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
Here’s what you do:
Step 1 - Preheat the oven to 165 degrees and cream the butter and sugar together until the mixture is light in colour and fluffy.
Step 2 - in a separate bowl thoroughly whisk the eggs and then very gradually add the eggs to the creamed mixture. Do this is small batches and beat the mixture well between adding more egg.
Step 3 - Add the zest of the orange and the marmalade to the mix and stir in.
Add the flour to the mix and stir this in lightly with a large metal spoon. Do not beat the mix at this point, gently fold the flour in ensuring that everything is mixed together.
Step 4 - Add half of the orange juice to the cake mix and stir in gently.
Step 5 - Spoon the mixture into the lined loaf tin and place in the centre of the oven for at least 40 minutes. It may take up to an hour and 15 minutes for the cake to bake depending on your oven.
See ‘Knowing when a cake is ready’ on the hints and tips page.
Step 6 - When the cake is ready place it on a cooling rack for five minutes before taking it out of the tin and placing it directly on the cooling rack.
Kitchen implements required:
chilli con carne