MTSVCS Recipes » 2011 » January

January 2011

Treats27 Jan 2011 05:26 am

This is a deliciously moist carrot cake that’s chock-full of fruit and coconut. It’s full of flavour and is great with a cup of tea in the afternoons as a sugary pick-me-up. It’s incredibly easy to make, too.


315g plain flour
300g caster sugar
225g grated carrots
150ml vegetable oil
3 medium bananas
1 tin of crushed pineapple
3 eggs
85g walnuts
80g sultanas
25g desiccated coconut
1 tsp. cinnamon
1 tsp. baking powder

1. Preheat the oven to 180C/gas mark 4 and grease and line a cake tin.

2. Tip all of the ingredients into a large bowl and mix well. It doesn’t really matter which order you put them in as long as they’re mixed well.

3. Put the mixture into the cake tin.

4. Cook for 45 minutes. Once cooked, leave to cool before serving.

Source: Carrot Cake Recipe.

Dessert24 Jan 2011 07:28 am

Never had butterscotch pudding before? It’s thick and silky like a mousse recipe, but with lots more caramelized, buttery flavor. Simply put, it’s delicious.

Ingredient List:
1/2 cup packed dark brown sugar
2 tablespoons cornstarch
1/2 teaspoon salt
1 cup whole milk
1/2 cup heavy cream
1 tablespoon brandy
2 tablespoons unsalted butter, diced
1 teaspoon vanilla extract


1) Combine sugar, cornstarch, and salt in a medium pot. Add milk, cream, and brandy; whisk well to mix. Bring to a boil over medium heat, whisking to prevent clumps; simmer 1 minute, whisking.

2) Remove mixture from heat; add butter and vanilla; whisk well to mix. Pour into serving bowl and chill 2 hours.

Source: Butterscotch Recipe.

Fish&Sides21 Jan 2011 07:06 am

A beautiful pâté that tastes as good as it looks. Serve with warm granary bread, lightly buttered.


250g of smoked mackerel
6 tbsp. of fromage frais
3 tbsp. of chopped parsley
2 tsp. of green peppercorns
Grated zest of one lemon
Olive oil
Salt and pepper, to season

Method of Preparation:
1. Flake the mackerel into a blender, getting rid of any bones.

2. Add the peppercorns to the mackerel along with the lemon zest.

3. Add the fromage frais and blitz quickly to form a coarsely textured pâté.

4. Turn the pâté out onto a plate and shape into a small ball.

5. Get a small bowl. Lightly oil the inside of the bowl, sprinkling the parsley over the oil and shaking until the parsley is covering the bowl evenly.

6. Put the pâté into the bowl, pressing down lightly.

7. Turn the pâté out onto a plate. Cover with cling film and put into the fridge for around an hour before serving.

See also:
Pâté Recipe.

Meat10 Jan 2011 10:27 am

A tasty, zingy dish that’s full of flavour, and pretty good for you, too. Try shredded chicken in place of the beef if you don’t like red meat.

Ingredients List:

110g of rice noodles
170g sirloin steak
170g cabbage
1 large onion
3 spring onions
1 hard-boiled egg
1 garlic clove
Juice of one lime
3 tbsp. soy sauce
1 tsp. fish sauce
1 tsp. chilli sauce
1 handful coriander
Olive oil
Pinch of black pepper

1) Soak the noodles in a bowl of warm water for five minutes to rehydrate, then drain and set to one side.

2) Prepare the food. Finely chop the onion into slices. Finely chop the spring onions. Chop the steak into 1cm thick pieces. Finely slice the cabbage. Slice the egg. Mince the garlic clove.

3) Heat the oil in a wok.

4) Add the garlic, large white onion and steak to the wok and stir fry for a couple of minutes until the meat is browned.

5) Add the noodles and cook for 2 minutes, then add the cabbage and stir together.

6) Add the black pepper, soy sauce, fish sauce and chilli sauce to the work and stir well. Cook out for a few minutes then add the lime juice.

7) Serve on a large plate with the spring onions, egg and coriander sprinkled over the top.

Source: Noodle Recipes.