cushy's chilli con carne

Ingredients

250g/9oz dried red kidney beans or 2x410g cans, drained

900g/2lb 4oz ripe tomatoes, skinned

900g/2lb 4oz beef mince

4 tbsp vegetable oil

2 onions, chopped

½-1 tsp hot chilli powder or cayenne pepper

1 banet chill for extra hot

1 rounded tbsp paprika
1 tbsp cumin seeds

2 tbsp dark muscovado sugar

3 garlic cloves, crushed

600ml/1 pint beef or chicken stock salt and freshly ground black pepper

Method

1. If you're using dried beans, put them in a bowl, cover with plenty of cold water and leave them to soak for at least 8 hours, or overnight.

2. Drain the beans, tip into a pan and cover with fresh water. Bring to the boil and boil rapidly for 10 minutes. Drain and reserve. Roughly chop the tomatoes.

3. Cut meat into 1-2cm/½-¾in cubes, discarding any excess fat. Pat dry on kitchen paper and season with salt and pepper. Heat half the oil in a large, heavy-based saucepan or sauté pan until very hot. Fry half the meat, for about 10 minutes or until well browned. Drain with a slotted spoon and set aside. Repeat with the remaining oil and meat.

4. Add the onions to the pan with the chilli, paprika, cumin and sugar and fry very gently for 8-10 minutes until deep golden and caramelised. Return the meat to the pan with the garlic, tomatoes, stock and red kidney beans (if using canned beans, add for the last 30 minutes of cooking time). Bring to the boil, reduce the heat and simmer, uncovered, on the lowest setting for 1¼-1½ hours until the meat is meltingly tender. Check the seasoning and serve with spoonfuls of soured cream or crème fraîche, and plenty of coriander.

Apricot and amaretti tart with syrup

Ingredients

For the pastry
75g cold unsalted butter
175g plain flour, sieved
zest of a lemon
1 tbsp caster sugar
1 eggSplash of cold water

For the filling
650g fresh apricots, not too ripe
2 tbsp soft demerara sugar
6 amaretti biscuits, crumbled
2 large free-range eggs
50g caster sugar
1 vanilla pod
200ml Jersey double cream

For the syrup

5 tbsp apricot jam
1 tbsp amaretto

To serve
Icing sugarEdible flowers
Creme fraîche


Preparation
1. Heat your oven to 200ºC/400ºF/Gas Mark 6. To make the pastry place the cold butter into a food processor with the sieved flour and lemon zest. Blitz until the mixture becomes the texture of breadcrumbs.
2. Whisk the sugar into the egg then pour into the machine with a splash of water. Blitz just long enough for the mixture to form a ball. Remove with your hands and ensure you have a nice firm ball by moulding with your hands. Wrap in cling film and leave in the fridge for at least an hour.
3. Meanwhile halve and stone your apricots then place on a baking tray cut side up. Sprinkle all over with the demerara sugar then roast in the oven for 15-20 minutes until they are soft to the point of a knife but not falling apart.
4. Roll out and line a 25cm loose-bottomed tart tin with the pastry. Chill again for ideally an hour but a minimum of 30 minutes.
5. Once rested prick all over the base with a fork then line with parchment paper and follow with baking beans. Bake blind for 15-20 minutes until the base is just beginning to crisp but has not browned. Remove the beans and allow to cool.
6. Spread your crumbled amaretti all over the base then top with a layer of apricots. In a large bowl whisk the eggs and sugar together until light and fluffy. Remove the vanilla seeds from the pod and whisk into the egg mixture along with the Jersey cream.
7. Place the tart onto a baking tray then carefully pour over the custard mixture. Place in the over for 15 minutes then lower the heat to 180ºC/350ºF/Gas mark 4 for a further 15-20 minutes when the custard should be set and a lovely golden colour.
8. Allow to cool before slicing and serving with crème fraîche, plenty of icing sugar and an edible flower.

For the syrup:
Warm the jam. Add the amaretto. Heat until bubbling and allow to cool just above room temperature and pour over the cake.

Spiced pork fillet with apple Greek salad

Ingredients

140g pork fillet

20g feta, diced

30g tomato, diced

20g black olives, diced

¼ cucumber, diced

1/3 green apple

Tsp coriander

Tsp cumin

Tsp nutmeg

Tsp tumeric

½ tsp paprika

Preparation

1. Cut pork into medallions and seal quickly.

2. Mix spices together and dip meat into mixture.
3. Pan fry.

4. Roast 2 slices of apple.

5. When cooked, sprinkle with teriyaki and baste.

6. Serve on a bed of cucumber, feta tomato black olives and diced green apple in white wine vinegar and extra virgin olive oil.

Potluck Lasagna

INGREDIENTS
455 g ground beef
1 (14.5 ounce) can Italian stewed tomatoes, cut up
1 (6 ounce) can tomato paste
4 g minced fresh parsley
1 g minced garlic
2 eggs
340 g small curd cottage cheese
370 g ricotta cheese
100 g grated Parmesan cheese
6 g salt
2 g pepper
6 lasagna noodles, cooked and drained
225 g shredded mozzarella cheese

DIRECTIONS
In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in the tomatoes, tomato paste, parsley and garlic; remove from the heat. In a large bowl, combine the eggs, cheeses, salt and pepper. Layer three noodles in a greased 13-in. x 9-in. x 2-in. baking dish. Top with half of the cottage cheese mixture, 1 cup mozzarella cheese and half of the meat sauce. Repeat layers.
Cover and freeze for up to 3 months. Or cover and bake 375 degrees F for 30 minutes. Uncover; bake 25-30 minutes longer or until edges are bubbly. Let stand for 10 minutes before cutting.
To use frozen lasagna: Thaw in refrigerator overnight. Bake as directed.

Cushy's Quick Moussaka

Ingredients
250g pack New Zealand Lean Ground Lamb (10% fat)

400g pack Ready to Cook Soffritto (chilled with prepared veg packs)

400g can Chopped Tomatoes with Chopped Basil

430g pack Cook's Ingredients Chargrilled Aubergines in Olive Oil

2 medium eggs

20g Grana Padano cheese, grated

150g tub Total 0% Fat Free Greek Strained Yoghurt

Method
Preheat the oven to 220ºC, gas mark 7. Warm a large pan over a high heat. Add the lamb and soffritto to the dry pan and cook, stirring frequently, for 8–10 minutes or until starting to colour slightly and soften. Stir in the tinned chopped tomatoes and season to taste. Keep warm.
Tip the aubergines into a sieve over a bowl and leave to drain thoroughly (you will not need the oil in this recipe). Spoon and spread a third of the mince mixture into the base of a 1.5–2 litre ovenproof dish. Using about a third of the drained aubergines, cover the mince in a single layer. Repeat this process until finished.
Whisk the eggs, the Total Yoghurt and two thirds of the cheese together with some seasoning. Pour over the contents of the baking dish. Sprinkle over the remaining cheese. Bake for 15 minutes or until golden and bubbling

Fish cakes,Salmon, broccoli and potato fish cakes.

Ingredients
2 fillets of salmon

2 large potato cooked

1 tbsp dill

1 tbsp flat leaf parsley

200gms sprouting broccoli cooked

breadcrumbs

1 eggflour

Preparation

1. Poach the salmon in water seasoned with salt pepper lemon juice for 5 mins.

2. When ready drain and allow to cool then flake.

3. Blanch the broccoli, drain then chop up. Use the same water to cook the potatoes.

4. Cook the potatoes in boiling water, drain and mash together just to break up slightly.

5. Mix together the salmon, potato and broccoli.

6. Add the herbs and season.

7. Mould into 3 inch cake sizes.

8. Leave to set in the fridge.

9. Dip the cakes into flour, then beaten eggs and then the breadcrumbs.

10. Fry in a shallow olive oil until golden brown

cushy's tip

you dont have to use salmon you can use whiting, pouting, cod,

or tuna have not tried tuna yet maybe another day

Black-Eyed Pea Casserole

Ingredients

• 1 pound ground beef
• 1 medium yellow onion, diced
• 2 cloves garlic, chopped
• 3 cups cooked black-eyed peas
• 1 medium jalapeno, diced
• 1 (10-ounce) can diced tomatoes (recommended: Ro-tel)
• 1 (10-ounce) can cream of mushroom soup
• 1 (10-ounce) can cream of chicken soup
• 1 (10-ounce) can mild enchilada sauce
• A few dashes of Louisiana hot sauce
• 2 tablespoons Essence, recipe follows
• 1 package corn tortillas
• Butter
• 2 cups grated cheddar
• Chopped green onions, for garnish

Directions

Brown the ground beef in large skillet. Drain the excess grease and the add onion, garlic, jalapeno and Essence. Cook the mixture for 3 to 5 minutes or until the onion has softened. Add the peas, tomatoes, mushroom soup, chicken soup and enchilada sauce. Add a few dashes of hot sauce. Simmer until warm, about 10 minutes.

Preheat oven to 350 degrees F.

Tear the tortillas into large pieces. Grease the bottom of a large casserole dish with butter and then line the bottom with the torn tortilla pieces. Spoon on the ground beef mixture into a thin layer and then add a layer of cheese. Add another layer of tortillas and repeat with the beef mixture, finishing with a layer of cheese on top. Cover the casserole dish with foil to prevent the cheese from burning and place in the oven. Cook for 35 to 45 minutes. Remove from the oven, cut slices approximately 2 by 2 inches and serve. Garnish with chopped green onion.

Lacey Chocolate Pancakes With Fresh Strawberry Sauce

strawberry SAUCE INGREDIENTS

10 ounces fresh strawberries
1 cup water
1 1/2 tablespoons cornflour
1 tsp honey

DIRECTIONS

Simmer strawberries in the water until tender but not soft - approx 5 minutes.

Mix the cornflour with a little cold water, then mix it into the strawberry mixture.

Bring to a boil again, stirring constantly.

Add honey before removing from heat & set aside.

CHOCOLATE PANCAKE INGREDIENTS

2/3 cup plain flour
1/3 cup granulated sugar
1 1/2 teaspoons unsweetened cocoa powder
1 egg + 1 egg white
1/4 cup sunflower oil
1/4 cup milk

DIRECTIONS

Place all ingredients in a liquidiser. Whizz until completely smooth & the batter is creamy.

Remove liquidiser jug from base & place in fridge for 45 minutes.

Lightly grease, then heat a frying pan over medium-high heat & pour a small amount of batter into the pan. Quickly rotate the pan so that the batter evenly coats the base of the pan.

Cook until bottom of pancake is lightly crisped then flip over & cook the other side.

When done remove from pan & place in a warm oven until you’ve finished cooking the remaining pancakes.

DECORATION

1 cup fresh strawberries, hulled & sliced
5 whole strawberries
icing sugar, to dust.

DIRECTION

Serve the pancakes by slicing the strawberries thinly & laying inside the crepes, spoon on a little sauce then fold & top with more sauce & a dusting of icing sugar.

CUSHY'S TIP

1. To make the pancakes truly lacey, thin the batter slightly with a little extra milk & be carefully to add just enough batter to the pan to coat it.

2. To make this even more delicious, add a little whipped cream to the pancakes & top with grated dark chocolate or fresh chocolate cream sauce (mix 1/2 cup double cream with 1 small bar of melted dark chocolate)

3. To turn this into tempting dessert, serve with homemade vanilla ice cream & the chocolate sauce.

Marinated lamb chops with chargrilled field mushrooms and garlic butter

Ingredients
For the marinated lamb chops
4 tbsp olive oil
2 garlic cloves, peeled and sliced
large sprig fresh thyme
large sprig fresh rosemary
8 lamb chops
salt and freshly ground black pepper
For the garlic butter
150g/5½oz unsalted butter, softened
2 garlic cloves, peeled and crushed
1 tbsp fresh flatleaf parsley, chopped
For the mushrooms
8 fresh field mushrooms, stalks removed
salt and freshly ground black pepper, to taste

Method
1. For the marinated lamb chops, pour three tablespoons of olive oil into a deep dish or tray and add the sliced garlic.
2. Rub the thyme and rosemary between your hands to help release the herbs' aromatic oils, before placing into the oiled dish.
3. Place the lamb chops on top of the herbs and garlic before covering with the remaining tablespoon of olive oil. Cover and place into a fridge to marinate overnight.
4. For the garlic butter, mix the butter and crushed garlic in a bowl with the parsley.
5. For the field mushrooms, spoon the garlic butter mix into the underside of the mushrooms. Season with salt and freshly ground black pepper.
6. Preheat a barbecue until the coals are white hot. (Alternatively, cook on a very hot griddle pan or under a high grill.)
7. Remove the lamb chops from the marinade and drain off any excess oil. Season with salt and freshly ground black pepper. Place onto the barbecue with a sprig of rosemary over each chop and cook to your liking.
8. Meanwhile, place the mushrooms onto the barbecue, buttered side up, and cook slowly.
9. To serve, place the mushrooms and lamb chops onto a serving plate

Spicy chicken kebabs

These are perfect for BBQ summer party
you might want to double the amount you make as these go quick

well they did at my party bash you can also use beef and lamb

upto you enjoy

Stuff you need

3 garlic cloves , roughly chopped
knob of fresh ginger , roughly chopped, plus extra to serve
1 orange , grated zest and juice
3 spring onions , roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4 small skinless boneless chicken breast fillets , cut into cubes
20 button mushrooms
20 cherry tomatoes
2 large red peppers , seeded and each cut into 10





METHOD
1.Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.



2.Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.

Orange Creamed Rice in Dark Chocolate Cups

CREAMED RICE INGREDIENTS
1/4 cup short-grain pudding rice
2 1/2 cups milk
2 tablespoons honey
2/3 cup cream zest of 1 small orange, finely grated

DECORATIONS
100g dark chocolate (good quality, at least 65%)
4 Physalis

DIRECTIONS
Mix rice with the milk & orange zest in a large saucepan & bring to the boil.
Immediately reduce the heat, cover with a tight-fitting lid and simmer VERY gently for 1 hour, stirring regularly.
Remove the lid and continue cooking and stirring for around 20 minutes or until the rice is creamy.
Add cream & honey and simmer for 5 more minutes.
Set the creamed rice aside to cool. Once cooled enough, place in fridge to chill.
Melt the chocolate in a bowl over simmering water. Gently dip the physalis in the chocolate then place on aluminium foil to set.
With the remaining chocolate, paint 4 paper muffin cases using a pastry brush. You will need 2 coats of chocolate to produce a strong cup. Set aside & allow to cool.
Once the creamed rice has chilled, spoon it into the chocolate cups & top with the physalis.

TIPS
1. For an alternative decoration, you can leave the physalis plain or dip in white chocolate. You can also top with grated chocolate.
2. For added effect, make the 2nd chocolate coat with white chocolate.
3. Intensify the orange flavour with a drop of orange oil or Cointreau
4. If you’re pushed for time, use a good quality canned creamed rice & add the zest.

the chicken mayo burger the cushy way

this is so easy and this will feed the kids and they will love it

what you need

burger buns 12 for £1.00 at tesco at present

iceberg lettuce

mayo or seafood dressing

a cheese slice if you want

and some chicken burgers buy the one ones from iceland or asda about 98 pence

for 8 or 10

method

cook chicken burgers in oven for about half hour in oven gas mark 6
cut lettuce in to strips

take burger bun and put moay or sea food dressing on the bottom

place lettice on to the mayo take chicken buger out of oven place

on top of lettuce put top part of burger bun on to the chicken burger and there you have it

the cushy's chicken mayo burger

serve with salad or frys

note

do not add too much mayo

and a lot better then macdonalds

and cheeper

Egg & Bacon Pie

You need:
500g puff pastry

250g bacon

6-8 eggs

2 tablespoons chopped parsley

salt, pepper

1 egg yolk

1 teaspoon water

method:
Line a 20cm pie plate with the pastry.
Remove rind and extra fat from bacon. Chop and fry for 3 minutes. Allow to cool then place half the bacon in the base of pie plate.
Break the eggs into pie one at a time (be carefull not not to break the yolks).
Season with salt and pepper and sprinkle with remaining bacon and the parsley.
Cover the pie with remaining pastry, press edges together well and trim.
Brush with beaten egg yolk and water; decorate top if desired.
Bake in a hot oven for 15 minutes. Reduce temperature to moderate and cook for a further 15-20 minutes.

MY NANA YATES GOOD OLD APPLE CRUMBLE

Ingredients

Crumble:300g/10½oz

plain flour, sieved

pinch of salt

175g/6oz unrefined brown sugar

200g/7oz unsalted butter, cubed at room temperature Knob of butter for greasing

Filling:

450g/1lb apples, peeled, cored and cut into 1cm/½in piece

50g/2oz unrefined brown sugar

1 tbsp plain flour

1 pinch of ground cinnamon

Method

1. Preheat the oven to 180C/350F/Gas 4.

2. Place the flour and sugar in a large bowl and mix well. Taking a few cubes of butter at a time rub into the flour mixture. Keep rubbing until the mixture resembles breadcrumbs.

3. Place the fruit in a large bowl and sprinkle over the sugar, flour and cinnamon. Stir well being careful not to break up the fruit.

4. Butter a 24cm/9in ovenproof dish. Spoon the fruit mixture into the bottom, then sprinkle the crumble mixture on top.

5. Bake in the oven for 40-45 minutes until the crumble is browned and the fruit mixture bubbling.

6. Serve with thick cream or custard.

Hidden vegetable bolognaise

You will need
1tbsp olive oil
1 small onion, finely chopped (90g)
1 small leek, thinly sliced (35g)
½ stick celery, diced (15g)
¼ small red pepper, diced (25g)
1 small carrot, peeled and grated (30g)
½ eating apple, peeled, cored and grated (75g)
1 clove garlic, crushed
1 x 400g/14oz tin chopped tomatoes
450g/1lb minced beef
4 tbsp tomato puree
2 tbsp tomato ketchup
250ml/9fl oz beef stock
¼ tsp dried oregano

Method
1
Heat the oil in a large frying pan and sauté the vegetables, apple and garlic for 10 minutes, until soft. Transfer to a blender and add the tomatoes then whiz until smooth.

2
Wipe the pan out with a piece of kitchen paper then add the mince and fry over a medium-high heat, breaking the mince up with a wooden spoon, until browned (you may need to do this in two batches). If your child likes a finer texture then you can transfer the browned mince to a food processor and whiz until well chopped.

3
Add the tomato and vegetable sauce to the mince then stir in the tomato puree, ketchup, stock and oregano.

4
Bring to a simmer and cook for 40-45 minutes, until the sauce is thick. Season to taste with salt and pepper.

serves 6

Chicken Chow Mein

Chow mein is of Chinese-American origin although its name comes from the Mandarin, meaning ‘to stir fry noodles’. It’s usually a dish of noodles, vegetables and meat or shellfish but you can leave out the meat if you prefer.

You will need
4 teaspoons sherry
4 teaspoons light soy sauce
2 clove garlic, crushed
2 teaspoon grated root ginger
4 chicken fillets, thinly sliced
1 pack medium egg noodles (for 4)
2 carrots, peeled
4 oz mange tout, topped and tailed
8 spring onions
4 oz broccoli
3 oz green cabbage
4 oz bean sprouts
oil
2 tablespoon oyster sauce
2 teaspoons sesame oil

method

Make a marinade of the sherry, soy sauce, garlic and ginger and leave the chicken slices to marinate for 1 hour.
Diagonally halve the mange tout and slice the remaining vegetables into similar shapes or sizes. Cook the noodles as stated on the packet. Drain.
Heat some oil in a wok and fry the chicken and its marinade for 4-5 minutes until the chicken is browned. Add the carrots, mange tout, spring onions and broccoli and stir fry for 2-3 minutes. Add the cabbage, bean sprouts, oyster sauce, sesame oil and noodles and continue cooking for another 2-3 minutes.
Serve immediately.

note

i did try this and i had a little help from my good friend mr Chang so thanks mr Chang

but now i am the master

Beef Bourguignon II

INGREDIENTS

30 g all-purpose flour
6 g salt
1 g ground black pepper
905 g cubed stew meat
55 g butter
1 onion, chopped
2 carrots, chopped
1 clove garlic, minced
475 ml red wine
1 bay leaf
10 g chopped fresh parsley
0.7 g dried thyme
1 (6 ounce) can sliced mushrooms
1 (16 ounce) can canned onions

DIRECTIONS

In a small bowl, combine the flour, salt and ground black pepper. Coat the beef cubes with this mixture.
Melt the butter or margarine in a large skillet over medium high heat. Add the meat and brown well on all sides. Pour this into a 2 quart casserole dish.
Return the skillet to the heat and add the onion, carrots and garlic to it. Saute for 5 to 10 minutes, or until onion is tender. add the wine, bay leaf, parsley, thyme, and liquid from the mushrooms. Pour over meat.
Bake, covered, at 350 degrees F (175 degrees C) for 2 1/2 hours. Remove cover, add canned onions and mushroom crowns, and bake for 30 more minutes. it might take a long time to cook

but its well worth waiting cheers

PREP TIME
20 Min
COOK TIME
3 Hrs
READY IN
3 Hrs 20 Min

Cushy's spainish chicken pie with salad

Ingredients

1kg potatoes , chopped
3 tsp paprika (use smoked paprika if you have it)
2 tsp olive oil
2 onions , sliced
2 garlic cloves , crushed
2 x 400g cans chopped tomatoes
300g cooked chicken , shredded
140g roasted peppers from a jar, sliced (we like Karyatis)
handful Kalamata olives , halved



Method
1.Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 15-20 mins until tender. Drain, return to the pan, then mash with some seasoning and 2 tsp of the paprika.


2.Meanwhile, heat the oil in a large pan, then fry the onions and garlic for a few mins until softened. Stir in the remaining paprika for 1 min, add the tomatoes , then, bring to a simmer. Tip into a large ovenproof dish, then stir in the chicken, peppers, olives and some seasoning.


3.Spoon over the mash, then bake for 15 mins until the mash is golden on top and the sauce is bubbling.

4. serve up with salad


or try


Make it with tuna
Make the mash as before. Heat the tomatoes and paprika with the onion and garlic, then stir in 2 x 200g cans yellowfin tuna in spring water, drained, a 198g can sweetcorn, drained, 100g frozen peas and the pepper. Top with mash in an ovenproof dish, then cook as before.

cushy's African Chicken

Ingredients
Frozen Boneless, Skinless Chicken Thighs

2 small bell peppers (red and yellow), slivered

1 small onion, slivered2 teaspoons lime juice

2 teaspoons minced, peeled gingerroot

1 1/4 teaspoons minced garlic (2 to 3 cloves)

1/4 teaspoon red pepper flakesSalt and ground pepper to taste

1 tablespoon canola oil

Hot cooked rice

Instructions
In mixing bowl, combine pepper, onion, lime juice, ginger, garlic, red pepper flakes, salt and pepper; set aside.
In a large nonstick skillet, over medium-high heat, heat oil.

Add frozen chicken and reduce heat to medium. Cover and cook 10 minutes.
Turn chicken and add reserved vegetable mixture.

Partially cover with lid.

Cook 10 to 15 minutes longer, until chicken is cooked through, turning occasionally.
Serve over rice.

Peach Oatmeal Muffins

INGREDIENTS
1 (16ounce)can peaches , drain and diced small
2 cups whole wheat pastry flour , see note
3/4 cup sugar
1/2 teaspoon salt
1 tablespoon baking powder
1/2 teaspoon baking soda
3/4-1 teaspoon cinnamon
1/4-1/2 teaspoon nutmeg
1/4-1/2 teaspoon ground ginger
1 cup oatmeal , old fashionedor quick oats , not instant
2 eggs
1 cup milk
1/4 cup oil

DIRECTIONS
Preheat oven to 350°F.
Mix together dry ingredients, stir in oats and peaches.
Mix together eggs, oil and milk, stir into flour and mix gently just until flour is incorporated; don’t over mix lumpy is ok.
Pour into greased muffin cups - I dislike muffin papers - don’t grease if you use them.
Bake 15- 18 minutes until done and muffin springs bake when lightly touched.
Note: Whole wheat pastry flour is easily found in most health food stores and some grocers, King Arthur White Wheat Flour is also good. Both of these give your muffins a lighter texture while still providing good nutrition.
If using blueberries use about 1 1/2 cups.

hot cross pudding

This one i did pinch from jamie but i added stawberry jam yum yum ask the kids'and i made it cheaper then he did

you will need

hot cross buns 6 for 37 pence at asda or 40 pence at tesco

stawberry jam

custard from lidi or asda your choice or make your own

method

1. Try spreading the jam on halved hot cross buns and place in an ovenproof dish.
2. Pour over enough custard to almost cover the buns and allow the custard to soak into the buns for about 15 minutes.
3. Bake in the oven for 15 minutes at 180˚C, fan 170˚C, gas 4.
4. Finish by placing under a hot grill for 5 minutes until golden brown.

Lamb Chops with Fresh Mint and Roasted Jersey Royals

Ingredients

20g pack fresh mint, leaves only

2 tbsp sherry vinegar

2 cloves garlic, finely chopped

3 tbsp olive oil

4 Lamb Chops, from the butchers of your choice

200g Jersey Royal new potatoes, scrubbed

200g small fresh beetroot, trimmed and scrubbed

200g baby carrots, trimmed and washed

Method
1.Preheat the oven to 190°C, gas mark 5. Chop half the mint and keep the remaining leaves whole. In a shallow dish, mix the chopped mint with the vinegar, half the garlic, and 2 tbsp of the olive oil, and season. Add the lamb chops, turning them to coat in the mixture. Cover and place in the fridge until you are ready to cook

2.Halve any larger potatoes and cut the beetroot into quarters. Put the potatoes, beetroot and carrots in a roasting tin and scatter over the rest of the garlic. Drizzle with the remaining oil and season. Roast for 38 minutes until tender.

3.Meanwhile, heat a large, non-stick frying pan until very hot. Remove the lamb chops from the marinade, brushing off any excess, and fry for 3-4 minutes on each side. Reserve the marinade.
4.

Serve the chops on top of the vegetables. Pour the reserved marinade into the frying pan and simmer briefly. Drizzle over the lamb and top with the remaining mint.

my tip

the lamb will benefit from being marinated for several hours in the fridge if time allows.

Preparation time :15 minutes

Cooking time :45 minutes

Total time :1hour

Bubble and Squeak

Ingredients

450g/1lb potatoes, unpeeled
salt and pepper
70g/2 1/2 oz butter
250g/8oz cabbage, shredded
3 tbsp water
3-4 tbsp sunflower oil
1 onion, chopped

DIRECTIONSCook the potatoes for 25 minutes in a pan of lightly salted boiling water, then drain, peel and dice.


Place them in a bowl with 55g/2oz of the butter and mash until smooth. Season to taste with salt and pepper.


Meanwhile, place the cabbage, water and remaining butter in a large heavy based saucepan and cover. Cook gently for 10 minutes, or until tender. Mix the cabbage and mashed potato together and season with more salt and pepper.


Heat half the oil in a frying pan. Add the onion and cook, stirring occasionally, until softened. Add the potato and cabbage mixture and press down with the back of a wooden spon to make a flat, even cake.


Cook over a medium heat for 15 minutes until golden brown on the underside and place on a large plate. Add the remaining oil and cook again on the other side for 10 minutes.


Transfer to a plate, cut into wedges and serve.

'Paella' Couscous Salad

INGREDIENTS


2 tablespoons extra-virgin olive oil
1/2 pound Spanish chorizo (spicy cured pork sausage; preferably hot), cut into 1/4-inch dice
1/2 cup finely chopped shallot
1 large garlic clove, minced
1 1/2 cups chicken broth
1/2 cup dry white wine
3/4 pound medium shrimp in shell, peeled and deveined
3/4 pound sea scallops, tough muscle removed from side of each if necessary, halved crosswise (quartered if large)
1 tablespoon fresh lemon juice
1 (10 ounce) box couscous
1/4 teaspoon crumbled saffron threads
1 cup frozen peas, thawed
1 large red bell pepper, finely diced
1 cup coarsely chopped drained pimiento-stuffed green olives
1/3 cup finely chopped fresh flat-leaf parsley
1/3 cup fresh lemon juice
1/3 cup extra-virgin olive oil
2 large garlic cloves, chopped
3/4 teaspoon salt
1/2 teaspoon black pepper
1/8 teaspoon cayenne



HOW TO MAKE


1.Make salad: Heat oil in a large heavy skillet over moderately high heat until hot but not smoking, then saute chorizo and shallot, stirring, until chorizo is golden brown on edges, 3 to 4 minutes. Add garlic and saute, stirring, 1 minute. Transfer mixture to a large bowl, scraping out skillet with a rubber spatula.


2.Bring broth and wine to a boil in a 2 1/2-quart saucepan and cook shrimp, covered, until just cooked through, about 45 seconds. Transfer shrimp with a slotted spoon to a small bowl. Bring liquid in saucepan back to a boil and cook scallops, covered, until just cooked through, about 2 minutes. Transfer scallops with slotted spoon to bowl with shrimp and pour any liquid accumulated in bowl back into pan. Add lemon juice to seafood, then add salt and pepper to taste and toss to combine.


3.Put couscous in a metal bowl. Reserve 1 3/4 cups cooking liquid in saucepan and discard remainder. Add saffron and bring liquid to a boil and pour over couscous. Let stand, covered tightly with plastic wrap, 5 minutes. Fluff couscous with a fork and add to chorizo. Stir in peas, bell pepper, olives, and seafood and toss to combine.
4.Blend lemon juice, oil, garlic, salt, black pepper, and cayenne in a blender until smooth and pour over seafood salad, tossing to combine well. Let stand 30 minutes at room temperature to allow couscous to absorb dressing.


5.Stir in parsley and season salad with salt and pepper.


6.Make dressing: Salad can be made (without parsley) 2 hours ahead and chilled, covered. Bring to room temperature and stir in parsley just before serving.


Yield: 6 servings

Chunky sausage & tomato pasta

Ingredients


1 tbsp olive oil
4 thick pork sausages , cut into bite-sized pieces
2 garlic cloves , crushed
200ml medium white wine
1 tbsp tomato purée
400g can chopped tomatoes
500g pack rigatoni or penne
handful basil leaves , torn,

parmesan , to serve




1.Heat the olive oil in a heavy-based pan (preferably not non-stick) and add the sausages. Fry for about 8 mins until golden and cooked through. Tip in the garlic and fry for 1 min. Pour in the white wine and boil until it has reduced by half.


2.Stir in the tomato purée and tomatoes, and season to taste. Simmer for 15 mins until the sauce is rich and thick.


3.While the sauce cooks, boil the pasta according to pack instructions and drain. Stir in the basil if using, and cooked pasta into the sauce, then serve in bowls with grated or shaved parmesan.



Making it veggie or spicy
Use veggie sausages, such as Cauldron Vegetarian Lincolnshire sausages, available from supermarkets. Or to make it spicy, add a pinch of dried chilli or 1 chopped red chilli as you fry the sausages.


Serves 4
Preperation and cooking times
Prep 5 mins
Cook 20 mins

Barbecue chicken

cushy's finger-licking barbecued chicken pieces are drizzled with honey and marinated with garlic, ginger and fresh turmeric

Ingredients

1 x 1.5kg chicken
1 x 7.5 cm fresh Turmeric
1 x 10 cm fresh Ginger
4 cloves Garlic
1/2 red onion1 small red chilli
Fish Sauce, to taste
vegetable oil, for the marinade
Honey, to garnish

Method

1. Joint the chicken into 8 pieces with the skin on:

2 legs, 2 thighs, 2 breasts and 2 wings. 2. On each piece, make a couple of incisions on the flesh, right to the bone.

3. In a food processor, finely blend the turmeric, ginger, garlic, onion and chillies. Cover the chicken pieces with blended ingredients and pour over the oil and fish sauce. Leave the chicken to marinate in the fridge, overnight if possible.

4. When ready to cook, pre-heat a grill, brush the excess marinade from the chicken pieces and cook on both sides until tender and golden brown.

5. Arrange on a platter, drizzle lightly with honey and serve with a salad.

how to make macaroni cheese cushy's way

Macaroni Cheese Recipe. A cheesy pasta dish ideal for the kids! Did you know that Macaroni Cheese dates back to the 1800s, but it is still one of the tastiest today. Sample our Macaroni Cheese recipe.



what you need



500 grams of cooked macaroni
half to a pint of milk

a packet of cheese sauce
100 grams of cheese

mustard



what to do

put milk into a sauce pan and mix in the cheese sauce

add one to two tea spoons full of mustard

stir in

add pre cooked macaroni

stir in well

add cheese for added flavour

about 70 g parmesan

if needed

add two cloves of crushed garlic

mix in well and heat for a futher 10mins

or put into oven spinkle some grated cheese on top

How To Make Crispy Vegetable Spring Rolls

Crispy Vegetable Spring Rolls recipe. This quick recipe for spring rolls will show you how to make this authentic Asian appetiser at home. You'll no longer have to worry about them getting soggy while being delivered

You will need:
10 spring roll wrappers
½ red pepper , thinly sliced
1 carrot , grated
6 bamboo shoots , thinly sliced
some bean sprouts
¼ white cabbage , shredded
some rice noodles , soaked in water
1 tbsp oyster sauce
1 tsp soy sauce
1 tsp sugar
some salt and pepper
1 ltr vegetable oil
1 egg , beaten
1 wok
1 wooden spoon
1 bowl
1 spoon
1 brush
1 tea towel
1 saucepan
1 slotted spoon
1 tray lined with paper towel
tongs

Step 2:
Prepare the vegetables
Begin by heating the wok. When hot, add some oil, the red peppers, carrots, bamboo shoots, cabbage and bean sprouts. Cook until the vegetables have slightly softened and their tastes have had a chance to intermingle.

Step 3:
Finish the filling
Add the noodles, oyster sauce, soy sauce, sugar, salt and pepper. Mix well, take it off the heat and place into a bowl to let it cool.

Step 4:
Preheat the frying oil
Place the pan with the oil for frying over a medium-high heat.

Step 5:
Make the spring rolls
Place the spring roll wrapper in front of you, with one corner at the bottom so that it resembles a diamond. Brush the four edges of the wrapper with the beaten egg. Next, add the filling in the bottom part of the wrapper in a thin log shape, not touching the edges. Leave the bottom few centimetres clear. Lift the wrapper over the top and tuck it in under the filling.Fold over the left side, and then the right side and roll it up to form a tube. Brush a little more egg along the top part and seal the roll. Repeat until all the rolls are finished.

Step 6:
Fry the egg roll
Once the oil is hot, deep fry the spring rolls until lightly brown, which should take only a minute or two. Put them on the towelled tray to let them drain.

Step 7:
Serve
Serve your crispy spring rolls as you would any appetiser. They go wonderfully with a sweet and sour sauce and many other types of dip.

How To Make Homemade Fish Fingers

How To Make Homemade Fish Fingers

Homemade Fish Fingers Recipe. Traditional homemade fish fingers, perfect for the kids. Serve them with VideoJug's very own Chunky Chips recipe and a splash of lemon. Taste our Homemade Fish Fingers recipe.

You Will Need
400 g fillets of white fish, partially thawed
120 g breadcrumbs
2 tbsp grated parmesan cheese
1 tbsp chopped fresh parsley
1 tsp grated lemon peel
½ tsp paprika
½ tsp dried thyme
¼ tsp garlic salt
150 ml double cream
1 egg
100 ml plain flour
100 ml vegetable oil
freshly ground pepper
salt
3 bowls
1 frying pan
1 slotted spoon
1 knife
1 plate or tray
1 fork
1 kitchen paper
1 spoon
1 cutting board

Step 1:
Prepare the fillets
Cut the cod fillets into strips and set aside.

Step 2:
Make the coating
Place the breadcrumbs in a bowl, and season with some pepper and salt. Add the parsely, parmesan cheese, garlic salt, lemon peel, paprika and thyme and mix them together thoroughly.

Step 3:
Beat the egg
In a separate bowl, pour in the egg and the cream. Beat them together with a fork.

Step 4:
Prepare the flour
Put the flour in a bowl ready to coat the fish.

Step 5:
Coat the fish
Lightly dust the fillets in the flour. Then dip them into the egg and cream and finally coat it with the breadcrumb mixture.

Step 6:
Fry the fingers
Now you have your fish fingers ready, take a frying pan and heat up the vegetable oil over a moderate heat. When hot place the fingers in the pan. Turn them over and cook until the fish flakes easily and the breadcrumbs are a golden brown.

Step 7:
Drain the fingers
Take them out with a slotted spoon and place on kitchen paper to drain off any excess oil.

Step 8:
Serve up
Place on plates and serve with lemon wedges and chips

shepards pie the cushy way

How To Make Shepherd's Pie

How To Make Shepherd's Pie

Cheesy Shepherds Pie with a trace of sautéed onions accompanied by garden peas. One of the most popular and traditional dishes originating from the UK. Try our Shepherd's Pie recipe

You Will Need
500 g potatoes for mashing
50 g grated cheddar cheese
1 tbsp vegetable oil
1 onion, diced
2 carrots, diced
2 sticks of celery, sliced
1 kg minced mutton (sheep)
30 ml beef broth or stock
1 tbsp flour combined with 1 tbsp of butter
150 g butter salt and pepper to season
100 ml milk
1 large skillet
1 large saucepan
1 baking dish 15cm deep
1 bowl
1 spatula or spoon
1 strainer
1 potato masher

Step 1:
Sauté the onions
Put some oil in a skillet and sauté the onions. When they are soft and starting to brown, remove them from the skillet using a slotted spoon and set to one side.

Step 2:
Prepare the carrots and celery
Sauté the carrots and celery until they start to brown.
Step 3:
Pre-heat the oven
Set the temperature of the oven at 220ºC.

Step 4:
Sauté the meat
Heat the oil with 50 grams of butter and add the meat, stirring it until it browns.

Step 5:
Add the vegetables
As it browns add the carrots and celery.

Step 6:
Add the stock
When the meat has browned add the stock and stir well.

Step 7:
Thicken with butter/flour
Stir in the butter and flour mixture to thicken the stock. Cook for a further couple of minutes and set the pan to one side.

Step 8:
Cook the potatoes
Boil the potatoes in salted water until soft.

Step 9:
Make potato purée
When the potatoes are soft, drain out the water and mash them with half of the remaining butter and grated cheese. If it is too thick add a little milk. When it has reached a smooth consistency stir in a pinch of salt and pepper to season.

Step 10:
Add the onions
Stir in the sautéed onions

Step 11:
Prepare the dish for the oven
Transfer the meat into the baking dish. Spread it out to make an even layer. Spoon over the mashed potato and tease the surface with a fork to create some texture. To finish, brush on the last of the melted butter.

Step 12:
Bake the shepherds pie
Place the shepherds pie in the oven and back for half an hour.

cushy's tip

Check the shepherds pie from time to time to make sure the potato isn't burning
Serving suggestion
This is a complete meal in itself and you shouldn't need anything else but if you like it can be served with peas.External Links

How To Make Garlic Bread

Side Dishes:How To Make Garlic Bread

How To Make Garlic Bread
Garlic Bread Recipe. A very tasty accompaniment for soups or pasta dishes. All those garlic-lovers out there will find it impossible to resist! Experience our Garlic bread recipe.

Serves: 2
Preparation Time: 5 minutes
Cooking Time: 20 minutes
Oven Temperature: 175
350° c - ° f175

Step 1:
You will need….
1 baguette
5 cloves of garlic
200 g butter
3 tbsp parsley, chopped
salt and pepper
1 bowl
1 garlic crusher
1 knife
1 bread knife
aluminium foil
1 chopping board
1 spoon

Step 2:
Preheat the oven
Set the temperature of the oven to 175ºC (325ºF/ gas mark 3.5).

Step 3:
Make the garlic butter
Spoon the butter into a small bowl. Place some of the garlic cloves into the crusher, squeeze the handle tightly down and scrape off the crushed garlic into the bowl. Continue this process until all the garlic has been crushed. Next, pour in the parsley, season with salt and pepper and stir well.

Step 4:
Slice and fill
Place the baguette onto the chopping board and cut across diagonally, into 2-3 cm slices, without cutting completely through the bread. Create a gap between the slices, add a dollop of the garlic butter, and smooth it down. Finally spread any remaining butter over the top of the baguette.

Step 5:
Wrap in foil
Unroll the aluminium foil and tear off a large enough piece to wrap the baguette. Place the garlic bread into the centre of the foil and wrap it up making sure that you seal the ends well.

Step 6:
Bake
Place the baguette into the centre of the oven and cook for ten minutes. Turn it over, cook for a further 10 minutes and remove it from the oven.

Step 7:
Serve
Once cooked, unwrap the baguette, cut through into slices and serve

british breakfeast made easy

British Food:How To Make A Traditional Full English Breakfast

How To Make A Traditional Full English Breakfast
Traditional Full English Breakfast Recipe. Gail and Jill, of the Blacksmith's Café in Hastings, guide us through the ritual of making the perfect fried breakfast. Savour our Traditional Full English Breakfast recipe.

Serves:1
Preparation Time:
5 minutes
Cooking Time:
15 minutes

Step 1:
You will need
2 sausages
100 g mushrooms
2 Rashers bacon
2 eggs
150 g baked beans
vegetable oil
ketchup or brown sauce
1 knife
1 chopping board
1 wooden stirring spoon
1 spatula
1 small saucepan
2 frying pans

Step 2:
Sausages
We start with our sausages. Quality is crucial here - go for ones with a high percentage of pork and natural ingredients.Place them in a frying pan with preheated vegetable oil.They'll take the longest to cook of all our ingredients, around 12 minutes, with regular turning required. They make a lovely, reassuring sizzle as they fry.

Step 3:
Mushrooms
Wash and slice the mushrooms. Add them to some preheated vegetable oil in a separate frying pan, then stir and toss them on a gentle heat for about 5 minutes.After that, consign them to a warm plate until the rest of the fry-up is finished, which won't be long now. Because things are really starting to hot up.

Step 4:
Bacon
Bacon next; when the sausages have been frying for 8 minutes, add the rashers to the same pan and turn them every minute or two.

Step 5:
Baked beans
As soon as your bacon's under way, the baked beans go on the stove. They require a gentle heat and plenty of stirring.Now it's a total juggling act!

Step 6:
Eggs
While you keep an eye on all that sizzling and bubbling, replenish the other frying pan with oil and put it on a medium heat in readiness for the eggs.Keep turning the bacon and stirring the beans; then crack one egg... and two, into the empty frying pan. Transfer it to the hottest plate on the stove if necessary - keep stirring those beans! And we're nearly done.The final touch is to get your spatula and splash hot oil over the eggs until the yolks go opaque. This is a sure sign that they're cooked properly.And when they're done, the whole meal is done.

Step 7:
Serve
Add it all to the plate with the mushrooms on and get ready for the Full English experience.Try a little tomato ketchup or brown sauce for the finishing touch to the perfect fried breakfast