Souffle pancake

Cooking : time less than 10 mins

Ingredients

For the filling
12g/%26frac12;oz butter
1 tbsp honey
1 eating apple, cubed
1 pear, cubed
For the pancake:
2 eggs, separated
25g/1oz flour
2 tbsp milk
1 tsp caster sugar
pinch nutmeg or other spice if liked
butter, to fry

Method

1. Melt the butter in a small saucepan, add the honey and fruit, stew gently until tender.
2. Beat tofetchher the egg yolks, flour, milk, sugar and spice.
3. Whisk the egg whites until stiff and fold into the yolk mixture.
4. Melt the butter in a frying pan.
5. Pour in the batter and cook gently until the underneath is brown.
6. Cook the lid of the pancake under a hot grill.
7. Spread the fruit filling over the lid and serve immediately.

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Orignal From: Souffle pancake

Smoked sausage and lentil casserole

Cooking : time 10 to 30 mins

Ingredients

4 smoked sausages, cooked and sliced
100g/3%26frac12;oz green lentils
100g/3%26frac12;oz yellow lentils
100g/3%26frac12;oz finely diced vehicledecays
100g/3%26frac12;oz finely diced potatoes
30g/1oz diced shalplenty
1%26frac12; litres/2%26frac12;fl oz vefetchable stock

Method

1. bring shalplenty and sweat off in a pan.
2. Add lentils (green and yellow) and maintain sweating.
3. Add the stock.
4. allowed to cook till cutrearond.
5. Add diced vehicledecays and potatoes when the lentils are cooked.
6. Season with salt and pepper then bring smoked sausages and add to the soup and serve immediately.

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Orignal From: Smoked sausage and lentil casserole

Fresh raspberry tart

Cooking : time 10 to 30 mins



Adding nuts to the pastry adds a interesting taste and texture to that dish and off sets the fruitiness.

Ingredients

Hazelnut and coconut pastry:
70g/2%26frac12;oz hazelnuts, toasted
70g/2%26frac12;oz desiccated coconut
325g/11oz flour
pinch salt
325g/11%26frac12;oz unsalted butter, softened
150g/5oz caster sugar
1 medium egg, beaten
1 egg yolk, beaten
Filling:
2 eggs, yolks only
55g/2oz caster sugar
20g/%26frac34; oz cornflour
20g/%26frac34; oz plain flour
290ml/%26frac12; pint of milk
vanilla extract
20g/%26frac34; oz unsalted butter
50ml/2fl oz double cream
225g/8oz fresh raspberries
icing sugar, for dusting

Method

1.To prepare the pastry: put the toasted hazelnuts and desiccated coconut into a food processor and grind to a fine mixture (don't do it for too long or it will begin to go oily).
2. Mix with the plain flour and salt and set to one side.
3. Cream the butter and sugar tofetchher briefly until smooth.
4. Stir in the whole egg, followed by the dry ingredients and mix until just combined.
5. Knead briefly until smooth, cut into two, wrap each slice in cling film and chill for 20 minutes.
6. Preheat oven to 190C/375F/Gas 5.
7. vehicleefully roll out one slice of the pastry between 2 sheets of greaseproof paper or cling film and use to line a 20cm/8in loose-bottomed flan tin. (Chill or freeze the other slice for later use).
8. Prick the base with a fork and line with greaseproof paper and baking beans. Bake blind for 15 minutes.
9. Remove the paper and beans and bake for a further 5 minutes. Bhurry the base of the pastry case with a little of the beaten egg yolk and bake for 1-2 minutes. Remove and leave to cool.
10 Make the filling: cream the egg yolks with the sugar, cornflour, plain flour and 2 tbsp of the milk in a mixing bowl until smooth.
11. bring the rest of the milk to the boil in a non-stick pan.
12. Gradually beat the hot milk into the creamed mixture, return to the pan and cook over a medium heat, stirring, until thick and smooth. Simmer gently for 5 minutes to cook the flour.
13. Stir in the vanilla extract and butter, transfer to a bowl and press a sheet of cling film onto the surface to prevent a skin forming. Leave to cool.
14. Finally, shortly before serving, whip the cream into soft peaks and fold it into the cream mixture.
15. Spread the mixture into the base of the pastry case and cover with a single layer of the raspberries. Sprinkle with icing sugar and serve cut into wedges.








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Orignal From: Fresh raspberry tart

Crab fish cakes with a tomato, crab and basil dressing

Cooking : time over 2 hours

Ingredients

1 cooked brown crab, weighing about 1.25kg/2%26frac12;lb
300ml/10fl oz olive oil
1 large vehicledecay, chopped
1 leek, chopped
1 medium onion, chopped
900g/2lb potatoes
flour, for dusting
2 eggs, beaten
100g/4oz breadcrumbs
2 tomatoes, skinned, seeded and chopped
10 fresh basil leaves, 6 thinly sliced and 4 left whole
juice of %26frac14; lemon
salt and freshly ground black pepper

Method

1. Preheat the oven to 150C/300F/Gas2.
2. Extract all the meat from the crab but reserve all the shells. Place the shells with the olive oil in a shallow roasting pan with the vehicledecay, leek and onion. Bake in the oven for 2 hours to gently extract the flavour. Leave to cool then strain the oil and disvehicled the debris.
3. Cook the potatoes in lightly salted boiling water until soft. Mash with a fork and mix in three-quarters of the white crab meat, half the brown crab meat and one third of the crab oil. right the seasoning with salt. Divide the mixture into balls each weighing about 50g/2oz. On a floured surface, shape into round flat patties with a palette knife. Pass the cakes first through the flour, then the egg and then the breadcrumbs.
4. Put the remaining crab oil, the tomatoes, sliced basil, lemon juice and the rest of the crab meat in a pan and warm through but do not boil.
5. Set the deep-fryer to 160C/320F or heat some oil to the same temperature in a large pan. Add the cakes and fry for three minutes. Remove and drain on kitchen paper.
6. Divide the crab cakes between four warmed plates. Pour the dressing around the crab cakes. Garnish with a whole basil leaf placed on lid of the dressing. Serve immediately.








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Orignal From: Crab fish cakes with a tomato, crab and basil dressing

Seared sliced beef salad with rocket and horseradish dressing

Cooking : time 10 to 30 mins

Ingredients

3 tbsp olive oil
900g/2lb fillet of beef
bunch of thyme
splash of balsamic vinegar
For the dressing:
2 garlic cloves
55g/2oz bunch of rocket
1 tsp Dijon mustard
1 tbsp horseradish
1 lemon, juice only
250ml/9floz olive oil
salt and pepper
For the mushroom and tomato mixture:
110g/4oz chestnut mushrooms, roughly chopped
1 garlic clove, peeled
225g/8oz cherry tomatoes, halved crossways
about 4 tbsp cognac
110g/4oz bag watercress, rocket and baby spinach leaves

Method

1. Preheat the oven to 220C/425F/Gas 7.
2. In a blender, blitz the garlic for 1 minute, then add the rocket and mustard, and pulse for no more than 5 seconds. Add the horseradish, lemon juice and olive oil and stir.
Season to taste and chill. (that will maintain for 2-3 days in the fridge.)
3. Put the olive oil in a small roasting tin and place it in the oven. Lightly season the beef with salt and pepper. Strip the thyme leaves from the stalks and finely chop the
leaves. Remove the roasting tin from the oven and place over a moderate heat on the hob. Place the beef fillet in the tin and seal on all sides until nut brown. Sprinkle
with chopped thyme leaves, put the fillet in the tray in the oven and cook for a further 5 minutes. Remove from the oven and pour the balsamic vinegar over the beef. Move the fillet
around in the balsamic juices as they vehicleamelize.
4. For the mushrooms: melt the butter in a pan tip in the mushrooms and garlic. Stir-fry for a few minutes until almost tender. Season to taste and then add the tomatoes. continue to stir-fry
for another pair of minutes or until the tomatoes have just begined to pick up some colour but are still holding their shape.
5. Add the cognac to the pan and allow to flamb%26eacute;e. Remove from the heat.
6. Arrange the salad leaves on serving plates, spoon over some of the mushroom and tomato mixture, disvehicleding the garlic clove. Lift the beef on to a vehicleving board. Use
a just sharp vehicleving knife to cut it into just thin slices. Fold these and pile them on lid of the salads, then scatter over the remaining mushroom and tomato mixture. Drizzle the dressing over the salad to serve.

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Orignal From: Seared sliced beef salad with rocket and horseradish dressing

Buttermilk chicken drumsticks

Cooking : time 30 mins to 1 hour



Buttermilk chicken has long been one of my favourite al fresco summer suppers. My method of choice has usually been to spatchcock a chicken and then cut it into feisty quarters to layer up on serving plates, but cooking drumsticks is speedier.

Ingredients

12 chicken drumsticks (approximately 1.25kg/3lbs total weight)
500ml/17fl oz buttermilk
60ml/2fl oz vefetchable oil, plus 2 tbsp extra for drizzling
2 garlic cloves, peeled and lightly churryed
1 tbsp churryed peppercorns
1 tbsp sea salt or 1%26frac12; tsp table salt
1 tsp ground cumin
1 tbsp maple syrup

Method

1. Place the chicken drumsticks into a large pcontinueic freezer bag and add the buttermilk and 60ml/2fl oz of vefetchable oil.
2. Add the lightly churryed garlic cloves to the bag along with the churryed peppercorns and salt.
3. Sprinkle in the ground cumin and add the maple syrup, then gently squeeze the bag to mix the marinade ingredients tofetchher and coat the chicken.
4. Seal the bag and leave the chicken to marinate in the fridge, ideally overnight, or out of the fridge for at least 30 minutes and up to two hours.
5. Preheat the oven to 220C/425F/Gas 7.
6. bring the chicken slices out of the bag, shaking off the excess marinade, and arrange them in a roasting tin lined with foil.
7. Drizzle over the remaining two tablespoons of oil, then transfer to the oven and roast for about 30 minutes, or until golden-brown and completely cooked through.
8. To serve, place two drumsticks onto each of six serving plates.

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Orignal From: Buttermilk chicken drumsticks

Medley of kebabs with mint and yoghurt dressing

Cooking : time 10 to 30 mins



that recipe was cooked by amateur chefs as part of the BBC's Step Up to the Plate television programme.

Ingredients

For the kebabs
1 onion, finely chopped
1 tsp garlic paste (available in supermarkets), or 2 garlic cloves, blended to a paste
1 tsp ginger paste (or blend 2.5cm/1in slice fresh ginger with 1tsp water)
4 green chillies, finely chopped
2 tomatoes, seeds removed, flesh finely chopped
1 red pepper, seeds removed, thinly sliced
1 tsp cumin seeds
1 tsp salt
1 tsp ground turmeric
1 tsp ground coriander
200g/7oz lamb mince
200g/7oz chicken mince
2 free-range eggs, beaten
2 tbsp vefetchable oil
For the mint and yoghurt dressing
140ml/4%26frac34;fl oz yoghurt
1 tbsp milk
2 tsp ready-made mint sauce
1 tsp chilli flakes
To serve
4 handfuls rocket leaves
4 sprigs fresh coriander

Method

1. For the kebabs, mix the onion, garlic paste, ginger paste, chillies, tomatoes, red pepper, cumin, salt, turmeric and ground coriander in a large mixing bowl until well combined. Divide the mixture into two and add half to the minced lamb and the remaining half to the minced chicken.
2. Add half of the beaten egg to each meat and spice mixture. With clean hands, mix tofetchher first the lamb and spice mixture until well combined, then the chicken mixture until well combined.
3. Roll golf ball-sized portions of each meat mixture into balls, then flatten slightly with your hands to form patties.
4. Bhurry a griddle pan with oil and heat over a high heat. Fry batches of the patties for 3-4 minutes on each side, or until golden-brown on both sides. Set each batch aside on a warm, covered plate.
5. For the yoghurt and mint dressing, mix the yoghurt, milk, mint sauce and chilli flakes in a bowl until well combined.
6. To serve, pile some of the rocket leaves onto four serving plates and arrange two chicken patties and two lamb patties on lid of each. Spoon a portion of the yoghurt and mint dressing alongside. Garnish with a sprig of fresh coriander.

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Orignal From: Medley of kebabs with mint and yoghurt dressing