Sunday, 17 March 2019

Thai red curry with prawns

1tbsp rapeseed oil
3tbsp Thai red curry paste
400ml can light coconut milk
1tbsp light soy sauce
1 heaped tsp light brown soft sugar
150ml chicken stock, made with 1/2 stock cube
1 lime
2 x 160g packs cooked king prawns
150g pack sugar snap peas
125g pack baby corn, halved
150g baby button mushroom, sliced
Rice to serve

Heat the oil in a large pan over a medium heat and fry the curry paste for 2 mins. Stir in the coconut milk, soy sauce, brown sugar, chicken stock and 2 strips of peel from the lime. Bring to the boil , cover, reduce the heat and leave to simmer for 5 mins. Stir in the prawns, sugar snap peas, baby corn and mushrooms, then bring back to the boil. Cover with a lid, reduce the heat and simmer for 6 mins, until the prawns are heated through and vegetables are tender .Remove the lime peel from the pan and discard. Squeeze in the juice from the lime. Serve the curry with rice.

Wednesday, 12 April 2017

Easy Brownies

175g butter,plus extra for greasing
200g milk chocolate,broken into pieces
225g light soft brown sugar
2 eggs
1tsp vanilla extract
100g plain flour
30g cocoa powder

Preheat the oven to gas 4,180c,fan 160c.Grease 20cm square baking tin and line with nonestick
baking paper.
Put the butter and 150g chocolate in a heatproof bowl set over a pan of barely simmering water,stirring often,until completely melted.Remove and set aside to cool a little.
Put the eggs,sugar and vanilla in a separate bowl and whisk to combine.Stir in cooled chocolate,then sift in flour and cocoa.Add the remaining chocolate ;mix well.
Pour the mixture into the lined tray and bake for 20-25 mins,until a thin crust forms on the surface with a silght wobble.
Remove from the oven and leave to cool in the tin for 30 mins,before transferring to a wire rack to cool completely.Cut into 36 squares and chill until ready to serve.

Saturday, 15 October 2016

Churros with Chilli-Chocolate dip

125g granulated sugar
100g unsalted butter,chilled and cubed
175g plain flour
1tsp baking powder
1 egg
1ltr veg oil

For the chilli chocolate sauce

110g 45% dark chocolate,broken into pieces
2tbs golden syrup
110ml double cream
1/2 tsp chilli flakes
1/4 tsp ground cinnamon

Put 75g of the suger on a plate and set aside.Put the remaining sugar,butter and 250ml cold water in a medium saucepan with a pinch of salt.Over a med heat,stir the mixture constantly until the butter is melted,then bring to the boil.Remove from the heat,then add the flour and baking powder.Beat well until combined.Add the egg and beat until glossy and smooth.Spread the mixture onto a plate and leave to cool for 10 min.Meanwhile make the chocolate sauce by combining the chocolate,syrupand double cream in a med pan over a low heat.Stir until the chocolate has melted and a glossy sauce has formed.Add the chilli and cinnamon,then remove from the heat.Keep warm.Pour the oil into a large,deep saute pan  (25cm x 7cm) and heat to 180c.If you don't have a digital thermometer,you can test the oil by putting in a chunk of bread;the temp is right when it takes 60 sec to brown.Meanwhile,line a large baking tray with nonstick baking paper.Attach a star nozzle to a large piping bag,then spoon in the cooled dough into the bag.Once the oil is hot enough,pipe 3 x 12cm strips of dough vertically into the oil,cutting the end of each strip to release.Cook for 2-3 mins,gently turning once with a slotted metal spoon.Once cooked,remove from the pan using a slotted spoon and transfer to the baking tray to drain.Leave for 1-2 mins,then roll in the remaining sugar to serve.Continue until you have made 18 churros in all.Serve with the warm chocolate sauce.

Friday, 22 January 2016


This is one of my favourites the dough is so good and brilliant to freeze.I usually make up a batch and freeze it,remove that morning and defrost roll out add your favourite topping and bake.It's great for busy mum's and the kids love it.


300g Bread flour
1tbsp Olive oil
1tsp salt
7g Yeast
200ml Warm water

Add all dry ingredients to a bowl make a well in the middle and add the water mix to a dough.
knead for 10 mins and leave in a warm place covered till doubled in size.I then divide into two and freeze in bags.

Sunday, 29 November 2015


Peachy Italian salad

6tbsp balsamic vinegar
1tbsp clear honey
2 large,ripe peaches,halved and stoned
15g butter,melted
125g pack mozzarella,drained and cut into 4
2 slices of prosciutto,cut into halves
sprigs of basil,to garnish

For the dressing,simmer the vinegar and honey in a pan for 3-4 mins until thick and syrupy.Taste-if its still a little vinegary,simmer for 1-2 mins more.Lay the peach halves face down on a baking sheet.Brush with butter and cook under a preheated grill for 3-4 mins.Turn over,brush with butter and cook for 2-3 mins more.Put 2 peach halves on each plate.Top each half with one slice of mozzarella and half a slice of prosciutto,then sprinkle with warm dressing and garnish with basil sprigs.

Duo of duck breast with an orange and cherry sauce

2 pack duck breast
15g butter
1 shallot,finely diced
zest of 1 clementine,plus the flesh ,peeled and chopped
4tbsp fresh orange juice
3tbsp cherry jam
fresh orange slices,to serve

Season the duck.Put into a cold frying pan,skin-side down.Turn up the heat to medium and cook for 5-6 mins or until skin is crisp,spooning away the fat as it renders out.Then cook on the other side for 4-5 mins,depending on how you like it.Lift onto a hot serving plate,cover with foil and a clean towel to keep warm,and set aside to rest.Melt the butter in a pan and gently cook the shallot for 2-3 mins until softened.Add the zest,chopped clementine and orange juice.Simmer for 1 min until it starts to thicken.Stir in the cherry jam and cook for a further 1 min,or until it becomes thick and syrupy.Cut the duck into thin,even slices and arrange on a plate.Serve with the sauce and orange slices.

Friday, 27 November 2015


Rosti with salmon

800g baking potatoes,peeled
2 large carrots,grated
3 spring onions,trimmed and chopped
100g butter,melted
120g pack smoked salmon
6tbsp crème fraiche
1tbsp snipped fresh chives

Boil the potatoes whole for 12 mins.Cool grate into a bowl and season.Stir in carrots,spring onions and butter.Heat a large non-stick frying pan.Shape the mixture into 12 flat rounds.Cook 6 at a time for 6-7 mins on each side until crisp.To serve,top each rosti with folded smoked salmon slices,creme fraiche and chives.

Spatchcock turkey

2.5kg turkey with giblets for the turkey rub
3tbsp chopped sage
1tbsp chopped rosemary
1 bay leaf
6 cloves garlic
zest of 2 lemons,plus 1tbsp juice
1tbsp olive oil
for the gravy:
1 onion,finely diced
1 carrot,diced
1 bay leaf
1tbsp olive oil
50g plan flour

Lay the turkey on a chopping board,breast-side down.Using a sharpe knife,cut along both sides of the backbone,then remove and set aside.Open the turkey out flat.Trim off any fat.Turn the bird over.Press down on either side of the breast until the breast bone cracks.Flatten the bird and tuck the wing tips under.Lay on a rack set over a rimmed baking tray.Preheat the oven to 180c/160c fan/gas 4.In a processor,blend the ingredients for the rub until it resembles pesto.Season well.Pat the rub over the turkey.Roast for 50 mins,until cooked.To test,pierce the thickest part of the thigh with a swewer.If the juices run clear, it's done.If they are slightly pink,return to the oven for 10 mins,then test agin.Repeat till done.Remove from tray and wrap in foil to rest.Do not wash the tray.Put the back bone and giblets (not the liver) in a pan with 1L water,boil then simmer for 30 mins.Strain.Keep the stock.Discard the bone and giblets.For the grave,sweat the onion,carrot and bay leave in the oil in a pan over a low heat for 10 mins.Discard the bay leaf.Add a little hot stock to the tray.Using a non-metallic spatula to scrape up the flavour-packed bits stuck to the base.Add to the onion mixture with the flour and cook for 1 min,stirring.Take off the heat and stir in all the stock.Bring to a boil,stir until thickened.Simmer for 5-10mins,stirring,until smooth.Carve the turkey and serve with the gravy.



Garlic is my favourite so when I spotted these recipes I'd thought I would share.

Artichoke & garlic soup

1-2 whole bulbs garlic
6tbsp olive oil
1 onion, chopped
150g Antipasti chargrilled Artichokes,chopped
600ml veg stock
2tsp chopped fresh thyme leaves,plus extra to serve
cayenne pepper,to serve

Preheat the oven to 200c/180c fan/gas 6.Halve the garlic bulbs horizontally.Drizzle 2tbsp of the oil onto the cut sides.Roast,cut sides up,on a baking try for 40mins.Cook the onion in the remaining oil in a pan for 5mins.Add the artichokes and cook for 5mins.Squeeze the cloves from the roasted bulbs into the pan.Add the stock and thyme.Simmer for 10mins.Blitz with a hand-held blender until smooth.Top with thyme and cayenne.

Garlic naans

100ml milk
2tbsp veg oil
225g plain flour,plus extra for kneading
1/2 tsp baking powder
2tsp sugar
2tbsp garlic-infused oil
Mix the milk and veg oil together and set aside.Sift the flour and baking powder into a separate bowl.Add the sugar and a pinch of salt,then gradually mix in the milk and oil mixture.Knead the dough on a lightly floured work surface for 8mins until smooth,adding extra flour if the dough is sticky.Heat the grill to medium and preheat a baking tray.Divide the dough into 6 balls.Roll each one out into a teardrop shape the thickness of a £1 coin.Brush the naan breads with garlic oil.Grill on the tray for 1-2mins on each side until browned.Serve

Garlic-studded Camembert

Preheat the oven to 200c/180c fan/gas 6.Remove the plastic wrapper from a camembert and return the cheese to its box.Slice 1 large clove garlic.With a sharpe knife,make slits in the top of the cheese and insert the garlic slices and 10 sprigs fresh thyme.Drizzle with 1tsp olive oil and put the box lid back on.Put on a baking tray and bake for 10-12mins until cheese is melted.Serve.

Garlic breadsticks

Preheat oven to 200c/180c fan/gas 6.Put a Asda chosen by you easy share pizza base in a bowl.Add  2 cloves garlic,crushed,and 1tsp dried rosmary.Knead together.Divide into 24 and roll each into a breadstick.Put on a lined baking tray and bake for 8mins.


Thursday, 22 October 2015

Sunday, 18 October 2015


Got to say I gave this ago this morning and it was delicious.Just what you need on a gold morning.

35g plain porridge oats
1 egg
125g of your favourite yoghurt
Sugar/sweetner to taste
A few drops of vanilla essence
I used fresh figs cut into bite size pieces but you can use any fruit raspberries would be nice.
Mix all to gether and put into a ovenproof dish . sprinkle with cinnamon and bake till golden.

Sunday, 4 October 2015


2tsp ground coffee
1tsp smoked paprika
1/2 tsp ground coriander
1/2 tsp mustard powder
1/2 tsp garlic powder
2tsp soft brown sugar
1.3kg beef brisket,unrolled
1 large onion,sliced
300ml beer
potato and veg to serve

Combine the coffee,spices,garlic and sugar to make a rub.Use to coat the rolled brisket,pressing on all sidesto cover the whole surface.Leave in the fridge to marinate for at least 2 hours or overnight.Preheat the oven to 140c/120c fan/gas 1.Spread the onion over the middle of a roasting tray.Put the brisket on top and pourthe beer around the base,being careful not to wash off any of the rub.Cover with foil and roast for 4 hours or until the meat can be pulled apart easily with a folk.Serve with mash and veg.

Sunday, 27 September 2015


 Pasta with exotic mushrooms

Heat olive oil in a frying pan.Cook a handful of mixed exotic mushrooms for 5 mins.Add crushed garlic and cook on low for 1 min.Add a dollop of double cream,season with salt and pepper and simmer for 2 mins.Toss with cooked pasta of your choice and serve with parmesan.

Balsamic oyster mushroom on bruschetta

Cook a handful of oyster mushrooms in a little olive oil,on a high heat,for 3 mins.Stir in a good splash of balsamic vinegar and season.Simmer for a few minutes more until the balsamic reduces to a sticky glaze.Serve on toasted bruschetta.

Portobello and blue cheese salad

Make a marinade from red wine vinegar,clear honey and olive oil.Stir together with a few chopped thyme leaves.Slice Portobello mushrooms into strips and marinate for an hour.Remove from the marinade then dry fry over a high heat for 3 mins on each side.When cooked,toss them though a pack of mixed salad leaves and crumble over some French blue cheese.Drizzle on the pan juices as a dressing and sprinkle with chopped dry roated nuts.Serve

Enoki,tofu and pak choi broth

Mix half a veg stock cube with 400ml  boiling water and a dash of soy sauce.Bring to a simmer and add cubed tofu,grated ginger,a squeeze of lime and Enoki mushrooms..Simmer for 5 mins,stir in a few pak choi leaves and serve.


Sunday, 21 June 2015



3 digestive biscuits,crushed,plus extra to serve
25g butter,melted
50ml sour cream
125g caster sugar
2tbsp cornflour,mixed with 2tbsp cold water
200g full-fat soft cheese
1/4tsp vanilla extract
3 large egg yolks,beaten
1tbsp lime juice
lime zest to serve

Mix together the crushed biscuits and butter.Spoon into 8 shot glasses and press down lightly.Leave in the fridge to set.In a microwave-proof bowl,beat together the sour cream,sugar and cornflour mixture.Cook in a microwave on 60% power for 1 min.Stir,then cook for a further 1 min.Leave for 5 mins,then mix in the soft cheese,vanilla and lime juice.Pour in egg yolks,stirring.Leave to cool,then pour onto the biscuit bases.Chill.Top with lime zest and biscuit crumbs and serve.


300g carnation cook with light condensed milk
2tbsp baileys original Irish cream
400g Cadbury dairy milk chocolate
100g nutella
50g white chocolate

Line a 20cm square tin with greaseproof paper.Put all the ingredients except the white chocolate in a large microwave-proof bowl.Cook on 80% power fo 20 secs.Stir,then repeat until all the ingredients are fully melted.Keep an eye on the mixture-it will burn if over cooked.Once melted,stir until smooth.Pour into the prepared tray.Refrigerate for 1hr,or until firm but still squidgy. Put the white chocolate in a small microwave-proof bowl.Cook on 80% in 10 sec bursts,stirring in between,until melted.Drizzle over the fudge,then refrigerate over night.Cut into bite-size cubes.


50g butter,softened
150g caster sugar
1 large egg,lightly beaten
10g cocoa powder
10g tube Dr.Oetker gel food colour in bright red
125ml milk
1/2 tsp bicarbonate of soda
1 1/2 tsp white wine vinegar
150g plain flour
30g icing sugar
100g full-fat soft cheese

Line 8 espresso cups with discs of greaseproof paper.Beat together the butter,caster sugar,egg,cocoa powder and food colouring,until smooth.Beat in first the milk,then the bicarbonate and vinegar,and then the flour.Half-fill the cups with the mixture.Cook on 50% power for 2 mins,then in 15 sec bursts until the tops of the sponges are springy.Turn out,cool, then halve.Beat the icing sugar into the soft cheese.Spread on the cakes and top with any spare crumb of sponge.


 15 leaves leaf gelatine
450g caster sugar
100g cornflour,mixed with 6 tbsp cold water
150g icing sugar,plus extra for dusting
1/4 tsp cream of tartar
1 1/2 tsp rose water
10g tube Dr.Oetker gel food colour in bright red
4tbsp crushed pistachios

Cut the gelatine into little pieces and soak in 100ml cold water for 10 mins.Meanwhile,put 600ml water in a large microwave-proof bowl.Add the caster sugar and microwave on 80% power for 6 mins.Stir in the cornflour mixture and cook for 5 mins.Stir in the icing sugar and cream of tartar.Cook for 5 mins.Drain the gelatine,then add to the sugar mixture.Stir until dissolved.Stir in the rose water and food colouring.Pour into a lined 20x30cm tin.Leave in the fridge to set.Cut into squares and dust with icing sugar.See below for microwave pudding bowls.

Saturday, 13 June 2015


oil, for greasing
1kg pork ribs
4tbsp Dijon mustard
2tbsp cider vinegar
3tbsp brown sugar
1tbsp Worcestershire sauce
2tsp tabasco sauce
1tbsp smoked paprika
1tsp mixed dried herbs

Preheat oven to 160c/140c fan/gas 3.Grease a roasting tin and add the ribs,plus 4tbsp of water.
Cover with foil and cook for 30 mins.Remove from the oven.Uncover and drain off the liquid.Stir in the rest of the ingredients.Use a spoon to turn the ribs until coated.Cover with foil again and cook for another 30 mins.Turn up the oven to 200c/180c fan/gas 6.Remove the foil and cook for 10 mins.
Transfer the ribs to the BBQ and cook for 5-10 mins, turning, until they start to blacken.