Author: Karen

Hi, I'm Karen. I'm a housewife and mum of two. I started this site because I love to cook and share tasty dishes with my family and friends. If I can inspire just one person to be adventurous in their kitchen, I'll be happy.

Pumpkin Pie Recipe

pumpkin-pieIngredients for pumpkin pie recipe

350g shortcrust pastry (use ready made shop bought pastry or make your own, see below for recipe)
300g pumpkin puree
2 eggs
80g soft light brown sugar
1 teaspoon mixed ground spice
150ml single cream

How to make pumpkin pie recipe

  1. To make pumpkin puree, steam pumpkin flesh for about 10-15 minutes until soft. Mash with a potato masher and set aside to cool.
  2. Preheat oven to 180°C. Roll out pastry and line an 8 inch loose-bottomed flan tin or sponge cake tin.
  3. Whisk eggs, mixed ground spice and soft light brown sugar in a large bowl until thick.
  4. Add pumpkin puree and single cream.
  5. Pour mixture in to the pastry case and bake for 40 minutes.
  6. Serve with whipped cream, if preferred.

How to make shortcrust pastry

You will need:

175g plain flour
90g chilled butter, cut into cubes
Approximately 2 tablespoons of water

  1. Put the flour in a large bowl, then add the butter.
  2. Rub in the butter and flour together until the mixture resembles fine breadcrumbs. Mix in enough water to make a soft pliable dough.
  3. Form a ball with the dough and wrap with cling film and chill in a refrigerator for 30 minutes.
  4. Roll out the dough with a rolling pin on a lightly floured surface. Line the flan tin with the rolled out dough, ready to add filling.

 

Rocky Road Recipe

Rocky Road Recipe
Rocky Road Recipe

Ingredients for Rocky Road  Recipe

200g milk chocolate
100g dark chocolate
120g golden syrup
175g butter
175g digestive biscuits
40g marshmallows
80g raisins
80g dried apricots
100g glace cherries

How to make Rocky Road

  1. Prepare a square 20cm tin (preferably loose based) by lining it with 2 lengths of cling film in a cross shape. Ensure the cling film lengths allows enough to wrap the Rocky Road later.
  2. Put the digestive biscuits in a freezer bag and bash into small pieces using a rolling pin.  Put the broken digestive biscuits in a large mixing bowl.  Slice the dried apricots and halve the cherries. Add the raisins and marshmallows, along with the prepared apricots and cherries, to the broken digestive biscuits in the large mixing bowl. Set aside.
  3. Break the chocolate into cubes and put it in a heat proof bowl. Add the golden syrup and butter in the same bowl.
  4. Place this bowl over a sauce pan of gently simmering water, but not touching the water. Stir occassionally until all melted. Remove heatproof bowl from heat.
  5. Now tip the contents of the large mixing bowl (with broken digestive biscuits, raisins, etc) into the heatproof bowl of melted ingredients and mix well to make Rocky Road.
  6. Once all combined, pour mixture into the prepared lined tin. Wrap excess cling film over Rocky road and press down to level.  Let it cool down and place in the fridge for at least two hours.
  7. To serve Rocky Road, remove from tin and peel off cling film. Slice into squares or rectangles and sift icing sugar over cut pieces.

 

 

Pasta Bake Recipe

Pasta Bake Recipe
Pasta Bake Recipe

Ingredients fo make Pasta Bake Recipe

600ml milk
40g butter
30-40g plain flour
½ teaspoon ground nutmeg
1 teaspoon wholegrain mustard
500g pre-cooked filled
Salt and pepper to season
Cherry tomatoes, halved
Broccoli florets

How to cook pasta bake recipe

  1. Put pre-cooked pasta in an ovenproof dish.
  2. Preheat oven to 180°C.
  3. Melt the butter over a medium heat in a saucepan.
  4. Add flour to the melted butter and mix throughly to form a paste.
  5. Pour in the milk and stir until combined. Add nutmeg and wholegrain mustard. Season with a little salt and pepper.
  6. Keep stirring the milk mixture, still over a medium heat. It will slowly thicken.
  7. Once thickened to the consisitency of gravy remove from heat and pour over the pasta in the ovenproof dish.
  8. Arrange cut tomatoes and broccoli over the pasta.
  9. Bake for 30 minutes and serve.

Variations to make pasta bake recipe

Any pasta shapes can be used. Pasta will have to be cooked according to packet instructions.

Other vegetables can be used eg. sliced courgettes, mushrooms and more to make pasta bake recipe.

Add grated cheddar cheese 10 minutes before the end of cooking time for a richer dish.

If you prefer a meatier dish, replace vegetables with sliced cooked chicken breast, or experiment with other cooked meats.

 

 

 

Chicken and Apricots Recipe

Chicken And Apricots Recipe
Chicken And Apricots Recipe

Ingredients for Chicken and Apricots recipe

400g boneless chicken breasts or thighs, sliced
175g ready to eat apricots
400g canned chopped tomatoes
1 onion, chopped
2 tablespoons of honey
2 tablespoons olive oil
1 teaspoon ground cinnamon
1 teaspoon ground coriander
1 cinnamon stick
1 sprig of rosemary
Salt and pepper

How to cook chicken and apricots recipe

  1. Heat olive oil in a large saucepan.
  2. Fry the chopped onion until soft.
  3. Add chicken and stir with the chopped onion.
  4. Mix in the chopped tomatoes and apricots.
  5. Stir in the honey, ground cinnamon, ground coriander, salt and pepper.
  6. Heat through until close to boiling.
  7. Turn down heat and insert cinnamon stick and rosemary sprig.
  8. Let it simmer over low heat for about 30 minutes, stirring occasionally.
  9. Taste the dish, add a pinch more of salt and pepper or half a teaspoon of honey if you like a sweeter dish.

Serving suggestions

Serve chicken and apricots with rice, cous cous or flat bread.

Notes

Chicken and apricots recipe is influenced by Morrocan tagine dishes.
This dish can be made using lamb, just increase simmering time to about 1 hour.

Cheesy Garlic Bread Recipe

Cheesy Garlic Bread Recipe
Cheesy Garlic Bread Recipe

Ingredients for Cheesy Garlic Bread Recipe

2 part-baked baguettes
40g butter
2 garlic cloves, crushed
½ teaspoon dried thyme
80g of cheddar cheese, sliced

How to make Cheesy Garlic Bread

  1. Put the butter in a bowl and cut in to small cubes. Use a fork to press down and soften.
  2. Peel and crush 2 garlic cloves. Mix with butter to make garlic butter.
  3. Add dried thyme to butter mixture and blend together.
  4. Slice the Cheddar cheese thinly and make little squares of about 2cm each sides.
  5. Now make slits in the baguettes (about 1.5cm apart) using a bread knife. Do not slice completely through the baguette.
  6. Then spread a little of the garlic butter mix in each slit of the baguettes. Be careful not to break the baguettes.
  7. Insert the cheddar cheese slices in each baguette slit.
  8. Place the baguettes under a medium grill for about 4 minutes, in a lower shelf. Check your cheesy garlic  bread each minute to make sure it is not burnt. It is ready when it is only slightly brown at the edges of the slits and the cheese melted.

Suggestions

Cheesy Garlic Bread can be served as a side dish during a barbeque.

Cheesy Garlic Bread is perfect enjoyed dipped in your favourite soup.

Notes

I prefer to use freshly crushed garlic as the smell is less intense ( and to some others less unpleasant) than ready packaged crushed garlic to make Cheesy Garlic Bread.

Dried thyme is optional, I find it enhances the flavour and kitchen aroma, ensuring a quick arrival to the dinner table knowing Cheesy Garlic Bread is being served.

 

 

 

Blueberry and White Chocolate Cake Recipe

Ingredients

150g blueberries

75g butter, cut into squares to soften

Blueberry and White Chocolate Cake Recipe
Blueberry and White Chocolate Cake Recipe

125g caster sugar

250g white chocolate

2 large eggs, beaten

1 teaspoon vanilla extract

150g self-raising flour

How to make blueberry and white chocolate cake

  1. Preheat oven to 180°C
  2. Grease and line (bottom only) an 8 inch square tin.
  3. Break 175g of the white chocolate into cubes. Put the white chocolate cubes in a heatproof bowl. Place bowl over a saucepan of simmering water, but not  have bowl touching water in the saucepan. Remove bowl from heat once white chocolate has melted and cool a little.
  4. Roughly chop remaining white chocolate and reserve.
  5. Cream butter and sugar using an electric mixer.  Add beaten eggs and vanilla and mix through. Add flour in small amounts until all mixed.
  6. Now using a wooden spoon, stir through the melted white chocolate.
  7. Carefully add the blueberries and chopped white chocolate.
  8. Spoon mixture into the prepared tin and bake for 35 minutes. Test by inserting a cocktail stick, it should come out with a few sticky crumbs.
  9. Allow to cool, then cut into squares or rectangle slices.

Notes

The texture of Blueberry and white chocolate cake is like a brownie, a slightly crunchy top with a soft centre.

 

 

Peach Crumble Recipe

Peach Crumble Recipe
Peach Crumble Recipe

Ingredients for Peach Crumble Recipe

2 ripe peaches, about 300g
90g plain flour, sifted
40g butter, cubed
20g granulated sugar

How to make Peach Crumble Recipe

  1. Preheat oven to 200°C.
  2. Remove stone from peaches.
  3. Slice peaches and arrange in a round ovenproof dish about 8 inches in diameter.
  4. Next, prepare the crumble topping.
  5. Put the butter and cubed butter in a bowl and rub in with your fingertips until it resembles fine breadcrumbs.
  6. Stir in the sugar.
  7. Spread the crumble topping over the sliced peaches in the ovenproof dish.
  8. Bake in the oven for 30-35 minutes.
  9. Serve hot with custard or icecream.

 

Variations

Substitute peaches in Peach Crumble Recipe with stoned ripe plums or stoned ripe nectarines.

 

 

Very Berry Jelly Recipe

Very Berry Jelly
Very Berry Jelly

Ingredients for Very Berry Jelly

500ml peach and grape juice
12g Vegegel (2 sachets)
200g assortment of berries  (strawberries, raspberries, blueberries and blackberries)

How to make Very Berry Jelly recipe

  1. Put the berries in a 1 litre mould. Strawberries may need to be sliced if using large ones. Reserve a few berries for decoration.
  2. Put juice in saucepan. Dissolve Vegegel in the juice.
  3. Next put the saucepan over a moderate heat, stirring constantly. It will slowly thicken. Remove from heat just before it boils and pour into the mould.
  4. Cool slightly, then refrigerate for at least 2 hours to allow to set.
  5. Unmould on to a plate to serve. Place the reserved berries to decorate and serve.

Suggestions

Ready made flavoured jellies  can be used. Follow packet instructions to make up to 500ml of jelly.

Gelatine can be used to set juice. Follow packet instructions on how much to use to set 500ml juice.

 

 

Sweetcorn Fritters Recipe

Sweetcorn Fritters Recipe
Sweetcorn Fritters Recipe

Ingredients for Sweetcorn Fritters Recipe

300g tinned sweetcorn
50g cornmeal
80g plain flour
1 teaspoon baking powder
130ml milk
2 eggs
Salt and pepper
2 spring onions, sliced finely
Oil for shallow frying

How to make sweetcorn fritters recipe

  1. Place flour, cornmeal and baking powder in a mixing bowl.
  2. Lightly whisk eggs and stir in milk. Add to flour and make a batter.
  3. Add sweetcorn and sliced spring onions. Season with salt and pepper.
  4. Heat oil in a frying pan. Drop spoonfuls of the mix in the oil and fry until the underside is golden. Turn over with a spatula until the other side is golden and cooked.

Suggestions

Serve as a side dish with barbecued chicken and crispy salad. Sweetcorn fritters are delicious with chilli sauce or tomato ketchup.

 

 

Potato Dauphinoise Recipe

Recipe image coming soon
Recipe image coming soon

Ingredients for Potato Dauphinoise Recipe

3 medium size potatoes, sliced thinly
150ml single cream
2 garlic cloves
½ teaspoon dried thyme
Salt and pepper
30g grated cheese

How to make potato dauphinoise recipe

  1. Preheat oven to 190°C.
  2. Arrange thinly sliced potatoes in a shallow one litre ovenproof dish.
  3. In another bowl, mix single cream, crushed garlic, dried thyme, salt and pepper together.
  4. Pour cream mixture over sliced potatoes.
  5. Bake in the oven for 40 minutes.
  6. Remove from oven and sprinkle grated cheese. Bake for a further 10 minutes.

Suggestions

Potato dauphinoise can be served instead of mash.

For a creamier dish, use double cream.