Showing posts with label United Kingdom. Show all posts
Showing posts with label United Kingdom. Show all posts

July 12, 2017


Celery stick - 1/2 (thinly sliced)
Apple - 1/2 (peel left on, sliced)
Spring onions - 2 (finely sliced)
Juice of 1/2 lemon
Chutney -3 tbsp (your choice of chutney)
Mini ciabatta rolls - 2 (halved)
Cheddar or stilton - 100 gms


  • Heat the grill to high. Toss the celery, apple and spring onions together with a little lemon juice to stop the apples browning, then set aside.
  • Put the bread onto a baking tray then lightly toast under the grill, cut side up, until just crisp.
  • Spread with a little of the chutney, then top each with a couple of spoonfuls of the apple salad, and crumble over the cheese.
  • Grill for another few minutes, until the cheese is beginning to bubble and te edges of the bread are golden.
  • Serve hot with a leafy salad on the side.

December 12, 2016


Dark seedless raisins - 1 cup
All purpose flour - 2 1/2 cups
Baking soda - 3/4 tsp
Salt - 1/2 tsp
Cinnamon powder-  1 tsp
Nutmeg - 1/2 tsp
Cloves - 1/8 tsp
Butter - 3/4 cup
Brown sugar - 1 1/2 cups
Eggs - 3
Walnuts - 1 cup (chopped)


  •  Pour 2 cups boiling water over raisins in a saucepan and bring to boiling; pour off water and drain raisins on absorbent paper. coarsely chop raisins and keep aside.
  • Sift flour, baking soda, salt, and spices together and blend thoroughly; set aside.
  • Cream butter; add brown sugar gradually, beating until fluffy.
  • Add eggs, one at a time, beating thoroughly after each addition.
  • Stir in raisins and walnuts.
  • Drop by teaspoonfuls 2" apart onto lightly greased cookie sheets.
  • Bake at 400 F about 7 minutes.

May 12, 2016


Rich pastry shell 
Egg Yolks - 2
Sugar - 1/2 cup
Almonds - 6 tbsp(ground)
Al purpose flour - 1 tbsp
Lemon rind - 2 1/2 tsp (finely grated)
Heavy cream - 3 tbsp
Raspberry jam - 1/3 cup
Sliced almonds - 1/4 cup
Sugar - 1 tbsp


  • Preheat oven to 375 degrees.
  • Lightly grease miniature muffin tins.Set aside.
  • Make one recipe Rich pastry shell (see next post for this recipe). Chill the pastry well, preferably overnight.
  • When it is well chilled, roll out the pastry, one half at a time, preferably on a cold surface, until no more than 1/8" thick. (lightly flour the work surface and rolling pin if necessary, but avoid overflouring or pastry may toughen)
  • Use a 2 1/2" round cookie or biscuit cutter, cut out pastry rounds. Gently press the soft pastry rounds into the greased muffin tins.
  • Beat together the egg yolks, sugar, ground almonds, flour, and grated lemon rind.
  • Add the cream, and beat until smooth.
  • Drop a very small amount of raspberry jam, about 1/4 tsp, into the bottom of each miniature pastry. Spoon on top approximately 1 tsp of almond filling, filling each cup almost to the top.
  • Place one or two sliced almonds on top of each one.
  • Finally, lightly sprinkle 1 tbsp sugar over all.
  • Bake Maids of honor for about 20 minutes, or until golden brown.
  • Let pastries cool slightly before taking them out of the tins.

September 12, 2015


Beetroot - 500 gms (cooked, skinned and sliced)
Sugar - 2 tbsp
Wine vinegar - 150 ml
Plain flour - 1 tbsp
Water - 2 tbsp
Dried dill - 1/2 tsp
Salt and pepper to taste


  • Place the sugar and wine vinegar in a saucepan and bring to the boil.
  • Blend the flour with the water and add to the pan.
  • Simmer, stirring, until the mixture thickens.
  • Add the beetroot, dill, sat and pepper to taste.
  • Turn to coat with the sauce, then cover and simmer very gently for 10 minutes or until heated through.
  • Serve hot.

September 11, 2015


Potatoes - 500 gms (boiled, peeled and mashed)
Cabbage - 225 gms (shredded and cooked)
Salt and pepper to taste
Butter - 50 gms


  • Mix the potatoes with cabbage and season to taste with salt and pepper.
  • Melt the butter in a frying pan. 
  • Add the vegetable mixture and spread out into a cake about 1".
  • Cook gently until the underside is well browned.
  • Cut in half and turnover. 
  • Cook the other side until browned.
  • Serve hot.


Hard boiled eggs - 4
Pork sausage meat - 100 gms
Plain flour - 25 gm
Salt and pepper to taste
Egg - 1 (beaten)
Bread crumbs for coating
Oil for deep frying


  • Season the flour with salt and pepper and use to coat the eggs.
  • Divide the sausage meat into four portions and pat out each into a large round enough to enclose the egg.
  • Wrap the sausage meat around the eggs, pinching together to seal well.
  • Dip in beaten egg, then coat with bread crumbs.
  • Deep fry in oil heated to 170 C for about 8 minutes or until crisp and lightly browned.
  • Drain on kitchen paper towel and serve hot or cold.

July 22, 2015


Natural cheddar cheese - 3/4 cup (finely grated)
Soft white breadcrumbs - 1 1/2 cups
Eggs - 2 (beaten)
Salt and pepper to taste
Mustard - 2 tsp
Dry bread crumbs 
Oil for deep frying


  • Combine cheese and bread crumbs in a bowl. 
  • Beat the eggs until frothy and mix in the salt and pepper and mustard.
  • Combine with the cheese mixture and form into small balls. If mixture is too moist add a little more soft bread crumbs, but do not make the texture too dry and crumbly.
  • Roll the balls in dry bread crumbs to coat.
  • Heat oil for deep frying and when hot, fry a few of the cheese balls at a time on medium heat until they are golden brown all over. Remove with slotted spoon and drain on absorbent paper.
  • Serve warm or cold.

March 17, 2015


Cooked chicken - 200 gms
Cooked Rice - 100 gms (raw weight)
Chicken stock - 250 ml
Margarine - 50 gms
Flour - 100 gms
Baking powder - 2 tsp
Salt - 1 tsp
Sugar - 25 gms
Milk - 125 ml


  • Preheat oven to moderate, 350F
  • Mix cooked chicken, cooked rice and chicken stock together.
  • Melt margarine in casserole.
  • Meanwhile mix the rest of the ingredients together.
  • Pour into casserole.
  • Spoon chicken mixture in centre.
  • Bake in centre of oven for 50 minutes.

March 11, 2015


Icing Sugar - 450 gms
Butter - 200 gms
Lemons - 4
Eggs - 4


  • Put the sugar and butter into a double saucepan over hot water.
  • Grate the lemon rind, and squeeze out the juice.
  • Add rind and juice to the sugar, together with lightly beaten eggs.
  • Cook gently, stirring often, until the mixture is smooth, thick and creamy.
  • Put into small pots and cover.
  • Keep in a cool place, and use within four weeks.
  • This is delicious on bread or toast, but can also be used as a filling for tarts, or as a sauce for puddings., pub-6783067284749878, DIRECT, f08c47fec0942fa0