Carrot and Coriander Soup

          Carrot and Coriander Soup

Ingredients:

* 1 small onion 
* 1 potato 
* 1 large bag of carrots
* 1 bag of coriander
*  salt and pepper to taste

Method: 

1. Cut onion and potato into small pieces, fry in a little oil in the bottom of a big       saucepan
2. Add sliced carrots, no need to peel just remove tops.
3. Cover with water and boil, simmer and allow water to reduce.
4. When carrots are soft pour into a blender and blend. Add chopped coriander,     and salt and pepper.
5. Serve hot and add coriander leafs to trim.

Extra Tips

* Can add a swirl of single cream if desired.

Fudge

Fudge

Ingredients:

* Half a can of light condensed milk (200g)
* 1 1/2 Bar of milk chocolate (175g)
* Small knob of butter (10g)
* Sprinkles

Method:

1. Melt everything all together in a pan
2. When melted and thick, spread thickly on baking paper 
3. Add the sprinkles and put in the fridge to chill

Extra Tips:

* Use white chocolate if preferred

Tarte Banane

Tarte Banane

Ingredients:

* 5-6 ripe bananas
* 1/2 cup brown sugar
* 400g flour
* 175g margarine 
* water

Method:

1. Mix the mushed bananas with the sugar
2. Add the mixture to a pan and cook on a low heat for approx 20 minutes
3. Add 1 cup of water to the mixture and leave to cool
4. For the pastry add flour and margarine. Use a butter knife to cut the butter into the flour. 
5. Then use your fingers to rub the mixture together until it starts to look like breadcrumbs. Add a small amount of water to the breadcrumbs and press together to make a dough. 

6. Split the dough into 2/3 for the base and 1/3 for the top. Put in the fridge for half an hour

7. Roll the pastry thinly

8. Bake blind the pastry for 15minutes

9. Whilst baking blind prepare the top by rolling out the 1/3 and cutting into strips. 

10. Add the banana to the part and make the topping in the cross cross method. 

11. Glaze the top with milk and cook for 40 minutes or until golden on 180'

Extra Tips:

* 

Crumble

Crumble

Ingredients:

* 4 spoons flour 
* 2 butter
* 2 sugar

* 3 spoons oats

Method:

1. Use your fingers to crumble together the flour, sugar and butter. (Rubbing in method)
2. To make the pie. Add the fruit eg rhubarb which has been boiled with a little water and sugar, to the bottom of an oven proof bowl with the crumble mixture on top. 

3. Sprinkle cinnamon on top and bank in the oven until golden brown on top. 

Extra Tips:

* Can also use tinned fruit as a quicker alternative

Cherry Berry Jam

Cherry Berry Jam

Ingredients:

* 1 bag sugar 
* 1 large punnet of mixed berries 

* 1 small punnet redberries
* 1 tin of cherries (pitted) 
* 3 tablespoons lemon juice
* 3 tablespoons water

Method:

1. Add the redcurrants first with the water and lemon juice, mash slightly to release juice and flavour. Heat on a low-medium temperature until they go soft. (Approx 20 mins) 
2. Next add all of the berries and cook low-medium heat for about 5 minutes until all fruit is soft. 
3. Pour the sugar into the pan and heat gently, stirring from time to time. When all the sugar has dissolved, being to the boil and keep stirring. Boil and stir continuously until setting point is reached. 
4. Setting point is reached when you put a little bit of the mixture on a plate and after about 1 minute it has set to a sticky consistency. It will still seem very liquid in the boiling pan, don't be fooled! 

Extra Tips:

* fruit can be quite expensive. These are the berries that I had in the house, if you have any different variations of berries you could make any kind of jam. Just make sure to add sugar and lemon to taste so it's not too sweet or too bitter

* pour into sterilised jars quickly whilst still boiling so that when you put the lid on, it will pop the safety on the lid. 

Garlicky Veg Chutney

Garlicky Veg Chutney

Ingredients:

* 1 bulb garlic
* 3 courgettes
* 6 tomatoes
* 6 peppers
* 1 tbsp tomatoe purée

* 3 onions

* 1 chilli

* salt and pepper

* 3 stems Rosemary

* 330ml red wine vinegar

Method:

1. Roughly cut everything 
2. Add everything and add to a large pan on a low heat
3. Cook stirring occasionally for around an hour and a half or as long as necessary until syrupy
4. Add to hot jars and seal immediately

Extra Tips:

* add any veg you like really. Cut everything different ways (cubes/strips etc) to make it look pretty

Lemon Drizzle Cake

Lemon Drizzle Cake

Ingredients:

* 1 lemon
* 1 full cup sugar
* 1 full cup self raising flower 
* Vanilla essence
* 4 eggs

* 125g butter

Method:

1. Cream together the softened butter and the sugar
2. Add the eggs one at a time
3. Sift in the flour
4. Add the grated rind of one lemon
5. Put in the oven on 170 for about 30 minutes. 

6. For the topping, mix caster sugar with the juice of a lemon and drizzle over the warm cake. Price with a skewer so that the lemon can seep through the cake. 

Extra Tips:

* this mixture makes a light lemon cake. I prefer a stronger lemon flavour so I use 2 lemons. 

Mini Shepard's Pies

Title

Ingredients:

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* 
* 
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Method:

1.
2.
3. 
4. 
5. 

Extra Tips:

* 

Caramelized Carrot Chutney

Caramelized Carrot Chutney

Ingredients:

* 10 carrots, grated
* 300ml white wine vinegar 
* 110g caster sugar

Method:

1. Prepare the carrots
2. Heat them in a large pan u til soft (low/medium heat)
3. Add the white wine vinegar and then the sugar and stir occasionally unt the vinegar has completely reduced. 
4. Ladel into hot jars and out the lid on immediately

Extra Tips:

* Can add raisins 

Banoffee Pie

Banoffee Pie

Ingredients:

* 1 tin condensed milk
*  2 bananas
* 100g brown sugar
* 200g butter
* half packet digestive biscuits

* whipped cream

Method:

1. For the base: Crumb the biscuits and add 100g melted butter. Mix together and press into a tin lined with cling film to make a base with walls. Leave in the fridge overnight to harden  
2. For the filling, make the toffee by mealtime the butter with the sugar. When the sugar grains have dissolved, add the condensed milk and stir constantly until thick. Leave to cool. 
3. When cool, pour onto the biscuit base. 
4. Cut the bananas into pieces. Put the banana pieces on top of the toffee layer. 
5. Whip the cream and add on top of the banana layer. 

6. Grate chocolate on the top of the pie or sift coco powder over the top. Decorate with any left over banana pieces. 

Extra Tips:

* use cling film to line the cake tin as this will make it super easy to get the pie out of the tin in the right shape. 

* this dessert is really sweet so small pieces are enough, a big piece can be sickly or over powering. 

* see Carmelitas recipe for an easier alternative to making the toffee layer.  

Carrot Cake

Carrot Cake

Ingredients:

* 1 orange
* 2 tablespoons sultanas 
* 150 ml sunflower oil
* 2 large eggs
* 5 tablespoons brown sugar
* 3 tablespoons wholemeal self-raising flour
* 3 tablespoons self raising flour
* 2 teaspoons ground cinnamon
* 2 teaspoons ground mixed spice
* 1 teaspoon bicarbonate of soda
* 140g carrots coarsely grated
* 2 tablespoons chopped walnuts

For the Icing

* 7 tablespoons soft cheese
* 2 tablespoons butter softened
* 3 tablespoons icing sugar, sieved orange zest and walnuts

Method:

1. Put juice of the orange and sultanas in a bowl and microwave for approx 2 minutes.
2. Whisk the oil and eggs together.
3. Mix the sugar, flours, mixed spice,bicarbonate of soda, cinnamon in a large bowl.
4. Next add the sultanas, walnuts, grated carrots and the egg/oil mixture. Add the juice/sultanas.
5. Mix well and put in a greased oven tin or silicone baking mould. Cook on 180 degrees for 1 hour.
6. Make the topping by beating the soft cheese, icing sugar and butter together. Spread over the cooled cake and decorate with walnuts and zest of the orange.

Extra Tips:

* Make sure the cake is cooled or the topping will curdle.

Grandma chips

Title

Ingredients:

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Method:

1.
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4. 

Extra Tips:

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Vegetable Minestrone Soup

Vegetable Minestrone Soup

Ingredients:

* 1 tbsp Olive Oil
* 1 Onion
* 1 Celery Stick (chopped)
* 1 Handful of Small Pasta Pieces
* 1 Medium Butternut Squash (diced)
* 1 tin Cannelloni Beans
* 1 tin Butter Beans
* salt and pepper to season, other spices and herbs to taste
* 1 tin tomatoes
* Tomato Purée
* Vegetable stock cube dissolved in 600 ml of boiling water
* Spinach

Method:

1. heat 1 tbsp olive oil in a pan. Add the chopped onion and celery

2. when soft, add the butternut squash and cook for 8-10 mins

3. add the tinned tomatoes, purée, beans, and stock and bring to a simmer. cook for 5 minutes
4. add the pasta and simmer until the pasta is soft and cooked. add the spinach last.

Extra Tips:

* add some left over olive oil to a sliced baguette. rub garlic cloves over the bread and grill until golden brown. serve hot with the soup.
* add other beans if preferred