our kitchen spiced apple & date cake

our kitchen spiced apple & date cake our kitchen spiced apple & date cake Serves 6 Ingredients 225g softened butter 200g dates, chopped 225g self-...
Author: Scot Ward
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our kitchen

spiced apple & date cake

our kitchen

spiced apple & date cake Serves 6 Ingredients 225g softened butter 200g dates, chopped 225g self-raising flour 225g Demerara sugar + 2 tbsp for cake topping 3 large eggs

2 level tsp baking powder 1 tsp ground cinnamon 400g cooking apples – peeled, cored and grated Icing sugar

Method 1. Pre-heat the oven to 180°C/gas mark 4. Grease and line a 9in-deep round cake tin. 2. In a food mixer, add all the ingredients apart from the grated apples and cinnamon. 3. Mix together the grated apples and cinnamon. 4. Place half of the cake mix into the cake tin and spread out evenly. Next add the grated apple mixture and then add the remaining cake mixture, spreading it evenly. Sprinkle over the remaining Demerara sugar. 5. Bake in the oven for 1¼ to 1½ hours, until well risen and golden brown. Leave to cool and then turn out on a cooling rack. Sprinkle with icing sugar and serve. The cake is delicious eaten cold or hot with some crème fraiche.

Produced by Our Kitchen, Bells Piece, Farnham, UK

our kitchen

strawberry & white chocolate brownies

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strawberry & white chocolate brownies Makes 16 brownies Ingredients 100g dark chocolate chunks 100g soft butter 200g light brown sugar 2 large eggs, lightly beaten 100g plain flour Salt 100g white chocolate chunks

150g strawberries, quartered For the cheesecake mixture: 1 large egg 200g cream cheese 50g granulated sugar 1 tbsp plain flour

Method 1. Preheat the oven to 180°C/gas mark 4. Grease and line an 18cm square cake tin. 2. Put the dark chocolate into a heat-proof bowl and set over a pan of simmering water. Gently melt the chocolate, stirring occasionally, and then cool slightly. 3. In a food mixer, beat the butter and the sugar. Add the eggs, a little at a time, and continue mixing. Tip in the flour and add the melted dark chocolate and a pinch of salt. Mix together and then gently fold in the white chocolate chunks and strawberries. 4. In a bowl, beat together all the ingredients for the topping. Spoon half of the brownie mixture into the cake tin and spread out evenly. Add half of the cheesecake mixture to the base mix in spoonfuls and then gently swirl around using a fork. 5. Spread over the remaining brownie mixture and bake in the oven for 50 minutes. Leave to cool and then cut into 16 squares. Produced by Our Kitchen, Bells Piece, Farnham, UK

our kitchen

chicken, lentil & spinach curry

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chicken, lentil & spinach curry Serves 4 Ingredients Olive oil 400g minced chicken or turkey 2 sliced onions 2 tbsp curry paste

100g uncooked red lentils 400g chopped tomatoes 2 handfuls fresh spinach 2 tbsp natural Greek yoghurt

Method 1. Heat a little oil in a pan and then fry the mince and onions for 5 minutes, until the mince is brown all over and the onion is tender. 2. Add the curry paste and cook for 1-2 minutes, then stir in the red lentils. 3. Add the tomatoes and then fill the empty tin with warm water and tip the water into the pan. Now stir well and bring to the boil. Boil rapidly for 10 minutes and then reduce the heat to simmer for further 15-20 minutes, until the lentils are soft. 4. Just before serving stir in the spinach and the yoghurt. Serve with boiled rice.

Produced by Our Kitchen, Bells Piece, Farnham, UK

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courgette & feta cheese frittata

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courgette & feta cheese frittata Serves 4 Ingredients 2 onions 2 garlic cloves 1 small bunch of chives 4 medium courgettes 12 eggs

50g low-fat cheddar cheese 50g low-fat feta cheese Black pepper Olive oil

Method 1. Pre-heat the oven to 180°C/gas mark 4. 2. Peel and chop the onions and the garlic. Finely chop the chives. Coarsely grate the courgettes. 3. Crack the eggs into a bowl and whisk them. 4. Grate the cheddar cheese and crumble the feta. Now add the eggs and mix together. Add some black pepper. 5. Add a little oil to a frying pan and then cook the courgettes, onion and garlic for 10 minutes, until soft and golden brown. 6. Add the courgette mixture to the egg and cheese mixture. Now mix together. 7. Line a square cake tin with grease-proof paper and then pour in the egg mixture. Place in the oven and cook for 20 minutes, until set. Serve with a green salad.

Produced by Our Kitchen, Bells Piece, Farnham, UK

our kitchen

summer fruit whirl

our kitchen

summer fruit whirl Serves 4 Ingredients 150g strawberries 150g raspberries 1 tbsp caster sugar 4 meringue shells 300ml reduced-fat double cream Method 1. Cut the stalks off of the strawberries and place in a bowl. Add the raspberries and the caster sugar. 2. Mix together the fruit and the sugar, slightly crushing the fruit. 3. Break the meringues into small pieces, but not into powder. 4. Whip the cream until it forms soft peaks, and add to the fruit. 5. Add the meringues to the fruit and cream and then gently fold in together. Divide into glass dishes and chill until serving.

Produced by Our Kitchen, Bells Piece, Farnham, UK

our kitchen

hot cross bun & butter pudding

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hot cross bun & butter pudding Serves 4 Ingredients 40g low-fat spread 4 reduced-fat hot cross buns 75g ready-to-eat apricots, chopped

3 eggs 675ml semi-skimmed milk 2 tsp vanilla extract 75g Demerara sugar

Method 1. Grease a small baking dish with some low-fat spread. Cut the hot cross buns in half and spread with the remaining low-fat spread. Arrange them in the dish with the chopped apricots. 2. Crack the eggs into a bowl. Add the milk and vanilla extract and then beat together. Next stir in the sugar, allowing a few minutes for it to dissolve. Pour over the hot cross buns and cover. Leave to soak for 20 minutes. 3. Pre-heat the oven to 180°C fan/gas mark 4. Uncover the pudding and bake for 35-40 minutes, until it is set and golden brown. Serve with low-fat custard.

Produced by Our Kitchen, Bells Piece, Farnham, UK

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thai pumpkin soup with coriander cream Now that pumpkins are in season, why not try this warming soup made from roasted pumpkin, sweet coconut and spicy Thai curry paste.

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thai pumpkin soup with coriander cream Makes at least 6 portions Ingredients 1kg pumpkin or butternut squash – peeled, deseeded and cut into 1cm cubes 1 tbsp vegetable oil 1 onion, chopped 2.5cm piece fresh root ginger – peeled and finely chopped

4 tsp red Thai curry paste 450ml vegetable stock 400ml can coconut milk 142ml pot single cream 2 tbsp chopped coriander Black pepper, freshly ground

Method 1. Pre-heat the oven to 180°C/gas mark 4. Place the pumpkin or butternut squash on a non-stick baking tray and season. Roast for 30 minutes, or until tender. 2. Meanwhile, heat the oil in a medium-sized pan and add the onion and ginger. Cover and sauté for 10 minutes, stirring occasionally. Stir in the curry paste and cook for 1-2 minutes, then add the pumpkin, stock and coconut milk. Cover and bring to the boil, then allow to simmer for 5 minutes. Remove from heat and cool slightly. 3. Purée the soup in a food processor or blender in 2 batches, until smooth. Return to the pan, season to taste and reheat gently, adding a little more stock or boiling water for a thinner consistency if required. 4. Place the cream and chopped coriander in a small pan and heat gently. Serve the soup with the coriander cream swirled over the top and sprinkled with freshly ground black pepper. Serve with crusty granary bread on the side. Produced by Our Kitchen, Bells Piece, Farnham, UK

our kitchen

sausage & spiced onion marmalade rolls

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sausage & spiced onion marmalade rolls Makes 8 sausage rolls Ingredients 450g good-quality sausage meat (buy a pack of your favourite sausages and squeeze the meat from the skins) ½ jar of spiced onion marmalade (we use Bells Piece’s onion marmalade)

Salt and pepper Plain flour for rolling the pastry 450g block of puff pastry 1 egg, beaten

Method 1. Pre-heat the oven to 200°C/gas mark 6. 2. Place the sausage meat in a bowl, add the onion marmalade and season with salt and pepper. Mix together thoroughly. 3. Sprinkle a worktop with some flour and then roll the pastry into a large rectangle. 4. Place a layer of the sausage meat down the middle of the puff pastry. Brush one edge with the beaten egg. 5. Fold over the pastry so that the edges meet, crimp the pastry along the joined edges and then brush all over with the beaten egg. 6. Cut into 8 and then make 2 slashes across the top of each sausage roll with a sharp knife. 7. Place onto a baking tray and then bake in the oven for 15-20 minutes, until the pastry is golden and crisp and the sausage meat is completely cooked through. Produced by Our Kitchen, Bells Piece, Farnham, UK

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cheese & chive scones

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cheese & chive scones Makes 6 scones Ingredients 225g self-raising flour ½ tsp mustard powder ½ tsp Cayenne pepper 1 tsp baking powder ½ tsp sea salt

2 tbsp chopped chives 25g butter 150g grated mature cheddar 1 egg Milk

Method 1. Pre-heat the oven to 220°C/gas mark 7. 2. In a food mixer add the flour, mustard, pepper, baking powder, sea salt and chopped chives. Mix thoroughly and then add the butter. Mix again until the texture resembles fine bread crumbs and then mix in 100g of grated cheese. 3. Crack the egg into a measuring jug and then add the milk to make up to 150ml. Add this to the dry mixture, mixing until it forms a sticky dough. 4. Place the dough onto a floured board, roll out and then cut into 6 scones with a pastry cutter. Brush with a little milk before sprinkling on the remaining cheese. 5. Cook in a pre-heated oven for 12-15 minutes, until golden brown.

Produced by Our Kitchen, Bells Piece, Farnham, UK

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lemon & red fruit trifle

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lemon & red fruit trifle Serves 4 Ingredients 250g lower-fat soft cheese 125g low-fat vanilla yoghurt 30g caster sugar 1 lemon zest, finely grated 1tbsp lemon juice

250g frozen red fruits – defrosted, or fresh when in season 8 sponge fingers broken into pieces

Method 1. Beat the soft cheese with a wooden spoon until smooth and creamy, and then stir in the yoghurt. Add 1 tbsp of caster sugar to the lemon zest and juice, mixing well. 2. Put half of the red fruits to one side, then puree the rest with a blender or simply mash them with a fork. Stir them into the whole red fruits and add the rest of the caster sugar. 3. Divide the sponge fingers between 4 serving glasses or ramekin dishes and spoon half the red fruit mixture on top. Now spoon the lemon mixture into the dishes and finish off with the rest of the red fruit mixture. Keep in the fridge until ready to serve.

Produced by Our Kitchen, Bells Piece, Farnham, UK

our kitchen

turkey burgers

our kitchen

turkey burgers Serves 4 Ingredients 500g turkey mince ½ red onion, grated 1 garlic clove, crushed 2 tsp Madras curry powder 1 handful chopped coriander

1 egg yolk Salt and pepper 1 tbsp sunflower oil 4 pitta pockets

Method 1. In a large bowl, mix together the turkey mince, onion, garlic, curry powder, coriander and egg yolk with a little salt and pepper. Combine well with your hands, and then shape into 4 flat burger patties. 2. Heat the oil in a frying pan over a high heat, then cook the burgers for 5 minutes on each side or until cooked through. Toast the pitta breads. 3. Fill the pitta with salad and a burger and serve.

Produced by Our Kitchen, Bells Piece, Farnham, UK

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vegetable bhajis This is a great way to use up a glut of root vegetables or runner beans.

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vegetable bhajis Makes 6-8 bhajis Ingredients 2 large carrots 2 courgettes 2 red onions 3 red chillies 10cm piece root ginger 1 bunch fresh coriander

150g gram flour 1 tsp turmeric 2 tsp mustard seeds 2 tsp cumin seeds 2 tsp sea salt 150ml cold water

Method 1. Peel and coarsely grate the carrots and the courgettes. Once grated, place in a clean kitchen cloth and squeeze out the excess liquid, and then place in a large mixing bowl. Peel and halve the onions, then slice and add them to the bowl. Finely chop the chillies, ginger and coriander and add these to the bowl. Mix together thoroughly. 2. Add the gram flour, spices, half of the coriander and all of the sea salt. Mix thoroughly and then add the water. Continue mixing until you have a nice thick texture. 3. Heat a deep-fat fryer or a large pan of oil on a medium heat. When the oil has reached temperature, add heaped tablespoons of the mixture and cook for 5 minutes, turning occasionally. Repeat the process until you have used all of the mixture. Place the cooked bhajis on kitchen paper. 4. Place the cooked bhajis on a platter and then sprinkle with the remaining coriander and serve. Try dipping the bhajis in some Bells Piece chilli dipping sauce or pineapple and chilli chutney.

Produced by Our Kitchen, Bells Piece, Farnham, UK

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