Cornish Pasties

Cornish Pasties

Ingredients:

• (For pastry see pastry recipe)
• Minced meat
• Onions
• Carrots
• Peas
• salt and pepper 

Method:

1. Make pastry and leave in cling film in the fridge to be cool.
2. Cook the mince and onion in a fry pan and drain off excess oil. Add salt and pepper.
3. Cut carrots in to small pieces and cook until soft, drain.
4. Cook peas in boiling water, drain.
5. Combine the vegetables and meat mixture.
6. Roll out the pastry and using a small plate as a template cut required amount of circles for the pasties.
7. Place the cooked food in the centre, wet the edges of the circle of pastry, bring the edges up over the filling and nip together using finger and thumb.
8. Glaze with egg wash and cook in a low oven until the pastry is cooked and golden in colour.

Feta, Bacon & Spinach pasty

Feta & Spinach Pasty

Ingredients:

* 1 roll of puff pastry

* 1 bag spinach

* 1 packet feta chopped into small cubes 

* 1 onion very finely chopped

* 3 slices of bacon

* 2 cloves of garlic

* Salt and pepper to taste

* Basil

* 1 egg, beaten 

Method:

1. Unroll the pastry and leave to sit

2. Fry the garlic and onion in a pan add the bacon and mostly cook it. 

3. Add the spinach and stir continuously until the spinach starts to mush

4. In a mixing bowl, put the spinach and onion mixture, add the feta and most of an egg, mix together. 

5. Slice the pastry in half and score a boarder around each half to make a top and bottom. 

6. On the top half, brush with egg and sprinkle sesame seeds. On the bottom half, brush with egg but only around the boarder. 

7. Spoon the mixture within the boarder. Put the top on, pressing fingers around the boarder to seal the pasty. 

8. Score slices in the top and pop in the oven until the pastry starts to brown very slightly. 

Extra Tips:

* Could add any ingredients to this simple mixture such as tomatoes and peppers. 

Feta & Spinach Puff Buns

Feta & Spinach Puff Buns

Ingredients:

* 1 roll of puff pastry

* 1 bag spinach

* 1 packet feta chopped into small cubes 

* 1 onion very finely chopped

* 2 cloves of garlic

* Salt and pepper to taste

* Basil

* 1 egg, beaten 

Method:

To make the mixture:

1. Fry the garlic and onion in a pan

2. Add the spinach and stir continuously until the spinach starts to mush

3. In a mixing bowl, put the spinach and onion mixture, add the feta and most of an egg, mix together. 

To make the pastry cases:

4. Cut small circles of baking paper and place them into the bottoms of a bun tin (so that the pastry can't stick) 

5. Cut the pastry into squares and stretch it out slightly. Place into the bun tin holes with the corners of the squares hanging out

6. Spoon generous amounts of the spinach mixture into the tin holes and then fold the pastry over the top to close. 

7. Brush the remainder of the egg on the top of the pastries. 

Extra Tips: sprinkle sesame seeds on top of the pastries for a nice look. 

* 

Margarita

Margarita

Three parts tequila 

One part triple sec (Cointreau)

Two parts lime juice 

Lime wedge to garnish

Salt or sugar to run the glass

1. Salt/sugar the rim of a margarita glass

2. Mix all together in cocktail shaker

3. Strain out into the glass

4. Garnish with a lime. 

* can add a juice to dilute slightly and add a sweet taste. 

Fruit Flap Jacks

Fruit Flap Jacks

Ingredients:

* 350 grams oats
* 250 grams butter
* 200 grams brown sugar
* 4 heaped table spoons of syrup
* 150g dried fruits roughly chopped

Method:

1. Pre-heat the oven to 150'
2. Heat syrup, sugar and butter in a pan until butter has melted and the mixture is bubbling
3. Take off the heat and add the oats and dried fruit to the pan. Mix well. 
4. Pour the mixture onto a tray lined with baking paper.
5. Smooth down to make even using the back of a wooden spoon and put in the oven for 45 minutes approx. 

Extra Tips:

* Leave to stand for 15 minutes before slicing into pieces. Leave for a further 40 minutes to cool.  

Avocado Toast

Avocado toast

Ingredients:

* Ripe Avocado
* Toast
* Salt and ground pepper
* Egg, boiled (optional)

Method:

1. Whilst the bread is toasting, roughly chop up an avocado
2. Mix in a little salt and a generous sprinkle of pepper
3. Mix lightly, careful not to mush the avocado
4. Serve generously onto the toast
5. Add a sliced boiled egg on top for an extra flavour

Extra Tips:

* Drizzle a bit of spice sauce for a kick

* To store a half used avocado without it browning, seal in an air tight Tupperware with a piece of onion in it. It will help it keep for much longer. 

Baked Alaska

Baked Alaska

Ingredients: 

*  3 large egg whites

*  7 tablespoons caster sugar

*  Tub of ice-cream

*  Cake sponge for base (see Victoria Sponge cake, or read extra tips below)

*  Pinch of salt

*  Jam (of your choice)

Method:

1. Whisk the egg whites and salt until soft peaks begin to form.

2. Add the sugar, 1 tablespoon at a time, stiff glossy peaks will form,set to one side.

3. Place the cake base on an oven proof tray, spread with a thin layer of jam and put heaped ice-cream in  the centre of it.

4. Cover completely with the meringue mixture. make sure everything is completely covered.

5. Bake in the oven until the peaks of the meringue goes stiff and the tips go slightly brown.

6. Serve immediately.

Extra tips:

Buy a small flan case or use a slice of bought sponge cake if you do not want to make the cake base from scratch.

Baked Cheesecake

Baked Cheesecake

Ingredients:

* 8 crushed digestive biscuits
* 1 tablespoon melted butter  
* 400g tub of philadelphia
* 8 tablespoons caster sugar
* 3 medium eggs
* 1 teaspoon vanilla extract
*  200g melted chocolate (your choice)

*  Half punnet of berries

Method:

1. Mix the biscuit crumbs with the butter and press into oven-proof tin
2. Beat the philadelphia, sugar and vanilla in a large bowl. Add the chocolate,  then the eggs (one at a time). Blend together and gently add in the fruit.
3. Pour over the biscuit base
4. Bake for 45/50 minutes until set, 160 degrees 
5. Once cooled put in the fridge for at least four hours.

Extra Tips:

* Once cooked run a knife around the rim of the tin to loosen the cake this will make it easier to remove later

Tandoori Chicken

Tandoori Chicken

Ingredients:

* Chicken (diced)
* Plain Yogurt
* Lemon Juice
* Mixed Herbs

* Tandoori Spice

* Salt

* Basil

Method:

1. Put the chicken in a bowl and mix in enough yogurt to coat the chicken. 
2. Add tandoori powder to evenly stick to the yogurt
3. Add all the herbs, spices and salt 
4. Leave to marinate (the longer the better but not essential)
5. To cook, fry in a pan with a little olive oil. Cover the pan with a lid and leave to simmer so that the chicken slowly cooks through. 

Extra Tips:

* 

Falafel

Falafel

Ingredients:

* 1 can chickpeas (rinsed and drained)
* flour
* 1 garlic clove
* 1 handful parsley (fresh)
* 1 tsp cumin (ground)

* Small handful coriander 

* 1/2 tsp chilli powder

* 2 tbsp plain flour

* 1 small onion (chopped finely)

* Salt to taste

Method:

1. Pat the chickpeas dry
2. Tip everything into a blender and blend well, until fairly smooth. 
3. Divide into portions and use hands to shape into pattys
4. Cook on a pan with a little oil for 3 minutes on each side until lightly golden. 

Extra Tips:

* Best served in a wrap with lots of salsa. 

* Sift the flour into the blender to avoid clumps.  

Stuffed Aubergine

Stuffed Aubergine

Ingredients:

* Aubergine
* Tin tomatoes
* mixed veg ( we used 1 onion, celery stick, carrots, pepper)
* 2 cloves garlic
* mixed herbs

* chilli powder

* smoked paprika

* feta cheese

* spinach

* garlic

* feta cheese

Method:

1. Half the aubergines and score the flesh (to make easier to spoon out later)
2. Sizzle a little oil, salt, pepper and mixed herbs and cook on 200• until soft
3. Meanwhile, chop the vegetables
4. Add onion, garlic, celery and carrots to a pan first with some oil and the spices and cook until soft
5. Add the peppers and spinach before adding the tinned tomatoes and some purée. Simmer. 

6. When the aubergines are done, use a spoon to scoop out the flesh and add it to the pan of veg

7. Scoop the pan mixture into the aubergine shells, top with feta and pepper and pop back in the oven until the cheese has melted. 

Extra Tips:

* Could add mince meat if wanted. 

Gnocchi

Gnocchi 

Ingredients:

* 1 bag gnocchi
* Tin tomatoes
* Sausages, sliced thinly

* I piece celery 
* 1 Onion
* 2 Garlic cloves 

* Colourful peppers 

* Mushrooms

* Tin beans. 

Method:

1. Fry the onion, peppers, celery and garlic in some oil
2. Add the sausages (sliced diagonally) and stir until cooked through. Add the mushrooms and continue to cook. 
3. Add the tomatoe sauce and herbs, salt and pepper and cook on a medium heat. 
4. Add beans if desired. Put a lid on the pan and cook gently until the tomato sauce has reduced slightly. 

Extra Tips:

* I used Quorn sausages so they're easier to cook. If you want to use regular sausages I would suggest cooking them mostly before adding to the onions to be sure they're cooked through. 

* Best served with cheese on top, can also add some chilli powder for a bit of a kick. 

Oven Cooked Fish

Oven Cooked Fish

Ingredients:

* 1 piece of fish
* 1 Clove Garlic, finely chopped
* Splash Extra Virgin Olive Oil
* Pinch Salt
* Pinch Pepper
* Any Extra Spice e.g. Paprika
* Dash Lemon Juice

Method:

1. Place the fish on a sheet of tin foil three times the size of the fish
2. add all of the seasonings, adding the oil last
3. Wrap the fish up in the tin foil, folding the foil at the top to seal 
4. Cook in the oven at approx 160 degrees
5. To check the fish is cooked, open the foil bag and see if the middle of the fish has gone from translucent to opaque in colour. 

Extra Tips:

* Don't use too much lemon juice or oil or there will be too much liquid

Lemon Ice Cream

Lemon Ice Cream

Ingredients:

* 1 Carton of Elmlea Double cream

* 1 Lemons grated and juiced
* 5-6 Spoons Caster Sugar
* 3 Eggs separated

Method:

1. Whip Cream till stiff.

2. Add the lemon juice and rind to the egg yolks.
3. Whisk the egg white till stiff then gradually add the sugar. Beat until still again.
4. fold all the mixtures together place in a container and freeze.

Extras:
May choose to use different fruits, or add chocolate.

Stovies

Stovies

Ingredients:

* Corned Beef
* Potatoes
* Ketchup
* butter
* Salt to season

Method:

1. Boil potatoes in a pan of hot water. Whilst they are boiling cut a tin of corned beef into small squares
2. When the potatoes have boiled and are very soft, mash them with some butter and add salt to taste. 
3. Mash in the corned beef and serve with ketchup

Extra Tips:

* Serve quickly as goes cold fast (as the corned beef is cold)

Pornstar Martini

Porn Star Martini

Ingredients:

* 2 parts Vanilla Vodka, 

* 1 part Passoá, 

* 1 part Prosecco

* Passion fruit juice (San Domingos if possible)

* Passion fruit

Method:

1. To a cocktail shaker, add the Passoá, vodka and juice. Shake well and pour into a glass

2. Fill a shot glass with Prosecco

3. Cut a passion fruit in half and float on the top of the drink

Tips: 

* For a nice effect, add the Passoá last. Instead of adding to the cocktail shaker pour a small amount in the filled cocktail glass and the red colour will sink to the bottom to give a layered effect. 

Rice salad

Rice Salad

Ingredients:

* Long grain rice
* Tin Mixed beans
* Fresh tomatoes
* lots of Salt and Pepper to season
* Fish/Chicken for extra flavor

Method:

1. Cook the rice in a pan, wash thoroughly beforehand
2. Whist the rice is boiling, add all the ingredients to a bowl and mix well
3. Cook the fish/Chicken and cut up into the bowl
4. When the rice is cooked, drain it and add to the bowl of beans, fish/chicken and tomatoes. Season well (keep tasting) and leave to cool

Extra Tips:

* Healthy and fulling, its good for a lunch on the go.
* I used salmon here which made it really healthy and filling, I also sprinkled with sesame seeds.

Chucky Egg

Chucky Eggs

Ingredients:

* 2 Large boiled eggs

* 2 slices of toasted bread with butter on, cut into slices or 'soldiers' as they are sometimes referred to.

 

Method:

1. Boil water in a pan and then carefully insert the eggs in their shells.

2. Boil for approx 3 and a half minutes. To check they are cooked through remove an egg with a spoon and  gentle blow on the shell, the water will immediately evaporate if cooked. If this evaporation process is slow  return to the pan for a little longer.

3. Take the eggs and remove the shell from them, hold in a cloth as they will be very hot.

4. Break the eggs together in a small dish or cup, surround with the soldiers to dip into the lovely cooked  eggs.

Tips:

* Add a small amount of butter to melt in with the eggs if so desired and maybe a sprinkling of salt.

Spag Bol

Spaghetti Bolognese

Ingredients:

* Spaghetti
* Mince Meat (I used Quorn)
* Fresh, chopped tomatoes
* Chopped, tinned tomatoes
* Mushrooms
* 1 large onion
* Garlic
* Salt and Pepper to season
* Chili powder
* 1 Pepper
* Oil to fry
* Cheese for topping

Method:

1. Put a little oil in a large wok/frying pan. Add the chopped garlic and onion
2. When the onion has gone soft, add the chopped pepper
3. Add the mincemeat, stir in well then add the tinned and fresh tomatoes followed by the mushrooms
4. Add a little water (approx half a tin) and leave the pan to simmer for a little while, add salt, pepper and any other seasoning you would like at this point.
5. Start to cook the spaghetti. Serve when the bolognese is as dry as you would like it. 
6. Sprinkle grated/diced cheese on top

Extra Tips:
* Traditionally the cheese would be Parmesan but you can use any. We used mozzarella.

Lasagna

Lasagna

Ingredients:

* Mince meat (I used Quorn)
* 1 large onion
* 1 Pepper
* Garlic
* Salt and pepper to season
* Lasagna pasta sheets
* White sauce (see white sauce recipe) 
* Tinned and fresh tomatoes

Method:

1. In a large pan, to a little oil, add the garlic and onion. 
2. When the onion is cooked soft, add the pepper
3. Add the mincemeat, tinned and fresh tomatoes then finally the mushrooms
4. add a little water and leave to simmer
5. Whilst the meat is simmering, make the white sauce
5. To build the lasagna, put a thin layer of the meat in the lasagna dish, followed by a layer of pasta and then a layer of pasta sheets. Repeat this as many times as you can until all the ingredients have been used up

Extra Tips:

* For a special touch and added flavor, add cheese on top of every meat layer and also on top. 

Carmelitas

Carmelitas

Ingredients:

* 3/4 cup unsalted butter, melted 
* 3/4 cup light brown sugar
* 1 tablespoon vanilla extract
* 1 cup plain flour
* 1 cup whole-rolled old fashioned oats (not instant or quick cook)
* 1 teaspoon baking soda
* pinch salt, optional and to taste
* 35 caramel squares
* 1/2 cup heavy cream
* 1/2 teaspoon salt (optional if you prefer salted caramel sauce)
* 1 cup chocolate chips or chunks (I used a combo)

Method:

1. Preheat oven to 180 degrees. Line a deep tray with baking paper.
2. To a mixing bowl, add the melted butter, brown sugar, vanilla and whisk until smooth
3. Add the flour, oats, baking soda, optional pinch of salt, and stir until combined. Mixture will be quite thick
4. Add half of the mixture to the lined tray and smooth it with spatula or the back of a spoon
5. Bake for 10 minutes. While it bakes, make the caramel sauce
6. In a pan, combine the caramels and cream on a low heat and stir until the toffees have melted. (for salted caramel add salt). Leave to cool slightly (if too hot it will melt the chocolates)
7. After 10 minutes of the tray being in the oven, take it out and add a layer of chocolate. Then add a layer of caramel sauce
8. Evenly crumble the remaining half of the oat mixture to make the final layer of the Carmelitas
9. Return the tray to the oven and cook for 20 minutes or until golden brown on the top and you can see the toffee bubbling through..

Extra Tips:

* You don't need too much sugar as the toffee and chocolate will really carry the sweetness and it can become sickly

* You MUST leave to cool as it tastes much better and presentation will ruin if you cut into it too early

Eton Mess

Eton Mess

Ingredients:

* Meringues (see recipe for meringues) 
* Double Cream
* Mixed Berries

Method:

1. Whip the cream
2. Mix the berries into the cream, don't let too much berry juice go into the cream or it will turn pink. Lightly fold in the broken up meringues
3. That's it! Serve in a glass and add fruit or sprinkles to the top

Extra Tips:

* If you won't be eating this all at once and want to save some. Don't add the meringues to the cream or the meringues will go soggy and disintegrate. keep separate and add last minute when you next serve. 

Cowboy Pie

Cowboy Pie

Ingredients:

* 4 Sausages
* 2 tins of beans
* Cubes of cheese
* Pastry (1 spoon butter, 6 spoons flour and drops of water)
* Salt and pepper to season

Method:

1. Make the pastry and refrigerate, line the pie tin with 3/4 pf the pastry and bake blind for 10 minutes
2. In a bowl, mix the beans (not too much juice as the pasty will go soggy), the cooked sausages and cheese in a bowl, add salt and pepper to season.
3. When the pastry has been cooked blind, pour in the mixture and use the remaining pastry to make the lid of the pie. Cook the pie in the oven (180 degrees) until the pastry has gone golden. (approx 25 minutes)

Extra Tips:

*  This recipe is very basic and made as quick, easy, comfort food. You could add whatever you want to this pie
* We added finely chopped chilies and smoked paprika to the mixture for a little kick.

Orange Marmalade

Orange Marmalade

(Makes 3-4 jars of Marmalade)

Ingredients:

* 1/2 kilo oranges (approx 6-8 oranges)
* 1 liter of water
* 1 kilos sugar
* The juice of 1 lemon

Equipment:

* 1 sharp knife
* 1 deep pan
* 1 wooden spoon
* 1 saucer

Method:

1. Cut the oranges into quarters and then thinly slice each quarter (cut to preference of orange peel thickness)
2. Add all of the oranges, plus the lemon juice to the pan and cover with the water
3. Bring to a boil and then reduce heat to a simmer. Simmer for 1 hour stirring occasionally *Sterilize the jars now - see below*
4. When the water has reduced by half, add the sugar gradually whilst stirring. Bring back to a boil and keep stirring (be careful of the hot mixture spitting as can burn) for approximately 20 minutes
5. To know when the mixture is ready to pour into the jars, do the two test methods:
               1) Use a spoon to see how drippy the texture is, when it is gloopy and not runny, it is ready.
               2) Put a saucer in the freezer for at least 15 minutes, put a small amount of marmalade onto the cold saucer and leave for 2 minutes. Try to scrape off the marmalade with your finger. If it is sticky and hardening it is ready. 
6. Pour into the jars whilst the marmalade is piping hot. Put the lids on quickly so that the heat will create a suction and seal the jar lids.

Extra Tips:

* To sterilize the jars, wash them in hot soapy water and then leave on the drain to dry completely. Then, put them in the oven at 150 degrees for 10 minutes. Leave the jars with their lids next to them in a clean, dry place, ready to ladle the mixture into.

Sex on the Beach

One part vodka 

One park peach schnapps 

3 parts orange juice

3 parts cranberry juice 

Lime to garnish

Mix all together and 

Cup Cakes

                                

             Cup Cakes

Ingredients:

* 8 tablespoons self raising flour
* 6 spoons butter/margarine 
* 6 spoons caster sugar
* 4 large eggs

Method: 
1.Cream the butter and sugar together in a bowl.
2.Beat in the eggs one at a time. Add a little flour if it starts to curdle.
3.Fold in the sieved flour with a metal spoon.
4.Devide the bun mixture into paper bun cases evenly. Just over half filling each one.
5.Bake the buns, placed in metal trays to help keep their shape, at 180 degrees for approx 20 minutes. Use the middle shelf.

Extra Tips:
Decorate the buns with coloured icing, butter cream, jam, chocolate or sprinkles or you can buy edible shapes from most supermarkets.

Shortbread

Shortbread

Ingredients:

* 6 tablespoons plain flour
* 4 spoons butter 
* 2 spoons sugar
* Ground Lavender

Method:

1.Sieve the flour into a bowl and add the sugar.
2.Rub in the butter until it resembles breadcrumbs.
3.Add the Lavender
4.Bring the ingredients together so that it looks like pastry. 
5.Roll out to half an inch thick and cut with cutters, you choose the shape.
6.prick with a fork and lightly sprinkle brown/white sugar.
7.Bake for approx 15 minutes in a hot oven.

Extra Tips:

* Can be pressed into a tray to bake, but prick, sugar and mark out the lines to break into the required pieces before cooking.

* We added lavender to our mixture. 

Josh's Christmas Spuds

Josh's Christmas Potatoes

Ingredients : 

* Half a pound of new potatoes, cut in half if large leave skins on.

* Small jar of Mayonnaise.

* Spring onions.

Method :

Boil the potatoes until soft, drain.

Add the chopped spring onions.

Add mayonnaise. 

Extras : Use light mayonnaise if preferred.