My Mum's Chicken

Marinate chicken in chopped onion green chilli, lemon grass and cardamom for 10 mins to half an hour.
Put in frying pan all metal if putting in oven.
Add anything you have lying about in the vegetable line and put in mushroom sauce.
You can use a tinned one or packet or make your own with cream fraiche put in tin of mushrooms at the end and put in oven for half an hour.
Tinned mushrooms are better cos fres ones shrivel up during cooking.
Serve with rice and mixed veg.

Crumble Topped Pineapple Muffins

PREP TIME 15 Min
COOK TIME 30 Min
READY IN 45 Min
Original recipe yield 16 muffins




* 250 g all-purpose flour
* 100 g white sugar
* 10 g baking powder
* 3 g salt
* 1 (8 ounce) can crushed pineapple
* 1 egg, beaten
* 180 ml milk
* 55 g butter, melted
*
* 55 g butter, melted
* 0.6 g ground cinnamon
* 75 g packed brown sugar
* 60 g all-purpose flour




DIRECTIONS

1. Preheat the oven to 375 degrees F (190 degrees C). Grease and flour muffin pans, or line with paper liners.
2. In a large bowl, stir together 2 cups flour, white sugar, baking powder and salt. Drain pineapple, reserving 1/4 cup juice. Make a well in the center of the dry ingredients, and pour in the reserved juice, egg, milk, and 1/4 cup melted butter. Mix just until blended.
3. In a separate bowl, stir together the cinnamon, brown sugar, 1/2 cup flour, and 1/4 cup melted butter to make the topping.
4. Spoon batter into muffin cups, then spoon crushed pineapple over the batter and sprinkle with the cinnamon topping.
5. Bake for 30 minutes in the preheated oven, until a toothpick inserted in the crown of the muffin comes out clean.

Wholemeal Scones 2

Ingredients

Serves: 7-8

100 Gram Wholemeal flour (3 1/2 oz)
100 Gram Plain flour (3 1/2 oz)
1 Tablespoon Baking powder
1/2 Teaspoon Salt
40 Gram Butter (1 1/2 oz)
150 ml Milk, plus extra for brushing (1/4 pint)

Method

Sift flours, baking powder and salt into a bowl. Rub butter into flour until mixture resembles fine breadcrumbs. Add milk all at once. Mix to a soft, but not sticky, dough with a knife. Turn onto a lightly floured surface. Knead quickly until smooth. Roll out to about 1 cm (1/2 inch) thick. Cut into 7 or 8 rounds with a 6.5 cm (2 1/2 inch) biscuit cutter.

Transfer to a greased baking sheet. Brush tops with milk. Bake at 230 °C / 450 °F / Gas 8 for 7-10 minutes or until well risen and golden. Cool on a wire cooling rack. Serve with butter.

Wholemeal Scones

Ingredients: Makes 12

175 g/6 oz wholemeal (wholewheat) flour 50 g/2 oz plain (all-purpose) flour 15 ml/1 tbsp baking powder A pinch of salt 50 g/2 oz butter or margarine 50 g/2 oz caster (superfine) sugar 150 ml milk

Method: Mix together the flours, baking powder and salt. Rub in the butter or margarine until the mixture resembles breadcrumbs. Stir in the sugar. Gradually mix in the milk to make a soft dough. Knead lightly, then roll out to about 1 cm/0.5 in thick and cut into 5 cm/2 in rounds with a biscuit (cookie) cutter. Place the scones (biscuits) on a greased baking (cookie) sheet and bake in a preheated oven at 230°C/450°F/gas mark 8 for about 15 minutes until risen and golden brown. Serve warm.

Chicken and Pesto Pasties

Saw this recipe in Sainsburys. It's one of those Jamie Oliver ones that you can pick up in store:

Ingredients:
Left over roast chicken (or I just roasted 2 chicken breasts)
1 roll puff pastry
Tomatoes
Pesto

Roll out pastry and cut into 2/4 rectangles (depending on how many you making)
Spread a teaspoon of pesto onto each pastry rectangle
Put chicken on one side and top with some tomato slices
Fold over and crimp corners to seal
Brush with egg or milk
Bake in oven for 20 mins (chicken is pre-cooked so doesn't need much cooking)

I served this with Jamie's creamy baked leeks but you could serve with new potatoes and broccoli.

Rah's Brownies

Ingredients-

80g butter,40g cocoa powder,150g caster sugar, 2 eggs, 60g flour, half a teaspoon of baking powder, 1packet white choc buttons, 1 packet milk choc buttons

Method -

Grease yourself a brownie pan - or a medium roasting tin if like me you don't have one lol, and stick the oven on gas 4/180 degrees.

Now, get a biggish saucepan and melt the butter. Take it off the heat and stir in the sugar and cocoa. Then beat in the 2 eggs, and fold in the flour and the baking powder, stir in all the choc buttons. You should have quite a thick, damp mixture.

Spread this in your pan and throw in the oven for 25-30 mins. When done a knife will come out clean, then cut into 12-14 sqaures.

Chocolate Brownies

Ingredients

150g butter
300g caster sugar
50g cocoa powder
3 medium size eggs, beaten
½ teaspoon vanilla essence
75g self-raising flour

1. Preheat the oven to 180°C, 350°F, gas mark 4 & line a 20 x 20 cm tin with baking parchment.
2. Melt the butter in a saucepan. Remove from the heat & add the sugar & cocoa powder. Mix well. Gradually beat in the eggs & then add the vanilla essence. Gently stir in the flour & pecans.
3. Spoon the mixture into the prepared tin, level the surface & bake for 40-50 minutes.
4. Leave in the tin to cool, & then cut in bars.

Breakfast Muffins

INGREDIENTS

200g self-raising flour
1 teaspoon ground cinnamon
40g soft brown sugar
50g raisins or chocolate chips
1 medium size egg
250ml milk
2 tablespoons sunflower oil

1. Preheat the oven to 190°C, 375°F, gas mark 5.
2. Sieve the flour and cinnamon into a large mixing bowl. Mix in the brown sugar and raisins, or chocolate chips.
3. Break the egg into a jug and beat with a fork, then add the milk and oil. Beat again until well mixed.
4. When you are ready to bake, put 12 large paper baking cases into a 12 hole bun tin, ideally with deep, straight sides.
5. Quickly stir the two mixtures together but be careful not to overbeat. It doesn't matter if you can still see some flour.
6. Spoon into the paper cases and bake for 15 minutes until well risen and golden brown.

Chocolate Orange Muffins

• 280g plain flour
• 140g caster sugar
• 2 tsp baking powder
• 240ml milk
• 2 eggs
• 65g/4 tbsp melted butter or vegetable oil
• 1/2 tsp vanilla essence/extract
• 50-100g chocolate orange (broken into chunks)

Whisk all 'wet' ingredients together and then mix into dry ingredients.
Just mix until all the flour has gone, don't make it too smooth or overwork......then stir in chocolate.
Divide into 6 large or 12 medium muffin case and bake at 200 C/Gas 6 for about 20-25mins.

Raspberry Muffins

Makes: 12
Takes: 35 mins

250g (9oz) plain flour
1tbsp baking powder
100g (4oz) golden caster sugar
75g (3oz) butter, chilled
1 large egg
175ml (6fl oz) milk
150g (5oz) fresh raspberries
Extra sugar for sprinkling (optional)

1. Preheat the oven to 200ºC/400ºF/gas 6. Line a 12-hole muffin tray with paper muffin cases.
2. Sift the flour and baking powder into a large bowl and stir in the sugar. Coarsely grate the chilled butter into the bowl and stir with a fork to coat in the flour mixture.
3. Beat together the egg and milk then pour into the bowl. Mix lightly with a fork until just combined. Take care not to over-beat the mixture - it should still be a little lumpy. Gently fold in the raspberries.
4. Spoon into the muffin cases. Bake for 20-25 mins until the muffins are risen and golden. Sprinkle lightly with a little extra sugar while still warm, if liked.

Top tip: Although best eaten fresh, these muffins will keep for a couple of days in an airtight container. They can also be frozen for up to 2 months. For convenience, wrap individually in small freezer bags and allow 2-3 hrs to defrost at room temperature.

Top tip: Add other fruit to this basic recipe - blueberries, chopped dried apricots, mashed ripe bananas or diced apples.
For a chocolate version replace the raspberries with chocolate chips.

Chocolate Chip Muffins

Ingredients

• Dr. Oetker Muffin Cases
• 275g (10oz) plain flour
• 4 level tsp Dr. Oetker Baking Powder
• 75g (3oz) caster sugar
• 2 medium size eggs
• 225ml (8floz) milk
• 110g (4oz) butter, melted
• 1 tsp Dr. Oetker Natural Vanilla Extract
• 150g Dr. Oetker Plain Chocolate Chips

Method

1. Preheat oven to 200ºC/400ºF/Gas Mark 6 and place 12 Muffin Cases in a muffin / deep cupcake tin.
2. Sieve the flour and Baking Powder together in a large bowl.
3. In a separate bowl, mix together sugar, eggs, milk, butter and Natural Vanilla Extract.
4. Fold flour and Baking Powder into the egg mixture, add the Plain Chocolate Chips and mix gently to a lumpy batter.
5. Divide mixture between the muffin cases and bake at the top of the oven for 25-30 minutes until well risen and golden brown.
6. Remove muffins from tin and cool on a wire rack.

Makes: 9 large muffins

Banana Muffins

ingredients

• 200g (7 oz) plain flour
• 1/2 teaspoon baking powder
• 1 teaspoon bicarbonate of soda
• 1/2 teaspoon salt
• 3 large bananas, mashed
• 150g (5 oz) caster sugar
• 1 egg
• 75g (2 1/2 oz) butter, melted

preparation method

1. Preheat oven to 180 degrees C /gas mark 4. Place 12 paper baking cases in muffin tin.
2. Sift together the flour, baking powder, bicarbonate of soda and salt; set aside.
3. Combine mashed bananas, sugar, egg and melted butter in a large bowl. Fold in flour mixture, and mix until smooth.
4. Spoon evenly into baking cases in muffin tin.
5. Bake in preheated oven for 25 to 30 minutes or until muffins spring back when lightly tapped.

Cheesy Muffins

• 2 cups of grated cheese (mature cheddar works well)
• 1 1/2 cups self raising flour
• 1 tbsp sugar
• pinch of paprika or mustard powder
• 1 egg
• 1 cup milk
• Optional extras - 1 tsp fresh chopped herbs, or 1/2 tsp dried herbs; 2 oz chopped roasted vegetables (or drained anti pasti), well drained tinned sweetcorn or chopped cooked bacon.

Mix egg and milk in a jug or cup.

Put all the dry ingredients in a bowl and mix to combine the ingredients (add the optional extras too, if you're using them).

Add the egg and milk and fold in gently (the mixture is supposed to be lumpy!)

Spoon mixture into 12 muffin cases in a muffin tin.

Bake at 200 C for 12-15 mins until firm and golden brown.

Keylime Pie

CRUMB CRUST
175g/ 6oz Digestive or ginger biscuits
2 tbsp caster sugar
70g / 2.5oz butter, melted, plus extra for greasing

FILLING
400ml / 14floz canned condensed milk
125ml/ 4floz freshly squeezed lime juice
finely grated rind of 3 limes
4 egg yolks
Whipped cream, to serve

Preheat oven to 160C/325F/Gas Mark 3. Lightly grease a 23cm / 9inch round tart tin, about 4cm/1.5 inches deep.

To make crumb crust, put biscuits and sugar in food processor and process until fine crumbs form - do not over process to a powder. Add melted butter and process again until moistened ()

Tip crumb mixture into prepared tart tin and press over base and up the side. Place tart tin on baking tray and bake in preheated oven for 5 minutes.

Meanwhile, beat condensed milk, lime juice, lime rind and egg yolks together in a bowl until well blended.

Remove tart tin from oven, pour the filling into the crumb crust and spread out to edges. Return to oven for a further 15mins, or until filling is set round edges but still wobbly in centre.

Leave to cool completely on a wire rack, then cover and chill for at leaset 2 hours. Serve spread thickly with whipped cream.

Tffin Bar Traybake

Put all these in a bowl or pan and microwave or heat on hob for a couple of mins, to melt:

• 100g butter/hard marg (not low-fat, as it won't set)
• 25g soft brown sugar
• 3 tbsp cocoa
• 4 tbsp golden syrup

Then add:

• 225g crushed digestive biscuits
• 150g raisins

Mix well.

Press into a 20cm square greased tin.

Melt 225g milk/plain chocolate, pour on top and smooth over mixture (optional).

Mark into squares and chill in fridge for an hour or so before cutting.

Variation: Use chopped dried fruits such as apricots, glace cherries, cranberries, coconut, nuts etc instead of raisins if preferred. A mixture of a couple of these is particularly nice.

Strawberry and Banna Muffins

ingredients

• 2 eggs
• 100g (4 oz) apple sauce or purée
• 4 tablespoons vegetable oil
• 175g (6 oz) dark brown soft sugar
• 1 teaspoon vanilla extract
• 3 bananas, mashed
• 225g (8 oz) wholemeal flour
• 1 teaspoon bicarbonate of soda
• 1 tablespoon ground cinnamon
• 225g (8 oz) frozen sliced strawberries

preparation method

1. Preheat the oven to 190 C / Gas mark 5. Grease muffin tin, or line with paper muffin cases.
2. In a large bowl, whisk together the eggs, apple sauce, oil, brown sugar, vanilla and bananas. Combine the flour, bicarbonate of soda and cinnamon; Stir into the banana mixture until just moistened. Fold in the strawberries until evenly distributed. Spoon batter into prepared tin.
3. Bake for 20 minutes in the preheated oven, or until the tops of the muffins spring back when pressed lightly. Cool before removing from the muffin tin.

Cookies

Ingredients
350g/12¼oz unsifted flour
1 tsp baking soda
1 tsp salt
225g/8oz butter
175g/6¼oz caster sugar
175g/6¼oz soft brown sugar
1 tsp vanilla extract
2 eggs
350g/12¼oz dark chocolate, crumbled

Method
1. Preheat the oven to 190C/375F/Gas 5.
2. In a bowl, combine the flour, baking soda and salt.
3. In another bowl, combine the butter, sugar, brown sugar and vanilla extract until creamy. Beat in the eggs. Gradually beat in the flour mixture. Stir in the chocolate.
4. Split the pliable dough into two halves, rolling each out into sausage shapes, approximately 5cm/2in in diameter. Wrap them in cling film and transfer to the refrigerator until ready to use.
5. When you are ready to bake the cookies, simply cut the log into slices 2cm/¾in thick and lay on a baking tray, widely spaced apart. Bake for 9-11 minutes.
6. Serve.

Banna and Blueberry Muffin

ingredients

• 250g wholemeal flour
• 5 tablespoons dark brown soft sugar
• 1/2 teaspoon ground cinnamon
• 1 dessertspoon baking powder
• 1 teaspoon bicarbonate of soda
• 3 bananas, mashed
• 4 egg whites
• 1 teaspoon vanilla extract
• 150g fresh blueberries

preparation method

1. Preheat oven to 180 C / Gas mark 4. Lightly grease a muffin tin, or line with paper muffin cups.
2. In a large bowl, mix the flour, sugar, cinnamon, baking powder and bicarbonate of soda. In a separate bowl, mix the bananas, egg whites and vanilla extract.
3. Mix the banana mixture into the flour mixture until smooth. Fold in the blueberries. Spoon the batter into the prepared muffin tin.
4. Bake 15 minutes in preheated oven, or until a cocktail stick inserted in the centre of a muffin comes out clean.

Various Muffin Recipes

Basic muffin recipe with chocolate chips

Ingredients

115g butter at room temperature

70g caster sugar

2 eggs at room temperature

215g plain flour

1 teaspoon baking powder

125ml milk

170g plain chocolate chips

Preheat oven to 375F, 190C gas 5

Grease ten muffin cups, or use paper cases.

With an electric mixer, cream the butter until soft. Add both sugars and beat until light and fluffy. Beat in the eggs one at a time.

Sift together the flour and baking powder, twice.

Fold into the butter mixture, alternating with the milk.

Divide the mixture between the muffin cups.

Sprinkle chocolate chips on top of each muffin batter, then spoon over some more muffin batter to cover.

To ensure even baking - half fill any empty cups with water.

Bake until lightly coloured, - about 25 minutes. Let the muffins stand to cool for 5 minutes before turning the chocolate muffins out of the tin to cool further.

Triple choc chip muffin recipe

Ingredients

400g plain flour

15ml baking powder

30ml cocoa powder

115g dark muscovado sugar

2 eggs

150ml soured cream

150ml milk

60ml sunflower oil

175g white chocolate, chopped into small pieces

175g plain chocolate, chopped into small pieces

Preheat oven to 350F, 180C gas 4; place 16 muffin cases in a muffin tin.

Sift the flour, baking powder and cocoa into a bowl and stir in the sugar.

Make a well in the centre.

In a separate bowl, beat the eggs with the soured cream, milk and oil. Pour the liquid mixture into the well of the flour mixture. Beat well, slowly incorporating the flour until you have a smooth, thick and creamy batter mixture.

Stir the white chocolate and plain chocolate pieces into the batter mixture.

Spoon into the paper muffin cases, filling almost to the top.

Bake for 25 to 30 minutes, until well-risen and firm to the touch, then remove from the oven.

Let the triple chocolate chip muffin tray cool on the side before removing the muffins from the tray to place on a wire rack.

Strawberry and white chocolate chip muffins

Ingredients

225g plain flour

2 teaspoons baking powder

pinch of salt

100g granulated sugar

125g butter, melted

125ml milk

1 large egg

½ teaspoon vanilla essence

270g white chocolate chips

160ml strawberry jam

Preheat the oven to 350F, 180C, gas 4. Prepare a 12-holed muffin tin with muffin paper cases.

Sift the flour, baking powder and salt into a large bowl, then stir in the sugar.

Beat the butter, milk, egg and vanilla in a medium bowl, until well blended.

Stir the liquid mixture into the mixed dry ingredients, and mix well until a smooth batter is formed. Add in the chocolate chips.

Spoon in some batter until each of the muffin cases is half full. With a spoon, indent a small hole in the batter, and then spoon in a teaspoon of jam. Cover with remaining batter till each muffin is covered to nearly the top of the muffin case.

Cook in the preheated oven for 25 - 30 minutes, until a skewer comes out clean. Cool the white chocolate chip muffin on a rac

Turkey Burgers

454g/1lb extra lean minced turkey
1 small onion, grated
3 small courgettes, grated
1 tsp soy sauce
1 level tsp grated fresh root ginger
1 egg yolk
salt and freshly ground black pepper

1. Mix all the ingredients together in a bowl until well combined. Divide the mixture into four and shape into burgers using your hands.

2. Preheat the grill to a medium setting. Line a grill rack with foil and arrange the burgers on top. Cook for 6-7 minutes on each side until cooked through.

3. Serve with a tomato and red onion relish and crisp salad leaves or a selection of Free vegetables.