Will Need (serves 4)
250g potatoes
2 medium leeks
25g butter
1tbls cooking oil
1 vegetable stock cube
dried mixed herbs
300ml milk
small handful of fresh parsley
salt and pepper
What to do:
Peel the potatoes and cut them into small chunks, then put the in a large saucepan. Cut the roots and the dark green tops of the leeks then peel off the outside layer. Wash the leeks and make sure there is no soil left between the layers. Cut the leeks into 1cm slices. Put the slices into the pan and add the butter and oil. Turn on the heat and slowly melt the butter. When it starts to sizzle put a lid on the pan and turn the heat down low.
Let the vegetables cook gently for 10 minutes and shake the pan occasionally to stop sticking but don't take off the lid.Meanwhile boil a kettle of water and put the stock cube into a measuring jug. Pour in 900ml of boiling water and stir it. When the vegetables are cooked carefully pour in the stock and add a pinch of mixed herbs the milk and a little salt and pepper. Turn the heat up and bring to a boil then turn the heat down so that the mixture is bubbling gently. Let the soup cook for 15 minutes until the leeks and potatoes are soft then ladle it into bowls and sprinkle it with chopped parsley. Enjoy. =)
Sunday, 8 May 2011
How to make: Carrot Cake
Will Need
A little oil for greasing
250g carrots
150g butter
200g light soft brown sugar
2 large eggs
200g self raising flour
half tsp salt
2tsps ground cinnamon
2tsps baking powder
125g raisins
75g chopped walnuts
2tbls milk
For Topping
200g cream cheese
1tbls lemon juice
50g icing sugar
half a tsp vanilla extract
What to do
Grate the carrots on the side of the grater with the biggest holes. Put the butter into a saucepan and heat it slowly until it has just melted then pour it into a large bowl. Beat the eggs in a separate bowl. Stir the carrots and sugar into the butter then add the eggs. Sift the flour, salt, cinnamon, and baking powder onto the mixture. Use a wooden spoon to beat the mixture until it is smooth. Mix in the raisins and walnuts then stir in the milk. Spoon the mixture into a cake tin and smooth the top of the mixture with a wooden spoon. Bake the cake in a preheated oven of 180C/350F/gas mark 4 for an hour then test to see if the cake is ready with a knife when you pull the knife out it should have no mixture stuck to it. Leave the cake to cool for 10 minutes. While the cake is cooling sift the icing sugar into a bowl and add the cream cheese, lemon juice and vanilla extract. Beat the mixture well. When the cake has cooled cut it in half. Spread one half with the topping then the top of the cake with the rest. Enjoy. =)
A little oil for greasing
250g carrots
150g butter
200g light soft brown sugar
2 large eggs
200g self raising flour
half tsp salt
2tsps ground cinnamon
2tsps baking powder
125g raisins
75g chopped walnuts
2tbls milk
For Topping
200g cream cheese
1tbls lemon juice
50g icing sugar
half a tsp vanilla extract
What to do
Grate the carrots on the side of the grater with the biggest holes. Put the butter into a saucepan and heat it slowly until it has just melted then pour it into a large bowl. Beat the eggs in a separate bowl. Stir the carrots and sugar into the butter then add the eggs. Sift the flour, salt, cinnamon, and baking powder onto the mixture. Use a wooden spoon to beat the mixture until it is smooth. Mix in the raisins and walnuts then stir in the milk. Spoon the mixture into a cake tin and smooth the top of the mixture with a wooden spoon. Bake the cake in a preheated oven of 180C/350F/gas mark 4 for an hour then test to see if the cake is ready with a knife when you pull the knife out it should have no mixture stuck to it. Leave the cake to cool for 10 minutes. While the cake is cooling sift the icing sugar into a bowl and add the cream cheese, lemon juice and vanilla extract. Beat the mixture well. When the cake has cooled cut it in half. Spread one half with the topping then the top of the cake with the rest. Enjoy. =)
How to make: Lemon and Honey Cheesecake
Will Need (serves 6)
250g digestive biscuits
125g butter
135g packet of lemon jelly
2tsps clear honey
300g of single cream
200g fromage frais or quark
What to do
Put the biscuits into a clean plastic bag. Seal the bag then roll a rolling pin over the biscuits to crush them. Melt the butter in a saucepan over a low heat. Pour the biscuit crumbs from the bag and mix them with the butter. Grease a cake tin with some butter then place the crumb mix inside and press them down to make a firm base. Put the base into a fridge to chill. Cut the jelly into cubes and put them in a measuring jug. Add the honey to the jelly cubes. Pour 300ml of boiling water into the jug and stir the mixture until the jelly dissolves. Leave the mixture to cool. Meanwhile put the cream into a large bowl. Use a wooden spoon to beat in the fromage frais or quark until smooth. When the jelly is cool pour it into the creamy mixture. Beat hard with a whisk to mix it well. Pour the creamy mixture into the cake tin. Put it carefully into the fridge and leave it for 4 hours to set. When it has set take it out of the cake tin and keep in fridge until you are ready to eat it. Enjoy. =)
250g digestive biscuits
125g butter
135g packet of lemon jelly
2tsps clear honey
300g of single cream
200g fromage frais or quark
What to do
Put the biscuits into a clean plastic bag. Seal the bag then roll a rolling pin over the biscuits to crush them. Melt the butter in a saucepan over a low heat. Pour the biscuit crumbs from the bag and mix them with the butter. Grease a cake tin with some butter then place the crumb mix inside and press them down to make a firm base. Put the base into a fridge to chill. Cut the jelly into cubes and put them in a measuring jug. Add the honey to the jelly cubes. Pour 300ml of boiling water into the jug and stir the mixture until the jelly dissolves. Leave the mixture to cool. Meanwhile put the cream into a large bowl. Use a wooden spoon to beat in the fromage frais or quark until smooth. When the jelly is cool pour it into the creamy mixture. Beat hard with a whisk to mix it well. Pour the creamy mixture into the cake tin. Put it carefully into the fridge and leave it for 4 hours to set. When it has set take it out of the cake tin and keep in fridge until you are ready to eat it. Enjoy. =)
How to make: Macaroni and Cheese
Will Need
175g dried macaroni or 200g fresh macaroni
For the cheese source
50g butter
50g plain flour
600ml milk
1tsp mustard paste
175g grated cheddar cheese
salt and pepper
What to do
Cook the macaroni then drain it. To make the sauce melt the butter in a pan over a low heat. Stir in the flour and cook it for one minute. Take the pan off the heat and add a little milk. Stir in well and add the milk a little bit at a time. Return your pan to the heat and start to bring it to the boil stirring all the time. The sauce will stick to the pan if you don't stir it. The sauce will begin to thicken, let it bubble for a minute then turn off the heat. Stir in the mustard and cheese. Pour the sauce over the macaroni. Stir well so that the sauce covers all the pieces of macaroni. Grease an ovenproof dish with some butter then pour in the cheesey macaroni. Sprinkle grated cheese on top then put the dish in a preheated oven of 180C/350F/gas mark 4 for 25 minutes until the top is golden brown. Hope you enjoy it. =)
175g dried macaroni or 200g fresh macaroni
For the cheese source
50g butter
50g plain flour
600ml milk
1tsp mustard paste
175g grated cheddar cheese
salt and pepper
What to do
Cook the macaroni then drain it. To make the sauce melt the butter in a pan over a low heat. Stir in the flour and cook it for one minute. Take the pan off the heat and add a little milk. Stir in well and add the milk a little bit at a time. Return your pan to the heat and start to bring it to the boil stirring all the time. The sauce will stick to the pan if you don't stir it. The sauce will begin to thicken, let it bubble for a minute then turn off the heat. Stir in the mustard and cheese. Pour the sauce over the macaroni. Stir well so that the sauce covers all the pieces of macaroni. Grease an ovenproof dish with some butter then pour in the cheesey macaroni. Sprinkle grated cheese on top then put the dish in a preheated oven of 180C/350F/gas mark 4 for 25 minutes until the top is golden brown. Hope you enjoy it. =)
Saturday, 7 May 2011
How to make: Strawberry Trifle
Will Need (serves 4)
500g fresh strawberries
6 trifle sponges
2tbls raspberry juice or jam
4tbls apple juice
1 small lemon
300ml double cream
3tbls milk
half a tsp vanilla extract
2tsps
What to do
Pull all the stalks out of the strawberries. Cut most of the strawberries in half or in quarters if they are big. The the pieces into a medium sized bowl. Cut the sponges in half and spread each side with jam then press them back. Cut the sponges into quarters. Put the pieces of sponge on top of the strawberries and mix them gently. Trickle the apple juice over them. Cover the bowl with plastic foodwrap and put it into your fridge for about 3 hours and the sponges will go soft. Grate the zest from the lemon using the medium sized holes on the grater. When the sponge mixture is nearly chilled put the cream into a large bowl. Add the milk, lemon zest, vanilla and sugar. Beat the mixture with a whisk until it becomes slightly stiff. If you beat it too much it will become too solid to spread. Lightly spread the creamy mixture over the sponge mixture. Put in the fridge until you serve. Hope you enjoy it! =)
500g fresh strawberries
6 trifle sponges
2tbls raspberry juice or jam
4tbls apple juice
1 small lemon
300ml double cream
3tbls milk
half a tsp vanilla extract
2tsps
What to do
Pull all the stalks out of the strawberries. Cut most of the strawberries in half or in quarters if they are big. The the pieces into a medium sized bowl. Cut the sponges in half and spread each side with jam then press them back. Cut the sponges into quarters. Put the pieces of sponge on top of the strawberries and mix them gently. Trickle the apple juice over them. Cover the bowl with plastic foodwrap and put it into your fridge for about 3 hours and the sponges will go soft. Grate the zest from the lemon using the medium sized holes on the grater. When the sponge mixture is nearly chilled put the cream into a large bowl. Add the milk, lemon zest, vanilla and sugar. Beat the mixture with a whisk until it becomes slightly stiff. If you beat it too much it will become too solid to spread. Lightly spread the creamy mixture over the sponge mixture. Put in the fridge until you serve. Hope you enjoy it! =)
Friday, 6 May 2011
How to make: Gooey Chocolate Fudge Cake
Will Need
2tsp of sunflower oil
250g self raising flour
6tbls cocoa powder
300g butter
280g soft brown sugar
2tsp vanilla extract
6 large eggs
150g dark chocolate
150ml double cream
What To Do
Grease a cake tin with the sunflower oil. Sift the cocoa and flour into a bowl. Put the butter and sugar into another bowl and beat until creamy. Crack one egg into the flour mix and beat do the same with all the eggs one at a time. Mix the butter and sugar into the flour cocoa and egg and beat well. Put the mixture into the cake tin and put in a preheated oven of 170C/325F for 40 minutes. When the cake is ready take out of cake tin and leave to cool. For the icing break the chocolate into a pot with cream and put over the stove at a medium heat keep stirring until the chocolate has melted then leave to cool then put in fridge. Stir the icing a few times whilst cooling until it thickens. Cut the cake in half and spread a third of the icing in the middle of the cake put the other half of the cake on then spread the rest of the icing on the to and sides of the cake. Hope you like it =).
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