Daddys vegetable patties

• A cube of frozen spinach
• 1 small turnip
• 2 small potatoes skin on
• 1 grated carrot
• half grated fennel
• some olive oil
• 2 tblsp plain flour (or more until right consistency)
  

Boil everything together in as little water as possible, until the vegetables are soft.
Drain and mash the vegetables.
Add a bit of olive oil, and enough flour to make sticky dough. Mix with a fork.
Leave to stand and cool.
Make into burger size patties
Place on greased baking tray
Cook in a preheated oven at 200C for 10-15 minutes

Recipe was called Daddys when I found it online so I thought it was amusing to leave the name as my hubby hates anything vegetably. First time I made them with parsnip instead of turnip and no fennel and should have added more flour as it was a bit soggy but delicious nevertheless...

Chocy chip biccies

• 1 cup (225g, 8oz) sugar
• 2 cups (300g, 10oz) plain flour (sifted)
• 1 cup of butter (200g, 7oz) melted
• 1tsp vanilla extract
• 1tsp of baking powder
• A pinch of salt
• 1 egg
• Smashed Chocolate bar or chocolate chips
  

Method

1. Add the sugar and melted butter in a bowl and mix together - a wooden spoon is fine, no need for a whisk.
2. Sift the flour, baking powder, vanilla and salt together and add to the sugar and butter mixture. Add the chocolate chips at this stage if you're making chocolate chip cookies.
3. Mix together using your hand. Once you get a dough texture, add the egg and knead using your hand again.
4. Spread some butter onto a baking tray. Take some of the dough, roll into ball then flatten a little. Nate likes to help with this bit -he takes a handfull, rolls it into a ballish then pops it in his mouth... Keep them on the small side as they spread out during baking. Also, don't keep biscuits close to each other otherwise they will get stuck together.
5. Place in the oven and bake on a low heat 180ish. They're ready when the edges are a bit golden 10 minutes ish.

Ali's Peanut butter cookies

Four large (tablespoons) sugar. Brown gives a richer flavour.
Four large (tablespoons) fat. Butter, again, will give a richer flavour. Add to sugar and cream them together.
Add small(dessert spoon) peanut butter
Add seven large (tablespoons) self raising flour. Mix to dough. If too sticky add flour if too dry add water (or orange juice) if feeling luxurious add chop chips at this stage
Place walnut sized balls on greasproof paper or silicone sheets and flatten into rounds
Dip hands in flour to stop it sticking too much
Bake for 10-14 minutes at 180

if stuck together seperate with a knife then leave on tray for 5 mins then transfer to rack to cool

EAT!

To see Nate and I making these go here

2010-09-28 - making peanut butter cookies

2010-09-28 - making peanut butter cookies

Vanilla Whoopie

Tasty sweet cake buns with a marshmallow buttercream filling and iced topping.

Preparation time: 30 Minutes Cooking time: 30 Minutes

Nutrition per serving: 227 cals, 11g fat, of which 6g saturated fat, 22g added sugar,

* 200g of unsalted butter
* 1 large egg
* 150g caster sugar
* 125g soured cream
* 75ml milk
* 1 teaspoon vanilla extract
* ¾ teaspoon bicarbonate of soda
* 275g plain flour
* 200g icing sugar
* Sugar balls, or sprinkles, to decorate
* 100g mini or regular white marshmallows

Method

1. Line a large baking tray with nonstick baking paper and preheat the oven to 180°C, fan 160°C, gas 4.
2. Melt 75g of the butter and set aside. Using an electric hand mixer, whisk the egg until light and fluffy. Beat in the sugar, a third at a time, until thick and glossy.
3. Beat in the melted butter, soured cream, 25ml of milk and the vanilla. Sift the bicarbonate of soda and flour into the bowl and beat until smooth. Using a wide piping nozzle or spoon, pipe or spoon the mixture on to the tray in small walnut-sized balls, 3-4cm apart. You'll need to bake in batches.
4. Bake for 13-14 minutes until almost evenly golden on top. Leave to cool for a few minutes, then transfer to a cooling rack and bake the remaining mixture.
5. For the cream, heat the marshmallows and milk in a saucepan over a low heat, stirring until smooth, then cool. Beat 125g of butter until creamy and soft then gradually beat into the marshmallow until smooth.
6. Sandwich two whoopie cakes together with the marshmallow cream.
7. For the icing, mix the icing sugar with 2-3 tablespoons of cold water. Spread a little on each whoopie. Decorate with mimosa balls and leave to set.

Note: can be made up to 2 days ahead or can be frozen (unfilled). Once filled and iced the buns will keep for up to 6 hours.

Recipe by Dan Lepard

Honey and Hazelnut Cake

Preparation time less than 30 mins
Cooking time 30 mins to 1 hour

225g/8oz honey
6 eggs, separated
110g/4oz plain flour, sifted
110g/4oz ground hazelnuts
100ml/3½ fl oz milk
Method

1. Grease a cake tin and preheat the oven to 180C/350F/Gas 4.
2. Leaving the honey in the jar, place in a pan of hot water so it stays runny.
3. Place the egg yolks into a large bowl. Pour over the honey and beat.
4. Gradually add the sifted flour and ground hazelnuts.
5. Bind the mixture with the milk.
6. Beat the egg whites until stiff and fold into the mixture. Pour into the buttered tin. Bake for 40 minutes.
7. When cold turn out.

Bobotie

This mildly spicy meat dish with an egg custard topping, was declared the national dish of South Africa in 1954. It’s sure to become a family favourite.

Preparation time : 10 minutes
Cooking time : 40 minutes to 50 minutes
Total time : 50 minutes to 1 hour

Serves: 6
Ingredients

500g pack Waitrose Aberdeen Angus Extra Lean Ground Beef
1 large onion, finely chopped
2 garlic cloves, crushed
1 tbsp medium curry powder
3 tbsp mango chutney
50g Waitrose Orange River Sultanas
350ml semi-skimmed milk
2 slices wholemeal bread, crusts removed
3 large eggs
Method

1. Preheat the oven to 180°C, gas mark 4. Heat a large non-stick frying pan and fry the beef over a medium heat for 2-3 minutes, stirring all the time. Add the onion and cook for a further 4-5 minutes, stirring occasionally, until the onion starts to soften and the beef is lightly browned.
2. Add the garlic and curry powder and fry for 1-2 minutes to allow the spices to cook. Remove the pan from the heat and stir in the mango chutney and sultanas.
3. Pour about 200ml of the milk into a small bowl. Tear the bread into small pieces and add to the milk. Leave to soften for a minute then stir into the beef mixture.
4. Tip the mixture into either 6 individual shallow ovenproof dishes, or a 2-litre shallow, ovenproof dish. Press down well with the back of a spoon.
5. Mix the remaining milk with the eggs and a little seasoning, and beat lightly. Pour over the beef and place in the oven for 30-40 minutes until the mixture is piping hot and the top golden brown. Serve with a light salad of chopped cucumber, cherry tomatoes and sweetcorn.

Cook's tips

There are many variations of this dish. For example you could add chopped dried apricots or apricot jam instead of chutney. If making in advance, follow steps 1 and 2, then add the soaked bread, and egg and milk mixture just before cooking.

Smoky Sausage Kebabs with Fresh Pineapple

These kebabs are so quick and easy to assemble, and make a tasty meal for children. Serve with a salad and chargrilled chunks of corn on the cob.

Preparation time : 15 mins, plus at least 15 minutes marinating
Cooking time : 15 minutes to 20 minutes
Total time : 45 minutes to 50 minutes

Makes: 10 kebabs
Ingredients

2 tbsp malt vinegar
1 tbsp light brown muscovado sugar
2 tbsp tomato ketchup
1 tsp smoked paprika
1 tsp Bart Fines Herbes
420g pack Waitrose British Pork 30 Cocktail Sausages
425g pack fresh prepared pineapple
Method

1. Blend the vinegar, sugar, ketchup, paprika and herbs in a shallow dish and add the sausages, turning to coat well. Cover with clingfilm and place in the fridge to marinate (leave for at least 15 minutes or up to 1 hour).
2. Preheat the barbecue or grill to its highest setting. If using wooden skewers, soak 10 in cold water for 30 minutes, to prevent them from burning.
3. Thread 3 sausages onto each skewer, alternating with the pineapple pieces. Cook for 15-20 minutes, turning regularly and basting with any remaining marinade.
4. Serve the kebabs with a mixed salad and chargrilled corn on the cob chunks.

Cook's tips

Add some chunks of yellow and red pepper to the sausages, to make larger kebabs for adults. Use the same marinade recipe, but substitute the sausages with some chicken breast pieces.

Chicken Enchiladas with Smoky Tomato Sauce

The smoky tomato sauce has a hint of cocoa for a deeper, richer flavour. But don’t worry, it’s not too spicy, so it’s cool for kids.

Preparation time : 10 minutes
Cooking time : 30 minutes
Total time : 40 minutes

Serves: 8
Ingredients

For the filling:
200g pack Waitrose Roast Chicken Sweet Chilli Mini Fillets, shredded
195g can Waitrose Sweetcorn Crisp and Naturally Sweet in Water, drained
200g grated mature Cheddar cheese

For the enchilada sauce:
300g pack 8 corn tortillas
2 tsp vegetable oil
1 medium onion, finely chopped
2 cloves garlic, crushed
¼ tsp smoked paprika
680g jar Waitrose Organic Passata
1 tbsp cocoa powder
Method

1. Preheat the oven to 200°C, gas mark 6. Wrap the tortillas in foil and place in the oven for 15 minutes to warm through (according to pack instructions), while you make the sauce.
2. Heat the oil in a medium sized saucepan and gently fry the onion for 4-5 minutes until softened. Add the garlic, paprika, passata and cocoa and simmer gently for about 10 minutes. Tip half the sauce into the base of a large, shallow, oblong ovenproof dish.
3. Assemble the 8 enchiladas by putting a little bit of chicken in a line down the centre of each tortilla, together with some sweetcorn and a sprinkling of cheese (reserve a little to use as topping). Roll up each tortilla, tucking in both ends when rolling, and place in the dish seam-side down. Pour over the remaining enchilada sauce and scatter with the reserved cheese.
4. Place in the oven for 10-15 minutes until the cheese has melted and the sauce is bubbling. Serve with soured cream, salad leaves and cucumber slices.

Crumbly Cookies with Jammy Fillings

Preparation time : 15 minutes
Cooking time : 15 minutes to 20 minutes
Total time : 30 minutes to 35 minutes

Makes: 30
Ingredients

225g soft butter
100g caster sugar
1 tsp vanilla extract
275g plain flour, sifted
½ tsp baking powder, sifted
8 tbsp jam (use a selection such as raspberry and apricot)
Method

1. Preheat the oven to 180°C, gas mark 4. Line 2 large baking trays with baking parchment. Place the butter and sugar in a mixing bowl and beat using an electric whisk or a wooden spoon until pale and fluffy.
2. Add the vanilla extract and continue beating until well combined. Using a metal spoon, fold in the flour and baking powder until the mixture forms a soft dough.
3. Take a small piece of the dough and roll in your hands to make a ball. Place on the baking tray then repeat to make more balls, leaving a gap between each one (as the mixture will spread during baking). Repeat until all the mixture has been used.
4. Make an imprint into each ball using your finger, deep enough to hold a little jam. Carefully fill each cookie with about ½ teaspoon of jam, making sure you don’t overfill.
5. Place in the oven for 15-20 minutes until lightly golden brown. Carefully transfer to a wire rack and cool completely before eating. Perfect with a glass of orange squash.

Cook's tips

You could try other fillings for the cookies, such as lemon curd or even giant chocolate buttons. The cookies will keep in an airtight tin for up to 3 days.

Sweetcorn fritters, bacon and guacamole

Preparation time : 15 minutes
Cooking time : 25 minutes to 30 minutes
Total time : 40 minutes to 45 minutes

Makes: 12 fritters
Serves: 4
Ingredients

100g Waitrose Organic Self-raising Flour
150ml organic semi-skimmed milk
2 organic eggs, separated
Pinch Waitrose Organic Chilli Flakes (optional)
½ x 20g pack fresh organic curly parsley, finely chopped
½ x 500g bag frozen Waitrose Organic Sweetcorn, thawed
4 rashers Waitrose Organic Free Range Smoked English Dry Cure Back Bacon
4 tsp organic sunflower oil, for frying

For the guacamole
1 ripe organic avocado, halved, stoned, peeled and chopped
Juice of ½ organic lemon
1 tbsp Waitrose Organic Mayonnaise
Method

1. Sift the flour with a pinch of salt into a large mixing bowl. Pour the milk into a jug then add the egg yolks, chilli flakes if using, and parsley. Mix well. Gradually add the egg mixture to the flour, whisking until smooth. In a clean bowl, whisk the egg whites until they form soft peaks, then fold into the batter along with the sweetcorn. Leave the batter to stand while you make the guacamole.
2. Using a fork, mash the avocado with the lemon juice, mayonnaise and seasoning until smooth and creamy. Set aside while you grill the bacon on a medium heat for 3-4 minutes until crisp.
3. Meanwhile, heat 1 teaspoon of oil in a frying pan. Ladle spoonfuls of the batter into the pan to make individual fritters about 10cm in diameter. Cook in batches of 3.
4. Fry the fritters for 3-4 minutes on each side, until golden brown, then keep warm while you cook the remaining batches. Cut the bacon rashers in half and sandwich between 3 fritters, to make a stack, then repeat. Serve topped with a generous dollop of guacamole.

Cook's tips

Any leftover fritters can be cooled, then frozen for enjoying another day.

Lemon drizzle cake

• 225g unsalted butter , softened
• 225g caster sugar
• 4 eggs
• finely grated zest 1 lemon
• 225g self-raising flour

• juice 11⁄2 lemon
• 85g caster sugar

1. Heat oven to 180C/fan 160C/gas 4. Beat together the butter and sugar until pale and creamy,
2. add the eggs, one at a time, slowly mixing through.
   
3. Sift in the flour, then add the lemon zest and mix until well combined.
   
4. Line a loaf tin (8 x 21cm) or round case with greaseproof paper, then spoon in the mixture and level the top with a spoon.
5. Bake for 45-50 mins until a thin skewer inserted into the centre of the cake comes out clean. While the cake is cooling in its tin, mix together the lemon juice and sugar to make the drizzle.
   
6. Prick the warm cake all over with a skewer or fork, then pour over the drizzle - the juice will sink in and the sugar will form a lovely, crisp topping.
   
7. Leave in the tin until completely cool, then remove and serve. Will keep in an airtight container for 3-4 days, or freeze for up to 1 month.

Mandys Marbleous Marble cake

225g butter , softened
225g caster sugar
4 eggs
225g self-raising flour
3 tbsp milk
1 tsp vanilla extract
2 tbsp cocoa powder

Mix all ingredients together, except cocoa powder.
seperate into 2 bowls, add cocoa powder to 1 bowl.
Put in a tin, bake for approx 45-55 mins. Gas Mark 4

A Cycle too far?

On New Years Eve, 2008, while 6 months pregnant, I suffered a major stroke and my left side was paralysed. In an instant, the lives of our unborn baby, John and myself were turned upside down.

Neither John nor I had ever considered the possibility that a stroke could affect a young person, but it can happen to anyone, even a baby. This is where the Stroke Association comes in. They aim to reduce strokes through research and education (as in the FAST television and poster campaign) and also help and support people and their families who have been affected by stroke. John, in particular, found the support offered my members of the Stroke Association community invaluable in helping us through this difficult time.

We have moved on a lot since that fateful day and feel we are in a position now to give something back to the stroke community and to help the Stroke Association with their work. To this end, John and I have decided to enter the Thames Bridges Bike Ride 2010. John and I will be cycling 30 miles and 13 bridges across London and hope to raise a whole heap of money for the Stroke Association! Because of my mobility problems it will not be possible for me to ride a bike by myself so the Wheels For Wellbeing charity are kindly hiring to us of one of their two wheeled tag-alongs (see the photo)! This will allow me to pedal along while attached to Johns bike. The two wheel layout means I don't have to worry about balance.

This is where you come in! We would really, really appreciate it if you would do here and sponsor our bike ride to help the Stroke Association help people not only like myself, but their families and everyone affected by stroke. I was lucky, John recognised the symptoms of my stroke and got me to hospital in the fastest time for the best treatment possible. Through the work of the Stroke Association hopefully more people will be aware of these symptoms and if needed, will be afforded the help they need to see them through their or their family members stroke.

If you would also like to donate to Wheels for wellbeing who are lending us the trike tag-a-long, you can do so

here.

So, please give what you can, no matter how large or small, and help John and I give something back.

Now excuse me - I should really go do some training...

Rahmspinat

Recipe 1:

1 lb. fresh spinach (about 2 bunches) or 2 pkg. frozen spinach, chopped and cooked
3 T. butter, divided
1 clove garlic, minced fine
1 med. onion, chopped fine (opt.)
1/8 tsp. nutmeg
salt & pepper, to taste
2 T. flour
1 c. non-fat half & half or low-fat milk
1/2 -3/4 c. Parmesan cheese, grated
2-3 hardboiled eggs, sliced
paprika

Directions

Wash and soak fresh spinach thoroughly and drain. Blanch spinach in boiling water for about 2 minutes; drain and rinse in cold water. Squeeze spinach to remove moisture and chop well. (If using frozen spinach, thaw and cook as directed, then drain well.

Heat large heavy skillet on medium, melt 1 Tbs. butter and saute onion (opt.) and garlic until translucent. In small saucepan on med-low heat, melt 2 Tbs. butter. Add flour, stir until smooth. Slowly add milk, stirring until mixture thickens.

Combine spinach with onion mixture, add white sauce, nutmeg, salt, pepper and Parmesan cheese. Simmer briefly and remove from heat. Serve, garnished with sliced eggs and sprinkled with paprika. Serves 4 -6.

Recipe 2

Rahmspinat mit Pellkartoffeln und Spiegelei

(adapted from chefkoch.de)

2 lb (1 kg) spinach leaves (to save time, I used frozen spinach leaves)

2 tbsp (25 g) butter

2 tbsp flour

1/2 cup + 2 tbsp (150 g) cream (liquid is also weighed in German recipes)

1/2 cup + 2 tbsp (150 g) milk (liquid is also weighed in German recipes)

salt to taste

nutmeg to taste

1. Cook fresh spinach leaves in salted boiling water for 5 minutes. If using frozen spinach, then boil until defrozed. Strain, run under cold water, and squeeze excess water out. You can chop the spinach, if you wish.

2. Melt butter in a saucepan, add spinach and to coat leaves with butter. Then stir in flour. Add milk and cream. Keep stirring until the mixture starts to thicken (within minutes).

3. Season with salt and nutmeg.

Makes 4-6 servings.

Chicken in a Peanut Sauce

Chicken in a Peanut Sauce

Red pepper, spring onions and bean sprouts are tossed with strips of cooked chicken and noodles, then dressed with an Asian-inspired blend of peanut butter, soy sauce, chicken stock and fresh ginger.Serves 6

Ingredients

225g (8 oz) Chinese noodles

1 1/2 tablespoons vegetable oil, divided

1 red pepper, julienned

4 spring onions, chopped

60g (2 oz) fresh beansprouts

500g (1 lb) chicken breast fillets, cut into cubes

140g (5 oz) smooth peanut butter

2 tablespoons soy sauce

1 teaspoon grated fresh ginger

110ml (4 fl oz) chicken stock

Preparation method

1. Cook pasta according to packet instructions.
2. Sauté red pepper, spring onion and beansprouts in 1 tablespoon oil until tender yet still crunchy. Set aside.
3. Sauté chicken in the same pan, adding remaining oil if needed. When chicken is done and juices run clear, set aside.
4. Mix peanut butter, soy sauce and ginger in a large saucepan over medium low heat. Add chicken stock. Add pasta, sautéed vegetables and chicken. Toss to coat all ingredients. Serve immediately.

Chicken noodle soup

• 900ml chicken or vegetable stock (or Miso soup mix)
• 1 boneless, skinless chicken breast, about 175g/6oz
• 1 tsp chopped fresh root ginger
• 1 garlic clove , finely chopped
• 50g rice or wheat noodles
• 2 tbsp sweetcorn , canned or frozen
• 2-3 mushrooms , thinly sliced
• 2 spring onions , shredded
• 2 tsp soy sauce , plus extra for serving
• mint or basil leaves and a little shredded chilli (optional), to serve

1. Pour the stock into a pan and add the chicken, ginger and garlic. Bring to the boil, then reduce the heat, partly cover and simmer for 20 mins, until the chicken is tender. Remove the chicken to a board and shred into bite-size pieces using a couple of forks.
2. Return the chicken to the stock with the noodles, corn, mushrooms, half the spring onions and the soy sauce. Simmer for 3-4 mins until the noodles are tender. Ladle into two bowls and scatter over the remaining spring onions, herbs and chilli shreds if using. Serve with extra soy sauce for sprinkling.