Jemma's recipe for Playdough
Mud Cake with satin chocolate glaze
Claire's Chicken Macaroni Pie
Kitty's "Healthy" Honey & Seed Bars
James’ Christmas Rum Balls
Jammy Coconut Mallows
Chocolate and Date Cake
Spicy prawn (or sausage) pasta
All in one baked sausages with lentils
Leek and Potato Soup
Cinnamon Eggy Bread
Mulled Apple Juice
Bubble & Squeak Pancakes
Quick and Easy Turkey Pie
Chicken enchiladas with smoky tomato sauce
Apricot Chicken & Sweet Potato Baby Puree
Iced Banana & Pear Lollies
Jazz and Spice Shepherd’s Pie
This recipe is SO simple and quick (and so much cheaper than buying it). It takes about 10 minutes from start to finish and ALWAYS works.
1 cup of plain flour
1 cup of water
1 tablespoon cooking oil
2 teaspoons cream of tartar
Half a cup of salt
Place all the ingredients in a saucepan at a low heat. Stir continuously until the mixture thickens to a firm dough texture. Stir until you can hardly stir anymore! Take mixture out of the pan and knead (carefully as it can be very hot) until it is a satisfying ball of dough. Store the dough in an airtight container such as a plastic bag or box, and keep it in the fridge. Like this, the dough should keep for up to two weeks.
For extra excitement add some glitter or something smelly - a few drops of vanilla essence, lemon juice or peppermint drops.
The hunt for the cook responsible for a chocolate cake bought from an NCT cake stall outside M&S last May has been solved.
Robyn-Anne has revealed herself as the mystery cake maker sought in the December 2008 issue of the Stork on behalf of Susannah, who bought the cake as a gift for a friend. So here is the recipe for mud cake with satin chocolate glaze:
400g dark eating chocolate, chopped
440g caster sugar
1 tablespoon dry instant coffee
110g plain flour
110g self-raising flour
25g cocoa powder
3 eggs, beaten lightly
160ml thickened cream
• Preheat the oven to 180 degrees
• Grease a deep 19cm-square cake pan; line the base and sides with baking paper
• Combine the butter, 200g of chocolate, the sugar, the water and the coffee in a medium saucepan; stir over a low heat without boiling until the butter is just melted and the mixture is smooth. Transfer the chocolate mixture to large bowl and allow to cool for 10 minutes
• Whisk the combined sifted flours and cocoa powder into the chocolate mixture in two batches, then whisk in the eggs. Pour mixture into the prepared pan.
• Bake for about 1h45. Cover the cake pan in foil and cool in the pan.
• Make satin chocolate glaze by combining the chocolate and cream in a medium heatproof bowl; stir over barely simmering water until smooth
• Spread a layer of glaze over the cake and down the sides
Claire's Chicken Macaroni Pie
100g cheddar cheese (grated)
cooked chicken, sweetcorn, grated courgette (or whatever else you wish to add - 135g total)
Preheat oven to 200deg. Grease a 23cm round/20cm square dish.
Cook macaroni according to packet instructions.
Whisk together the eggs, milk and season to taste, add the cheese.
Stir in the pasta, chicken and vegetables and transfer to dish.
Cook covered for 35-40 mins until set & brown on top.
It can be eaten hot or cold - it's a bit like a pasta filled quiche without the pastry.
1/4 cup sesame seeds
1 cup of muesli or random dried fruit and nuts
3 cups of Rice Krispies
1/4 cup of sunflower seeds
1/3 cup of honey
1/3 cup peanut butter
1/2 cup sugar
Grease a rectangular shallow pan.
Combine muesli or fruit & nuts, rice krispies and seeds in a bowl.
Combine butter, honey, peanut butter and sugar in saucepan, stir constantly over heat without boiling until butter is melted and sugar dissolved.
Bring to the boil, reduce heat, simmer uncovered without stirring for 5 mins; stir in dry ingredients.
Press into prepared pan, refrigerate until set before cutting.
250g digestive biscuits
1 tin sweetened condensed milk
1 cup desiccated coconut
2 level tablespoons of cocoa
4 dessertspoons dark rum (can substitute orange juice)
1 cup of sultanas and glace cherries cut up
Extra desiccated coconut for coating
Soak sultanas and cherries in the rum (or orange juice). Crush the biscuits in a plastic bag using a rolling pin (or use the food processor). Mix all the ingredients together, easiest to use a food processor. Roll into balls of approximately 2cm diameter. Toss the balls individually in the extra coconut. Store in the fridge in screw top jars.
These make great little Christmas gifts, put them in cellophane bags and tie with a ribbon.
250g butter, softened
140g golden caster sugar
1 tsp vanilla extract
300g plain flour
125g desiccated coconut
about 175g raspberry jam
18 large pink and white marshmallows, cut in half across the middle
Heat oven to 190C/fan 170C/gas 5. Beat butter, sugar, egg and vanilla together with a pinch of salt until smooth. Fold in the flour and coconut to form a dough.
On a floured surface, shape the dough into a round, then roll to the thickness of a £1 coin. Cut into rounds using a 6cm cutter. Lift onto baking sheets, then bake for 14 mins until light golden. Cool for a few mins, then transfer to a cooling rack.
To sandwich the biscuits, lay half out on a baking sheet, under-side up. Put ½ tsp jam onto each one, top with a piece of marshmallow, then bake for 2½ mins or until just melted. Remove from oven, then quickly top with the other biscuits, pressing down so that the marshmallow sticks them together and just oozes out. Cool for 10 mins. Put the coconut and remaining jam onto plates, dip the edges in the jam, then roll in the coconut. Will keep in an airtight tin for up to 3 days.
chopped dates 1 cup
baking powder 1 tsp
boiling water 1 cup
vanilla 1 tsp
Put all the above in bowl, stir, allow to cool.
butter/marg 3/4 cup
gran sugar 1 cup
Cream butter & sugar. Beat in eggs. Stir in date mixture.
SR flour 2 cups
cocoa 1/2 cup
baking powder 1 tsp
choc chips 1/2 cup
Stir above then fold into mixture until moistened & blended. Spoon into large, greased loaf tin. Bake for 1 hour at 180c.
A favourite in our house – really quick and simple but delicious and low fat (and low in weightwatcher points).
Pasta (any, but I like spaghetti or fusilli)
I large can tinned plum tomatoes
King prawns (ideally raw)
Red pepper (or frozen roasted pepper)
1 large onion
Parsley large chopped handful
Salt and pepper
Cook the pasta. Whilst pasta is cooking, heat a large pan until shimmering and then add the oil and chopped onions (I do mine in strips) and cook for a minute or two until softening – then add the sliced garlic, courgettes and peppers for another minute. Then add the raw prawns and spices and stir around for a couple of minutes until the prawns start to change colour. At this point add in the tomatoes and their juice and break down with a wooden spoon. Sometimes I add a little water at this stage if it’s drying out. Sprinkle in the sugar and season and leave for a couple more minutes until the ingredients are cooked to your taste. Season, add in the drained pasta and mix up with the chopped parsley.
A good variation (which my kids LOVE and love to help me make) is to substitute the prawns for sausage meatballs. Skin a few sausages and split each sausage into three – then roll each bit into a ball. Start cooking these with the onions and then continue as above.
Eating oatmeal is a frequently heard recommendation for increasing milk supply. Although there is no scientific evidence regarding oatmeal and milk supply, oatmeal does seem to work for some. In some countries, "traditional wisdom" recommends eating oatmeal as a way to increase milk supply.
Some possible explanations:
• Oatmeal is a good source of iron. It is known that maternal anemia/low iron levels can result in a decreased milk supply, so it makes sense that eating something high in iron might increase milk supply in some women.
• A use that some of the milk-increasing herbs share is that of decreasing cholesterol levels. Herbs used for both increasing milk production and decreasing cholesterol levels include fenugreek and alfalfa. Oat bran, which is in oatmeal, is also known to help lower cholesterol.
So with that in mind these two recipes have oats in them!
• Brown Sugar - 80g
• Butter - 40g
• Margarine - 60g
• Oats - 250g
• Salt - pinch
• Banana - 1
• Honey - 3tbsp
• Chocolate (optional)
1. Melt the butter and the Margarine in a deep saucepan over a very low heat
2. Add the brown sugar and 3 tablespoons of honey and mix well until you have a liquid substance.
3. Mix in the oats; if you find it easier add them in gradually stirring and covering the oats with the mixture
4. Add a pinch of salt.
5. Mash the banana into a liquid pulp and mix into the oats (this will take a good few minutes to ensure that the banana is fully mixed in).
6. Get a knife and spread the oats evenly over a baking tray.
7. Place the baking tray onto the middle shelf in a preheated oven (gas mark 5, 220 C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a darker colour.
8. Stand for a minute or two, cut the flapjack into as many pieces as you wish
9. You may find it best to leave the flapjack for a few hours to cool down although you can eat them straight away.
Tip. To make the flapjacks that little bit more special, drizzle melted chocolate over the top of them!
For the oat-crusted bananas
• 75g/2½oz plain flour
• 1 free-range egg, beaten
• 75g/2½oz porridge oats
• 1 banana, peeled, quartered
• 25g/1oz butter
• 1 tbsp vegetable oil
For the hot chocolate sauce
• 50g/1¾oz dark chocolate
• 3 tbsp double cream
1. For the oat-crusted bananas, place the flour, beaten egg and porridge oats into three separate bowls. Dip the banana pieces first into the flour, then the beaten egg and finally in the porridge oats, shaking off any excess.
2. Melt the butter and oil together in a frying pan over a medium heat and fry the banana pieces for 3-4 minutes, or until golden-brown on all sides.
3. For the chocolate sauce, heat the chocolate and cream together in a bowl set over a pan of barely simmering water. Stir occasionally until all the chocolate has melted and combined with the cream to make a smooth chocolate sauce.
4. To serve, place the banana pieces onto a plate and pour over the chocolate sauce.
Teas on the Green takes place every Sunday throughout the summer in Brockham, just outside Dorking. A different local charity runs it each week, serving homemade cakes and teas and coffees on the day to raise funds. It is quite a busy event and we host it once a year.
With that in mind here is a simple recipe you could try and bring along on the day to help support your branch.
225g/8oz butter or margarine
225g/8oz caster sugar
4 eggs beaten
225g/8oz self raising flour
Pinch of salt
3 15ml spoons/3 tbs warm water
• Cream the butter/margarine with the sugar until light and fluffy, and then slowly beat in the eggs. Sift the flour and salt together and fold gently into the egg mixture.
• Sufficient warm water can be added to make the mixture just drop from a spoon.
• Prepare two 8in/ 20cm cake tins (layer pans) by greasing and lining with paper before pouring half the mixture into each tin.
• Bake in the centre of the oven at Gas 5, 190 deg C, 375 deg F until golden and risen. When cooked, turm out of the tins and leave to cool completely on a wire rack.
• Sandwich the layers together with jam or buttercream. Sprinkle the top with icing (confectioners’) sugar, or drizzle with glace icing and serve with an excellent cup of tea or coffee.
This recipe is ideal for those expecting or breastfeeding and will feed 2 adults and 2 toddlers.
• 454g (1 pack) pork sausages
• 1 tbsp olive oil
• 2 celery sticks, cut into small chunks
• 4 carrots, peeled and halved lengthways and cut into small chunks
• 1 red onion, peeled and cut into wedges
• 1 red pepper, deseeded and sliced
• 2 cloves garlic, peeled and sliced
• 500ml beef stock, hot
• 1tsp Dijon mustard
• 410g tin green lentils, drained & rinsed
1. Preheat the oven to 200C| fan 180| gas 6. Put the sausages in an ovenproof baking dish and add the oil and turn to coat. Bake for 10 minutes before adding all the vegetables and garlic and stir together with some black pepper. Return to the oven for 30 minutes.
2. Mix the hot stock with the mustard and pour over the vegetables and sausages along with the lentils, then stir everything together. Cover carefully with foil and cook for a further 20-25 minutes, taking the foil off for a further 10 minutes at the end.
There’s nothing quite like a good soup; this dish is great for weaning babies and perfect for adults (just add seasoning!)
• 25g butter
• 125g leeks, finely sliced
• 250g potatoes, peeled and chopped
• 300ml chicken or vegetable stock (homemade or salt free cubes are best!)
• 2 tablespoons Greek yoghurt (to serve)
1. Heat the butter in a saucepan. Add the leeks and cook over a low heat for about 5 minutes.
2. Add the potatoes and pour over the stock. Cover and cook for about 12 minutes or until tender.
3. Strain the vegetables and puree in a blender adding as much of the cooking liquid as necessary to make a smooth consistency. Stir in the yoghurt.
• 4 slices of bread, white or wholemeal
• 2 eggs
• 2 tbsp milk
• Small knob unsalted butter
• 1 tsp olive oil
• Pinch cinnamon & golden caster sugar
2. Heat the butter and oil in a large frying pan until foamy (but not too hot).
3. Dip a piece of bread into the mixture until thoroughly coated on both sides and put straight into pan. Repeat with the other slices (you can probably get 3 or 4 pieces in the pan).
4. Cook for 2 to 3 minutes over a medium heat until golden and turn over and cook for another 2 to 3 minutes. Sprinkle with cinnamon and sugar to serve.
• 250g plain flour
• 150g cold butter, cubed, plus extra for greasing
• 2 level tsp icing sugar
• 1 medium egg yolk
• 250g mincemeat
• Milk for glazing
1. Put the flour into a bowl, add the butter and rub in with your fingertips until the mix resembles breadcrumbs.
2. Stir in the icing sugar. Add the egg yolk and about 2 eggshells full of very cold water. Stir in with a knife then bring the dough together with your hands. Knead lightly, wrap in cling film and refrigerate for about 30 mins.
3. Preheat the oven to 200C | gas mark 6. Butter the tartlet tins (should make about 14). Roll out the pastry fairly thinly and cut out 12 discs (about 7.5cm) and 12 slightly smaller discs (6.5cm). re-roll the pastry and cut out more discs. Put the larger discs in the tins, fill with 1 heaped tsp mincemeat, brush the rims with milk, then top with the small disc. Cut a cross in the top, brush with milk and bake for 20-25mins or until golden brown,
Just a little something non-alcoholic for you Xmas mums!
• 1 litre cloudy apple juice
• 1 cinnamon stick
• Several whole cloves (no more than ten)
• Zest 1 orange & 1 lemon
Something to use up those Christmas Day vegetables!
• 450g potatoes, cooked & mashed
• 225g cooked Brussels sprouts, chopped
• ½ onion
• 2 eggs, beaten
• Black pepper to taste
• ½ tsp dried mixed herbs (or fresh parsley)
• 2-3 tbsp olive oil
1. Heat a little of the oil in a frying pan and cook the onion on a low heat until soft. Remove pan from heat.
2. Put the mashed potato and sprouts in a bowl and stir. Add the cooked onion, pepper, herbs and eggs and mix well.
3. Put 1 tsp of oil in the pan on a medium heat. Fry spoonfuls of the mixture, turning once, for about 10 mins or lightly browned.
4. Serve with cold turkey and other leftovers! (You can also use cabbage, broccoli or cauliflower if you’ve eaten all your sprouts!
8.3 million tonnes of food is thrown away by households in the UK every year. That's a lot of good food going to waste and money down the drain too.
Wasting food is often a subconscious act. You might think it's not something you do, but check out these facts and you'll realise there's so much food going to waste, some of it might actually be coming from you!
Did you know?
Wasted food costs the average family £680 per year.²
8.3 million tonnes of food and drink goes to waste in the UK every year.²
Nine out of ten Surrey residents throw away some uneaten food.¹
Two thirds of Surrey residents throw away food that's gone off.¹
Two thirds of Surrey residents throw away food that's left on their plate.¹
In Surrey, food waste accounts for around 20% of the waste produced by householders, which equals over 100,000 tonnes every year.
¹ Public Attitudes towards Waste in Surrey, Survey (Prepared by ICM Government & Social Research), Jan 2010. ² Household Food and Drink Waste in the UK (WRAP, November 2009)
With Christmas just around the corner Byfleet chef, Carmela Tomkins, has offered her top tips on reusing festive leftovers.
For tips and advice on reducing food waste, more ideas for cooking with leftovers and more facts on food waste, visit www.lovefoodsurrey.com
Quick and easy which requires very little cooking!
500g of cooked chopped turkey meat
200g of butter
small tub of sour cream
Handful of sliced mushrooms
Salt and pepper
In a frying pan slowly heat the butter and mushroom.
Add the turkey meat and reheated thoroughly.
Pour in the tub of sour cream and cook for two or three minutes.
Season with salt and pepper
Serve with rice or tagliatelle
Cooked turkey pieces
Packet of shortcrust pastry
Can of condensed chicken or mushroom soup and half a can of water
Or Basic white sauce
Cup of any cooked veggies left over from the roast turkey dinner
Salt and pepper to taste
Add the turkey and veggies
Mix well and pour into a pie dish
Roll out pastry and place onto of the turkey mixture
Brush with milk and cook for thirty minutes Gas mark 4/180c/350f
Chicken enchiladas with smoky tomato sauce
• 300g pack 8 corn tortillas
• 2 tsp vegetable oil
• 1 medium onion, finely chopped
• 2 cloves garlic, crushed
• ¼ tsp smoked paprika
• 680g Passata
• 1 tbsp cocoa powder
• 4 chicken breasts, cut into bite sized pieces
• 1 tin sweet corn
• 200g grated cheddar cheese
1.Preheat the oven to 200C| Gas 6|Fan 180C. Wrap the tortillas in foil and place in the oven for 15 minutes to warm through.
2. Heat a little oil in a frying pan and gently fry the chicken pieces until golden brown and cooked through. Place on a plate to cool a little.
3. Heat the vegetable oil in a saucepan and gently fry the onion for 4-5 minutes until softened. Add the garlic ,paprika, passata and cocoa powder and simmer gently for about 10 minutes. Tip half the sauce into the base of a large, shallow, oblong ovenproof dish.
4. Assemble the 8 enchiladas by putting a little bit of chicken in a line down the centre of each tortilla, together with some sweetcorn and a sprinkling of cheese (reserve a little to use as topping). Roll up each tortilla, tucking in both ends and place in the dish seam-side down. Pour over the remaining enchilada sauce and scatter the remaining cheese.
An old family favourite!
• 350g fillet of cod skinned or 175g fillets of both cod and salmon
• 350ml milk
• 1 bay leaf
• 4 peppercorns
• Sprig fresh parsley
• 25g butter
• 25g plain flour
• 40g grated Cheddar Cheese
• 2 tbsp chopped chives
• 2 tsp lemon juice
• 1 hard boiled egg, chopped
• 60g frozen peas, cooked
• 550g potatoes, peeled and cut into pieces
• 40g butter
• 2 tbsp milk
1.Put the fish in a saucepan with the milk, bay leaf, peppercorns, parsley and seasoning. Bring to the boil and then simmer, uncovered, for about 5 minutes or until the fish is cooked.
2. While the fish is cooking, cook the potatoes for the topping in boiling, lightly salted water until soft. Drain well, mash together with 25g of the butter and the milk.
3. Drain the fish, reserving the cooking liquid. Melt the butter in a heavy-bottomed saucepan and stir in the flour. Cook gently for one minute, then whisk in the fish liquid gradually and bring to the boil. Simmer the sauce for 2-3 minutes until smooth, stirring continuously. Take off the heat and stir in the grated cheese until melted.
Apricot Chicken & Sweet Potato Baby Puree
• 1tbsp sunflower oil
• 40g chopped onion
• 2 chicken thigh fillets (approx 175g) trimmed and cut into pieces
• 200g sweet potato, peeled and chopped
• 8 dried apricots, chopped
• 400ml chicken stock
1.Heat the oil in a pan and sauté the onion for 4 minutes or until softened but not coloured.
2. Add the chicken thighs and sauté for about 2 minutes. Add the sweet potato and sauté for one minute.
3. Add the chopped apricots and pour over the chicken stock. Bring to the boil then cover and simmer for about 15 minutes or until tender. Blend to a puree or required consistency.
Suitable from 6 months, makes 5 portions and suitable for freezing.
Either use ready made custard or make your own with half a tablespoon of custard powder, half a tablespoon of caster sugar and 150ml milk.
Peel and mash the bananas and liquidise with the custard. Stir in the pear and icing sugar. Pour into lolly moulds and freeze.
Suitable from 11months – makes 4 lollies.
Delicious cake for Mother’s Day!
• 180g soft butter
• 180g caster sugar
• 180g self raising flour
• 30g cocoa powder
• 3 large eggs
• 2 tbsp milk
• 200ml double cream
• 150g fresh raspberries
• 100g dark chocolate
• 30g unsalted butter
• 2tbsp raspberry jam
Preheat the oven to 180C|160 fan| Gas 4. Grease and line the base of a 20cm round (or heart) sandwich tin.
Mix together all of the ingredients in a bowl with an electric whisk until smooth. Spoon into the tin and level the top.
Bake in the oven for 35 to 40 minutes until well risen. Remove from the tin and allow to cool on a wire rack.
To make the filling, whisk the cream until stiff, then fold in the raspberries and spread over the bottom half of the cake. Put the top layer on top and press down.
For the icing, melt the jam in a saucepan until runny and spread over the cake. Melt the chocolate and butter together in a bowl of a pan of simmering water then leave to cool and thicken slightly.
Spread over the top of the cake and allow to set.
This is our favourite family meal. My one year old eats loads of it!
Serves 2 adults + 1 toddler (I double up on the ingredients so that it does two nights)
Prep 10 mins
Cooking 20 mins
450 g potatoes
2 tablespoons sunflower oil
1 small onion chopped
1 garlic chopped
1 large carrot diced
300g minced lamb
2 tablespoons mild curry paste (or I use 1 teaspoon mild curry powder)
250ml lamb stock (I use low salt beef)
1 tablespoon tomato ketchup
2 teaspoons dark soy sauce (I leave out due to salt content)
1 teaspoon cornflour
50g frozen peas, thawed
2 tomatoes, roughly chopped
2 tablespoons milk
a knob of butter
25g cheddar, grated
Heat 1 tablespoon of sunflower oil and cook the onion, garlic, carrot and mince for 3-4 minutes until well browned.
Stir in the curry paste, stock, tomato ketchup and soy sauce. Bring to the boil and simmer rapidly for 3-4 minutes.
Mix the cornflour to a paste with a little water and stir into the pan with the peas and chopped tomatoes and bring back to the boil, stirring, until slightly thickened. Season.
Drain the potatoes and then mash well, then beat in the milk and butter until smooth and creamy. Season.
Pre-heat grill to medium. Spoon mince mixture into heatproof pie dish and spoon over the mashed potato. Using a fork, mark a criss-cross pattern on the top.
Sprinkle over the cheddar and place under a medium grill for 3 minutes until the cheese melts and the pie is speckled with brown. Serve.