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. Muffins on Plate

Victoria Sandwich

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. Fish Pie on Plate

Rhubarb Crumble served with Custard
Rhubarb Crumble and 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. Opened

Granary Bread:
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. Risotto Dish

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!

Feb

3

Bread Ideas

February 3, 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…

The bread category includes:

Granary Bread

This granary bread recipe is relatively easy to make and has a lovely traditional granary consistency.The recipe makes two loaves and I often put one in the freezer to use later.Use only half the stated ingredients to make one loaf.

 Granary Bread

Wholemeal Bread

This bread is relatively quick and easy to make and has a lovely consistency when cooked.I find that the fifty/fifty mixture of strong wholemeal flour and strong white flour works very well making it lighter than using only wholemeal flour.

 Sliced Wholemeal Bread

Wholemeal Bread With Wheat Bran.This is wholemeal bread with that little extra!This bread is relatively quick to make and has a lovely consistency when cooked. I find that a fifty/fifty mixture of strong wholemeal four and strong white flour with wheat bran for added fibre.

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

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.

Sep

20

I don’t know about you but I often get a bit confused trying to sort out some recipes containing some odd British or American cooking terms or definitions. The chart below is an attempt to relate terms you might come across in some recipes. The chart certainly helps me and I hope it helps you too…

British Term ——– American Term
Aubergine Eggplant
Baking sheet Baking tray
Bicarbonate of soda Baking soda
Broad beans Fava beans
Cheese biscuits Crackers
Cornflour Cornstarch
Coriander Cilantro
Courgette Zucchini
Caster sugar Superfine sugar
Demerara sugar Turbinado sugar
Digestive biscuits Graham crackers
Double cream Heavy cream
Fish slice Pancake turner
Greaseproof paper Wax paper
Grill broiler
Hazelnuts Filberts
Icing sugar Confectioners’ sugar
Knock back Punch down
Mixed spice Apple pie spice
Plain flour All-purpose flour
Plain chocolate Semi-sweet chocolate
Polenta Fine cornmeal
Prawn Jumbo shrimp
Prove Last rising before bread is baked
Red pepper Red bell pepper
Saute pan Frying pan or skillet
Scones Biscuits
Scone cutter Plain biscuit cutter about
7.5 cm 13 in in diameter
Self-raising flour Use 4 oz (1 cup) cake flour plus
2 teaspoons baking powder
Single cream Light cream
Silicon paper Baking parchment
Spring onions Green onions/scallions
Stock broth
Strong flour Bread flour
Tap faucet
Tin pan
Unsalted butter Sweet butter
Wholemeal flour Wholewheat flour

Jun

2

Searching for American Cup Conversions then this table shows an estimate of the Imperial (ounces) and Metric (grams) equivalents of one American Cup. Also, 1 American Cup is equivalent to 250ml, ½ of an American Cup is equivalent to 125ml, 1/3 of an American Cup is equivalent to 80ml and ¼ an American Cup is equivalent to 60ml.

American 1 Cup Imperial - - - - Metric - - - -
Flour 5oz 150g
Caster and Granulated Sugar 8oz 225g
Brown Sugar 6oz 175g
Butter/Margarine/Lard 8oz 225g
Sultanas/Raisins 7oz 200g
Currants 5oz 150g
Ground Almonds 4oz 110g
Golden Syrup 12oz 350g
Rice - Dry Uncooked 7oz 200g
Grated Cheese 4oz 110g

May

14

Here are some suggestions for toppings and fillings that are ideal for sandwich fillings, open sandwiches, on top of toast, or toppings with white or brown bread and for toppings for plain and cheese scones:

Cream Cheese or Cottage Chees topped with a slice or two of tomato or cucumber, or a couple of olives.

Sliced Cheese garnished with cucumber and gherkins or grated and moistened with pickle and salad cream.

Sliced Tomato topped with cucumber and sausage.

Páte garnished with tomato or topped with onions on sticks.

Ham or Tonge with mustard, topped with chopped gherkins.

Sliced hard boiled egg, dressed with lettuce and anchovies or topped with sausage speared on to a cocktail stick.

Salmon with mayonnaise and topped with cucumber.

May

8

Looking for a simple creamy butter icing to fill or top your cake then this should do the job. You can even add good quality flavouring and colouring to realy jazz it up. This recipe for Butter Icing (Butter Cream) is sufficient to fill a sandwich 15-18cm (6 - 7 inch) diameter cake. Double the quantities to fill and top the cake. Delicious and creamy…

Ingredients:

50g (2 oz) butter or margarine. 
100g (4 oz) sieved icing sugar.  
Flavouring and colouring as required.

Method: 

Cream fat, gradually add icing sugar and cream together.

Add your choice of flavouring and colouring mixing in thoroughly.
 

May

1

If you are searching for the units to use for liquids then this is our Imperial to American to Metric Liquid to Fluid Ounces Conversion Chart. We always have a copy to hand to sort out our measures and hope you find it helpful…

Imperial   American  ml  fl oz 
½ tsp 2.5 1/12
1 tsp 5 1/6
1 tbsp 15 1/2
2 tbsp 30 1
4 tbsp 1/4cup 55 2
¼ pint (1 gill) 150 5
1 cup 225 8
1/2 pint 1¼ cups 290 10
3/4 pint 2 cups 450 15
1 pint 450 16
1 pint 2½ cups 570 20
1 quart (2 pints) 900 32
2 pints 2½ pints (5 cups) 1.1 litres 40
8 pints 10 pints 4.5 litres 160

tsp = teaspoon
tbsp = tablespoon

Imperial to Metric Liquid Conversion Chart

    Exact   Recommended
Imperial   Conversion   Conversion
pint   ml   ml
¼   142   150
         
½   284   300
         
1 pint   568   600
         
1½   851   900
         
1¾   992   1 litre 
         

Over 1000 factors on 12 pages for Metric Conversion. Plus 30 detail pages for Btu, water, paper, density, etc. If you can’t find the units you need, read their message about similar types. You might be asking the impossible by converting the equivalent of pounds into feet!

Apr

30

Fish Pie

A simple fish pie made with coley or cod some vegetables (peas, carrots and broccoli). and topped with creamy mashed potato and baked in the oven.

 Fish Pie

Kedgeree

The recipe for this dish is very versatile. The ingredients are guide and you can also vary them to suit your own preferences. It makes a really tasty meal.

 Kedgeree

Fried Trout

Fresh filleted trout, fried in the frying pan. It’s that simple!

Cottage Pie

Smoked Mackerel

Smoked makerel fresh from the fish monger makes a very quick, healthy and easy lunch. Simply place on the plate and enjoy with bread and butter. We like ours either cold or warmed through for a few seconds in the micrwave.

 Smoked Mackerel

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