March 2010
M	T	W	T	F	S	S
« Jun
1	2	3	4	5	6	7
8	9	10	11	12	13	14
15	16	17	18	19	20	21
22	23	24	25	26	27	28
29	30	31

Jun

17

Favourite Wholemeal Bread

June 17, 2009 | Leave a Comment

Half Brown Bread This bread is relatively quick and easy to make and has a lovely consistency when cooked. I find that a fifty/fifty mixture of strong wholemeal flour and strong white flour works very well.

Ingredients:

Strong Wholemeal Flour		225g
Strong White Flour		225g
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, 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.

Jun

15

Fried Trout

June 15, 2009 | Leave a Comment

Pan Fried Trout Searching for what to do for a quick meal then fresh filleted trout, covered with an egg wash and gently fried to make a delicious treat. It’s that simple.

Ingredients:

Filleted Rainbow Trout - 1 fish for two servings

Egg - 1 or 2 should make enough egg wash for up to six fillets
Milk - 50ml per egg

Flour - as needed
Salt - to taste
Pepper - to taste

Oil - as needed

Method:

Serving Pan Fried Trout Thaw the trout fillets if frozen, wash and pat dry.
To prepare the egg wash, beat the egg and milk together and season with salt and pepper to taste.
To prepare the flour, season well with salt and pepper.
Dip each fillet into the egg wash, making sure it is well covered, then coat well with the flour.

Pan fry each fillet in hot vegetable oil for about 2 minutes on each side or until the fish flakes easily with fork.

Garnish with a lemon wedge and serve immediately with seasonal vegetables.

Apr

15

Raisin and Bran Muffins (with Banana Filling option)

April 15, 2009 | Leave a Comment

Muffins on Plate

These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling opion that we like. The quantities below make 12 muffins. It is a fairly easy recipe taking about 15 minutes to prepare and 20 minutes to cook at 190°C (375°F, Gas Mark 5).

Ingredients:

85g wheat bran

235ml buttermilk

80ml vegetable oil

1 beaten egg,

95g brown sugar

2 drops vanilla extract

125g plain flour

1 tsp bicarbonate of soda

½ tsp baking powder

1 pinch salt

30g raisins

Method:

Preheat the oven to 190°C / gas mark 5.

Lightly butter a 12 cup muffin tin. I also use paper muffin cases in the tin to make it easier to handle the cooked cakes.

Combine the wheat bran and buttermilk and leave the mixture on one side for 10 minutes.

Whisk the vegetable oil, egg, sugar and vanilla until blended.

Add this mixture to the butter milk/bran mixture and stir to combine.

Sieve the flour, bicarbonate of soda, baking powder and salt, and add the raisins.

Stir the dry ingredients into the main mixture to combine.

* (See additional method for banana option below).

Muffin Cases on Tray

Spoon the muffin mixture into each muffin cup. There should be enough mixture to make 12 muffins.

Cooked Muffins From Oven

Bake in the oven for 20 minutes, or until golden and firm to the touch.

These muffins are specially nice served fresh and still warm, but do leave to cool a little.

For Option With Banana Filling:

Additional Ingredients:
2 bananas

Additional Method:

Make the muffin mixture as above to *.

Mash the bananas.

Spoon a small amount of muffin mixture into the base of each muffin case. There should be about half the mixture left.

Spoon some mashed banana into the muffin case and spoon the rest of the mixture on top.

Bake in the oven for 20 minutes, or until golden and firm to the touch.

These muffins are nice served fresh and still warm, but do leave to cool a little. Use muffins with the fruit filling within a day of baking.

Apr

13

Granary Bread

April 13, 2009 | Leave a Comment

Looking for home made bread with a difference then this granary bread recipe is relatively easy to make and has a lovely traditional granary consistency when cooked. The recipe makes two loaves and so you can put one in the freezer for later, or if you prefer you can halve the ingredients to make one loaf. Most important of all though is that you should enjoy!

Ingredients:

Granary Bread Flour		1 kg
Butter or Margarine		50g
Yeast		7g Sachet (1¼ tsp)
Sugar		2 level tsp
Salt		1¼ level tsp
Tepid Water		550ml (1 pint)

Method:

Grease two 2lb loaf tins.

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

Mix in the yeast 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 well 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 damp cloth and leave to rise until it has doubled in size (1½ - 2 hours).

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

Place the loaf tins in the oven and bake for 30 - 35 minutes.

Granary Bread After about 30 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.

When cooked tip each loaf out on to a wire rack and allow to cool.

Apr

10

Introduction to the site

April 10, 2009 | Comments Off

The site presents my approach to providing meals for my family including ideas for individual meals. My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things! Below is a gallery of images from selected recipes:

	Raisin and Bran Muffins
These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling option that we like. The quantities below make 12 muffins.

Victoria Sandwich
	A light fluffy cake with jam filling. Add whisked cream to the filling for that extra special treat.

	Fish Pie
This is my simple fish pie with coley or cod I used up some left over vegetables (peas, carrots and broccoli). Instead of leftovers you can add some frozen vegetables of your choice.

Rhubarb Crumble served with Custard
	This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal.

	Jacket Potatoes
Sometimes we have something quick and easy. That is what I am doing today. There are four of us for an evening meal today and I am doing jacket potatoes in the oven. This provides for some flxibility as everyone can have a favourite topping.

Granary Bread:
	This bread is relatively easy to make and has a lovely traditional granary consistency when cooked. I make two loaves and put one in the freezer for later. Halve the ingredients to make one loaf.

	TheRecipeCorner Risotto
This is my version of a simple baked rice dish using good quality English Bacon and Cheddar Cheese. I do prefer to fry with olive oil as a healthy option. The dish should take no longer that 4 or 5 minutes from start to finish and provide a hot healthy meal on its own or can be served accompanied by vegetables (peas, sweetcorn, broccoli) or meat (sausages) for those with a larger appetite.

TheRecipeCorner: - Appetising - Family Meal Recipes - Food - Cooked Meals - Menus - Healthy - Home Cooked Meals - Fresh Fruit- - Recipes - Family Meals - Meals - Fresh Vegetables - Appetising Food - TheRecipeCorner - My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things!

Apr

9

Fish Cakes

April 9, 2009 | Leave a Comment

Searching for a satisfying and versatile fish recipe then these fish cakes are worth a try. The proportions of the ingredients are put as a guide, and you can also vary them to suit your own preferences, including different fish, for instance smoked haddock, cod or salmon. They make a really tasty meal. Makes 8 cakes to serve 4.

Ingredients:
450g (1lb) Coley (filets)
450g (1lb) potato (boiled and mashed)
2 Tbsp Chopped Parsley
1 Tbsp seasoned Flour to coat the cakes

Method:

Mash the potato with margerine and a little milk.
Poach the fish in water or milk in a large pan and allow to cool. Remove the skin and any bones and flake the fish into a bowl.
Mix the potato and fish together, season with salt and pepper to taste and mix in the chopped parsley.
Take small handfulls of the mixture and shape into round cake shapes and flatten. Dust each cake with the seasoned flour.
Fry in oil for about 4 minutes each side until golden.

Serve with seasonal vegetables or salad.

Feb

26

Sausage and Potato Hotpot

February 26, 2007 | Leave a Comment

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

4

Omlette

February 4, 2007 | Leave a Comment

Searching for a versatile omlette recipe then The Recipe Corner offers this for you to try. Add a combination of two or more ingredients from; tomato, onion, spring onion, grated cheese, peas or sweetcorn, turns the omlette into a full meal. Delicious…

Ingredients for each omlette:

Eggs		2
Milk		50ml
Cooking Oil

Method:

Break eggs into bowl, add milk and season with a little salt and pepper. Whisk gently until the ingredients are combined.

9″ Omlette Pan - Teflon Platinium - Non Stick

Add a little oil to a small frying pan and heat on a medium heat. When the oil is hot add the mixture to the pan.

Using a spatula, pull the mixture away from the edge of the pan towards the centre and allow the mixture to run into the gap to allow the omlette to cook evenly.

If adding a combination of the optional ingredients add them before the omlette is set so they heat up and are incorporated.

Once cooked evenly all over, using a spatula, fold one half of the omlette over the other. The omlette is now ready and should be served hot.

Suggested fillings:

Adding a combination of two or more of the ingredients below turns the omlette into a real meal.

Sliced Small Tomatoes	2
Diced cooked onion	25g
Diced Spring Onion	1
Grated Cheese	1tbsp
Pre cooked peas	1tbsp
Pre cooked sweetcorn	1tbsp

Jan

21

Cooking Sausages

January 21, 2007 | Leave a Comment

Sausages Cooking

Sausages can form a healthy part of any meal you use good quality local made butcher’s sausages. I don’t use supermarket or mass produced sausages. I cook the sausages on an electric table top grilling machine. The benefit of this is that much of the fat that is necessary in making sausages is run off in the cooking process. My experience is that sausages cooked in a frying pan do retain much of the fat.