Cream Puff

Pack puff pastry
jam
Double Cream
Icing sugar

Roll out the pastry to fill an average sized roasting tin, bake in the oven until crisp and golden and puffed up. once it is cool slice the pastry in half so that there is a top and bottom ,coat the bottom with melted jam, and top that with whipped double cream, put the top on and coat with an icing mix.

Apple & Vanilla tart

375g pack puff pastry , preferably all-butter
5 large eating apples - Cox’s, russets or Elstar
juice of 1 lemon
25g butter , cut into small pieces
3 tsp vanilla sugar or 1 tsp vanilla extract
1 tbsp caster sugar
3 rounded tbsp apricot conserve

1.Heat oven to 220C/fan 200C/gas 7. Roll out the pastry and trim to a round about 35cm across. Transfer to a baking sheet lined with parchment paper.
2.Peel, core and thinly slice the apples and toss in the lemon juice. Spread over the pastry to within 2cm of the edges. Curl up the edges slightly to stop the juices running off.
3.Dot the top with the butter and sprinkle with vanilla and caster sugar. Bake for 15-20 mins until the apples are tender and the pastry crisp.
4.Warm the conserve and brush over the apples and pastry edge. Serve hot with vanilla ice cream or crème fraîche.

Cheese & Onion Rolls

Wright’s cheese & onion Bread mix from any supermarket
Lukewarm water

Empty the pack into a bowl, add the correct amount of lukewarm water and mix, knead on a floured surface for at least 5 / 10 minutes , leave to rise for approx 30/45 mins. Once the dough has risen mould into rolls and cook for 15 minutes.

Carrot & Coriander soup

1 tbsp vegetable oil
1 onion, sliced
450g/1lb carrots, sliced
1 tsp ground coriander
1.2 litresl/2 pints vegetable stock
large bunch fresh coriander, roughly chopped
salt and freshly ground black pepper

1. Heat the oil in a large pan and add the onions and the carrots. Cook for 3-4 minutes until starting to soften.
2. Stir in the ground coriander and season well. Cook for 1 minute.
3. Add the vegetable stock and bring to the boil. Simmer until the vegetables are tender.
4. Whizz with a hand blender or in a blender until smooth. Reheat in a clean pan, stir in the fresh coriander and serve.

Garlic & Rosemary Focaccia

450 g (1 lb) strong white (bread) flour

1 tsp salt

1 sachet easy-blend dried yeast, about 7 g

4 tbsp extra virgin olive oil

300 ml (10 fl oz) tepid water

1 tsp Garlic Granules & 1 Tsp Rosemary (Fresh or Dried)

1. Put the flour into a large bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tbsp of the olive oil and the tepid water. Gradually mix the flour into the oil and water, using a wooden spoon at first, then by hand, to make a slightly sticky dough.
2. Turn the dough out onto a floured surface and knead for about 10 minutes or until smooth and elastic. by turning, punching and folding it to prevent it from sticking. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry.
3. Shape the dough into a ball and slap it onto a greased baking sheet, then roll it out (or push it out with your hands) into a round. Cover loosely with a clean tea-towel, tucking the ends under the baking sheet, and leave in a warm place for about 45 minutes or until the dough has double 1/2 in thickness.
4. Towards the end of the rising time, preheat the oven to 230ºC (450ºF, gas mark 8). Uncover the bread. Pour a little hand-hot water into a cup, then dip your fingers into the water and press into the risen dough to make deep dents all over the top; wet your fingers each time, to leave the top of the loaf moist. Drizzle the remaining olive oil over the bread and sprinkle with the Garlic Granules and Rosemary.
5. Bake the focaccia for about 15 minutes or until golden brown. Transfer to a wire rack to cool for 15 minutes, then wrap it in a clean tea-towel to soften the crust. Serve warm or allow to cool completely. The bread can be kept in a polythene bag for up to 2 days.

Baked Alaska

A home baked plain sponge or a shop bought Madeira cake
ice cream a 500g tub would be adequate
3 medium egg whites
125g caster sugar
FOR THE CUSTARD
3 egg yolks
1 fresh vanilla pod
225ml milk
80g caster sugar

slice the sponge and arrange it onto an ovenproof dish. Put the ice cream on top of the sponge or form into a mound over the sponge, carefully place this into a freezer until required. Whisk the egg whites until they are stiff and gradually add the sugar until the whites are smooth and stiffly peaking. Get the prepared base from the freezer and spread the meringue over the ice cream with a palette knife making sure that the ice cream is sealed inside. You can cook it straight away or place the whole thing back into the freezer until it is needed. cook in a pre heated oven 220c gas mark 7 for 3 -4 minutes until the meringue starts to turn golden.

For the custard
Pour the milk into a pan, split the vanilla pod and scrape out the seeds, add both the seeds and pod to the pan and bring just to the boil. remove from heat until required. Put the egg yolks into a large bowl with the caster sugar and whisk until thick and pale.
Pour the vanilla infused milk through a sieve onto the whisked egg, stirring well. Remove the vanilla pod (you can wipe it off and pop into a pot of caster sugar to make vanilla sugar). Wash out the pan and place the egg mix back into it. Put it back on a low heat and cook slowly, stirring continuously with a wooden spoon until it has thickened. You can test to see if it is ready by running a finger through it on the back of a wooden spoon, if it leaves a clear straight line it’s ready..

Chicken Meat Balls

Pack chicken Breast
Smokey bacon or Lardons
1 large Onion
1 large Carrot
2 cloves garlic
Fresh or dried Herbs of your choice
Breadcrumbs (fresh or frozen)
1 Egg

Put the onion and carrot in a food processor (if you have 1) or finely dice them both, add the garlic and the chicken and whizz until smooth, add the herbs, bacon and a handful of bread crumbs and whizz again finally add the egg and whizz until all is combined. If you do not have a food processor you may be able to get your butcher to mince the chicken for you or you can also use minced turkey. Take a good dessert spoonful of the mix and roll them in your hands. Fry in a little oil until cooked all the way through and serve with a tomato sauce and pasta. Enjoy !