American style banana pancakes

American style banana pancakes. 

Ingredients:

* 1/2 cup self raising flour

* 1/2  tablespoon sugar

* Pinch salt 

* Half egg 

* Half cup milk 

* 1 tablespoon vegetable oil 

* 1 ripe banana, mashed

Method:

1. Take two bowls. In one add the flour, sugar and salt. In the other whisk half an egg, mashed banana, vegetable oil and milk. 

2. Stir the flour mixture into the banana mixture.

3. In a small pan, cook the pancakes using only a small label of the batter per pancake. (We used a one-egg wonder pan which gives the perfect shape

Extra Tips:

*  Serve with Maple syrup for a real American taste. 

* You could use a circle cookie cutter to make the shape. Put it in the middle of any pan and ladle the mixture inside the cutter, cook as usual. 

Toad in the hole

Toad in The Hole

Ingredients:

* 4 heaped tablespoons flour
*  pinch salt
* 2 eggs
* 1/2 cup milk
* 8 sausages 

Method:

1. Preheat the oven to 200 degrees Put the sausages with a little oil in an oven proof, deep dish and cook in the oven until cooked through. 
2. Meanwhile, make the batter. Add the flour and salt to a bowl and make a well in the middle. Break two eggs into the well and use a whisk to mix well. Add the milk, a little at s time, until a thick batter is made. 
3. When the sausages are cooked, pour the batter mix over the sausages in the dish and return to the oven. 
4. Cook for 25-30 minutes or until the batter has risen and turned golden at 200 degrees

Extra Tips:

* Serve with gravy and vegetables of choice. 

Baked, stuffed Apple

Baked Stuffed Apple 

Ingredients:

* baking apple
* brown sugar
* raisins 

Method:

1. Preheat the oven to 180 degrees 
2. Wash and core the apple
3. Fill the centre with raisins and sprinkle generously with brown sugar 
4. Stan on a piece of foil and bake in the oven until soft

Extra Tips:

* could stuff with other dried fruits

Salmon En Croute

Salmon en Croute 

Ingredients:

* 1 piece deboned salmon
*  fresh tomato
* small tin chopped tomatoes
* spinach
* short crust pastry (see recipe)

* lemon

* salt and pepper to season 

* olive oil

* garlic

Method:

1. Make the pastry as per the recipe. Roll out thinly and cut two pieces large enough to cover the salmon. (There must a at least a 2cm edge around the salmon so you can seal the pastry well - the top layer will need to be sightly bigger to give room for the filling.
2. Score the salmon and rub with olive oil, salt and pepper and lemon juice
3. Place the salmon on bottom layer of pastry. Fry the spinach with the garlic and layer on top. Add half tin tomatoes (drained to avoid soggy pastry) and sliced fresh tomatoe on top. 
4. Place the pastry top over the salmon and press the edged together with a fork. Cut three slits into the top of the pastry to allow air to escape. Egg was the top
5. Bake in the oven at 180 degrees until the pastry turns golden brown and the salmon is cooked through. 

Extra Tips:

* use any left over pastry to decorate the top of the pastry. 

Creamed Butternut Squash

Creamed butternut squash

Ingredients:

* 1 butternut Squash, peeled and cut into cubes
* 1 onion diced
* 4 garlic cloves
* 4 sticks of thyme

Method:

1. Put the diced onion, butternut squash and the garli into a pressure cooker
2. Add the thyme sticks
3. Pour some water into the pressure cooker, just enough to cover the food
4. Leave the pressure cooking workin on the stove until it makes a noise to signify that it's ready. (About 10 minutes)
5. Turn off the pressure cooker and leave until cool and safe to open. 

6. When open, leave on the hob and continue to heat until it's dry to your desired taste. 

Mini creamed corn quiches

Mini creamed corn quiches

Ingredients:

* shortcrust pastry (see recipe)
*  tin of creamed corn
* broccoli 
* tomatoes
* eggs

* milk

* Salt and pepper to season

Method:

1. Make the pastry and leave in the fridge whilst you make the egg mixture. 
2. In a pan, boil the broccoli, meanwhile, chop the tomatoes and drain some liquid from the tin of corn
3. Beat the eggs and season, add a little milk and the tomato and broccoli 
4. Roll out the pastry and use a cutter to cut circles out of the pastry about 12cm wide. 
5. Put a small piece of baking paper in the bottom of the bun tins so the pastry doesn't stick and put the pastry in. Bake blind for about 5 minutes.

6. Pour in the egg mixture and leave a gap so that the egg can rise and not spoil over the pastry. 
7. Cook in the oven until the egg is completely cooked. 

Extra Tips:

* because the creamed corn is runny you need to drain it slightly so that the egg will still set well. 

Black treacle toffee

Ingredients:

15 tablespoons of granulated sugar

150 ml water

3 tbs black treacle

3 tbs golden syrup

2flat tbs butter

Method:

1) Grease an 18 inch shallow tin

2) Put sugar and water in a pan, heat gently to dissolve sugar

3) Add all other ingredients and bring to the boil

4) With a pastry brush put cold water above the level of the mixture 

5) Boil for 10 to 15 mins

6) Test if it is ready by dropping a little of the mixture into a bowl of cold water, if syrup separates into threads which are hard but not too brittle it is ready

7) pout into the greased tin 

8) allow to cool and set overnight (not in a fridge) 

9) turn the set toffee upside down at pat with a toffee hammer. Then break the toffee into smaller pieces