Chutney Recipes: Beetroot salad, No cook apple chutney, Runner Bean Chutney and a Picallili, Sweet Apple Chutney, Green Tomato Chutney
Cake Recipes: Mary Berry’s banana with lemon drizzle cake, Mary Berry’s Banana and chocolate chip loaf, Standby Crumble Recipe, Fruity flapjacks, Anzac Biscuits, Chocolate courgette cake (from Riverford website)
Soup Recipes: Thai Spiced Coconut Squash Soup
Leftovers Recipes: Garlic and Rosemary Croutons, Quick banana ice-cream
Vegetable Recipes: Marrow Provençale , Humous
12 Medium or 6 large beetroots cooked and diced.
1 Pint malt vinegar
1 Cup of water
½ Cup of flour
1 and ½ Cups of sugar
2 Tsp mustard powder
1 Tsp salt
½ Tsp pepper
Mix all the dry
ingredients together add the water and mix to a paste, add the vinegar and
boil. Remove from the heat and add the diced beetroot, re-boil and bottle hot.
No cook apple chutney.
1lb Cooking apples
1lb dates (Stoned)
1lb demerara sugar
2 tsp curry powder
1 tsp mustard powder
¼ to ½ pint malt vinegar.
Dice the apples and chop the dates and onions mixing them all together. Add the sugar, salt, mustard. Leave overnight before adding the vinegar. Add sufficient vinegar to taste.
This should make enough
for 6 x 1lb jars.
Runner Bean Chutney and a Picallili
4 medium onions
250 ml malt vinegar
1Kg runner beans
1 Heaped tablespoon English mustard powder
1 Heaped tablespoon of ground turmeric
250ml White wine vinegar
250g Granulated sugar
2 Heaped tablespoons of whole grain mustard
2 Teaspoons of flaked sea salt (or table salt)
- Peel, chop and dice the onions into small pieces. Tip into a large heavy based saucepan and pour over the malt vinegar. Bring to a gentle simmer, cover loosely and cook for 15 mins until softened, stirring once or twice.
- While the onions are cooking, prepare the beans. Trim the ends then cut down each side to remove the stringy parts. Slice the beans thinly on a diagonal. Ignore any beans that have large beans inside. Plunge the beans into a large pan of boiling water and return to the boil. Cook for 3 mins, then drain.
- Mix mustard powder, turmeric, cornflour and 4 tablespoons full of white vinegar until smooth. When the onions are ready, stir in the sugar and remaining vinegar. Bring to the boil and cook for 2 mins. Add the beans and simmer gently for 10 mins, stirring occasionally.
- Stir the cornflour mixture until smooth once more and then pour slowly into the mixture stirring vigorously to stop it going lumpy, add the whole grain mustard and salt. Gently simmer for 20 mins stirring regularly so that it doesn’t stick to the bottom. Put into hot jars and seal. Store for at least a month before using.
For a piccalilli version add 1 Kg mixed veg like
cauliflower, courgettes and whole small
Sweet Apple Chutney
This recipe is for a pressure cooker but you could use a normal saucepan and cook for much longer.
3lb Cooking Apples
1 1/2lb Sugar
¼ Crystallised ginger
¼ Teaspoon Cayenne pepper
2 cloves of Garlic (Optional)
1 heaped teaspoon of salt
½ Pint Malt vinegar
A sprinkle of Allspice
Peel and core the apples cutting them into small pieces and slice the onions. Put all the other ingredients into a pressure cooker stir well and bring to pressure for 15 mins. Open the pressure cook and continue cooking until the chutney becomes a pulp and a thicker.
Put into warm sterilised jars
Green Tomato Chutney
750g green tomatoes, washed & chopped
350g shallots or onions, chopped
200g cooking apples, peeled, cored & chopped
300ml malt vinegar
2 red chillies
Small piece fresh root ginger, peeled
A few yellow mustard seeds (optional)
1 tsp salt
200g brown sugar
- Put the tomatoes, shallots or onions and apples in a large, heavy-based, non-reactive pan, with half the vinegar.
- Bring to the boil then gently cook for about 30 minutes, until tender. Tie the chillies, ginger and mustard seeds (if using) in a muslin bag. Bruise with a heavy rolling pin or hammer and add to the pan with the raisins.
- Cook on a low heat, stirring from time to time, until the mixture thickens (about 1 hour).
- Add the salt, sugar and the rest of the vinegar, stirring well until the sugar dissolves. Continue cooking until the mixture has thickened.
- Remove the muslin spice bag. Pot into sterilised jars while the chutney is still warm. Seal. Leave for 6 weeks to mature.
If you’re not using new jars, to help
prevent re-used jars smelling of their previous contents, add a little
bicarbonate of soda and hot water, leave for a couple of minutes, then rinse
well before using. To sterilise jars: wash and leave jars to air dry. Place
cold jars on a baking tray in a cold oven. Heat to 150C/Gas 2 for 15 minutes.
Sterilise lids by boiling for 10 minutes then leaving to dry thoroughly before
using, or once you’ve potted your chutney, pop on clean, dry lids and invert
the jars for 10 mins to let the hot chutney sterilise them, before turning
right-way up. Always pot hot chutney into hot jars.
This recipe should make about 1kg chutney.
Mary Berry’s banana with lemon drizzle cake
175g (6oz) butter, softened, plus more for the tin
175g (6oz) caster sugar
300g (10oz) self-raising flour
2 level tsp baking powder
2 ripe bananas, peeled and mashed
Grated zest of ½ lemon
2 tbsp milk
For the topping
Juice of 1 lemon
100g (4oz) granulated sugar
Preheat the oven to 180C/160C fan/350F/315F fan/Gas 5. Line the base of a 20cm (8in) deep round cake tin and butter the sides.
Measure the cake ingredients into a large mixing bowl. Mix together until smooth using a hand-mixer, or beat by hand. Pour into the lined tin and level the top.
Bake in the preheated oven for about 45-50 minutes, until light golden brown. Test with a skewer to see if the cake is cooked through; if the skewer comes out clean, the cake is cooked. Leave to cool down a little, then remove from the tin.
Make the topping by mixing together the ingredients in a bowl. Pour over the warm cake and spread out to the edges. Leave to become completely cold before slicing.
The cake can be made and iced up to 48 hours ahead and kept in a dry sealed container. It also freezes well, iced or un-iced.
Two, three and four-oven: bake on the grid shelf on the
floor of the roasting oven, with the cold sheet on the second set of runners,
for 30 minutes, until light brown. Transfer the hot cold sheet to the simmering
oven, put the cake on top and cook for a further 25 minutes until set.
Mary Berry’s Banana and chocolate chip loaf
- 1 ripe banana (peeled weight 100g/4oz)
- 1 tbsp milk
- 50g/2oz soft butter or baking spread
- 75g/3oz plain flour
- 75g/3oz caster sugar
- ½ tsp bicarbonate of soda
- ½ tsp baking powder
- 1 free-range egg
- 50g/2oz dark chocolate chips
- 50g/2oz dark chocolate
- Preheat the oven 160C/325F/Gas 3. Grease and line a 450g/1lb loaf tin with non-stick baking parchment.
- Use a fork to mash the peeled banana in a mixing bowl. Add the remaining cake ingredients (except the chocolate chips) and beat with an electric hand whisk until combined and smooth.
- Stir in the chocolate chips and spoon the mixture into the prepared loaf tin. Level the top.
- Bake for 40-45 minutes or until well risen, shrinking away from the sides of the tin and golden-brown.
- Set aside to cool for 10 minutes, then remove from the tin and leave to cool on a wire rack.
- For the decoration, break the chocolate into small pieces and add to a heatproof bowl.
- Melt the chocolate in the bowl over a pan of simmering water (ensuring that the bowl does not touch the water). Stir regularly, until almost completely melted, then remove from the heat. The heat of the bowl will melt any remaining lumps.
- Spoon the melted chocolate into a piping bag and pipe zig-zags across the top of the loaf. Set aside for the chocolate to set. Slice and serve.
- The quantities for this cake can easily be doubled – bake in a 900g/2lb loaf tin for 55 minutes.
- Optional extras: add 50g chopped pecans or walnuts if you like
Standby Crumble Recipe
It’s handy to have a bowl of crumble on standby, for emergency deserts… It’s also handy to make the crumble part independent of the fruit filling, because left over crumble tends to go a bit soggy the following day, but if the fruit and crumble are made separately, they can be easily combined the following day and the crumble is still crunchy and delicious. This crumble lasts in an airtight container for around 2 weeks.
130g Plain Flour
60g Caster Sugar
60g Demerara Sugar
120g Butter – at room temperature, cut into cubes.
Heat the oven to 200/ 180 Fan (Gas 6).
Lightly rub all the ingredients with your finger tips to combine until you have light breadcrumb consistency.
Scatter the crumbs on to a baking sheet and cook in the oven for around 15 mins – until it’s golden in the colour. If the crumbs all appear to be melted together (it may look like one large biscuit), use a fork to re-crumb the mixture and break it up – some small pieces and some slightly larger pieces is what you’re looking for. Keep an eye on the mix as it cooked in case it catches on the edges (around the hot spots in your oven).
Set aside to
cool and place in an airtight container. This should keep for around 2 weeks,
and can be added to any fruit compote / banana’s / or just have it with
custard…hey presto – instant dessert!
4oz Soft Brown Sugar
6 x 15ml (tbsp) Golden Syrup
8oz Porridge Oats
2oz Apricots, chopped.
2oz nuts – use any nuts you like, I usually use 1oz toasted chopped hazelnuts and 1oz flaked almonds
2oz Glace Cherries, chopped.
- Heat the oven to 180/160C (Gas 4).
- Melt the butter, sugar and syrup in a pan until it’s bubbling and well combined (around 2 mins) .
- Remove the pan from the heat and add all the dry ingredients. Mix well.
- Place in a lined 9” x 9” tin and press down the mixture well.
- Bake for 20 mins until it’s golden on top.
- Leave to cool completely before cutting into fingers.
- Store in an airtight container, for up to 5 days.
can be tweaked easily – you can add coconut, dates, use different nuts, or add
seeds to the mix.
Anzac Biscuits – Australian Womans Weekly Recipe
- 125 grams (4oz) butter, chopped
- 2 tablespoons golden syrup or treacle (see tips)
- 1/2 teaspoon bicarbonate of soda (baking soda)
- 2 tablespoons boiling water
- 1 cup (90g) rolled oats (see tips)
- 1 cup (150g) plain (all-purpose) flour
- 1 cup (220g) firmly packed brown sugar
- 3/4 cup (60g) desiccated coconut
- 1. Preheat oven to 180°C/350°F. Grease two large oven trays; line with baking paper.
- 2. Stir butter and syrup in a medium saucepan over low heat until smooth. Stir in combined soda and the water, then remaining ingredients.
- 3. Roll level tablespoons of mixture into balls; place 5cm (2in) apart on lined trays, then flatten slightly.
- 4. Bake for 12 minutes or until golden. Cool biscuits on trays.
Chocolate courgette cake (from Riverford website)
120g softened unsalted butter
125ml sunflower oil
100g caster sugar
200g soft brown sugar
3 eggs, lightly beaten
350g plain flour
2 tsp baking powder
4 tbsp cocoa powder
450g courgettes, peeled & finely grated
1 tsp vanilla extract
Preheat oven to 190°C/Gas 5. Grease a 20x35cm baking tin and line with baking parchment.
Put the butter, sunflower oil and both sugars in a bowl and beat them together until light and fluffy. Gradually beat in the eggs and then the milk.
Sift the dry ingredients together and fold them into the butter mixture. Stir in the courgettes and vanilla, then spoon the mixture into the tin.
Bake for 35–45 minutes, until a skewer inserted in the centre comes out
clean. Cut into squares whilst still warm.
Thai Spiced Coconut Squash Soup
1 tbsp sunflower oil
2 chopped onions
1 stick of celery
2 chopped garlic cloves
2cm piece of ginger (grated)
1-2tbps Thai red curry paste (depending on how hot you like it)
750g peeled and chopped butternut squash
1 can of coconut milk
750ml stock (veg or chicken)
¼ tsp Thai fish sauce
1 tsp demerara sugar or jaggery / palm sugar (optional)
- In a large saucepan over a medium heat, pour the oil and soften the onions and celery for a couple of minutes.
- Add the ginger and garlic and red curry paste and fry for a minute.
- Add the butternut squash and coat with the spices.
- Add the stock and fish sauce, bring to the boil and simmer for 20-25 minutes, until the squash is tender and cooked through.
- Add the coconut milk, season to taste, and add the sugar if required.
- Blend the soup until it has a smooth consistency.
This soup also freezes
LEFT OVER’S RECIPES
Garlic and Rosemary Croutons
Any left-over bread cut into bite size chunks
Good glug of garlic (or any flavoured oil) – for about 8 slices of bread, this is around 3 tbsp
1 tsp sea salt
1 tsp dried rosemary
Pre-heat the oven to 180 / 160C (fan)
Toss the bread, oil, salt and rosemary on a lined baking sheet, cook for 15 minutes until the croutons are golden brown.
Cool and place in an
airtight container. Croutons store well for around a week or 2. I often put
them out as an alternative to crisps for the kids or when entertaining.
Quick Banana Ice Cream
If you have bananas that are looking like they are past their best, a good way to use them up is to peel and freeze them in chunks. They can then be used in smoothies, cakes, or made in to this ice cream.
4 ripe bananas
2 tbsp milk
2 tbsp toasted flaked almonds
2 tbsp ready-made toffee sauce (of chocolate)
Pop the banana chunks on a flat tray and cover
well. Freeze for at least 1 hr, or until frozen through. When ready to eat
throw the banana into a food processor and whizz until smooth with enough of
the milk to achieve a creamy texture. Scoop into 4 bowls or glasses, then top
with the sauce and nuts.
2 tbsp oil
1 large onion – diced
1 tin chopped tomatoes
1 clove of garlic – chopped
½ tsp mixed herbs
1 tbsp tomato puree
1 red pepper – diced
1 marrow – diced into approx. 2cm cubes
100g grated cheese (enough to cover the layer of marrow mix)
- Heat the oven to 180 / 160C.
- In a large frying pan, heat the 1 tbsp oil and fry the onion for a couple of minutes, until they are translucent.
- Add the garlic, mixed herbs, and the red pepper and fry for a further couple of minutes. Add the tinned tomatoes, season, and cook for a further minute or so.
- Remove the pan, and place the contents into a baking baking dish.
- Give the pan a quick wipe, and pop it back on the heat.
- Heat the remaining 1 tbsp oil, and add the cubed marrow. Fry until it’s lightly cooked on all side – approx. 5-10 mins.
- Once cooked, remove the pan from the heat, and place the marrow on top of the tomato and onion mixture.
- Sprinkle over the grated cheese and place in the pre-heated oven for around 30 mins (until the marrow is cooked through).
1 can chickpeas – drained
1 clove of garlic – chopped
Juice of one lemon
2 tbsp tahini
1 tbsp rapeseed oil
2 tbsp boiled water
Sweet chilli houmous:
Add 3 tbsp sweet chilli sauce and 1 tsp minced ginger
Caramalised onion houmous:
1 large onion – sliced (approx. 110g)
1 tsp sugar
2 tbsp vegetable oil
Fry over a low heat for at least 20 mins until caramalised and golden.
Blend all ingredients together until smooth, and serve.