Posts Tagged ‘tbsp’

What you need:

sunflower oil, or other neutral-tasting oil, for greasing
25g powdered gelatine
255 ml water
4 tsp rose water
450g caster sugar
3-4 drops red food colouring
3 tbsp icing sugar
1 tsp cornflour

What you do:

Lightly oil a 20x25cm baking tin.

Mix the gelatine, water and rose water in a large heavy-based pan and add the sugar.

Heat gently until the sugar and gelatine have dissolved, stirring continuously.

Bring to the boil without stirring.

Reduce the heat and simmer for 20-25 minutes.

Remove from the heat, stir in the food colouring and leave to cool for 2-3 minutes.

Pour the mixture into the oiled tin and leave to set for 24 hours.

Cut into squares.

Mix the cornflour and icing sugar together and toss the Turkish Delight in the mixture.

Store in an airtight container, between layers of greaseproof paper.

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What you need:

2 sweet potatoes (yams)  cut into chunks
250g potatoes, cut into chunks
500g white fish fillets
1 red chilli, finely chopped
2 tbsp chopped fresh coriander
100g polenta ( or breadcrumbs)
4 tbsp olive oil

What you do:

Place all of the potatoes in a pan of cold, salted water. Bring to the boil and simmer for 15 minutes, until tender. Drain, mash, and set aside to cool.

In the meantime, put the fish fillets in a saucepan and cover with cold water. Bring to the boil, then turn off the heat and leave to cook for 6-8 minutes.

Remove the fish fillets from the water, drain and flake into the mashed potato. Stir 1 red chilli and 2 tbsp chopped fresh coriander into the mixture, then adjust the seasoning to taste.

Shape the mixture into 8-10 balls, flatten them slightly and chill until ready to cook.

Place the polenta (or breadcrumbs) on a plate and roll the fishcakes in it, to coat. Heat 4 tbsp olive oil in a pan and fry the fishcakes for 4-5 minutes each side, until golden and piping hot.

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What you need:

12 fl oz / 75ml Marsala
4 trifle sponges
1 tbsp / 15ml strawberry conserve
1 banana
15 oz /400g fresh custard
15 oz / mascapone cheese
18 oz / 500g fromage frais
1tsp / 5 ml vanilla essence & sugar
2tbsp / 30 ml toasted flaked almonds

What you do:

Spread the trifle sponges with the strawberry conserve, then place in the bottom of the serving bowl, then sprinkle with marsala then leave for 10 mins.
Hull the strawberries & cut each one in half or quarters.
Peel the banana & cut into medium size chunks & put in the bowl along with 3/4 of the strawberries.
cover the fruit with custard.
Put the mascarpone & fromage frais into a bowl & mix together using an electric whisk.
Add the vanilla sugar & briefly whisk again.
Spoon the mixture on top of the custard & spread evenly.
Keep in the fridge until around 1/2 hour before serving.
Arrange the rest of the strawberries on the top & sprinkle the top with the flaked almonds.

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What you need:

2 oz / 50 g butter
1 clove of garlic ( crushed)
1 small onion ( diced )
12 oz / 300 g carrots (peeled & diced )
1 tsp dried chopped tarragon
1 pint / 600 ml chicken stock
Finely grated rind & juice of 1 orange
2 tbsp natural yoghurt

What you do :

Melt the butter in a large saucepan & cook the onion on a low heat until soft. Add the garlic & carrots & cook slowly around 5 mins.
Sprinkle in the the tarragon & then pour in the chicken stock, orange rind & juice.
Bring to the boil then cover & simmer for 30 mins.
Serve it as it is OR puree it if you wish.
Pour into bowls & add a spoon of yoghurt.

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What you need:

6 0z / 170 g broccoli, broken into small florets
8oz /225 g pasta, cooked as directed on the pack
1tbsp olive oil
1 red pepper, roughly chopped
9 0z / 295 g of Mushroom Condensed Soup
100 ml milk
2 × 200g tins tuna, drained
2 tbsp breadcrumbs
2 oz / 50 g cheese, grated
What to do:

Preheat oven to 200°C/400°F/Gas 6.
Cook the broccoli in a pan of boiling water for 3 minutes.

Cool under cold running water and drain.
Heat the oil in a saucepan and fry the red pepper until just soft then drain the oil.

Stir in the soup and milk, mix well and heat through.
Remove the pan from the heat then stir in tuna, broccoli and pasta.
Place the pasta mixture into an ovenproof dish, sprinkle with breadcrumbs and cheese, cook for 25 minutes or until golden brown.

Serve hot .

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What you need:

3 tbsp of oil
1 onion chopped
8oz / 225g long grain rice
1 green pepper, diced & seeded
1tsp chilli powder
1pt / 600ml boiling water
3 1/2oz / 100g sweetcorn ( tinned)
8oz / 225g red kidney beans (tinned) drained
2 tbsp freshly chopped coriander for garnish.

What to do:

In a wok heat the oil. Add the onion gently fry over a medium heat for around 2 mins.
Lower the heat, add the rice, pepper, & chilli powder to the onions in the wok & fry for 1 min. Gently pour in the boiling water, bring to the boil then simmer for around 15 mins.
Then stir in the sweetcorn, kidney beans & some of the coriander and gently heat through stirring occasionally.
Sprinkle the top with the rest of the coriander and serve.

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