Ingredients: 1 tbsp olive oil 1 small onion, finely chopped 6 Tesco Finest British pork sausages, skins removed 1 tbsp English mustard 4 rashers streaky bacon, finely chopped 1 x 320g sheet ready rolled puff pastry 1 egg, beaten 1 tbsp sesame seeds ketchup, to serve (optional) crushed chillies, to serve (optional) Instructions: Heat the oil in a frying pan set over a medium heat … Continue reading Ultimate Sausage Rolls
Ingredients: 750g/1lb 10oz lean beef mince 175g/6oz pork sausage meat 1 egg, beaten 1 medium onion, finely chopped 1 clove garlic, crushed 1 tablespoon sage leaves, chopped 1 tablespoon mustard 1 heaped tablespoon tomato purée 110g/4oz fresh breadcrumbs ½ tsp paprika salt and freshly ground black pepper Method: Heat the oven to 180C/350F/Gas4. Place all the ingredients in a large mixing bowl and mix … Continue reading Meatloaf Recipe
BY AMANDA CUMMINS So many of our favourite puddings in the summer have one ingredient in common. Cream. Specifically, double cream. Fools, mousses, possets, syllabubs. And luscious, seductively moreish homemade ice-cream. The idea of homemade ice cream might seem a bit of a faff if one lacks an ice-cream maker but, frankly, an ice-cream maker is one of those kitchen gizmos which seem a good idea … Continue reading Glorious Cream
Ingredients: 200g frozen shelled soya beans Juice 4 limes, plus extra wedges to serve 4 tsp toasted sesame oil 3 tbsp sweet and spicy chilli sauce 400g cooked and ready to eat egg noodles 300g cooked crayfish tails 200g ripe mango, peeled and diced 200g cucumber, sliced 200g radishes, finely sliced Handful mixed fresh herbs, finely chopped (mint and coriander are good choices) Instructions: … Continue reading Crayfish & Mango Salad
Ingredients: 5 egg whites 5 egg yolks plus 1 whole egg 60g melted butter, cooled to room temperature 100ml milk 60g plain flour 20g corn flour ¼ tsp salt 90g caster sugar Method: Whisk the egg whites on a medium speed until foamy then gradually add the sugar and continue to whisk on high speed until the mixture resembles a fluffy cloud and stands up … Continue reading Japanese Sponge Cake Recipe
Ingredients: 1 large apple 1 large egg, lightly beaten 15g fresh parsley, chopped 10g fresh sage, chopped 2 garlic cloves, crushed 1 tsp salt 1/2 tsp ground pepper 1/2 tsp crushed red pepper flakes 560g lean minced pork 60ml olive oil Method: Peel and grate apple; place apple in a colander over a plate. Let stand 15 minutes. Squeeze and blot dry with paper towels. … Continue reading Apple Sage Pork Patties
Ingredients: 50ml Rémy Martin Cognac 10ml Absinthe One sugar cube 2 dashes of Peychaud’s bitters Crushed ice Lemon peel to garnish (optional) Method: Begin by rinsing a chilled old-fashioned glass with 10ml of absinthe, add crushed ice and set the glass aside. Secondly, mix the cognac, sugar and Peychaud’s bitters in a separate glass and stir with ice. Discard any excess absinthe and ice from … Continue reading Sazerac Cocktail
Ingredients: ½ a fresh lime plus an extra slice for garnish 15ml rose syrup 10 mint leaves plus extra for garnish 35 ml London dry gin 50 ml rosé wine Ice 50 ml soda water Method: Cut the halved lime into wedges, place them in a cocktail shaker with the rose syrup, and muddle to release the lime juice. Add the mint leaves and gently … Continue reading Rosé Mojito
Ingredients: 300g Short crust pastry (ready made) 8 Shallots 40 g Butter 500 g Shoulder steak, trimmed and cut into 2cm cubes (or larger) 25 g Plain four, seasoned with salt and pepper and a tablespoon of paprika 1 tbsp Sunflower oil 100 g Pancetta, diced 200 g Button mushrooms, halved 200 ml Red wine 200 ml Beef stock 2 tbsp Chopped fresh parsley 1 … Continue reading Shallot, Steak & Mushroom Pie
Ingredients: 4 ounces (115 g) low fat vanilla yogurt 2 cups (400 g) pineapple, peeled, cubed 1 stalk (100 g) celery, diced 2 cups (60 g) spinach 2 cups (260 g) ice cubes sweetener, to taste Instructions: Place all ingredients into a blender in the order listed and secure lid. Blend for 1 minute or until desired consistency is reached. Serve immediately. Continue reading Vitamin D Smoothie
Ingredients: 170g golden caster sugar 170g butter, softened 3 large eggs ½ tsp vanilla extract 170g self-raising flour 45g ground almonds 4 tbsp milk 4 tsp caraway seeds 1 tbsp demerara sugar 1 tbsp flaked almonds Method: Heat oven to 190C/170C fan/gas 5. Line a 2lb/900g loaf tin with baking parchment. Beat the caster sugar and butter using an electric whisk or wooden spoon. Whisk … Continue reading Caraway Seed Loaf Cake
Ingredients: Makes 1 loaf 1 large onion, chopped or thinly sliced 2 tbsp olive oil salt 500g strong flour 1 tsp salt 25 g fresh yeast 1 bunch spring onion leaves, finely chopped 320 ml warm water Rosemary (optional) Method: In a frying pan heat oil over medium heat. Cook onion until soft and caramelised. Season with salt and set aside to cool. In a … Continue reading Onion Bread
Some tried and tested homemade hand masks to soothe and calm those hands during this COVID19 pandemic. No need to venture out to the shops, just look in your pantry and treat yourself. Hand masks work just like face masks; they sit on your skin, infusing and trapping in moisture and nutrients. Avocado Avocados contain lots of healthy fats and phytonutrients that are incredible for … Continue reading Hand Mask Recipes
Ingredients: 1/2 orange peeled and de-segmented 2 carrots washed, peeled and chopped 1 cup water 1 apple cored and chopped 1 cup ice (optional) Method: Place all ingredients in a blender. Blend until smooth. Enjoy immediately! Continue reading Vit C Booster Smoothie
Ingredients: 4 large egg yolks 70g granulated sugar, plus more for brûlée topping 60ml passion fruit juice (from 4-5 fresh passion fruit) or concentrate 480ml heavy double cream Method: Preheat oven to Gas 3 / 165C /325F Arrange five 6 oz / 3.5inch ramekins (or equivalent) in a baking pan. Bring a pot of water to a gentle boil (this will be used for the … Continue reading Passion Fruit Créme Brûlée
Ingredients: For the Cucumber Vinegar: 1/2 cup sliced cucumber (peel on) 1 cup unseasoned rice wine vinegar For Each Drink: 2 shiso leaves, plus 1 extra for garnish 8 mint leaves 1/4 ounce simple syrup (see note) 3 ounces fresh Granny Smith apple juice (see note) 1 ounce Cucumber Vinegar 1/4 ounce fresh juice from 1 lime Instructions: For the Cucumber Vinegar: In a small … Continue reading Shiso Fine
Ingredients: 2 large eggs 1 ½ tbsp milk ¼ tsp vanilla extract 35g plain flour ½ tsp baking powder 1 tbsp neutral oil (vegetable) Toppings Whipped cream 1 tbsp icing sugar Fresh berries Maple syrup Method: You will need a large non-stick frying pan with a lid, approx. 12 inch or large enough to fit three to four pancakes. Separate the egg whites and egg … Continue reading Jiggly Japanese Pancakes
BY RUCHIRA GHOSH Ingredients: 1 – 2 medium sized aubergine/ brinjal/ eggplant 1 cup shelled peas 1 large onion chopped 1 large tomato chopped 1-2 garlic cloves chopped 2 tbsps of chopped parsley Cooking oil Salt as per taste ½ tsp chilli powder Method: Dry roast the aubergines over an open flame. Peel the singed skin, wash the mass inside with water and transfer to … Continue reading Spicy Mashed Aubergine with Peas
Ingredients: 6 big shell-on oysters 3 cloves garlic, finely chopped paprika and cayenne pepper 2 tablespoons salted butter, melted lemon wedges, (optional) Method: Shuck the oysters and set aside. Top the oysters with the chopped garlic, paprika and cayenne pepper. Add some melted butter in each oyster. Place under the grill for about 5-8 minutes or until they are cooked. Serve immediately with a squeeze … Continue reading Paprika Grilled Oysters
BY RUCHIRA GHOSH Ingredients: 1 medium sized bottle gourd, peeled, thinly sliced 250gms shrimps cleaned, de-veined 3-4 green chillies 2-3 tbsp Cooking oil 1 small onion chopped 1 tbsp parsley leaves chopped 1 tsp cumin powder ½ tsp turmeric powder Salt to taste Method: In a pan heat oil and lightly sauté the shrimps. Remove and set aside. In the same pan add more oil, … Continue reading Stir Fried Bottle Gourd & Shrimps
