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Recipes: Banana cake

Ideal for childrens lunch boxes

4oz soft butter (non-salted)
6oz golden caster sugar
8oz Self raising flour
2 large eggs
3 large, very ripe banana's
1. Heat oven to 180 , grease 2lb loaf or cake tin
2. mash banana's with a fork, until smooth
3. Cream butter & sugar together and slowly add the eggs
4. Mix the two bowls of golden mixture together, fold in the sifted flour, scape into loaf or cake tin
5. Bake for 40 mins then lower temp to 150 for a further 30 mins
6. leave to cool and enjoy

Recipes:Chicken and Houmous Pittas

Chicken with a mint and lime marinade in pitta pockets

4 chicken breasts (also works well with tuna!)
1-2 round lettuces (finely chopped)
4 tomatoes (diced into small pieces)
Half a cucumber (diced into small pieces)
300g houmous
2-4 tablespoons Greek yoghurt
12 pitta pockets
For the marinade:
Juice from 2 limes
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoon of turmeric
1 teaspoon of dried mint (or finely chopped fresh mint)
1. Dice the chicken breast into small cubes. Mix the lime juice, cumin, coriander, turmeric and mint in a bowl. Coat the chicken in the mixture and marinate in the fridge for 24 hours (you can do it without marinating for very long if you like).
2. Chop up the lettuce, tomatoes and cucumber into small pieces and put them into a bowl.
3. Mix the houmous and Greek yoghurt in a bowl.
4. Fry the chicken in a big frying pan. The lime juice will come out of the chicken, so keep frying until it's all reduced.
5. Warm the pitta pockets in a toaster and open them (take care not to let the steam burn your hand!). In the picture shown, I used large pittas, so I cut them in half instead.
6. Stuff in the ingredients however you like. I prefer to coat the inside of the pittas with the houmous/yoghurt and then layer the ingredients, but if you're preparing many for a large party, it's much quicker to mix all the ingredients together and spoon the mixture into the pockets.
7. Get stuck in and don't forget the paper towels - it can get very messy!

Recipes: A Maltese Pudding

An easy recipe in which the basic ingredients are dried fruits and bread.

800g bread (Preferably maltese bread)
200g flour
350g sugar
100g drinking chocolate
50g cocoa powder
2 teaspoons vanilla essence
1/2 teaspoon almond essence
1 shot anisette
100g coconut flakes
1 shot martini
Peel of 1 mandarine
Peel of 1/2 orange
50g butter
200g sultanas
100g chopped glazed cherries
Some extra butter for greasing, and some extra coconut flakes
1. Soak all the bread in water and leave for 1 hour, afterwhich the water is drained by squeezing the bread into a sieve.
2. Heat up the oven at 160C.
3. Grease a 30cm X 15cm dish with butter.
4. Mix all the ingredients together, cover with the extra coconut flakes and put in oven. Leave for 40 minutes. Enjoy the smell of the pudding being cooked!

Recipes: Vanilla Apple Sponge

This is a nice sponge with custard or cream, or as a cake with a cuppa.

250g sugar
250g unsalted butter
250g self-raising flour
1 vanilla pod, split and deseeded (save the seeds)
4 eggs
4 Bramley apples, peeled, cored and cut into wedges
2 tbsp brown sugar
a quarter of a tsp of ground cinnamon
1. Preheat oven to 180C/fan 160C/Gas 4.
2. Grease a 30cm springform round cake tin, and line with greaseproof paper.
3. Whisk the sugar and butter together until the mixture turns pale.
4. Fold in the flour and the vanilla seeds.
5. Mix in the eggs until you get a batter, then pour into the cake tin.
6. Place the apple wedges halfway into the batter, sprinkle with the sugar and cinnamon and bake for 35-40 mins.

Recipes: Chicken Jalfrezi

The sauce:
1/2 a large onion, roughly chopped
2 garlic cloves, chopped
1 green chilli, chopped
1 tin plum tomatoes
1/2 pint of water
1 tbsp ground coriander
1 tbsp ground cumin
1 tsp turmeric
The meat & veg:
2 or 3 chicken breasts, diced up
1 red pepper, chopped
1/2 a large onion, sliced
2 red chillis (optional)
1 tsp ground cumin
1 tsp ground coriander
1 tsp turmeric
2 tsp garam masala (spice mix)
a handful of fresh, chopped coriander leaves
You will also need a food processor.
1. Take the chopped chicken and coat it in the cumin, ground coriander and turmeric then leave it to marinade in the fridge while you make the sauce.
2. To make the sauce, fry the roughly chopped onions with the garlic and green chilli in a large pan until browned. Add the water to the onion mixture and simmer this for around 20 minutes.
3. While that is simmering, put the plum tomatoes in a food processor and give it a good whizz - aim for a smooth consistency. Heat another large pan and gently fry the ground coriander, cumin and turmeric in a splash of oil for about a minute. Add the tomato 'sauce' to this pan and simmer for around 10 minutes.
4. Next give your onion mixture a good whizz in the food processor and add it to the spiced tomato sauce. Give it a stir and simmer for 20 minutes. You can make large batches of this sauce and freeze it for later use.
5. Fry the marinaded chicken in oil and stir continuously. After a few minutes, turn down the heat and add the other half of the chopped onion, the red pepper and chillis. Stir this until the onions and pepper soften (and the chicken is cooked, of course).
6. Add the earlier prepared sauce to the cooked chicken and simmer for around 10-20 minutes. Just before you dish it up, stir in the garam masala and chopped coriander leaves. Serve with basmati rice or naan bread.

A great recipe for a fresh tasting, home-made jalfrezi

Recipes: Chocolate mousse cake

wickedly indulgent will tempt all chocoholics!

350g/12oz dark chocolate (about 70% cocoa solids), broken into small pieces.
225g/8oz unsalted butter
5 eggs
300g/10oz golden caster sugar (caster sugar is just as good)
100g/4oz butter biscuits, or butter shortbread, broken into bitesize pieces
TO SERVE
284ml carton double cream
225g/8oz of bluberries
or
homemade vanilla ice cream
1. heat oven to 160C/fan 140/gas 3. Line and butter a 23cm springform tin. Put chocolate and butter in a pan and melt over a very low heat. Set aside. Using an electric whisk, beat the eggs with the sugar for about 5mins untill the mixture is thick, pale and doubled in volume.
2. Pour the chocolate into the whisked egg mixture, then gently, but thoroughly, fold in. Add the broken biscuits, then gently fold again.
3. Pour the mixture into the prepared tin, then bake for 40-45mins until just firm. Remove from the oven and allow to cool in the tin for about 1/2-3/4 hr. You can serve it while still warm and the centre is still melty and gooey, as in the picture, or you can chill it (up to a day ahead) and it will be firm and fudgy enough to cut into wedges. Serve with double cream and fresh blueberries or homemade ice cream.

Recipes: Serious Steak & Ale Pie

Traditional English pie inspired by the fells of the lake district and a long walk up Pavey Arc and Stickle Tarn in the snow.

Ingredients

1/2 tbls Oil- I used olive oil.
1kg Braising Steak stripped of big fatty pieces and cut into chunks;
2 Garlic cloves, crushed
1 Large Onion chopped roughly
2 Large Carrots chopped into discs
500ml Strong Ale- I used Badgers
4 Beef Oxo cubes
1 Vegetable cube
1/2 tsp Chilli powder
2-3 tsp Thyme, or a small handful of fresh thyme if preferred
300g Ready to roll puff pastry
1 Egg, beaten lightly, to glaze
pepper and salt to taste
You may also want to use Mushrooms, Peas, Potatoes or any other desired vegetables in this pie - depending on what you are serving with!
1. Heat the oil in the pan with the onion and garlic for 1 mintue.
2. Add the steak - I usually cut the steak gradually into the pan. Cook until the meat is seared all over and there is no pink left. By this time there will be some juice in the pan and this should be sizzling.
3. Pour in half the Ale and allow to simmer for a minute, then pour in the rest with the thyme, chilli powder salt and pepper.
4. Crumble in the oxo cubes- both the beef and the vegetables. (you may want to use more or less cubes depending on how thick you like the gravy). Add in the chopped vegetables.
5. Simmer for 10 mintues and then transfer to a large casserol pot. If the gravy doesnt cover the meat then add some water and mix in.
6. Pop the dish into the oven at gas mark 3 or 4 and leave for at least 1 hour 30 mins.
7. 20 minutes before you want to serve, roll out the pastry and cut appropriate size tops for your pie dishes. Take the dish out of the oven and ladel the meat into the individual dishes. Pop on the tops on the dishes and put back in the oven for 20 mins (gas 4). You could make one large pie using the casserol disk if desiered.
8. Take out of the oven and leave to cool for a while- as the filling can be extremely hot! Enjoy!

Recipes: Malteser Crunch Bars

A quick and easy recipe that's SSSOOOO good! They won't last long though!

Ingredients

100g Milk Chocolate
100g Butter
200g Crushed Digestive Biscuits
200g Maltesers ( Leave a dozen aside for the top )
3 tbsp Syrup
200g White Chocolate
1. Grease and line a swiss roll tin.
2. Melt together the milk chocolate, butter and syrup.
3. Add crushed biscuits and whole maltesers to chocolate mix.
4. Press into tin and place in fridge to chill.
5. When mix is firm, melt the white chocolate and pour on top. Finally crush up the left over maltesers and sprinkle on top.

Recipes: Lou's Pea and ham soup

A great soup to warm you up and fill your belly on cold winter days!

Ingredients

1-2 tbsp olive oil
1 large onion chopped
1 clove garlic crushed
4 rashers/125g bacon chopped
2 large or 3 medium potatoes, peeled and cut into chunks
600ml/1pt vegetable or chicken stock
300ml/1/2pt milk
500g peas, frozen or fresh
4 slices/125g cooked ham cut into small pieces
1. Heat the oil in a large saucepan. Gently fry the onions, garlic and bacon over a low heat for about 10 mins until the onions are soft and the bacon is browned.
2. Add the potatoes and stock to the pan, bring to the boil, turn down heat and simmer for about 10 mins until potatoes are cooked.
3. Pour in milk and tip peas into pan, simmer for a further few mins until peas are done. remove from heat.
4. Add chopped ham to the pan, then blend until smooth. season with salt, pepper and a little sugar if needed.
5. Serve with big wedges of homemade crusty bread.

Recipes: Chicken Makhani

This is a cheat's version, fabulously flavoursome, extremely easy and quick and very low in fat!

230g tin of chopped tomatoes
1 teaspoon tomato puree
2-3 cm piece grated root ginger
2 or 3 garlic cloves, crushed
1-2 green chillis, deseeded (or leave them in if you like it hot!)
200ml chicken stock
15g ground almonds
1 teaspoon sugar
1 200g pack of cooked chicken tikka fillets (i use tesco)
1 tbsp reduced fat butter
1 tsp garam masala
bunch fresh coriander
1. Place chopped tomatoes, tomato puree, ginger, garlic, chillis, chicken stock in a saucepan and simmer fairly briskly, uncovered, for about 10 minutes, until the sauce has thickened and reduced.
2. Stir in the ground almonds, sugar and chicken pieces, heating through gently for about 7 minutes.
3. Stir in the butter, garam masala and coriander. Serve straightaway, with some plain boiled rice or a naan bread.
4. Enjoy!

Recipes: Potato, Leek and Bacon soup

An easy to make winter warmer soup with plenty of flavour, great as a starter or main course.

Ingredients

300g leeks, washed and finely chopped
300g potatoes, peeled and sliced
150g chopped smoked bacon, fat removed (unsmoked if you prefer, but smoked adds extra flavour)
700ml vegetable stock
290ml milk
Ground black pepper
Olive oil
1. Saute the potato, leeks and bacon in a stock pot with the olive oil until soft but not coloured.
2. Add the stock and simmer until the potatoes are tender.
3. Liquidize and return to the pot.
4. Add the milk and black pepper to taste.
5. Bring back up to heat and serve.

Recipes: Coffee Cake

This delicious coffee cake is great for all occasions and tastes AMAZING! It is simple and easy to make!

150g caster sugar
150g butter or margarine
3 eggs
150g self raising flour
1 1/2 tsp baking powder
1 tbsp hot water
1 tbsp instant coffee (add more if you like it strong)
For The Icing
225g icing sugar
100g butter or margarine
1 1/2 tbsp instant coffee
1 tbsp hot water
Strawberry jam (optional
1. Preheat the oven at 160C, 325 F,gas 3.Baseline and grease two equally sized sandwich tins. Add the sugar and the butter to a bowl and whisk until very fluffy and a pale cream.
2. Wisk the eggs in a mug with a fork and then add them gradually to the mixture with 1 tbsp of flour each time. Make sure you don't use all the flour.
3. Add the rest of the flour and the baking powder to the mixture and fold it in gently.
4. Dissolve the coffee in the boiling water and add to the mixture still folding. Divide into the sandwich tins and cook for 30 minutes
5. Meanwhile Cream the butter and the icing sugar until light and fluffy. Dissolve the coffee in boiling water, making sure you don't add too much water or the icing will be runny and add it to the butter and icing sugar. Whisk and leave in the fridge until the cake is done.
6. Once the cakes are done and have been put onto plates spread the icing on the bottom of one of the cakes (leaving around half of the icing for the top) and spread the strawberry jam ont the bottom of the other. Spread the remainig icing ontop of the cake. decorate with cherries or walnuts. ENJOY!

Recipes: Banana cake

Moist banana cake, easy to make and uses up overipe bananas

2 ripe bananas (overipe is best)
170g caster sugar
170g self raising flour
170g soft margarine
3 eggs
Fewdrops vanilla essence
Use a food processor Pre heat oven to 160C / gas mark 3
Add all ingredients and blend until well mixed
Pour into lined loaf tin
Bake for 1 hour
Cool and enjoy
If you are a nut lover, once ingredients are blended add 60g chopped walnuts and blend in to the mixture

Recipes: Peanut Butter Toast

Moist Peanut Butter Toast, with a twist of margarine

1 Tub of Peanut Butter
1 Tub of Margarine
2 Slices of White Bread
1 Toaster
1. Pop the bread into the toaster.
2. Once the toast is crispy golden, remove from the toaster, and immediately spread the margarine on whilst still piping hot.
3. Evenly spread the peanut butter on top of the toast.
4. Serve.

Recipes: carols choc chip cookies

a fantastic cookie recipe, these delicious cookies are almost cakes, with a lovely soft texture that melts in your mouth, you will have the adults and children coming back for more!!!

200g softened butter
300g soft brown sugar
2 tsp vanilla extract
2 eggs
300g self raising flour
80g cocoa powder
1 tsp baking powder
300g choc chips
1. preheat oven to 180 c/ gas 4
2. cream butter and sugar until light and fluffy, then beat in vanilla extract and eggs
3. in a separate bowl sift flour, cocoa and baking powder together
4. add flour mix to the creamed mix in stages( a third at a time) mix well. fold in choc chips until just combined.
5. spoon a tablespoon of the mixture on to a baking tray and just let it drop off the spoon, repeat until you have used up all the cookie mixture.
6. bake in preheated oven for 12 minutes, when you remove the cookies from the oven they will still be soft, leave to cool completely on the baking tray, where they will continue to cook slightly,when completely cold move to a cooling rack. then enjoy Mmmmmmmm.

Recipes: Smarties cookies

This recipe is featured in the August 2008 issue of GoodFood as a reader recipe and is great fun for kids to make!

Ingredients

350g/12oz plain flour
1 tsp Bicarbonate of Soda
1tsp baking powder
250g/9oz butter softened
300g/ 10oz caster sugar
1 egg, beaten
1 tsp vanilla extract
4 X 40g boxes Smarties
1. Heat oven to 180C/fan 160C/gas 4.
2. Sift the flour, bicarbonate of soda,baking powder and a pinch of salt into a mixing bowl, then set a side.
3. Cream together the butter and sugar until pale and fluffy, then beat in the egg and vanilla.
4. Gradually beat in the sifted dry ingredients to form a stiff dough.
5. Roll the fough into 20 balls, then place on ungreased baking drays, spaced well apart.(WARNING: THE COOKIES WILL EXPAND LOTS, DO NOT PUT CLOSE TOGETHER!!! )
6. Press several Smarties into each ball, flattening the ball slightly.
7. Bake for 15 minutes until pale golden brown.
8. Leave on trays 2 minutes and remove to cooling racks to cool completely.
9. Will keep in an airtight tin for up to 5 days
10. NUTRITION: PER COOKIE : 253 kcalorices, protein 3g, carbohydrate 35g, fat 12g, saturated fat 7g, fibre 1g, sugar 22g, salt o.47g.

Recipes: Naughty Chocolate Fudge Cake

A rich but light chocolate fudge cake

175g Self raising flour
2 Tbsp Cocoa Powder
1 Tsp Bicarbonate soda
150g Caster sugar
2 Eggs Beaten
150 ml (1/4 pint) Sunflower oil
150 ml (1/4 pint) Semi skimmed milk
2 Tbsp Golden syrup
For the Coating and filling
75g Unsalted butter
175g Icing Sugar
3 Tbsp Cocoa Powder
Drop of Milk
Pre-heat oven to 180ÂºC/350F/Gas Mark 4. Grease and line two 18cm (7 inch) sandwich tins.
Sieve the flour, cocoa and Bicarbonate of Soda into a bowl. Add the sugar and mix well.
Make a well in the centre and add the syrup, eggs, oil and milk. Beat well with electric whisk until smooth.
Spoon the mixture into the two tins and bake for 25 - 30 minutes until risen and firm to the touch. Remove from oven, leave to cool before turning out onto a cooling rack.
To make your butter icing, place the butter in a bowl and beat until soft. Gradually sift and beat in the icing sugar and cocoa powder then add enough milk to make the icing fluffy and spreadable.
If the cake has risen a little to high then use a serrated knife to even off the top, now sandwich the two cakes together with the butter icing and cover the sides and the top of the cake with more butter icing

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