40 mini uncooked sausages
Jar of clear honey
2 bags of sesame seeds
1. Preheat oven to 180c
2. Dip each sausage into the honey then roll in the sesame seeds, then place on a oven proof dish.
3. Once all sausages are covered, place them in the oven for 20-30 mins or until cooked.
Knob of butter
1large leek chopped
4-5 medium potatoes peeled and diced
900ml (1and half pints) stock, chicken or veg
1. Heat butter slowly in pan until melted. Add chopped leeks and cover, cook slowly for 5 mins
2. Add potatoes and cover, cooking slowly for another 5-10 mins
3. Pour in stock and bring to boil, simmer for 10-15 mins
4. Mash with potato masher for a chunky soup or blend for a smooth texture
5. Season with salt and pepper
6. Serve with a drop of single cream and a chunk of crusty warm bread.
1lb (450g) Minced Beef
1 Onion – finely chopped
1 Egg – beaten
1 tbsp Flour for shaping
1 tbsp Olive Oil
Mixed herbs To taste
Pepper To taste
1. Put the mince in a bowl and add the onion, egg, herbs and seasoning. Mix well.
2. Lightly flour your hands and the chopping board. Divide the mixture into 6-8 equal portions and shape into burgers.
3. Chill the burgers in a fridge for 10 minutes.
4. Preheat the grill. Place the burgers on the grill and brush with oil.
5. Grill for 4-6 minutes. Turn the burgers over, brush with oil (if needed) and grill for a further 4-6 minutes.
6. Serve in a bun with lettuce and tomato (optional).
Ref: 1/ 9
For the sponge
115g self-raising flour
115g butter, melted
For the icing
135g icing sugar
30g cocoa powder, sifted
Prep:30min › Cook:10min › Ready in: 40 min
1. Preheat oven to 180 degrees C /Gas 4 and prepare a 12-hole bun/muffin tin with paper baking cases.
2. Whisk together the eggs and sugar until light and fluffy.
3. Gradually add the flour and the melted butter, gently folding the mixture together.
4. Pour the mixture evenly into the paper cases.
5. Bake the buns for 10-15 minutes, until golden on top and a skewer inserted carefully into one of the buns comes out clean. Allow to cool for ten minutes on a wire rack before removing from tin.
6. To make the icing, whip together the icing sugar, butter and cocoa powder.
7. Once the buns are cool, ice them liberally and smooth with a knife.
8. Decorate with chocolate buttons. A pretty way of doing this is to stick them on at a 90 degree angle in layers all the way around so that each cake resembles a flower.
250g Dried whole wheat pasta shapes
1 Tin Chopped tomatoes
1 clove of garlic or 1 teaspoon of lazy garlic
1 Carrot - grated
1 Small onion - chopped
2 Tbsp tomato puree
1Tbsp worcestershire Sauce
1. Place pasta in a large saucepan of boiling water. Add 1 teaspoon of oil to prevent pasta from sticking together. Bring water back to the boil and simmer until pasta is soft. Drain pasta.
2. Wash and grate the carrot.
3. Peel and finely chop the onion.
4. In a separate pan,mix tinned tomatoes, tomato puree, carrot, onion, Worcestershire sauce and garlic.
5. Bring the mixture to the boil and simmer for 5 minutes, stirring occasionally.
6. Add pasta to the sauce and stir making sure all the pasta is coated.
375g (13 oz) plain flour
1 teaspoon salt
1 tablespoon caster sugar
7g (1/4 oz) dried active baking yeast
2 tablespoons olive oil
225ml (8 fl oz) warm water (45 C)
Halved stottie bread, baguettes, mini or full size pizza or naan bread
1. Combine flour, salt, sugar and yeast in a large bowl. Mix in oil and warm water. Spread out on a large tray, spread with tomato paste, and top with a selection of toppings from below.
2. Bake at 190c Gas mark 5 for 20—25 minutes
grated cheese, (cheddar, mozzarella)olives, chopped onion
500ml flour (2 cups)
15ml baking powder (3 tsp)
large pinch salt
sprinkle of cayenne pepper/chilli powder (optional)
250ml strong cheddar cheese
15 ml vegetable oil (3 tsp)
125 ml milk (maybe a bit more depending on how it mixes)
1 pot of natural low fat yoghurt
2 tbsp light mayonnaise
1 clove of garlic — crushed
Few finely chopped fresh herbs
Cheese and Chive
1 tub of light cream cheese
1 pot of natural yoghurt
1 oz grated red cheese
1tbsp chopped chives
To make either of the above dips just mix all ingredients in a bowl and chill before serving.
1 tin Chick Peas
1 tbsp Olive Oil
2 tbsp Lemon Juice
1 clove Garlic
1. Blend chick peas until smooth
2. Mix all of the ingredients together in a bowl
75 g (3oz) Canned Sweetcorn
2 Tomatoes deseeded and chopped
1 tbsp chopped Coriander
1 tsp Wholegrain Mustard
1 clove Garlic — crushed
1 Lime juiced
To make the salsa— combine all the ingredients in a bowl and serve immediately.
110g (4oz) Black Grapes
1 Red Apple
1 tin Pineapple pieces in own juice
1 Kiwi Fruit
1 carton Orange Juice
1. Wash all fruit well.
2. Cut apple into bite size pieces. Place in a bowl and add a small amount of the juice.
3. Peel and chop the orange, grapes, kiwi fruit and banana and put into the bowl.
4. Open the tinned pineapple and pour with the juice into the bowl.
5. Open the fruit juice and pour into the bowl until the fruit is covered and serve.
Use: Melon, Strawberries, Peaches, Mango, Blueberries, Blackberries, as an alternative.
1 tbsp Vegetable Oil.
225g (8oz) Onions - peeled and chopped
1½lb Carrots peeled and chopped
600ml (2 pints) Vegetable Stock - make using stock cube
1 dssp Ground Corriander
1 Bay Leaf
150ml (¼ pint) Semi skimmed milk
Pepper to taste
1. Fry the onions in vegetable oil over gentle heat for 5 minutes, add the carrots and fry for 2-3 minutes.
2. Stir in the flour and cook for 1-2 minuites. Make up the stock, add to the pan and bring to the boil.
3. Season with pepper and add the coriander and Bay Leaf. Cover and simmer for 30 minutes.
4. Discard the bay leaf, add the milk, reheat and serve.