Danish Apple Cake

A lovely light sponge infused with sultanas and topped with

apple and cinnamon.

Danish Apple Cake

Ingredients: Apple, cinnamon, sultanas, egg, sugar, butter, flour.

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Chicken Tikka Masala

Chicken tikka masala has become one of Britain’s favourite takeaways. Made up of chicken marinated in spices and yogurt.

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Chicken breast, onion, lemon, tomato, yoghurt, olive oil, ginger, garlic, cumin, paprika, chilli powder, garam masala, coriander, turmeric.

Ragatoni with Beef Ragu

 

ragatoni

Ingredients

450g lean beef mince (5% fat or less)

4 rashers smoked back bacon, all visible fat removed, chopped

2 garlic cloves, crushed

1 leek, finely chopped

1 red pepper, deseeded and chopped

2 carrots, peeled and chopped

1 tsp dried oregano

A large handful of fresh basil, finely chopped

400g can chopped tomatoes

350g dried pasta

method

  1. Place a large, non-stick frying pan over a high heat. Add the beef and bacon and cook for 4-5 minutes, until the beef is browned all over. Add the garlic, leek, pepper and carrots and cook for a further 5 minutes.

  2. Add the oregano, basil and chopped tomatoes. Bring to a simmer and then cover and cook for 10 minutes.

  3. Meanwhile, cook the pasta according to the packet instructions. Drain well and add to meat mixture.

Turkey, Bacon & Thyme Hotpot

chicken
900g potatoes, peeled and cut into chunks
1tbsp Olive Oil
2 leeks, sliced
250g smoked back bacon, all visible fat removed and chopped
450g British turkey breast fillet, cut into pieces
A small handful of fresh thyme,
chopped 200g mushrooms, sliced
285ml chicken stock
1 level tbsp chicken gravy granules
425g carrots, cut into sticks
Salt and freshly ground black pepper
  • Place the potatoes in a large saucepan of water and bring to the boil. Cover, then cook for 20 minutes, until tender.
  • Meanwhile, add the olive oil to the pan, then cook the leeks and bacon for 5 minutes over a high heat. Add the British turkey, thyme and mushrooms and continue to cook over a high heat for a further 5 minutes. Add the stock and bring to the boil. Stir in the gravy granules, cover and cook gently over a low heat for 5 minutes.
  • Drain the potatoes in a colander and leave to steam dry for a few minutes. Meanwhile, cook the carrots in a pan of water for 5 minutes.

I add the carrots and the unpeeled boiled potatoes to the pot. Alternatively you can mash the potato

Chicken Jalfrezi

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1 large bottled roasted red pepper in brine, drained

2 medium onions, 1 roughly chopped and 1 sliced

30g root ginger, peeled and roughly chopped

4 large garlic cloves

1 small red pepper, deseeded and sliced

1 small yellow pepper, deseeded and sliced

2 tsp hot curry powder

2 tsp garam masala

230g can chopped tomatoes

4 tbsp tomato purée

1 chicken stock cube, crumbled

700g skinless and boneless chicken breasts, cut into bite-sized pieces

10g fresh coriander, chopped

salt and freshly ground black pepper

  • Put the roasted red pepper, roughly chopped onion, ginger and garlic in a food processor and whizz until puréed.

  • Place 1tbsp over a medium heat. Add the sliced onion and the red and yellow peppers and fry for 5 minutes.

  • Add the roasted pepper purée to the pan along with the curry powder, garam masala, chopped tomatoes, tomato purée, stock cube and 300ml boiling water and simmer for 10 minutes.

  • Add the chicken and simmer for 10 minutes or until the chicken is cooked through.

  • Stir through the coriander, season to taste

Serve hot with rice and or vegetables