Ingredients
2oz Caster Sugar
6oz Plain Flour
4oz Butter/Margarine
Method
Pre-heat the over to Gas Mark 5. Beat the sugar and butter together. Next stir the flour in to form a smooth paste. Sprinkle some flour on a clean work surface and rolling pin. Place the paste on the work surface and roll until the paste is about 1cm thick. Cut into shapes and place on a greased baking tray. Bake for 15-20 minutes until they look pale golden. When baked remove from oven and allow to cool on a wire rack.
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Thursday, 27 August 2009
Swiss Roll
Ingredients
3 Eggs
4oz Caster Sugar
4oz Self Raising Flour
2 Tablespoons Boiling Water
Jam
Method
Pre-heat the oven to Gas Mark 7. Whisk the eggs and sugar together and then add the flour, folding into the mixture. When all the flour has been added line a swiss roll tin with grease proof paper and the mixture. Bake in the oven for 8-10 minutes. Place some greaseproof paper on a worktop and sprinkle some caster sugar on it. Place the sponge on the sugar and remove the lining paper. Trim the edges of the sponge and add then spoon the jam onto the sponge and spread out, leaving a little border of clean sponge all around. Too much jam will result in it all oozing out when you roll up. Roll the sponge up and leave to cool with the seam face down.
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3 Eggs
4oz Caster Sugar
4oz Self Raising Flour
2 Tablespoons Boiling Water
Jam
Method
Pre-heat the oven to Gas Mark 7. Whisk the eggs and sugar together and then add the flour, folding into the mixture. When all the flour has been added line a swiss roll tin with grease proof paper and the mixture. Bake in the oven for 8-10 minutes. Place some greaseproof paper on a worktop and sprinkle some caster sugar on it. Place the sponge on the sugar and remove the lining paper. Trim the edges of the sponge and add then spoon the jam onto the sponge and spread out, leaving a little border of clean sponge all around. Too much jam will result in it all oozing out when you roll up. Roll the sponge up and leave to cool with the seam face down.
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Pizza
Pizza Base - makes 3 x 11" pizza bases.
Ingredients
500grams Strong Flour
4 Tablespoons Vegetable Oil
1 Teaspoon Salt
250ml Tepid Water
2 Teaspoons Yeast
½ Teaspoon Sugar
Method
Add the flour, salt, oil, yeast and sugar to a mixing bowl and mix. Make a well in the middle of the ingredients and pour the water in. Mix with a spoon until the a dough is formed. Knead with your hands for 10 minutes then cover with a damp tea towel and leave for an hour to allow the yeast to work. When the dough has doubled in size sprinkle some flour onto a clean work surface and rolling pin. Split the dough into 3 equal size balls. Roll the doughball out to between 0.5cm - 1cm thick depending on how thick you like your base.
Pizza Sauce
Ingredients
1 Onion
1 Garlic Clove
400grams Tinned Tomatoes
1 Tablespoon basil
2 Tablespoons Oregano
½ Teaspoon Salt
1 Teaspoon Pepper/Paprika
Tomato Puree
Method
Chop up the onion and garlic and fry for about 5 minutes until soft. Add the tinned tomatoes, tomato puree, mixed herbs, salt & pepper. Allow to simmer for 15-20 minutes until the contents have reduced. To make smoother give it a blast in a blender for a few seconds.
Making The Pizza
Ingredients
Pizza Base
Pizza Sauce
Grated Mozarella Cheese (Cheddar or Red Leicester work as alternatives or try mixing your cheeses)
Optional Toppings - Ham, Pepperoni, Sweetcorn, Chilli, Mushrooms
Method
Smear the sauce evenly on to the pizza base. Sprinkle the grated cheese over the sauce and add any other toppings you like. Place in a pre-heated oven for about 15-20 mins on Gas Mark 6.
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Ingredients
500grams Strong Flour
4 Tablespoons Vegetable Oil
1 Teaspoon Salt
250ml Tepid Water
2 Teaspoons Yeast
½ Teaspoon Sugar
Method
Add the flour, salt, oil, yeast and sugar to a mixing bowl and mix. Make a well in the middle of the ingredients and pour the water in. Mix with a spoon until the a dough is formed. Knead with your hands for 10 minutes then cover with a damp tea towel and leave for an hour to allow the yeast to work. When the dough has doubled in size sprinkle some flour onto a clean work surface and rolling pin. Split the dough into 3 equal size balls. Roll the doughball out to between 0.5cm - 1cm thick depending on how thick you like your base.
Pizza Sauce
Ingredients
1 Onion
1 Garlic Clove
400grams Tinned Tomatoes
1 Tablespoon basil
2 Tablespoons Oregano
½ Teaspoon Salt
1 Teaspoon Pepper/Paprika
Tomato Puree
Method
Chop up the onion and garlic and fry for about 5 minutes until soft. Add the tinned tomatoes, tomato puree, mixed herbs, salt & pepper. Allow to simmer for 15-20 minutes until the contents have reduced. To make smoother give it a blast in a blender for a few seconds.
Making The Pizza
Ingredients
Pizza Base
Pizza Sauce
Grated Mozarella Cheese (Cheddar or Red Leicester work as alternatives or try mixing your cheeses)
Optional Toppings - Ham, Pepperoni, Sweetcorn, Chilli, Mushrooms
Method
Smear the sauce evenly on to the pizza base. Sprinkle the grated cheese over the sauce and add any other toppings you like. Place in a pre-heated oven for about 15-20 mins on Gas Mark 6.
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Scones
Ingredients
6oz Self Raising Flour
1 Tablespoon Sugar
1 Tablespoon Raisins/Sultanas
2oz Margarine
3 Fluid oz Milk
Method
Pre-heat the oven to Gas Mark 7. Rinse the fruit under the tap. Mix the flour and sugar together and then add the fruit and margarine. Mix until you the margarine has combined with the other ingredients. Add half the milk and mix the ingredients. The mixture will start to stick together. Add more milk until the mixture is in a dough but don't let the mixture get too wet. Use your hands to mix/knead the mixture when it gets into a ball. Leave the dough to cool in the fridge for about 15 mins.
Sprinkle some flour onto a clean work surface and your rolling pin. Roll out the mixture to until it is about 2cm thick. Use a cutter or knife to cut out rounds and place on a greased baking tray. Brush the tops of the scones with milk and bake for about 15 minutes on Gas Mark 7. When done allow to cool on a wire rack before enjoying with butter, jam and cream.
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6oz Self Raising Flour
1 Tablespoon Sugar
1 Tablespoon Raisins/Sultanas
2oz Margarine
3 Fluid oz Milk
Method
Pre-heat the oven to Gas Mark 7. Rinse the fruit under the tap. Mix the flour and sugar together and then add the fruit and margarine. Mix until you the margarine has combined with the other ingredients. Add half the milk and mix the ingredients. The mixture will start to stick together. Add more milk until the mixture is in a dough but don't let the mixture get too wet. Use your hands to mix/knead the mixture when it gets into a ball. Leave the dough to cool in the fridge for about 15 mins.
Sprinkle some flour onto a clean work surface and your rolling pin. Roll out the mixture to until it is about 2cm thick. Use a cutter or knife to cut out rounds and place on a greased baking tray. Brush the tops of the scones with milk and bake for about 15 minutes on Gas Mark 7. When done allow to cool on a wire rack before enjoying with butter, jam and cream.
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Chunky Vegetable Soup
Ingredients
1 Potato
1 Carrot
2 Sticks Of Celery
1 Onion
2 Garlic Cloves
1 Chicken Stock Cube
2 Teaspoons Mixed Herbs
½ Teaspoon Salt
½ Teaspoon Pepper
1 Level Tablespoon Cornflour
750ml Water
Vegetable Oil
Method
Peel and finely chop all vegetables and fry them to soften for about 10 minutes.
Dissolve the stock cube in 125ml of boiling water, make up to 750ml with cold water.
Add stock to the pan along with the salt, pepper & mixed herbs. Bring to the boil and then simmer for about 25 minutes until all the vegetables are soft.
Blend the cornflour with 4 tablespoons of cold water until smooth. Pour into the soup stirring all the time. Bring the soup to the boil and then simmer for 4 minutes.
If you want to have a smooth soup blend place in a blender.
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1 Potato
1 Carrot
2 Sticks Of Celery
1 Onion
2 Garlic Cloves
1 Chicken Stock Cube
2 Teaspoons Mixed Herbs
½ Teaspoon Salt
½ Teaspoon Pepper
1 Level Tablespoon Cornflour
750ml Water
Vegetable Oil
Method
Peel and finely chop all vegetables and fry them to soften for about 10 minutes.
Dissolve the stock cube in 125ml of boiling water, make up to 750ml with cold water.
Add stock to the pan along with the salt, pepper & mixed herbs. Bring to the boil and then simmer for about 25 minutes until all the vegetables are soft.
Blend the cornflour with 4 tablespoons of cold water until smooth. Pour into the soup stirring all the time. Bring the soup to the boil and then simmer for 4 minutes.
If you want to have a smooth soup blend place in a blender.
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Monday, 17 August 2009
Sponge Cake
Utensils
Mixing bowl
Wooden Spoon
Knife
Scales
Cake Tin
Whisk
Ingredients
4oz Self Raising Flour
4oz Sugar
4oz Margarine
2 Eggs
Method
Add the sugar and flour to the mixing bowl and mix together. Add the margarine and mix in until you it looks like breadcrumbs. Add the eggs and whisk the mixture together. When the mixture is runny add to a greased or greaseproofed paper lined cake tin and place in the middle shelf of a pre-heated oven. Cook for 35-40 minutes on gas mark 4. Test with a cake tester before removing from the oven to make sure the cake mixture has cooked all the way through. Leave to cool down for half an hour before removing from the cake tin.
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Mixing bowl
Wooden Spoon
Knife
Scales
Cake Tin
Whisk
Ingredients
4oz Self Raising Flour
4oz Sugar
4oz Margarine
2 Eggs
Method
Add the sugar and flour to the mixing bowl and mix together. Add the margarine and mix in until you it looks like breadcrumbs. Add the eggs and whisk the mixture together. When the mixture is runny add to a greased or greaseproofed paper lined cake tin and place in the middle shelf of a pre-heated oven. Cook for 35-40 minutes on gas mark 4. Test with a cake tester before removing from the oven to make sure the cake mixture has cooked all the way through. Leave to cool down for half an hour before removing from the cake tin.
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Friday, 14 August 2009
Burgers - Makes approx 4 - 6
There's nothing better than having a burger at a bbq and there's nothing better than having a burger you've made yourself and know what the ingredients are. Even better is that you don't have to stick to your bog standard burger. Adding something as simple as chilli or curry powder to the mix will spice up the burger.
Utensils
Mixing Bowl
Knife
Teaspoon
Ingredients
250 grams Minced Beef
1 Onion
2 Garlic Cloves
½ Teaspoon Of Salt
3 Teaspoons Of Mixed Herbs
2 Teaspoons Of Pepper/Paprika
Optional Extras - Chopped Chilli, Chilli Powder, Curry Powder, Tomato Puree
Method
Cut the onion in half and then half again. Chop the into small bits, the smaller the better (larger bits tend to make the burger fall apart). Crush the garlic cloves into small bits as well. Add the chopped onion and garlic to the mixing bowl along with any extras you want to add. Add the salt, mixed herbs and pepper/paprika to the bowl. Next add the mince. I find that it is easier to handle if the mince is slightly chilled (not frozen) before adding to the mixing bowl. The easiest way to make your burgers is to delve in with your hands. Roll and squeeze the mince, mixing the other ingredients into it. Once you have the mince in a nice sticky patty, roll between your hands to form a sausage then divide into equal portions. Take a portion and place it in the palm of your hand. As the word patty suggests use your other hand a pat down on the mince turning the mince around slighty after every pat, using your thumb to round the edges. The burger patties can be made as thick or as thin as you want. To cook simply place on a grill or bbq for about 10-15 minutes. Why not fry the remaining onions in a saucepan or if your having a bbq wrap them up in some aluminium foil with some margerine and place on the bbq coals.
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Utensils
Mixing Bowl
Knife
Teaspoon
Ingredients
250 grams Minced Beef
1 Onion
2 Garlic Cloves
½ Teaspoon Of Salt
3 Teaspoons Of Mixed Herbs
2 Teaspoons Of Pepper/Paprika
Optional Extras - Chopped Chilli, Chilli Powder, Curry Powder, Tomato Puree
Method
Cut the onion in half and then half again. Chop the into small bits, the smaller the better (larger bits tend to make the burger fall apart). Crush the garlic cloves into small bits as well. Add the chopped onion and garlic to the mixing bowl along with any extras you want to add. Add the salt, mixed herbs and pepper/paprika to the bowl. Next add the mince. I find that it is easier to handle if the mince is slightly chilled (not frozen) before adding to the mixing bowl. The easiest way to make your burgers is to delve in with your hands. Roll and squeeze the mince, mixing the other ingredients into it. Once you have the mince in a nice sticky patty, roll between your hands to form a sausage then divide into equal portions. Take a portion and place it in the palm of your hand. As the word patty suggests use your other hand a pat down on the mince turning the mince around slighty after every pat, using your thumb to round the edges. The burger patties can be made as thick or as thin as you want. To cook simply place on a grill or bbq for about 10-15 minutes. Why not fry the remaining onions in a saucepan or if your having a bbq wrap them up in some aluminium foil with some margerine and place on the bbq coals.
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Brownie Recipe
From Claire K...
This makes enough for about 12 brownies if you cook it in a small roasting tin (8x8 inch) or do what I do and double the recipe and cook it in the biggest roaster you can find. They are better if they are in a big tin and shallow (then you cook them for a bit less time) cause you get more crunchy top bit.
Line the base and sides of the tin with greaseproof paper and put the oven on 180 degrees/350 degrees/gas mark 5
Melt 4oz butter (or marg, but butter is best), leave to cool.
Mix butter with 7oz granulated white sugar, 1tsp vanilla essence and 3 eggs.
Sieve these dry ingredients into the wet mixture - 4oz plain flour, pinch of salt, 1oz cocoa, 1oz drinking chocolate (the cadbury's one in the purple pot), half a teaspoon baking powder.
Mix thoroughly with a metal spoon but don't overmix or you will lose the air bubbles.
Pour into the baking tin and sprinkle the chocolate chips on top (if you mix them in they sink to the bottom).
Bake in the centre of the oven for 30 mins. To check if it's cooked shake the tin - if they are done the brownies will not wobble. If they do, put them back in the oven for a few more minutes.
Leave them to cool in the tin and then peel the paper off as soon as they are cool and cut into pieces.
Excellent with any colour of Choc chips or reese’s pieces on top.
Nice eaten warm with a bit of nutella too, but v messy
Easy Coleslaw
Coleslaw makes an excellent accompaniment to any cheese or meat based sandwich and burgers. Here's a easy to make version that will only take a few minutes to knock up. This will make a small pot's worth.
Utensils
Mixing Bowl
Knife
Grater
Tablespoon
Teaspoon
Ingredients
⅓ Of Half A Cabbage
1 Carrot
¼ Of An Onion
2-3 Tablespoons Of Mayonnaise
2 Tablespoons Of Vinegar
½ Teaspoon Of Salt
Method
Use a knife to chop the cabbage & onion and a grate the carrot into fine strips. Add to the mixing bowl. Measure out the mayo, vinegar and salt and add to the mix. Fold over until all the vegetables are fully covered in the mixture. Add more mayo if the mixture is looking too sloppy.
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Utensils
Mixing Bowl
Knife
Grater
Tablespoon
Teaspoon
Ingredients
⅓ Of Half A Cabbage
1 Carrot
¼ Of An Onion
2-3 Tablespoons Of Mayonnaise
2 Tablespoons Of Vinegar
½ Teaspoon Of Salt
Method
Use a knife to chop the cabbage & onion and a grate the carrot into fine strips. Add to the mixing bowl. Measure out the mayo, vinegar and salt and add to the mix. Fold over until all the vegetables are fully covered in the mixture. Add more mayo if the mixture is looking too sloppy.
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Thursday, 13 August 2009
Flatbread/Tortilla Wrap Recipe - Makes 6
Flatbreads like Tortilla wraps are easier to make you might think and make a tasty alternative to normal bread and only take a few minutes to cook. If you're having a bbq then you can even cook them on it.
Utensils
Scales
Frying Pan
Mixing Bowl
Rolling Pin
Kitchen Board
Ingredients
6oz Plain Flour
7 Tablespoons Water
1 Teaspoon Salt
1 Teaspoon Olive Oil
Method
Add the flour, salt and olive oil to the mixing bowl and give it a mix. Add 5 tablespoons of water and carry on mixing. The mixture should start to bind together. Add more water if the there are dry bits of mixture that aren't binding. Once you have a dough, place it on a saucer and put it in the fridge for about 20-30 minutes to chill.
Put a sprinkling of flour on the kitchen board and rolling pin. Take the dough and place on the board and roll it into thin circular shapes. When you have your 6 rounds put a frying pan on a low to medium heat hob. When the pan has warmed up add a round to the pan. Cook for few minutes then flip/toss to cook the other side. Cook for a couple more minutes until the bread is cooked well on both sides.
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Utensils
Scales
Frying Pan
Mixing Bowl
Rolling Pin
Kitchen Board
Ingredients
6oz Plain Flour
7 Tablespoons Water
1 Teaspoon Salt
1 Teaspoon Olive Oil
Method
Add the flour, salt and olive oil to the mixing bowl and give it a mix. Add 5 tablespoons of water and carry on mixing. The mixture should start to bind together. Add more water if the there are dry bits of mixture that aren't binding. Once you have a dough, place it on a saucer and put it in the fridge for about 20-30 minutes to chill.
Put a sprinkling of flour on the kitchen board and rolling pin. Take the dough and place on the board and roll it into thin circular shapes. When you have your 6 rounds put a frying pan on a low to medium heat hob. When the pan has warmed up add a round to the pan. Cook for few minutes then flip/toss to cook the other side. Cook for a couple more minutes until the bread is cooked well on both sides.
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Simple Flapjack Recipe - Makes approx 16 pieces
Flapjacks are one of the easiest sweet snacks to make. To make them requires minimal cooking knowledge. The ingredients can be purchased cheaply and will make enough to last a week making them ideal lunchbox additions.
Utensils
Lasagne style baking dish
Large saucepan
Scales
Knife
Tablespoon
Teaspoon
Greaseproof paper
Ingredients
4oz Margarine/Butter
3oz Sugar
8oz Porridge Oats
4 Level Tablespoons Of Golden Syrup
½ Level Teaspoon Of Salt
Optional - Sultanas, Raisins, Chocolate Drops
Method
Cut the greaseproof paper to the size of the baking dish. I find it helps to smear some margarine on the top of the paper to allow it be removed more easily from the flapjacks when they're done. Turn the oven on to gas mark 3 (325°F/162°C) and move the shelf to the middle of the oven. Measure out the margarine/butter, sugar and salt and add to the saucepan. Put the saucepan on a hob light on a low heat, just enough to melt the margarine. Next add 4 level tablespoons of syrup. Now that the saucepan is warming up, holding the spoon against the side so that it warms up allows the syrup to flow off better. Give the contents of the pan a good stir and leave on the heat until they have turned into a golden liquid (approx 3-4 mins depending on heat)and remove from the hob. Measure out the porridge oats and then add them to the saucepan (along with any extra ingredients you want to add). Give the pan a good mix so that all the oats are covered in the marg/syrup mixture. Next scoop the mixture onto the baking dish and even out. Place the dish in the oven for 35-40 minutes. When done remove from the oven. The flapjacks will still be fairly soft at this point so I find it's a good time to cut them into pieces as once they've cooled down they will be much harder to cut. They'll take a few hours to cool down but once they have you'll have a good supply of tasty flapjacks to eat.
http://simplerecipeideas.blogspot.com/
Utensils
Lasagne style baking dish
Large saucepan
Scales
Knife
Tablespoon
Teaspoon
Greaseproof paper
Ingredients
4oz Margarine/Butter
3oz Sugar
8oz Porridge Oats
4 Level Tablespoons Of Golden Syrup
½ Level Teaspoon Of Salt
Optional - Sultanas, Raisins, Chocolate Drops
Method
Cut the greaseproof paper to the size of the baking dish. I find it helps to smear some margarine on the top of the paper to allow it be removed more easily from the flapjacks when they're done. Turn the oven on to gas mark 3 (325°F/162°C) and move the shelf to the middle of the oven. Measure out the margarine/butter, sugar and salt and add to the saucepan. Put the saucepan on a hob light on a low heat, just enough to melt the margarine. Next add 4 level tablespoons of syrup. Now that the saucepan is warming up, holding the spoon against the side so that it warms up allows the syrup to flow off better. Give the contents of the pan a good stir and leave on the heat until they have turned into a golden liquid (approx 3-4 mins depending on heat)and remove from the hob. Measure out the porridge oats and then add them to the saucepan (along with any extra ingredients you want to add). Give the pan a good mix so that all the oats are covered in the marg/syrup mixture. Next scoop the mixture onto the baking dish and even out. Place the dish in the oven for 35-40 minutes. When done remove from the oven. The flapjacks will still be fairly soft at this point so I find it's a good time to cut them into pieces as once they've cooled down they will be much harder to cut. They'll take a few hours to cool down but once they have you'll have a good supply of tasty flapjacks to eat.
http://simplerecipeideas.blogspot.com/
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