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If you are a newspaper, magazine or other media, permission is given to use any of the recipes and pictures below with a credit to www.Recipes4us.co.uk.  We are constantly adding more recipes with photos and videos, so do check back regularly.  All photographs, and recipes on this page are © www.Recipes4us.co.uk  and are fully downloadable. Alternatively you can write to us requesting a high resolution photograph at PR@recipes4us.co.uk Don't forget to state which graphic you require. Recipes listed in order by most recent.

 

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Vanilla Panna Cotta with Fresh Berry Coulis

 

Make the most of luscious ripe summer berries with this easy to make Vanilla Panna Cotta recipe. You can use whatever soft berries you have to hand.

 

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Prep & Cooking time: 15 minutes plus chilling

Serves 4-6

Ingredients
240ml/8fl.oz Milk
3 teasp Powdered Gelatine or 4 sheets of Gelatine
240ml/8fl.oz. Double Cream
The Zest of 1 Lemon
1 Vanilla Pod, split lengthways or 1 teasp of Vanilla Extract
100g/4oz Sugar
For the Berry Coulis
225g/8oz Fresh Berries such as strawberries, raspberries, blueberries, redcurrants, blackberries
50g-75g/2oz-3oz Sugar
1-2tbsp Honey

Instructions


1. If using powdered gelatine, heat about 60ml/2fl.oz of the milk until hot but not boiling then transfer to a small bowl and sprinkle the gelatine over the top. Immediately whisk for 1-2 minutes until the gelatine has dissolved.

2. If using sheet gelatine, place 60ml/2fl.oz of the cold milk in a small bowl, break the gelatine up, add to the milk in the bowl and leave to soak for 10 minutes.

NB   It is wise to check the instructions on the packet of gelatine you are using as various brands may have slightly different methods.

3. Place the remaining milk in a saucepan together with the cream, sugar and vanilla pod and seeds and heat gently to simmering point, stirring from time to time.

4. Remove from the heat then sir in the gelatine mixture and continue to stir constantly for a couple of minutes to dissolve the gelatine completely.

5. Pour into ramekins, allow to cool then chill in the refrigerator for at least 2 hours, until well set.

6. Make the sauce by placing the fruit, sugar and honey in a saucepan over a medium heat. Mash the fruit with a potato masher then continue to cook gently, stirring with a wooden spoon, for a few minutes.

7. Allow the fruit mixture to cool then pass through a sieve or purée with a hand blender until very smooth. Refrigerate until ready to serve.

8. To serve - place each ramekin in a small bowl with enough boiling water to come 3/4 of the way up the ramekin. Leave for a few seconds only then loosen the top edges with a sharp knife and turn onto a small serving plate or shallow bowl and pour over a little of the coulis and garnish with extra fresh berries if desired.

 

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Eve’s Pudding

with an Almond topping

A warming Autumn dessert using new season apples ideal for celebrating National Apple day on 21st October. This traditional Eve’s pudding recipe is a great alternative to apple pie or crumble and is made extra special with the addition of flaked almonds on the topping.

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Cooking & Prep time 65 mins -    Serves  3- 4

Ingredients:

675g/1 ½ lb Cooking Apples such as Bramleys

75g/3oz Granulated Sugar

120ml/4 fl.oz. Water

For the topping

50g/2oz Butter

75g/3oz Caster Sugar

2 Eggs

100g/4oz Self-Raising Flour

3 tbsp Toasted flaked Almonds

 

Instructions

 

1. Preheat the oven to 190C, 375F, Gas mark 5 and grease a shallow ovenproof dish with some of the butter.

 

2. Peel and core the apples then cut into 1cm/½-inch cubes. Place in a saucepan together with the sugar and water and cook over a medium heat, stirring from time to time, for 5-10 minutes until the apple begins to soften.

 

3. Meanwhile, cream together the butter and sugar then  gradually beat in the eggs one at a time. Add the flour and beat well with a wooden spoon.

 

4. Transfer the apples to the greased ovenproof dish then spread the cake mixture over the hot apples, spreading evenly. 

 

5. Sprinkle the flaked almonds evenly over the cake mixture and bake for about 35 minutes until risen, golden brown and firm to the touch.

 

Great served with lashings of custard.

 

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Watermelon & Goats Cheese Salad

It's Watermelon Day on 3rd August

 

This refreshing starter is an unusual way to use fresh watermelons which are in season now. It's  quick and easy to prepare and packed with vitamins and minerals with each serving supplying 2 of the recommend 5-A-Day.
 

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Cooking & Prep time: 15mins

Serves 2

Ingredients
For the dressing
2 tbsp Honey
4 tbsp Fresh Orange Juice
4 tbsp Olive Oil
Salt and Pepper
Other ingredients
450g/1lb Watermelon Flesh, deseeded and cubed (about 900g/2lb with rind)
100g/4oz Chevre, cut into small cubes
A large handful of Watercress

Instructions

1. Place the dressing ingredients in a large mixing bowl and whisk together until well blended.

2. Add the watermelon, goats cheese and watercress and toss gently to coat well.
 

NB For a more substantial non-vegetarian starter, serve with a couple of wafer thin slices of Parma ham. Great for BBQ's and al fresco eating.

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American Blueberry Muffins

It's Blueberry Muffin Day on 11th July

 

These homemade blueberry muffins are so delectable and easy to prepare, there's no need to wait for Blueberry Muffin Day to make them.  Better still, they are just as good made with frozen blueberries so can be enjoyed the year round.

 

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Cooking & Prep time: 40mins

Makes 6 large or 12 small Muffins

Ingredients
150ml/5fl.oz. milk
2 tbsp Vegetable Oil
2 Eggs
225g/8oz Self Raising Flour
150g/+5oz Sugar (plus extra for sprinkling on top)
A pinch of Salt
100g/4oz Fresh or Frozen Blueberries (no need to defrost)

Instructions

1. Preheat the oven to 200C, 400F Gas Mark 6 and lightly grease a 6 or 12 hole muffin tin.

2. Place the milk, oil and egg in a small mixing bowl and whisk to thorough blend. Set aside.

3. Place the flour, sugar, salt and fresh or frozen blueberries in a large mixing bowl and stir to combine well.

4. Make a well in the centre of the flour mixture then pour in the egg mixture and stir until just moistened. Do not over mix.

5. Divide the mixture between the greased muffin cups sprinkle with extra sugar and bake for 20 - 25 minutes, or until a wooden pick inserted in centre comes out clean.

Remove muffins from tin and cool on a wire rack. Serve warm or cold.

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Lemon Easter Whoopie Pies

These scrumptious whoopie pies have three "hits" of lemon - in the cake, in the filling and in the icing. Add a real zing to your Easter with these fabulous American teatime treats. Kids will love them. Traditionally served with a glass of milk.


 

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Cooking & Prep time:  40mins
Makes 6 x 7cm/3-inch whoopie pies


Ingredients
50g/2oz Butter, softened
50g/2oz Castor Sugar
1 Egg
The finely grated Zest and juice of ½ a Lemon
100g/4oz Self Raising Flour
A pinch of Salt
For the Lemon Cream Cheese Filling
50g/2oz Butter, softened
125g/5oz Cream Cheese, at room temperature
100g/4oz Icing (confectioners) Sugar
The finely grated Zest of ½ a Lemon
For the Icing
1 tbsp Lemon Juice
1 tbsp Water
100g/4oz Icing Sugar (confectioners)
A few drops of Yellow Food Colouring
Hundreds & Thousands (Optional)

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and lightly grease 2 large baking sheets.

2. Place all the cake ingredients in a large mixing bowl and beat until well blended.

3. Drop spoonfuls of the mixture onto the prepared baking sheets to make 16 cakes making sure you space them about 5cm/2-inch apart on all sides, then using the back of a spoon, spread each into circles no larger than 7cm/3-inch circles.

4. Bake for 12-15 minutes until they are firm to the touch. Remove from oven, transfer to a wire rack and allow to cool completely.

5. For the filling, place the butter, cream cheese and lemon zest in a mixing bowl and beat together until well mixed.

6. Add the icing sugar and beat until smooth. If the mixture seems too soft, add a little more icing sugar or chill to firm it up.

7. Assemble the whoopie pies by spreading the flat side of a cold cake with a generous amount of filling. Place another cake, flat side down, on top of the filling then press together lightly.

9. To make the icing, mix together the lemon juice, water and a few drops of yellow food colouring in a medium sized mixing bowl, then add the icing sugar and mix until well blended and smooth and liquid enough to thickly coat the back of a spoon. Thinly ice the tops of the filled whoopie pies then sprinkle with hundreds and thousands if using.

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Walnut Plum Crumble

 

This recipe uses chopped walnuts in the crumble topping for extra texture, which goes perfectly with the soft plum  filling. Great for any fruit including apples, pears, apricots or a mixture of whatever fruit you have to hand.

 

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Prep & Cooking Time: 40 mins

Serves 2

 

Ingredients

350g/12oz Ripe Plums, stoned and quartered
120ml/4fl.oz. Orange Juice
1 tbsp Brown Sugar
½  teasp Ground Cinnamon
For the Crumble
100g/4oz Plain Flour
50g/2oz Butter, cubed
50g/2oz Sugar
50g/2oz Walnuts, chopped

 

Instructions

1. Pre-heat oven to 200C, 400F, Gas Mark 6. Place the plums, orange juice, brown sugar and cinnamon in a saucepan, mix well, bring to simmering point then reduce the heat a little and cook, uncovered, for 5-10 minutes.

2. Meanwhile, make the crumble topping by placing the flour in a large mixing bowl. Add the butter and rub it into the flour with your fingertips until the mixture resembles breadcrumbs. 

3. Stir in sugar and walnuts, mixing well.

4. Transfer the plum mixture to a 500ml/16fl.oz ovenproof dish and sprinkle the crumble mixture evenly over the top.

 

5. Bake for 20-25 minutes until golden brown. Serve hot with custard.


 

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Spiced Pumpkin & Coriander Soup

 

The recipe serves 2 but which can be easily doubled, tripled tor even quadrupled to make more. Great for an chilly autumn day.

 

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Prep & Cooking time: 40mins
Serves 4

Ingredients
1 tablespoons olive oil
½ a large Onion, diced
1 Garlic Clove, chopped
25g/1oz Fresh Root Ginger, grated
½ teasp Ground Cumin
450g/1lb Pumpkin, peeled and diced
600ml/20fl.oz. Strong Vegetable Stock
Salt and Black Pepper
1 tbsp Freshly Chopped Coriander
Extra Coriander leaves to garnish
Optional – Single Cream to serve

Instructions

1. Heat the oil in a large saucepan and add the onion and sauté for 4-5 minutes until softened and golden brown.

2. Add the ginger, garlic and ground cumin and continue to sauté, stirring constantly for 1 minute then add the pumpkin and stir to coat well.

3. Add the vegetable stock, salt and pepper, bring to the boil then reduce the heat, partially cover and simmer for 15 minutes until the pumpkin is tender.

4. Stir in the chopped coriander then remove from the heat and process in a blender until smooth (this is best done in batches). Alternatively, process in the saucepan using an electric hand blender or pass through a sieve.

5.Return the puréed soup to the pan and reheat gently to simmering point.

To serve – transfer to serving bowls and garnish with whole coriander leaves and a swirl of cream if you are feeling decadent.


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Stilton Cheese Straws
 

This is a twist of on traditional cheese straws which are made with English Cheddar. These flavoursome straws make a great snack by themselves or served with pre-dinner drinks or cocktails. Also excellent for parties – simply double or treble the quantities

 

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Prep & Cooking Time : 35mins

Makes 48

 

Ingredients
100g /4oz Self Raising Flour
¼ teasp Salt
¼ teasp Hot Paprika or Cayenne Pepper
50g /2oz Cold Butter, diced
50-75g /2-3oz Stilton Cheese finely crumbled or grated
1 Small Egg, Beaten

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and line 1 or 2 large baking trays with parchment paper. Sift the flour, salt and cayenne together in a large mixing bowl from as high a height as possible to incorporate sir into the flour.

2. Add the butter cubes and rub into the flour mixture with your fingertips until it resembles breadcrumbs.

3. Stir in the crumbled or grated cheese then add about half of the beaten egg and stir with a knife until the dough starts to come together.

4. Pull the dough lightly together with your hands then turn onto a lightly floured work surface and roll out into an oblong about 30cm/12-inches long x 15cm/6-inches wide and 6mm/¼-inch thick, cut into strips about 6mm/¼-inch wide then cut each strip in half widthways to form 7.5cm/3-inches long straws.

5. Place on the lined tray(s), spaced apart, brush with the remaining beaten egg and bake for 10-15 minutes until golden and firm to the touch. Cool on wire racks before serving.
 

Optional
Form long strips of pastry into a circle so you can serve the straws in bundles
 

Make longer strips and carefully twist them

 

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Summer Frittata

 

A delicious potato based frittata recipe using the best of summer vegetables. Can be served hot or allowed to cool. Perfect for summer eating including picnics and packed lunches and an excellent and novel addition to kids' school lunch boxes

 

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Prep & Cooking time: 30 minutes plus cooling
Makes     1 x 20cm/8-inch Frittata Vegetarian

Ingredients
125g/5oz New Potatoes, diced
3 tbsp Olive Oil
1 medium Onion, diced
50g/2oz Fresh Green Peas
50g/2oz Fresh Sweetcorn Kernels
6 Large Eggs
25g/1oz Finely Grated Parmesan Cheese
2-3 tbsp Freshly chopped Herbs such as Parsley or Coriander
Salt and freshly ground black pepper

Instructions

1. Place the potatoes in a small saucepan with cold water and a little salt. Bring to the boil and continue to boil for about 5 minutes.

2. Meanwhile, heat the oil in a 20cm/8-inch frying pan over a low to medium heat, add the onions and sauté very gently for 3-4 minutes, stirring, until they begin to soften. Do not allow to brown.

3. Remove the potatoes from the pan with a slotted spoon, reserving the cooking water, and drain on kitchen paper. Blot dry then add to the onions and continue to cook over a low heat, turning frequently for 4 minutes. Do not allow to brown.

4. Meanwhile, add the peas and sweetcorn to the reserved cooking water and cook for 2-3 minutes.

5. Drain the peas and sweetcorn well then add to the potato mixture in the frying pan and cook for a further 4 minutes over a very low heat, turning from time to time then transfer the mixture to a large plate using a slotted spoon, spread it out and allow to cool for a few minutes whilst you prepare the eggs.

6. Place the eggs in a large mixing bowl, beat well with a whisk then add the parmesan cheese, herbs, cooked vegetables, salt and black pepper and mix gently.

7. Reheat the oil remaining in the pan, adding a little extra if necessary, and once hot, pour in the frittata mixture and cook over a low to medium heat for 2 minutes, gently stirring the mixture with a wooden spoon until large curds begin to form.

8. Preheat the grill to hot and continue to cook the frittata for a further 5-6 minutes without stirring, until it has mostly set with only the top remaining a little soft.

9. Transfer to the grill and cook for 2-3 minutes until completely set, golden brown and slightly puffy.

10. Invert the frittata onto a large plate, then turn it over again. Can be served immediately or allow to get completely cold before serving. Best served at room temperature.

 

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Asparagus & Pea Risotto

 

A fabulous Asparagus and Pea risotto recipe which is easy to make and excellent for using new season fresh peas and end of season Asparagus. Perfect for summer eating.

 

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Cook & Prep time: 35 minutes

Serves 2  - Vegetarian


Ingredients
4-6 Asparagus Spears
1 tbsp olive oil
1 shallot, chopped
1 garlic clove, chopped
200g/7oz Risotto Rice
250ml/9fl oz White Wine
600ml/20fl oz Hot Vegetable Stock
50g/2oz Fresh Peas
25g/1oz Butter
25g/1oz Freshly Grated Parmesan Cheese
1 tbsp Freshly Chopped Parsley
1 tbsp freshly chopped mint
Salt and freshly ground black pepper


Instructions

1. Cut the tips off the asparagus and set aside, then cut the remaining stems into 6mm/¼- inch slices.

2. Heat the oil in a frying pan and gently fry the shallot, garlic and asparagus stems, turning from time to time, until softened but not coloured.

3. Meanwhile, place the stock over a low heat to keep it at simmering point.

4. Add the rice to the shallot mixture, stir well until all the grains are completely coated in the oil then raise the heat to high, add the wine and bring to the boil. Continue to boil, stirring until most of it has been absorbed by the rice.

5. Reduce the heat to medium, add a ladleful of the simmering stock and cook, stirring until the liquid has been completely absorbed. Continue in the same way, adding a ladleful at a time, stirring frequently and making sure the liquid is absorbed before adding the next ladleful.

6. Add the asparagus tips and peas with the last ladleful of stock and cook, stirring, until most of the stock has been absorbed and the mixture is creamy without being too wet.

7. Remove from the heat and immediately add the butter, parmesan, parsley and mint. Season, to taste with salt and freshly ground black pepper, stir well then cover and leave to rest for 3 - 5 minutes before serving.

 

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Rhubarb & Ginger Fool Recipe

This recipe for rhubarb fool is very easy to make. You can use tinned rhubarb if fresh rhubarb isn't available and it's excellent made with end of season rhubarb which is less tender.

 

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Prep and cooking time: 25 mins plus cooling
Serves 4

 

Ingredients
300g/11oz Fresh Rhubarb, cut into 12mm/½-inch pieces
3 tbsp Sugar
3 tbsp Honey

The juice & finely grated zest of 1 Large Orange
1-2 tbsp finely chopped Stem Ginger
240ml/8fl.oz. whipping cream

Instructions

1. Place all the ingredients apart from the cream in a medium saucepan, bring to simmering point, mix well then simmer gently for 10-15 minutes, stirring from time to time until the rhubarb is very soft. Do not add any extra water or other liquid.

2. Remove from the heat and allow to cool completely.

3. Once the rhubarb is completely cold, whip the cream in a large mixing bowl until it forms soft peaks.

4. Using a slotted spoon, add the rhubarb mixture to the cream - don't add too much of the juices otherwise the fool will be too runny. Gently fold the rhubarb into the cream  using a spatula or metal spoon just for a few seconds. The finished dessert should have streaks of  fruit still showing.

Chill until ready to serve.

 

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Chickpea & Tomato Side Salad

 

A simple to prepare delicious side salad which goes well with grilled, barbequed or baked meats and poultry - perfect to celebrate British Tomato Week (18th-24th May 2009)

 

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Prep and cooking time: 10 minutes
Serves 4


Ingredients
2 tbsp Olive Oil
2 tbsp Toasted Sesame Oil
1 tbsp Balsamic Vinegar
1 tbsp Honey
1 tbsp Freshly squeezed Lemon Juice
2-3 tbsp Coriander
Salt and Freshly Ground Black Pepper
½ small Onion, finely chopped
275g/10oz Cold Cooked Chickpeas
16 Cherry Tomatoes, halved
Freshly chopped Parsley to serve


Instructions

1. Place the olive oil, sesame oil, balsamic vinegar, honey and lemon juice in a large mixing bowl and beat well with a small whisk until well incorporated.

2. Season with salt and pepper then add the coriander and mix well.

3. Add the chickpeas, tomatoes and onions and mix well with a metal spoon until well blended.

4. Serve straight away or cover with clingfilm and leave at room temperature for 1-2 hours so the flavours develop.

Sprinkle with freshly chopped parsley just before serving.

 

Courtesy of www.Recipes4us.co.uk

 

 

 

 

 

 

 

 

 

 

Traditional Bread and Butter Pudding

 

Celebrate St. George's Day on 23rd April by cooking up this well loved traditional English pudding.

 

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Serves 4  -  Prep & Cooking time: 60mins

 

Ingredients
6 slices well buttered Bread
50g/2oz Sultanas
4 Eggs
25g/1oz Sugar
600ml/20fl.oz. Milk

A little Freshly Grated Nutmeg
A little extra Sugar

 

1. Preheat the oven to 170C, 325F, Gas mark 3. Grease a 7.5cm/3 inch deep ovenproof dish.

2. Remove the crusts from the buttered bread and cut into quarters (triangles or squares). Reserve 4 quarters for the top and arrange the rest in layers in the dish, sprinkling the sultanas between each layer. Top with the reserved quarters.

3. In a saucepan, heat the milk to hot but not boiling. In a large bowl, mix together the eggs and sugar then add the hot milk, stirring well then stir in a little freshly grated nutmeg.

4. Slowly strain over the bread and fruit, being careful not to dislodge the top layer of bread. Leave the bread and butter pudding to stand for 10 minutes.

5. Sprinkle the bread and butter pudding with a little extra sugar and bake in the oven for 30-40 minutes until the top is browned and crispy
.

 

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Chocolate Easter Cupcakes

Delight your family and friends at Easter with these scrumptious triple chocolate cupcakes.

 

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Prep & cooking time: 35 minutes plus cooling
Makes 12


Ingredients
For the cakes
100g /4oz Butter or Margarine, softened
100g /4oz Caster Sugar
2 Medium Eggs, lightly beaten
100g /4oz Self Raising Flour, sieved
25g /1oz Cocoa Powder
For the Topping
100g /4oz very soft Butter
225g /8oz Icing Sugar
1-2 tbsp Cocoa Powder
To decorate
1 x 100g/4oz packet Chocolate Mini Eggs

Instructions

1. Preheat the oven to 180C, 350F, Gas Mark 4 and place 12 paper cases into a 12-hole patty or cupcake tin.

2. Place the butter and sugar in a large mixing bowl and cream together with a wooden spoon, hand whisk or in a food processor, until light and fluffy.

3. Beat in the eggs a little at a time until well incorporated. If the mixture begins to curdle, add a little flour.

4. Fold in the remaining flour and cocoa with a spatula until the mixture is well blended.

5. Place a heaped teaspoon of cake mixture into each paper case then bake for 15 - 20 minutes until well risen and firm to the touch. Remove from the oven and leave to cool on a cooling rack.

6. For the butter icing, place the butter in a large mixing bowl and beat with a wooden spoon until very soft. Sift in the icing sugar and cocoa powder and beat well with a wooden spoon until well mixed and very smooth.

7. Pipe or spread the butter icing onto the top of each cake then arrange three chocolate mini eggs in the centre of each.

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Smoked Salmon Scrambled Eggs

 

This makes a sumptuous breakfast, ideal for special occasions such as Mother's Day or even when you just fancy a treat.

 

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9 x 6 cm

Picture Properties   500DPI

9 x 6 cm

 

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Serves 1

Cooking and Prep Time : 10mins

Ingredients
2 tbsp Single Cream
2 Eggs, Beaten
25g/1oz Smoked Salmon, chopped (trimmings are more economical)
Salt and Black Pepper
A large knob of Butter

Instructions

1. Place the cream and eggs in a mixing bowl and beat with a whisk or fork until well blended.

2. Add the smoked salmon, season with plenty of black pepper and a little salt and mix well.

3. Melt the butter in a medium saucepan until it begins to foam, then pour in the egg mixture and using a wooden spoon or fork immediately start to stir and stir continuously for 2-3 minutes over a medium heat, until the mixture is just set and has formed into quite large curds.

4. Remove the pan from the heat and continue stirring vigorously for around 30 seconds until the mixture forms a a creamy soft mass. Serve immediately.

Serving suggestions:
As it is
On toast
On toasted bagels
Inside hollowed out Brioche

 

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Mother's Day Special Strawberry Smoothie

If your mother doesn't like eating breakfast in bed, why not treat her to this wonderful smoothie instead. Serve it in a champagne flute to make it even more special on Mother's Day.

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Serves 1

Ingredients
½ Large Banana
5 Strawberries
120ml/4fl.oz. Vanilla Yoghurt
2-3 teasp Honey
2 large Ice Cubes, crushed
1 Whole strawberry to garnish

Instructions

Cut the fruit into bite-sized pieces, place all of the ingredients in blender and blend until smooth.

Pour into a tall glass and garnish with a fanned strawberry.

Courtesy of www.Recipes4us.co.uk
 

 

 

 

 

 

 

 

 

 

 

 

Leek, Potato & Caerphilly Bake Recipe

Celebrate St. David's Day with this hearty and warming side dish which uses two very welsh ingredients - leeks (one of the Welsh National emblems, and Caerphilly Cheese. And to complete your St, David's Day meal, serve it with grilled Welsh Lamb Chops.

 

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Prep and cooking time: 90 minutes
Serves 2 as a side dish


Ingredients
2 Medium Potatoes, peeled and thinly sliced
25g/1oz Butter
75g/3oz Welsh Caerphilly Cheese, grated
1 Large Leek, well washed and thinly sliced (including the green part)
300ml/10fl.oz. Milk
Salt and Black Pepper
A little extra grated Caerphilly Cheese to finish the dish

Instructions

1. Preheat the oven to 190C, 375F, Gas mark 5 and well butter a relatively deep ovenproof dish.

2. Place a single layer of potatoes in the bottom of the buttered dish, sprinkle over a little of the cheese, top with a single layer of leeks and season well with salt and black pepper.

3. Continue with these layers until all the ingredients are used up, ending with a layer of potatoes - remembering to reserve 1-2 tablespoons of the grated cheese for later use.

4. Dot the top with butter, pour over the milk then cover with a double layer of aluminium foil and bake in the oven for about 45 minutes.

5. Remove the foil, test for doneness using a sharp knife. The potatoes should be soft however depending on how thickly you sliced the potatoes, it may need a further 15-20 minutes covered baking.

6. Once the potatoes are cooked, sprinkle the remaining cheese over the top of the potatoes and return to the oven for 15-20 minutes until the cheese has melted and is golden brown.

 

Serve immediately.

 

Courtesy of www.Recipes4us.co.uk

Warm Gingered Apricots

This is a simple but delicious dessert which is quickly prepared. Excellent for any stone fruit such as peaches, plums or even mango and perfect to serve with pancakes on Shrove Tuesday.

 

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8 x 5.8 cm

 

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Prep and cooking time: 15 minutes
Serves 2


Ingredients
60ml/2fl.oz. Maple Syrup or Honey
The juice of 2 Oranges
1 tbsp finely chopped Stem Ginger
5 Apricots, halved and stoned

Instructions

1. Place the maple syrup and orange juice in a frying pan which is large enough to take all the fruit in one layer and heat to simmering point over a medium heat, stirring to blend well.


2. Add the chopped stem ginger, mix well and cook for 1 minute before adding the apricots, cut sides up, and cook for 3-4 minutes, spooning the liquid over the apricots.


3. Raise the heat and bring the liquid to the boil, still spooning it over the apricots then cook for a few minutes to slightly reduce the liquid.


4. Serve hot or warm by itself, with cream, over vanilla ice cream or with pancakes.


 

Courtesy of www.Recipes4us.co.uk

 

Quick Homemade Pizza

 

This recipe is for a tasty fresh homemade pizza, including the base, tomato sauce and toppings which is ready to serve in under 25 minutes

 

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8 x 5.8 cm

 

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10 x 5.8 cm

 

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Prep and cooking time: 25 minutes
Serves 2


Ingredients
For the tomato sauce
1 x 400g/14oz tin Chopped Tomatoes
½ teasp Sugar
1 tbsp Tomato Paste
1 tbsp Freshly chopped Parsley
1 tbsp Freshly chopped Basil
Salt and Black Pepper
For the Base
200g/7oz Self Raising Flour
¼ teasp Salt
1 tbsp Olive Oil
Approx 90ml/3fl.oz. Warm Water
For the topping
125g/5oz Grated Cheese - a mix of Mozzarella and Cheddar works well
Other toppings of your choice such as
Thin slices of Pepperoni
Thinly sliced Onion
Thinly sliced Capsicum (Sweet peppers)
Olives, stoned and halved
Extra cheese e.g. finely grated Parmesan

Instructions

1. Before you start preparing your ingredients, preheat the oven to 220C, 425F, Gas Mark 7.

2. Place the tinned tomatoes, sugar, tomato paste and herbs in a medium si saucepan or frying pan, season with salt and plenty of black pepper and bring to the boil over a high heat, stirring to mix well. Continue to cook over a high heat, stirring frequently, to reduce to a thick consistency.

3. Meanwhile, make the base by placing the flour, salt, olive oil and water in a large mixing bowl. Mix well with a knife until a dough starts to form then pull together with your fingers, adding a very little more water if necessary to form a firm dough.

4. Knead the dough in the bowl for a couple of minutes then turn onto a floured surface and continue to knead for a further 3-4 minutes until you have a firm elastic dough.

5. Check the tomato sauce and reduce the heat if necessary. Roll the dough out using a lightly floured rolling pin to a thickness of about 6mm/¼-inch and place on a large baking tray. If you prefer, you can divide the dough into two pieces and roll each out as above.

6. By now, the tomatoes will have rendered down into a thick mixture. Spread it evenly over the dough. If you are using raw onion slices, scatter evenly over the tomato mixture then top with the grated cheese.

7. Finally, arrange the remaining toppings, spacing evenly over the cheese and bake in the hot oven for 8-10 minutes until golden brown and bubbling.

9. Drizzle with a little extra olive oil and serve immediately.

Courtesy of www.Recipes4us.co.uk

 

Sage Yorkshire Puddings

 

Celebrate British Yorkshire Pudding Day on Sunday 1st February 2009 with this  great alternative Yorkshire Pudding recipe, the flavour of which goes very well with roast pork or even sausages.

 

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8 x 785 cm

 

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Prep Time: 10 mins

Cooking Time:  see instructions

Serves 4-6

 

Ingredients

2  Eggs

Approx 180ml/6fl.oz. Milk

100g/4oz Plain Flour

½  level teasp Salt

1 heaped teasp Dried Sage

Vegetable Oil

 

Instructions

1. Preheat the oven to 220C, 425F, Gas mark 7.  Put enough vegetable oil in a shallow baking tin (approx 20cm x 25cm/ 8x10-inches) or a 4-hole Yorkshire pudding tin or a 12-hole roasting tin to cover the base to a depth of approx 3mm/1/8 inch and place in the oven to get very hot.

2. Meanwhile, break the eggs into measuring jug, add enough milk to make it up to 300ml/10fl.oz. and whisk together.

3. Add the flour, salt and dried sage and whisk until very smooth with no lumps.

4. Carefully remove the tin(s) from the oven, making sure the fat is very hot and fill as follows:-

Large single Yorkshire or 4-hole tin - pour the batter into the centre of the tin, filling to 2/3rds
 

Popovers - pour the batter into the centre of the holes, filling to half

5. Return to the hot oven straight away and bake until well risen and golden as follows:-

Large Yorkshire - 30-40 minutes
4-hole individual Yorkshires  - 20-25 minutes
Popovers - 15-20 minutes

Serve hot with roast meats, in particular pork or even roast chicken.


 

Courtesy of www.Recipes4us.co.uk

 

Glazed Carrots

Give your carrots a make-over on National Carrot day  (3rd February) with this easy to prepare recipe. You can double the ingredients to serve 4.

 

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8.6 x 6 cm

 

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Serves 2

Total Prep and cooking time: 20 minutes

Ingredients
25g/1oz Butter
1 Large Shallot or ½ a small Onion, finely chopped
225g/8oz Carrots, cut into batons
2 tbsp Granulated Sugar
120ml/4fl.oz. Hot Vegetable Stock
Salt and Black Pepper

Instructions

1. Heat the butter in a medium sized saucepan until melted, add the onions and carrots, turn to coat then sprinkle over the sugar and cook over a medium heat, for 3-4 minutes, stirring frequently, until the sugar has melted.

2. Add the hot stock, season with salt and pepper, mix well then reduce the heat to low, cover and simmer for about 10 minutes.

3. Remove the lid and continue to cook over a medium heat, stirring from time to time, until most of the liquid has evaporated and the carrots are left with a glazed coating. Serve immediately.
 

Courtesy of www.Recipes4us.co.uk

 

Fusion Carbonara

Make this delicious Italian pasta dish using your favourite pasta and your own local hard cheese. Our version uses fusilli pasta with Cheddar Cheese in a really quick to prepare recipe. You can easily double the ingredients to serve 4.

 

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4.5 x 3.8cm

 

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Serves 2

Total Prep and cooking time: 20 minutes

Ingredients
175g/6oz Dried Pasta (shortcut or long)
50g/2oz Cheddar Cheese, finely grated
1 Egg Yolk
120ml/4fl.oz. Double Cream
1 tbsp Olive Oil
4 rashers Streaky Bacon, chopped
½ a medium Onion, finely chopped
1 Garlic Clove, crushed
Salt and Black Pepper

Instructions

1. Bring a large saucepan of water to the boil, add plenty of salt, add the pasta, stir well, then reduce the heat to medium and cook for about 10 minutes.

2. Meanwhile, place the cheese, egg yolk, cream, salt and pepper in a small mixing bowl and mix until well combined. Set aside.

3. Heat the olive oil in a medium sized frying pan until hot, add the bacon and fry over a medium heat for 1 minute, turning.

4. Add the onion and continue to fry for 2-3 minutes or until golden brown, then add the garlic and continue to fry, stirring, for a further 2 minutes.

5. Once the pasta has cooked, drain well in a colander then return to the pan and stir in the hot bacon mixture.

6. Immediately add the cheese and cream mixture to the hot pasta mixture and mix well. There's not need to have any heat under the pan as the heat of the pasta will cook the sauce.  Serve immediately.

 

Courtesy of www.Recipes4us.co.uk

 

Easy Broccoli & Stilton Soup

Celebrate National Soup Month with this easy  to make delicious all time favourite British soup which can be easily turned into something special for dinner parties. You can double the ingredients to serve 4.

 

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5.3 x 5 cm

 

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Serves 2

Total Prep and cooking time: 35 minutes

Ingredients
A knob of butter
½ a medium Onion, roughly chopped
175g/6oz Broccoli (including the stems), roughly chopped
350ml/12fl.oz. Vegetable or Chicken Stock
Salt and Black Pepper
150ml/5fl.oz. Semi Skimmed Milk
1 teasp Cornflour mixed with 1 tbsp Water
50g/2oz Stilton Cheese, crumbled

Instructions

1. Melt the butter in a medium sized saucepan then add the onion and sauté over a medium heat for a few minutes until softened but not too brown.

2. Add all of the broccoli and stir fry for 1-2 minutes then add the stock and black pepper and mix well. Bring to the boil, then reduce the heat, cover and simmer for 10-15 minutes until the broccoli is very soft.

3. Add the milk, bring back to almost boiling point then stir in the cornflour mixture and continue to cook over a medium/low heat, stirring constantly, until slightly thickened.

4. Remove the pan from the heat and allow to cool for 1-2 minutes then either purée with an electric hand blender or transfer to a liquidiser or food processor and purée until smooth.

5. Reheat to simmering point then add the crumbled Stilton cheese and stir until the cheese has melted and the soup is smooth. Taste for seasoning, adding salt and more pepper if necessary.

Serve hot by itself or with a swirl of cream and/or croutons. For special occasions, substitute up to half the stock with dry white wine.

 

Courtesy of www.Recipes4us.co.uk

 

Sumptuous Chocolate Rum Truffles

 

Easy  to make and excellent to give as a gift at Christmas... or at any time.

 

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Makes approx . 20   
Total Prep & Cooking time:  20 minutes plus setting

Ingredients
150g/+5oz Good Quality Plain Chocolate

150ml/5fl.oz. Double Cream

2-3 tbsp Rum

Icing Sugar for dusting

Cocoa Powder, Chocolate Vermicelli or flakes for coating

Instructions

1. Break the chocolate into very small pieces, place in a large mixing bowl and set aside.

2. Place the cream in a small saucepan and heat over a medium/high heat to almost boiling point.

3. Immediately pour the hot cream over the chocolate pieces and mix with a wooden spoon until the chocolate has melted.

4. Add the rum and mix vigorously until all the ingredients are well incorporated and you have a smooth shiny mixture. Set aside uncovered at room temperature for 1 to 1½  hours until the mixture has firmed up.

5. Line a baking sheet with clingfilm or parchment paper. Dust your hands with icing sugar, then take a teaspoonful of the chocolate mixture and roll into a ball about the size of a small walnut.

6. Roll the ball in the cocoa powder or chocolate vermicelli/flakes to coat on all sides and place on the lined baking sheet. Repeat until all the mixture has been used up, spacing the balls on the baking sheet so they don't touch each other. Place in the refrigerator for 4-8 hours until set.

Once set, keep in an airtight container in the fridge for up to 2 weeks.

Courtesy of www.Recipes4us.co.uk

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

 

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

 

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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Serves 4 as a  Main Course

Prep and cooking time: 30 minutes

  

Ingredients

50g/2oz  Unsalted Pistachio Nuts

10 fresh Basil Leaves

3 Garlic Cloves, chopped

100g/4oz Softened Butter

1 teasp Lemon Juice

Salt and Pepper

4 Salmon Cutlets or Fillets

180ml/6fl.oz. dry white wine

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas Mark 6 and butter a shallow ovenproof dish which is wide enough to take the fish in one layer.

 

2. Place the  pistachios, basil and garlic cloves in a food processor and process until finely chopped. 

 

3. Add the butter and lemon juice and continue to process until well blended.  Season to taste with salt and pepper.  Transfer to a small bowl and refrigerate until ready to use.

 

4.   Place salmon in  the prepared dish in single layer, pour the wine over the top and bake for about 10 minutes. 

 

5. Remove the fish from the oven and divide the pistachio butter between the fish, spreading it to cover most of the top of each piece. 

 

6. Return to the oven and continue baking for a further 5-8 minutes or until salmon filets are just opaque in the centre. Serve immediately.

 

 

Courtesy of Recipes4us' cookbook

This Book May Contain Nuts

www.recipes4us.co.uk

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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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

 

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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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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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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Cooking and Prep time: 30mins

Serves 4

 

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!


 

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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.

 

 

Picture Properties

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.
 

Courtesy of www.Recipes4us.co.uk
 

 

Lentil & Cashew Stuff Peppers


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.
 

 

 

 

 

 

 

 

 

 

 

 

 

Picture Properties

8.5 x 6.5cm  500DPI

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Serves 4   Vegetarian Starter 

Cooking & Prep Time: 1 Hour

 

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

 

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.

 

Picture Properties

8.5 x 6.5cm  500DPI

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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

 

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.

    

 

 

 

 

 

 

 

 

 

Picture Properties

8 x 6.5cm -  500DPI

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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

 

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.

 

Picture Properties

5.62 x 5.62cm - 500DPI

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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

 

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!

Picture Properties

9cm x 9cm - 500DPI

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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.

 

Courtesy of www.Recipes4us.co.uk

 

Honey Baked Squash

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

 

Picture Properties 500DPI

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Serves 4 –  Prep 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

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)

Picture Properties

3.5cm x 5cm - 500DPI

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Prep 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

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

Picture Properties

3.5cm x 5cm - 500DPI

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Prep and cooking time: 30 minutes plus marinating

Serves 4

 

Ingredients
4 Boneless Chicken Breasts, skinned
1 tbsp Curry Powder
½ teasp Coriander Powder
¼ teasp Turmeric
A pinch of Cayenne
Salt

 

Peanut Oil For the Thai Peanut sauce
300ml/10fl.oz. Coconut Milk
½ teasp Turmeric
½ teasp Curry Powder
¼ teasp Cayenne Pepper
2 tbsp Sugar
1 teasp Lemon Juice
100g/4oz Salted Peanuts, finely chopped


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

Pepper & Pine Nut Gallettes    Vegetarian

 

Perfect for National Vegetarian week  Monday 23rd - Sunday 29th May 2005

Picture Properties

5cm x 5cm - 500DPI

 

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Prep and Cooking time - 25minues

Serves 4 as a starter or 2 as a Main Course

 

Ingredients
175g/6oz Puff Pastry
1 tbsp Olive Oil
1 Onion, thinly sliced
1 Garlic Clove, crushed
1 teasp freshly chopped Thyme leaves
1 Green Capsicum (sweet Pepper), deseeded and chopped
1 tbsp Pine Nuts
Salt and Pepper
Salad leaves to serve
A few drops of Balsamic Vinegar

 

Instructions

 

1. Preheat the oven to 200C, 400F, Gas Mark 6. Roll the pastry out to 5mm/1/4 inch thickness and cut into 4 equal squares.

 

2. Using a sharp knife, make an indentation around the edge to form a border about 2.5cm/1 inch wide, making sure not to cut all the way through. Place the squares on a baking sheet bake for 10 minutes until risen and golden.

 

3. Meanwhile, heat the oil in a frying pan, add the onion and garlic and fry until just beginning to soften. Mix in the thyme then remove from the pan with tongs and set aside.

 

4. Spread the onion mixture between the pastry squares and season well with salt and pepper.

 

5. Sprinkle the chopped peppers and pine nuts over the top of each and bake in the oven for 10 minutes.

 

6. To serve - divide the salad leaves between 4 individual plates, place 1 gallette on each plate and drizzle with a little olive oil and a few drops of balsamic vinegar. Serve immediately.

 

Courtesy of www.Recipes4us.co.uk

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.

Picture Properties

6cm x 3.5cm - 500DPI

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Picture Properties

4.6cm x 3.5cm - 700DPI

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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 and sliced

Salt and Pepper

Beaten Egg to glaze

 

Instructions

 

1. Preheat the oven to 220C, 425F, gas mark 7. Divide the pastry in half and use the first half to line a 20cm/8inch pie plate.

 

2. Skin the sausages then place in a bowl together with the mixed herbs, salt and pepper and mash well with a fork. Spread half the mixture over the pastry, then add the sliced apples and finally top with the remaining sausage meat.

 

3. Dampen the edges of the pastry with a little beaten egg then use the remaining pastry to cover the pie. Press the edges together firmly, knock up and flute with your fingers or decorate with a fork.

 

4. Brush the top with beaten egg to glaze and decorate with pastry leaves if desired. Make a small hole in the centre of the pie then place in the oven for 15 minutes.

 

5. Reduce the oven temperature to 170C, 325F, gas mark 3 and continue to cook for a further 35-40 minutes.

 

Serve immediately or leave to cool then refrigerate and serve cold.

 

Courtesy of www.Recipes4us.co.uk

Easter Humpty Biscuits

great for kids

Picture Properties

6cm x 6.5cm - 500DPI

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Prep and cooking time:   35mins plus cooling

Makes approx 10 large biscuits
 

Ingredients
100g/4oz Butter or Margarine
75g/3oz Caster Sugar
1 large Egg

1 teasp Ground cinnamon
225g/8oz Plain Flour
50g/2oz Currants
A little Milk to glaze
Melted Chocolate and Coloured Icing and extra currants to decorate
 

Instructions
1.  Preheat the oven to 190C, 375F, Gas Mark 5 and line two baking sheets with parchment paper.

 

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

 

3. Add the egg and cinnamon and beat well then add the flour and currants, mix well then lightly knead.

 

4. Turn onto a floured work surface and roll out to just over  6mm/¼-inch) thickness then cut into circles using a cutter or glass, re-rolling the dough as necessary then using the heal of your hand, press and shape into egg shapes. The biscuits should be about 6mm/1/4-inch thick.
 

5.  Arrange the biscuits on a baking tray, brush with milk and make eyes with the extra currants and bake for 12-15 minutes or until pale golden.
 

6. Allow to cool on a wire rack before decorating. Use melted chocolate for the hair, pink icing for the lips and other coloured or white icing for the shirt and buttons.


Courtesy of www.Recipes4us.co.uk

 

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