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.