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Foolproof Irish Soda Bread

17th March is St. Patrick's day. Here's an easy recipe for Irish Soda Bread. Have fresh homemade bread in just 40 minutes.

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Makes 2 x 20cm/8-inch  round bread  

Total Prep & Cooking time:  40 minutes

Ingredients
225g/8oz Plain Flour

225g/8oz Wholemeal Flour

1 level teasp Bicarbonate of Soda

2 level teasp Cream of Tartar

1 level teasp Salt

25g/1oz Margarine

300ml/10fl.oz. Buttermilk (approx)

Instructions

1. Preheat the oven to 200C, 400F, Gas Mark 6 and line a large baking tray with parchment paper.

2. Sift the dry ingredients into a large mixing bowl the rub in the margarine.

3. Add most of the buttermilk and mix to form a fairly soft dough, adding the remaining buttermilk if necessary.

4. Turn onto a floured surface and need for a few minutes until very smooth.

5. Divide the dough into two, form each portion into a round flatish loaf, then make a fairly deep X cut in each. Bake for 30-35 minutes. Cool on a wire rack. Best eaten the day it is made.

Courtesy of www.Recipes4us.co.uk

Quickie Jam Sponge Pudding

9th November is British Pudding Day so why not celebrate with this ultra quick version of one of the nation's favourites -  Steamed Jam Pudding. Only takes 15 minutes from start to finish. Great for a wintry evening.

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Serves 4   
Total Prep & Cooking time:  15 minutes

Ingredients
3 tbsp Jam
100g/4oz Butter or Margarine
100g/4oz Sugar
2 Large Eggs, beaten
1 teasp Vanilla Extract
100g/4oz Self Raising Flour

Instructions

1. Lightly grease a 900ml/30fl.oz microwave bowl then place the jam in the bowl, spreading it evenly to cover the base. Set aside.

2. In a large mixing bowl, cream together the butter and sugar.

3. Gradually add the eggs and vanilla extract. If you use a whisk it will mix together more quickly.

4. Add the flour and mix well then transfer the mixture to the bowl containing the jam.

5. Cover with a microwaveable plate and cook for 3 and a half  minutes on high (800w).

Serve with lashings of creamy custard.
 

Courtesy of www.Recipes4us.co.uk

Fresh Chilli Saag Aloo

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Serves 2  
Prep & Cooking time: 25 minutes

Ingredients
2 Medium Potatoes
2 tbsp Vegetable Oil
1 teasp Cumin Seeds
1 Large Onion, sliced
1 Fresh Chilli (2 if you’re feeling brave), deseeded and chopped
1 teasp Garam Masala
175g/6oz Frozen Spinach (defrosted)
200g/7oz Tinned Tomatoes
Salt

Instructions

1. Peel the potatoes and cut into cubes 2.5cm/1- inch cubes. Place in a pan of lightly salted water and cook for 10-15 minutes until just tender.

2. Meanwhile, heat the oil in a large pan, add the cumin seeds and swirl around for 1 minute then add the onion and chilli and sauté until softened and golden brown.

3. Add the garam masala, spinach, tomatoes and salt and continue to cook,  stirring for 5 minutes.

4. Drain the potatoes and add to the spinach mixture. Mix well then cover and simmer gently for 5 minutes, stirring from time to time. Serve immediately.

Courtesy of www.Recipes4us.co.uk

Salmon with Pistachio Butter

As we are all being urged to eat "2-A-Week" of fish and seafood, what better time to feature a recipe using salmon than during National Seafood week  (1st - 7th October).  Not only is the recipe below simple, quick  and delicious, but it's also packed with Omega 3 fatty acids which help reduce the risk of heart disease.

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7.5 x 6.75 cm  400DPI

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Ginger Peach Salsa

August is Peach Month! This superb salsa is quickly made and combines the freshness of peaches, crunch of capsicums, tang of lime juice and heat of chillies. Goes particularly well  to grilled or barbecued chicken, pork and fish or cold meats.

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9.5 x 12.75 cm  400DPI

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Serves 4

Prep Time:  15 minutes

Ingredients

2 Large ripe but firm Peaches
4 Spring Onions, finely chopped

2 Chillies, deseeded and finely chopped
1  Capsicum (sweet Pepper), deseeded and chopped

2 teasp Finely chopped or grated Root Ginger
The juice of ½ a Lime
2  tbsp freshly chopped Coriander
Salt and Black Pepper
 

Instructions

1. Peel the peaches and finely dice the flesh.

2. Place in a mixing bowl together with the remaining ingredients and mix well.

Eat immediately or cover with clingfilm and leave to rest for 30 minutes to allow  the flavours to develop.

Best served at room temperature.

Courtesy of www.Recipes4us.co.uk

Grown Up Jelly

This fabulous jelly dessert is beautiful and  "adult" enough for any grown up. Makes a great to end any dinner party. Easily made with ordinary "kids" jelly but with the addition of raspberries, pomegranate and  lots of port!

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Serves 4 - 6

Prep Time:  10 minutes plus setting

Ingredients

1 x 135g tablet Raspberry Jelly

60ml/2fl.oz. Boiling Water

1 teasp Sugar

480ml/16fl.oz. Port

100g/4oz Fresh Pomegranate Kernels

100g/4oz Fresh Raspberries

Double Cream to serve

Basil Leaves to garnish

Instructions
 

1. Cut or tear the jelly tablet into squares, place in a heatproof measuring jug or bowl together with the sugar and water and  microwave on high for 1 minute.

2. Remove from the microwave and stir until the jelly is completely dissolved. If you don't have a microwave just stir until the jelly is dissolved.

3. Add the port and mix well.

4. Divide the fruit between 4 serving individual glasses then slowly pour in the liquid jelly  until 2/3rds  full.

5. Refrigerate to set (about 3 hours). If you want the angled effect, simply  tilt the glass at an angle when placing in the fridge, making sure they are secured sufficiently.

6. When ready to serve, pour some double cream over the top to create a layer then garnish with a spring of basil.

The basil should be eaten with the dessert - goes beautifully.

Courtesy of www.Recipes4us.co.uk

Green "Power "Smoothie

15th - 21st May is National watercress week. Many people associate watercress as a garnish or with salads, but this incredible "super food" merits more attention. Not only does our Power Smoothie contain watercress but also kiwi fruit, yoghurt and honey  to give a real boost to your system. Plus each serving gives you 2 of your 5-a-day fruit/veggies.

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7.5 x 10 cm  450DPI

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Serves 2

Prep Time:  5 minutes

Ingredients

2 Kiwi Fruit, peeled

85g/3.5oz Watercress

150g/+5oz Green Grapes

180ml/6fl.oz. Natural Yoghurt

2 Large Ice Cubes, cracked

Honey to taste ( 2-4 teasp)

Instructions
 

1. Cut the kiwi fruit into pieces and place in a liquidiser together with the remaining ingredients.

2. Blend on low or pulse blend for a few seconds then continue to blend on a fast speed until smooth.

Courtesy of www.Recipes4us.co.uk

Watercress Sauce 

15th - 21st May is National watercress week. Many people associate watercress as a garnish or with salads, but this incredible "super food" merits more attention.  This sauce is simply and quickly made and is excellent served with fish such as salmon as shown below.

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10 x 7.5cm  500DPI

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Serves 4

Cooking & Prep time: 10mins

Ingredients

85g/3 ½oz  Watercress

300ml/10oz Natural Yoghurt

1 teasp Lemon Juice

1-2  teasp Runny Honey

Salt and Black Pepper

Instructions

1. Bring a large pan of lightly salted water to the boil. Reserve 4 sprigs of the watercress for garnish if desired and blanch the remainder in the boiling water for 3 minutes.

2. Remove and drain very well, pressing as much water out as possible.

3. Place the watercress and remaining ingredients in a food processor or blender and process until smooth.

8. Transfer the watercress mixture to a saucepan and warm through very gently, stirring and making sure you do not boil it as it will curdle.

Excellent served hot with poached or grilled fish.

Courtesy of www.Recipes4us.co.uk

Garlic Mushrooms

19th April is National Garlic Day. Celebrate this awesome little bulb by cooking this simple but delicious starter.

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3 x 2.5 inches  500DPI

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Serves 4

Cooking and Prep time: 30mins

Ingredients

4 Very Large Mushrooms

50g/2oz Butter

2 Garlic Cloves, finely chopped

Salt and Black Pepper

4 tbsp Freshly Chopped Parsley

4 Pieces of Ciabatta Bread

Instructions
 

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease a shallow oven dish which is large enough to take the mushroom caps in one layer.

2. Remove the stalks from the mushrooms and set aside. Place the mushrooms in the prepared dish, dot each with a dot of butter, season with salt and pepper then cover the dish with foil and bake for 20 minutes.

3. Meanwhile, cut the pieces of ciabatta almost in half lengthways as if you were going to make a sandwich, open up so that they lie flat, lightly butter and place on a baking tray.

4. 10 minutes before the end of the cooking time of the mushroom caps, place the ciabatta in the oven to toast and chop the mushroom stalks.

5. Meanwhile, place the remaining butter in a frying pan together with the garlic and heat until sizzling.

6. Reduce the heat a little then add 3 tablespoons of the chopped parsley and the chopped mushroom stalks and sauté, stirring,  for 5 minutes. Season with salt and black pepper.

7. To serve - place the toasted ciabatta on individual serving plates, place one mushroom cap on each, pile the garlic mixture on top and sprinkle with the remaining chopped parsley. Serve immediately.

Courtesy of www.Recipes4us.co.uk

Rhubarb Biscuits

As March is National Flour Month and rhubarb is coming into season, here’s a wonderful recipe using both. These biscuits are slightly soft and chewy - very more-ish!

Picture Properties

8 x 6.5cm  500DPI

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Makes 24-28 Biscuits

Ingredients
100g/4oz Butter
200g/7oz Demerara Sugar
1 Egg
200g/7oz Stewed Rhubarb, drained
225g/8oz Plain Flour
A large pinch of Salt
1 teasp Baking Powder
1 teasp Grated Nutmeg
1 teasp Ground Cinnamon
1/2 teasp Ground cloves
100g/4oz Sultanas

Instructions
 

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease several baking trays.

2. In a large mixing bowl, cream together the butter and sugar until fluffy.

3. Add the egg a little at a time and beating until well incorporated.

4. Stir in the rhubarb and mix well.

5. In another bowl, mix together the flour, salt, baking powder.

6. Add the flour mixture to the rhubarb mixture and mix until well blended then fold in the  sultanas.

7. Drop spoonfuls of the batter onto the prepared baking sheets, spacing well apart, and bake for 10-12 minutes, until lightly browned at the edges.

Cool on wire racks.

Courtesy of www.Recipes4us.co.uk

You're the Zest in my life Dessert
(Individual Orange Crème Caramels)

The perfect dessert for Valentines Day. Can be made well in advance too. Do as we did and make it extra special by using a heart shaped mould.

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7.7 x 7cm  500DPI

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Serves 2
Cooking & Prep time: 70mins plus cooling

Ingredients
For the Caramel
100g/4oz Granulated Sugar
60ml/2fl.oz. Water
Other ingredients
300ml/10fl.oz. Milk
2 Eggs, beaten
1 Egg Yolk, beaten
A few drops Vanilla Extract
25g-50g/1-2oz Caster Sugar
The Juice and Grated Zest of ½ an Orange

Instructions

1. Preheat the oven to 170C, 325F, Gas mark 3.

2. Make the caramel by placing the sugar in a small saucepan together with the water . Allow the sugar to dissolve over a low heat then bring to the boil. Continue to boil rapidly until it turns a deepish amber colour then remove from the heat immediately.

3. Pour the caramel into the base of two ovenproof ramekin dishes, swirling around the bottom and up the sides. Set aside.

4. Place the milk in a saucepan and heat to hot but not boiling.

5. Meanwhile, in a large mixing bowl, whisk together the eggs, egg yolk, vanilla extract and sugar.

6. Pour the hot milk onto the egg mixture then stir in the orange zest and juice mixing well then pour it into the dishes containing the hardened caramel.

7. Place the dishes in a baking tin filled with 5cm/2inches of hot water, cover loosely with foil then carefully place the water bath into the oven and cook for 45-60 minutes. Allow to cool before refrigerating. They will have risen very slightly but will fall a little when cool. Chill until cold.

8. To serve - invert the crème caramel onto individual serving plates, tilting the plates to the caramel juice encircles the crème caramel, then grate the chocolate over the top and around the edges of the plate.

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8.5 x 6.5cm  500DPI

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Another recipe making use of the summer glut of Capsicums (sweet peppers). It's quite a filling dish and the recipe below will serve 4 as a starter . However it's also great as a Vegetarian main dish - just double the quantities and serve with rice and a salad.
 

Ingredients
2 Large Red Capsicums (Sweet Peppers)
For the stuffing
50g/2oz Red Lentils
1 tbsp Olive Oil
1 Small Onion, finely chopped
Two Garlic Cloves, crushed
2 teasp freshly chopped Thyme
50g/2oz Spinach, shredded
¼ teasp Freshly Grated Nutmeg
25g/1oz Cashew Nuts, finely chopped
25g/1oz Pitted Prunes, chopped
2 tbsp Natural Greek Yoghurt
Salt and Black Pepper

Instructions

1. Preheat the oven to 190C, 375F, Gas Mark 5 and lightly oil an ovenproof dish. Place the lentils in a saucepan and cover with water. Bring to the boil then reduce the heat and simmer, uncovered, for 7-10 minutes until softened but not mushy. Drain well.

2. Meanwhile, heat the oil in a frying pan add the onion and garlic and sauté for about 5 minutes until soft and transparent .

3. Remove from heat, add the remaining stuffing ingredients and mix well.

4. Halve the peppers lengthways and remove the seeds. Stuff peppers with the filling, place in the prepared dish, cover with foil and bake for 30 minutes or until peppers are tender. Serve immediately.

Courtesy of Recipes4us' cookbook

This Book May Contain Nuts

www.recipes4us.co.uk

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8.5 x 6.5cm  500DPI

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Courgette, Cherry Tomato & Goat's Cheese Quiche

Make use of the summer glut of courgettes and tomatoes with this exquisite rustic flan. Keeping the filling ingredients in larger pieces ensures each ingredient's flavour is distinct and can be enjoyed to the full.

Serve hot or cold - great for picnics

Serves 4-6            Cooking & Prep time: 60 minutes

Ingredients
200g/7oz Shortcrust Pastry
1 Onion
1 tbsp Olive Oil
25g/1oz Butter
2-3 small Courgettes ( zucchini)
Salt & Pepper
3 Eggs
120ml/4 fl.oz. Double or Single Cream
A little Milk
Ground Nutmeg
125g/5oz Semi firm Goat's Cheese e.g Chevre
8 Cherry Tomatoes

Instructions
 

1. Heat the oven to 170C, 325F, Gas mark 3. Roll the pastry out and line an 22cm/8 inch flan dish. Cover this with greaseproof paper and fill with baking beans. Bake blind in the oven for 10 minutes. Remove the paper and beans and bake for a further 5 minutes.

2. Cut the onion into 6mm/ ¼ inch slices lengthways. Heat the butter and olive oil in a small frying pan until quite hot then fry the onion until golden. Remove the onion from the pan with a slotted spoon and drain on kitchen paper.

3. Cut the courgettes into pieces no smaller than 12mm/½ inch . Reheat the oil and butter until very hot then fry the courgette until well coloured on all sides. Season to taste with salt and freshly ground black pepper. Remove from the pan with the slotted spoon and drain on kitchen paper.

4. Combine the eggs and cream in a measuring jug and whisk thoroughly, adding enough milk to make the mixture up to 300ml/10fl.oz. if necessary. Season to taste with salt, freshly ground black pepper and grated nutmeg.

5. Cut the goats cheese up into 12mm/½-inch pieces and arrange evenly in the pastry case together with the onions, courgettes and cherry tomatoes. The object is to have discernable pieces of filling once the quiche is cooked.

6. Pour the egg mixture gently over the filling, taking care not to dislodge the pieces of vegetables and cheese then bake in the oven for 30-40 minutes or until set and golden brown. Serve hot or cold.

Courtesy of www.Recipes4us.co.uk

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8 x 6.5cm -  500DPI

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Mandarin Meringue Pie

This is a twist on an old favourite. You can also use oranges or any other citrus fruit you have to hand.

Serves 4-6    

Cooking and Prep time:   70 minutes plus chilling

Ingredients
200g/7oz Shortcrust Pastry

The juice and grated zest of 2-3 Mandarins

Cold Water
3 Level tbsp Cornflour
A large knob of Margarine
75g/3oz Sugar
3 Egg Yolks
For the Meringue
3 Egg Whites
50g/2oz Caster Sugar

Instructions

1. Preheat the oven to 200C, 400F, Gas mark 6.

2. On a floured board, roll out the pastry and use to line a 23cm/8 inch flan tin. Line the pastry case with greaseproof paper, fill with baking beans and bake in the oven for 15 minutes.

3. Meanwhile, place the mandarin juice and zest in a measuring jug and make up to 300ml/10fl.oz with cold water. Whisk the cornflour into the water mixture.

4. Transfer the mixture  to a small saucepan and cook gently until thickened, stirring constantly. The mixture should be quite stiff.

5. Remove from the heat and add the margarine, sugar and egg yolks and stir vigorously until well blended.

6. Reduce the oven temperature to 170C, 3255F, Gas mark 3. Remove the beans and paper from the pastry case and pour in the filling. Set aside

7. Whisk the egg whites until stiff peaks form, stir in most of the caster sugar and pile or pipe over the mandarin filling, making sure the edges are well covered.

8. Sprinkle with the remaining sugar and bake in the oven for 20 minutes.  Reduce the temperature to 140C, 275F, Gas Mark 1 and continue to bake for a further 20 minutes. This slower baking will help the meringue stays crisp when cold. remove from the oven and allow to cool.

NB     If the top gets soft before you serve it, just flash it under a very hot grill - but only for 30 seconds or so. Once it's cooled, it will be crisp again.

Courtesy of www.Recipes4us.co.uk

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8 x 6.5cm -  500DPI

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Coconut & Passion Fruit Layer Cake

Celebrate Easter Day this year (16th April) , with this exquisite cake using Passion Fruit.  The plant was so named by Christian missionaries who used the flower to symbolise the “Passion of Christ” i.e. his suffering at the crucifixion, to the indigenous natives in South America.

Prep and Cooking time:  50 minutes plus cooling
Makes 1 x 17.5cm/7-inch two-layer  cake

Ingredients
225/8oz  Butter or Margarine
225/8oz Caster Sugar
3 Eggs, beaten

½ - 1 teasp Vanilla Extract
100g/4oz Desiccated (Shredded) Coconut
150g/5oz Self Raising flour
For the filling
175g/6oz Cream Cheese or Mascarpone
200ml/7fl.oz. Crème Fraîche
1 tbsp Caster Sugar
4-5 Passion Fruit

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and grease and line 2 x 17.5cm/7 inch round sandwich tins with parchment paper.

2. In a large mixing bowl, cream together the butter and sugar until pale and fluffy.

3. Gradually add the eggs, a little at a time, beating well between each addition. Don’t worry if the mixture starts to curdle, just add a spoonful of the flour and carry on.

4. . Fold in the coconut and flour and mix well. Divide the mixture between the prepared cake tins and bake in the centre of the oven for 25 minutes. try not to open the oven door before 20 minutes cooking time.

5. Remove the cakes from the oven and allow to cool for 5 minutes before turning onto a wire rack. Carefully peel off the paper and allow to cool completely.

6. Place the cream cheese, crème fraîche and sugar in a mixing bowl and beat until well blended. Set aside.

7. Cut each passion fruits in half and scoop the seeds and pulp out into a bowl.

8. Once the cakes are completely cold place one on a serving platter, spread the cheese filling evenly over the top, making sure you take it completely to the edges of the cake.

9. Top with the passion fruit pulp, once again allowing it to go right to the edges, then place the other cake on top and sprinkle with icing sugar.

Courtesy of www.Recipes4us.co.uk

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5.62 x 5.62cm - 500DPI

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Share my Heart Gallette

A scrumptious pear and chocolate tart - just enough for 2 on Valentines day. Spiced poached pears set on a sea of chocolate sauce encased in an airy pastry case.

Serves 2   Preparation and cooking time:  40mins plus cooling

Ingredients

1 Orange

100g/4oz Sugar

240ml/8fl.oz. Water plus extra

1/2  Vanilla Bean, cut open

1 x 5cm/2-inch stick Cinnamon

1 large Pear, peeled and halved lengthways

150g/+5oz Puff or Flaky Pastry

1 Egg, beaten

100g/4oz Dark Chocolate

A large knob of Butter

1 tbsp Water

Whipped Cream to serve (Optional)

Instructions

1.  Preheat the oven to 200C, 400F, Gas Mark 6.

2. Meanwhile, cut one thin slice from the middle of the orange and set aside.  Squeeze the juice from the remainder of the orange into a small saucepan then pare thick strips of peel from the remaining orange shells and add them to the saucepan together with the sugar, water, vanilla and cinnamon. Place the saucepan over a medium heat and bring to the boil, stirring.

3. Once the sugar has melted, add the pear halves and, if necessary  enough extra water to just cover. Reduce the heat, partially cover and simmer for 15-25 minutes or until the pears are just tender. Don't overcook or you will find it difficult to slice them.

4.  Meanwhile, roll the pastry out to a thickness no less than 5mm/1/4 inch then cut into a heart shape.  Using a sharp knife, make a very shallow cut around the edge to form a border about 12mm/ 1/2- inch wide, making sure not to cut all the way through. Place the on a baking sheet which ahs been lined with parchment paper then brush the surface with a little beaten egg. Bake at the tope of the preheated over for 10-15  minutes until risen and golden.

5. . Once cooked, remove the saucepan containing the pears from the heat and allow to cool.

6. Once cooked, remove the pastry from the oven. Very gently remove the centre heart from the case. You may have to carefully run over the cuts with the tip of a sharp knife. Cool  on a wire rack.

7. Once the pears and pastry are cold, make the chocolate sauce by placing a small heatproof mixing bowl over a pan of boiling water. Break the chocolate into small pieces and place in the bowl together with the butter and water. Stir until the chocolate melts and the mixture is well combined.

8. To assemble the dish: Remove the pears from the poaching liquid, remove the cores and thickly slice lengthways. Pour 3/4 of the chocolate sauce into the pastry case then arrange the pear slices over the top. Drizzle the remaining chocolate over the pears (best done using a piping bag) then garnish with the peel of the slice of orange. Serve at room temperature with whipped cream if desired.

Courtesy of www.Recipes4us.co.uk

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9cm x 9cm - 500DPI

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Chicken and Prune Tagine  

This warming dish transports you to Moroccan bazaars where the air is hot and full of sweet spices. It doesn't photograph that well, but it tastes jolly good!

Serves 4      Preparation and cooking time: 140mins

Ingredients

4 large Chicken Portions, skinned and halved

1 tbsp Vegetable Oil 

*1/2 teasp Ground Allspice

*1/2 teasp Black Pepper

*1 teasp Ground Cinnamon 

*2 teasp  Cumin Seeds 

*1/2 teasp Ground Nutmeg

*1 teasp Ground Turmeric 

200g/7oz Pitted Dried Prunes or Apricots

2 large Onions,  sliced

1 tbsp freshly grated Ginger 

3 Garlic Cloves, crushed 

Salt

360ml/12fl.oz. Chicken Stock 

Instructions

1. Heat the oil in a large flameproof casserole or saucepan until hot. Add the chicken pieces and brown on all sides.  

2. Add the allspice, black pepper,  cinnamon, cumin seeds, nutmeg, turmeric, (or contents of Spice Pack if using),   prunes, onions, garlic, to the chicken and cook, stirring, over a medium-high heat for about 5 minutes, until the onions are soft and the mixture is aromatic. 

3. Add the stock, season with salt, mix well then bring  to the boil. Reduce the heat to very low, cover and cook very gently for 2 hours, stirring from time to time. 

4. At the end of the cooking time, uncover and boil rapidly to slightly reduce and thicken the cooking liquor if necessary. Serve hot over rice or couscous.

* Denotes spices contained in the Cuisine Select Spice Packs if using.

Available to buy online or mail order from the Recipes4us website. They make excellent Christmas gifts too.

Courtesy of www.Recipes4us.co.uk

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Honey Baked Squash

A superb side dish utilising a seasonal (Autumn)  ingredient. Just as good as a starter!

Serves 4 –  Preparation and cooking time: 55 minutes

Ingredients
2 Small Acorn squash halved widthways and deseeded
3 tbsp Butter
90ml/3fl.oz. Honey
100g/4oz Dried Figs, chopped
25g/1oz Chopped Almonds
½ teasp Ground Cinnamon
¼ teasp Freshly Ground Nutmeg

Instructions

1. Preheat the oven to 180C, 350F, gas Mark 4. Place the squash cut sides down in shallow ovenproof dish and add enough boiling water to come to a depth of 12mm/ ½ -inch. Cover with aluminium foil and bake for 25 minutes.

2. Place the butter in a small saucepan and melt over low heat then add the honey, figs, almonds, cinnamon and nutmeg and mix well.

4. Carefully pour off the water from the baking tin containing the squash and turn the squash cut sides up. Fill the hollows with the fig mixture then return to the oven, uncovered, and bake for a further 15 minutes or until the squash is tender. Serve immediately.
 

Courtesy of Recipes4us' cookbook

This Book May Contain Nuts

www.recipes4us.co.uk

Can be ordered online or mail order

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3.5cm x 5cm - 500DPI

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Macadamia Ice Cream

This is a FANTASTIC recipe to celebrate National Ice Cream day  (USA) on 17th July which was introduced my President Regan during his term of office (1981-1989)

Preparation and cooking time: 30 minutes plus freezing
Makes Approx 720ml/24fl.oz.

Ingredients
600ml/20fl.oz. Single Cream
3 Egg Yolks
100g/4oz Castor Sugar
2 tbsp Golden Syrup
2 tbsp Brandy
1 level teasp Ground Cinnamon
100g/4oz Macadamia Nuts, chopped


Instructions

1. Place the cream, egg yolks and sugar in a saucepan, whisk together then place over medium heat and cook, stirring constantly, until just thickened. Make sure it doesn’t boil as it will curdle.

2. Immediately strain into a large mixing bowl to stop the cooking process then stir in the remaining ingredients whilst the custard is still warm. Mix well and set aside to cool thoroughly.

3. Once cold, transfer to an ice cream maker and churn according to the machine instructions until set.

Freezer Method: If you don’t have an ice cream maker, transfer the cooled mixture to a rigid freezer-proof container and freeze for 1-2 hours or until just beginning to set. Turn into a mixing bowl, beat well and return to the freezer. Repeat this process twice more before finally allowing the ice cream to completely freeze.
 

Courtesy of Recipes4us' cookbook

This Book May Contain Nuts

www.recipes4us.co.uk

Can be ordered online or mail order

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3.5cm x 5cm - 500DPI

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Thai Chicken Satay
 

Perfect for National Barbecue week  Monday 30th May - Sunday 5th June 2005....and if the weather lets us down it's just as good cooked under a hot grill indoors

Prep and cooking time: 30 minutes plus marinating

Serves 4
 

Instructions

1. Cut the chicken lengthways into long 5mm/ ¼ - inch thick slices. Place the chicken strips in a bowl and add the curry, coriander, turmeric, cayenne pepper and salt.

2 . Wet your hands and gently knead the spices into the meat, adding 5 ml/1 teasp each of peanut oil and water to help work the spice mixture in. Knead again. Cover the bowl with clingfilm and leave to marinate for at least 1 hour.

3. Meanwhile, place the coconut milk, turmeric, curry powder, cayenne pepper and sugar in a saucepan and cook over a medium heat, stirring, until the sauce comes to the boil.

4. Reduce the heat to low and add the ground peanuts and continue to cook, stirring constantly, for 2 minutes. Add the lemon juice and salt, to taste. Remove the sauce from the heat and set aside to cool to room temperature.

5. Thread the chicken onto skewers. The skewer should enter the meat 2-3 times, like a needle threading through cloth.

6. Brush the chicken sates with peanut oil and cook over hot coals, turning frequently, until the sates are cooked through - about 5-8 minutes on each side. Serve hot with the cooled peanut sauce.
 

Courtesy of www.Recipes4us.co.uk

Picture Properties

5cm x 5cm - 500DPI

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Picture Properties

6cm x 3.5cm - 500DPI

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Picture Properties

4.6cm x 3.5cm - 700DPI

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Pride of England Pie  - Serve hot or cold - great for picnics     

A scrumptious pie using two of England's favourite ingredients: Bangers and Apples.

Don't bother going for an expensive sausage - just your ordinary banger will do - making it very economical too.

Prep and cooking time:   70mins

Serves 4 

Ingredients

400g/14oz Shortcrust Pastry

450g/1lb Ordinary Pork Sausages or sausage meat

2 teasp Mixed Herbs

2 Small Dessert Apples, peeled cored