FOOD & DRINK
June 19, 2012
Meat (pork) lasagne - proper lasagne
(serves 6, preparation time 10 minutes, cooking time 1.5 hours)
June 14, 2012
Onion tart with wholemeal pastry (v)
(preparation time 1 hour, cooking time 1 hour)
April 25, 2012
(Preparation time 20 minutes, cooking time 45 at least possibly 1h 15 mins)
March 11, 2012
Spicy chorizo jambalaya
(serves 4, preparation time 10 minutes, cooking time 20 - 45 depending on rice used)
Walnut and black pepper oatcakes
(makes about 20, preparation time 20 minutes, cooking time 15 minutes)
January 22, 2012
January 21, 2012
Rhubarb and almond cake
(preparation time 30 minutes, 40 - 1h 20 minutes baking time)
December 11, 2011
Ragu sauce (v)
(serves 6, preparation time 20 minutes, cooking time 2 hours plus)
November 30, 2011
(preparation time 25 minutes, 40 minutes baking time)
November 14, 2011
You can also add 1 tbsp of honey to the mix after the butter has been added. This does take away from the other flavours, but if you like honey as a dominant flavour then go ahead.
Here’s what you do:
Step 1 - Preheat the oven to 190C. Place the dry ingredients in a bowl and mix.
Step 2 - Heat the butter in a saucepan until bubbling. Tip the butter into the dry ingredients and add 3 tablespoons of water. Combine everything to make a soft dough that isn’t too sticky.
Step 3 - On a floured work surface roll the dough out to about 2mm thick. Cut our rounds and place them on a baking sheet lines with parchment paper.
Step 4 - Bake the oatcakes for about 10-12 minutes until golden brown. Cool on a wire rack.
Kitchen implements required:
chilli con carne