Year 9 Recipe Book

Leek and Potato Soup

Ingredients: * Swirl in single cream to serve and sprinkle with chopped fresh chives for a luxurious finish

* Serve with herby bread crouton accompaniments 50g butter (see Jamie Oliver video link below) 1 small onion https://www.youtube.com/watch?v=xIWQAwcyMX0 1 clove garlic

1 leek

1 medium potato

1 vegetable or chicken stock cube

300 ml boiling water

Black pepper to season

Add in a carrot or some celery to turn this into a mixed vegetable soup.

Method

1, Peel and dice the onion on a 2, Top and tail the leek, then slice 3, Crumble the stock cube in a jug vegetable chopping board. Peel and wash thoroughly to remove any of hot water, stir to dissolve and crush the garlic soil. Wash, peel and dice the potato fully. Heat butter in a saucepan to 2cm cubes. and fry all the vegetables (except potatoes) for 5 minutes

4, Pour in the stock and add the 5, Season with black pepper. Take 6, Pour soup into your container, potatoes to the saucepan. Bring to off the heat to cool slightly. allow to cool. Keep chilled in the boil. Once bubbling, turn down Decide on the consistency you want fridge for up to 3 days. Reheat the heat low (hob 2) and simmer leave the vegetables whole if you thoroughly before serving. See for about 20 minutes like your soup chunky and hearty. serving suggestions below Or use a stick blender to blitz the soup to a velvety-smooth texture. Carrot and Coriander Soup

Ingredients:

500g carrots 1 medium sized potato 1 onion small bunch of fresh coriander OR 1 tsp dried coriander 1 tbsp oil 1 litre of water 1 vegetable stock cube Seasoning (salt and black pepper) VIDEO DEMONSTRATION Carrot and Coriander Soup: https://www.youtube.com/watch?v=8mBErjaaWJ0

Method

1, Peel and thinly slice the potato 2, Add the sliced carrot, potatoes 3, Whist frying, crumble the and carrots. Dice the onion finely. and seasoning. Cook for a further 5 stock cube into a jug of water Heat oil in a large saucepan. minutes. and stir to dissolve. Pour the Gently fry onion and coriander for liquid into the pan. a few minutes.

4, Bring to the boil. When 5, Use a stick blender to create the 6, Add the finely chopped fresh bubbling, turn down the hob and desired consistency. Blend for just coriander before serving. To simmer until the vegetables are a few seconds to just break up the reheat at home simmer until soft and tender. Then, take the large chunky vegetables. Blitz well piping hot. pan off the heat to cool slightly. to give a silky-smooth texture.

Fajitas

Ingredients: VIDEO DEMONSTRATIONS: Making chicken fajitas: https://youtu.be/btYv3Pv_I-g How to wrap tortillas: https://www.youtube.com/watch?v=PEg064ozG7U&feature=youtu.be 1/2 lime 1 clove garlic 1/2 green chilli Small bunch coriander 1 x 10ml spoon oil 1 small chicken breast (or 3-4 thighs) 1/2 onion 1/2 green pepper 1 tomato 25g Cheddar cheese 2 tortilla wraps Optional: 1 x 15ml spoon guacamole – or – tomato salsa – or – sour cream.

Method

1, In a small bowl prepare the 2, De-seed and crush the chilli, add 3, Add the oil and stir, your marinade. Peel and crush the this to the bowl. Wash and finely marinade is now ready. Chop the garlic. Use a juicer to juice the chop the coriander. Add this to the chicken into thin strips on a red lime, add this to the bowl. bowl. chopping board. Add to marinade.

4, WASH THE CHOPPING 5, Add the marinated chicken to 6, Microwave the tortillas for 15 BOARD TO AVOID CROSS- the wok and fry until chicken is seconds to warm them up, or CONTAMINATION. Slice the white throughout. Now, add the sprinkle with water and place onion and pepper into thin strips. onion and green pepper and under the grill for 1-2 minutes. Chop the tomato. Grate the continue to cook for a further 2 Spread a little chicken in the cheese. minutes. centre of the tortilla. Add tomato, cheese, pepper and guacamole. Roll and tuck in! Thai Green Curry

Ingredients:

1 x 10ml spoon oil

3 spring onions

1 clove of garlic

80g sugar snap peas/mange tout/green beans

1 small chicken breast (meat) OR – Quorn pieces

(vegetarian) OR – Tofu block/aubergine (vegan)

2 x 15ml Thai green curry paste

200ml coconut milk (reduced fat)

1/2 lime Experiment with a range of vegetables, such as: Small bunch of coriander to garnish. broccoli, spinach or courgette. Even frozen veg, like

garden peas, runner beans or soybeans. Serve with VIDEO DEMONSTRATION Thai Green Curry: boiled rice – why not go for a mix of white, brown https://youtu.be/TpZZZCg_CUU and wild?

Method

1, First, prepare the vegetables: 2, On a red chopping board, cut the 3, Fry the spring onions, garlic peel and crush the garlic; slice the chicken breast into 2cm bite-sized and chicken (or vegetarian spring onions; then cut the mange chunks. If using tofu or aubergine, options) in the oil for 5 minutes. tout / sugar snap peas / green dice into 2cm cubes on a vegetable When the chicken has turned beans in half. chopping board. ‘white’ all over (or Quorn / tofu / aubergine has started to crisp on the outside), stir in the green curry paste.

4, Add the peas/beans/mange 5, Squeeze the lime in a juicer. Pour 6, To Cook Rice Allow 50g of rice tout and pour in the coconut milk. over the curry and stir in. Take the per person. Place rice into pan of Stir to combine fully. Turn down pan off the heat. Tear the boiling water & cook for 10- the heat and simmer for 15 coriander and add to the top to 15minutes (check packet minutes, stirring occasionally to garnish. instructions!) Drain through a prevent sticking sieve Herby Flatbread

Ingredients:

175g Self-raising flour (plus extra for dusting) ½ tsp baking powder (2g) 175g natural yoghurt

Garlic and herb butter 1 clove of garlic 20g Butter Mix of herbs, Parsley, Tarragon, Basil, Dill

Method

1, Add all the flatbread 2, Knead for a few minutes (this is 3, Peel the garlic clove and either ingredients into a mixing bowl. Mix not a traditional bread recipe, so chop very finely or use a garlic with a wooden spoon. Use your you do not need to knead it for crusher. Pick off the herb leaves, hands to scoop round the bowl and long) just enough to bring discarding the stalks. Chop finely. bind everything together. everything together. Place the Melt the butter in a small pan dough into a flour-dusted small over a low heat. Stir through bowl and cover with a plate. Leave garlic and herbs to infuse their aside whilst you make the garlic and flavour. Then, remove the pan herb butter. from the heat and set aside.

4, Dust work surface with flour. 5, pat and flatten each dough ball 6, Place a frying pan/griddle on a Divide the dough in half. Then, with your hands. Then, use a rolling high heat. Once hot, cook each divide each half in to three, so pin to roll each piece into 12cm flatbread for 2 minutes on each that you end up with 6 equal golf rounds (roughly 3mm thick). Use a side so they puff up slightly. Turn ball sized pieces. knife to score 6 lines in the centre over with tongs. Place on a board of each, leaving 3cm each end. and brush all over with herby butter whilst still hot. Cornish Pasties Ingredients:

A packet shortcrust or puff pastry (300g) 100g/3oz braising steak, chopped finely. OR – minced beef (meat) OR – Quorn mince (vegetarian) OR – sliced mushrooms (vegan) 1 medium potato 1 carrot 1 small onion, finely chopped ½ tsp spoon salt Freshly ground black pepper Milk or beaten egg to glaze

Method

1, Heat oven to 220°C / Gas Mark 2, Add the meat/mince/mushrooms 3, Roll out each into a circle, 7. Wash and cut potato and carrot and cook for a further 5 minutes to about 0.5 cm thick. Alternatively, into small 1cm cubes. Peel and release their flavour. Remove the roll out all your pastry and trim finely dice the onion. Fry all diced pan from the heat and set aside. around a saucer, X 4 times. veg in a little oil for 3-4 mins until (Add tbsp. gravy if veg/vegan). the onion turns a golden amber Divide the pastry into 4 equal colour. Season with salt & pepper. pieces.

4, Spoon your filling into the 5, Then, draw up one side of the 6, Brush all over with beaten egg centre of the rounds of pastry. pastry circle up and over the filling or milk. Pierce a hole in the top of Do not over fill, as you need to until all the pastry edges meet each pasty. Bake in a hot oven leave enough room to close the neatly. Firmly press the edges (220°C) for about 10 minutes. pastry over the top of the filling together with a fork to create a Reduce the heat to 180°C or Gas to contain it. Brush the inside lined pattern and firmly seal. Or Mark 4 and bake for a further 10 edges of the pastry with milk/egg flute edges of the pastry with minutes. Remove from the oven to help seal. fingers and thumb to create a using oven gloves and place on a scalloped crust edge. cooling wire.

Puff Pastry Pizza

Ingredients:

1 packet of puff pastry (300g) Small jar of spreadable topping: (90g) pesto/sundried tomato paste/ pizza sauce Mozzarella cheese (125g) Handful fresh basil or 2tsp dried herbs A little milk or beaten egg to glaze.

Optional extra toppings (pick and mix): 4 slices pepperoni, olives, sliced pepper, red onion, mushrooms, tomatoes, spinach, grated cheese.

Method

1, Preheat oven to 200°C or Gas 2, Use a knife to score around the 3, Place the pastry base onto the mark 6. Line a large baking tray with area where toppings will go, do not lined baking tray before adding parchment paper. Roll out your puff cut all the way through. Prong any toppings. Spread a layer of pastry onto a lightly floured surface holes with a fork all over the pesto/pizza paste all over the to a depth of between 0.5-1cm. If central topping area to let steam base area where you have you are using ready rolled puff escape. The outer edges of pastry pronged fork holes. This is done pastry, cut to the desired size of will puff up and help to keep the by spooning the paste and your pizza base. pizza toppings in place. spreading with back of a spoon

4, Cut or tear the mozzarella 5, If using dried herbs, sprinkle 6, Place in the oven and bake for cheese into small pieces and dot all over the pizza now (fresh basil is 10-15 minutes until the side over the sauce. Now, slice any added after cooking). Brush the edges have puffed up. Remove vegetables and prepare any optional outer pastry edges with milk/egg and allow to cool on a cooling extras. Arrange on the surface. to glaze and turn golden in the wire. Sprinkle on fresh basil oven. leaves to serve.

Swiss Roll -Technical Challenge

Ingredients:

3 eggs 75g caster sugar (plus extra for dusting) 75g self-rising flour 1 tsp vanilla essence 3 tablespoons jam OR lemon curd Or Nut Free Chocolate Spread

Method

1, Preheat the oven at 200°C, Gas 2, Whisk eggs and sugar in a mixing 3, Add the vanilla essence and Mark 6. Grease and line a Swiss bowl with an electric hand whisk, fold in. Sieve the flour into the roll tin, using baking parchment. until thick and creamy. This will mixture, a quarter at a time. Use scissors to snip the paper into take at least 5 minutes. You know it Using a spatula, carefully fold in corners of the baking paper so is ready, when you raise the flour to ensure it is evenly that the cake will have neat, the whisk and a visible trail lasts on distributed. DO NOT BEAT THE square edges the top of the mixture for about 5 MIXTURE. seconds.

4, Pour the mixture into the Swiss 5, Immediately turn the cake 6, Roll the paper over so that the roll tin. Use a spatula to level out upside-down onto cooling wire and sponge begins to roll up. Only hold the mixture evenly. Bake in the sugared paper. Peel off baking the paper, so the cake does not oven for 6-10 minutes until golden paper from the bottom. Cover with crack. Hold for a few minutes. brown and set. When you push a damp tea towel for a few minutes. Unroll and spread jam evenly over your finger down onto the sponge, Trim all edges with a sharp the sponge to the edges. Roll up it should spring back. TAKE serrated knife. Score one side the sponge again. Hold in place, CARE NOT TO OVER COOK. about 2.5cm from the end. Pick up then decorate the top of your Lay a sheet of baking paper onto a baking paper the same end where Swiss roll with a dusting of icing cooling wire. Sprinkle with a layer you scored the cake. sugar through a sieve. Neaten up of caster sugar rolled edges with serrated knife

Chicken Caesar Salad

Ingredients:

2 boneless, skinless chicken breasts 1 tsp sunflower oil 1 romaine lettuce heart 10 cherry tomatoes, halved 2 slices of ciabatta bread, each about 1.5cm thick (day old crusty bread or baguette works well too) 20g hard cheese: Parmesan or Pecorino Seasoning: sea salt flakes, ground black pepper Dressing: You can buy ready-made Caesar salad dressing* or see video links below to make one of your own.

Method

1, Place one chicken breast 2, Dip a pastry brush in the oil and 3, Remove from heat and allow between two sheets of cling film brush over the base of a large non- the chicken to rest in the warm and bash with a rolling pin until it stick frying pan. Place the pan over pan. Make the croutons. Toast is about 1cm thick. Repeat with a medium heat (hob 3), add the the bread under a hot grill on the second breast. Season chicken chicken and cook for 2 minutes. both sides until lightly golden. both sides with salt and black Turn breasts over and cook for 2-3 Remove from heat to cool. Cut or pepper. minutes on the other side until tear the bread into 1-2cm bite- nicely browned. sized pieces.

4, Prepare the salad: Separate 5, Scatter over the croutons. Grate 6, If using dressing, spoon over lettuce leaves, wash and drain cheese over the top. Use a fine the desired amount. Toss the well. Tear or cut any large leaves grater to add a subtle cheesy salad again to coat evenly. Cut into smaller pieces. Arrange flavour or shave off thicker strips cooked chicken breasts into thick lettuce in a large serving dish or of salty cheese using a vegetable 1-2cm strips on a board. Place on container. Slice cherry tomatoes peeler. Toss everything together top to serve in half, add to the leaves. lightly. Tuna Niçoise Salad Ingredients: 2 eggs 500g broad bean pods or 50g French beans 4 ripe tomatoes 1 small tin of tuna ¼ cucumber 2 spring onions or ½ red onion ½ red pepper 50g small black olives, pitted Basil leaves, roughly torn Dressing: 1 clove of garlic, Pinch of coarse salt, Small handful of basil leaves shredded, 4 tablespoons of extra virgin olive oil, ½ tablespoon or red wine vinegar (Extras: 1 tbsp capers, cut into slivers)

Method

1, Place eggs in a small saucepan. 2, Peel the cucumber, then deseed 3, Drop tomatoes into boiling Add water to cover by 1cm. Bring and slice into half-moons. Cut red water for 15 seconds. Then, peel, slowly to the boil. Once bubbling, pepper into thin strips. Slice the slice and deseed them (peeling turn down heat (hob 2) and spring onions into rounds, or the optional). Discard seeded inner simmer the eggs for 7 minutes. red onion into thin rings. Remove and cut the outer flesh into bite- Meanwhile, pod and peel broad the boiled eggs from the pan using sized chunks. beans, or top and tail French a slotted spoon. Immediately place beans and cut in half. into a bowl of cold water. (Keep the hot water to use for the tomatoes.)

4, Make the dressing by pounding 5, To put the salad together, toss 6, Peel and quarter the eggs and the garlic to a paste. Use a pestle the beans, tomatoes, cucumber, arrange on top, along with olives, and mortar or end of a rolling pin spring onion and red pepper capers, anchovy strips or drained in a small bowl. Add a pinch of together with two-thirds of the tuna flakes and basil leaves. coarse salt. Add the basil to the dressing and arrange onto a plate. Spoon on remaining dressing and garlic and pound to a paste, adding Season with black pepper. serve. a little olive oil and red wine vinegar as you go to form a dressing.

Lentil Tabbouleh Ingredients:

200g lentils 1 bunch of spring onions – or – 1 red onion 200g ripe cherry tomatoes 1 large bunch of fresh, flat-leaf parsley 1 large bunch of fresh mint 4 tablespoons extra virgin olive oil 1 lemon large pinch of salt black pepper optional: Handful of halloumi

Method

1, Rinse the lentils in a sieve under 2, Whilst lentils are cooking, 3, Make dressing. Stir the lemon a running tap. Place into a prepare the salad vegetables. Trim juice with olive oil and season saucepan and top up with water so and finely slice the spring onions. with salt and pepper. Strain the that the lentils are covered by Halve, or quarter, the cherry lentils through a sieve over a sink. about 3cm. Add a large pinch of tomatoes depending on their size. Allow to drain well, and cool salt to water. Bring the lentils to Chop the herbs. Cut off most of slightly. Mix cooled lentils with a slow boil until they are just the stalk from the bunch of parsley the dressing in a large bowl or tender but still holding their and discard. Finely chop the leaves container to soak up flavours shape. This should take between and tender stalks for texture. 20-30 minutes, depending on Repeat the process with mint. packet instructions. .

4, Add the chopped salad and 5, If making at home; Toast 6, If using halloumi, cut into herbs. Using fingers toss almonds in a hot, oil-free, frying slices. Fry in a hot frying pan (no everything together to combine pan. Scatter across the top of the oil), until the water has been salad. released from the cheese and it has browned on both sides. Serve alongside salad

Jool’s Chopped Summer Salad Ingredients:

Three small carrots (mixed colours if possible) A stick of celery Handful of cherry tomatoes Little gem lettuces Half a cucumber Small red onion 100 g feta cheese Few sprigs of fresh mint leaves Dressing: 1 tablespoon balsamic vinegar, 3 tablespoons extra virgin olive oil, Clove of garlic Optional: Kalamata olives 1 x SOURCE OF CARBOHYDRATE [bread /boiled potatoes /tin of chickpeas / pasta / rice]

Method

1, Prepare your chosen 2, Chop the tomatoes, cucumber 3, Once everything has been cut carbohydrate. Boil the new and red onion into finely diced small, start mixing it up on a potatoes, rice or pasta in salted pieces. Separate the lettuce leaves chopping board and chop it up water for about 15 minutes. Drain and finely shred. If using olives, some more. You want the salad to chickpeas or toast the pitta or destone and chop be as finely chopped as is flatbread. Trim and finely chop possible. the carrots and celery on a vegetable chopping board.

4, Crumble over the feta cheese. 5, Pick and roll the mint leaves like 6, Mix balsamic vinegar, olive oil, Choose how large the pieces a cigar and chop very finely. chopped garlic and salt and black should be based on taste. Sprinkle over the salad pepper in a jar or lidded pot. Shake vigorously to combine. Drizzle the dressing over salad and serve.

Vegetable Chow mein

Ingredients: Add any protein source, but it will need to be stir fried before the veg and put aside: 1 carrot chicken, pork or prawns (meat); Quorn pieces 1 red pepper (vegetarian); cashew nuts, tofu (vegan) 75g / 3oz mange tout or green beans 2 spring onions 1 clove of garlic 100g/4 oz egg noodles 1 tablespoon of vegetable oil 2 tablespoons of soy sauce Salt and white ground pepper Pinch of sugar Optional extras 1 tablespoon rice wine

Method

1, Cook the noodles in boiling 2, Peel and cut the carrot into 3, Cut the spring onions at an salted water for 4 minutes. Strain matchstick sized strips (julienne angle from the bottom up. through a colander and rinse cut – see video link). Slice the Include some green shoots. Slice under the tap. Leave to drain mange tout lengthways into strips, the top and bottom off the over the saucepan. or top and tail the green beans. pepper. De-seed and finely shred into strips.

4, Peel and cut the garlic coarsely. 5, Now stir in mange tout or green 6, Toss well to blend the flavours Do not cut it too finely, or it will beans, followed by spring onions for about 2 minutes. If using rice burn in the hot oil. Heat oil in the and red pepper. Add the noodles to wine, add now. wok until hot. Toss in the garlic the wok and season with salt, white chunks and carrots and stir fry pepper and a pinch of sugar for a few minutes, stirring all the time with a wooden spatula.

Bran Brownies

Ingredients:

100g whole wheat flour 200g Sugar 100g Melted butter 2 eggs 40g cocoa powder 45g bran flakes Optional: dates / raisins / tsp Vanilla

Method

1, Pre heat oven to 180C. Line a 9 2, In a bowl, combine the flour, 3, Add the egg mixture into the by b9 inch baking tray. Cut sugar and cocoa powder. In another flour, stirring until just combined. corners and brush a little oil over small bowl, whisk together the the sides to keep the baking paper melted butter and eggs. in place.

4, If using additional ingredients 5, Spoon the brownie mixture into 6, Cool on a cooling wire. When (dates/raisins) add them now. the baking tray. Bake for 25-30 cool enough to handle, slice your minutes until a knife comes out brownies into bite-sized portions. clean from the middle.

Date and Raisin bars

Ingredients:

250ml all-purpose flour 30ml granulated sugar 2ml or ½ tsp baking soda 2ml or ½ tsp salt 7ml or 1½ tsp ground cinnamon 250ml All-Bran Original Cereal 250ml Butter milk (or soured milk) 2 eggs 45ml or 3tbsp vegetable oil 250ml Chopped dates 175ml golden raisins

Method

1, Preheat the oven 190C (375F). 2, In another bowl, mix sieved 3, Add eggs and oil to the cereal Mix cereal and buttermilk in a flour, sugar, baking soda, salt, mixture; beat well. large mixing bowl. Let stand for cinnamon, set aside. 5minutes until cereal is softened.

4, Stir in flour mixture until 5, Spread batter evenly in 23cm (9 6, Bake for 20-25 minutes or combined. Stir in dates and raisins inch) square baking tin, lined with until knife inserted in centre non-stick baking paper. comes out clean. Let cool and cut into bars.

Spinach, Cheese & Herby Muffins

Ingredients:

175g Self raising flour ½ tsp baking powder 1 Large egg, beaten 40g (1½ oz) unsalted butter, melted 115ml (4fl oz) semi skimmed milk 20g (3/4oz) cheddar cheese, finely grated 50g (1 ¾ oz) baby spinach, finely chopped 1 ½ tbsp chilies, finely chopped 60g (2oz) soft goats’ cheese (or any cheese of your choice)

Method

1, pre heat oven to 190c / gas mark 2, wash the baby spinach and 3, chop the chives finely. Grate 6, line a 12-hole cupcake tin with drain, shred the leaves, discarding the cheddar cheese. Melt butter cupcake cases. any stalks. in a microwave for 10 seconds, or over a low heat in a pan.

4, Sieve the Flour and baking powder 5, now, add all the other 6, Divide the mixture evenly into a large mixing bowl. Crack in the ingredients, (except the goat’s between the cases. Dot each one egg and pour in the melted butter. cheese). Stir well. Once Combined, with a small blob of the remaining Stir with a wooden spoon spatula to add 40G (1 ½ oz) of the goat’s goat’s cheese. Bake in the oven combine. cheese and mix again. for 15 minutes, until risen, golden and cooked through.

Vietnamese Vegetable summer rolls

Ingredients:

1 carrot cut into julienne sticks 50g bean sprouts 5cm piece cucumber cut into julienne 1 tbsp Fish Sauce (optional) 1 tbsp White Rice Vinegar 2 tsp. caster sugar 8 Rice Spring Roll Wrappers Handful fresh mint leaves, stems removed Handful fresh coriander, chopped

Method

1, Prepare the vegetables. 2, Dip the Spring Roll Wrappers 3, Place a small mint leaf in the Mix with the Fish Sauce, White one at a time in warm water for 8- centre of each wrapper, add the Rice Vinegar, sugar and a handful 10 seconds, until soft and pliable vegetables (approx. a tablespoon) of coriander and place on a damp tea towel to dry out slightly.

4, Roll up, folding the side closest 5, Then pull the sides together like 6, Serve with Sweet Chilli Sauce to you over fist. an envelope and then roll the parcel away from you until a neat roll is formed.

EXPERIMENT! Try some of these delicious extra recipes at home…

Marble Pear / Apple Tray Bake

Ingredients:

100g caster sugar 100g soft margarine 2 eggs 100g self-rising flour 1 x 15ml spoon cocoa powder 1 x 5ml spoon baking powder 1 pear OR 1 apple Top tips When lining the baking tin, it is only necessary to line the bottom. The sides can be greased with oil. Instead of chocolate, use other spices and fresh fruit, e.g. mixed spice, apricots.

Method

1, Preheat the oven to 180ºC or 2, Cream the sugar and margarine 3, Add the beaten egg, a little at gas mark 4. Grease the baking tin together, ideally using an electric a time, to the margarine and or foil tray. hand whisk, until light and sugar. Sieve the flour and baking fluffy. In a small bowl, beat the powder into a bowl. Fold the flour eggs with a fork. and baking powder into the mixture, a spoonful at a time

4, Core and chop the pear into 5, Spoon half of the plain cake 6, Spoon the chocolate mixture small pieces. Scatter pieces of mixture into the tin. Stir-in the into the baking tin and then swirl pear into the lined cake tin. cocoa to the remaining cake the two mixtures together to mixture. create a marble effect. Place in the oven and bake for 20 minutes, until golden brown and springy to the touch.

Finnish Fruit Plait

Ingredients:

250g strong white flour 1 x 15ml spoon mixed spice or cinnamon ½ x 5 ml spoon salt 75g currants 25g mixed peel 1 x 7g sachet of dried yeast 25g caster sugar 15g margarine 125ml lukewarm milk 1 egg (medium)

Method

1, Preheat the oven to 200°C or 2, Stir in the currants, mixed peel 3, Make a well in the centre of the gas mark 6. Grease or line the and yeast. Stir the sugar into the flour and pour in the milk. Melt the baking tray. Sift the flour, spice milk in the measuring jug. Stir until margarine and add to the flour. and salt into the mixing bowl. the sugar has dissolved. Break the egg into the small bowl and beat with the fork. Add half the beaten egg

4, Mix to a soft dough using the 5, Place the lengths onto the baking 6, Bake for 10 minutes. Reduce the palette knife. Turn onto a lightly tray and neatly plait together, oven temperature to 170°C or gas 4 floured surface and knead for 5 tucking in the ends. Cover the plate and bake for a further 10 - 15 minutes. With lightly floured with cling film and leave in a warm minutes. Remove the plate and hands, divide the mixture into place to prove until doubled in size. transfer to the cooling wire three portions and roll into Brush with the remaining egg sausage shapes the length of the baking tray.

Roasted Red Pepper Spicy Houmous

Ingredients:

1 (400g) tin chickpeas, drained 110g (4 oz) roasted red peppers from a jar 3 tablespoons lemon juice ¼ tsp Cumin 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 small handful chopped fresh parsley

Method

1, In an electric blender or food 2, Process, using long pulses, until the 3, Make sure to scrape the processor, purée the chickpeas, mixture is smooth, and slightly fluffy. mixture off the sides of the red peppers, lemon juice, cumin, food processor or blender in garlic, cumin, cayenne and salt. between pulses.

4, Transfer to a serving bowl and 5, Return to room temperature before 6, Drizzle with olive oil if refrigerate for at least 1 hour. serving.) Sprinkle the hummus with the desired. (The houmous can be made up to 3 chopped parsley before serving. days ahead and refrigerated.

Key lime pie Ingredients:

225g digestive biscuits 100g butter 225g cream cheese 125g condensed milk 300ml tub of double cream or whipping cream (not Elmlea) 3 or 4 limes 50g grated chocolate kiwi fruit

Method

1, Lightly oil the baking dish using 2, Melt the butter in a saucepan, 3, Press the buttery biscuit base a pastry brush to prevent sticking. over a gentle heat. Remove from into the flan dish using a spatula. Crush biscuits by placing in a heat and add the crushed biscuit If it is not compacting together plastic bag. Twist the top of bag crumbs. Stir to combine fully. well, press down hard with the and hold. Bash down with a rolling bottom of a cup. In a mixing bowl, pin; use enough force to break up whisk together the cream, cream the biscuits but not split the bag. cheese and condensed milk until smooth and thickened. This will take about 5 minutes with an electric hand whisk.

4, Grate rind from 1-2 limes 5, Stir the juice through the 6, Chill in fridge until served. The (depending on taste) using a fine creamy filling. Then, spoon the longer the key lime pie is cooled, grater. Add rind to cream. Roll filling onto biscuit base. Decorate the firmer it will set limes on the worktop with your the top of your pie with finely hand to soften. Then, cut in half grated chocolate and slices of kiwi and squeeze out the juice using a fruit. lemon juicer. You need about 6 tablespoons of lime juice.