Shortbread
Heat the oven to 190C/375F/Gas 5.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Chop Suey Chow Main
4oz butter
2oz sugar
6oz Plain flour
Heat the oven to 190C/375F/Gas 5.
Beat the butter and the sugar together until smooth.
Stir in the flour to get a smooth paste. Turn on to a work surface and gently roll out until the paste is 1cm/½in thick.
Cut into rounds or fingers and place onto a baking tray. Sprinkle with icing sugar and chill in the fridge for 20 minutes.
Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.
Chop Suey Chow Main
500g Beef Mince
1 Large Carrot, Grated
2-3 Stalks Celery, Finely Chopped
¼ Cabbage, Finely Shredded
2 Onions, Sliced
3 Tablespoons Rice
1 Level Teaspoon Curry Powder
1 x 45g Packet Chicken Noodle Soup
1 Tablespoon Oil
Salt & Pepper To Taste
Heat the oil in a pan and brown mince, celery and onion
Make up the chicken noodle soup according to packet
directions in a large saucepan
Add the mince mixture, rice, curry, salt & pepper
into the soup
Simmer for 10 minutes, stirring occasionally to avoid
sticking to the pan
Add carrot and cabbage and simmer for a further 8
minutes, or until carrot and cabbage are cooked
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500g baby new potatoes
6 cloves of garlic
a few sprigs of rosemary
½ lemon
Boil a jug of water.
Cut larger potatoes in half, then add to a large frying
pan with a good pinch of salt.
Squash 6 cloves of garlicv and add to potatoes. Pour in
enough boiling water to cover potatoes and cook for 12 to 15 minutes
or until potatoes are cooked.
Drain in a colander and return to pan on a high heat
with a good amount of olive oil.
Lightly break the skins of the potatoes with a potato
masher but do not mash.
Add a few sprigs of rosemary and a pinch of salt.
Cook until golden and crisp.
Drizzle with lemon juice and serve.
Grilled
Mushrooms
Drizzle with lemon juice and serve.
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Crushed
Potatoes
700g Maris Piper potatoes
½ lemon
1 heaped teaspoon wholegrain mustard
A small bunch of flat leaf parsley
Boil a jug of water.
Wash and clean the potatoes. Cut any large ones in half
and stab any whole ones.
Add potatoes to a large microwave safe bowl and add ½
lemon.
Cover with a double layer of clingfilm.
Cook on full power for 17 minutes, or until cooked
through.
Pierce and remove clingfilm and discard the lemon.
Add 1 heaped teaspoon of wholegrain mustard, olive oil
and salt & pepper.
Finely chop the parsley and add.
Break and crush the potatoes with a spoon, mixing
together.
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4 large flat Portobello mushrooms
2 cloves of garlic
1 fresh red chilli
2 sprigs of fresh flat leaf parsley
½ lemon
70g mature Cheddar cheese
Remove the stalks from the mushrooms and arrange stalk
side up in a small earthenware dish.
Crush ½ a clove of garlic over each mushroom.
Finely chop a red chilli and a couple of parsley sprigs
and devide them between the mushrooms.
Grate over the mushrooms the zest of ½ lemon and
drizzle well with olive oil and season.
Cut the cheese into 4 chunks and add one to the top of
each mushroom.
Grill on the top shelf for 9 to 10 minutes, or until
golden brown.
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Tomato
Chutney
1 Teaspoon Pickling Spice
2 Large Onions, finely chopped
284ml/½ Pint Malt Vinegar
200g/8oz Apples, cored & chopped
1kg/2lb Tomatoes, green or red, sliced
½ Teaspoon Salt
¼ Teaspoon Pepper
1 Rounded Teaspoon Dry Mustard
½ Teaspoon Ginger
200g/8oz Sultanas
200g/8oz Sugar
First put the pickling spice into a piece of muslin.
Put the onions into a saucepan with 4 tablespoons of the vinegar and
simmer gently until nearly soft. Add the prepared apples, tomatoes,
spice, salt, pepper, mustard, ginger and sultanas. Simmer gently
until the mixture is quite soft, stirring from time to time. Add the
remaining vinegar and the sugar. When the sugar has thoroughly
dissolved boil steadily until the chutney is the constituency of jam.
Remove the bag of spice. Pour the hot chutney into warmed jars and
cover at once. It is a mistake to put metal directly on top of the
chutney – use paper or melted wax, THEN the paper or metal cover.
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Apple
cinnamon muffins
300g (2 cups) self-raising flour150g (1 cup) plain flour
2 teaspoons ground cinnamon
1 teaspoon bicarbonate of soda
1 cup finely chopped apple
1 cup brown sugar, firmly packed
2 eggs, lightly beaten
375ml (1½ cups) milk
190ml (¾ cup) oil
½ cup finely chopped apple, extra
Topping
¼ cup brown sugar
35g (¼ cup) plain flour
40g butter, chopped
Grease 16 holes of 2 x 12 hole (1/3 cup capacity) muffin pans. Sift dry ingredients into bowl, stir in apple and sugar, then combined eggs, milk and oil; do not over-mix, batter should be lumpy. Spoon mixture into pans. Sprinkle muffins with extra apple and topping. Bake at 200°C for about 20 minutes or until browned and firm. Stand 2 minutes, remove from pan; cool on wire rack.
Topping : Combine sugar and flour in bowl; rub in butter.
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Scones
3 Cups S/R Flour
75g Margarine
1.5 Cups Milk
Pinch Salt
Rub margarine into
flour
Mix in milk
Bake at 220 for
10mins
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Crumble Topping
1 Cup plain flour
2 tsp Cinnamon
½ Cup of brown sugar
100g Butter
Mix all together and and spread over apple, rhubarb or whatever else
you like.
Bake at 180 for 45 minutes
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