Recipes

100g soft margarine
175g self-raising flour
1 teaspoon baking powder
175g caster sugar
2 eggs
4 tablespoons milk
Finely grated rind of 1 lemon

for topping:
juice of 1 lemon
100g granulated sugar

Preheat oven to 180 degrees C. Lightly grease and line 2 1lb loaf tins with greaseproof paper.
Measure all cake ingredients and beat for 2 mins. Divide mixture evenly between tins. Bake in oven for about 30 mins, or until cakes spring back when poked.
While cakes bake, make crunchy topping. Measure juice and sugar into bowl and stir to mix. Spread mixture over baked loaves while still hot, then leave to cool.

Serves:6

Preparation time:15 minutes

Cooking time:40 minutes

Diet type:Gluten free, Low salt, Low saturated fat

Ingredients:
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 red pepper, chopped
1 litre vegetable stock
400 g tin chopped tomatoes
2 large carrots, chopped
125 g cauliflower
2 medium potatoes, peeled and cubed
75 g small pasta shapes
125 g frozen peas
Salt and freshly ground black pepper


Method
Sauté onion, garlic and red pepper in the olive oil for 5 minutes.

Add all the other vegetables, except peas, and cook for 2 minutes more.

Add the vegetable stock, bring to the boil and simmer for 20 minutes.

Add pasta shapes and frozen peas 10 minutes before the end of cooking time. Season and serve.

Serving suggestion
To accompany this soup, treat yourself to your favourite freshly baked bread to tear up and dunk.

Cook's tip
Cut vegetables into chunky pieces, then why not try steaming or boiling in the minimum amount of fast-boiling water until tender-crisp to preserve the maximum amount of vitamins.

6 Eggs
6 tbsp Cream or Milk
3 tbsp Butter
Salt and White Pepper

Lightly beat the eggs, stir in the cream (or milk), season to taste.
Melt the butter in a saucepan over a medium heat.
Pour in the eggs, stir constantly until the eggs begin to thicken.
Reduce the heat and continue cooking until the eggs are set to the desired degree.
Serve on hot buttered toast or as part of a breakfast or supper dish.

Chocolate Chip Cookie Recipe Ingredients:
1 cup Sugar
1 cup Brown Sugar
1 cup Shortening
2 Eggs
2 teaspoons Water
2 teaspoon Baking Soda
2 teaspoon Baking Powder
1 teaspoon Vanilla
1/2 teaspoon Salt
2 1/2 cups Flour
200g / 8oz Chocolate chips

Time: 10 min
Serves: 8

Chocolate Chip Cookie Recipe Instructions:
Heat oven to 350°F.
Mix together sugars, shortening and eggs.
Add rest of ingredients being
Bake for approximately 8 minutes.

Chocolate Chip Cookie Recipe Cooking Time:
Cooking time 8 minutes.
Leave to cool before serving.
Store in a air-tight Cookie Jar.

Chocolate Chip Cookie Recipe Serving Instructions:
Serve with Ice Cold Milk.
Serve with a nice cup of Tea or Coffee.

Ingredients
4-5 med chicken pieces, (any part you like)
1 cup coconut milk (gata) or use coconut milk powder + water(amount indicated on the package)
2 tbsp curry powder (depends on your taste)
2 medium sized potatoes, quartered
1 green bell pepper
1 medium-sized onion, chopped
3 gloves garlic. minced
ginger, chopped
salt and pepper
fish sauce (optional)

Directions
Saute onion and garlic in oil on a saucepan or pot for about 2 minutes.
add chicken. cook for about 5-10 minutes, turning chicken over occasionally to cook evenly.
pour in coconut milk. add potatoes, ginger and bell pepper. stir for 3 minutes.
mix in the curry powder. bring to a boil. lower heat then simmer for about 5 minutes more or until all ingredients are cooked.
salt and pepper to taste. can use fish sauce for more flavour. serve.
serve with steamed rice.

Ingredients Imperial Metric
Braising (or stewing) steak 1½ lb 700 grams
2 medium potatoes - -
2 medium carrots - -
1 large onion - -
Plain flour 1 oz 25 grams
Can of chopped tomatoes 14 oz 400 grams
Beef stock (two cubes) 420 ml ¾ pint
4 tablespoons of red wine - -
4 tablespoons oil - -
2 bay leaves - -
Salt and pepper to taste - -

COOKING EQUIPMENT
1 large frying pan
1 casserole dish or 1 large pan if cooking on the hob

COOKS NOTE:
Braising or stewing steak from the supermarkets is fine. But it's far better if you can buy meat from your local butcher. It's more likely to be produced locally, you have the chance to ask the butcher that question if you want. It's likely to be better quality because your butcher specialises in meat, game and poultry.
Our meat was supplied by Lewis the butchers in Kineton, Warwick. They have been supplying meat to the local community for over a hundred years and through three family generations.

Preparation
Remove excess fat from the meat and cut into 2cm (1 inch) cubes.
Peel and slice the carrots.

Peel the potatoes and cut into cubes.

Peel the onion, slice and roughly chop.



Pour two tablespoons of oil into the frying pan and heat to a medium high temperature and add the meat cubes.
Cook for a couple of minutes until the cubes of meat are browned on all sides. Turn and stir the meat while it is cooking. Place the meat in a casserole dish or pan. Keep the meat juices for the stock.



Start the oven pre-heating by turning it to 150°C / 300°F / Gas Mark 2

Using the meat juices, hot water and two stock cubes, mix up the stock for use later.

Pour the remaining oil into the frying pan, heat to a medium heat and add the onions. Fry them, turning constantly for about 5 minutes until they are soft.
Sprinkle the flour over the onions and keep stirring for a minute. The flour is added to thicken the sauce.



Stirring constantly, slowly pour the stock over the onions and bring the mixture to the boil, then turn the heat to low.
Stir in the tomatoes and add salt and pepper. Stir well and let it simmer for two minutes.




Pour the tomato and onion sauce into the casserole dish (pan if cooking on the hob). Add the potatoes, carrots and red wine and mix well with a spoon.

Place the casserole dish in the pre-heated oven (150°C / 300°F / Gas Mark 2) for 2½ hours. If cooking on the hob, turn the heat to low.

Ingredients
225g/8oz self raising flour
pinch of salt
55g/2oz butter
25g/1oz mature cheddar cheese, grated
150ml/5fl oz milk

Method
1. Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
2. Mix together the flour and salt and rub in the butter.
3. Stir in the cheese and then the milk to get a soft dough.
4. Turn on to a floured work surface and knead very lightly. Pat out to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and place on the baking sheet. Lightly knead together the rest of the dough and stamp out more scones to use it all up.
5. Brush the tops of the scones with a little milk. Bake for 12-15 minutes until well risen and golden. Cool on a wire rack.

Ingredients:
700ml full-fat milk
1 onion , peeled and halved
1 garlic clove , peeled
1 bay leaf
350g macaroni
5g butter , plus a little extra for greasing
50g plain flour
175g mature cheddar cheese, grated
1 tsp English mustard
50g parmesan , grated
50g coarse white breadcrumbs


Prepare the pasta: In a small pan, warm the milk, onion, garlic and bay leaf until almost boiling. Remove from the heat, leave covered to infuse for 10 mins, then strain. Cook the macaroni according to pack instructions until just soft, but still with a little bite (this is called al dente in Italian). This will take about 10 mins. Drain in a colander, then run under the tap and stir to stop the pasta sticking together.
Make a roux: (A roux is simply flour and fat, cooked together, then used to thicken sauces.) Heat oven to 190C/ fan 170C/gas 5 and butter a 25 x 18cm ovenproof dish. Melt the butter in the medium pan. When foaming, add the flour, then cook, stirring constantly, for 1 min on a low heat.
Finish the sauce: Slowly stir the warm infused milk into the roux until smooth. Simmer for 3-4 mins, stirring often, until the sauce has thickened and has a coating consistency (run your finger through the sauce on a spoon - it should leave a trail). Remove the pan from the heat, then add the cheddar and mustard powder. Season, then stir until the cheese has melted.
Assemble and bake: Mix the cheesesauce through the macaroni to coat it well, then tip into the prepared dish. Sprinkle the Parmesan and breadcrumbs over the top, then bake for 15-20 mins until golden brown and bubbling. Serve piping hot on its own or with a green salad.

Serves 2
Ready in 10 minutes


Ingredients
2 tbsp vegetable oil
1 egg, lightly beaten
200g large, cooked and peeled prawns
120g packet Blue Dragon Chinese Dynasty Kung Po Sauce (from Morrisons, Sainsbury's and Tesco)
40g dry-roasted peanuts, chopped
Bunch of spring onions, sliced
2 x 150g packs Amoy Straight-To-Wok Rice Noodles
Lime wedges, to serve
Method: How to make prawn noodle stir-fry
1. Heat 1 tablespoon vegetable oil in a wok or large frying pan over a medium heat. Add the egg and stir until scrambled. Remove and set aside.

2. Heat another tablespoon of oil, then add 200g large, cooked and peeled prawns and the Kung Po Sauce. Simmer for 1 minute, then stir in the dry-roasted peanuts and three-quarters of the spring onions.

3. Return the egg to the pan, add the Amoy Straight-To-Wok Rice Noodles and toss well for 1 minute. Divide between wide bowls and garnish with the remaining spring onions. Serve with lime wedges to squeeze over.

Ingredients:
140g/5oz Madeira cake, sliced
4 tbsp orange liqueur or orange juice
2 sachets sugar-free orange jelly
4 satsumas or 2 oranges, peeled and sliced
2 bananas
425g/15oz ready-made low fat custard
200g/7oz virtually fat-free fromage frais
8 tbsp light crème fraîche
Star fruit, fresh figs or physalis to decorate.

Method
1. Layer the cake slices in the base of a large glass serving dish. Sprinkle over the orange liqueur or orange juice.
2. Make up the jellies according to the pack instructions and leave to cool, but do not allow to set.
3. Layer the satsumas and the bananas over the cake. Pour over the jelly and leave to set. Spoon over the custard, mix together the fromage frais and crème fraîche and spoon over the custard.
4. Decorate with fruit.