Feb

26

Looking for a quick and easy but delicious sausage hotpot then why not try this. The recipe works best with good quality sausages from your butcher, served up with additional seasonal vegetables. Serves 4.

Ingredients

1lb good quality pork sausages
2 onions peeled an sliced
1½ lb potatoes, peeled and diced
1 chicken stock cube
¾ pint water
2 level tsp mixed herbs
Salt and pepper
1 level tbsp milk
1 tbs. olive oil

Method:

Heat the oil in a large saucepan and fry the sausages until lightly browned all over. Remove from the pan.

Add the onion to pan and fry gently for 2 minutes.

Stir in the potatoes and herbs. Crumble the stock cube into the water and add to the pan. Bring to boil, stirring all the time. Season with salt and pepper.

Return sausages to pan, cover and reduce the heat. Cook gently for 20 minutes until the sausages and potatoes are cooked through.

Blend the cornflour with the milk and stir into the mixture. Bring back to the boil and cook for 1 or 2 minutes until the mixture has thickened.

Serve immediately.

Serving Suggestion:
Serve with additional seasonal vegetables.

Feb

25

Searching for a quick and easy rice dish then why not try this kedgeree using a can of Tuna and a can of sweetcorn. Cook the rice and egg. Prepare the vegetables and cook it all together in a large frying pan, season and serve hot. Serves 3 or 4.

Ingredients: 

Long grain rice 175g 16oz
Spring onions, sliced 4
Frozen peas, thawed 75g 3oz
Tuna, can drained 200g 7 oz
Sweetcorn - Can drained 200g 7 oz
Hard-boiled egg, chopped 1 or 2
Sunflower oil 1 tbsp
Turmeric 1 tsp
Seasoning

Method: 

Half fill a pan with water and bring to the boil. Stir in the turmeric and rice and simmer for about 10 minutes until the rice is just soft, then drain.

Cook the peas in a separate pan for 2 minutes then drain.  

Heat the oil in a frying pan and fry three of the chopped spring onions for 1 minute. Add the peas, rice, tuna, sweetcorn and chopped egg. Warm through thoroughly, stirring gently.

Season with salt and pepper to taste, then sprinkle with the remaining spring onion and serve hot.

Feb

22

Ginger Nut Biscuits

February 22, 2007 | Leave a Comment

Ginger Nut BiscuitLooking for a biscuit recipe with a bit of nutty crunch, then why not try this. Uses ground ginger and golden syrup for the flavour. Bake until golden brown, cool and enjoy with one with a cup of tea or fresh coffee.

Try serving a couple with ice cream as a quick simple dessert.

Ingredients:

Plain flour - 285g / 10oz
Sugar - 200g / 7oz (½ caster sugar, ½ soft brown)
Bicarbonate of soda - 5ml / 1 tsp
Ground ginger - 10 ml / 2 tsp
Baking powder - 7.5 ml / 1 ½ tsp
Butter or margarine - 170g / 6 oz
Golden syrup or clear honey - 15ml / 1 tbsp
Milk - 30 ml / 2 tbsp

Method:

Pre-heat the oven to 170°C / 325°F / Gas Mark 3.

Place all the dry ingredients in mixing bowl.

Melt the butter and syrup over a gentle heat, making sure it does not boil. Pour this mixture into the dry ingredients, add the milk and mix thoroughly.

Shape into about 36 small balls and place on greased baking sheets (or a non-stick baking liner), spaced well apart and then flatten slightly. The cooked biscuits spread to about 5 cm (2″) across.

Bake for 16 - 18 minutes until browned. Leave to cool on the tray.

Serving suggestion: Try one with a cup of tea or fresh coffee. Can also be served with ice cream as a dessert. 

Feb

21

Oatmeal Scones

February 21, 2007 | Leave a Comment

Oatmeal SconesLooking for a scone recipe to provide a very tasty snack or provide the basis for a meal. For a light lunch serve a buttered scone (or two) with cheese and a little salad; lettuce, spring onion, cucumber etc.

Ingredients:

Self Raising Flour - 225g / 8 oz
Medium Oatmeal  - 225g / 8 oz
Salt - 1 level tsp
Margarine - 125g / 4oz
Milk - 300ml / ½ pint

Method: 

Preheat oven to 200°C / 400 °F / Gas Mark 6.

Lightly grease a baking sheet.

Place the flour, oatmeal and salt in a bowl.  Cut the margarine into small pieces and rub in to the dry mixture with the fingertips until the mixture resembles fine breadcrumbs.

Add enough of the milk to make a non-sticking mixture and stir with a fork until just mixed. Turn out onto a floured board and knead lightly.

Divide dough into 2 pieces and roll out each piece to a cylinder 1 inch thick.
Place on a baking sheet and cut each circle into 6 wedges. Brush the top of each scone shape with milk. Alternatively roll out flat and cut into rounds with a suitable cutter.

Bake on top shelf of oven for 20-25 minutes, until risen and golden brown.

Leave to cool on a wire rack.

Serving suggestion:

Serve with butter and cheese.

Feb

19

Searching for a fruit cake with a difference then this cake has an unusual texture and flavour from the rhubarb and is quite moist. It can also be served simply as a cake or serve warm as a dessert with custard, cream or ice cream. Delicious!

Ingredients:

Self Raising Flour 175g 6oz
Butter or Margarine 85g 3oz
Caster Sugar 125g 4oz
Rhubarb 225g 8oz
Chopped Dates 125g 4oz
Large Egg 1
Milk 1tbsp

Method:

Preheat the oven to 190°C (375°F gas mark 5)  and grease and line a deep 7 inch round cake tin.

Sieve the flour into a bowl add the butter, rubbing it into the flour, then stir in the sugar. Put the eggs and milk into a mixing bowl and beat together.

Prepare the rhubarb by washing, top and tail and peel as necessary and cut into cubes. Chop the dates into small pieces and stir the rhubarb and dates into the crumb mixture. Add the beaten egg mixture and stir in to the mixture to bind it together. Turn out the mixture into the cake tin and level out leaving it slightly hollow in the middle.

Bake in the centre of the oven for about 1½ to 2 hours until the cake is shrinking away from the sides of the tin. Remove from the oven and cool slightly and ease the cake out of the tin and leave on a wire tray to cool fully. Store in an airtight container and eat within 4 days.

 Serving Suggestion: Can be served as a dessert cake, with cream or ice cream or warmed and covered with hot custard.

  

Feb

18

Stir Fry Tuna Rice

February 18, 2007 | Leave a Comment

Looking for a simple fish dish using tuna then why not try this “stir fry tuna rice” recipe out for size. It doesn’t matter if you don’t have a wok to stir fry simply use a large frying pan. The recipe uses soy sauce and long grain rice. You can use either white or brown rice, or a mixture, and basmati rice also works well if you prefer. Whichever rice you use, follow the basic cooking instructions on the packet to get the best results from the rice and then add it to the other ingredients in this recipe. Stir fry tuna rice recipe serves 4.

Ingredients: 

Long grain rice - 350g / 12oz 
Rindless streaky bacon - 8 rashers roughly shopped
Vegetable oil - 2tbs
Frozen peas, - 200g / 8oz, thawed
Can tuna - 200g / 8oz , drained
Soy sauce - 2 to 3 tbsp

Method:

Cook the rice by following the instructions on the packet and then set aside to cool slightly.

Heat a wok or large frying pan until hot. Add the bacon and stir fry for 2 minutes until crispy and browned. Remove from the pan and set aside.

Drizzle the oil into the base of the wok and stir fry the rice for 2 minutes. Add the peas and tuna and stir fry over a high heat for 2 to 3 minutes.

Add the soy sauce and crispy bacon and stir fry for a further 1 minute.

Serve immediately, with extra soy sauce if liked.

Feb

17

Searching for a different fish dish then why not try this Salmon and Boccoli Bake. Simply uses a tin of salmon, broccoli and potatoes baked until golden. Make a delicious hearty meal. Serves 3 or 4.

Ingredients:

225g / 8oz broccoli florets
675g / 1.5 lb potatoes, scrubbed and sliced
65g / 2.5 oz sunflower margarine
25g / 1oz plain flour
450ml 3/4pint skimmed milk
2 tbsp chopped fresh dill or 1 tbsp dried
450g / 1 lb canned salmon, drained
seasoning

Method: 

Preheat the oven to 200°C / 400°F / gas mark 6.

Cook the broccoli and potatoes separately in boiling salted water, until tender, then drain.
Melt 25g / 1oz of the margarine in a heavy-based pan.
Whisk in the flour and cook for about 1 minute until foaming. Remove from heat and gradually stir in the milk. Return to heat and cook whisking constantly, until the sauce thickens. Season to taste then simmer for 2 minutes. Stir in dill.

Arrange the broccoli and salmon in an ovenproof dish, pour over the dill sauce and cover with potato slices. Melt the remaining margarine and brush on top.

Bake for 25-30 minutes until golden.

Feb

12

Looking for a simple dish using just vegetables and a few nuts then why not try this stir fry. Use a wok or a large frying pan. The recipe suggests brown rice but you can use either white or brown rice, or a mixture. Whichever rice you use, follow the basic cooking instructions on the packet to get the best results from the rice and then add it to the other ingredients in this recipe. Stir fry recipe serves 2.

Ingredients:

1 onion, diced
2 tbsp vegetable cooking oil
1 clove garlic, crushed
1 red pepper, thinly sliced
1 carrot, thinly sliced
100g / 4oz mushrooms, sliced
150g / 6oz florets of broccoli
50g / 2oz sweetcorn, frozen
150g / 6oz brown rice, freshly cooked
50g / 2oz salted peanuts
50g / 2oz cashew nuts

Method:

Cook the rice and prepare the all vegetables.

Saute the onion in the oil in a frying pan or wok for 2-3 minutes. Add the garlic and continue to saute for a further 2-3 minutes, stirring at regular intervals to prevent sticking.

Add the carrot, broccoli, red pepper and sweetcorn to the pan. Stir-fry for 5 minutes, or until the carrot and broccoli are lightly cooked but retain their bite.

Add the rice and nuts to the pan and mix thoroughly. Continue to stir-fry until the rice is heated through. Serve immediately.

Feb

11

Wholemeal Scones

February 11, 2007 | Leave a Comment

Plate of SconesSearching for scones with a bite then why not ry these wholemeal scones. They are a variation of the traditional scones, made 50/50 with white flour and wholemeal flour. These wholemeal scones are a long term family favourite, delicious when served warm with butter as a special treat.  

Ingredients:

Strong White Flour 250g 9oz
Strong White Flour 250g 9oz
Eggs 2
Caster Sugar 75g 3oz
Baking Powder 30g 1oz
Butter 75g 3oz
Milk 230ml 8fl oz
Raisins 100g 3½oz

Method:

Pre heat the oven to 220C (425F, gas mark 7 ) and grease a baking tray. 

Put the flour and baking powder in a bowl and rub in the butter until it looks like breadcrumbs then stir in the sugar and rasins. Beat the eggs add to the mixture with enough milk to make a firm dough.   

Place the dough on a lightly floured surface and roll out to about 2/3cm (about 1 inch) thick and cut out the scones with a round cutter placing them on a baking tray.

Brush the top of the scones with a little milk (or with an extra beaten egg if you prefer) for a glaze.

Scones on Oven TrayBake for 15 minutes and transfer to a wire rack to cool a little.

I like my scones a bit rustic. The scones can be served warm or cold with your choice of butter, jam and cream (or all three for a real treat).     

Feb

10

Sliced Wholemeal BreadWhen you want a tasty home made loaf why not try this recipe. This wholemeal bread is relatively quick to make and has a lovely consistency.

A fifty / fifty mixture of strong wholemeal four and strong white flour, with wheat bran for added fibre, is our favourite at therecipecorner.  

Ingredients:

Strong Wholemeal Flour   225g
Strong White Flour   225g
Wheat Bran 25g
Margarine   25g
Yeast   7g Sachet
Sugar   5ml (1 level teaspoon)
Salt   5-10ml (1 - 2 level teaspoons)
Tepid Water   300ml (½ pint)

Method:

Grease two 2lb loaf tins.

Mix the flour, wheat bran, the salt and sugar together and then rub in the margarine until the mixture is like bread crumbs. 

Add the sachet of yeast and mix in to the flour.

Mix by hand adding enough water to give a fairly soft dough. Add more water if necessary.

Turn the dough on to a floured surface and knead for about 10 minutes until it becomes firm and elastic. I can usually feel this change in the dough.

Divide the dough into two and shape each part to fit into a loaf tin. Cover with a clean cloth and leave to rise until it has doubled in size.

When the dough is nearly fully risen, preheat the oven to 230°C ( 450°F, gas mark 8 ).

Place the loaf tins in the oven and bake for 15 minutes at 230°C, then reduce the temperature to 200°C ( 400°F, gas mark 6 ) and bake for a further 20 - 30 minutes.

After about 20 minutes in the oven take the loaf tins out of the oven, tip each loaf out on to a wire rack and tap the bottom of the loaf. The loaf should sound hollow when tapped with your knuckle. If it doesn’t, put it back into the oven in the loaf tin for another 5 minutes and then check again.

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