Random Recipes

Dairy-free Chocolate Fudge

2007-12-18T21:28:00.001+02:00

½ cup soya milk
1¼ cups sugar
60g dairy-free margarine
½ cup plain chocolate chips
1 tsp vanilla extract

Put the soya milk and sugar in a large pan over a medium heat, stirring constantly to prevent curdling. Bring to a boil, then simmer for 7 minutes. Keep an eye on the pan at all times and stir frequently.
Remove from the heat; immediately add the margarine, chocolate, and vanilla. Stir until the margarine and chocolate chips have melted, then beat for a couple of minutes until the mixture is smooth and creamy. Pour into an oiled 20cm x 20cm dish (or a a smaller dish for thicker pieces). Refrigerate overnight, then cut into squares.

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I would never have believed that fudge could be dairy free - I thought it had to use real butter in order to set properly. I also thought that all the ingredients had to be taken to very high temperature in order for the chemistry to work. In this, it's only the soya milk and sugar which are boiled to high temperature - but of course it's the sugar which is significant, as its structure changes when heated in this way.

My (adult) son is dairy-free, since he gets glue ear if he has any cow's milk products, and he loves fudge. So I tried this recipe, not expecting very much. I was impressed that it did set to give the consistency of fudge, and it's delicious! Next time we will add the grated rind of an orange, to make chocolate-orange dairy-free fudge.

Incidentally, the measurements in the ingredients are a slightly odd mixture. The cups are American cups (8 fluid ounces). But I can't measure margarine in cups; it's too messy. So I translated the original - which was probably 2 ounces, or half a stick - to 60g, as that's what my kitchen scales measure. However I left everything else in cups as it's simple to do and I have a full set of American measuring cups.

(I found this recipe online, when searching for dairy-free recipes. I made a note of it so I could try it - but, alas, have lost the reference. If it's your recipe, please let me know in the comments, and I'll link to the site where I found it)

Courgette (zucchini) and tomato soup

2007-12-12T18:36:00.000+02:00

serves 4-5

1 tblsp butter or oil
1 onion, chopped
1 clove garlic, crushed
350g/12oz courgettes (zucchini), grated
1 400g/14oz can chopped tomatoes
600ml/2 1/2 cups chicken or veg stock
1 tblsp tomato ketchup or puree
1 tblsp dried basil

Cook the onion in the fat until soft. Add the garlic and grated courgette, cook 3 minutes, stirring. Add rest of ingredients, bring to boil. Simmer for 15 minutes. Cool slightly, then blend in a liquidizer, a little at a time, until smooth. Return to the pan, reheat gently, adding salt and pepper if wished.

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This is very quick and easy; even someone who doesn't normally like courgettes (which are called zucchini in America) will probably enjoy this soup. It looks like canned tomato soup when it's smoothly blended, but of course the taste of home-made soup is always vastly superior to that in cans!

Serve with freshly-baked bread for a filling and nutritious lunch. If you make it with vegetable stock, it's suitable for vegetarians.

Simple fruit smoothies

2007-07-30T18:54:00.000+03:00

Serves: 2-3

Several pieces of fruit, such as peaches, strawberries, apricots, etc (2-3 types), fresh or frozen
About 250ml pure fruit juice, either fresh or from a packet or concentrate
A few ice cubes

Method:
Put the juice in a blender (liquidiser), then the ice cubes and any frozen fruit. Wash the fruit, remove any stones or stems, and chop into smallish pieces, then add to the blender. Switch on for about 30 seconds, until the mixture is smooth and well-mixed. Add extra juice if it's too thick and blend for a few seconds more. Refrigerate until needed. Serve in tall glasses, with extra ice and straws if liked.

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What can be better for a hot summer's day than a cold fruit smoothie? A year ago I tried looking for recipes online, but the majority of them contained either milk, or yogurt, or bananas. My teenage son gets 'glue ear' if he has any dairy products, and soya milk just doesn't taste right in a fruit drink. And he loathes bananas. Finally I was given a wonderful book - The Big Book of Juices and Smoothies - and learned that a recipe isn't really needed. You just choose fruit that you happen to have - even if it's getting a bit squashy - and add it to juice and ice. No sugar, no diary products, no additives.... just pure fruit goodness.

We particularly like smoothies made with peaches and strawberries, and freshly squeezed orange juice. When strawberries are in season, I buy a lot and open freeze them, so I can add a handful straight from the freezer to a smoothie. Four peaches and about eight strawberries gives an excellent blend.

Apricots and raspberries are a good mixture, too, in either orange juice or apple juice. Raspberries, too, can be frozen. And, of course, if you can't get any fresh fruit and don't have any in the freezer, you can always use canned fruit (in pure juice of course, not syrup) although it doesn't have the health benefits of fresh/frozen fruit.

Oh, and if your family does happen to like bananas, they make an excellent addition to a smoothie, in combination with almost any other fruit.

I tend to make a smoothie in the afternoon during the summer, while preparing our evening meal, and then keep it in the fridge for an hour or two, to ensure it gets really cold. We drink it after our meal, instead of a dessert.

One of the great things about smoothies is that you can use fruit that's going a bit soft and squashy, so long as it still smells all right and doesn't have any mould on it. I often buy bags of fruit that's on special low offer prices as it's a day or two old, since riper fruit are better for smoothies.

If you happen to have any left over, you can pour it into ice lolly (US: popsicle) moulds, and freeze. Much better for a quick snack than commercially made lollies or ice pops!

Stove-top barbecue chicken

2007-07-11T18:58:00.000+03:00

Serves 4

1 tsp vegetable oil
1 finely chopped onion
1/3 cup tomato ketchup
1/3 cup water
4 tsp vinegar
4 tsp dark soft brown sugar
1.5 tsp worcestershire sauce
.5 tsp chili powder
1 kg skinned chicken or turkey pieces

Method:
Heat the oil in a large non-stick pan, and cook the onion until soft. Stir in all the other ingredients except the chicken and bring to the boil. Add the chicken, spoon the sauce over. Bring to the boil again then reduce the heat; cover and simmer for 30 minutes. Turn the meat, to coat in the sauce, then simmer for 20-30 minutes more.

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I'm not entirely sure why this is called 'barbecue' chicken, since it's not cooked anywhere near a barbecue. Maybe the sauce tastes somewhat like some barbecue sauces (nicer, though, as there are no artificial taste-enhancers or other such monstrosities). Anyway, it's a very simple meal to make in a short time, and tastes very good.

We usually serve it with baked jacket potatoes or potato wedges, but it would probably go equally well with rice or pasta, or even bread. Broccoli and sweetcorn go particularly well with this, but you could serve any vegetables or salad.

Apricot jam

2007-05-17T20:30:00.000+03:00

(makes about four 340g jars)

1 kg apricots or loquats
225ml water
juice of 1 small lemon
1kg sugar

Method:
Wash the fruit, cut in half and remove the stones. Crack a few stones to remove the kernels and blanch them by dipping in boiling water so the skins come off. Put the apricots in a large pan with the water, lemon juice and blanched kernels, and simmer gently until the fruit is soft and reduced (about 20-30 minutes). Add the sugar, stir until dissolved, and boil rapidly for about 15 minutes or until setting point is reached, stirring occasionally. Pot in hot clean jars, and cover.

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Apricots are only in season for a short time, but can sometimes be found very inexpensively. They don't need to be top quality for making jam - they can be a bit under-ripe, or even a bit over-ripe, although it's not so easy to remove the stones if they are becoming squashy.

Do ensure the pan is big enough! When you've added the sugar, the mixture should not come more than half way up the sides of the pan, or it is likely to boil over. A jam-pan is ideal; you can then double or even triple the quantities.

To test for setting, let a few drops of the jam fall onto a cold saucer, and leave it for a minute until it's cold. Then gently blow on it, or press with your finger. If it begins to wrinkle, the jam is ready. If it still reacts like a liquid, it needs further cooking. Use a large wooden spoon and stir occasionally as it nears setting point - this may provoke extra-violent stirring (hence the need for a LONG spoon!) but this jam is liable to stick if you don't stir at all.

When it's ready, turn it off and wait until the jam has stopped boiling. Then using a small jug or scoop (rinsed in boiled water to sterilise), put the jam in hot jars. These can be heated in the oven at about 100C, or put in the microwave with a little water inside, and heated until the water boils. Do not let the jars get too hot or they will crack when the jam is poured in. But they will also crack if it's too cold!

You can use special jam covers, or jars with metal lids, but I prefer to use plastic screw-top lids. Rinse them in boiling water and shake to dry, then put on the jam as soon as it's in the jars, and tighten when the jam is cool. This makes an almost airtight seal, and I find the jam keeps for at least a year.

Chocolate Crumb Cake

2007-04-17T18:06:00.000+03:00

(serves 4)

150g soft margarine
1 tblsp honey
1 medium (approx 410g) can apricots or peaches, drained
50g soft brown sugar
1 egg, beaten
100g dark cooking chocolate
75g self-raising flour
75g breadcrumbs
4 tblsp milk (or soya milk)

Method:
Heat the oven to 180C.

Beat the honey with 25g of the margarine, then spread over the base of a greased 1-litre ovenproof dish.

Using a wooden spoon, beat the rest of the margarine with the sugar (you can use the same bowl) until light and fluffy. Beat in half the egg, then the rest. Melt the chocolate gently, either over a pan of hot water or in the microwave (being very careful not to let it overcook), then add to the mixture with the flour, breadcrumbs and milk. Fold it all together with a metal spoon until well-mixed.

Roughly chop the drained fruit, and put in the pan. Then spoon the cake mixture of the top and smooth it down. Put in the oven, and bake for about 45 minutes until it feels firm to the touch (up to an hour, if you use a deep dish).

After about ten minutes cooling, you can turn the cake out onto a serving dish, or simply serve it straight from the cooking pan.

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Chocolate crumb cake is a fairly frugal recipe that goes extremely well with home-made ice cream. Use any breadcrumbs - we use the blender to turn leftover crusts or bread that's getting stale into crumbs, and then keep in the freezer for stuffings or other recipes such as this one. Of course, you may get a slightly odd taste if your crumbs are from bread made with chili or cheese!

If you want to add to the fibre and nutritional value, you can use self-raising wholewheat flour, or ordinary wholewheat flour with about a teaspoon of baking powder.

Chinese savoury beef

2007-03-19T17:17:00.000+02:00

Serves 4

1 tblsp oil
500g beef, cubed
1 onion, chopped
1 clove garlic, crushed
1/2 tsp ginger
1/4 cup soy sauce
1 tblsp brown sugar
pinch of black pepper
2 1/2 cups water

Method:
Quick-fry beef in oil until brown, then add and quickly fry the onion, and garlic. Add the rest of the ingredients, and bring to the boil. Reduce heat, cover, and simmer for about 3 hours, adding extra water if needed. Serve over rice.

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If you have a bit of leftover wine in the fridge, you can add it with the water. You can also add in some sliced red or green bell pepper with the onion, if you wish. The amounts used are approximate - and I usually leave out the black pepper. Do remember to check the pan frequently while it's cooking, and top up with extra water when needed. It can cook for more than three hours if you wish.

We eat this with brown basmati rice, and stir-fried vegetables. If there's a vegetarian in the house, I serve something else oriental that can be eaten with the rice and vegetables.

Chocolate chip oat cookies

2007-03-01T16:31:00.000+02:00

(makes about 30-40)

1/2 cup margarine [125g]
1/2 cup firmly packed brown sugar
1/4 cup sugar
1 egg
1 tblsp milk or soya milk
7/8 cup wholewheat or spelt flour
1/2 tsp bicarbonate of soda (US: baking soda)
1 1/4 cups oats
1 cup chocolate chips
1/2 cup chopped nuts (optional)

Beat margarine and sugar until creamy. Add eggs and milk, and beat well. Add flour and bicarb; mix in. Stir in the oats and chocolate chips gently, then drop by teaspoonfuls onto a greased baking sheet. Bake for 10 minutes at 180C (approx 350F). Cool for about a minute, then move the cookies to wire rack using a spatula.

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Chocolate chip oat cookies are an easy and delicious variation of the classic chocolate chip cookie recipe which is a little healthier than some as it uses wholewheat flour and oats. You can use whatever margarine you like, so long as it's suitable for baking: avoid hydrogenated fats if you can. You could even substitute carob chips for chocolate if you wish.

Pre-heat the oven to the correct temperature; then ten minutes should be the correct cooking time. The cookies may look rather soft, but don't leave them in the oven for longer or they will over-cook. Take them out, but don't try to transfer to a wire rack until they have hardened for a minute, or they will collapse.

Teriyaki chicken

2007-02-20T16:30:00.000+02:00

(serves 3-4)

500g/1lb chicken breast or fillet
1/4 cup soy sauce
1/8 cup brown sugar
1 tblsp lemon juice
2 tsp olive oil
1-2 garlic cloves, minced
1 tsp ground ginger

Mix all sauce ingredients to make marinade. About 6 hours before cooking, coat the chicken (cut into appropriate sized pieces) with the marinade and refrigerate, turning and re-coating occasionally. Half an hour before cooking, remove from the fridge. Bake, covered, for about 30 minutes in a hottish (350C/Gas 6) oven, then uncover and cook for a further 15-20 minutes.

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This is a Westernised version of a Japanese recipe. Teriyaki refers to a sweet, soy-based sauce which looks shiny when it's cooked. Turkey breast can be used in place of chicken, if wished.

I tend to add a little water during the final cooking, which probably makes it even less authentic, but I like a little sauce remaining - sometimes it can all get absorbed into the meat. We usually serve with baked jacket potatoes or potato wedges, and a couple of veggies, although it should probably be served with rice and a variety of other Japanese food.

Curried Carrot and Ginger Soup

2007-01-22T16:12:00.000+02:00

(serves 6-8)

3 tablespoons olive oil
2 onions, peeled and chopped
3 cloves garlic, peeled and crushed
5cm (2 inches) ginger root, peeled and grated
1 tblsp curry powder
900g (2lb) carrots, peeled and roughly chopped
1.6 litres (about 2.5 UK pints or 3 American pints) stock or water and stock cube

Method:
Gently cook the onion and garlic in the oil in a large pan, stirring, until softened. Stir in the ginger and curry powder, and cook for another minute. Add the carrots and a little of the stock, and cook for another minute or two. Add the rest of the stock, bring to the boil, and simmer for about 45 minutes. Cool slightly, then blend in a liquidizer until it turns into a thick soup. Return to the heat and cook gently, stirring, until piping hot.

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This is a tasty soup which is quite spicy - if you don't like hot tastes, reduce the amount of the ginger and curry powder, or even leave the curry powder out. The ginger does give a pleasant tang to what would otherwise be quite a bland soup.

You can adjust other ingredients to taste - any kind of stock can be used, meat or vegetable, or even just water. If you have leftover wine that can be added too.

After the simmering, this looks most unappetising, with bits of vegetable floating in a sea of dark-coloured stock. Don't worry! The liquidizer turns it into a lovely orange soup that is excellent for a cold day, eaten with fresh bread.

French stew

2007-01-15T21:19:00.000+02:00

(serves 4)

750g stewing steak, chopped
150ml stock or water and marmite
1 large peeled, sliced carrot (optional)
1 cup french beans (optional)
1 onion, chopped
1 can chopped tomatoes
1 cup water or wine
2 tblsp vinegar
2 tsp brown sugar
1 tsp salt
pinch pepper
1 tsp mixed dried herbs

Method:
Mix all ingredients in a suitable-sized ovenproof dish with a lid. Bake in a slow oven (140C) for 4-6 hours, adding extra water if needed. Alternatively cook in a slow-cooker/crockpot for 8-10 hours on low. Excellent served with baked jacket potatoes and more veggies. Freezes well.

Apple cake

2007-01-08T15:02:00.000+02:00

(makes one large flat cake,can be cut into many pieces)

4 cups chopped apple (leave the skin on - just remove the core!)
1 1/2 cups sugar (or subst ½ cup honey)
2 eggs, beaten
1 cup vegetable oil
1 teaspoon vanilla essence
3 cups plain flour (can be half wholewheat)
1 teaspoon salt
1 teaspoon cinnamon
1.5 teaspoons bicarb (baking soda)
1/2 cup raisins (optional)

Blend the sugar with the chopped apples and stand for a half hour. Preheat the oven to 180C (350F). Add the beaten egg, honey (if used), oil and vanilla essence to the apple/sugar mixture, and beat in with a wooden spoon. Then add all the dry ingredients and stir well. Pour in to a greased, lined roasting pan and put in the preheated oven. Bake for 35 - 40 minutes. Cool a bit, then turn onto a wire rack and cool completely before cutting into pieces.

Vegetable and Nut Cobbler

2007-01-02T16:08:00.000+02:00

(Serves 3-4)

1 tblsp olive oil
1 small cauliflower in florets
2 onions, chopped
2 large carrots, sliced
1 parsnip, sliced (optional)
180g green beans, sliced
vegetable stock cube or 1 tsp marmite
450g skimmed milk or soya milk

100g grated cheese

For scone topping:
225g self-raising flour
2 tsp baking powder
100g butter or margarine
120ml milk
50g chopped walnuts

Method:

Cook the vegetables in oil, stirring, for about ten minutes. Add stock cube, milk and seasoning. Put in a covered casserole and bake for 15 minutes at 200C.

Meanwhile sift the flour with the baking powder, rub in the butter, and add the nuts. Stir in the milk and mix to a soft dough. Leave to rest in the fridge for about 10 minutes. Roll out on a floured work surface to about 1cm thick, and cut into 12-15 rounds.

Remove the casserole from the oven, sprinkle the cheese over the vegetables, the place the scone rounds on top. Brush with milk. Return to oven for a further 15 minutes, then lower heat to 180C and continue cooking until the scones are golden brown.

Christmas pudding

2006-12-21T16:47:00.000+02:00

(Serves 6-8)

120g self-raising flour
1/2 tsp ground mixed spice
1/4 tsp ground nutmeg
pinch salt
150g shredded suet
120g breadcrumbs
60g ground almonds
120g demerara sugar
120g raisins
120g sultanas
120g currants
90g chopped mixed peel
1 lemon, grated rind and juice
4 eggs, beaten
330ml brown ale or beer

Grease 2 600-ml basins. Sift flour, spices and salt into a bowl, then stir in rest to make soft dropping consistency. Put into basins, leaving 2cm gap at top. Cover each with a double layer of greasefree paper with pleats to allow the pudding to rise.

Secure with string round the rim. Place in a pan with water to come half way up the sides, or a steamer, and simmer for 6 hours, checking the water frequently to ensure it does not dry out.

Either serve immediately, or cook and then simmer a further 2 hours before eating.

Gingerbread

2006-12-21T16:42:00.001+02:00

( makes 1 14x10 inch tin full)

450g plain flour (or substitute 100g for wholemeal flour)
4 level tsp ginger
1 level tsp bicarbonate of soda (US: baking soda)
1 level tsp salt
100g sultanas or raisins
200g soft brown sugar
150g margarine or butter
175g molasses or treacle
175g golden syrup or corn syrup
300ml milk or soya milk
2 eggs

Method:
Line a 14 x 10 inch dish such as a roasting pan with greased greaseproof paper. Mix flour with ginger, bicarb and salt. Stir in sultanas. Put sugar, butter, treacle and molasses in a pan, and heat gently until melted together.

Warm the milk and beat in the eggs. Mix the butter mixture into the flour, then the milk and egg. Pour the gingerbread into the prepared pan. Bake at 170C for about 45 minutes or until cooked. Turn out and cool on a wire rack.

Apricot (or loquat) crunch

2006-05-02T20:26:00.000+03:00

(serves 4)

120g/4oz margarine or butter
120g/4oz soft brown sugar
120g/4oz rolled oats
40g/1.5oz sultanas or raisins
15oz/428g can apricot halves (or stewed sweetened loquats or apricots)
1 tblsp lemon juice

Method:
Cream the butter and sugar, then stir in the oats and sultanas, mixing well. Drain the apricots, then tip the fruit into a 600ml/1 pint ovenproof dish. Sprinkle over a little apricot syrup mixed with lemon juice. Gently spoon the topping over the fruit and firm it with a knife. Cook for 30-40 minutes at 350F/ 180C/ Gas 4 until golden brown on top.

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This is a very flexible dessert, ideal for the family or doubled when there are guests. The oven temperature isn't vital - it can be cooked along with anything else, although it's better to have it lower rather than higher.

Since we have a loquat (mespila) tree, I pick several kilograms each year and then freeze them in a light syrup, to use in this dessert. About 500g frozen fruit is right for this - I tip it straight into a saucepan, simmer until soft, and then use as if it were from a can. Sometimes when doubling I use a large can of pears mixed with loquats or apricots for a little variety.

This is excellent served with evaporated milk, or home-made ice cream or yogurt.

Tomato and Rosemary Bread

2006-05-01T17:13:00.000+03:00

(makes a 1kg/2lb loaf)

50g sundried tomatoes in oil, chopped
2 tblsp oil (from the sundried tomato jar)
1 tsp dried rosemary
320ml lukewarm water (or half milk)
200g granary or malted flour
150g plain white flour
150g white bread flour
1 tsp salt
1 1/2 tsp instant dried yeast

Method:
Place the ingredients in a breadmaker in the correct order - usually liquids, then flours, then salt and yeast. Switch to the lightest crust, regular white bread setting.

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It took me a while to get the ingredients in the correct quantities for my breadmaker; for some reason the first few times I made it, the mixture was rather too wet and the result heavy and not very well-risen, though still tasty. I tend to use half soya milk when making this; for some reason the bread is a little firmer and easier to cut than when I use all water.

Jars of sun-dried tomatoes in oil which I've found seem to contain about 150g actual tomatoes, so I use about a third of the jar each time. The rest keep well in the fridge for at least a couple of weeks, perhaps more. The tomatoes can be added right at the beginning with the other ingredients, since the initial kneading chops them a little more and distributes them well.

We find this particularly good with cheese and marmite, or egg mayonnaise. It's also extremely good lightly spread with butter or Bertolli, when still warm.

I haven't tried this without a breadmaker, but it should work in the traditional way, with mixing, kneading, rising, knocking down, re-rising in a 1kg bread pan, and baking in the oven.

Stifado

2006-04-29T20:17:00.000+03:00

(Serves 2-3)

500g (1lb) stewing beef, in chunks
2 large onions, roughly chopped
2 tblsp olive oil
1 clove garlic, crushed
1 tblsp vinegar
300g (10 oz) can or pack chopped tomatoes or puree
1 tsp cinnamon
wine and/or water
salt and pepper

Fry the meat and onions gently in the oil until the meat is sealed and the onions are soft. Add the garlic and vinegar; boil well for about a minute. Add the tomatoes, seasonings, and enough wine or water to cover the meat. Cover and cook the stifado very gently for about three hours, adding extra liquid as necessary.

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This is a very easy version of a traditional dish served locally in Cyprus. It's more correct to use tiny onions for stifado: frying them at the start, removing them, and adding them back towards the end, but we prefer it with regular chopped onions and it's simpler this way. It's best to have reasonably lean stewing beef, but any type will do; the long, slow cooking ensures it should be very tender. If you're in doubt, cook for even longer.

If we happen to have some wine leftover in the fridge I pour it in, and then top up with water. Otherwise I just use water, and the taste isn't much different. If you like garlic, you can add more than one clove, but it's a bit bland if you leave it out altogether.

We like to serve stifado with baked jacket potatoes and some veggies such as broccoli and peas, but it can be eaten with bread, pittas, rice, potato wedges, even pasta. It's an excellent dish to serve when guests are expected, since the time schedule is approximate; if they're late, it's all the better.

If there is any left over it freezes well, and the meat is even more tender after thawing and reheating.

Chocolate Biscuit Cake

2006-04-28T14:41:00.000+03:00

(serves 4-6)

240g/8oz cooking or plain chocolate
1 tblsp golden syrup
50g/2oz butter
4 tblsp milk or thin cream
240g/8 oz digestive biscuits
50g/2oz sultanas or raisins
50g/2oz chopped glacé cherries

Lightly grease a 22.5cm/10 inch round flan tin. Melt the chocolate in the microwave on medium heat, or over hot water in a large bowl, then add the syrup and cream. Stir until smooth. Break up biscuits into small pieces but don’t fully crumble them; Mix into the chocolate with rest of ingredients and stir gently until well coated. Press into the greased dish, smooth and chill for at least an hour.

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This is a really easy dessert that uses store-cupboard ingredients, and is quick to prepare - ideal for unexpected guests, or when your planned dessert doesn't work. It's fairly soft, so doesn't work in a loaf pan and sliced like some other variations on this recipe, but is nonetheless delicious. If you use Bournville chocolate instead of cooking chocolate, and cream instead of milk, it's even better!

Other biscuits can be used instead of digestives: American 'graham crackers' would probably work, or any bits of leftover biscuit mixed with digestives. Chopped nuts can be added, or substituted for either the cherries or the sultanas if you like them. The nearest American equivalent to golden syrup is corn syrup, but honey could probably be used instead to make it slightly more nutritious.

Excellent served with home-made ice cream, or yogurt, or pouring cream or evaporated milk.

Strawberry Jam

2006-04-22T19:29:00.000+03:00

To make about 1kg (2lb) jam

1.15kg strawberries, hulled and washed
2 tblsp fresh lemon juice
1kg sugar

Method:
Place the strawberries in a jam-pan or other large saucepan, and chop lightly if they're big. Sprinkle the lemon juice over, then cook gently over a low heat for about 30 minutes until the fruit is very soft, stirring occasionally.

Add the sugar and stir with a wooden spoon until the sugar is fully dissolved, then turn up the heat and boil until the setting stage is reached, stirring occasionally - this takes around 15-20 minutes but depends partly on the temperature of the hob.

Leave to cool for about ten minutes, then put in hot clean jars and seal.

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Note that this really does need a LARGE pan. After the sugar has been added, the jam gradually creeps higher and higher in the pan as it boils, and is in danger of boiling over unless there is a lot of room.

To test whether the jam has set, put a few drops on a cold plate, leave for a minute, then push your finger gently over the surface. If it's still runny, then it needs more boiling. If it's set, the blob of jam should feel slightly different, and will wrinkle a little as you push your finger over it. Don't leave it too long, however, or the jam will start to burn on the bottom of the pan.

Chili con Carne

2006-04-13T18:10:00.000+03:00

(serves about 4)

500g (1lb) mince - meat or vegetarian
1 large onion, chopped
1 clove garlic, crushed, or 1 tsp garlic powder
1 chopped green or red bell pepper
2 medium cans crushed tomatoes in puree (or 1 can tomatoes and one can puree)
¼ - ½ tsp chili powder, depending on strength
125g (4 oz) dried kidney or pinto beans (or 1 medium can, drained) - optional

Method:
If using dried beans, soak them overnight in cold water, then boil rapidly for at least ten minutes, then simmer gently for half an hour.

Cook the mince with the pepper, onion and garlic in a large pan, stirring until the mince is brown and the onion transparent. Add a little water if it starts to stick, or about a tablespoon of olive oil. Stir in the rest of the ingredients with the drained kidney beans, if used, and a little extra water if the mixture looks too dry. Simmer for about half an hour, adding extra water if necessary.

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A quick and easy recipe for the whole family which is almost infinitely flexible. You can adjust the ingredients to suit your family's tastes. Serve with rice and sweetcorn, or baked potatoes topped with natural yogurt or tsatsiki, or with tacos and salad. Use any kind of mince: ground beef or turkey are particularly good, or vegetarian mince (where it technically becomes 'chili non carne'). Use chili powder sparingly, as a small amount goes a long way, or leave it out altogether for a mince and tomato meal.

Lemon Cream Crunch (Key Lemon Pie)

2006-04-13T16:03:00.000+03:00

(serves 4-6)

Base:
100g (4 oz) butter or margarine
200g (8 oz) digestive biscuits (or American graham crackers)

Filling:
400g (14 oz) can condensed milk
300ml (12 fl oz) whipping cream
3-4 lemons, juice and grated yellow part of rind

Method:
Melt the butter in a covered container in the microwave, or very gently in a pan on the hob. Crush the digestive biscuits and stir into the melted butter. Press in the base of a greased 22cm (9-inch) flan tin or serving dish, and cool.

Whip the cream, then fold in the condensed milk until blended. Add in the grated lemon rind and juice, stir quickly, then pour into the base. This sets extremely fast once the lemon juice has been added. Refrigerate. If you like you can sprinkle grated chocolate or sugar strands over the top before serving.

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This is a quick, easy and highly calorific dessert, very similar to what is called 'key lime pie' in the USA. I find the digestive biscuit base makes it taste a little like cheesecake, although there is no cheese and no cooking required to make it set! I used to make it over a base consisting of melted chocolate, melted butter and rice crispies. This was popular with small children but rather messy, and did not keep more than a day in the fridge as the rice crispies became soggy.

Use unwaxed lemons, and scrub well to get rid of any dirt before grating. If the lemons are large, you may want to use less of the juice. I find about 200ml juice is about right - much more than that leaves the filling a little runny, although lemony and delicious.

Cheese and Lentil Bake

2006-04-13T15:59:00.000+03:00

(serves about 3-4 people)

1 cup lentils, rinsed
1 cup water
1 tsp salt
pinch of sage, marjoram, thyme
1 large onion, chopped
1 clove garlic, minced
1 cup canned tomatoes, tomato juice or water
2 large carrots, sliced
1 tblsp dried parsley
1 cup grated cheese

Method:
Put all the ingredients except for the carrots, parsley and cheese in an ovenproof dish, cover, and bake at 175C for about half an hour. Stir gently, add the sliced carrots, cover again, and bake for a further 30 minutes. Sprinkle over the parsley and cheese, then bake uncovered for about five minutes until the cheese is melted.

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This is a simple vegetarian meal based on lentils. Added cheese makes this a good source of protein: use rennet-free cheese for strict vegetarians. Serve with vegetables, and perhaps some garlic bread or baked potatoes if you have hungry teenagers.

Mexican Chicken

2006-04-12T17:02:00.000+03:00

(Serves about 4-6)

450g-900g (1lb - 2lb) boneless chicken or turkey pieces
1-2 tblsp vegetable oil (olive oil is best)
2 large onions, chopped
1 garlic clove, crushed, or 1 tsp garlic
2-3 medium carrots, finely chopped
1 green or red bell pepper, chopped
1 medium can chopped tomatoes in juice or puree
1 medium can or packet (about 1-1½ cups) tomato sauce or paste
1 tsp basil
1 tsp cumin seeds
¼-½ tsp chili powder, depending on strength and preference

Method:
Fry the chicken pieces in the oil, turning constantly, until browned on all sides. Set aside. Fry the onion and garlic in the same pan, adding the chopped carrots and pepper after about a minute. Cook until softened, stirring all the time. Stir in the tomatoes and tomato paste, and bring to a gentle simmer, still stirring. Add the browned meat and the spices.

Either cover with a loosely fitting lid and simmer gently for about an hour, stirring occasionally, or place the contents of the pan in an ovenproof dish, and bake (covered) in the oven for about an hour.

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If you cook this in the pan on the stove, serve with rice or mashed potatoes; if you cook in the oven, serve with oven-baked potatoes in jackets. This also goes well with sweetcorn, or mixed green salad, and can be topped with natural thick yogurt or tsatsiki.

It's important to use chicken or turkey pieces without bones. Usually I buy individual filletted meat; alternatively you could buy a large turkey breast, and cut it up. The amount you need will vary depending on your family's appetite! This recipe can easily be doubled to serve guests. Adapt quantities of ingredients depending on sizes available, and personal tastes. For instance, if you don't like strong spices, omit the chili powder. We made it once without chili, onion or garlic and it was still a tasty chicken-tomato casserole.

If you have a vegetarian in the family, you can cook the basic sauce and serve it with some cooked beans to serve at the same time as the rest of the family eats this dish.

Nut Roast

2006-04-09T17:10:00.000+03:00

(Serves 3-4 people).

1 onion, chopped
25g olive oil
225g mixed nuts, eg almonds, walnuts
100g bread
150ml vegetable stock or water
2 tsp marmite/yeast extract
1 tsp mixed herbs (thyme and parsley work well)
1 beaten egg
salt and pepper to taste

Method
Cook the onion gently in the oil until transparent. Grind the nuts and bread together in a liquidiser until they are quite fine (or do them separately).

Heat the stock and yeast extract until boiling, then combine all the ingredients and mix well. The consistency should be like porridge, not too stiff. Turn the mixture into a shallow greased baking dish, or loaf pan; level the surface, sprinkle with a few extra breadcrumbs, and bake at 180C for about half an hour until golden brown. Turn out and serve sliced.

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This is an excellent meal for vegetarians (and many meat-eaters enjoy it too!) It works well to serve as a veggie alternative to roast meat, as it goes well with roast potatoes, mint sauce, cranberry jelly, yorkshire puddings etc.

Use a mixture of nuts, according to preference. We generally use about equal quantities of almonds, walnuts and hazelnuts, but you could use just one variety for a more pronounced flavour. Note that peanuts (even in small quantity) tend to give a strong peanut-butter taste, which is fine if you like peanut butter. If not, don't put peanuts in this.

Vegemite would probably work instead of Marmite, or even Bovril if serving to people who are not vegetarians. But it's rather bland if you don't include this at all.