chilli and stir fry for a minute

6. Add the Kidney beans and stir fry for a minute7. Add the Tomatoes and stir add water if required

8. Season to taste9. Allow to cook until all the flavours infuse and meat softens.10. Heat tacos in oven and serve


17/22

METRICS:

Difficulty: EasyYield: serves 6 to 8Attribution: Week 5

MINESTRONE SOUP

DESCRIPTION: The beauty of this dish is that it is incrediblyadaptable you can use pretty much any vegetables that arefresh in season or frozen such as peas or green beans.

INGREDIENTS:

3 large Carrots, diced4 Celery Sticks, chopped2 large Potatoes , cut into small dice2 large Onions, diced5 cloves Garlic, roughly chopped

DIRECTIONS:In a large pot heat 2 tablespoons of oil until hot then put in all the above ingredients to cookfor about 5 10 minutes until tender but not browned.

While this is cooking, make about 2 litres of stock with boiling water I use Marigold Veganpowder, but any good quality stock cube will do.

Then add to stock to the pan and simmer for another 10 minutes.Then add:1 tin of Haricot or Cannellini beans drained.1 tin of chopped tomatoes.4 good handfuls of small pasta, such as Spaghetti snapped into small lengths or whatever you havein your store cupboard.Some herbs, such as Oregano, Thyme and chopped Parsley

Simmer gently for 10 minutes and then add some green vegetables such as finely shreddedCABBAGE or frozen PEAS or BEANS.Allow all to heat through, then serve in soup bowls with some grated PARMESAN cheese on theside and for those of you who like it, some BACON or PANCETTA finely chopped which you willhave cooked in a separate pan till crisp and drained of surplus oil on some kitchen roll.And dont forget loads of freshly chopped PARSLEY or BASIL for that final touch! Oh, and somegood crusty bread to mop up all the delicious juices.


18/22

METRICS:Difficulty: EasyPrep Time: 25 - 30 minCooking Time: 25 - 30 minAttribution: Week 1

Nigella's (Linda's Famous) Brownies

DESCRIPTION: The richest (and nicest) brownie I've ever eaten!

INGREDIENTS:374 g Unsalted Butter350-375 g Best Quality Dark Chocolate

6 large Eggs1 Tbsp Vanilla Extract500 g Caster Sugar225 g Plain Flour1 tsp SaltWalnutes, optional

DIRECTIONS:Preheat the oven to 180C / gas mark 4

Line your approximately 33 x 23 x 5 12cm brownie pan with foil or baking paper.Melt the butter and chocolate together in a large heavy based saucepan or in microwaveIn a large bowl beat the eggs with the sugar and vanilla.Measure the flour into another bowl and add the salt.When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugarmixture, and then fold in the nuts (if using) and flour.When well combined pour into the lined brownie pan and bake for about 25 minutes.When its's ready, the top should be dried to a paler brown speckle, but the middle still dark anddense and gooey.Keep checking the brownies as they cook; remember that they will continue to cook as they cool.


19/22

METRICS:Difficulty: EasyPrep Time: 20 minutesAttribution: Week 6

Pineapple Delight

INGREDIENTS:1 cups Digestive Biscuits , Crushed1 cups Melted Butter2 ounces Butter1 Egg4 ounces Icing Sugar1 Small Can Of Pineapple pint Whipping Cream

DIRECTIONS:Reserve 14 cup of the crushed digestive biscuits.

To the remaining one cup add melted butter and press into a greased (swiss roll) tin andleave to firm.

Soften 2 oz butter and blend in icing sugar. Break in the egg and beat well. Spread on topof crumb mixture.

Drain and chop the pineapple. Whip the cream and sweeten to taste.

Mix drained pineapple with then cream and spread on top of the mixture.

Sprinkle with the remaining digestive crumbs.

Note to self: 8 ounces is 1 cup


20/22

METRICS:

Difficulty: EasyYield: 12Cuisine: home bakingPrep Time: 30 mins to 1 hour 30mins to 1 hour 45 minsCooking Time: over 2 hoursAttribution: week 3

Prodigious Pavlova

INGREDIENTS:8 Egg Whites500 g Caster Sugar4 tablesp Cornflour

2 teasp White Wine Vinegar teasp Vanilla Extract

For the topping:1 pint Whipping CreamFresh Or Tinned Fruits Of ChoiceDIRECTIONS:Preheat oven to 180 C/ Gas Mark 4Line a baking sheet with parchment paper and draw a circle(approx 10 inches) with a non toxic pencil.

In a large bowl whisk the egg whites until soft peaks formwhen the whisk is removed, then whisk in the sugar, one tablespoonful at at time until stiff peaksform when the whisk is removed.Sprinkle the cornflour, vinegar and vanilla extract over the egg white, and fold in lightly with ametal spoon until everything is well combined

Use a drop of the meringue mixture under the edges of the parchment paper to adhere it to thebaking sheet, then carefully spoon the meringue into the marked circle. Using a spatula, flattenthe top and smooth the sides to make a nice even pavlova. Place into the oven and immediatelyreduce the heat to 120C/250F/Gas . Cook for an hour, then turn off the oven and leave to coolcompletely. It's useful to know that when you make pavlova, you are effectively drying themeringue out, rather than cooking it. I often leave it in the oven (turned off of course) overnightto achieve this.

Once cool, remove the meringue base from the oven (you can keep the meringue in an airtightcontainer for a couple of days or store in the freezer for up to one month).When you are ready to assemble the pavlova, invert the cooled meringue disk onto a large plateor a serving stand, and peel off the baking parchment.

FOR THE TOPPINGIn a mixing bowl, whip the cream until soft peaks form when the whisk is removed. Spoon thecream onto the meringue base, spreading it onto the edges in a swirly fashion. Add fruit of yourchoice - if you like you can grate chocolate over the top.


21/22

METRICS:

Difficulty: EasyYield: serves 4Attribution: Week 7

The Best Pasta Salad

DESCRIPTION: This dish goes well with marinaded Chicken and pitta breadsespecially if you are having a BBQ.

INGREDIENTS:310g/110oz Small Shell Shaped Pasta3 cloves Garlic255g/9oz Yellow Cherry Tomatoes255g/9oz Red Cherry Tomatoes1 handful Black Olives, pitted2 Tbsp Fresh Chives1 handful Fresh BasilCucumber4 Tbsp White Wine Vinegar, or to taste7 Tbsp Extra Virgin Olive OilSea Salt And Freshly Ground Black Pepper

DIRECTIONS:

Bring a large pan of salted water to the boil. Throw in the pasta and cloves of garlic, simmer for 5 min or until aldente, and drain.Put the garlic to one side to use for the dressing.Put the pasta in a bowl.Chop the tomatoes, olives, chives, basil and cucumber into pieces about half the size of the pasta and add to thebowl.Squash the garlic cloves out of their skins and pound in a pestle and mortar.Add the vinegar, oil and seasoning.Drizzle this over the salad, adding more seasoning to taste.


22/22

METRICS:Difficulty: EasyCooking Time: 1 hours 5 minutesAttribution: week 7

Vanilla Apple Cake

INGREDIENTS:250 g Unsalted Butter250 g Caster Sugar4 Eggs250 g Self Raising Flour1 tsp Vanilla Extract3 small Bramley Apples, Peeled, Cored And Cut Into Wedges2 Tbsp Demerara Sugar tsp Cinnamon

DIRECTIONS:Preheat oven to Gas 4 (180C - 160 Fan).Butter a 20cm spring form tin and line base with parchment paper.Beat the sugar and butter until pale and fluffy, then one by one add the eggs (I recommend beating them a little in

cup and then pouring in a little at a time).Finally add vanilla and gently fold in the sieved flour.Tip the mixture into the tin and lay the apples on top, poking them in halfway (you can crowd them as they willshrink).Sprinkle the top with demerara sugar and bake for 1 hour and 5 minutes, until a skewer comes out clean.Serve warm with custard or cream.

cookery club cookbook 2012

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