Category Archives: Recipes

Sticky Toffee Pudding

1 Bag of dates

1teaspoon Baking Powder

4oz margarine

12oz brown sugar

2 eggs

16oz self raising flour.

Soak a bag of dates overnight in a pint of boiling water and add a teaspoon of baking powder.

Cream the marg and sugar, beat in the eggs & fold in the flour, Pour in the date mixture and mix.

Bake at 180 Degrees C for about 30-40 mins, test with a skewer.

(This will make enough for 2 square dishes  or 1 large and 1 small).

The sauce.

4oz butter

8oz demerara Sugar

Double cream 1 carton

Melt the butter and add the sugar then the cream, heat through.

(The puddings freeze well, I’m  told you can heat them from frozen but I usually remember to leave them out of the freezer for a few hours and just re-heat in the oven).

Enjoy.

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Shortbread Recipe

I’ve used this shortbread recipe for a few years now, always a large batch made before Christmas and it disappears fast!

8oz butter

4oz caster sugar

2oz cornflour

10 oz plain flour

Cream the butter and Sugar together until light and fluffy.  Sieve in the cornflour and plain flour and mix well to combine.

Roll out and cut into shapes.  Cook for 45 minutes at 120 degrees C.

Oven Baked BBQ Chilli.

Oven Baked BBQ Chilli – comes from the Pampered Chef Stoneware Favourites book.

 

2lb Stewing Beef
4 cloves garlic crushed
2 onions chopped
2 green peppers
2 cans kidney beans rinsed and drained
2 cans chopped tomatoes
8fl oz passata
6floz BBQ sauce
2 TBLSP cider vinegar
2 TBLSP hot or mild chilli powder.
Cheese, soured cream & Spring onions to serve………
Place everything into deep casserole and bake for 2.5 hours stirring a couple of times during cooking.
It says serves 8-12 but it wouldn’t serve that in our house.  If I’m doing it I normally make double and freeze some.
I did it in the Slow cooker this week and it worked well.  I did it for most of the day on High…..

Mince Cobbler

Last week during one of my “lie on the sofa” sessions I remembered about this recipe – I haven’t made this for years but made it quite a bit when we were first married.

The way my brain is working at the minute the thought of this dish just went round in my head all week and by Saturday afternoon I just had to eat it.  Funny thing was I wasn’t really in the form to make it but my need to eat it was greater than my desire to have another “lie on the sofa” session so I went for it.

It’s an old school recipe so out came the old school recipe file.

school-file

I smile every time I get this out – I’m sure it made some of you guys smile too – go on share – what was on your school recipe file?

This makes me laugh even more……..

tea

One of the first recipe sheets we got at school was on how to make tea and toast, boiled egg and porridge.  I particularly like the diagram on how to cut toast into triangles – this type of information is crucial  😆

and so on with the show……

for Mince Cobbler I just start out with Mince, Onion, Carrot and Parsnip.   Cook these in the normal way you would for say Shepherd’s Pie ending up by adding some Bisto for a nice rich gravy.

minceinpanThis picture was taken before I made up the gravy mixture.

Make up the scone mixture for the cobbler.

300gms flour

75gms Margarine

pinch salt

2 x 5 mls baking powder

200mls milk approximately.

 

Make the scone mixture rubbing in method.  Knead and cut into rounds 1cm deep.  Arrange the scones on top of the mince in a casserole.

mincecobbler1

I had enough mince and scone mixture to make two – this is the one we ate before  I baked the scones in the oven at 200 C  for 15 minutes.

This is the finished product with the leftovers – Dad got this one as it would never feed our lot 🙂

mincecobbler2

 

I would normally just use the round scones but I ended up with quite a bit of mixture and didn’t want to waste it that’s why I cut the scones in half and squeezed them in between the big ones.

I have been eating loads of spicy things recently – this recipe is so plain, it’s great for fussy eaters.  It certainly hit the spot for me on Saturday.

Let me know if you try it 🙂

Food Glorious Food.

Now that the holiday season is over and I have a mo I know I did promise quite a few people to direct them to recipes they requested.

So if you were looking for any of these just click as necessary – 

Naomi’s Cranberry Sausages (delicious) 

Irish Farmhouse Bake

The Apple Challah recipe is here – Thanks to Tammy for that one- I’m still making it!

Jane’s Citrus Cheesecake recipe is here.

I think the Banana Bread I made last week was the best ever – thanks to Crystal for the recipe.

The homebakes for the teachers were these.

The fudge was Carla’s recipe – Thanks Carla. With crushed candy canes and peppermint flavouring.

The Raspberry Ruffle Cheesecake goes like this.

 

8oz digestive biscuits

4oz margarine

4 raspberry ruffle bars

2 raspberry yogurts

1 small whipping cream

4oz icing sugar.

200g Philadelphia Cheese

 

Melt the marg and mix with the crushed biscuits.  Press into base.  Cream sugar and cheese. Add rest of ingredients and beat until firm.  Pour into base, leave to set and decorate with an extra bar of raspberry ruffle chopped.

I’ll try to remember to take a pic the next time I make it.

If I left something out that you had asked me to post just let me know.

Slow Cooking Dorowat

Do-ro- WHAT?

I had never heard of Dorowat until I opened this book which I got at the library last week.

Dorowat (according to this book) is a long-simmered stew eaten in Ethiopia, they are traditionally served with a pancake-like flatbread called injera”.

 

 

 

The recipe goes like this:

To serve 4

2 Tblsp Vegetable oil

2 Large onions

3 Garlic Cloves

1 inch piece fresh root ginger

6fl oz chicken stock

400G can chopped tomatoes

seeds from 5 cardamom pods

1/2 teasp ground turmeric

large pinch of round cinnamon

large pinch of ground cloves

large pinch nutmeg

3lb chicken cut into 8-12 portions

4 hard boiled eggs,

cayenne or hot paprika to taste,

salt and pepper

 

Heat oil in a large pan, add the onions and cook for 10 minutes, add garlic and ginger.  Add the stock and the tomatoes and bring to the boil stirring frequently for 10 minutes or until the mixture has thickened, then season.  

Transfer the mixture to the ceramic cooking pot of your slow cooker, stir in the cardamom, turmeric, cinnamon, cloves and nutmeg.  Add the chicken pieces in a single layer, pushing the pieces down into the sauce.  

Cover with the lid and cook on high for 3 hours.  Remove the shells from the eggs, then prick the eggs a few times with a fork or a very fine skewer.  Add to the sauce and cook for 30-45 minutes or until the chicken is cooked through and tender. 

Season to taste with cayenne pepper or hot paprika.   Service with rice or flat bread.

 

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Next time I think I would make my large pinches a lot larger but that’s just a matter of taste, we quite like it hot in this house 😉

I didn’t have a chicken so I just used thighs and drumstick portions.  I did try googling Injera with the possiblity of trying to make it but in the end we just stuck to home-made naan bread.

It wouldn’t be necessary to add the eggs, it seemed a bit weird to me to be doing so but  I just stuck to the recipe and it was as if they were just a side dish.  Interesting.

I’m hoping to try the Spicy Chicken Jambalaya soon too!

 

Blogging it and making it….

Poster by Allposters.com

A friend asked me recently to direct  her to some good cooking blogs.  I only have a couple in my reader though loads of the ladies blogs I read share the occasional nugget of a recipe.  Including Rebecca, Ellen, Kelli and Carla.  And I almost forgot about Karen and this unbelievable recipe – you’d be mad to miss this recipe.

I particularly like The Pioneer Woman Cooks because of the number of photos she includes in her blog posts.  I also like reading Menonite Girls Can Cook for the same reason.   I guess it’s like buying a cookery book I wouldn’t dream of buying one that had no pictures.  Also Kelli produced some lovely recipes for her Seasonal Delights quarterly magazine which you can download from the site.

So what cooking blogs or sites do you never fail to read and why?  Share them with us all please 🙂

Pizza Dough

Yes this post is all about Pizza Dough – feel free to pass on by!

Last week I made about 5 pizza’s – They are proving to be quite handy to give to families in need.

A few folks were looking for homemade pizza dough recipes. Here I am listing the 2 I make.

The pizza dough recipe which came with the breadmaker goes like this:

8floz water

2tblsp Olive Oil

1 lb strong white bread flour

1.5 tblsp dried milk powder

1.5 tsp salt

2 tsp sugar

2 tsp Easy Blend Dried Yeast

 

Place the dough ingredients into the bread pan in the order listed – select programme 10 Pizza Dough!

When finished knock back and roll out unto pizza tray.  Top and cook at 200C for 25-30 minutes.

 

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The basic Pizza Base recipe I used before I inherited the breadmaker is as follows

600gms plain flour

1 x 5 ml baking powder

pinch salt

shake black pepper

shake oregano or mixed herbs

100gms margarine

400-500mls milk

 

Place all the dry ingredients into a bowl and rub in margarine (this can be done with the dough hook on your mixer).  Mix into an elastic dough with the milk and turn onto a floured board.  Roll into a circle and place on a greased pizza plate or tin.

 

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My pizza topping pre-made recipe goes like this:

butter

1 chopped onion

chopped mushrooms

tin tomatoes

mixed herbs

salt

pepper

cheese

6 rashers bacon

pineapple

 

Melt the butter and fry the chopped bacon and onion, add the mushrooms.  Add the tinned tomatoes, herbs and seasoning.  Cook 3-4 minutes then pour over base, add pineapple and sprinkle with cheese.

Bake in oven at 220C for 30 minutes. 

This pizza filling can be made in advance and frozen, as you can do with both base recipes.

I’ll try and post some pics next time we make this but after making 5 last week that may be a while 😆

THE Wheaten Bread


I was just baking some Wheaten Bread this morning and the thought struck me that I hadn’t shared my recipe on the olde blog and a few folks have requested this recipe recently, it’s so much easier to refer folks here than to write or print it out a few times over.

I’ve been baking this Wheaten Bread since I got married and loads of people have begged asked me for this recipe.  I think it’s fairly authentic Irish Wheaten Bread but it certainly far excells the stuff we buy in the shops here for sure.

Here goes

Wheaten Bread.

300gms flour

375gms Wheaten meal

150gms margarine

1 pint buttermilk

10mls baking soda

5ml salt

40 mls sugar.

 

Grease 2 loaf tins.  Sieve flour, salt & baking soda into a bowl.  Add wheaten meal and sugar.  Melt margarine and add.  Mix to a soft dough with the buttermilk.  Pour into 2 loaf tins.  Bake until golden brown.  Approx 30-35 minutes at 180 C.

 

Sorry the quantities are old measure but it was an old school recipe and I never did get round to converting it.


Enjoy.