HOME-MADE LEMONADE

                                                  

Ingredients Makes 3 pints (1.75 litres)

6 large lemons

150g granulated sugar 

Method

First scrub the lemons in warm water, then thinly pare the coloured outer zest from 3 of them using a potato peeler or zester.

After that any white pith will need to be pared from the strips of zest with a sharp knife – this is important to prevent the lemonade tasting bitter. Now put the zest in a large bowl and add the squeezed juice of all the lemons (don't bother to strain the juice at this stage) and the sugar.

Next pour in 2½ pints (1.4 litres) of boiling water, then stir well, cover and leave overnight in a cool place. Next day stir again and taste to check the sweetness, adding a little more sugar if it needs it.

Now strain through a fairly coarse sieve, as it's nice if some of the lemon remains. Pour it into bottles, using sterilised corks, then chill thoroughly. Serve the lemonade either straight or diluted with soda water, with lots of ice.

Enjoy

Chocolate peanut butter shortbread biscuits

                                                   

                 Chocolate peanut butter shortbread biscuits 

                                       

Ingredients 

For the shortbread

150g golden icing sugar

225g butter , at room temperature

300g plain flour, sifted, plus extra for dusting

55g cocoa powder, sifted

For the peanut buttercream

300g golden icing sugar

50g butter, at room temperature

100g smooth peanut butter

2-3 tbsp milk

Method

1. 1. Put everything for the shortbread in a food processor with a pinch of salt and pulse until the mixture comes together to form a dough. If it won’t come together, take it out of the processor and bring it together with your hands. Tip onto a lightly floured work surface and shape into a log about 5 cm in diameter. Wrap in cling film and chill for 1 hr.
2. 2. Heat oven to 140C /120C fan/gas 2. Line two large baking sheets with baking parchment. Cut the log into about 32 rounds 6mm thick and line them up on the sheets. Bake for 22-25 mins. Leave to cool a little, then carefully remove and put on a wire rack to cool completely.
3. 3. To make the buttercream, blitz all the ingredients in a food mixer or beat with an electric whisk, adding enough of the milk to make a soft mixture. Sandwich the shortbread together with the buttercream.
4. Enjoy

Chicken Kiev Recipe

                                                          Chicken Kiev Recipe

Ingredients
40g unsalted butter, softened
1 large garlic clove, crushed
2 tbsp flat-leaf parsley, finely chopped
2 large chicken breasts
plain flour (seasoned), for dusting
1 egg, beaten
75g fresh breadcrumbs
2 tbsp vegetable oil



Method
1. In a small bowl, mash 40g unsalted butter, 1 large crushed garlic clove and 2 tbsp finely chopped parsley with a fork, until combined; season well. Put the butter onto a piece of clingfilm and then roll it up into a short cylinder. Chill for at least 1 hr, or freeze for 15 mins.

2. Put 2 large chicken breasts between two pieces of clingfilm and bash with a rolling pin, until completely flattened.

3.Divide the chilled flavoured butter mixture into two smaller rolls and put one in the middle of each flattened chicken breast.

4. Wrap the chicken around the butter, making sure the sides overlap. Chill, seam side down, on a plate for at least 10 mins.

5. Preheat the oven to gas 6, 200°C, fan 180°C. Put some seasoned plain flour, 1 beaten egg and 75g fresh breadcrumbs into three separate shallow bowls. Dust the chicken parcels in the flour, and then dip them in the beaten egg, followed by the breadcrumbs, making sure they are well coated.

6. Heat 2 tbsp vegetable oil in a non-stick frying pan over a medium heat. Fry the Kievs (seam side down first) for 5-7 mins, turning frequently, until golden all over.

7. Transfer to a baking tray and bake in the oven for 12-15 mins, until cooked through.

Enjoy

BASIC ICING RECIPE

                                                               BASIC ICING RECIPE

To make 225g (8oz), enough to cover 18 fairy cakes, you will need:

Ingredients 

- 225g (8oz) icing sugar

- A few drops of vanilla or almond flavouring (optional)

- 2-3tbsp boiling water

- Food colouring (optional)

Method

1. Sift the icing sugar into a bowl. Add a few drops of flavouring, if you like.

2. Using a wooden spoon, gradually stir in enough water until the mixture is the consistency of thick cream. Beat until white and smooth and thick enough to coat the back of the spoon. Mix in some colouring, if you like, and use immediately.

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fairy cakes recipe

Fairy cakes 

NGREDIENTS

Serves: 12

METRICCUPS

• 130 grams butter (softened)
• 130 grams caster sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 130 grams self-raising flour
• 4 tablespoons milk (any

Method

Preheat the oven to 190C, 375F, gas mark 5.

Cream together the butter and sugar until creamy and pale. In a separate bowl, whisk the eggs with the vanilla. Whisk into the butter and sugar mix.

Sift half the flour in, and fold. Then add the milk and mix in well. Fold in the other half of the sifted flour.

Spoon into the paper cases and put into the oven for about 25 - 30 mins until golden and crisp on top.

Espresso Martini

Espresso Martini

Ingredients

37 1/2 ml Vanilla Vodka

 12 1/2 ml Kahlúa

Double Espresso

12 1/2 ml Sugar Syrup

3 Coffee Beans

Method

Add all ingredients into a Boston cocktail shaker and fill with ice. Shake hard for up to 30 seconds to achieve the desired consistency of the drink. Double strain the contents of the shaker into a chilled martini glass. Garnish with 3 coffee beans.

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Mojito Cocktail Recipe

Mojito Cocktail Recipe

Ingredients

50 ml White Rum

 8 Mint leaves

12 1/2 ml Sugar Syrup

25 ml Lime Juice

 2 Mint sprigs

Method
Add the white rum to a highball glass. Add 8 – 10 mint leaves and sugar syrup and lime juice.Muddle with bar spoon. Add crushed ice and a splash of soda. Mix drink down with bar spoon. Taste. Top up with more crushed ice. Slap 2 mint sprigs to release essence and put into drink. Add small splash of soda and straw.


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Guyana Eggball Recipe

Guyana Eggball Recipe

Ingredients

1 1/2 lb cassava a.k.a yuca
2 tbsp butter
6 eggs
salt and black pepper to taste
flour to roll balls in

Method

Boil cassava and 5 eggs in salted water for about 25 to 30 mins until cassava is fork tender, drain. Mash cassava until smooth, take out the lumpy bits that cannot be mashed. Peel the eggs and set aside. Add 1 raw egg, butter, salt and pepper to the cassava, mix well. For egg balls, cover the eggs with the cassava to form a ball. The egg should be completely covered by the cassava mixture. Roll in flour and fry until golden brown. Serve these with mango chutney or mango achaar.

Notes This is usually eaten with a spicy mango chutney.

Really Easy Jerk Chicken

Really Easy Jerk Chicken

Ingredients

1 kilo Chicken Thighs/ drumsticks
1 Bottle Reggae Reggae Jerk BBQ Sauce
2 tbsp Vegetable Oil

serves 4 

Method

Heat the oven to 200c.  

Heat the oil in a baking tray and carefully add the chicken pieces. Brown lightly on each side.  

Pour over the Reggae Reggae sauce and try to coat each piece of chicken.  

Place in the oven and cook for approx 40 minutes, turning occasionally to ensure the chicken gets nice and sticky. 

Cottage pie recipe

Cottage pie recipe

Cottage pie is one of the classics of a British kitchen It is known for being a hearty, filling, and warming food and although often thought of as a winter dish, it is perfect any time of year. 

Ingredients

2 pounds/900 g potatoes (baking potatoes, peeled and quartered)

6 tablespoons milk

• 4 ounces/110 g butter (cubed)
• Salt and pepper
• 1/2 tablespoon lard (or drippings)
• 1 cup/115 g onion (chopped)
• 1 cup/115 g carrot (chopped)
• 1 clove garlic (minced)
• 2 cups/450 g ground beef
• 2 cups/600 ml beef stock
• 2 tablespoons flat-leaf parsley (finely chopped)
• 1 tablespoon all-purpose flour
• 1 tablespoon butter

Method

Heat the oven to 375 F/190 C/Gas Mark 5

Place the potatoes into a pan and cover with boiling water. Boil gently until soft (about 15 minutes) and then drain. Add the milk and butter to the pan, heat through until the butter melts, add the potatoes and mash. Season with salt and pepper to taste and set aside.

Melt the lard or drippings in a large, deep ovenproof skillet or Dutch oven. Add the onion and carrot and sauté for 5 minutes. Add the garlic and cook for another minute making sure you do not burn the garlic.

Add the ground beef and roughly 1/4 of the beef stock and cook, stirring constantly, until all the meat is browned. Add the remaining stock, parsley,and salt and pepper. Cover with a tight-fitting lid and cook for 15 minutes.

Mash the flour into 1 tablespoon butter to form a paste.  Add small pieces of the paste to the ground meat sauce, stirring until all the flour has dissolved, then repeat until all the paste is used up. The sauce should have thickened slightly.

Cover with the reserved mashed potatoes. Fluff up the potatoes and then sprinkle with the grated cheese and bake in the heated oven for 30 to 35 minutes or until the surface is crisp and browned.

Serve immediately with fresh seasonal vegetables.

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