General Recipes31 Jul 2011 05:38 am

This delectable nut roast combines the smoky flavours of red lentils with red pepper, leeks, mushrooms and garlic, along with some sweet cashew nuts. Serve this nut roast with a simple tomato sauce for optimum flavour.

Ingredient List:
450ml vegetable stock
200g split red lentils
100g cashew nuts
100g wholemeal breadcrumbs
100g mushrooms
100g cheddar cheese
1 onion
1 red pepper
1 leek
1 garlic clove
1 egg
1 tbsp. lemon juice
2 tbsp. olive oil
Salt and pepper
Small handful freshly chopped parsley

1) Finely chop the onion, mushrooms, leek, garlic clove, and red pepper.

2) Rinse the lentils under cold water then simmer in the vegetable stock for 15-20 minutes until soft and pulpy.

3) Whilst the lentils are cooking, toast the nuts in a dry frying pan until golden, then whiz in a food processor until finely chopped.

4) Preheat the oven to 190C and grease and line a loaf tin.

5) Heat the oil in a frying pan and then fry the onion for five minutes, add the leeks, red pepper, mushrooms and garlic and fry for another 5-10 minutes. Add the lemon juice.

6) Stir the lentils and the nuts into the frying pan, add the breadcrumbs, the cheese and the egg, season well and then stir in the parsley.

7) Once fully combined, place the mixture into the loaf tin and level the top. Bake the nut roast for 30 minutes covered with foil and then remove the foil for another 30 minutes of cooking.

Source: Nut Roast Recipes.

Dessert31 Jul 2011 02:42 am

This bread pud is a wintery treat that’s perfect for using up any pumpkin leftovers. You could also use carrots in place of the pumpkin for a twist on carrot cake.

Ingredient List:
350ml full fat milk
120g white bread, torn into pieces
60g dark chocolate, chopped into small pieces
2 tbsp. brown sugar
130g caster sugar
185g pumpkin, pureed
1 egg + 3 egg yolks
Dash of vanilla extract
Pinch of salt
1 tsp. ground allspice

1) Preheat the oven to 180C and grease a small baking dish.

2) Whisk together the eggs until smooth and fluffy, then gradually whisk in the milk along with the caster sugar, vanilla extract, salt, ground allspice and pumpkin. Whisk until completely smooth.

3) Pour the mixture over the bread and allow it to sit for five minutes. Put the mixture into the baking dish and then sprinkle the chocolate and brown sugar over the top.

4) Cook the pudding for 40 minutes, until golden brown and fluffy and serve with runny cream.

See also: Bread Pudding Recipes.

Meat07 Jul 2011 10:00 am

Goat’s cheese does have a really distinctive flavour and it isn’t for everyone, so if you’re not a fan of it, swap it for a soft cheese such as mozzarella or ricotta. You can also use your choice of herbs – this recipe calls for basil and oregano, but you could use parsley, thyme, fennel, chives – it’s up to you. Also, feel free to use dried herbs if you don’t have fresh.

Ingredient List:
900g minced lamb
100g breadcrumbs
1 onion
1 clove of garlic
1 egg
Good pinch salt and pepper
1 tbsp. chopped fresh basil
1 tbsp. chopped fresh oregano
120g goat’s cheese
2 tbsp. olive oil

1) Finely chop the onion and mince the garlic clove.

2) Heat 1 tbsp. of the oil in a frying pan and fry the onion until translucent and softened.

3) Mix together the onion, lamb, breadcrumbs, garlic, egg, salt and pepper until completely combined. Divide it into six balls and put into the fridge.

4) In a small bowl, mix together the goat’s cheese, remaining olive oil, basil and oregano. Chill for five minutes.

5) Take the lamb and the goat’s cheese from the fridge.

6) Flatten the balls and make an indentation on the top of each of them.

7) Put a tsp. of the goat’s cheese mixture into that indentation and then work the lamb over the goat’s cheese until you have a meatball shape. Flatten into a burger.

8) Cook the burgers either on a BBQ or in a frying pan for 5-7 minutes on each side, until the lamb is no longer pink.

Source: Lamb Recipe.

Dessert&Fruit30 Jun 2011 03:03 am

This is an incredibly simple cheesecake combining the wonderful flavours of toffee and apple. This recipe uses a shop-bought toffee sauce, called dulce de leche, but feel free to make your own using brown sugar and butter.

Ingredients List:
600g preserved apples
15 digestive biscuits
85g butter
450g cream cheese
100g caster sugar
2 eggs
1 tsp. vanilla extract
80g chopped pecans
4 tbsp. dulce de leche

1) Melt the butter in a saucepan until foaming. Bash the digestive biscuits with a rolling pin or crush them in a food processor. Combine the biscuit crumbs with the melted butter and press into a 23cm loose-bottomed tart tin. Press firmly so that the base is compact then put the tin into the fridge.

2) Once the base is hard, spoon 450g of the preserved apples over the base.

3) Preheat the oven to 180C.

4) Beat the cream cheese with the sugar and vanilla until smooth. Add the eggs, one at a time, beating well until smooth. Pour this mixture over the apples in the tin.

5) Bake the cheesecake for 35 minutes or so or until set in the middle. Allow to cool.

6) Mix together the remaining apples and the dulce de leche in a saucepan with half of the chopped pecans. Heat for a minute or so then pour over the top of the cheesecake. Sprinkle with the remaining pecans and then put back into the fridge to chill.

Source: Apple Recipe.

Meat16 Jun 2011 03:47 am

This goose recipe is pretty simple, the zingy cherry sauce really livens up the tender goose flesh. This should serve between 6 and 10 people depending on the size of the bird. Leave out the cinnamon if you’re serving this to people who don’t like spice.

Ingredient List:
1 goose, 4.5kg
Sea salt
1 onion
Bunch of rosemary
Few knobs of butter
3 shallots
50g sour red cherries, dried
½ bottle red wine
250ml chicken stock
3 tbsp. redcurrant jelly
1 cinnamon stick

1) Heat the oven to 220C. Prick the goose all over with a fork and then put the onion and rosemary into the cavity. Season with the salt. Tie up the cavities with string.

2) Put the goose into a baking tray and then cook it for half an hour before turning the heat down to 180C. Cook for a further two hours or until the juices run clear. Rest for half an hour before serving.

3) Whilst the goose is cooking, finely chop the shallots and sauté them in some butter until soft. Add the cherries, wine, chicken stock and cinnamon stick. Cook everything together until syrupy and sticky, about 15 minutes, and then stir in the redcurrant jelly.

4) Finish the sauce by whisking in another knob of butter until the sauce is glossy.

Source: Goose Recipes.

Meat05 Apr 2011 01:45 am

Delicious Chinese-style meatballs are cooked and then served with a simple sauce made from the cooking liquor. Serve with some fluffy boiled rice for a tasty meal.

Ingredients List:
350g minced pork
3 spring onions
1 small piece of ginger
100g corn-flour
2 eggs
Salt and pepper
Soy sauce
Chicken stock, as needed
Olive oil

Method of Preparation:
1) Grate or finely chop the ginger. Chop the spring onions as finely as you can.

2) In a large bowl, combine the minced pork, spring onions, ginger, eggs, dash of soy sauce, salt and pepper and all of the corn-flour bar one tbsp. Set that tbsp. to one side for later.

3) Mix together the mixture with your hands and then fashion meatballs from it.

4) Heat a bit of olive oil in a pan and then cook the meatballs until golden brown on all sides. Remove them from the pan and drain the oil.

5) Put the meatballs back into the pan and then cover them with chicken stock – just enough to cover the meatballs, no more. Simmer them for 15 minutes.

6) Mix the remaining corn-flour with a bit of water and add it to the stock. Remove the meatballs and then cook the stock for a little bit longer, until it thickens into a sauce.

7) Serve the sauce over the meatballs.

Source: Meatball Recipes.

Sides&Vegetables22 Mar 2011 04:33 am

Use fresh blueberries when they’re in season for this refreshing summer salad. Serve it along any grilled entrée.

2 cucumbers, cubed
1 green apple, cored, cubed
½ cup fresh blueberries
½ cup loosely packed fresh mint
1/4 cup white balsamic vinegar
2 tablespoons olive oil
1 teaspoon light honey
¼ teaspoon sea salt

1) Combine cucumbers, apple, blueberries, and mint in a medium bowl.

2) Whisk together vinegar, oil, honey, and salt in a small bowl. Pour over cucumber mixture; toss gently to coat. Serve immediately or chilled.

Source: Cucumber Recipe.

Dessert15 Mar 2011 03:18 am

Such an unusual dessert, but so very delicious! This spin off of a traditional chilled berry cream pie replaces the typical graham crust with a sweet pretzel crust. It’s a keeper.

Ingredients List:
2 cups finely crushed pretzels
½ cup unsalted butter, melted
2 tablespoons brown sugar
1 (8-ounce) package cream cheese, softened
¾ cup white sugar
1 ½ cups whipped cream or prepared whipped topping
2 (3-ounce) packages raspberry gelatin
2 cups boiling water
4 cups raspberries

1) Preheat oven to 425F.

2) Combine pretzels, butter, and brown sugar in a large bowl; stir to mix well. Press into a 9-inch pie plate. Bake until golden and slightly firm, about 10 minutes. Remove and cool completely.

3) Beat cream cheese and sugar together until smooth. Gently fold in whipped cream. Spread mixture into cooled pie crust. Set aside.

4) Whisk together gelatin and water in a small bowl; stir until dissolved. Refrigerate until slightly thickened, about 1 hour.

5) Arrange raspberries evenly over whipped cream filling in pie. Pour gelatin mixture over. Chill until completely set, about 2 hours. Slice and serve cold.

Source: Pretzels Recipe.

General Recipes25 Feb 2011 09:27 am

This is the perfect stuffing for chicken breasts and pork loins, but it’s also delicious in turkey as a smoky alternative to sage and onion stuffing.

250g thick cut bacon
250g chestnut mushrooms
350g breadcrumbs
Dash of olive oil
1 red onion
1 white onion
10-12 fresh mint leaves
Handful of fresh parsley
120g butter
Salt and pepper

Finely slice the bacon, getting rid of the rind if there is any.

Heat a little bit of olive oil in a pan and fry the bacon until lightly browned and crispy. Remove the bacon from the pan and drain it on a bit of kitchen paper.

Roughly chop the mushrooms into quarters and fry them in the same pan as the bacon, again, until browned and crispy. Remove the mushrooms from the pan.

Finely slice both onions.

Melt the butter in the pan and stir to combine with the bacon fat.

Add the onions to the pan and cook until soft and translucent. Add the mushrooms and bacon back into the pan, then stir in the breadcrumbs.

Finely chop the mint and parsley and sprinkle into the mixture. Season well with salt and pepper.

If using the stuffing in meat, it needs to be put into the poultry or meat for the last 30 minutes of cooking. If cooking separately in the oven, it needs 35-40 minutes in a greased, lined loaf tin at 200C.

Source: Stuffing Recipes.

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.

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