Not losing recipes since 2009
4 Pork chops
1 small onion, chopped
1 stick celery, chopped
1 tsp brown sugar
2 tsp mustard powder
1 tsp salt
1/2 rsp paprika
2 tsp tomato purée
1 tbl worcestershire sauce
1 tbl vinegar
2 tbl lemon juice
Roast chops until brown- 30 mins
fry veg, and add the other ingredients – pour over chops, with some water to loosen.roast for another 10 mins.
1 can chickpeas
2 smallish sweet potatoes – baked
1 small onion, fine dice
1 clove garlic
2 handfuls flatleaf parsley – fine chop
1 handful corriander – fine chop
1 tsp ground cumin
1 tbl lemon juice
1 tsp salt
Mash the chickpeas with the sweet potatoes, add other ingredients and mix to paste. Roll to walnut-size balls and bake at 200ºc for 10 mins or so.
For 1lb of salmon, cut into 4 pieces. Use 2hrs+ before smoking.
2 cups cold water
2 tablespoons brown sugar
1/4 cup salt
1 tsp ground white pepper
1 tsp garlic powder
mix the ingredients till the salt & sugar have disolved. Add the salmon (in a bag, so the salmon is covered) and give it a mix every now and then.
Smoking – hot smoke, c25 minutes.
Base:
2 cups plain flour
1/2 cup caster sugar
125g butter
1 egg
pinch salt
2 tsp vanilla essence
Topping:
3/4 cup raspberry jam
2 cups (c200g) desiccated coconut
1/2 cup sugar
2 eggs
Oven at 180ºc, and 10″ square pan lined.
For the base – rub the butter, sugar and flour into ‘breadcrumb’ consistancy. Add the egg, and pull into a dry-ish flaky dough – don’t overwork here – you don;t want a silky smooth pastry dough – it’ll get tough.
Spread over the bottom of the lined tin. blind bake for 15-20 mins till golden.
Whilst its still warm (but not fresh from the oven) spread the jam on top. Jam to the edges – it’ll stick in the pan lining a bit, but makes all peieces nicer.
for the coconut topping – beat the sugar and eggs till smooth abd shiny. Fold in the coconut and spread over the jammy base. Press it down so its flat and even.
Bake for another 25 minutes until golden topped.
Let it cool in the pan completely, then cut into squares.
Notes –
base is a bit heavy – maybe swap out for a shortbread, or maybe add some rice-flour?
I added more coconut and it was a bit too flakey – next time -50g coconut for a more together topping.
These are a lighter softer scone. Add raisins if desired.
Heat the oven to 200c and line a baking tray before you start.
450g self raising flour
1/4tsp salt
100g cold butter
85g caster sugar
300g buttermilk
a splash of milk + buttermilk to glaze
in a large bowl, cube the butter and rub into the flour, salt & sugar. work quickly so that the butter does not melt. (Cold hands!)
Add the buttermilk, work quickly to form a loose dough. Turn out on to a floured board, press to about 4cm thick, cut into rounds and place on baking tray. Glaze with milk/buttermilk. Cook at 200c until golden.
2 large onions, finely chopped
1.5kg minced beef
200g(-ish) cubetti or bacon
3 – 4 cans tomatoes
1 carton passata
1 bottle red wine
2 cloves garlic, crushed
1 -2 bay leaves
2 tsp sugar
salt to taste (make it a spot saltier to compenate for the pasta, later)
1 tsp ground black pepper
herbs to taste (italian dried mix, fresh basil, margarum, whatever you like)
This makes a lot of sauce. I freeze it and take out lumps of it as I need it. great for a fast supper. Server on pasta of your choice, and slap on some parmasan
Fry the onions until they’re soft and translucent.
Add the cubetti/bacon, then the mince and cook off. Stir it well to make sure you don’t get big lumps of cooked meat in the pot.
Add the tomatoes & passata, wine, bay leaf, sugar and garlic. You can add salt at the end when you taste it. The bacon will add some salt so always taste.
Simmer for an hour or so (lid off) so that it condenses down to something dry enough. At this point – taste it, lots. add herbs and pepper, and if needed some extra salt.
Hook out the bay leaves, Serve or freeze…
4 tbsp vegetable oil
1 tsp mustard seeds
10-15 curry leaves
¼ tsp asafoetida
1 onion , thinly sliced
1 heaped tbsp tomato purée
1 tsb salt
chilli to taste
3 tsp sambar masala* mixed with ¼ cup water
4 large potatoes , boiled and cut into bite size chunks
handful fresh coriander , finely chopped
Heat the oil in a sauce pan, when the oil is wavy, fry the mustard seeds, curry leaves and asafoetida until they begin to crackle, then add the sliced onions. Cook until the onions are soft and slightly golden.
Stir in the tomato purée, water, salt and sambar masala. Mix till thick. Add a little extra water if too dry. Add the potatoes and mix well. Taste for seasoning. Add coriander and mix befoe serving.
Sambar masala* is a spice blend which also contains roast ground lentils – so it thickens the sauce as well as flavours. You can buy it. I made a small pot with:
1 tsp curriander seeds
1 tsp cumin
1 tsp turmeric
2 tsp orange lentils
1/2 tsp aseafidata
1/2tsp fenugreek seeds
2 curry leaves
1/4 tsp black mustard seed
1 dried chilli
5 black peppercorns
Roast them in a dry pan and mill to a fine powder.
(mine isn’t as good as a bought mix – be warned)
2 eggs, separated
1/4 cup sugar, divided
1/2 cup rum or brandy
1 1/2 cups whole milk
1/2 cup double cream
Garnish with grated nutmeg
Beat the egg yolks with 3 tablespoons sugar until fluffy. Stir in milk, cream and spirit.
In a separate bowl, beat the egg whites with the remaining 1 tablespoon of sugar until soft peaks form.
Fold the egg whites into the yolk mixture.
Divide between four rocks glasses or punch or tea cups.
Garnish each with freshly grated nutmeg.
4 pounds quince, washed, peeled, cored, roughly chopped
2 strips of lemon zest (potato peeled off)
3 Tbsp lemon juice
About 4 cups of granulated sugar, exact amount will be determined in cooking