Made Recipes – Anita Make Again Archives

Chicken Ciabatta recipe

The pasta I was going to cook this sauce for had exceeded the sell by date, I hadn’t realised until the sauce was almost done, so I toasted some ciabatta instead, ditched the pasta and served the chicken sauce on the toasted ciabatta, with grated cheese on top. This is a dish I would Def do again.. much lighter than eating it with pasta.. and really really tasty,
  • 1 red pepper diced into small cubes, sautéd with olive oil and butter and salt and chilly seeds
  • 1 desert spoon of sweet chilli sauce
  • 1 soup bowl of small cubed  cooked  chicken
  • 1 pot of Delmaine pomodoro sauce
  • Grated cheese to serve
  • 1 large ciabatta roll – serves 2
  1. Heat the oil and butter in a frying pan
  2. Add the diced red pepper salt and chilly seeds and cook till tender
  3. Add about a tablespoon of water (or two, or wine even) so that when the diced cooked chicken is added it has some tasty  juices to absorb
  4. Add chicken and cook until all juices soaked up
  5. Add a little pomodoro sauce and stir in well, when hot add the remainder of the sauce and heat through.
  6. When the sauce is reduced to a thick consistency spoon onto toast, smother with grated cheese
  7. Meanwhile toast the ciabatta, and grate the cheese and serve
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Mums Special Apple Crepe – Apfel Schmarrn

A very tasty meal, or delicious dessert!

Ingredients

  • 3 eggs whisked in a large bowl
  • 1/2 pt milk
  • 1 cup self raising flour
  • 1 cup plain flour
  • 1 dessertspoon butter for crepe
  • 1 tablespoon butter for apples
  • 1 large bramley apple, peeled, quartered, halved then sliced
  • 1 handful of soaked raisons
  • 1 teaspoon sugar (to taste if apples too sharp)
  • sieved icing sugar for serving

You will need one pan to cook the apples, which can be cooked in advance, one frying pan for the crepe to which the apple mixture is added and one firm flat edged spatula.

  1. Whisk the eggs in a large bowl
  2. Add the Flour and whisk until a smooth paste
  3. Add milk until it looks the consistency of double cream (not whipped)
  4. Leave to stand for 1/2 hour for best results – meanwhile
  5. Prepare the apple
  6. Melt the tablespoon of butter in a saucepan
  7. Soak the raisons in boiling water for a few minutes then drain
  8. Add the sliced apples, sugar to taste and raisons and sauté until the apples begin to soften – keep hot, then
  9. Heat frying pan, add butter to melt then add the crepe mixture to make a very thick crepe (about 1/2 cm thick at least)
  10. Cook one side until golden and the top has begun to set slightly
  11. Turn crepe over, immediately add apple mixture to the top of the golden side of the crepe
  12. Using a flat edge spatula, start to chop the crepe up into small pieces
  13. When evenly chopped, leave undisturbed until it browns golden underneath
  14. Then turn over, chop again, and leave until it browns again
  15. Continue last step until crepe well cooked and pieces all look golden
  16. Serve immediately served with a sprinkling of sieved icing sugar

Can be Served with custard if eaten as a dessert..

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Spicy Guacamole Avocado Dip

I Went to the “Friends of Kanaha” July the 4th party yesterday which in the States was what they call a pot luck party. Everyone brings a dish, any dish.

I brought my Guacamole and it was a hit!  I promised the recipe to someone there, so here it is.

It takes just as long to prepare as it does to take the ingrediants out of the fridge, add them to the bowl and mash them all together.

Ingredients

  • 2 ripe Hass Avocadoes
  • 1 heaped dessert spoon of Best Mayonaisse
  • 1 teaspoon of fresh lemon juice
  • 1 bunch of finely chopped chives (or a teaspoon of grated sweet onion, Maui Onion perhaps)
  • 2 teaspoons of Gardinis Ceasure dressing (optional, but adds a great touch to the final flavour)
  • 1 pinch of salt
  • 1/4 (or less) of very, VERY  finely chopped Habanero chilli  (to taste) for that smokey flavoured kick.
  • 2 tablespoons of crumbled feta cheese for the final texture
  1. Add all the ingredients (except for the Feta Cheese) into a large bowl and mash with a fork or potatoe masher (even put in a blender if preferred) until creamy.
  2. Stir in the feta cheese at the end
  3. If not served immediately, store in as small a dish as possible, cover with cling film so no air can  get to the surface of the  mixture (lay the cling film on the mix)
  4. Store in the fridge or on ice until ready to serve

Serve with fingers of cut vegetables or rice or corn chips.

Tip, try not to touch the chilli with your fingers while chopping and wash the knife carefully after use.

 

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Fish Bake with Mashed Potato topping

This is a dish that can be prepared the day before.Fish Bake

All you have to do on the day is put it into a pre-heated oven about 45 minutes before serving and make the side dishes

I’ve never made fish pie before and this dish is a mixture of a few recipes, from which I picked the best ideas and put them all together.

The only problem I encountered with this pie, is that it could have fed an army of people (at least 8) instead of the four it was intended for. Not a real problem, it was great re-heated and eaten over the next couple of days. This dish I will definitely make again.

Ingredients

  • 1kilo cod
  • 1/2 kilo smoked haddock
  • prawns – cooked and peeled – enough to cover the base of the ovenproof dish.
  • 1 cup of frozen peas
  • fresh spinach (for a thin layer under mashed potato topping)

For poaching the fish

  • 1 litre semi skimmed milk for poaching
  • 2 teaspoons Bullion stock
  • 2 large sprigs of tarragon
  • 1 finely chopped leek or onion
  • teaspoon whole peppercorns

For the White sauce

  • 3 tablespoons butter
  • 3 tablespoons flour
  • strained juices from poaching fish
  • extra milk if required

Mashed potato with spring onions

Instructions

  1. Heat the poaching ingredients in a large pan
  2. Poach/simmer the fish (in batches if necessary) until opaque (about 6-8 minutes) taking care it doesn’t boil over
  3. Drain the fish well and set aside returning the drained juices to the pan
  4. When all the fish has been poached, strain the poaching juices and pour into a pouring jug
  5. Break the fish into large bite sized chunks
  6. Heat butter in a large pan, stir in the flour
  7. Slowly add the poaching juices stirring all the time, season to taste with extra bullion or salt and pepper
  8. Simmer (still stirring) the white sauce until its gloopy, adding more milk if required
  9. Make the mashed potatoes with spring onions in the microwave – see recipe
  10. Place the cooked, peeled prawns into the base of the oven proof fish pie dish
  11. Add the poached fish by crumbling it over the prawns layering it with the frozen peas
  12. Pour over all the white sauce, and move fish gently to allow the white sauce to sink down to the prawns
  13. Top the sauce with a thin layer of fresh spinach so that when adding the mashed potato to the very top it does not sink into the white sauce
  14. Add the mashed potatoes one spoon full at a time from the outside edges of the dish working inwards
  15. Level the top gently, but rough it up with a fork for texture
  16. cover and chill if preparing this the day before and remove from fridge a few hours before cooking
  17. Preheat oven to 200F
  18. Bake in the centre of the oven for about 40 minutes –  could take an hour if its a deep dish.
  19. Place a baking tray on the lowest rack in case the pie overflows a little
  20. Serve with steamed vegetables

 

 

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Anita’s Quick Chicken Stir Fry

If you have a ceramic hob, then an electric Wok will be your answer to successful stir fries.

This dish is fast and simple, healthy and delicious. Skip the chicken for a great side, or vegetarian dish..

TIP : Make a larger portion than you think will be enough for you, because the vegatables shrink down, and you may wish you had made more.

Ingredients per person

  • 1 large chicken thigh – cubed and patted dry with a paper towel or two
  • 1 teaspoon fresh grated (or sliced) root ginger
  • 1 clover coarsely chopped garlic clove
  • 1 tablespoon of chopped salad onions (spring onions) – optional – must be dried after washing or the oil will splutter
  • 3-4 tablespoons olive oil (mixed with sunflower oil to bring to higher temperature without smoking)
  • 1 carrot sliced
  • Soy Sauce to taste
  • 1 large bowl of freshly chopped cabbages and Kale
  • 1 large Portobello Mushroom – cut into chunks
  • 1 cup of chicken stock

 

  1. Heat the oil and add the grated ginger, and garlic and spring onions if using
  2. Stir until just beginning to brown – this flavors the oil for the chicken
  3. Add the chicken and stir till browned
  4. Add more oil on the side if it gets a little dry
  5. Add the carrot slices, and stir fry a little more
  6. Add a tablespoon or more of dark soy sauce to keep moist until carrots just begin to cook
  7. Cook chicken through (takes about 10 minutes of high heat and stirring all the time)
  8. Add the mushrooms, heat through and stir in well
  9. Add the chopped vegetables and stir in well
  10. Add the stock, bring to boil, and stir well, Put lid on wok and turn down heat
  11. Continue to cook until cabbages are just tender to your liking
  12. Serve immediately with or without rice

 

 

 

 

 

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This is a new favorite invention! An easy, and very tasty one pot meal made up of vegetables that are ready  to be used up. Its quick to prepare, and is ready after slow cooking for 6 hours if cooked following the numbered instructions below using a pressure cooker.

If no pressure cooker is available just place the chicken and dried, uncooked lentils into a pre-heated the slow cooker, mix all the other ingredients in a large bowl and heat, covered in a microwave, stirring occasionally until very hot. Pour over the chicken and slow cook for at least 10 hours.

My collections of  Fast n’ Easy recipes and  Slow Cooker recipes on this website are getting bigger and easy to find using the categories on the right .

Ingredients, serves 8 (0r 6 very hungry people)

  • 8 large chicken thighs (on the bone with skin for best flavor)
  • 1 diced onion
  • 1 finely chopped habanero chili
  • 1 diced carrot
  • 2 diced parsnip
  • 10 small diced salad potatoes
  • 1 chopped clove of garlic
  • 3 cups red wine
  • 1 1/2 tablespoons vegetable boullion powder
  • 1 1/2 to 2 jars of tomato sauce
  • 1 heaped tablespoon paprika
  • 1 level tablespoon Garam Masala spice
  • 2 handfuls of uncooked, dried green lentils
  • 1 -2 teaspoons of coursley ground pepper to taste
  1. Plug in slow cooker to begin heating
  2. Brown half of the chicken pieces in a pressure cooker
  3. Add 2 cups warmed red wine and one tablespoon of Boullion
  4. Add the chopped onion and garlic
  5. Add 1/2 jar of heated sauce
  6. Add lid and raise pressure and cook for 5-8 minutes
  7. Release pressure fast and empty contents into the slow cooker
  8. Place lid on slow cooker and wash pressure cooker
  9. Brown second half of chicken pieces in the pressure cooker
  10. Add 1 cup of warmed red wine and 1/2 tablespoon Boullion
  11. Add 1/2 cup of hot water
  12. Add 1/2 jar of heated sauce to the pressure cooker
  13. Heat the remaining sauce and add to the slow cooker
  14. Add paprika and Garam Masala spice and the finely chopped Habanero  to the pressure cooker
  15. Add two generous handfulls of green lentils  and stir to submerge all the lentils and mix the spices
  16. Add diced carrot, parsnips and potatoes (dont stir)
  17. Add lid and raise pressure and cook for 5 – 8 minutes
  18. Release pressure fast and add contents carefully to the slow cooker
  19. Push any visible chicken thighs down below the surface
  20. And slow cook until the chicken begins to fall off the bone, and the lentils are tender (6 hours or longer)
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Very Chocolaty Chocolate Dessert Cake

This cake is the ultimate chocolate cake, its very rich and a must for chocolate addicts. Its ingredients are quite pricey, but the cake goes a long way as it should be cut into small portions because it is so chocolaty. A great dinner party dessert. Its fast and very easy to make, and all mixed by hand into one bowl, which means hardly any washing up afterwards. A chocolate dessert I will definitely make again.

 

Ingredients

  • 125 g unsalted butter, chopped
  • 375 g 80% good quality dark chocolate, broken into portions
  • 175 g light muscovo sugar
  • 35 g sifted plain flour
  • 40 ml milk
  • 120 g ground almonds
  • 5 medium eggs
  • cocoa for dusting when cooled
  • Whipped cream and fresh fruit for serving
  1. Pre-heat oven to 170C fan/ 190C / gas 5
  2. Place butter and chocolate into a bowl and either microwave in short bursts stirring frequently until melted or melt in a heatproof bowl over a s aucepan of simmering water
  3. Add the sugar, stir with a spatula
  4. Add the sifted flour, stir
  5. Add the milk, stir
  6. Add the ground almonds and stir
  7. Add the eggs and stir well until combined and smooth
  8. Line 22″ springform cake tin with greaseproof paper and pour in mixture
  9. Bake for 40 minutes covered with foil
  10. Remove from oven, uncover and cool
  11. Turn out, and when completely cool dust with cocoa powder
  12. Serve with whipped cream and berries

 

Recipe from Sainsburys magazine

 

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Chicken Curry Casserole

This recipe is my invention and one for the record so I can make it again exactly the same. It was very tasty and a made in 20minutes from frozen in a pressure cooker. This recipe can be baked in the oven or in a slow cooker too, but if you are in a hurry this is a perfect quick satisfying meal.

Ingredients for 2-3 portions

  • 3 frozen chicken breasts
  • olive oil
  • pepper
  • 5 medium new potatoes, halved
  • 1 mug of  hot vegetable stock
  • 1 teaspoon of your favorite curry powder (I use a Maui blend *)
  • 1/2 large onion, diced
  • 1/2 white wine
  • 1 parsnip, diced small
  • 1 large carrot, diced
  • 1 large leak, quatered and sliced
  • 1/2 balti curry sauce (I use Sharwoods)
  • * (spice number 630 from Mana Foods, Paia)
  1. Place the chicken in the microwave and cook for just 1 minute to make it cuttable.
  2. Heat olive oil in the pressure cooker
  3. Dice the chicken into 1/2″ cubes and brown in small batches
  4. Dice onion and add to chicken
  5. Half potatoes and add to pot
  6. Add curry powder to hot stock and add to pot
  7. Add white wine to pot
  8. Add diced parsnip to pot
  9. Add sugar to pot
  10. Stir well until boiling
  11. Add diced carrot and leeks to steamer tray and place into pot
  12. close lid and cook on high for 12 minutes when pressure is on high
  13. Release pressure, open, return pot to heat and stir in Balti sauce
  14. and Serve

 

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Lamb Steaks in Onion and Mint Sauce

Cooked in the pressure cooker this meal took less than 30minutes from frozen to serving. The lamb was tender and very tasty. With the vegetables all cooked in the pressure cooker too, this dish is a complete meal, but can be served on Mashed Potatoes instead of adding potatoes into the pot.

Ingredients

  • 4 lamb steaks
  • 1 large onion diced
  • 6 new or salad potatoes, un-peeled and cut into 1/2cm slices
  • 2 carrots, diced
  • 1/2 small suede, cubed
  • 1-2 tablespoons of mint sauce
  • 1/2 gravy or stock
  • chili if required
  • 1 sprig of fresh sage
  1. Make up the gravy or the stock, with the mint and sage and put into pressure cooker
  2. Place the frozen pieces of lamb into the gravy and cook on second ring for 10-15minutes
  3. Meanwhile, dice the onions, suede, potatoes and carrot
  4. Release pressure quickly when its time
  5. Add all the onions, and half of the remaining vegetables into the stock/gravy
  6. Insert the vegetable tray so that it sits above the lamb and add the remaining vegetables
  7. Bring pressure up to second ring again and cook for 10 further minutes.
  8. Release pressure when done, dish into bowls, and serve with garlic bread or mashed potato if potato not added to the pot

 

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Liz’s Apple Oat Crumble

Using oats in Liz’s apple crumble,  instead of flour is a healther alternative to the traditional version. Not to mention its a very fast, easy and tasty dessert served hot straight out of the oven, or cold from the fridge.

Ingredients

  • 4 very large cooking apples (or other fruit)
  • 1/2 cup seeded raisons (optional)
  • 1 tablespoon honey
  • sugar to taste

For the Crumble

  • 1 cup  Margarine or softened Butter
  • 1 cup  light brown cane or demerara sugar
  • 2 cups of oats
  • 1/2 teaspoon of cinnimon
  1. Peel, core, quarter and slice the apples
  2. Add to a pan containing 1″ cold water
  3. Cover with a lid and heat until apples get soft
  4. Meanwhile, make the crumble by mixing the sugar, cinnimon and butter with the back of a large spoon
  5. Sprinkle on the oats and mix in well – Mixture should remain tacky
  6. When the apples are soft, drain the juice and chill for a tasty apple drink
  7. Place the drained apples into an oven proof dish, top with extra sugar if needed, and pat level
  8. Add the crumble, make level then with a spoon make peaks and craters
  9. Bake in pre-heated oven at 200C for about 15minutes until crumble browns and crisps slighty
Thanks Liz for sharing this with me…
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Yvette’s Dutch Apple Pie

I have made Yvette’s Dutch Apple Pie for the first time this weekend. I’ve been wanting to make it for a long time. Its delicious, and actually much easier than you would think.

You can view Yvette’s  recipe in full at Yvette’s Recipe Website  (Website designed and developed yours truly – Hawaii Photos ).  Click on the Pie ->

Below are my own personal notes for the same Pie so when I bake it next time it will be able to make it exactly as I did this time, I forgot to brush the warmed apricot jam on the top which is a shame – next time!

I served it with a choice of freshly whipped cream or hot with hot vanilla custard.

For the Dough:

  • 400 gr/18 oz. flour (I used 11oz wholewheat flour and 7oz Plain Flour)
  • 270 gram real butter
  • 210 gr/9 oz sugar (raw cane sugar – I used unrefined light cane sugar)
  • ½ egg (the other half keep for later for brusing on the pastry)

 

For the Filling:

  • 4 to 8 apples, I used 4 grannies and 3 braeburn, next time I will use 8apples
  • 1 cup californian raisins (soaked in hot water for a 15 min, drain well)
  • 50 gram/ 3 oz of white sugar (I used caster sugar)
  • 1 teaspoon cinnamon powder (not too heaped)
  • 1 tablespoon lemon juice
  • 1 tablespoon warmed apricot jam
  • 1 large handfull of dried breadcrumbs

Preparation:

  1. Make the dough by rubbing flour and butter, then the sugar and ½ the egg
  2. Grease springform cake tin with butter.
  3. Cover base (3-5mm recommended) and sides with  dough (reserve about 1/5 part  for the top) – I made it about 1cm thick and it was too hard to cut through – tasty though 😉
  4. Pre-heat oven on 370 degrees F,  (175 C).
  5. Peel and core and thinly slice apples.
  6. Mix sugar and cinnamon well, stir in apples, raisons and lemon juice
  7. Pierce pastry base with fork, cover with dried breadcrumbs to soak juice from apples
  8. Place the apple mixture in the tray to the top.
  9. Make rolls of pastry to decorate top
  10. Brush egg mixture onto the strips
  11. I Baked it for 1 hour and 15 min until brown and crusty
  12. After baking, brush warmed apricot jam onto the strips of pastry
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I have made this a few times and vary the vegetables depending on what needs to be used up.. Cooking time is 6-8hours set to High or Auto in a slow cooker. Add extra cooking time if ingredients are chilled.

Ingredients

8-10                        Chicken Thighs (skinned but on the bone is best)
1/2 cup                    Boullion Stock
1/2 cup                    White Wine
1 jar                         Classico Tomato sauce
1/2                           Tomato Passat Sauce
2 tablespoons          Sharwoods Masalla sauce
1/2 cup                    red split lentils
1 tablespoon            Paprika

2                               carrots (cubed)
1                               leek (halved and sliced)
1 dozen                     unpeeled salad potatoes (washed, thickly sliced)
1 sprig                      sage
chilli                         to taste

 

  1. Switch on the Slow cooker
  2. Mix  the lentils, paprika, sauces and chilli in the slow cooker pot
  3. Cube the carrots, slice the pototatoes, half and slice the leeks
  4. Add the vegetables to the sauce mixture and stir well
  5. Add the White wine and Boullion to the mixture and stir
  6. Optional – Heat in the microwave until hot
  7. Place the chicken pieces around the top, pushing them down gently until just showing at the surface
  8. Slow cook for 6+ hours once it reaches cooking temperature
  9. Serve with French Bread to soak up the juices
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Baked Camembert

This is a great party snack and a great dip

Buy one large round Camembert cheese

  1. Remove the Camembert from its box and wrapping
  2. Wrap in Foil and bake at 180 for about 20 minutes
  3. Remove from oven, place back in box, open foil and tear away surplus foil
  4. Cut diagonals into surface  of cheese to encourage dipping

Serve with chunks of french bread and garnish with caramelized onions or red current sauce

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BAKED BBQ chicken thighs on Brown Rice

A simple, tasty and effortless meal.

Ingredients

  • 8 frozen Boneless skinless chicken thighs
  • For the Marinade/Sauce
  • 1/2 cup Oilve oil (or more)
  • 1/3 lemon or lime, juice of
  • 1 tablespoon Worcestor Sauce
  • 1/4 White wine (optional)
  • 1/3 cup BBQ Sauce (I used KC Masterpiece- Hot and spicy)
  • 1-2 tablespoons BBQ sauce
  • Brown Rice
  1. Partially defrost the chicken thighs in a colander, by standing the colander on a bowl in the microwave for about 2 hours.
  2. Mix the remaining ingredients for the marinade and keep at room temperature
  3. Rinse and drain the partially defrosted chicken pieces and place them into the marinade.
  4. Chill for at least a few hours (24 hours is even better)
  5. Stir occasionally to ensure good coverage
  6. When ready to cook, place into a flat rectangular oven proof dish
  7. Arrange all the pieces, upside down (flat sides down), ensure they do not overlap
  8. Place into cold oven, turn on to 380 F and bake for 50-60 until browned
  9. While the chicken is baking, you may like to boil some brown rice following instructions on the packet
  10. Drain when the rice is cooked and keep covered and keep hot, Blast in Microwave if it cools too much prior to serving.
  11. When the chicken is cooked, remove them from the sauce, and place in a warmed, smaller oven proof dish and keep covered.
  12. Meanwhile, strain the marinade into a tall narrow mug or cup and leave for a couple of minutes for the oil to settle.
  13. When the oil has seperated, spoon it off from the top of the sauce, and discard the oil
  14. Stir in extra BBQ sauce to taste (1-2 tablespoons)
  15. Pour Sauce over the chicken, and if not still hot enough, cover and blast in Microwave
  16. Serve asap.

NOTE – I did not baste the chicken during baking, as they were lying in plenty of marinade and were almost but not quite covered by it. They stayed nice and moist.

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Pennys STICKY TOFFEE Pudding

Ingredients

  • For the pudding
  • 12 stoned dates – finely chopped
  • 250ml hot water
  • 1 heaped teaspoon bicarb of soda
  • 60g soft butter
  • 60g caster sugar
  • 2 free range eggs
  • 150g SR flour
  • For the sauce
  • 50g butter
  • 100g brown sugar
  • 1 split vanilla pod
  • 60 ml double cream
  1. Making the Pudding :
  2. Preheat over to 180C/370F
  3. Chop dates and boil water
  4. Add bicarb to hot water in a bowl and stir in the chopped dates
  5. Leave to soak until gloopy –  at least 10minutes, meanwhile
  6. In a clean bowl whisk the butter and sugar until light and fluffy
  7. Break the eggs into another bowl and whisk until light and fluffy
  8. Gradually add the eggs to the butter and sugar continuing to whisk until well mixed
  9. Sift in all the flour and fold and stir in until smooth
  10. Still stirring gradually add the date mixture
  11. Pour mix into two lined bread tins
  12. Place in oven and bake for 30-35 minutes, or until cooked through
  1. Making the sauce :
  2. Melt butter in a thick bottomed pan over medium heat
  3. Add brown sugar and vanilla pod and heat until sugar dissolved
  4. Add cream and stir well, bring to the boil
  5. Simmer very gently for 5 minutes

To serve , spoon out a portion of pudding and pour over hot toffee sauce.

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Martys Meyer LEMON Cake Top Pudding

This is a great desert. First had it at Bino and Martys. Had to make it myself and it turned out really delicious. I’ve bought some really fancy ramkin dishes, so I will have to make it again very soon.

Ingredients

  • 1 tablespoon melted butter
  • 3/4 cup sugar
  • 2 tablespoons flour
  • 1/4 cup lemon juice (about 1 juicy Meyer Lemon)
  • 1 tablespoon grated lemon peel (about 3 regular lemons)
  • 1 cup boiled but cooled milk – remove skin if formed
  • 2 well-beaten egg yolks
  • 2 stiffly beaten egg whites
  • pinch of salt
  • For Garnish
  • Confectioners sugar, whipped cream, grated chocolate and/or lemon peel
  1. Pre-heat oven to 325 degrees F
  2. Boil some water
  3. Butter 1 1/4 quart casserole dish or 4 ramkin dishes
  4. Place in a large deep pan
  5. Whisk melted butter, sugar and flour
  6. Add whisked egg yolks, lemon juice, lemon peel and a little cooled milk (remove the skin)
  7. Whisk then slowly add the remaining milk while continuing to whisk
  8. Fold in beaten egg whites
  9. Pour mixture into casserole dish or ramekins (no more than half full)
  10. Place casserole dish/ramekins into large pan and surround with warm water
  11. Place in oven at 325 for 35-60 minutes, until fully set and just turning golden
  12. Garnish and serve chilled or warm, not hot
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Serves 4

Ingredients

  • For the MEATBALLS
  • 2lbs – Organic Ground Beef at room temperature
  • 1 pack – Hot Chilli Spices
  • 2-3 tablespoons – Olive oil
  • ground sea salt
  • For the SAUCE
  • Saute
  • 3  – Maui Onions
  • 3 large – Garlic cloves
  • 1 tablespoon – Butter
  • Blend next four ingredients in a blender
  • 1 can  – Diced Tomatoes, Organic
  • 1 can   – tomatoe Puree
  • 1 cup  – Roughly chopped Basil
  • 1 teaspoon – light cane sugar
  • 1 cup  – White wine (Pinot Grigio)
  • For the MASH
  • 3 large   – Russet Potatoes, peeled and chunked, then rinsed and drained
  • 1/2 cup –  Milk (not heated)
  • 1 tablespoon – Butter
  • Salt to taste
  • For the SPINACH
  • 1 pack  – Frozen Leaf Spinach
  • 2 tablespoons – Sauted Onions and Garlic from above
  • Season to taste
  1. Pre-Heat the oven ( and a large shallow ovenproof dish )to 420 degrees
  2. Peel and chop then rinse and drain the pototatoes and microwave them for 10-15 minutes, turning at least twice, until cooked
  3. Saute onions and pressed garlic in butter on medium heat, turn heat down when starting to brown, remove 1/3 for spinach and remove from heat when translucent
  4. Put ground beef into large mixing bowl, sprinkle in the pack of hot chilli spices while mixing in by hand, and leave to blend flavors
  5. Blend Sauce ingredients in a blender until smooth, and to Sauted onions in the pan.
  6. Add wine to blender and give it a quick whizz to rinse the sauce, and add that to the sauce, stir well.
  7. Cook sauce (with lid) on low heat until ready to add to semi cooked meatballs later (max 20mins)
  8. Remove dish out of the hot oven, add the Olive oil, and sprinkle in gound sea salt
  9. Use hands to make meatballs about 1 1/2″ diameter. Place them into the prepared hot dish. Space them evenly
  10. Place meatballs into oven for  15 minutes or until cooked half through, basting once after about 10 minutes.
  11. Add sauce around the meatballs, and cook for a further 10-15 minutes. Turn heat down to 400 if they are browning too fast.
  12. Remove Pototatoes from microwave when cooked, and replace with the spinach, and cook about 5-8 minutes until cooked
  13. Meanwhile add the butter and 1/2 the milk to the pototoes and use Mixer to make the Mash adding the remaining milk (more if needed)
  14. Before serving : Blast Mash in Microwave for at least 2 minutes and the Spinach for 1 minute if cooled
  15. Add the saved sauted onions to the hot spinach
  16. Remove meatballs from oven, turn off oven and hob…
  17. and serve…
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Glazed LEMON Sponge Cake

This makes 2 Bread Tins plus a little extra which I pour onto a sheet of Waxed Greaseproof paper and bake with the bread tins but I remove the extra after about 15minutes as soon as its turned golden brown.

Ingredients

  • For the Sponge
  • 1 cup                          softened unsalted butter
  • 2 cups                        sugar
  • 3                                 large eggs
  • 2 cups                        plain natural low fat yogurt
  • 1 tablespoon             lemon rind (optional)
  • 3 tablespoons           lemon juice, fresh (2 UK lemons)
  • 1 tablespoon             pure vanilla essence
  • 3 cups                        all purpose flour (or self raising flour and no baking soda and no baking powder)
  • 1 1/4 heaped tspn   baking soda
  • 1 1/4 heaped tspn   baking powder
  • For the Glaze
  • 1 cup                       lemon juice (6 UK lemons, or 2 Maui Meyer lemons)
  • 3/4 cup                       powdered icing sugar
  • 2 teaspoons           pure vanilla essence
  1. Pre-heat oven to 350F or 175C
  2. Grease tins with butter and flour
  3. Grate the lemons for the  zest for the sponge if using, and juice the lemons for the sponge (3 tablespoons) and the glaze (1 cup)
  4. Blend glaze ingredients together and leave to dissolve, stir occasionally until ready to use.
  5. Whisk the butter and sugar together in a large mixing bowl, with a mixer until just mixed, leave for sugar to disolve a little while..
  6. Sift the flour, baking powder and baking soda together in a small bowl and mix ingredients well
  7. Now continue to whisk the butter and sugar until pale and fluffy and the sugar is no longer gritty.
  8. Whisk in one egg one at a time until the third egg is mixed in well.
  9. Add all the yogurt, peel, lemon juice and vanilla into the center
  10. Whisk for about one minute until well blended and aired
  11. Do not over whisk, stop whisking if it begins to curdle
  12. Add the dry ingredients immediately, and then quickly fold in and then whisk in until well mixed.
  13. Scrape mixture into oiled and floured bread tins, spread so the center is slightly higher in the center.
  14. Bake at 350F (175C) 50-55 minutes.
  15. When cake is done, cool for 15 minutes in pan.
  16. Invert if you want to,  pierce cake all over and pour glaze slowly over cake so all it absorbs
  17. If the cake looks a little sunken in the center, Store upside down so it flattens the top a little
  18. If making ahead wrap in cling film while still warm and store up to 1 day. It freezes well.
  19. Delicious served warm with Vanilla Bean Haagen Daas Ice, or fresh whipped cream and strawberries

NOTE : Glaze can be poured on while cake still in baking trays – quicker and less messy

This is my version of Lindas Glazed Lemon Pound Cake, to see her original recipe view it on her website at www.LindasFavorites.com

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Spicy CUCUMBER Salad

Serves 3

Ingredients

  • 2  large                         – cucumbers, peeled, halved, seeded, and thinly sliced
  • 2 teaspoons                  – kosher salt
  • 1/2 cup                        – rice vinegar
  • 1/2 cup                        –  water
  • 2 tablespoons               – sugar
  • 1/4 teaspoon                 – crushed red pepper
  • 2 tablespoons               – finely chopped red onion
  1. Soak chopped onion in water to reduce strength
  2. Combine the vinegar, water, sugar and pepper in a small saucepan. Bring to the boil. Reduce the heat and cook until reduced to 1/3 cup (about 10 minutes). Remove from the heat and cool
  3. Place the cucumber slices in a colander and sprinkle with salt. Mix well. Leave for one hour to drain.
  4. Place unrinsed cucumber slices on several layers of paper towels, cover with additional towels. Let stand for 5 minutes, pressing down occasionally.
  5. Add drained chopped onion into the cooled dressing.
  6. Combine cucumbers and dressing in a medium bowl and toss well.
  7. Sprinkle with finely chopped peanuts (optional)

This is my version of Lindas Cucumber Salad – View original recipe at www.LindasFavorites.com

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