Archive for the ‘Cookbook Sunday’ Category

date:
01-15
2011
Gingerbread Recipe

I have been want­ing to post this recipe for ages, I used it at Christ­mas when I made gin­ger­bread men and Christ­mas trees for my husband’s team at work.

Ingre­di­ents

350g plain flour

1 –2 tsp gin­ger (I used quite a bit as I love ginger)

1tsp bicar­bon­ate of soda

100g but­ter

175g sugar (brown)

1 egg

4tsp of golden syrup

Direc­tions

Mix all the ingre­di­ents together into a bowl, flour the sur­face well and the rolling pin, oth­er­wise it sticks.

Roll out the mix­ture, I would make sure it is about a cou­ple of cm thick, if it is too thick it comes up cake like and a bit chewy.

I used gin­ger­bread men cut­ters for mine and laid them out on grease proof paper, I also made Christ­mas trees as decorations.

Put them in gas mark 5 for 10 min­utes but check reg­u­larly as the thin ones can burn quite quickly.

After cook­ing let them cool and dec­o­rate at will :)


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date:
10-26
2010
Halloween

So it’s hal­loween this Sun­day and what is every­one doing for it? Since I am not preg­nant, I am off out to party in a witch out­fit which I just brought, here it is:

It is so cute, it came today and I just tried it on but I put it on back­wards and was try­ing to fig­ure out the lace up bit until I realised it was sup­pose to be at the front, just ordered stock­ings for it and I hope they arrive in time.

Also this hal­loween I am mak­ing cup­cakes for my hus­bands work and I really hope they turn out like the picture:

What You Need:
Cup­cake recipe of your choice plus extra sponge for the heads
Cup­cake cases
Ready roll icing — white and black
Icing sugar
Rolling pin
Jam
Edi­ble glue

How to make

1. Make a batch of cup­cakes plus extra sponge and allow to cool.
2. Cut your extra sponge into cir­cles slightly smaller than the cir­cum­fer­ence of each cake then stick one on top of each cake using the jam as glue (this forms the head shape for each ghost).
3. Lightly dust your work sur­face with the icing sugar to pre­vent the ready roll icing from stick­ing.
4. Knead a lit­tle white icing to warm it then roll out to a thick­ness of 3mm.
5. Using an upturned glass cut out enough shapes from the icing to cover each cake then place over the top of each one using a small amount of jam to hold in place.
6. Knead a lit­tle black icing and cut out shapes to form the eyes and mouths for each face.

Other than that I am bat­tling with an assign­ment due in next Thurs­day so I am try­ing to get that fin­ished or at least started.


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date:
10-18
2010
Cookbook Sunday

I have this huge pile of recipes next to my sofa which I have been cut­ting out from mag­a­zines for over a year now, here a few of my favourites which I have man­aged to come across, I still have to try and make the muf­fin one.

Crunchy Fruity Muffins

Makes 12 and you can freeze them always good for break­fast on the go or lunch boxes.

Ingre­di­ents

200g Self rais­ing whole­meal flour
1/2 tsp bicar­bon­ate of soda
150g light brown soft sugar
25g muesli
1 small banana about 150g unpeeled weight
3 medium eggs
100g low-fat spread, melted
75ml nat­ural yogurt
25g por­ridge oats with wheat bran

Pre­heat the oven to 190oc, fan 170oc, gas 5, Line a 12 hole muf­fin tin with paper muf­fin cases. Sieve the flour and bicar­bon­ate of soda into a large bowl, add the bran left in the sieve and stir in the sugar and muesli. Mash the banana with a fork into a small bowl. Lightly beat together the eggs, the melted spread and yogurt in a jug until combined. Pour into the flour and muesli mix­ture along with the mashed banana and stir with a spat­ula until just combined. Divide the muf­fin mix­ture equally between the paper cases. Sprin­kle the muf­fin tops with the oats and wheat bran. Bake in the pre­heated oven for 18–20 min­utes until lightly golden and risen. Leave to cool in the tin for 5 min­utes then trans­fer to a wire rack to cool.

Home­made beans on toast


Ingre­di­ents

4 rashes of bacon
150g mini portable mush­rooms
low fat oil spray
150g tinned hari­cot beans
50g half-fat creme fraiche
2 tbsp tomato puree
2 tsp brown sauce
1 tsp ketchup
2 slices of whole­meal bread

Pre­heat the girl to a medium-high. Put the bacon and mush­rooms on foil-lined grill tray. Spray the mush­rooms once with the low-fat sun­flower oil spray and girl for about 8 min­utes turn­ing the bacon once until cooked. Put the beans, creme fraiche, tomato puree, brown sauce and ketchup in a saucepan. Add 2 table­spoons of water and heat gen­tly for 3–4 min­utes, stirring. Toast the bread, top with beans, and serve the grilled bacon and mush­rooms on the side. You can always add a poached egg as well.

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date:
10-03
2010
Cookbook Sunday

This Sun­day I really made an effort to use what was left in my fridge and cup­boards, I made the following:

Stew:

Ingre­di­ents (all as guide, can do more or less):

olive oil 2 small onions 6 carrots 1 swede 1 parsnip salt & pepper bisto powder red oxo stock cube nice big piece of steak @ £3 – £4 (‘ten­der­loin’.. or ‘brais­ing’.. ‘sir­loin’ too expen­sive and ‘stew­ing’ steak is too tough, what­ever looks nice bright red)
peel & chop onions peel & chop veg put big pan on heat, add splash of olive oil throw in onions & add the steak(s) fry for about 5–10 min­utes until meat brown & sizzling add chopped parsnip.. siz­zle for another cou­ple of minutes add 2 pints of water & crum­ble in an oxo cube add chopped swede & carrot add some salt & pepper bring to boil, then reduce heat, put on lid & sim­mer for 1 hour (check it doesn’t boil dry and add water if needed)
take out the meat and chop off any fat or gris­tle, chop meat up and put back in pan
sim­mer for 1/2 hour with lid on until water level reduces down a bit. put some crusty rolls in oven 10 min­utes before serving Just before serv­ing mix up 3 tea­spoons of bisto in a cup with a lit­tle cold water to a smooth paste, stir into stew mix, stir­ring for a minute or so until it thick­ens.. mix up more bisto if not thick enough.

And for fun, I thought I would give mak­ing york­shire pud­dings ago again, I found a great recipe for toad in the hole, what I did to make it for york­shire pud­dings was to use my muf­fin tray and put olive oil a small amount in each hole. I put this in the oven on gas mark 7 or what ever is the high­est you can go so it is really hot, my mum always says you need really hot fat and cold york­shire pud­ding mix.

Makes 12:

2 free-range eggs 125g/4½oz plain flour 150ml/5fl oz milk mixed with 150ml cold water salt and freshly ground black pepper

Then for pud­ding, we had apple crum­ble and tof­fee ice cream, yum yum!

Ingre­di­ents

For the crumble

300g/10½oz plain flour, sieved pinch of salt 175g/6oz unre­fined brown sugar 200g/7oz unsalted but­ter, cubed at room temperature Knob of but­ter for greasing

For the filling

450g/1lb apples, peeled, cored and cut into 1cm/½in pieces 50g/2oz unre­fined brown sugar 1 tbsp plain flour 1 pinch of ground cinnamon
Pre­heat the oven to 180C/350F/Gas 4. Place the flour and sugar in a large bowl and mix well. Tak­ing a few cubes of but­ter at a time rub into the flour mix­ture. Keep rub­bing until the mix­ture resem­bles breadcrumbs. Place the fruit in a large bowl and sprin­kle over the sugar, flour and cin­na­mon. Stir well being care­ful not to break up the fruit. But­ter a 24cm/9in oven­proof dish. Spoon the fruit mix­ture into the bot­tom, then sprin­kle the crum­ble mix­ture on top. Bake in the oven for 40–45 min­utes until the crum­ble is browned and the fruit mix­ture bubbling.

I have some pic­tures which I will put up when the hus­band gets home as they are on his iPhone, what is your favourite cup­baord recipe?


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date:
08-22
2010
What is your favourite recipe?

Since we did not cook the caramel tart that I wanted to cook on Sun­day, here are some of my past favourite recipes:

Pizza Recipe — Home-made pizza Stew Recipe — Great for those cold win­ter evenings Tomato Soup with Bacon Pineap­ple upside-down cake Veg­gie Soup Roasted Gar­lic Ciabatta Lamb & Rose­mary Skewers Leek & Bacon Pasta Fast Fried Rice Home­made Burg­ers and Buns

What is your favourite recipe?


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