what’s cooking? - connect to support · 2019-05-09 · eggless victoria sandwich or baked sponge...

What’s

Cooking?

Favourite Family Recipes

Compiled by

Glenis Rhead & Danielle Gale

What’s Cooking? – Favourite Family Recipes

Foreword

The Family and Friends Network know from the work that we do, how big a part food plays in the life of our families. Spending time together cooking bonds families in a shared interest and also helps to improve and promote healthy relationships and lifestyles. Difficult situations can be easier to cope with if families spend quality time together being creative and the sense of achievement and togetherness aids a relaxed atmosphere With this in mind we asked families to submit their favourite recipes and share with us the story behind their choice so that others may share in their enjoyment. We hope you have as much fun making the recipes as we have compiling this book.

Glenis Rhead:– on behalf of Families and Friends Network

In loving memory of Pauline Ann Rhead, Much loved and missed by all her family & friends

1941-2012

Multimelia Pack Children’s Milkshake by Alison Meeus

The story behind the recipe

As children my sister and I would make a cooling milkshake in the summer.

We named our milkshake Multimelia Pack after a ‘multimedia’ pack that you could win on the

Roland Rat TV show from the late 80’s, as we couldn’t quite understand Roland Rat we thought

Multimelia was how you pronounced it...hence the name!!

Ingredients

• Milk

• Chocolate Ice Cream

• Chopped Chocolate

• Hundreds and thousands

• Lemonade (optional)

Method

Blend everything together and shake up well to get a good froth on top.

We would sometimes add lemonade!

Roland Rat and his family

Glazed Fig and Almond Tart by Sam Wright Ingredients

Pastry

• 250g plain flour (sieved)

• 130g of butter, diced and softened

• 75g of vanilla sugar or caster sugar

• 1 whole egg, beaten

• 1 egg yolk, beaten

Filling

• 3 fresh ripe figs

• 250g unsalted butter

• 250g caster sugar

• 6 eggs

• 6 egg yolks

• 250g ground almonds

• Vanilla essence

Method

First make the pastry by creaming 125g of butter and all of the sugar together in a

food processor until the sugar has completely dissolved. Slowly add the beaten eggs

to the mixture while the machine is still on. Switch off the machine and add the flour

and combine on a low setting for 4-5 minutes. Wrap the pastry in cling film and allow

to settle in the fridge.

Melt the remaining 5g of butter, using a pastry brush, paint a 20cm, 8inch flan dish or

pastry ring with butter and generously sprinkle flour over the top. Remove excess by

gently tapping the mould upside down on the work top. Place to one side.

The next step is to make the rich almond filling. Cream sugar and butter, repeating

the method above, however, replace the flour with the ground almonds.

Take the pastry out of the cling film and put flour on a kitchen service, using a rolling

pin, roll out the pastry evenly. The pastry should line the flan dish or pastry ring and

blind bake this at 150 °C/gas mark 3 for 20 minutes.

Cut 3 ripe figs into 8 pieces and coat with icing sugar, the put under the grill on a low

heat. Remove the pastry from the oven and pour in the almond mixture. Push the figs

into the mixture with the seeds showing up, then cover with a light dusting of icing sugar and return to the oven for another 40 minutes.

Fudge by Jane Brown

Ingredients

• 1lb 12oz of sugar

• 4oz of margarine

• Half a pint of milk

• 1 tbsp of cocoa

Method

Put the milk and cocoa into a saucepan and bring to the boil. Then add the sugar and

margarine. When the sugar has melted, cover the saucepan for 2 minutes. Uncover and boil for

10-15 minutes or until it forms a soft ball when dropped in water. Then remove this from the heat

and beat with a wooden spoon until thick and creamy. Then place into tins to cool.

Honey & Sultana Scones by Marianne Griffin


This came from Cornwall, from a neighbour who was the Head Cook at the village school and did

lunches for the senior citizens as well. Gill had four children, so her whole life was one of cooking

and baking!!! This scone recipe is very quick and easy. It makes 6-8 large scones.

Ingredients

� 200g/8oz of self-raising flour

� 50g/2oz of butter or margarine

� 25g/1oz of soft brown sugar

� 50g/2oz of sultanas

� 3 fluid oz of warmed milk

� 1 tbsp honey

Method

1. Mix flour and fat

2. Stir in the sugar and sultanas

3. Heat milk and honey

4. Add slowly to the mixture until the dough makes a ball

5. Knead the dough on a floured board

6. Cut into scone shapes

7. Bake on a greased tin for 15 minutes at 200 °C/gas mark 6

8. Place on a wire rack to cool

Moreish Chocolate Beetroot Cake by Fiona Wilson


This is a really moreish chocolate cake. You cannot taste the beetroot in the cake; it just makes

the sponge very moist. My mum first baked this cake and after eating it I had to have the recipe. I

now cook it myself for my family and my work colleagues are also very appreciative of it! I hope

you enjoy it as much as we all have.

Ingredients

• 180g of plain flour

• 75g of cocoa

• 2 tsp of baking powder

• 250g of caster sugar

• 250g of cooked beetroot

• 3 eggs

• 1 tsp vanilla extract

• 200ml corn oil

Method

Pre-heat oven to 180 ˚C

Grease and line an 8-inch square or round cake tin

Sieve the flour, cocoa and baking into a large bowl. Add the sugar and mix together.

Blend the cooked beetroot and add the eggs, one at a time, then add the vanilla extract and

corn oil and blend until well mixed.

Make a well in the centre of the dry ingredients and add the beetroot mixture and stir until well

mixed.

Pour into the cake tin and bake for about 50-60 minutes.

This cake will not rise very much and will have a cracked surface.

Eggless Victoria Sandwich or Baked Sponge Pudding

by Peter Smith


A firm favourite in many families this can be made together and shared as either a cake or a pudding. It is simple to make and ideal for someone who is allergic to, or chooses not to eat eggs.

Ingredients

� 115g of margarine � 115g of caster sugar � 1 tbsp of golden syrup � 1 teaspoon of bicarbonate of soda � 200ml of soya milk � 225g of plain flour � 1 tbsp of baking powder

Method

Beat together the margarine, sugar and syrup. Dissolve the bicarbonate of soda in milk and then beat carefully into previous mixture. (It will look curdled but its fine.) Gradually add flour and baking powder to the mixture until it becomes smooth. If making Victoria sponge, divide the mixture between two sandwich tins and back at 180 °C/gas mark 4, for approximately 20-25 minutes. Leave to cool and add your chosen filling. If making the baked sponge pudding, put a layer of jam in the bottom of a soufflé dish, pile in the mixture and bake at 180 °C for approximately 45 minutes or until a skewer comes out clean.

Carrot, Ginger and Honey Soup


I love to make this soup on a cold autumn day, when all the golden leaves a blowing in the wind. It is a

lovely feeling to eat homemade soup when you’re in the warm, looking out the window and watching the

world go past.

Ingredients

� 1 tbsp light olive oil

� 1 large onion, finely grated

� 675g of carrot, peeled and grated

� A 3cm piece of ginger, peeled and grated

� 1tbsp of clear honey

� 900ml of vegetable stock

� 4 tbsp of flat parsley leaves

� 3 tbsp of extra virgin olive oil

� 1 tbsp lemon juice

� 4 tbsp double cream

Method

You need to heat the oil in a large saucepan. Add the grated onion and carrot and cook on a low heat for

2-3 minutes, or until the carrot and onion are beginning to soften.

Add the ginger and honey, and then pour in the stock and give it a good stir. Bring to the boil, then reduce

the heat and simmer for 3-4 minutes or until the vegetables are tender. Season to taste with lemon juice, salt

and freshly ground black pepper.

You then need to place the parsley leave in a small bowl and pour over some boiling water.

Leave to stand for 2-3 minutes, then drain and cool under the cold tap. Drain again and place the parsley

in a food processor.

Add a splash of olive oil and a pinch of salt, and then blend to a puree and season with freshly ground

black pepper.

Using a stick blender, lightly process the soup until it is mostly smooth, but with a bit of texture.

To serve, reheat the soup if necessary and then add a splash of the cream and stir well. Pour into bowls and

drizzle over the rest of the cream and the parsley puree. Grind over some black pepper and serve with

some bread on the side.

Smoked Haddock Chowder by Pauline Rhead


I enjoy fresh fish and it’s very healthy. This is an easy recipe to follow and cook

together and it tastes wonderful. My family always enjoys this meal and my

son now makes his own version for his family too.

Ingredients

2 smoked Haddock fillets

1 pack of Smoked Salmon Bits

1 pint of milk

1 small onion

2 potatoes

1 tbsp of Olive Oil

2 tbsp of instant thickening granules

1 small tin (140g) sweetcorn (drained off)

1 handful of frozen peas (optional)

Fresh curly parsley (optional)

Method

Put Haddock and milk into a saucepan, bring to the boil and then simmer.

Chop the onion, cut up the potatoes into smallish chunks, then fry lightly in

Olive Oil, stir gently and do not let them burn. Using a large sieve or colander,

pour milk into the pan with the onion and cover the pot with a lid – leave this

to simmer for approximately 15 minutes. Add the Haddock and smoked

Salmon bits plus the sweet corn and peas (if you’re using them). Stir in the

thickening granules one spoonful at a time (if it becomes too thick, add more

milk). The chowder should now resemble a thick chunky soup.

Serve with help yourself chopped fresh curly parsley.

Granny P Pudding by Sam Wright


My grandma; Peggy O’Regan used to cook the most amazing Sunday lunches and with a many

mouths to feed, all ways had to be inventive to get the job done. In total there were 16 mouths to

feed on a quarter yearly basis and we always had this soft sweet treat of a pudding.

Ingredients

� 100g unsalted butter

� 200g caster sugar

� 100g self-raising flour

� 2 whole eggs

� 55g pineapple (ripe and fresh)

� 4 tbsp of double cream

Method

Preheat the oven to 180 °C/gas mark 4.

1. Grease a medium-sized oven proof bowl with butter

2. Place the butter, half of the caster sugar and the flour into a bowl or food processor and blend

to combine

3. Crack in the eggs and blend again to make a thick, smooth batter

4. Place the remaining caster sugar into a pan and heat until melted and caramelized. Add the

pineapple and stir to coat in the caramel, then pour the pineapple and caramel into the base of

the prepared bowl

5. Pour the cake batter over the pineapple and cover the bowl with tin foil, ensuring that the foil

doesn’t touch the batter as it will stick

6. Cook in the oven for 50 minutes, or until the pudding has set and a knife pushed into the middle

of the pudding comes out clean

7. To serve, turn the pudding out onto a serving plate and drizzle over the cream

Courgette Cake


Some people have anxieties around food, as they do around life in general. This recipe is a

good way to encourage something a little different.

An odd looking cake with a great surprise in taste and texture!

Ingredients

Cake

• 60g raisins (optional)

• 250g Green or Yellow Courgette

• 2 Large Eggs

• 125ml Vegetable Oil

• 150g Caster Sugar

• 225g Self Raising Flour

• ½ tsp Bicarbonate of Soda

• ½ tsp Baking Powder

Filling

Use a good quality lemon curd with some lime juice to taste

Icing

• 200g Cream Cheese

• 100g Icing Sugar

• Juice of 1 lime

• 2-3 tablespoons of nuts to decorate (optional)

Method

Preheat oven to 180 C

Grate courgettes. Combine eggs, oil and sugar in bowl.

Sieve in flour, bicarb and baking powder and beat until well combined.

Stir in courgette and sultanas.

Pour mixture into 2 x 21cm tins and bake for 30 minutes until slightly browned and firm to

touch.

Once cool, sandwich with lemon curd in middle and cream cheese icing on top – firm

in fridge if preferred.

Hearty Zesty Hippy Soup by Brian Morgan

If you are expecting precise measurements, you need to chill out man!

This will make your kitchen smell of Morocco, and its dead easy to eat lots of it without too much

difficulty. Perfect for those who need to get used to eating solid food again!

Ingredients

� Red lentils

� 4 lemons

� Chicken stock

� Cumin seeds

� 2 onions

� Garlic

� A bunch of coriander

� Salt and pepper

� Tabasco

Method

� Get a nice big pot heated, dry fry a handful of cumin seeds - careful not to burn! Smells good

eh? Set aside.

� Now, using the same pot - gently fry the chopped onions and garlic.

� Chuck in the lentils and cook them as per the manufacturer’s instructions and add a couple of

cubes of chicken stock (or as many as you fancy)

� Cut up the lemon and chuck them in too. They’ll go all nice and soft!

� When it’s all done, season and add some Tabasco (to your own taste - remember your guests!)

� All looking good and cooked? Get it all in the blender, or hand blend it.

� Add the chopped coriander - it does make a difference!

� You are now ready to chill out. Serve with pita bread. Sitting on the floor cross legged is

optional.

Sweet Pickled Green Tomatoes by Greg Slay


In the late 1980s I worked as a social worker and an extremely bright young man who has

Asperger’s. He lived semi-independently in a specialist music therapy residential centre. The

centre was deep in the countryside and they grew and ate much of their own fruit and

vegetables. Dealing with a glut of tomatoes one year, they stumbled across an old recipe of

picking green tomatoes. I was presented by him with a jar on one visit and liked the tomatoes so

much I asked for the recipe so that I could make them myself.

The hardest part is getting hold of green tomatoes as they are not sold in the shops. If you grow

your own tomatoes at home or at an allotment, then this is the easiest way to get hold of them -

you just pick them before they’ve ripened. Some tomato growers who trade at farmers’ markets

will get you green tomatoes and sell them to you - but you need to ask them to do this in

advance as they do not normally turn up with them on the stall.

…And what to eat with them?

Sweet pickled green tomatoes go extremely well with cheese and lentil wedges!

Ingredients

� 1.5kg small green (unripe) tomatoes

� 1kg of sugar

� 2.5g per litre of water of salt

� 1 tbsp of vanilla essence

� 250ml of clear distilled vinegar

Method

Wash the tomatoes and place into a large pan filled with boiling salted water. Boil these for 10

minutes. Allow these to cool and then peel the tomatoes as far as it is possible. Then dispose of the

skins.

In another large pan, put the vinegar, sugar, vanilla essence and 250ml of water and heat until it

boils. Add the skinned tomatoes and re-boil for another 10 minutes. Pour this all into a glass basin,

cover it and leave for a week. A week later, strain off the vinegar liquid and boil what is left in a

saucepan, then add the drained tomatoes and cook for a further 5 minutes.

Pack into sterilized jars whilst still hot.

Banana and Chocolate cake by Abby Burch


My boyfriend and I love to cook together on weekends for fun, and we recently came across

this recipe and had to have a go at making it. (It’s lush!!!)

Ingredients � 100g of plain chocolate

� 150g of softened unsalted butter

� 175g golden caster sugar

� 3 eggs, beaten

� 175g of self-raising flour

� 1 level tsp baking powder

� 25g of cocoa

� 2 large bananas, peeled and mashed

Method

1. Heat the oven to 180 °C for a fan oven or gas mark 4.

2. Butter and line the bases of 2x 450g load tins with baking parchment.

3. Melt the chocolate either in the microwave or in a small glass bowl set over a pan of barely

simmering water. Stir until smooth and remove from the heat.

4. Cream together the softened butter and caster sugar until pale and fluffy.

5. Gradually add the egg to the mixture of butter and caster sugar, making sure that you are

beating well between each addition.

6. Sift together the flour, baking powder and cocoa and fold in using a large metal spoon. Add

the mashed banana and chocolate and mix this well.

7. Divide the mixture between the 2 tins and top each with a streusel.

8. Bake for about 45 minutes or until a skewer inserted into the middle of the cake comes out

clean.

9. Cool on a rack, then wrap in baking parchment or foil.

Cheese and lentil wedges by Greg Slay

The story behind this recipe

I first came into contact with this recipe at a meal in the Stones Restaurant in Avebury, at the

edge of the Stone Circle there, over 20 years ago. The restaurant subsequently closed, then re-

opened in Marlborough and then closed again. The creative team behind the restaurant now

operates the National Trust’s only vegetarian restaurant - in Avebury!

Ingredients

� 225g of red lentils

� 300ml of water

� 1 onion (finely chopped)

� 1 tbsp of fresh thyme

� 1 large handful of chopped fresh

parsley

� 2 tbsp of ground cumin

� A pinch of smoked paprika

� 200g of strong cheddar cheese, grated

� 3 eggs, beaten

� 100ml of tomato passata

Method

Simmer the lentils in boiling water for approximately 7 minutes until just tender and the water they

were boiled in has more or less been absorbed.

Mix all the dry ingredients with the now cooked lentils. Mix together the eggs and passata and

then add this to the lentil mix. Season to personal taste.

Turn into a greased shallow dish (lined with baking parchment if preferred) and bake at 170 °C for

35 minutes. Cool in the dish the cut up into wedges. Alternatively, fill mini cupcake moulds (a

silicone mould is best for this method) with the mixture and cook for about 20 minutes before

turning them out onto a wire rack to cool.

Scotch Eggs by Kevin Jones

Ingredients

� 4 large eggs

� 275/10oz sausage meat

� 1 tsp of fresh thyme leaves

� 1 tbsp of chopped fresh parsley

� 1 chopped spring onion

� Salt and freshly ground black pepper

� 135g/4oz of plain flour, seasoned with the salt and freshly

ground black pepper

� 1 free-range egg, beaten

� 125g/4oz of breadcrumbs

� Vegetable oil for deep-frying

Method

1. Put the eggs in a pan of cold salted water

2. Place over a high heat and bring to the boil, then reduce the heat to simmer for nine minutes

3. Drain and cool the eggs under cold running water, then peel them

4. Mix the sausage meat with the thyme, parsley and spring onion in a bowl and season well with salt and

freshly ground black pepper

5. Divide the sausage meat mixture into four and flatten each out on a clean surface into ovals about

12.6cm/5inch long and 7.5cm/3inch at its widest point

6. Place the seasoned flour onto a plate and then dredge each boiled egg in the flour

7. Place each onto a sausage meat oval and then wrap the sausage meat around each egg. Make sure

the coating is smooth and completely covers each egg

8. Dip each sausage meat-coated egg in the beaten egg, rolling to coat completely and then dip and

roll into the breadcrumbs to completely cover

9. Heat the oil in a deep heavy-bottomed pan until a breadcrumb sizzles and turns brown when dropped

into it

10. Carefully place each Scotch egg into the hot oil and deep-fry for 8-10 minutes until golden and crisp

and the sausage meat is completely cooked

11. Carefully remove from the oil with a slotted spoon and drain on kitchen paper

Pasta Bake by Peter Bradbury


Just after our youngest child was born in 1996, we had a Spanish student called Christina come to live with

us for the summer. She cooked this for us and told us it was a family favourite with her family in Valencia. It is

now a family favourite for us as well.

Ingredients

• 1 spicy sausage (chorizo is ideal, but anything will do)

• 1 tin or jar of frankfurters (or a pack of ordinary

sausages will do)

• 1 large onion

• 1 tin of tomatoes

• 2-3 cloves of garlic (optional)

• 1 glass of wine or sherry or similar (optional)

• 1 red or green pepper (optional)

• Grated cheese

• Half a packet of dried pasta

• 2 tbsp olive oil (or any other cooking oil)

• 1 tsp of sugar

• Salt and pepper

Method Chop the onion up and gently fry in oil, crush the garlic and add it (if you’re using it). While this is cooking,

slice up the spicy sausage and add to the onion. Stir for 2-3 minutes (slice up and add the pepper now if

you’re using it). Add the tinned tomatoes and roughly chop in the pan (or use pre-chopped ones). Add the

wine, seasoning and sugar. Chop the frankfurters into 1cm pieces and add these as well.

Leave all that to simmer and cook the pasta according to the instructions on the packet (if you add a

teaspoon of oil to the water, the pasta won’t stick to itself).

When the pasta is cooked, drain and put into an ovenproof dish. Add the sausage mixture to the dish and

stir until the pasta and sauce is thoroughly mixed. Sprinkle grated cheese on top, sufficient to cover the

surface. Put in the oven at around 160 °C/gas mark 4 for about 15-20 minutes, when the cheese has melted

and browned, it’s ready to serve.

Maccie cheese


This is a firm family favourite. It’s easy to prepare ahead and then just place it in the oven when

needed.

Great with garlic bread or roast/baked potatoes and green beans (in season) or on its own.

Meal times have always been important to our family. When we know its maccie cheese we all

make the effort to be there in time and plates are cleaned as soon as the heat from the dish

allows. We work as a team to clear up and the cook rests up. A job well done

Ingredients

� 250g/9oz macaroni

� 40g/1 and a half oz of butter or

margarine

� 40g/1 and a half oz of plain flour

� 600ml/1 pint of milk

� 250g/9oz of grated cheddar

� 50g/2oz grated parmesan

� 50g/2oz stuffing mix

� 2 large tomatoes

Method

- Cook the macaroni in a large saucepan of boiling water as per pack instructions

- Melt the butter and add the flour, cook for a few minutes

- Whisk in the milk slowly - allow time in-between

- Cook out the sauce for 5-10 minutes - do not boil and keep stirring until thick

- Add cheddar cheese and turn off the heat

- Mix in cheese sauce with the macaroni and season, then place into an ovenproof dish

- Slice tomatoes on top

- Mix parmesan and stuffing mix together and sprinkle on top

- Place in a preheated oven at gas mark 5-6/180 °C or alternatively you could cook this under the

grill

Waffle Xpress by Jordan James Stevens


I like this made up recipe because whenever my belly is rumbling, it always fills me up and

makes me feel warm inside.

Ingredients

� 2 waffles

� A can of tuna

� Mayonnaise

� Cheese

Method

1. Put two waffles under the grill

2. Mix the mayonnaise and tuna together and then place on top of the cooked waffle

3. Add some grated cheese to the top

4. Put the waffles back under the grill until they turn brown

Potato, Bacon and Onion Pancakes by Pauline Rhead


These pancakes are good on their own or as part of a main meal. The ingredients are a

reasonable price if you are making lots and it’s a good introduction to cooking for a novice

cook or the younger members of the family to take part in making.

Ingredients

• 1 large or 2 small potatoes

(Cut into approx 8 small pieces)

• 4 slices of Smoked Back Bacon

• 1 small onion or shallot

• 2 medium eggs

• 2 tablespoonful self-raising flour

• Oil for frying

• Branston pickle with beetroot

• Sour Cream and Chive Dip

Method

Put the potatoes on to boil, turn down and simmer until just cooked. Chop up the bacon finely –

same with the onion. Put both into a bowl and mix. Strain off the potatoes and mash roughly

then add to bacon/onion mix. Beat the 2 eggs and blend into the mix. Sieve 1 tablespoon of

self-raising flour into the mix and stir in – repeat with the other tablespoon. (If you’re not using

the mixture straightaway – cover it and store in the fridge)

Pour approximately half an inch of oil into the pan, at medium heat. Drop a tablespoonful of

mix into the pan, flatten with the back of spoon – repeat 4 more first (first batch.) Fry for

approximately 3 minutes until golden underneath, turn over for a further 3 minutes. Repeat with

remaining mix.

Serve with Branston Pickle with beetroot and Sour Cream and Chive Dip.

This recipe should make approximately: 9 or 10 pancakes about 3 inches in diameter.

Sausage Casserole by Fiona Lynn Tatton


One day, I just threw my ingredients together and tried it out on my children. My son and youngest

daughter love the sausage casserole that I cook, more than anything else I’ve cooked and

always ask for it. It is easy and simple and you must use good quality sausages and they must be

at room temperature, but it is easy to cook and not expensive to make. You must cook everything

in the microwave though, for some reason my children say it tastes better than done in the oven.

Ingredients

� 454 (1lb) of room temperature sausages - good quality

� 3-4 onions

� 3-4 cloves of garlic

� Worchester sauce

� 2 tins of tomatoes

� Farfalle pasta

� Pepper (optional)

Method

1. Using a blender liquidizer, put the onions in quarters with garlic gloves and tomatoes and blitz

until the look almost like a puree.

2. The sausages must not be frozen and must be room temperature for use. Score down the

middle on one side and remove the skins.

3. Chop the sausages with a sharp knife into four even chunks.

4. Put all ingredients into a microwave dish (at least 2 pints) sprinkle with Worchester sauce and stir.

Put to one side.

5. Cook farfalle pasta according to the manufacturer’s instructions. Add to the microwave dish

once cooked and drained. Stir all ingredients thoroughly and gently.

6. Cover the microwave dish with a lid and cook in the microwave for 30 minutes on full power,

stirring half way through the cooking. Serve once cooked.

Fajitas

Story behind the recipe

A good recipe for sharing, choices and for getting everyone together.

It’s also a great talking point of food likes and dislikes which gives everyone an option

of what they want to eat and a more relaxed way of eating.

Ingredients

• Flour tortilla wraps

• Selection of salsa, guacamole and sour cream

• Cooked Chicken and a vegetarian option e.g. Falafel or Quorn

• Selection of grated cheeses

Method

Place all the items on a table in bowls/plates and let everyone choose what they what

to go in or in their tortilla wraps.

Fill the middle of the tortilla wrap, fold the bottom of the wrap inwards and roll over the

fold each side in a roll to ensure the filling stays inside.

Curried Eggs by Lesley Ayres


I remember this recipe as a child as my mum made curried eggs.

I have yet to meet anyone who has had curried eggs, most people don’t like the thought of

them. This recipe will serve 3-4 people.

Ingredients

• Eggs

• 2 Tbsp Oil

• ½ Large onion, chopped

• 1 Apple, Chopped

• 2 Tsp Mild Curry Sauce

• 2 Tbsp flour

• ½ pint Cold Water

• 2 Handfuls of Sultanas

• Salt & Black Pepper to taste

Method

Gently heat the oil. Stir in onions, apple, sultanas, curry, salt & pepper.

Simmer gently for about 30 minutes.

While curry is simmering boil the amount of eggs that you require.

When the curry mix is finished, stir in the flour & then add a little of the cold water and mix until

smooth. Keep slowly adding and mixing water until it is all used.

Return mixture back to the heat and bring to the boil. If the mixture is a little thick add more

water & simmer gently for 15 minutes.

Serve with rice and put the eggs on top in a style of your choice then pour the sauce over the

top of it.

To make the sauce a richer add a little tomato puree.

Sweet and Sour Chilli Chicken (or Pork) by Clare Spratt

Ingredients

• 4 Chicken breasts or Pork loins

• 2 Peppers

• 4 Carrots

• 1 tube of tomato puree

• 4 tsp of sugar

• 2 tsp of honey

• 4 tbsp of vinegar

• Ground pepper

• 2 chillis (or 1 tsp of lazy chilli

or 2 tsp of powdered chilli)

• 1 tsp ginger

• 2 cloves of garlic

• 1 tbsp of Olive Oil

• 360g of rice or noodles

Method

Chop up the pepper into squares about 2cm by 2cm

Chop up the carrots into batons about 5cm long by 2 cm thick

Finely chop the garlic cloves

Put the olive oil in a wok or saucepan and put on a high heat. Then put in the carrots, pepper and

garlic, and then cook these for about 3-5 minutes, then take off the heat.

Put all the tomato puree into a bowl. Then add the sugar, vinegar, honey, ground pepper, chilli

and ginger. Put to one side.

Now chop up the chicken (or pork) into strips and add to the wok or saucepan with the pepper

and carrots.

Add back to the heat and cook until the chicken (or pork) is sealed.

Now turn down the heat to low. Add the sauce made in the bowl. Cook for about 5-10 minutes.

Serve with rice or noodles.

Cheesy Bacon Pasta by Selwyn Rhead (Serves 4)


When I was in my late teens my mother would visit my grandmother overnight. That left my father, brother and I to come up with something for dinner. For something quick and easy I’d usually do this dish among others and it honed my skills in the kitchen for life. The downside was that mum could then get me to cook it for her in the week...although I’m not complaining as it is now my young son’s favourite meal.

Ingredients

• 400g Farfalle Pasta

• 4-6 Rashers of smoked

bacon cut into pieces

• 2 Egg yolks

• Small bowl of grated cheese

• 150ml double cream

• Knob of butter

• Large pinch of mixed herbs

• Peas (optional)

Method

Boil the pasta and at the same time gently fry the bacon with the herbs. When cooked, drain off the pasta and retain in the pan. Cook bacon until crispy then keep warm over a very low heat. Add the cream, butter, cheese and eggs to the pasta and stir in over a very low heat. All the ingredients will melt together. Dish pasta mix onto lightly warmed plates and sprinkle the bacon & herb mix over the top of the pasta. Voilà…yum yum! To make this a little healthier I add a handful of cooked petit pois per person for that extra bit of flavour and if you are a vegetarian it is equally scrummy with peas and no bacon.

Swiss-style Hot-plate by James Brooks


Fun, simple and easy food for the whole family. This recipe is from a season I did in Switzerland and

found that no matter if you can or can’t cook, it’s a great way to bring family & friends together.

Also there isn’t much washing up to do afterwards!

Ingredients

� Hot plate

� Long sliced strips of 2 chicken breasts

� Long sliced strips of 2 duck breasts

� Long sliced strips of 2 beef steaks

� A pack of bacon

� 2 types of cheese (any type will do)

� Salad tossed in a bowl with a salad dressing

� 2 breads (preferably French baguette)

� Boiled, fried or baked potato (all are very good, so it’s down to personal choice.)

� Butter

� Salt and pepper

Method

1. Turn the hot plate onto the medium heat

2. Prepare the meat by slicing and putting onto separate plates

3. Prepare the potatoes, bread, salad dressing and cheeses.

4. Once the hot plate is hot, crack some salt onto it to prevent sticking.

5. Sit down and eat… Cook meats on the hot plate, being careful with the chicken and if the hot

plate starts to spit, lower the heat but don’t turn it off!

Serves six and can be enjoyed with Sauvignon Blanc, pinot gringo or grape juice.

what’s cooking? - connect to support · 2019-05-09 · eggless victoria sandwich or baked sponge...

Documents