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 …
Pasta Bolognese
2 large onions, finely chopped1.5kg minced beef200g(-ish) cubetti or bacon 3 – 4 cans tomatoes1 carton passata 1 bottle red wine2 cloves garlic, crushed1 -2 …
Aloo masala (Potato Curry / dosa stuffing)
4 tbsp vegetable oil1 tsp mustard seeds10-15 curry leaves¼ tsp asafoetida1 onion , thinly sliced1 heaped tbsp tomato purée1 tsb saltchilli to taste3 tsp sambar …
Egg Nog
2 eggs, separated1/4 cup sugar, divided1/2 cup rum or brandy1 1/2 cups whole milk1/2 cup double creamGarnish with grated nutmeg Beat the egg yolks with …
Membrillo (Quince cheese)
4 pounds quince, washed, peeled, cored, roughly chopped2 strips of lemon zest (potato peeled off)3 Tbsp lemon juiceAbout 4 cups of granulated sugar, exact amount …
Toffee apples
6 apples400g sugar (golden caster works well)4 tbl golden syrop1 tsp vinegar Pour boiling water over the apples to remove the wax. Put sticks into …
Cherry Curds
Ok- this one is an odd recipe. My mum told me about this – when she was evacuated from Coventry during the war, she stayed …
Carrot Cake
OK, its not just carrot. I found a version that added coconut and pineapple too – which helps with the texture and moisture. This is …
Coconut Macaroons
Rice paper100g dessicated coconut100g caster sugar2 egg whites (beaten)1 flat tbl plain flour1 tsp vamilla extract1 pinch salt Preheat the oven to 160ºcline a baking …
Ratatouille
According to Google – The origin of the dish is in the area around Provence and Nice. Originally, the word “ratatouille” means from 1778 a motley stew. …