Mexican bake

Mexican bake

(J's favourite)

Ingredients

2 x 400g cans black beans , drained and rinsed

35g sachet fajita seasoning of your choice

2 x 400g cans chopped tomatoes with chilli

6 tortillas

140g Monterey Jack cheese or cheddar, grated

Method

1. Heat oven to 180C/160C fan/gas 4. Heat a non-stick frying pan, add the black beans and fajita spice mix, stir together and cook for 1-2 mins. Add the tomatoes and simmer over a low heat for 10 mins.
2. Cut the tortillas in half. Lightly grease a 2-litre baking dish. Spread a third of the bean mixture over the base of the dish, followed by 3 tbsp of the cheese and a layer of tortillas. Repeat the process, finishing with a tortilla layer on top. Sprinkle over the remaining cheese. Bake for 15 mins until golden.

Peach blossom cake

Peach blossom cake

(Favourite of S.K)

Ingredients

190g butter, at room temperature,
chopped
1¼ cups white sugar
¾ cup milk
1 tsp vanilla essence
1½ cups plain flour
¾ cup cornflour
1½ tsp baking powder
Pinch of salt
6 egg whites
1–2 drops rose pink food colouring
ICING
1½ cups icing sugar
10g butter
2 tbsp boiling water
Few drops of rose pink food colouring

Method
1. Preheat the oven to slow (150°C). Grease a 20cm (base measurement) round, deep cake tin (see note). Line the base with baking paper.

2. Cream the butter and sugar in the small bowl of an electric mixer until white and fl uffy. Gradually add half the milk to help dissolve the sugar, and beat well. Beat in the vanilla. Transfer to a larger bowl.

3. Sift the flour, cornfl our, baking powder and salt together 3 times. Fold into the butter mixture, then add remaining milk (don’t worry if it appears curdled at this stage). In another bowl, use clean beaters to beat the egg whites to stiff peaks. Fold half the egg whites into the cake batter, then fold in remaining egg whites.

4. Transfer 1 cup of the mixture to a smaller bowl, and stir in 1–2 drops food colouring. Take about ¾ cup of the white mixture, and spread over the base of the tin. Take half the pink batter, and spoon it in a ring about 1cm in from the tin edge – it should be about 1–1.5cm wide.

5. Very carefully spread half the remaining white batter over, taking care not to disturb the pink ring. Spoon the remaining pink batter into the centre of the tin, making about an 8cm round. Spoon the remaining white batter over the whole top, again taking care not to disturb the pink round.

6. Bake for about 70 minutes, until the cake is springy to a gentle touch in the centre and comes away from the sides of the tin. It may appear slightly cracked in the centre, but will settle flat on cooling. (If not, gently press the top fl at with your fingertips.)Turn out onto a clean tea towel lined with a sheet of baking paper. Leave to cool.

7. To make the icing, combine the ingredients until smooth. Spread over the top of the cooled cake, and leave to set.

Crab Linguine

Crab Linguine

(Favourite of J)

Ingredients

For the brown crab

• 1 x 900g/2lb cooked brown crab, 350g/12oz fresh crabmeat

For the pasta

• 315g/11oz linguine
• 25g/1oz sea salt

For the sauce

• 55ml/2fl oz olive oil
• 1 garlic clove, finely chopped
• 4 spring onions, finely chopped
• ½ tsp finely chopped red chilli
• 275g/10oz picked fresh white crabmeat
• 25ml/1fl oz dry white wine
• 1 tbsp chopped fresh flat leaf parsley
• 1 tbsp chopped fresh basil
• salt and freshly ground black pepper

Preparation method

1. For the brown crab, first remove the legs by twisting them off where they meet the body. Remove the claws by pulling them off from the body. Separate the crab body from the central part of the crab by placing the crab on its back (hard shell-side down). Put your hands under the edge of the crab and push upwards until you hear it break. You may need to use a heavy knife to help you lever the crab apart.
2. Remove all ten of the spongy 'dead men's fingers' and discard. Drain any excess water from the shell of the crab and remove the stomach sac and hard membranes inside the shell.Use a spoon to remove the brown meat from the shell and place into a bowl (it can be used in another recipe).
3. Crack the two large front claws and pick out the white meat. Place all of the white meat on a metal tray and check thoroughly for any pieces of shell. Cover and chill in the fridge until needed.
4. For the pasta, bring a large pan of salted water to the boil, add the sea salt and cook the linguine for 7–8 minutes, or according to packet instructions, until al dente.
5. Meanwhile, for the sauce, heat the olive oil in a large, deep frying pan and add the garlic, spring onions and chilli. Gently fry for about 1-2 minutes, or until softened but not coloured. Stir in the crabmeat and cook for another minute, or until heated through.
6. Add the wine to the pan and cook until most of the alcohol has evaporated.
7. Drain the linguine, reserving a few tablespoons of the pasta water. Add to the pan with the crabmeat and stir in the parsley and basil. Mix together to coat evenly, adding a splash of reserved pasta water if the mixture is too dry. Season to taste with salt and freshly ground black pepper and serve.

Banana cake

Banana cake

(Favourite of B.B)

Ingredients

• 285g/10oz plain flour
• 1 tsp bicarbonate of soda
• ½ tsp salt
• 110g/4oz butter, plus extra for greasing
• 225g/8oz caster sugar
• 2 free-range eggs
• 4 ripe bananas, mashed
• 85ml/3fl oz buttermilk (or normal milk mixed with 1½ tsp lemon juice or vinegar)
• 1 tsp vanilla extract

Preparation method

1. Preheat the oven to 180C/350F/Gas 4.
2. Sift the flour, bicarbonate of soda and salt into a large mixing bowl.
3. In a separate bowl, cream the butter and sugar together until light and fluffy.
   
   
   Watch technique0:50 mins
4. Add the eggs, mashed bananas, buttermilk and vanilla extract to the butter and sugar mixture and mix well. Fold in the flour mixture.
   
   
   Watch technique0:35 mins
5. Grease a 20cm x 12.5cm/8in x 5in loaf tin and pour the cake mixture into the tin.
6. Transfer to the oven and bake for about an hour, or until well-risen and golden-brown.
7. Remove from the oven and cool in the tin for a few minutes, then turn out onto a wire rack to cool completely before serving.

Sea bass in a vanilla butter sauce

Sea bass in a vanilla butter sauce

(Favourite of S)

• Preparation time: 1 hour (for butter)
• Cooking time: 2 minutes, 30 seconds
• Ready time: 1 hour, 3 minutes
• Servings: 4

Sea bass fillets

Groundnut (peanut) or grapeseed oil

4 Mediterranean sea bass fillets, skin on

Salt

Vanilla butter

3 vanilla pods

125 g (½ cup) unsalted butter, at room temperature

Method

To make vanilla butter, halve the vanilla pods lengthways and, using a teaspoon, scrape out the seeds.

Mix the butter with the vanilla seeds, using a hand blender.

Roll into a log and wrap in parchment paper or place in a bowl. Keep in the fridge until required (for up to a week), or freeze for a month.

To make the fish, cover the bottom of a frying pan with a thin layer of oil, and heat over a high heat until extremely hot.

Season both sides of fish with salt and place skin-side down in the hot pan to crisp for 90 seconds. Place a lightweight object such as a ramekin on top of the fish to keep it from curling as it cooks. Flip the fish over for a further 60 seconds and remove the fillets from the pan straight onto the serving plates.

Place 10 g (1 tbsp) of vanilla butter on top of each fillet. As the butter melts, spoon it over the fillets to coat.

Cheese and ham straws

• 
  
  
  
  
  Cheese and ham straws
  
  
  (J's favourite)
  
  
  Ingredients
  
  
  375g/13oz ready-rolled puff pastry
• 3 slices Parma ham, cut into strips
• 100g/3½oz gorgonzola, crumbled
• 1 tbsp celery seeds
• 1 free-range egg, beaten

Preparation method

1. Preheat the oven to 200C/400F/Gas 6.
2. On a lightly floured work surface, roll out the puff pastry to a thin sheet.
3. Lay the strips of Parma ham onto one half of the pastry, then sprinkle over the gorgonzola.
4. Fold the pastry over the ham and gorgonzola, then roll out again to a thin sheet.
5. Trim the edges of the filled pastry, brush all over with the beaten egg and sprinkle over the celery seeds.
6. Cut the filled pastry into 1cm/½in strips.
7. Twist the strips and transfer each to a baking tray. Press the ends of the pastry twists down to secure them to the tray and prevent them from unravelling.
8. Bake in the oven for 20-25 minutes, or until golden-brown. Set aside to cool slightly, then serve.
   
   
   
   
   
   
   
   
   
   
   
   
   
   
   Recipe from the BBC website, by the hairy bikers! (Interesting fact: went with aunt, cousin, gran, mum and brother to see them live and my mum was picked to go on stage!)

Caramelised onion baguette

Caramelised onion baguette

(J's favourite)

Ingredients

Makes 3 small baguettes

2 tbsp oil

1 large onion

1 garlic clove

1 tbsp balsamic vinegar

500g strong white flour, plus extra  for dusting

1 sachet easy-blend dried yeast

2 tsp salt

300 ml lukewarm water

1 tbsp clear honey

Vegetable oil, for brushing

Method

1. Dice the onion and crush the garlic. Heat the oil in a small frying pan and fry the onion and garlic for 8-10 minutes until soft. Stir in the balsamic vinegar, then move the mixture into a bowl to cool a little.

2. Sift the flour into a large bowl and stir in the yeast and salt. Make a well in the centre and add the water and honey. Stir in the onion mixture and knead into a soft, sticky dough.

3. Knead the dough for 10 minutes on a lightly floured surface. Cover and leave for 5 minutes

4. Brush a baking sheet with oil. Divide the dough into 3 pieces and shape each into a bowl. Then roll into a 30cm long baguette shape. Place the baguettes onto the baking tray, cover and leave in a warm place for 1 hour to double in size. Preheat the oven to gas mark 8

5. Spray the preheated oven with water, then place the baguettes in the oven and spray the oven again. Bake for 12-15 minutes until golden brown, then transfer to a wire rack to cool.

Cinnamon cookies

Cinnamon cookies

(J's favourite)

Ingredients

8oz butter/margarine, softened

5oz caster sugar

1 egg yolk, slightly beaten

10oz plain flour

1.5 tsp cinnamon (add more if you want- i just put some in and tested the mix)

pinch ginger

pinch cloves

pinch nutmeg

Method

Preheat the oven to gas mark 5

1. Put the butter/margarine into a bowl and mix with the sugar until smooth and creamy

2. Stir in the egg, then add the flour. Combine to make a dough

3. Add the cinnamon, ginger, cloves and nutmeg. You should do this by putting it onto the dough and then mix it in (use whatever method you like, as long as it works). Make sure it is evenly distributed. You may want to try the dough (it is safe, despite popular belief. I have been eating raw cake mix all my life.) to test whether there is enough cinnamon

4. Knead the dough a little to add the air you knocked out when mixing in the spices

5. Roll out the dough on a floured surface. Cut out shapes with a cookie cutter and put onto a greased baking tray. 

6. Put cookies in the oven and bake for 15 minutes until lightly golden ( mine took about 25-30 minutes, but the original recipe says 15. Bearing in mind my cookies were rather large...)

7. Allow to cool then eat!

Homemade pop tarts

Homemade pop tarts

(Favourite of B.B and M)

Ingredients:

3 cups all-purpose flour

1 teaspoon salt

2 sticks (1 cup) unsalted butter, at room temperature
1/2 cup cold water
Filling of your choice: Nutella, jam, fruit puree, peanut butter, marshmallow fluff, etc.
1/2 cup semisweet chocolate chips
1 teaspoon coconut oil or vegetable oil
Directions:

Preheat the oven to 450°F. Line baking sheets with parchment paper or silicone baking mats.

In a large mixing bowl, combine the flour and salt. Add chunks of the butter and mix with a pastry blender or your fingers until the mixture is crumbly. Gradually add the water until the mixture is moistened and a dough forms. Place the dough in between two large sheets of parchment or plastic wrap and roll out into an 1/8-inch thickness, using the parchment or plastic to prevent sticking.

Cut the dough into rectangles. Place a heaping tablespoon of filling in the center of half of the rectangles. Cover the filling with another dough rectangle and seal the edges by crimping with the back of a fork.

Bake the pop tarts for 7 to 8 minutes. Cool completely.

Place the chocolate chips and oil in a small microwave-safe bowl and microwave in 30-second bursts, stirring between each burst, until melted and smooth. Pour the melted chocolate into a small ziptop bag, snip off a small corner, and pipe the chocolate onto the cooled pop tarts. Let the chocolate set, about 5 to 10 minutes, before serving or storing in an airtight container.

Chicken and spinach balti

Chicken and spinach balti

(J's favourite)

Ingredients

For the marinade

2.5cm/1in piece fresh ginger, peeled

2 garlic cloves, peeled

¼ tsp salt

1 lime, juice only

½ tsp ground coriander

½ tsp chilli powder

½ tsp ground turmeric

½ tsp ground cumin

2 chicken breasts, cut into bite-sized pieces

75ml/2½fl oz plain yoghurt

For the curry

1 tbsp sunflower oil

1 red onion, peeled and finely sliced

2 tomatoes, seeds removed, flesh finely chopped

1 tbsp tomato purée

splash water

75ml/2½fl oz double cream

150g/5oz baby spinach leaves

To serve

small handful fresh coriander leaves, chopped

100g/3½oz basmati rice, rinsed and drained, then cooked according to packet

Preparation method

For the marinade, finely chop the ginger and garlic. Sprinkle rover the salt and chop a little more, then place into a bowl.

Add the lime juice, ground coriander, chilli powder, ground turmeric and ground cumin to the bowl and mix well.

Add the chicken pieces and the yoghurt and stir to coat the chicken. Leave to marinate for at least 10-15 minutes (or for an hour if possible, covered in the fridge).

For the curry, heat the oil in a frying pan over a low heat and add the onion. Fry for 1-2 minutes, then add the tomatoes and the tomato purée and cook gently for about one minute.

Add the chicken to the pan along with the marinade and a splash of water.

Pour in the cream, turn up the heat and simmer for 10-15 minutes, or until the chicken is cooked through. There should be no pink when you cut into it. If pink, cook for longer.

Add the spinach to the pan and stir until just wilted.

Sprinkle over the coriander.

To serve, drain the rice and divide between two plates. Top with the curry.

Sumptuous Steak

Here is the guide to cooking the perfect steak.

these instructions are for pan fried steaks.

Blue: 1 minute each side
Rare: 1 and a half minutes on each side.
Medium Rare: 2 minutes each side
Medium: 2 and a quarter minutes each side
Well Done: 2 and a half - 3 minutes each side

Lemon chicken with rice

Lemon chicken with rice

(J's new favourite as of today)

Ingredients

• 450g/1lb chicken breasts, no skin or bone - cut into strips
• 1 egg white
• 2 tsp cornflour
• good pinch salt
• sesame oil
• 250ml/8fl oz groundnut oil
• 3 lemons, juice and zest
• 85ml/2fl oz chicken stock
• 1 tbsp sugar
• 1 tbsp light soy sauce
• splash of dry sherry
• 1 clove garlic, crushed
• 1 red chilli, finely chopped
• 1 tsp cornflour or arrowroot - mixed with water
• small bunch spring onions, shredded
• seasoning

Preparation method

1. Combine the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave for about 20 minutes.
2. Heat a wok until very hot, add some groundnut oil and heat until smoking. Remove from the heat and add the chicken - stir quickly to stop it from sticking and cook until the chicken turns white. Drain the chicken over a heatproof bowl, set the chicken to one side, allow the oil to cool and discard.
3. Wipe the wok clean and make the sauce. Add the stock, lemon juice and zest, sugar, soy and dry sherry together with the garlic and chilli. Bring to the boil and whisk in the cornflour or arrowroot mixture. Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly.
4. Add a little sesame oil as final seasoning and serve scattered with spring onions.

Chocolate coconut pie

Chocolate coconut pie

(Favourite of D.H)

Ingredients
For the crust

• 4 tablespoons unsalted butter, softened
• 11 ounces (about 6 cups) sweetened shredded coconut

For the filling

• 1 cup heavy cream
• 8 ounces bittersweet chocolate (preferably 61 percent cacao), finely chopped

Directions
1 Make the crust: Preheat the oven to 350°F. In a food processor, process butter and one-third of coconut until mixture forms a ball, 1 to 2 minutes. Transfer to a medium bowl. Sprinkle remaining two-thirds coconut over mixture and combine with your fingers.

2 Place a 9-inch pie plate on a parchment-lined rimmed baking sheet. Press coconut mixture into bottom and up sides of pan to form crust, leaving top edges loose and fluffy. Place a foil ring over edge to prevent burning. Bake until center begins to brown, 10 to 15 minutes; remove foil and bake until edges are browned, 4 to 5 minutes more. Transfer crust to a wire rack to cool completely.

3 Make the filling: Bring cream just to a boil in a small saucepan; pour over chocolate in a medium heatproof bowl. Let sit 10 minutes, then stir until chocolate is completely melted and mixture is combined. Pour into coconut crust. Refrigerate until filling is set, 1 hour or up to 1 day. 

Makes one 9-inch pie.

Chocolate chilli cake

Chocolate chilli cake

(Favourite of D.H)

Ingredients

CAKE:
250g Butter/Margarine
300g Light Muscovado/Caster Sugar
100g Plain Flour
100g Self-Raising Flour
3-4 Eggs
300g Dark Chocolate
1-3 Red Chillies (depends on your preference) 
OR
1-3 tbsp Chili Paste/ Oil
ICING:
200g Dark Chocolate
200ml Double Cream 

Method

1. Heat an oven to 160°C/Gas 3 (Take 20°C if a fan oven)
2. Grease with butter a 20cm (approx) cak tin. (use springform if preferred)
3. Using an electric/classic whisk, add the butter/margarine to a mixing bowl together with the sugar. Whisk till light and fluffy.
4. Beat in the eggs one at a time, take care not to let the mixture seperate. If it does seperate, add a bit of flour.
5. Next you need to melt the chocolate, this can be done using one of the three following ways:
a) Break the chocolate into as small pieces as possible and place in a small bowl. Boil a small pan of water, then place the bowl of chocolate within. Do not let the water overflow into the chocolate, and stir until completely melted. 
b) Put the broken chocolate into a shallow ovenproof dish and heat in an oven at 110°C/Gas 1 till completely melted.
c) Only use this method if necessary. Place the broken Chocolate in a microwaveable dish and microwave on full heat for 1-2 minutes, stirring often to let it heat thoroughly.
In case the chocolate overheats and starts to lump, adding a little milk, oil or butter will help restore it. Allow to cool.
6. Once cool, add the chocolate to the mixture and mix in.
7. Add the remaining flour to the mixture and stir till smooth.
8. If you are using fresh chilli/es finely chop them, and either add now or crush/blend them to a paste.
9. If using ready made chili paste or oil, add it to the mixture now, or the paste you mad yourself. Add slowly, checking it does not too badly ovepower the mixture. Stir till smooth.
10. Pour the cake mixture into the greased cake tin.
11. Bake for just under 1 ½ hours or till fully cooked. Check by poking a knife or stick in, and if clean it is cooked. Do not let it burn, so check occasionaly. It should be risen and have a slight crust.
12. Take out the cake, and let it cool for 10 minutes, before taking out of the tin. Then leave to cool for another 10 minutes on a wire rack.
13. The cake could be eaten now, or if you want to ice it, proceed with the instructions, or choose your own icing choice.
14. To make Chocolate cream, simply:
Melt the chocolate as before, and mix together with the cream, and then cool until thickened. Cut the cake in half, ice, then put back together and ice all over.

Crème caramel

Crème caramel

(Favourite of S)

Ingredients

For the caramel

• 160g/6oz sugar
• unsalted butter, for greasing the ramekins

For the custard

• 4 free-range eggs
• 1 tsp vanilla extract
• 25g/1oz caster sugar
• 600ml/1 pint full-fat milk
• pouring cream, to serve

Preparation method

1. Pre-heat oven 150C/300F/Gas 2. Warm the ramekins in the oven, so they are warm when the caramel is poured in.
2. First make the caramel. Pour the sugar and six tablespoons of water into a clean stainless steel pan.
3. Dissolve the sugar slowly, stirring with a wooden spoon over a low heat.
4. When there are no sugar granules left, stop stirring and boil until the sugar turns a dark copper colour.
5. Remove immediately from the heat to ensure the caramel does not burn. Quickly pour the caramel into the warmed ramekins.
6. Set aside to cool and become hard. (Do not put in the fridge because the sugar will absorb moisture and go soft and tacky).
7. Once hard, butter the sides of the ramekins above the level of the caramel.
8. For the custard, whisk the eggs, vanilla extract and caster sugar together in a bowl until well mixed.
9. Pour the milk into a saucepan, gently heat over a low heat until you can still just dip your finger in for a moment, then strain the milk through a fine sieve onto the egg mixture in the bowl.
10. Whisk together until smooth, then pour the mixture into the prepared ramekins.
11. Stand the ramekins in a roasting tin and fill the tin half-way with boiling water from a kettle.
12. Cook in the oven for about 20-30 minutes or until the custard has set. Do not overcook the custard – check around the edges of the dishes, to make sure no bubbles are appearing.
13. Take the crème caramels out of the oven, remove the ramekins from the tray and set on a cooling rack. When cool, transfer to the fridge overnight so that the caramel is absorbed into the custard.
14. To serve, loosen the sides of the custard by tipping the ramekin and loosen with a small palette knife round the edges. Place a serving dish on top of the ramekin and turn upside down. Serve with pouring cream.