funny menu for you
Squid stuffed with garlic
Squid stuffed with garlic. The delicious menu that children or adults. The fresh squid stuffed with minced pork, seasoned and fried to golden brown and fragrant. Sprinkle with garlic, fried crisp and golden. The food is delicious eaten as a snack or eat well.
2 ** for you **.
1. Squid, 3 (200 g).
2. Pork chop 100 g.
3. 1 onion plant.
4. Root, coriander root 1.
5. Garlic cloves and 3 ts.
6. Pepper? Ts.
7. Sugar? Ts.
8. Oyster sauce 2 ts.
9. Fish sauce 2 ts.
10. Salt? Ts.
11. 1 liter of oil.
1. Smashed garlic and chop the garlic roughly divided into 1 Specialist level. Mince
2. Chopped coriander roots thoroughly. The Road from heat and set aside earlier.
3. The garlic, coriander root, chopped onion and chopped pork are marinated with spices, sugar, oyster sauce, fish sauce and pepper.
4. The pork chops marinated then stuffed into a squid. Use a knife to cover the squid.
5. The minced garlic into the mix with the coarse salt and set aside earlier.
6. The hot oil. The fried squid. When cooked, drain.
7. The garlic salt, then fried to a golden crisp.
8. Served with garlic and sprinkle it on the octopus finished.
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Fried liver paste
funny menu for you
Fried liver paste
Ingredients (for 3)
3 tablespoons finely ground pork liver
Boiled potatoes, cooked 3 tablespoons
1x1 inch size frozen ground tofu cubes 3
Egg yolks 3 tablespoons
3 teaspoons butter
1 celery root trees
3 garlic cloves
A little pepper
Salt or soy sauce to taste 1 teaspoon brand Maggie
How to do it
1 With mashed potatoes, mashed tofu, frozen liver powder Egg yolks together
2 Pound celery root, garlic, pepper and combine thoroughly
3 All the ingredients mixed together to a smooth and homogeneous Season with salt or sauce brand, Maggie
4 Melt butter in a frying pan on low heat, bring the mixture into the prepared pan and fry the 2 side is cooked onions
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Fried liver paste
Ingredients (for 3)
3 tablespoons finely ground pork liver
Boiled potatoes, cooked 3 tablespoons
1x1 inch size frozen ground tofu cubes 3
Egg yolks 3 tablespoons
3 teaspoons butter
1 celery root trees
3 garlic cloves
A little pepper
Salt or soy sauce to taste 1 teaspoon brand Maggie
How to do it
1 With mashed potatoes, mashed tofu, frozen liver powder Egg yolks together
2 Pound celery root, garlic, pepper and combine thoroughly
3 All the ingredients mixed together to a smooth and homogeneous Season with salt or sauce brand, Maggie
4 Melt butter in a frying pan on low heat, bring the mixture into the prepared pan and fry the 2 side is cooked onions
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Fried Tuna Teriyaki sauce
funny menu for you
Fried Tuna Teriyaki sauce
Garnish.
Wasabi 1/2 tsp.
Teriyaki sauce, 1 tbsp.
200 g fresh tuna, cut into small dice.
Onion, chopped 1 tbsp.
Egg yolk of one egg.
Japanese chili powder 1 tsp.
50 g of wheat flour.
Egg 1.
200 grams of powdered bread crumbs.
Vegetable oil 1/4 cup.
Unsalted butter 200 grams.
According to Japanese Vegetable Stew.
Japanese rice, if desired.
How do
In a bowl, mix the wasabi and teriyaki sauce and mix well.
Put the meat, fresh tuna, cut into small dice onion, chopped egg and egg yolk down. Mix well with sauce.
Bring mixture to a mold free flat pieces, sprinkle with cayenne pepper all over Japan.
The fish sculpture out of it with the dough. Moistened bread crumbs, eggs and flour.
Bring a saucepan and heat. Put oil and butter to the hot water. The tuna into the pan fried to golden on both sides.
Spoon onto a serving dish. Topped with teriyaki sauce. Serve with vegetables in Japan studio. Rice and Japan.
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Fried Tuna Teriyaki sauce
Garnish.
Wasabi 1/2 tsp.
Teriyaki sauce, 1 tbsp.
200 g fresh tuna, cut into small dice.
Onion, chopped 1 tbsp.
Egg yolk of one egg.
Japanese chili powder 1 tsp.
50 g of wheat flour.
Egg 1.
200 grams of powdered bread crumbs.
Vegetable oil 1/4 cup.
Unsalted butter 200 grams.
According to Japanese Vegetable Stew.
Japanese rice, if desired.
How do
In a bowl, mix the wasabi and teriyaki sauce and mix well.
Put the meat, fresh tuna, cut into small dice onion, chopped egg and egg yolk down. Mix well with sauce.
Bring mixture to a mold free flat pieces, sprinkle with cayenne pepper all over Japan.
The fish sculpture out of it with the dough. Moistened bread crumbs, eggs and flour.
Bring a saucepan and heat. Put oil and butter to the hot water. The tuna into the pan fried to golden on both sides.
Spoon onto a serving dish. Topped with teriyaki sauce. Serve with vegetables in Japan studio. Rice and Japan.
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Asparagus soup
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Asparagus soup
Ingredient
Asparagus, sliced 250 g
Onion on Soi 2
About 3-4 cups of broth
3 tablespoons butter
1 cup milk
Flour 1 1/2 tbsp
A little sugar
Garnish soup with nutmeg, cayenne for a bit
How to do it
Set the pan on the stove Stir the butter and onion until fragrant Then add the asparagus and stir until well cooked
Add broth, simmer until soft and tender takes about half an hour I set aside to cool
To blend the flour, sugar, fresh milk and heat to boiling and stir the boiled from the heat
Before serving, sprinkle a little ground nutmeg Served with bread and butter
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Asparagus soup
Ingredient
Asparagus, sliced 250 g
Onion on Soi 2
About 3-4 cups of broth
3 tablespoons butter
1 cup milk
Flour 1 1/2 tbsp
A little sugar
Garnish soup with nutmeg, cayenne for a bit
How to do it
Set the pan on the stove Stir the butter and onion until fragrant Then add the asparagus and stir until well cooked
Add broth, simmer until soft and tender takes about half an hour I set aside to cool
To blend the flour, sugar, fresh milk and heat to boiling and stir the boiled from the heat
Before serving, sprinkle a little ground nutmeg Served with bread and butter
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"Rakuza Tokyo" tear delicious new Japanese fusion
funny menu for you
"Rakuza Tokyo" tear delicious new Japanese fusion
There is a table to sit on the ground floor. The chef who cooked food from the kitchen. The table has a counter that serves sushi and sashimi and it's a small corner bar. A full bar serving drinks. If you do not feel the cold wind outside the store has a natural terrace is a table in a pleasant garden. The second floor also has a table decorated with beautiful drawings of birds. It also has a VIP room, with two rooms.
For some it. Here the focus is Japanese fusion. The merger between Japan and Europe. The Japanese are a unique fusion style, the restaurant has their own formula. But it also has a Japanese origin, with nationalists. Where attention is focused on fresh, quality ingredients and are specially ordered from Japan. To prepare a delicious menu and invited guests.
The dinner menu offers choices for this dish is a dish of food to choose a different taste Start with appetizers in the stomach Fried soft shell crab served with a salad (330 baht + +) is a soft shell crab dip seasoned flour, then fried Hydroponics vegetable salad and a house with a variety of salads, sesame oil and topped with a thick Japanese-style recipes I've eaten a fresh salad with the crunchy soft shell crab dressing drenched in rich smell of sesame oil to taste
feel like eating a plate of sushi, sashimi and delicious (starting at 1,180 baht), which can have 5 different kinds of sushi you like This menu is selected Fish bluefin tuna to the stomach Fish, bluefin tuna, sweet shrimp, octopus and vertebrates, all direct from Japanese They also have fresh salmon from Norway Everything will slide past the thick slices are good I want to get that fresh, soft, sweet liking her very much
Followed by a tasting menu of pasta, tuna (390 baht + +) is the Fusion hybrid out pasta Angel Hair The cooked and cooled and then mixed with the wasabi San Andres formula racing Add fresh okra Meat, fresh tuna, cut into small dice Mix together and sprinkle with the wife of manga (Japanese vegetables), dill and seaweed rolls, Angel Hair chewing soft spring evening In the mouth, combined with wasabi relish Childress Racing concentrations And tender meat with tuna, sweet
If you like your meat Australian beef steak (950 baht + +) is imported from Australia, the sirloin is marinated in spices Then the grill (Choice of meat are cooked), served with Tartar sauce is smooth in spring radish and Shoyu Side with a baked potato with cheese Stir-fried with broccoli, baby carrots with butter Cut meat into his mouth to chew soft, melt in your mouth, I mean I like it
We'll end with a mouth wash Chocolate pudding (180 baht + +) I like to eat the bottom of the pudding is in the sweet dark chocolate flavor A light vanilla ice cream on a train The top and drizzled with raspberry sauce and sour I eat it fresh, it's true
View over 5,000 menus at http://www.menu-for-you.com
"Rakuza Tokyo" tear delicious new Japanese fusion
There is a table to sit on the ground floor. The chef who cooked food from the kitchen. The table has a counter that serves sushi and sashimi and it's a small corner bar. A full bar serving drinks. If you do not feel the cold wind outside the store has a natural terrace is a table in a pleasant garden. The second floor also has a table decorated with beautiful drawings of birds. It also has a VIP room, with two rooms.
For some it. Here the focus is Japanese fusion. The merger between Japan and Europe. The Japanese are a unique fusion style, the restaurant has their own formula. But it also has a Japanese origin, with nationalists. Where attention is focused on fresh, quality ingredients and are specially ordered from Japan. To prepare a delicious menu and invited guests.
The dinner menu offers choices for this dish is a dish of food to choose a different taste Start with appetizers in the stomach Fried soft shell crab served with a salad (330 baht + +) is a soft shell crab dip seasoned flour, then fried Hydroponics vegetable salad and a house with a variety of salads, sesame oil and topped with a thick Japanese-style recipes I've eaten a fresh salad with the crunchy soft shell crab dressing drenched in rich smell of sesame oil to taste
feel like eating a plate of sushi, sashimi and delicious (starting at 1,180 baht), which can have 5 different kinds of sushi you like This menu is selected Fish bluefin tuna to the stomach Fish, bluefin tuna, sweet shrimp, octopus and vertebrates, all direct from Japanese They also have fresh salmon from Norway Everything will slide past the thick slices are good I want to get that fresh, soft, sweet liking her very much
Followed by a tasting menu of pasta, tuna (390 baht + +) is the Fusion hybrid out pasta Angel Hair The cooked and cooled and then mixed with the wasabi San Andres formula racing Add fresh okra Meat, fresh tuna, cut into small dice Mix together and sprinkle with the wife of manga (Japanese vegetables), dill and seaweed rolls, Angel Hair chewing soft spring evening In the mouth, combined with wasabi relish Childress Racing concentrations And tender meat with tuna, sweet
If you like your meat Australian beef steak (950 baht + +) is imported from Australia, the sirloin is marinated in spices Then the grill (Choice of meat are cooked), served with Tartar sauce is smooth in spring radish and Shoyu Side with a baked potato with cheese Stir-fried with broccoli, baby carrots with butter Cut meat into his mouth to chew soft, melt in your mouth, I mean I like it
We'll end with a mouth wash Chocolate pudding (180 baht + +) I like to eat the bottom of the pudding is in the sweet dark chocolate flavor A light vanilla ice cream on a train The top and drizzled with raspberry sauce and sour I eat it fresh, it's true
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Penne basil sauce
funny menu for you
Penne basil sauce
Ingredient
Penne 50 grams
40 g of olive oil
Parmesan cheese 40 g
40 grams cashew nuts
Basil leaves 100 g
100 g cherry tomatoes
Garlic, 20 g
Salt, pepper, aromatic Connecticut Tot
Then they began to act out First, spin the basil, olive oil, cashew nuts, garlic, Parmesan cheese together and set aside Then boiled the penne was set aside as well The pan sauce is prepared Accordance with the penne And tomatoes, cut side Stir to combine, then serve Sprinkle with pepper and garnish with the basil and Roma do not have finished the process
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Penne basil sauce
Ingredient
Penne 50 grams
40 g of olive oil
Parmesan cheese 40 g
40 grams cashew nuts
Basil leaves 100 g
100 g cherry tomatoes
Garlic, 20 g
Salt, pepper, aromatic Connecticut Tot
Then they began to act out First, spin the basil, olive oil, cashew nuts, garlic, Parmesan cheese together and set aside Then boiled the penne was set aside as well The pan sauce is prepared Accordance with the penne And tomatoes, cut side Stir to combine, then serve Sprinkle with pepper and garnish with the basil and Roma do not have finished the process
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Cabbage soup with stuffed pork chops
funny menu for you
Cabbage soup with stuffed pork chops
Ingredient
1 cabbage.
1 cup ground pork.
2 tablespoons minced garlic.
2 tablespoons soy sauce.
2 tablespoons fish sauce.
2 tablespoons sugar.
Cayenne pepper 1 tbsp.
Onion 2 tbsp.
Coriander leaves 1 tbsp.
Carrots, chopped 1 tbsp.
Shredded carrots inside a table.
Pound the coriander root 1 tablespoon.
3 cups of broth.
How do
The first step to prepare the cabbage and wash water to clean. Remove the outer leaves wilt take out. Then I have a small core drill it out. Do not be modest penetration depth. The cabbage came to stay with the ground pork with minced garlic, soy sauce, fish sauce, sugar, cayenne pepper, onion (the onion for a garnish), chopped carrots, celery root to the pound. Were mixed together.
Then marinate the pork. The stuffed cabbage in the drill core already. Before being put up. Steam for 10-15 minutes. The cabbage is cooked and the soup is made with pork, cabbage stuffed with agglutination. When rice is finished cooking in the soup together. Cauliflower dip into the pot. Boil the cabbage is soft. Spoon soup off the stove, stuffed cabbage in a bowl. Sprinkle with shredded carrots, celery and onion soup, it is possible to sip a cup of neck.
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Cabbage soup with stuffed pork chops
Ingredient
1 cabbage.
1 cup ground pork.
2 tablespoons minced garlic.
2 tablespoons soy sauce.
2 tablespoons fish sauce.
2 tablespoons sugar.
Cayenne pepper 1 tbsp.
Onion 2 tbsp.
Coriander leaves 1 tbsp.
Carrots, chopped 1 tbsp.
Shredded carrots inside a table.
Pound the coriander root 1 tablespoon.
3 cups of broth.
How do
The first step to prepare the cabbage and wash water to clean. Remove the outer leaves wilt take out. Then I have a small core drill it out. Do not be modest penetration depth. The cabbage came to stay with the ground pork with minced garlic, soy sauce, fish sauce, sugar, cayenne pepper, onion (the onion for a garnish), chopped carrots, celery root to the pound. Were mixed together.
Then marinate the pork. The stuffed cabbage in the drill core already. Before being put up. Steam for 10-15 minutes. The cabbage is cooked and the soup is made with pork, cabbage stuffed with agglutination. When rice is finished cooking in the soup together. Cauliflower dip into the pot. Boil the cabbage is soft. Spoon soup off the stove, stuffed cabbage in a bowl. Sprinkle with shredded carrots, celery and onion soup, it is possible to sip a cup of neck.
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Grilled juicy Aromatic spice with "pork satay"
funny menu for you
Grilled juicy Aromatic spice with "pork satay".
Weekends during the week, it was a holiday in between the many people who will be reunion with family and friends, "Cook and" I have a great idea to offer to all members of the People shopping on the grill it's delicious to eat If you grill beef, chicken, and it is normal This day I will try to do the "pork satay" I try to be good guests
Pork satay ingredients
The pork neck, hip or ridge 500 g
½ teaspoon turmeric powder, ½ teaspoon curry powder, coriander powder ¼ tsp roasted, ground cumin ¼ tsp
Pound the lemon grass, 1 tree, sea salt ½ teaspoon pepper powder 1 tsp
½ tablespoon fish sauce, 1 ½ tablespoons sugar, 2 tablespoons vegetable oil
½ cup of fresh milk
Sprinkle with coconut milk ingredients for the grill
1 cup skim milk, pandan leaves, shredded 2
2 tablespoons sugar, ½ teaspoon salt
Sauce mixture
2 cups cream, 1 cup skim milk
100 g sugar, 1 tablespoon sugar, 1 tablespoon salt
Roasted white sesame seeds ¼ cup, ½ cup roasted with peanuts
Curry sauce mix Sheep, seeds, dried chillies, soak 5 seed
½ teaspoon sea salt, lemon grass alley 1 tree, skin, cut the lime ½ tsp
1 teaspoon coriander seeds, roasted pepper, chopped 2 celery root, root, garlic, 2 tablespoons, Onion Head 6
Aahad ingredients
1 ½ cups water, 2 teaspoons sea salt
1 ½ cups sugar, ½ cup vinegar
3 The Onion, Cucumber, 3, Prikehlืag 2 tablets
Made from pork, cut into pieces about the size of 12 x 2.5 cm to 0.3 cm thick marinated in spices and seasoning and leave it for 3-4 hours (or overnight to marinate it), then the skewers. Insert the ball. Then grill with charcoal. While the grill, sprinkle coconut milk. Made from skim milk to heat until hot. Add sugar, salt and pandan leaves to boil until the sugar dissolves tear. Sprinkle the pork satay on the grill for a little while. Cook until the pork satay.
For the sauce, the ingredients for the curry sauce to pound together until fine, then take 1 cup cream to boil, simmer until it is. Add curry paste and stir until it boils and then add the remaining cream. Coconut milk to boil and skim well. Season with sugar, sugar and salt. Simmer until it begins to thicken slightly. The roasted white sesame seeds and roasted peanuts, stir, then lift off from the heat.
The Aahad for pork satay is eaten with. The water and heat to boiling. Add sugar, salt and vinegar. Simmer until the water is slightly sticky Aahad started off down the alley from the oven and let cool glasses and a red onion, sliced Prikehlืag. And sliced cucumber. Put into cold water, then Aahad.
Serve the pork satay. Lift up Desktop hot. It tastes delicious and fragrant with spices. Aahad with Satay sauce and eat together to taste better.
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Grilled juicy Aromatic spice with "pork satay".
Weekends during the week, it was a holiday in between the many people who will be reunion with family and friends, "Cook and" I have a great idea to offer to all members of the People shopping on the grill it's delicious to eat If you grill beef, chicken, and it is normal This day I will try to do the "pork satay" I try to be good guests
Pork satay ingredients
The pork neck, hip or ridge 500 g
½ teaspoon turmeric powder, ½ teaspoon curry powder, coriander powder ¼ tsp roasted, ground cumin ¼ tsp
Pound the lemon grass, 1 tree, sea salt ½ teaspoon pepper powder 1 tsp
½ tablespoon fish sauce, 1 ½ tablespoons sugar, 2 tablespoons vegetable oil
½ cup of fresh milk
Sprinkle with coconut milk ingredients for the grill
1 cup skim milk, pandan leaves, shredded 2
2 tablespoons sugar, ½ teaspoon salt
Sauce mixture
2 cups cream, 1 cup skim milk
100 g sugar, 1 tablespoon sugar, 1 tablespoon salt
Roasted white sesame seeds ¼ cup, ½ cup roasted with peanuts
Curry sauce mix Sheep, seeds, dried chillies, soak 5 seed
½ teaspoon sea salt, lemon grass alley 1 tree, skin, cut the lime ½ tsp
1 teaspoon coriander seeds, roasted pepper, chopped 2 celery root, root, garlic, 2 tablespoons, Onion Head 6
Aahad ingredients
1 ½ cups water, 2 teaspoons sea salt
1 ½ cups sugar, ½ cup vinegar
3 The Onion, Cucumber, 3, Prikehlืag 2 tablets
Made from pork, cut into pieces about the size of 12 x 2.5 cm to 0.3 cm thick marinated in spices and seasoning and leave it for 3-4 hours (or overnight to marinate it), then the skewers. Insert the ball. Then grill with charcoal. While the grill, sprinkle coconut milk. Made from skim milk to heat until hot. Add sugar, salt and pandan leaves to boil until the sugar dissolves tear. Sprinkle the pork satay on the grill for a little while. Cook until the pork satay.
For the sauce, the ingredients for the curry sauce to pound together until fine, then take 1 cup cream to boil, simmer until it is. Add curry paste and stir until it boils and then add the remaining cream. Coconut milk to boil and skim well. Season with sugar, sugar and salt. Simmer until it begins to thicken slightly. The roasted white sesame seeds and roasted peanuts, stir, then lift off from the heat.
The Aahad for pork satay is eaten with. The water and heat to boiling. Add sugar, salt and vinegar. Simmer until the water is slightly sticky Aahad started off down the alley from the oven and let cool glasses and a red onion, sliced Prikehlืag. And sliced cucumber. Put into cold water, then Aahad.
Serve the pork satay. Lift up Desktop hot. It tastes delicious and fragrant with spices. Aahad with Satay sauce and eat together to taste better.
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Pork Fried Rice (Katsu Don)
funny menu for you
Pork Fried Rice (Katsu Don)
Garnish.
1 cup of rice Japanese
. 1 piece of pork Japanese.
1 egg, beaten eggs.
1 onion, cut into pieces the length.
Onion slices, cut 1/2 head.
Seaweed sheet, cut into strips 2 tbsp.
Japanese chili powder 1/4 tsp.
Tempura sauce 3 tbsp.
Tempura broth 1/4 cup.
1 tablespoon vegetable oil.
How to cook
1. Cut the pork into pieces. Place the rice into a bowl.
2. Heat oil in a pan. Enough heat to medium. Add onion soup with tempura sauce over it.
3. Add the eggs one egg is enough to pour on fried onion dip. Sprinkle with pepper sauce served with fried fish.
credit picture siamkane
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Pork Fried Rice (Katsu Don)
Garnish.
1 cup of rice Japanese
. 1 piece of pork Japanese.
1 egg, beaten eggs.
1 onion, cut into pieces the length.
Onion slices, cut 1/2 head.
Seaweed sheet, cut into strips 2 tbsp.
Japanese chili powder 1/4 tsp.
Tempura sauce 3 tbsp.
Tempura broth 1/4 cup.
1 tablespoon vegetable oil.
How to cook
1. Cut the pork into pieces. Place the rice into a bowl.
2. Heat oil in a pan. Enough heat to medium. Add onion soup with tempura sauce over it.
3. Add the eggs one egg is enough to pour on fried onion dip. Sprinkle with pepper sauce served with fried fish.
credit picture siamkane
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Roast pork with soy sauce[Buta niku teriyaki]
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Roast pork with soy sauce[Buta niku teriyaki]
Ingredient
Pork tenderloin weighs 200 grams a piece.
Cabbage 1/4 head.
Cucumber slices, cut into 2 glasses.
2 tomatoes, cut into pieces of glasses.
1 lettuce leaf.
Japanese grilled fish sauce 2 tbsp.
Transparent dressing Japan.
How to cook
1. Clear water and dry pork. Using a large knife, gently pound the meat to soften. Mix sauce with grilled fish marinate for 10 minutes.
2. Grilled pork marinated them. The medium is golden brown. Cut into pieces to a plate.
3. Wash the cabbage into the alley. Put alongside grilled pork paste, soy sauce, lettuce, tomato, Cucumber.
4. Time to eat. topped with clear dressing.
credit picture arukithai
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Roast pork with soy sauce[Buta niku teriyaki]
Ingredient
Pork tenderloin weighs 200 grams a piece.
Cabbage 1/4 head.
Cucumber slices, cut into 2 glasses.
2 tomatoes, cut into pieces of glasses.
1 lettuce leaf.
Japanese grilled fish sauce 2 tbsp.
Transparent dressing Japan.
How to cook
1. Clear water and dry pork. Using a large knife, gently pound the meat to soften. Mix sauce with grilled fish marinate for 10 minutes.
2. Grilled pork marinated them. The medium is golden brown. Cut into pieces to a plate.
3. Wash the cabbage into the alley. Put alongside grilled pork paste, soy sauce, lettuce, tomato, Cucumber.
4. Time to eat. topped with clear dressing.
credit picture arukithai
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Sesame cookies
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Sesame cookies
Garnish.
- 400 g all purpose flour.
- 220 g white cheese.
- 200 g icing sugar.
- 50 g of powdered milk.
- Salt 1/4 tsp.
- 100 g roasted sesame.
- Eggs.
- Cashew nut or almond
How to cook
1. all purpose flour, sifted powdered sugar icing.
Then add salt, black sesame seeds and stir to combine.
2. Put the butter, white flour and beat into the mixture.
The leaves in the head. Beat until well combined in a lump sum.
Rest the dough for about 15 minutes.
3. Roll dough into thin strips about 1-2 cm
I used to print the flour.
4. Remove the pan to bake butter cream. I put the cookies with cream.
The cashew chicken. , Then egg again.
5. to 400 degrees Fahrenheit oven for 10-15 minutes.
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Sesame cookies
Garnish.
- 400 g all purpose flour.
- 220 g white cheese.
- 200 g icing sugar.
- 50 g of powdered milk.
- Salt 1/4 tsp.
- 100 g roasted sesame.
- Eggs.
- Cashew nut or almond
How to cook
1. all purpose flour, sifted powdered sugar icing.
Then add salt, black sesame seeds and stir to combine.
2. Put the butter, white flour and beat into the mixture.
The leaves in the head. Beat until well combined in a lump sum.
Rest the dough for about 15 minutes.
3. Roll dough into thin strips about 1-2 cm
I used to print the flour.
4. Remove the pan to bake butter cream. I put the cookies with cream.
The cashew chicken. , Then egg again.
5. to 400 degrees Fahrenheit oven for 10-15 minutes.
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Mushroom lasagna
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Mushroom lasagna
Garnish.
6 sheets of lasagna sheets.
Onion chopped into dice shape.
2 tablespoons minced garlic.
500 grams of vegetable oil.
Mushrooms sliced 30 g.
400 g of wheat flour.
Tomatoes chopped 1 tbsp.
Basil leaves, chopped 1 tsp.
Sugar 1 tsp.
Salt 1 tsp.
1 teaspoon cayenne pepper.
500 g spinach.
300 g grated cheese.
Mustard 1/2 tsp.
Butter, 30 g.
90 g of wheat flour.
Milk 1/2 cup.
White sauce.
How to cook
1. Put oil in a saucepan and heat hot enough. Add onion, mushrooms, garlic, fry the onion, add the flour mixture into bending to 5 minutes into the first minute.
2. Add tomatoes, basil, sugar, salt, pepper, taste, simmer over low heat 20 minutes.
3. To white sauce. Melt butter in saucepan. Stir together the flour, add milk and stir quickly. Boil until the mixture thickens a little mustard until well combined.
4. Spinach, sprinkle with salt, pepper, mix well and set aside. 24 Previous to the casserole.
5. The lasagna sheets. Spoon the mushroom mixture. Pour over the tomatoes around the plate. Place the spinach on top. Pour white sauce over the shredded cheese.
6. To light the oven 190 degrees Celsius for about 35 minutes and serve while hot.
Suggestion
1. The lasagna is sold both fresh and dry types. If this is the type to go live. Do not boil or burn it. 2. Can not mix the 2-3 favorite.
Dried lasagna sheets. Sold in supermarkets, department of. The spa area at Gettysburg. Be sold as a box.
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Mushroom lasagna
Garnish.
6 sheets of lasagna sheets.
Onion chopped into dice shape.
2 tablespoons minced garlic.
500 grams of vegetable oil.
Mushrooms sliced 30 g.
400 g of wheat flour.
Tomatoes chopped 1 tbsp.
Basil leaves, chopped 1 tsp.
Sugar 1 tsp.
Salt 1 tsp.
1 teaspoon cayenne pepper.
500 g spinach.
300 g grated cheese.
Mustard 1/2 tsp.
Butter, 30 g.
90 g of wheat flour.
Milk 1/2 cup.
White sauce.
How to cook
1. Put oil in a saucepan and heat hot enough. Add onion, mushrooms, garlic, fry the onion, add the flour mixture into bending to 5 minutes into the first minute.
2. Add tomatoes, basil, sugar, salt, pepper, taste, simmer over low heat 20 minutes.
3. To white sauce. Melt butter in saucepan. Stir together the flour, add milk and stir quickly. Boil until the mixture thickens a little mustard until well combined.
4. Spinach, sprinkle with salt, pepper, mix well and set aside. 24 Previous to the casserole.
5. The lasagna sheets. Spoon the mushroom mixture. Pour over the tomatoes around the plate. Place the spinach on top. Pour white sauce over the shredded cheese.
6. To light the oven 190 degrees Celsius for about 35 minutes and serve while hot.
Suggestion
1. The lasagna is sold both fresh and dry types. If this is the type to go live. Do not boil or burn it. 2. Can not mix the 2-3 favorite.
Dried lasagna sheets. Sold in supermarkets, department of. The spa area at Gettysburg. Be sold as a box.
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Fish topped with chili
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Fish topped with chili
ingredients.
* 1 The fish weighs about 400-500 grams.
(Wash and scrape off scale).
* 1 tablespoon tamarind juice.
* 3 tablespoons sugar.
Shallots, coarsely chopped * 1 head.
* 2 cloves garlic, coarsely chopped.
* Coriander (leaves only cool. Make a meal).
* 2 tablespoons fish sauce.
* Cayenne pepper, chopped coarsely. (Red or yellow) 3 tablets.
How to cook
Fish fry:.
1. Chevrons on both sides so that the fish is fried and cooked fish is cooked throughout the body.
2. Heat oil (about 1/2 cup water or enough to flood control) and in the saucepan to low heat. Deep fried fish cooked by it. (One side takes about 10 minutes) and fried fish do not return until the next one will be done. It will be nice to eat fish.
3. On one side is cooked, so back to the other side. The time is ripe to fry the other side is not as long as the first (takes about 5 minutes) when the fish is cooked, remove it and then put it on paper and then to arrange them on a plate.
Tip: To get the fish up. The fish is fried and then baked in the oven at about 350. Degrees Fahrenheit (~ 175 ° C) for 10 minutes.
Topping suace:.
1. Put about 1 tablespoon oil in a pan to heat and light. Then add peppers, shallots and garlic and stir to combine.
2. Flavored with tamarind juice, fish sauce, sugar. And about 1 tablespoon of the water until it starts boiling. If sauce thickens too much water. Facade can add a little water to taste, pour the water Chaii criticism should be a sweet, spicy and sour as well.
3. On the water and then pour it into molds to fish to fry them. Garnish with coriander leaves. Served with rice or hot.
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Fish topped with chili
ingredients.
* 1 The fish weighs about 400-500 grams.
(Wash and scrape off scale).
* 1 tablespoon tamarind juice.
* 3 tablespoons sugar.
Shallots, coarsely chopped * 1 head.
* 2 cloves garlic, coarsely chopped.
* Coriander (leaves only cool. Make a meal).
* 2 tablespoons fish sauce.
* Cayenne pepper, chopped coarsely. (Red or yellow) 3 tablets.
How to cook
Fish fry:.
1. Chevrons on both sides so that the fish is fried and cooked fish is cooked throughout the body.
2. Heat oil (about 1/2 cup water or enough to flood control) and in the saucepan to low heat. Deep fried fish cooked by it. (One side takes about 10 minutes) and fried fish do not return until the next one will be done. It will be nice to eat fish.
3. On one side is cooked, so back to the other side. The time is ripe to fry the other side is not as long as the first (takes about 5 minutes) when the fish is cooked, remove it and then put it on paper and then to arrange them on a plate.
Tip: To get the fish up. The fish is fried and then baked in the oven at about 350. Degrees Fahrenheit (~ 175 ° C) for 10 minutes.
Topping suace:.
1. Put about 1 tablespoon oil in a pan to heat and light. Then add peppers, shallots and garlic and stir to combine.
2. Flavored with tamarind juice, fish sauce, sugar. And about 1 tablespoon of the water until it starts boiling. If sauce thickens too much water. Facade can add a little water to taste, pour the water Chaii criticism should be a sweet, spicy and sour as well.
3. On the water and then pour it into molds to fish to fry them. Garnish with coriander leaves. Served with rice or hot.
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Pork leg boiled with peanuts.
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Pork leg boiled with peanuts.
Ingredient
- A Pork leg chop around for about 6-7 pieces.
- with peanuts 1 to 1 kilo and a half I water it a night.
- 30 cloves garlic cloves, a big bash at the sheep.
- Root, celery root, about 10 rods.
- Crushed black pepper seeds to make the 3 tbsp.
- Flowers and mushrooms are good. Water to soften, about 15 flowers.
- Soya sauce.
- In oyster sauce.
- Salt and pepper.
- Sugar or brown sugar.
How do 1. boiled with peanuts before. Put a pot of salted water to flood into the second Ch.t. then set fire to. Enough boiling water to a boil, reduce heat down to low heat for about 1 hour. 2. 1 hour ago. Remove Pork leg chops with mushroom into. Water to flood again dropped down to make the third one. 3. soya sauce is boiling, add in oyster sauce to taste sugar to taste, cover pot, light the fire to simmer gently for half an hour, it has served me.
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Pork leg boiled with peanuts.
Ingredient
- A Pork leg chop around for about 6-7 pieces.
- with peanuts 1 to 1 kilo and a half I water it a night.
- 30 cloves garlic cloves, a big bash at the sheep.
- Root, celery root, about 10 rods.
- Crushed black pepper seeds to make the 3 tbsp.
- Flowers and mushrooms are good. Water to soften, about 15 flowers.
- Soya sauce.
- In oyster sauce.
- Salt and pepper.
- Sugar or brown sugar.
How do 1. boiled with peanuts before. Put a pot of salted water to flood into the second Ch.t. then set fire to. Enough boiling water to a boil, reduce heat down to low heat for about 1 hour. 2. 1 hour ago. Remove Pork leg chops with mushroom into. Water to flood again dropped down to make the third one. 3. soya sauce is boiling, add in oyster sauce to taste sugar to taste, cover pot, light the fire to simmer gently for half an hour, it has served me.
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Shrimp paste simmer.
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Shrimp paste simmer.
Ingredient
2 tablespoons of shrimp paste.
Dried grains and two grains.
1 fresh chilli seeds.
Red onions 2 tbsp.
From a grass alley.
Rhizome 4-5 roots.
Pepper 1/4 teaspoon capacity.
Coconut milk 1 1/2 cup.
Salt 3/4 teaspoon.
Ground pork 1/2 cup shrimp or chicken or pork is used instead).
1 tablespoon sugar.
2 tablespoons vegetable oil.
How to cook
Kaempferia cut into small pieces. SOI thin grass. Chili seeds, dig out the long alley. Burn the onion paste. Picking out the dried beans in water to soften. To show a bit more. We use the blender. Add lemon grass and soft to the order of a pound. For example, we pounded the grass before the correspondents. Please enter the pound pound shallots, chili paste and cayenne pepper and put them into the blender. Pound thoroughly until all is well.
Pour oil into a frying pan or small pot. Set over medium heat. The machine until it goes down. Stir the coconut milk and fragrant, add 1/2 cup fried pork chop into the well. Stir until the pork is cooked, add the rest to be integrated with the sugar and salt (if the paste is very salty, do not add salt), as well as water taste more like Kadehlืa. I like the chili, soi to the fire.
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Shrimp paste simmer.
Ingredient
2 tablespoons of shrimp paste.
Dried grains and two grains.
1 fresh chilli seeds.
Red onions 2 tbsp.
From a grass alley.
Rhizome 4-5 roots.
Pepper 1/4 teaspoon capacity.
Coconut milk 1 1/2 cup.
Salt 3/4 teaspoon.
Ground pork 1/2 cup shrimp or chicken or pork is used instead).
1 tablespoon sugar.
2 tablespoons vegetable oil.
How to cook
Kaempferia cut into small pieces. SOI thin grass. Chili seeds, dig out the long alley. Burn the onion paste. Picking out the dried beans in water to soften. To show a bit more. We use the blender. Add lemon grass and soft to the order of a pound. For example, we pounded the grass before the correspondents. Please enter the pound pound shallots, chili paste and cayenne pepper and put them into the blender. Pound thoroughly until all is well.
Pour oil into a frying pan or small pot. Set over medium heat. The machine until it goes down. Stir the coconut milk and fragrant, add 1/2 cup fried pork chop into the well. Stir until the pork is cooked, add the rest to be integrated with the sugar and salt (if the paste is very salty, do not add salt), as well as water taste more like Kadehlืa. I like the chili, soi to the fire.
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Pork with Lemon spicy salad
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Pork with Lemon spicy salad
* Pork, cut into pieces 300 g.
* 2 tablespoons minced garlic.
* Paprika Soi 5 to 10 grains (adjusted according to taste).
* 1 tablespoon chopped coriander leaves.
* Francisco rice 1 tablespoon soy sauce.
* 2 tablespoons fish sauce.
* 1 tablespoon sugar.
* 3-5 tablespoons of lemon juice.
* Kale is an early (peeled and cut into pieces).
* Coriander leaves (for garnishing).
How to do step by step.
1. To pour water. Mix garlic, pepper, soy sauce in a white sauce, fish sauce, sugar and lemon juice until all the ingredients well. Adjust flavors as needed.
2. The kale in boiling water to scald. Until cooked, then drain and arrange on a plate to serve.
3. After blanching the kale. I used to burn the pork until cooked through. Then drain the water out.
4. And pork boiled and served on a plate that previously held kale. Then pour water into the village. Garnish with coriander leaves. Then served as an appetizer or hors d'oeuvres of it.
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Pork with Lemon spicy salad
* Pork, cut into pieces 300 g.
* 2 tablespoons minced garlic.
* Paprika Soi 5 to 10 grains (adjusted according to taste).
* 1 tablespoon chopped coriander leaves.
* Francisco rice 1 tablespoon soy sauce.
* 2 tablespoons fish sauce.
* 1 tablespoon sugar.
* 3-5 tablespoons of lemon juice.
* Kale is an early (peeled and cut into pieces).
* Coriander leaves (for garnishing).
How to do step by step.
1. To pour water. Mix garlic, pepper, soy sauce in a white sauce, fish sauce, sugar and lemon juice until all the ingredients well. Adjust flavors as needed.
2. The kale in boiling water to scald. Until cooked, then drain and arrange on a plate to serve.
3. After blanching the kale. I used to burn the pork until cooked through. Then drain the water out.
4. And pork boiled and served on a plate that previously held kale. Then pour water into the village. Garnish with coriander leaves. Then served as an appetizer or hors d'oeuvres of it.
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Crispy noodles with tammarine suace
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Crispy noodles with tammarine suace
* 300 grams of white rice noodles.
* Pork, cut into pieces 1/2 cup.
* 1 sheet of yellow tofu.
* Fresh 5 shrimp
* Shallot, minced 1/4 cup.
* Garlic, minced 1/4 cup.
* 2 tablespoons lemon juice.
* 1 tablespoon fish sauce.
* Palm sugar 1/4 cup.
* 2 tablespoons tamarind juice.
* 1 tablespoon of miso.
* The 10 Kuicheai .
* 400 grams of bean sprouts.
* Vegetable oil.
How to do step by step.
1. To white rice noodles to soak for about 5 minutes, then drain and dry to me.
2. The oil in a frying pan on medium heat. The rice noodles to fried until golden crisp. Remove the drain. (If you have leftover white rice vermicelli from Step 1, when the chips to the oil spill. Be careful with the oil).
3. The pork, shrimp and tofu into the pan of rice noodles, cooked until crisp and golden ladle drain.
4. Scoop out the remaining oil in a frying pan, just a little. Then add shallots and garlic to fry until fragrant. Then add fish sauce, tamarind, palm sugar, miso, lemon juice and boil it down, dim the lights, put the sticky pork, shrimp and tofu and stir fry them until combined.
5. And fried noodles. (Step 2) enter into the pan. By the ingredients and mix with water in a pan over a plate and serve immediately with Kuicheai sprouts.
(For 2).
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Crispy noodles with tammarine suace
* 300 grams of white rice noodles.
* Pork, cut into pieces 1/2 cup.
* 1 sheet of yellow tofu.
* Fresh 5 shrimp
* Shallot, minced 1/4 cup.
* Garlic, minced 1/4 cup.
* 2 tablespoons lemon juice.
* 1 tablespoon fish sauce.
* Palm sugar 1/4 cup.
* 2 tablespoons tamarind juice.
* 1 tablespoon of miso.
* The 10 Kuicheai .
* 400 grams of bean sprouts.
* Vegetable oil.
How to do step by step.
1. To white rice noodles to soak for about 5 minutes, then drain and dry to me.
2. The oil in a frying pan on medium heat. The rice noodles to fried until golden crisp. Remove the drain. (If you have leftover white rice vermicelli from Step 1, when the chips to the oil spill. Be careful with the oil).
3. The pork, shrimp and tofu into the pan of rice noodles, cooked until crisp and golden ladle drain.
4. Scoop out the remaining oil in a frying pan, just a little. Then add shallots and garlic to fry until fragrant. Then add fish sauce, tamarind, palm sugar, miso, lemon juice and boil it down, dim the lights, put the sticky pork, shrimp and tofu and stir fry them until combined.
5. And fried noodles. (Step 2) enter into the pan. By the ingredients and mix with water in a pan over a plate and serve immediately with Kuicheai sprouts.
(For 2).
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Pork stuffed with apples
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Pork stuffed with apples.
Ingredient
200 g pork.
Bacon, 2 sheets.
Apples, cut into sticks 1.
50 grams of finely chopped raisins.
Vegetable oil 20 g.
3 grams of salt.
Ground black pepper 1 g.
Mustard, cream, 20 g.
How to cook
1. Cut a piece of pork. Hammered pork meat so tender.
2. Marinated pork with salt, pepper, mustard oil for 20 minutes.
3. The raisins and apple and pork Roll the dough pork wrapped with bacon. Cover with plastic wrap and let cool to have a frame roof.
4. Carved out a large plastic Liu, cooked, cut into pieces.
5. Served with apple sauce.
Apple sauce mixture.
250 grams of apple juice.
50 g of apple flesh.
Butter, 50 g.
Onion, chopped 20 g.
10 g of wheat flour.
Broth, 125 g.
Salt and pepper.
How to cook
1. The butter in a saucepan and heat. Add onion, stir fry the onion. Add flour and stir to cook the soup, do not let the dough into a loaf.
2. Add apple juice and apple flesh. Season with salt and pepper. To thicken the stew down.
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Pork stuffed with apples.
Ingredient
200 g pork.
Bacon, 2 sheets.
Apples, cut into sticks 1.
50 grams of finely chopped raisins.
Vegetable oil 20 g.
3 grams of salt.
Ground black pepper 1 g.
Mustard, cream, 20 g.
How to cook
1. Cut a piece of pork. Hammered pork meat so tender.
2. Marinated pork with salt, pepper, mustard oil for 20 minutes.
3. The raisins and apple and pork Roll the dough pork wrapped with bacon. Cover with plastic wrap and let cool to have a frame roof.
4. Carved out a large plastic Liu, cooked, cut into pieces.
5. Served with apple sauce.
Apple sauce mixture.
250 grams of apple juice.
50 g of apple flesh.
Butter, 50 g.
Onion, chopped 20 g.
10 g of wheat flour.
Broth, 125 g.
Salt and pepper.
How to cook
1. The butter in a saucepan and heat. Add onion, stir fry the onion. Add flour and stir to cook the soup, do not let the dough into a loaf.
2. Add apple juice and apple flesh. Season with salt and pepper. To thicken the stew down.
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Shrimp with Chinese Wine and Butter.
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Shrimp with Chinese Wine and Butter.
Ingredient
2-3 large peeled shrimp or lobster.
1 tablespoon sugar.
1 teaspoon coarsely ground black pepper.
2 tablespoons Chinese wine.
A little oil.
1 tablespoon butter.
2 tablespoons minced garlic.
Good fish sauce 1 tbsp.
1 tablespoon oyster sauce.
2 tablespoons chopped cilantro.
How to do
1. The hot pan, add butter, then fry until shrimp is cooked, scoop up. Stir-fry garlic and onion, add enough oil in the wok with oyster sauce, sugar, fish sauce and black pepper.
2. Followed by Chinese liquor. Add shrimp, stir-fried accommodation to taste. Taste first lap and onto the plate. Serve sprinkled with coriander.
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Shrimp with Chinese Wine and Butter.
Ingredient
2-3 large peeled shrimp or lobster.
1 tablespoon sugar.
1 teaspoon coarsely ground black pepper.
2 tablespoons Chinese wine.
A little oil.
1 tablespoon butter.
2 tablespoons minced garlic.
Good fish sauce 1 tbsp.
1 tablespoon oyster sauce.
2 tablespoons chopped cilantro.
How to do
1. The hot pan, add butter, then fry until shrimp is cooked, scoop up. Stir-fry garlic and onion, add enough oil in the wok with oyster sauce, sugar, fish sauce and black pepper.
2. Followed by Chinese liquor. Add shrimp, stir-fried accommodation to taste. Taste first lap and onto the plate. Serve sprinkled with coriander.
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Omelet stuffed with brown sauce.
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Omelet stuffed with brown sauce.
Ingredient
4 eggs.
1 cup finely chopped chicken.
Large onion, cut into small squares ¼ cup.
¼ cup tomato, cut into small squares.
Beans, peas, ¼ cup.
½ cup tomato sauce.
2 tablespoons chili sauce.
In soy sauce 1 tablespoon white.
Sauce 1 Tbsp.
1 tablespoon sugar.
1 teaspoon cayenne pepper.
1 tablespoon minced ginger.
1 tablespoon oyster sauce.
5 tablespoons vegetable oil.
1 tablespoon Chinese wine.
It was a cool coriander leaves.
1 tablespoon fish sauce.
How to do it.
1. On the eggs and beat to combine 4 eggs with 2 sheets and set aside.
2. Heat enough vegetable oil 2 tablespoons minced hot, add chicken, onions, tomatoes, peas and beans. Stir to combine.
3. Season with fish sauce, sugar, 2 teaspoons cayenne pepper, stir well and taste. When the good taste to.
4. The oil pan is hot, add the eggs, cream filling into a 2-fold in the egg ใseasg rectangular. The plate is heat enough oil to 2 tablespoons water.
5. Add ginger, stir fry the onion. Add tomato sauce and white pepper in soy sauce, sugar, oyster sauce 1 teaspoon cayenne pepper.
6. Stir well and taste. Chinese stir-fry taste good enough when I put together a down pour on the egg filling. Garnish with coriander leaves and beautiful.
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Omelet stuffed with brown sauce.
Ingredient
4 eggs.
1 cup finely chopped chicken.
Large onion, cut into small squares ¼ cup.
¼ cup tomato, cut into small squares.
Beans, peas, ¼ cup.
½ cup tomato sauce.
2 tablespoons chili sauce.
In soy sauce 1 tablespoon white.
Sauce 1 Tbsp.
1 tablespoon sugar.
1 teaspoon cayenne pepper.
1 tablespoon minced ginger.
1 tablespoon oyster sauce.
5 tablespoons vegetable oil.
1 tablespoon Chinese wine.
It was a cool coriander leaves.
1 tablespoon fish sauce.
How to do it.
1. On the eggs and beat to combine 4 eggs with 2 sheets and set aside.
2. Heat enough vegetable oil 2 tablespoons minced hot, add chicken, onions, tomatoes, peas and beans. Stir to combine.
3. Season with fish sauce, sugar, 2 teaspoons cayenne pepper, stir well and taste. When the good taste to.
4. The oil pan is hot, add the eggs, cream filling into a 2-fold in the egg ใseasg rectangular. The plate is heat enough oil to 2 tablespoons water.
5. Add ginger, stir fry the onion. Add tomato sauce and white pepper in soy sauce, sugar, oyster sauce 1 teaspoon cayenne pepper.
6. Stir well and taste. Chinese stir-fry taste good enough when I put together a down pour on the egg filling. Garnish with coriander leaves and beautiful.
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Fish Curry with shrimp
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Fish Curry with shrimp
Ingredient
Salmon, cut into dice, or as 300 g.
Sheehan shrimp, chopped 200 g.
Coconut milk 1/2 cup.
Red pepper, 3 tablespoons water.
Chicken or duck eggs, 1 egg.
1 teaspoon fish sauce.
Kaffir lime leaves, shredded 2 tbsp.
Cream 1/2 cup.
Flour 1 tsp.
Basil leaves, roughly torn, or the Yorkshire Cup (we put here instead of basil).
Welcome to the pontoon at the 4.
Sliced red chillies, Kaffir lime leaves. For garnish.
How to Make Fish Curry with shrimp
1. Cut salmon roll is prepared. Chop the shrimp very prepared.
2. Mixed with coconut milk and curry chili oil together in a mixing bowl. (But we mix it in a small pot), stir well, add eggs, meat, fish, salmon, shrimp with the coconut milk until it begins to thicken and dry, add kaffir lime leaves and stir to combine.
3. The elite of the elite and topped with Curry and rice into the pot and stir over low heat until thick and set up on the lift down and set aside.
4. Second floor with a cup of basil leaves or roughly Yorkshire (we do not have my love) Put the salmon cubes prepared with. The power to rearrange. (Steamed buns, but I doubt that any use onion instead of bamboo) and then the pot of water boiling to steam on high heat for 10-15 minutes with lid topped with coconut cream and simmer for Curry. Place the shrimp in front cover and steam for another 2 minutes off.
5. Lift off the heat and sprinkle with red chili, coriander and kaffir lime leaves, shredded or whatever line.
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Fish Curry with shrimp
Ingredient
Salmon, cut into dice, or as 300 g.
Sheehan shrimp, chopped 200 g.
Coconut milk 1/2 cup.
Red pepper, 3 tablespoons water.
Chicken or duck eggs, 1 egg.
1 teaspoon fish sauce.
Kaffir lime leaves, shredded 2 tbsp.
Cream 1/2 cup.
Flour 1 tsp.
Basil leaves, roughly torn, or the Yorkshire Cup (we put here instead of basil).
Welcome to the pontoon at the 4.
Sliced red chillies, Kaffir lime leaves. For garnish.
How to Make Fish Curry with shrimp
1. Cut salmon roll is prepared. Chop the shrimp very prepared.
2. Mixed with coconut milk and curry chili oil together in a mixing bowl. (But we mix it in a small pot), stir well, add eggs, meat, fish, salmon, shrimp with the coconut milk until it begins to thicken and dry, add kaffir lime leaves and stir to combine.
3. The elite of the elite and topped with Curry and rice into the pot and stir over low heat until thick and set up on the lift down and set aside.
4. Second floor with a cup of basil leaves or roughly Yorkshire (we do not have my love) Put the salmon cubes prepared with. The power to rearrange. (Steamed buns, but I doubt that any use onion instead of bamboo) and then the pot of water boiling to steam on high heat for 10-15 minutes with lid topped with coconut cream and simmer for Curry. Place the shrimp in front cover and steam for another 2 minutes off.
5. Lift off the heat and sprinkle with red chili, coriander and kaffir lime leaves, shredded or whatever line.
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Panna Cotta
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Panna Cotta
Panna Cotta is a popular Italian dessert. The Italian translation. Cream and cook until done. From northern Italy. Now known as France, Greece and internationally because it is easy to mix colors and soft tongue with fresh cream and vanilla soft.
Ingredients Panna Cotta.
Gelatin powder 2 tsp.
Milk 1/2 - 1/3 cup.
300 g of whipped cream.
4 tablespoons sugar.
Vanilla 1/2 tsp.
How to make Panna Cotta.
1 Put all ingredients into a pot of cream, milk, vanilla, sugar, gelatin, to set slowly. Until well dissolved.
2 gently until sugar and gelatin dissolve off the stove and leave it to cool for about 20-30 minutes.
3 Pour into a glass or put this into the fridge for a 3 hour or all night.
4 Remove from the refrigerator. Menu with a glass or put it in a flat dish. The foundation is a little warm water. Then use a knife to cut around the sheep printed on a plate.
5 Garnish with fruit, like fruit jam, canned fruit with sweet and sour taste is very delicious. If I like it topped with a caramel or chocolate.
Jelly mixture.
Cranberries 1 cup berries (or meat / fish, fruit or other).
1 cup sugar.
Gelatin 3 tsp.
100 ml water
How to make fruit jelly.
Pour everything into a pot of water + sugar + gelatin over low heat for. Until well dissolved.
2 gently until sugar and gelatin dissolve only South berry or fruit of any kind, let it cool off the oven about 20-30 minutes.
3 Pour into a glass or put into the refrigerator for 3 hour to print out of the refrigerator.
4 Pour the cream mixture into the refrigerator and Panna Cotta for a 3 hour or all night.
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Panna Cotta
Panna Cotta is a popular Italian dessert. The Italian translation. Cream and cook until done. From northern Italy. Now known as France, Greece and internationally because it is easy to mix colors and soft tongue with fresh cream and vanilla soft.
Ingredients Panna Cotta.
Gelatin powder 2 tsp.
Milk 1/2 - 1/3 cup.
300 g of whipped cream.
4 tablespoons sugar.
Vanilla 1/2 tsp.
How to make Panna Cotta.
1 Put all ingredients into a pot of cream, milk, vanilla, sugar, gelatin, to set slowly. Until well dissolved.
2 gently until sugar and gelatin dissolve off the stove and leave it to cool for about 20-30 minutes.
3 Pour into a glass or put this into the fridge for a 3 hour or all night.
4 Remove from the refrigerator. Menu with a glass or put it in a flat dish. The foundation is a little warm water. Then use a knife to cut around the sheep printed on a plate.
5 Garnish with fruit, like fruit jam, canned fruit with sweet and sour taste is very delicious. If I like it topped with a caramel or chocolate.
Jelly mixture.
Cranberries 1 cup berries (or meat / fish, fruit or other).
1 cup sugar.
Gelatin 3 tsp.
100 ml water
How to make fruit jelly.
Pour everything into a pot of water + sugar + gelatin over low heat for. Until well dissolved.
2 gently until sugar and gelatin dissolve only South berry or fruit of any kind, let it cool off the oven about 20-30 minutes.
3 Pour into a glass or put into the refrigerator for 3 hour to print out of the refrigerator.
4 Pour the cream mixture into the refrigerator and Panna Cotta for a 3 hour or all night.
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Potatoes stuffed with seafood
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Potatoes stuffed with seafood.
Garnish.
1. General Sheehan, crushed 1/2 cup.
2. Steamed crab meat 1/2 cup.
3. Squid 1/2 cup.
4. Eggs, lightly beat together 2 eggs.
5. Potatoes, cut into small square pieces 1/4 cup.
6. Boiled potatoes 2 heads.
7. Onion, chopped 2 Tbsp.
8. Type Flour 1 cup bread crumbs.
9. Flour 1/2 cup.
10. Salt 1/4 tsp.
11. Cayenne pepper 1/8 tsp.
12. Vegetable oil for frying.
How do
1. Shrimp, crab meat, mashed potatoes, onion, salt, pepper, cut into small squares together and set aside.
2. Mashed potatoes are cooked thoroughly. A ball. Spoon filling into 1-inch diameter roll on a coat to wear it until now.
3. Toss the potatoes with the flour in 2 ใseasg then dipped in egg and toss it over the bread crumbs. Fry in hot oil. Cook over medium heat to golden yellow. Plate to drain the oil into the dish, served with tomato sauce mixture.
Garnish with tomato sauce.
1. Tomato sauce 2 tbsp.
2. Vinegar 1 tsp.
3. Brown sugar 1 tsp.
4. Boiled water 1 tbsp.Mix everything together.
credit picture http://natui.com.au
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Potatoes stuffed with seafood.
Garnish.
1. General Sheehan, crushed 1/2 cup.
2. Steamed crab meat 1/2 cup.
3. Squid 1/2 cup.
4. Eggs, lightly beat together 2 eggs.
5. Potatoes, cut into small square pieces 1/4 cup.
6. Boiled potatoes 2 heads.
7. Onion, chopped 2 Tbsp.
8. Type Flour 1 cup bread crumbs.
9. Flour 1/2 cup.
10. Salt 1/4 tsp.
11. Cayenne pepper 1/8 tsp.
12. Vegetable oil for frying.
How do
1. Shrimp, crab meat, mashed potatoes, onion, salt, pepper, cut into small squares together and set aside.
2. Mashed potatoes are cooked thoroughly. A ball. Spoon filling into 1-inch diameter roll on a coat to wear it until now.
3. Toss the potatoes with the flour in 2 ใseasg then dipped in egg and toss it over the bread crumbs. Fry in hot oil. Cook over medium heat to golden yellow. Plate to drain the oil into the dish, served with tomato sauce mixture.
Garnish with tomato sauce.
1. Tomato sauce 2 tbsp.
2. Vinegar 1 tsp.
3. Brown sugar 1 tsp.
4. Boiled water 1 tbsp.Mix everything together.
credit picture http://natui.com.au
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Apple brownies
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Apple brownies
serves 12
ingredients
225g/8oz butter, softened
400g/14oz granulated sugar
2 eggs, well beaten
1 teaspoon vanilla essence
475g/1lb 1oz plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3⁄4 teaspoon salt
500g/1lb 2oz baking apples,
peeled, cored and chopped
100g/4oz pecan nuts
icing sugar, to dust
• Preheat the oven to 180°C/
350°F/Gas mark 4. Grease a
23cm/9in square baking tin.
• In a large mixing bowl, cream the
butter, sugar, eggs and vanilla
essence using an electric mixer.
• Combine the flour, baking powder,
cinnamon and salt, then add to the
butter mixture. Mix until the flour is
moistened. Fold in the apples and
pecan nuts.
• Spread the mixture in the baking
tin, and bake in the oven for
45 minutes. Allow to cool in the tin
on a wire rack, then cut into
squares and dust with icing sugar.
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Apple brownies
serves 12
ingredients
225g/8oz butter, softened
400g/14oz granulated sugar
2 eggs, well beaten
1 teaspoon vanilla essence
475g/1lb 1oz plain flour
1 teaspoon baking powder
1 teaspoon ground cinnamon
3⁄4 teaspoon salt
500g/1lb 2oz baking apples,
peeled, cored and chopped
100g/4oz pecan nuts
icing sugar, to dust
• Preheat the oven to 180°C/
350°F/Gas mark 4. Grease a
23cm/9in square baking tin.
• In a large mixing bowl, cream the
butter, sugar, eggs and vanilla
essence using an electric mixer.
• Combine the flour, baking powder,
cinnamon and salt, then add to the
butter mixture. Mix until the flour is
moistened. Fold in the apples and
pecan nuts.
• Spread the mixture in the baking
tin, and bake in the oven for
45 minutes. Allow to cool in the tin
on a wire rack, then cut into
squares and dust with icing sugar.
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Truffles
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Truffles
makes 24
ingredients
175g/6oz dark chocolate (at least
70% cocoa solids)
2 tablespoons Amaretto
25g/1oz butter
50g/2oz icing sugar
50g/2oz ground almonds
50g/2oz milk chocolate, grated
• Melt the dark chocolate with the Amaretto in a heatproof bowl set over a
saucepan of simmering water, stirring until well combined. Add the
butter, and stir until it has melted.
• Stir in the icing sugar and ground almonds.
• Leave the mixture in a cool place until firm enough to roll into 24 balls.
• Put the grated chocolate on a plate and roll the truffles in the chocolate
to coat them. Put the truffles in paper cases, and chill.
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Truffles
makes 24
ingredients
175g/6oz dark chocolate (at least
70% cocoa solids)
2 tablespoons Amaretto
25g/1oz butter
50g/2oz icing sugar
50g/2oz ground almonds
50g/2oz milk chocolate, grated
• Melt the dark chocolate with the Amaretto in a heatproof bowl set over a
saucepan of simmering water, stirring until well combined. Add the
butter, and stir until it has melted.
• Stir in the icing sugar and ground almonds.
• Leave the mixture in a cool place until firm enough to roll into 24 balls.
• Put the grated chocolate on a plate and roll the truffles in the chocolate
to coat them. Put the truffles in paper cases, and chill.
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Macadamia blondies
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Macadamia blondies
serves 12
ingredients
100g/4oz butter, cubed
100g/4oz white chocolate, broken
into pieces
100g/4oz caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
100g/4oz self-raising flour, sifted
75g/3oz macadamia nuts, roughly
chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
20cm/8in square tin and line with baking parchment, leaving the paper
hanging over on two opposite sides.
• Put the butter and white chocolate in a heatproof bowl. Half-fill a
saucepan with water, and bring to the boil. Remove from the heat. Place
the bowl over the saucepan, making sure that the bottom of the bowl
does not sit in the water. Stir occasionally until the butter and chocolate
have melted and are smooth.
• Add the caster sugar to the bowl, and gradually stir in the eggs. Add the
vanilla essence, fold in the flour and macadamia nuts, then pour into the
prepared tin. Bake for 35–40 minutes. Leave to cool in the tin before
lifting out and cutting into squares.
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Macadamia blondies
serves 12
ingredients
100g/4oz butter, cubed
100g/4oz white chocolate, broken
into pieces
100g/4oz caster sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
100g/4oz self-raising flour, sifted
75g/3oz macadamia nuts, roughly
chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
20cm/8in square tin and line with baking parchment, leaving the paper
hanging over on two opposite sides.
• Put the butter and white chocolate in a heatproof bowl. Half-fill a
saucepan with water, and bring to the boil. Remove from the heat. Place
the bowl over the saucepan, making sure that the bottom of the bowl
does not sit in the water. Stir occasionally until the butter and chocolate
have melted and are smooth.
• Add the caster sugar to the bowl, and gradually stir in the eggs. Add the
vanilla essence, fold in the flour and macadamia nuts, then pour into the
prepared tin. Bake for 35–40 minutes. Leave to cool in the tin before
lifting out and cutting into squares.
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Turkish delight
funny menu for you
Turkish delight
serves 6–8
ingredients
450g/1lb granulated sugar
1⁄4 teaspoon tartaric acid
200g/7oz icing sugar, sifted
75g/3oz cornflour
50g/2oz clear honey
a few drops of rose water
red food colouring
To coat
175g/6oz icing sugar
11⁄2 teaspoons bicarbonate of soda
3⁄4 teaspoon citric acid
• Put the granulated sugar in a saucepan with 300ml/10 fl oz water. Heat
gently, stirring continuously, until the sugar has dissolved.
• Bring to the boil, add the tartaric acid and remove from the heat.
• Put the icing sugar and cornflour in a saucepan, and gradually blend in
600ml/1pt water. Bring to the boil, stirring well until thick and syrupy.
• Reduce the heat and gradually beat in the sugar syrup. Bring to the boil,
and boil steadily for 30 minutes until very pale golden and transparent.
• Beat in the honey and rose water, add a little colouring (add only a
drop of two at a time, so that the Turkish delight is a delicate rose
colour) and pour into an oiled 18cm/7in square tin. Leave to set.
• Sift together the coating ingredients, cut the Turkish delight into squares
and toss in the coating.
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Turkish delight
serves 6–8
ingredients
450g/1lb granulated sugar
1⁄4 teaspoon tartaric acid
200g/7oz icing sugar, sifted
75g/3oz cornflour
50g/2oz clear honey
a few drops of rose water
red food colouring
To coat
175g/6oz icing sugar
11⁄2 teaspoons bicarbonate of soda
3⁄4 teaspoon citric acid
• Put the granulated sugar in a saucepan with 300ml/10 fl oz water. Heat
gently, stirring continuously, until the sugar has dissolved.
• Bring to the boil, add the tartaric acid and remove from the heat.
• Put the icing sugar and cornflour in a saucepan, and gradually blend in
600ml/1pt water. Bring to the boil, stirring well until thick and syrupy.
• Reduce the heat and gradually beat in the sugar syrup. Bring to the boil,
and boil steadily for 30 minutes until very pale golden and transparent.
• Beat in the honey and rose water, add a little colouring (add only a
drop of two at a time, so that the Turkish delight is a delicate rose
colour) and pour into an oiled 18cm/7in square tin. Leave to set.
• Sift together the coating ingredients, cut the Turkish delight into squares
and toss in the coating.
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Almond slices
funny menu for you
Almond slices
serves 8
ingredients
3 eggs
75g/3oz ground almonds
200g/7oz milk powder
200g/7oz granulated sugar
1⁄2 teaspoon saffron threads,
crumbled
100g/4oz butter
1 tablespoon flaked almonds
• Preheat the oven to 160°C/
325°F/Gas mark 3. Grease a
shallow 15cm/6in ovenproof dish.
• Beat the eggs together in a bowl
and set aside.
• Put the ground almonds, milk
powder, sugar and saffron in a
large mixing bowl, and stir well.
• Melt the butter in a small
saucepan. Pour the melted butter
over the dry ingredients, and mix
well until thoroughly combined.
• Add the beaten eggs to the
mixture, and mix well.
• Spread the mixture in the ovenproof
dish, and bake for 45 minutes. Cut
into slices, and decorate with the
flaked almonds. Serve hot or cold.
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Almond slices
serves 8
ingredients
3 eggs
75g/3oz ground almonds
200g/7oz milk powder
200g/7oz granulated sugar
1⁄2 teaspoon saffron threads,
crumbled
100g/4oz butter
1 tablespoon flaked almonds
• Preheat the oven to 160°C/
325°F/Gas mark 3. Grease a
shallow 15cm/6in ovenproof dish.
• Beat the eggs together in a bowl
and set aside.
• Put the ground almonds, milk
powder, sugar and saffron in a
large mixing bowl, and stir well.
• Melt the butter in a small
saucepan. Pour the melted butter
over the dry ingredients, and mix
well until thoroughly combined.
• Add the beaten eggs to the
mixture, and mix well.
• Spread the mixture in the ovenproof
dish, and bake for 45 minutes. Cut
into slices, and decorate with the
flaked almonds. Serve hot or cold.
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Traditional oat flapjacks
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Traditional oat flapjacks
serves 12
ingredients
25g/1oz golden syrup
50g/2oz caster sugar
75g/3oz butter
175g/6oz rolled oats
• Preheat the oven to 170°C/
325°F/Gas mark 3. Lightly grease
a shallow baking tin.
• Melt the syrup, sugar and butter
together in a heavy pan. Remove
from the heat. Stir in the oats and
mix well.
• Press the mixture firmly into the tin,
and bake in the oven for about
35 minutes. Leave to cool in the tin
slightly, then cut into generous
portions while still warm.
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Traditional oat flapjacks
serves 12
ingredients
25g/1oz golden syrup
50g/2oz caster sugar
75g/3oz butter
175g/6oz rolled oats
• Preheat the oven to 170°C/
325°F/Gas mark 3. Lightly grease
a shallow baking tin.
• Melt the syrup, sugar and butter
together in a heavy pan. Remove
from the heat. Stir in the oats and
mix well.
• Press the mixture firmly into the tin,
and bake in the oven for about
35 minutes. Leave to cool in the tin
slightly, then cut into generous
portions while still warm.
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Chocolate & apricot squares
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Chocolate & apricot squares
serves 6
ingredients
100g/4oz butter
175g/6oz white chocolate, broken
into small pieces
4 eggs
100g/4oz caster sugar
200g/7oz plain flour, sifted
1 teaspoon baking powder
pinch of salt
100g/4oz ready-to-eat dried
apricots, chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
23cm/9in square cake tin and line the bottom with baking parchment.
• Melt the butter and chocolate in a heatproof bowl set over a saucepan
of simmering water. Stir frequently with a wooden spoon until the mixture
is smooth and glossy. Leave the mixture to cool slightly.
• Beat the eggs and caster sugar into the butter and chocolate mixture until
well combined.
• Fold in the flour, baking powder, salt and apricots, and incorporate well.
• Pour the mixture into the tin, and bake in the oven for 25–30 minutes.
The centre of the cake may not be completely firm, but it will set as it
cools. Leave in the tin to cool.
• When completely cold, turn out and slice into squares or bars.
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Chocolate & apricot squares
serves 6
ingredients
100g/4oz butter
175g/6oz white chocolate, broken
into small pieces
4 eggs
100g/4oz caster sugar
200g/7oz plain flour, sifted
1 teaspoon baking powder
pinch of salt
100g/4oz ready-to-eat dried
apricots, chopped
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
23cm/9in square cake tin and line the bottom with baking parchment.
• Melt the butter and chocolate in a heatproof bowl set over a saucepan
of simmering water. Stir frequently with a wooden spoon until the mixture
is smooth and glossy. Leave the mixture to cool slightly.
• Beat the eggs and caster sugar into the butter and chocolate mixture until
well combined.
• Fold in the flour, baking powder, salt and apricots, and incorporate well.
• Pour the mixture into the tin, and bake in the oven for 25–30 minutes.
The centre of the cake may not be completely firm, but it will set as it
cools. Leave in the tin to cool.
• When completely cold, turn out and slice into squares or bars.
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Easter nests
funny menu for you
Easter nests
serves 4
ingredients
1 egg white
75g/3oz caster sugar
25g/1oz cornflour, sifted
50g/2oz dark chocolate (at least
70% cocoa solids), grated
16 mini chocolate eggs
• Preheat the oven to 140°C/275°C/Gas mark 1. Line a baking tray with
greaseproof paper.
• Whisk the egg white until stiff. Gradually whisk in half of the sugar, then
fold in the remainder with the cornflour and chocolate.
• Transfer the mixture to a piping bag with a large star nozzle, and pipe
6.5cm/21⁄2in nests onto the baking tray.
• Bake in the oven for 45 minutes. Leave to cool, then fill with mini
chocolate eggs.
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Easter nests
serves 4
ingredients
1 egg white
75g/3oz caster sugar
25g/1oz cornflour, sifted
50g/2oz dark chocolate (at least
70% cocoa solids), grated
16 mini chocolate eggs
• Preheat the oven to 140°C/275°C/Gas mark 1. Line a baking tray with
greaseproof paper.
• Whisk the egg white until stiff. Gradually whisk in half of the sugar, then
fold in the remainder with the cornflour and chocolate.
• Transfer the mixture to a piping bag with a large star nozzle, and pipe
6.5cm/21⁄2in nests onto the baking tray.
• Bake in the oven for 45 minutes. Leave to cool, then fill with mini
chocolate eggs.
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Orange & ginger
funny menu for you
Orange & ginger
cream cheese fudge
serves 6
ingredients
350g/12oz dark chocolate (at
least 70% cocoa solids), broken
into pieces
75g/3oz cream cheese
275g/10oz icing sugar, sifted
1 satsuma, peeled and chopped
50g/2oz crystallized (candied)
ginger, chopped
• Line a 10 x 8cm/4 x 33⁄4in baking tin with waxed paper.
• Put the chocolate in a small heatproof bowl over a pan of simmering
water, and stir occasionally until melted.
• Gradually beat the melted chocolate into the cream cheese, and add the
icing sugar a little at a time. Stir in the satsuma and ginger, and spoon
the fudge into the baking tin. Refrigerate until firm.
• Cut out shapes or squares. Keep refrigerated, and eat within 7 days.
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Orange & ginger
cream cheese fudge
serves 6
ingredients
350g/12oz dark chocolate (at
least 70% cocoa solids), broken
into pieces
75g/3oz cream cheese
275g/10oz icing sugar, sifted
1 satsuma, peeled and chopped
50g/2oz crystallized (candied)
ginger, chopped
• Line a 10 x 8cm/4 x 33⁄4in baking tin with waxed paper.
• Put the chocolate in a small heatproof bowl over a pan of simmering
water, and stir occasionally until melted.
• Gradually beat the melted chocolate into the cream cheese, and add the
icing sugar a little at a time. Stir in the satsuma and ginger, and spoon
the fudge into the baking tin. Refrigerate until firm.
• Cut out shapes or squares. Keep refrigerated, and eat within 7 days.
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Peanut butter slices
funny menu for you
Peanut butter slices
serves 8
ingredients
100g/4oz crunchy peanut butter
200g/7oz butter, softened
1 teaspoon vanilla essence
475g/1lb 1oz Demerara sugar
3 eggs
225g/8oz plain flour
1⁄2 teaspoon salt
175g/6oz icing sugar, sifted
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in
square cake tin.
• Beat together the peanut butter, butter and vanilla essence. When well
blended, add the sugar and beat until light and fluffy. Beat in the eggs,
one at a time, then stir in the flour and salt, sifted together, until blended.
• Spread into the cake tin, and bake for about 35 minutes. Remove from
the oven and leave to cool slightly in the tin.
• To make the icing, mix together the icing sugar and 2 teaspoons water.
Drizzle over the mixture in the tin.
• When cold, cut into slices.
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Peanut butter slices
serves 8
ingredients
100g/4oz crunchy peanut butter
200g/7oz butter, softened
1 teaspoon vanilla essence
475g/1lb 1oz Demerara sugar
3 eggs
225g/8oz plain flour
1⁄2 teaspoon salt
175g/6oz icing sugar, sifted
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in
square cake tin.
• Beat together the peanut butter, butter and vanilla essence. When well
blended, add the sugar and beat until light and fluffy. Beat in the eggs,
one at a time, then stir in the flour and salt, sifted together, until blended.
• Spread into the cake tin, and bake for about 35 minutes. Remove from
the oven and leave to cool slightly in the tin.
• To make the icing, mix together the icing sugar and 2 teaspoons water.
Drizzle over the mixture in the tin.
• When cold, cut into slices.
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Almond shortbread
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Almond shortbread
serves 8
ingredients
150g/5oz plain flour
75g/3oz ground almonds
175g/6oz butter
100g/4oz caster sugar, plus extra
for dusting
a few drops of almond essence
1 egg white, lightly beaten
50g/2oz flaked almonds
• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease an
18 x 28cm/7 x 11in shallow baking tin.
• Combine the flour and ground almonds in a bowl. Cut the butter into
small pieces, and rub into the flour and almonds with your fingertips until
the mixture resembles breadcrumbs.
• Stir in the sugar and almond essence, then squeeze the mixture together
to form a dough. Put the dough in the prepared baking tin. Spread to
the edges by pressing it down with a metal spoon.
• Lightly brush the top of the dough with egg white, and sprinkle the flaked
almonds over. Bake for 30–35 minutes until lightly browned. Leave to
cool in the tin, then cut into individual biscuits. Dust with a little extra
sugar just before serving.
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Almond shortbread
serves 8
ingredients
150g/5oz plain flour
75g/3oz ground almonds
175g/6oz butter
100g/4oz caster sugar, plus extra
for dusting
a few drops of almond essence
1 egg white, lightly beaten
50g/2oz flaked almonds
• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease an
18 x 28cm/7 x 11in shallow baking tin.
• Combine the flour and ground almonds in a bowl. Cut the butter into
small pieces, and rub into the flour and almonds with your fingertips until
the mixture resembles breadcrumbs.
• Stir in the sugar and almond essence, then squeeze the mixture together
to form a dough. Put the dough in the prepared baking tin. Spread to
the edges by pressing it down with a metal spoon.
• Lightly brush the top of the dough with egg white, and sprinkle the flaked
almonds over. Bake for 30–35 minutes until lightly browned. Leave to
cool in the tin, then cut into individual biscuits. Dust with a little extra
sugar just before serving.
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Spicy fruit biscuits
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Spicy fruit biscuits
serves 10–12
ingredients
175g/6oz butter, softened
175g/6oz brown sugar
1 teaspoon vanilla essence
1 egg
250g/9oz plain flour, sifted
1 teaspoon mixed spice
1⁄2 teaspoon ground ginger
1 teaspoon baking powder
100g/4oz mincemeat
• Preheat the oven to 180°C/350°F/Gas mark 4. Line two baking trays
with baking parchment.
• Using a hand-held mixer, cream the butter and sugar together in a small
bowl until light and fluffy. Add the vanilla essence and egg, and beat
until well combined. Transfer to a large bowl and add the sifted flour,
mixed spice, ginger and baking powder.
• Using a knife, mix to a soft dough. Gather together, then divide the
mixture into two portions.
• Roll one portion out into a rectangle about 3mm/1⁄8in thick, and trim the
edges. Repeat with the other dough portion. Chill both until just firm.
• Spread each dough rectangle with mincemeat, then roll up like a Swiss
roll. Cut the rolls into slices about 1cm/1⁄2in thick. Put on the prepared
trays, leaving space between each slice.
• Bake in the oven for 10–15 minutes until golden. Cool on the trays for
3 minutes before transferring to a wire rack to cool completely.
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Spicy fruit biscuits
serves 10–12
ingredients
175g/6oz butter, softened
175g/6oz brown sugar
1 teaspoon vanilla essence
1 egg
250g/9oz plain flour, sifted
1 teaspoon mixed spice
1⁄2 teaspoon ground ginger
1 teaspoon baking powder
100g/4oz mincemeat
• Preheat the oven to 180°C/350°F/Gas mark 4. Line two baking trays
with baking parchment.
• Using a hand-held mixer, cream the butter and sugar together in a small
bowl until light and fluffy. Add the vanilla essence and egg, and beat
until well combined. Transfer to a large bowl and add the sifted flour,
mixed spice, ginger and baking powder.
• Using a knife, mix to a soft dough. Gather together, then divide the
mixture into two portions.
• Roll one portion out into a rectangle about 3mm/1⁄8in thick, and trim the
edges. Repeat with the other dough portion. Chill both until just firm.
• Spread each dough rectangle with mincemeat, then roll up like a Swiss
roll. Cut the rolls into slices about 1cm/1⁄2in thick. Put on the prepared
trays, leaving space between each slice.
• Bake in the oven for 10–15 minutes until golden. Cool on the trays for
3 minutes before transferring to a wire rack to cool completely.
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Swiss biscuits
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Swiss biscuits
serves 6
ingredients
100g/4oz butter
50g/2oz granulated sugar
1 egg
11⁄2 tablespoons freshly squeezed
orange juice
1 tablespoon grated orange zest
300g/11oz plain flour
1⁄8 teaspoon bicarbonate of soda
75g/3oz chopped walnuts
100g/4oz dark chocolate (at
least 70% cocoa solids),
coarsely grated
• Grease a medium baking tray.
• Cream the butter and sugar until light and fluffy. Add the egg and beat
well. Beat in the orange juice and grated zest. In a separate bowl, sift
together the flour and bicarbonate of soda, then beat into the creamed
mixture. Stir in the walnuts and chocolate. Wrap the mixture in cling
film. Chill until firm enough to handle. Shape into a roll about
2.5cm/1in in diameter, wrap and chill again until very firm.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cut the roll into slices about 1cm/1⁄2in thick, place on the baking tray
and bake in the oven for 10–12 minutes. Remove from the oven, slide
off the tray using a spatula and cool on a wire rack.
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Swiss biscuits
serves 6
ingredients
100g/4oz butter
50g/2oz granulated sugar
1 egg
11⁄2 tablespoons freshly squeezed
orange juice
1 tablespoon grated orange zest
300g/11oz plain flour
1⁄8 teaspoon bicarbonate of soda
75g/3oz chopped walnuts
100g/4oz dark chocolate (at
least 70% cocoa solids),
coarsely grated
• Grease a medium baking tray.
• Cream the butter and sugar until light and fluffy. Add the egg and beat
well. Beat in the orange juice and grated zest. In a separate bowl, sift
together the flour and bicarbonate of soda, then beat into the creamed
mixture. Stir in the walnuts and chocolate. Wrap the mixture in cling
film. Chill until firm enough to handle. Shape into a roll about
2.5cm/1in in diameter, wrap and chill again until very firm.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cut the roll into slices about 1cm/1⁄2in thick, place on the baking tray
and bake in the oven for 10–12 minutes. Remove from the oven, slide
off the tray using a spatula and cool on a wire rack.
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Coconut sweet
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Coconut sweet
serves 6
ingredients
75g/3oz butter
200g/7oz desiccated coconut
175ml/6fl oz condensed milk
• Put the butter in a heavy saucepan
and melt over a low heat, stirring
constantly. Add the desiccated
coconut, stirring to mix. Stir in the
condensed milk, and keep stirring
continuously for 7–10 minutes.
• Remove the sepan from the heat,
set aside and leave the coconut
mixture to cool slightly.
• Once cool enough to handle,
shape the mixture into long blocks
and cut into equal-size rectangles.
Leave to set for 1 hour.
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Coconut sweet
serves 6
ingredients
75g/3oz butter
200g/7oz desiccated coconut
175ml/6fl oz condensed milk
• Put the butter in a heavy saucepan
and melt over a low heat, stirring
constantly. Add the desiccated
coconut, stirring to mix. Stir in the
condensed milk, and keep stirring
continuously for 7–10 minutes.
• Remove the sepan from the heat,
set aside and leave the coconut
mixture to cool slightly.
• Once cool enough to handle,
shape the mixture into long blocks
and cut into equal-size rectangles.
Leave to set for 1 hour.
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Viennese chocolate fingers
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Viennese chocolate fingers
serves 8
ingredients
100g/4oz butter
75g/3oz icing sugar
175g/6oz self-raising flour, sifted
25g/1oz cornflour
200g/7oz dark chocolate (at least
70% cocoa solids)
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two
baking trays.
• Cream the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the flour and cornflour.
• Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of
simmering water. Beat the chocolate into the biscuit dough.
• Put the mixture in a piping bag fitted with a large star nozzle, and pipe
fingers about 5cm/2in long on the baking trays, leaving room for
spreading. Bake in the oven for 12–15 minutes.
• Remove from the oven, and leave to cool slightly on the baking trays,
then transfer to a wire rack and allow to cool completely.
• Melt the remaining chocolate in a heatproof bowl set over a pan of
simmering water, and dip one end of each biscuit in the chocolate,
allowing the excess to drip back into the bowl.
• Put the biscuits on a sheet of baking parchment, and leave to set
before serving.
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Viennese chocolate fingers
serves 8
ingredients
100g/4oz butter
75g/3oz icing sugar
175g/6oz self-raising flour, sifted
25g/1oz cornflour
200g/7oz dark chocolate (at least
70% cocoa solids)
• Preheat the oven to 190°C/375°F/Gas mark 5. Lightly grease two
baking trays.
• Cream the butter and sugar in a mixing bowl until light and fluffy.
Gradually beat in the flour and cornflour.
• Melt 75g/3oz dark chocolate in a heatproof bowl set over a pan of
simmering water. Beat the chocolate into the biscuit dough.
• Put the mixture in a piping bag fitted with a large star nozzle, and pipe
fingers about 5cm/2in long on the baking trays, leaving room for
spreading. Bake in the oven for 12–15 minutes.
• Remove from the oven, and leave to cool slightly on the baking trays,
then transfer to a wire rack and allow to cool completely.
• Melt the remaining chocolate in a heatproof bowl set over a pan of
simmering water, and dip one end of each biscuit in the chocolate,
allowing the excess to drip back into the bowl.
• Put the biscuits on a sheet of baking parchment, and leave to set
before serving.
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Fruit & nut torte
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Fruit & nut torte
serves 8
ingredients
75g/3oz caster sugar
450g/1lb lemon sponge
500g/1lb 2oz ricotta cheese
100g/4oz plain chocolate-coated
almonds, finely chopped
75g/3oz soft nougat, finely chopped
50g/2oz mixed peel, finely chopped
finely grated zest of 1 orange
finely grated zest of 1 lemon
75g/3oz sultanas
2 tablespoons Amaretto or
orange liqueur
175g/6oz flaked almonds, toasted
icing sugar, to dust
• Put the caster sugar in a large pan with 150ml/5fl oz water. Heat
gently, stirring occasionally, until the sugar has dissolved. Bring to the
boil and boil rapidly without stirring for 10 minutes until syrupy. Leave
to cool.
• Line a 23cm/9in round springform cake tin with foil. Cut the lemon
sponge into very thin slices. Use to line the bottom and sides of the tin.
• Beat the cheese in a bowl, then gradually add 150ml/5fl oz of the
sugar syrup, stirring constantly.
• Stir in the almonds, nougat, mixed peel, orange and lemon zests,
sultanas and liqueur. Beat thoroughly, then spoon into the sponge-lined
tin. Sprinkle with the toasted almonds. Cover with cling film and chill
overnight before serving.
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Fruit & nut torte
serves 8
ingredients
75g/3oz caster sugar
450g/1lb lemon sponge
500g/1lb 2oz ricotta cheese
100g/4oz plain chocolate-coated
almonds, finely chopped
75g/3oz soft nougat, finely chopped
50g/2oz mixed peel, finely chopped
finely grated zest of 1 orange
finely grated zest of 1 lemon
75g/3oz sultanas
2 tablespoons Amaretto or
orange liqueur
175g/6oz flaked almonds, toasted
icing sugar, to dust
• Put the caster sugar in a large pan with 150ml/5fl oz water. Heat
gently, stirring occasionally, until the sugar has dissolved. Bring to the
boil and boil rapidly without stirring for 10 minutes until syrupy. Leave
to cool.
• Line a 23cm/9in round springform cake tin with foil. Cut the lemon
sponge into very thin slices. Use to line the bottom and sides of the tin.
• Beat the cheese in a bowl, then gradually add 150ml/5fl oz of the
sugar syrup, stirring constantly.
• Stir in the almonds, nougat, mixed peel, orange and lemon zests,
sultanas and liqueur. Beat thoroughly, then spoon into the sponge-lined
tin. Sprinkle with the toasted almonds. Cover with cling film and chill
overnight before serving.
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Pumpkin pie
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Pumpkin pie
serves 8
ingredients
450g/1lb pumpkin
2 eggs, lightly beaten
150g/5oz Demerara sugar
75ml/3fl oz cream
1 tablespoon sweet sherry
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
For the pastry
150g/5oz plain flour
100g/4oz butter, cubed
1 teaspoons caster sugar
75ml/3fl oz iced water
1 egg yolk, lightly beaten, to glaze
1 tablespoon milk, to glaze
• Lightly grease a 23cm/9in round pie dish.
• Peel the pumpkin and discard the seeds. Chop the flesh into small
chunks, and steam or boil for 10 minutes or until the pumpkin is just
tender. Drain thoroughly, mash and set aside to cool.
• To make the pastry, sift the flour into a large bowl, and rub in the butter
using your fingertips until the mixture resembles fine breadcrumbs. Stir in
the caster sugar.
• Make a well in the centre, add almost all of the iced water and mix with
a flat-bladed knife. Add the remaining water, a little at a time, if
necessary to bring the dough together. Gather the dough into a ball,
and roll out between two sheets of baking parchment until large enough
to cover the base and side of the pie dish. Line the dish with the pastry,
trim away any excess and crimp the edges. Chill the pastry-lined dish for
about 20 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cut a piece of baking parchment large enough to cover the pie dish.
Use to line the pastry shell, then spread baking beans over the paper.
Bake blind for 10 minutes, then remove the paper and beans. Return the
pie shell to the oven for a further 10 minutes or until lightly golden. Do
not turn the oven off.
• To make the filling, whisk the eggs and Demerara sugar in a large bowl.
Add the cooled mashed pumpkin, cream, sherry, cinnamon, nutmeg and
ginger, and stir thoroughly until combined. Pour the filling into the pastry
shell, smooth the surface with the back of a spoon, then bake for
40 minutes or until set.
• Serve the pie warm with ice cream or whipped cream.
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Pumpkin pie
serves 8
ingredients
450g/1lb pumpkin
2 eggs, lightly beaten
150g/5oz Demerara sugar
75ml/3fl oz cream
1 tablespoon sweet sherry
1 teaspoon ground cinnamon
1⁄2 teaspoon ground nutmeg
1⁄2 teaspoon ground ginger
For the pastry
150g/5oz plain flour
100g/4oz butter, cubed
1 teaspoons caster sugar
75ml/3fl oz iced water
1 egg yolk, lightly beaten, to glaze
1 tablespoon milk, to glaze
• Lightly grease a 23cm/9in round pie dish.
• Peel the pumpkin and discard the seeds. Chop the flesh into small
chunks, and steam or boil for 10 minutes or until the pumpkin is just
tender. Drain thoroughly, mash and set aside to cool.
• To make the pastry, sift the flour into a large bowl, and rub in the butter
using your fingertips until the mixture resembles fine breadcrumbs. Stir in
the caster sugar.
• Make a well in the centre, add almost all of the iced water and mix with
a flat-bladed knife. Add the remaining water, a little at a time, if
necessary to bring the dough together. Gather the dough into a ball,
and roll out between two sheets of baking parchment until large enough
to cover the base and side of the pie dish. Line the dish with the pastry,
trim away any excess and crimp the edges. Chill the pastry-lined dish for
about 20 minutes.
• Preheat the oven to 180°C/350°F/Gas mark 4.
• Cut a piece of baking parchment large enough to cover the pie dish.
Use to line the pastry shell, then spread baking beans over the paper.
Bake blind for 10 minutes, then remove the paper and beans. Return the
pie shell to the oven for a further 10 minutes or until lightly golden. Do
not turn the oven off.
• To make the filling, whisk the eggs and Demerara sugar in a large bowl.
Add the cooled mashed pumpkin, cream, sherry, cinnamon, nutmeg and
ginger, and stir thoroughly until combined. Pour the filling into the pastry
shell, smooth the surface with the back of a spoon, then bake for
40 minutes or until set.
• Serve the pie warm with ice cream or whipped cream.
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Chocolate pecan pie
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Chocolate pecan pie
serves 6
ingredients
For the pastry
275g/10oz plain flour
50g/2oz cocoa powder
100g/4oz icing sugar
pinch of salt
200g/7oz butter, diced
1 egg yolk
For the filling
350g/12oz shelled pecan nuts
75g/3oz butter
175g/6oz Demerara sugar
3 eggs
2 tablespoons double cream
2 tablespoons plain flour
75g/3oz dark chocolate (at least
70% cocoa solids)
1 tablespoon icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the pastry, sift the flour, cocoa, sugar and salt into a bowl and
make a well in the centre. Put the butter and egg yolk in the well, and
mix together, then gradually mix in the dry ingredients. Knead lightly into
a ball. Cover with cling film and chill in the refrigerator for 1 hour.
• Unwrap the pastry and roll out on a lightly floured work surface. Use to
line a 25cm/10in non-stick springform pie tin, and prick the base with a
fork. Line the pastry shell with foil and fill with baking beans. Bake in the
oven for 15 minutes. Remove from the oven, discard the beans and foil,
and allow to cool. Leave the oven on.
• To make the filling, roughly chop 225g/8oz of the pecan nuts. Mix the
butter with 50g/2oz of the Demerara sugar. Beat in the eggs one at a
time, then add the remaining Demerara sugar and mix.
• Stir in the double cream, flour and chopped pecan nuts. Melt the
chocolate in a heatproof bowl set over a pan of simmering water, then
add to the mixture.
• Spoon the filling into the pastry shell, and smooth the surface. Cut the
remaining pecan nuts in half, and arrange over the pie.
• Bake in the oven for 30 minutes, then cover the top of the pie with foil to
prevent it burning and bake for a further 25 minutes. Remove the pie
from the oven and let it cool slightly before removing from the tin and
transferring to a wire rack to cool completely. Dust with the icing sugar.
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Chocolate pecan pie
serves 6
ingredients
For the pastry
275g/10oz plain flour
50g/2oz cocoa powder
100g/4oz icing sugar
pinch of salt
200g/7oz butter, diced
1 egg yolk
For the filling
350g/12oz shelled pecan nuts
75g/3oz butter
175g/6oz Demerara sugar
3 eggs
2 tablespoons double cream
2 tablespoons plain flour
75g/3oz dark chocolate (at least
70% cocoa solids)
1 tablespoon icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4.
• To make the pastry, sift the flour, cocoa, sugar and salt into a bowl and
make a well in the centre. Put the butter and egg yolk in the well, and
mix together, then gradually mix in the dry ingredients. Knead lightly into
a ball. Cover with cling film and chill in the refrigerator for 1 hour.
• Unwrap the pastry and roll out on a lightly floured work surface. Use to
line a 25cm/10in non-stick springform pie tin, and prick the base with a
fork. Line the pastry shell with foil and fill with baking beans. Bake in the
oven for 15 minutes. Remove from the oven, discard the beans and foil,
and allow to cool. Leave the oven on.
• To make the filling, roughly chop 225g/8oz of the pecan nuts. Mix the
butter with 50g/2oz of the Demerara sugar. Beat in the eggs one at a
time, then add the remaining Demerara sugar and mix.
• Stir in the double cream, flour and chopped pecan nuts. Melt the
chocolate in a heatproof bowl set over a pan of simmering water, then
add to the mixture.
• Spoon the filling into the pastry shell, and smooth the surface. Cut the
remaining pecan nuts in half, and arrange over the pie.
• Bake in the oven for 30 minutes, then cover the top of the pie with foil to
prevent it burning and bake for a further 25 minutes. Remove the pie
from the oven and let it cool slightly before removing from the tin and
transferring to a wire rack to cool completely. Dust with the icing sugar.
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Lime meringue tarts
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Lime meringue tarts
serves 6
ingredients
For the pastry
50g/2oz pistachio nuts
100g/4oz plain flour, sifted
pinch of salt
75g/3oz butter, diced
50g/2oz icing sugar
2 medium eggs
For the pastry
1 egg plus 3 egg yolks
grated zest and juice of 5 limes
200g/7oz caster sugar
150ml/5fl oz double cream
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease and flour six
tartlet tins measuring 8 x 2.5cm/31⁄4 x 1in.
• To make the pastry, chop the pistachios in a blender or food processor
for 30 seconds. Add the flour, salt and butter, and pulse until the mixture
resembles crumbs. Add the icing sugar and pulse to mix. Separate the
eggs, put 1 egg white to one side for the meringue and discard the
other. Add the yolks to the mixture, and pulse until it just holds together.
• Turn the dough on to a lightly floured work surface, and knead gently to
bring the mixture together. Roll out the pastry and use to line the tins,
pressing well into the edges and trimming off any excess pastry. Cover
with cling film and chill for 30 minutes.
• Put the tins on a baking sheet, line with foil and fill with baking beans.
Bake for 10 minutes. Remove the foil and beans, and bake for a further
10–12 minutes until just cooked. Remove from the oven, and reduce the
temperature to 180°C/350°F/Gas mark 4.
• Meanwhile, to make the filling, put the egg and egg yolks into a small
pan, add the lime zest and juice, 150g/5oz of the caster sugar and the
cream. Cook over a medium heat for 5 minutes, stirring regularly, until
the custard has thickened and is smooth. Pour into a large bowl and
allow to cool. Spoon the lime filling into the pastry cases.
• Put the reserved egg white into a bowl and whisk until it stands in stiff
peaks. Add the remaining sugar a little at a time, and continue to beat
until the mixture is stiff and shiny. Put in a piping bag fitted with a round
1cm/1⁄2in nozzle, and pipe around the edge of the tarts.
• Bake the tarts for 10 minutes or until the meringue is hard to the touch.
Serve hot or cold.
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Lime meringue tarts
serves 6
ingredients
For the pastry
50g/2oz pistachio nuts
100g/4oz plain flour, sifted
pinch of salt
75g/3oz butter, diced
50g/2oz icing sugar
2 medium eggs
For the pastry
1 egg plus 3 egg yolks
grated zest and juice of 5 limes
200g/7oz caster sugar
150ml/5fl oz double cream
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease and flour six
tartlet tins measuring 8 x 2.5cm/31⁄4 x 1in.
• To make the pastry, chop the pistachios in a blender or food processor
for 30 seconds. Add the flour, salt and butter, and pulse until the mixture
resembles crumbs. Add the icing sugar and pulse to mix. Separate the
eggs, put 1 egg white to one side for the meringue and discard the
other. Add the yolks to the mixture, and pulse until it just holds together.
• Turn the dough on to a lightly floured work surface, and knead gently to
bring the mixture together. Roll out the pastry and use to line the tins,
pressing well into the edges and trimming off any excess pastry. Cover
with cling film and chill for 30 minutes.
• Put the tins on a baking sheet, line with foil and fill with baking beans.
Bake for 10 minutes. Remove the foil and beans, and bake for a further
10–12 minutes until just cooked. Remove from the oven, and reduce the
temperature to 180°C/350°F/Gas mark 4.
• Meanwhile, to make the filling, put the egg and egg yolks into a small
pan, add the lime zest and juice, 150g/5oz of the caster sugar and the
cream. Cook over a medium heat for 5 minutes, stirring regularly, until
the custard has thickened and is smooth. Pour into a large bowl and
allow to cool. Spoon the lime filling into the pastry cases.
• Put the reserved egg white into a bowl and whisk until it stands in stiff
peaks. Add the remaining sugar a little at a time, and continue to beat
until the mixture is stiff and shiny. Put in a piping bag fitted with a round
1cm/1⁄2in nozzle, and pipe around the edge of the tarts.
• Bake the tarts for 10 minutes or until the meringue is hard to the touch.
Serve hot or cold.
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Rhubarb cake
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Rhubarb cake
serves 8–10
ingredients
10g/5oz butter
350g/12oz caster sugar
200g/7oz flour
2 teaspoons baking powder
pinch of salt
3 eggs, lightly beaten
grated zest and juice of 1 lemon
4 tablespoons milk
600g/11⁄4lb rhubarb, cut into
2.5cm/1in lengths
1 teaspoon ground cinnamon
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 20cm/8in
springform cake tin.
• Cream the butter with 150g/5oz of the sugar until light and fluffy. Sift
together the flour, baking powder and salt. Add to the flour mixture
alternately with the eggs. Beat in the lemon zest and juice, then the milk.
Put the mixture into the prepared cake tin, and level the top.
• Mix the rhubarb with the cinnamon and remaining sugar, and spread on
top of the cake mixture. Bake in the oven for 40–45 minutes until the
rhubarb is soft and the cake has shrunk slightly from the side of the tin.
Leave to cool completely in the tin.
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Rhubarb cake
serves 8–10
ingredients
10g/5oz butter
350g/12oz caster sugar
200g/7oz flour
2 teaspoons baking powder
pinch of salt
3 eggs, lightly beaten
grated zest and juice of 1 lemon
4 tablespoons milk
600g/11⁄4lb rhubarb, cut into
2.5cm/1in lengths
1 teaspoon ground cinnamon
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 20cm/8in
springform cake tin.
• Cream the butter with 150g/5oz of the sugar until light and fluffy. Sift
together the flour, baking powder and salt. Add to the flour mixture
alternately with the eggs. Beat in the lemon zest and juice, then the milk.
Put the mixture into the prepared cake tin, and level the top.
• Mix the rhubarb with the cinnamon and remaining sugar, and spread on
top of the cake mixture. Bake in the oven for 40–45 minutes until the
rhubarb is soft and the cake has shrunk slightly from the side of the tin.
Leave to cool completely in the tin.
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Frangipane tart
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Frangipane tart
serves 10
ingredients
For the pastry
100g/4oz caster sugar
50g/2oz ground almonds
100g/4oz plain flour
75g/3oz butter, cut into small dice
1 large egg
1 egg yolk
grated zest of 1 small lemon
2 teaspoons water
pinch of salt
For the filling
50g/2oz butter
50g/2oz caster sugar
50g/2oz ground almonds
50g/2oz white breadcrumbs
1 large egg
3 drops of almond essence
4 tablespoons raspberry jam
• To make the pastry, put the sugar, almonds and flour into a blender or
food processor, and whiz at full speed for a few seconds. Add the butter
and work again until just blended. The mixture should resemble fine
breadcrumbs.
• Add the egg and egg yolk, the lemon zest, 2 teaspoons water and a
pinch of salt. Work again until the pastry balls. Wrap in cling film and
refrigerate for 2 hours.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the chilled pastry, and use to line a greased 20cm/8in loosebottomed
tart tin. If it breaks it can be repaired by pressing with your
fingers. Make the shell as even as possible, with a double thickness
round the edges, and pushed right up to the top as it will shrink as it
bakes. Be careful to press into the bottom edges to eliminate air between
the tin and the pastry.
• To make the filling, put the butter, sugar, almonds and breadcrumbs into
the blender and work briefly to mix. With the machine running on full
speed, add the egg and almond essence until a smooth paste forms.
• Put the shell on a baking tray, prick the bottom with a fork and line with
foil. Fill with baking beans and bake blind for 10 minutes.
• Remove the foil and beans, and leave to cool slightly, then fill the base
with a layer of raspberry jam. Cover this with the almond paste. Scrape
the surface smooth and level.
• Return to the oven and bake for 25–30 minutes until risen and lightly
browned. Serve warm or at room temperature.
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Frangipane tart
serves 10
ingredients
For the pastry
100g/4oz caster sugar
50g/2oz ground almonds
100g/4oz plain flour
75g/3oz butter, cut into small dice
1 large egg
1 egg yolk
grated zest of 1 small lemon
2 teaspoons water
pinch of salt
For the filling
50g/2oz butter
50g/2oz caster sugar
50g/2oz ground almonds
50g/2oz white breadcrumbs
1 large egg
3 drops of almond essence
4 tablespoons raspberry jam
• To make the pastry, put the sugar, almonds and flour into a blender or
food processor, and whiz at full speed for a few seconds. Add the butter
and work again until just blended. The mixture should resemble fine
breadcrumbs.
• Add the egg and egg yolk, the lemon zest, 2 teaspoons water and a
pinch of salt. Work again until the pastry balls. Wrap in cling film and
refrigerate for 2 hours.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the chilled pastry, and use to line a greased 20cm/8in loosebottomed
tart tin. If it breaks it can be repaired by pressing with your
fingers. Make the shell as even as possible, with a double thickness
round the edges, and pushed right up to the top as it will shrink as it
bakes. Be careful to press into the bottom edges to eliminate air between
the tin and the pastry.
• To make the filling, put the butter, sugar, almonds and breadcrumbs into
the blender and work briefly to mix. With the machine running on full
speed, add the egg and almond essence until a smooth paste forms.
• Put the shell on a baking tray, prick the bottom with a fork and line with
foil. Fill with baking beans and bake blind for 10 minutes.
• Remove the foil and beans, and leave to cool slightly, then fill the base
with a layer of raspberry jam. Cover this with the almond paste. Scrape
the surface smooth and level.
• Return to the oven and bake for 25–30 minutes until risen and lightly
browned. Serve warm or at room temperature.
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Mississippi mud pie
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Mississippi mud pie
serves 8
ingredients
225g/8oz plain flour
2 tablespoons cocoa powder
150g/5oz butter
25g/1oz caster sugar
450ml/3⁄4pt double cream, whipped
For the filling
175g/6oz butter
350g/12oz muscovado sugar
4 eggs, lightly beaten
4 tablespoons cocoa powder, sifted
150g/5oz dark chocolate
300ml/10fl oz single cream
1 teaspoon chocolate essence
• To make the pastry, sift the flour and cocoa powder into a mixing bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the
sugar and enough cold water (about 2 tablespoons) to mix to a soft
dough. Chill for 15 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the pastry dough on a lightly floured work surface, and use to
line a greased 23cm/9in loose-bottomed flan tin. Line with foil and
baking beans.
• Bake blind in the oven for 15 minutes. Remove the beans and foil, and
cook for a further 10 minutes until crisp. Reduce the oven temperature to
170°C/325°F/Gas mark 3.
• To make the filling, beat the butter and sugar in a bowl, and gradually
beat in the eggs with the cocoa powder. Melt the dark chocolate in a
heatproof bowl set over a pan of simmering water, then beat the melted
chocolate, single cream and chocolate essesnce into the egg mixture.
• Pour the mixture into the cooked pastry shell, and bake in the oven for
45 minutes or until the filling is set. Leave in the tin to cool completely,
then transfer to a serving plate. Cover with the whipped cream, and chill
before serving.
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Mississippi mud pie
serves 8
ingredients
225g/8oz plain flour
2 tablespoons cocoa powder
150g/5oz butter
25g/1oz caster sugar
450ml/3⁄4pt double cream, whipped
For the filling
175g/6oz butter
350g/12oz muscovado sugar
4 eggs, lightly beaten
4 tablespoons cocoa powder, sifted
150g/5oz dark chocolate
300ml/10fl oz single cream
1 teaspoon chocolate essence
• To make the pastry, sift the flour and cocoa powder into a mixing bowl.
Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the
sugar and enough cold water (about 2 tablespoons) to mix to a soft
dough. Chill for 15 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5.
• Roll out the pastry dough on a lightly floured work surface, and use to
line a greased 23cm/9in loose-bottomed flan tin. Line with foil and
baking beans.
• Bake blind in the oven for 15 minutes. Remove the beans and foil, and
cook for a further 10 minutes until crisp. Reduce the oven temperature to
170°C/325°F/Gas mark 3.
• To make the filling, beat the butter and sugar in a bowl, and gradually
beat in the eggs with the cocoa powder. Melt the dark chocolate in a
heatproof bowl set over a pan of simmering water, then beat the melted
chocolate, single cream and chocolate essesnce into the egg mixture.
• Pour the mixture into the cooked pastry shell, and bake in the oven for
45 minutes or until the filling is set. Leave in the tin to cool completely,
then transfer to a serving plate. Cover with the whipped cream, and chill
before serving.
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Coffee almond ice-cream cake
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Coffee almond ice-cream cake
serves 8
ingredients
350g/12oz chocolate wafer
crumbs
50g/2oz butter, melted
350g/12oz coffee ice cream
350g/12oz double cream
1 teaspoon vanilla essence
350g/12oz amaretti biscuits,
crushed
100g/4oz slivered almonds,
toasted
• Lightly oil a 20cm/8in round springform cake tin.
• In a bowl, stir together the crumbs and butter with a fork until the mixture
is well combined. Press the mixture onto the bottom of the prepared tin
and 2.5cm/1in up its sides. Freeze for 30 minutes until firm.
• Spread the ice cream evenly on the crust, and return to the freezer for
30 minutes until the ice cream is firm.
• In a bowl, beat the cream with the vanilla essence using an electric
mixer until it holds stiff peaks. Fold in the amaretti biscuits, and spread
over the ice cream. Smooth the top of the cake, sprinkle with almonds
and freeze for 30–45 minutes or until the top is firm.
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Coffee almond ice-cream cake
serves 8
ingredients
350g/12oz chocolate wafer
crumbs
50g/2oz butter, melted
350g/12oz coffee ice cream
350g/12oz double cream
1 teaspoon vanilla essence
350g/12oz amaretti biscuits,
crushed
100g/4oz slivered almonds,
toasted
• Lightly oil a 20cm/8in round springform cake tin.
• In a bowl, stir together the crumbs and butter with a fork until the mixture
is well combined. Press the mixture onto the bottom of the prepared tin
and 2.5cm/1in up its sides. Freeze for 30 minutes until firm.
• Spread the ice cream evenly on the crust, and return to the freezer for
30 minutes until the ice cream is firm.
• In a bowl, beat the cream with the vanilla essence using an electric
mixer until it holds stiff peaks. Fold in the amaretti biscuits, and spread
over the ice cream. Smooth the top of the cake, sprinkle with almonds
and freeze for 30–45 minutes or until the top is firm.
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Filo rhubarb pie
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Filo rhubarb pie
serves 4
ingredients
500g/1lb 2oz pink rhubarb
1 teaspoon mixed spice
grated zest and juice of 1 orange
1 tablespoon granulated sugar
1 tablespoon low-fat spread
3 sheets filo pastry
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the leaves and ends from the rhubarb stems, and chop into
2.5cm/1in pieces. Put in a medium bowl. Add the mixed spice, orange
zest and juice, and sugar, and toss well to coat evenly. Tip the rhubarb
into a 1.2 litre/2pt pie dish.
• Melt the spread and brush over the filo sheets. Crumple the filo loosely,
and place the pieces on top of the filling to cover.
• Put the dish on a baking tray, and bake the pie for 20 minutes until
golden brown. Reduce the temperature to 180°C/350°F/Gas mark 4.
Bake for 10–15 minutes more until the rhubarb is tender. Serve warm.
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Filo rhubarb pie
serves 4
ingredients
500g/1lb 2oz pink rhubarb
1 teaspoon mixed spice
grated zest and juice of 1 orange
1 tablespoon granulated sugar
1 tablespoon low-fat spread
3 sheets filo pastry
• Preheat the oven to 200°C/400°F/Gas mark 6.
• Trim the leaves and ends from the rhubarb stems, and chop into
2.5cm/1in pieces. Put in a medium bowl. Add the mixed spice, orange
zest and juice, and sugar, and toss well to coat evenly. Tip the rhubarb
into a 1.2 litre/2pt pie dish.
• Melt the spread and brush over the filo sheets. Crumple the filo loosely,
and place the pieces on top of the filling to cover.
• Put the dish on a baking tray, and bake the pie for 20 minutes until
golden brown. Reduce the temperature to 180°C/350°F/Gas mark 4.
Bake for 10–15 minutes more until the rhubarb is tender. Serve warm.
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Baklava
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Baklava
serves 8–10
ingredients
100g/4oz butter, melted
450g/1lb walnuts, finely chopped
50g/2oz caster sugar
pinch of ground cinnamon
275g/10oz filo pastry
For the syrup
juice of 1 lemon
150g/5oz sugar
1⁄2 teaspoon ground cinnamon
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
25cm/10in loose-bottomed cake tin.
• Mix together the walnuts, sugar and cinnamon in a bowl.
• Unfold the filo pastry, and cover with a damp tea towel to prevent it
drying out. Brush a piece of the filo with melted butter, and fit it into the
bottom of the tin with the buttered side down. Let the edges spill over
and brush with butter. Repeat with three more buttered filo sheets,
making sure that the whole tin is lined.
• Sprinkle with half of the nut mixture. Repeat with four more layers of
buttered filo, then scatter the remaining nut mixture over them. Put two
more layers of buttered filo on top, then fold the edges in and under.
• Cut the last two pieces of filo so they that fit the tin, place on top and
brush generously with butter. Bake for 40 minutes, then increase the
temperature to 200°C/400°F/Gas mark 6. Bake for a further
20 minutes or until golden brown.
• To make the syrup, gently heat the lemon juice, sugar and cinnamon until
the sugar has dissolved and the syrup has reduced slightly. Pour over the
cooked baklava, and leave to cool in the tin for 1–2 hours. Cut into
wedges and serve.
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Baklava
serves 8–10
ingredients
100g/4oz butter, melted
450g/1lb walnuts, finely chopped
50g/2oz caster sugar
pinch of ground cinnamon
275g/10oz filo pastry
For the syrup
juice of 1 lemon
150g/5oz sugar
1⁄2 teaspoon ground cinnamon
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
25cm/10in loose-bottomed cake tin.
• Mix together the walnuts, sugar and cinnamon in a bowl.
• Unfold the filo pastry, and cover with a damp tea towel to prevent it
drying out. Brush a piece of the filo with melted butter, and fit it into the
bottom of the tin with the buttered side down. Let the edges spill over
and brush with butter. Repeat with three more buttered filo sheets,
making sure that the whole tin is lined.
• Sprinkle with half of the nut mixture. Repeat with four more layers of
buttered filo, then scatter the remaining nut mixture over them. Put two
more layers of buttered filo on top, then fold the edges in and under.
• Cut the last two pieces of filo so they that fit the tin, place on top and
brush generously with butter. Bake for 40 minutes, then increase the
temperature to 200°C/400°F/Gas mark 6. Bake for a further
20 minutes or until golden brown.
• To make the syrup, gently heat the lemon juice, sugar and cinnamon until
the sugar has dissolved and the syrup has reduced slightly. Pour over the
cooked baklava, and leave to cool in the tin for 1–2 hours. Cut into
wedges and serve.
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Apple galettes
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Apple galettes
serves 8
ingredients
225g/8oz plain flour
350g/12oz butter, chopped,
125ml/4fl oz chilled water
8 cooking apples
175g/6oz caster sugar
• Put the flour and 225g/8oz of the butter in a bowl. Cut the butter into
the flour using two knives until it resembles large crumbs. Gradually add
the chilled water, stirring with a knife and pressing together until a rough
dough forms.
• Turn onto a lightly floured work surface and roll into a rectangle. The
dough is crumbly and hard to manage at this point. Fold the dough and
re-roll several times. Wrap the pastry in cling film and refrigerate for
30 minutes, then fold and re-roll a few more times. Wrap again in cling
film and refrigerate for another 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Roll the pastry until
3mm/1⁄2in thick. Cut into 8 x 10cm/4in rounds.
• Peel, core and slice the apples. Arrange in a spiral on the pastry.
Sprinkle well with the caster sugar, and dot with the remaining butter.
Bake on greased baking trays for 20–30 minutes until the pastry is crisp
and golden. Serve warm with cream or ice cream.
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Apple galettes
serves 8
ingredients
225g/8oz plain flour
350g/12oz butter, chopped,
125ml/4fl oz chilled water
8 cooking apples
175g/6oz caster sugar
• Put the flour and 225g/8oz of the butter in a bowl. Cut the butter into
the flour using two knives until it resembles large crumbs. Gradually add
the chilled water, stirring with a knife and pressing together until a rough
dough forms.
• Turn onto a lightly floured work surface and roll into a rectangle. The
dough is crumbly and hard to manage at this point. Fold the dough and
re-roll several times. Wrap the pastry in cling film and refrigerate for
30 minutes, then fold and re-roll a few more times. Wrap again in cling
film and refrigerate for another 30 minutes.
• Preheat the oven to 190°C/375°F/Gas mark 5. Roll the pastry until
3mm/1⁄2in thick. Cut into 8 x 10cm/4in rounds.
• Peel, core and slice the apples. Arrange in a spiral on the pastry.
Sprinkle well with the caster sugar, and dot with the remaining butter.
Bake on greased baking trays for 20–30 minutes until the pastry is crisp
and golden. Serve warm with cream or ice cream.
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Madeleines
funny menu for you
Madeleines
serves 6
ingredients
175g/6oz butter, melted and cooled
100g/4oz plain flour
2 eggs
175g/6oz caster sugar
1 teaspoon finely grated orange zest
2 tablespoons icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease 12 holes
in a madeleine tin. Dust the tin with flour, and shake off any excess.
• Combine the eggs and sugar in a heatproof bowl. Put the bowl over a
pan of simmering water, and beat the mixture with a whisk or an electric
beater until thick and pale yellow. Remove the bowl from the heat, and
continue to beat the mixture until it has cooled slightly and increased
in volume.
• Sift the flour three times onto baking parchment. Add the flour, butter
and orange zest to the egg mixture, and fold in quickly and lightly with
a metal spoon until just combined. Spoon the mixture carefully into the
madeleine holes.
• Bake for 10–12 minutes until lightly golden. Carefully remove from the
tin and place on a wire rack until cold. Dust with icing sugar before
serving. Madeleines are best eaten on the day of baking.
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Madeleines
serves 6
ingredients
175g/6oz butter, melted and cooled
100g/4oz plain flour
2 eggs
175g/6oz caster sugar
1 teaspoon finely grated orange zest
2 tablespoons icing sugar, to dust
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease 12 holes
in a madeleine tin. Dust the tin with flour, and shake off any excess.
• Combine the eggs and sugar in a heatproof bowl. Put the bowl over a
pan of simmering water, and beat the mixture with a whisk or an electric
beater until thick and pale yellow. Remove the bowl from the heat, and
continue to beat the mixture until it has cooled slightly and increased
in volume.
• Sift the flour three times onto baking parchment. Add the flour, butter
and orange zest to the egg mixture, and fold in quickly and lightly with
a metal spoon until just combined. Spoon the mixture carefully into the
madeleine holes.
• Bake for 10–12 minutes until lightly golden. Carefully remove from the
tin and place on a wire rack until cold. Dust with icing sugar before
serving. Madeleines are best eaten on the day of baking.
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Raisin gingerbread
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Raisin gingerbread
serves 8
ingredients
150g/5oz granulated sugar
150ml/10fl oz molasses
150ml/10fl oz boiling water
25g/1oz butter
1 teaspoon bicarbonate of soda
75g/3oz raisins
50g/2oz pecan nuts, chopped
1 egg, well beaten
175g/6oz plain flour, sifted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1⁄4 teaspoon ground cloves
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in
round cake tin.
• Mix together the sugar, molasses and boiling water. While the mixture is
still hot, stir in the butter and the bicarbonate of soda. Leave to cool.
Add the raisins, nuts and egg.
• Sift together the flour and spices, and stir into the molasses mixture. Pour
the mixture into the cake tin and bake for 35–40 minutes until an
inserted skewer comes out clean. Turn out onto a wire rack to cool.
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Raisin gingerbread
serves 8
ingredients
150g/5oz granulated sugar
150ml/10fl oz molasses
150ml/10fl oz boiling water
25g/1oz butter
1 teaspoon bicarbonate of soda
75g/3oz raisins
50g/2oz pecan nuts, chopped
1 egg, well beaten
175g/6oz plain flour, sifted
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1⁄4 teaspoon ground cloves
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 23cm/9in
round cake tin.
• Mix together the sugar, molasses and boiling water. While the mixture is
still hot, stir in the butter and the bicarbonate of soda. Leave to cool.
Add the raisins, nuts and egg.
• Sift together the flour and spices, and stir into the molasses mixture. Pour
the mixture into the cake tin and bake for 35–40 minutes until an
inserted skewer comes out clean. Turn out onto a wire rack to cool.
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Plum cake
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Plum cake
serves 10–12
ingredients
450g/1lb butter
450g/1lb soft brown sugar
12 eggs
450g/1lb plain white flour
225g/8oz ground almonds
450g/1lb sultanas
450g/1lb raisins
450g/1lb currants
225g/8oz mixed peel
grated zest and juice of 1 lemon
175ml/6fl oz whisky
• Preheat the oven to 180°C/350°F/Gas mark 4. Carefully line a
30cm/12in round cake tin with greaseproof paper.
• Cream the butter and sugar until light and fluffy. Add the eggs one at a
time, beating well between each addition. Mix half of the flour and the
almonds with the fruit and peel. Stir the other half of the flour into the
cake mixture. Stir in the fruit with the lemon juice and zest, and mix well.
• Pour into the tin, smooth the top and bake for 2 hours. Allow to cool in
the tin. Poke holes in the cake with a skewer, and pour the whisky over.
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Plum cake
serves 10–12
ingredients
450g/1lb butter
450g/1lb soft brown sugar
12 eggs
450g/1lb plain white flour
225g/8oz ground almonds
450g/1lb sultanas
450g/1lb raisins
450g/1lb currants
225g/8oz mixed peel
grated zest and juice of 1 lemon
175ml/6fl oz whisky
• Preheat the oven to 180°C/350°F/Gas mark 4. Carefully line a
30cm/12in round cake tin with greaseproof paper.
• Cream the butter and sugar until light and fluffy. Add the eggs one at a
time, beating well between each addition. Mix half of the flour and the
almonds with the fruit and peel. Stir the other half of the flour into the
cake mixture. Stir in the fruit with the lemon juice and zest, and mix well.
• Pour into the tin, smooth the top and bake for 2 hours. Allow to cool in
the tin. Poke holes in the cake with a skewer, and pour the whisky over.
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Madeira cake
funny menu for you
Madeira cake
serves 8
ingredients
175g/6oz butter, softened
175g/6oz caster sugar
3 eggs, lightly beaten
2 teaspoons finely grated
orange zest
150g/5oz self-raising flour, sifted
100g/4oz plain flour
2 tablespoons milk
• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease a
20 x 10 x 7cm/8 x 4x 21⁄2in loaf tin, and line the bottom and sides with
greaseproof paper.
• Using an electric mixer, cream the butter and sugar in a small bowl until
light and fluffy. Add the eggs gradually, beating thoroughly after each
addition. Add the zest and mix through. Transfer to a large bowl. Fold in
both flours and the milk with a metal spoon. Stir until smooth.
• Spoon into the loaf tin and smooth the surface. Bake for 50 minutes or
until a skewer inserted into the centre comes out clean. Cool the cake in
the tin for 10 minutes, then turn out onto a wire rack to cool completely.
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Madeira cake
serves 8
ingredients
175g/6oz butter, softened
175g/6oz caster sugar
3 eggs, lightly beaten
2 teaspoons finely grated
orange zest
150g/5oz self-raising flour, sifted
100g/4oz plain flour
2 tablespoons milk
• Preheat the oven to 160°C/325°F/Gas mark 3. Lightly grease a
20 x 10 x 7cm/8 x 4x 21⁄2in loaf tin, and line the bottom and sides with
greaseproof paper.
• Using an electric mixer, cream the butter and sugar in a small bowl until
light and fluffy. Add the eggs gradually, beating thoroughly after each
addition. Add the zest and mix through. Transfer to a large bowl. Fold in
both flours and the milk with a metal spoon. Stir until smooth.
• Spoon into the loaf tin and smooth the surface. Bake for 50 minutes or
until a skewer inserted into the centre comes out clean. Cool the cake in
the tin for 10 minutes, then turn out onto a wire rack to cool completely.
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Rock cakes
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Rock cakes
serves 10
ingredients
75g/3oz butter, cubed
225g/8oz self-raising flour
100g/4oz caster sugar
75g/3oz mixed dried fruit
1⁄2 teaspoon ground ginger
1 egg
50ml/2fl oz milk
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two
baking trays.
• Sift the flour into a large bowl, and rub in the butter with your fingertips
until the mixture resembles fine breadcrumbs. Stir in the sugar, dried fruit
and ginger.
• In a bowl, whisk together the egg and milk. Add the dry ingredients and
mix to a stiff dough. Drop rough heaps of mixture, about 3 tablespoons
at a time, onto the baking trays. Bake for 10–15 minutes until golden.
Cool on a wire rack.
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Rock cakes
serves 10
ingredients
75g/3oz butter, cubed
225g/8oz self-raising flour
100g/4oz caster sugar
75g/3oz mixed dried fruit
1⁄2 teaspoon ground ginger
1 egg
50ml/2fl oz milk
• Preheat the oven to 200°C/400°F/Gas mark 6. Grease two
baking trays.
• Sift the flour into a large bowl, and rub in the butter with your fingertips
until the mixture resembles fine breadcrumbs. Stir in the sugar, dried fruit
and ginger.
• In a bowl, whisk together the egg and milk. Add the dry ingredients and
mix to a stiff dough. Drop rough heaps of mixture, about 3 tablespoons
at a time, onto the baking trays. Bake for 10–15 minutes until golden.
Cool on a wire rack.
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Spiced date & walnut cake
funny menu for you
Spiced date & walnut cake
serves 8
ingredients
300g/11oz wholemeal
self-raising flour
2 teaspoons mixed spice
150g/5oz dates, chopped
50g/2oz walnuts, chopped
4 tablespoons sunflower oil
100g/4oz dark muscovado sugar
300ml/10fl oz skimmed milk
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 900g/2lb
loaf tin, and line with greaseproof paper.
• Sift together the flour and spice, tipping any bran in the sieve into the
bowl. Stir in the dates and walnuts.
• Mix the oil, sugar and milk together. Stir evenly into the dry ingredients.
Spoon the mixture into the prepared tin.
• Bake in the oven for 40–45 minutes until firm and golden brown. Turn
out the cake, remove the lining paper and leave to cool on a wire rack.
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Spiced date & walnut cake
serves 8
ingredients
300g/11oz wholemeal
self-raising flour
2 teaspoons mixed spice
150g/5oz dates, chopped
50g/2oz walnuts, chopped
4 tablespoons sunflower oil
100g/4oz dark muscovado sugar
300ml/10fl oz skimmed milk
• Preheat the oven to 180°C/350°F/Gas mark 4. Grease a 900g/2lb
loaf tin, and line with greaseproof paper.
• Sift together the flour and spice, tipping any bran in the sieve into the
bowl. Stir in the dates and walnuts.
• Mix the oil, sugar and milk together. Stir evenly into the dry ingredients.
Spoon the mixture into the prepared tin.
• Bake in the oven for 40–45 minutes until firm and golden brown. Turn
out the cake, remove the lining paper and leave to cool on a wire rack.
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Pecan & raisin muffins
funny menu for you
Pecan & raisin muffins
serves 6
ingredients
350g/12oz plain flour
1 tablespoon baking powder
pinch of salt
100g/4oz caster sugar
2 eggs
150ml/5fl oz milk
50ml/2fl oz corn oil
1⁄4 teaspoon vanilla essence
75g/3oz pecan nuts,
roughly chopped
75g/3oz raisins
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 12-hole
muffin tin.
• Sift the flour, baking powder and salt into a bowl. Mix in the sugar and
make a well in the centre. Lightly beat the eggs with the milk, oil and
vanilla essence, and pour into the centre of the dry ingredients. Mix
quickly to blend the flour with the liquid. Do not overmix – the mixture
should look slightly lumpy. Lightly stir in the nuts and raisins.
• Divide the mixture equally in the muffin tin and bake for 25 minutes or
until well risen, golden brown and cooked through. Leave in the tin to
cool for a few minutes. Serve warm or cold.
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Pecan & raisin muffins
serves 6
ingredients
350g/12oz plain flour
1 tablespoon baking powder
pinch of salt
100g/4oz caster sugar
2 eggs
150ml/5fl oz milk
50ml/2fl oz corn oil
1⁄4 teaspoon vanilla essence
75g/3oz pecan nuts,
roughly chopped
75g/3oz raisins
• Preheat the oven to 190°C/375°F/Gas mark 5. Grease a 12-hole
muffin tin.
• Sift the flour, baking powder and salt into a bowl. Mix in the sugar and
make a well in the centre. Lightly beat the eggs with the milk, oil and
vanilla essence, and pour into the centre of the dry ingredients. Mix
quickly to blend the flour with the liquid. Do not overmix – the mixture
should look slightly lumpy. Lightly stir in the nuts and raisins.
• Divide the mixture equally in the muffin tin and bake for 25 minutes or
until well risen, golden brown and cooked through. Leave in the tin to
cool for a few minutes. Serve warm or cold.
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Lemon chocolate cake
funny menu for you
Lemon chocolate cake
serves 8
ingredients
100g/4oz butter
225g/8oz soft brown sugar
grated zest of 1 lemon
2 eggs
75g/3oz plain chocolate, grated
300g/11oz self-raising flour, sifted
pinch of salt
100g/4oz sour cream
For the topping
2 tablespoons icing sugar
1 tablespoon grated lemon zest
• Preheat the oven to 180°C/350°F/Gas mark 5. Grease a 23 x 13cm/
9 x 5in loaf tin.
• Cream the butter, sugar and lemon zest together. Add the eggs and beat
well. Mix in the chocolate. Sift the flour and salt together, and add to the
mixture alternately with the sour cream. Beat well.
• Pour the mixture into the loaf tin, and sprinkle with the icing sugar and
lemon zest. Bake for 50–60 minutes until cooked. Cool on a wire rack.
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Lemon chocolate cake
serves 8
ingredients
100g/4oz butter
225g/8oz soft brown sugar
grated zest of 1 lemon
2 eggs
75g/3oz plain chocolate, grated
300g/11oz self-raising flour, sifted
pinch of salt
100g/4oz sour cream
For the topping
2 tablespoons icing sugar
1 tablespoon grated lemon zest
• Preheat the oven to 180°C/350°F/Gas mark 5. Grease a 23 x 13cm/
9 x 5in loaf tin.
• Cream the butter, sugar and lemon zest together. Add the eggs and beat
well. Mix in the chocolate. Sift the flour and salt together, and add to the
mixture alternately with the sour cream. Beat well.
• Pour the mixture into the loaf tin, and sprinkle with the icing sugar and
lemon zest. Bake for 50–60 minutes until cooked. Cool on a wire rack.
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Potato apple cake
funny menu for you
Potato apple cake
serves 2
ingredients
450g/1lb cooked potatoes,
mashed
100g/4oz plain flour, sifted
1⁄2 teaspoon salt
1–2 Bramley cooking apples,
peeled, cored and sliced
25g/1oz butter, plus extra
for basting
sprinkling of caster sugar
• Mix together the potatoes, flour and salt. Roll the potato mixture into a
round about 2cm/1in thick. Divide into four, and put a couple of layers
of apple on top of two of the sections, then sandwich the other two
sections on top. Pinch around the edges to seal.
• Melt the 25g/1oz butter in a non-stick frying pan over a medium heat.
Cook the cake on both sides for about 20 minutes until browned.
Remove the top sections and dot the apple with butter. Sprinkle with
sugar. Replace the tops and return to the pan until the butter has melted.
Remove carefully to warmed plates, and serve immediately.
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Potato apple cake
serves 2
ingredients
450g/1lb cooked potatoes,
mashed
100g/4oz plain flour, sifted
1⁄2 teaspoon salt
1–2 Bramley cooking apples,
peeled, cored and sliced
25g/1oz butter, plus extra
for basting
sprinkling of caster sugar
• Mix together the potatoes, flour and salt. Roll the potato mixture into a
round about 2cm/1in thick. Divide into four, and put a couple of layers
of apple on top of two of the sections, then sandwich the other two
sections on top. Pinch around the edges to seal.
• Melt the 25g/1oz butter in a non-stick frying pan over a medium heat.
Cook the cake on both sides for about 20 minutes until browned.
Remove the top sections and dot the apple with butter. Sprinkle with
sugar. Replace the tops and return to the pan until the butter has melted.
Remove carefully to warmed plates, and serve immediately.
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Chocolate roulade
funny menu for you
Chocolate roulade
serves 6
ingredients
150g/5oz dark chocolate (at least
70% cocoa solids)
6 eggs
175g/6oz caster sugar
25g/1oz plain flour
1 tablespoon cocoa powder
icing sugar, to dust
For the filling
300ml/10fl oz double cream,
whisked
75g/3oz strawberries, sliced
• Preheat the oven to 200°C/400°F/Gas mark 6. Line a 38 x 25cm/
15 x 10in Swiss roll tin with greaseproof paper.
• In a small saucepan over a medium heat, melt the chocolate in
2 tablespoons water, stirring constantly. Leave to cool slightly.
• Put the eggs and sugar in a bowl, and whisk for 10 minutes or until the
mixture is pale and foamy. Whisk in the chocolate in a thin stream. Sift
the flour and cocoa together, and fold into the mixture. Pour into the tin
and level the top.
• Bake in the oven for 12 minutes. Dust a sheet of greaseproof paper with
a little icing sugar, turn the roulade onto it and peel off the lining
parchment. Roll up the roulade with the fresh paper inside. Put on a wire
rack, cover with a damp tea towel and leave to cool.
• To finish, unroll the roulade and spread with the cream. Scatter with the
strawberries and re-roll. Put on a plate and dust with icing sugar. Serve
cut into slices.
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Chocolate roulade
serves 6
ingredients
150g/5oz dark chocolate (at least
70% cocoa solids)
6 eggs
175g/6oz caster sugar
25g/1oz plain flour
1 tablespoon cocoa powder
icing sugar, to dust
For the filling
300ml/10fl oz double cream,
whisked
75g/3oz strawberries, sliced
• Preheat the oven to 200°C/400°F/Gas mark 6. Line a 38 x 25cm/
15 x 10in Swiss roll tin with greaseproof paper.
• In a small saucepan over a medium heat, melt the chocolate in
2 tablespoons water, stirring constantly. Leave to cool slightly.
• Put the eggs and sugar in a bowl, and whisk for 10 minutes or until the
mixture is pale and foamy. Whisk in the chocolate in a thin stream. Sift
the flour and cocoa together, and fold into the mixture. Pour into the tin
and level the top.
• Bake in the oven for 12 minutes. Dust a sheet of greaseproof paper with
a little icing sugar, turn the roulade onto it and peel off the lining
parchment. Roll up the roulade with the fresh paper inside. Put on a wire
rack, cover with a damp tea towel and leave to cool.
• To finish, unroll the roulade and spread with the cream. Scatter with the
strawberries and re-roll. Put on a plate and dust with icing sugar. Serve
cut into slices.
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Bramble scones
funny menu for you
Bramble scones
serves 8
ingredients
450g/1lb self-raising flour
1/2 teaspoon salt
2 teaspoons baking powder
75g/3oz butter, cubed
75g/3oz caster sugar
225g/8oz frozen blackberries
200ml/7fl oz buttermilk
1 egg, beaten
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Sift the flour, salt and baking powder together in a large bowl. Rub in
the butter until the mixture resembles breadcrumbs. Stir in the sugar and
frozen blackberries. Stir in the buttermilk to form a firm dough.
• Knead the dough very lightly. Roll out on a floured surface to 2.5cm/1in
thick. Using a 6.5cm/21⁄2in cutter, stamp into rounds, being careful not to
cut through the blackberries. Knead and re-roll as necessary.
• Put the scones on a greased baking tray, and brush the tops with beaten
egg. Bake in the oven for about 10 minutes until well risen and golden
brown. Serve while still hot.
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Bramble scones
serves 8
ingredients
450g/1lb self-raising flour
1/2 teaspoon salt
2 teaspoons baking powder
75g/3oz butter, cubed
75g/3oz caster sugar
225g/8oz frozen blackberries
200ml/7fl oz buttermilk
1 egg, beaten
• Preheat the oven to 220°C/425°F/Gas mark 7.
• Sift the flour, salt and baking powder together in a large bowl. Rub in
the butter until the mixture resembles breadcrumbs. Stir in the sugar and
frozen blackberries. Stir in the buttermilk to form a firm dough.
• Knead the dough very lightly. Roll out on a floured surface to 2.5cm/1in
thick. Using a 6.5cm/21⁄2in cutter, stamp into rounds, being careful not to
cut through the blackberries. Knead and re-roll as necessary.
• Put the scones on a greased baking tray, and brush the tops with beaten
egg. Bake in the oven for about 10 minutes until well risen and golden
brown. Serve while still hot.
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Chocolate chip muffins
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Chocolate chip muffins
serves 4–6
ingredients
100g/4oz soft margarine
225g/8oz caster sugar
2 large eggs
150ml/5fl oz full-fat Greek-style
yogurt
5 tablespoons milk
275g/10oz plain flour
1 teaspoon bicarbonate of soda
175g/6oz dark chocolate chips
• Preheat the oven to 190°C/375°F/Gas mark 5. Line a 12-hole muffin tin
with paper cases.
• Using a wooden spoon, cream the margarine and sugar in a mixing
bowl until light and fluffy. Beat in the eggs, yogurt and milk until
combined. Sift together the flour and bicarbonate of soda, and add to
the mixture with the chocolate chips. Stir until just blended.
• Spoon the mixture into the paper cases, and bake in the oven for
25 minutes. Leave to cool in the tin for 5 minutes, then transfer the
muffins to a wire rack to cool.
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Chocolate chip muffins
serves 4–6
ingredients
100g/4oz soft margarine
225g/8oz caster sugar
2 large eggs
150ml/5fl oz full-fat Greek-style
yogurt
5 tablespoons milk
275g/10oz plain flour
1 teaspoon bicarbonate of soda
175g/6oz dark chocolate chips
• Preheat the oven to 190°C/375°F/Gas mark 5. Line a 12-hole muffin tin
with paper cases.
• Using a wooden spoon, cream the margarine and sugar in a mixing
bowl until light and fluffy. Beat in the eggs, yogurt and milk until
combined. Sift together the flour and bicarbonate of soda, and add to
the mixture with the chocolate chips. Stir until just blended.
• Spoon the mixture into the paper cases, and bake in the oven for
25 minutes. Leave to cool in the tin for 5 minutes, then transfer the
muffins to a wire rack to cool.
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Chocolate cake
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Chocolate cake
serves 10
ingredients
100g/4oz butter, softened
100g/4oz caster sugar
50g/2oz icing sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
75g/3oz blackberry jam
150g/5oz self-raising flour, sifted
50g/2oz cocoa powder
1 teaspoon bicarbonate of soda
225ml/8fl oz milk
For the chocolate butter cream
50g/2oz dark chocolate (at least
70% cocoa solids), broken into
small pieces
25g/1oz butter
3 teaspoons double cream
3 teaspoons icing sugar, sifted
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
20cm/8in square cake tin, and line with greaseproof paper.
• Cream the butter and sugars in a small bowl with an electric beater until
light and fluffy. Add the eggs gradually, beating thoroughly after each
addition. Beat in the vanilla and jam. Transfer to a large bowl.
• Sift together the flour, cocoa and bicarbonate of soda. Using a wooden
spoon, fold the flour mixture into the butter alternately with the milk. Stir
until the mixture is just combined and almost smooth.
• Pour into the prepared tin, and smooth the surface. Bake for 45 minutes
until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and leave in the tin for 15 minutes before turning
onto a wire rack to cool completely.
• To make the butter cream, stir the ingredients in a small pan over a low
heat until smooth and glossy. Spread over the top of the cooled cake
using a flat-bladed knife. Allow to set.
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Chocolate cake
serves 10
ingredients
100g/4oz butter, softened
100g/4oz caster sugar
50g/2oz icing sugar
2 eggs, lightly beaten
1 teaspoon vanilla essence
75g/3oz blackberry jam
150g/5oz self-raising flour, sifted
50g/2oz cocoa powder
1 teaspoon bicarbonate of soda
225ml/8fl oz milk
For the chocolate butter cream
50g/2oz dark chocolate (at least
70% cocoa solids), broken into
small pieces
25g/1oz butter
3 teaspoons double cream
3 teaspoons icing sugar, sifted
• Preheat the oven to 180°C/350°F/Gas mark 4. Lightly grease a
20cm/8in square cake tin, and line with greaseproof paper.
• Cream the butter and sugars in a small bowl with an electric beater until
light and fluffy. Add the eggs gradually, beating thoroughly after each
addition. Beat in the vanilla and jam. Transfer to a large bowl.
• Sift together the flour, cocoa and bicarbonate of soda. Using a wooden
spoon, fold the flour mixture into the butter alternately with the milk. Stir
until the mixture is just combined and almost smooth.
• Pour into the prepared tin, and smooth the surface. Bake for 45 minutes
until a skewer inserted into the centre of the cake comes out clean.
Remove from the oven and leave in the tin for 15 minutes before turning
onto a wire rack to cool completely.
• To make the butter cream, stir the ingredients in a small pan over a low
heat until smooth and glossy. Spread over the top of the cooled cake
using a flat-bladed knife. Allow to set.
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Almond cake
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Almond cake
serves 8
ingredients
175g/6oz almonds, blanched
grated zest of 1 lemon
3 eggs, lightly beaten
175g/6oz plain flour, sifted
175g/6oz butter
175g/6oz granulated sugar
• Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 23cm/9in
tart tin.
• Using a large mortar and pestle, pound the almonds with the lemon zest.
Add the remaining ingredients gradually, pounding together to form a
thick paste. Spread the paste evenly into the tart tin, and bake in the
oven for 1 hour or until the cake is golden on top. Cool on a wire rack.
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Almond cake
serves 8
ingredients
175g/6oz almonds, blanched
grated zest of 1 lemon
3 eggs, lightly beaten
175g/6oz plain flour, sifted
175g/6oz butter
175g/6oz granulated sugar
• Preheat the oven to 170°C/325°F/Gas mark 3. Grease a 23cm/9in
tart tin.
• Using a large mortar and pestle, pound the almonds with the lemon zest.
Add the remaining ingredients gradually, pounding together to form a
thick paste. Spread the paste evenly into the tart tin, and bake in the
oven for 1 hour or until the cake is golden on top. Cool on a wire rack.
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Date & apple muffins
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Date & apple muffins
serves 6–12
ingredients
150g/5oz self-raising
wholemeal flour
150g/5oz self-raising white flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
25g/1oz margarine, softened
75g/3oz muscovado sugar
250ml/9fl oz apple juice
2 tablespoons pear and
apple spread
1 egg, lightly beaten
1 dessert apple, peeled, cored
and diced
75g/3oz chopped dates
1 tablespoon chopped pecan nuts
• Preheat the oven to 200°C/400°F/Gas mark 6. Arrange 12 paper
cake cases in a 12-hole muffin tin.
• Put the wholemeal flour in a bowl. Sift in the white flour, cinnamon and
baking powder. Rub in the margarine until the mixture resembles
breadcrumbs, then stir in the muscovado sugar.
• Stir a little of the apple juice into the pear and apple spread until smooth.
Mix in the remaining juice, then add to the flour mixture with the egg.
Add the chopped apple and dates. Mix quickly until just combined.
• Divide the mixture among the muffin cases. Sprinkle with the nuts and
bake for 20–25 minutes until golden brown and firm in the middle.
• Transfer to a wire rack, and serve while still warm.
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Date & apple muffins
serves 6–12
ingredients
150g/5oz self-raising
wholemeal flour
150g/5oz self-raising white flour
1 teaspoon ground cinnamon
1 teaspoon baking powder
25g/1oz margarine, softened
75g/3oz muscovado sugar
250ml/9fl oz apple juice
2 tablespoons pear and
apple spread
1 egg, lightly beaten
1 dessert apple, peeled, cored
and diced
75g/3oz chopped dates
1 tablespoon chopped pecan nuts
• Preheat the oven to 200°C/400°F/Gas mark 6. Arrange 12 paper
cake cases in a 12-hole muffin tin.
• Put the wholemeal flour in a bowl. Sift in the white flour, cinnamon and
baking powder. Rub in the margarine until the mixture resembles
breadcrumbs, then stir in the muscovado sugar.
• Stir a little of the apple juice into the pear and apple spread until smooth.
Mix in the remaining juice, then add to the flour mixture with the egg.
Add the chopped apple and dates. Mix quickly until just combined.
• Divide the mixture among the muffin cases. Sprinkle with the nuts and
bake for 20–25 minutes until golden brown and firm in the middle.
• Transfer to a wire rack, and serve while still warm.
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Rich fruit cake
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Rich fruit cake
serves 8–10
ingredients
450g/1lb sultanas
375g/13oz raisins, chopped
225g/8oz currants
225g/8oz glacé cherries,
quartered
250ml/9fl oz brandy, plus extra
1 tablespoon, to glaze
225g/8oz butter
200g/7oz Demerara sugar
2 tablespoons apricot jam
2 tablespoons treacle
1 tablespoon grated lemon zest
4 eggs
300g/11oz plain flour, sifted
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon ground cinnamon
• Put the sultanas, raisins, currants and cherries in a bowl with the
250ml/9fl oz brandy, and soak overnight.
• Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease and line
a deep 23cm/9in round cake tin.
• Using an electric mixer, beat the butter and sugar in a large bowl until
just combined. Beat in the jam, treacle and lemon zest. Add the eggs,
one at a time, beating after each addition.
• Stir the fruit, flour and spices alternately into the mixture, mixing until the
ingredients are combined.
• Spoon the mixture into the tin, and smooth the surface. Tap the tin on the
bench to remove any air bubbles. and level the surface with wet hands.
• Bake for 3–31⁄4 hours. Brush the surface with the extra tablespoon of
brandy. Cover the top of the cake with baking parchment, and wrap in
a tea towel. Allow to cool completely before turning out of the tin.
• To store, wrap the cake in a double thickness of greaseproof paper, and
keep in an airtight tin. Leave to ‘mature’ for a few days before eating.
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Rich fruit cake
serves 8–10
ingredients
450g/1lb sultanas
375g/13oz raisins, chopped
225g/8oz currants
225g/8oz glacé cherries,
quartered
250ml/9fl oz brandy, plus extra
1 tablespoon, to glaze
225g/8oz butter
200g/7oz Demerara sugar
2 tablespoons apricot jam
2 tablespoons treacle
1 tablespoon grated lemon zest
4 eggs
300g/11oz plain flour, sifted
1 teaspoon ground ginger
1 teaspoon mixed spice
1 teaspoon ground cinnamon
• Put the sultanas, raisins, currants and cherries in a bowl with the
250ml/9fl oz brandy, and soak overnight.
• Preheat the oven to 150°C/300°F/Gas mark 2. Lightly grease and line
a deep 23cm/9in round cake tin.
• Using an electric mixer, beat the butter and sugar in a large bowl until
just combined. Beat in the jam, treacle and lemon zest. Add the eggs,
one at a time, beating after each addition.
• Stir the fruit, flour and spices alternately into the mixture, mixing until the
ingredients are combined.
• Spoon the mixture into the tin, and smooth the surface. Tap the tin on the
bench to remove any air bubbles. and level the surface with wet hands.
• Bake for 3–31⁄4 hours. Brush the surface with the extra tablespoon of
brandy. Cover the top of the cake with baking parchment, and wrap in
a tea towel. Allow to cool completely before turning out of the tin.
• To store, wrap the cake in a double thickness of greaseproof paper, and
keep in an airtight tin. Leave to ‘mature’ for a few days before eating.
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