It’s All Good In heIntroduction Kitchen It’s All Good In he Kitchen is not about calorie counting or being deprived. It’s all about enjoying your kitchen and exploring family friendly meals that everyone can love and share in the kitchen at home. his book will signify how cooking can be a family shared activity and how a variety of diferent foods can be enjoyed by all the family ! Recipes that produce posh nosh to simple favourites that help your family enjoy everyday to the fullest !
Contents Breakfast
Coconut Porridge pg 9 Breakfast Juices pg 15 Boiled Eggs pg 7 Stufed Croissent pg 11 Traditional Fry Up pg 13 Yogurt Pancakes pg 17 Fruity Granola pg 18 Fruit Salad pg 21
Lunch
Pea and Mint Soup pg 25 Coronation Chicken Sandwiches pg 27 Cold Meat Platter pg 29 Home Made Sushi pg 31 Tomato Mozarella Salad pg 33 Stufed Peppers and Mushrooms pg 35 French Breakfast Raddishes Satueed In Butter pg 37 Fruity Nut Salad pg 39
Dinner
Roasted Rib Of Beef pg 43 Garlic & Lemon Chicken Drumsticks pg 45 Mussels In Garlic & White Wine Sauce pg 47 Toad In he Hole pg 49 Beetroot Florelli pg 51 Homemade Beef Burgers pg 53 Steamed Salmon pg 55 Lasagne pg 57
Desserts
Proiteroles pg 61 Apple Pie pg 63 Pavlova pg 65 Victoria Sandwich pg 67 Chocolate Moltan Cake pg 69 Cheese Board pg 71 Frozen Fruit Pops pg 73 Plum Tart pg 75
One should not even attend the end of the world without having
Breakfast
Classic Boiled Eggs Ingredients Boiled eggs and soldiers are one Sea salt of the best things ever. 4 large eggs, preferably free-range or organic Whether you like them 4 slices of bread hard-boiled or sot-boiled, it’s Butter, to serve.
easy to get your eggs just right simply by varying the cooking time
Method Get yourself a small saucepan, ill it three-quarters full with water, and bring it to a fast boil Add a good pinch of salt and, using a spoon, dip in and out (dipping helps prevent the shock of the change in temperature from fridge to boiling, which sometimes makes them crack open) and then lower the eggs into the water, slowly, so the shells don’t crack on the bottom. Cook for the following times, depending on how you like your eggs: 5 minutes for runny, 7½ minutes for semi-irm,10 minutes for hard-boiled Put your bread on to toast a few minutes before your eggs are ready. Use a slotted spoon to carefully transfer the eggs to egg cups Lightly tap the top of each egg with a teaspoon to crack it, then scoop the top 1cm of so you can see the yolk Butter your toast and cut into soldiers, then get dipping
Coconut Porridge It’s just so insanely rich and creamy, yet so nourishing and health enhancing! Serves 1 -2 persons
Ingredients – 1 cup of water – 1/3 a cup of oats – 4 tablespoons of coconut milk – 1 tablespoon of almond butter – 1 tablespoon of coconut oil – 1 banana
– Optional: 1 tablespoon of maca powder for an extra energy boost Toppings: – fresh blueberries – bee pollen and raw honey – crushed nuts or seeds – raisins and goji berries – cacao nibs
Method Simply add the oats, water, coconut milk and slices of banana to a saucepan and allow it to heat for about ten minutes, until the liquid has all been absorbed. hen stir in the almond butter and coconut oil and let them dissolve into mix. Once it’s all nicely mixed pour it into a bowl, add all your favourite toppings and then it’s ready to enjoy!
Scrambled Egg & Smoked Salmon Croissant. Ingredients 8 large eggs 100g grated cheddar a splash of milk small bunch chives, snipped 4 large croissants
hese breakfast baps with creamy eggs are camping-friendly, but work just as well as a casual brunch Serves 1 - 2 persons Method
In a bowl, whisk the eggs, cheddar, milk and some seasoning. Pour into a saucepan and heat gently, stirring continuously, until sotly scrambled. Stir in chives, then split open croissants (warm them irst if you have an oven) and put the scrambled eggs inside.
Traditional Fry Up A proper fry-up is a very personal thing, so feel free to swap in and out what you like best ! Serves 1 - 2 persons
Ingredients Per person, allow: 2 sausages 2-3 rashers of bacon 2 lat mushrooms 1-2 ripe tomatoes 2 hashbrowns 1 large egg 1 slice of bread
Method Heat the oil in a frying pan over medium heat. Add the sausage. Fry until browned on one side, about 5 minutes. Turn it over to fry on the other side and add the tomato, bacon and mushrooms. When the tomato, bacon and mushrooms are just about cooked, crack the egg into the centre and allow to cook. You might want to add a little more oil just to crisp the edges. Toast the slice of bread while the egg cooks and then spread butter on it. Serve everything on a plate with the toast on the side.
Variety of Fresh Fruit Juices. Start you day with freshpressed juice! Optimum nutrients and live, good-for-you, fresh-fruit and veggie enzymes. Cravable sweet, tangy, tropical, citrus-illed, bright, crisp and all around yummy lavors. Serves 1 -2 persons
Juicy Ingredients Kiwi Kale Cucumber Juice 3 kiwi fruits Handful of kale 1 cucumber 1 apple Blueberry Juice 2 gala apples 1 cucumber 1 handful of blueberries 1 handful of strawberries 1 handful of raspberries 1 handful of blackberries Cranberry Juice 8 cups fresh cranberries 8 cups water 1/2 - 1 cup agave nectar 1/2 cup fresh squeezed orange juice 1/2 cup fresh squeezed lemon juice
Method Simply place all of your ingredients into the juicer, and watch the brightly coloured deliciousness pour out. Juice, drink and love immediately.
Yoghurt Pancakes Get your day of to a great start with these yummy pancakes. Short on time? Make a batch on the weekend! Serves 1 - 2 persons
Ingredients ir 10 - 12 pancakes 150 g spelt lour 1 tsp baking powder 250 ml greek yogurt 2 eggs 3 tbsp butter, melted 2-4 tbsp maple syrup 4 tbsp desiccated coconut
Additional 50 g dark chocolate melted raspberries or other fruit Method Place the yogurt, egg yolks, butter maple syrup and desicated coconut into a bowl and mix well to combine Stir in the lour, baking powder and gently whisk to make a smooth batter. Beat the egg whites to stif peaks and fold them into the yoghurt mixtures. Heat the oil in a large frying pan and drop in heaped tablespoons of batter. Cook the pancakes for about 1 minute until golden and then lip them over and cook for another minute. Serve warm with melted chocolate, raspberries and desiccated coconut.
Fruity Granola Ingredients 50g coconut oil 50g pure maple syrup 1 tsp ground cinnamon 1 tsp ground ginger 200g Gluten-free Porridge Oats 75g pumpkin seeds 75g sunlower seeds 75g pecan nuts, roughly chopped For the Fruit Strawberries, Blueberries & Lemon 4 oranges 6 tbsp light brown sot sugar 1 vanilla pod.
Rise and shine with this energy-boosting breakfast, topped with fresh fruit, Serves 1 - 2 persons
Method 1 Preheat the oven to 170째C, gas mark 3. Place the coconut oil and maple syrup in a small saucepan and warm over a medium heat until melted. 2 Place the spices, oats, seeds and nuts into a large mixing bowl and pour over the maple mixture. Mix well to coat. 3 Pour onto a large baking tray and cook for 40 minutes, stirring occasionally, until golden and toasted. Remove from the oven and leave to cool completely. Remove from the oven, spoon into a bowl and leave to cool. Serve the fruit scattered with the granola. Great with coconut yogurt.
Fruit Salad A sprinkle of freshly-cut mint makes this quick and simple fruit salad recipe really sing. Serves 1 - 2 persons
Ingredients 4 small oranges, peeled, pith removed, segmented 2 ruby grapefruit, peeled, pith removed, segmented 1 plain grapefruit, peeled, pith removed, segmented
1 small red onion, peeled, very inely sliced bunch fresh mint leaves, torn 1 pomegranate, seeds only, to serve Method Wash all fruit Cut and prepare all the fruit Removing pips, stalks,, etc
For the salad, arrange the segmented fruit in a broad shallow bowl.
Keep Calm and eat
Lunch
Pea & Mint Soup Ingredients 1 bunch spring onions, trimmed and roughly chopped 1 medium potato, peeled and diced 1 garlic clove, crushed 850ml vegetable or chicken stock 900g young peas in the pod (to give about 250g/9oz shelled peas) 4 tbsp chopped fresh mint large pinch caster sugar 1 tbsp fresh lemon or lime juice 150ml buttermilk or soured cream
Superhealthy counts as 1 of your 5-a-day Serves 1 - 2 persons
Method Put the spring onions into a large pan with the potato, garlic and stock. Bring to the boil, turn down the heat and simmer for 15 minutes or until the potato is very sot. For the garnish, blanch 3 tbsp of the shelled peas in boiling water for 2-3 minutes, drain, put in a bowl of cold water and set aside. Add the remaining peas to the soup base and simmer for 5 minutes – no longer, or you will lose the lovely fresh lavour of the peas. Stir in the mint, sugar and lemon or lime juice, cool slightly then pour into a food processor or liquidiser and whizz until as smooth as you like. Stir in half the buttermilk or soured cream, taste and season with salt and pepper. To serve the soup cold, cool quickly, then chill – you may need to add more stock to the soup before serving as it will thicken as it cools. To serve hot, return the soup to the rinsed-out pan and reheat without boiling (to prevent the buttermilk or soured cream from curdling). Serve the soup in bowls, garnished with the remaining buttermilk and the drained peas.
Lighter Coronation Chicken & Avocado Sandwich Use up letover chicken in this fruity, spicy sarnie swap mayonnaise for Greek yogurt in the lower-fat curried sauce Serves 1 - 2 persons
Ingredients 3 tbsp fat-free Greek yogurt 1 tbsp mild curry powder 4 dried apricots, chopped small bunch coriander, chopped 1 red chilli, chopped (optional) juice 1 lime 100g cooked chicken, chopped into small pieces 1 avocado 4 slices rye or sourdough bread 160g pack ready-chopped mangoes, sliced 1 Little Gem lettuce
Method In a large bowl, mix the yogurt, curry powder, apricots, coriander, chilli (if using) and half the lime juice. Add the chicken pieces and stir to coat in the sauce, seasoning to taste. Halve then slice the avocado and place in a shallow dish with the rest of the lime juice, tossing to coat. Divide the chicken mixture in 2 and spread equally over 2 slices of bread. Top with the mango slices, avocado and a couple of leaves of the lettuce. Put another slice of bread on top and wrap tightly in cling ilm or greaseproof paper. Keep wrapped in the fridge until serving.
Cold Meat Platter Ingredients 3 diferent types of salami, about 12 slices of each 6 thin slices of prosciutto black olives Italian rustic bread, warmed olive oil, to drizzle cracked black pepper, to sprinkle
A traditional cold dish infused with the tastes of Italy - perfect with warmed bread Serves 1 - 2 persons
Method Arrange the salami on a large platter. Loosely drape the prosciutto in a separate pile. Put the black olives in a bowl, in the centre. Serve with thick slices of the warmed bread, drizzled with olive oil and sprinkled with cracked black pepper.
Home-Made Sushi Kids can help with this Japanese dish. hey can help cook the sticky rice and then roll and assemble the pieces with their preferred ingredients Serves 1 - 2 persons
Ingredients For the rice 300g sushi rice 100ml rice wine vinegar 2 tbsp golden caster sugar For the Japanese mayonnaise 3 tbsp mayonnaise 1 tbsp rice wine vinegar 1 tsp soy sauce For the sushi 25g bag nori (seaweed) sheets choose from the following illings: cucumber strips, smoked salmon, white crabmeat, canned tuna, red pepper, avocado, spring onion To serve with all styles of sushi wasabi (optional - and iery!) pickled ginger soy sauce
Method Pat out some rice. Lay a nori sheet on the mat, shiny-side down. Dip your hands in the vinegared water, then pat handfuls of rice on top in a 1cm thick layer, leaving the furthest edge from you clear. Spread over some Japanese mayonnaise. Use a spoon to spread out a thin layer of mayonnaise down the middle of the rice. Add the illing. Get your child to top the mayonnaise with a line of their favourite illings Roll it up. Lit the edge of the mat over the rice, applying a little pressure to keep everything in a tight roll. Stick down the sides like a stamp. When you get to the edge without any rice, brush with a little water and continue to roll into a tight roll. Wrap in cling ilm. Remove the mat and roll tightly in cling ilm before a grown-up cuts the sushi into thick slices, then unravel the cling ilm.
Tomato & Mozarella Salad Ingredients 1 lb (450 g) tomatoes 4 oz (110 g) Mozzarella, sliced about 24 fresh basil leaves 2 tablespoons Italian extra virgin olive oil salt and freshly milled black pepper Oven temperatures and Conversions
Mozzarella slices are served with tomatoes, fresh basil, and sprinkled with olive oil. A perfect salad alternative, especially in summer when you can get tomatoes and basil from the garden. Serves 1 -2 persons Method
First put the tomatoes in a bowl and pour boiling water over them. Leave them for 1 minute, then drain and slip the skins of using a cloth to protect your hands if necessary. hen slice the tomatoes thinly. All you do now is arrange the slices of Mozzarella and tomato in layers, either in rows or concentric circles, on a serving dish. Scatter the whole basil leaves over them, then, just before serving, sprinkle with plenty of salt and freshly milled black pepper and drizzle the oil all over. Serve with some ciabatta bread, warmed a little in the oven to the crispy stage.
Stufed Peppers & Portobello Mushrooms Stufed peppers and mushrooms are a vegeterian favourite that are also great for the healthy consciencous family member. Serves 1 - 2 persons
Stufed Portobello Mushroom Ingredients 2 tablespoons olive oil 2 tablespoons chopped Italian parsley 2 garlic cloves, pushed through a press 1 teaspoon salt 1/4 teaspoon ground pepper 4 pieces portobello mushrooms, stems removed Stufed Peppers Method Cook the lentils in boiling water for 12 minutes until tender. Drain. 6 tbsp Gruyere cheese, thinly sliced Meanwhile, halve the pepper length wise and remove the core and seeds. Stufed Peppers Grill the pepper halves for 10 minutes, Ingredients turning occasionally, until the skin is browned and the lesh sotened. 225 g split red lentils Finely chop the onions, garlic and celery. Add olive oil in to the saucepan 1 garlic clove and sauté the onions, garlic and celery for 2 minutes. 4 red peppers Stir in the cooked lentils. Add goat’s cheese stir until melted. 2 onions, peeled Spoon the illing evenly in to the pepper halves. Grill under moderate 175 g celery heat for 2 minutes until the illing is golden. 1 tablespoon olive oil Garnish with basil sprigs and serve hot, with a tomato and onion salad. 170 g fresh sot goat’s cheese Stufed Mushroom Method. Mix oil, parsley, and garlic. Arrange mushroom caps stem side up on a baking sheet; basil sprig, to garnish sprinkle evenly with salt and pepper. Brush mushrooms with oil mixture. Broil 6 inches from heat source 3-4 minutes, until tender. Remove from heat.
Heat oven to 450 degrees F. Lay Gruyere slices over mushrooms, leaving a small border. Bake 5 minutes until cheese melts.
French Breakfast Radishes SautĂŠed in Butter Ingredients:
he slight earthy taste of the radish lightly cooked in butter will give your lunchtime that fresh feeling ! Serves 1 - 2 persons
Butter Olive oil 1 bunch of French breakfast radishes, trimmed and halved lengthwise Salt Chives
Method In a skillet large enough to accommodate all the radishes, melt a big knob of butter with a little bit of olive oil. When the butter begins to foam, add the radishes. Season them with salt and sautĂŠ them until the radishes lose their opacity and they all begin to turn translucent. Transfer the radishes to a serving dish and snip fresh chives over them before serving.
Fruity Nutty Salad Ingredients his quinoa salad is very high in 1 cup quinoa, rinsed 250 mL 1⁄2 cup sliced almonds 125 mL magnesium and makes a tasty 1⁄2 cup coarsely chopped apple 125 mL side to a weeknight meal. A great 1⁄2 cup coarsely chopped dried apricots 125 mL health kick for a quick lunch ! 1⁄4 cup toasted unsalted sunlower seeds 60 mL 1⁄4 cup dried cranberries 60 mL Serves 1 person 1⁄4 cup raisins 60 mL 2 tbsp inely chopped fresh mint 30 mL Maple Vinaigrette 1⁄3 cup pure maple syrup 75 mL 1⁄4 cup cider vinegar 60 mL 1⁄4 cup honey mustard 60 mL 2 tbsp canola oil 30 mL Method In a medium saucepan, combine quinoa and 2 cups (500 mL) water; bring to a boil over high heat. Reduce heat to low, cover and simmer for about 20 minutes or until liquid is absorbed and quinoa is tender. Let stand for 5 minutes. Fluf with a fork. Transfer quinoa to a large bowl. Add almonds, apple, apricots, sunlower seeds, cranberries, raisins and mint; toss to combine. Vinaigrette: In a small bowl, whisk together maple syrup, vinegar, mustard, oil and 2 tbsp (30 mL) water. Pour 1⁄2 cup (125 mL) of the vinaigrette over the salad, reserving the remainder for another use. Toss salad gently to coat.
Dinner is better when we eat together.
Roasted Rib Of Beef One of the grandest roasting joints of all, the forerib has plenty of fat marbled through the lesh that adds lavour and keeps the meat tender during cooking. Serves 1 - 6 persons
Ingredients Fore rib beef (about 4 kgs/9 lbs), French trimmed, on the bone, chined olive oil salt freshly cracked black pepper For the Yorkshire pudding 3 eggs 115g/4oz lour 275ml/½ pint milk beef dripping salt
Method Preheat the oven to its highest setting. Rub the beef with the olive oil, salt and pepper all over. Put a heavy-based roasting tray on the hob and when hot, add the beef. Sear the beef quickly on all sides to colour and crisp the outside. Transfer the beef immediately to the oven and leave the oven on its highest setting (about 240C/460F/Gas 8) for 20 minutes. Reduce the heat to 190C/375F/Gas 5 and roast for half an hour per kilo for rare, adding another ten minutes per kilo for medium rare, 20 minutes per kilo for medium, and 30 minutes per kilo for well done. Remove the beef from the oven, transfer it to a carving board and cover with foil. Allow it to rest in a warm place for 30 minutes. For the Yorkshire pudding, mix together the eggs, lour and a pinch of salt. Add the milk, stirring constantly, until you have a runny batter. Leave this to rest, covered, in the refrigerator for up to 12 hours. Place 1cm/½in of beef dripping in the bottom of each pudding mould, or if you are using a rectangular roasting tray, place 1cm/½in of beef dripping across the bottom. Heat the dripping in the oven (at 240C/460F/Gas 8) for about ten minutes, until it is piping hot. Remove the roasting tray from the oven, pour in the batter, and immediately return to the oven. Bake for 25 minutes, until golden brown and crispy, making sure not to open the oven door for the irst 20 minutes. Serve immediately with the carved roast beef.
Chicken Drumsticks Seasoned With Lemon & Garlic Ingredients
his recipe will suit the taste of real garlic-lovers! Very, very, veeeeery tasty! Serves 1 - 4 persons
750G chicken drumsticks 1 large lemon 4-5 garlic cloves, crushed fresh parsley rapessed oil freshly grounded salt and mix pepper
Method Prehead the over 200C/180 C Fan/ gas mark 6 Wash the chicken drumstick and dty with paper towel. Grease each one with oil, cover with garlic and place in a deep baking dish. Squeeze half a lemon and drizzle it over the chicken. Seaon with salt and pepper. Put a few lemon slices around it and bake for 30-35 minutes.
Mussels In White Wine & Garlic Sauce. Ingredients 4 lbs live mussels 2 cups dry white wine Elegant seafood extravaganza 4 large shallots, inely chopped that can be served with a sourdough 4 garlic cloves, inely chopped loaf to dip in the letover sauce. 1â „2 teaspoon salt Serves 1 - 4 persons 1â „3 cup mixed fresh herbs (such as lat-leaf parsley,chervil,or basil,chopped) 6 tablespoons butter, cut into pieces
Method Rinse and scrub mussels under cold water. Using your ingers or paring knife, remove beards (strings that hang from the mussel shells), and discard. In a large stockpot set over medium heat, combine wine, shallots, garlic, and salt. Simmer 5 minutes. Add mussels, cover, and increase heat to high. Cook until all mussels are open, about 5 minutes. Stir in herbs and butter. Remove from heat. Divide mussels and broth among four bowls. Serve immediately.
Toad In he Hole An all-time British classic, toad in the hole with perfect gravy makes an incredible meal ! Try the modern twist of adding bacon to your sausages ! Serves 1 - 3 persons
Ingredients For the batter 100g plain lour 1 egg 300ml equal mixture milk and water For the toad 8 rashers streaky bacon 8 good-quality pork sausages 1 onion, thinly sliced 1 tbsp vegetable oil For the gravy 2 tbsp vegetable oil 1 onion, thinly sliced 2 tsp plain lour 2 tsp ready-made English mustard 2 tsp Worcestershire sauce or soy sauce 600ml chicken or vegetable stock
Method Preheat the oven to fan 200C/conventional 220C/ gas 7. Sit the lour and a make a well in the centre and crack in the egg. Beat lightly,then gradually pour in half the milk and water, beating all the time to form a smooth,thick batter. Continue for 2 minutes,then stir in the remaining liquid. (he batter can be made several hours ahead of time, although contrary to popular opinion it is not improved by standing.) Wrap a bacon rasher around each sausage then put them, spaced apart, in a large roasting tin (preferably metal). Scatter over the onion and drizzle with oil. Bake for 15-20 minutes until the bacon and sausages are starting to colour and the onion is tinged brown at the edges. Remove from the oven and quickly pour the batter over the sausages. Return to the oven for a further 35-40 minutes until the batter is crisp and well risen.
Beetroot & Goats Cheese Florelli Delicious delicate free range egg pasta parcels illed with goats’ cheese and tasty beetroot marinated in a pomegranate and mint relish. Serves 1 - 2 persons
Ingredients 250g Fiorelli 50g Butter 10g Tarragon 40g Rocket 200g Pine nuts 200g Parmesan 15ml Lemon juice
Method Heat a pan of salted water and once boiling, cook the pasta for 3 minutes until tender. Drain the pasta in a colander. Return the pan to the heat and add the butter and tarragon. Warm through so that the butter has melted. Add the pasta back to the pan and toss so that the butter coats it well. Dress your rocket leaves by adding your lemon juice and olive oil and mixing. Share the pasta between two bowls, place the rocket leaves on top of the pasta and sprinkle over the pine nuts and parmesan.
Homemade Beef Burger Ingredients For the burger 540g/1lb 3oz minced beef chuck steak 25g/1oz chopped coriander 1 onion, chopped 1 tbsp Dijon mustard 1 free-range egg yolk 1 tbsp olive oil salt and freshly ground black pepper To serve 4 slices mature Cheddar 4 tbsp mayonnaise ½ iceberg lettuce, shredded 4 ciabatta rolls 1 red onion, sliced 1 beef tomato, sliced
Use this really tasty, easy homemade burger recipe as a base and tweak with your favourite toppings! A summer meal that would never be turned down ! Serves 1 person Burger
Method Place all the burger ingredients in a mixing bowl and stir to combine. Using your hands, shape into four equal-sized patties. Preheat the grill to hot. Cook the burgers under the grill for 15 minutes, or until cooked through, turning once. Top each burger with a slice of cheese towards the end of the cooking time. Before serving, mix together the mayonnaise and lettuce. Cut the ciabatta rolls in half and toast under the grill on both sides. Top the bottom halves of the ciabatta rolls with the lettuce and mayonnaise, followed by a slice of tomato. Arrange the burger and cheese on top of the ciabatta, followed by a slice of red onion. Top each burger with the other halves of the ciabatta rolls and serve.
Salmon Fillet With Steamed Vegetables Great for an evening meal or late lunch ! A healthy option for any family member is looking for their dose of omega three ! Serves 1 - 2 persons
Ingredients 1 salmon illet, skinless 1/2 red onion 1/4 lemon 2 bay leaves Pinch of mixed herbs Seasoning of salt and pepper A variety of vegetables such as carrots, belvedere brocolli, a ssortment of peppers or any of your choosing
Method Place salmon illet on a sheet of foil large enough to wrap around with extra space ( like a metallic pasty!) Place the bay leaves on top of the salmon along with mixed herbs, salt and pepper slice the onion into half moons and put on top of the salmon with the lemon wedge fold foil over salmon leaving a small hole at the top and place in a steamer Put your selection of vegatbles into a pan of boiling water with the salmon in the steamer above boil and steam for 25 minutes Serve hot or cold with a crunchy salad and a light french dressing
Lasagne his really is a good old lasagne recipe packed full of lean mince, beef, and creamy white sauce; the perfect combination for a family meal. Serves 1 - 4 persons
Ingredients 2 tbsp olive oil, plus a little for greasing 750g lean beef mince 90g pack prosciutto ½ quantity tomato sauce (see below) 200ml hot beef stock a little grated nutmeg 300g fresh pack lasagne sheets ½ quantity white sauce 125g ball mozzarella
Method First make the ragu or meat sauce. Heat the oil in a frying pan, then cook the beef in two batches for about 10 mins until browned all over. Finely chop 4 slices of prosciutto, then stir through the meat mixture. Pour over the tomato sauce and stock, add the nutmeg, then season. Bring up to the boil, then simmer for 30 mins until the ragu looks rich and is well coated in sauce. Can be let for 3 days in the fridge or frozen for 3 months (although not if the tomato sauce has previously been frozen). Heat oven to 180C/fan 160C/gas 4. To assemble lasagne, lightly oil an ovenproof serving dish (30 x 20cm). Spoon over a third of the ragu sauce, then cover with lasagne sheets. Drizzle over about one quarter of the white sauce. Repeat until you have 3 layers of pasta. Cover with the remaining half quantity of white sauce, making sure you can’t see any pasta poking through. Tear the mozzarella into thin strips, then scatter over the top. Arrange the rest of the prosciutto on top. Bake for 45 mins until the top is bubbling and lightly browned. (he uncooked lasagne can be frozen. If baking from frozen, add another 45 mins to the cooking time). White sauce Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain lour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon.
here’s always room for
Dessert
Proiteroles hese proiteroles are as light as air, topped with chocolate and illed with a delicate thick cream. A real motherwatering piece ! Serves 1 - 4 persons
Ingredients 50g butter (preferably unsalted), cut into cubes 2 tbsp caster sugar 75g strong white lour, sited with a pinch of ine sea salt 2 eggs, lightly beaten 300ml double cream few drops vanilla extract For the sauce 50g cocoa powder 175g caster sugar
Method Heat the oven to 220C/200C fan/gas 7. To make the proiteroles, put the butter and 2 tsp of the caster sugar in a saucepan with 150ml water. Place the pan over a low heat until the butter and sugar have melted, then bring to the boil. Take of the heat, add the lour all at once and beat energetically with a wooden spoon until the dough comes away from the sides of the pan. Leave to cool for 5 mins, then beat in the eggs bit by bit until you have a stif, glossy mixture (this process is much easier in a food processor). Rinse two baking trays with cold water, shaking of any excess so they are slightly damp (this helps the pastry to rise). Using 2 teaspoons, spoon blobs of the mixture onto the baking trays. hen place in the oven and cook for about 18-20 mins until well risen and brown. Remove the proiteroles from the oven and cut a small slit in the base of each one so they don’t collapse. Cool on a wire rack. When they’re cold, whip the cream lightly until just holding its shape. Sweeten to taste with remaining sugar and a few drops of vanilla extract. Cut the proiteroles in half, ill them with the sweetened cream and pile them up on a plate. You can refrigerate them for 1-2 hrs at this point but not for any longer as the pastry will go soggy. To make the sauce, sit the cocoa powder into a bowl. Put the sugar in a pan with 100ml water and warm over a low heat until dissolved. Bring to the boil, cook for 1 min, then pour over the cocoa powder and stir well until smooth. Return the sauce to the pan, cook for 1 min then set aside for 15 mins before drizzling over the proiteroles.
Apple Pie his is the best recipe for apple pie for those who want an old-fashioned, perfect tasting apple pie with a laky crust. Using fresh apples, a homemade pie crust recipe, and the perfect blend of spices; this is the apple pie that is true delight in every forkful. Serves 1 - 4 persons
Ingredients For the illing 1kg Bramley apples 140g golden caster sugar ½ tsp cinnamon 3 tbsp lour For the pastry 225g butter, room temperature 50g golden caster sugar, plus extra 2 eggs 350g plain lour, preferably organic sotly whipped cream, to serve
Method Put a layer of paper towels on a large baking sheet. Quarter, core, peel and slice the apples about 5mm thick and lay evenly on the baking sheet. Put paper towels on top and set aside while you make and chill the pastry. For the pastry, beat the butter and sugar in a large bowl until just mixed. Break in a whole egg and a yolk (keep the white for glazing later). Beat together for just under 1 min – it will look a bit like scrambled egg. Now work in the lour with a wooden spoon, a third at a time, until it’s beginning to clump up, then inish gathering it together with your hands. Gently work the dough into a ball, wrap in cling ilm, and chill for 45 mins. Now mix the 140g/5oz sugar, the cinnamon and lour for the illing in a bowl that is large enough to take the apples later. Ater the pastry has chilled, heat the oven to 190C/fan 170C/gas 5. Lightly beat the egg white with a fork. Cut of a third of the pastry and keep it wrapped while you roll out the rest, and use this to line a pie tin – 20-22cm round and 4cm deep – leaving a slight overhang. Roll the remaining third to a circle about 28cm in diameter. Pat the apples dry with kitchen paper, and tip them into the bowl with the cinnamon-sugar mix. Give a quick mix with your hands and immediately pile high into the pastry-lined tin. Brush a little water around the pastry rim and lay the pastry lid over the apples pressing the edges together to seal. Trim the edge with a sharp knife and make 5 little slashes on top of the lid for the steam to escape. (Can be frozen at this stage.) Brush it all with the egg white and sprinkle with caster sugar. Bake for 40-45 mins, until golden, then remove and let it sit for 5-10 mins. Sprinkle with more sugar and serve while still warm from the oven with sotly whipped cream.
Pavlova When you ind a punnet of perfectly ripe strawberries, showcase them in this irresistible summer dessert. he addition of diferent of fruit and this dish could be a center piece for any family meal or gathering. Serves 1 - 5 persons
Ingredients For the meringue 4 large free-range egg whites 225g/8oz caster sugar ½ tsp vanilla extract 1 tbsp cornlour For the illing 400ml/14l oz double cream 400g/14oz strawberries, hulled, halved if large 200g/7oz raspberries 150g/5oz blueberries 3 passion fruit (optional) Cape gooseberries (optional) mint sprigs, to decorate sited icing sugar, to decorate
Method Preheat the oven to 150C/300F/Gas 2. Place a 25cm/10in dinner plate on a sheet of baking parchment and draw around it. Turn the paper over, and set to one side. Put the egg whites in a large, clean bowl and whisk with an electric whisk until stif but not dry. hey are ready when you can turn the bowl upside down without the eggs sliding out. Gradually whisk in the sugar, a tablespoon at a time, whisking for a few seconds between each addition. Adding the sugar slowly helps to build up volume in the meringue and make it stif and shiny. Finally, whisk in the vanilla extract and cornlour until well combined. Dab a small amount of the meringue in the corners of a large, sturdy baking tray or sheet. Position the baking parchment, drawn side down, on the baking sheet, using the meringue dabs to secure it to the tray.You should be able to see the circle through the paper. Spoon the meringue into the circle and shape with the back of a serving spoon or rubber spatula to create a large meringue nest, with sot peaks rising on all sides. Place in the centre of the oven and bake for 1 hour until very lightly coloured and crisp on the outside. (If the meringue seems to be becoming too brown, reduce the temperature of the oven). Ater 1 hour, turn the oven of and leave the meringue for a further hour. Remove from the oven and leave to cool completely. Up to 2 hours before serving, carefully release the meringue from the baking parchment, using a spatula if necessary, and place onto a large serving plate. Whip the cream until sot peaks form and spoon into the centre of the meringue. Top with the strawberries, raspberries and blueberries, and the gooseberries if using. Cut the passion fruit and scrape the pulp over. Decorate with sprigs of mint and dust with sited icing sugar to serve.
Victoria Sponge Sandwich Ingredients Unsalted butter, sotened, plus a little more for greasing You can’t go wrong with this 4 eggs perfect party cake - full of Golden caster sugar Self-raising lour, sieved with a pinch of salt spongey goodness. Makes a 1 tsp vanilla extract super-simple wedding cake, too. A little milk, if necessary Raspberry jam Serves 1 - 4 persons Whipping cream Icing sugar or caster sugar, for dusting Addtional Toppings : Strawberries, Blueberries. Method Heat the oven to 180C/350F/gas mark 4. Lightly grease two 20cm sandwich cake tins with butter, and line the bases of each with baking parchment. Weigh the eggs in their shells and weigh out the same amount of butter, sugar and lour. In a bowl, beat the butter until creamy, then beat in the sugar until light and lufy. Add the eggs one at a time, beating well ater each addition, adding a tablespoon of sited lour if the mix looks as if it’s going to curdle. Beat in the vanilla extract, then gently but thoroughly fold in the lour. Now check the consistency of the batter. Scoop up a tablespoon of the mixture and hold it over the bowl. If it drops down fairly easily, it’s just right. If it sticks stubbornly in the spoon, fold a tablespoon or two of milk into the mixture. Divide the batter equally between the two tins and gently smooth the tops with a knife. Bake for 25-30 minutes, until a toothpick inserted into the centre comes out clean. Leave to cool in the tin for a couple of minutes, then turn out on to a wire rack to cool completely. Turn one of the cakes upside down on a plate, so the lat surface is uppermost. Spread generously with raspberry jam. Spread a good layer of whipped cream on the lat surface of the second cake & sandwich the two together. If you like, dust the surface with icing sugar or caster sugar before serving.
Chocolate Molten Cake A delightful melting-middle chocolate fudge pudding, brilliant for a last minute sweet ix. A great dish for adults and children with chocolate being a family favourite ! Serves 1 - 2 persons
Ingredients 100g (3.5oz) dark chocolate, chopped 100g (3.5oz) butter 150g (5.5oz) light sot brown sugar 3 large eggs 1/2 tsp vanilla extract 50g (1.75oz) plain lour
Method Preheat the oven to 200C (400F/Gas 6). Butter four basins or ramekins well and place on a baking tray. Put the chocolate and butter in a heatproof bowl and set over a pan of hot water (or alternatively put in the microwave) and stir until smooth, then set aside to cool slightly for 15 minutes. Mix in the sugar, then the eggs, one at a time, followed by the vanilla extract and inally the lour. Divide the mixture among the basins or ramekins. You can now either put the mixture in the fridge and wait until they’re nearly ready to be eaten, or bake now for 10-12 minutes, or until the tops are irm to touch but the middles still feel squidgy. Carefully run a knife around the edge of each pudding, then turn out onto serving plates and serve with single cream.
Cheese Board Diferent cheeses will behave diferently when cooked. Sot cheeses like Brie and Camembert will melt quickly when heated; hard cheeses will grate, slice or cube and so can be incorporated easily into both cooked and cold dishes.
Ingredients
Taw Valley Mature Cheddar Cheese Red Leicester Long Clawson Blue Stilton French Petit Brie Wensleydale & Cranberry
Ultimately cheese is a versatile ingredient that can add great lavours to any dish. Serves 1 - 4 persons
Red or Green Seedless Grapes
Method When preparing a cheese board, plan on serving from three to ive cheeses (any more than that will overwhelm the palate). To make your selections, visit a good cheese counter and aim for variety. You want to tempt the taste buds with cheeses of distinctly diferent styles, tastes, and textures. For a simple, but interesting cheese board, start with these three selections:
A sot cheese such as triple cream Brie or Camembert A irm cheese like Farmhouse Cheddar or Asiago A blue vein cheese like Stilton or Roquefort To expand your oferings, add a spreadable cheese like fresh chevre, or a “surprise� cheese lavoured with wine, spices or herbs.
Ice Cream & Mixed Berry Pops. his iconic, lip-staining treat matures into a creamy dessert-on-a-stick. Simply blend your favorite berries into vanilla ice cream. I pop per person.
Ingredients (3 cups) blackberries ( 3 cups) strawberries, hulled (2 cups) blueberries (2 cups) raspberries 1 quart vanilla ice cream
Method Puree berries and 1 cup ice cream in blender until smooth. Strain through a ine sieve, pressing on berry mixture to extract liquid. Discard solids. Transfer berry mixture to a clean blender with remaining 3 cups ice cream, and puree until smooth. Divide mixture among sixteen 2 1/2-ounce ice-pop molds, and freeze until hardened, at least 4 hours.
Plum Tart Danish pasty tart with plum pieces and plum jam, sprinkled with demerara sugar and glazed. Great for anyone who is a lover of fruit and sweet desserts ! Serves 1 - 4 persons
Ingredients For the pastry 375g/13¼oz plain lour, plus extra for dusting 15g/½oz sugar 225g/8oz unsalted butter, cut into cubes, plus extra for greasing 1 free-range egg 4 tbsp ice-cold water For the frangipane 200g/7¼oz unsalted butter 200g/7¼oz caster sugar 2 free-range eggs 200g/7¼oz ground almonds For the tart illing 5-6 ripe plums, each cut into eighths, stones removed To serve icing sugar, for dusting whipped cream or crème fraîche
Method For the pastry, sieve the lour and sugar into a large mixing bowl. Tip the cubed butter into the bowl. Rub the butter and the lour between your thumb and ingertips until the mixture resembles ine breadcrumbs. In a jug or small bowl, beat the egg together with four tablespoons of ice-cold water. Pour into the lour mixture. Slowly bring the ingredients together with your hands to form a dough, being careful not to overwork it. Knead the dough lightly on a clean, loured work surface, then wrap it in cling ilm and refrigerate until irm, at least 30 minutes. For the frangipane, beat the butter and sugar together in a bowl until light and lufy. Crack the eggs into the bowl one at a time, beating well ater each addition. Add the ground almonds and mix well until combined. Set aside. Preheat the oven to 180C/350F/Gas 4. Dust the work surface with lour and roll the chilled dough out thinly. Use it to line one large 25cm/10in tart ring or 6-8 individual tartlet rings 8cm/3¼in in diameter. Trim away any excess. Spoon the frangipane into the tart case so that it comes about halfway up the sides. Smooth over the surface with a spatula and cover the frangipane evenly with the plums. Bake for 30-40 minutes (15-25 minutes for the tartlets), or until the pastry is crisp and golden-brown and the fruit is tender. Remove the tart(s) from the oven. Dust with icing sugar and serve warm with whipped cream or crème fraîche.