Collected Recipes

Apple Cake

2016-01-01T00:00:00+00:00

Ingredients

2 or 3 bramley apples
175g self-raising flours
1 tsp baking powder
75g caster sugar
25g butter + 25g melted butter
1 egg
6 tbsp milk
75g sugar
1 tsp cinnamon

Method

preheat oven 180 deg C
mix flour, baking powder, caster sugar, unmelted butter, egg, milk together and beat well
place in greased tin
put thinly sliced apples on top and brush with melted butter
mix sugar and cinammon together and sprinkle on apples
bake 40-45 mins

Baked Salmon and Eggs

2016-01-01T00:00:00+00:00

Time: 20 minutes

Servings: 1

Calories per serving: 400

Ingredients

100g smoked salmon
3 eggs
1/2 tbsp chives
20g parmesan, grated
large handful of spinach

Method

preheat fan oven 180 degrees
add smoked salmon to metal tray
add spinach to a bowl. Add eggs and whisk, add chives and black pepper
add mixture to salmon, sprinke parmesan on top with more pepper
bake for 15 mins / until eggs are set

Banana Bread

2016-01-01T00:00:00+00:00

Ingredients

140g butter, softened
140g caster sugar
2 large eggs, beaten
140g self-raising flour
1 tsp baking powder
2 very ripe bananas, mashed
greaseproof paper

Method

preheat oven 180 deg C
cream butter and sugar together until fluffy
add eggs, flour, baking powder and bananas in that order
line a 900g loaf-tin with greaseproof paper
add mixture to tin
bake for 30 mins, until skewer comes out clean
cool on wire rack

Notes

Could serve with cream, butter or yoghurt

Beetroot Curry

2016-01-01T00:00:00+00:00

Time: 1 hour (estimate)

Servings: 6

Calories per serving: 275 (excluding cashews)

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

2 red onions
3 garlic cloves
5 red chillis - deseeded
1 lemongrass stalk
1 tsp. cumin seeds
1 tsp. corriander seeds
1 small tsp. fennel seeds
450 g beetroot
5 baby aubergine (brinjal)
3 vegetable stock cubes
1 tin coconut milk

Cashews (optional)

125 g cashew nuts

Method

In a food processor, mix onions, garlic, chilli and lemongrass to a paste
Toast cumin, corriander and fennel in a dry frying pan until brown
Grind spices into a powder
Chop beetroot and aubergine into chunks
Fry onion paste for a few minutes
Add spices - stirring continuously
Add aubergine and beetroot - fry for two minutes
Pour in stock and bring to the boil
Simmer until beetroot is soft
Add coconut milk - cook for 5 mins
Season with salt and pepper
Serve with rice

Cashews (optional)

Lay cashews on a tray
Bake for 5-10 minutes, checking / stirring often
Remove when golden brown
Garnish curry with cashews

Black Bean Tacos

2016-01-01T00:00:00+00:00

Time: 5 minutes

Servings: 2

Calories per serving:

Reheating: No.

Ingredients

1 400g tin of black beans
1/2 tsp ground cumin
1 tsp white wine vinegar
2 small corn torillas
2 tbsp cottage cheese (or feta)
2 spring onions
tabasco/chipotle sauce

Notes

super quick to make.

Method

drain the beans
mash the beans in large non-stick pan
add cumin, vinegar, dash of salt and pepper
fry for a few minutes, tossing regularly
make two piles, squash tortillas on top
cook until hot through
move to plate
add cheese, chopped spring onions on top and tabasco/chipotle sauce
chop

Boiled eggs with asparagus soldiers

2016-01-01T00:00:00+00:00

Time: 10 minutes

Servings: 1

Calories per serving: 300

Ingredients

200g asparagus
3 eggs
1/2 tbsp olive oil
smoked paprika
(optional) large handful of spinache

Method

cut off asparagus ends, boil for 3 minutes, drain
(soft) boil eggs for 6 minutes
fry asparagus (and spinache) in a little oil for 3-4 minutes (turning them a few times until tender) with paprika & salt
dunk

Carrot Cake

2016-01-01T00:00:00+00:00

Ingredients

175g muscovado sugar
175ml sunflower oil
3 large eggs
140g grated carrots (~ 3 medium)
100g raisins (optional)
175g self-raising flour
1 tsp biccarb. of soda
2 tsp cinammon
1 tsp nutmeg
orange/lemon rind

Method

preheat oven 180 deg C
mix oil & sugar well
add eggs & mix
add carrots & mix
mix flour, bicarb of soda, spices & sift into the rest
mix lightly until even, runny consistency
bake 40-45 mins

Cheese Omlette

2016-01-01T00:00:00+00:00

Time: 5 minutes

Servings: 1

Calories per serving: ?

Ingredients

2 eggs
2 tsp. butter
seasoning: salt & pepper
70g cheese (~1.5 handfuls)

Method

beat eggs and add seasoning
fry butter gently until melted/frothing in pan
add eggs to pan and fry gently
after a few minutes when eggs starting to solidify at bottom cut eggs in half as best you can
add cheese to one half
fold other half onto cheese
fry gently for a few minutes until bottom is golden brown
optional: flip and fry for another 2 minutes

Chicken Soup

2016-01-01T00:00:00+00:00

Time:

Servings:

Calories per serving:

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

1 onion
4 cloves garlic
2 diced chicken breast
2 carrots sliced
2 large potatoes cubed
1 broccoli
2 vegetable stock
2 chicken stock

Method

Fry onion
Add garlic
Add chicken
Add chopped vegetables
Add crumbled stock cubes
Cover with boiling water
Simmer until potatoes soft (Add more seasoning/stock if necessary)

Chocolate Chip Cookies

2016-01-01T00:00:00+00:00

Time: 10 mins to prep, 10 mins to bake

Calories per serving: ?

Ingredients

150g softened butter
100g brown muscovado sugar
100g caster sugar
2 tsp vanilla extract
1 egg
280g plain flour
1 tsp bicarbonate of soda
1/4 tsp salt
100g dark chocolate chips

Notes

NOM.

Method

Preheat oven to 180 degrees
Beat butter and sugars until creamy
Beat in vanilla and egg
Add flour, bicarbonate of soda and salt
Stir in chocolate chips
Spoon sized measure of mixture onto baking papered tray
Bake 8-10 minutes until golden brown
Cool on wire rack

Chocolate-chip peanut-butter flapjacks

2016-01-01T00:00:00+00:00

Ingredients

150g unsalted butter
200g light brown sugar
250g golden syrup
150g peanut butter
150g chocolate chips
230g porridge oats
pinch salt

Method

preheat oven 180 deg C
melt butter
stir in sugar, golden syrup, peanut butter & chocolate chips
stir in oats and salt
put in greased lined tin
bake 25 mins, or until golden
cool 2-3 mins, divide into squares
leave until cooled

Chocolate Cookies

2016-01-01T00:00:00+00:00

Ingredients

125g dark chocolate
150g plain flour
30g sifted cocoa
1 tsp bicarb of soda
125g unsalted butter
75g light brown sugar
50g caster sugar
1 tsp vanilla extract
1 egg
200g chocolate chips

Method

preheat oven 175 deg C
break dark chocolate and melt
mix flour, cocoa, bicarb of soda
cream butter, sugars in separate bowl
add melted chocolate and stir
beat in vanilla extract
add egg and beat in
add dry ingredients & mix
stir in chocolate chips
divide in 12 portions
place on to lined baking sheet (don't flatten)
bake 18 mins
cool on baking sheets for 5 mins
transfer to cooling rack (carefully, fragile)

Chocolate & Orange Cake

2016-01-01T00:00:00+00:00

Ingredients

1 orange
butter (for greasing)
100g plain chocolate
3 eggs
280g caster sugar
240ml sunflower oil
25g cocaoa powder
250g plain flour
1.5 tsp baking powder

Gamache

200g plain chocolate
275ml double cream

Decoration

candied orange peel

To serve

single cream

Method

preheat oven 180 deg C
skewer orange right through, boil for 30 mins until soft
put whole orange into food processor until smooth
grease time
melt chocolate and leave it to cool
in large bowl, lightly beat eggs, sugar and oil
gradually beat in orange (disccard any pips)
stir in cooled chocolate, sift in cocoa, flour & baking powder
mix well, stir into tin
bake 55 mins

melt chocolate into Gamache tin
bring cream to boil and pour over chocolate
leave for 2 mins, stir until smooth

fridge until firm enough to spread
add peel

Christmas Dinner - timings

2016-01-01T00:00:00+00:00

Advance

Make mincemeat

Christmas Eve

Defrost any meat
Make bread sauce
Make stuffing
Cut vegetables to be raosted and leave in a roasting dish
Make heidi pie for vegetarians
Make mince pies
Leave turkey, stuffing and butter out overnight - to reach room temperature.

Christmas Day

07:50

* preheat oven to 220&degC
* prepare turkey

08:20

* place turkey in oven for 30 mins
* peel potatoes and cover with cold water

08:50

* reduce oven temperature to 170&degC
* cook turkey for further 3 hours

11:50

* take foil and bacon off turkey
* baste turkey  
* return to oven at 200&degC for 30 mins - baste continuously

12:15

* parboil potatoes for 10-20 mins
* drain and shake

12:30

* roast potatoes for 45 mins at 220&degC
* take turkey out of oven, check if juices clear
* leave turkey to sit, covered loosely with foil
*

12:40

* put parsnips and carrots in oven at 220&degC for 20 ins

12:45

* put stuffing in oven

13:10

* put sausages in oven

13:15

* cook any greens

13:30

* serve

Cinnamon Raisin Bread

2016-01-01T00:00:00+00:00

Time: 4 hours

Servings: 16

Calories per serving: 151

Ingredients

240 ml water
30 g margerine = 2 large tbsp.
7.5 g salt
450 g strong white bread flour
10 g cinnamon
45 g brown sugar
12 g yeast
175 g raisins

Notes

the settings below are for the old breadmaker

Method

add all ingredients except raisins to breadmaker, in order shown above
setting 5
size medium
add raisins when machine beeps
serve warm/cold/toasted with butter

Cookie-flapjack hybrid

2016-01-01T00:00:00+00:00

Time: 10 mins

Servings: 6-8

Calories per serving: ?

Ingredients

75g self-raising flour
75g porridge oats
75g sugar
75g butter
1 tbsp milk
1 tbsp golden syrup

Notes

Can switch golden syrup for maple syrup or honey.

Method

preheat oven 180*C, line baking tray with grease-proof paper.
melt butter, add sugar, syrup and milk.
beat mix.
add dry ingenients, mix some more.
spoonfuls onto baking tray.
bake in pre-heated oven 10 mins, leave to cool 5 mins.

Cupcakes

2016-01-01T00:00:00+00:00

Time: 20 minutes

Servings: 8

Ingredients

Cakes

110g softened butter
110g golden caster sugar
2 large eggs
½ tsp vanilla extract
110g self-raising flour

buttercream

150g softened butter
300g icing sugar
1 tsp vanilla extract
3 tbsp milk

Notes

Method

Heat oven to 180C/160C fan/gas 4 and fill a 12 cupcake tray with cases.
Using an electric whisk beat 110g softened butter and 110g golden caster sugar together until pale and fluffy then whisk in 2 large eggs, one at a time, scraping down the sides of the bowl after each addition.
Add ½ tsp vanilla extract, 110g self-raising flour and a pinch of salt, whisk until just combined then spoon the mixture into the cupcake cases.
Bake for 15 mins until golden brown and a skewer inserted into the middle of each cake comes out clean. Leave to cool completely on a wire rack.
To make the buttercream, whisk 150g softened butter until super soft then add 300g icing sugar, 1 tsp vanilla extract and a pinch of salt.
Whisk together until smooth (start off slowly to avoid an icing sugar cloud) then beat in 3 tbsp milk.
If wanting to colour, stir in the food colouring now. Spoon or pipe onto the cooled cupcakes.

Earl-Grey Tea Cake

2016-01-01T00:00:00+00:00

Ingredients

2 Earl Grey tea-bags
60ml boiling water
80ml milk
100g unsalted butter
2 eggs
160g caster sugar
190g self-raising flour
230g icing sugar
3 tsp marmalade
3 tsp orange juice

Method

preheat oven 180 deg C
empty tea-bags into cup with water, 3 minutes
stir in milk, add to large bowl
add butter, eggs, sugar, flour
electric mixer until combined, cream and pale
bake 20-22 mins, until skewer removes clean

icing
combine icing sugar, marmalade, juice and mix well
use hot spoon to spread on cooled cake

Enchiladas

2016-01-01T00:00:00+00:00

Time: 90 mins

Servings: 4

Reheating: Refridgerate, or freeze. Reheat in oven at 180 C for 10-15 mins

Ingredients

1/2 head cauliflower
1 large sweet potato
2 red bell peppers
1 onion
1 tsp ground cumin

1 tin tomatoes
2 cloves garlic
1 red chilli
pinch coriander

1 tin black beans
2 large handfuls baby spinach
8 corn tortillas
100 g gouda cheese

Notes

If enchiladas are coming out a bit mushy, try lightly frying each tortilla before filling them.

Method

preheat oven to 200 C
chop cauliflower, sweet potato, bell peppers and onion small
roast in olive oil, cumin, salt and pepper for 30-35 mins
fry garlic, chilli and corriander stalks for 1 min
add tomoatoes and 1/2 tin hot water, bring to boil
simmer for 5 mins, or until thickened
sesaon and transfer to liquidiser until smooth
add beans and spinach to roast vegetables
divide vegetables between tortillas and roll them up
line them up in a baking dish and pour over sauce
Grate cheese on top
Bake for 25 minutes

Fajitas with halloumi or chicken

2016-01-01T00:00:00+00:00

Time: 45 minutes

Servings: 2 or 3

Reheating: Refridgerate, or freeze. Reheat in microwave - (except guac/sour-cream)

Ingredients

400g black beans, drained
6 flour tortillas
soured cream
3 Peppers, cut into thin strips
2 red onion, cut into thin wedges
2 garlic cloves
3 limes
2 avocado
2 chicken breasts / halloumi

Smoked paprika
Ground coriander
Ground cumin
Tabasco

Method

Marinade

Mix 1 heaped tbsp smoked paprika, 1 tbsp ground coriander, a pinch of ground cumin, 2 crushed garlic cloves, 4 tbsp olive oil, the juice of 1 lime and 4-5 drops Tabasco together in a bowl with a big pinch each of salt and pepper.
Cut the halloumi/chicken into strips, dip in marinade. Fry. Save rest of marinade.

Veggies

Take a few strips of pepper, cut small and set aside.
Mix vegetables into marinade.
Tip all mixture into pan and fry.
Add small bits of pepper at the end.
Transfer to a dish, leaving any juices behind in the pan.

Beans

Tip the black beans into the same pan.
Add the juice from half a lime and plenty of seasoning.
Stir the beans around the pan to warm them through and help them absorb any flavours of the fajita mix, then stir through the coriander.

Guacomole

mash avocados together with the juice of one lime, 2 cloves of garlic and a pinch of salt.

Almost there

Microwave the Tortillas for 30-40 secs
Add Sour cream to a small serving dish

Fish and Chips

2016-01-01T00:00:00+00:00

Time: 25 minutes

Servings: 2

Ingredients

potatoes 1kg
basa fillets 250g
carrots
olive oil
salt
chives
panka bread crumbs
lemon

Method

cut potatoes (skin on) into chips
add chips to baking tray with large drizzlee of vegetable oil and pinch of salt
mix up; oven bake 20-25 mins/until crisp
chop chives; add with panko breadcrumbs and pinch of salt to bowl
add generous olive oil drizzle and mix up
add basa fillets to separate baking tray
pat them dry with kitchen paper
top fish with chive-crumbs (above)
add to oven 12-15 mins / until golden brown
chop/boil carrots
serve with mayonaisse and cut lemon

Fish cakes in tomato sauce

2016-01-01T00:00:00+00:00

Time: 60 minutes

Servings: 4

Calories per serving: 372

Reheating: Refridgerate. Reheat in microwave.

Ingredients

Sauce

1 onion
1 tin tomatoes
1 red chilli deseeded
1 clove garlic
2 tsp caster sugar
2 tbsp mint leaves
2.5 tsp ground cumin
0.5 tsp sweet paprika
1 tsp ground corriander
125 ml white wine
salt
pepper

Fish cakes

60 g breadcrumbs
600 g cod - chopped into small pieces
1 onion
4 cloves galic
30g flat leaf parsley
5 g corriander leaves
1 tbsp cumin
1.5 tsp salt
2 large eggs - beaten

Notes

Reheats ok on the next day.
Making fishcakes stay together is tricky. It still tastes good if you just end up with fish curry.

Method

heat oil in large frying pan for which you have a lid
add sauce spices and onion, fry for 10 minutes
add wine and simmer for 3 minutes
add tomatoes, chill, garlic, sugar, salt and pepper, simmer for 15 minutes until sauce is quite thick
set aside sauce
place all fishcake ingredients into a bowl and mix
shape into 8 cakes (leave in fridge for 30 mins if too soft)
fry cakes 3 minutes each side
place cakes into tomato sauce
add enough water to partially cover cakes ~ 200 ml
cover pan with lid and simmer on a low heat for 15 - 20 minutes
turn off heat, uncover and leave to settle for 10 minutes
serve with mint, rice and greens

Fish pie

2016-01-01T00:00:00+00:00

Time: 90 mins

Servings: 6

Calories per serving: 450

Reheating: Refridgerate, cover with foil and reheat in oven

Ingredients

1 kg potatoes
1/2 onion
1 carrot
2 sticks celery
1 leek
1 handful spinach
2 ripe tomato
1 lemon
1.2 red chilli
4 sprigs flat leaf parsley
salt
pepper
150 g cheddar cheese
400 g salmon fillets
400 g smoked haddock fillets

Notes

Does not reheat that well

Method

preheat oven to 200*C
boil potaotes and set aside
grate carrot, onion, celery, cheese, leek and chilli into a large oven dish
cut fish into bite size pieces and add to dish
squeeze over lemon juice
drizzle over some olive oil
add spinach, tomatoes, salt, pepper and parsley
mix ingredients together
mash potatoes and layer on top of fish mixture
bake for around 40 minutes until cooked through and crispy and golden on top

Gravy - red wine

2016-01-01T00:00:00+00:00

Ingredients

1 tbsp olive oil
2 echalion shallots, finely chopped
3 tbsp plain flour
2 tsp tomato purée
125ml red wine (check the label to ensure it is vegan)
1 vegetable stock cube, crumbled
1 star anise
2 tsp tamari sauce
2 tsp redcurrant jelly
a pinch of mixed dried herbs

Method

Heat the oil in a pan and fry the shallots for 5 minutes until transparent. Add the flour and tomato purée and cook for 1 minute, then gradually stir in the red wine, followed by 500ml cold water, whisking all the time. Bring to the boil, stirring until thickened and smooth.
Add the vegetable stock cube, star anise, tamari sauce, redcurrant jelly and herbs, then simmer gently for about 5 minutes. Strain through a sieve and serve hot.

Halloumi and chickpea curry

2016-01-01T00:00:00+00:00

Time: 30 mins

Servings: 6

Calories per serving: 350

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

1 tsp ginger
1 red onion
2 cloves garlic
1 tsp chilli flakes
2 tsp cumin
1/2 tsp fennel seeds
1 tbsp tomato paste
1 tin tomoatoes
1 tin chickpeas
180 g halloumi
90g baby spinahc
1 tbps chopped parsley
1 green bell pepper
1 red bell pepper
1 tin coconut milk
2 stock cubes

Method

get an hob and oven safe pot with a lid
fry onion and garlic for 2-3 mins
add chopped peppers and fry for 5-7 mnins
add chilli, cumin, fennel and fry for 1 min
stir in tomato paste, canned tomato, chickpeas, cheese and stock cubes in 250 ml water
bring to boil, simmer for 5-7 minutes until chickpeas are soft and warmed through
add spinach and coconut milk and stir through
remove from heat immediately, season and serve with rice

Heidi Pie

2016-01-01T00:00:00+00:00

Time: 90 minutes

Servings: 4

Calories per serving: 772

Reheating: Refridgerate. Reheat in oven, or microwave.

Ingredients

3 sweet potato
1 red onion
4 cloves garlic
150 g goats cheese
150 g spinach
sweet chilli dipping sauce
pastry

Notes

chop vegetables into small cubes
best served with peas boiled with mint and mashed with a food processor
to make own pastry: mix 300 g flour with 150 g butter by hand, until mixture resembles bread crumbs. Add just enough water for pastry to come cleanly away from mixing bowl, refridgerate fro 20-30 minutes.

Method

preheat oven to 220*C
chop sweet potato and onion, roast with garlic, herbs, pepper and oil for 20 minutes until cooked through
put spinach into saucepan with a few tbsp water, cook for a few minutes until wilted
remove as much water as you can from the spinach
line pie dish with half the pastry
add the roast vegetables, top with spinach, goats cheese and sweet shilli sauce
cover pie with remaining pastry
put some holes in the pastry top
bake for about 15 minutes, or until pastry in golden brown

Kedgeree

2016-01-01T00:00:00+00:00

Ingredients: - 475g/1lb 1oz undyed smoked haddock fillet - 2 bay leaves - 200g/7oz basmati rice - 4 free-range eggs - 100g/3½oz frozen peas (optional) - 40g/1½oz butter - 1 tbsp sunflower oil - 1 onion, finely chopped - 1 heaped tbsp medium curry powder - 3 tbsp double cream - Freshly ground black pepper - 3 tbsp chopped fresh flatleaf parsley - ½ lemon, juice only

Method: 1. Simmer haddock in water with bay leaves for 8–10 mins; drain, reserving cooking liquor. 2. Combine cooking liquor with rice, simmer covered for 10 mins, then let it absorb. 3. Boil eggs for 8 mins, peel when cool; cook optional peas separately. 4. Cook onion in butter and oil, add curry powder, then mix in cooked rice, peas, cream, parsley, and pepper. 5. Flake fish into pan, add lemon juice, cook briefly. Place quartered eggs on top, cover, heat through for 2–3 mins, then serve.

Lasagne with aubergine and peppers

2016-01-01T00:00:00+00:00

Time: 90 minutes

Servings: 6

Calories per serving: 590

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

2 aubergine
3 bell peppers
1 onion
1 carrot
2 400 g cans chopped tomoato
1 tbsp tomato puree
3 cloves garlic
100 ml red wine
85 g plain flour
85 g butter
750 ml milk (or lacto free milk)
250 g mozarella cheese
oregano
basil
300g lasagna sheets
1 cube vegetable stock in 100 ml water

Notes

chop everything nice and small for tastiest results
the white sauce is tricksy - watch it closely

Method

preheat oven to 200*C
chop aubergines and peppers into small cubes
roast with olive oil and oregano for 20 minutes
fry chopped onion for 3 minutes
add garlic and coarrot and fry for 5 minutes
add basil and a few chilli flakes
add wine, tinned tomoatoes and stock
simmer for 20 minutes
melt butter in a new pan
slowly add flour while continuously whisking mixture
slowly add milk while whicking
simmer for 2 minutes until the mixture starts to thicken, keep whisking
set white sauce aside
mix roast vegetables and tomoato sauce
in a large oven dish: pour in a third of the vegetables with tomato sauce; cover with a layer of lasagna sheets; cover with a quarter of the white sauce. Repeat until you have three layers.
add remainder of white suace to the top
slice mozarella and lay on top
bake for 45 minutes

Leek & Mushroom Quiche

2016-01-01T00:00:00+00:00

Time: 50 mins.

Servings: 4

Reheating: Refridgerate, Reheat in microwave.

Ingredients

Vegetable oil
4 leeks
250 chestnut mushrooms
3 eggs
300ml milk
190g gruyere cheese optional
either
- premade short-crust pastry or
- plain flour & butter

Notes

max calorific.

Method

Preheat oven 200*C.
Roll out pastry and drop over tin, chill in freezer 20 mins.
Add oil to frying pan, chop and fry leeks for 10 mins.
Increase heat & add mushrooms for 5 mins.

Lightly prick base of tart with a fork.
Line with foil and add baking beans (ceramic beads).
Bake 25-30 minutes.

Beat eggs.
Add milk gradually.
Stir in leeks, mushrooms
add 1/2 of the cheese optional.
Season.
Tip into pastry case.
Add rest of cheese optional.
Cook for 20-25 mins until golden brown.

Legume Noodle Soup

2016-01-01T00:00:00+00:00

Time: 90 mins

Servings: 6

Calories per serving: 399

Reheating: Refridgerate, or freeze the soup. Reheat in microwave and add fresh noodles.

Ingredients

80 g clarified butter (or regular butter with a dash of olive oil)
2 onions
10 garlic cloves
1.5 tsp. tumeric
1 tin chickpeas
1 tin butterbeans
225 g yellow split peas
2 litres vegetable stock
35 g parsley - chopped
15 g corriander - chopped
15 g dill chopped
100 g spring onions
150 g baby spinach
100 g linguine
150 g soured cream
1.5 tbsp. white wine vinegar
3 limes

Method

fry onion and garlic in the butter for 20 mins
add tumeric 0.5 tsp. salt and some pepper
add chickpeas, butterbeans, split peas and stock - simmer for 35 mins (skimming froth), until peas cooked
add herbs, spring oniont and spinach - cook for another 15 mins
add more stock/water if necessary
add noodles and cook for 10 mins
stir in soured cream and vinegar
serve with lime wedges

Lentil Bake

2016-01-01T00:00:00+00:00

Time: ~90 minutes

Servings: 6

Calories per serving: 275

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

Lentil Mix

1 tbsp olive oil
2 red onion, diced
4 small carrots, peeled and sliced
4 celery stalk, washed and sliced
two handfuls of frozen peas
180 ml red wine
800g cans chopped tomatoes (2 cans)
800g puy lentils (2 cans)
worcester sauce
tabasco
splash balsamic vinegar
4 cubes veg stock dissolved in 100ml hot water
2 bay leaf
2 sprig fresh rosemary
handful fresh parsely
smoked paprika
sea-salt & black pepper

Toppping

1.5kg potatoes (King Edwar or Maris Piper)
knob of butter
25 ml milk
75 g mature cheddar grated
smoked paprika

Method

preheat oven 180*C
boil potatoes and set aside
fry onion and carrots in oil, 5 mins
add celery and peas, 5 mins
add tabasco, worcester, balsamic, herbs, stock and red wine
add tomatoes and lentils
simmer 30 mins
pour mix into oven dish
mash potatoes with butter, milk
layer on top of lentil mix
top with grated cheese and paprika
bake for 30 mins

Lentil soup

2016-01-01T00:00:00+00:00

Time: 20 minutes.

Servings: 4

Calories per serving: 146

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

2 cloves garlic
1 onion
2 carrots
1 leek
2 sticks celery

400g tin green lentils
400g tin chopped tomatoes
2 tbsp tomato paste
2 cubes veg stock in 100ml water
1/2 tsp paprika
1/2 tsp chilli flakes
1/2 tsp thyme
1/2 tsp cumin
splash worcester sauce

Method

Sautee the onions, leek and garlic with olive oil, salt, pepper , thyme and cumin for 20 minutes.
Add chopped celery and carrots, cook for 10 minutes.
Add everything else.
Cover andbring to boil with water.
Reduce heat, simmer 1 hour.

Lentil Soup (Oma's spicy one)

2016-01-01T00:00:00+00:00

Time: 20 minutes

Servings: 4(?)

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

400g chopped tomatoes
1 large onion
150g sweet potato (or butternut squash)
80g red lentils (dried and split)
3 cloves garlic
4cm fresh ginger
2 tsp garam masala
1/4 tsp dried chilli flakes (ideally kashmiri chilli)
4 vegetable stock cubes
70g spinach
2tbsp fresh coriander

Method

finely chop onion, garlic, spinach and sweet potato
peel and finely chop ginger
add stock cubes to 1l of boiling water
put everything except spinach and coriander in a large saucepan over high and bring to boil
reduce to low heat and simmer for 15 minutes - until sweet potato is soft
add spinach and cook for a few minutes until wilted
add coriander and serve with fancy bread

Mince Pies

2016-01-01T00:00:00+00:00

Reheating: Either freeze once cooked, or freeze them with the pastry raw. Defrost completey before warming through/cooking.

Ingredients

560 g mincemeat
350 g plain flour
75 g lard
75 g butter
pinch of salt
a little milk
icing sugar

Method

Preheat oven to 200 deg.
Sift the flour and salt into a mixing bowl and use the tips of your fingers to rub the butter and lard into the mixture, until it resembles fine crumbs.
Add a few tbsp of cold water. Just enough to create a dough that leaves the bowl clean.
Leave the pastry to rest in a plastic bag in the refrigerator for 20-30 minutes.
Roll half the dough as thinly as possible and use cutters to divide it into 7.5 cm rounds. Do the same with the rest of the dough, cutting 3cm rounds.
Grease a patty tin with butter and line them with the larger rounds.
Fill these with mincemeat, but leave some space for the filling to expand during cooking.
Dampen the edges of the smaller rounds of pastry with water and press them lightly on top of the pies, sealing the edges.
Brush the top of each pie with milk and make three snips in the tops with a pair of scissors.
Bake near the top of the oven for 25-30 minutes until light golden brown.
Cool on a wire tray.
Either freeze, or sprinkle with icing sugar if serving immediately.

Mincemeat

2016-01-01T00:00:00+00:00

Servings: makes 2.5 kg

Ingredients

450 g Bramley apples, cored and chopped small (no need to peel them)
50 g whole almonds, cut into slivers
4 teaspoons mixed ground spice
0.5 teaspoon ground cinnamon
0.5 teaspoon freshly grated nutmeg
6 tablespoons brandy
225 g shredded suet (substitute vegetarian suet if required)
350 g raisins
225 g sultanas
225 g currants
225 g whole mixed candied peel, finely chopped
350 g soft dark brown sugar
grated zest and juice 2 oranges
grated zest and juice 2 lemons

Notes

The mincemeat will keep for ages (2-3 years) if stored in properly sterilised jars.

Method

Combine all the ingredients, except for the brandy in an oven-proof bowl.
Cover the bowl with a clean cloth and leave the mixture in a cool place overnight.
Pre-heat the oven to 110 deg.
Cover the bowl loosely with foil and place it in the oven for 3 hours.
Stir it occasioanlly as it cools.
When completely cold, add brandy and stir again.
Sterilise storage jars: wash the jars and lids in warm soapy water, rinse well, then dry thoroughly with a clean tea cloth, place them on a baking tray and pop into a medium oven at 180 deg. for 5 minutes.
Pack mincemenat in sterlised jars.

Mushroom Bake (like Cottage Pie)

2016-01-01T00:00:00+00:00

Time: 45

Servings: 4

Calories per serving: 415

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

mushroom mix

8 spring onions
250g portobello mushrooms
250g shiitake mushrooms
2 garlic cloves, chopped
2.5cm fresh ginger, grated (or 1 tsp ground)
1 tsp ground cinnamon (or 1 stick)
2 star anise
100ml soy sauce
2 veg. stock cubes in 150ml water
400g can chick peas

topping mix

1 sweet potato (200g)
2 normal potatoes (300g)
50g butter
50ml milk
ground black pepper

Notes

preheat oven 200*C

Method

peel and chop all potatoes, boil 20 mins.
chop spring onions
fry in oil until they wilt
add all chopped mushrooms
fry another 5 mins.
add spices
fry another 5 mins.
add soy sauce, stock and chick peas
bring to boil, simmer 10 mins.
drain poatoes and mash with milk and butter (this is topping)
add mushroom mis to casserole dish
spoon topping ontol mushroom mix, covering fully
bake 15 mins (optionally finish under grill for 3-5 mins)

No butter oatmeal cookies

2016-01-01T00:00:00+00:00

Ingredients

c = 227g

1 1/2 c flour
1 tsp baking soda
1/2 tsp baking powder (my own addition)
3/4 tsp salt
cinnamon to taste (my own addition)
1 c sugar (I reduced it to 1/2 c and w/o a problem)
1 c brown sugar
1 1/2 c oats
3/4 c canola oil
2 eggs
1 tsp vanilla

Method

Preheat oven to 350
Stir together flour, baking soda, baking powdeer, salt, cinnamon, sugar, brown sugar, and oats.
Make a well in the center and add canola oil, eggs, and vanilla
Mix together with a spatula. Form the dough into balls and place on cookie sheet slightly flattening them out
Bake 10-12 minutes

Nut Roast

2016-01-01T00:00:00+00:00

Time: 60 mins

Servings: 6

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

1 large onion finely chopped
2 sticks celery finely chopped
2 garlic cloves finely chopped
200g chestnut mushrooms finely chopped
1 red pepper halved, deseeded and finely diced
1 large carrot grated
1 tsp dried oregano
1 tsp smoked paprika
100g red lentils
2 tbsp tomato purée
300ml vegetable stock
100g fresh breadcrumbs
150g mixed nuts - such as walnuts, pecans, hazelnuts and Brazil nuts, roughly chopped
3 large eggs
lightly beaten
100g mature cheddar
grated
handful flat-leaf parsley
finely chopped

Notes

Serve with a gravy or passata
tastes even better the following day after reheating

Method

Line the base and sides of a 1.5 litre loaf tin with parchment paper.
Heat 1 tbsp olive oil and 15g butter in a large frying pan and cook 1 finely chopped large onion and 2 finely chopped celery sticks for about 5 mins until beginning to soften.
Stir in 2 finely chopped garlic cloves and 200g finely chopped chestnut mushrooms and cook for a further 10 mins.
Stir in 1 finely diced red pepper and 1 grated carrot and cook for about 3 mins then add 1 tsp dried oregano and 1 tsp smoked paprika and cook for just a minute.
Add 100g red lentils and 2 tbsp tomato purée and cook for about 1 min, then add 300ml vegetable stock and simmer over a very gentle heat until all the liquid has been absorbed and the mixture is fairly dry. This should take about 25 minutes. Set aside to cool. Heat the oven to 180C/ fan 160C/ gas 4.
Finally, stir in 100g fresh breadcrumbs, 150g chopped mixed nuts, 3 lightly beaten large eggs, 100g grated mature cheddar, a handful of finely chopped flat-leaf parsley and a pinch of salt and some ground black pepper.
Stir to mix well then spoon the mixture into the prepared tin and press down the surface.
Cover with foil and bake for 30 mins, then remove the foil and bake for a further 20 mins until firm when pressed gently.

Oatmeal Cookies (eggless)

2016-01-01T00:00:00+00:00

Ingredients

170g (6oz) margarine or butter
115g (4oz) caster sugar
1 teaspoon vanilla extract
225g (8oz) self-raising flour
57g (2oz) rolled oats

Method

Preheat the oven to 180 C / Gas 4.
Cream together the margarine and sugar until light and fluffy. Add vanilla essence, and sieve in self raising flour.
Mix in 1 oz of the oats.
Knead mixture together and then roll into small balls. Then roll balls in remaining oats and press down on a greased baking tray.
Bake in the oven until golden brown, about 15 minutes.

Oatmeal & Raisin Cookies

2016-01-01T00:00:00+00:00

Ingredients

150g butter
150g white sugar
150g light brown sugar
2 egegs
1 tsp vanilla extract
250 plain flour
1 tsp baking powder
2.5 tsp cinammon
450g porridge oats
175g raisins
1 tsp salt

Method

preheat oven 190 deg C
cream sugar, white & brown sugar until smooth
beat in eggs & vanilla until fluffy
stir in flour, biccarb of soda, cinammon & salt
stir in oats & raisins
drop in teaspoons onto ungreased baking tray
bake 12-14 minutes until golden brown
cool on wire rack

Orzo Pasta Bake

2016-01-01T00:00:00+00:00

Time: 1.5 hours

Servings: 6

Calories per serving: 610

Reheating: Refridgerate, best not to freeze. Add a little water to top and reheat in microwave.

Ingredients

2 large aubergine
4 medium carrots
8 celery stalks
2 medium onions
6 garlic cloves
500g orzo pasta
2 tbsp. tomato puree
380 ml vegetable stock
1 tbsp. thyme
1 lemon
240 g block mozarella
80 g parmesan
medium tomatoes
1 tsp. dried oregano

Notes

block mozarella is firmer than mozarella balls in water - although these can be substiuted if necessary

Method

heat oven to 180 C
cut aubergine into 2cm cubes and add salt
cut carrots and celery into 1.5cm cubes
fry aubergine carrots and celery for 8 minutes
remove vegetables from pan - leave to dry on kitchen paper
lower heat and fry onion, garlic - fry for 5 minutes
rinse orzo thoroughly (or it will burn)
stir in orzo, tomato puree and fry for 2 minutes
remove pan from heat and pour in stock
add thyme, lemon zest, cooked vegetables, mozarella, parmesan, salt and pepper
mix well and transfer to oven dish
chop tomatoes and arange on top
sprinkle with dried oregano, salt and pepper
bake for 40 minutes, until all the liquid is absorbed

Pad Thai with Tofu

2016-01-01T00:00:00+00:00

Time: 30 minutes (esimate)

Servings: 6

Calories per serving: 330 (excluding sauce)

Reheating: Do not freeze. Reheat in microwave, or on hob. Add peanut dust after reheating, or peanuts will burn.

Ingredients

270 g firm tofu
a little plain flour
15 tbsp. peanuts
150 g instant flat rice noodles
12 shallots
6 garlic cloves
5 red chillis
6 eggs
3/4 tsp. chilli powder
3/4 tsp. ground white pepper
6 tsp. dark soy sauce
1 1/2 tsp. tamarind paste mixed in 6 tsp. water
5 tsp. lime juice
12 spring onions
500 g bean sprouts

Sauce (optional)

6 tbsp. rice wine vinegar
4 tbsp. brown sugar
1 tbsp. lime juice
1 red chilli
1 green chili
salt

Notes

not sure if deep fryng tofu is necessary
dont add peanuts until ready to serve - they don't reheat well

Method

cut tofu into cubes
coat tofu cubes in flour
deep fry until golden brown
remove and lay on kitchen towel
heat oven to 180 C
lay peanuts on tray
bake for 5 minutes, checking / stirring often
remove when golden brown and grind into dust
cook noodles according to packet instructions - drain
fry shallots, garlic and chillis until golden brown
beat eggs and add, cook for a moment, stirring well
add sliced tofu and fry for 1-2 minutes
add noodles
add chilli poweder, white pepper, soy sauce, tamarind and lime juice
add srping onions and bean sprouts
add peanuts

Sauce (optional)

gently heat vinegar and sugar until dissolved
allow to cool
stir in remining ingredients

Paella with Artichoke and Broad Beans

2016-01-01T00:00:00+00:00

Time: 1 hour (estimate)

Servings: 4

Calories per serving: 386

Reheating: Refridgerate. Reheat on hob.

Ingredients

1/2 spanish (or regular) onion
1 red bell pepper - cut into strips
1 yellow bell pepper - cut into strips
1/2 fennel bulb - cut into strips
2 garlic cloves
2 bay leaves
1/2 tsp. tumeric
1/4 tsp/ paprika
1/4 tsp. cayrenne pepper
150 g paella rice
100 ml medium sherry
1 tsp. safron threads
450 ml vegetable stock
200 g frozen broad beans
12 mini plum tomotoes
5 grilled artichokes (jar, in oil) - drained and quartered
15 pitted kalamata olives - halved
2 tsp. chopped parsley
4 lemon wedges

Method

fry onion for 5 minutes
add peppers and fennel - fry for 6 minutes
add garlic for 1 minute
add bay leaves, paprika, tumeric, cayenne and stir
add paella rice and stir thoroughly - fry for 2 minutes
add sherry and saffron
boil for 1 minute to reduce
add stock and 1/3 tsp. salt
reduce heat to a gentle simmer for 20 minutes, or until liquid absorbed - do not cover pan, or stir the rice
pour boiling water over frozen broad beans and leave for 1 minute
drain and leave to cool
remove skins by squuezing each bean gently
remove pan from heat ** do not stir**
scatter tomatoes, artichokes and broad beans over rice
cover pan tighly with foil and leave for 10 minutes
take off the foil - scatter olives and parsley on top
serve with wedges of lemon

Pancakes

2016-01-01T00:00:00+00:00

Ingredients

110g plain flour
2 eggs
1 tbsp water
200ml milk
75ml water
50g butter
lemon

Method

whisk eggs
add milk and water
add flour gradually and mix
melt butter
add 2 tbsp for each pancake
rest on pan, flip etc.
once cooked add sugar and lemon to taste

pasta: how to cook properly

2016-01-01T00:00:00+00:00

Time: 10 mins

Ingredients

4.5 litres of water per 450g of dry ppasta
~1/2 tsp salt per litre of water
(optional) splash of oil

Method

boil water
add salt
add pasta until cooked (see packet)
add a few tbsp of the remaining starchy water to add texture flavour to sauce

Peanut Stew

2016-01-01T00:00:00+00:00

Time: 60 mins

Servings: 6

Calories per serving: 200

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

1 medium-large sweet potato
1 onion
1 carrot
125 g peanut butter
1/2 can tomatoes
1 can chickpeas
1/2 bunch collard greens
1 tbsp oil
3 stock cubes
4 cloves garlic
1 inch ginger
1 tsp cumin
0.25 tsp chilli flakes
0.25 tsp cayenne pepper

Notes

make sure not to let the peanut butter mixture stick and burn

Method

chop garlic and finely grate ginger - fry for 2 mins
add onion - fry for 2 mins
add sweet potato and carrot (1 inch cubes)
add spices - fry for a few minutes until onion soft
add tomatoes and peanut butter, and stir until everything is evenly mixed.
add stock and stir to dissolve the thick tomato paste-peanut butter mixture.
bring to the boil
add chickpeas and greens
lower heat and simmer without a lid for about 15 minutes, or until the sweet potatoes are soft.
serve with rice

Pear Cake

2016-01-01T00:00:00+00:00

Ingredients

125g butter
4 large pears (or 6 small)
150g sugar
2 eggs
60g flour
20 ground almonds
1.5 tsp baking powder

Method

preheat oven 180 deg C
melt butter and cool
wash, peel & cut pears
lay fruit at bottom of greased pan
cream butter & sugar until mixture whitens
add flour, eggs, almonds & baking powder
mix well
add melted butter and mix again
pour batte over fruit
bake 40-50 mins
cool on rack

Peperonata

2016-01-01T00:00:00+00:00

Time: 60 minutes

Servings: 4

Calories per serving:

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

lemon & garlic beans Serves 4
5 vine tomatoes, quartered
1 red pepper thinly sliced
1 yellow pepper thinly sliced
1 orange pepper thinly sliced
2 tbsp olive oil
2 bay leaves
1 large sprig of fresh rosemary
½-1 tsp sea salt flakes
plenty of freshly ground black pepper for the beans:
2 tbsp extra virgin olive oil ½ clove of garlic
finely grated ½ tsp chilli flakes
½-1 tsp sea salt flakes
1 × 400g tin of cannellini beans
drained and rinsed ½ lemon
zest only to serve: rounds of thickly sliced
toasted bread

Notes

Roasted peppers with chilli, lemon & garlic beans on toast are great

Method

Preheat the oven to 200°C.
Tip the tomatoes, peppers, oil, herbs, salt and pepper into a roasting tin large enough to hold everything in one layer, mix well, then roast for 50 minutes.
If after 30 minutes it looks as though the peppers are catching too quickly, turn the heat down a fraction.
Meanwhile, stir the extra virgin olive oil, garlic, chilli flakes, salt, cannellini beans and lemon zest together in a bowl and set aside.
Once the peppers have had 50 minutes, stir through the beans, then turn the oven down to 180°C and cook for a further 10 minutes.
Season to taste, then remove the leaves and sprigs and serve piled onto toasted bread.

Pizza

2016-01-01T00:00:00+00:00

Time: 120 minutes (wall time), 30 minutes prep time

Servings: 4-ish

Notes

Needs panasonic breadmaker
To freeze pizza bases follow method to step 2 and bake without toppings for 5 mins. Allow to cool, freeze. To use remove from freezer immediate
Can double all dough ingredients and use same breadmaker programme
Use baking tray with holes - better for pizza bases
Add flour to baking trays to stop dough from sticking

Ingredients

Dough

1/4 tsp Yeast
300g Strong White Flour
1 tbsp Olive Oil
1 tsp Salt
170ml Water

Toppings

passata tomato sauce or 1/2 a can of tomatoes, 1 tsp sugar and some oregano blended together (~2-3 tbsp per base)
mozarella cheese ~125g per pizza base
parmesan cheese
1 clove garlic chopped small
oregano
pepperoni (optional)
cooked chicken and sweetcord (optional)
Sundried tomatoes in oil (cut into strips)
Piquante peppers in oil (cut into strips)

Method

Add Dough ingredients to Panasonic breadmaker in order above - Menu ‘22’ 45min
Press out dough using the heel of your hand to a 25 cm (10’’)
two or three 25 cm (10’’) circles for thin and crispy base on a greased baking tray.
Allow to prove at 40˚C in oven until doubled in size (approx. 20 mins).
Add topping of your choice and bake in a preheated oven at 220˚C for 15 - 20 mins, depending on amount of topping.

Prawn Stir Fry

2016-01-01T00:00:00+00:00

Servings: 2

Ingredients

300g broccoli, cut into small florets
1 tbsp vegetable oil
1 garlic clove, finely sliced
4 spring onions, trimmed and sliced on an angle
1 fresh chilli, seeds and white membrane removed, finely chopped (alternatively use 1 tsp chilli flakes)
5cm piece fresh root ginger, cut into thin batons
1 red pepper, cut into strips
1 yellow pepper, cut into strips
170g/6oz cooked prawns
100g/3½oz beansprouts
1½ tbsp soy sauce
3 tbsp sweet chilli sauce
1 tsp sesame oil
1 lime, juice only
200g noodles

Method

In a pan of boiling water, cook the broccoli for 2 minutes. Drain and place in ice-cold water. When cold, drain thoroughly.
Heat the oil in a large frying pan or wok set over a high heat. Add the garlic, spring onions, chilli and ginger and stir-fry for 2 minutes. Stir in the peppers, prawns and beansprouts. Tip in the drained broccoli.
Add the soy sauce, sweet chilli sauce, sesame oil and lime juice. Cook for 4 minutes or until the veg are tender.
Serve in bowls.

Quorn Cottage Pie

2016-01-01T00:00:00+00:00

Time: 90-100 minutes

Servings: 6

Calories per serving: 291

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

500g quorn mince
1 onion
2 carrots
2 celery sticks
3 cloves garlic
1 tbsp plain flour
2 tbsp tomato puree
1 glass red wine
3 veg. stock cubes
2 tbsp worcester sauce
1 tsp thyme
1 bay leaf
300ml gravy (2-3 tbsp granules)
1.5 kg potatoes
1 tsp chilli powder
1 tin tomatoes

Notes

Great with beans.

Method

Preheat oven to 220 degrees C
Chop and fry onion, carrot, celery and garlic for 15 minutes
Add flour + tomato puree, fry for 2-3 minutes
Add quorn, pour over red-wine
Add veg stock, worcester sauce, herbs & gravy
Add tinned tomatoes
Bring to boil: simmer for 45 minutes

Boil potatoes until soft
Add butter and milk to make mash

Pour quorn mix into casero, le dish and top with mashed potato
Bake for 25-30 minutesuntil topping is brown

Ratatouille

2016-01-01T00:00:00+00:00

Time: 1.5 - 2 hours

Servings: 4

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

2 small onions
4 garlic cloves
1/2 green chilli
2 red bell peppers
1/2 butternut squash
1 parsnip
200 g green beans
1 courgette
1/2 aubergine
1 potato
2 tomatoes
1/2 tbsp. caster sugar
1 tbsp. tomato puree
200 ml water

Notes

serve with crusty white bread, fish, chicken, rice etc.

Method

fry onions in 75 ml sunflower oil for 5 mins
stir in garlic, chilli and peppers, fry for 5 mins
add butternut squash and parsnip for 5 mins
lift vegetables from pot using slotted spoon, leaving excess oil behind
add another 35 ml oil and fry beans, courgette and aubergine for 5 mins
return all veg to the pot, add potato, tomato, sugar, puree, plenty of salt and pepper
stir and half-cover vegetables with water. Cover and leave to simmer for 30 mins.
pre-heat oven to 200 C
transfer mixture to casserole dish and bake in oven for 30 mins

Roast Salmon with Honey, Soy, Ginger & Garlic Marinae

2016-01-01T00:00:00+00:00

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

Half side of salmon ~ 500g

Marinade

80ml Soy Sauce
113g Honey
15ml Sesame Oil (or Olive Oil)
3 garlic cloves, minced
1 teaspoon peeled minced fresh ginger

Method

Add all to a marinade ingredients bowl and stir until even consistency
Add salmon and mixed marinade to a bowl. Try to cover salmon in the marinade & leave in fridge for at least 30 minutes, up to 6 hours

Heat oven 180 degrees C
Add salmon + marinade to a roasting dish, roast ~25-30 mins until cooked

Notes

Also fine with frozen chopped garlic and ground ginger too
Using closable plastic freezer/food bag for the marinade step is super convenient
Best with Roast Veg

Roast Turkey

2016-01-01T00:00:00+00:00

Ingredients

6.5 kg turkey
225 g streaky bacon
175 g butter
salt
pepper

Notes

Make sure turkey is completely defrosted the day before. Once defrosted, put uncovered turkey in fridge. Take it out late the night before, so it will be at room temperature in the morning.

Method

Heat oven to 220 deg.
Remove giblets.
Spread 175 g butter over bird.
Lay streaky bacon over breast.
Season with pepper and a little salt.
Arrange 2 large sheets of foil (length and width-wise). Lay turkey (bacon-side up) in foil. Wrap loosely (firmly sealed, but with room for air to ciculate).
Place in oven at 220 deg for 40 mins.
Reduce temperature to 170 deg. for 3 hours.
Remove turey from oven. Uncover and discard foil.
Baste with juices - continue to baste every 30 mins from now on.
Increase temperature to 200 deg for another 30 mins.
Once bacon has browned, push it down into the tin.
Remove turkey from oven.
Pierce thickest part of leg with a skewer and press. If the juices are not clear, return to oven.
Once juices are clear, remove from oven.
Cover with foil.
Rest at kitchen temperature for 45 minutes.

Roast Vegetables

2016-01-01T00:00:00+00:00

Reheating: Refridgerate, or freeze. Reheat in microwave.

Notes

good with frozen peas
serve with Mint sauce
good with a side of salmon, or just sausages/fish-fingers or whatever you have

Ingredients

1.5kg potatoes
5 parsnips
4 carrots
plain flour
salt
vegetable oil
rosemary
mint-sauce

Method

pre-heat oven 220 degrees C
peel and quarter potatoes
par-boil potatoes 10 mins
give them a quick shake in the sauce-pan to fluff them up a bit
peel parsnips and carrots
chop parsnips and carrots radially into quarters/ eigths
add potatoes to roasting dish. Dust with plain flour, add 1 tsp rosemary and add ~1tsp salt. Add a few tablespoons of oil from above, try to brush them
add carrots/parsnips to another roasting dish, add 1 tsp rosemary and a few tablespoons of oil from above
roast the potatoes for ~60 mins, turn over after 30 mins
roast the carrots/parsnips for ~45 mins, turn over after 30 mins

Root Vegetable Goulash

2016-01-01T00:00:00+00:00

Time: 2.5 hours (estimate)

Servings: 6

Calories per serving: 235

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

3 red onions
2 cloves garlic
3-4 carrots (300 g)
1/2 sweded(250 g)
2 parnips (250 g)
400 g new potatoes
1 tbsp. paprika
1 tbsp. smoked paprika
3 tbsp. tomato puree
2 tins chopped tomatoes
3 vegetable stock cubes
1 tin butterbeans
1 red bell pepper
1 yellow bell pepper
1 tsp. mixed herbs

Method

preheat oven to 150 C
in a large casserole dish - fry onions for 10 minutes
cut vegetables into large chunks
add garlic and fry for 1 minute
stir in carrots, sweded, parsnip, potatoes and both types of paprika - fry for 1 minute
stir in tomato puree, tomatoes and stock
bring to the boil
cover casserole dish and transfer immediately to oven - bake for 90 minutes
add beans, bell peppers and herbs
cover and bake for another 30 mins
if vegetables are not soft, return to oven for a few more minutes
serve with fresh bread

Salmon Donburi

2016-01-01T00:00:00+00:00

Time: 20-30 mins

Servings: 6

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

500 ml water
1 handful dried bonito flakes
4 tbsp caster sugar
4 tbsp sake
8 tbsp soy sauce
4 tbsp mirin
1 large onion
4-6 fillets salmon, largely flaked
8 eggs
bunch spring onions

Notes

If you don't have bonito flakes, you can substitute fish stock for the broth

Method

boil water, add bonito flakes, simmer for 3 mins
drain, keeping broth and discarding flakes
cook salmon fillets (bake in oven for 20 mins, or fry until cooked through)
break salmon into large flakes and set aside
add stock, sugar, sake, soy sauce and mirin to a large frying-pan
bring to boil
add onion and cook for 2 minutes
add salmon and beaten eggs, cover and cook for 1 minute
sprinkle over spring onions
serve with rice

Salmon parcels

2016-01-01T00:00:00+00:00

Time: 60 mins

Servings: 2

Ingredients

2 frozen salmon fillets
400 g new potatoes
100 g green beans
1 bell pepper
2 tomatoes
1 lemon
chilli flakes

Notes

You can substitute any fish, potato, vegetables really

Method

preheat oven to 200 C
set out two large pieces of foil
slice potatoes into thin rounds (1cm) and lay on foil
top with coarsley chopped beans and peppers
top with frozen salmon fillets
add sliced tomato and a slice of lemon
season with salt, pepper, chilli flakes
drizzle with oil and lemon juice
bring foil together to form two parcels
bake in oven until potatoes soft and salmon cooked through (~ 45 mins)

Salmon pasta - creamy

2016-01-01T00:00:00+00:00

Reheating: Doesn't reheat well due to parmesan and salmon.

Ingredients

300g spaghetti
150g smoked salmon
1/2 onion
2 cloves garlic
150ml tub creme fraiche
parmesan cheese
fresh chives (optional)
frozen peas
frozen brocolli

Method

Cook spaghetti with lots of peas and broccoli until soft
Fry frozen onion and garlic
Add most or all of a tub of creme fraiche
Add tablespoon of pasta water
Add chopped up smoked salmon
Grate in some parmesan cheese
Mix together
Add fresh chives if you have them Serve with more parmesan

Salmon Traybake

2016-01-01T00:00:00+00:00

Ingredients

frozen salmon fillets for 4
1.5kg potatoes
1 head brocolli
4 carrots
1 onion

Notes

Salmon traybake

Method

Preheat oven to 180
Boil a full kettle of water
Chop potatoes small/thin and boil until tender (10 mins)
Chop any other veg (carrot, broccoli, onion) small
Lightly oil frozen salmon fillets. Wrap in foil, two at a time.
Add 1 tbsp water.
If time, add slices of lemon and onion, or pesto and pine nuts to foil.
Toss all veg in oil and season and bake for 25 mins
Bake salmon for 20 mins
Turn veg occasionally.

Scones

2016-01-01T00:00:00+00:00

Time: 15 minutes

Servings: 8

Ingredients

350g self-raising flour, plus more for dusting
¼ tsp salt
1 tsp baking powder
85g butter, cut into cubes
3 tbsp caster sugar
175ml milk
1 tsp vanilla extract
squeeze of lemon juice
100g sultanas
beaten egg to glaze

Notes

Method

Heat oven to 220C/200C fan/gas 7. Tip the flour into a large bowl with the salt and baking powder, then mix. Add the butter, then rub in with your fingers until the mix looks like fine crumbs. Stir in the sugar.
Put the milk into a jug and heat in the microwave for about 30 secs until warm, but not hot. Add the vanilla and lemon juice,
Make a well in the dry mix, then add the liquid and sultanas and combine it quickly with a cutlery knife – it will seem pretty wet at first. Scatter some flour onto the work surface and tip the dough out. Dredge the dough and your hands with a little more flour, then fold the dough over 2-3 times until it’s a little smoother. Pat into a round about 4cm deep.
Take a 5cm cutter (smooth-edged cutters tend to cut more cleanly, giving a better rise) and dip it into some flour. Plunge into the dough, then repeat until you have four scones. You may need to press what’s left of the dough back into a round to cut out another four.
Brush the tops with beaten egg, then carefully place onto the hot baking tray.

Smoked Haddock and Lentils

2016-01-01T00:00:00+00:00

Servings: 2

Ingredients

2 tsp olive oil
1 onion (100g peeled weight), finely chopped
2 stick celery, finely chopped
2 garlic clove, crushed
140g tinned drained brown or green lentils
80g baby spinach
200g smoked haddock, boneless, skinless
2 eggs

Method

Heat the oil in a medium frying pan and cook the onion and celery for 3–4 minutes.
Add the garlic and lentils and cook for another minute.
Add 3 tablespoons of water and the spinach and cook for 5 minutes, adding more water if necessary.
Meanwhile, place the fish in a frying pan, cover it with water and bring to the boil. Reduce the heat and simmer for 5 minutes, or until the fish is cooked.
Fill one-third of a saucepan with cold water and bring to the boil. Crack the egg into a bowl, then gently tip it into the simmering water. Lightly poach for 3–4 minutes. Remove with a slotted spoon and drain on kitchen paper.
To serve, spoon the lentils onto a plate, then top with the fish and poached egg.

Soft Ginger Cookies

2016-01-01T00:00:00+00:00

Ingredients

280g plain flour
1 tsp ginger
1 tsp baking soda
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp salt
165g butter
200g white sugar
1 egg
15 ml water or 1 tbsp orange juice
60g molasses
25g white sugar

Method

preheat oven 175 deg C
sift flour & dry ingredients
cream together butter & sigar
beat in egg
add water & molasses
add dry ingredients
shape into walnut sized balls
roll in remaining sugar
place in greaseproof paper
bake 8-10 mins
cool on wire rack, fridge for 1-2 hour

Spaghetti bolognase with quorn

2016-01-01T00:00:00+00:00

Time: 40 mins.

Servings: 6

Calories per serving: 115 cal.

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

300g quorn mince
1 onion
2 carrots
1 stick celery
2 cloves garlic
2 400g tins chopped tomatoes
1 cube vegetable stock
2 tbsp tomato puree
1 tsp mixed herbs
1 tsp basil
200ml red wine
300g spaghetti

Method

Chop and fry onion and garlic 7-8 mins.
Add chopped celery and carrots 8-10 mins.
Add herbs, stock, tomoatoes and puree.
Stir in quorn mince.
Continue to simmer while boiling pasta ~10 mins.

Tiramisu

2016-01-01T00:00:00+00:00

Ingredients

15 laldy fingers
1 cup good, strong, freshly brewed coffee
4 tbsp sugar
1lb 20 oz mascaponne
2 vanilla beans or vanilla extract
0.5 cup vinsanto or sweet sherry
zest and juice of 1 orange
3.5 oz best-quality bittersweet chocolate
[possibly double all ingredients]

Method

smear mascaponee over ladyfingers & grate all chocolate over it
[alternatively make the tiramisu one layer at a time, add mascapone and chocolate to each layer]
find medium-deep bowl/dish, arrange ladyfingers snugly in layers on top of each other
sweeten coffee with 1/2 the sugar & pour over ladyfingers, ensure top layer is completely covered
whisk mascapone with remaining sugar, add vanilla
drizzle in vinsanto / sherry until mix shiney, loose consistency. If too thick add some orange juice
squeeze remaining juice over ladyfingers

Tuna Pasta

2016-01-01T00:00:00+00:00

Time: 15 minutes.

Servings: 2

Calories per serving: ?

Reheating: Nope.

Ingredients

1 bell pepper
2 cloves garlic
1/2 tsp chilli flakes
1/2 tsp chilli powder
1/2 tsp smoked paprika
1 tsp mixed herbs
1 cube veg. stock
2 tbsp tomato paste
1 tsp lemon juice
100g dry pasta
25g cheese
25g butter

Notes

Very quick to prepare.

Method

Boil pasta.
Fry all vegetables for 5 minutes.
Add tuna to veg, fry for 1 minute.
Add spices, stock, tomato paste and lemon juice.
Toss pasta in butter.
Add tuna mix to pasta.
Grate cheese on top.

Tuna pasta bake

2016-01-01T00:00:00+00:00

Time: 30 mins

Servings: 4-6

Calories per serving: ?

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

400g tinned tuna
2 * 400g cans of tomatoes
250g pasta (dry)
2 bell peppers
2 cloves garlic
100g green beans
25g bread crumbs
50g cheese (cheddar/parmesan)
1 tsp chilli flakes
1 tsp mild chilli powder
1/2 tsp hot chilli powder
1 tsp mixed herbs
1 tsp paprika
2 veg. stockcubes dissolved in 150ml hot water
salt, pepper
1 tsp lemon juice

Notes

Method

Chop and fry all vegetables for 5 minutes.
Add garlic and spices for 1 minute.
Add tomotoes and vegetable stock.
Bring to boil, simmer for 10 minutes.
Boil pasta.
Add tuna and pasta to sauce.
Add all to casserole dish.
Add breadcrumbs and grated cheese on top.
Grill for 3-4 minutes until topping is golden.

Vegetable Chilli

2016-01-01T00:00:00+00:00

Time: 60 mins

Servings: 6

Calories per serving: 150

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

4 cloves garlic
1 large onion
3 bell peppers
1 tsp mild chilli powder
1 tsp hot chilli powder
1 tsp chilli flakes or 2 chillis with seeds
4 veggie stock cubes + 300 ml water
2 400g cans chopped tomatoes
2 400g cans kidney beans

Notes

the longer you simmer it, the better it will be

Method

finely chop garlic and onion; fry for 5 minutes
chop peppers small and fry for ~ 10 minutes until soft
add chilli powder and flakes / chopped chillis
add stock, chopped tomatoes & drained kidney beans
simmer ~ 45 minutes until reduced, stirring occasionally
serve with rice

Vegetable Curry (Simple)

2016-01-01T00:00:00+00:00

Time: ~70 minutes

Servings: 4-6

Calories per serving: 300

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

4 carrots
1 large onion
2 large courgettes
3 bell peppers
200g frozen peas
2 large potatoes
5 vegetable stock cubes dissolved in 250 ml hot water
1 can coconut milk

paste

4 cloves garlic
2 red chilli (1 tsp hot, 2 tsp mild)
2 tsp ginger
2 tsp cumin
2 tsp coriander
2 tsp tumeric
2 tsp paprika
1 tsp garam masala
1 tbsp oil

Method

mix all paste ingredients together in a bowl and set aside
fry all veg. except peas and potatoes for 8 minutes
add peas, potatoes and paste, heat for -5 minutes
add veg stock and coconut milk, make sure vegetbales just covered with liquid
cover and simmer for 30 minutes

Vegetable tagine

2016-01-01T00:00:00+00:00

Time: 45 mins

Servings: 4

Calories per serving: ?

Reheating: Refridgerate, or freeze. Reheat in microwave.

Ingredients

1 red onion
2 cloves garlic
100g fine beans
650g butternut squash
100g broad beans
100g peas
2 bell peppers
~50g dried apricots
400g chopped tomatoes
400g chickpeas
3 cubes veg. stock

2 tsp ginger
2 tsp coriander
2 tsp cumin
1 tsp tumeric
1 red chilli
saffron (pinch)

Notes

Serve with bread or couscous.

Method

Chop and fry onion and garlic for 5 minutes.
Chop peppers and add.
Add spices, fry for 5 minutes.
Add stock, butternut squash, broad beans, fine beans, peas, halved apricots, cook 2 minutes.
Add tomatoes and chick peas, cook for 5 minutes.
Cook until squash is soft ~20 minutes.

Victoria Sponge Cake

2016-01-01T00:00:00+00:00

Time: 40 + 20 minutes

Servings: 10

Reheating: Freezable.

Ingredients

200g caster sugar
200g softened butter
4 eggs, beaten
200g self-raising flour
1 tsp baking powder
2 tbsp milk

For the filling

100g butter, softened
140g icing sugar, sifted
drop vanilla extract (optional)
half a 340g jar good-quality strawberry jam
icing sugar, to decorate

Method

Heat oven to 190C/fan 170C/gas 5. Butter two 20cm sandwich tins and line with non-stick baking paper.
In a large bowl, beat 200g caster sugar, 200g softened butter, 4 beaten eggs, 200g self-raising flour, 1 tsp baking powder and 2 tbsp milk together until you have a smooth, soft batter.
Divide the mixture between the tins, smooth the surface with a spatula or the back of a spoon.
Bake for about 20 mins until golden and the cake springs back when pressed.
Turn onto a cooling rack and leave to cool completely.
To make the filling, beat the 100g softened butter until smooth and creamy, then gradually beat in 140g sifted icing sugar and a drop of vanilla extract (if you’re using it).
Spread the buttercream over the bottom of one of the sponges. Top it with 170g strawberry jam and sandwich the second sponge on top.
Dust with a little icing sugar before serving. Keep in an airtight container and eat within 2 days.

White/Mixed bread in the Panasonic Breadmaker

2016-01-01T00:00:00+00:00

Time:
4h for prog 1.
2h for prog 2.

Ingredients

350 ml water
1.25 tsp salt
25g butter
1.5 tsp sugar
250g strong wholemeal bread flour
250g strong white bread flour
0.75 tsp yeast (or 1tsp for fast bake)

Method

Attach kneader blade to bottom of bread pan.
Without mixing, add ingredients in order specified order
Bread maker programs: Menu: 1 (or 2 for fast bake) Size: L Crust: Medium
Press start

Wholemeal bread

2016-01-01T00:00:00+00:00

Time: 4 hours

Servings: 10

Calories per serving: 115

Ingredients

300 ml water
1.5 tsp. salt
545 g white/wholemeal bread flour mix
1.5 tsp. yeast (1 sachet)

Method

add all ingredients to breadmaker, in order shown above
setting 1
size small