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!

Apr

6

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

10

Spaghetti Bake

November 10, 2008 | Leave a Comment

Spaghetti PlateThis 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 DishTip 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.

Serving Suggestion: Serve hot with salad.

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.

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

1

Pancakes

February 1, 2007 | Leave a Comment

Searching for the basic recipe for a light fluffy pancake then try this out. Each pancake can be served immediately, topped with your choice of topping (e.g. sugar and lemon juice, stewed apple, mashed banana, golden syrup, chocolate sauce etc). Alternatively the pancakes can be made in advance and stored for up to a month in the freezer wrapped in cling film and reheated on an oven proof plate in the oven or microwave.

Ingredients to make 8 Pancakes :

Plain Flour 125g 4 oz
Medium Egg 1
Milk 300ml 10 fl oz
Salt Pinch

Pancake PanYou will need a suitable pancake pan or flat bottomed frying pan and vegetable oil for frying the pancakes. 

Method:

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 whisk until smooth. Add the rest of the milk and continue to whisk until smooth.

Heat the frying pan on a medium heat and add a little oil.

With the pan hot, pour enough batter to thinly coat the base of the pan and cook for 1 to 2 minutes, until bubbles appear and the underside of the pancake is golden brown. Turn (or flip) the pancake and cook the other side. Add a little oil to the pan for each pancake.

Each pancake can be served immediately, topped with your choice of topping (e.g. sugar and lemon juice, stewed apple, mashed banana, golden syrup, chocolate sauce).

Alternatively the pancakes can be made in advance and stored for up to a month in the freezer wrapped in clingfilm.  To reheat, stack on an oven proof plate, cover with foil in the oven on 180°C, (350°F, gas mark 4) for 10 to 15 minutes from cold or 5 to 10 minutes from room temperature. To microwave, stack on a plate covered with cling film and reheat on high for one minute.   

Jan

18

Garlic Bread

January 18, 2007 | Leave a Comment

Ingredients: Bread Stick (e.g. French Stick or Baton as shown below, works well), Clove(s) of Garlic, Butter and a little mixed herbs.

Method:

Preheat the oven to 180°C / 350°F / gas mark 4. 

Ensure the the butter is at room temperature or slightly warm. 

Chop the clove(s) of garlic into small pieces. 

Prepare garlic butter by mashing the garlic pieces into the butter to make a smooth paste.

Garlic Bread - 1Slice the bread diagonally with a bread knife to about halfway through as shown and spread garlic butter into each of the cuts. Use plenty of garlic butter to give the bread the garlic flavour.

 

 

Ready for OvenWrap the buttered bread stick in baking foil and place on flat baking tray. 

Cook in the oven for about 20 minutes.  

 

Ready to ServeRemove from the oven and cut right through alternate cuts to provide pieces to serve. 

 

 

 

 

Gralic Bread - CheeseVariation: When the bread is buttered, push a thin slice of cheese (e.g. cheddar) into the cuts before wrapping in foil and cooking.  

 

 

 

 

 

 

 

 


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