Archives: Recipes

Grandma’s Recipe of the Month : Lemon Delicious Pudding

DessertServes N/K

How about a tangy start to the New Year? Grandma Abson's Lemon Delicious Pudding, on display as "Recipe of the Month" at Tim & Jane's Tasty Flavours in Doncaster Market's Award winning International Food Hall, is causing quite a stir! We're collaborating on getting people to bake again with Grandma's easy recipes from the past and this one is a delectable prospect. Most of the ingredients are available to buy straight from Tim and Jane's stall. It's one of my favourite recipes too, as I like the way the mixture separates into a curd at the base and a sponge on the top. – Cream the sugar and butter. Add the flour, lemon juice and zest and mix in. Beat the egg yolks in the milk and add to the rest of the mixture. Beat the egg whites until stiff and fold into the creamed mixture with a metal spoon. Bake in a greased 1½ pint/1 litre pie dish for 35 -45 minutes. (350F, Mark 4, 180C) Meryl's tips : In Grandma Abson's book on page 93 (and e-book) the measurements are for a smaller pudding but I've made it here with 2 lemons and have slightly increased the amount of butter, plain flour and added an extra egg to make a slightly larger pudding. That's the great thing about Grandma's recipes – you can adapt them and they still work out brilliantly. Lemons are pretty underestimated in the baking world so don't forget to check out many other fabulous recipes in Grandma Abson's Traditional Baking book such as Lemon biscuits, Lemon loaf, Lemon tart, Lemon meringue pie and Lemon curd.

Beetroot Soup with Warm Spices

StarterServes 4

Heat the oil in a large saucepan. Add the onion, carrot and celery and fry on a low heat for 8 mins, stirring occasionally, to soften without browning. Add the garlic and fry for 2 mins. Add the cinnamon, cloves, beetroot, tomatoes and stock. Bring to the boil, then simmer for 10-15 mins. Blend until very smooth. Put the soup back in the pan. Reheat gently to serve, seasoning to taste.

Purple Sprouting Broccoli, Mozzarella & Tomato Bake

Main courseServes 2

Heat the oil in a frying pan. Add the leek and cook gently for 8 mins to soften. Steam or boil the broccoli for 2 mins. Drain and refresh in a bowl of cold water. Drain again. Preheat the oven to 190°C. Toss the broccoli in a shallow baking dish with the leeks, tomatoes, mozzarella, garlic and herbs. Season with salt and pepper. Scatter over the breadcrumbs. Bake for 20-25 mins, until the cheese has melted. Drizzle over a little olive oil to serve.

Pan-Fried Pollack with Warm Potato, Kale & Dill Salad

Main courseServes 4

Boil the potatoes in a pan of salted boiling water for 8-10 mins, until tender. Meanwhile, make the dressing: whisk the mustard, honey, vinegar and oil in a large bowl. Drain the potatoes and add them to the dressing while still warm. Add the raw kale, season and stir. Sprinkle the flour over the fish skin and season. Heat a little oil in a heavy-based non-stick frying pan. Add the fish, skin side down and leave to cook on a medium heat for approx 3-4 mins for a 2-3cm thick fillet. Turn it over - the skin should be crispy - if not, give it another min on that side. Turn and cook for about a min or so on the other side to just cook it through. Stir the dill into the potato salad, then serve the fish with the potato salad and lemon wedges.

Moroccan Spiced Lamb with Beetroot

Main courseServes N/K

Preheat the oven to 190°C. Wrap the beetroot in foil and place in a baking dish. Bake until tender (small ones will take 30-40 mins; larger up to 2 hours - test with a knife). Remove from the oven and leave until cool enough to handle, then rub off the skins. Roughly chop, then blitz in a food processor with the yoghurt, seasoning to taste. Mix the oil, lemon zest and juice, garlic and spices in a bowl. Add the lamb and toss together. If you have time, marinate in the fridge for an hour or two. Put the couscous in a large bowl and add just enough boiling water to cover. Pop in the butter, stir and leave to absorb for about 10 mins. Fluff it up with a fork. Add the lemon zest, juice, herbs and stir. Heat a griddle pan until very hot. Cook the lamb on both sides for 3-4 mins, depending on thickness. Rest the meat for 5 mins, then serve with the couscous and a dollop of beetroot purée (warm it in a pan if you like).

Nadia Sawalha’s Breakfast Scones

BreakfastServes 10

Prep time: 10 minutes Cook time: 10-15 minutes Preheat the oven to 220ºC, gas mark 7. Grease a baking tray. Heat the oil in a large frying pan and fry the mushrooms for 4-5 minutes until golden. Grill the bacon whole and chop the bacon into small pieces, roughly 1cm. Mix the flours and baking powder in a large bowl and rub in the butter until it resembles breadcrumbs. Stir in the bacon mixture and half the cheese. Mix in the milk to form a soft dough. On a floured surface, roll out the dough to 2cm thick and using a 6cm round cutter, cut out 10 scones and place on the tray. Sprinkle over the remaining cheese. Bake for 10-15 minutes until golden. Perfect for eating on the go, wrapped in a napkin. The scones will keep for 2-3 days in an airtight container. The scones can also be frozen (best to freeze once cooled, on the day they have been baked) so you have a ready supply for busy weeks. Hints and tips Serve spread with low fat cream cheese, sliced tomatoes or ham for a more substantial breakfast on the go. For a vegetarian option replace the bacon with finely chopped spring onion or chives. Nutrient Per portion (1 scone) Per 100g Calories (kcal) 126 242 Protein 4 8 Fat 8 16 Of which saturated fat 4 8 Carbohydrate 8 16 Of which sugar 0.7 1.3 Salt Sodium equivalent 0.2 0.5

Marbled Fruity Porridge

BreakfastServes 1

Prep time: 2 minutes Cook time: 5 minutes Place the oats and milk in a small saucepan and bring to the boil, simmer for 3-4 minutes, stirring occasionally. Stir through the puree to create a marbled effect. Top with fresh fruit to serve. Hints and tips Try a variety of fruit purees or compotes and mix and match with your favourite fruits and what is in season. For extra sweetness add a little more fruit puree or compote. Nutrient Per portion Per 100g Calories 373 84 Protein 19 4 Fat 10 2 Of which saturated fat 3.8 0.8 Carbohydrate 55 12 Of which sugar (all naturally occurring sugars) 18 4 Salt Sodium equivalent Trace Trace

Oaty Yogurt with Nuts

SnackServes 1

Prep time: 5 minutes Dry fry the oats and nuts for about 3 minutes over a medium heat until toasted. Stir in the honey and dried fruit and allow to cool slightly. Reserve 1 tbsp of the mixture and stir the rest into the yogurt. Spoon into a glass and top with the reserved oat mixture before serving. Hints and tips Try using a flavoured yogurt like strawberry or add fresh fruit for a different taste. Nutrient Per portion Per 100g Calories 400 160 Protein 16 6.5 Fat 14 6 Of which saturated fat 1.6 0.7 Carbohydrate 54 22 Of which sugar (naturally occurring sugars only 5g of extrinsic sugars) 35 14 Salt Sodium equivalent trace Trace

Chutney Toast with Scrambled Eggs

StarterServes 1

Prep time: 5 minutes Cook time: 5 minutes 2 medium eggs, whisked Dash semi skimmed milk (approx 1 tbsp) 1 tbsp chopped chives 1 thick slice wholemeal bread, toasted 1 tbsp tomato chutney Total cost: £0.92 Cost per serving: £0.92 Place the eggs, milk and seasoning in a small saucepan. Cook, stirring occasionally until lightly scrambled. Stir in the chives. Spread the chutney on the toast and top with the eggs. Hints and tips Try any flavoured savoury chutney or relish for variation. Nutrient Per portion Per 100g Calories 344 160 Protein 21.4 9.9 Fat 15.2 7.1 Of which saturated fat 4.2 2 Carbohydrate 32 15 Of which sugar 8 3.2 Salt Sodium equivalent 0.5 0.2

Vanilla Honey Yogurt Smoothie

DrinkServes 1

Prep time: 5 minutes Total cost: £0.51 Cost per serving: £0.51 Place all the ingredients in a liquidiser or food processor and blend until smooth. Pour into a glass and drizzle over some extra honey to serve (optional). Hints and tips For a smoother texture, soak the bran flakes in the milk for 5-10 minutes in advance. Nutrient Per portion Per 100g Calories 259 89 Protein 13.3 4.6 Fat 3.8 1.3 Of which saturated fat 2.1 0.7 Carbohydrate 46 16 Of which sugar (all naturally occurring sugar) 34 11.6 Salt Sodium equivalent 0.3 0.1

The Breakfast Stack

Main courseServes 4

Prep time: 5 minutes Cook time: 15-20 minutes Total cost: £4.38 Cost per serving: £1.10 Remove the stalks from the mushrooms and place in a grill pan. Slice the ends off the tomatoes and cut in half to create 2 circle shapes and place in the grill pan with the mushrooms. Place under a preheated grill for 5 minutes each side. Set aside and keep warm. Meanwhile, poach the eggs for 2-3 minutes (one at a time if easier). Place the bacon in the grill pan and grill for 5-6 minutes, turning once until golden and towards the end of cooking toast the muffins. Stack the bacon on top of the muffins then top with the mushrooms, tomatoes and then egg. Scatter with the chives and season with black pepper. Hints and tips To poach eggs, bring a wide, shallow pan of water to just simmering. Using the handle of a slotted spoon, swirl the simmering water to create a whirlpool or vortex then crack the eggs, one or two at a time, directly into the centre of the whirlpool. As the eggs cook, use the spoon to keep the water moving and ensure the egg whites wrap around the yolks (do this carefully so as not to break the eggs). After 1-2 minutes, or when the egg white is cooked, remove them from the pan using the slotted spoon and set aside to drain on kitchen paper. For a firm yolk cook for a further minute or so. For a vegetarian option simply remove the bacon. Nutrient Per portion Per 100g Calories 242 80 Protein 16.6 5.5 Fat 11.8 3.9 Of which saturated fat 3.8 1.2 Carbohydrate 18.6 6.1 Of which sugar 4.6 1.5 Salt Sodium equivalent 0.7 0.2

HOMEMADE CRUMPETS

Main courseServes 12-15

Cooking Instructions This is the easiest recipe in the world and I guarantee once you've made your own crumpets, you wont ever buy them again. My kids adore these and they disappear in minutes! Sieve the flour and salt into a large bowl (remember the mixture has to rise so leave plenty of space). Sprinkle the dried yeast on top. Make a well in the flour and pour in the water. Roll your sleeves up and beat well with a wooden spoon until incorporated and no pockets of flour remain. Cover with cling film and leave in a warm spot until the mixture is well risen, preferably approx doubled in volume. On a gentle heat warm a frying pan on the stove (I use a crepe pan). Add a little butter and allow to melt. Grease some tart rings and place in the pan. Spoon dollops of the mixture into the rings to less than half full. The crumpets will carry on rising as they cook and you will see them drying out around the edge. Flip the rings over HOMEMADE CRUMPETS and tease them out of the moulds. When the second side is golden, they're ready to serve. ........ To Serve They're great on their own with just butter and/0r jam, delicious with scrambled egg, but I like to grill some bacon at the same time and serve with a fried egg. If you're late to rise they make a terrific brunch with bacon, Yorkshire Brie and Redcurrant Jelly. Enjoy, Fi x