Monthly Archives: June 2009

Bruschetta Recipe

Makes 12

1 Ciabatta

1 mozzerella ball

2 salad tomatoes

1/2 a red onion

2 cloves of garlic

1 tsp basil leaves shredded

olive oil

– Slice the ciabatta on the diagonal into slices about 1.5cm thick and rub a split garlic clove all over. 

– Brush with olive oil on both sides.

– Place on a health grill or very hot griddle or even under the grill.

– Chop the tomatoes, mozzerella and red onion into small chunks and mix together. 

– Crush one garlic clove into the mix and combine thoroughly.

– When the bread slices are thoroughly toasted and crisp place on a plate and spoon a tablespoon of the mixture on to the top.  

– Enjoy!


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Filed under Easy, Starters, Uncategorized

Ginger Cake Recipe

I’d been making a lot of cake recently but my dad doesn’t like cake that much.  I asked him what kind he liked and he said ginger so I made him a ginger cake.  He said it was excellent but he’s probably a bit biased!!

Makes 1 cake!!

250g self raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
pinch of salt
200g golden syrup (I used two really big spoonfuls)
2 tbsp syrup from the ginger jar
125g butter
3 lumps of stem ginger in syrup, diced
125g dark muscavado sugar
2 large eggs
240ml milk

– Heat your oven to Gas Mark 4 and grease and line a 20-23cm square baking tin.
– Sieve together the flour, ginger, cinnamon, bicarbonate of soda and salt into a large mixing bowl.
– Put the golden syrup, and butter in a medium heavy bottomed pan and heat until they’re melted together and bubbling. 
– Add the stem ginger and sugar to the pan and bubble for 1 minute while stirring. 
– Beat together the eggs and milk in a jug.
– Pour the mix from the pan into the flour and mix well ensuring the flour is totally mixed in.
– Add the milk and eggs and mix well.  
– Bake for 40-45 mins until a skewer inserted in the middle comes out clean. (Mine took a little longer than this but all ovens are different.)  

If wrapped in foil this cake should keep well in a sealed tin even though it is very moist.

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Filed under Cakes, Moderately easy

Apricot Tart Recipe

Serves 8

500g shortcrust pastry (I buy ready made as I do not have a way with pastry)
800g apricots
6 tbsp sugar
1/2 pint water
1 tsp almond extract

– Roll out the pastry until a few millimeters thick and place over a flan dish.  Trim off with a knife and prick the bottom of the tart all over with a fork. 
– Bake blind (line with foil and put baking beans on top) at Gas Mark 5 for 20 minutes. 
– Take 600 of the apricots and halve them, removing the stones. 
– Put the water, almond extract and the sugar in a medium sized heavy bottomed pan and bring to the boil. 
– Put the halved apricots skin up in the pan and simmer for 3 minutes.  It is best to do this in batches. 
– Remove the apricots to a bowl using a slatted spatula. 
– Take the remaining 200g apricots and slice up into segments. 
– Place these in the pan with the liquid and cook for 10 minutes, boiling constantly, until the fruit is very soft.  Keep stiring occasionally.
– Turn off the heat and use a hand blender in the pan to puree the fruit. 
– Spread half of the puree on the base of the flan. 
-Arrange the halves fruit skin up on top of the puree then use a pastry brush to spread the rest of the puree on top of the fruit. 
– Bake at Gas Mark 5 for 20 minutes. 

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Filed under Desserts, Easy, Teatime Treats

Strawberry Cream Vol Au Vont Recipe

Makes 24

400g strawberries
150ml whippng cream
24 vol au vont cases
100g chocolate
4 tbsp sugar

– Cook the vol au vont cases accordingto instructions and allow to cool. 
– Whip the cream until it is soft but holding peaks. 
– Hull the strawberries and chop into small chunks. 
– Put half of the strawberries into the cream and stir thorough. Chill until needed. 
– Put the other half of the strawberries in a small pan with the sugar and heat until they form a syrup, stiring to make sure it doesn’t stick.  
– Use a stick blender to remove the lumps and make a smooth syrup. 
– Melt the chocolate in a bowl over a pan of boiling water.
– Put the melted chocolate into a ziplock bag and seal.  
– Put a teaspoon of syrup in the base of each vol au vent case. 
– Then put a heaped teaspoon of the cream and strawberry mix on top. 
– Add another drizzle of syrup on top of the cream.
– Cut a tiny corner off the bag of chocolate and gently squeeze in a zig zag pattern over the top of each vol au vont. 

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Filed under Desserts, Moderately easy

Chilli Turkey Burgers and Red Onion and Tomato Salsa Recipe

An excellent low fat burger option.  Delicious and nutritious!


Chilli Turkey Burgers

Makes 4

500g turkey mince
1 egg
2 cloves garlic, crushed
3 tbsp fresh corriander, chopped
1 tbsp mint, chopped
1 red chilli, chopped

– Mix together all of the ingredients in a large bowl using your hand.  Make sure all the ingredients are thoroughly combined. 
– Divide the mixture into four and shape into patties by slapping the mixture between your hands to remove the air, then shaping it into round burgers. 
– Place the burgers on a plate and cover then leave to chill in the fridge for at least 30 minutes. 
– Cook under the grill or on a bbq for 10 minutes, or until cooked through. 
– Serve on buns with lettuce, Red Onion and Tomato Salsa and creme fraiche. 

Red Onion and Tomato Salsa

1/2 a red onion, chopped
12 baby plum or cherry tomatoes, chopped
2 tbsp fresh corriander, chopped
1 red chilli, chopped
2 tbsp lime juice

– Combine all of the ingredients in a small bowl, mix thoroughly and leave at room temperature for at least 30 minutes.


Filed under Easy, Mains, Sides

Prawn Skewers Recipe

Serves 3-4

240g bag jumbo king prawns
~ 24 bay leaves (same number as prawns)
2 tbsp fresh thyme
2 tbsp ground garlic
2 tbsp olive oil
lemon wedges

– Defrost the prawns thoroughly and blot dry.
– Put the prawns in a bowl and drizzle with olive oil.
– Add the thyme, and garlic and stir until coated.
– Thread the prawns onto skewers (if using bamboo make sure to soak in water first) alternating with a bay leaf. (From my pack of prawns that was 7 prawns per skewer with 2 spares for 3 people.) 
– Cook on a griddle or bbq for 4-5 mins until the bay is charred and the prawns heated through.   
– Serve with lemon wedges to drizzle over.

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Filed under Easy, Starters