Orange Gingernut Biscuits

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Make Orange Gingernut Biscuits

Orange Gingernut Biscuits

The perfect accompaniment for a coffee break!  Absolutely delicious….!

Makes 30

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

350g/12 oz self-raising flour

Pinch of salt

200g/7 oz caster sugar

1 tbsp ground ginger

1 tsp bicarbonate of soda

125g/4 ½ oz butter

75g/2 ¾ oz golden syrup

1 egg beaten

1 tsp grated orange rind

Method

1.   Preheat the oven to 160°C/325°F/Gas Mark 3 and lightly grease your baking trays to make 30 biscuits.

2.  Sieve the flour, salt, caster sugar, ginger and bicarbonate of soda into a large mixing bowl.

3.  Heat the syrup and butter together in a pan on a very low heat until all the butter has melted.  Set aside until it cools slightly.

4.  Add the butter mixture to the dry ingredients, add the egg and orange rind and mix thoroughly.  Using your hand mould the dough into 30 even sized balls.

5.  Place on the baking trays well apart from each other then flatten slightly with your fingers.

6.  Place in the oven for 15-20 minutes, then transfer to a wire rack to cool.  Enjoy!

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Beef Goulash

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Make Beef Goulash

Beef Goulash

A hearty & warming dish!  A simple and tasty recipe which is full of flavor – one of the best beef goulash’s I have ever tasted!

Serves 4

Prep time:  15 minutes

Cooking time: 2 hours

Ingredients

2 tbsp vegetable oil

750g/1 lb 10oz lean braising beef, cut into chunks

1 large onion, chopped

1 garlic clove, crushed

1 tbsp paprika

1 tbsp smoked paprika

400g/14oz tin of chopped tomatoes

2 tbsp tomato puree

1 large red pepper, de-seeded and chopped

175g/6oz button mushrooms, halved

600ml/ 1 pint beef stock

1 tbsp cornflour

1 tbsp water

Freshly ground salt & pepper

To Serve

Sour cream

Fresh parsley, chopped

Long grain rice, cooked as per packet instructions or crusty bread

Method

1.   Heat half of the oil in a large frying pan and cook the beef for 3 minutes or until browned, set aside.

2.  Add the remaining oil to the pan and fry the onions and garlic on a low heat for 3-4 minutes, return the meat to the pan and add the paprika, stir well.

3.  Now add the tomatoes, tomatoes puree, red pepper, mushrooms and cook for 2-3 minutes stirring well.  Pour in the stock and bring to the boil, reduce the heat, cover and let simmer for 1 ½ - 2 hours until the meat is tender.

4.  Mix the cornflour and water together and add to the pan, stir until thickened.  Cook for 1 minute and season to taste.

5.  Serve the goulash with chopped parsley, sour cream and rice or crusty bread to mop up all the delicious juices.

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Banana & Chocolate Muffins

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Make Banana & Chocolate Muffins

Banana & Chocolate Muffins

A perfect weekend breakfast or accompaniment for a coffee break!  The banana makes the muffins stay moist days after baking when most would go stale.

Makes 12

Prep time:  10 minutes

Cooking time: 15-20 minutes

Ingredients

3 ripe bananas

125ml vegetable oil

2 eggs, beaten

100g soft light brown sugar

225g plain flour

3 tbsp cocoa powder, sifted

1 tsp bicarbonate of soda

Method

1.   Preheat the oven to 220°C/Gas Mark 6 and line a 12 bun muffin tin with papers or muffin cases.

2.  Place the bananas in a bowl and mash with a fork, mix in the oil, eggs and sugar.

3.  Mix together the flour, cocoa powder and bicarbonate of soda, add to the banana mixture beating gently.

4.  Spoon into the muffin cases and then bake in the oven for 15-20 minutes.  Allow to cool in the muffin tin and then place on a wire rack... enjoy!!

Cooks tips

*  Store in an airtight container, they will keep for 2-3 days.

* To serve warm, reheat in a warm oven for 5 minutes.

* The muffins are suitable for freezing and can be kept frozen for up to 3 months.

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Spicy Tomato, Herb & Sausage Fusilli

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Make Spicy Tomato, Herb & Sausage Fusilli

Spicy Tomato, Herb & Sausage Fusilli

A simple, quick and easy mid-week dish that can be rustled up with store cupboard ingredients!  But most importantly it is very delicious!

Serves 2

Prep time:  5-10 minutes

Cooking time: 12-15 minutes

Ingredients

2 tbsp olive oil

4 good quality pork sausages

1 red onion, sliced

2 garlic cloves, crushed

400g/14 oz tin of chopped tomatoes

1 red pepper, sliced

½ tsp chilli flakes

1 tsp sugar

2 tbsp oregano

2 tbsp fresh parsley, chopped

300g/10 ½ oz fusilli, cooked as per packet instructions

Method

1.   Heat 1 tbsp of oil in a large frying pan or wok and then add the sausages and cook until browned.  Remove from the pan and slice the sausages on the diagonal and set aside.

2.  Reduce the heat on the pan and add the remaining oil and gently fry the onions and garlic for 2 minutes.

3.  Add the tomatoes, red pepper, chilli flakes, sugar, oregano and sausages, cover and simmer for 10 minutes.

4.  Now add the cooked pasta and mix through.  Divide between 2 serving bowls and sprinkle with chopped parsley, enjoy!

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Chilli King Prawns with Jasmine Rice

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Make Chilli King Prawns with Jasmine Rice

Chilli King Prawns with Jasmine Rice

A simple dish, quick and easy to make but very, very delicious!!

Serves 2

Prep time:  5-10 minutes

Cooking time: 10 minutes

Ingredients

3 tbsp groundnut oil

3 large garlic cloves, crushed

1 tbsp root ginger, grated

3 medium red chillies, deseeded and finely chopped

200g/7oz raw king prawns, shelled and deveined

400ml/14fl oz hot vegetable stock

2 tbsp tomato ketchup

½ tbsp light soy sauce

½ tsp brown sugar

1 lime, juice only

1 tbsp cornflour mixed with 2 tbsp water

2 spring onions, chopped on the diagonal

1 large handful coriander, roughly chopped

To serve

Jasmine rice, cooked as per packet instructions

Wedge of lime

Method

1.   Heat the oil in a large frying pan or wok and then add the garlic, ginger and chillies and stir fry for about 30 seconds.  Add the prawns, stir fry for 30 seconds until they begin to go pink.

2.  Pour in the stock and bring to the boil.  Add the ketchup, soy sauce and sugar and mix well.

3.  Add the lime juice and cornflour mix and stir into the sauce.  Cook for 6-8 minutes until reduced and thickened.

4.  To serve, ladle the prawns onto two serving plates and scatter with the spring onions and coriander add the rice and a wedge of lime... enjoy!

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Spaghetti alla Carbonara

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Make Spaghetti alla Carbonara

Spaghetti alla Carbonara

A simple, classic and delicious dish that you will want to make again and again!

Serves 4

Prep time:  5-10 minutes

Cooking time: 10-15 minutes

Ingredients

1 tbsp olive oil

250g pancetta or smoky bacon, cut into cubes

100g unsalted butter

150ml dry white wine

4 whole eggs

2 egg yolks

2 tbsp fresh flat leaf parsley, chopped

100g Parmesan cheese, grated, plus extra for serving

400g spaghetti, cooked as per packet instructions

Salt and freshly ground pepper

Method

1.   Heat the oil in a large frying pan and then add the pancetta or bacon and fry until golden.  Add half of the butter and wine and let simmer for 2 minutes.

2.  In a mixing bowl, beat the eggs and then add the parsley and parmesan, season and mix through.

3.  Cook the spaghetti as per packet instructions, drain and add to the pancetta or bacon and mix through.  Pour in the egg mixture and stir through until the warmth from the pasta cooks the egg.

4.  Add the remaining butter, season to taste and serve immediately with some extra parmesan... delicious!

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Indian Meatballs with Green Curry Sauce

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Make Indian Meatballs with Green Curry Sauce

Indian Meatballs with Green Curry Sauce

A deliciously fresh and aromatic lamb meatball curry!

Serves 4 small portions, 2 large portions

Prep time:  20 minutes

Cooking time: 45-60 minutes

Ingredients

For the meatballs

500g/1 lb minced lamb

2 or 3 spring onions, finely chopped

2 green chillies, finely chopped

1 tbsp fresh coriander, chopped

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp garam masala

1 tsp freshly ground black pepper

1 tsp garlic paste

1 tsp ginger paste

salt to taste

For the green curry sauce

75ml/2½fl oz vegetable oil

2 large onions, finely sliced

150ml/5fl oz plain yoghurt

3 green chillies

1 small bunch fresh coriander

1 tbsp fresh mint, chopped

1 tsp garlic paste

1 tsp ginger paste

1 tsp ground cumin seeds

1 tsp garam masala

1 tsp ground fennel seeds

½ tsp freshly ground black pepper

¼ tsp ground turmeric

1 tsp lemon juice

salt to taste

800ml/2 pints hot water

To garnish

handful toasted flaked almonds

2 tbsp single cream

1 tbsp freshly chopped mint

Basmati Rice and Indian Breads to serve

Method

1.   To make the meatballs put all the meatball ingredients into a mixing bowl and thoroughly mix combine together.  Shape in to golf sized balls and set aside.

2.  To make the green curry sauce, heat the oil in a large frying pan or wok and add the sliced onions and fry until golden brown remove from the pan leaving the excess oil and then set aside.

3.  Place all the green curry sauce ingredients except the water into a food processor and add the fried onions and blend until you have a smooth paste.

4.  In the pan you fried the onions, reheat the excess oil and then add the green curry paste and fry for 3-5 minutes.  Add the water and bring the sauce to the boil, then add the meatballs bring back to the boil and then add the meatballs.  Let simmer for 30-45 minutes until the sauce is thick and has reduced.

5.  To serve garnish the meatballs with toasted almonds, a drizzle of cream and a sprinkling of fresh mint and serve with rice and Indian breads.

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Butter Chicken Curry

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Make Butter Chicken Curry

Butter Chicken Curry

A wonderfully moist butter chicken curry – very, very tasty, quick and easy to make!

Serves 4

Prep time:  5-10 minutes

Cooking time: 15-20 minutes

Ingredients

¼ pint/150ml natural yogurt 
2 oz/50g ground almonds 
1 ½ tsp chili powder 
¼ tsp crushed bay leaves 
¼ tsp ground cloves 
¼ tsp ground cinnamon 
1 tsp garam masala 
4 green cardamom pods 
1 tsp ginger pulp 
1 tsp garlic pulp 
14 oz/400g can tomatoes
1 ¼ tsp salt 
2 Ibs/1kg chicken, skinned, boned and cubed
3 oz/75g butter 
1 tbsp corn oil 
2 medium onions, sliced 
2 tbsp fresh coriander, chopped
4 tbsp cream

Basmati Rice and Indian Breads to serve

Method

1.   Place the yogurt, ground almonds, all the dry spices, ginger, garlic, tomatoes and salt in a mixing bowl and blend together thoroughly.

2.  Put the chicken into a large mixing bowl and pour over the yogurt mixture. Set aside.

3.  Melt together the butter and oil in a medium wok or frying pan. Add the onions and fry for about 3 minutes. Add the chicken mixture and stir-fry for about 7 to 10 minutes.

4.  Stir in about half of the coriander and mix well. Pour over the cream and stir in well. Bring to the boil. Garnish the Indian butter chicken with the remaining chopped coriander to serve the chicken curry with rice and Indian breads.

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