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Baked Sweet Potatoes and Mexican Bean filling


(This recipe serves 8) Ingredients: 4 sweet potatoes 1 Tablespoon oil 1 onion – finely chopped 2 cloves garlic – crushed 2 red chillies – deseeded and chopped finely 2 tablespoon vinegar (red wine preferably) Pinch sugar 1 tablespoon Worcestershire sauce 600g canned tomatoes – mash 1 can mixed beans – kidney / borlotti etc.… Read the rest

Autumn Apple Pie


(This recipe makes 1 Pie of 8 portions) Ingredients 1 (375g) packet ready rolled shortcrust pastry sheets 750g thinly tinned apples 1 lemon, juiced 110g light brown soft sugar 100g caster sugar 2 teaspoons ground cinnamon 1/4 teaspoon freshly grated nutmeg 3 tablespoons plain flour 50g unsalted butter, chilled and diced 9 toffees, unwrapped and quartered or 2 tablespoons hot fudge sauce 1 tablespoon caster sugar   Preparation method Prep: 30 mins | Cook: 40 mins In a large bowl, combine apples, lemon juice, sugars, spices, flour, butter and toffees/hot fudge sauce.… Read the rest

Winter fruit filo cups with cinnamon and honey Greek yoghurt


(This recipe serves 6 people) Ingredients 4 sheets filo pastry 60g butter, melted 1 pomegranate 6 ripe persimmons (Sharon fruits), peeled and quartered 1 teaspoon cinnamon 2 tablespoons honey, or to taste 400g Greek yoghurt  
Preparation method Prep: 30 mins | Cook: 15 mins | Extra time: 10 mins, cooling Preheat the oven to 180 C / Gas 4.… Read the rest

Hot Mixed Nuts


Ingredients: 1 kg mixed nuts ½ tsp cayenne pepper ¼ cup rosemary sprigs 2 tablespoons  cider vinegar ⅓ cup olive oil 6 tablespoons honey salt to taste  
Method: Mix all the ingredients and place in a baking tray Roast at 120˚c for about an hour or until toasted Please watch the nuts as they roast, checking every so often as it could burn easily because of the honey in the mix Once out the oven shake and check not sticking to the bottom of the pan Once cool store in an air tight container in the dry store… Read the rest

Tomato and Barley Soup


(This recipe serves 8) Ingredients: A little olive oil for frying 2 onions peeled and finely chopped 2 cloves of garlic crushed 1 tablespoon mild curry powder 3.5 tablespoons chicken/ vegetable stock 2 cups pearl barely 1 tin whole peeled tomatoes 3 litres water  
Method Heat a few tablespoons of oil in a pan and fry the garlic and onions until soft and transparent Add curry powder and fry a little more Stir in the stock and tomatoes and then blitz 3 quarters of the volume to form a puree and add back to the other quarter of liquid Now add the Barley and simmer till soft, tender and all swelled up Season to taste Add a little Tabasco to spice it up… Read the rest
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