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.