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Apr

19

Carrot Cake

April 19, 2009 | Leave a Comment

Looking for carrot cake with a difference then this recipe has grated carrots and a cream cheese and walnut topping! The carrot cake is best enjoyed when it is fresh. Try a slice for supper with fresh coffee. Recipe makes a deep 20cm (8 inch) round cake.

Ingredients:

Butter	225g	8 oz
Soft Brown Sugar	225g	8 oz
Eggs, separated	4
Rind of orange
Lemon Juice	20ml	4 tsp
Self Raising Flour	175g	6 oz
Baking Powder	5ml	1 tsp
Ground Almond	50g	2 oz
Walnut Pieces, chopped	150g	5 oz
Carrots, Peeled and grated	350g	12 oz
Cream Cheese	225g	8 oz
Clear Honey	10ml	2 tsp

Method:

Grease and line a deep 20cm (8 inch) round cake tin.

Cream the butter and sugar together until pale and fluffy.

Separate the eggs. Beat egg yolks then stir in the orange rind and 15ml (3 tsp) of the lemon juice.

Sift the flour and baking powder, then stir in the ground almond and 125g (4 oz) of the chopped walnut.

Whisk the egg whites until stiff, then fold in to the mixture with the carrots.

Pour the mixture into the cake tin and hollow the centre slightly.

Preheat the oven and bake at 180C (350F, Gas Mark 4) for about 1½hours. Check after and hour and cover with foil if it is starting to brown.

Leave to cool slightly, then turn out on to a wire rack and remove lining paper. Leave to cool.

To make the topping, beat together the cream cheese, honey, and the remaining lemon juice. Spread over the top of the cake and decorate with the remaining walnuts.

Apr

16

Tuna and Broccoli Bake

April 16, 2009 | Leave a Comment

If you are looking for a way to liven up a can of tuna then this recipe should do the trick. Add sliced potato and fresh brocccoli florets and a little oven magic to make a very pleasant baked dish. Enjoy it steaming hot straight from the oven. Serves 4 or 5

Ingredients

225g (8oz) broccoli florets
675g (1.5lb) potatoes, scrubbed and sliced
65g (2.5oz) margarine
25g (1oz) plain flour
450ml (¾ pint) skimmed milk
2 tbsp chopped fresh dill or 1 tbsp dried dill
450g (1lb) canned tuna, drained
seasoning to taste

Method

Preheat the oven to 200°C, 400°F, Gas 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 milk.

Return to heat and cook whisking constantly, until the sauce thickens.

Season to taste and simmer for 2 minutes then add the dill.

Arrange the broccoli and tuna in an ovenproof dish and 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.

Serve immediately.

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

12

Pork in Cider with Herb Dumplings

April 12, 2009 | Leave a Comment

Searching for a recipe to bring out the best in pork. This recipe has a delicious cider sauce and dumplings to serve with fresh seasonal vegetables. Serves 4 to 6.

Ingredients

1 tbsp olive oil
675g (1.5lb) lean boneless pork, cubed
1 onion, sliced
2 tbsp plain flour
1.2 litres (2 pints) dry cider
225g (8oz) carrots, chopped
2 eating apples, cored and sliced
1 bouquet garni
1 tbsp Dijon mustard
2 tbsp Worcestershire sauce

Ingredients for the Dumplings
100g (4oz) self raising flour
50g (2oz) shredded beef or vegetable suet
2 tbsp chopped fresh mixed herbs or 2 teasp dried mixed herbs

Method

Heat the oil in a large pan and fry the pork until browned, then remove and set aside.

Add the onion to the pan and fry for 5 minutes until lightly browned.

Stir in the flour and cook for 1 minute, then gradually stir in the cider until smooth.

Return the pork to the pan with the carrots, apples, bouquet garni, Dijon mustard and Worcestershire sauce.

Cover and simmer for 30 minutes.

Meanwhile, make the herb dumplings:

Mix the flour, suet and herbs or seasoning.

Add three to four tbsp of water and mix lightly to a soft dough.

Shape into eight balls and add to the casserole, slightly apart.

Cover and simmer for a further 15-20 minutes until the dumplings are risen and light.

Serve with seasonal vegetables.

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.

Apr

8

Roasted Sardines

April 8, 2009 | Leave a Comment

Roasted Sardines

When searching for a sardine recipe why not try this really tasty recipe. It’s a healthy option with the zing of lemon to give the flavour a punch. Goes well with a other vegetables of choice.

Serves 4 to 6…

Ingredients:

Sardines 12
Cherry tomatoes 250g
Extra Virgin olive oil.
Black olives 100g
Half Lemon

Method:

Use an ovenproof dish large enough to hold the sardines in one layer.

Preheat the oven and dish to 200°C / Gas Mark 6.

Prepare Tomatoes

Pierce the tomatoes with a fork. Toss with olive oil, season and Bake in the dish for 15 minutes.

Stone the olives if necessary.

Grate the peel of half a lemon and squeeze the juice.

prepare sardines

Prepare the sardines (remove heads, tails and guts).

Use an ovenproof dish large enough to hold the sardines in one layer, and drizzle with olive oil.

Place the sardines in, side by side, and season.

Sprinkle over the lemon zest and juice, olives and tomatoes, and drizzle with olive oil.

Bake for 10 minutes.

Serve with a slice of lemon.

Roasted Sardines

Apr

8

Salmon Conchiglie (Pasta Shells)

April 8, 2009 | Leave a Comment

Searching for a pasta dish using salmon then this is quite delicious. The dish uses Conchiglie Pasta (pasta shells) which resemble small conch shells and are concave and trap the sauce to provide a rich eating experience. You can use other small pasta shapes if you prefer, the main thing is to enjoy! Best served hot. The recipe serves 4.

Ingredients:

Conchiglie (pasta shells)	225g	8 oz
Olive oil	3 tsp
Courgettes	100g	4 oz
Red salmon (Tin)	450g	16 oz
Parmesan cheese	50g	2 oz
Ground Black Pepper
Fresh Dill

Method:
Drain, skin, bone and flake the red salmon, grate the Parmesan cheese and chop the fresh dill for the garnish.

Cook the pasta in a large pan of boiling, salted water until just soft. Drain well.

Meanwhile, heat the oil in a large frying pan, grate the courgettes and add to the frying pan, stir fry for about 1 minute.

Gently stir in the flaked salmon, along with the cooked pasta and Parmesan cheese. Toss well and heat through slowly. Season with black pepper.

Serve hot and garnish with the dill.

Dec

5

Kedgeree (Smoked Haddock)

December 5, 2008 | Leave a Comment

Kedgereee on a Plate Searching for a versatile kedgeree recipe then this is worth a try. The proportions of the ingredients are put as a guide, but you can also vary them to suit your own preferences. It makes a really tasty meal. Serves 4 or 5.

Ingredients:

Smoked Haddock	900g	2 lb
Brown rice	350g	12 oz
Onion	1
Frozen Mixed Vegetables,	125g	4oz
Hard-boiled eggs	3
Sunflower oil	1 tbsp
Seasoning

Method:

Cook the rice as set out on the packet and set aside.

While the rice is cooking remove the bones from the fish and put it in a pan. Cover with a mixture of half milk and water and bring to the boil then simmer for a few minutes until the fish is cooked. Remove the fish from the pan and skin and flake then set aside.

Boil the eggs for about 10 minutes until hard boiled. When cooled a little, shell and quarter them and set aside.

Cook the frozen mixed vegetables as per packet in a separate pan then drain and set aside.

Kedgeree in the Pan Peel and dice the onion and fry gently in oil until tender. Add the mixed vegetables, fish and rice and lay the egg on top. Warm through thoroughly, stirring gently and adding a little water while heating. Serve immediately.

Nov

10

Spaghetti Bake

November 10, 2008 | Leave a Comment

Spaghetti Plate This spaghetti dish can be served to look a bit like a pizza with toppings of your choice. I suggest a simple topping of sliced tomato and cheese finnished off. I usually try to avoid using tinned meat but this is a quick easy standby using good quality tin of meat. There are variations on the basic elements of this recipe adding fried diced onion, diced chicken or sliced bacon.

Ingredients Per Serving:

Spaghetti	70 - 100g	4 oz
Eggs	1
Cheese	50g	2 oz
Milk	50ml	2 floz
Tin of Pork, Spam or Corned Beef	50g	2

Preparation:

Pre heat an oven proof dish in the oven to 190°C, 375°F, gas mark 5.

Bring a large pan of salted water to the boil. Break the spaghetti sticks into two or three and place into the pan, stirring briefly to aid cooking. Boil uncovered for 12 minutes or until soft and drain.

While the spaghetti is cooking beat the egg and milk in a mixing bowl, grate the cheese and dice the meat. Retain a little of the cheese and meat for a garnish.

When the spaghetti is cooked and drained, add the egg mixture and most of the cheese and meat to the spaghetti and stir in well to mix.

Spaghetti Bake in Dish Tip the spaghetti mixture into an oven proof dish and spead out. Add the cheese and meat garnish (sliced tomato can also be added ti the garnish at this stage). Cook in the oven for about 10 to 12 minutes and the cheese is melted and browning slightly.