This is the first installment of our favourite recipes.
First up, that we can remember is:—
Homemade Bar B Que Sauce
2 tbsp olive oil
2 onions, roughly chopped
4 garlic cloves, crushed
2 red chillies, finely chopped
½ tsp dried chilli flakes
110g/4oz dark brown sugar
600g/1lb 5oz tomato ketchup
110ml/4fl oz dark soy sauce
To Make
1, For the marinade, heat a deep-sided frying pan until hot, then add the olive oil, onions and garlic. Fry for 4-5 minutes, or until the onion has softened.
2, Add the chillies, chilli flakes, fennel seeds and brown sugar and cook for a further 1-2 minutes, until the sugar has melted.
3, Add the tomato ketchup and soy sauce. Bring to the boil, then reduce the heat and simmer for ten minutes, until thickened. Remove from the heat and allow to cool slightly, then transfer to a food processor and blend to a smooth paste.
4, Remove the ribs from the poaching liquor and place onto a baking tray. Spoon the marinade over the ribs, turning to make sure they are completely coated. Place into the oven to roast for 15 minutes, or until sticky and heated through.
5, Remove from the oven and slice the rack into individual ribs.
6, Eat, Yum Yum – these are the kids favourite and are real easy for them to make 😀 😀
adapted from here
Great information 🙂
Cookies & Cream Cheesecake
Ingredients
For the base
* 200g/8oz chocolate digestives
* 100g/3½oz butter, melted
For the filling
* 1 tbsp gelatine
* 100ml boiling water
* 600g/1lb 5¼oz cream cheese, at room temperature, cut into small pieces
* 100g/3½oz granulated sugar
* ¼ tsp salt
* 284ml/10fl oz sour cream
* 2 tsp vanilla extract
* 113g/4oz white chocolate, broken into pieces
* 150g/5¼oz chocolate digestive biscuits, broken into small chunks
* extra white chocolate for garnish
* fresh berries, for garnish, optional
Preparation method
1. Combine the base ingredients and press onto base of 20cm/8in springform tin. Chill for half an hour.
2. Mix the gelatine with the water, stir well and let cool.
3. To make the filling: Put the cream cheese, sugar, and salt in the large bowl of an electric stand mixer fitted with a paddle or beaters, or in a large mixing bowl. Using the stand mixer or a handheld mixer on medium speed, beat the ingredients until smooth, stopping often to scrape down the sides of the bowl and under the blades with a rubber spatula. Turn the speed to high and continue to beat until the mixture is creamy. Stop the mixer and add the sour cream, gelatine, and vanilla; beat three minutes longer, again stopping as necessary to scrape down the sides of the bowl and under the blades.
4. Put the pieces of white chocolate in a small microwave-proof cup or bowl. Put the container in the microwave oven, cover with a paper towel, and heat for 30 seconds. Stop and stir the chocolate. Repeat the process once or twice more, just until the chocolate is completely melted and smooth.
5. Stir the melted chocolate into the cream cheese mixture and continue to beat until well combined and smooth. You should have about six cups of the mixture.
6. Pour half the cream cheese mixture into the springform pan. Sprinkle half the chunky chocolate biscuits over the mixture. Pour in the remaining cream cheese mixture, smooth its top with a rubber spatula, and then scatter the remaining chocolate biscuits evenly over its surface.
7. Place the cake into the fridge and leave to set for at least two hours, preferably overnight.
8. When ready to serve, remove the cheesecake from the refrigerator. Dip a long, sharp knife in warm water and run the knife around the inside of the springform pan to loosen the cake. Remove the outer ring. Continue to dip the knife into warm water as necessary as you cut neat wedges. To serve, place a wedge of cake on a cake plate and garnish, if you like, with fresh berries.
Mississippi Mud Pie
Ingredients
For the base
* 300g/10½oz bourbon biscuits, crushed
* 75g/2½oz butter, melted
For the filling
* 85g/3oz dark chocolate, minimum 70 per cent cocoa solids
* 85g/3oz butter
* 2 free-range eggs
* 85g/3oz muscovado sugar
* 100ml/3½oz double cream
For the fudge sauce
* 150g/5½oz dark chocolate, minimum 70 per cent cocoa solids
* 150ml/5½fl oz double cream, plus extra to serve
* 3 tbsp golden syrup
* 175g/6oz icing sugar, sieved
Preparation method
1. Preheat the oven to 180C/365F/Gas 4.
2. Mix the biscuits and melted butter together in a bowl. Press the mixture into the base and sides of a 23cm/9in springfrom tin. Chill in the fridge for 10 minutes.
3.For the filling, melt the chocolate and butter together in a heatproof bowl set over a pan of simmering water. (Do not let the base of the bowl touch the water).
Technique: Melting chocolate
4. Meanwhile, whisk the eggs and sugar together in a bowl for 5-6 minutes, or until thick and creamy. Fold in the cream and melted chocolate mixture. Pour into the chilled springform tin and bake in the oven for 40-50 minutes, or until just set. Remove from the oven and set aside to cool completely.
5. Meanwhile, for the fudge sauce, heat all of the fudge sauce ingredients in a saucepan, stirring regularly, over a medium heat until the mixture is smooth and glossy. Set aside to cool for 5 minutes.
6. Spread the sauce over the cooled pie and chill in the fridge for 20 minutes. Serve with double cream.
modified a recipe from here posted a good few months ago that uses fruit juice.
200g scottish oats
150g unflavoured whey
2 apples, any will do. i used granny smith
150g sultanas or raisins
400ml apple juice
100g divine dark chocolate 70%, or any dark chocolate you prefer.
1. chop up the apples into small chunks and mix in with the raisins and apple juice in a medium size pan and simmer till the apples soften.
2. in a separate, large pan. mix the oats and whey together.
3. when the apples, raisins and juice is soft enough, pour into the large pan with oats and whey and mix till its fully mixed through. a tthis stage it will look runny.
4. butter or grease a baking tray and pour the mixture in there and place in a pre heated oven at 170degrees celcius for about 30minutes or until the top is just browning and firm.
5. melt the dark chocolate over a pan or in the microwave and spread over the top of the flapjack.
6. let it cool down and leav in fridge for overnight, mainly to ge thte chocolate to harden.
7. slice up and enjoy.
found that having extra fluid in the mixture make sthe flapjacks more moist than before.
edit: adjust the cooking time to your oven. fan assisted will take less time.
Made this the other night and it was goooooood. Added some ham and peppers to the mix to make it even nicerererer 😀
Ingredients
6 tbsp extra virgin olive oil, plus an extra dash for cooking the pasta
2 medium hot chillies, finely sliced
2 garlic cloves, chopped
handful basil leaves
600g/1lb 5oz canned chopped tomato
salt, to taste
400g/14oz fresh penne pasta
parmesan shavings, to serve
Method
1. Heat the olive oil in a frying pan. Add the chilli and garlic to the pan. After about a minute, add the basil leaves and gently wilt them in the flavoured oil.
2. Remove the garlic, basil and chilli from the pan and set aside. Add the chopped tomatoes to the frying pan.
3. Put the garlic, basil and chilli back in the pan with the tomatoes. Simmer for at least 10 minutes, until the sauce has thickened a little. Add salt to taste.
4. Meanwhile, cook the pasta for a few minutes in large saucepan of boiling, salted water with a dash of olive oil. Drain the pasta and the tomato sauce to it. Serve with shavings of parmesan.
Hobnob Recipe
Ingredients
8oz sr flour
8oz sugar
8oz porridge oats
8oz margarine
1tbsp golden syrup
1tbsp hot water
1/2 tsp bic soda
Instructions
Mix the flour, oats and sugar, melt marg, syrup and water in a pan. Stir in bic soda and add to dry mix.
Then mix well and make into smallish balls which you then put on a greased tray and flatten slightly with a fork. Put in the oven at 180 degrees C for 15 mins… and cool on the tray. The aim is to get them golden in the oven not brown.
Salad Dressings:
For the dressing
2 tbsp Dijon mustard
2 lemons, juice only
salt and freshly ground black pepper
200ml/7fl oz olive oil
3 tbsp white wine vinegar
½ tsp honey
Or:
1 tsp Dijon mustard
1 tsp clear honey
2 tbsp sunflower oil
1 tbsp chopped fresh dill
½ lime, juice only
salt and freshly ground black pepper
Or:
50g/2oz gorgonzola
3 tbsp olive oil
½ lemon, juice only
freshly ground black pepper
For the Thai-style dressing
2 tbsp caster sugar
2 tbsp red wine vinegar
1 red chilli, finely chopped
1 spring onion, finely chopped
dash olive oil
For the dressing, place the sugar, vinegar, chilli, spring onion and a dash of olive oil into a small saucepan and heat gently, stirring, until the sugar has melted. Stir in the chopped coriander
For the dressing
1 tbsp wholegrain mustard
1 tbsp clear honey
3 tbsp olive oil
1 tbsp white wine vinegar
salt and freshly ground black pepper
For the dressing
50g/1¾oz blue cheese, crumbled (keep some aside to scatter over the endive leaves)
2 tbsp white wine vinegar or cider vinegar
3 tbsp walnut or hazelnut oil
3 tbsp sunflower oil
dash of lemon juice
salt and freshly ground black pepper, to season
Or:
1 tbsp Dijon mustard
2 tsp Acacia honey, or a mild, honey
55ml/2fl oz wine vinegar
salt and freshly ground black pepper
150-175ml/6fl oz quality olive oil
For the dressing
½ clove garlic, crushed
1 tbsp sesame oil
½tsp Tabasco
1 tbsp soy sauce
Or:
2 tbsp olive oil
2 tsp red wine vinegar
1 tsp wholegrain mustard
1 tsp honey
is there any tips chiilli concarny
Lemon, Parmesan and smoked salmon linguine recipe
Serves 2
Ingredients
200g linguine
Butter, for frying
2 garlic cloves, crushed
200ml pot half-fat crème fraiche
Zest of 1 large lemon
25g fresh Parmesan, grated
75g sliced smoked salmon, cut into strips
Few wild rocket leaves, to serve (optional)
1. Cook the linguine according to packet instructions.
2. Meanwhile, melt a little butter in a pan and cook the garlic until softened. Add the crème fraiche, lemon zest and Parmesan. Cook for 1 minute and remove from the heat.
3. Drain the pasta and toss with the sauce and smoked salmon. Divide between 2 bowls and garnish with the rocket to serve, if you like.
Steak au Poivre (the sauce is lovely)
Ingredients
310-340g/11-12oz rump steak, cut in half 2.5cm/1in thick
3 tsp crushed black peppercorns
30g/1oz unsalted butter
2 tbsp brandy
1 tsp French mustard
1 tsp Worcestershire sauce
4 tbsp beef stock
2 tbsp red wine
1 tbsp green peppercorns in brine
4 tbsp double cream (or you can use Greek yoghurt)
salt to taste
Method
1. Press the cracked pepper into both sides of the steak.
2. Heat a frying pan or a ridged cast iron frying pan over a high heat, add the butter and when foaming, add the steak. Cook for a minute on each side.
3. Set the meat aside to rest. Keep it warm in the oven.
4. Reduce the heat to medium and add the brandy to the frying pan, scrape up all the meat juices, then add the mustard, Worcestershire sauce, beef stock and red wine. Whisk to combine and cook until the sauce has reduced by a third.
5. Pour into the sauce any juices that have seeped from the beef.
6. Add the green peppercorns and cream and cook for a further 2 minutes. Season to taste with salt.
7. Put the steak back into the frying pan with the sauce to warm the meat through. Do not re-boil.
9. Serve with chips or new potatoes and a watercress salad.
NOTE:
If using a larger steak (450g/1lb), preheat the oven to 190C/375F/Gas 5. After initially frying the steak, place in to the preheated oven and cook for a further 8 minutes if you like your meat rare, longer if required.
Surf & Turf
Ingredients
350g/12oz piece of sirloin or rump steak, cut 2.5cm/1in thick
12 headless raw tiger prawns
3 tbsp olive oil
2 garlic cloves, crushed
1 tsp paprika
¼tsp Tabasco sauce
½ tsp Worcestershire sauce
salt and freshly ground black pepper
For the Garlic and Parsley Butter:
50g/2oz butter
2 garlic cloves, crushed
2 tbsp chopped fresh parsley
finely grated zest of ½ lemon
1 tbsp lemon juice
4 x 25cm/10in bamboo skewers, soaked in cold water for 30 minutes
Method
1. Cut the steak into roughly 16 x 2.5cm/1in cubes. Peel the prawns, leaving the last tail segment in place.
2. Mix the olive oil with the garlic, paprika, Tabasco, Worcestershire sauce and plenty of salt and pepper. Dip the prawns into the marinade, lift out and set aside on a plate.
3. Stir the cubes of steak into the marinade and leave for 15 minutes.
4. Thread 4 pieces of steak and 3 prawns alternately on to the skewers now and then, until the steak is done to your liking and the prawns are just cooked through.
5. Meanwhile, put the butter and garlic into a small pan and leave to the side of the barbecue to melt. Add the chopped parsley, lemon zest and lemon juice.
6. As soon as the kebabs are cooked, lift them onto 4 plates, spoon over the garlic butter and serve with damper beer bread if you wish.
Curry in a hurry:
Serves 6
2 x 15ml tbsp wok oil
3 x 15ml tbsp spring onions, finely chopped
3-4 x 15ml tbsp Thai green curry paste
1kg chicken thigh fillets, cut into strips about 4cm x 2cm
1 x 400ml can coconut milk
250ml boiling water
Enough chicken stock concentrate or cube for 250ml water
1 x 15ml tbsp fish sauce (nam pla)
185g frozen peas
200g frozen soya beans
150g frozen fine beans
3 x 15ml tbsp fresh coriander, chopped
1 Heat the wok oil in a large saucepan that owns a lid, drop in the spring onions and cook, stirring for a minute or two, then add the curry paste.
2 Add the chicken pieces and keep turning over heat for 2 minutes, before adding the coconut milk, stock (ie, the water plus stock concentrate or cube) and fish sauce, then the frozen peas and soya beans.
3 Simmer for 10 minutes, then add the frozen fine beans to the mix and cook for another 3–5 minutes.
4 Serve with rice or noodles, sprinkling the coriander over as you do so. Put out a plate of lime wedges for people to squeeze over as they eat.
Blueberry and Pineapple Smoothie
A creamy fruity combination of blueberries, banana, honey, yogurt & pineapple.
Ingredients
300g punnet blueberries
2 medium bananas, peeled and roughly chopped
500ml unsweetened pineapple juice
2 tablespoon runny honey
6 tablespoons natural yogurt
Strawberry and Banana Smoothi
A delicious combination of strawberries, banana, ice cold skimmed milk & yogurt
Ingredients
227g punnet strawberries, hulled
1 meduim banana, peeled and roughly chopped
300ml semi-skimmed milk
150ml natural yogurt
1 tablespoon runny honey
Greek Souvlaki
Ingredients
Souvlaki:
3 tablespoons fresh lemon juice
1 1/2 teaspoons chopped fresh or 1/2 teaspoon dried oregano
2 teaspoons olive oil
1/2 teaspoon salt
4 garlic cloves, minced
1/2 pound skinless, boneless chicken breast, cut into 1-inch pieces
1 medium zucchini, quartered lengthwise and cut into (1/2-inch-thick) slices
Cooking spray
Tzatziki Sauce:
1/2 cup cucumber, peeled, seeded, and shredded
1/2 cup plain low-fat yogurt
1 tablespoon lemon juice
1/4 teaspoon salt
1 garlic clove, minced
Preparation
To prepare souvlaki, combine the first 5 ingredients in a zip-top plastic bag; seal and shake to combine. Add chicken to bag; seal and shake to coat. Marinate chicken in refrigerator for 30 minutes, turning once.
Remove chicken from bag; discard marinade. Thread the chicken and zucchini, alternately onto each of 4 (8-inch) skewers.
Heat a grill pan coated with cooking spray over medium-high heat. Add skewers; cook 8 minutes or until chicken is done, turning once.
To prepare tzatziki sauce, combine cucumber, yogurt, 1 tablespoon lemon juice, 1/4 teaspoon salt, and 1 garlic clove, stirring well. Serve the tzatziki sauce with souvlaki.
Yield
2 servings (serving size: 2 skewers and about 1/4 cup tzatziki sauce)
Nutritional Information
CALORIES 219(19% from fat); FAT 4.7g (sat 1.3g,mono 2.3g,poly 0.6g); PROTEIN 30.9g; CHOLESTEROL 69mg; CALCIUM 161mg; SODIUM 705mg; FIBER 2.4g; IRON 1.4mg; CARBOHYDRATE 12.3g
Peanut butter cookies
2tbl spoon peanut butter
1 egg yolk
100g demera sugar
100g caster sugar
150g butter
100g plain flour
mix flour, egg, butter and peanut butter together
Add the suger and neede into a nice dough
preheat oven to 200c
grease a couple of tins
break dough into small balls (about the size of 50p piece) and spread out onto baking tray
Cook in middle of oven for 15mins. Remove to a cooling rack while they are still soft.
Enjoy with the beverage of your choice. 😎
Seafood Pasta
I did a combination of the following recipes to make a gorgeous seafood pasta on Valentines day.
Ingredients
6tbsp olive oil
1 clove garlic, peeled and finely chopped
1 chilli pepper, finely chopped(optional)
12oz/350g mixed seafood, cleaned
2 tbsp dry white wine
salt
Freshly ground black pepper
13oz/375g dried spaghettini – pasta
1 tbsp finely chopped parsley
Method
1. Heat the oil and gently fry the garlic, and chilli, if using, until the garlic is slightly golden. Add the seafood, increase the heat and fry for 8-10 minutes, stirring continuously. Make sure that the clams and mussels are open at the end of the cooking time. If they are not, discard them.
2. Pour in the wine and let it evaporate for 1 minute. Keep the mixture warm over a low heat and add salt and freshly ground black pepper to taste.
3. Meanwhile, cook the pasta for 9-10 minutes or until al dente, and drain. Mix with the sauce. Serve sprinkled with the parsley.
Ingredients
2 tbsp olive oil
1 garlic clove, crushed
½ red chilli, seeds removed, finely sliced
1 large vine tomato, chopped
6 tbsp dry white wine
55g/2oz mussels in their shells, beards removed (discard any open mussels that don’t close when tapped firmly)
55g/2oz prawns, shells removed, de-veined, chopped
salt and freshly ground black pepper
150g/5½oz dried black (squid ink) linguine
Method
1. Heat the oil in a pan and fry the garlic, chilli and tomato for one minute. Add the wine and cook until the sauce has reduced by half.
2. Add the mussels and prawns and simmer gently in the sauce for 3-5 minutes until the prawns are pink and the mussel shells open. Discard any mussels with shells that haven’t opened. Season with salt and freshly ground black pepper.
3. Cook the pasta according to the instructions on the packet. When it is cooked, drain.
4. Stir the sauce into the cooked pasta, pile on a plate and serve
Ingredients
1 tbsp olive oil
15g/½oz butter
2 spring onions, chopped
2 garlic cloves, chopped
150g/5½oz mixed fresh seafood
pinch saffron, soaked in 1 tbsp water
150g/5½oz fresh pasta, such as linguine, cooked according to packet instructions
1 tbsp freshly grated parmesan
Method
1. Heat the olive oil and butter in a pan, add the spring onions and cook gently for 2-3 minutes.
2. Add the garlic and fry for another minute. Add the seafood and saffron, along with its soaking liquid, and cook for 2-3 minutes. Stir in the hot cooked pasta and mix well to coat.
3. To serve, place the seafood pasta into serving dishes and sprinkle over the grated parmesan.
Another Favourite – Tablet:
A traditional Scottish fudge with a grainy texture. Get the whole family involved at the beating stage and share the rewards.
Makes approx. 1.5kg (3lb 5oz)
Preparation time: 15 minutes
Cooking time: 30 minutes
Ingredients Method
55g (2oz) butter
250ml (9fl oz) milk
900g (2lb) granulated sugar
397g can Carnation Condensed Milk
Grease and base line a 23cm (9in) square cake tin with baking parchment.
In a very large non-stick saucepan, melt the butter with the milk. Slowly add the sugar, bring to the boil and bubble briskly for 4 minutes.
Gradually stir in the condensed milk making sure that it doesn’t stick to the bottom of the pan. Bring back to the boil and bubble for approximately 20 minutes, stirring regularly, until the mixture is thick and a honey caramel colour.
Remove the pan from the heat and beat the fudge until thick and grainy (about 10 minutes).
Pour into the prepared tin and leave to set fully then remove tin and cut into squares.
This is the Yorkshire Pudding recipe I like:-
Preparation time overnight
Cooking time 1 to 2 hours
Ingredients
Fore rib beef (about 4 kgs/9 lbs), French trimmed, boned and rolled
olive oil
salt
freshly cracked black pepper
For the Yorkshire pudding
3 eggs
115g/4oz flour
275ml/½ pint milk
beef dripping
salt
Method
1. Preheat the oven to its highest setting.
2. Rub the beef with the olive oil, salt and pepper all over.
3. Put a heavy-based roasting tray on the hob and when hot, add the beef.
4. Sear the beef quickly on all sides to colour and crisp the outside.
5. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes.
6. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done.
7. Remove from the oven and place on a board or tray for resting.
8. Loosely cover with foil and rest the meat for a minimum of 40 minutes before carving, letting the precious juices that have bubbled up to the surface seep back into the flesh. Also, as the meat relaxes it becomes easier to carve.
9. For the Yorkshire pudding, mix together the eggs, flour and a pinch of salt.
10. Add the milk, stirring constantly, until you have a runny batter.
11. Leave this to rest, covered, in the refrigerator for up to 12 hours.
12. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom.
13. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot.
14. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the first 20 minutes.
15. Serve immediately with the carved roast beef.