Barbecue Sauce

• Serves: 4 - 6

• Preparation time: 10 mins
• Cooking time: 16 mins

• Ingredients

• 2 oz (50g) margarine or butter
• 1 large onion chopped
• 2 tsp tomato puree
• 2 tbsp wine vinegar
• 1 tbsp lemon juice
• 2 tbsp demerara sugar
• 2 tsp English mustard
• 2 tbsp Worcestershire sauce
• 1 tsp clear honey
• pinch of mixed dried herbs
• 1 tsp chilli seasoning
• quarter pint (150ml) water
• salt and pepper

• Method

• Melt the margarine/butter in a saucepan, add the onion and fry gently for 5 minutes until soft.
• Raise the heat a little, add all the other ingredients and stir well.
• Bring the sauce to the boil, then reduce the heat and simmer for about 10 minutes until well combined and syrupy.
• Serve immediately.

Greek Salad

• Serves: 4 - 6

• Preparation time: 10 mins

• Ingredients

• 1 Cos lettuce, shredded
• half a cucumber, cut into chunks
• 8 oz (225g) feta cheese, cut into cubes
• 4 tomatoes, skinned and sliced
• 6 large black olives, halved
• large pinch of dried marjoram
• 1 tbsp finely chopped parsley
• freshly ground black pepper

• Dressing

• 4 tbsp olive oil
• 4 tsp white wine vinegar
• 1 tbsp finely chopped fresh mixed herbs
• 4 spring onions, chopped
• 1 tsp sugar
• salt and pepper

• Method

• Place the shredded lettuce in a serving bowl and arrange the cucumber, feta cheese, tomatoes and olives on top.
• Sprinkle with the marjoram, parsley and plenty of black pepper.
• Place all the dressing ingredients in a screw-topped jar and shake well.
• Pour evenly over the salad and serve.

Paprika Burgers

• Serves: 6

• Preparation time: 15 mins plus chilling time
• Cooking time: 4 - 12 mins

• Ingredients

• 1 onion, finely chopped
• 1.5 lb (675g) lean minced beef
• 1 green pepper, seeded and finely chopped
• 2 spring onions, finely chopped
• 1 tbsp tomato puree
• 1 tsp paprika
• 3 tsp salt
• half tsp pepper

• Method

• Place all the ingredients in a large bowl and mix thoroughly.
• Divide the mixture into six and pat each piece firmly into a neat round shape about half inch thick.
• Chill for 1 hour.
• Grill the burgers on the barbecue, 2 minutes each side for rare burgers, 4 minutes each side for medium and 6 minutes each side for well done.

Chicken Tikka Kebabs

• Serves: 4

• Preparation time: 30 mins, plus time to marinate
• Cooking time: 15 -18 mins

• Ingredients

• 1lb (450g) chicken breast
• 1 tsp salt
• juice of half a lemon
• a few drops of red food colouring mixed with 1 tbsp tomato puree
• 2 cloves garlic, peeled and coarsely chopped
• 2 tsp ground coriander
• half tsp of garam masala or ground allspice
• quarter of a whole nutmeg, finely grated
• half tsp turmeric
• 5 oz (125g) thick set natural yogurt
• 4 tbsp vegetable or corn oil
• half tsp chilli powder

• Method

• Cut the chicken into 1-inch cubes.
• Sprinkle with half tsp of salt, from the specified amount and the lemon juice. Mix thoroughly, cover and keep aside for 30 minutes.
• Put the rest of the ingredients into a liquidiser and blend until smooth.
• Put the mixture into a sieve and hold the sieve over the chicken pieces.
• Press the marinade through the sieve with the back of a spoon until only a very coarse mixture is left.
• Coat the chicken thoroughly with the marinade, cover and leave in the fridge for 6 - 8 hours or overnight if possible.
• Thread the chicken onto skewers, leaving a small gap between each piece.
• Cook on the barbecue for 18 minutes turning frequently and basting with the marinade.

Vegetable Kebabs with Peanut Sauce

• Serves: 4

• Preparation time: 15 mins plus marinating


• Cooking time: 30 mins

• Ingredients

• 3 Courgettes, trimmed


• 3 tbsp oil


• 3 tbsp lemon juice


• 8 baby corn cobs


• 1 lb (450g) button mushrooms


• 2 tomatoes, quartered

• Sauce

• 2 tbsp oil


• 1 small onion, chopped


• 8 oz (225g) flat mushrooms, chopped


• 4 oz (100g) salted peanuts


• quarter pint (150ml) water


• 2 tbsp soy sauce


• few drops of Tabasco sauce


• salt and pepper

• Method

• Cut the courgettes into 2.5cm/1-inch pieces.


• Put them with the oil, lemon juice, corn and mushrooms in a bowl, mix lightly and leave to stand for at least 2 hours, stirring occasionally.


• For the sauce, heat the oil in a pan and fry the onion and mushrooms for 8 minutes.


• Transfer them to a blender and blend for 30 seconds.


• Add the peanuts and blend for a further 30 seconds, until fairly smooth.


• Return the mixture to the pan and stir in the water, soy sauce and Tabasco sauce.


• Simmer for 10 minutes.


• Thread the marinated vegetables, onions and tomatoes on to 4 skewers and barbecue for 10 minutes, turning occasionally.


• Serve with the sauce separately.

Sweet and Sour Pork Kebabs

• Makes: 8 kebabs

• Preparation time: 15 mins
• Cooking time: 17 mins

• Ingredients

• 7 oz (200g) tin of pineapple chunks in syrup
• 1 green pepper
• 1 red pepper
• 1 lb (450g) lean pork fillet, cubed
• 1 tbsp tomato puree
• 2 tbsp brown sugar
• 2 tbsp vinegar
• 2 tbsp Worcestershire sauce
• pinch of chilli for seasoning
• salt and pepper
• 2 tbsp cornflour

• Method

• Drain the pineapple syrup into a small pan.
• Cut the peppers into 2.5cm/1-inch squares, discarding the core and seeds.
• Thread the pork, pineapple and peppers alternately on to metal skewers.
• Stir the tomato puree, sugar, vinegar, Worcestershire sauce, chilli seasoning and salt and pepper into the pineapple syrup.
• Bring to the boil.
• Mix the cornflour with 1 tbsp of cold water and stir into the boiling sauce.
• Cook for 1 minute.
• Brush the sauce over the kebabs and cook them on the barbecue for 10 - 12 minutes, turning and brushing frequently with the sauce.
• Serve the remaining sauce separately.

Lamb and Pepper Kebabs

• Serves: 4

• Preparation time: 20 mins plus marinating
• Cooking time: 20 mins

• Ingredients

• 1 lb (450g) boneless lean lamb
• 1 tbsp oil
• 1 tbsp wine vinegar
• quarter tsp dried basil
• salt and pepper
• 1 small green pepper, seeded
• 1 small red pepper, seeded
• 2 small onions, quartered

• Method

• Cut the lamb into 16 cubes and place in a shallow dish.
• Mix together the oil, vinegar, basil and a little salt and pepper.
• Pour mixture over the lamb, cover and leave to marinate for at least 8 hours.
• Cut the pepper flesh into squares.
• Drain the lamb cubes and thread them on to four oiled skewers, alternating with the pepper and onion quarters.
• Grill on the barbecue for about 20 minutes, turning frequently and brushing with more marinade from time to time.

Barbecued Chicken Drumsticks

• Serves: 10

• Preparation time: 10 mins
• Cooking time: 20 mins

• Ingredients

• 4 tbsp tomato ketchup
• 4 tbsp brown sauce
• 1 tbsp malt vinegar
• 1 tbsp black treacle
• 10 chicken drumsticks

• Method

• Mix the ketchup, brown sauce, vinegar and treacle together in a small bowl.
• Brush each drumstick with the mixture.
• Grill on the barbecue for 15 - 20 minutes.
• Turn the chicken frequently and brush with the mixture until cooked.

Caribbean Chicken Thighs

• Serves: 6

• Preparation time: 10 mins (plus marinating time)
• Cooking time: 20 mins

• Ingredients

• 6 Chicken thighs
• 1 tbsp dark rum
• 1 tbsp soy sauce
• 1 small can pineapple rings in juice
• salt and pepper to taste
• 4 tbsp oil

• Method

• Make two slits on each side of the chicken thighs.
• Mix the rum, soy sauce and pineapple juice together, brush over the chicken and leave to marinate for 2 hours.
• Season lightly with salt and pepper and grill on the barbecue for 15 - 20 minutes, brushing with oil and turning the chicken frequently.
• Grill the pineapple rings for 2 - 3 minutes on each side and serve with the chicken.

Easy Chocolate Mousse

• Serves: 6

• Preparation time: 20 min
• Chilling time: 2 hrs

• Ingredients

• 7 oz (200g) plain chocolate, broken into pieces
• 1 oz (25g) butter, melted
• 3 tbsp orange flavoured liqueur, brandy or rum
• quarter pint (150ml) double cream
• 3 egg whites
• 2 tbsp caster sugar
• cocoa powder, for dusting

• Method

• Melt the chocolate, then stir in the butter and liqueur/brandy/rum.
• Stir gently until smooth.
• Lightly whip the cream.
• Whisk the egg whites in a separate bowl until they form stiff peaks, whisk in the sugar.
• Fold the cream, then the egg whites into the melted chocolate mixture, using a metal spoon.
• Turn the mousse into six small dishes or glasses and chill for at least 2 hours until set.
• Before serving, dust with cocoa powder.

Beef Bourguignon

• Serves: 6

• Preparation time: 20 min
• Cooking time: 2 hrs 30 min

• Ingredients

• 1 lb (450g) lean braising steak, cubed
• 1 tbsp oil
• 2 cloves garlic, crushed
• half oz (15g) plain flour
• half pint (300ml) red Burgundy wine
• 8 oz (250g) button onions or shallots, peeled
• 8 oz (250g) smoked bacon, chopped
• 2 tbsp freshly chopped thyme

• To garnish

• 4 oz (125g) smoked bacon, sliced and grilled until crisp
• sprigs of fresh thyme

• Method

• Heat the oil and fry the steak for 8-10 minutes, until browned.
• Add the garlic and flour, mix well and cook for 1 minute.
• Stir in the wine, bring to the boil, then cover and simmer for 1 hr 30 mins.
• Add the onions/shallots, bacon and thyme and cook for a further 1 hour.
• Just before serving, sprinkle the crisp brown bacon over the top and garnish with sprigs of fresh thyme.

Pork Sesame Balls

• Makes: 18 balls

• Preparation time: 15 min
• Cooking time: 15 min

• Ingredients

• 1 lb (450g) minced pork
• 2 cloves garlic, crushed
• 2 spring onions, finely chopped
• 1 oz (25g) peanuts, finely chopped
• 1 inch (2.5cm) root ginger, peeled and grated
• 1 tbsp dark soy sauce
• 1 tbsp crunchy peanut butter
• dash of sesame oil
• salt and pepper to season
• 7 tbsp sesame seeds, toasted

• Method

• Pre-heat the oven to 200 c, 400 f, gas mark 6.
• In a large bowl mix together all the ingredients, except the sesame seeds, until thoroughly combined.
• Place the sesame seeds in a saucepan over a medium heat and dry fry until they turn golden brown.
• Divide the mixture into 18, shape into balls and roll in the sesame seeds.
• Place on a baking sheet and cook in the oven for 15 minutes.

Sausages in Cider

• Preparation time: 15 mins
• Cooking time: 35 mins

• Ingredients

• 1 lb (450g) onions, sliced
• 2 tbsp vegetable oil
• 1 lb (450g) pork sausages
• 2 large cooking apples
• 8 oz (225g) mushrooms, sliced
• salt and pepper to taste
• half pint (300ml) cider
• mixed herbs

• Method

• Fry the sliced onions in the oil in a large frying pan, until soft.
• Meanwhile cook the sausages under the grill.
• Peel, core and slice the apples.
• Add the apples and mushrooms to the onions, season and pour on the cider.
• Bring to the boil.
• Place the cooked sausages in an ovenproof dish and sprinkle with mixed herbs.
• Pour over the frying pan mixture, cover and cook in the oven (180 c, 350 f, gas mark 4), for 25 minutes.

Oyster Mushroom and Herb Omelette

• Preparation time: 10 min
• Cooking time: 15 min

• Ingredients

• 3 sprigs flat leaf parsley
• 2 tsp oregano or marjoram
• 1 large onion, chopped
• 2.5 oz (60g) oyster mushrooms, sliced thinly
• cooking oil
• half tbsp soft cheese
• 2 medium eggs, beaten and seasoned
• pinch of salt
• 1 tsp black ground pepper

• Method

• Snip the herb sprigs into small pieces, mix with the chopped onion and set aside.
• Heat a little oil to a small saucepan and add the mushrooms.
• Cook for a minute or two until the mushrooms start to soften.
• Season and mix in the herbs, onions and soft cheese.
• Meanwhile, heat a little oil in a non-stick frying pan and pour in the beaten eggs.
• Cook over a medium heat until the sides start to set.
• Using a spatula, pull the set egg away from the sides and allow the liquid egg to run underneath.
• When the mixture is half set, scatter over the mushroom filling.
• Continue cooking the omelette until almost cooked.
• Hold the pan over a warmed plate and fold the omelette in half.
• Then push the omelette out onto the plate and serve immediately.

Plain Scones

• Makes 8-12

• Preparation time: 15 min
• Cooking time: 10 min

• Ingredients
  
  8 oz (225g) self-raising flour
  Good pinch of salt
  1-2 oz (25-50g) butter or margarine
  1 oz (25g) sugar
  Milk to mix

• Method
  
  
• Sieve the flour into a bowl.
• Rub in the butter then add the sugar and salt.
• Mix to a soft rolling consistency with the milk.
• Roll out to half to three quarters inch in thickness and cut into required shapes.
• Place onto a greased tray.
• Bake in a hot oven gas mark 7-8 for approx 10 minutes.
• To test if cooked press firmly at the sides, scones are cooked when firm to touch.
  

Mrs Murphy’s Whole-wheat Brown Bread

• Preparation time: 15 mins
• Cooking time: 1 hr 30 mins

• Ingredients
  
  1.5 lbs (700g) whole-wheat flour
  1 cup white flour
  1 cup porridge oats
  1 cup bran
  1 cup pinhead oatmeal
  ½ cup wheat germ
  ½ tsp bread soda
  2 pints (1.2 litres) milk
  2 eggs beaten
  
  
• Method

• Heat oven to gas mark 4.
• Mix all dry ingredients together.
• Mix eggs and milk and add to dry ingredients.
• Spoon into 2 greased 1lb loaf tins and bake in the centre of the oven for 1 ¼ to 1 ½ hours.
• Turn out to cool on a wire rack.
  

Milk Chocolate Cake

• Ingredients

• 200g (7oz) self raising flour
• 225g (8oz) caster sugar
• half a teaspoon salt
• 25g (1oz) cocoa powder (sieved)
• 100g (4oz) margarine
• 2 eggs (size 3)
• 5 tablespoons evaporated milk
• 5 tablespoons water
• few drops of vanilla essence
• large bar of melted chocolate (for decoration)
• chocolate strands (vermicelli)

• Method

• Heat oven to 180 degrees C, 350 degrees F, gas mark 4.
• Grease 2 x 20.5cm (8inch) tins, not loose bottomed as the mixture will run out.
• Mix flour, sugar, salt and cocoa together.
• Rub in margarine.
• Beat eggs and milk together.
• Stir egg mixture, essence and liquids into the dry ingredients and beat well.
• Place even amounts of the mixture into prepared tins and bake for about 30-35 minutes.
• When cold, sandwich with cream or butter icing and top with melted chocolate.
• Sprinkle over the vermicelli.
• Allow the chocolate to set before serving.

Egg Custard Tart

• Serves 6 - 8
• Preparation time: 30 mins
• Cooking time: 35 mins

• Ingredients

• Pastry Base

• 8 oz (225g) Plain flour
• 2 oz (50g) butter
• 2 oz (50g) lard
• pinch of salt
• water to bind together
  
  
• Filling

• 6 medium egg yolks
• 3.5 oz (85g) caster sugar
• 1 vanilla pod, split
• 500 ml whipping cream
• 2 tsp freshly grated nutmeg
• 1 tsp rose water
• 1 level tsp arrowroot
  
  
• Method

• Pre-heat the oven to 190C, gas mark 5.
• Sift the flour and salt into a bowl and rub in the butter and lard.
• When the mixture looks crumbly, carefully add the water, a little at a time.
• Bring the mixture together with your hands to form a smooth ball.
• Rest the pastry in the fridge for 20 - 30 minutes.
• Roll out the pastry and line the dish, brush the base of the pastry with a little beaten egg.
• Bake in the oven for around 20 minutes until cooked through.
• Lower the oven temperature to 160C, gas mark 3.
• Pour the cream into a small saucepan and add the split vanilla pod (to split the pod, slice it with a knife along its length), then bring to the boil.
• Whisk the egg yolks and sugar together for 1 minute and then add the arrowroot.
• Pour on the boiling cream and stir well.
• Add the rose water.
• Pass the mixture through a fine sieve.
• Pour the mixture into the pastry case and carefully place in the oven.
• Cook until set but wobbly, this will be approximately 30 minutes.
• When cooked remove from the oven and grate over the nutmeg.
• Leave to cool and chill well, preferably overnight.

Lemon Meringue Pie

• Serves 6

• Ingredients

• Pastry
  
  6 oz (175g) Plain flour
  1½ oz (40g) butter
  1½ oz (40g) lard
  Pinch of salt
  Cold water (to mix)

• Filling
  
  Grated rind and juice of 2 large lemons
  10 fl oz (275ml) cold water
  3 level tbsp cornflour
  2 oz (50g) caster sugar
  2 large egg yolks, beaten
  1½ oz (40g) butter

• Meringue
  
  2 large egg whites
  4 oz (110g) caster sugar

• Method
  
  


• Pre-heat the oven to gas mark 5, 375F (190C).


• Make the pastry and leave to chill in the fridge for 20 minutes.


• Line the tin/dish with the pastry and prick all over with a fork to allow any trapped air to escape.


• Brush the base with beaten egg and bake on a high shelf in the oven for 20 – 25 minutes until cooked through.


• Remove from the oven and reduce the oven temperature to gas mark 2, 300F (150C).


• For the filling, mix the cornflour and sugar together in a bowl and add a little of the water to make a paste.


• Pour the rest into a saucepan along with the grated lemon rind.


• Bring this to the boil and pour onto the cornflour paste, mix until smooth.


• Transfer the mixture back to the saucepan and bring back to the boil.


• Simmer gently for 1 minute, when the mixture has thickened add the beaten egg yolks, lemon juice and butter. Mix well.


• Pour the lemon mixture into the pastry case and spread out evenly.


• Leave to cool a little.


• For the meringue, whisk the egg whites until they form stiff peaks.


• Beat in the caster sugar, a quarter at a time until it is all mixed in.


• Spread the meringue mixture all over the filling, so that it seals the top completely.


• Use a knife or fork to make decorative swirls on the top.


• Return to the oven and cook for 45 minutes.
  

Lamb Hotpot

• Preparation time 30 mins
• Cooking time 2 hours

• Ingredients

• 450g (1 lb) lamb chops
• 2 onions sliced
• 350 (12oz) carrots sliced
• 6 celery sticks sliced
• 600ml (20 fl oz) lamb stock
• 2 tablespoons worcestershire sauce
• 2 bay leaves
• 450g (1lb) potatoes, peeled and sliced thinly
• 1 bulb of fennel shredded thinly
• low fat cooking spray
• salt and freshly ground black pepper

• Method

• Heat heavy based flameproof casserole dish and add the lamb chops. Dry fry for 2 minutes on each side to seal and lightly brown them
• Add the onions, carrots and celery into the pan
• Pour over the stock and stir in worcestershire sauce, bay leaves and seasoning. Bring to the boil
• Preheat oven to gas mark3/160 degree f/140 degree c
• Remove the casserole dish from the heat and arrange the sliced potatoes and shredded fennel over the top of the lamb
• Spray the top with low fat cooking spray and cover the dish with a sheet of foil or tight fitting lid.
• Cook for 1 hour and then remove the cover and cook for a further 1 hour, until the meat is very tender and the potatoes and fennel have lightly browned

Countess Pudding

• Ingredients

• 75g (3oz) margarine
• 75g (3oz) caster sugar
• 75g (3oz) self raising flour
• 1 egg, size3 beaten
• 2 tablespoons of milk
• 50f (2oz) currants
• few drops of vanilla essence

• Method

• Heat oven to 180 degree c/350 degree f/gas mark 4
• Grease an oven proof dish
• Cream margarine and sugar
• Beat in flour alternately with the beaten egg and milk
• Add currants and vanilla essence, mix well
• Place in prepared dish and bake for about 30 minutes

Eves Pudding

• Ingredients

• 1.5 lb (650g) cooking aples peeled and cored
• 2 oz (50g) sugar
• 4 oz (110g) self raising flour
• 4 oz (110g) butter or margarine
• 4 oz (110g) caster sugar
• 2 eggs

• Method

• Heat oven to 180 degree c/350 degree f/gas mark 4.
• Thinly slice apples and layer in a dish with 2 oz sugar.
• Cream butter/margarine and caster sugar together in a bowl.
• Add the eggs and beat well.
• Stir in the flour and mix well.
• Cover the apples with the mixture.
• Bake for 40 minutes

Coq au vin

• Preparation time 35mins


• Cooking time 1hour 30mins

• Ingredients

• 75g streaky smoked bacon, cut into small pieces


• 450g skinless, boneless chicken thighs


• 225g shallots


• 225g baby button mushrooms


• 300ml chicken stock


• 150ml red wine


• 2 bay leaves


• 2 table spoons of tomato puree


• 2 tablespoons plain white flour


• salt and freshly ground pepper


• 2 tablespoons chopped fresh flat leaf parsley to serve

• Method

• Heat a large heavy based flameproof casserole dish and add the bacon, dry fry for 5 minutes, stirring frequently until the fat has cooked out and the bacon turns crispy


• Add the chicken thighs and whole shallots to the pan and cook for 5 minutes, turning half way through, until the chicken has sealed on all sides


• Add the mushrooms, stock, wine, bay leaves, tomato puree and seasoning.


• Stir well and bring to the boil. Reduce the heat, cover and simmer over a low heat for 1 hour 30 minutes


• Sift the flour into the pan and cook,stirring until the sauce thickens slightly.


• Sprinkle parsley and serve

Vanilla Cheesecake and Raspberry Coulis

• Ingredients for Cheesecake

• 250g of digestive biscuits (crushed)
• 150g of butter (melted)
• 115g of caster sugar
• 3 tbsp of corn flour
• 900g of ricotta cheese (needs to be room temperature)
• 2 large eggs
• 115ml double cream
• half a teaspoon of vanilla extract
• Zest of lemon

• Method

• Grease a 24cm spring form cake tin an preheat the oven in 180 degrees centigrade/gas mark 4
• Mix the biscuits and butter together in a bowl and then press the mixture into the base of the tin and cook for 10 minutes in the oven. Cool on a rack
• Turn the oven up to 200 degrees c.gas mark 6
• Mix the corn flour and caster sugar together in a bowl and then add the cheese and beat until creamy
• Beat in the eggs
• Gradually add the cream, beating until smooth
• Add the lemon zest
• Tip the mixture into the tin, level the surface and sit on a baking sheet
• Cook for 40-45 minutes until the top is starting to brown slightly and the filling has set around the edges. The middle should be a little runny.
• Put some foil over the top to stop it browning too much
• Let it cool then put it in the fridge for at least 3 hours or even overnight

• Ingredients for Raspberry Coulis

• 400g bag of frozen raspberries
• 3 tbsp of caster sugar

• Method

• Warm the raspberries slowly in a saucepan and add caster sugar
• Make sure that they are all softened but do not heat up too much
• Liquidise the mixture and then strain through a sieve to remove the pips (you may need to do this more that once to remove as many as possible)
• Allow to cool and serve with the cheesecake

Uncooked Chocolate Fudge

• Preparation time: 15 min
• Cooling time: 2 hrs

• Ingredients
  
  2 oz (50g) Margarine
  4 oz (110g) Plain Chocolate broken into pieces
  1 tsp Vanilla Essence
  1 lb (450g) icing sugar (sieved)
  3 tbsp Single Cream
  4 oz (110g) Melted Milk Chocolate, for decoration

• Method
  
  
• Grease an 8-inch square tin.
• Melt together the margarine and plain chocolate.
• Add the vanilla essence, icing sugar and cream. Mix well.
• Press into the prepared tin and leave to cool until firm.
• Spread over the melted milk chocolate and leave to cool.
• Cut into squares and serve.

Uncooked Chocolate Cake

• Preparation time: 15 min
• Cooling time: 1 hr

• Ingredients
  
  4 oz (110g) Margarine
  3 oz (75g) Caster Sugar
  4 oz (110g) Sultanas
  1 egg beaten
  1 tbsp Cocoa Powder
  ½ lb (225g) Digestive Biscuits broken into small pieces
  2 oz (50g) block of Milk Chocolate

• Method

• Melt the margarine and sugar together in a saucepan, and boil for 1 minute.
• Add the beaten egg and cocoa powder. Mix well.
• Add the sultanas and biscuit.
• Spread the mixture into a 7 inch tin and place in the fridge to cool.
• When the mixture is cool, melt the chocolate and spread onto the top.
• Return the tin to the fridge until the chocolate is set.
• Cut into squares and serve.

Mocha Walnut Creams

• Preparation time: 15 min

• Ingredients
  
  1 oz (25g) Soft Margarine
  2 oz (50g) Walnuts, finely chopped
  ½ tsp Vanilla Essence
  Finely grated peel of 1 lemon
  8 oz (225g) Icing Sugar
  1 oz (25g) Cocoa Powder
  2 tbsp Strong Black Coffee
  1 Packet of Whole Walnuts (for decoration)

• Method

• Mix all the ingredients together in a bowl, beat briskly until smooth and evenly combined.
• Transfer equal amounts to 25 fluted paper sweet cases.
• Stand a piece of walnut on each one and leave to set.

Bean and Onion Chutney

• Preparation time: 20 min
• Cooking time: 2 hrs

• Ingredients
  
  1½ lb (700g) Diced Runner Beans
  1½ lb (700g) Diced Onions
  1½ lb (700g) Diced Cooking Apples
  1 lb (450g) Caster Sugar
  1½ pints (850ml) Pickling Vinegar
  1 tsp of Turmerick

• Method

• Mix the diced beans, onions and apple together in a very large saucepan.
• Add the sugar and vinegar.
• Bring to the boil and simmer gently for 2 hours.
• Add the turmerick and leave to cool.
  

Truffles

• Preparation time: 15 min

• Ingredients
  
  2 oz (50g) Icing Sugar
  2 oz (50g) Grated Chocolate
  2 oz (50g) Ground Almonds
  1 – 2 tbsp Sherry or Rum
  Chocolate strands (vermicelli)

• Method
  
  
• Mix the icing sugar, chocolate, almonds and sherry/rum together, into a dough.
• Shape into balls and roll in the vermicelli.

Homemade Bounty

• Preparation time: 15 mins.
• Cooling time: 1 hr

• Ingredients
  
  2 tbsp Condensed Milk
  4 – 6 oz (110 - 175g) Dessicated Coconut
  4 oz (110g) melted Chocolate

• Method
  
  
• Mix together the condensed milk and coconut.
• Squeeze and shape them into balls.
• Roll the balls in melted chocolate.
• Leave to set.

Marzipan Cherries

• Preparation time: 20 mins.
• Cooling time: 1 hr

• Ingredients
  
  16 Glace Cherries
  4 oz (110g) Marzipan
  2 oz (50g) Icing Sugar
  4 oz (110g) Chocolate
  Greaseproof Paper
  16 sweet paper cases

• Method

• Roll out the marzipan thinly.
• Wrap marzipan around each cherry and seal well.
• Melt the chocolate over a pan of hot water.
• Drop each marzipan cherry into the chocolate, one at a time.
• Using 2 teaspoons, cover the sweets completely in chocolate.
• Lift onto the greaseproof paper and leave to set.
• When they are set, trim off any excess chocolate.

Peppermint Creams

• Preparation time: 20 mins
• Cooling time: 1 hr

• Ingredients
  
  ½ lb (225g) Icing Sugar
  ½ an Egg White
  2 drops Peppermint Essence
  4 drops Green Food Colouring
  Melted Plain Chocolate

• Method
  
  
• Sieve the icing sugar into a mixing bowl.
• Beat the egg white in a small basin.
• Add the egg white, 1 teaspoon at a time to the icing sugar, until it is a pliable dough.
• Add the peppermint essence and mix.
• Divide the mixture into 2 and colour 1 half with the green food colouring.
• Turn onto a board, dusted with icing sugar.
• Roll out to about ¼ inch thick and cut out shapes.
• Cover the shapes in chocolate and leave to set.
  
  
  
  
  

Chicken and Mushroom Stroganoff

• Preparation time: 25 mins


• Cooking time: 35 mins

• Ingredients

• 1 Onion (sliced)
  1 Clove of Garlic (crushed)
  12 oz (350g) Diced Chicken Breast
  8 oz (225g) Mushrooms (sliced)
  1 tsp Paprika
• 1 tbsp Worcestershire Sauce
  2 tbsp Brandy
  1 Chicken stock cube
  10 fl oz (300ml) Boiling water
  3½ oz (100g) Creme Fraiche
  2 tbsp chopped fresh Parsley
  Salt and Pepper to taste

• Method

• Heat a large, non stick frying pan with a little oil and gently fry the onion and garlic until the onion has softened.


• Add the chicken and fry for 5 minutes until it is sealed on all sides.


• Add the mushrooms, paprika, Worcestershire Sauce and Brandy, and stir for 2 minutes.


• Crumble the stock cube into the pan and add the boiling water.


• Bring to the boil and then reduce the heat, simmer, uncovered for 20 minutes, stirring from time to time.


• Add the Creme Fraiche, parsley, salt and pepper.


• Stir well and heat through gently for 2 minutes. Don't over do it as the sauce may separate.

Madeira Cake

• Preparation time: 15 mins
• Cooking time: 1½ hrs

• Ingredients

• 8 oz (225g) Butter
  12 oz (350g) Self-raising Flour
  4 tablespoons of milk
  6 oz (175g) Caster Sugar
  2 Eggs

• Method

• Cream the butter and sugar in a basin with a mixer.
• Add the eggs and milk and again beat thoroughly.
• Add the flour and stir lightly.
• Spoon the mixture into a well-papered, greased tin.
• Before putting in the oven, sprinkle with sugar and lay on peel if desired.
• Cook for 1.5 hours in a moderate oven.
  

Fatless Sponge Cake

• Preparation time: 15 mins
• Cooking time: 30 mins

• Ingredients
  
  4 eggs
  5oz Flour
  5oz Caster Sugar

• Method

• Beat the separated egg yolks and the sugar in a warmed basin until they are thick and pale in colour, add grated lemon rind if desired and beat again.
• Whisk the whites of the eggs into a stiff froth so that they will remain in an inverted basin and fold them lightly into the egg yolks and sugar.
• Sieve in the flour and mix very lightly using a wooden spoon.
• Grease a tin and dust with caster sugar and flour, pour in the mixture and put at once into a hot oven.
• Bake for 30 minutes.
  
  

Banoffee Pie

• Serves 8-10
• Preparation time: 20 minutes
• Chilling time: 1½ hours

• Ingredients
  
• For the base
  
  
• 100g (3½oz) butter, melted
• 250g (9oz) digestive biscuits

• For the caramel
• 100g (3½oz) butter
• 100g (3½oz) dark brown soft sugar
• 397g can Condensed Milk
  
• Topping
• 4 small bananas
• 284ml carton double cream, lightly whipped
• Flake bar (or similar), crumbled, for decoration
  
• You will also need
  
• 20cm (8”) loose-bottomed cake tin, greased and based lined
  
  Method
• To make the base, process the biscuits until like fine crumbs then tip into a bowl.
• Stir in the melted butter.
• Press the mixture into the base and 4cm (1½in) up the sides of the tin.
• Chill the base while you make the filling.
• To make the filling, place the butter and sugar into a non-stick saucepan over a low heat, stirring until the butter melts and the sugar dissolves.
• Add the condensed milk and bring gently to the boil, stirring continuously to make the caramel.
• As soon as it thickens, remove from the heat.
• Spread the filling over the biscuit base.
• Leave to chill for about 1 hour, until firm.
• To serve, remove the pie from the tin and place on a serving plate.
• Slice the bananas, fold half of them into the softly whipped cream and spoon over the toffee base.
• Decorate with the remaining bananas and sprinkle over the chocolate Flake.

Ratatouille

• Ingredients

• 1 dessert spoon of oil
• 2 large onions, peeled and chopped
• 4 cloves of garlic, peeled and chopped
• 3 red peppers, washed and de-seeded and chopped
• 3 courgettes, washed and chopped
• 500g very ripe tomatoes or 1 tin (400g)
• 2 aubergines, washed and diced (optional)

• Method

• In a large pan heat the oil and then add the onions and garlic. These should be cooked until soft
• Add the rest of the ingredients and bring to the boil
• Simmer for about 40 mins
• Add any herbs and flavourings

Minty Potatoes

• Ingredients

• 1 large potato
• 2 dessert spoons of Natural Yogurt
• 2 teaspoons of mint sause or mint jelly

• Method

• Scrub and was the potato and dice into bite size chunks
• Place the potato in a pan, cover with boiling waterand cook until tender (aboutn 15 mins)
• Drain the potato, let them cool an little and then add the yoghurt and mint sauce
• Mix well
• Store in fridge until ready to serve

Low fat creamy mushroom sauce

• Ingredients

• 2 teaspoons of oil
• 1 medium onion, peeled and finely chopped
• 1 clove og garlic (optional)
• 8 medium mushrooms, washed and sliced
• 1 teaspoon of nutmeg (optional)
• 4 tablespoons of low fat fromage frais

• Method

• Heat oil in a pan and when hot add the onion, heat for 5 minutes
• Add garlic, mushrooms and nutmeg plus any seasoning you like and heat for 3 minutes
• Let this cool slightly then add fromage frais
• Mix thoroughly and heat gently

Tuna and Sweetcorn Pasta

• Ingredients

• 2-3 mugs of pasta
• 1 x 200g small tin of tuna in brine
• 1 small tin of sweetcorn
• quarter of an onion
• 2-3 dessert spoons of low fat yogurt/low fat fromage frais
• 2-3 dessert spoons of light mayonnaise

• Method

• Cook pasta as per instructions on the packet
• Drain the tins of tuna and sweetcorn and place in a large bowl
• Flake the tuna
• Chop the onion finely and place in bowl
• Drain and rinse the pasta when it is cooked and add to the bowl
• Mix together the Mayonnaise and yogurt and add to the pasta
• Mix well

Italian Chicken

• Ingredients

• 500 g chicken breast, uncooked, skinless, 4 breasts, about 125g each
• 2 clove garlic, large, finely chopped
• 1 teaspoon dried chilli flakes, or chilli powder
• 1 teaspoon oregano, dried
• 2 teaspoon olive oil, extra virgin (10ml)
• 30 ml lemon juice, (1 small lemon)
• 4 tablespoon water, or stock cube in water
• 1 pinch salt
• 1 serving pepper, black, ground

• Method

• Heat the oven to 180°C. Place the chicken in a shallow ovenproof dish
• Mix together the garlic, chilli, oregano, oil, lemon juice and stock or water
• Spoon over the chicken making sure it is well coated. Cover the top loosely with foil to protect the flesh from drying out
• Bake for 20-25 minutes, basting once or twice during cooking.
• Remove the foil and brown the chicken for the last 5 minutes.
• Allow to stand for 5 minutes before serving, with a green salad and some small boiled potatoes or cooked pasta dressed with parsley and a little chopped garlic

Spaghetti Bolognaise

• Ingredients
• 450g lean beef mince
• chopped onion
• 150g sliced mushrooms
• 2 cans tomatoes
• beef stock cube and a little water
• Salt and Pepper
• 2 tbs tomato paste
• mixed herbs (optional)

• Method
• A batch of bolognaise sauce is actually better made the day before as the flavour improves - so it's great as a plan ahead meal
• Spray a large non-stick frying pan with oil
• Add mince and stir-fry with a chopped onion for 10 minutes or until brown
• Add 150g sliced mushrooms
• Add 2 cans of tomatoes with a beef stock cube and a little water
• Season well with salt and pepper, then add 2 tbs tomato paste
• Cover and simmer for 30 mins
• Herbs such as mixed, bay leaf or oregano will add extra flavour if used
• Serve sauce with cooked spaghetti and lots of freshly ground black pepper

Coleslaw

• Ingredients

• 2 carrots, peeled, washed and grated
• Half a Medium white cabbage, washed and shredded
• 1 small onion, finely chopped
• Salad cream (light)

• Method

• Place shredded carrot, cabbage an onion in a bowl and add enough salad cream. Mix well
• You could also use seasoning e.g. ground pepper and half a teaspoon of mustard

Brandy Snaps

• Baking Time:- 8-10 mins

• Ingredients
• 3.5 oz butter or margarine
• 3 oz sugar
• ½ tsp of lemon juice
• 4 oz golden syrup
• 4 oz plain flour
• ½ tsp of ground ginger
  
  
• Method
• Warm together the fat, golden syrup and ginger
• Mix in the sifted flour, lemon juice and beat together
• Drop teaspoons of the mixture well apart in to greased baking tins
• Bake in a moderate hot oven for about 8-10minutes
• Lift each snap from the tins with a palette knife and roll quickly around the greased handle of a wooden spoon
• Slip off as soon as the rolls set
• If the mixture stiffens as it is being used add a few drops of lemon juice
• They can be filled with whipped cream if desired

Banana Fritters

• Ingredients
• 4 Bananas
• 3 oz Flour
• 1 tbsp Olive Oil
• 1 Egg separated
• Pinch of Salt
• Frying Oil
• 2 tbsp Water
• Caster Sugar (for dusting)
  
  
• Method
• Sieve the flour with a good pinch of salt
• Mix in the Olive oil, water and egg yolk, beat well
• When the mixture is quite smooth, add the stiffly whipped egg white
• Cut the peeled bananas in half, length ways and dip in the batter
• Fry in the hot oil until lightly browned and sprinkle with caster sugar
• Instead of bananas, you could use apples, pineapples or apricot

Queen of Puddings

• Ingredients
• 4 oz White Breadcrumbs
• 1 ½ oz Butter
• 2 Eggs
• 1 pint Milk
• 4 oz Caster Sugar
• 1 tbsp of Strawberry Jam
  
  
• Method
• Heat the milk and butter together in a saucepan, almost to boiling point and pour over the breadcrumbs, adding half the sugar at the same time
• Stir well and leave for 20 minutes or so
• Separate the eggs
• Beat the egg yolks with a teaspoon of cold water and add to the breadcrumb mixture
• Place the mixture into a greased ovenproof dish and bake in a moderate oven for about 20 – 30 minutes
• Warm the jam in a small saucepan and spread evenly over the top of the baked, breadcrumb mixture
• Whisk the egg whites until they are stiff, and then fold in the sugar
• Pile the meringue on top, spreading roughly and return to the oven, lowering the temperature a little and leave until browned on top

Hungarian Nut Cake

• Preparation Time:- 10 mins
• Baking Time:- 30 mins

• Cake Ingredients
• 4oz butter
• 4oz brown sugar
• 2 egg yolks
• 1 teaspoon baking powder
• 4oz flour
• Few drops of vanilla essence

• Topping Ingredients
• 4-6oz chopped walnuts
• 8oz brown sugar
• 2egg whites
  
  
• Method
• Cream butter, sugar, add egg yolks, well beaten flour, baking powder and vanilla essence
• Pat down into baking pan measuring 8x8 inches and sprinkle with chopped walnuts
• Beat egg whites, add brown sugar, beat again and spread on top of cake
• Bake in a slow oven for about 30 mins

Brazilian Tipsy Gateau

• Ingredients
• 11oz can of Mandarin Oranges
• 8oz Cottage Cheese
• 4oz Cream Cheese
• 4oz Caster Sugar
• 1 packet of Trifle Sponges
• 2 tbsp Sherry or Brandy
• 2oz Flaked Almonds
  
• 
  For Decoration
• 1 tbsp Milk
• 1 level tbsp Coffee Powder/granules
• ½ pint Whipping Cream
  
  
  
• Method
• Brown the almonds at Gas mark 4/350 C, for approximately 15 – 20 minutes
• Line a 2lb loaf tin with foil
• Slice 1 layer of the sponges and line the bottom and the sides of the tin with the sliced sponges (not the ends of the tin)
• Crumble up the remainder of the sponges and soak them in the Sherry/Brandy, then mash them together
• Sieve the cottage cheese into a bowl and add the cream cheese and caster sugar. Mix well together
• Add the oranges (except for approx. 14, these are kept for decoration), which must be mashed up before adding to the cheese and sugar mixture
• Using half the mixture, spread over the sponge cake in the bottom of the tin, then add the soaked sponge mixture, spreading evenly over the cheese
• Top with the remaining cheese mixture, once more spreading evenly
• Finally cover the mixture with the sliced oranges. Fold tin foil over the mixture and put into the freezer for around 5 hours

Bread and Butter Pudding

• Ingredients
• 6 Slices Buttered Bread
• 2 Eggs
• 4 oz Sultanas or Currants
• 1 pint of Milk
• 2 oz Caster Sugar
  
  
• Method
• Cut off the crusts and arrange the bread in layers, in a greased pie dish
• Sprinkle the sultanas/currants between the layers
• Beat the eggs, adding in the sugar and milk
• Pour over the bread, which should only half fill the dish
• Leave to stand for 2 hours, then bake in a moderate oven for 1 hour

Fruit Crumble

• Preparation Time: 10 mins
• Baking Time: 20 mins
• Serves 4
  

• Ingredients
• 6oz Self Raising Flour
• 3oz Caster Sugar
• 3 oz Margarine or butter
• Fruit of your choice

• Method
• Prepare fruit and put into a deep pie dish (if using rhubarb add an extra 2oz sugar to the fruit)
• Mix all dry ingredient together and rub in margarine
• When mixture is crumbly pour over fruit
• Place in moderate oven for 20 minutes until brown on the top