Mushroom Soup

1. Pre-soak 25g porcini mushrooms in a bowl of 250ml boiling water for 25 minutes.
2. Heat 2 tablespoons of oil in the pressure cooker and add 2 diced carrots and 450g mushrooms and fry on a medium heat for around 5 minutes.
3. Drain and finely chop the porcini mushrooms (keeping the liquid), before frying in the pressure cooker for 5 minutes with the fresh mushrooms.
4. Add 2 pints of vegetable stock, 5 tablespoons dry sherry, 2 tablespoons tomato puree, 100g pearl barley and the porcini soaking liquid and simmer for 30 minutes.

Heat oil

1 tbl spn Cumin Seeds

1 tbl spn Corriander Seeds

When they start to pop add fine chopped onion

Fry until growing

equal garlic & ginger – approx 3 cloves to 1 inch ginger make into paste

add to pan

after circa 1 min

Add tin of toms – fine / small. If they are not then blitz them — smooth tomato is vital to end result.

lower heat to low to med.

Add

1 tbl spn Turmeric Powder

1tbl spn Coriander Powder

2 tbl spn butter / ghee

Cillie power to taste

Look at the edges to see when it ready for the next step

If not cooking veg option add in and meat cut into cubes

Fry for about 2 mins – look for colour and texture change

add some veg into big bitesize pieces.

Add coriander leaf and curry leaf a decent handful of each

Last added 1/2 tbl spn of Garam Masala

cook for 3 to 5 mins

2 cups plain flour

1/2 tsp salt

1/4 tsp baking powder (for a puffier tortilla, use)

Then incorporate

4 tbsp room-temp butter (or soft coconut oil)

hand-mix until crumbly hand-knead into dough until smooth and doughy

add some hot water and mix and knead until it starts to lose its stickiness

Roll and divide into golf ball-sized balls (slightly over 1 oz.)

place plastic wrap over and let rest for 15-20 minutes

rice

veg , meat, onions , garlic, ginger , beans etc . Anything which is strong enough to survive the cooking.

Make a stock based on JB Chinese Curry Sauce.

Marriande the main ingredients in JB Chinese Curry Sauce.

If using meat, Stir fry until sealed/browned.

Stir fry until veg start to soften.

Beans, prepare in your normal way. I used dried beans which have been rehydrated separately.

IMPORTANT Keep the Stock Hot .

Add the rice.

Laddle in the stock until everything is covered and give it stir to ensure everything is covered.

Cook on low / middle heat. Add small amounts of hot stock as needed.

I like to add chopped toms close to the end.

6 whole  star anise pods
1 ½ teaspoon whole cloves (or 1 1/4 teaspoon ground) 
1 cinnamon stick (3 inches long ) or two tablespoons ground
2 tablespoons fennel seeds
2 teaspoons Szechuan peppercorns ( or sub 3 teaspoons regular peppercorns)

Ingredients  

• 2 cups low sodium stock I made this using stock cubes and water
• 2 Tablespoons all-purpose flour
• 1 Tablespoon Cornstarch use with about 2 Tablespoons of water to make slurry
• 2 teaspoons curry powder – The generic one is fine. I prefer my own JB Madras Mix.
• 1 teaspoon Chinese 5 spice seasoning
• 1 Tablespoon Olive oil
• 1 Tablespoon Dark soy sauce
• Salt to taste optional

Ingredients

• 1 Tbsp ground coriander seeds
• 1 ½ tsp cumin
• 1 tsp turmeric
• ½ tsp ground black pepper
• ½ tsp chili powder
• ½ tsp ground ginger

^[9]

Ingredients

• 1 tbsp olive oil
  
• 1 onion, sliced
  
• 1 clove of garlic
  
• 1 tbsp butter
  
• 250g mushrooms, sliced
  
• 1 tbsp plain flour
  
• 500g fillet steak, sliced or 500g of hard veg, i.e. spuds, turnips, swedes, carrots, parsnips that type of thing.
  Could also add a variety of beans.
  
• 150g crème fraîche or substitute to make low cal
  
• 1 tsp English mustard
  
• 100ml beef stock or veg stock
  
• ½ small pack of parsley, chopped

Method

Heat 1 tbsp olive oil in a frying pan then add 1 sliced onion and cook on medium heat until completely softened, around 15 mins, adding a little splash of water if it starts to stick.

Crush in 1 garlic clove and cook for 2-3 mins more, then add 1 tbsp butter.

Once the butter is foaming a little, add 250g sliced mushrooms and cook for around 5 mins until completely softened.

Season everything well, then tip onto a plate.

1 tbsp plain flour into a bowl with a big pinch of salt and pepper

Add 500g of sliced fillet steak in the seasoned flour.

Add the steak pieces to the pan, splashing in a little oil if the pan looks dry, and fry for 3-4 mins, until well coloured.

Add the onions and mushrooms back into the pan.

Whisk 150g crème fraîche, 1 tsp English mustard and 100ml stock together, then stir into the pan.

Cook over medium heat until either meat or veg are to your taste. I often use a slow oven ( 150C ish) or a slow cook put (about 5 hours on low)

Ingredients

Qty	Desc
500g	strong white bread flour, plus extra for dusting
7g	fast yeast ( 1 sachet)
1tsp	sugar
2tsp	oil ( I’ve used sunflower and olive).
up to 325 ml	Luke warm water

Method

1. Tip the flour, yeast, sugar, salt and oil into a bowl.
   
2. Pour in up to 325ml warm water a little at a time, then mix (with a spatula or your hand), until it comes together as a shaggy dough. Make sure all the flour has been incorporated.
   
3. Cover and leave for 10 mins.
   
4. Lightly oil or flour your work surface and tip the dough onto it.
   
5. Knead the dough for at least 10 mins until it becomes tighter and springy – if you have a mixer you can do this with a dough hook for 5 mins.
   
6. Pull the dough into a ball and put in a clean, oiled bowl. Leave for 1 hr, or until doubled in size.
   
7. Heat the oven to 230C/210C fan/gas 8.
   

For Rolls

1. Put the dough onto a lightly floured surface and roll into a long sausage shape.
   
2. Halve the dough, then divide each half into four pieces, so you have eight equal-sized portions.
   
3. Roll each into a tight ball and put on a dusted baking tray, leaving some room between each ball for rising.
   
4. Cover with a damp tea towel and leave in a warm place to prove for 40 mins-1 hr or until almost doubled in size.
   
5. When the dough is ready, dust each ball with a bit more flour. (If you like, you can glaze the rolls with milk or beaten egg, and top with seeds.)
   
6. Bake for 25-30mins, until light brown and hollow sounding when tapped on the base. Leave to cool on a wire rack.
   

For Loaf

1. Knock back the dough by tipping it back onto a floured surface and pushing the air out.
   
2. Mould the dough into a rugby ball shape that will fit a 900g loaf tin and place in the tin.
   
3. Cover with a clean tea towel and leave to prove for 30 mins.
   
4. Dust the top of the loaf with a little more flour and slash the top with a sharp knife if you want.
   
5. Bake the bread for 15 mins, then reduce the heat to 190C/fan 170C/gas 5 and continue to bake for 30 mins until the loaf sounds hollow when removed from the tin and tapped on the base.
   
6. Leave the bread on a wire rack to cool completely. The loaf will stay fresh in an airtight container for 3 days or can be frozen for 1 month.
   

Very Fine chop shallots ( pref), 2nd pref red onion. Last choice normal onion. It is good to get some of the sweetness from the shallot / red onion.

Gentle Fry until soft. Fine grate Garlic towards the end of cooking. Be careful not to burn this.

Add whole peppercorns. Black or Green, mix any are fine.

Add stock, about 500ml. Stock cube is fine, be aware they have salt added so you may need to balance the flavour. Tradional is beef stock. Veg is fine if you pref.

Bring to boil reduce it down and starts to thicken.

Add cream – 100ml whipping cream.

Boil until nice and thick.

Maris Piper, King Edwards are good chip spuds.

Peel and Cut spuds to size of chip you want. 1cmx1cm is quite good for this method. I sometimes make string fries more the French Style. These are ok, be careful with cooking times

Soak in water for 10 to 15 mins. Change the water and repeat a few times. This removes the starch. The same concept as rinsing rice.

Dry , really dry.

Dont over fill the fryer. About 1/2 full.

Fryer at 120 – 130 for about 10 to 15 mins. They should not brown. This cooks the inside. You know when its done because a skin appears.

Leave to cool. — VERY IMPORTANT DO NOT RUSH THIS PART.

When ready, Frier up to 190 fry until good colour and crispy, time will vary depending on the spud, size of chip etc.

Dont over fill the fryer. About 1/2 full.

For Basmati use 1 measure rice to 1.5 measure liquid.

Cheat Sheet

Rice	Liquid
1	1.5
2	3
3	4.5
4	6

Wash Rice, until the water is clear.

Optional: Toast the rice in Ex Virgin Olive Oil – Adds a nice flavour

Bring liquid to a soft bubble boil

Add Rcie

V Important- heat to low, tight-fitting lid on

15-20 mins.

Turn off heat. Do not remove lid. Do not stir. LET IT REST for 10 Mins

Its ready. Do not use a fork to separate. It will break the grain. Use a paddle, spatula etc.

Tips for no-fail basmati rice recipe

• Rinse basmati rice very well before cooking. Wash a few times (4 to 5) until the water runs clear. This will help remove starch from the surface of the grains. Starch is what makes cooked rice sticky and gummy, so for fluffy rice, it is important to remove the starch.
• Use the right amount of cooking liquid. The ratio of basmati rice to cooking liquid (water or broth) is 1 cup of rice to 1 ½ cups of liquid. Any more or less will affect the texture of the rice.
• Use a non-stick pot. To avoid any potential issues of rice sticking to the bottom of your pot, just use a non-stick pot.
• Toast the rice before adding water. I like to start by toasting the rice in extra virgin olive oil first, this is not traditional but a great way to elevate the flavor and play up the nuttiness of the rice.
• Add flavor. Season the rice well with Sea salt. And if you like to add more flavor, try adding cardamom pods or bay leaf (this is completely optional).
• Allow the rice to rest before serving. Once the rice is fully cooked, let it sit undisturbed for 5 minutes before fluffing with a fork. It is tempting to remove the lid and immediately serve, but I’ve found these few minutes of rest essential in cooking perfectly fluffy and tender rice

Iiquid it depends on the mood and style. Start with a good stock.

A common Indian way is 1 cin stick, 2 cloves garlic, some onion, turmeric, seeds etc.

Suggestions below are copied from various websites. They are just ideas.

Mediterranean Rice

Stir 1 – 2 Tbsp. toasted pine nuts and 1 – 2 Tbsp. dried currants or dried cranberries into the cooked rice. The textures and flavours contributed by these add-ons elevate the rice to a sophisticated side.

3. Japanese Rice

My family absolutely loves this rice dish with its varied textures and flavours. When the rice is cooked, stir in 1 Tbsp. rice vinegar, 1 cup shelled and steamed edamame, 1/4 cup thinly sliced scallions, and 1 tsp. toasted sesame seeds or sesame oil (stir in a tsp. of miso paste if you happen to have it.)

5. Herbed Rice

Stir into cooked rice, ¼ – ½ cup chopped fresh herbs such as parsley, scallions, basil, or cilantro. So simple and so delicious.

6. Rice with Peas and Onions

I love this one because it adds some extra vegetables into the meal without anyone even noticing. In a small skillet, sauté ½ diced yellow onion with 1 Tbsp. oil until it starts to brown. Mix in frozen or fresh peas and sauté the mixture for about 2 more minutes. Mix the onions and peas into already steamed rice. Season it with salt or soy sauce, if desired.

Latin American or Tex-Mex dish you are preparing. Cook the rice according to the package directions (cook it in light coconut milk, if desired). When cooked, stir in the juice of ½ lime, ½ cup fresh chopped cilantro, 1 Tbsp. olive oil, and 1/4 – 1/2 tsp. salt.

8. Caribbean Rice

You’ll practically feel the sand between your toes as you enjoy this rice that brings tropical flavours to your table with almost no effort. Cook the rice in light coconut milk with 1/2 tsp. ground allspice, 1/2 tsp. salt, 1/2 tsp. dried thyme (or stir in 1 tsp. fresh thyme after cooking), and 1/8 tsp. ground cloves.

9. Curry Rice

This flavorful rice makes a lovely side dish for any roasted or grilled meat or tofu dish you might serve. In a heavy saucepan with a tight-fitting lid, sauté ½ finely diced yellow onion in 1 Tbsp. oil over medium heat until the onions are lightly browned. Add the rice.

.

Everything chopped very fine and to taste.

80 / 20 mayo to tom ketchup.

Everything chopped very fine and to taste.

onion, garlic, ginger

colmans english mustard for 200g mix, 1/2 tsp it should be a hint not really tasted. See note below.

hard boiled egg.

Note:

English Mustard is not the obvious choice, its flavour is too strong. My reason for using it over any of the classic French and other Mustards is it adds a smooth richness to the mix.

In this case, you should not taste the mustard so be very careful, adding tiny amounts at a time. It should be one of those things you do not notice when its there but you feel something is missing which you cant put your finger on if its not.

mix well and leave to settle.

tiny tip of tea spoon at a time white vinegar — plain white not white wine. This is to offset the sweetness of the tom Ket.

It takes a few hours ( in fridge ), for the flavours to settle.

.

Clotted cream is wonderful. Probably best known as English Cream Tea. There is a long-running rivalry between Devon and Cornwall about this. Including, jam or cream first .. They are also still fighting over the pasty etc.

It is far more versatile than just cream teas and great on sweet pies such as fruit pies i.e. Raspberry, Strawberry, Pear and Apple etc.

It also works well as a topping on any fruit mix.

Many overlook the fact it works equally well in a savoury context, going well in mashed potato, risotto, scrambled eggs , in many cases, it can be thought of as an ice cream substitute and so on.

If you are unable to buy clotted cream it is not difficult to make. It does however need a little effort.

Traditionally eaten with scones ^[16] .

Cut scone in half and depending on if your from Devon or Cornwall, either put Strawberry Jam and then cream or cream then jam. Served with your favourite cuppa I like Twinnings English Breakfast or Assam tea which this.

Important

Using the right cream is vital. Just like when making ice cream, the fat content is key.

Also do not use ultra-pasteurized or other forms of process cream. Pasteurized is ok ( I don’t think unpasteurized is sold in shops anymore).

In the UK, double cream seems to work fine, I used it for this and also when making ice creams.

In Europe, Eastern Block – They have their own equiv which work fine, look for fat above 30%, in most places I have cooked in, they have an equiv of UK double cream which is 48% anywhere in that range has worked well for me.

WATCH FOR THE PROCESSING. NO ultra-pasteurized

I lived in LA for a couple of years a long time ago, so my memory is vague. I think you call it heavy cream.

Be Warned. This takes a long time to cook. Its worth the wait.

Ingredients

Qty	Description
300ml	cream – see notes above. I use 300ml as its a standard size sold . Our common sizes are 150, 300 and 600.

Method

Note, Im told by a chef friend of mine ( we have known each other over 20 years and often share tips/recipes), it can be done in a slow cooker. He is a head chef from a top hotel in London.

Ive not tried it but that hotel is at the top and is world-famous ( film stars, world leaders etc stay there, he always asks I do not give its name in case he gets into trouble for sharing info ) for its food.

• Day 1

Pre heat oven to 170-180C , I think that’s gas mark 3, 325 F

Pour cream into shallow/baking casserole dish, the cream should be can be about 1 to 2 inch deep but allow some extra height to make the dish easier to handle. I use one with a lid, if you do not have a lid cover it with foil. I think some prefer uncovered, my nan covered hers and I learnt from her. This should stop skin from forming. There must be a big surface aera.

After 12 hours, turn off oven and allow to cool naturally. Again, some remove the dish and leave to cool in a room. My nan left it in the oven a let them cool together. This was more gentle on the cream.

Once cool, it’s okay to store in the fridge.

Leave it to settle for the day / overnight, I guess if you need a number about 8 hours. My nan left the lid / foil on.

• Day 2

If it it has a skin, skim it off.

DO NOT STIR , TRY NOT TO DISTURB THE MIXTURE

Skim off the thick cream on top of the mix. If you have ever made cheese ( or seen it being made its the same idea, whey and curd).

Gently stir the remove thick cream until smooth.

Store in jars, tubs etc in the fridge the same as you would any other cream.

I do not know how long it will keep, my guess would be the same as normal cream. It never lasts long enough in my home to find out 🙂

Enjoy.

This is a mixture of notes made when I was a kid learning from Nan and some vague memories with a touch of translation into modern/international environments.

.

Ingredients

[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
Qty,Desc
25g (1oz), dried mushrooms
275ml (9½fl oz), boiling water
50g (1¾oz) ,butter
110g (4oz), dark-gilled mushrooms roughly chopped
2 medium, carrots chopped
2 ,celery stalks chopped
1 medium, onion chopped
1, leek washed and chopped
2 ,bay leaves
1½ teaspoons ,chopped fresh thyme
2 ,cloves garlic crushed
2ltr (3½pt), vegetable stock
some, flour to thicken
[/table]

.

Method

.

Put the dried mushrooms in a jug with 275ml boiling water and leave them to soak for 10 minutes

Melt the butter,

Saute all the prepared vegetables, herbs and garlic, stir well over a gentle heat until everything is glistening with a coating of butter NOT MUSHROOMS.

Pour in the dried mushrooms and their soaking water, followed by 2ltr (3½pt) of hot stock.

Bring up to a gentle simmer and, keeping the heat low, let the soup barely simmer for 1 hour.

After that, place a colander over a large bowl and strain the soup into it.

Remove the bay leaves, and purée the vegetables with a little bit of the stock in a liquidizer , then return this to the rest of the stock and whisk to a smooth consistency.

Add flour and hard boil to reduce.

.

Stock Cubes

flour / bisto

grnd pepper ( black )

fine / tiny chopped garlic

fine / tiny chopped ginger

mixed herbs

red wine vinegar

after cooking for a while to cook out the flour and to let vinegar evap taste, it might need a small amt of sweetener. I didnt use, if it does need sweetness, damera sugar would add a nice flavor to balance flavor.

Main Ingredients

Peel & slice sweet potato

Peel & slice sweet beets

Rough chop celery

Chickpeas

Baby Broad Beans

onions – softened

fine cut ginger

Layer everything in dish

Sprinkle with pumpkin seeds.

Sprinkle with oats.

The purpose of the top layer of oats and seeds is to give a crust.

Sauce

Sweat fine chop onion & fine chop ginger

Stir in flour for thickening to make a Rue

Set heat to low and slowly add milk

Stir to prevent lumping.

Once boiling, set to slow buble for a few mins to cook out the flour.

Basically make a bechammel without the butter.

Pour sauce over the main dish.

Cover with shrededed cabbage, oats and pumpkin seeds

Oven about 150 until veg are soft about 1 1/2 hours.

Check liquid and add water if its too dry.. The oats and chickpeas drink alot whilst cooking.

NOTE: Reglo 7 / 425F is 220C

Ingedients

[table] QTY,DESCRIPTION 1 quart (about 3 cups), whole-milk plain yogurt 1/2 cup, Heavy cream 3/4 to 1 cup, sugar / honey – or other sweetener 1 tablespoon, corn syrup – optional for smoother frozen yogurt [/table]

Instructions

1. Freeze the bowl of your ice cream maker 24 hours in advance.
2. Whisk together all the ingredients: Combine the yogurt, heavy cream, and sweetener in a bowl. Whisk until heavy cream and the sweetener are fully mixed in, 1 to 2 minutes. If you’re using granulated sugar, then the mixture should feel smooth between your fingers, not gritty.
3. Refrigerate, if needed: If your yogurt mixture has warmed at all or if you want to wait to churn it for any reason, cover it and place it in the fridge until it has cooled to fridge temperature again. If your ingredients have only been out of the fridge a few minutes, another chilling isn’t necessary.
4. Churn the yogurt until thick: Pour the yogurt base into the ice cream machine. Churn until the yogurt has thickened to the texture of soft-serve or a thick milk shake (17 to 20 minutes on most machines).
5. Scoop into a freezer container: Smooth the top. Press a piece of parchment against the top of the yogurt to prevent ice crystals from forming.
6. Freeze until hard, at least 6 hours or overnight.
7. Serve the frozen yogurt: When ready to serve, let the frozen yogurt sit on the counter for 20 to 30 minutes, until just soft enough to scoop. Use long, shallow strokes to form balls of frozen yogurt. Serve right away.

For more info about Frozen Yoghurt :

https://www.thekitchn.com/how-to-make-frozen-yogurt-recipe-223055 ^[25]

Method

Use machine on dough mode.

Shape dough into a  ball(ish) shape.

Place on a try.   In our case a pizza / bread stone.  Use lots of flour on stone to stop it sticking.

Use sharp knife to cut a X in the top to allow it to expand without tearing during cooking

Brush the top of it with the beaten egg and sprinkle with the porridge oats.

NOTE : I place a tray of water in the oven / bbq, the steam helps to give a nice crispy crust.

1. Meanwhile, preheat the oven to 230C/450F/Gas
   
   1. OR Heat BBQ to high, put apple / hickory chips in smoker.
   2. Cook for as below.
2. Bake the loaf in the oven for 25-30 minutes, or until cooked through (the loaf is cooked when it is risen and golden and sounds hollow when tapped underneath).

I often make / cook our loaves this way.

Ingredients

Loaf

• 500g strong white bread flour, plus extra for kneading
• 7g sachet fast action yeast
• 1½ tsp caster sugar
• 1½ tsp fine sea salt
• 300-350ml warm water
• vegetable oil, for the bowl

For the topping

• 90g rice flour
• ½ x 7g sachet fast action yeast
• ¼ tsp salt
• 1 tsp golden caster sugar
• ½ tbsp toasted sesame oil
• 90ml warm water

Method

• Add the flour into a large mixing bowl. Stir through the yeast, sugar and salt.
  
• Make a well in the middle and gradually pour in the water.
  
• Swiftly mix together, then turn out onto a lightly floured surface
  
• Knead the bread for 8-10 mins or until smooth and elastic.
  
• Lightly oil a large mixing bowl, then put the dough in the bowl, cover and leave in a warm place for 1 hr or until doubled in size.
  
• Once the dough has risen, tip it onto a worktop and knead it three times.
  
• Shape the dough into an oval as best you can.
  
• Lightly flour a baking sheet and sit the loaf on it.
  
• Cover loosely with lightly oiled cling film and leave for a further 45 mins-1 hr or until doubled in size again.
  
• Heat oven to 200C/180C fan/gas 6.
  
• Whisk together all of the topping ingredients in a small bowl until you get a spreadable paste, adding more water and/or flour if necessary, then set aside to rest for 5 mins.
  
• Gently spread the mixture over the loaf with a palette knife.
  
• Place the baking sheet in the centre of the oven and bake for 35 mins.
  
• Once cooked, the loaf should sound hollow when the base is tapped and should feel light for its size.
  
• Leave to cool completely before cutting into slices.

Ingredients

• 300g self raising flour
• 1 teaspoon baking powder
• 50g cold unsalted butter cubed
• 80g caster sugar
• 150g milk or plain chocolate chips
• 2 eggs , lightly beaten
• 225ml milk
• 1 teaspoon vanilla extract

Method

1. preheat the oven to 200 c / 400 f / gas mark . line 12 muffin cases.
2. Mix the flour and baking powder together in a large bowl. Rub in the butter untill the mixture is like breadcrumbs. Stir in the sugar and the chocolate chips.
3. In a separate bowl mix the eggs , milk and vanilla extract together , then pour the mixture all at once into the dry ingredients and mix briefly.
4. Spoon the batter into the muffin cases and bake for 15-20 minutes or until risen , golden and firm to touch. cool in the tin for 10 minutes.
5. after 10 minutes of cooling in the tin , transfer to a cooling rack or serve straight away.

Instead of Choc Chip you can also use:

Blueberry , Cranberry, Banana slices / chips, sultanas,

Ingredients

110g soft or spreadable butter

150g light brown soft sugar

^[31]1 large egg, beaten

1 teaspoon vanilla extract

175g plain flour

½ teaspoon bicarbonate of soda

75g toasted chopped hazelnuts

100g dark, milk or white chocolate chips

Method

First put the butter and sugar together in a mixing bowl and beat with an electric hand whisk until light and fluffy.

Pre-heat the oven to 180°C, gas mark 4

Then beat in the egg and the vanilla extract before folding in the remaining ingredients until thoroughly mixed. Now take slightly rounded dessert spoonfuls of the dough and arrange them (well spaced out) on baking sheets. Next flatten each one slightly, then bake them one sheet at a time on the shelf near the centre of the oven for about 15–16 minutes or until the biscuits have turned a dark golden colour and
feel firm in the centre when lightly pressed.

As soon as the biscuits are baked, remove them from the baking sheets with the aid of a palette knife. Cool them on a wire rack and store in an airtight container.

Some butter and oil for saute

200g Onion – cut small

1 clove garlic – fine chopped

1 1/2 cup sweet corn

1  tin toms or 500g fresh toms

1 1/2 L  ( 750 ml ) Chicken / Veg  Stock

1/2 L ( 250 ml )Milk

2 red chilli  – Use flame or toast / grill  to darken and soften skin.

Parmesan Cheese  – cut into small cubes and add to the bowl for serving.

Method

Sauté onion, corn, garlic for about 5 mins ( lid on )

Add tomatoes ( small pieces ) and simmer 10 mins

Add stock and milk

After flaming / grilling the chillies, remove the skin cut into think strips add to mixture

Salt and Pepper to taste

Simmer 10 – 20  mins

Serve and add the cheese bits.

Good with ricotta cheese sauce and bacon 0r Vegetable , onion bits.

Easy creamy ricotta cheese sauce

1. Finely-dice 1 onion and minced 3-4 cloves of garlic.

2. Heat 1-2 Tblsp olive oil in a frying pan and gently sauté the onions and garlic, seasoned to taste with sea salt, freshly-cracked black pepper, dried basil, and crushed red pepper flakes.

3. Once the onions are soft and fragrant, stir in 1/2 cup whole milk ricotta cheese.  Then, thin with boiling starchy pasta water (or regular hot water if not preparing pasta) one ladle at a time until the sauce reaches your desired consistency.

4. Taste and adjust seasoning’s as necessary.

5. Toss with bacon bits  or your favourite vegetables, anything else you might like to have in a cream sauce. I have used Sweet potato and Butter Nut Squash.  Garnish with freshly-grated Romano or Parmesan cheese if desired.

Spinach Pancakes

Serves: 4

• 100 g (3½ oz) young spinach ( I have often used frozen if fresh is not available)
• 125 g (4½ oz) plain flour
• 450 ml (15 fl oz) semi-skimmed milk
• 1 egg
• generous pinch of grated nutmeg
• about 1 tbsp sunflower oil
• salt and pepper

1. Wash the spinach and place in a saucepan, then cover and cook for about 2 minutes or until wilted – the water on the leaves is enough moisture. Drain well, pressing out excess water.
2. Place the spinach in a food processor and add the flour, milk, egg and nutmeg. Season, then process to a smooth batter.
3. Heat 1 tbsp oil in a 20 cm (8 in) non-stick frying pan, then pour out excess oil into a small bowl. Add enough batter to the pan to coat the bottom in a thin layer, tilting and swirling the hot pan as you do so. Cook for about 1 minute or until the pancake has set and is beginning to bubble, and the underside is lightly browned. Use a palette knife to loosen the edge of the pancake, then carefully turn it over and cook the other side.
4. Turn the pancake out onto a plate. Use the remaining batter to make 7 more pancakes, oiling the pan after every 2 pancakes, if necessary. Stack up the cooked pancakes on the plate as they are made, interleaving them with greaseproof paper. When all 8 pancakes are made, cover them with foil and keep them hot over a saucepan of hot water.

Ingredients

• 250g raspberry, plus extra to serve, if you like
• 225g caster sugar
• 2 large eggs , plus 4 egg yolks
• 600ml whipping cream
• sliced mango, sprinkles, or cones, to serve

Method

1. Place the raspberries and 2 tbsp of the sugar in a small pan. Cook on a medium heat until sugar dissolves. Simmer for 5 mins until thickened, then push through a sieve into a bowl and discard the seeds left in the sieve.
2. Place the eggs, egg yolks and remaining sugar in a bowl. Whisk with a whisk – electric whisk makes it a lot easier, to combine, then place over a pan of gently simmering water – make sure the bowl isn’t actually touching the water. Beat with the electric whisk for 3-4 mins until thick and pale. Remove from heat and continue beating until cool.
3. In another bowl, whisk the cream until it forms soft peaks, then gently fold into the cool egg mix until just combined. Pour the mix into a shallow container or dish that can be frozen.
4. Gently swirl the raspberry coulis through, cover with cling film and freeze for at least 6 hrs. Serve scoops in bowls with sliced mango and extra raspberries, or scoop into cones and top with sprinkles for the kids.

Ingredients:

300g best dark chocolate

50g best milk chocolate

175g unsalted butter

8 large eggs, separated

100g light brown sugar

100g caster sugar

1 tablespoon vanilla extract

pinch of salt 

25cm spring form tin foil 

Method:

Preheat the oven to gas mark 4/180°C and put the kettle on to boil.

Line the inside of the springform with foil, making sure you press the foil well into the sides and bottom of the tin to make a smooth surface. 

Melt chocolate and butter in a double boiler or microwave, let it cool. 

In another bowl beat the egg yolks and sugars until pale and really thick, like mayonnaise. 

Whisk the egg whites in a large bowl until soft peaks form then fold gently into the chocolate mixture.

Pour the cake batter into the foil-lined spring form which you have placed in a large roasting tin. 

Add the hot water from the kettle to come about half way up the sides of the tin and put into the oven.

 Bake for 50 minutes to 1 hour.

The inside of the cake will be damp and mousse-like but the top should look cooked and dry. 

Let it cool completely on a cooling rack before releasing from the tin.

Now peel the foil gently away from the sides.

Ingredients

[table]

Qty, Ingredient

6tbsp,Golden Syrup — Note own brand syrup is ok. Normally the flavour is not as strong as Tate and Lyle so you end up using more.

200g, Butter

330g, Oats

[/table]

Method

Melt Butter add Syrup and stir in the oats.

Put in a tin and bake in oven 180C, about 25 mins.

Cut into shapes whilst still soft and  warm

Use BRB Setting.

Add fruit @ 3:15

JB Version

I’ve used Pork, Chicken and Turkey. The only difference to the method is the cooking time.

1) Cut for pork you need slices about 1″ thick or use thick chops.

2) dry the slices with a tissue etc.

3) put some flour on a plate and lightly cover the slices.

4) heat some oil in a pan we use a metal casserole dish

5) Fry the slices just to give colour. Set slices aside keeping the oil and juice in the pan.

6) Use the same pan and juice  to construct the sauce as below. We omit the mushrooms.

7) Once the sauce is together, add the slices, put a lid / cover on and cook in an oven about 150C for about 1 1/2 hours.  Check from time to time to ensure its not getting too dry, if so add cider. The sauce should be thick.

Goes well with spud, various rices – I’ve tried some of the brown grain rices.

Sauce

2 onion to soft
2 apple
1 tbl herbs – most work well, either sage, mixed, thyme etc
2tbl grain mustard

250 ml stock
300ml cider
250 ml creame fresh is nice.  You can use either single or double cream.

You may need a little flour for thickening.
cook for 10 mins

Ice cream started using a very basic method. Italy and France started really raising the stakes for the best ice cream and over time came to a custard base which has been used ever since. It has been played around with to create different outcomes but all start with a simple custard base.

Ingredients:
4 egg yolks
1/2 pint (250ml) milk
1/2 pint (250ml) double/heavy cream
4 oz (100g) sugar or caster sugar
1 vanilla pod (sliced down the middle)

NOTE: This make traditional ice cream. To make it soft scoop you need to raise its sugar content. Do not simply add more normal sugar. Ive tried it does not taste nice. Ive also tried reducing the sugar and replacing it with sweeteners. This worked with some success. It does not work if you completely substitute with a sweetener. There are various sweetening syrups available. I had a reasonable result with some of them, its difficult to find one which maintains the creamy / silky texture.
In short I have not found the perfect soft scoop option, they all change the final taste and or flavour in some way.

Pour the milk into a saucepan and bring the pan slowly up to boiling point. Place the vanilla pod into it and leave to infuse for about 20 minutes.

In a bowl, beat and mix together the egg yolks and sugar until thick. Carefully remove the vanilla pod from the pan of milk and scrape out the seeds into the milk. Pour the milk into the mixture of egg yolks and sugar whilst stirring.

Use a bain marine. Place the bowl on top and heat gently, stirring until the custard thickens – DO NOT BRING TO THE BOIL OR IT WILL PROBABLY CURDLE.

When you can see a film form over the back of your spoon it’s time to turn off the heat.

I prefer to leave the bowl on the bain marine and let it cool at its own speed.
Many remove the bowl. Some even stand it bigger bowl of ice water to force cool it.
I have tried this and feel the end result is thicker and can sometimes contain very small lumps which I think is caused by the egg.
If you have lumps you will need to either sieve or pass through a muslin cloth.

Leave to cool.

When the custard base is cold stir in the cream.

Transfer the whole mixture into an ice cream maker and freeze according to the manufacturer’s instructions.

If you do not have an ice cream machine ( the entry-level ones are about £25 ). You can box freeze. Put the ice cream into a tub, make sure the tub has a tight fitting lid and also quite a bit of space above the mix.

Place tub in freezer every 15 mins, remove from freezer and use a food mixer to churn things up. The objective is to beat/break any ice crystals.

Repeat until the mix has thickened and really started to set , not quite solid yet.

The box method is a pain, I used it for many years before machines became available at affordable prices. Trust me the machine is well worth the money.

The cheap ones you need to work fast as they do not have a built in cooler and they warm up quickly.

I now use one with its own chiller but they are still quite expensive, Ive not checked for a while. When I brought mine they started at about £250. They are probably cheaper now but still an investment.

.

Ingredients

125 g   white flour
125 g  self raising wholemeal flour
2 teaspoons baking powder
2 eggs
240 ml  milk
200 g baby spinach leaves
Cracked pepper

Method

Wash and dry the spinach

In a large mixing bowl, mix the two flours and baking powder. Add the eggs, milk and melted butter mix until there are no remaining dry ingredients. Toss the spinach leaves into the bowl, and using a hand mixer, blitz the leaves into the batter, just enough to get a homogeneous mixture.

Heat a large non-stick frying pan wiped on its entire surface with a bit of oil on medium-low heat. Pour half the batter into the pan and cover with a lid. Cook for about 5 minutes, until bubbles form on the surface and the bottom appears nicely browned. Slide the pancake gently onto a plate and turn it carefully over, back into the pan. Cook for another 3-4 minutes, until browned on both sides and firm and springy when pressed in the middle.

Transfer to a plate and cut in quarters. Make the second pancake.

Ingredients

Crusty Bread Rolls, cut off the lid and scrape out the bread inside with tea spoon ( leave some thickness ).

Coat with melted butter and put in hot oven ( 190 ) until toasted inside.

Create tasty filling and place inside the rolls.

Place back in the oven for about 15 mins.

250ml/8fl oz cider vinegar
1 bay leaf
½ tsp ground coriander
½ tsp ground cinnamon
8 tbsp Demerara sugar
1.5kg/3lb ripe tomatoes, quartered, seeds removed
1 tsp salt
1 tbsp English mustard powder
1 garlic clove, crushed
Tabasco sauce
2 tbsp tomato purée
½ tsp cornflour, if necessary

Method

1. For the tomato ketchup, place the vinegar, bay leaf, coriander, cinnamon and sugar into a heavy-based saucepan and bring to a gentle simmer.
2. Add all of the remaining tomato sauce ingredients, except the cornflower, and bring to the boil, stirring occasionally to prevent any sticking or burning.
3. Once boiling, reduce the temperature and simmer, stirring frequently, for 30 minutes. (NB: be careful the mixture doesn’t burn or catch on the base of the pan as this will ruin the sauce.)
4. Remove from the heat and allow to cool for a few minutes. Transfer to a food processor or liquidiser and blend until smooth. Push the sauce through a sieve into a bowl and allow to cool completely.
5. If you find the ketchup is too thin once cold, place into a pan and boil until thickened, stirring frequently. If necessary, add half a teaspoon of cornflour mixed to a paste with water; this will prevent the tomato water separating from the ketchup, but be careful not to make it to starchy and too thick.

Curry

5tbl oil	1 tsp turmeric
2 fine chopped garlic cloves or equiv dried etc	1 inch fine chopped ginger or powder equiv
2 tsp mustard seed	6 big toms or 1/2 tin
1 tsp fenugreek	440 ml Coconut milk – 100g powder
1 green chille (deseeded diced)	To add to the sauce pieces cut into bite size chunks : I have used Turkey, Chick, Beef, Lamb , Potato, Carrots , Aubergine , Onion — Basically anything I have laying around.
1 hand curry leaves	To Serve
1 inch ginger grated	Coriander leaves
3 onions chopped	Yoghurt
1 tsp chilie powder

When I use a meat, I cube it and sear it in a frying pan. Set aside until later.

Veg I have tried, potato, carrots, aubergine,  swede, parsnips, turnips etc. Basically anything bulky enough to survive the cooking.

Sometimes, I add various beans. Red Kidney, haricot, chick pea , black eyed etc.  I buy dried in which case make sure they are pre soaked. When adding small beans delay adding them or they break up and turn to mush in cooking.

Mix the powder spices and mustard seeds.

Pre chop onions, ( if using fresh , chop garlic and ginger ).  This will make it less of a rush once things start.

Add oil to pan add in the spice / seed mix.  Heat slowly until they pop.

Add 1/2 the onions ,  garlic , ginger  ( if using powder add it to the powder mix above ) to the pan, turn the heat up until you get a gentle fry.

Stir from time to time until onions soft and translucent.

I use  a choppy blender stick or put into a liquidiser etc blitz until a lumpy paste.

Put back into the pan and cook gently for a couple of mins. Constantly stiring / mixing.

Add in the toms and coconut milk.

Slowly bring to a boil and keep the pan simmering.

This is where I add the meat and veg, including the remaining onions from earlier.

Add a decent hand full of curry leaves and stir in.

Let bubble for hours, Sometimes I put in the oven and sometimes leave on the hob.

Time varies depending on the qty and size of veg bits.

Give it a stir every now and then, add moisture if needed.- water is fine.

End result should be creamy curry.

Ingredients

1 egg per 100g of flour

1 tsb olive oil per 100g of flour

i.e. 6 eggs , 600g flour, 6 tsp olive oil

Flavorings

Spinach either frozen ( defrost and drain before using )

Tomao puree or Sun Dried Toms.

Various herbs i.e oregeno, taragon , sage etc.

Method

Combine the ingredients.

Kneed until dough becomes elastic and glutin starts to work.

Cover / Wrap.

Put in fridge for at least 1 hour.

Roll out to shape.

Ingredients

• 125g/4oz butter
• 55g/2oz caster sugar, plus extra to finish
• 180g/6oz plain flour

Method

1. Preheat the oven to 190C/375F/Gas 5.
2. Beat the butter and the sugar together until smooth.
3. 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.
4. Cut into rounds or fingers and place onto a baking tray. Sprinkle with caster sugar and chill in the fridge for 20 minutes.
5. Bake in the oven for 15-20 minutes, or until pale golden-brown. Set aside to cool on a wire rack.

Ingredients circa 6 jars

Remove trivet from pot.

1lb – 1/2 kg seedless orange / clementines 0r remove pips when cutting.

Slice them, thickness to taste.

Place in pot.

1.5 l water. Use 500 mls ( vary for your pressure cooker ) to pressure, add the rest later

1kg sugar. Add 1/2 to pot before cook cooking, add the rest later.

2 tbl dark treacle or to taste.

Stir just to combine.

Pressure for 10 mins.

After let pot cool naturally – do not force de-steam.

It can sit for as long as you want.

Remove lid, then add the remaining water and sugar.

Add the dark treacle.

Swig of Rum

Give occasional stir.

As temp gets close, stir more often.

Boil until temp is 105 C – 110C

Do not over boil it or the sugar will burn.

When ready top is covered in bubbles and frothy. You can feel it thickening.

Let it cool a little for a few mins.

Use Sterilised jars.

When cool enough not to break the jars, put in jars and put lid on to make an air tight seal. As it cools the air gap between lid and sauce is important.

Google says :

1 cup = 128g , 1 cup = 236ml, 3tsp = 1tbl = 14.3g , 8tbl = 1/2 cup = 113g

To make double – circa 12 jars :

1 kg oranges

3 l water

2 kg sugar

2 tbl Treacle – To taste

Swig of rum.