tag:blogger.com,1999:blog-63674987280611711752024-02-19T04:25:52.227+00:00Melsh Recipeshumelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comBlogger57125tag:blogger.com,1999:blog-6367498728061171175.post-24203632008985288072011-10-24T11:04:00.000+01:002011-10-24T11:04:35.656+01:00Fresh and fruity muesliYou can prepare this in advance and leave it in the fridge overnight, or make it in the morning and eat it straight away - either way works!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpneZpz_349tC2iOLr4v_yE3KYxofnKoMSRJM-8wS-3ajPuZE5JcFkPbPS0Xpr9Rnik17SUECMCI1GhQ2I3KMQo9dktVTirg6OQ7_sM8cuqDyjhCmC9MpV_gZGodiG8j9G4-0z2nK6wCj/s1600/297+fruity.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkpneZpz_349tC2iOLr4v_yE3KYxofnKoMSRJM-8wS-3ajPuZE5JcFkPbPS0Xpr9Rnik17SUECMCI1GhQ2I3KMQo9dktVTirg6OQ7_sM8cuqDyjhCmC9MpV_gZGodiG8j9G4-0z2nK6wCj/s640/297+fruity.JPG" width="640" /></a></div><br />
Makes: 1 serving<br />
Takes: 5 minutes<br />
<br />
Ingredients<br />
<br />
1 apple<br />
3 dried apricots<br />
3oz (75g) porridge oats<br />
5fl oz (150ml) milk<br />
<br />
Method<br />
<ol><li>Grate the apple and chop the apricots then mix with the oats and milk.</li>
<li>Er - that's it! Eat it!</li>
</ol>You can add other fruit and/or chopped nuts if you wish.humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-12701735518920255532011-05-07T19:33:00.000+01:002011-05-07T19:33:49.245+01:00Seafood and couscousPretty quick and easy and absolutely delicious! You can use mixed seafood, prawns, white fish or a mixture.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtQu1ZT5SnXtlJ9KVbM6wixQw1MtIFFerfrGVqZ2iNEjeJr9ThNSkCiBB4f5It1z3dfQ9f4UdBk_cpeDIeeWkjA_-Ap0WP5uiV4Sg-AkTeIlha2DkNHBm960Sk9HCYFer1DRj9epP_gHe/s1600/seafood+and+couscous.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtQu1ZT5SnXtlJ9KVbM6wixQw1MtIFFerfrGVqZ2iNEjeJr9ThNSkCiBB4f5It1z3dfQ9f4UdBk_cpeDIeeWkjA_-Ap0WP5uiV4Sg-AkTeIlha2DkNHBm960Sk9HCYFer1DRj9epP_gHe/s640/seafood+and+couscous.JPG" width="640" /></a></div><br />
Makes: 4 servings<br />
Takes: 20 minutes<br />
<br />
Ingredients<br />
<br />
1 tbsp olive oil<br />
1 large carrot<br />
2 sticks of celery<br />
2 leeks<br />
2 cloves of garlic<br />
pinch of chilli flakes<br />
1 bay leaf<br />
150ml dry white wine<br />
400g tin of tomatoes<br />
400g of seafood<br />
375ml hot vegetable stock<br />
1 lemon<br />
200g couscous<br />
fresh parsley<br />
<br />
Method<br />
<ol><li>Heat the olive oil in a large saucepan. Meanwhile, peel and finely dice the carrot, thinly slice the celery, thinly slice the leeks and chop the garlic. Cook the carrot, celery, leeks, garlic, chilli and bay leaf in the oil for about 5 minutes, until softened.</li>
<li>Add the wine and tinned tomatoes to the pan (if using whole plum tomatoes, first blitz them briefly in a blender or chop them by sticking a large knife repeatedly into the open tin). Boil rapidly for 5 minutes to reduce.</li>
<li>Finely grate the zest of the lemon and squeeze the juice of half of it. Put into a small pan with the stock and bring to the boil.</li>
<li>If using fish, cut into small pieces. Turn down the heat under the pan and add the seafood, simmering gently for 5 minutes till piping hot and the fish (if using) is cooked through.</li>
<li>Meanwhile, add the couscous to the boiling stock and lemon juice, stir, remove from the heat and cover. Leave for 5 minutes. Season, add some finely chopped fresh parsley and fluff with a fork. Serve when the couscous and seafood are both ready.</li>
</ol>The seafood will freeze well so you can make this to serve 2 by halving the amount of couscous, stock and lemon then saving half the seafood for another occasion.humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-71446746965562376962010-12-01T15:11:00.000+00:002010-12-01T15:11:12.849+00:00GoulashGreat for a cold winter evening - real comfort food! And yet, it's low in fat - bonus :-)<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcc7Kc0tj5eXovddVvYSIqz8UaAuMAhLli4sBFpBiUyuKXoM1Zed-TqXAir4GDSXC9xuaDEgV2abtrAEbrHcHQob6s0bFLjKNAtGN4I3RsMpw1vybGLo-hvaF-1FJ99XxWEWjUV_2nu8d/s1600/November+24+goulash.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVcc7Kc0tj5eXovddVvYSIqz8UaAuMAhLli4sBFpBiUyuKXoM1Zed-TqXAir4GDSXC9xuaDEgV2abtrAEbrHcHQob6s0bFLjKNAtGN4I3RsMpw1vybGLo-hvaF-1FJ99XxWEWjUV_2nu8d/s640/November+24+goulash.JPG" width="640" /></a></div><br />
Makes: 3-4 servings<br />
Takes: 10 minutes + 1 1/2 hours cooking time<br />
<br />
Ingredients<br />
<br />
1 tsp olive oil<br />
400g lean stewing steak, cubed<br />
1 large onion<br />
1 clove of garlic<br />
1 1/2 tbsp paprika<br />
1 green or red pepper<br />
400g tin of chopped tomatoes<br />
1 tbsp tomato puree<br />
1 beef stock cube<br />
1 tbsp cornflour<br />
salt and pepper<br />
<br />
Method<br />
<ol><li>Heat the oil in a large, non-stick saucepan and add the meat. Cook until the meat has all sealed and browned.</li>
<li>Thinly slice the onion and crush the garlic then add to the pan and fry for 3 minutes, until softened. Add the paprika and stir well.</li>
<li>Remove the seeds and pith from the pepper and chop, then add to the pan with the tomatoes and tomato puree. Mix the stock cube with 425ml (15 fl oz) very hot water and pour into the pan.</li>
<li>Bring the goulash to the boil then reduce the heat, cover the pan and simmer for 1 1/2 hours, till the meat is very tender. Add a little extra hot water if the mixture looks too dry towards the end of the cooking time.</li>
<li>Blend the cornflour with 3 tbsp cold water then add to the goulash with salt and pepper. Stir until the sauce thickens then cook for a further 2 minutes.</li>
</ol>This is lovely served with boiled or mashed potatoes, or plain boiled rice. You could also top each serving with a spoonful of low fat plain yogurt if you wish. Spare portions freeze well, too.humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-51922058799223263832010-11-01T17:36:00.001+00:002010-12-15T16:37:37.946+00:00Bacon and leek risottoVery easy - after the initial cooking, just pop it in the oven! It's very tasty, and low in fat too.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHvmGU_n_aOlY7l9Cghe3SWdYpeWM5_6PKrvOmHZVo_Cel0MHI7ZJguImbfDV1SlawwDZJIwRi7B9ibg8hA2ppVWdMDnALnXKv6mFXMpQXqCDG-vHAunF-RXdnK3Q2Art51KFwwHl0DWJ/s1600/October+27+bacon+leek+risotto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisHvmGU_n_aOlY7l9Cghe3SWdYpeWM5_6PKrvOmHZVo_Cel0MHI7ZJguImbfDV1SlawwDZJIwRi7B9ibg8hA2ppVWdMDnALnXKv6mFXMpQXqCDG-vHAunF-RXdnK3Q2Art51KFwwHl0DWJ/s640/October+27+bacon+leek+risotto.JPG" width="640" /></a></div><br />
Makes: 2 servings<br />
Takes: 15 minutes + 1 hour cooking time<br />
<br />
Ingredients<br />
<br />
1 tsp olive oil<br />
1 large leek<br />
1 clove garlic<br />
4 rashers bacon<br />
2 or 3 mushrooms<br />
7 oz (uncooked weight) risotto rice<br />
1 tsp dried thyme<br />
1 chicken or vegetable stock cube<br />
<br />
Method<br />
<ol><li>Preheat the oven to 150oC.</li>
<li>Trim and finely slice the leek. Peel and chop the garlic. Heat the oil in a large non-stick saucepan and fry the leek and garlic for a few minutes till softened, then transfer to a plate.</li>
<li>Trim all the fat from the bacon and cut into small pieces. Slice the mushrooms. Cook bacon and mushrooms in the saucepan till browned (you shouldn't need any extra oil).</li>
<li>Return the leek and garlic to the pan and add the rice, stirring well. Make 1 1/2 pints of stock using the stock cube and boiling water, and add to the pan with the thyme.</li>
<li>Bring to the boil, stirring well, then transfer to a large ovenproof dish and cover with foil. Bake for an hour. Check towards the end of this time and remove the foil if the risotto looks too wet, or add a little extra boiling water if necessary.</li>
</ol>Great as it is, or as an accompaniment to a main meal. I often cook a chicken breast while the risotto is cooking then shred the chicken and add to the risotto before serving (the photo above shows the risotto with chicken added). You can also make this a vegetarian dish by using Quorn rashers and ensuring that the stock cube is vegetable rather than chicken.humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-33897008963774577432010-10-23T13:38:00.001+01:002010-10-23T19:18:40.228+01:00Chicken parcelsThe basic idea behind this recipe is that the chicken cooks in its own steam so is very tender and juicy, and the flavourings both infuse the chicken itself and mix with the juices to make a small amount of sauce. The photo shows Thai green curry chicken but the flavour combinations are endless - see the notes below. Great for serving up everyone's favourites while catering to different tastes!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRHqxy4nS99GdTJKPqhO4KAO-dL8IDHmeserhjOg2UzcHYno-sC5IhrkvW-x5BCuAHTGSMRItZKq-zEJr-1-1cqklMGEc07RJ1fSU3aIooat28zPwpaF7LaQzNmcdkvotU-RPWs5Tobld/s1600/October+16+Thai+chicken+parcels.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" nx="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGRHqxy4nS99GdTJKPqhO4KAO-dL8IDHmeserhjOg2UzcHYno-sC5IhrkvW-x5BCuAHTGSMRItZKq-zEJr-1-1cqklMGEc07RJ1fSU3aIooat28zPwpaF7LaQzNmcdkvotU-RPWs5Tobld/s640/October+16+Thai+chicken+parcels.JPG" width="640" /></a></div><br />
Makes: As many servings as you wish, just use a chicken breast per person<br />
Takes: 5 minutes + 30 minutes cooking time<br />
<br />
Ingredients<br />
<br />
1 chicken breast<br />
Any flavourings you wish, see below<br />
<br />
Method<br />
<ol><li>Preheat the oven to 200oC/fan oven 180oC.</li>
<li>Cut a piece of foil about 12" square and lightly oil or butter the centre of it. Place the chicken breast onto the foil and add the other ingredients.</li>
<li>Bring the edges of the foil together and scrunch to seal, trapping air inside the parcel to allow the chicken to steam. Place the parcel into a roasting tin and cook for 30 minutes.</li>
<li>Transfer the parcel to a plate, add potatoes or rice and vegetables, and allow each diner to open his or her own parcel - being careful of the steam! The juices that collect can be poured over the chicken and rice or potatoes as a sauce.</li>
</ol>There are so many variations on this theme. A really simple flavour would be lemon juice and fresh herbs - sprinkle a tablespoon or so of lemon juice over the chicken then add some chopped parsley, for example. The photo above shows Thai green curry chicken, which I made by spreading the chicken breast with Thai green curry paste then adding 2 tablespoons of coconut milk and some chopped coriander. You can use a little tomato puree and some grated cheese for 'pizza' chicken, or try butter, finely chopped garlic and sliced mushrooms. Or keep it very simple by adding a little chicken stock to each parcel.<br />
<br />
Just one word of warning - you may need to allow longer if cooking several of these at once. Check by carefully opening one of the parcels and sticking a sharp knife into the thickest part of the breast to check that the inside is no longer pink and the juices are clear.<br />
<br />
You can also cook fillets of fish this way, though they would only need about 20 minutes in the oven.humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-2810419959300212542010-10-20T11:40:00.000+01:002010-10-20T11:40:57.464+01:00Yorkshire puddingsGreat with a Sunday roast - a big favourite in our house!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhLLRuNsDG37CjCh8ocf-T7iiK0oqXKIz1uaT-CI3NP61xhlT-A-LeXgj8KkN4CgbacSmg8arKib76Pc9SdNcm_qHzIjjLsL_QyoVScRTo-ph5lw6QE8caogq6dth5JfUkLM2gp9_YE8j/s1600/DSCF2370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEhLLRuNsDG37CjCh8ocf-T7iiK0oqXKIz1uaT-CI3NP61xhlT-A-LeXgj8KkN4CgbacSmg8arKib76Pc9SdNcm_qHzIjjLsL_QyoVScRTo-ph5lw6QE8caogq6dth5JfUkLM2gp9_YE8j/s640/DSCF2370.JPG" width="640" /></a></div><br />
Makes: 12 puddings<br />
Takes: 5 minutes + 20 minutes cooking time<br />
<br />
Ingredients<br />
<br />
2 1/2 oz plain flour<br />
pinch of salt<br />
1 egg<br />
3 fl oz milk<br />
2 fl oz water<br />
<br />
Method<br />
<ol><li>Preheat the oven to 220oC.</li>
<li>Sift the flour and salt into a mixing bowl and make a 'well' in the centre.</li>
<li>Break the egg into the well and start mixing it with a whisk, gradually incorporating some of the flour.</li>
<li>As the mixture gets thick, pour in a little milk and water and continue to mix, bringing in more of the flour and adding more liquid alternately till all the ingredients are combined.</li>
<li>Lightly oil a 12-cup cake tin (I use spray oil) and put into the oven to get it hot. Ladle batter into each cup and cook for 20-25 minutes, till well-risen and golden brown.</li>
</ol>If you prefer, you can cook one large Yorkshire pudding - allow at least half an hour to cook. Or you can make toad-in-the-hole by frying or grilling some sausages to brown them, placing them in the bottom of the hot tin and pouring the batter over before cooking. Or cut the sausages into small pieces, place a piece in each cup of the cake tin and add batter for mini toads!humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-38035368836506871202010-10-08T21:08:00.000+01:002010-10-08T21:08:43.741+01:00Cheat's carbonaraVery easy, and much lower in fat than the traditional creamy version. Use turkey rashers if you want to reduce the fat further, or Quorn to make it vegetarian - or add extra vegetables if you wish. I add mushrooms but you can skip them if you prefer. Tastes good with or without the works!<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4uXpkmTNjlK-nBuXKabKusejr_MO_pqoV6g_kajyQl8saq8rfBlTHgtNli9m8Rzh2QKebAF6jEqlS7kPWJLUHLl0vLTQeCVXyl8vQZ8bmaX_iYYOPYinFf43jqeVIcwW0B2bX5n_V0w8y/s1600/October+5+cheats+carbonara.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ex="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4uXpkmTNjlK-nBuXKabKusejr_MO_pqoV6g_kajyQl8saq8rfBlTHgtNli9m8Rzh2QKebAF6jEqlS7kPWJLUHLl0vLTQeCVXyl8vQZ8bmaX_iYYOPYinFf43jqeVIcwW0B2bX5n_V0w8y/s640/October+5+cheats+carbonara.JPG" width="640" /></a></div><br />
Makes: as many portions as you want, just increase the quantities accordingly<br />
Takes: 15 minutes<br />
<br />
Ingredients (per person)<br />
<br />
1 serving of spaghetti<br />
spray oil<br />
2 rashers bacon<br />
a few button or closed cup mushrooms (optional)<br />
50g extra low-fat cream cheese (such as Philadelphia)<br />
freshly ground black pepper<br />
<br />
Method<br />
<ol><li>Cook the spaghetti according to the instructions on the packet. Drain, reserving some of the cooking liquid.</li>
<li>Spritz a non-stick pan with spray oil and heat. Trim the fat from the bacon and cut it into small pieces, then trim and slice the mushrooms. Fry both over a medium heat till golden brown.</li>
<li>Stir in the cream cheese and add a little of the cooking liquid to thin the sauce - you want a coating consistency.</li>
<li>Add the spaghetti to the pan and toss to coat with the sauce. Season to taste.</li>
</ol>If you want to add any other vegetables, cut them into bite-sized pieces and fry gently in spray oil till softened, then add to the pan at the end of step 2.humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-459045197969900272010-09-04T20:02:00.000+01:002010-09-04T20:02:29.801+01:00Baked Alaska<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Disclaimer: The method described below has not been fully tested, but is our improvement of the recipe we were originally given, as some steps didn't quite work for us - we're confident this way WILL work, but if you'd rather wait till we've tried it properly - at which point I'll remove this disclaimer - go ahead :-) The photo shows what we made by following the original recipe.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckSkmVo8omYw-9lzkVwD-Y7t4bVz22Fl-rMhxdh7de1Lu7uUKd7bLR5syDbJhsGNrwBlEb-VCSpnqpEklL6or-NFLSeuFPyG0AI5f7QHzo4pQ1YGxqPmBfy1wei87eg0bCWUwhT95JBTo/s1600/August+26+baked+alaska.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhckSkmVo8omYw-9lzkVwD-Y7t4bVz22Fl-rMhxdh7de1Lu7uUKd7bLR5syDbJhsGNrwBlEb-VCSpnqpEklL6or-NFLSeuFPyG0AI5f7QHzo4pQ1YGxqPmBfy1wei87eg0bCWUwhT95JBTo/s640/August+26+baked+alaska.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Makes: 4-6 servings</div><div class="separator" style="clear: both; text-align: left;">Takes: 10 minutes + 5 minutes cooking time</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">a Madeira cake</div><div class="separator" style="clear: both; text-align: left;">2 tbsp orange juice</div><div class="separator" style="clear: both; text-align: left;">1 tbsp strawberry or raspberry jam</div><div class="separator" style="clear: both; text-align: left;">4-6 slices of vanilla ice cream from a block (not soft scoop)</div><div class="separator" style="clear: both; text-align: left;">4 large egg whites</div><div class="separator" style="clear: both; text-align: left;">8 oz (225g) caster sugar</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Method</div><ol><li><div class="separator" style="clear: both; text-align: left;">Turn the Madeira cake onto its side then slice in half horizontally. Drizzle a tbsp orange juice over each piece and spread one of them with the jam.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Arrange the slices of ice cream to cover one half of the cake and top with the other piece. Place onto an ovenproof plate and freeze until ready to cook.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Preheat the oven to 200oC/Gas Mark 6.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Whisk the egg whites in a clean bowl until they form stiff peaks. Whisk in the caster sugar then remove the cake from the freezer and spread the meringue over.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Bake for about 5 minutes, until the meringue topping turns golden brown. Serve at once.</div></li>
</ol><div class="separator" style="clear: both; text-align: left;">You can use rum or brandy instead of orange juice for a grown-up version! You can also omit the jam and use raspberry ripple ice cream.</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-40596927585977857492010-09-04T19:48:00.000+01:002010-09-04T19:48:46.501+01:00Rocky road<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Very like tiffin but with the classic rocky road combination of chocolate, biscuit and marshmallow.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6gx5hF8Rbq_FmmIkwVfZYsQ9cgQGCtzQearUhhQ9YZCBxq2lpbFLgm3-FEtXowWzr1RBaK2rEGQtdIvzK97oEaYN_slZIsqS8yFGAU82oo6gKAKjJ4ETGzBUFQEs3YRr2cjU1mNwRN5f/s1600/August+29+rocky+road.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEga6gx5hF8Rbq_FmmIkwVfZYsQ9cgQGCtzQearUhhQ9YZCBxq2lpbFLgm3-FEtXowWzr1RBaK2rEGQtdIvzK97oEaYN_slZIsqS8yFGAU82oo6gKAKjJ4ETGzBUFQEs3YRr2cjU1mNwRN5f/s640/August+29+rocky+road.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Makes: 18-24 pieces</div><div class="separator" style="clear: both; text-align: left;">Takes: 20 minutes + at least 2 hours chilling time</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Ingredients</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">4 1/2 oz (125g) unsalted butter</div><div class="separator" style="clear: both; text-align: left;">10 1/2 oz (300g) good quality dark chocolate</div><div class="separator" style="clear: both; text-align: left;">3 tbsp golden syrup</div><div class="separator" style="clear: both; text-align: left;">7 1/4 oz (200g) rich tea biscuits</div><div class="separator" style="clear: both; text-align: left;">4 oz (100g) mini marshmallows</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;">Method</div><ol><li><div class="separator" style="clear: both; text-align: left;">Grease and line an 8x10 inch oblong tin.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Put the butter into a large, heavy-based saucepan. Break the chocolate into pieces and add to the pan with the syrup. Melt over a gentle heat and stir well.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Scoop out about 4 1/2 fl oz (125ml) of the chocolate mixture and set aside in a bowl. Leave the rest to cool slightly in the pan.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Meanwhile, put the biscuits into a plastic freezer bag and crush them roughly with a rolling pin - some should be crushed into crumbs, but make sure you leave some as larger pieces too.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Fold the biscuits into the chocolate in the pan then add the marshmallows. Tip into the prepared tin and smooth the top with a wet spatula.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Pour over the reserved chocolate and smooth again with a wet spatula. Refrigerate for at least two hours, or overnight.</div></li>
<li><div class="separator" style="clear: both; text-align: left;">Cut into 24 pieces. Keep in an airtight container in the fridge.</div></li>
</ol><div class="separator" style="clear: both; text-align: left;">You can add dried fruit, glace cherries, chopped nuts etc to vary the recipe if you wish!</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-40117691571374547092010-09-04T19:31:00.000+01:002010-09-04T19:31:51.400+01:00Yogurt cake<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This makes a lovely, moist, light sponge with a fairly subtle but delicious flavour which is easy to vary by choosing a different flavour of yogurt.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VcTRU7YQrIveH8uPRQex2IdrTqE7BqMHCtMTdelwhKfb11g7MdvcHbXt9MbctrxniT1_a0S-9u51UIEKERtdm01yfuusrfFFgEMx1f_rEWBmeSn9LO2FYdlQgBRD5BGXMHsKwT42eXPP/s1600/August+31+yogurt+cake.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8VcTRU7YQrIveH8uPRQex2IdrTqE7BqMHCtMTdelwhKfb11g7MdvcHbXt9MbctrxniT1_a0S-9u51UIEKERtdm01yfuusrfFFgEMx1f_rEWBmeSn9LO2FYdlQgBRD5BGXMHsKwT42eXPP/s640/August+31+yogurt+cake.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Makes: 12 slices</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Takes: 15 minutes + 50-60 minutes cooking time</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ingredients</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8 oz (225g) self-raising flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">6 oz (175g) caster sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 1/2 oz (100g) butter or margarine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 medium eggs</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">a 200g pot of Mullerlite yogurt in your chosen flavour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Method</div><ol><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Preheat the oven to 180oC/160oC (fan oven)/Gas Mark 4 and grease and line an 8x10 inch oblong baking tin.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Sift the flour and baking powder into a large mixing bowl and add all the other ingredients. Use an electric hand mixer on a slow speed to combine then turn it up to high to beat to a smooth batter.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Pour into the tin and bake for 50-60 minutes, until it feels firm to the touch and a skewer inserted into the middle comes out clean. Cool on a wire rack then slice into 12 fingers.</div></li>
</ol><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">A particular favourite in our household is to use toffee yogurt, as the flavour seems to come through more strongly. Raspberry and cranberry gives a nice subtle hint of fruit; or try lemon and lime with the grated zest of a lemon and/or lime added. Chocolate gives a very subtle flavour so enhance it with some vanilla essence and 1 tbsp cocoa, sifted with the flour at step 2. Vanilla makes a nice, simple sponge! Any of the above (and probably other flavours I haven't tried) are very good served with custard as a dessert.</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-32562622988211383502010-09-04T19:17:00.000+01:002010-09-04T19:17:57.409+01:00Vegetable curryIt's difficult to post a recipe for this one, as it's very much a 'throw what you've got into the pan' type thing with no fixed quantities! It's lovely, though - the vegetables pretty much cook down into mush, but they all add their own bit of flavour and it's much nicer than the baby food it resembles... (If you really want some quantities to get started then see the notes at the end.)<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15h6mLxrq22VMflg2l7GbBHKRa1E9aWWvjqqO-VDwHMFJaDxTILXAQB9OcUfpJOiLu8W9jP4f_LJRvxuO5hjyAju4e28rINTGc3JOw1sFEQtE-VHcLZ-wOw9XCJ45L-fSFwDN21P9V-zT/s1600/September+2+vegetable+curry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ox="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg15h6mLxrq22VMflg2l7GbBHKRa1E9aWWvjqqO-VDwHMFJaDxTILXAQB9OcUfpJOiLu8W9jP4f_LJRvxuO5hjyAju4e28rINTGc3JOw1sFEQtE-VHcLZ-wOw9XCJ45L-fSFwDN21P9V-zT/s640/September+2+vegetable+curry.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Makes: Depends how much of each ingredient you use</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Takes: 10 minutes + 30-40 minutes cooking time</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ingredients</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Sweet potato(es)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Potato(es)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Cauliflower</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Carrots</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Tinned tomatoes</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Tinned coconut milk</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Vegetable stock cube</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Salt and pepper</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Curry powder to taste</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Fresh spinach</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Method</div><ol><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Peel the sweet potato(es) and potato(es) and cut them into approximate 2-inch chunks. Cut the cauliflower into florets of a similar size. Peel and top and tail the carrots, cut in half lengthways then chop into thick slices.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Put all the vegetables in a large saucepan with the tinned tomatoes and coconut milk. Make up a pint of stock with the stock cube and boiling water and add to the pan, then season and add the curry powder.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Stir well and bring the curry to the boil. Turn the heat down and simmer for 30 minutes or so, until the vegetables are cooked and starting to break up to form a thick sauce. Stir every now and then during this time and add a bit more boiling water if the curry looks too dry.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Rinse the spinach leaves then stir them into the curry till they start to wilt. Serve with rice.</div></li>
</ol><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">As a very rough guide, you can use 1 large sweet potato, a couple of medium potatoes, 1 small cauliflower, 3 carrots and 1 tin each of tomatoes and coconut milk with 1 pint of stock and a couple of handfuls of spinach. I'd use about 2 tbsp curry powder with that lot. But as you can see, it's a very flexible recipe!</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-38577400352633277222010-07-31T20:35:00.000+01:002010-07-31T20:35:35.061+01:00Linguine with prawns and lemonLovely fresh flavours, ideal for summer. The chilli isn't at all strong but adds a little interest.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CaYiTn3kmi4x-j4vaSuEisJuL9POHNWWWwu4vp03EsfketswZQJOv-sp2-rh9I2GJYNVLZvU3h9Bs-hjFy6wkz3nJCT6IkS1R8f_oWSQ7-FjP_ctfJ6rCkhDB5i_RTg1DmPT72B_YCyK/s1600/July+31+prawn+and+lemon+linguine.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7CaYiTn3kmi4x-j4vaSuEisJuL9POHNWWWwu4vp03EsfketswZQJOv-sp2-rh9I2GJYNVLZvU3h9Bs-hjFy6wkz3nJCT6IkS1R8f_oWSQ7-FjP_ctfJ6rCkhDB5i_RTg1DmPT72B_YCyK/s640/July+31+prawn+and+lemon+linguine.JPG" width="640" /></a></div><br />
Makes: 2 generous servings<br />
Takes: 15 minutes<br />
<br />
Ingredients<br />
<br />
200g linguine<br />
about 12 cherry tomatoes<br />
salt<br />
1 clove garlic<br />
1/2 red chilli<br />
1 lemon<br />
3 tbsp olive oil<br />
175g king prawns (cooked)<br />
<br />
Method<br />
<ol><li>Cook the linguine in boiling water according to the instructions on the packet.</li>
<li>Halve the tomatoes and place into a small bowl. Sprinkle with a little salt.</li>
<li>Peel and chop the garlic. Remove the seeds of the chilli and chop it finely. Crush the garlic and chilli with a pestle and mortar then add to the tomatoes.</li>
<li>Finely grate the zest of the lemon and squeeze the juice, then add zest and juice to the tomatoes with the olive oil. Add the prawns and stir well.</li>
<li>Drain the pasta then return to the pan with the prawn mixture. Warm through gently over a low heat.</li>
</ol>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-28044741201283812372010-07-31T20:25:00.000+01:002010-07-31T20:25:27.083+01:00Bran loafIt looks fairly revolting in its uncooked form and I don't recommend eating any raw mixture, but it turns out well once cooked and is extremely easy to make. Very good buttered.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qyoSgm9bB1OC36-W1pYf-wuqoUMvfqKnYE9781hcBs5wgTtnmOAVy_GQwT-2f7dPL6UYVP_hz0W7-VIITDshd_MAzcODG-natPpUpYfe6K-BA23-ZqFNUiEoDn2XvrOWSKABgVJi68_e/s1600/bran+loaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" bx="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9qyoSgm9bB1OC36-W1pYf-wuqoUMvfqKnYE9781hcBs5wgTtnmOAVy_GQwT-2f7dPL6UYVP_hz0W7-VIITDshd_MAzcODG-natPpUpYfe6K-BA23-ZqFNUiEoDn2XvrOWSKABgVJi68_e/s640/bran+loaf.JPG" width="640" /></a></div><br />
Makes: 1 loaf (approximately 12 servings)<br />
Takes: 5 minutes + 1 1/2 hours cooking time<br />
<br />
Ingredients<br />
<br />
1 mug self-raising flour<br />
1 mug bran cereal (All Bran or equivalent)<br />
1 mug dried fruit (currants, sultanas or mixed fruit)<br />
1/2 mug soft brown sugar<br />
1 mug milk<br />
<br />
Method<br />
<ol><li>Sift the flour into a small bowl and set aside. Place all the other ingredients into a large bowl, stir then leave to stand for about an hour.</li>
<li>Pre-heat the oven to 160oC and grease and line a loaf tin.</li>
<li>Add the flour to the large bowl and stir well to combine. Pour into the tin and bake for about an hour and a half, until a skewer comes out clean.</li>
<li>Cool in the tin for 10 minutes then transfer to a wire rack.</li>
</ol>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-61360482744317578812010-07-25T20:42:00.000+01:002010-07-25T20:42:26.115+01:00Watermelon, ginger and lime juiceVery refreshing, and the ginger gives it a bit of a kick. A bit fiddly though, so ideally multiply up the quantities and make a batch to share. (In that case I'd only use 1 lime for every 2 servings, you should still get enough of the lime flavour.) Alternatively, add vodka to help it to go further!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkB5SKU7ab3-oXVf5Cyu1E9jpupHi3khKOn880NGSjpJYXwjVYx__SbDXTcmpnnGIYCGaEcZCH2KPqC9-U4qv1tPU0sj-8LsBr2NJEcwV66a7p9qXcJt8ynAdNvm5LdiikdQHZtz5N1E3/s1600/July+25+watermelon+and+ginger.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" hw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTkB5SKU7ab3-oXVf5Cyu1E9jpupHi3khKOn880NGSjpJYXwjVYx__SbDXTcmpnnGIYCGaEcZCH2KPqC9-U4qv1tPU0sj-8LsBr2NJEcwV66a7p9qXcJt8ynAdNvm5LdiikdQHZtz5N1E3/s640/July+25+watermelon+and+ginger.JPG" width="640" /></a></div><br />
Makes: 1 serving<br />
Takes: 10 minutes<br />
<br />
Ingredients<br />
<br />
1 wedge of watermelon (about 1/8 of a watermelon)<br />
1 lime<br />
1 piece of stem ginger from a jar of ginger in syrup<br />
1 tsp syrup from the jar of ginger<br />
Vodka (optional)<br />
<br />
Method<br />
<ol><li>Remove the rind and seeds of the melon and cut into chunks. Grate the zest and squeeze the juice of the lime. Cut the stem ginger into two or three pieces.</li>
<li>Place the melon, lime zest and juice, ginger and syrup into a blender, blend until liquid, then press through a sieve. Add vodka if you wish.</li>
</ol>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-46324489060062210332010-07-01T10:27:00.000+01:002010-07-01T10:27:52.073+01:00LemonadeProper, traditional, still lemonade. You might want to adjust the proportions to suit your taste - this makes quite a 'zingy' drink, so I'd add extra water if making it for children. It does need to be drunk while fresh as the pith will make it taste bitter if you keep it too long.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61Wutpfd21Ss1tIhDZhD0w6C2cB6Gjlc2HfJUcq_MD4gsU_dBx8GVBu0ZtjbZw2gbvYaqPBLU2TbxJ_nxNZXBluHserHhtEXivlODdK9RpeCsPc4kB8RBobJqaZEe4TKm2aOgKKIZnbGm/s1600/June+25+fresh+lemonade.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj61Wutpfd21Ss1tIhDZhD0w6C2cB6Gjlc2HfJUcq_MD4gsU_dBx8GVBu0ZtjbZw2gbvYaqPBLU2TbxJ_nxNZXBluHserHhtEXivlODdK9RpeCsPc4kB8RBobJqaZEe4TKm2aOgKKIZnbGm/s640/June+25+fresh+lemonade.JPG" width="640" /></a></div><br />
Makes: 1 generous glass<br />
Takes: 5 minutes<br />
<br />
Ingredients<br />
<br />
1 lemon<br />
1/2 pint water<br />
1 tbsp caster sugar (or more to taste)<br />
<br />
Method<br />
<ol><li>Cut the lemon into quarters (no need to peel it or remove the pips!) and put into a blender with the water and sugar. Blitz for about 10 seconds.</li>
<li>Set a sieve over a large bowl or jug and pour the lemonade through the sieve. Press down on the pulp with the back of a spoon to squeeze out as much liquid as possible. Taste and add more sugar if necessary.</li>
</ol>Obviously it's easy to increase the quantities to make more servings!humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-39387057495249996502010-06-23T11:51:00.000+01:002010-06-23T11:51:59.660+01:00Lamb Provencal<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A lovely fresh tomato and courgette sauce that works well with lamb but would also go with chicken or beef if you prefer! Ingredients here are for one portion but it's easy to increase quantities to make more servings. Allow a bit more preparation time if making more than one portion though.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICv630ejmsITaaaMKPkcO-5hGHqsA1QwkEgop_n4uvd-ClNOMqvPuYCPEKQlP564caWHThtFe_twAVPy-ih16zhcGlQ6nKor9NtP8fDol1OdYi9DkKgWHOyaPp6CPsCTcFrbqeiF39c-2/s1600/June+11+lamb+provencal.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgICv630ejmsITaaaMKPkcO-5hGHqsA1QwkEgop_n4uvd-ClNOMqvPuYCPEKQlP564caWHThtFe_twAVPy-ih16zhcGlQ6nKor9NtP8fDol1OdYi9DkKgWHOyaPp6CPsCTcFrbqeiF39c-2/s640/June+11+lamb+provencal.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Makes: 1 portion</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Takes: 10 minutes plus 20 minutes cooking time</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 fresh tomatoes</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 clove of garlic</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">2 spring onions or 1/2 a small leek</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 courgette</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 tbsp dry white wine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">a few basil leaves</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 1/2 oz/125g lean lamb steak</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">salt and freshly ground black pepper</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Method</div><ol><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Use a sharp knife to score small crosses in the base of the tomatoes. Place in a bowl and pour boiling water over. Remove after 30 seconds and slip off the skins, then quarter, remove the cores, and chop the flesh.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Crush the garlic and chop the spring onions or leek and the courgette. Place all these in a pan with the tomatoes and add the wine and seasoning. Cook until it starts sizzling then reduce the heat, cover and simmer gently until the vegetables have softened.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Season the lamb and grill or griddle for about 5 minutes each side until cooked to your taste. Tear the basil into pieces and stir into the sauce then serve the lamb with the sauce spooned over.</div></li>
</ol><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Good with a few chips or a jacket potato. It does make plenty of sauce so you may not need a vegetable to go with it, but green beans go well.</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-53916859723321704352010-06-23T11:32:00.001+01:002010-07-09T11:50:54.845+01:00Summer berry muffins<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Use any fresh berries - stick to one variety or mix several together. (The photo shows a blueberry muffin.)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImm78u8MuZI4aavpIqNMOBcHiVHBjfGBPCjfLpmU7dad0bhjwPuvwy8R1rpFApbLoKYIC7UgWPwH9jO0SOUX2EeeZD2mPO1K6DhDQ2EDGuerilywZluCfgMa6mo7WXpdOkIVg2hwPqbUh/s1600/June+23+blueberry+muffin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjImm78u8MuZI4aavpIqNMOBcHiVHBjfGBPCjfLpmU7dad0bhjwPuvwy8R1rpFApbLoKYIC7UgWPwH9jO0SOUX2EeeZD2mPO1K6DhDQ2EDGuerilywZluCfgMa6mo7WXpdOkIVg2hwPqbUh/s640/June+23+blueberry+muffin.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Makes: 12 muffins, 24 cupcakes, or a number of mini muffins!</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Takes: 10 minutes plus 20 minutes cooking time</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">6 oz/175g berries, such as blueberries, raspberries, strawberries, redcurrants, cherries...</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">10 oz/300g self-raising flour</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">5 oz/150g caster sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3 1/2 fl oz/100 ml plain yogurt</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 fl oz/125 ml milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 egg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tsp vanilla essence</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 1/2 oz/125g butter or margarine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Method</div><ol><li><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat the oven to 200oC/180oC (fan oven)/Gas Mark 6. Line the muffin or cupcake tin of your choice with paper cases.</div></li>
<li><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sift together the flour, baking powder and caster sugar into a large bowl. If using cherries, halve them and remove the stones; if using larger berries (eg strawberries), cut them into pieces the size of blueberries. Fold the fruit into the flour mixture.</div></li>
<li><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">In a separate bowl, mix together the yogurt, milk, egg (beaten) and vanilla. Melt the butter and stir into the other wet ingredients.</div></li>
<li><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pour the yogurt mixture into the dry ingredients and quickly mix until just combined. Spoon into the paper cases then bake for about 20 minutes, until risen and golden.</div></li>
<li><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Cool in the tin for a few minutes then transfer to a wire rack to cool completely.</div></li>
</ol><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">You can if you like reserve some of the fruit and add a berry or two to the top of each muffin before baking. Another option is to make a simple cream cheese frosting - swirl this on top of each muffin and add a berry or two to decorate.<br />
<br />
Variation:<br />
<br />
For Black Forest muffins, use 9 oz self-raising flour and add 1 oz cocoa powder. The fruit should of course be cherries! You could add some chocolate chunks to the mixture too. Chocolate frosting and a cherry to decorate each muffin would finish these off beautifully!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTxI0NZwHq_5ylAV0p3LL6tTVBqygwZuTGGEkzeysdUc65msxVeY3MqHRhtgHACLCzBHwhfOcglljZ8SdQC3I70YLGa-0bmcckL9WXw4ZfEKmcErdN0q4qs57Se1TjgLQtq9WLQ2bU332/s1600/June+29+chocolate+cherry+muffin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQTxI0NZwHq_5ylAV0p3LL6tTVBqygwZuTGGEkzeysdUc65msxVeY3MqHRhtgHACLCzBHwhfOcglljZ8SdQC3I70YLGa-0bmcckL9WXw4ZfEKmcErdN0q4qs57Se1TjgLQtq9WLQ2bU332/s640/June+29+chocolate+cherry+muffin.JPG" width="640" /></a></div></div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-49114958651771367232010-06-23T11:11:00.000+01:002010-06-23T11:32:20.862+01:00Mini cinnamon rolls<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">A lovely treat, best eaten while still warm and very fresh.</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqvZcpQLmPGJOeWAuycDUuUoCQ_LRUJsUHkR_1jwUDm6v84gL8oPQAIt9bz83ijUNCNAdn57Mu6NM_vpLlql2mhF_k9ZpfBNJeTZO4T8R6DIuiKpjWsDN34WA8gzRd7JR95Nvh_lwNyuQ/s1600/June+12+mini+cinnamon+buns.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqqvZcpQLmPGJOeWAuycDUuUoCQ_LRUJsUHkR_1jwUDm6v84gL8oPQAIt9bz83ijUNCNAdn57Mu6NM_vpLlql2mhF_k9ZpfBNJeTZO4T8R6DIuiKpjWsDN34WA8gzRd7JR95Nvh_lwNyuQ/s640/June+12+mini+cinnamon+buns.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Makes: 8</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Takes: 15 minutes plus 15 minutes cooking time</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 oz (110g) self-raising flour plus a little extra for rolling</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 tsp baking powder</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 1/2 tsp butter or margarine</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">zest of 1/2 lemon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 tbsp milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1/2 oz (15g) soft brown sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">3/4 tsp ground cinnamon</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 tbsp golden syrup</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Method</div><ol><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Preheat the oven to 220oC/200oC (fan oven)/Gas Mark 7 and line a baking sheet with non-stick baking parchment.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Sieve the flour and baking pwder into a large mixing bowl. Rub in 1 tablespoon of the butter with your fingertips.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Finely grate the lemon zest and stir into the flour. Gradually mix in the milk to form a soft dough - you may not need all of the milk. Gently knead the dough until smooth.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Flour your work surface and a rolling pin. Roll out the dough to a rectangle 18 x 14 cm (7 x 5 1/2 inches).</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Spread the dough with butter, leaving a 1 cm (1/2 inch) border clear along one long side. Mix together the sugar and cinnamon and sprinkle over the buttered dough.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Brush the border with water and roll the dough from the opposite long side up to the moistened border, pressing it gently to seal. Cut into 8 slices with a very sharp knife.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Arrange the slices onto the prepared baking sheet, leaving space between each one. Bake for 12-15 minutes until light golden brown.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">As soon as the rolls have come out of the oven, warm the syrup until thin and runny (this only takes a few seconds in the microwave). Spoon a little syrup over each bun.</div></li>
</ol><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">These are a bit fiddly to make, but worth the effort. The rolls can be frozen without the syrup so one option is to increase the quantities and freeze for a future occasion.</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-17806815497584014082010-06-23T10:52:00.001+01:002010-11-03T19:48:25.161+00:00Rice pudding<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Real comfort food :-) This recipe gives a lovely nutmeggy caramelised skin on top (which you can always remove if you must...)</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRqwSfJ6fzK9lPSfPeGk3nzwqzkVVB-BNmVLH24u7V5aPuclbTPpj2O-1PMmiu5029PQa7efcXU4o_3b5mr048xn3NcKPH7Icrdss36M_wsj-_aAklx4WuHLNVtQcG48LkNCh37tF3ZCd/s1600/rice+pudding.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSRqwSfJ6fzK9lPSfPeGk3nzwqzkVVB-BNmVLH24u7V5aPuclbTPpj2O-1PMmiu5029PQa7efcXU4o_3b5mr048xn3NcKPH7Icrdss36M_wsj-_aAklx4WuHLNVtQcG48LkNCh37tF3ZCd/s640/rice+pudding.JPG" width="640" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Makes: 4 servings</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Takes: 5 minutes plus 2 hours cooking time</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Ingredients</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">4 oz pudding rice</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 pint milk</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 3/4 oz caster sugar</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">1 oz butter</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">ground nutmeg</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Method</div><ol><li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Pre-heat the oven to 160oC/150oC (fan oven)/Gas Mark 3 and grease a 2-pint pie dish.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Put the rice, milk and sugar into the pie dish and stir well. Dot the top with butter and bake for 1 hour.</div></li>
<li><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Stir with a fork, sprinkle with nutmeg and return to the oven for a further hour.</div></li>
</ol>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-85264465349951256572010-06-10T14:24:00.000+01:002010-06-10T14:24:22.957+01:00Banana breadVery easy and absolutely delicious - ideal for lunchboxes, picnics, afternoon tea, evening snacks, breakfast, midnight feasts...<br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLDgn2WRp2yq51nOfHwqKvrjxILQDJtDYzLNYRw6QPSDwPOXS3PP7PQUkBr_doXMCxeLPX1M5fhmM2p47v5FImKY4KkYbxZSuMHnzjhrRwQPFwsNTtu0J6cYHYwpvs51bJE1h8WH3VijX/s1600/May+30+banana+loaf.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" qu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJLDgn2WRp2yq51nOfHwqKvrjxILQDJtDYzLNYRw6QPSDwPOXS3PP7PQUkBr_doXMCxeLPX1M5fhmM2p47v5FImKY4KkYbxZSuMHnzjhrRwQPFwsNTtu0J6cYHYwpvs51bJE1h8WH3VijX/s640/May+30+banana+loaf.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Makes: 12 slices</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Takes: 10 minutes plus 1 hour cooking time</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ingredients</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4 very ripe bananas</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 3/4 oz butter or margarine</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">7 oz brown sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 egg</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tbsp vanilla essence</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tsp bicarbonate of soda</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">pinch of salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">8 oz plain flour</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Method</div><ol><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Pre-heat the oven to 180oC (fan oven) and grease and line a 2lb loaf tin.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Mash the bananas to a pulp with the butter (softened if necessary). Mix in the sugar, the egg (beaten), and the vanilla essence.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Sift in the bicarbonate of soda, salt and flour and mix everything together thoroughly. Pour into the prepared tin.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Bake for about an hour, until a skewer inserted into the middle of the loaf comes out clean. If the top starts to look too brown before the centre is cooked, cover loosely with some foil.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Cool in the tin for 10 minutes then turn out onto a wire cooling rack. It's easier to remove the lining paper after the loaf has cooled down. Allow to cool completely before slicing.</div></li>
</ol><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Freezes well, either as a complete loaf or as individual slices. Pop a frozen slice into a packed lunch and it will have defrosted by lunchtime!</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-90331981187291941212010-05-26T21:13:00.001+01:002010-06-08T14:47:51.345+01:00PancakesThis is the pancake recipe that works best of all those I've tried :-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYlkq50d17tLDDuFH8nbymvxeaZh4DKMChhK1AdtHn758ellV7Pd0NJuggKj_l4Xo0dutgIm11lQbbon_r7gEFR930x0M-SvUYMyYiQa5m8iwzlwNnE5zDZK1AAXuHSiGFjfmVV6Bvv5l/s1600/pancakes.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVYlkq50d17tLDDuFH8nbymvxeaZh4DKMChhK1AdtHn758ellV7Pd0NJuggKj_l4Xo0dutgIm11lQbbon_r7gEFR930x0M-SvUYMyYiQa5m8iwzlwNnE5zDZK1AAXuHSiGFjfmVV6Bvv5l/s640/pancakes.JPG" width="640" /></a></div><br />
Makes: 12-14 pancakes<br />
Takes: 10 minutes + 10 minutes cooking time<br />
<br />
Ingredients<br />
<br />
4 oz plain flour<br />
a pinch of salt<br />
2 large or 3 small eggs<br />
7 fl oz milk<br />
3 fl oz water<br />
2 tbsp butter<br />
<br />
Method<br />
<ol><li>Sift the flour and salt into a large bowl then make a well in the centre. Break the eggs into the well and mix the milk and water together in a jug.</li>
<li>Start to whisk the eggs, gradually incorporating the flour. Add the milk and water gradually at the same time. Once all the flour has been mixed in and all the milk and water added, whisk well till the batter has the consistency of thin cream.</li>
<li>The batter doesn't need to stand but you can cover it and put it aside now if you wish, while you eat your main course for example. Just stir well before using.</li>
<li>When ready to cook the pancakes, melt the butter in a non-stick frying pan and pour into the batter, stirring well. Use a spatula to gently scrape as much of the butter out of the pan as possible.</li>
<li>Get the pan really hot then lower the heat to medium. Spoon in a ladleful of batter and tilt the pan to coat the base evenly and thinly. It should be ready when the top has dried out and the bottom is golden - you can turn or flip it to lightly brown the other side too if you wish.</li>
<li>If you want to keep the finished pancakes warm while you cook the rest of the batch, put a plate over a pan of simmering water and cover with foil. Add each pancake to the plate as it is cooked. (In our family we eat them as they're ready, taking it in turns!)</li>
</ol>Serve as desired - with sugar and lemon juice, jam, honey, golden syrup, maple syrup, chocolate spread, chocolate sauce, ice cream, fruit compote.... The possibilities are endless!humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-74031548782837208752010-05-26T21:11:00.000+01:002010-06-23T11:33:06.584+01:00Apple and sultana muffinsDelicious as muffins or cupcakes :-)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnSLoPukjfyfaIwCfaMXu2osT93KB94E5K7KLH2AFpSML99rlzC8JSi_2HLnUV4hyphenhyphendn-KQDjBy6ahOXdjkkZof9VYQ9h-zjRJJ09d90T9kFheD9cqV0jOQDkjY2Ge3lTJVCeZghrUa1BW/s1600/apple+and+sultana+muffin.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilnSLoPukjfyfaIwCfaMXu2osT93KB94E5K7KLH2AFpSML99rlzC8JSi_2HLnUV4hyphenhyphendn-KQDjBy6ahOXdjkkZof9VYQ9h-zjRJJ09d90T9kFheD9cqV0jOQDkjY2Ge3lTJVCeZghrUa1BW/s640/apple+and+sultana+muffin.JPG" width="640" /></a></div><br />
Makes: 12 muffins or 24 cupcakes.<br />
Takes: 15 minutes + 15 minutes cooking time<br />
<br />
Ingredients<br />
<br />
2 3/4 oz (75g) butter or margarine<br />
3 1/2 oz (100g) caster sugar<br />
1 egg<br />
2 tsp vanilla essence<br />
200g jar apple sauce<br />
1 large dessert apple<br />
1 3/4 oz (50g) sultanas<br />
7 oz (200g) self-raising flour<br />
1 tsp baking powder<br />
1 tsp ground cinnamon<br />
<br />
Method<br />
<ol><li>Preheat the oven to 170oC (fan oven)/190oC/Gas Mark 5 and line muffin or cupcake tins with paper cases.</li>
<li>Cream together the butter and sugar in a large bowl then mix in the egg and the vanilla essence. Stir in the apple sauce and mix thoroughly.</li>
<li>Peel and core the apple and dice finely. Add to the mixture with the sultanas and stir well.</li>
<li>Sift together the flour, baking powder and cinnamon into a separate bowl then tip into the apple mixture and quickly stir till just combined.</li>
<li>Spoon into the paper cases and bake for 12-15 minutes, until risen, golden-brown and firm to the touch. Cool on a wire rack.</li>
</ol>The cakes keep well in a tin for a few days, or can be frozen.humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-42800163530467349282010-05-26T20:58:00.000+01:002010-05-26T20:58:57.916+01:00Carrot cake muffinsOne word - YUM! With or without the cream cheese frosting, these are so delicious :-)<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAfRmKhSZYPlCjS6Iabnu5aSAJrtdE_0tgqUbsoZleFhD0KaEr7kD4v0f_pKougPh0kJotDXY8lzuX8WP8FECCDumxS37vo99VP3Yqgs_yNFvw-svu4Jt_nuv8tOHP8KjtLg0Jm_kFR8N/s1600/carrot+cake+muffins.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjKAfRmKhSZYPlCjS6Iabnu5aSAJrtdE_0tgqUbsoZleFhD0KaEr7kD4v0f_pKougPh0kJotDXY8lzuX8WP8FECCDumxS37vo99VP3Yqgs_yNFvw-svu4Jt_nuv8tOHP8KjtLg0Jm_kFR8N/s640/carrot+cake+muffins.JPG" width="640" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Makes: 12 muffins or 24 cupcakes</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Takes: 10 minutes + 20-25 minutes cooking time</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ingredients</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">9oz (250g) plain flour</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tsp baking powder</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tsp bicarbonate of soda</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 tsp ground cinnamon</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 egg</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 1/2 fl oz (100 ml) water</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tbsp runny honey</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 1/2 oz (100g) soft brown sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tsp vanilla essence</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">10 1/2 oz (300g) peeled, topped and tailed carrots</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">4 tbsp corn oil (I use light olive oil)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">For the icing (optional)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 3/4 oz (50g) light cream cheese</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">3 1/2 oz (100g) icing sugar</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp orange or lemon juice</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Method</div><ol><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Preheat the oven to 180oC (fan oven)/190oC/Gas Mark 5 and line muffin tins or cupcake tins with paper cases.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Sift together the flour, baking powder, bicarbonate of soda, salt and cinnamon into a bowl.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">In a separate, large, bowl, beat the egg then mix in the water, honey, sugar and vanilla. Grate the carrot and stir into the mixture.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Add the oil to the carrot mixture and stir well. Tip the dry ingredients into the bowl and quickly mix to just combine. (The mixture should still be lumpy and don't worry about occasional streaks of flour.)</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Spoon into the paper cases and bake for 20-25 minutes, until firm and springy. Cool in a wire rack.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">If icing, allow the cakes to cool completely first. Mix the cheese, icing sugar and juice together thoroughly and spread a little over the top of each muffin.</div></li>
</ol><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">They will keep well in a tin for a few days, or can be frozen without the icing.</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-17252805971066088182010-05-16T21:32:00.001+01:002010-05-18T20:10:08.251+01:00Pesto chickenI use my <a href="http://melshrecipes.blogspot.com/2010/05/nut-free-pesto.html">nut-free pesto</a> for this but you can of course use the usual kind, bought or homemade.<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbvGbEfVlsJc30kysnOIhf6jCvoc71P2wlRIm2cxZDfs5DjU9dWqPxZ1mDR6DkgH4qJW5oHOqV5OA2Bg6Em6q5GrjQxadug87Lp88uu6jMvA0lj2E8gWAqpEsGTN7G5eXLSVZ6Ci4Ioil/s1600/May+14+pesto+chicken.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvbvGbEfVlsJc30kysnOIhf6jCvoc71P2wlRIm2cxZDfs5DjU9dWqPxZ1mDR6DkgH4qJW5oHOqV5OA2Bg6Em6q5GrjQxadug87Lp88uu6jMvA0lj2E8gWAqpEsGTN7G5eXLSVZ6Ci4Ioil/s640/May+14+pesto+chicken.JPG" width="640" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Makes: 2 servings</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Takes: 20 minutes</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ingredients</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 boneless chicken breasts, skin on</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">2 tbsp pesto</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">salt and pepper</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tbsp olive oil</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 tbsp milk</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Method</div><ol><li><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Loosen the skin of the chicken with your fingers, making sure it stays attached along one side. Spread 1/2 tablespoon pesto over each chicken breast, pull the skin back over to cover, then season.</div></li>
<li><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Heat the oil in a frying pan over a high heat then place the chicken into the pan skin side down. Fry for about 3 minutes until the skin is crisp.</div></li>
<li><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Turn the chicken over, reduce the heat, then cover the pan and cook for about 10 minutes until cooked through. Remove from the pan and keep warm.</div></li>
<li><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Add the other tablespoon of pesto to the pan with the milk, mix with the juices and heat till bubbling. Season to taste. Serve the chicken with the pesto sauce poured over.</div></li>
</ol><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Notes: Great served with new potatoes roasted with sprigs of rosemary, and with a green vegetable such as spinach, green beans or broccoli.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">You could get away with using a bit less oil if you have a good non-stick pan, but you do need to use a little to get the skin to crisp.</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.comtag:blogger.com,1999:blog-6367498728061171175.post-5261300929841458762010-05-16T21:24:00.000+01:002010-05-16T21:24:51.146+01:00Nut-free PestoMy nut allergy counts out pesto, so I was thrilled to find a recipe that doesn't use nuts! And without the nuts and with no added cheese, it's lower in fat than the standard version, too :-)<br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJDR2d76hDMDh-In8seMVY6wDtEElSMDUNB6bDibK-ysJudEwQFR5ZL3ntXj9Dk_L0ay34sGmYATfGD-1WxvwGk5OYpcAQTX6TMUeRQO8q9ftfIqx_enyNHfBq83YxGIWT_jzwpeONKYe/s1600/Nut+free+pesto.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwJDR2d76hDMDh-In8seMVY6wDtEElSMDUNB6bDibK-ysJudEwQFR5ZL3ntXj9Dk_L0ay34sGmYATfGD-1WxvwGk5OYpcAQTX6TMUeRQO8q9ftfIqx_enyNHfBq83YxGIWT_jzwpeONKYe/s640/Nut+free+pesto.JPG" width="640" wt="true" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Makes: A jar full</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Takes: 5 minutes</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Ingredients</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 can white beans (eg cannellini or haricot) - about 200g</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1 clove garlic or 1 tsp garlic puree</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">60g fresh basil leaves (see notes below)</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">1/2 tsp salt</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">100 ml olive oil</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">black pepper</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Method</div><ol><li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Drain and rinse the beans and put into a food processor with all the other ingredients.</div></li>
<li><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Process until smooth, decant into a jar and store in the fridge.</div></li>
</ol><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">Notes: I have no idea how much basil weighs 60g. I buy a pot of 'growing basil' from the supermarket and use all the leaves from that (and a bit of stalk usually goes in too!) and that seems to work fine.</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">This keeps in the fridge for a few days. Try not to push it to the back of the fridge and forget about it though as it goes a strange colour after a couple of weeks or so...</div>humelhttp://www.blogger.com/profile/06337055138734278353noreply@blogger.com