Recipes

1 large sweet potato (or 2 smaller ones), peeled and cubed

1 medium onion, diced

1 425g coconut milk or cream

1 tbl red curry paste

1 tbl soy sauce

1 clove garlic

oil
Heat oil in frying pan and cook garlic and onions until onions are soft.
Add curry paste, stir and cook for 2 or 3 minutes until fragrant.
Add sweet potato and stir through until it's coated in curry paste, cook for 4 or 5 minutes.
Pour in coconut milk and soy sauce.
Stir and simmer gently until sweet potoato is tender.
Serve with rice of your choice.

Potatoes or pumpkin go well with this too - or use a combination m to add more flavour.

RECIPE INGREDIENTS:
1 1/3 cups of graham cracker crumbs (1 package)
1 1/2 cups of chocolate chips
4 1/2 tablespoons of unsalted butter
1 (14-ounce) can of sweetened condensed milk

1. Butter a 9-inch square baking pan and line it with parchment paper. Butter the parchment paper too. Heat the oven to 325° F. 160 C or gas 3.

2. Blend 4 1/2 tablespoons of melted unsalted butter with a 14-ounce can of sweetened condensed milk.

3. Stir in 1 1/3 cups of graham cracker crumbs (1 package) and 1 1/2 cups of chocolate chips. Scrape the dough into the pan and spread it evenly with a fork.

4. Bake the mixture on the center rack until the brownies are golden and slightly puffy, about 25 minutes. Let them cool thoroughly, then slice and wrap them. Makes 16 bars.

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
2 tbsp olive oil
3 chicken breasts, skin and bone removed
150g/5½oz button mushrooms, quartered
1 small onion, chopped
1 garlic clove, finely chopped
50g/2oz butter
2 tbsp plain flour, plus extra for dusting
300ml/½ pint milk
200ml/7fl oz chicken stock
freshly grated nutmeg, to taste
freshly ground white pepper
pinch salt
small handful fresh parsley, chopped
500g/1lb 2oz ready-made short-crust pastry
1 free-range egg, beaten

Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Heat the oil in a frying pan, add the chicken and fry until the chicken begins to turn white.
3. Add the mushrooms and continue to fry until the chicken is golden-brown.
4. Remove the chicken and mushrooms from the pan and set aside. Add the onion and garlic to the same pan and fry for 2-3 minutes or until softened. Remove from the heat and set aside with the chicken and mushrooms.
5. Melt the butter in a saucepan, stir in the flour and cook for about three minutes, stirring constantly until it has formed a thick smooth paste (this is called a roux).
6. Mix the milk and stock together in a jug, then add the nutmeg, white pepper and salt, to taste. Pour the liquid slowly into the flour mixture, whisking all the time until smooth. Simmer over a gentle heat, stirring constantly, for about five minutes or until the sauce has thickened.
7. Stir in the chopped parsley and pour the sauce over the chicken and mushroom mixture. Mix well, then spoon into a pie dish and leave until completely cool.
8. Roll out the pastry on a lightly floured surface until it is the thickness of a pound coin. Brush the edges of the pie dish with beaten egg, lay the pastry on top, press down the edges and trim. Brush the top of the pie with beaten egg and cut some leaf shapes out of the left-over pastry to decorate the top of the pie.
9. Make two or three slits in the top of the pie to allow steam to escape and then bake in the oven for 20-25 minutes or until golden-brown on top.