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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

10

Rice Pudding

April 10, 2009 | Leave a Comment

Searching for an alternative to custard to serve with your dessert, then why not try rice pudding? Slowly baked in the oven for about 2½ hours until the milk has been absorbed and a golden brown skin has formed on top of the pudding. Serve hot or warm on its own or with freshly stewed fruit and a dash of cream.

Important Note

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Ingredients:

75 g (3 oz) short-grain pudding rice
50 g (2 oz) caster sugar
1 Bay Leaf
600ml (1 pint) milk
knob of butter
nutmeg to taste

Method:
Pre heat the oven to 170°C (325°F) Gas Mark 3.

Lightly grease a 1.4 litre (2½ pint) shallow ovenproof dish.

Add the rice, milk, bay leaf, sugar and a little nutmeg, stirring gently.

Dot the surface of the pudding with a little butter.

Stand the dish on a baking sheet and bake at 170°C (325°F) mark 3 for about 30 minutes then remove from oven and stir the pudding mixture.

Return to the oven for a further 2 hours or until most of the milk has been absorbed and a golden brown skin has formed on top of the pudding.

Cover the dish loosely with foil towards the end of the cooking time if necessary.

Serving Suggestion: Serve warm with freshly stewed fruit.

Apr

9

Bread and Butter Pudding

April 9, 2009 | Leave a Comment

For some ideas on bread, why not take a look at the recipes in the bread category - just follow the link. Over time we will be adding more recipes. Hope you enjoy them as much as we do…

Here we present our own Bread and Butter Pudding:

Searching for a satisfying and versatile pudding then this bread and butter (or good quality margerine) pudding is worth a try. The proportions of the ingredients are put as a guide, and you can also vary them to suit your own preferences, for instance using using sultanas or chopped dried apricots. It makes a really tasty end to your meal. Serves 4 to 6.

Ingredients:

6 slices of good quality white bread
Butter or margerine for the bread
50 g mixed raisins and currents
300 ml milk
300 ml double cream
3 medium eggs
45 g caster sugar

Method:

Cut the crusts off the bread and spread with butter or margerine to taste and cut the slices in half.

Place the slices in greased oven proof dish.

Spread the mixed fruit between and on top of the bread slices.

Beat the eggs and stir in to the milk and then stir in the cream. Pour the mixture over the bread and leave for about 20 minutes to let the bread absorb the liquid.

Cook for 40 to 45 minutes at 170°C (325°F, Gas Mark 3) until set and the top is golden and crisp.

Enjoy this dessert on its own or with cream or custard.

Apr

6

Yorkshire Pudding

April 6, 2009 | Leave a Comment

Searching for the basic recipe for Yorkshire Pudding then this is it. This Yorkshire pudding is quite versatile and as well as being served as part of a main meal (e.g. with roast beef and seasonal vegetables), it can be served simply with vegetables and an onion gravy, as a savoury side dish, or as a dessert with golden syrup or a choice of baked or stewed fruit. Number of servings depends on how much you like it! However generally serves 4 or 5.

Ingredients:

Plain Flour	125g	4 oz
Medium Egg	1
Milk	300ml	½ Pint
Salt	Pinch
Water	100ml
Vegetable oil	30ml	2 tbsp

Method:

Preheat the oven to 220C (425F, gas mark 7). Put the oil into a suitable roasting tin or oven proof dish and put in the oven for a few minutes when it is hot.

Add the salt to the flour and sift into a bowl.

Make a well hole in the centre of the flour.

Add the egg and half the milk and work into the flour with a wooden spoon. Then beat or whisk the mixture until smooth. Add the rest of the milk and the water and continue to whisk until the surface is covered with tiny bubbles.

Pour the batter into the hot dish and return to the oven 40 to 45 minutes, until, risen and golden brown. Don’t open the oven to check for at least 30 minutes.

Serving suggestion: Can be served as part of a main meal (e.g. with roast beef and vegetables); simply with vegetables and onion gravy; as a savoury side dish; as a dessert with golden syrup or a choice of baked or stewed fruit.

Nov

6

Family Fruit Cake

November 6, 2008 | Leave a Comment

When searching for a fruit cake recipe to make for a treat for your family or friends why not try this tasty fruit cake with currents, sultanas and a little mixed spice and cinnamon. This cake is best eaten fresh with a hot drink of your choice and can be served as a robust dessert with hot custard. You should get about 8 slices from a small loaf sized cake.

Ingredients:

Self Raising Flour	225g	8 oz
Mixed Spice	1 level tsp
Cinnamon	½ tsp
Margarine	85g	3 oz
Sugar	85g	3 oz
Currants	125g	4 oz
Sultanas	125g	4 oz
Egg	1
Milk	150ml	¼ pint

Method:

Sieve the flour with the mixed spice and cinnamon.

Rub in the margarine and then add the sugar and dried fruit.

Mix in the egg and milk to form a soft consistancy.

Put the mixture into a greased and floured loaf tin, level the top with a spoon.

Bake for about 1¼ hours in oven at 190°C, 375°F, Gas Mark 5. Test with a scewer after and hour and remove when cooked.

Serving Suggestion: This cake is best eaten fresh with a hot drink of your choice and can also be served as a dessert with hot custard.

Oct

7

Sauce Ideas

October 7, 2008 | Leave a Comment

A sauce is a well-flavoured liquid, thickened to a suitable consistency and used in the preparation of dishes, or as a dressing, coating or filling. The right sauce can make the meal. Whether you are preparing a sweet or a savoury sauce, you should follow the basic recipe for the sauce and only then add the appropriate flavourings.

Savoury Sauces To make a delicious sauce to accompany your meal try this: Make a white Sauce, season with salt and pepper, then flavour with either of these: Cheese, Parsley, Onion, Mushrooms, Shrimps or Prawns.
Sweet Sauces To make a delicious sweet sauce to accomany a dessert make a white sauce and flavour with either vanilla essence, marmalade, or coffee essence, then bring back to the boil for 2 minutes.
White Sauces Try white sauces for either coating food or pouring. Melt butter in a saucepan over moderate heat. Add flour and beat until smooth, remove from heat. Add milk, a little at a time, and beat well. Bring to the boil and cook gently for 2-3 minutes, stirring all the time. Add seasoning or flavouring as desired.

Oct

7

Sweet Sauces

October 7, 2008 | Leave a Comment

When searching for a sweet sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious sweet sauce to accomany your dessert try one of these options…

Prepare 500 ml (1 pt) White Sauce and flavour with one of the following:

Vanilla - add 1 x 15 ml spoon sugar (1 tbsp) and a few drops of vanilla essence.

Marmalade - add 2 or 3 x 15 ml spoons (2-3 tbsp) marmalade after cooking.

Mocha - add 1 x 15 ml spoon (1 tbsp) grated chocolate and 1 x 2.5 ml spoon ( ½ tsp)coffee essence, then bring to the boil for 2 minutes.

Oct

7

White Sauces

October 7, 2008 | Leave a Comment

When searching for a sauce for either coating food or pouring over food, you can start with either of the basic white sauce recipes below then add seasoning and flavouring. The basic sauce can be adapted for either sweet or savoury food. The basic method for making the sauce is the same whether you want to coat or pour, only the proportion of the ingredients changes. Why not try these white sauces out for yourself…

WHITE SAUCE FOR POURING

Ingredients:
35g (1½ oz) butter
35g (1½ oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

WHITE SAUCE FOR COATING

Ingredients:

50g (2 oz) butter
50g (2 oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

Method for Both Sauces:

Melt butter in a saucepan over moderate heat.

Add flour and beat until smooth, remove from heat.

Add milk, a little at a time, and beat well.

Bring to the boil and cook gently for 2-3 minutes, stirring all the time.

This completes the cooking of the starch in the flour.

Add seasoning or flavouring as desired.

Aug

12

Date Bars

August 12, 2008 | Leave a Comment

This fruity date bar is quite self indulgent, why not try it. It’s not exactly a healthy option but if you like the taste of dates one of these will please. This date bar goes well dash of cream, a mug of coffee and a good book. Makes up to 18 bars…

Ingredients:

For the base and topping:
115 g (14 oz) butter, softened
85 g (13 oz) caster sugar
a few drops of almond essence
170g (16oz) plain flour
55 g (12 oz) ground almonds
a pinch of salt

For the filling:
250 g19 oz dried dates, chopped
grated zest
juice of 1 orange

Method:
Pre heat the oven to 170°C, 325°F, gas mark 3.

For the filling: place the dates, orange zest and juice into a small pan and heat over a low heat for 5 to 10 minutes until mushy. Set aside to cool.

For the base and topping: mix together the butter, caster sugar and almond essence, then
stir in the flour and salt. Bring the mixture together with your fingers.

Press two thirds of the mixture into a 28 cm (9 inch) square till then chill for 10 minutes.

Squeeze the remaining mixture into small clumps then chill.

Bake the base for 20 minutes then remove from the oven and turn the oven up to 190°C, 375°F, gas mark 5.

Spread the date mixture filling over the base then spread over the topping.

Bake for a further 20 minutes in the centre of the oven until the topping is golden-brown.

Cut into bars while still warm.

Aug

13

Chocolate Cake

August 13, 2007 | Leave a Comment

When searching for a chocolate cake recipe why not try this tasty cake. It’s not exactly a healthy option but the richness of the chocolatey cake and the creaminess of the icing made with creme fraiche or soured cream will keep anyone happy. Goes well with a coffee and a good book. Makes two 17 cm (7 in) sandwich cakes to serve 8…

Chocolate Cake Makes two 17 cm (7 in) sandwich tins to serve 8

Ingredients:

115g (4 oz) butter, softened
115g (4 oz) caster sugar
115g (4 oz) soft light brown sugar
4 eggs at room-temperature, beaten
170g (6 oz) self-raising flour
55g (2 oz) cocoa powder
6 tablespoons creme fraiche or soured cream
1 teaspoon vanilla essence
1½ teaspoons bicarbonate of soda
a pinch of salt

Ingredients For The Icing:

225g (8 oz) plain chocolate, chopped into small pieces
225g (8 oz) creme fraiche or soured cream
1 tablespoon caster sugar

Method:

Preheat the oven to 18o°C, 350°F, gas mark 4.

Line two 17 cm (7 in) sandwich tins with baking parchment.

Cream the butter and sugars until pale and fluffy and then beat in the eggs gradually.

Sift together the flour, cocoa powder, bicarbonate of soda and salt, then fold this into the
butter/sugar mixture alternately with the creme fraiche and stir in the vanilla.

Divide the mixture between the two tins smoothing out the top.

Bake in the middle of the oven for 25–30 minutes or until the cake is risen and springs back to the touch when pressed in the centre.

Cool the cakes on a wire rack for about 10 minutes then turn out and allow to cool completely.

Meanwhile make the icing:

Melt the chocolate in a bowl placed over, but not in, steaming water.

Stir in the creme fraiche or soured cream and the sugar.

Allow to stand to thicken, then use the mixture to sandwich and ice the top of the cake. Decorate with Chocolate Flavour Strands.