Bread Rolls

Ingredients:

* 16 tablespoons of strong bread flour
* A pinch of salt
* 1 ounce of fresh yeast
* 1 spoon of sugar
* 1 spoon of butter or margarine
* Half a pint of water

Method:
1. Sieve the flour and salt into a bowl.
2. Using your hands rub in the butter so it looks like breadcrumbs.
3. Add the sugar.
4. Dissolve the yeast in the warm water.
5. Add the yeast mixture a little at a time to the bowl, mixing slowly, until all the dry ingredients have formed a dough. (you might not use all of the yeast mixture).
6. Turn onto the worktop and knead well.
7. Return to the bowl, cover and place in a warm place until the dough doubles in size.
8. Portion into 12 equal pieces and place on a lightly greased tray. And then put back in the warm place to re-prove (will double in size again).
9. Bake at 200 degrees for approx 15 minutes.


Comments:
Before putting in the oven you can add toppings if your choice such as seeds or cheese. or simply egg wash the bread rolls for a glazed look.
If you lightly tap the bottom of the cooked bread roll it will sound hollow, this indicates it is cooked through.

Butter Icing

Butter Icing

Ingredients:

* butter
* Icing sugar

Method:

1. Place 4 heaped tablespoons of icing sugar into a large mixing bowl.
2. Add 1 spoon of butter and mix in well with a fork.
3. The icing sugar should tun slightly yellow in colour and the mixture will begin to come together. 
4. Taste a little to check the balance of icing sugar to butter is as you like it and store in the fridge until time to use it.   

Extra Tips:

* Can be used to fill butterfly buns, cake decorating or filling for a sponge cake.
* Add butter a little at a time as you can not remove it and you do not want the icing to just taste of butter.

Nann bread

Nann Bread

                                                    Nann Bread
Ingredients:

* 1 Pound flour
* 1 Teaspoon baking powder
* Freshly chopped coriander
* 2 cloves garlic
* Natural yogurt

Method:

1. Excluding the yoghurt, mix all the ingredients together in a bowl.
2. Add the yoghurt, a bit at a time until it forms a dough.
3. form the desired shapes using your hands and press down in the centre.
4. Bake in the oven for a few minutes.

Comments: can be re-warmed in a hot pan just before serving.

Colslaw

Home-made Coleslaw

Ingredients:

* 1 small cabbage

* 1 large carrot

* small onion chopped into tiny pieces
* mayonnaise

Method:

1. Cut the cabbage into small pieces along with the peeled grated carrot and  chopped onion mix together in a bowl bowl.

2.  Add Mayonnaise

3.store in the fridge.

Extra Tips:

* Delicious served cold. 

* Can add any vegetables of your choice eg, sweetcorn spring onions or peppers. 

* Light Mayonnaise could be used if watching the calories

Blueberry and Peanut Butter Muffins

Blueberry and Peanut Butter Muffins

Ingredients:

* 3 spoons butter
* 3 spoons sugar
* 6 spoons self-raising flour
* Vanilla Essence
* Baking Powder
* 2 eggs
* Blueberries
* Peanut Butter

Method:

1. Cream the butter and sugar together with a wooden spoon
2. Add the eggs one at a time (if the mixture scrambles, add one spoon flour in between) and the vanilla essence
3. Add the flour 2 spoons at a time, plus the baking powder
4. Roll the blueberries in flour (so that they done sick to the bottom when cooking)
5. gently stir in the blueberries and the peanut butter, don't stir too much just lightly fold them in.
6. Bake until golden on 160 degrees for approx 25 minutes

Extra Tips:

* Replace the fruit with jam for Peanut Butter & Jelly style muffins.

Egg and Bacon Quiche

Egg and Bacon Quiche

Ingredients:

* 6 tablespoons of plain flour

* 3 spoons of fat, 1 and a half margarine, 1 and a half lard

* pinch of salt

* water to bring pastry together
* grease-proof paper and rice bake blind

* 9 eggs

* 6 rashers of bacon 

*splash of milk

* salt and pepper to taste

Method:

1. Grease a large flan dish well with margarine/butter

2. Put sieved flour salt and fat in a bowl and rub in with fingertips, add tiny amounts of water to form a dough. Wrap in cling film and refrigerate for an hour.

3. Beat all eggs splash of milk salt and pepper together for the filling. Leave in fridge.

4. Lightly cook the bacon then cut into small pieces to put with the egg             mixture. (will finish cooking in the oven).

5. Roll the pastry out and line the dish. line with grease-proof paper (cover edges) and bake blind.

6. Remove rice and paper and pour mixture into the pastry.

7. Bake in the oven until firm to the touch.

Extra Tips:

* Delicious served hot or cold. Other fillings can be used e.g                cauliflower/broccoli, cheese and onion, peppers and tomatoes.

Syrup Sponge (made in the microwave)

Syrup Sponge

Ingredients:

* 3 tablespoons of self raising flour

* 1 and a half tablespoons of sugar

* 1 and a half butter/margarine

* 1 egg
* 1 tablespoon of syrup

Method:

1. Grease a small pudding bowl well with margarine/butter

2. Put 1 large spoonful of syrup in the bottom
3. place the butter and sugar together in a bowl and mix with a wooden spoon
4. beat in the egg
5. Add the flour 

6. pour mixture over the syrup, bowl will be approx half full 

7. microwave for three minutes, test it is cooked with a knife as you would a cake

8. place a small plate over the top and tip out.

Extra Tips:

* tastes delicious served hot with custard