1 egg
1 cup of flour
5 tbsp sugar
juice of 3 tangerines
5 tbsp of vegtable oil
3 tsp of baking powder
1/4 tub (500g) of morrisons own brand orange & appricot yogurt
1/4 200g bag of white chocolate chips
1/2 cup of goats milk
- Preheat oven 200 degrees celcius
- Combine egg, tanerine juice, yogurt, milk, vegtable oil, sugar and mix.
- Add baking powder and flour and chocolate chips to a LARGE bowl (I had to use a cassarole bowl) then add the liquid ingrediants and mix till ingredinats have combined.
- spoon into fairy cake cups (I use silicone re-usable ones) until three quaters full and then place on tray and cook for 20 minutes
- please note I use a fan assisted oven so if you don't you may need to cook them for longer
Monday 9 November 2009
Thursday 5 November 2009
wonton soup
30 wonton wraps
1 egg white - lightly beaten
2 tbsp finely chopped spring onion
FILLING
175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil
SOUP
2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper
-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.
-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.
-bring opposite edges together making a flower shape.
- Bring stock to the boil in large saucepan, add salt, prawns and pepper.
- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.
- to serve dish out wontons add soup and sprinkle spring onions ontop.
1 egg white - lightly beaten
2 tbsp finely chopped spring onion
FILLING
175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil
SOUP
2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper
-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.
-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.
-bring opposite edges together making a flower shape.
- Bring stock to the boil in large saucepan, add salt, prawns and pepper.
- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.
- to serve dish out wontons add soup and sprinkle spring onions ontop.
Wonton wrappers
1 egg
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt
- Lightly beat egg whilst adding salt
- then add 1/4 cup of water
- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)
- pour egg misture in the centreand mix well until you make dough.
- if the dough is too dry add water.
- if the dough is too sticky add flour
- knead on floured surface for 5 minutes until dough is smooth
- then place back in bowel and cover with tea towel for 30 minutes
- Flour surface (this prevents the dough sticking to the surface) and roll out dough.
- ensure its rolled thin and cut into 1/2inchx1/2inch squares.
- can be stored in freezer bag in fridge or freezer.
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt
- Lightly beat egg whilst adding salt
- then add 1/4 cup of water
- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)
- pour egg misture in the centreand mix well until you make dough.
- if the dough is too dry add water.
- if the dough is too sticky add flour
- knead on floured surface for 5 minutes until dough is smooth
- then place back in bowel and cover with tea towel for 30 minutes
- Flour surface (this prevents the dough sticking to the surface) and roll out dough.
- ensure its rolled thin and cut into 1/2inchx1/2inch squares.
- can be stored in freezer bag in fridge or freezer.
Saturday 24 October 2009
Prawn/steak noodles with peanut dressing
2tbsp peanut butter
1tsp sesame oil
1 tbsp soy sauce
50g mangtout halved length ways
1 diced red chilli
1 tbsp sweet chilli sauce
100g of noodles (preferably egg)
150g peeled cooked prawns or 0.292g of steak
2 shredded sprig onions
- whisk peanut butter, sesame oil, soy sauce, sweet chilli sauce and 2tbsp of boiling water. This will make the dressing. If needed add more water to make sauce thinner.
- Cook noodles per instructions, drain and place in bowel with cooked prawns/cooked steak and mangetout.
- Add diced chilli to dressing and mix. Then drizzle ontop of noodles.
- sprinkle spring onions ontop and serve.
Wednesday 21 October 2009
Lasagne
THIS WILL FEED 4 PEOPLE
1Kg of minced beef or quorn
lasagne sheets (the number depends on the size of dish used)
Frozen vegtables (amount depends on preferance)
500g of tomato sauce
1 tin of chopped tomatos
cheese (as much as you want)
1000g of white lasagne sauce (2 jars)
vegtable/olive oil
- heat oil, add mince and fry till brown (non stick pan is the best)ensure mince is broken up to cook quicker.
- whilst mince is cooking preheat oven to 180 degrees celcius. boil kettle and add frozen veg to bowel with hot water to defrost.
- once mince is cooked drain excess water and fat away.
- add tomato sauce to mince and mix then add tin of chopped tomatos and mix in aswell.
- At this point increase heat on mince tomato mixture, check on vegtables if defrosted add to mix and stir in.
- Leave mixture on heat for 10-20 minutes until bubbling through.
- whist mixture heats up grate cheese
- when the mixture is ready spoon a layer of tomato mixture into dish then add a layer of white sauce, then add lasagne sheets ontop to cover it.
- Repeat this till dish is full finishing with a layer of lasagne sheets then white sauce ontop. Add as much cheese as you like ontop.
- put in oven for 30-45 minutes depending on wheather oven is fan assisted or not.
1Kg of minced beef or quorn
lasagne sheets (the number depends on the size of dish used)
Frozen vegtables (amount depends on preferance)
500g of tomato sauce
1 tin of chopped tomatos
cheese (as much as you want)
1000g of white lasagne sauce (2 jars)
vegtable/olive oil
- heat oil, add mince and fry till brown (non stick pan is the best)ensure mince is broken up to cook quicker.
- whilst mince is cooking preheat oven to 180 degrees celcius. boil kettle and add frozen veg to bowel with hot water to defrost.
- once mince is cooked drain excess water and fat away.
- add tomato sauce to mince and mix then add tin of chopped tomatos and mix in aswell.
- At this point increase heat on mince tomato mixture, check on vegtables if defrosted add to mix and stir in.
- Leave mixture on heat for 10-20 minutes until bubbling through.
- whist mixture heats up grate cheese
- when the mixture is ready spoon a layer of tomato mixture into dish then add a layer of white sauce, then add lasagne sheets ontop to cover it.
- Repeat this till dish is full finishing with a layer of lasagne sheets then white sauce ontop. Add as much cheese as you like ontop.
- put in oven for 30-45 minutes depending on wheather oven is fan assisted or not.
Monday 21 September 2009
Raspberry milk Jelly
225g of raspberries
1 block of raspberry jelly
170ml of chilled evaporated milk
75g white chocolate gratted
- blend raspberries in blender (keep a few to decorate)put in fridge to cool.
- break jelly up put in heat proof jug pour 275ml of HOT water to dissolve jelly cubes. Stir as needed.
- set aside till cool, then chill for 15 minutes in the fridge.
- PLEASE NOTE THIS JELLY NEEDS TO STAY AS A LIQUID
- whisk evaporated milk till foamy.
- add milk and blended raspberries to the jelly and whisk add bit by bit and whisk till it looks like a mouse.
- pour into glasses and chill until set. Decorate with raspberries and white chocolate.
-
1 block of raspberry jelly
170ml of chilled evaporated milk
75g white chocolate gratted
- blend raspberries in blender (keep a few to decorate)put in fridge to cool.
- break jelly up put in heat proof jug pour 275ml of HOT water to dissolve jelly cubes. Stir as needed.
- set aside till cool, then chill for 15 minutes in the fridge.
- PLEASE NOTE THIS JELLY NEEDS TO STAY AS A LIQUID
- whisk evaporated milk till foamy.
- add milk and blended raspberries to the jelly and whisk add bit by bit and whisk till it looks like a mouse.
- pour into glasses and chill until set. Decorate with raspberries and white chocolate.
-
Yorkshire puddings
75g plain flour
75ml of milk
1 egg
- sift flour in a bowel add egg in and beat gradually.
- then beat in milk with 50mls of water.
- preheat oven to 250 degrees celcuis
- use a tin (line it with baking paper) and add mixture and cook till ready
75ml of milk
1 egg
- sift flour in a bowel add egg in and beat gradually.
- then beat in milk with 50mls of water.
- preheat oven to 250 degrees celcuis
- use a tin (line it with baking paper) and add mixture and cook till ready
steak stuffed with stilton
4 fillets of steak
8 slices of parma ham
veg of your choice
stilton cheese (as much as you want)
- sear steak for 1 minute
- make a cut on one side make sure it goes about half way into the steak and stuff as much stilton as you want.
- wrap steak in parma ham
- preheat oven to 225 degrees celcuis. cook for 10-15 minutes.
- boil pan of water and cook veg.
8 slices of parma ham
veg of your choice
stilton cheese (as much as you want)
- sear steak for 1 minute
- make a cut on one side make sure it goes about half way into the steak and stuff as much stilton as you want.
- wrap steak in parma ham
- preheat oven to 225 degrees celcuis. cook for 10-15 minutes.
- boil pan of water and cook veg.
creamy salmon pasta
300g penne or rigatoni
2 tbsp tomato puree
350g of broccoli
300g bonless & skinless salmon fillets
150g soft cheese (tastes best if cheese has garlic & herbs, low fat also an option)
142mls single cream
- cook pasta per instructions, add broccoli into cooking pasta for the last three minutes of cooking
- meanwhile put salmon in frying pan, season and cover fillets in water and bring to the boil.
- Simmer for 6 minutes with the lid on.
- It'll be cooked when the salmon can be flaked with a fork.
- transfer to plate and keep warm.
- mix cheese, tomato puree and cream. To make sauce
- Drain pasta and broccoli, then return it to the empty pan, add sauce and stir well.
- flake salmon ontop just before serving and serve in warm bowel.
2 tbsp tomato puree
350g of broccoli
300g bonless & skinless salmon fillets
150g soft cheese (tastes best if cheese has garlic & herbs, low fat also an option)
142mls single cream
- cook pasta per instructions, add broccoli into cooking pasta for the last three minutes of cooking
- meanwhile put salmon in frying pan, season and cover fillets in water and bring to the boil.
- Simmer for 6 minutes with the lid on.
- It'll be cooked when the salmon can be flaked with a fork.
- transfer to plate and keep warm.
- mix cheese, tomato puree and cream. To make sauce
- Drain pasta and broccoli, then return it to the empty pan, add sauce and stir well.
- flake salmon ontop just before serving and serve in warm bowel.
Monday 7 September 2009
Pasta with Smoked Salmon
320g smoked salmon
1 unwaxed lemon -juice & zest
350g tagliatelle
200ml creme fraiche
- Preheat oven to 200 degrees celcius/180 for fan assisted
- foil tray, place salmon & 4 tbsp of lemon juice & 2tbsp water.
- fold foil into parcel (with air in it), cook for 15 minutes
- Heat large pan of water till boiling, add tagliatelle cook for 8-10 minutes
- Whislt they cook, mix creme fraiche with lemon zest, season with small amount of black pepper
- flake fish through pasta with creme fraiche
1 unwaxed lemon -juice & zest
350g tagliatelle
200ml creme fraiche
- Preheat oven to 200 degrees celcius/180 for fan assisted
- foil tray, place salmon & 4 tbsp of lemon juice & 2tbsp water.
- fold foil into parcel (with air in it), cook for 15 minutes
- Heat large pan of water till boiling, add tagliatelle cook for 8-10 minutes
- Whislt they cook, mix creme fraiche with lemon zest, season with small amount of black pepper
- flake fish through pasta with creme fraiche
Tuesday 25 August 2009
corned beef Hash
1 tsp of butter
2 onions (diced)
1 beef oxo cube
375g corned beef
white wine
750g peeled potatoes (diced)
milk
1 tbsp butter
grated cheese
1 tbsp french mustard
cooked vegtables
- preheat oven 200 degrees celcius
- boil diced potatoes in lare pan, when cooked remove from heat and allow to cool
- heat 1 tsp of butter in frying pan, add chopped onion and fry till golden brown
- add 1 tbsp of french mustard a large splash of wine and oxo cube and stir to mix
- reduce content and add another serving of wine
- Add corned beef and mix into mixture
- cook for 5 minutes, breaking up with fork add cooked vegtables and mix
- place content of frying pan in oven proof dish
- drain potatoes add 1 tbsp of butter and enough milk to make mash potatoes.
- once mashed potatoes made, spread over mixture in oven proof dish and add as much cheese as you want
- cook for 20 minutes and serve.
2 onions (diced)
1 beef oxo cube
375g corned beef
white wine
750g peeled potatoes (diced)
milk
1 tbsp butter
grated cheese
1 tbsp french mustard
cooked vegtables
- preheat oven 200 degrees celcius
- boil diced potatoes in lare pan, when cooked remove from heat and allow to cool
- heat 1 tsp of butter in frying pan, add chopped onion and fry till golden brown
- add 1 tbsp of french mustard a large splash of wine and oxo cube and stir to mix
- reduce content and add another serving of wine
- Add corned beef and mix into mixture
- cook for 5 minutes, breaking up with fork add cooked vegtables and mix
- place content of frying pan in oven proof dish
- drain potatoes add 1 tbsp of butter and enough milk to make mash potatoes.
- once mashed potatoes made, spread over mixture in oven proof dish and add as much cheese as you want
- cook for 20 minutes and serve.
Sunday 16 August 2009
home made welsh fish cakes
225g cooked crab meat (I use tinned crab meat)
225g baked & flaked salmon (Again I use tinned salmon)
225g warm mashed potatoes
1tsp chives
2 egg yolks
FOR BREADCRUMB COATING
110g flour
2eggs
225g breadcrumbs
1tbsp milk
FOR MINTED YOGURT
100ml cream
2tsp mint (fresh is best) finally chopped
100ml plain natural yogurt
- combinecrab & salmon in a bowel then add mash potatoes and mix.
- add chives and egg yolk and mix again until they bind.
- move onto a lightly floured surface,
- with flour rubbed onto your hands divide the mixture into 8 balls
- ensure there is a good coating of flour on each one.
- flatten the balls until 2cm thick.
- beat 2 eggs in bowel then whisk in milk
- Coat fish cakes with egg mixture & add breadcrumbs, ensure to remove excess
- Place in baking tray and set in freezer for 4 hours
- Melt butter on frying pan & fry cake until golden brown.
- Combine ingreadients for mint yogurts together in a bowel and serve.
225g baked & flaked salmon (Again I use tinned salmon)
225g warm mashed potatoes
1tsp chives
2 egg yolks
FOR BREADCRUMB COATING
110g flour
2eggs
225g breadcrumbs
1tbsp milk
FOR MINTED YOGURT
100ml cream
2tsp mint (fresh is best) finally chopped
100ml plain natural yogurt
- combinecrab & salmon in a bowel then add mash potatoes and mix.
- add chives and egg yolk and mix again until they bind.
- move onto a lightly floured surface,
- with flour rubbed onto your hands divide the mixture into 8 balls
- ensure there is a good coating of flour on each one.
- flatten the balls until 2cm thick.
- beat 2 eggs in bowel then whisk in milk
- Coat fish cakes with egg mixture & add breadcrumbs, ensure to remove excess
- Place in baking tray and set in freezer for 4 hours
- Melt butter on frying pan & fry cake until golden brown.
- Combine ingreadients for mint yogurts together in a bowel and serve.
Sheperd's Pie
1Kg peeled potatoes 350g lamb
1 small onion
1 large carrot
2tsp flour
250ml lamb stock
1tbsp Worcestershire sauce
1tbsp brown sauce
1tbsp tomato sauce
4tbsp milk
25g butter
25g gratted cheese
- Preheat oven to 200 degrees celcius, cook potatoes till tender
- Cut lamb into chunks or buy minced lamb.
- Heat another pan add oil & dice and cook onion and carrot until golden brown.
- Add flour, lower heat & cook for 1 minute.
- Add stock (200mls) & bring to the boil & reduce till thick, add the rest of stock and mix.
- Remove from heat & add lamb, tomato sauce, brown sauce & worcestershire sauce and mix.
- place content in oven proof dish
- drain potatoes, add milk & butter and mash until there are no lumps.
- spread mash ontop of contents in oven proof dish, sprinkle grated cheese ontop.
- cook for 25 minutes
Saturday 8 August 2009
Beef Stroganoff
1 onion
225g mushrooms (optional)
vegtable oil
1tbsp french mustard
450g rump/surloin steak
300ml cream
pinch of salt and pepper
1 cap of whiskey
- prepair frying pan with vegtable oil.
- roughly cut onions and cook for 5 minutes.
- add mustard and steak and stir fry for five minutes.
- add cream and whiskey, heat up, mix and reduce till a thick sauce.
- tastes great with rice or pasta
Tiramisu
225g mascarpone cheese
1 egg - separate yolk & and egg white
2tbsp natural yogurt
2tbsp caster suger
2tbsp dark rum
2tbsp strong black coffee
8 spounge fingers
2tbsp grated dark chocolate
- Put mascarpone in lage bowl, add egg yolk & yogurt, beat until smooth.
- whisk egg white until stiff, then whisk in suger.
- Fold mascarpone into mixture & divide into containers.
- mix rum & coffee in separate bowel.
- dip spounge into coffee/rum mixture.
- divide spounge into serving container and add cheese mixture ontop.
- sprinkle chocolate ontop & serve when ready.
Sunday 2 August 2009
Black and White chocolate shots
2 tablespoon (TBSP) Caster suger
6 tbsp double cream
25 gram dark chocolate finely chopped
25 gram White choclate finely chopped
2 tbsp Kahula
- put sugar in heatproof bowl add 4tbsp boiling water
- mix to melt the sugar and set aside
- heat half the cream in pan till boiling
- then add dark chocolate/white chocolate.
- Add 2tbsp Kahula. and mix into sugar syrup.
- pour into small bowel
- Make another batch using white/dark chocolate
- cool the mixtures, then stir, cover with clingfilm
- chill till ready to serve.
- pour into small glasses or shot glasses.
6 tbsp double cream
25 gram dark chocolate finely chopped
25 gram White choclate finely chopped
2 tbsp Kahula
- put sugar in heatproof bowl add 4tbsp boiling water
- mix to melt the sugar and set aside
- heat half the cream in pan till boiling
- then add dark chocolate/white chocolate.
- Add 2tbsp Kahula. and mix into sugar syrup.
- pour into small bowel
- Make another batch using white/dark chocolate
- cool the mixtures, then stir, cover with clingfilm
- chill till ready to serve.
- pour into small glasses or shot glasses.
Bara Brith
This is a welsh fruit cake, the recipie was passed on to me by my grand mother and is the best fruit loaf I've ever tasted.
4 Oz butter
6 Oz non demorera brown sugar
12 Oz mixted fruits (suggest glazed cherries, currents etc)
2 beaten eggs
8 Oz self raising flour
1 loaf tin
- melt butter, sugar and add fruit.
- bring to the boil and simmer for 15 minuts
- allow to cool and mixture of flour and beaten eggs
- mix till smooth and put into loaf tin
- bake for 1 hour and 45 minutes at 150 degree celcius/300 degree farenheit/gas mark 3
- KEEP FOR A MAX OF 3 WEEKS
02/08/09
I saw this blog a while ago: http://arundathi-foodblog.blogspot.com/ and thought ya know what a great idea so I thought I'd share the recipies that I've used myself and enjoyed them so much. Please if anyone has a way to improve the recipies or any comments please feel free to comment on them.
lu
lu
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