S: Jo's Recipes
1: This Cookbook was put together by your friends and family to celebrate your 30th Birthday!
2: Strawberry Daiquiris | Fresh strawberries Absolut Strawberry vodka Sugar or sugar syrup Rum (or any other spirit handy) Ice Mint Mix and whizz with liberal additions as the night draws on- Ellie | Goombay Smash | 6 tbsp pineapple juice 1/4 cup orange juice 1/4 cup Malibu 3 tbsp Bacardi 3 tbsp Dark rum | Fill cocktail shaker with ice, add all ingredients. Cover and shake until very cold. | This drink is wonderful!! It is deceptively alcoholic and really easy to drink!- Liz
3: 1. Take a jug large plastic mixing bowl 2. Empty lemonade in first and then add pimms, so as to avoid fetching orange froff 3. Add in ice and strawberries 4. Take a glass and scoop in the mixture directly 5. Have plenty of kitchen towel ready to catch drips down the glass and dry your hands | Pimms a la mixing bowl | As this is such a classy way to drink pimms, do be sure to share with only your greatest pals!- Alice | Bottle of Pimms (preferably of the 1 Litre variety) Diet lemonade (full fat is just a waste of calories) Ice (ideally from a local store and too much of it to actually fit in your box freezer) A range of fruit to add in (or just a couple of chopped strawberries)
4: Crushed ice 1 oz. Cuervo Reserva de la Familia 0.5 oz. Grand Marnier 2 oz. freshly squeezed lime juice 1 lime wedge | Fill a shaker with ice. Add Cuervo, Grand Marnier, and lime juice. Shake well. Pour into a glass with ice. Garnish with lime wedge. | Hangover sufferers regularly eat tomatoes (soup, pasta sauce, raw, etc.) to ease their symptoms. They're rich in vitamin C, which gets depleted after a night of drinking. This may explain why the classic morning-after drink, Bloody Mary, is so popular.... Peter and Hannah | Marek's Billionaire's Margaritas | 'Hair of the Dog' Bloody Mary recipe as taught by the Marek's School of Bartending | 1 oz. to 1.5 oz. vodka in a highball glass filled with ice. Fill glass with tomato juice 1 dash celery salt 1 dash ground black pepper 1 dash Tabasco sauce 2-4 dashes Worcestershire sauce 1/8 tsp. horseradish (pure, never creamed) Dash of lemon or lime juice Garnish with celery stalk.
5: Firstly...pour yourself a nice crisp glass of white wine...failing that, go all out and make a margarita! So get cracking with cutting the chillis Jo...super finely! Be careful not to touch any sensitive areas Dims Â– speaking from experience; you donÂ’t want any areas to be tingling post guacamollleeemolllleeemollleeee making!!! Then crush the garlic and mix both the chillies and garlic together in a mixing bowl. On to the avocados...so give them a good grope and squeeze to double check they are suitable for the delicious gauc! So slice in half and pull out the stone Â– then just take all the yummy avocado flesh out and pop it in the mixing bowl with the chillies and garlic! Mash them until they are nice and soft Â– maybe at this stage add a squeeze of lime juice then carry on mixing until itÂ’s a nice smooth/lumpy mix! Add a pinch of rock salt now and another healthy squeeze of the lime juice and carry on mixing! Now roughly chop the coriander...throw it all in and give it another good stir Â– chief stirrer was my role in the family growing up! ;) What an accolade!! Hahahaa! Now all the ingredients have been added give it another good stir Â– if needs be, add some more lime juice and some more salt! If no need...grab the tortilla chips Â– M&S salted are the best Â– good bit of plugging there a la Delia, and tuck in. Take to the table with nachos a la Compster and some more vino and margaritas and enjoy! | Grab the ripest avocados you can find Â–(letÂ’s use 2 for this recipe) 1 clove of garlic 1 lime 1 red chilli Â–(seeds taken out) A bunch of coriander Â–(half of the Waitrose pack!!!) A pinch of sea salt | So for a take on the scrummiest and pretty healthy dish around...just grab the ingredients and get the wrist action going with the mashing and mixing!- Charlotte | Guacamolllleeeemolllleeeemolllleeee! (Delicious with Montholme Fajitas)
6: Garlic soup from the Abbey in Cadouin | SOUP
7: 450g smoked mackerel fillets 75g cream cheese 75g creme fraiche or double cream 1-2 tbsp of creamed horseradish Dash of Tabasco sauce (save some for the Bloody Mary though!) Juice of a lemon Salt and freshly ground black pepper Chopped chives to taste and garnish | Smoked Mackerel PatÃ© | 1. Open the bottle of wine. Pour two glasses of wine. And swig. 2. Remove the skin from the mackerel fillets and discard any bones, then break up the flesh into a bowl. 3. Add the cream cheese, creme fraiche, one tablespoon of the horseradish, the Tabasco and lemon juice with a few chives. 4. Have a break and drink the contents of the glass of wine. 5. Mix contents of the bowl thoroughly until well combined, then taste (washed down with wine) and add the remaining horseradish, if liked. Season and transfer to a serving bowl. | To serve this dish, you need the help of at least one assistant. Obviously as well as a bottle of wine (wed white or wose....IÂ’m not fussy!) or if needed on a Saturday (more than likely) a Bloody Mary. The assistant must stand at least 50yrds away or this recipe ends up non-existent....use spatula as weapon if necessary. | Love Comps xxx | Serving Suggestions This patÃ© is great as a starter, or for serving on canapÃ©s. It is also perfect as a quick and easy snack served on hot toast. Also delicious made with smoked trout or smoked salmon instead of mackerel. If youÂ’ve managed to get this far without one of your friends eating it, or more likely, without being a little tipsy in the garden, add some chives, get some melba toast, and enjoy!
8: 1. For the dressing place all of the ingredients into a clean lidded jam jar, screw the lid on firmly and shake to mix. 2. For cous cous salad put dry cous cous into a heat resistant bowl or saucepan, cover with just boiled water by about an inch, cover the bowl with a tea towel or cling film and leave to one side till the water has been soaked up. 3. Dice cucumber (and tomato if using) and parsley or basil and add to the cous cous once it has cooled 4. Add the dressing and refrigerate till ready to serve, salt and pepper to taste | Wasabi Dressing 3 tbsp lime juice 1 tbsp groundnut or veg oil 1 tbsp wasabi paste, from a tube tsp sea salt, or tsp table salt Cous-Cous Salad Dry cous cous CucumberTomato (optional) Mint/Parsley/Basil (as desired) | Wasabi Dressing with Cous cous salad
9: When you feeling in need of some cock; pop down the market and pick yourself up some prime chicken breast meat and some donkey dick chorizo. Take the chicken, cover in flour and brown off in the pan. Add the mushrooms for the last few minutes. Whilst watching the cock browning ensure you take a small pan and fry up the donkey schlong chorizo (make sure its good quality). Pat dry when cooked well to absorb the donkey juices and not to stain the virginal cream we'll be adding later. Once the cock and dick are cooked (with the shrooms) add them all together in the pie dish. Pour cream over the chicken, mushroom and donkey chorizo and then get ready to prepare your 'piece de resistance'... The pastry.... Use whatever you feel like but I am gagging for some of the above by now so use ready to roll. Get the pastry out; roll it and place over the pie mixture. Beat off one egg and make sure you run this round the top of the pie dish prior to laying the pastry. Crimp the pastry with your hair curlers (fingers) around the edges of the pie dish and then baste with the rest of the egg mixture. Depending on how you feel you must add a penis to the top of the pie. I usually add the biggest penis I can make with the left over pastry. Some say this is to match my own appendage; others that I wish mine was that big.... Experiment.... is all I can say. You can reminisce about old penis's or dream up your prime member! Sling it in the oven and enjoy after about 45 mins (or however long it takes to have a few more drinks!). Love ya! Wilba | Ingredients: Chicken Chorizo Flour pastry mushrooms cream | Penis Pie | Wilba xx
10: Polly's Delicious Spanakopita | 1 pack of feta, chopped into rough cubes (~1cm thick) 1 pack of filo pastry 2 big bags of spinach 1 Handful of dill, roughly chopped 2 Spring-onions, thinly sliced 2 Lemons, juiced Lots of Olive Oil | 1.Preheat the oven to 180 degrees. 2.Wilt the spinach in a pan over a moderate heat. You may need to add a tablespoon or so of water so it does not stick, but donÂ’t add too much. 3.Once the spinach has been wilted put it in a sieve and cover with a plate and a weight - the idea is to get all the water out of the spinach. 4.Once it has drained put the wilted spinach in a bowl with the chopped feta, dill, spring-onions and mix together with the lemons and the olive-oil. Start with the juice of one lemon and about 1/4 cup of oil. Then add more till you get the consistency and tanginess you want. 5.Oil an ovenproof dish and, working one sheet at a time, oil both sides of the filo sheets and lay about 5 sheets on top of each other. 6.Spoon the feta and spinach mix into the pie dish on top of the base of filo layers. 7.Cover the mix with 5 more layers of filo pastry, again oiled and laid separately on top of each other. 8.Once the Spanakopita is assembled cut it up into pieces using a sharp knife - this will make it so much easier to serve once it is cooked. 9.Cook for about 40 minutes until golden. 10.Enjoy with lots of yummy wine!
11: 4 pheasant breasts (or chicken breasts) 4 rashers of bacon 8 shallots, peeled and chopped 2 tbsp of curry powder 4 tbsp of mango chutney 1 small pot of creme fraiche 1 cup chicken stock | 1. Preheat oven to 180 degrees. 2. Wrap the pheasant breasts in bacon and brown in a frying pan. 3. Fry the shallots, until soft 4. Add the curry powder, stock, mango chutney and creme fraiche and season. 5. Place the pheasant breasts in a casserole dish and pour over the sauce. 6. Cook in the oven and check after 30-40 mins to make sure that the pheasant (or chicken!) is cooked through. | Pheasant Breast in Mango Sauce | This is one of my favorite recipes and I just love it!- Nell
12: Chicken Risotto a la Dermot | Ingredients for 4 persons: 3 Chicken breasts (Chopped into smallish pieces) Red Pepper (Chopped small) 1 Onion (chopped into small pieces) 1 Clove garlic (crushed) 1ltr Chicken Stock 190g Risotto Rice (Preferably Arborio) 4 Medium Mushrooms (Chopped small) 2 tbsp frozen peas 60ml Cream and Ementhal Cheese | 1. In a large frying pan heat about 25g butter and 2 tablespoons of olive oil, put in the onions, garlic and red pepper & cook until slightly soft. 2. Add the chicken breasts and seal on both sides, then put in the rice and stir well and until the rice has absorbed the butter/oil. 3. Now put in about 2 glasses of dry white wine (Pinot Grigio or similar) & allow to cook until all the wine is dissolved. Then add 1/3 of the chicken stock, let it cook until all the liquid is absorbed, then add another 1/3 stock and repeat. Before adding the last amount of stock put in the mushrooms and the frozen peas. Test for seasoning and if necessary add salt and black pepper as required. 4. Finally when the last stock has been absorbed or nearly so test the rice & see if is cooked (you may have to add a little more water if the rice needs further cooking) you mix in the cream and the Ementhal cheese. Stir it all thoroughly letting it cook for about a minute and it is ready to serve.
14: Penne pasta (as much or as little as you like) Baked sweet potato (small bite size pieces; I usually cook in oven for about 30 mins on 180 degrees) Marinated Feta Sundried tomatoes Pesto (about 1 cup, or to your liking) Chicken breast fillets (I usually use two) Spinach leaves Shallow fry and then slice or cube the chicken breasts. Combine all ingredients and serve. Enjoy Yummmmm | DonnaÂ’s Pasta Special | I have chosen this recipe because it is one of our favourites. It is very easy and can be eaten as a warm dish with nice crusty bread or as a flavoursome salad- Donna
15: Salmon with Fennel and Lemon Risotto | 1 bulb fennel, chopped 50g butter, chopped 1 tbsp olive oil 1 brown onion, chopped 1.5 cup (300g) aborio rice 4 cloves garlic, crushed 1/2 cup (125ml) dry white wine | 1. Trim the fronds from the fennel, set aside and chop remaining fennel. 2. Place the butter and oil in a large heavy-based saucepan over medium heat. 3. Add the fennel and onion and cook for 2Â–5 minutes or until softened. 4. Add the rice and garlic stir for 1 minute or until rice is well coated. Add the wine and cook for 1 minute or until evaporated. 5. Gradually add the stock, 1 cup at a time, stirring continuously, for 25Â–30 minutes or until absorbed and rice is al dente. 6. Stir through lemon rind, dill and cheese. Heat a large non-stick frying pan over high heat. 7. Brush salmon with the extra oil and cook, skin-side down, for 2Â–3 minutes or until crispy. Turn and cook for a further 2Â–3 minute or until salmon is cooked to your liking. Serve with risotto. | This is one of my favourite things to cook, and works just as well with nice fresh, Barramundi fillets. It is a truly delicious dish, that I have used this both as a main, and in smaller portions as an impressive entrÃ©e. I hope you enjoy it as much as I have! Love, Jocelyn XX | 1.5 litres hot fish stock 1 tbsp finely grated lemon rind 1/4 cup chopped dill 1.5 cup (120g) finely grated Parmesan 2 x 200g salmon fillets, pin-boned+ and sliced olive oil, extra, for brushing
16: This recipe is just DE-LISH-US on a winter's day- Helen | 2 tbsp Olive oil Knob of butter 1.35 Kg (3 lb) lean pork, cut into bite-sized pieces 2 onions, finely chopped 2 tbsp Dijon mustard 4 garlic cloves, grated or finely chopped 6 celery sticks, finely chopped 6 carrots, finely chopped 1 tbsp fresh rosemary leaves, finely chopped 3 Bramley apples, peeled and roughly chopped 300ml (10fl oz) dry cider 450ml (15fl oz) double cream 300ml (10fl oz) hot light chicken stick 1 tsp black peppercorns | 1.Preheat oven to 180 degrees (Gas mark 4). 2.Heat the oil and butter in a large cast-iron pan, add the pork, and cook over a medium heat for 6-8 minutes, or until golden brown on all sides. Remove with a slotted spoon and put to one side. 3.Add the onions and cook over a low heat for 5 minutes, or until starting to soften. 4.Stir in the mustard, add the garlic, celery, carrots and rosemary, and cook over a low heat, stirring often, for 10 minutes, or until tender. 5.Add the apples and cook for 5 minutes. 6.Pour in the cider, then raise the heat and boil for a couple of minutes while the alcohol evaporates. 7.Return the pork to the pan and pour in the cream and stock. 8.Stir in the peppercorns and bring to the boil, then cover with a lid and put it in the oven to cook for 1 hour, or until the sauce has reduced and the pork is tender. 9.Serve with fluffy rice or creamy mashed potato. | Pork Normandy
17: Duck Rillettes | 1. Preheat oven to 150 degrees (fan 130 degrees). 2. Place duck legs and breasts in a roasting tray in a single layer, skin side up. 3. Lightly crush black peppercorns and juniper berries in pestle and mortar and scatter around duck. 4. Add garlic cloves,mace, thyme sprigs, bay leaves and white wine 5. Season and cover lightly with foil and cook gently for 2 1/2 - 3 hours until meat falls off the bone. 6. Tip contents of roasting tin into colander set over a bowl. 7. When cool, shred meat off bones and discard skin. 8. Moisten meat with a little of the juice,season and pack into terrine dish, compacting it down with spoon. 9. Pour over a little of the fat and chill. 10. Terrine will keep 2 weeks in fridge if well covered in layer of the duck fat. | 4 duck legs and 2 breasts 6 black peppercorns 6 juniper berries 3 garlic cloves, sliced 1 blade of mace 3 fresh thyme sprigs 2 bay leaves 250ml dry white wine
18: Day 1: Take two attractive Sheilas, make sure they are "new chums" (preferably under 30), wrap them in Red Metal and point them South encouraging them to pull into the "servo" regularly for "Smoko" refreshment. Recipe for "Smoko" .... Take a quantity of buttered bread rolls, add Mayo and Hot English Mustard, then stuff with thick ham slices, cheese, pineapple, lettuce, tomato, cucumber and beetroot, with salt and pepper to taste. Serviettes a must to mop up the beet juice which will run down and stain nice clean traveling clothes. Liquid "Smoko" ..... Wash the solid smoko down with a generous amount of red wine (if you have the short "driving" straw, bottled water or juice can be substituted). Keep an eye open for any attractions that may enhance the smoko experience. Day 2: Discard limp lettuce from Ham Rolls, no serviettes required as beet is now dry. Take with plenty of "liquid smoko". Check traveling clothes for signs of being over done. Turn if necessary. Attractions (if available) will definitely enhance the smoko experience. Day 3: Salvage the remaining Ham Rolls by putting them into a toaster, a friendly Caravan Park can be used if necessary. A generous portion of "liquid smoko" is essential. Do not discard traveling clothes until brown and steamy as these aromas are not foreign to the Natives and will not offend. Beware - Red Wine may now be overpowering the attractions. When the Oz Trip is half done and the Ham Rolls are no longer on the menu, Natives will greet you with laughter and fresh food but beware those who try to get you to shower - especially if you are British!!! Now Red Wine can be used liberally. After making the Natives very happy you may share Pancakes as a compliment to a teary farewell and memories are put aside for later use. | When a 30th Birthday is inevitable, re-use the memories, mix with new clothes and serve with....more red wine of course. Enjoy!!!! Aunty Rena xxx | "Smoko"
19: 1 cup self raising Flour 1 cup brown sugar 1 cup oats 1 cup coconut | Mix dry ingredients together. Melt butter, golden syrup, bicarb and water together (must froth). Add to dry ingredients and mix well. Press into biscuit tray and bake until golden brown. Bake at 120 degrees for 30 - 40 mins. Note: mixture will be soft even when golden brown. Allow to cool tray for about 10 mins then cut and leave to cool. | Munchies | 1 cup oats 3/4 cup coconut 1 cup plain flour 1 cup brown sugar | Butternut Snaps | Mix dry ingredients. Melt butter, and add blended water and bicarb soda. Add golden syrup. Pour over dry ingredients. Roll into balls and bake in moderate oven for 15 minutes until golden brown. Will be soft and will harden as they cool. | 1/3 lb butter 1 tbsp golden syrup 1/2 tsp bicarb soda 2 tbsp water | 125g butter 2 tbsp boiling water 1 1/2 tsp bicarb soda 1 tbsp golden syrup
20: 2 tbsp olive oil 1 cup chopped yellow onion (1 onion) 2 garlic cloves, minced 1 1/2 lbs sweet Italian turkey sausage, casings removed or minced beef 1 (28-oz) can crushed tomatoes in tomato puree 1 (6-oz) can tomato paste 1/4 cup chopped fresh flat-leaf parsley, divided 1/2 cup chopped fresh basil leaves 2 tsp kosher salt 3/4 tsp freshly ground black pepper 1/2 lb lasagna noodles 15 oz ricotta cheese 3 to 4 oz creamy goat cheese, crumbled 1 cup grated Parmesan, plus 1/4 cup for sprinkling 1 extra-large egg, lightly beaten 1 lb fresh mozzarella, thinly sliced | 1. Preheat the oven to 200 degrees. 2. Heat the olive oil in a large (10 to 12-inch) skillet. Add the onion and cook for 5 minutes over medium-low heat, until translucent. Add the garlic and cook for 1 more minute. Add the sausage (or mince) and cook over medium-low heat, breaking it up with a fork, for 8 to 10 minutes, or until no longer pink. Add the tomatoes, tomato paste, 2 tbsp of the parsley, the basil, 1 1/2 tsp of the salt, and 1/2 tsp pepper. Simmer, uncovered, over medium-low heat, for 15 to 20 minutes, until thickened. 3. Meanwhile, fill a large bowl with the hottest tap water. Add the noodles and allow them to sit in the water for 20 minutes. Drain. 4. Combine the ricotta, goat cheese, 1 cup of Parmesan, the egg, the remaining 2 tbsp of parsley, remaining 1/2 tsp salt, and 1/4 tsp pepper in a bowl. Set aside. 5. Ladle 1/3 of the sauce into a 9 by 12 by 2-inch rectangular baking dish, spreading the sauce over the bottom of the dish. Then add the layers as follows: half the pasta, half the mozzarella, half the ricotta, and one 1/3 of the sauce. Add the rest of the pasta, mozzarella, ricotta, and finally, sauce. Sprinkle with 1/4 cup of Parmesan. Bake for 30 minutes, until the sauce is bubbling. | Toby's Lasagna
21: Macaroni and Cheese | 8 Tbsp Butter 4 ounces thinly sliced pancetta (or streaky bacon), coarsely chopped 1 cup finely chopped onion 3/4 tsp dried crushed red pepper 1 garlic clove, minced 1/4 cup all purpose flour 3.5 cups (or more) whole milk 2.5 cups coarsely grated sharp cheddar 1 cup finely grated Parmesan 1 8- to 8.8-oz container marscapone cheese 1.5 cups panko (Japanese breadcrumbs) 1/2 cup chopped fresh Italian parsley 1 pound orcchiette, or large elbow macaroni | 1. Preheat oven to 180 degrees and lightly butter glass baking dish 2. Melt 1 tbsp butter in a large deep skillet over medium-high heat. Add pancetta and sautÃ© until crisp, about 6 minutes 3. Add onion; sautÃ© until tender, about 5 minutes, then add crushed red pepper and garlic; stir 1 minute 4. Stir in 3 tbsp butter, the add flour and stir 1 minute 5. Gradually whisk in 3.5 cups milk; simmer until thick enough to coat spoon thickly, stirring frequently, about 5 minutes 6. Remove from the heat and whisk in the cheeses. Whisk in more milk (by 1/4 cupfuls) until sauce is thick but pourable, and season with salt and pepper. This can all be made 1 day ahead of time, stored in the fridge and re-warmed over medium heat. 7. Melt 4 tbsp butter in large nonstick skillet over medium high heat, then add panko and stir until very light golden, about 5 minutes. 8. Remove heat and stir in parsley, leave to one side. 9. Cook pasta in pot of boiling salted water until just tender, but firm to bite. Drain well. 10. Return pasta to pot, add warm cheese sauce, toss to coat and season with salt and pepper. 11. Transfer to prepared baking dish and sprinkle crumb coating evenly over 12. Bake mac and cheese until heated through and topping is golden brown, about 30 minutes.
22: Boiled Eggs Boiled Basmati rice 1 tbsp curry powder 1 tbsp plain flour 2 tbsp butter 1 pint good stock 250 g Meat or Chicken diced. A variety of side dishes (see below). | Granny Wood's Indian Curry | 1. Mix curry powder and flour together in a bowl. 2. On a medium heat, melt butter in a frypan and add curry powder and flour, cook 1 min. stirring constantly. 3. Add stock slowly. Cook 1 min. gently, stirring to prevent sticking. 4. Add meat (fresh is best as it absorbs the flavours better but leftovers can be used). 5. Simmer until meat is tender, adding more stock or water if needed. To serve: Put the cooked rice in a circle and place curry in centre. Side dishes are a very necessary part of this meal and can include Coconut, Sultanas, Raisins or Currants, Sliced Banana (favourite) or other fresh fruit and boiled eggs. The hotter you make your curry the more Â“coolÂ” (eg banana ) dishes you will need. Traditional Indian bread or Prawn Crackers also compliment this meal. | Granny's tip: DonÂ’t drink cold water until after you have eaten your curry!
23: Tandoori Chicken | 1 cup Greek yogurt 1 small onion 4 cloves garlic, coarsely chopped 1 inch piece of ginger, peeled and coarsely chopped 1/2 tsp saffron threads mixed with 1/4 cup warm water 1 tsp grated lime zest 1/4 cup fresh lime juice 2 tsp salt 2 tsp ground coriander 1 tsp ground cumin 1 tsp cayenne 1 tsp turmeric 1/2 tsp pepper 2 lbs chicken thighs | 1. Combine the ingredients for the marinade in a baking dish or sealable plastic bag and mix well. 2. Add the chicken to the marinade. Cover and refrigerate for at least 4 hrs but ideally overnight 3. Grill chicken until golden brown and cooked through 4. Serve with rice
24: 2 Spring onions 1 large lemon 1 tbsp canola oil 1 tbsp sherry vinegar Salt and freshly ground black pepper 175g cooked, peeled prawns 4 medium ripe avocados 1 cup trimmed watercress | Dill Dressing: cup sour cream 2 tbsp Creme fraiche 3 tbsp finely chopped fresh dill Salt and freshly ground black pepper | 1.Finely dice spring onions. Cut lemon in half. Cut one half into thin slices and squeeze juice from other half. 2.Whisk oil and vinegar until combined; add salt and pepper to taste. Add spring onions and prawns Marinate while making dressing. 3.To make Dill Dressing, whisk sour cream, creme fraiche and 1 tsp lemon juice in a bowl until creamy, Add salt and pepper to taste. Stir in Dill. 4.Cut avocados in half and remove stones. Remove flesh, leaving a rim about 5mm wide. Dice flesh finely and mix with 1 tsp lemon juice and a little salt. 5.Combine avocado, watercress, prawns and spring onions and spoon into avocado shells. Spoon dill dressing on the top. Garnish with lemon slices. | Stuffed Avocado Salad
25: Beetroot Salad | 500g beetroot trimmed Â– If fresh beet unavailable substitute tinned baby beet drained. 500g potatoes, peeled, cut into wedges 60g (1/2 cup) frozen peas 3 tbsp sliced dill pickles 1 small red onion, finely sliced 3 tablespoons good quality mayonnaise 3 tablespoons sour cream 2 teaspoons white vinegar 1 teaspoon Dijon Mustard | 1.Half fill a large saucepan with water; add beetroot and bring to boil. Cook 20 to 25 mins or until just tender. Drain and cool, peel, cut into wedges. 2.Half fill a medium saucepan with water; add potatoes and bring to boil. Cook 8 mins. Add peas. Cook another 2 mins. Or until vegetables are tender. Drain. 3.Combine beetroot, potatoes and peas in a large bowl; add pickles and onion. Whisk mayonnaise, sour cream, vinegar and mustard in a small bowl until smooth. Add to salad; toss gently to combine. | Tip: Beetroot best cooked a day ahead. Chill, covered, until ready to use. When cooking fresh beet be sure to leave some top and tail to prevent Â“bleedingÂ”. Mix and match: Poach or pan fry 2 skinless chicken breast fillets (about 300 g) cut into strips and add to salad, or thinly slice 300g cold roast duck or other game bird and add to salad- Aunty Rena
26: 125g butter 125g dark chocolate 60g Sugar 3 whole eggs 2 eggs yolks 100g plain flour (sieved) 2 tablespoons of dark cocoa powder | 1. Preheat oven to 200/ gas mark 6. 2. Melt together the butter and chocolate over a bain Marie. 3. Whisk together the sugar, whole eggs and extra yolks. 4. Add eggs and sugar to the chocolate mix and then fold the sieved flour. 5. Pipe or spoon into buttered and cocoa dusted molds. 6. Bake for 6-7 minutes or until the tops have formed a crust and they are starting to come away from the sides of their molds. 7. Remove from the oven and leave to sit for about a minute. 8. Serve with a scoop of vanilla ice cream or cream! Yummy. | Chocolate Fondant | Every time Jo comes to have dinner with us I always give her Gu chocolate Foundant but I keep meaning to bake a proper one. Maybe next time. This one is so yummy and calorific!!- Isabel
27: * 2 ripe bananas (about 400g) * 150g softened butter * 150g soft brown sugar * 80g sultanas * 300g plain flour * 2 tsp baking powder * 1/2 tsp bicarbonate of soda * 2 medium eggs, lightly beaten * 100ml vegetable oil | 1. Preheat the oven to 180C/gas mark 4. Butter a 900g loaf tin and line the bottom and sides with non-stick baking parchment. 2. Peel and mash the bananas. Put the butter and sugar into a mixing bowl and cream together until light and fluffy. Stir in the bananas and sultanas. Sift together the flour, baking powder and bicarbonate of soda. Add the flour mix and the beaten egg, each about a third at a time, to the banana mix, beating well between each addition. Finally, stir in the oil. 3. Pour into the loaf tin and bake for 40-45 minutes until well risen and golden brown and a skewer inserted in the middle comes out clean. Leave in the tin for 10 minutes then turn out on to a wire rack to cool completely. | Sarah and Alberto | Banana Cake
28: Shortcrust pastry: 200g plain flour, sifted 1 teaspoon caster sugar 100g unsalted butter, chopped 1 egg 1 teaspoon vanilla essence or extract | Lemon filling: 3 egg yolks 150g caster sugar 2 teaspoons finely grated lemon rind juice of 3 lemons 30g unsalted butter 200g caster sugar 4 egg whites 1 tablespoon icing sugar, dusting | 1. Pastry: sieve the flour, sugar and a good pinch of salt into a bowl. Add the butter and rub between your fingertips until the mixture resembles fine bread crumbs. Make a well in the centre. Combine the egg, vanilla and 2 teaspoons water and pour into the well. Slowly stir together with a flat-bladed knife, adding more flour if the mixture is slightly sticky. Gather the dough together in a ball, wrap in plastic and refrigerate for 20 mins. 2. Preheat the oven to 180 degrees. Gently roll the pastry between two sheets of baking paper to about 2.5 mm thick, then ease into a lightly greased, loose-bottomed fluted flan tin, 22 cm across the base. Blind bake for 10 mins. Remove the rice or baking beans and the paper. Bake for 10 more mins, or until the centre begins to colour. Remove from the oven and cool on a wire rack. 3. Filling: heat a medium pan of water until gently simmering. Whisk or beat the egg yolks and sugar in a large heatproof bowl until light and creamy. Add the lemon rind, juice and then butter. Sit the bowl over the pan of barely simmering water and whisk continuously for 15-20 mins, or until thickened. When ready, the mixture will leave a 'ribbon' when drizzled from the whisk. While the filling is still hot, pour into the cool, prebaked flan case. 4. Place the sugar and 50 ml water in a medium heavy-based pan and heat gently to dissolve the sugar. Bring to the boil without stirring until the syrup reaches the soft-ball stage. Drop 1/4 teaspoon of the syrup into iced water, it should hold its shape but be soft when pressed. In a large bowl, beat the egg whites into soft peaks, using a balloon whisk or electric beaters. Avoiding the whisk, add the hot syrup in a thing steady stream, beating constantly until thick and glossy. Beat until cold. 5. Place the meringue in a piping bag fitted with a 1 cm star nozzle. Starting in the centre, pipe the meringue in continuous concentric circles covering the entire flan, keeping the meringue inside the pastry edge. Dust the surface with icing sugar. Bake for 5 mins, or until the meringue is lightly coloured. Leave to cool and then refrigerate fro 20 mins, or until the filling is set. | Lemon Meringue Pie | Katie "two-puddings"
29: Ingredients: plain flour, for dusting 500g puff pastry 5 small eating apples (approximately 800g), mixture of sweet and acidic varieties 100g golden caster sugar 100ml Calvados 1 vanilla pod, halved lengthways, seeds scraped out 50g butter, cubed | 1. Preheat oven to 190C/375F/gas 5. Dust a clean surface and a rolling pin with flour and roll out your puff pastry until itÂ’s just over 0.5cm thick. This will be enough to cover the ovenproof frying pan youÂ’ll be cooking the tarte Tatin in, leaving about 5cm extra around the edge. Put the pastry to one side for now. Peel your apples, then halve them horizontally and use a teaspoon to get rid of the seeds and core. 2. Put the ovenproof pan on a medium heat and add the sugar, Calvados, vanilla seeds and pod. Let the sugar dissolve and cook until the mixture forms a light caramel. Just please remember never ever to touch or taste hot caramel, as it can burn really badly. 3. Once the caramel looks and smells delicious Â– it should be a lovely chestnut brown Â– add your halved apples. Carefully stir everything in the pan and cook for about 5 minutes or until the apples start to soften and you get a toffee apple vibe happening. Add the cubed butter, then lay the pastry over the top. Quickly and carefully tuck the pastry down right into the edges Â– itÂ’s best to use a wooden spoon so you donÂ’t touch the caramel. 4. Bake the tarte Tatin for about 25 to 30 minutes, or until golden, with crispy caramelly pieces bubbling up from under the edges. Take it out of the oven. To make it look like a tarte Tatin you need to turn it out, which isn't hard Â– but you do need to be careful with that hot caramel. So get a serving plate or board larger than your pan and put an oven glove on to protect the arm holding the board. Put the board or plate on top of the pan, then quickly, carefully and confidently turn it out (remember you can go to www.jamieoliver.com/how-to and see a video of how to do this safely). Put it to one side for a few minutes, so the caramel can cool down, then divide it up and serve with a spoonful of creme fraiche or ice cream. | Tarte Tatin
30: Marvellous Mars Bar Slice | Melt butter and mars bars in large saucepan over low heat. Continue to stir over low heat till mixture is smooth. Remove from heat. Add rice bubbles and mix. Spread into small slice tin (18 x 28 cm). Melt chocolate and butter over low heat or in microwave. Spread chocolate over rice bubble mixture. Cool and refrigerate a few hours till chocolate set. Use sharp knife to cut into squares. Serve at room temperature. | "This is a recipe my granny made us as kids and we still make all the time Â– they are completely addictive and so bad for you!- Amy" | 3 x 60g mars bars, chopped 90g butter, chopped 3 cups rice bubbles 250g milk chocolate, chopped 30g butter, chopped
31: King Cake | Dough 1/2 cup warm water 2 packages active dry yeast 1 tablespoon granulated sugar 1 3 1/2 ounce packages instant vanilla pudding (2 cups milk needed for pudding mix) 1/2 cup butter, melted 2 eggs, beaten 1 teaspoon salt 8 cups all-purpose flour (you can get bread flour also - I don't necessarily use all 8 cups - I mix 6 cups into the wet ingredients and then generously flour my work surface and add flour by 1/2 cupfuls as I knead until it isn't sticky) 8 ounce package cream cheese, softened + 2tbs butter, softened- mix the cream cheese and butter together 1 cup sugar 1/4 cup good quality cinnamon | 1. In a small bowl combine water, yeast, and sugar. Stir until dissolved. Set aside 2. In a large bowl, make pudding mix according to package directions. Add butter, eggs, and salt; mix well. 3. Add the yeast mixture to the pudding mixture; blend. Gradually add flour and knead until smooth and elastic. 4. Place in very large greased bowl. Cover and let rise until double (about 1 hour). Punch down and let rise again (about 45 minutes). 5. On a lightly floured surface, roll dough out to 1/4 inch thick rectangle. NOTE: You will probably want to divide the dough in half and roll out into two rectangles - it makes it much easier to deal with and makes it easier to bring together into a ring for the final cake! 6. Spread cream cheese over surface (OR spread melted butter across surface if not using cream cheese). I add a few tablespoons of melted butter to the cream cheese to make it easier to spread. 7. Mix cinnamon and sugar together and spread evenly over surface, leaving about a 1/2 inch margin along one of the long sides. Roll up from long side and press together along the edge not covered with cinnamon sugar (melted butter can help press the two sides of dough together). 8. Form two halves into a ring. You can let it sit a little while for the dough to rise again some (which is what I usually do). Bake at 350 for about 20 - 30 minutes (just until dough has turned golden brown). Let the cake cool for the icing. | Cream Cheese Icing 1 8 ounce package cream cheese, softened 1/2 cup butter, melted 1 teaspoon vanilla 3 cups powdered sugar 1 tablespoon milk | Cream Cheese Frosting: I put a cream cheese icing on the cake. You can use any kind you'd like, but I prefer cream cheese. You basically just want something for the colored sugar to stick to. You could even just brush with a little melted butter. Also, if you can find colored sugar (purple, green, and gold, of course) that's the most authentic. But, it can be difficult to find purple (in my experience). I've used a tube of icing which makes it a little easier to write any message you want to write. You could also substitute flavoring if you wanted to add something (e.g., almond extract; more recently I've added orange zest and a splash of orange liqueur like Grand Marnier or Cointreau for an orange cream cheese icing). Combine all ingredients and mix until smooth. Spread across the cake after the cake has cooled. Sprinkle colored sugar/colored icing around ring. If you have a plastic baby, insert somewhere in the cake! If you don't have a baby, I will frequently put a coffee bean, almond, or piece of dried fruit (like a raisin or prune) - if I do this I put it in while rolling up the dough.
32: Marek's Key Lime Pie | Gor the Base 3 1/2 oz butter 6 oz Digestive biscuits 2 oz grape nut cereal | For the filling 1 level tbsp lime zest (from 3 limes) 5 floz (150ml) lime juice (from 5 limes) 3 large egg yolks 14 oz (400g) condensed milk | 1. Preheat the oven to 180 degrees (gas mark 4) 2. Place the butter in a pan over the lowest heat to melt, then crush the digestive biscuits in a food processor. Mix in the Grape-Nuts, then add the melted butter and mix well. 3. Place the butter-crumb mixture in a loose-based flan tin with a diameter of 9 inches (23 cm), 1 inch (2.5 cm) deep. Press it down evenly and firmly all over the base and up the sides of the tin. Then place it on the baking sheet and bake on the centre shelf of the oven for 10-12 minutes, or until crisp and golden brown. 4. While that's happening, place the egg yolks and lime zest in a bowl and, using an electric hand mixer, whisk them for about 2 minutes, or until the egg has thickened, then add the condensed milk and whisk for another 4 minutes. 5. Finally, add the lime juice and give it another quick whisk, then pour the whole lot on to the baked crust and return it to the oven for another 20 minutes, or until it feels just set when you lightly press the centre with your little finger. 6. Remove the pie from the oven and, when it's completely cold, cover it with clingfilm and chill until needed. Serve cut in slices with creme fraiche and a twist of lime for decoration.
33: Granny Dimsey's Coffee Cake | For the cake 175g slightly salted butter, at room temperature 175g caster sugar 3 large eggs 175g self-raising flour 2 tsp coffee powder (preferably instant espresso) | 1. Preheat the oven to 180C, gas mark 4. 2. Grease 2 cake tins with butter and line with parchment paper. 3. Dissolve coffee granules in 1 tbsp boiling water and cool. 4. Cut the butter into small pieces and place in the mixing bowl with the caster sugar and beat the butter and sugar together the mixture is pale and fluffy. 5. Gradually beat the eggs into the creamed mixture one at a time, making sure they are well mixed each time. 6. Fold the flour and cooled coffee into the mixture, lightly cutting through the centre and turning it over each time until no traces of flour remain. 7. Divide the mixture between the prepared tins. Smooth the tops of the cakes with a round bladed knife and bake both on the centre shelf of the oven for 20-25 minutes. 8. When the cake is cooked the sides will have shrunk slightly from the tin and the top will be golden and spring back when gently pressed with a finger. Allow the cakes to cool for 5 minutes in the tins, then loosen the edges using a round bladed knife, invert onto a cooling rack and remove the paper. 9. For the icing: Beat softened butter together with sifted icing sugar and the dissolved coffee. Sandwich the cakes together with the coffee icing, then spread the remaining icing over the top of the cake | For the icing 2 tsp instant espresso dissolved in 1 tbsp boiling water 100g softened butter 200g icing sugar
34: William and Alex | Rice Krispy Cakes | * 50 g butter * 100 g dark chocolate, broken into small pieces * 2.5 tbsp golden syrup * 80 g cornflakes | 1. Place the butter and the chocolate pieces in a saucepan with the golden syrup. Slowly melt over low heat, stirring. When the mixture is well blended, stir in the cornflakes. | 2. Place some small paper cake cases on a tray. Fill each one with a heaped tablespoon of the mixture. Put in the fridge to set.
35: 1 pint (570 ml) milk oz (10 g) butter 4 oz (110 g) fresh white breadcrumbs 2 oz (50 g) golden caster sugar, plus 1 teaspoon grated zest of 1 small lemon 2 large eggs 3 tablespoons raspberry jam | Queen of Puddings | 1. Preheat the oven to gas mark 4, 350F (180C). Generously butter.a 1 pint (850 ml) oval pie dish, 2. Pour the milk into a saucepan and bring to the boil. Remove from the heat and stir in the butter, breadcrumbs, 1 oz (25 g) of the sugar and the lemon zest, and leave for 20 minutes to allow the breadcrumbs to swell. 3. Separate the eggs, lightly beat the yolks and add them to the cooled breadcrumb mixture. Pour it all into the pie dish and spread it out evenly. Bake in the centre of the oven for 30-35 minutes, or until set. 3. In a small saucepan melt the raspberry jam over a low heat and, when the pudding is ready, remove it from the oven and spread the jam carefully and evenly all over the top. Next, using an electric hand whisk, lightly beat the egg whites in a large scrupulously clean bowl until stiff, then whisk in 1 oz (25 g) of the caster sugar and spoon this meringue mixture over the pudding. 4. Finally, sprinkle the teaspoon of caster sugar over it all and bake for a further 10-15 minutes until the topping is golden brown.