This so easy and takes only a few minutes to make.
Line with a loaf liner 2 x 1lb loaf tins
Pre heat oven to 190
- 1 x cup drk brown sugar
- 1 x cup of dried fruit
- 1 x cup of milk
- 2 1/2 cups of SR flour
- pinch of salt
- 3 tbsp Black treacle
Place all the ingredients into a bowl and mix well, divide between loaf tins.
Bake for 30 mins or until a skewer comes out clean.
Serve with lashings of butter
Saw this and couldn’t resist trying these beauties out!! Plus they are low fat too!!
Preheat oven to 190/170 fan oven/gas mark 5
Line a 10 x7 tin with baking parchment
- 300g Caster Sugar
- 75g Brazil Nuts roughly chopped
- 100g Butter
- 200g White Chocolate
- 1 egg
- 1-2 banana (200 -250g) mashed
- 2tsp Vanilla essence
- 225g plain four
- 1/4 tsp baking powder
- First, make the brazil toffee. Put 75g of the sugar into a pan with 2 tbsp of cold water, bring to the boil, swirling until the sugar has dissolved. Leave to bubble away for 2 mins until the sugar turns a golden caramel colour. Add the chopped nuts and spread onto a tray lined with non stick paper. Leave to cool and then chop up.
- Heat the butter and the chocolate in a pan over a low heat until completely melted.
- Once melted scrap into a bowl and add the remaining sugar, the egg, banana and vanilla. Mix until smooth.
- Sift in the flour and baking powder into the bowl and fold in then add the chopped nuts.
- Scrap into the lined tin, bake for 35 min until ‘wobbly’ set and golden on top.
I love pasta and how versatile it is, trying out this new recipe. Plus it has anchovies in, which is always a winner in my book.
1/2 tsp chilli flakes
50ml Olive oil
2 x 2 packs of tenderstem broccoli
1 x 114g tin anchovy fillets in olive oil
3 x garlic cloves crushed
150ml creme fraiche
grated parmesan to serve
300g fusilli pasta
Bring a large pan of water to the boil, cut the ends of the broccoli.
In a pan, warm the olive oil over a low heat, then add the anchovies, garlic and chilli. Break up the anchovies with a wooden spoon until the anchovies melt into the sauce.
Cook the pasta as per instructions adding the broccoli to the water when 7 mins to go.
Drain the pasta, reserving some of the pasta water.
Add the anchovy sauce to the cooked pasta, along with the creme fraiche and some of the pasta water. Heat through, season and mix well. Adding more pasta water if it looks dry.
Serve with plenty of grated parmesan.
New recipe time!! Trying this out for supper tonight
- Place the chicken breasts between cling film sheets and bash out with a rolling pin until they are the thickness of a £1 coin. Dip in the egg, then breadcrumbs, mixed with half the Parmesan. Set aside on a plate in the fridge while you make the sauce.
- Heat oil and cook garlic for 1 min, then tip in passata, sugar and oregano. Season and simmer for 5-10 mins.
- Heat grill to High and cook the chicken for 5 mins each side, then remove. Pour the tomato sauce into a shallow ovenproof dish and top with the chicken. Scatter over the mozzarella and remaining Parmesan and grill for 3-4 mins until the cheese has melted and the sauce is bubbling.
This is such an easy dish to make and make for the perfect accompliment to anything!!
Pre heat oven to 200
Wash potatoes but don’t peel and cut into 5mm discs
In a bowl mix potatoes, sage, garlic, salt and pepper.
Arrange skin side up in stacks, tightly together in a deep medium oven proof dish.
Cover with foil and roast for 45 mins. Remove foil and pour over cream and roast uncovered for a further 25 mins.
The cream will thicken and the potatoes will be soft.
Garnish with extra chopped sage.
I tried out this recipe when friends Stu and Sharon came round for supper. It is so easy to make.
1kg pork loin fillet
- 3 tbsp olive oil
- 2 tbsp Dijon mustard
- Small bunch tarragon, chopped
- 350g Puy lentils
- 1l vegetable stock
- zest and juice 1 lemon
- 1 apple, cored and diced
- 200g jar good-quality mayonnaise
- 1 garlic clove, crushed
- Steamed green beans, to serve
- Heat oven to 200C/180C fan/gas 6. Rub the pork with a tbsp of oil, add some seasoning, then seal the outside of the meat all over in a hot frying pan. Transfer the pork to a baking sheet, brush the outside with the mustard, then press on half of the tarragon and cook for 30 mins. Remove from the oven and cover with foil for 5 mins.
- Meanwhile, cook the lentils in the stock until just tender, about 12 mins, drain, then toss with the remaining olive oil, half the lemon juice and the apple.
- To make the aioli, mix the mayo, garlic, lemon zest and remaining juice and tarragon with some seasoning, then set aside. Slice the pork into thick slices and serve on a platter with the lentils, a bowl of aioli to dip into and some green beans.
This is such an easy recipe for the most yummy cookies. Beware they do not last very long once baked!
- Using an ice-cream scoop, place dollops of cookie dough onto the baking trays, leaving a generous border around the cookies, as they will expand in the oven. To freeze the cookies raw, put in the freezer for 30 mins-1 hr until firm (don’t cover the trays), then transfer all the cookies to freezer bags.
- Bake the cookies for 10 mins, taking the tray out halfway through and banging sharply on a work surface covered with a couple of tea towels – this dispels the air, making lovely squidgy cookies.
- Heat oven to 180C/160C fan/gas 4 if you are baking straight away. Line2 baking trays with baking parchment. Mix the butter, peanut butter and sugars together with an electric whisk until light and fluffy, then gradually add the egg, whisking constantly, until fully combined. Finally fold in the flour, baking powder, bicarb and chocolate chips.