Cooking Tips and Recipes

villier

Linda made your mackeral pate this morning just tried it..... gorgeous...... next time I have friends over for dinner I will make this for a starter with some melba toast........xx

lindalegs

Thanks Marie, I know one or two forum people make it and enjoy it. I love it because not only does it taste good it's so easy to make.

Luv,

lindalegs

Banana Cake

This is gorgeous but it's not in old money ......sorry :oops:

• 125g butter
• 150g caster sugar
• 1 tsp vanilla extract
• 1 egg, beaten
• 2 very ripe bananas, mashed
• 190g self raising flour
• 60ml milk
________________________________________
Preparation method
Prep: 10 mins | Cook: 35 mins

Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.

Remove from heat and add the mashed bananas, mix well.

Add the egg, mix well.

Stir in the flour and the milk.

Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.

Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 35 mins, until a skewer comes out clean. Leave to cool and enjoy!

Luv,

villier

Linda looks delisc will give it a try my oven doesn't cook evenly but hopefully will turn out ok........oh forgot to say I made the pate with low fat cheese scrummmy had some for tea with some salad and melba toast........Marie xx

lindalegs

With the banana cake, Marie, mine doesn't always rise that well but it tastes lovely and is nice served with ice cream for a dessert.

So we can do my mackerel paté for starters, then your lamb bake for main, banana cake and/or ice cream for dessert followed by coffee and malteser fudge ................we have a menu for a dinner party.

Whoops :oops: sorry if that excludes others suggested recipes, I was just messing about

Luv,

villier

If you like chinese this is lovely

Fried Shredded Chicken

1 egg white
1 tablespoon cornflour
salt and pepper
350g/12oz chicken breasrs cut into strips(I buy goujons)
oil for frying
2.5cm/1in cube fresh root ginger finely chopped
2 cloves garlic sliced
115g/4oz carrots cut into matchstick strips(I buy pre cut from supermarket)
2 teaspoons sesame seeds
2 red chillies deseeded and thinly sliced
Spring onions for garnish

For the sauce

2 teaspoons cornflour
55ml/2fl oz chicken stock
1 teaspoon each chilli sauce, tomato puree, clear honey
1 tablespoon dark soy sauce

Beat the egg white with the cornflour, season the strips of chicken and coat in the egg white mixture. In a deep frying pan or wok,heat the oil and fry the chicken a few strips at a time for 2-3 mins until golden and crisp. Drain on absorbent kitchen paper while cooking the remainder in the same way. Pour all but 1 tablespoon of oil out of the pan. Stir fry the ginger, garlic, carrots, sesame seeds and chillies for 2-3 mins without colouring.

Blend together all the sauce ingredients and pour onto the vegetables, then bring to the boil and cook, stirring until thick and glossy. Add the chicken, stir well to coat in the sauce and cook for a further 1-2 mins. Serve with egg fried rice(left over yolk) and garnish with spring onions.

Tip: Make rice day before it fries better next day, I sometimes make the chicken in advance as well

villier

Have made Migs soup and DDs meatballs got a couple of friends coming over for dinner will post the verdict tomorrow........Marie xx

villier

Well food went down a treat last night thanks guys for the recipes

This is soooo easy and quick to make

Easy Macaroni

no measuements you just have to judge
cook macaroni drain and put aside
put fresh double cream into a heavy based frying pan
once simmering add a crumbled chicken stock cube(use more if making bigger portions and use veg stock cubes if vegetarion)
stir well
add in grated cheese as much or as little as you like(I buy mine ready grated)
once cheese is mixed through add macaroni and mix.......done
if making for adults add a splash of white wine
calorific but good for a treat and so quick to make if you are in a hurry and kids love it.............xx

villier

villier wrote:

Well food went down a treat last night thanks guys for the recipes

This is soooo easy and quick to make

Easy Macaroni

no measuements you just have to judge
cook macaroni drain and put aside
put fresh double cream into a heavy based frying pan
once simmering add a crumbled chicken stock cube(use more if making bigger portions and use veg stock cubes if vegetarion)
stir well
add in grated cheese as much or as little as you like(I buy mine ready grated)
once cheese is mixed through add macaroni and mix.......done
if making for adults add a splash of white wine
calorific but good for a treat and so quick to make if you are in a hurry and kids love it.............xx

oooops forgot to put season with salt and pepper

villier

Macaroons

I don't make these on a bad hand day

100g potato
400-500g icing sugar
230g milk choc
130g dessicated coconut
2-3 drops vanilla extract

Boil potato until soft, mash until there are no lumps and leave to cool.
Put the mash, vanilla extract and 100g of icing sugar in a bowl mix well.
The potato may seem dry but will change into a very thick sticky paste.
Keep adding the icing sugar 100g at a time mixing well after each addition until you have a stiff white fondant.
Line a tray with baking paper put the fondant in the tray and press flat cover with cling film and leave in freezer for an hour.
In the meantime toast coconut in oven at 150c/gas mark 2 for around 5 mins until golden, watch carefully it can burn very easily remove and allow to cool.
Remove fondant from freezer I shape into little balls.
Melt the chocolate in a bowl above a pan of barely simmering water once chocolate is melted and smooth dip each piece into chocolate then roll in coconut, transfer to a sheet of greaseproof paper and allow to set....scrummy

barbara12

Marie I have made your fried chicken...must say its the first time I have attempted Chinese..and it went down very well,next it will be Linda banana cake...I will let you know how it goes

villier

Thanks Barbara glad it went down well..........Marie xx

villier

Beef Wellington(341 calories per serving)

Serves 4

400g/14oz beef fillet
Low fat cooking spray
200g/7oz mushrooms chopped finely
2 shallots, chopped finely
150g/5 1/2oz low fat soft cheese
1 tablespoon chopped tarragen(I use rosemary works just as well)
12 x 14g sheets filo pastry
salt and freshly ground black pepper

1 Preheat oven to GM7/220c/fan 200c
2 Cut the beef into 4 equal portions
and season. Lightly coat a non stick frying pan with low fat cooking spray and heat until hot. Add the meat and cook for 3-4 mins until browned all over. Remove from the panand set aside.
3 Spray the pan again with low fat cooking spray and add the mushrooms and shallots. cook, stirring for 10 mins over amediom heat until the mushroom juices have been released and evporated.
4 Place the soft cheese in a bowl and beat until smooth. Add the mushroom mixture and tarragon and mix well.
5 Lightly coat a baking tray with low fat cooking spray.
6 Lay one sheet of filo pastry on a board and spray with low fat cooking spray, add another sheet and spray that, topping with a final sheet. Place a piece of beef in the middle of the sheets, spoon on a quarter of the mushroom mixture and wrap up. You can either do this neatly, as you would wrap a parcel, or bring up the sides and scrunch the top,making sure you seal in the contents. Carefully place on the baking tray and spray with low fat cooking spray.Repeat to make four parcels.
7 Bake the parcels for 10 mins untilthe pastry is golden and crispy.

Tip: Keep the pastry covered with cling film to prevent it from drying out. Handle it carefully as itis quite fragile. Remove from the fridge 30 mins before use to allow it to come to room temperature-it will be more flexible that way.

tkachev

lindalegs wrote:

Banana Cake

This is gorgeous but it's not in old money ......sorry :oops:

• 125g butter
• 150g caster sugar
• 1 tsp vanilla extract
• 1 egg, beaten
• 2 very ripe bananas, mashed
• 190g self raising flour
• 60ml milk
________________________________________
Preparation method
Prep: 10 mins | Cook: 35 mins

Grease and line a 2lb loaf tin. Melt butter, sugar and vanilla in a saucepan over a medium heat.

Remove from heat and add the mashed bananas, mix well.

Add the egg, mix well.

Stir in the flour and the milk.

Pour into the prepared tin, sprinkle with a tablespoon of demerara sugar to give a crunch topping if liked.

Bake at 150 C fan oven (or 170 C regular, Gas mark 3) for 35 mins, until a skewer comes out clean. Leave to cool and enjoy!

Luv,

Will be giving this a go in the next few days as have a pile of ripe bananas. I was going to mix them up as a milk shake but the cake sounds nicer-or maybe both?

Elizabeth

villier

Linda

Tried your banana cake disaster b****y oven, edges were burnt and middle was raw, I am going to send the recipe to my sister so she can make it for the next time I go and see her. It's funny though everything else cooks ok except cake, maybe oven trying to tell me something.

Marie xx

lindalegs

Marie your oven obviously wants to keep its weight down so it rejects all cakes :shock:

Hope you find it a success Elizabeth and Barbara.

Luv,

villier

Herby Chicken Fritta

This is nice hot or cold and chicken can be substituted for cooked veg.


2 tablespoons olive oil
2 large onions thinly sliced
175g/6oz waxy potatoes
5 large eggs
85g/3oz mature grated cheddar cheese
2 tablespoons finely chopped parsley
salt and pepper
25g/1oz butter
175g/6oz cooked chicken cut into chunks

Heat the oil and fry the onions for 20 minutes until golden brown; allow to cool slightly. Cook the potatoes in salted boiling water until just tender. Cut into bite-sized chunks.

Beat together the eggs, cooked onions, cheese and parsley and season with salt and pepper.Melt the butter in a frying pan and stir in the chicken, pour in the egg mixture, then stir in the potatoes and allow to cook over a very gentle heat until the base sets and the top is runny. Preheat grill.

Cook the frittata top under the grill until it is golden and bubbly. Cut into wedges.

villier

Spiced parsnip soup with parsnip crisps

This soup is vegan and low in calories(92) per serving


500g/1ib 2oz parsnips
Low fat cooking spray
1 teaspoon ground cumin
1 teaspoon garam masala
1 litre vegetable stock
Salt and freshly ground black pepper

1 Preheat oven to GM 6/200c/fan oven180c

2 Peel all the parsnips. Leaving one whole and cutting the rest into chunks. Lightly coat a large lidded pan with low fat cooking spray and heat until hot. Add the chopped parsnips and spices and stir fry for1 minute. Add the stock bring to the boil cover and simmer for 10 minutes until parsnips are tender. Remove from the head and liquidise or blend with a hand blender. Return the soup the pan and warm through.

3 Meanwhile using a vegetable peeler, cut remaining parsnip into ribbons. Spread out on a baking tray and lightly coat with low fat cooking spray.Sprinkle over a little salt and pepper and bake for 5-10 minutes until golden and crisp.

Tip: If you prefer a spicier soup add a 1/2 teaspoon chilli powder with the other spices.

You can make the soup in advance but the crisps are best when fresh.

villier

Parma ham and pear salad

Serves 2 a quick and attractive starter(102 calories per serving)

1 ripe pear
low fat cooking spray
40g watercress
4 slices parma ham

for the dressing

zest and juice 1/2 lemon
2 teaspoons wholegrain mustard

1 Halve and core the pear and cut into 6 or 8 wedges. Heat a griddle or non stick frying pan until hot. Spray the wedges all over with low fat cooking spray and cook for 2-3 minutes until beginning to char.

2 Arrange the watercress and ham on two serving plates. Top with the pear wedges.

3 Mix together the lemon zest, juice and mustard and drizzle over the salad before serving.

Tip: Apple works equally well and is lower in calories.

villier

Beef Rhogan Josh

Serves 2 This mediumm spiced curry thickens up beautifully while cooking. Don't be put off by the length of cooking time - you can actually walk away and let it cook on it's own(266 calories per serving) can be made in advance.

Low fat cooking spray
200g/7oz lean steak cubed
1 onion sliced
1 green pepper sliced
4cm piece fresh root ginger, peeled and grated
2 garlic cloves crushed
1 teaspoon crushed chilli flakes
4 cardamon pods seeds only
2 teaspoons ground cumin
2 teaspoons turmeric
2 teasppoons ground coriander
3 tablespoons low fat plain yogurt(I use greek 0% fat free)
1x400gcan chopped tomatoes

1 Lightly coat a large lidded pan with low fat cooking spray and heat until hot. Add the meat and cook for 3-4 minutes until browned all over. Remove from the pan and set aside.

2 Spray the pan again, add the onion and pepper and stir fry for 5 minutes
until beginning to brown.

3 Add the ginger, garlic and spices. Cook for a further minute before adding the yogurt, the tomatoes and finally the meat.

4 Stir in 300ml/10fl. oz water, bring to the boil, cover and reduce the heat. Leave to simmer for 1 hour until the meat is tender.

I serve this with brown rice which gives a lovely nutty flavour, you can substitute the meat for veg of your choice works just as well for veggies.

It can be expensive at first if you have to buy all the spices but they last for ages.

villier

Easy Chocolate Truffles

This recipe is not, too sore on arthritic hands if you leave cheese out to soften it doesn't take to much beating.

1(200g) tub cream cheese, softened
350g icing sugar, sifted
500g plain chocolate, melted(milk chocolate works just as well)
1 1/2 teaspoons vanilla extract

1. In a large bowl, beat cream cheese until smooth, gradually beat in icing sugar until well blended, stir in melted chocolate and vanilla extract until no streaks remain. Refrigerate for about 1 hour shape into 2.5cm balls, coat the balls with icing sugar, cocoa powder, coconut or anything you have in the cupboard.

Not good if you are on a diet as they are sooo adictive

lindalegs

villier wrote:

Easy Chocolate Truffles

This recipe is not, too sore on arthritic hands if you leave cheese out to soften it doesn't take to much beating.

Hi Marie,

This wouldn't worry me if my hands were sore because I'd just do them in my Kenwood - I think they'd be a Christmas treat for us.

Luv,

lindalegs

If you keep onions in the fridge they don't make your eyes run as much when you have to peel and chop them because the cold inhibits the gases which bring on the tears!

Luv,

tkachev

I haven't made the banana cake yet Lindalegs as have a glut of windfall apples to get through!

Any apple recipes other than crumble anyone?

Elizabeth

lindalegs

tkachev wrote:

I haven't made the banana cake yet Lindalegs as have a glut of windfall apples to get through!

Any apple recipes other than crumble anyone?

Elizabeth

I've made this several times 'E' it's one of our favourites.

Apple Sponge Cake

Ingredients

• 2 eggs
• 250ml vegetable oil
• 400g caster sugar
• 275g plain flour
• 2 teaspoons ground cinnamon
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 1 teaspoon vanilla extract
• 500g cored, peeled and diced apple
________________________________________

Prep: 15 mins | Cook: 30 - 40 mins

Preheat oven to 180 C / Gas mark 4. Lightly grease and flour a 20x30cm cake tin. Beat vegetable oil and eggs until foamy. Add the sugar, flour, cinnamon, bicarbonate of soda, salt and vanilla; mix well. Stir in the diced apples. Spoon mixture into prepared tin (it will be very thick). Bake in preheated oven for 30 to 40 minutes. Cool cake in tin for 10 minutes before removing.

Tip This cake can be made with only 200g of sugar with equally tasty results.

Luv,