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Take approximately equal volumes of fresh coconut milk, ripe mashed bananas and dates, and blend in a blender.
Freeze the mixture and let it set.
You can try this with different nut-based milk, or even soy milk with a little sesame butter for creaminess. Dates can be replaced with other dried fruits which should be soaked in milk for a while before blending. Bananas can be replaced by any fruit with a similar consistency (mangoes, papayas etc). If you want to use a pineapple; add a little more sesame butter to make it more creamy. Nuts can be added if desired.
This should be eaten within 12 hours of making it as it tends to crystallize if stored.
2 medium-sized potatoes (finely chop one, and cube the other)
285ml of milk
1/2 teaspoon of black pepper
1 tablespoon of fresh parsley (chopped)
1 bay leaf
150g-200g of smoked haddock or cod
Put all ingredients (apart from the fish) into a pan and bring to the boil. Turn down the heat and simmer for 15 – 20 minutes. Add more milk or water if needed to ensure the contents are covered. In the meantime, check your fish: remove any skin or bones and then cut or break into bite-size chunks. When the vegetables have cooked for about 12 – 15 minutes, add the fish and leave in for the remaining cooking time.
2 tablespoons of lemon juice or white wine vinegar
6 tablespoons of olive oil
Salt and pepper
Preheat the oven to 220 degrees celsius.
Lay a stretch of cling film on a chopping board. Put one of the chicken breasts on top, and then cover it with another layer of cling film.
Bash the meat with a rolling pin to flatten and tenderise it.
Cut the chicken laterally across to create a pocket in the side, then season with salt and pepper, and add the crushed garlic clove.
Put in a slice of ham, the slices of mozzarella/fontina and the basil. Press the edges of the chicken well together to seal.
Repeat with the other chicken breast.
Put the seasoned flour onto a large plate.
Beat the eggs and leave in a wide bowl.
Spread some breadcrumbs/semolina/polenta on another plate.
Heat the oil and butter in a large frying pan.
Dip the whole of each fillet into the seasoned flour, then the beaten eggs. Finish it off by covering them with breadcrumbs/semolina or polenta.
Fry for a few minutes on each side to seal.
Bake on a greased baking tray for 15 minutes or until the meat is cooked through. Test with a sharp knife to check that the meat is white and moist.
1-2 tablespoons of olive oil
400g of chopped tomatoes
A pinch of sugar
1 small onion (finely chopped)
1 garlic clove (finely chopped or crushed)
Salt and pepper
Fresh or dried basil/oregano/thyme
Heat the oil gently in a pan, add the finely chopped onion and allow it to soften over low heat for 5-8 minutes. As soon as the onion starts softening add the garlic, either crushed or finely chopped and allow it to golden.
At this point add a teaspoon of dry basil/oregano/thyme depending on which one you are using. Stir fry for a few seconds to allow the herb’s aroma to infuse with the oil and add the chopped tomatoes and a pinch of sugar.
Season with a bit of sea salt and pepper.
Simmer very gently for 15-20 minutes stirring occasionally. If it gets too thick, add a splash of water.
Adjust seasoning and add a squeeze of lemon juice.
2 teaspoons of wholegrain mustard
1 teaspoon of honey
1 garlic clove (crushed)
2 tablespoons of lemon juice or white wine vinegar
6 tablespoons of olive oil
Salt and black pepper
Mix all the ingredients together in a jar. Close with a lid and shake well before use. Keep in a jar and store any excess dressing in the fridge.
Put all the salad leaves in a bowl and drizzle with the mustard dressing.
Serve the chicken with the salad and tomato sauce.
Cut the ingredients into small pieces.
Heat the oil in a frying pan, add the onions, then the peppers and tomatoes and cook for about 3-5 minutes.
Add the cheese and eggs and cook for another 2-3 minutes.
Sprinkle with parsley and season with salt and pepper.
Boil the potatoes in plenty of water until they are very well-cooked. Then drain the water away and put the pan back onto the heat to dry them off a little.
Meanwhile, mix the chopped mint, coriander, mango powder/cumin, chilli and salt and pepper together in a bowl with one tablespoon of yoghurt.
Add some butter to the potatoes and the yoghurt mix and beat this all together.
Serve hot, garnished with a sprig of mint or coriander.
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.
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.
1 punnet of strawberries (sliced or cut into quarters)
25g of icing sugar
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.
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.
1/3 cup of slightly diluted date syrup or maple syrup
1 cup of water
1/4 cup of canola oil
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.
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.
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.
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).
Bulgarian “Drob Sarma” is a main course made with chopped lamb’s liver and rice topped with a savoury egg ‘custard’ known as kalifka.
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
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.
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.
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.
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.
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.
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.
1 teaspoon of bicarbonate soda mixed with 2 tablespoons of boiling water
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.
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
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.
100g of chocolate (milk, dark or white chocolate, broken into pieces)
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.
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 apple or pear
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.
1 piece of stem ginger (chopped into small pieces).
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.
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.
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.
20 pieces of fruit with stalks, e.g. strawberries and cherries
200g of chocolate (dark, milk or white)
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).