Just for a bit of fun and completly unrelated to enjoying a Sir-Lush™ Slush Drink.
- 12 Fruit Cupcakes
- Yorkshire Puuding
- Rubarb Crumble
- Bread Pudding
- Pepper Sauce
- Lemon Roulade
- Chicken Tikka Masala
- Lamb Dhansak
- Saag Paneer
- 10 minute curry
12 Fruit cup cakes
These little fruit cup cake were a success
125g Caster Sugar
115g Butter (Cubed)
225g Self raising flour
pinch of salt.
Set the oven to 175c
In the mixer put the sugar and cubed butter and mix on number 2 until a paste forms (About 2 minutes)
Add the eggs one at a time and beat for another 2 minutes.
Next add all the milk and continue mixing for another minute.
Slow down the mixer and add the flour a few spoonful at a time making sure all the flour has mixed in then turn the mixer off
gently fold the Fuit in by hand but do not overmix other wise the air will escape.
Butter up your cake molds and put a heavy desert spoon full in each mold.
Bake in the oven for about 15 minutes.
Cool on a rack
Makes 6 Large Yorkshire puds
100g Plain flour
Goose fat or lard.
Make the batter at least an hour befor using
Sift the flour into a bowl and using a wisk gently mix in the eggs until a paste is formed
Add the milk slowly a bit at a time whisking all the time.
Leave in the fridge for at least an hour. Longer if possable.
Put half a teaspoon of either goose fat or lard into the baking mold and put it into a hot oven for 5 minutes or until the fat is really hot.
Now pour the batter equally into the hot fat and return to the oven for 30 minutes.
DO NOT OPEN THE OVEN DOOR UNTIL DONE.
A True favourite.
100g Golden caster sugar (More if needed)
3 table spoons of port (Not optional, more if desired)
140g self raising flour
85g butter (chilled)
50g light brown sugar
Chop rubarb into 1 inch lengths and put in a saucepan
Sprinkle ove the sugar and add the Port.
Simmer on a low heat until the rubarbs just starts to soften then turn into an oven proof dish.
Put the butter and flour into a blender and wizz on high speed until you get a crumbly texture (30 seconds to 1 min)
Stir in the sugar and cover the rubarb evenly.
Place in the oven at 180 for 30 minutes.
800g Stale bread (whole loaf torn into pieces)
800g Mixed Fruit plus cherries or peal.
2 tbsp of mixed spice
2 eggs (beaten
140g Light brown sugar
100g melted butter
In a bowl place the torn bread and add the milk.
Scrunch with hands to mix the bread and milk together then leave to soak for 10 minutes.
Add in the eggs, fruit and spices and mix alltogether by hand.
Stir in the melted butter.
Pour Mixture into a lined tray and level with a spatula.
Scatter the top with brown sugar.
Bake in the oven @ 160c for 1 1/2 hours or until golden brown
450g Self raising flour
2 TSP baking powder
1/4 TSP Salt
50g caste sugar
milk to make liquid upto 300ml.
Set oven to 200c
Put flour salt and butter in blender and wizz
stir in the sugar.
Put mixture in a bowl and add the liquid and mix with a fork
On a table of four roll to 2cm thick and cut with a cutter
Bake for 10 – 15 minutes
1 red onion chopped finely or 2 shallots.
2 TBSP black peppercorns Crushed in pestle and mortar (Leave a few whole)
150ml single cream (Or double)
150ml boiling water
TSP Dijon mustard
Drop of Brandy.
Melt the butter in a pan then add the onion and cook gently until clear and soft. 5mins
Add all the other ingredients and mix thoroughly making sure oxo dissolves correctly.
Simmer slowly to thicken.
Make lemon curd at least 5 hours in advance.
225g Caster sugar
5 egg yolks
3-4 large Lemons juiced & finely grated zest
Filling with lemon curd
300ml Whipped cream.
5 egg whites
280g caster sugar
50g finely chopped pistachio nuts.
For the curd.
In a heatproof glass bowl gently melt the butter and stir in the sugar until combined.
Stir in the egg yolk, lemon and zest and stir until smooth.
Sit the bowl over simmering water and whisk until thickened. About 10-15 minutes. DO NOT BOIL.
Put in the fridge to cool.
Pre-heat the oven to 200 fan, line a 9 x 13 flat pan with grease proof paper.
Whisk the egg white on full speed in a clean glass bowl until very stiff the gradually add the sugar.
Keep whisking and ensure all the sugar has dissolved.
Spread the mixture evenly onto the prepared tin and springle over the pistachio nuts.
Bake for about 8 minutes then lower the temperature to 150 and bake for a further 15 minutes.
Turn out upside down onto a board lined with baking paper, remove the grease proof paper and leave to cool for about 10 minutes.
Whip the cream to a very thick consistency then gently fold in about half the lemon curd.
Spread the cream mixture over the Meringue. Fold the meringue using the paper to help.
Gently score the meringue across its width to help it roll without cracking.
150g Greek Yogurt
1/2 TBSP Minced garlic
1 TBSP Minced ginger
Juice of half a lemon. (or whole if small)
1 tsp ground coriander
1/2 tsp turmeric
1/2 tsp cumin
1 tsp paprika
1/2 tsp Chilli hot chilli powder (add more for extra fire)
1/2 tsp salt
1/2 tsp black pepper powder
Mix all of the above and leave a few hours or overnight.
400g pasata or chopped tin tomatoes.
200ml double cream
3 tbsp ground almond
1 tbsp brown sugar
2 tbsp tomato puree
1 red pepper sliced
1 onion finley chopped
1 tbsp butter (unsalted is best)
1 tsp vegatble oil
2 tsp minced garlic
2 tsp minced ginger
1 tsp garam masala
2 tsp ground coriander
2 tsp paprika
1 tsp cumin
1/2 tsp cinnamon
Grill or fry the chicken until brown and set aside.
Cook onion in oil & butter for 5 minutes. (just browning)
add spice and cook for 30 seconds then add tomato puree.
Add red pepper
Add tin tomatoes & water & bring to the boil.
Simmer for 20 minutes or until it thickens.
Stir in the ground almonds, sugar and cream, mix well.
Add in the chicken and cook for 5 minites.
Garnish with fresh coriander.
Best made at least one day in advance.
Serve with Raita (recipe below) and Mango chutney.
1kg Diced Lamb
2 onions chopped
Can 400g passata or chopped tomatoes
200ml beef stock
75g dried red lentils.
3 tbsp honey
Salt and pepper.
1 tbsp ginger paste
1 tbsp garlic paste
1 red chilli deseeded and chopped
10 green cardamon pods crushed
1 ½ tbsp cumin
1 ½ tbsp ground coriander
1 ½ tbsp turmeric
Brown the Lamb in a little hot oil and set aside.
Fry onions until soft
Add spices & cook for 30 seconds to release the flavour.
Add all the other ingredients and bring to boil.
Put it in a casserole and cook slowly in the oven (1 – 2 hours) at 130.
Peal, deseed and cut small cucumber.
Mix with mint dill and yogurt.
Paneer marinade (overnight)
250g Paneer cheese (Cubed)
1/2 tsp Turmeric
1/2 tsp chilli powder
1/2 tsp salt
Fry until litely brown
450g Spinach (Frozen is OK)
4 big garlic cloves (Finley Chopped) Or tbsp paste)
t tbsp Yogurt
Juice half a lemon
1 tsp cumin
1/2 tsp hot chilli pepper
Cook spinach for a few minutes in covered pan
Add a little oil & spices cook for 30 seconds
Add garlic and cook for 30 seconds
Stir in the yogurt and paneer and heat
Add a little lemon juice and cream
1 onion, halved and finely chopped
1 celery stick, finely diced
1 large carrot, finely diced
600g pack minced beef steak
3 tbsp tomato purée
2 garlic cloves, finely grated
2 tsp fresh thyme leaves
150ml red wine (or use extra beef stock)
500ml beef stock
Oil a casarole pan and fry the onion, celery and carrots for 5 minutes or until soft.
Put in the meat and brown.
Add tomato puree, garlic and tyme.
Then add the wine and boil off.
Add stock and simmer with a lid for about an hour 15.
Remove lid and cook the pasta.
Use half a cup of the pasta water to loosen the sauce.
Ad pasta and parmasan
2 Chicken Breast diced
1 Butternut Squash Crated
1 Red onion Grated
1 inch of ginger grated
1/3 cup frozen pees
1 cup tinned tomatoes
1 cup coconut milk
2 1/2 TSPS curry powder
1 Chilli Chopped
1/2 cup spinach
In a frying pan add oil and heat
add butternut and curry powder
cook for 2 minutes add chilli
cook 1 minute add ginger
Cook a few minutes then add chicken in centre.
add pees and tomatoes
Cook 1 minute add coconut milk
cook for 2 minuted add some stock if needed
Cook for about 5 minutes to cook the chicken
Once cooked add spinach and cook until wilted.
remove from heat