YOU CAN COOK on Facebook

Posted on November 19th, 2018 by Bosco

You Can Cook

I have been given the opportunity to restart my "You Can Cook" column with the Peeblesshire News. This will allow me to highlight issues around food, climate, environment and people. First column is attached and will be published on the first Friday of the month. Enjoy 😊 ... See MoreSee Less

4 days ago

I have been given the opportunity to restart my You Can Cook column with the Peeblesshire News. This will allow me to highlight issues around food, climate, environment and people. First column is attached and will be published on the first Friday of the month. Enjoy 😊

Debbie our first member of the community picking up tools for reuse. Thanks for your kind donation 😊 ... See MoreSee Less

6 days ago

Debbie our first member of the community picking up tools for reuse. Thanks for your kind donation 😊

Walkerburn Youth Club in action every Thursday in the village hall 😊 ... See MoreSee Less

1 week ago

Youth Worker - Heather Lees serving delicious Italian pasta cooked by aspiring Young Chefs at Walkerburn Youth Club 😋 ... See MoreSee Less

2 weeks ago

Youth Worker - Heather Lees serving delicious Italian pasta cooked by aspiring Young Chefs at Walkerburn Youth Club 😋Image attachmentImage attachment

Delicious cooking at youth club 😊😋 ... See MoreSee Less

3 weeks ago

Delicious cooking at youth club 😊😋Image attachment

You Can Cook made it as finalists for the "Social Enterprise Of The Year 2018" category. 😀 ... See MoreSee Less

3 weeks ago

You Can Cook made it as finalists for the Social Enterprise Of The Year 2018 category. 😀

Hidden Chef at Walkerburn Youth Club ☺️ ... See MoreSee Less

4 weeks ago

Hidden Chef at Walkerburn Youth Club ☺️

Help!!!!!!! 😯

Peebles High School library is no longer in operation. I have been informed that staff are no longer allocated to the library and pupils are using it as a social space. Books have been tagged but there is no one to issue these to pupils.
Its a disgrace that SBC is cutting corners to balance their budgets. This issue made headlines a few months ago but it seems all has been forgotten and its back to business as usual.

Please contact your respective elected Councillors and MSP to help open the library for pupils.

You Can Cook has donated over 200 brand new growing/cooking/health/environmental and climate change books to Peebles and Innerleithen Libraries for all to access especially young people from Primary and Secondary schools in the area.

Thank You 😀
... See MoreSee Less

4 weeks ago

Help!!!!!!! 😯

Peebles High School library is no longer in operation. I have been informed that staff are no longer allocated to the library and pupils are using it as a social space. Books have been tagged but there is no one to issue these to pupils.
Its a disgrace that SBC is cutting corners to balance their budgets. This issue made headlines a few months ago but it seems all has been forgotten and its back to business as usual.

Please contact your respective elected Councillors and MSP to help open the library for pupils. 

You Can Cook has donated over 200 brand new growing/cooking/health/environmental and climate change books to Peebles and Innerleithen Libraries for all to access especially young people from Primary and Secondary schools in the area.

Thank You 😀Image attachment

 

Comment on Facebook

I got a call from Councillor Shona Haslam querying my post as untrue. I mentioned that 2 reliable sources have confirmed this situation at Peebles high school and as a parent did not want this to happen no matter what the financial situation of SBC. I have been reassured by Shona Haslam that the library will stay open and pupils will not lose this facility. Shona has already posted above her response and I hope and pray that SBC keeps all its option open and that closing or reducing the library services are not an option. Cheers ☺️

Last week we ran another preserving course at St.Ronan's, Innerleithen. The course was conducted by Graham Bell from The Red Shed, Coldstream 😀 ... See MoreSee Less

1 month ago

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Chocolate Cake with Chocolate Fudge Icing

Ingredients: 

  • 200g of butter
  • 200g of sugar
  • 200g of self-raising flour
  • 4 eggs (beaten)
  • 1 teaspoon of vanilla essence
  • 50g of melted chocolate
  • 1 tablespoons of cocoa
  • Chocolate Fudge Topping: 
  • 150g of butter
  • 2 tablespoons of cocoa
  • 150g of icing sugar

Method: 

Preheat the oven to 200 degrees celsius. 

Blend the sugar and butter.
Add the eggs and whisk.
Add vanilla essence.
Add flour and mix lightly.
Add the melted chocolate and cocoa, mix and place in two well-greased 20cm baking tins.
Bake in the oven for approximately 20 minutes (check whether or not if it’s ready at the 10 minute mark with a skewer).
Mix the ingredients for the chocolate fudge and spread over the cake, once it has cooled.

  ©You Can Cook

 

Posted in Dessert, YOU CAN COOK RECIPES |

Sticky Apples with Sausages, Bacon and Winter Vegetables

Ingredients: 

  • 8 rashers of streaky bacon
  • 8 pork sausages
  • 2 apples (cut into wedges)
  • Potatoes and sweet potatoes (chopped into chunks)
  • Onions (chopped into quarters)
  • Optional Ingredients: 
  • Red onions
  • Parsnips
  • Swedes
  • Beetroots

Method: 

Preheat the oven to 220 degrees celsius. 

Wrap the bacon around the sausages.
Put the sausages and vegetables into a baking dish.
Drizzle a little oil over the sausages and vegetables.
Cook for 25 minutes.
Add the apples, stir and cook for 10 more minutes.

Serve with salad. 

  ©You Can Cook

Posted in Dessert, Meat, Pork, YOU CAN COOK RECIPES |

Seco De Cordero

Ingredients: 

  • 1 red onion (chopped)
  • 2 garlic cloves (chopped)
  • 2 teaspoons of cumin
  • 1 teaspoon of turmeric
  • 400g of lamb shoulder (minced or diced)
  • Coriander (chopped)
  • Tomatoes (chopped, not tinned)
  • 1 red pepper (sliced)
  • Stock/boiling water
  • Salt and pepper

Method: 

Sizzle the onion and garlic cloves.
Add the cumin, turmeric and coat.
Add meat and seal.
Add the coriander, chopped tomatoes and water to make a gravy.
Simmer for 10 minutes and add the pepper.

Season and serve with rice. 

  ©You Can Cook

Posted in Meat, YOU CAN COOK RECIPES |

Lemon Cheesecake with Strawberry Toppings

Ingredients: 

  • 200g of digestive biscuits
  • 60g of butter
  • 1 lemon
  • 300g of medium-fat cream cheese
  • 75g of caster sugar
  • 150ml of double cream
  • 1 punnet of strawberries (sliced or cut into quarters)
  • 25g of icing sugar
  • 1 lime

Method: 

Put the biscuits into a food bag and then crush them into crumbs with a rolling pin.
Melt the butter in a pan over a low temperature, remove the pan from the heat and then add the biscuit crumbs, stirring with a wooden spoon until it has been completely mixed together.
Tip the mixture into a 20cm spring form cake tin, using the bottom of a glass to flatten.
Chill in the fridge for around 20 minutes.
Mix the cream cheese and sugar in a bowl and then whisk in the double cream.
Pour in the lemon juice and zest and whisk until creamy.
Make sure the biscuit base is properly chilled, then remove it from the fridge, pour the cream cheese mixture on top and spread evenly.
Put the cake in the fridge and chill for a couple of hours.
Cut the strawberries into quarters and put them in a bowl with icing sugar and a drizzle of lime juice.
Remove the cake from tin and decorate it with strawberries and lime zest.

Serve cold. 

  ©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Bulgarian Giuvech

Ingredients: 

  • A generous handful of okra (whole)
  • A generous handful of green peas
  • A generous handful of diced tomatoes
  • 200g of tomato sauce
  • 1 large diced onion
  • 3-4 garlic cloves (crushed)
  • Dried mint
  • 1/2 a bunch of parsley (chopped)
  • 1 large potatoes (peeled and cubed)
  • 300-400g of lamb shoulder (cubed)
  • 1-2 bell peppers (cubed)
  • 1 aubergine (cubed)

Method:

Mix all the ingredients in a casserole dish.
Cover and cook in a non-preheated oven at max temperature for 1 hour.
Turn down the temperature to 180 degrees celsius and continue cooking for another hour.

Serve sprinkled with fresh parsley. 

You Can Cook ©

Posted in Lamb, Meat, YOU CAN COOK RECIPES |

Carrot Muffins

Ingredients: 

  • 1 cup of whole-wheat flour
  • 1 cup of oat bran
  • 1 tablespoon of cornstarch
  • 1 teaspoon of baking soda
  • 1 teaspoon of baking powder
  • 1 teaspoon of all-spice
  • 1/2 teaspoon of cinnamon
  • 2/3 cup of grated carrots
  • 1/3 cup of slightly diluted date syrup or maple syrup
  • 1 cup of water
  • 1/4 cup of canola oil

Method; 

Preheat the oven to 190 degrees celsius. 

In a large mixing bowl, combine all the dry ingredients  and the grated carrots. Then add all the of the wet ingredients in and mix well.
Pour the batter into a lightly oiled muffin pan and bake for 25-30 minutes, or until an inserted toothpick comes out clean.

Serve warm, or at room temperature. 

©You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Chicken Noodle Stir Fry

Ingredients: 

  • 1 large chicken breast (approximately 180g)
  • 1 bunch of fresh coriander
  • 2 large cloves of garlic
  • A small piece of fresh ginger
  • 8 spring onions
  • 1 fresh red chilli
  • 1 lime
  • 100g of dried egg noodles
  • Vegetable oil
  • 2 tablespoons of unsalted cashew nuts
  • 1 tablespoon of icing sugar
  • Freshly ground black pepper
  • A large handful of beansprouts
  • A large handful of mange tout
  • 1 tablespoon of soy sauce
  • 1 teaspoon of fish sauce

Method: 

Cut the chicken breast into 1cm thick strips.
Pick the coriander leaves and finely slice the stalks.
Peel and finely slice the garlic and ginger.
Trim and finely slice the spring onions.
Deseed and finely slice the chilli.
Cut the lime into wedges.
Cook the noodles in boiling water according to the packet instructions.
Drain under cold water, then drizzle a little oil over it and put it to one side.
Toss the cashew nuts with a tablespoon of water and icing sugar. Then drop them into a hot saucepan and cook, shaking and tossing constantly, until the nuts become sticky and golden.
Tip the nuts into a bowl to cool, then roughly chop or bash with a pestle and mortar.
Heat some vegetable oil in a frying pan or wok large enough to hold all the ingredients.
Season the chicken with black pepper and stir-fry in oil for 2-3 minutes, or until its almost cooked.
Add the coriander stalks, garlic, ginger and cook for another minute.
Add the spring onions, mange tout, beansprouts and stir-fry for a couple of minutes. Then add the cooked noodles and coriander leaves.
Keep stir-frying until the noodles are warmed through and the chicken is perfectly cooked.
Stir through the soy and fish sauce and remove from the heat.

Sprinkle nuts over it and serve with lime wedges on the side for squeezing over it. 

©You Can Cook

Posted in Meat, YOU CAN COOK RECIPES |

Fruit Crumble

Ingredients: 

  • 225g of plain and whole-wheat flour
  • 75g of butter
  • 110g of brown sugar

Method: 

Preheat the oven to 180 degrees celsius.

The choice of fruit comes down to your own personal preference. 
Place the flour in a mixing bowl, then add the butter and rub it into the flour using your fingertips. When it looks like breadcrumbs, add the sugar and stir together.
Chop up the fruit of your choice and place in a pan with raisins (optional), and 1 teaspoon of sugar and some spices. Add 2 tablespoons of water and simmer till soft.
Place the fruit at the bottom of an oven-proof dish and spread the topping evenly over the  fruit.
Cook for approximately 30 minutes at 180 degrees celsius until it becomes brown on top.

Serve it warm or at room temperature. 

©You Can Cook

 

Posted in Dessert, YOU CAN COOK RECIPES |

Pastry Pies

Ingredients: 

  • Puff pastry (home or ready made)
  • 1 potato
  • Eggs
  • For the leek and haddock filling: 
  • Haddock
  • White sauce
  • Butter
  • Leeks (chopped)
  • Flour
  • Milk
  • For the chicken and mushroom filling: 
  • Chicken
  • 1 onion
  • Flour
  • Milk

Method: 

Preheat the oven to 180 degrees celsius. 

Grease the tin or dish you wish to use.
Roll out the puff pastry on a floured surface until it’s 5mm or so thick, and then line the dish.
Grate the potato and place some in the bottom, on top of the pastry. This prevents the pastry from getting soggy. Fill and cover the top with pastry.

Leek and Haddock filling: 

Cook the fish for 2 minutes in 445ml of milk. Strain and keep the milk for the white sauce.
Melt butter in a pan, add the chopped leeks and melt. Add 1 tablespoon of flour and stir to absorb the butter.
Add the milk gradually, and stir to thicken the flour. It needs to simmer for 5 minutes.
Add the fish and switch the heat off.

Chicken and Mushroom filling: 

Melt the onion in the butter till transparent (If you’re using uncooked chicken, add it to the onion and seal).
Add 1 tablespoon of plain flour and mix in the juices. Add 445ml of milk gradually and stir to thicken. Simmer for 5 minutes to cook the flour. (If you’re using cooked chicken, add it now).
Fill the pies and brush the top of the pastry with beaten eggs.
Place the pies in the oven for 30-40 minutes. (Depends on individual oven temperatures).

Serve.

©You Can Cook

Posted in Meat, YOU CAN COOK RECIPES |

Drob Sarma

Bulgarian “Drob Sarma” is  a main course made with chopped lamb’s liver and rice topped with a savoury egg ‘custard’ known as kalifka. 

Ingredients: 

  • 450g of lamb’s liver (washed, trimmed and chopped)
  • 2 tablespoons of butter
  • 2 bunches of green onions
  • 1/2 cup of long-grain white rice
  • 2 cups of hot beef stock
  • 1 tablespoon of chopped fresh mint
  • 2 large eggs (beaten)
  • 1 cup of plain yoghurt

Method: 

Preheat the oven to 350 degrees celsius. 

Sauté the liver in butter, in a casserole dish. When it’s nearly done, add the onions and sauté for a few minutes. Add rice and sauté, stirring well.
Add the stock, salt and pepper to taste and mint. Bring to the boil, cover and simmer for 20 minutes.
Remove the lid, combine the eggs with yoghurt to make the custard and spread it over the liver-rice mixture. Place in the oven and bake for 10-15 minutes, or until the custard is golden-brown.

Serve. 

You Can Cook ©

Posted in Lamb, Meat, YOU CAN COOK RECIPES |

Spaghetti Bolognese

Ingredients: 

  • 25g of butter
  • 1 onion (finely chopped)
  • 1 handful of rosemary leaves (roughly chopped)
  • 3 garlic cloves (crushed)
  • 1 large carrot (finely chopped)
  • 1 celery stick (finely chopped)
  • 1 teaspoon of dried oregano
  • 900g of minced beef
  • 800g of chopped tomatoes (tinned x2)
  • 4 tablespoons of tomato puree
  • Sugar
  • A handful of fresh basil (roughly chopped)
  • Water or stock
  • Lemon juice
  • 750g – 1kg of spaghetti
  • Freshly grated parmesan cheese
  • Salt and pepper

Method: 

Melt the butter in a large saucepan, then add the onion, garlic and rosemary. Cook gently for 5 minutes till soft and translucent.
Add the carrot and celery, and cook for another 5 minutes.
Put in the mince and brown it, while stirring continuously. Turn up the heat and add the tinned tomatoes, tomato puree, oregano, sugar, salt, and pepper. Stir. (Add water or stock if it becomes too dry).
Reduce the heat, partially cover your pan and simmer the sauce for 30 minutes minimum.
Taste and adjust the seasoning, adding a squeeze of lemon juice if you would like.
Boil a large saucepan of salted water. Hold the spaghetti in the pan, lowering the heat as it softens. Add a drizzle of oil to prevent it from sticking. Boil for 12-15 minutes, then pick out a piece to check if it’s tender. Drain in a colander once cooked.
Just before serving, add the basil to the sauce.

Serve in bowls with grated cheese on top, and potentially a salad as a side dish. 

You Can Cook ©

Posted in Vegetarian, YOU CAN COOK RECIPES |

Honey Fried Bananas

Ingredients: 

  • 4 ripe bananas
  • 2 tablespoons of butter
  • 4 tablespoons of honey
  • 1 teaspoon of cinnamon
  • Crème fraîche
  • Toasted almond flakes
  • Toasted desiccated coconut
  • Salt

Method: 

Peel the bananas and cut them into thick slices.
Put a frying pan over a medium heat and add butter, honey, cinnamon and a pinch of salt.
Lay down the banana slices and fry for 4-5 minutes on each side (keep an eye on the heat and turn it down if it browns too quickly).  You want enough heat to caramelize and brown the slices, but you don’t want to burn them.
Once they’re cooked you can enjoy them as they are, or topped with toasted almond flakes/desiccated coconut and a dollop of crème fraîche.

You Can Cook ©

Posted in Dessert, YOU CAN COOK RECIPES |

Chocolate Sponge

Ingredients: 

  • 4 large eggs
  • 200g of self-raising flour
  • 30g of chocolate powder
  • 230g of butter
  • 230g of castor sugar
  • Dark chocolate
  • Filling: 
  • 60g of soft butter
  • 60g of icing sugar
  • 60g of chocolate powder

Method: 

Preheat the oven to 180 degrees celsius. 

Lightly grease two round cake tins (6 or 7″ wide) and line them with baking paper.
Place chocolate squares in a cup in a saucepan, and fill the pan with a few centimetres of water. Simmer until the chocolate melts.
Meanwhile, beat all the other main ingredients together in a large bowl (the mixture should be smooth and thick).
Fold the molten chocolate in.
Dollop the mixture into both tins evenly and smooth the surface with a knife from the centre outwards. Bake for 15-20 minutes in the oven. Remove it and then let it cool on a rack.
While the cake is baking, make the filling by beating the butter, icing sugar and chocolate powder together until it forms a smooth paste.
When the cake is cool, spread on both sponges.
Dust the top with icing sugar and grated chocolate.

Serve. 

You Can Cook ©

Posted in Dessert, YOU CAN COOK RECIPES |

Green Beans with Lemon and Garlic

Ingredients: 

  • 450g of green beans (with trimmed ends)
  • 1/2 tablespoon of olive oil
  • 1 1/2 tablespoons of butter
  • 1 large garlic clove (crushed)
  • Red pepper flakes
  • Salt and pepper to taste

Method: 

Steam green beans over boiling water for roughly 4 minutes, until they become bright green, tender and crisp.
Heat oil and butter in a frying pan, add the garlic and red pepper flakes and fry for about 30 seconds.
Add the beans and stir until they’re coated in the butter and heated though (this will take about 5 minutes).
Add lemon zest and season with salt and pepper.

Serve. 

© You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Sweet Potato, Sweet Corn and Chilli Soup

Ingredients: 

  • 1 onion (chopped)
  • 2 garlic cloves (chopped)
  • 1 small red chilli (chopped)
  • Vegetable stock
  • 2 teaspoons of ground cumin
  • 1 medium-sized sweet potato (diced)
  • 1/2 red pepper
  • 1 tin of sweet corn

Method: 

Sizzle the onions, garlic and chilli. Add sweet potatoes and cumin, and coat.
Add stock and simmer for 10 minutes.
Add pepper and sweet corn and simmer till cooked.
Season with salt and pepper.

Serve with garlic bread. 

© You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Stomna Kebap

Ingredients: 

  • 1kg of stewing beef
  • 600-700g spring onions
  • 5-6 peppers
  • 1 tablespoon of tomato puree
  • 2 bunches of parsley
  • 1 tablespoon of plain flour
  • Thyme, peppermint, paprika, salt and pepper
  • 100ml of vegetable oil
  • 1 root celeriac
  • 200ml of water

Method: 

Dice the beef.
Chop the onion finely.
Quarter the peppers.
Mix everything together in an earthenware pot, e.g. a tagine.
Add the tomato puree, the herbs, seasoning and oil.
Pour in the water and close the lid.
Put in a hot oven and bake for 85 minutes.

Serve. 

© You Can Cook

Posted in Lamb, Meat, YOU CAN COOK RECIPES |

Anzac Biscuits

Ingredients: 

  • 85g of porridge oats
  • 85g of desiccated coconut
  • 100g of plain flour
  • 100g of caster sugar
  • 100g of butter
  • 1 tablespoon of golden syrup
  • 1 teaspoon of bicarbonate soda mixed with 2 tablespoons of boiling water

Method: 

Preheat the oven to 180 degrees celsius. 

Put the oats, sugar, flour and coconut into a bowl and stir.
Melt the butter together with the syrup until melted.
Add the bicarbonate soda with boiling water to the butter mixture, then pour it into the dry ingredients and mix them all together.
Make small balls out of the mixture and place them on baking trays.
Bake for 8 minutes or until golden.
Let them cool on a tray.

Chocolate chips and dried fruits can also be added. 

Serve. 

© You Can Cook

Posted in Sweet, YOU CAN COOK RECIPES |

Rocket, Cherry Tomato and Pine Nut Salad

Ingredients: 

  • 4 tablespoons of olive oil
  • 1 tablespoon of balsamic vinegar
  • 4 big handfuls of wild rocket leaves (rinsed and dried)
  • 1/2 punnet of cherry tomatoes (halved)
  • 40g of pine nuts
  • Shaved parmesan cheese
  • Salt and pepper to taste

Method: 

Toast the pine nuts on a low heat until they’re browned and then let it cool.
Combine the olive oil, vinegar, salt and pepper in a jar with a lid. Replace the lid, and then shake to combine the ingredients.
Place all the other ingredients in a bowl and toss them together with the dressing. Sprinkle on the pine nuts and shaved parmesan.

Serve. 

© You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Chocolate Chip Cookies

Ingredients: 

  • 125g of butter
  • 100g of caster sugar
  • 75g of light brown sugar
  • 1 egg (beaten)
  • 2 teaspoons of vanilla extract
  • 150g of plain flour
  • 1/2 teaspoon of baking powder
  • 100g of chocolate (milk, dark or white chocolate, broken into pieces)

Method: 

Preheat the oven to 190 degrees celsius. 

Line 2 trays with baking parchment.
Melt the butter.
In another bowl, mix the sugars and add melted butter. Beat the mixture with a wooden spoon.
Beat in the egg and vanilla.
Sift the flour and baking powder into the mixture and stir.
Add the chocolate pieces (the mixture should be sloppy).
Drop spoonful’s of the mixture onto the baking trays and allow loads of room for them to expand.
Cook for 8-10 minutes until it becomes golden.
Leave it to cool on the trays to harden, and then transfer it to a cooling tray.

Serve. 

© You Can Cook

Posted in Sweet, YOU CAN COOK RECIPES |

Riata

Ingredients: 

  • 1 10cm piece of cucumber (finely chopped)
  • 1 spring onion (finely chopped)
  • 2 garlic cloves (crushed)
  • 6 tablespoons of yoghurt
  • Chilli powder
  • Salt and pepper to season

Method: 

Mix all the ingredients together and add salt and pepper to taste.
Decorate with a sprinkling of chilli powder.

Serve. 

© You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Fruit Kebabs

Ingredients: 

  • 1 small bunch of seedless grapes (red, green or mixed)
  • 1 punnet of strawberries
  • 1 star fruit
  • 2 kiwi fruits (skinned)
  • 1 small pineapple
  • 1/2 of a gala melon
  • 1 slice of watermelon
  • 1 mango
  • 1 apple or pear
  • Lemon juice

Method: 

Keep the grapes and strawberries whole.
Slice and deseed the melons, then cut them into chunks.
Peel and cut the pineapple, kiwi and mango into chunks. Slice the star fruits.
Peel and chop the apple or pear, then brush with lemon juice to prevent browning.
Thread up in any order on 8 wooden skewers.

Serve. 

© You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Eton Mess

Ingredients: 

  • 300ml of double cream
  • 8 meringues
  • 450g of strawberries/blueberries/raspberries
  • Orange Juice
  • 25g of icing sugar
  • 1 piece of stem ginger (chopped into small pieces).

Method: 

Roughly chop the strawberries into pieces, then chuck them into a bowl with some other fruits.
Splash with orange juice, add the icing sugar and let it chill in the fridge.
Just before eating, whisk the cream until it becomes soft (not rock hard), and mix in pieces of stem ginger.
Crunch up the meringues and add them to the cream. Add fruit and stir gently for a marbled effect.
Spoon it into glasses, tumblers or bowls.

Serve. 

© You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Lemon Rice

Ingredients: 

  • 225g of basmati rice
  • 3 tablespoons of vegetable oil
  • 2 tablespoons of mustard seeds
  • Rind and juice of 2 lemons
  • 1 handful of curry leaves
  • Salt and pepper

Method: 

Put the rice in boiling water and cook for 10-12 minutes.
Heat the oil in a small frying pan, over a medium heat. Add mustard seeds and as they begin to pop, add the curry leaves and strips of lemon rind (remove with a peeler). Leave to cook for a minute until the lemon peel is lightly coloured.
Drain the rice and place it in a bowl, and then pour over the cooked spices and lemon juice.

Season to taste and serve with a good curry. 

© You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Lemon Drizzle Cake

Ingredients: 

  • 115g of self-raising flour
  • 2 teaspoons of baking powder
  • 2 eggs
  • 115g of castor or light brown sugar
  • 65ml of double cream
  • 1 lemon’s worth of grated zest
  • 1 tablespoon of lemon juice
  • 45g of butter (melted)
  • 30g of icing sugar
  • 1 teaspoon of lemon juice

Method: 

Preheat the oven to 170 degrees celsius.

Grease a 500g loaf tin with butter and line the bottom with buttered paper, dusted with a little flour.
Sift the flour and baking powder together.
Lightly beat the eggs with the sugar, secondly beat the cream into the eggs for about a minute, and then add the lemon juice and zest.
Fold in the flour until it becomes lightly mixed and then gently fold in the butter.
Pour the mixture into the tin and then bake for about 45 minutes, or until a skewer inserted into the cake comes out clean.
Leave to cool for 10 minutes, then run a knife around the edges and gently tap the cake out onto a cloth-covered hand, and place it on a rack to cool.
Add 2/3 of the lemon juice to the icing sugar to make the icing. Add the rest to thin as needed, (even though it will get thinner after a few minutes, so be careful how much you add).
Spoon the icing over the top of the cake, allowing a little to dribble down the sides.

Serve. 

© You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Chocolate-dipped Fruits

Ingredients: 

  • 20 pieces of fruit with stalks, e.g. strawberries and cherries
  • 200g of chocolate (dark, milk or white)

Method: 

Rinse the fruit and dry well.
Lay out grease-proof paper on a baking tray.
Break the chocolate in a heatproof bowl, then stand it over a saucepan of gently simmering water and watch the chocolate melt. Remove it from the heat once it’s melted.
Take the fruits by the stalks and dip in melted chocolate. Leave to set on baking trays in a cool place (not the fridge).

Serve. 

© You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Cheese Stuffed Peppers

Ingredients: 

  • 4 pointed red peppers
  • 200g of feta cheese
  • 1-2 tablespoons of vegetable oil
  • 1 tomato (cut 4 squares from the tougher part of the tomato)
  • Optional: 
  • Mixing an egg and herbs in with the cheese

Method: 

Cut a hole at the base of each pepper, then remove the seeds and wash.
Divide the cheese into 4 equal parts.
Fill each pepper with the cheese and close the hole with a tomato square (see above).
Roast or gently fry the peppers on both sides.
Leave to cool, then peel the skin and serve. 

© You Can Cook

Posted in Vegetarian, YOU CAN COOK RECIPES |

Curried Fish with Vegetables

Ingredients: 

  • 650g of haddock, coley, salmon or hake (It doesn’t really matter)
  • 3 slices of root ginger
  • 3 medium-sized or 2 large leeks
  • A large handful of potatoes
  • 3 tomatoes
  • Sunflower oil
  • 2 cloves of garlic
  • Curry powder
  • 140ml of milk
  • Vegetable stock
  • Salt to taste
  • 1/2 a lemon

Method: 

Cut the fish into bite-sized pieces. Shred the ginger with a grater or chop it up finely.
Peel the potatoes if you wish and parboil them for 10 minutes.
Cut the leeks lengthways into quarters (keep the green tops for a soup) and then cut across the leeks every 1.2 cm. This helps them cook better and makes it easier to wash out the bits of soil which can often become trapped between the layers. Wash them well in a sieve.
Heat the oil in a large frying pan, ideally one with a lid. Add the garlic, ginger, leeks and potatoes, and stir-fry over a high heat for 3-4 minutes.
Add the curry powder just before you reduce the heat to simmer gently for 5-6 minutes with the lid on. Spread the fish gently over the surface cooking them for a couple of minutes on each side, turning them with care.
Dissolve the stock in a little boiling water and add it and the milk to the pan. Place the tomatoes on the surface, and simmer for 5 minutes with the lid on.

Serve with freshly squeezed lemon juice. 

© You Can Cook

Posted in Fish, YOU CAN COOK RECIPES |

Beef Stroganoff

Ingredients: 

  • Butter or vegetable oil for frying
  • 1 large onion
  • 400g of the best stewing or fillet steak that you can obtain
  • 200g of button mushrooms
  • 250ml of sour cream
  • 2 teaspoons of French mustard or Worcester Sauce

Method: 

Chop up and brown the onions gently whilst you clean and chop the mushrooms. Add the mushrooms to the pan and cook gently for a couple of minutes whilst cutting the steak into thin strips.
Take the mushrooms and onions out of the pan and cook the steak briskly until it runs pink (about 5 minutes). Add the onions and mushrooms back into the pan and mix them with the steak.
Stir in the sour cream, mustard (or Worcester sauce) and warm it up. (Do not boil it).

Serve with cooked rice or noodles. 

© You Can Cook

Posted in Beef, Meat, YOU CAN COOK RECIPES |

Apple Crumble

Ingredients:

  • Filling: 
  • 3-4 cooking apples or 5 eating apples
  • A pinch of cinnamon
  • 70ml of water
  • Crumble Topping:
  • 100g of plain flour
  • 75g of butter
  • 50g of caster sugar
  • 25g of porridge oats
  • A pinch of salt

Method: 

Sieve the flour into a bowl. Chop the butter into little cubes and rub it into the flour. Add the sugar, salt, and oats and rub them into the mixture.
Peel, core, and chop up the apples. Then add the water, cinnamon, and some sugar (if you’re using cooking apples).
Cover the apples with the crumble topping and press down lightly. Bake in a preheated oven at 190 degrees celsius for 40-45 minutes, or until the apples are soft and the topping is beginning to brown.

Serve with cream, ice cream or custard. 

© You Can Cook

Posted in Dessert, YOU CAN COOK RECIPES |

Winterfest Soup

Ingredients: 

  • 2-3 potatoes (chopped)
  • 2-3 parsnips (chopped)
  • 1 leek (chopped)
  • 2 teaspoons of soy sauce
  • 1 tablespoon of vegetable stock
  • 4 cloves of garlic
  • 1 teaspoon of ground cumin
  • 1 cup of white rice
  • 2 tablespoons of olive oil
  • 1 tablespoon of herbs (your preferences will vary)
  • Spinach

Method: 

Heat a frying pan to medium heat, add a spoon of olive oil, and toss in the chopped parsnips. Fry for around 10 minutes, turning gently occasionally. Once lightly browned, add the leek, then once that has softened, add the garlic; letting it cook slightly. Finally, add the cumin, then the soy sauce.
In the meantime, add the potatoes to a steamer. Check occasionally, and remove them once they’ve softened. This should take around 10 minutes.
Just before both sets of vegetables are ready, get the soup pan ready; fill it halfway with water and add the stock, then heat it to a gentle simmer.
Add all the vegetables, along with the herbs and spinach. Set on a very low heat and allow it to cook slowly. Since the vegetables have been pre-cooked, the soup won’t need to simmer for more than 15 minutes.
Add the spinach just before the pan is taken off the heat, to preserve the flavour and nutrition; stir in the leaves and allow the pan to sit with the lid on for a couple of minutes. 

Serve piping hot with some bread or oatcakes. 

© You Can Cook

 

Posted in Vegetarian, YOU CAN COOK RECIPES |