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Beef Lasagne
Beef Lasagne
Ingredients

1 lb ground beef
2 cups of mozzarella cheese, shredded
2 cups of ricotta cheese, shredded
1/2 cup of parmesan cheese, grated
1/4 cup of fresh parsley, chopped
1 egg, lightly beaten
1 packet of red tomato sauce
1 cup of water
12 lasagna noodles, uncooked
Cooking Instructions

Preheat the oven to 350 °F (180 °C).

Heat oil in a large saucepan and add the beef. Cook over a medium heat until the meat has softened and browned.

Meanwhile, add 1 1/4 cups of mozzarella, the ricotta cheese, 1/4 cup of parmesan cheese, parsley and egg in a bowl. Mix all the ingredients thoroughly until well blended. Set aside.

Drain the meat and transfer back to the saucepan. Stir in red tomato sauce. Add water to the meat mixture and keep on stirring until well blended.

Pour 1 cup of red tomato sauce onto the bottom of baking dish. Top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup sauce. Repeat the same process with the layers until you have run out of ingredients. Finish with the remaining lasagna noodles, sauce and cheeses. Cover the lasagna with foil.

Bake in the oven for 1 hour. Remove the foil after 45 minutes so it gets well heated through. Remove from the oven and allow the lasagna to cool down for 15 minutes before serving.
Find Out More (www.freerecipes.org/simple-lasagna/)
5th March 2010
Tomato Soup
Tomato Soup
INGREDIENTS
6 medium-sized organic tomatoes (nice and ripe!)
1 medium sweet onion, diced
3 cloves garlic, roughly chopped
1 teaspoon sea salt, or to taste
2 + tablespoons fresh oregano leaves (stick oregano is best)
4 tablespoons extra virgin olive oil
2 teaspoons agave nectar or organic sugar (optional)
freshly ground black pepper

PROCEDURE
Wash tomatoes and cut in half. Cut each half into quarters.
Place tomatoes, diced sweet onion, and garlic in a saucepan. (Do not add water or broth)
Cook over medium-low heat, covered, for 30-35 minutes. Add salt half way through and check from time to time. The tomatoes should be cooked until they are just falling apart.
Stir in oregano leaves and remove from heat.
Allow to cool for a few minutes.
Place in a blender and add olive oil.
Blend on low, then medium, then high speed for 1 minute, or until super smooth (be careful, it is hot!)
Season to taste with salt and fresh black pepper. If the tomatoes are not sweet enough on their own, add agave or organic sugar to bump it up a notch.

SERVICE
Ladel into bowls and garnish with a drizzle of olive oil, a sprinkle of oregano, and a twist of black pepper


LEFTOVER STORAGE
Store in an airtight container or glass jar in the fridge. Keeps well for 3 days. may be frozen for up to one month in a zip-top bag, sealed container or jar.
Find Out More (www.reneeloux.com/recipes/simple_tomato_soup/)
5th March 2010
5 minute cake
5 minute cake
5 Minute Cake
Step 1 Measure out all of your ingredients.

Step 2 Add dry ingredients (Self-raising flour, caster sugar and cocoa) to mug, and mix well. Then add the egg white, milk and oil, and mix. Lastly - add the chocolate egg to the mixture, pushing it right into the middle of the mug.

Step 3 Place the mug in the microwave and cook for 3 minutes at 800 watts (this should be the setting 'high' on most microwaves). The cake may rise over the top of the mug, but this is normal!

Step 4 Take out of microwave. Get an adult to help you do this as the mug will be hot! Tip mug onto a plate and the cake will slide out of the mug.

Step 5 Decorate your cake with icing and anything else that's tasty!


You will need:2 tablespoons self raising flour
2 tablespoons caster sugar
2 tablespoons cocoa
1 egg ( white only )
2 tablespoons milk
2 tablespoons vegetable oil
Icing (Ready made)
Chocolate egg
1 large coffee mug


Top Tips Use a white chocolate egg in the middle for a different taste.

Although the picture may not look so attractive, that cake is delicious!
Find Out More (www.bbc.co.uk/cbbc/bluepeter/thingstodo/bakeit/mugcak)
5th March 2010
New York Cheesecake
New York Cheesecake
Ingredients:

85ml butter melted, plus extra for tin
140g digestive biscuits , made into fine crumbs
1 tbsp sugar , granulated or golden caster
FOR THE CHEESECAKE FILLING
3 x 300g pack full fat soft cheese (Philadelphia is good)
250g golden caster sugar
3 tbsp plain flour
1½ tsp vanilla extract
finely grated zest of 1 lemon (about 2 tsp)
1½ tsp lemon juice
3 large eggs , plus 1 yolk
284ml carton soured cream
FOR THE SOURED CREAM TOPPING
142ml carton soured cream
1 tbsp golden caster sugar
2 tsp lemon juice

Method:

1. Position an oven shelf in the middle of the oven. Preheat the oven to fan 160C/conventional 180C/gas 4. Line the base of a 23cm springform cake tin with parchment paper. For the crust, melt the butter in a medium pan. Stir in the biscuit crumbs and sugar so the mixture is evenly moistened. Press the mixture into the bottom of the pan and bake for 10 minutes. Cool on a wire rack while preparing the filling.

2. For the filling, increase the oven temperature to fan 200C/conventional 240C/gas 9. In a table top mixer fitted with the paddle attachment, beat the soft cheese at medium-low speed until creamy, about 2 minutes. With the mixer on low, gradually add the sugar, then the flour and a pinch of salt, scraping down the sides of the bowl and the paddle twice.

3. Swap the paddle attachment for the whisk. Continue by adding the vanilla, lemon zest and juice. Whisk in the eggs and yolk, one at a time, scraping the bowl and whisk at least twice. Stir the 284ml carton of soured cream until smooth, then measure 200ml/7fl oz (just over 3⁄4 of the carton). Continue on low speed as you add the measured soured cream (reserve the rest). Whisk to blend, but don't over-beat. The batter should be smooth, light and somewhat airy.

4. Brush the sides of the springform tin with melted butter and put on a baking sheet. Pour in the filling - if there are any lumps, sink them using a knife - the top should be as smooth as possible. Bake for 10 minutes. Reduce oven temperature to fan 90C/conventional 110C/gas 1⁄4 and bake for 25 minutes more. If you gently shake the tin, the filling should have a slight wobble. Turn off the oven and open the oven door for a cheesecake that's creamy in the centre, or leave it closed if you prefer a drier texture. Let cool in the oven for 2 hours. The cheesecake may get a slight crack on top as it cools.

5. Combine the reserved soured cream with the 142ml carton, the sugar and lemon juice for the topping. Spread over the cheesecake right to the edges. Cover loosely with foil and refrigerate for at least 8 hours or overnight.

6. Run a round-bladed knife around the sides of the tin to loosen any stuck edges. Unlock the side, slide the cheesecake off the bottom of the tin onto a plate, then slide the parchment paper out from underneath.
12th March 2010
Vegetable and Goat’s Cheese Pizza
Enjoy pizza the healthy way with a low-calorie vegetable and goat's cheese treat.
It's quick to prepare, easy to make, and even better, costs just 98p per serving.
Ingredients:
15ml/1tbsp olive oil
1 red onion, sliced
1 courgette, cut into chunks
1 red pepper, cut into chunks
5ml/1tsp dried rosemary or oregano
2 x 25cm thin-crust pizza bases
1 (200g) tub fresh salsa
1 (100g) pack fresh goat's cheese
freshly ground black pepper
Method:
1. Preheat the oven to 200C/gas mark 6.
2. Heat the oil in a large non-stick frying pan, add the onion, pepper and courgettes and sauté over a medium heat for 4-5mins.
3. Add the herbs and season with black pepper. Cook for a further 2 mins or until lightly browned and tender. Remove from the heat.
4. Place the pizza bases on a baking tray and spread half the fresh salsa over each base. Scatter the vegetables over the pizza then crumble over the goats cheese. Season with black pepper and bake for 10-12 minutes, until the base is cooked through.
7th May 2010
Smoked Salmon Rolls
Treat friends to a quick and easy savoury snack or, wow dinner guests with a smart and simple canapé.

Ingredients:
Bunch of asparagus
1 pack of smoked salmon
Salt and pepper
150g low-fat Philadelphia cheese spread
Method:
1. Cook the asparagus in a pan of salted boiling water for two minutes, then plunge into a bowl of iced water to cool.
2. Put a small strip of salmon on a board and season. Spread a thin layer of cream cheese onto it, then add a piece of drained asparagus and roll up tightly.
3. Repeat with the rest of the ingredients and place in the fridge for half an hour. To serve, slice into 3cm-long pieces
7th May 2010
Peaches & Cream cupcakes
Treat friends with super-sweet cakes and some special champagne. We guarantee these scrummy peaches and cream cupcakes will go down a treat.
Ingredients:
150g softened butter
150g caster sugar and extra for coating cases
3 eggs
Seeds of vanilla pod or a couple of drops of vanilla extract
150g self-raising flour
1 tsp baking powder
1 tsp ground ginger
Pinch of salt
2 perfectly ripe peaches, diced (canned are fine if these are not available, drain them well)
For the cream topping:
300ml double cream
60g icing sugar
1 tbsp stem-ginger syrup
2 pieces of stem ginger
Method:
1. Grease cake cases and coat with sugar. Preheat oven to gas mark 4/180°C/350°F.

2. Cream the butter and the sugar until it becomes pale and fluffy. Add one of the eggs, the vanilla and half the flour. Beat until mixed through. Add the rest of the eggs, flour, baking powder, ground ginger and salt and beat together briefly.

3. Fold in the peaches and then spoon the mixture into the cake cases.
4. Bake for about 25 minutes (depending on the size of your cases) until the cakes are golden brown and spring back when touched. A skewer inserted into the middle should come out clean.
5. Remove the cakes from the oven and leave to cool. Make the cream by whipping the double cream, icing sugar and stem-ginger syrup until stiff. Thickly grate in the ginger and fold to combine. Reserve a little for the top and set aside.
6. Spread the cream over each cold cake with a palette knife and top with the reserved ginger and a slice of peach.
7th May 2010
Millionaire Shortbread
• 1 hour
• Makes 9-12 pieces
Ingredients
Base:
• 200g (7oz) shortbread biscuits, crushed
• 25g (1oz) butter, melted
Filling:
• 150g (5½ oz) butter
• 150g (5½ oz) dark brown soft sugar
• 397g can Carnation Condensed Milk
Topping:
• 200g (7oz) milk or dark chocolate, melted
You will also need:
• 18cm (7in) square brownie tin, lined with baking parchment.
Method
1. Mix the crushed biscuits with the melted butter and then lightly press the mixture into the tin to make an even layer. Chill for 20 minutes.
2. Place the butter and sugar into a non-stick pan and stir over a medium heat until the butter melts and the sugar dissolves. To make a golden caramel, add the condensed milk, stirring continuously, until the first bubbles appear on the surface. Remove from the heat as soon as it comes to the boil.
3. Spread the caramel evenly over the crumb base and then cool and chill for about half an hour. Pour the melted chocolate over the caramel, smoothing to the edges.
4. When the chocolate has hardened a little, cut into squares.
Tips
Why not make mini Millionaires – simply place into a 20cm (8") and cut into 20 squares, perfect for a picnic or party.
7th May 2010
Caramel Knickerbocker Glory
• 15 mins
• Serves 4
Ingredients
• 8tbsp Carnation Squeezy Caramel
• 150g (5½oz) chocolate muffin, chopped
• 55g (2oz) chopped, roasted hazelnuts
• 2 pears, peeled and sliced
• 4 scoops triple chocolate ice cream
• Grated chocolate, to finish (optional)
1. Take a few pieces of chocolate muffin and divide them between 4 sundae glasses. Squeeze over a generous amount of the caramel sauce, a sprinkle of roasted hazelnuts and a few pieces of pear. Top each sundae with a scoop of triple chocolate ice cream and repeat the layers of caramel, nuts and pear.
2. Finally top with grated chocolate and serve with very long spoons!!
Tips
Use the best chocolate muffin you can find for this recipe… it makes all the difference.
7th May 2010
Original crème brûlée
Ingredients•500ml/18fl oz double cream

•1 vanilla pod

•100g/4oz caster sugar (plus extra for the topping)

•6 egg yolks
Preparation method1.Pre-heat the oven to 150C/300F/Gas 2.

2.Pour the cream into a saucepan. Split the vanilla pod lengthways and scrape the seeds into the cream.

3.Chop the empty pod into small pieces, and add them to the cream.

4.Bring to boiling point, then lower the heat and simmer gently for five minutes.

5.Beat the sugar and egg yolks together in a large heat-proof bowl until pale and creamy.

6.Bring the cream back to boiling point. Pour it over the egg mixture, whisking all the time until thickened - this indicates that the eggs have begun to cook slightly.

7.Strain through a fine sieve into a large jug, and then use this to fill six ramekins about two-thirds full.

8.Place the ramekins in a large roasting tray and pour in enough hot water to come halfway up their sides.

9.Place on the centre shelf of the oven and bake for about 45 minutes, or until the custards are just set and are still a bit wobbly in the middle.

10.Remove from the water and allow to cool to room temperature.

11.When ready to serve, sprinkle one level teaspoon of caster sugar evenly over the surface of each créme, then caramelise with a mini blowtorch.

12.Leave to cool for a couple of minutes, then serve
11th June 2010
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