Butter Icing.

4 oz 100g butter/Margarine.

8 oz 225g icing sugar sifted.

1 tsp vanilla essence.

 

1. Beat the butter/margarine using a wooden spoon until soft.

2. Add the essence, mix icing sugar a little at a time until all is mixed in.

3. Using a pallet knife spread the mixture over the middle(filling) top of your cake, to stop it dragging over your cake keep dipping the knife in a cup of freshly boiled water.

 

For different flavour add 1-2 tbsp cocoa powder, or food flavouring. Change the colour ad 1-2 tsp food colouring.

Chicken & Mushroom in White Sauce with Pasta.

I made this for the first time tonight.

 

3 pieces chicken breasts, washed & cubed.

1/4 onion.

4 closed cup mushrooms, wiped clean with damp cloth & sliced.

1 chicken stock cube in 1/4 pt boiling water.

1-2 tsp frozen garlic (i garlic clove crushed).

2 tsp dried herbs.

3 tbsp oil.

4 oz 100g pasta.

1/2 pint milk.

1 oz 25g margarine.

1 oz 25g plain flour.

1 tbsp single cream.

 

1. Place a little oil in a wok or deep frying pan and heat until it is smoking, place the diced onion and garlic in with the three tbsp oil turn the heat to medium, and cook for 5-10 minutes until onion is soft.

2. Turn the heat to full, add the chicken and cook for 15-20 minutes until cooked through.

3. Fill a large pan with water, add a pinch of salt and bring water to the boil. Add the pasta and cook for 10 minutes. Add 10 tbsp of the stock to the chicken & mushrooms.

4. While pasta is cooking prepare the white sauce. Place the margarine, milk and flour in a pan over moderate heat, constantly whisk the three together until starts to thicken.

5. Drain and rinse the pasta with fresh boiling water and put back into the pan, pour the remaining stock over the pasta and stir through. Add the chicken and mushroom mixture to the sauce, add the cream stir in. Place some pasta on a warm plate and place the sauce mixture on top or next to it.

Prawn Curry.

1 large onion, washed and diced.

2 tsp frozen garlic.

2 tsp frozen ginger.

1-1 1/2 tsp chilli flakes.

4 tsp ground coriander.

2 tsp cumin.

1/4 tsp salt.

tsp ground black pepper.

1 Large tsp turmeric.

500g 1lb 2oz prawns (fresh/frozen thawed), washed and cut into cubes.

1  420ml tin chopped tomatoes.

1 fish stock cube.

1 tsp garam masala.

2 cups long grain rice, washed in sieve until water runs clear. (1 cup per person).

Handful fresh coriander, leaved taken from stalks, washed and chopped.

chilli powder.

4 oz 100g frozen peas.

4 mushrooms wiped with clean damp cloth, cut into 3 slices each.

1. Heat about 3 tbsp oil in a wok over high heat until it is smoking hot, add the onions, ground coriander, salt, chilli flakes, black pepper and turmeric; turn the heat down cook for 5-10 minutes stir continuously so the onions don’t stick to the bottom, (if they start to stick add a little water) until onions are golden brown.

2. Place the prawns in the wok and mix with the onions into, add sprinkling of salt.

3. Add the tomatoes stir in turn the heat back to high for 5-7 minutes, crumble in the stock cube stir in, turn the heat down keep stirring, add 1/2 cup of water, add the garam masala stir in, add peas and mushrooms (vegetable of your choice).

4. At this point you need to start cooking the rice. Place the washed rice in a medium- large pan add water to cover (place the back of your fingers on top of the rice the water should just cover them, add a pinch of salt, cover with lid (with no hole) place over high heat and bring to boil; have another ring of heat on low ready to transfer pan once it starts to boil vigorously; cook for 10 minutes over low heat.

5. Add fresh coriander stir in, add chilli powder a very small amount at a time by very gently tapping the tsp, (keep tasting it, you can add more chilli if needed.)

6. Place the rice onto plates spread, place the curry on top.

Serve with wraps warmed in microwave, or chapatis.

Lush lemon cake.

4oz 100g margarine.

6oz  170g caster sugar.

6oz 170g SR flour.

5 tbsp milk. (adding the milk makes the mixture moist).

2 heaped tsp egg re-placer mix whisked with 4 tbsp water.

Grated rind 1 lemon.

Syrup.

3 round tbsp sifted icing sugar.

3 tbsp lemon juice.

1. Pre heat oven to 180C, 350F, Gas mark 4, grease line the bottom of a 2lb loaf tin.

2. Place all of the cake mixture in a mixing bowl and beat together for about 5 minutes.

3. Pour the cake mixture into the loaf tin, bake for 40-45 minutes until golden brown, a skewer comes out clean when inserted into the middle.

4. Mix the syrup ingredients together and pour over the cake when it comes out of the oven. Let it cool completely, turn out onto a wire rack.

Chicken Curry.

1 large onion, washed and diced.

2 tsp frozen garlic.

1-1 1/2 tsp chili flakes (use small amount to start with).

4 tsp ground coriander.

2 tsp cumin.

1/4 tsp salt.

tsp ground black pepper.

1 Large tsp turmeric.

500 g 1 lb 2 oz chicken breast, washed and cut into cubes.

1  420 ml tin chopped tomatoes.

1 chicken stock cube.

1 tsp garam masala.

3 tbsp dried Methi leaf (with hard stalks taken out) covered in water and left to soak. soaked in

2 cups long grain rice, washed in sieve until water runs clear. (1 cup per person).

Handful fresh coriander, leaved taken from stalks, washed and chopped.

chili powder.

4 oz 100 g frozen peas.

4 mushrooms wiped with clean damp cloth, cut into 3 slices each.

1. Heat about 3 tbsp oil in a wok over high heat until it is smoking hot, add the onions, ground coriander, salt, chili flakes, black pepper and turmeric; turn the heat down cook for 5-10 minutes stir continuously so the onions don’t stick to the bottom, (if they start to stick add a little water) until onions are golden brown. At this time prepare the Methi leaf.

2. Place the chicken in the wok and mix with the onions into, add sprinkling of salt.

3. Add the tomatoes stir in turn the heat back to high for 5-7 minutes, crumble in the stock cube stir in, turn the heat down keep stirring, add 1/2 cup of water, add the garam masala stir in, add peas and mushrooms; place the Methi leaf in the curry.

4. At this point you need to start cooking the rice. Place the washed rice in a medium- large pan add water to cover (place the back of your fingers on top of the rice the water should just cover them, add a pinch of salt, cover with lid (with no hole) place over high heat and bring to boil; have another ring of heat on low ready to transfer pan once it starts to boil vigorously; cook for 10 minutes over low heat.

5. Add fresh coriander stir in, add chili powder a very small amount at a time by very gently tapping the tsp, (keep tasting it, you can add more chili if needed.)

6. Place the rice onto plates spread, place the curry on top.

Serve with wraps warmed in microwave, or chapatis.

Minced beef and pea curry.

1 large onion, washed and diced.

2 tsp frozen garlic.

1-1 1/2 tsp chilli flakes.

4 tsp ground coriander.

2 tsp cumin.

1/4 tsp salt.

tsp ground black pepper.

1 Large tsp turmeric.

500g 1lb 2oz minced beef.

1  420ml tin chopped tomatoes.

1 beef stock cube.

1 tsp garam masala.

2 cups long grain rice, washed in sieve until water runs clear. (1 cup per person).

Handful fresh coriander, leaved taken from stalks, washed and chopped.

chilli powder.

4 oz 100g frozen peas.

1. Heat about 3 tbsp oil in a deep pan over high heat until it is hot, add the mince with little pinch salt and cook till it brown all the way through, place mince into a bowl leaving its juices in the pan. 

2. Add the onions, ground coriander, salt, chilli flakes, black pepper,  pinchsalt and turmeric; turn the heat down cook for 5-10 minutes stir continuously until onions are golden brown.

3. Add the pan and  stir into the onions. 

3. Add the tomatoes stir in turn the heat back to high for 5-7 minutes, crumble in the stock cube stir in, turn the heat down keep stirring. Add the garam masala stir in, add peas & the fresh corriander, cover iwth a lid, stirring occationally.

4. At this point you need to start cooking the rice. Place the washed rice in a medium- large pan add water to cover (place the back of your fingers on top of the rice the water should just cover them, add a pinch of salt, cover with lid (with no hole) place over high heat and bring to boil; have another ring of heat on low ready to transfer pan once it starts to boil vigorously; cook for 10 minutes over low heat.

5. Add chilli powder a very small amount at a time by very gently tapping the tsp, (keep tasting it, you can add more chilli if needed.)

6. Place the rice onto plates spread, place the curry on top.

Serve with wraps/chapatis warmed in microwave,

Summer Pudding.

150g 6oz blackcurrants.

150g 6oz redcurrants.

150g 6z raspberries.

100g 40z caster sugar.

2 x 15ml spoons water.

5-6 slices bread.

1. Remove all the currants from their stalks, wash all of the fruit and drain in colander.

2. Put all the fruit, sugar and water into a saucepan, bring to the boil, then simmer for about 5 minutes.

3. Cut away the crusts from the bread, cut all but one slice in half.

4. Arrange the slices in a 600ml pudding basin, press the edges down firmly.

5. Spoon the fruit mixture into the basin, keep a little of the juice for serving.

6. Cover with the whole slice of bread, making sure there are no gaps.

7. Place a saucer on top, and then add a weight- this will press everything together.

8. Allow to cool and then place in the fridge overnight.

9. To serve, turn out onto a plate and cut into wedges, pour over the remaining juice.

Frozen or canned fruit can be used if they are out of season. Can use other fruits also. i.e. strawberries, plumbs, or gooseberries.

Not got a weight, use an unopened can or jar, works just as well.

Custard Biscuits

 

 

 

 

 

 

 

 

 

 

 

This recipe is over 35 years old.

5 oz 150 g SR Flour.

4  oz 130 g custard powder.

5 0z 150 g caster sugar.

3 oz 75 g margarine.

1 tsp egg re-place mix with 2 tbsp water whisked together.

Oven 180c, 350F gas mark 4. Grease or lined baking trays

1. Rub flour, margarine, sugar and custard powder in mixing bowl until resembles breadcrumbs.icing.

.2. Add egg mix and milk  together until it forms into a ball.

3. Roll out on floured surface until 1/2cm thick, cut out with pastry cutter, place on baking tray bake for 8-10 minutes. Leave to cool, place on cooling rack. When cold cove the top with glaze

Little milk to bind together

Oaty Chocolate Chip Cookies.

1 tbsp 7.5 ml coco powder.

8oz 225g margarine.

4tbsp 30ml golden syrup

20z 50g caster sugar

2oz 50g soft brown sugar.

120z 350g oats

2oz 50g chocolate chips/ chocolate buttons

Oven at 200c, 380F gas mark 4

1. Cream margarine and sugar together.

2. Add syrup, coco powder, chocolate chips and oats mix with spoon.

3. Place teaspoonful onto baking tray flatten with back of spoon. Bake for 10 minutes, leave to cool then place on cooling rack.

Smoked Bacon and Lentil Soup.

500g 1lb 20z dried red lentils.

100g 4oz smoked bacon lardons.

1 vegetable stock cube.

1. Pork stock cube.

1/2 tsp garlic powder.

pinch salt.

1 tsp dried herbs.

3/4 pint water.

Peas, sweetcorn, mushrooms, peppers (optional)

1. Rinse lentils until the water runs clear, place in large saucepan cover with fresh water, bring to boil and cook for half an hour. Drain in colander until all water has drained.

2. Rinse pan. Place 3/4 pint water in pan with stock cubes and bacon Lardons, garlic powder and dried herbs. bring to boil stirring all the time until stock cubes have dissolved.

3. Add lentils stir, turn heat down and simmer for half an hour stirring occasionally.

Serve and enjoy.

Peas, sweetcorn and diced peppers, mushrooms, cooked cubed potatoes and pasta go beautifully in this soup.

To give it a little bit of a kick you could add1/4tsp paprika, 1/4tsp cumin, tinny amount garam masala, tinny amount chilly powder. 

Sausage Casserole

2lb small pork sausages.

1 tin chopped tomatoes.

1 small onion.

1/2 cup frozen peas.

1/2 cup sweetcorn.

1/2 pint boiling water with 2tbsp gravy granules stirred in.

2 tsp mixed herbs.

2 tbsp red lentils washed.

4 mushrooms cleaned with damp cloth and sliced.

salt & black pepper.

Pre heat oven 180C, 350F Gas mark 4.

1. Brown sausages over medium heat. Remove from pan and place in 1 1/2 quart casserole dish.

2. Pour over tomatoes stir in peas, sweetcorn, onion, salt & pepper, gravy, mixed herbs & lentils.

3. Bake covered with foil for 30 minutes until vegetables are tender.

Serve with mash potatoes and roast carrots.

Treacle Tart.

One of my favourite puddings.

Pastry

6oz 150g Plain flour. (1/2 tsp Xanthan gum for gluten free flour).

1 1/2 oz 30g margarine.

1 1/2 30g white fat.

cold water for binding.

Filling.

4oz 100g golden syrup.

4oz 100g black treacle.

5oz 125g bread crumbs.

2 tsp lemon juice.

1. Preheat oven 180C, 350F, Gas Mark 4, grease a  medium pyrex lid/flan ring or sandwich cake tin.

2.  Rub the margarine, fat into the flour until it resembles bread crumbs. Bind together with the water. Roll out on floured surface to 1/2 inch thickness, place in prepared tin making sure it is to the sides, cut away the excess edge. Place baking balls/large pieces of bread on top of the pastry, place in the oven and blind bake for 7-10 minutes;(doing this will stop the pastry from becoming soggy when the treacle mixture is placed in and baked). Take out and allow to cool while you cook the filling.

3. Warm the syrup, treacle and lemon juice together. Stir in the breadcrumbs, pour the mixture into pastry and decorate using left over pastry.

4. Bake for 25-30 minutes until pastry is golden brown. take out leave to cool completely. Serve with cream, ice cream or custard.

1 1/2 oz 30g margarine.

1 1/2 30g white fat.

cold water for binding.

Filling.

4oz 100g golden syrup.

4oz 100g black treacle.

5oz 125g bread crumbs.

2 tsp lemon juice.

1. Preheat oven 180C, 350F, Gas Mark 4, grease a  medium pyrex lid/flan ring or sandwich cake tin.

2.  Rub the margarine, fat into the flour until it resembles bread crumbs. Bind together with the water. Roll out on floured surface to 1/2 inch thickness, place in prepared tin making sure it is to the sides, cut away the excess edge. Place baking balls/large pieces of bread on top of the pastry, place in the oven and blind bake for 7-10 minutes;(doing this will stop the pastry from becoming soggy when the treacle mixture is placed in and baked). Take out and allow to cool while you cook the filling.

3. Warm the syrup, treacle and lemon juice together. Stir in the breadcrumbs, pour the mixture into pastry and decorate using left over pastry.

4. Bake for 25-30 minutes until pastry is golden brown. take out leave to cool completely. Serve with cream, ice cream or custard.