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Gosh been meaning to do that for absolute aaaages... still got to dig hubby's grandma's Welsh cake recipe, but in the meantime you can have my Quiche Lorraine one :)

Buy some shortcrust pastry and place it at the bottom of a quiche dish, making sure that obviously you've removed it from the wrapping and that it's also covering the sides of the dish. Pierce a few holes in the pastry with a fork.
In a bowl, whack 4 eggs. Drop in a medium size tub of crème fraîche (low fat's fine if needed) and mix. Then add a bit of salt and whatever flavourings you fancy. Nutmeg goes quite well, but don't put too much of it. Then mix in some bacon bits and some ham cubes (the smaller the better) and a bit of cheese. Stir.
Pour the mixture over the pastry (making sure it doesn't overflow), sprinkle some grated cheese on top and put in the oven that has been preheated. I'd say probably about 20 minutes at 180degC... but do keep an eye on it.
To check that it's cooked, dip your knife like you do for cakes. If it comes out clean (albeit a bit of steam) then the eggs are cooked and the Quiche is ready... TA DAM !!

Ok - you can put anything else you want, it'll still be a quiche, but it won't be the traditional Quiche Lorraine.

For Ignite:


Quinoa and Chilli
Serves 4

280 g (12 oz) Quinoa (50 – 70g per person)*
2 (or more) Onions, chopped
1 (or more to taste) Cloves Garlic, chopped
1 – 2 tbsp Olive Oil
1 tin Red kidney Beans or Chilli Beans
1 Green Chilli, cut in half (or use dried chilli)
3 -4 ripe Tomatoes, chopped
Freshly ground Black Pepper and a little Sea Salt (if needed)
Grated Cheese to taste (I do a couple of ounces (50 g per person))

Method.

I do the whole meal in the microwave BUT cook the Quinoa on the hob.

Cook the onion and garlic in the olive oil until transparent, then add the tomatoes, and the kidney beans (drained and rinsed unless in a sauce). Cover and simmer for about 15 minutes.

Meanwhile cook the Quinoa. Allow about *70 g per person. Rinse really well, then add twice the volume of boiling salted water to the Quinoa in the pan and simmer for about 10 minutes. Then move off the heat, put a lid on and leave for 15 minutes for the grains to separate. It is now ready to eat or use.

Mix the cooked Quinoa and the bean mixture together, add the cheese and mix well. Check the seasoning. Make sure it is hot and serve. You can pop it into a hot oven for a few minutes to heat it up if needed.

This is extremely delicious, and filling. Unlike rice dishes, you will not feel hungry a few hours later.

Hope you enjoy it.

Icing

Corn flour gives it a bit of fluffiness and cuts the sickly sweetness.

I do 1 cup sifted icing sugar, 3 tbsp sifted corn flour, 2tbsp soft butter or margarine, 1/2tsp vanilla. Whiz it in the food processor till smooth. If it's too stiff add more butter a 1/2 tbsp at a time.

Edit... You can add half a package of cream cheese to make icing for carrot or banana cake.

Canadian Pancakes

The trick to these is to have the pan at just the right temperature. The first pancake never seems to turn out right, so don't worry. I always give that one to Dave. ;)

You want to use a heavy pan that is very hot but not smoking. Heat the dry pan then brush it lightly with oil. A mantra I was taught when young is 'Hot pan, cold oil, foods don't stick'
I've found that my Welsh bakestone works well.

You'll need

1 room temperature egg
1 cup milk (soya milk works well)
1/2 tsp salt
1 cup bread flour
2 tsp baking powder
1 1/2 tbsp melted vegetable shortening or margarine (not butter)

While your pan is heating, beat the egg then add the milk. Sift the flour with the baking powder and salt and beat into the milk mixture, add shortening last.

Drop by heaping tablespoon onto hot pan. It's ready to turn when the top is full of bubbles and the edges are dry. Don't move it round the pan while it cooks and only turn once. Once it's turned the second side takes about half the cooking time as the first. It should be golden brown on both sides.

Serve immediately with room temperature butter and copious lashings of real Canadian maple syrup.

Christmas cake time. I have a very useful recipe
oven on at gas mark 1 140 degrees
6" 8" 9" 11"

Currents 225 , 450, 575, 900, grams
sultanas 75, 175, 225, 350 "
raisins 75, 175, 225, 350 "
cherries 40, 50, 60, 110 "
mixed pee l40, 50, 60, 110 "
brandy 3, 3, 4 , 6 tbs
plain flour 110 , 225, 275 , 450 grams
Salt 1/2 , 1/, 1/2, 1/2 level tsp
nutmeg 1/2 , 1/2, 1/2 , 1/2 "
mixed spice 1/4 , 1/2 , 3/4 , 1 "
chopped
almonds 40, 50, 60, 110 grams
soft brown
sugar 110, 225, 275, 450 grams
black treacle 1, 1, 1tbs, 1 1/2 tbs
rounded tsp dessert
unsalted 110, 225, 275, 450 grams
butter
grated lemon 1/2, 1, 1 large , 1 lemons
rind
grated orange 1/2, 1, 1 large 2 oranges
rind
eggs 2 , 4 , 5 , 8,

baking time 3:30 4:30-45 4:45 5:30 HRS:MIN


Soak the dried fruit in brandy overnight

Sieve flour and spices into mixing bowl. In separate bowl cream butter and sugar and slowly add eggs a tbs at a time (if looks like curdling add some flour)Fold in flour and spices. Now stir in the fruit, nuts, peel
and rind. spoon mixture into cake tin and put a band of greaseproof paper round the outside of cake tin and cover with a disc of paper with 50p sized hole in middle. Bake on lower shelf of oven and do not open for at least 3 hours for 6" 4 hours for others. Test with skewer to ensure cake is cooked.

it didn't print out the same way as I wrote it but there are the four measurements for each line for the various sizes of cake.

Apple Cake

2 large eggs
1 1/2 cups sugar
2 cups flour
2 tsps baking soda
I tin apple pie filling
1tsp cinnamon

One bowl, one spoon, easy peasy!

Grease and flour a 9 x 13 inch pan and preheat oven 350F

Beat the eggs, add the sugar, beat again. Sift the flour and baking soda into the egg mixture, stir, add the pie filling and cinnamon, stir, dump into pan, stick it in the oven for oh...check it after half an hour or so but it does take a while to bake. I can tell when it's done by the smell. Be sure to stick a toothpick in to be sure, though. If it comes out clean and dry it's ready.
You can ice it with cream cheese icing when it's cool if you like, but it's so moist it's not really necessary.

Salmon Mousse

2 213g tins red salmon bones and skin removed
1 tsp lemon juice
1/2 tsp dried basil
3 tbsp cream cheese
3 tbsp mayonnaise
2 tsp curry powder

Whiz all in a food processor until light and fluffy. Chill before serving.

Serve in croustade cups or on toast points or as a dip with bread sticks.

Mocha Latte Lush Pudding

Ingredients
For the main layer:

1 x large egg
1 tsp micro ground coffee dissolved in a splash of hot water
30ml organic whole milk
40g gluten free self raising flour
40g coffee sugar
1 tsp coffee essence
40g margarine
For the mocha layer:

75g margarine
75g coffee sugar
1tbsp cocoa powder
30ml coffee made from Columbian ground beans
30ml organic whole milk
1 x large egg
25g plain flour
For the marshmallow meringue froth layer:

11 x white marshmallows
Splash of milk
3 x eggs
0.5 tsp corn flour
To serve:

Cocoa powder to dust
70ml double cream
1 tbsp coffee/chocolate liqueur
Print recipe
Switch ingredient units
Method: How to make Mocha Latte Lush Pudding
For the main layer:

1
Preheat the oven to 170C/gas mark 3 and prepare the pudding mould tin by lining with greaseproof paper.
2
Beat the egg until light and frothy.
3
Put all the ingredients into a separate mixing bowl, add the egg and beat all together.
4
Spoon into a prepared pudding mould tin.
For the mocha layer:

5
Melt the margarine with the sugar in a medium size saucepan. Remove from the heat then stir in the coca powder.
6
Dissolve the ground coffee in a splash of hot water. Add the milk and stir the coffee into the saucepan.
7
Beat the egg in a separate mixing bowl until light and fluffy. Add the flour and the egg slowly (you may only require ½ the beaten egg) into the saucepan.
8
Beat the mixture in the saucepan over a medium heat. Then pour the mocha mixture over the main layer in the pudding mould tin.
9
Bake in the oven for 25 minutes or until cooked. Test with a skewer - the skewer should come out clean when the pudding is ready.
10
Reduce the temperature of the oven to 120C/gas mark 1/2.
For the marshmallow meringue froth layer:

11
Melt the marshmallows with a tiny drop of milk in a saucepan on a low heat and stir until dissolved.
12
Separate the eggs and place the egg whites in a mixing bowl. Whisk until the whites are stiff.
13
Whisk in the cornflour. Then add the gooey marshmallow mixture and whisk again.
14
Pour the meringue layer over the cooked pudding mixture whilst it is still warm. Return the pudding to the cooler oven and bake until the meringue layer is light brown in colour.
15
Remove the pudding carefully from the tin, peel off the greaseproof paper and then brown top from the meringue, either with a cooks blow torch or under the grill.
To serve:

16
Whip the cream until thick, add the coffee/chocolate liqueur and whisk again.
17
Dust the top of the meringue with coca powder and add a dollop of the flavoured cream.

From

http://www.itv.com/food/recipes/mocha...

Grandmother's Applesauce Cake

1/2 cup + 1 tbsp shortening or margarine
1 cup brown sugar
1 egg beaten
2 cups sifted pastry flour
1 tsp baking soda
3 tbsp cocoa
1/2 tsp salt
1 tsp cinnamon
1/4 tsp cloves
1 cup applesauce unsweetened preferred
1 cup chopped raisins, slightly floured

Cream shortening and add sugar gradually, beating until light. Add beaten egg and beat again, add sifted dry ingredients alternately with applesauce and lastly fold in raisins. Bake in loaf or square or cupcakes at 350F.

Maple Cream Icing

1 cup brown sugar
3 tbsp milk
1 tbsp butter
Powdered sugar
Vanilla or maple flavouring

Mix sugar, milk and butter in pan, bring to a boil. Remove from heat. Add powdered sugar to make a spreading consistency. Add vanilla or maple flavouring to taste. Spread immediately on cooled cake.

Dandelion Wine

Pick dandelion flower heads enough to fill a gallon pail, slightly packed. Place in a granite kettle and pour over 1 gallon boiling water. Cover, let stand 12 days, stirring every day. Strain off the liquid, add 3 1/2 pounds of sugar and thinly sliced orange and lemon and a few small pieces of ginger root. Boil gently for 20 minutes. When lukewarm, lay a piece of toast on top with 1/4 ounce of yeast spread on. Cover. Let stand two days. Strain, put in gallon glass jug with a cork stopper. Leave for six months or longer.
You may have to watch that stopper, he'll fly off, just put it back on again.

That's verbatim from the recipe card. Cool, eh?

SMOKED SALMON CHEESE CAKE

Serves up to 8 as a first course

Ingredients (for the base):
3 oz water biscuits
3 oz butter
3 tablespoons of fresh parsley, chopped
Freshly ground black pepper

Ingredients (for the filling):
2 large eggs, separated
8 oz soft full fat cheese
Grated rind and juice of ½ lemon
6fl oz crème fraiche
1 oz powdered gelatine
6 oz smoked salmon, chopped
Freshly ground black pepper
Garnish - mayonnaise
Fresh parsley, chopped

Method
Starting with the base, wash and finely chop the parsley. Crush the biscuits with a rolling pin until there are no large pieces, but they are not yet simply a powder. Melt the butter, remove from the heat and stir in the crushed biscuits. Season generously with pepper. Stir in the chopped parsley. Take an 8” baking tin with a loose base, lightly oil the interior and spread the biscuit mixture evenly, smoothing off with the back of a spoon. Refrigerate.

Separate the eggs and set aside the whites. Put the yolks in a large bowl and add the cheese, lemon rind and juice, crème fraiche and a seasoning of black pepper. Beat until smooth.

Put about 4 tablespoons of cold water in a small saucepan and sprinkle the gelatine on top. Leave for a few minutes until the gelatine forms a sort of slushy cake, then heat gently until it is all melted. Fold the gelatine solution into the cheese and egg mixture, distributing them evenly. Beat the egg whites to the ‘stiff peaks’ stage and then fold very gently into the filling. Immediately turn the mixture into the prepared tin, smoothing off the top. Refrigerate for several hours.

When ready to serve, ease the sides of the cheesecake from the tin and use the base to release the cheesecake. Spread the sides of the cheesecake generously with mayonnaise and press the chopped parsley into it until you have green sides to the cheesecake. Serve in wedges like any other cheesecake.

Buffalo Chicken Dip

- 1 cup shredded chicken (I either just cut chicken up very finely, or put it in the food processor)
- 1 8oz package of cream cheese
- 1/2 to 1 cup Frank's Red Hot sauce (start with 1/2 cup to be safe and add more at the end depending on taste. I used about 3/4 yesterday)
- 1 cup shredded cheddar cheese (or a Mexican blend, etc)
- 1 cup blue cheese dressing (you can add more to make it less hot too - again, add more at the end depending on taste) . I also add read blue cheese to enhance the flavor.

Mix all ingredients together (you can microwave for a couple minutes to get the cream cheese to spread if it's not soft enough). Cook at low heat for 10-15 minutes or until the mixture is bubbling. I typically try to serve it in a crockpot so it stays hot, but if you're eating it right away it should be fine. Scoop Tostitos are the best, but I also love it with celery.

Baked Roquefort Cheesecake
(or other favourite blue cheese)

for the base -
200g oatcakes and
100g melted butter
Crush the oatcakes and mix with the butter, then press into a 25cm springform tin and chill.

For the topping -
700g ricotta
300g full fat soft cheese
4 eggs
200g Roquefort
200g dried figs, chopped

Heat oven to GM4/ 180deg C.
Blend together the ricotta and cream cheese. Add eggs one at a time. Mix in the crumbled blue cheese and figs, a bit less enthusiastically! Spoon the cheesey mixture over the base and cook for about 1 hour or until the top is pale golden and the cheesey mix is set, but still with a bit of a wobble.
Good with really nice pickled onions and a watercress salad. About a million calories per slice.

Bailey's type drink.
Liquidise 1 small wine glass full of granulated sugar and 1tsp instant coffee then add 1 large tin of tip top and a glass of cooking whisky, mix. pour in a clean bottle and enjoy.
If you like that sort of thing. Personally I think it is disgusting but it was useful when my children were teenagers and wanted to got to parties with cheap booze.

Lemon Squares

1 cup flour
1/2 cup margarine
1/4 cup icing sugar
1 cup granulated sugar
1/2 teaspoon baking powder
2 tsp grated lemon peel
2 tbsp lemon juice
1/4 tsp salt
2 eggs

Preheat oven to 350F

Mix flour, marg and icing sugar. Press into ungreased square pan building 1/2 up the sides.
Bake 20 minutes

Beat sugar, lemon peel, juice, baking powder, salt and eggs with electric mixer about 3 minutes.
Pour over crust.
Bake 25 to 30 minutes or until no indentation marks remain when touched lightly in the centre.

Best Cookies!

1 cup margarine
1 cup sugar
1 tbsp vanilla essence
2 eggs
3 cups flour
1 tsp baking powder
1 tsp salt

Cream marg ( or butter) with sugar, add eggs and vanilla and beat well. Mix in sifted dry ingredients.

Now the fun bit.

You can roll the dough into a log about 2 inches in diameter, wrap well with cling film, chill, then cut 1/2 inch slices. Arrange on baking sheets, sprinkle with castor sugar then bake at 350F until the edges are golden brown. Lazy way and you can do just a few at a time. The dough will keep in the fridge for several days or you can freeze it. Just be sure to thaw it completely before using it.

You can separate the dough into bits and add food colouring or you can roll it out after it's chilled in the fridge for a bit, cut into shapes and ice and decorate them. Sprinkles! Pretty!

They also make great sandwich biscuits. Just slap some jam between them.

Not sure if I posted this already but it's worth a festive re-post anyway.

Rum Balls

1 1/2 cups Graham wafer crumbs (you can use digestives)
1/4 cup dark rum
2 cups ground walnuts or ground almonds
1/4 liquid honey

Combine all ingredients, shape into one inch balls, roll in powdered sugar.
Refrigerate until firm. Store in airtight container.

Another Bailey's Recipe

2 eggs (UV treated if possible)
1 can evaporated milk
1 can sweetened condensed milk
1 cup rye or brandy
1 tbsp instant coffee
1 tsp instant chocolate drink mix

Blend together and chill

My Gramma's Apple Pie

For each pie mix together 1/2 cup white sugar, 1/2 cup brown sugar, 1/2 cup milk and 3 tbsp flour.

Pour over pie shell that has been filled with sliced apples. Dot with butter and sprinkle lightly with cinnamon.

Bake at 350F until golden brown and apples are soft.
The pies may run over a bit so protect the bottom of your oven for easy clean up.

Apple Cake

2 eggs
1 1/4 cups sugar
1 tsp vanilla
3/4 cup veg oil
2 tbsp orange juice
1 cup flour
1 tsp baking powder
Pinch salt
8 apples peeled and sliced
1/2 tsp cinnamon
1/4 cup icing sugar

Sprinkle apples with 1/4 cup sugar and the cinnamon in the bottom of a 10 x 10 inch baking pan.
Beat eggs, 1 cup sugar and vanilla. Add oil, mix. Add orange juice and sifted dry ingredients. Beat until smooth. Spoon over apples.

Bake at 350F until toothpick inserted in middle comes out clean.
Cool, sprinkle with icing sugar, serve

This can't quite count as a recipe, but its pure indulgence.... so I only have it in very small amounts

Brown sugar (the soft crumbly type)
Butter
Rum
Oats

You'll have to experiment with quantities to see what works. But you probably won't care!

Put the sugar, butter and rum together in the microwave and heat until it is bubbling (less than a minute for my effort)

Stir until it is thoroughly mixed.

Pour in the oats.

Eat.

Shortbread

1/2 cup cornstarch (I think you lot call it cornflour?)
1/2 cup icing sugar
1 cup flour
3/4 cup butter

Mix well, roll into a one inch log, wrap well in cling film, chill, slice in 1/2 inch rounds

Bake at 350F until light golden brown

Quick tomato soup.

I carton/jar passata
1 tub single cream/Elmlea
stock cube either chicken or vegetable.
1Tbs sugar
seasoning.
water
Dissolve the stock cube in a wee bit hot water put it in a pot with the passata and some water ( there should be in total equal amounts of water to passata. Add enough sugar(or sweetener) to get rid of the acidity or more if you prefer the soup sweeter. Bring to just below the boil and add the single cream heat and season. add basil or oregano if desired.

This takes around 5 min at most.

You could use tinned or fresh skinned tomatoes, instead of passata and add onion, leeks and or vegetables of any sort and zizz them.

LANTTULAATIKKO
(or fancy champit neeps)

1 large Scottish turnip (the yellow fleshed type)
1 onion, finely chopped
50g breadcrumbs
25g butter
1 tablespoon golden syrup
150ml double cream
1 egg, beaten
grated nutmeg

(All quantities approximate, it's very forgiving!)
Peel and chop turnip into 1 inch chunks, and cook in boiling water until soft (about 20mins). Meanwhile gently fry the onion in the butter until soft. Drain the turnip (keep some of the water), and mash it until there are no lumps. Then add the cooked onion, syrup, cream, beaten egg and season with grated nutmeg and S&P. Stir well - it should be quite "loose" so add some reserved cooking water if necessary. Spoon into a greased casserole dish and sprinkle with breadcrumbs and dot with butter. Bake uncovered for about an hour at GM4 until browned. (If freezing and reheating later don't cook for so long, and you could add extra breadcrumbs when reheating)

A decadent recipe from our lovely Wendy.


Mars Bar Trifle

Ingredients:
Chocolate Swiss Roll
Tia Maria
2–3 Mars Bars
Angel Delight (Butterscotch flavour)
Cream (whipping)

Slice the swiss roll into a bowl.
Chop the Mars Bars and lay on top.
Soak overnight in Tia Maria.
Mix the Angel Delight and put on top.
Top with whipped cream.

just found a load of wispa recipes that look amazing here goes...

MELT-IN-THE-MIDDLE WISPA PUDS

Serves 2
- Ingredients:
50g unsalted butter, plus extra to grease
4 tablespoons cocoa powder (or 2 but use 70% coco chocolate not wispa and don’t mix in coco powder at step 7)
1 egg
1 egg yolk
60g caster sugar
50g plain flour
50g Wispa

-Preparation method:
1. Heat oven to 160 degrees / gas mark 4
2. Break the chocolate into squares and melt it with the butter in a bowl over a saucepan of hot water
3. Take off the heat and leave to cool
4. Whisk the egg, egg yolk and sugar with an electric mixer until well mixed
5. Butter 2 ramekins, about 7.5cm in diameter. Dust well with the cocoa powder, then shake off any excess
6. Whisk the cooled chocolate mixture into the eggs and sugar mixture
7. Sift the flour and 2 tablespoons of cocoa powder over the mixture, then fold in
8. Divide between the 2 ramekins and bake for 15 minutes
9. Run a knife around the edge of each cake and turn out onto plates

Serve with cream or ice cream

Should look wet 'n' wobbly when done. Can cook for an extra couple of minutes if too melty or a bit less if too cakey.

Can always alter it to make it not halloweeny

WISPA TOMBSTONE MUFFINS

6 Wispas
250g Plain Flour
50g Cocoa Powder
2tsp Baking powder
2 eggs
60g sugar
2tbsp oil
200ml milk

For the icing:
1kg icing sugar
2tbsp water
Green food colouring

Pre-heat the oven to 160C, mix the eggs, oil, milk and sugar. Cut the ends off the 6 wispas, about an inch long, chop the middle part into chunks. Put the flour, cocoa powder, baking powder and wispa chunks (NOT THE ENDS!) in a bowl and then add the egg mixture. Mix until it's stuck together but not too much, you want lumps. Add a little water if it's too thick. Spoon into 12 muffin/cake cases, pop in the oven for about 20-25 mins, until the tops start to crack.

Mix up the icing sugar and water slowly, adding food colouring to your desired hue. Once the muffins are done, let them stand for 5 minutes then add the icing, for best results pipe it on roughly to make it looks like grass. Stick the Wispa ends into the icing as an edible tombstone.

WISPA CHEESECAKE

Ingredients
60 g butter
250 g chocolate or plain hobnob biscuits
125 ml double cream
50 g icing sugar
1 teaspoon of vanilla extract
2 wispa chocolate bars, roughly chopped
250 g Philadelphia Original

Instructions
Stir the biscuit crumbs into the melted butter. Press firmly into the base of a round cake tin, one with a removeable base is best.
Chill well whilst preparing the filling.
Whip the cream with the icing sugar until very thick. Add the Philadelphia and vanilla extract and whisk again until all combined.
Gently stir in half the Wispa pieces. Spoon the filling over the biscuit bases and smooth the surface. Chill for 1 hour before serving. When ready to serve, remove from tin and sprinkle over the remaining Wispa pieces

Does this count as a recipe?

WISPA FLAPJACKS

* Heat 100g honey, 100g demerera sugar & 100g unsalted butter in a pan until dissolved.
* Stir in 200g oats & 2 or 3 diced Wispas
* Bake at 160°C for 20 minutes
* Leave to cool, then cut into squares

G'day. I wanted to share with you a quick Japanese recipe of my own concoction. I'm having it for lunch right now! I think only the Japanese have successfully managed to combine "heathy" with "tasty", though the salt levels are high so if you have high blood pressure you might want to use reduced salt soy sauce or reduce the quantity.

Tofudon (Tofu over rice)

1-2 thick slices of tofu per person
About 90 ml soy sauce*
About 60 ml mirrin
1 inch piece of ginger root, finely chopped
1-2 sping onions finely chopped
vegetable oil blended with sesame oil to fry
Japanese white rice

*I never measure these, so go with the flow as long as you stick to approximately the same ratio.

METHOD

Marinate the slices of tofu in the soy, mirrin, ginger and spring onions for 5-10 minutes.

Meanwhile, wash the rice well in cold water then boil or steam according to packet instructions (I use sushi rice but add a little more water. I often add powdered dashi stock too, for an authentic Japanese flavour. Washing the rice is really important so don't skip this step.)

When the rice has finished cooking, set aside with the pan lid on and heat up the oil in a frying pan. Over a medium to high heat, sear the tofu on both sides until browned. Then add the rest of the marinade and heat rapidly until reduced by half.

Serve in a bowl, with the tofu artistically placed over the rice and the sauce poured on top. Sprinkle with sesame seeds, Japanese mixed chilli or crumbled nori seaweed for extra kicks.

*

Today I had it with left over rice that had been cooked with dashi stock and white fish, which I then refried with ginger, lime juice and a little finely chopped mushroom and spring onion. And green beans in a peanut sauce on the side. But these are recipes for another day!

Cheesy Potato Skins


Bake potatoes in jackets, when cooked, halve the potatoes scoop out the middle and mash with cheese and butter (I also like to add sage) and scoop back into skins. Put back in the oven for 15-20 minutes to brown. Outrageously simple, tastes great and it works every time. Recipe courtesy of my mother-in-law!

Caramelised Carrots

Frozen carrots
Olive oil
Brown sugar
Apple cider vinegar
Cinnamon

Toss the carrots with the above ingredients. Sorry, I really can't give exact measurements. I go by feel and how many carrots I'm doing.
Say a couple tablespoons of oil and brown sugar to one tablespoon of vinegar to a half teaspoon of cinnamon for three cups of carrots.

Put into a baking dish and bake at 350F, stirring frequently, until floppy and browned and yummy. About 30 to 45 minutes, if you're doing lots.

Ok, quick Japanese soup:

You will need: veg such as carrots, spring onion, leek, cabbage, mouli; leftover cooked meat (optional), root ginger; sesame oil (optional); soy sauce; mirrin (or a pinch of sugar); dashi stock or a small piece of a stock cube

Put enough boiling water for each serving into a pan and add powdered dashi stock.

(I use Shimaya Dashino-Moto which I buy from the oriental supermarket, but make it weaker than packet instructions. If you can't get this you could use a bit of a veg, fish or chicken stock cube - enough to give a bit of flavour but without making it salty.)

Finely chop the vegetables and meat and add to the pan. Finely chop the ginger (thin julienne strips are good) and set aside.

Add about a teaspoon of mirrin (or a pinch of sugar) and half a teaspoon of sesame oil per person. Add soy sauce to taste (I use lots!)

When the veg is heated through but still crunchy, add the ginger then serve.

It's nice topped with sesame seeds or Japanese chilli (or both). I'd love to try it topped with bonita fish flakes but haven't found a good source for them yet.

Enjoy!

Quick and Easy Potato Soup

2 cups peeled and diced potatoes
I small onion diced and fried until transparent
2 chicken stock cubes and two cups water OR one cup chicken stock, one stock cube, one cup water.
Celery salt to taste
Black pepper to taste.

Boil potatoes, onion and stock until potatoes are very tender. Remove from heat and mash well with hand masher or puree with food processor. Add some boiling water if it's too dry.
Season and enjoy.

You can add grated cheese or bits of ham or diced cooked sausage for extra flavour.

Glad you enjoyed that Maureen. We had this for lunch today, Sophie is sat beside me snarfing hers as I type. Delicious.


Stilton, Leek and Mushroom Risotto

Ready in 35 minutes, serves four. You don’t have to use Stilton – any leftover hard cheese from your cheese board will work well in the recipe.

1.2 litres hot chicken stock
1 medium leek, trimmed and chopped
15g butter
1tbsp olive oil
1 garlic clove, crushed
250g mushrooms, sliced
350g Arboria risotto rice
150ml white wine (optional)
200g frozen peas
125g Stilton, crumbled.

1. Heat the stock in a pan until simmering. Keep over a very low heat so that it’s always hot when you add it to the rice.
2. Cook the leek in the butter and oil over a medium heat, stirring often, until soft, but not coloured. Add the garlic and mushrooms, stirring frequently until the mushrooms start to shrink.
3. Add the rice and stir to coat all the grains. Cook over a low heat for 1 minute, then pour in the wine, if using, and simmer until it is absorbed.
4. Add the stock, a ladleful at a time, stirring often, allowing the stock to absorb before adding the next one.
5. After 15 minutes add the frozen peas. Heat until simmering again and cook until the rice is tender, adding more stock when necessary.
6. Remove from the heat and stir in the Stilton. Season with pepper and serve.

when Linda cooked it, she included more leeks and, of course, more Stilton!

Dessert Pizza

Add a bit of cocoa to pizza dough you make in a bread machine, roll out, top with grated chocolate, chopped nuts, wee marshmallows, bake then drizzle with chocolate sauce before serving.
You can also top with berries and/or sliced banana before serving.

Banana and caramel sauce is nice...

Another of my favourites and today's lunch. I love the way the flavours interact with the honey.

Chicken with tomatoes and honey

Main course

Cooking time: 80 minutes

Total time: 95 minutes

Ingredients

1 chicken, approx. 3 lb, quartered or 4 chicken pieces
3 tbs/45ml butter or sunflower oil
Salt and pepper
1 onion grated
1 garlic clove, crushed
2 tsp/10ml cinnamon
¼ tsp ginger
Pinch of saffron powder (optional)
3 lb tomatoes, skinned, cut into large pieces, or 2 x 14 oz cans of plum tomatoes
2 tbs of fragrant honey

Garnish

2 oz blanched almonds (Optional)
1 tbs of sesame seeds
1 tbs of chopped parsley

Method

1. Put chicken pieces in a large pot with butter or oil, seasoning, garlic, onion, spices and tomatoes.
2. Cook gently, covered, stirring and turning chicken frequently, for about one hour, or until the flesh can be pulled easily off the bone.
3. Remove chicken and reduce sauce further until tomatoes begin to caramelise, stirring often. Take care that the bottom doesn’t stick or burn.
4. Stir in the honey and return the chicken to the sauce. Heat thoroughly.
5. Fry almonds in 1 tbs oil, or toast them with the sesame in a moderately hot oven for 7-10 minutes.
6. Serve chicken hot, covered with the sauce and garnish ingredients.

Linda’s notes: I tend to use boneless chicken breasts. If too large or lots to feed – cut into pieces.

Ok, here's what I'm eating *right now* as I type (the keyboard is a bit messy to be honest)

Japanese Mackerel (serves 1 - to serve more just multiply up the ingredients)

Ingredients:

1 - 1.5 ready cooked smoked mackerel fillets
1/2 inch piece of ginger
2 spring onions
1 mushroom
a few spinach leaves (optional)
any other quick-cooking veg you happen to have lying around
1 tbsp soy sauce
1 tbsp mirin
1 tbsp water
1 tsp miso
Splash of oil for frying (sesame blend is good)

Method:

Chop all the veg as small as you can.

In a frying pan or wok, fry off the ginger and spring onion for about 1 minute
Add the carrot and mushroom and whatever other veg you have (except the spinach) and fry for another 2 minutes
Flake the fish and add it to the pan along with the soy, miso, mirin and water.
Simmer over a medium heat until the liquid is all absorbed. Towards the end, add the spinach.

Serve with white rice.

The original recipe uses fresh mackerel which is probably even better. If you cook it with fresh mackerel you will need to add more soy (as it's less salty) and add the fish to the pan with the carrots and other veg, extending the cooking time until the fish is just cooked.

It is a healthy dish and most delicious.

The Fried Rice Hangover Cure

I always make too much rice, mainly so I can have fried rice for breakfast or lunch, such an innocent vice really.

I came up with this combo this morning, based on what we had in the fridge, and afterwards reckoned it would make a great hangover cure. It's got loads of natural pick-me-ups and unlike a fry-up won't leave you feeling bloated. If anyone tests this in the field, so to speak, do let me know if it was effective!

Ingredients (serves 1):

1 quantity of cooked rice (left over rice from last night's curry is fine, as long as it was refrigerated)
2 spring onions
1/2 inch piece of fresh ginger
half a chilli, chopped (optional)
1 egg
1 mushroom
large handful of baby spinach leaves
soy sauce
1 tbsp mirrin or chinese cooking wine (optional)
oil for frying

Method:

Sigh, hold your head and promise never to drink again.
Drink a large glass of water.
Chop the spring onions, ginger and mushroom as finely as you can be bothered.
Heat the oil in a wok or frying pan on medium-high heat and fry off the ginger, spring onions and mushroom (plus chilli if using)
Add the egg and mirrin and scramble with a wooden spoon.
Hang on in there.
Crank the hob up to its highest heat.
Add the rice and soy sauce to taste; stir.
After about 1 minute add the spinach.
Carry on frying and stirring until the spinach is wilted, about 3 minutes.
Bung it in a bowl and wolf down the lot!

I served it sprinkled with sesame seeds and brown linseeds for an extra boost.

I once said I'd post my base curry gravy recipe on the thread. Anyway, here it is.

Ingredients.
3 large Spanish Onions (chopped)
1/2 tin tomatoes and some fresh plum tomatoes if you have them
1/2 jar passata
fresh ginger and garlic (blended in some water)
1/2 sliced carrot
half a pepper
1 small green chile (sliced without seeds)
Olive Oil
2 chicken stock cubes (or veggie) and 1 1/2 pint water.
sugar (don't skimp)
salt (skimp)
Spices - garam masala, cumin, coriander, turmeric, mild or hot chille.

Fry onions, carrot, pepper and garlic and ginger.

Add passata/ tomatoes.

Add spices and salt and sugar.

Add chicken/veggie stock.

Simmer for twenty minutes.

Blend for at least two minutes.

You should now have a thick, tasty and healthy curry gravy which will form the base for any curry you want to make. Just freeze and use when needed. It should make enough for about three family curries :)

Carl

Mustard sherbet
10 egg yolks
60g sugar
2tbsp wholegrain mustard
250g milk
25g glucose
250g creme fraiche
Warm the milk and glucose. Mix the egg yolks sugar and mustard and add to the warmed milk. Cool when cold add the creme fresh and churn.

This was a recipe given to me by a restaurant (The Fish Restaurant , St Andrew's) so the quantities are very large. It was served with cod steaks

Chocolate Potato Cake.

80g butter (softened)
200g caster sugar
115g mashed potato
30ml double cream
1 TBSP cocoa powder
3 eggs separated
80g S/R flour
1TSP baking powder
2 TBSP milk,if required.

For the Icing
225g icing sugar
2TBSP cocoa powder
50g butter
2TBSP coffee concentrate
2TBSP rum
Chocolate coated coffee beans

Method
Cream butter and sugar together.
Mash the potato(warm) with the double cream and cocoa powder then stir this into the creamed mix.Beat in the egg yolks andstir in the flour and baking powder,add enough milk to give it a dropping consistency.
In a clean bowl,whisk the egg whites until stiff,then gently fold them into the mixture.
divide between 2 lined 18cm tins and smooth the top.
Bake at 190c(170-fan)for 25-35min until springy and set.
To make the icing,place icing sugar and cocoa in bowl,beat in the butter,then stir in the coffee and rum.
Use the icing to sandwich the cakes together,then spread remainder on top and sides,decorate with coffee beans.
ENJOY!

Sticky Toffee Apple Cake(Jamie's)

250g butter (softened)
225g golden caster sugar
3 medium eggs
1 tsp vanilla extract
2oog plain flour
1TSP baking powder
50g ground almonds
3 large Granny Smith apples peeled,cored and quartered.
4TBSP dulce de leche(or caramel sauce)

Preheat oven to 180c(fan 160)
Grease 20cm square cake tin and line.
Cream butter and sugar till light and fluffy,add eggs one at a tome,mix well,add vanilla essence.Sift in flour and baking powder,add ground almonds and fold in gently.Spoon into tin and level surface.
Thinly slice the apples and lay in slightly overlapping rows on top of the cake mixture,pressing them down gently as you go,until the cake is covered.
Bake for between an hour and 1hr 15 min until cake is risen and golden and an inserted skewer comes out clean.
When cooled spread dulce de leche over the top.
Thats if you can resist that long.Phil reheats it in the microwave with custard on top.Yum Yum!

My Nans Choc Crunch Cake (no baking required)

2 rounded tbsp. Soft Brown Sugar
2 rounded tbsp. Syrup
2 rounded tbsp. Cocoa
1 lb Digestives
1\2 lb Marj

1 Large bar Choc (Milk, dark or white works so whichever you prefer)

Crush digestives into crumbs and leave to the side

Melt Marj, Syrup, Sugar and Cocoa in a saucepan until everything has melted (Marj is usually last thing to go to liquid) stirring all the time.

Take off heat and immediately add all Digestive crumbs and stir.

Put this whole mixture into a cake tin (it can really be any size tin as the bigger it is the thinner the cake will be - I use about a 7" tin) and place in fridge.

Melt chocolate however you would usually melt it - I place in pyrex bowl over saucepan of boiling water.

Pour chocolate on top of cake and put in fridge.

When chocolate is set cut up and enjoy!

This is a family recipe so I am passing it on to my Goodreads family - Love you guys xxx

Very Simple Dips.

Sweet chilli dip.

Thai sweet chilli sauce
Philadelphia cheese
mix. serve with crisps,corn chips, croutons.



Cheese and sweetcorn dip.

Liquidise together about a tablespoon of sweetcorn (creamed is best but the niblets work) and 50 grams of cheddar. and enough milk to make it into a paste.
This is really nice as a sort of welsh rarebit without having to make a cheese sauce.You can add other things instead of corn such as onion. Use your imagination.

I've just typed up a recipe for a friend, so I've copied it here as well! Made it for dinner tonight - it makes a tasty and cheap meal.

Potato and Bacon Hotpot
(serves 4)

700g (1 1/2 lb) potatoes, sliced
225g (8oz) bacon
175g (6oz) Gouda cheese, grated
1 large onion, chopped
1 tbsp parsley, chopped
3tbsp (25g) flour
150ml (1/4 pt) vegetable or chicken stock

1. Boil the potato slices in lightly salted water for 5 mins, then drain well.

2. Cut off rind and chop bacon.

3. Reserve one third of the cheese and layer remainder in a greased casserole dish with the potatoes, bacon, onion and parsley.

4. Sprinkle with salt and pepper.

5. Blend together the flour and stock until smooth, then pour over the casserole ingredients.

6. Sprinkle with the rest of the cheese and cook in the oven for 45 mins.

This is the official recipe - I tend to use bacon pieces instead of sliced bacon, and cheddar cheese instead of gouda.

:0)

Split Pea and Ham Soup

Serves: 6
Ready in: 60+ mins

INGREDIENTS

227g/8oz green dried split peas
1 onion, chopped
1 carrot, chopped
1 leek, chopped
1 celery stick, chopped
2 garlic cloves, crushed
1136ml/2pt chicken stock made with Bovril
pinch of dried thyme
freshly ground black pepper
227g/8oz cooked leftover ham, diced
1 tbsp finely chopped parsley

METHOD

1. Put the split peas in a bowl, cover with cold water and leave to soak for a minimum of 2 hours, Drain well.

2. Put the onion, carrot, leek, celery and 284ml/½pt stock in a large saucepan. Bring to the boil and boil for 10 minutes. Cover the pan, reduce the heat and simmer for 20 minutes, until the vegetables are softened.

3. Add the drained split peas, stir well and then add the remaining stock. Bring to the boil, then reduce the heat and stir in the thyme and black pepper. Simmer gently for 2 hours, until the peas have cooked down and the soup has thickened. Keep an eye on the soup and thin down with hot water if it is getting too thick.

4. About 30 minutes before the end of the cooking time, add the diced ham. Serve the soup sprinkled with parsley.

Jud (Disney Diva) wrote: "I'll still to the smaller ones then... Now I really want a prawn open sandwich. Maybe I'll try making my own wheaten bread tonight!!"

I have a killer recipe for prawns Jud!!!

Fry the prawns in half butter/oil and salt to taste. When they are cooked/heated through add Boursin and a little double cream, the Boursin will melt and the cream will thicken and you'll have a lovely sauce. You can have this with rice, fresh bread or salad...anything really!

If you add chicken to the recipe, put in a pie dish, add mashed potato on top, put it in the oven to crisp and serve with veggies it's yummy too!

Prep Time: 25 minutes

Cook Time: 1 hour, 3 minutes

Total Time: 1 hour, 28 minutes

Ingredients:

3 quarts popped popcorn
1 cup whole almonds
1/2 cup margarine or butter
1/2 cup Brown sugar - packed
1/2 cup Amaretto
Preparation:

Heat oven to 250 degrees F. Arrange popcorn on 2 jelly roll pans; sprinkle almonds over popcorn. In small saucepan, melt margarine over low heat; stir in the brown sugar and amaretto. Bring to a boil, stirring occasionally. Boil 3 minutes. Remove from heat. Pour over popcorn; toss until thoroughly coated. Bake for 1 hour; spread on foil or wax paper to cool. Store in loosely covered container.