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The Big Falmouth Food Book
Hello! Thanks for buying this book, we thought we'd give you a bit of context about why we made The Big Falmouth Food Book. We wanted to create a cookbook which includes recipes from both the resident and student communities here in Falmouth. The book contains simple recipes that people make with their own family or friends at home, which are simple but tasty. We hope this book will help show the value of the student and resident communities of Falmouth and the variety of cultures each community brings, creating something both can be proud of with a lasting legacy. Fingers crossed you enjoy making (and eating) the recipes within this book as much as we did finding them. Oll an Gwella, The Big Falmouth Food Book Team X
Contents Soups & Sides p3-10 Main Courses p13-26 Pasta & Rice p29-60 Desserts & Baking p63-88
Soups & Sides
Josh’s Sweet Potato & Coconut Soup Ingredients 1 tablespoon Vegetable Oil ½ Onion,diced 2 tbsp Red Thai Curry Paste 1 litre Vegetable Stock ½ can Coconut Milk Ground Coriander Smoked Paprika Cumin 750g grated Sweet Potato Serves 2
1. Fry the onion in a large saucepan until it starts to brown. 2. Add and mix in the curry paste. 3. Add the vegetable stock and the sweet potato and let it simmer until the potato softens. 4. Take the soup off the heat, stir in the spices and coconut milk. Serve with toast and butter
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Allie’s Awesome Vegetable Soup Ingredients 2 Parsnips 4 Carrots 1 large Swede 2 Vegetable Stock Cubes 1 large White Onion 3 Garlic Cloves ½ tsp of Turmeric 1 tsp Cumin ½ tsp Chilli Powder Serves 2
1. Roughly chop the onion and garlic. Throw it into a large pan with plenty of oil, over a medium heat and lightly fry. 2. Add in the turmeric, cumin and chilli powder and stir for about a minute. 3. Dice all of the other vegetables and add into the pan with the stock cubes and about a litre of boiling water. Leave to simmer for 20 mins. 4. To check if the soup is ready to blend, stab a knife through the swede, if it’s soft then you can turn the heat off. 5. Blend the soup and season with salt and pepper to taste.
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Barnaby’s Roast Butternut Squash with Onions 1. Preheat the oven to 200°C.
Ingredients 1 medium Butternut Squash, peeled & seeded 2-3 medium Onions 2tbsp Flour 4-5 tbsp Tomato Puree Salt Black Pepper 3 tbsp Olive Oil Serves 4
2. Cut the squash into 0.5 cm thick slices and arrange in a roasting pan pre-greased with olive oil. 3. Cut the onions into thin half-moon slices and transfer in to mixing bowl. Massage the onions with salt using your hands. 4. Then add the flour, massage again and finally mix in the tomato puree and black pepper. Then scatter and mix with the butternut squash.
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5. Drizzle with olive oil generously and bake in the oven for 30-40 minutes until the squash is fork-tender. Serve hot, warm or cold with a dollop of spiced thick yogurt and decorate with fresh mint.
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"I always make my yoghurt this way: Mix 2 tbsp plain yoghurt with ½ tsp of sumac, dried oregano, dried mint, salt and black pepper."
Joe’s Yorkshire Puddings Ingredients 125g Plain Flour 285ml Milk 1 Egg Makes 12
“This Yorkshire pudding recipe is the only recipe that I know off by heart. My dad taught me how to make them when I was a kid, just as his mum had taught him. '4 ounces of flour, ½ a pint of milk, and one egg'. And that was it, a lifetime supply of Yorkshire puddings.”
1. Sieve the flour into a big mixing bowl. 2. Crack the egg in the middle and mix together, whilst slowly adding the milk. 3. Stir until the batter is smooth and lump-free, and add salt and pepper to season. 4. Put a dash of oil in each compartment of a cupcake tray and pour the batter evenly into each. 5. Bake in the oven for 15 minutes at 200°C / Gas Mark 7.
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Becky’s Low-Fat Lasagne Sheet Nachos 1. Preheat the oven to 180°C
Ingredients
2. Part boil lasagna sheets then cut into nacho triangles
375g pack Lasagne sheets Cooking Oil Spray Black Pepper
3. Spray tray with cooking oil spray and lightly dust with black pepper.
Make as many as you want!
4. Lay triangles on the tray then spray them with cooking oil spray. 5. Cook until brown and crispy (approximately 5 mins).
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Marcela’s Colombian Cheese Bread (Panebono) Yummy gluten and wheat free cheese breads, perfect for any occasion. Best served warm, plain or with some butter and a pinch of salt. To mix it up a little bit, try replacing the Parmesan cheese for another cheese of your preference like Feta cheese or cheddar
Ingredients 225g Unsalted Butter 85ml Water 85ml Almond or Soy Milk 2 tsp Salt 250g Tapioca Flour 125g freshly grated Parmesan Cheese 2 Eggs Makes 15
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1. Pour the butter, water, milk and salt into a large saucepan and place over high heat. When the mixture comes to a boil, remove from heat immediately and stir in the tapioca flour until smooth. Set aside and let it rest for 20 minutes. 2. Add one egg to the dough and combine properly with your hands, then add the other egg and combine again, add the cheese and mix everything well. Let it rest in the fridge for a minimum of 2 hours, up to 3 days or alternatively you can freeze it. 3. Take the dough and make it into small round shapes and place them on a baking tray. 4. Bake in an oven preheated to 190°C, until the tops are lightly browned. This should take 20-25 minutes, depending on their size.
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“I grew up on this stuff! They are delicious with a hot chocolate, just as my mum and grandma served them. I hope everyone enjoys them as much as we do, they are perfect to keep in the freezer and whip them out for a quick breakfast or snack, or you can even make them for parties!�
Main Courses
Connor’s Feta & Tabasco Sweet Potato Ingredients 2 Sweet Potatoes 2 tsp of Sunflower Seeds 75g Frozen Peas 1 Avocado 5 Mint Leaves (shredded) 1 tsp Tabasco (green is best, but red is good) 1/2 Lime 25g Feta (crumbled) Serves 2
1. Pre-heat the oven to 200°C. Chop the sweet potatoes into roughly the same sized chunks. Bake in a lightly oiled tray until soft for about 35 minutes. 2. Put the sunflower seeds in a separate small roasting tin and let them bake for about 5 minutes at the same temperature. 3. Meanwhile, simmer the peas in a pan of boiling water for 3-4 minutes and then drain.
“Summer time, BBQs, garden parties and cider, right? Well if you’re like me and hate the thought of heavy food in the heat, then crack this bad boy out! It’s a personal favourite of mine and my partner, especially under the summer sun. Just remember, the key to cooking is the music you’re listening to!”
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4. When the potatoes are nearly done, chop the avocado and put it in a bowl with the peas. Mash them together with the mint and Tabasco using the back of a fork. 5. Take out the potatoes and serve them on a plate. Top with the mint and pea mixture and finally finish it off with some crumbled feta.
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For added flavour, feel free to add coriander to the mint and peas, or fresh chillies if you like a bit of heat.
Mum’s Super Easy Fish Pie Submitted by Josephine
Ingredients 8 Fish Fingers 500g Frozen Vegetables Garlic, Salt and Mixed Herbs 1 200g tin of Sweetcorn 2 pre-cooked Fillets of Mackerel 1 pack Frozen Mashed Potato Roughly 150g Cheese Serves 4
1. Preheat the oven to 180°C and lightly grease a deep baking tray with a splash of oil. 2. Roughly chop the fish fingers and the mackerel, then add these to the pan, along with the vegetables and sweetcorn, then roughly mix together. 3. Season with the garlic, salt and mixed herbs and cover the mixture with the frozen mash, then grate the cheese and sprinkle over the top. 4. Bake for around 30 minutes, or until the cheese and mash have crisped and turned golden.
“I would be genuinely surprised if this cookbook has an easier recipe in it. Mum always prides herself on her ‘can’t cook won’t cook’ motto. But this fish pie is her favourite, if slightly eccentric, signature dish.”
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Cora’s Ratatouille
Ingredients 1 Onion 2 Garlic Clove 1 Green Pepper 225g Courgette 225g Aubergine 175g Tomatoes 3 Potatoes 85g Grated Hard Cheese Serves 4
1. Rougly dice the courgette, pepper, aubergine and onion and thinly slice the potatoes. Then finely chop the garlic. 2. Add the garlic and pepper to a large pan with olive oil and heat for 3 minutes. 3. Add the courgette, aubergine and onion and heat for a further 7 minutes, then add the tomatoes, season and heat the mixture for another 4 minutes. 4. Transfer the mixture to a cooking dish and top with the slices of potato and then the cheese. 5. Bake in the oven at 200°C for about 20 minutes.
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Paul’s Cornish Pasty Pastry Ingredients
Filling Ingredients
500g Bread Flour, also known as strong flour 120g Salted Butter, diced into 1cm cubes 120g Lard, diced into 1cm cubes (or vegetable shortening) 1 tsp Salt 175ml Water 1 Egg (for brushing the pastry)
250g Beef Skirt, diced into 1cm cubes 200g Potato, peeled 150g Swede, peeled 100g Onion, peeled 4 tsp Clotted Cream (optional) 1 tsp Salt 1 tsp White Pepper Makes 4 Pasties
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1. To make the pastry, add the lard, butter, salt and flour to a large mixing bowl and combine by rubbing the fat and flour between the tips of your fingers and thumbs. Keep rubbing until there are no dices of lard or butter remaining and the mixture starts to resemble breadcrumbs. 2. To finish the pastry, add the water and knead the pastry until it comes together into a smooth ball. Keep kneading until the pastry has some resistance and slightly springs back when you push your finger into it. Wrap in cling film and leave to rest in the fridge for around 3 hours. 3. For the filling, the onion should be finely diced and the potato and swede should be cut into thin slices. Combine the onions, swede and potatoes together with half of the salt and pepper. In a separate bowl, combine the remaining salt and white pepper with the diced beef skirt. 4. To make the pasties, divide the pastry into 4 even balls and roll each ball out into an 18-20cm circle (it is useful to lay a side plate on top of the rolled out pastry and cut around this to get a consistent size and shape). Use additional flour if necessary to stop the pastry sticking, but try not to use too much. 5. Add one quarter of the vegetable filling into the centre of each pastry circle and then top with one quarter of the seasoned beef skirt. At this point you can add the clotted cream to the top of the filling if you are using it – it just helps to give a richer end result.
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6. Now the difficult bit – the crimping! Fold one end of the circle over to the other end so that you encase the filling. Firmly press all of the edges down so that the pastry is sealed and the filling is fully contained. You should have a semi-circle shape with a bulging centre and a border of pastry to work with. Starting at one end, take the pastry border in the index finger and thumb of one hand and fold and press along the pastry border so that the pastry is fully sealed. Repeat this process all the way around the pasty to give you that distinctive cord pattern. Don’t worry if your pastry looks a little rustic, the important thing is that it is sealed.
Tip: there are lots of videos showing the crimping process available online, view some of these before making your first attempt! 7. To bake the pasties, first brush the top side with a beaten egg and then place on a baking tray in the centre of a pre-heated oven (at 165°C) for approximately 45 minutes. The pasties should be golden on the top and feel fully baked and dry on the bottom when lifted up. Enjoy!
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Phoebe’s Shepherd's Pie Ingredients 300g Passata 200g Mashed Potato 50g Cheddar Cheese 500g Minced Lamb (Quorn mince works well too) 50g Frozen Peas (optional) Reggae Reggae sauce Tomato purée Garlic paste Basil Parsley Oregano Thyme Chilli flakes (optional) Serves 4
1. Add the mince meat to a saucepan with a splash of water on a medium heat and stir until cooked. Then add a small dollop of tomato purée, the garlic paste and reggae reggae sauce and mix. 2. Add the passata and stir thoroughly, then add the herbs and chili flakes to your taste. 3. Add in the frozen peas and leave the mixture to simmer for 5 minutes. Put the mixture in to a large pie dish and cook in the oven for 10 minutes. 4. Remove the mince from the oven and add the mash on top, ensuring it is evenly distributed. Grate your cheese on top and return the dish to the oven for a 30-40 minutes or until the cheese is lightly browned.
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Sue’s Tuna, Egg & Potato Pie Ingredients 6 Eggs 2 x 200g cans of Tuna, drained For the Sauce: 25g Butter 25g Plain Flour 300ml Milk Salt and Pepper 1 tsp dried Parsley For the Mashed Potato: 8 medium-sized Potatoes 50g Butter or 3 tbsp Milk Serves 4
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1. Preheat the oven to 200°C. Peel the potatoes, then cut them into small chunks and boil until soft, which should take around 1 5-20 minutes. Meanwhile, boil the eggs for 15 minutes. 2. Whilst the potatoes and eggs are boiling, make the sauce by melting the butter in a pan and then stirring in the flour. Cook for 1 minute. Gradually add the milk, stirring constantly, until you have a thick sauce. Season with salt and pepper and add the parsley. 3. Then add the tuna to the sauce and pour the sauce mixture into a deep, lightly greased casserole dish. 4. Shell and quarter the boiled eggs. Mix the eggs gently into the tuna mixture, so as not to break them up too much. 5. Mash the potatoes, using milk or butter. Spread the mashed potatoes over the tuna fish and eggs and then bake in the oven for about 30 minutes. "This is a recipe I have used for many years. It is warm and filling, and goes down well with all. Using simple ingredients, which are usually to hand, means it’s easy to make at short notice."
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Mum’s Chicken Pie Submitted by Charlotte
Ingredients One small tin of Sweetcorn (drained) 2 Onions 600g free-range Chicken thighs, skin off and boneless 350g mixed Mushrooms 1 bunch of fresh Thyme 375g block of all-butter Puff Pastry (cold) 1 Chicken Stock Cube 1 tbsp of Red Wine Vinegar Serves 4
1. Preheat the oven to 220°C and place a 30cm non-stick and oven-proof frying pan on a high heat. Add some olive oil to the pan, and place a smaller non-stick pan on a medium heat alongside. 2. Peel and roughly chop the onions, adding them to the larger pan as you go. Roughly chop two-thirds of the thighs, then finely chop the rest, and add the lot to the larger pan. Cook everything for 6 minutes, or until golden, stirring occasionally. 3. Place the mushrooms in the medium pan, tearing up any larger ones. Let them toast for 4 minutes, then tip into the larger pan and add thyme leaves.
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4. Remove the pan from the heat, add a pinch of sea salt and black pepper, then stir in the red wine vinegar, 150ml water, 500ml chicken stock and the tin of sweetcorn. 5. Working quickly, roll out the pastry so it’s 2cm bigger than the pan, then place it over the filling in the pan, using a wooden spoon to push it into the edges. Very lightly criss-cross the pastry with a knife, then brush the top with some olive oil. Bake the pie at the bottom of the oven for 15 minutes, or until golden and puffed-up. "Cut out stars from the extra puff pastry and use to decorate the top of the pie."
“When I first went away to University in Falmouth, I remember Mum cooking this Chicken Pie just before I left. It brought me a lot of comfort in that moment of leaving home, and it has now become a staple in my family. Mum will always make it when I visit. This simple pie seems to have been through everything I have experienced on my University journey, and I will take this recipe with me wherever I go. Once I graduate, I know that my Mum’s Chicken Pie will bring back amazing memories of leaving home for Falmouth, but will also demonstrate to myself that new adventures are exciting (especially when you have a chicken pie).”
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Tracy’s Sausage Casserole 1. Preheat the oven to 200°C.
Ingredients 2 Sausages 1 Onion 2 Carrots 1 tin of Baked Beans 1 tin chopped Tomatoes 2 dessert spoons of Gravy Sprinkle of Lea & Perrins Sauce Serves 2
2. Briefly soften the onions in the microwave and cook the carrots either in the microwave or over the hob. 3. Gently cook the sausages in a frying pan, and then add them to an ovenproof dish, along with the onions and carrots. 4. Add the baked beans and the tomatoes to the dish. Then mix in the gravy and the Lea & Perrins. 5. Bake the dish for around 1 hour.
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“I love finding recipes and making them my own. My boys absolutely love to cook as well so its a real family activity for us. I have a whole binder full of recipes which we all love and this is definitely one of our ‘family favourites’!"
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Pasta & Rice
Rachael’s Seafood Linguine with Sneaky Vegetables 1. Put the linguine on to cook, using the instructions on the packet for assistance.
Ingredients One small Courgette 120g Smoked Salmon 200g Pack of Prawns 2 cups Double Cream 1 Garlic Clove 25g Butter 100g Linguine (add more if you’re hungry!) Serves 2
2. Grate the courgette into a saucepan, and cook for a couple of minutes in the butter and garlic. 3. Add one cup of the double cream and warm through. Then add the smoked salmon and another cup of double cream before warming the mixture through. 4. Add the prawns and continue to warm. Then add the linguine, and toss it through to cover with the sauce. Season with salt and pepper, then serve.
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March’s Spaghetti Carbonara Ingredients 2 Red Onions 3 Garlic Cloves 10-12 Chestnut Mushrooms 6 Bacon Rashers, grilled and finely sliced 2 or 3 Eggs Yolks Spaghetti Parsley Parmesan Cheese Serves 4
1. Preheat the grill to 200 °C and boil the kettle. Add the boiled water to a medium saucepan before adding the spaghetti and a pinch of salt and cook for 9-11 minutes. 2. Dice the garlic, onions and mushrooms, place in a frying pan with olive oil on a medium heat. Cook until the mushrooms shrink in size and the onions are golden in colour. 3. Once the spaghetti is ready, add the onion, garlic, mushroom and bacon into the medium saucepan with the spaghetti, stir the egg yolk in until the carbonara looks creamy. 4. Finely chop and add the parsley, then garnish along with the parmesan cheese.
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Matt’s Cous Cous Goodness Ingredients 200g Couscous 1 Red Pepper 1 Onion 100g Button Mushrooms 100g Chorizo 100g Cherry Tomatoes 1 Vegetable Stock Cube Sweet Chilli Sauce Serves 2
1. Prepare the couscous by adding it to 250ml boiling water and the stock cube, cover and leave to cook for at least 8 minutes whilst you prepare the rest. 2. Chop and fry the remaining ingredients, starting with the onions and the chorizo in the sweet chilli sauce. 3. Then add the rest of the vegetables to the pan, and combine with the couscous.
“This recipe is special to me because it’s the first uni recipe I made that I really enjoyed, and it still always tastes as good as you hope it will.”
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Jack’s Sausage Carbonara Ingredients 4 Sausages Dash of Cooking Oil 3 -5 balls Tagliatelle Pasta Hand-full of flat leaf Parsley 1 medium Egg 30-50g Parmesan 100g Button Mushrooms, diced 1 Onion, diced 1 Garlic clove, diced Handful of Pistachios Serves 2 “Fantastic quick and easy meal, full of all the key nutrients to keep you energised during term time!”
1. Start by lightly frying the sausages with a splash of oil. Boil a pan of water with a drop of oil and salt. Add the pasta for 10 minutes. 2. Roughly chop the parsley and add to a jug. Then add the Parmesan cheese and the egg into the jug too. 3. Take the sausages out of the pan and cut into slices. Lightly fry the mushrooms, onions and garlic in the sausage pan. 4. Drain the pasta and add to the vegetable pan, off the heat. Save ½ cup of pasta water and add to the sauce before pouring in to the pan and stir for 1-2 minutes off the heat. 5. Serve up on a plate, add the sausages and sprinkle crushed pistachios on top.
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Molly’s Meatball Pasta Bake Ingredients 200g Conchiglie Pasta 1 jar of Marinara Sauce 6 Meatballs 100g Cheddar Cheese 1 Red Pepper 100g Mushrooms Serves 4
“My mum taught me how to make this pasta bake when I was younger, it was one of the first meals we ever made together and has stayed with me ever since. It’s quick and easy, but mostly, it’s delicious and there is nothing better after a long day!”
1. Cook the pasta until it is al dente. 2. Simmer the marinara sauce in a pan, then add in the meatballs and cover them with the sauce. Continue to cook until the meat is fully cooked. 3. Chop up the peppers and mushrooms, and add them to the pan to lightly fry. 4. Combine the pasta, meatballs and sauce with the vegetables, thoroughly coating everything before transferring to an ovenproof dish and covering the top layer with the cheddar cheese. 5. Bake at 200°C for 30 minutes.
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Matt’s Fish Curry Ingredients Any White Fish Fillets 1 small Onion, sliced 1 tin of Coconut Cream 1 tbsp of Curry Powder 2 tsp Soft Brown Sugar 1 mild Red Chilli, chopped 1 Garlic Clove, chopped 1 inch of Fresh Ginger, chopped ½ Lemon Rind, chopped Fish Sauce Fresh chopped Coriander Serves 2
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“This recipe can be made with Cod, Haddock, Pollock, Ling or River Cobbler, which all work particularly well. Salmon and fresh Tuna could also be used, but white fish is best.�
1. Fry off the onions until they are soft and golden. Add the curry spice, chilli, ginger and lemon rind and fry them off for a few seconds to release their flavours. 2. Add the fish sauce and coconut milk and bring to a gentle boil. Add the sugar, then simmer on the hob until the curry sauce is reduced to roughly a double cream consistency. 3. Pan-fry the fish fillets, skin side down in a hot pan for two minutes, adding a small knob of butter to give it a nutty flavour. Spoon some of the melted butter over the fillets. Then remove to a low heat, cover the pan and gently cook until fish is cooked. 4. Place the fillets skin-side-up on individual plates or together in a dish, and pour the curry sauce over the top. 5. Serve with rice and stir fry veg, or a finely chopped salad & garnish with freshly chopped coriander.
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Molly’s Chicken, Chorizo & Prawn Paella Ingredients 300g Paella Rice 800ml Vegetable Stock 300g Cherry Tomatoes 1 Red Pepper 1 Green Pepper 2 Red Onions 1 Red Chilli Lemon Juice (Garnish) 1 tbsp Ginger & Garlic Paste (or 1 Garlic Clove, crushed) 2 Chicken Breast Fillets 140g Chorizo 200g Prawns Paella Seasoning Coriander, finely chopped (save some for a garnish) Serves 4
1. Heat a little oil in a pan, then cut the chicken breasts into chunks and add to the pan, cook until brown. 2. In a separate large pan, heat some more oil before adding the chopped onion and fry until soft. Then add the red pepper, chilli, chorizo, cherry tomatoes, ginger and garlic to the onion and cook everything for 2 minutes. 3. Add the pre-cooked chicken to the pan and stir in the paella seasoning. Then add the paella rice and stir the mixture for 1 minute. Once it’s all incorporated, add a splash of the vegetable stock and stir again.
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“If you can’t find paella seasoning, use equal measures of Paprika, Cajun Seasoning, Chilli, Turmeric & Garlic Seasoning.” 4. Season with salt and pepper to taste, then cover and let simmer for 15 minutes, stirring now and again and gradually adding the stock until the rice is almost tender but is still surrounded with some liquid. 5. Stir the prawns into the pan with some chopped coriander and cover with a lid. Simmer for 5 minutes, or until the seafood is cooked through and the rice is tender. Squeeze over the juice of half a lemon, scatter with a handful of Coriander and serve with wedges from the remaining half a lemon on the side.
“If you are looking to make a vegetarian alternative, you can swap the Prawns, Chicken and Chorizo for seasonal vegetables like Peas or Mushrooms.”
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Greta’s Italian Spinach & Ricotta Crespelle Ingredients For the Crespelle base: 100g Plain Flour 250ml Milk 2 Eggs Salt For the Filling: 450g Spinach 1 Garlic clove 300g Ricotta 100g grated Parmesan 2 Eggs 2 tbsp Olive Oil For the Tomato Sauce: 250g tinned Tomatoes 1 Garlic Clove Butter Grated Parmesan
1. Mix the eggs, flour and a pinch of salt with a spoon in a bowl. Then add the milk and whisk until a liquid batter forms. Grease a nonstick pan with butter and pour over a thin layer of the mixture. Cook for 1 minute on each side and let cool. Repeat this until you have 4 crespelle discs. 2. Then make the tomato sauce by heating oil in a pan and frying the garlic for 1 minute. Add the tomato sauce and season with salt and pepper. Let it simmer on a low heat for 20 minutes.
Serves 4
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3. To make the filling, heat the oil in a pan and fry the garlic for 1 minute. Then add the spinach and a pinch of salt and let cook for 5 more minutes. Drain and let it cool. 4. In the meantime, beat the eggs with a pinch of salt and pepper, add ricotta and Parmesan cheese and mix. Add the spinach and mix until you obtain a uniform mixture. 5. Fill the crespelle by placing approximately 100g of filling in the center of each crespella and roll. Grease a large casserole dish with butter, add a layer of tomato sauce at the bottom and place the crespelle rolls side by side. Cover all the rolls with the tomato sauce and add Parmesan cheese on top. Bake for 10-15 minutes at 180°C in the oven, until golden.
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“Crespelle is the Italian version of a savoury pancake, used similarly to the pasta in cannelloni, but much easier to make! They originate from the Florentine countryside and are very easy to make in advance of a family celebration. You can make each part a day or so in advance and just reheat with a drop of milk.�
Bea’s Thai Red Curry 1. Dice and soften the §onions in a large frying pan and then dice and add the garlic.
Ingredients 1 Onion 2 Garlic cloves 100g Green Beans 100g Mushroom 200g Prawns 700ml Coconut Milk 2 tsp Red Curry Paste 150g Rice Serves 2
2. Thinly slice the mushrooms and green beans and add to the pan. 3. Add in the red curry paste, adjust to preferred taste, and the coconut milk and leave to boil for 5 minutes. 4. Boil a pan of water and add the rice, bring back to the boil and then cover, allow the rice to simmer for around 15 minutes. Add the prawns to the mixture as you start cooking the rice. 5. Serve the curry with the cooked rice.
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Danielle’s Simple Linguine
Ingredients 150g Linguine 25g Butter Salt 350g Mixed Seafood 1 Garlic Clove Oil Serves 2
1. Boil a medium size saucepan of water and add a couple pinches of salt. Add the linguine and cook for about 15 minutes on a medium heat, or until the linguine is soft. 2. Dice the garlic and pour half a tablespoon of oil into a frying pan and warm for 30 seconds. Then add the seafood and the garlic, stir until the ingredients are hot. 3. Drain the water from the linguine pan and add a couple dollops of butter, heat until it’s melted. Then add the seafood and garlic mix to the linguine and stir together. 4. Ideally serve the dish hot, but it can be eaten cold.
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Jordy’s Veggie Thai Green Curry Ingredients 70g Blue Dragon Thai Green Curry Paste 400ml Coconut Milk 160g Mangetout 175g Baby Corn, roughly chopped 200g Mushrooms, thinly sliced 180g Trimmed Green Beans, cut in halves Olive Oil Salt and Pepper 300g Rice Serves 4 “If you’re using a different brand, you might want to adjust the amount of curry paste you use.”
1. Boil a pan of water and add the rice, bring back to the boil and then cover, leave to simmer for 15 minutes. 2. Heat a drizzle of oil in a pan on a low to medium heat and add the curry paste, then fry for 3-5 minutes. 3. Add the coconut milk in to the frying pan and mix it all together until smooth and season to taste. 4. Add all the vegetables to the pan and mix together. Cover the pan and leave until the vegetables are cooked to your preference (I recommended around 5 minutes). 5. Drain the rice and fluff with a fork. Serve the curry over the rice and season further if necessary.
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Sonja’s Mushroom & Greens Risotto Ingredients 2 Onions, finely chopped 2 Garlic Cloves Oil Parmesan Cheese Glass of White Wine 1 Vegetable Stock Cube 200g Mushrooms 250g Spinach Lemon 250g Arborio Rice Serves 2
1. Using a big non-stick pan, fry the onions in a generous amount of oil for a few minutes on a low heat, then add the garlic to the pan. 2. Add the mushrooms, and grind in lots of black pepper. Meanwhile, get yourself a container of hot water and use a stock cube to make a litre of stock . 3. When everything in the pan is soft and starting to go golden, add the rice and stir - this will take on that garlic-ey, buttery goodness. 4. Now is the comforting part of the cooking, where you just hang out and add stock, stir, wait for it to soak up and then repeat until the rice is cooked.
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5. When the rice is nearly cooked, add the wine so that it can soak that up too. Think about how you like your veg - if you want it to have some bite, add it in maybe 10 minutes before you serve, or longer if you like it soft. When the rice is cooked, turn your heat off and grate lots of parmesan in and squeeze in 1/3 of a lemon.
“The comfort of this recipe is in the cathartic stirring as much as the stodge. If you don’t like spinach, kale/ broad beans/ courgette are all good.. or mix and match!”
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Zoe's Jamaican Chicken, Rice & Peas Mix Up Ingredients 1.1kg Chicken Thighs 1½ tsp Salt 2 tbsp BBQ Reggae Reggae Sauce 1½ tsp Creole Spice 4 tbsp Canola Oil 1 medium Onion, diced 1 tsp dried Thyme 2 Garlic Cloves, minced 2 small Bay Leaves 400g long-grain Rice 400ml can Coconut Milk 400g can Red Kidney Beans, rinsed and drained 1 tsp White Pepper 250ml Chicken Broth Serves 4
1. Preheat the oven to 170°C, then wash the chicken thighs. For faster cooking, make a ½ inch slit into the chicken thigh meat on either side. Wipe with a paper towel. Season with salt and bouillon powder. Rub both sides of the chicken with a good amount of the spice blend. 2. Add about 2 tbsp of oil into a oven-safe pot, then add the chicken thighs skin-side-up. Wait until they brown, which should take about 3 minutes on each side. Be very careful with the chicken to make sure that it doesnʼt burn. Remove from the pot and set aside.
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3. Wipe the pot with a paper towel to remove any burns, then add another 2 tbsp of oil, followed by the onions, thyme, garlic, bay leaf and salt. Cook until they are soft but not golden, which should take around 2-3 minutes. 4. Then add the rice, beans and all the remaining ingredients, and bring to a boil. Combine everything together, and place in the oven and cook, uncovered, for around 30 - 35 minutes or until the chicken is fully cooked. 5. Then remove from the pan, let it cool and serve. Garnish with chopped white onions if desired. Optional Ingredients 1 tsp Chicken Bouillon 1 whole Scotch Bonnet 1 tsp Paprika 1 Green Onion
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"Make this dish your own by changing up the spice mix! You could use Creole, Jerk or you can use your favourite all spice mix." “This meal is something I have grown up eating, usually on a Sunday. For me, growing up in a multicultural household, we would alternate between the different cultures each week. Coming to university, making this mix up is like a little bit of home.�
Ellie's Creamy Veggie Sausage Pasta 1. Boil a pan of water and add in the pasta for around 10 minutes.
Ingredients 1 Red Pepper 6 Quorn Hot Dogs, frozen 1 Courgette 350g Conchiglie Pasta 350g Cheese Sauce 20ml Honey Serves 2
2. Meanwhile, microwave the hot dogs for 4 minutes to defrost them and then peel off the skins and cut into thick slices. 3. Dice the pepper and courgette and add to a pan along with the sausage and fry for 5 minutes. 4. Drain the pasta and add the cheese sauce to the empty pan and let it melt. Then combine with the rest of the ingredients and add honey and season to taste. 5. Stir in the pan and let simmer for 2 minutes before serving.
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Lexi's Prawn Ramen Ingredients 450ml Chicken Stock ½ tsp Ginger 1 tbsp Soy sauce 1 tbsp Sesame Oil Chilli Oil (optional) 10 Raw King Prawns 1 whole Pak Choi 12 Sugarsnap Peas 2 Spring Onions 2 nests of Egg Noodles 100g Bamboo Shoots 5 white button Mushrooms Serves 2
1. Mix the chicken stock, ginger, soy sauce, sesame oil and chilli oil together in a large saucepan or cooking pot on a low simmer. 2. Meanwhile, slice the veg into small pieces and drain the bamboo shoots. 3. Put the prawns into the pot, turn the heat up until the broth is lightly bubbling and allow the prawns to cook until they begin to turn pink. 4. Add the vegetables and noodles into the pot and continue to cook until the noodles are soft and the prawns are fully cooked. 5. Serve in a bowl and enjoy!
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Jo's Spanish Chorizo Carbonara Ingredients 100g Chorizo 3 large Eggs 1 Onion 175g Tagliatelle Pasta 1 tsp Olive Oil Pinch of Salt and Pepper Pinch of Mixed Herbs Half a cup of grated Parmesan Serves 2
1. Dice the onion and chorizo. Heat the olive oil in a pan over a medium heat and fry the onion and chorizo for 10 minutes. 2. In a separate pan, boil the water and add the pasta. Cook the pasta by bringing it to the boil and simmering for 15 minutes, or until pasta is cooked and soft. 3. Crack the eggs into a jug and beat in the grated parmesan. 4. Drain the tagliatelle and add it to the onion chorizo mixture. Then add the egg mixture and turn up the heat and cook for 3 minutes. 5. Best served straight from the pan.
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Elaine’s Homemade Lasagne Submitted by Tia
Ingredients 1 Onion 1 Garlic Clove 1 Large Carrot 500g Mincemeat 1 Beef Stock Cube 1 tin Chopped Tomatoes 1 tbsp Tomato Puree 250g Grated Cheese 400ml Milk 2 tbsp Plain Flour 2 tbsp Butter 1 box Lasagne Sheets Serves 4
1. Fry the onion, garlic and carrot in a large pan. Then add the minced meat, and fry together until the meat has browned. 2.Add the stock cube, tinned tomatoes and tomato puree and mix everything together, then cover and simmer for 40 minutes. Preheat the oven to 180°C 3. Whilst you're waiting, make the cheese sauce. First, add the butter and flour to a saucepan. Stir until it becomes quite sticky, then gradually add the milk whilst stirring continuously. Take the pan off the heat and add the grated cheese and stir until all the cheese has melted. Season with salt and pepper to taste.
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4. Now start creating the lasagne layers. Take out a pyrex dish and at the bottom, layer the pasta sheets to cover the base of the dish, add a layer of beef mixture and then add the cheese sauce. Continue with this pattern until the dish is filled. 5. Depending on your preference, you can add either grated cheese or bread crumbs on the top. Put it in the oven for 40 minutes, until the top layer is golden brown. The lasagne goes perfectly with garlic bread on the side.
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"This recipe is special to me because it reminds me of my little home in Somerset. Everyone argues and says that their parents or grandparents make the best kind of food... but seriously, I'm not bragging, my mum does make the best lasagne. One of my favourite things is when I visit home after being away for a long time and have the delight of knowing that my mum has made that yummy lasagne of hers. Beautiful!"
Matt's Lime & Chilli Chicken with Linguine Ingredients 500g Linguine Splash of Olive Oil 1 Garlic Clove Half of one fresh Chilli or half tsp of Chilli Powder 300g Chicken Salt and Pepper 1 Lime A fistful of chopped fresh Parsley Iceberg Lettuce 1 Carrot, grated Salted Peanuts Serves 4
1. Boil a pan of water and add the linguine, let simmer for about 10 minutes. 2. Slice the chicken into thin strips, then dice the chilli. Add a good splash of oil to the frying pan and heat gently, then season with salt and pepper. 3. Add the chicken strips to the pan, then add the chilli and lime once the chicken is cooked. 4. When the pasta is cooked, drain and add to the pan. Mix all of the ingredients thoroughly and add the chopped parsley.
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Serve with chopped lettuce splashed with lemon juice, olive, salt and pepper, grated carrot and salted peanuts.
Matt's Top Tips Q: CAN I PIMP IT? A: Yes you can! 1. Try adding homemade breadcrumbs/croutons – finely chop some bread with garlic add to olive oil in a pan and toast until golden brown – keep them the moving in the pan 2. Swap the chicken for tuna, salmon, smoked mackerel, prawns, mushrooms or Quorn 3. Make it creamier by stirring in crème fraiche at the last minute of cooking 4. Serve with a chilled Pinot Grigio from Asda - there’s one by Bradshaw for £5.00!
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Lauren's Chicken & Pea Risotto Ingredients A knob of Butter 1 Onion, finely chopped 4 rashers of smoked streaky Bacon, cut up 300g Chicken thighs, cut into pieces 250g Arborio Rice Small glass White Wine 500ml Vegetable Stock Large handful Frozen Peas Large handful grated Parmesan Cheese Serves 4
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1. Sweat the onion, bacon, and butter in a pan over medium-high heat for 5 minutes. Add the chicken and fry until the meat is sealed. 2. Add the Arborio rice to the pan and fry for 3 minutes, then pour in a small glass of wine, if using, and cook for an additional 5 minutes. 3. Reduce the heat so the Risotto is simmering and add the vegetable stock a little at a time, stirring frequently until the rice is tender and cooked through. 4. Add a large handful of grated Parmesan cheese and the frozen peas for the last 5 minutes. 5. Serve a generous portion per person and top with more Parmesan.
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Amy’s Vegan Chilli Ingredients 1 tin Mixed Mexican Beans 1 tin Kidney Beans 125g Red Lentils 2 tins Tinned Tomatoes 2 Courgettes 6 Large Mushrooms 2 Carrots 1 Red Pepper 1 Onion Chilli Powder Cumin Paprika 2 Veg Stock Pots Red Wine (optional) Serves 4
1. Cook the red lentils in a pan of boiling water until soft and then drain the excess water. 2. Finely chop all the veg and lightly fry in a large pan with a little oil. Stir in all the beans, tinned tomatoes and cooked lentils. 3. Season to taste with salt, pepper, chilli powder, cumin and paprika. Add some red wine too if desired. 4. Simmer for 30 minutes stirring occasionally until all thoroughly cooked through. 5. Serve with boiled rice or tortilla chips.
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Kim's Cheats Chicken Tikka Masala Ingredients 4 boneless, skinless Chicken breasts, 1/2 tsp smoked Paprika 1 tbsp Sunflower Oil 1 portion of a good basic Curry Sauce, of your choice 5 tbsp Double Cream 1 tsp Caster Sugar 200ml cold Water Salt and Pepper Serves 2
1. Cut the chicken into bite-sized chunks and season with the salt, pepper and paprika. 2. Heat the oil in a large non-stick frying pan, then add the chicken and stir fry over a medium heat for approximately 2 minutes. 3. Pour the sauce over the chicken and stir in the cream, sugar and water. Bring to a simmer, then reduce the heat and cook for a further 6-8 minutes, stirring regularly. 4. Serve with a green salad or rice.
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Desserts & Baking
Anna's Chocolate Brownies 1. Melt the butter, then allow it to cool slightly, so it's not too hot for the eggs.
Ingredients 115g Butter 225g Caster Sugar 2 Eggs, beaten 55g Cocoa Powder ¼ tsp Salt 1 tsp Baking Powder 55g Plain Flour Makes 12
2. Add in the caster sugar, eggs, cocoa powder, salt, baking powder and plain flour, and mix thoroughly to make sure there are no lumps. 3. Line two square tins with greaseproof paper and split the mixture between the two, spreading it to the corners. 4. Bake for 30 minutes at 180°C. Check that it’s baked through by poking a knife in the middle which should come out clean. 5. Leave to cool on a wire rack. Then cut into pieces and serve.
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Millie's Mars Bar Brownies Ingredients One big bar of Chocolate 1 standard Mars Bar 100g Margarine 2 Eggs 200g Caster Sugar 1 tsp Vanilla Essence 50g Self Raising Flour Makes 12
"The size of the chocolate bar depends on how chocolatey you would like the brownies to be!"
1. Melt the chocolate, Mars Bar and margarine in a bowl by setting it over a pan of boiling water. Mix until smooth, and leave to one side. 2. Whisk the eggs and sugar in a large mixing bowl until light and fluffy. 3. Add the chocolate and margarine mixture and stir well. Then add the vanilla. 4. Sift the flour into the bowl and then fold into the mixture. Use a rectangular baking tray, and line it with greaseproof paper. 5. Bake at 180°C for 30 minutes. Check it’s cooked by sticking a cocktail stick in the centre, if it comes out clean they are done!
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Tom's Dark Chocolate Brownies Ingredients 300g Dark Chocolate, plus extra to drizzle on top 400g Coconut Sugar 125ml Coconut Oil 170g Ground Almond 1 tsp Baking Powder 1/2 mashed Avocado 1/2 tsp Vanilla Extract 3 Eggs Pinch of Sea Salt Makes 12
"I always make this recipe with 70% Dark Chocolate, it definitely makes the best tasting brownies!"
1. Preheat the oven to 180°C. Line a 20cm square baking tin with greaseproof paper. 2. In a medium saucepan, heat the coconut oil and chocolate over a low heat until melted, stirring continuously. 3. Turn off the heat, but do not remove pan from the hob. Add the remaining ingredients and mix until fully combined. 4. Pour the mixture into the baking tin and bake for 30 minutes. Leave to cool in the tin before drizzling with melted chocolate.
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Harry's Microwave Sponge Cake 1. Mix together the margarine and the sugar.
Ingredients 115g Margarine 115g Caster Sugar 115g Self-Raising Flour 2 Eggs 1 tbsp Golden Syrup Serves 4
2. Add eggs and flour and mix until smooth. 3. Put the syrup in a microwaveable bowl and then add the rest of the mixture. 4. Cover with cling film and pierce twice. 5. Microwave for 5 minutes.
"You can add a tin of pineapple and place the slices in the bottom of the basin before adding the mixture to make an easy pineapple upside down cake."
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Barbara's Cornish Fairings
Ingredients 125g Plain Flour 60g Margarine 60g Granulated Sugar 1 tbsp Golden Syrup 1 tsp Bicarbonate of Soda 1 tsp Baking Powder 1 tsp Ground Ginger 1 tsp Mixed Spice Makes 6-8
1. Into a bowl, add the flour, baking powder, bicarbonate of soda, ginger and spice, and mix them all together. 2. Rub in the margarine to form a breadcrumb texture, then add the sugar. 3. Warm the syrup slightly and then mix with the other ingredients. 4. Roll the dough into balls, about the size of a walnut, and place them on to a greased, flat tin. 5. Cook at 170°C for 5 mins, then reduce the heat and cook for a further 10 minutes.
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Catherine's Vegan Banana & Blueberry Muffins Ingredients 50g Vegetable Spread 100g Brown Sugar 2 mashed Bananas 200g Self-Raising Flour 25g Porridge Oats 1 tsp Baking Powder 200g Frozen Blueberries Makes 12
1. Beat the vegetable spread and sugar together until light and fluffy. 2. Then stir in the mashed banana. 3. Stir in the dry ingredients to make a stiff batter, then add the blueberries. 4. Divide into 12 muffin cases and bake at 180°C for 22 minutes.
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Iona's Vegan Dark Chocolate & Walnut Banana Bread Ingredients 3 large black/ripe Bananas 75g Vegetable Oil, plus extra for greasing 100g Brown Sugar 225g Plain Flour 3 tsp Baking Powder 3 tsp Cinnamon 2 tsp Ground Ginger 50g Walnuts, roughly chopped 50g Dark Chocolate, chopped into chunks Serves 4+
1. Heat the oven to 200°C. Grease a baking tin, personally I use a loaf tin. 2. Mash the bananas in a bowl until smooth. Mix well with the oil and sugar. 3. Add the flour, baking powder, cinnamon and ginger, and combine. Mix in the chocolate chunks and walnuts (if you just want a plain banana bread, you can simply not include the nuts and chocolate!)
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4. Bake in a greased tin for 20 minutes before covering the top with foil and baking for a further 20 minutes. 5. Allow to cool before slicing. Banana bread works perfectly both as a treat with a cup of tea or alternatively, as a dessert with a scoop of ice cream! "I love baking but I’ve found it hard sometimes to do it at university - particularly when a lot of vegan recipes can require speciality ingredients. I find that this recipe is super simple and inexpensive; particularly because I can never seem to manage to get through a bunch of bananas before they turn brown! I have baked this so many times that I think I know the recipe off by heart now and can quickly whip up a loaf inbetween studying and working. I think I baked this recipe so many times in first year that I received the nickname “Australian Mary Berry� from friends... but a dodgy Australian accent is not necessary to complete the recipe!"
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Andrien's Crème Brûlée Ingredients 500ml Double Cream 2 tsp Vanilla Extract 85g Caster Sugar 6 free-range Egg Yolks 50g of Caster Sugar & 50g of Brown Sugar, mixed for the topping Serves 4 doesn’t have bevanilla just "It"It doesn’t have to betojust vanilla flavoured, change flavoured, different just flavours can essence used be the made by adding thefrom flavour that you love in to the cream vanilla to, for example, mixture: for orange exampleand lemon, lemon, orange and chocolate. Butalter this chocolate. This might might alter the cooking time and the cooking time and temperature depending on the temperature depending on different ingredients added" the different essence used."
"I spent three years training as a professional chef, learning a lot of different dishes and eventually cooking them for real customers. Eggs, cream, milk, sugar and butter are usually over-ordered, due to the fact that these ingredients are highly used. But because we didn't want to put them to waste, we would always make Crème Brûlée for customers who told us it was their birthday or any other special occasion. There were other dishes that we could have made, but who doesn’t love a little fancy Crème Brûlée? We would also make Crème Brûlée for any student, teacher or working staff during night service when it was their birthday, so then slowly Crème Brûlée became a birthday tradition for the three years that we were studying to become professional chefs."
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1. Preheat the oven to 150°C. Mix the cream and vanilla extract in a pan, then heat the cream mixture till it is just about to reach boiling point. Add the caster sugar and the egg yolks together in a large bowl, then beat till the mixture looks pale and airy. 2. Slowly ladle in the cream mixture to the egg mix, constantly mixing whilst adding the cream mixture to avoid splitting the egg yolks, which can occur if you over-cook the eggs. Make sure the cream is added one ladle at a time leaving a 10 second gap between each ladle.
3. Place four 175 ml ramekins in to a deep baking tray, and pour in hot water so that it reaches the half-way point of the ramekins. Pour the Crème Brûlée mixture in to each, so that they are about ¾ full and poke any bubbles on top to make an even surface. 4. Put the whole tray into the centre of the oven for 40-45 minutes or until the mixture is set, but still a little wobbly in the middle. When they are out of the oven, place the Crème Brûlée to cool in the fridge for at least 2½ hours. 5. Sprinkle the caster and brown sugar mixture on top of the Crème Brûlée and finally caramelize with a blow torch.
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Audrey's Chocolate Cake Submitted by Aby
Ingredients 150g Self Raising Flour 175g Caster Sugar 175g Margarine 75g Drinking Chocolate Powder 3 large Eggs 3 tbsp Boiling Water Serves 4+
1. Grease and line an 8-inch cake tin with greaseproof paper. 2. Mix all the ingredients together in a bowl, stirring gently at first until the mixture comes together to form a batter. 3. Beat for 2 minutes and then pour into the cake tin. 4. Put the cake in the centre of the oven toward the back for 1 hour at 180°C, until well risen and firm.
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Hannah's Welsh Cakes Ingredients 225g Self-Raising Flour 1 pinch of salt 100g Butter 50g Caster Sugar 50g Currants 1 Egg beaten with 3 tbsp of milk Makes 16
"Mamgu, my Welsh grandma, has passed this recipe down for generations. A perfect treat for a wet and windy day!"
1. Mix the flour and salt together in a large bowl and rub in the butter. Then add the sugar and currants and stir well. 2. Pour in the egg mixture and mix until you have a stiff dough. Roll the dough out on a lightly floured board until you reach 5mm thickness and stamp out rounds with pastry cutter. 3. Heat a griddle pan until hot with a little butter, the baking griddle should be well greased. If you don’t have a griddle pan, a cast iron frying pan makes a good substitute. 4. Cook the cakes for 3-4 minutes each side, until golden brown and slightly risen. Serve immediately with caster sugar sprinkled on top.
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Jordan's French Toast Ingredients 100g Raspberries 100g Blueberries 2 tbsp of Icing Sugar 100g Mascarpone 4 slices of super-thick Bread 4 Eggs 2 tsp of Cinnamon 3 tsp of Butter To Top: Icing Sugar Mint leaves (optional) Serves 2
1. Prepare the coulis by putting the berries in a medium saucepan over a medium heat with half a tablespoon of the icing sugar. Stir until the berries break down, then keep the mixture warm. 2. Mix the mascarpone with the rest of icing sugar until smooth. Slice a deep cut into the inside of the bread and fill with the mascarpone. 3. On a plate, whisk the eggs with the cinnamon and dip the bread in on both sides until it soaks up the egg.
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"When plating my French toast, I always cut it in half diagonally to make sure there is a little mascarpone filling in each half. You can also add a dollop on top if you have any left over." 4. Put the butter into a medium frying pan over a medium heat. Once melted, place the bread in the pan and fry on both sides until golden and crispy. Remove from the pan and cut in half. 5. Pour the raspberry coulis over the French toast, add a sprinkle of icing sugar and top with mint leaves.
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Deb's Secret Chocolate Cake
Ingredients 225g Butter 225g Soft Brown Sugar 1 tsp Vanilla Extract 4 Eggs 140g Plain Flour 85g Ground Almonds 70g Cocoa Powder 1 tsp Baking Powder A Dash of Milk Icing Sugar (to dust) Serves 4+
1. Cream together the butter and sugar until pale and fluffy, then add the vanilla essence. 2. Add the eggs and beat together until fully incorporated. 3. Mix in the plain flour, ground almonds and cocoa powder with a dash of milk. 4. Grease an 8cm cake tin and pour the batter in. Cook at 150°C for approximately 2 hours, or until set. 5. For the topping, combine 2 tbsp of cocoa powder and 1 tbsp icing sugar with a small splash of water and pour over the top.
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Esther's Apple & Blackberry Crumble Ingredients 300g Blackberries 400g Braeburn Apples 75ml Water 75g Softened Butter 175g Plain Flour 225g Soft Brown Sugar 1 tsp Ground Cinnamon Serves 4 "This recipe will always remind me of blackberry picking as a child with my mum, we'd always come home and make crumble that evening and freeze the rest of the blackberries to make it again and again"
1. Core and slice the apples into a pan with the water and 125g brown sugar. Simmer until soft, adding the blackberries for the final 5 minutes, then place in a deep pie dish. 2. Rub the butter into the flour with your fingertips until the mixture resembles breadcrumbs, then add the remaining 100g brown sugar and cinnamon and mix well to form the crumble topping. 3. Sprinkle the crumble mixture over the top of the filling and press down lightly before sprinkling a little brown sugar and cinnamon on top to add a crunchy top layer. 4. Pop in the oven at 180°C for 30 minutes or until golden brown.
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Jane's Parkin Ingredients 450g Oatmeal 350g Self Raising Flour 125g Granulated Sugar 225g Margarine 2 tsp Ground Ginger 1 tsp Ground Cinnamon 800g Golden Syrup 2 tbsp Black Treacle 125ml Warm Milk 1 Egg Serves 4+
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1. In a saucepan, melt the syrup, treacle, margarine and sugar together over a low heat. 2. In a bowl, mix the flour, oatmeal, ginger and cinnamon together. Add the syrup mixture to the dry ingredients, along with the egg and the milk. 3. Pour into a large baking tin and cooking for about 30 minutes at 160°C, then reduce the heat to 150°C for another 30 minutes. 4. Let cool and cut into squares.
"This recipe was passed on to me by my mother many years ago. It's been altered plenty of times over the years, though I would say its perfected now. The cooking time can vary so keep an eye on it and adjust the temperature to account for the habits of your oven... they can vary massively sometimes!"
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Dolly's Lavender Treacle Tart Ingredients
For the Filling 60g Butter 400g Golden Syrup 2 tbsp Double Cream 1 Egg 1 Egg Yolk 1 tbsp Lemon Juice 140g fresh Breadcrumbs 1 tsp of dried Lavender (we grow our own and dry it)
For the Short-Crust Pastry 200g Plain Flour, plus extra to dust A little Salt 100g cold Butter, cubed, plus extra to grease 3-4 tbsp ice-cold Water 1 Egg, beaten with a little water
Serves 4+
1. Mix the flour into a large bowl with a pinch of salt. Rub in the butter until the mixture forms large crumbs, and then add just enough cold water to make a dough. 2. Tip the dough onto a lightly floured work surface and shape it into a ball. Wrap in cling film and chill for at least a couple of hours before using.
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3. Preheat the oven to 180°C and grease a deep, loose-bottomed 23cm tart tin. Roll the pastry out on a lightly floured surface to about 5mm thick, then line the tin with the pastry and prick the base in several places with a fork. Put a large sheet of baking parchment on top, weighed down with baking beans, dried pulses or rice, and blind bake for 15 minutes. 4. Remove the parchment and weights , brush the base with the egg, and put back into the oven for five minutes, until golden. Melt the butter in a medium pan, stir in the golden syrup, and heat until warm. 5. Stir in the cream, take off the heat and beat in the egg, egg yolk, lemon juice and add a bit of salt to taste. Add a teaspoon of dried lavender and mix the breadcrumbs with the syrupy mixture. Pour it into the pastry case, then carefully put it back in the oven for 20 minutes. Turn the oven down to 140°C and bake for another 15-20 minutes, until the pastry is golden brown and the filling is set, but not solid.
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Anne's Chocolate Tiffin Submitted by Nicki
Ingredients 300g Rich Tea Biscuits 115g Margarine 2 tbsp Golden Syrup 115g Dried Fruit 1 heaped tbsp Caster Sugar 3 heaped tbsp Drinking Chocolate One large bar of Chocolate (roughly 115g) Serves 4+
1. Bash the biscuits up using a rolling pin and a plastic bag to keep the biscuits in. Place a teatowel around the bag to stop it exploding. 2. Then melt the margarine, sugar and drinking chocolate in a large saucepan. 3. Add the bashed biscuits and dried fruit to the mixture. 4. Tip the mixture into a small, lined tin. Then press down firmly and leave to cool in the fridge. 5.Melt the chocolate bar and top the mixture with it, then return to the fridge.
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Sarah's Honey & Apple Scones Ingredients 75g Self Raising Wholemeal Flour 100g Self Raising Flour 50g Butter or Margarine Large pinch of Salt 1/2 tsp Cinnamon 2 Apples, peeled, cored and grated 4 tbsp Honey 5 tbsp Milk Makes 8
1. Sift the flours with the salt and cinnamon. Add the butter or margarine and rub with your fingers until the mixture looks like breadcrumbs. 2. Then add the grated apples, honey and milk, and bind the mixture into a dough. 3. Place the dough on a lightly floured surface and knead until smooth. Roll it out until the dough is 1.5 cm thick. 4. Cut into circles or triangles and place into a warmed baking sheet and then pop into the pre-heated oven at 220°C. Bake for 10 minutes, or until well-risen and golden.
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“I learned to bake, especially Pasties, with my Great Aunt Isabel who lived with my great grandmother near Kimberly Park. She grew her own parsley in her small garden and when we made Pasties together we also made Ham, Egg & Parsley pies. Wonderful for a picnic on Gyllyngvase Beach after school. My family often visited for a cream tea, including the traditional ‘thunder and lightning’ scones topped with golden syrup and clotted cream. For a special treat, I use these or plain scones, and replace the golden syrup with honey. What a wonderful trip down memory lane this has been.”
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Linda's Sticky Toffee Puddings Ingredients For the Puddings 40g Butter, soft 75g Caster Sugar 1 Egg, beaten 90g Self Raising Flour, sifted 90g Stoned Dates, chopped 90ml Boiling Water 1/2 tsp Vanilla Essence 1 tsp Coffee Essence 1/2 tsp Bicarbonate of Soda For the Sauce 175g Soft Brown Sugar 110g Butter 6 tbsp Double Cream 25g Pecan Nuts, chopped Makes 4
1. Preheat the oven to 180°C. Put the chopped dates in a bowl and pour boiling water over them, then add the vanilla, coffee essence and bicarbonate of soda and leave to one side. 2. In a large mixing bowl, cream the butter and sugar together until the mixture is light and fluffy. Gradually add the beaten eggs, mixing thoroughly after each pour. Fold in the flour using a metal spoon and then add the date mixture, including the liquid. 3. Divide the mixture equally between 4 lightly oiled metal pudding basins and bake in the centre of the oven for 25 minutes. Leave to cool for 5 minutes then carefully remove from the tins.
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4. Make the sauce by combining the butter, soft brown sugar, double cream and pecan nuts in a saucepan and gently heating until the sugar has completely melted. 5. Preheat the grill and place the puddings in a shallow baking tin before pouring the sauce evenly over the tops. Make sure the puddings are about 13cm below the grill to ensure they don’t burn and leave to brown for 6 minutes. Always serve with double cream poured over the top and plenty of extra sauce! "This is a recipe I make every year on Christmas Day for my family. For them, and me, it has become an essential part of the day and they remind me of many happy Christmasses throughout the years.
"If you don't have metal pudding basins, ramekins make a great alternative and are much more useful for other recipes.
As soon as my boys were old enough, they started making the puddings some years and it's turned into a competition of who can make the best version now!"
I always use groundnut oil to grease the tins, it gives a lovely extra hint of flavour and is far lighter than other oils."
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Index Apple - & Blackberry Crumble p78 - & Honey Scones p85 Banana - & Blueberry Muffins p68 - Dark Chocolate Banana Bread p69 Bread - Columbian Cheese Bread p9 Brownies - Chocolate p63 - Dark Chocolate p65 - Mars Bar p64 Butternut Squash - Roast Butternut Squash with Onion p5 - Soup, with Coconut p3 Cake - Chocolate Cake p73 - Parkin p79 - Secret Chocolate Cake p77 - Sponge p66 - Sticky Toffee Pudding p87 - Tiffin p83 - Welsh Cakes p74
Carbonara - Chorizo p51 - Sausage p33 - Spaghetti p30 Chicken - & Pea Risotto p68 - Jamaican Chicken, Rice & Pea Mix Up p47 - Paella, Chicken, Chorizo & Prawn p37 - Pie p21 - Tikka Masala p60 Chilli, Vegan p59 Chocolate - Brownies p63 - Brownies, Dark Chocolate p65 - Brownies, Mars Bar p64 - Cake p73 - Cake, Secret p77 - Dark Chocolate Banana Bread p69 Chorizo - Carbonara p51 - Chicken, Chorizo & Prawn Paella p37 Crème Brûleé p71
Index Cornish - Fairings p67 - Pasty p17 - Scones, Honey & Apple p85 - Tiffin p83 Cous Cous Goodness p31 Crespelle, Spinach & Ricotta p39 Crumble - Apple & Blackberry p78 Curry - Chicken Tikka Masala p60 - Fish p35 - Thai Green p44 - Thai Red p41 Fairings, Cornish p67 Fish - Curry p35 - Pie p15 - Salmon & Prawn Linguine p29 - Tuna, Egg & Potato p21
French Toast p75 Lasagne p53 Linguine - Salmon & Prawn p29 - Simple Seafood p43 - With Chili & Lime Chicken p55 Meatball Pasta Bake p34 Nachos - Lasagne Sheet p8 Paella - Chicken, Chorizo & Prawn p37 Pasta - Creamy Veggie Sausage p49 - Lasagne p53 - Meatball Pasta Bake p34 - Spinach & Ricotta Crespelle p39 Parkin p79 Pasty, Cornish p17
Index Pie - Chicken p21 - Cottage p20 - Fish p15 - Tuna, Egg & Potato p21
Spinach & Ricotta Crespelle p43
Prawn - Prawn & Salmon Linguine p43 - Ramen p50
Sweet Potato - Feta & Tabasco p13
Ratatouille p16 Risotto - Chicken & Pea p57 - Mushroom & Greens p45 Sausage - Carbonara p33 - Casserole p25 - Creamy Pasta, Vegetarian p49 Scones - Honey & Apple p85 Soups - Butternut Squash & Coconut p3 - Vegetable p4
Sponge Cake p66 Sticky Toffee Pudding p87
Tiffin, Cornish p83 Treacle Tart, Lavender p81 Vegan - Blueberry & Banana Muffins p68 - Chilli p59 - Dark Chocolate Banana Bread p69 Welsh Cakes p74 Yorkshire Puddings p7
Acknowledgements Project Manager Launch Event Co-ordinator Phoebe Coppell Hannah Baker Marketing Manager Cookbook Operations Manager Molly Atkinson Esther Wilson Logo Illustrator Graphic Designer Holly Duffield Nye Jessie Green Editor & Proofreading Josephine Walbank
Photographer Jaime Molina
This book was launched on April 3rd 2019 at Dolly's Tea Room & Wine Bar in Falmouth, Cornwall. Printed by Booths Print in Penryn, Cornwall.
This project would not have been possible without the assistance of FXU and the Student-Led Event and Project Fund. A special thanks goes to our contributors, you made this happen! Aby, Allie, Amy, Andrien, Anna, Barbara, Barnaby, Bea, Becky, Catherine, Charlotte, Connor, Cora, Danielle, Dolly, Ellie, Greta, Harry, Iona, Jack, Jane, Jo, Joe, Jordan, Jordy, Josh, Kim, Lauren, Lexi, Linda, Marcela, March, Matt C, Matt K, Matt W, Millie, Molly, Nicky, Paul, Rachael, Sarah, Sonja, Sue, Tia, Tom, Tracy & Zoe-Paige
Blank/Solid Cover Image