a few recipe suggestions, in no particular order ! your culinary ideas welcomed
from Sarah in Bakewell "feelgood flapjacks"
Finn's simple recipe for Pain au Chocolate
- with a little help from Mum!!
bought filo pastry
a jar of chockie spread
some icing sugar
cut the filo pastry into 60mm squares
dollop on some chocolate spread to the centre of the filo squares
roll them up like a sausage
pop it into the oven on a baking tray for 10 mins at fan 220
take out - sprinkle with icing sugar
then stuff your face !!!!
If you haven't tried it already...get your tastebuds ready!! ... for ... CULLEN SKINK
a combo of smoked haddock, potato, onion, butter, milk and parsley. I always add a tad more haddock than the recipe suggests
Named after the fishing village of Cullen on the North Sea coast of Scotland 20 miles east of Elgin
Hey Pesto! CONTAINS NUTS
you need...basil, pine nuts, garlic, olive oil, sea salt, Parmesan cheese and a pestle and mortar....
it's very easy to grow your own basil on a window sill - but you may wish to buy ready made!
method: tear up some basil leaves
and place in your pestle and mortar, add some olive oil and pine nuts and bash away until you produce a thickish modge ... have a little taste and then add sea salt to suit. and sprinkle with fine ground Parmesan cheese. Excellent on cheese biscuits or mixed with pasta.
Jamie's Lemon Drizzle Cake [yummy]
for the sponge
225g castor sugar
225g self-raising flour
225g unsalted butter, unsoftened
Zest of 1 lemon
for the drizzle
Juice of 1 lemon
75g castor sugar
pre-heat the oven to 180C/160C Fan/Gas4
eat the butter and castor sugar together until it becomes pale and cream then add one egg at a time, slowly mixing them in.
Sift in the self-raising flour and the finely grated lemon zest and mix until the are nicely combined
Once all is mixed, line a loaf tin with greaseproof paper and sponnin the mixture. Level the mixture with the back of a spoon
It is now ready to be placed into the oven for 40-45 minutes To determine use a skewer [or similar] and if it comes out clean...all is good!
Whilst cooking away in the oven you can turn your attention to the all important drizzle. To do this use 50-75% of the lemon juice [from where the zest came from] and mix it with 75g of castor sugar
Once the cake is ready in the oven prick it with a skewer, fork etc. nsure you spread the pricks evenly. Next pour the rest of the juice without sugar onto thw cake to give it that extra taste of lemon. As soon as the cake becomes warm; pour the drizzle mixture on to of the cake and wait until the cake cools and the drizzle crisps
It can now be served and hopefully, enjoyed!
It can be kept in an airtight container for 3-4 days or frzen for up to a month.
Ditter's Ginger Crinkles.....sensational !!!!!
24/7 recipes on
The Food Network
also on Freeview channel 41 [may vary]
Grace aka "Ditter"
now 99 !!!
make a jam, or marmalade, or chutney or pickle ...recipes online
re-discover, if you've forgotten it .... potted meat....
pancakes aren't just for Shrove Tuesday....enjoy them all year round
Buy and cook British fish....very tasty and our fishermen need our support...recipes via below link
grow your own Basil...it's easy
it was Grace and her sister Jeanne who, in the 1950's, started The Byeways Café in Bakewell
a tip.. if you don't already have one...
a Soupmaker is a great addition to
your kitchen - try Morphy Richards
if you are interested
.......any veg soup!...just an example
explore your veg stock ...you may have a couple of carrots, parsnip, onions, and celery stalk lurking in there...slice them up... add a veg stock pot/cube, seasoning and 1400ml of water ... stick the lot in your Soupmaker [smooth setting] switch on and in 20 mins you'll have a cracking soup!
...your own imagination is the limit of soup success!