Beef Stir Fry with Vegetables

Beef Stir Fry with Vegetables

 

Sirloin steak cut into strips and stir fried with red pepper, broccoli and carrots, served with a sauce over a bed of rice.

 

Beef Stir Fry with Vegetables
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 1 tbsp cornflour/cornstarch
  • 150ml (5 fl oz) water (⅔ cup)
  • 284ml (10 oz) can condensed beef broth (Campbells)
  • 2 tbsp soy sauce
  • 1 red pepper
  • 1 small head of broccoli
  • 2 carrots
  • 2 garlic cloves, crushed
  • 3 tbsp olive oil
  • 450g (1 lb) sirloin steak, cut into strips

  • To serve
  • rice

  • You will also need a 22.5cm (10 inch) deep frying pan/skillet.


  1. Method
  2. First, blend together the cornflour/cornstarch and water in a bowl. Stir in the beef broth and soy sauce and then set aside.

  3. Before preparing the vegetables put a large plate in the oven to warm up.

  4. Deseed the pepper and cut into small chunks. Break the broccoli into small florets, discarding the stem. Peel and thinly slice the carrots.

  5. Place the pan over a medium–high heat and add 2 tablespoons of oil. When hot, add the vegetables and garlic, and stir to coat. Stir-fry until tender, about 5–8 minutes. Transfer to the warm plate and cover.

  6. Now add the other tablespoons of oil to the pan and when hot add the beef. Stir-fry for 2–4 minutes according to how well-done you like your steak. Turn frequently to brown on all sides. Transfer to the plate with the vegetable, cover, and keep warm.

  7. Then add the reserved broth to the pan and bring to the boil. Reduce the heat to medium and stir until it thickens. Return the vegetables and meat to the pan and stir to coat with the sauce. Reheat for 1–2 minutes until everything is hot.

  8. Serve over a bed of rice.

Updated: December 9, 2018

Raspberry Ripple Ice Cream for Grown-ups

Raspberry Ripple Ice Cream for Grown-ups

 

Crème de cassis lifts this ice cream dessert from being just ordinary. A raspberry and cassis purée is used to ripple the ice cream and warmed to pour over as a sauce.

 

Raspberry Ripple Ice Cream for Grown-ups
Prepares: 4 servings
 
  • Preparation time: About 15 minutes
  • Refrigeration time: 2 hours

  • Ingredients
  • 12 large scoops soft-scoop vanilla ice cream

  • For the sauce
  • 300g (10 oz) frozen raspberries, thawed (1¼ cups)
  • 28g (1 oz) caster sugar/superfine sugar (2 tbsp)
  • zest of 1 lemon
  • 4 tsp lemon juice
  • 3 tbsp crème de cassis

  • You will also need a freezer-proof container that will take the ice cream and 4 glass dishes.


  1. Method
  2. First remove the ice cream from the freezer to soften up a little.

  3. Now to prepare the sauce, purée the raspberries, caster sugar, lemon zest, lemon juice, and crème de cassis. Then sieve the purée to remove the raspberry seeds. Put half the sauce to one side for later.

  4. Then spoon 6 generous scoops of ice cream over the base of a freezer container and drizzle over half the remaining sauce. Now spoon 6 further scoops and make a second layer. Drizzle over the rest of the sauce.

  5. Make a few strokes through the ice cream with a knife. This will allow the sauce to run through and make a marbled effect. Cover and freeze for 2 hours.

  6. To serve
  7. Warm the reserved sauce.

  8. Scoop the ice cream into the glass dishes and pour over the warm sauce. Serve immediately.

Updated: December 9, 2018

Prosciutto Wrapped Pork with Herby Vegetables

Prosciutto Wrapped Pork with Herby Vegetables

 

A special pork dish where tenderloin fillet is wrapped with prosciutto slices and roasted. It is served with a creamy wine sauce, asparagus tips and baby potatoes tossed in butter and herbs.

 

Prosciutto Wrapped Pork with Herby Vegetables
Prepares: 4 servings
 
  • Preparation time: 35 minutes
  • Cooking time: 25 minutes

  • Ingredients
  • 6 prosciutto slices
  • 1 rosemary sprig
  • 450g (1 lb) pork tenderloin
  • olive oil
  • 675g (1 lb 8 oz) baby potatoes (about 12)
  • 450g (1 lb) asparagus (about 16 spears)
  • knob of butter
  • ½ tbsp fresh chives, finely chopped
  • ½ tbsp fresh parsley, finely chopped
  • ½ tbsp fresh mint, finely chopped
  • 90ml (3 fl oz) double cream/whipping or heavy cream (⅓ cup)
  • ½ lemon
  • 150ml (5 fl oz) dry white wine (⅔ cup)

  • You will also need a flameproof roasting pan.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6)

  3. Lay the prosciutto slices side by side, overlapping them slightly.

  4. Next, remove the leaves from the rosemary sprig and finely chop them. Sprinkle over of the prosciutto and then lay the pork tenderloin on top. Wrap the prosciutto round the pork and put in the pan, seam-side down. Now brush olive oil all over the top to evenly coat the prosciutto.

  5. Roast for 25 minutes.

  6. Cut any of the larger potatoes in half to give an even overall size.

  7. Bring a pan of salted water to the boil and cook the potatoes for 15 minutes, until tender. Drain and leave for 1 minute for the steam to evaporate.

  8. Break off and discard the woody parts at the base of the asparagus stems by holding the stems and quickly bending them. The woody part will snap off.

  9. Tie the stalks with string. Half fill a deep sided narrow pan with boiling water, add salt, then stand the asparagus in the pan and cover. The tips are then steamed. Simmer until just tender, about 4–5 minutes. Drain and leave for 1 minute for the steam to evaporate.

  10. Add the asparagus to the pan with the potatoes. Now add a knob of butter and the chopped herbs. Gently toss to coat. Season, cover and keep warm while preparing the sauce.

  11. Mix together the cream and the zest from the lemon and set to one side.

  12. When the pork is cooked, remove from the pan onto a warm plate and cover. Leave to rest for 5 minutes.

  13. Meanwhile, put the roasting pan on the hob, over a medium–high heat, and add the wine. Reduce by half. Turn down the heat and add the cream and let it bubble gently for 2 minutes. Then add a squeeze of lemon juice and season.

  14. To serve, thinly slice the pork and divide among four plates. Pour the sauce over the pork slices and serve with the vegetables.

Updated: November 15, 2018

Baked Alaska

Baked Alaska

 

Individual servings of the Baked Alaska. Mini sponge flans are topped with raspberry jam and creamy ice cream, covered in a soft meringue, then quickly baked to set the meringue but leaving the ice cream frozen inside.

 

Baked Alaska
Prepares: 4 individual servings
 
  • Preparation time: 20 minutes
  • Freezing time: overnight
  • Cooking time: 3–5 minutes

  • Ingredients
  • 4 mini sponge flans
  • 4 tbsp raspberry conserve
  • 250ml good quality ice-cream, raspberry or strawberry (4 large scoops)
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • pinch of cream of tartar
  • 115g (4 oz) caster/superfine sugar (½ cup + 1 tbsp)
  • 7g (¼ oz) flaked almonds (1½ tbsp)


  1. Method
  2. Remove the ice cream from the fridge to soften a little, about 10 minutes.

  3. Fill each sponge flan with 1 tablespoon of conserve and level the top. Then, using an ice cream scoop, top with one large scoop of ice cream. Return to the freezer for at least one hour.

  4. Whisk the egg whites until stiff. Sprinkle over the cream of tartar and whisk in the sugar, a spoonful at a time, whisking well between each addition, until the mixture is stiff and shiny. Now, using a palette knife to spread the meringue, completely cover the sponges and ice cream. Then drawing upwards with the tip of a knife, make little swirls with the meringue. Freeze overnight.

  5. Preheat the oven to 230°C (450°F) (gas 8)

  6. Now scatter the almonds over the meringue, then bake for 3–5 minutes until the meringue is just starting to brown. Serve immediately.

  7. Tip
  8. The prepared Alaskas can be left frozen for up to one month. Bake in the oven as directed above but leave for 15 minutes before serving.

Updated: November 15, 2018

Raisin Bran Muffins

Raisin Bran Muffins

 

A classic raisin bran muffin that just crumbles with goodness. Delicious served warm with a knob of butter.

 

Raisin Bran Muffins
Prepares: 12 muffins
 
  • Preparation time: 15 minutes
  • Cooking time: 18–20 minutes

  • Ingredients
  • 85g (3 oz) bran (2 cups)
  • 85g (3 oz) plain flour/cake and pastry flour (½ cup + 2 tsp)
  • 1 tsp bicarbonate of soda/baking soda
  • ¼ tsp baking powder
  • 1 egg, large (U.K.)/extra large (N.A.)
  • 115g (4 oz) soft brown sugar (½ cup + 1 tbsp)
  • 55ml (2 fl oz) flavourless oil (e.g. groundnut, peanut, not olive oil) (¼ cup)
  • 225ml (8 fl oz) buttermilk* (1 cup)
  • 2 tbsp treacle/unsulphured molasses
  • 85g (3 oz) raisins (⅔ cup)

  • *If you haven’t any buttermilk, stir 2 tablespoons of lemon juice into 225ml (8 fl oz) (1 cup) full fat/whole milk and leave for 15 minutes to thicken up.

  • You will also need a 12-hole muffin tray lined with paper baking cups.


  1. Method
  2. Preheat the oven to 190° (375°F) (gas 5)

  3. Mix together the bran, flour, soda, and baking powder in a large bowl.

  4. In a separate bowl, using a ballon whisk, mix the egg and sugar together. Then whisk in the oil, buttermilk, and treacle one at a time. The mixture needs to be thoroughly combined and whisking the ingredients in separately makes this easier.

  5. Pour the liquid ingredients into the dry ingredients and stir to mix.

  6. Stir through the raisins until evenly distributed.

  7. Now fill the paper baking cups using an ice cream scoop. Bake for 18–20 minutes until the tops feel firm to the touch and a fingertip will not leave an indentation. Transfer the muffins to a wire rack to cool.

  8. Delicious served warm, cut in half, with a knob of butter.

Updated: November 8, 2018

Raspberry Creamy Parcels

 

Raspberry Creamy Parcels

 

Another summer favourite. These little parcels are delightful. Raspberries are folded in a creamy blend of mascarpone and cream cheese and then chilled. They are topped with a mixed berry compote and decorated with raspberries.

 

Raspberry Creamy Parcels
Prepares: 4 servings
 
  • Preparation time: 25 minutes
  • Freezing time: 45 minutes
  • Cooking time: 10 minutes

  • Ingredients
  • For the parcels
  • 170g (6 oz) cream cheese (¾ cup)
  • 170g (6 oz) mascarpone cheese (¾ cup)
  • 55g (2 oz) butter, softened (¼ cup, or ½ stick)
  • 40g (1½ oz) caster/superfine sugar (3 tbsp)
  • 115g (4 oz) fresh raspberries (1 cup)
  • 2 tsp vanilla extract

  • For the fruit compote
  • 225g (8 oz) mixed frozen berries, thawed (1⅓ cups)
  • 28g (1 oz) caster/superfine sugar (2 tbsp)

  • You will also need 4 x 8cm (3 inch) ramekin dishes.


  1. Method
  2. For the parcels
  3. Line the four ramekin dishes with cling film/food wrap, overlapping the edges, and put to one side.

  4. Beat together the cream cheese and mascarpone in a large bowl until smooth. (A food mixer or hand-held whisk does this easily.)

  5. Now in a separate bowl, beat the butter and sugar until light and fluffy, then stir in the vanilla extract. Add to the cheeses and beat well to combine.

  6. Reserve 12 raspberries for decoration and gently fold the rest into the cheese mixture.

  7. Divide the mixture amongst the ramekins, tapping them a few times on the work surface to remove any air pockets. Fold excess film/wrap over the top and place in the freezer to become firm, about 45 minutes.

  8. For the fruit compote
  9. Meanwhile prepare the fruit compote. Place the fruit in a small pan and sprinkle over the sugar. Now cook the fruit over a medium heat until it starts bubbling. Then reduce the heat to a medium–low setting and, using a wooden spoon, break up any larger fruit pieces, mashing the fruit slightly. Gently cook for a further 10 minutes, stirring occasionally. Remove from the heat and leave to cool.

  10. To serve
  11. Unfold the cling film/food wrap from the top of the ramekins and invert each one onto a plate. Then peel off the rest of the film/wrap.

  12. Spoon the fruit compote over the parcels and place 3 raspberries on each to decorate.

Updated: November 4, 2018

Toasted Ham Cheesies

Toasted Ham Cheesies

 

A really quick tasty snack. Toast is topped with ham and a mixture of grated Cheddar flavoured with mustard and Worcestershire sauce then grilled/broiled until the cheese is golden.

 

Toasted Ham Cheesies
Prepares: 4 servings
 
  • Preparation time: 10 minutes
  • Cooking time: 4 minutes

  • Ingredients
  • 40g (1½ oz) butter (3 tbsp, or ⅜ stick)
  • 170g (6 oz) Cheddar cheese, grated (1½ cups)
  • 3 tbsp milk
  • 1 tsp English mustard or Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 egg, beaten
  • salt and freshly ground black pepper
  • 4 slices ham
  • 4 slices toast
  • 2 tomatoes, halved


  1. Method
  2. Preheat the grill/broiler.

  3. In a small bowl, mix together the butter, cheese, milk, mustard, Worcestershire sauce, egg, and seasoning.

  4. Lay a piece of ham on each slice of toast, then divide the cheesy mixture amongst the four slices.

  5. Grill/broil until golden brown on top, about 4 minutes.

  6. Serve garnished with a tomato half.

Updated: November 4, 2018

Pork Goulash

Pork Goulash

 

A pork goulash that all the family can enjoy and only takes forty minutes. Strips of pork tenderloin seasoned with paprika and cooked with red peppers, tomatoes and onions.

 

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Pork Goulash
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 20 minutes

  • Ingredients
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 450g (1 lb) pork tenderloin/fillet, cut into strips
  • 1 tbsp paprika
  • 1 tbsp flour
  • 2 tbsp tomato purée/paste
  • 2 x 400g tins chopped/diced tomatoes or 1 x 28 fl oz can
  • 2 red bell peppers, deseeded and cut into strips
  • salt and freshly ground black pepper
  • chopped coriander to garnish
  • 4 tbsp Greek yogurt

  • To serve
  • rice

  • You will also need a large sauté pan.


  1. Method
  2. Heat the oil in the pan and add the onions. Cook over a medium to low heat for about 10 minutes until golden, stirring them frequently.

  3. Add the pork strips and sauté for a further 5 minutes, turning to brown on all sides.

  4. Now stir in the paprika, flour and tomato purée/paste and cook for 1 minute.

  5. Then stir through the tomatoes, peppers, 2 tablespoons water, and season. Simmer for 5 minutes, stirring occasionally.

  6. Spoon the goulash amongst four warmed plates or bowls, and garnish each one with a little chopped coriander and a tablespoon of yogurt in the centre.

  7. Serve with rice.

Updated: October 26, 2018

Baked Sole with Cream and Parmesan

Baked Sole with Cream and Parmesan

 

This is a really delicious fish dish that is easy to prepare and bakes in only 15 minutes. The fish is baked with lemon and cream and topped with Parmesan cheese.

 

Baked Sole with Cream and Parmesan
Prepares: 4 servings
 
  • Preparation time: 20 minutes
  • Cooking time: 15 minutes

  • Ingredients
  • 8 small or 4 large sole fillets (or other flat fish), 675g (1 lb 8 oz), skinned
  • 240ml (8 fl oz) double cream/whipping or heavy cream (1 cup)
  • 85g (3 oz) Parmesan cheese, coarsely grated (¾ cup)
  • 1 lemon, juice only
  • 1 garlic clove, peeled and finely chopped
  • 2 tbsp flat-leaf parsley, finely chopped

  • You will also need a 27 x 20 cm (11 x 8 inches) ovenproof dish.


  1. Method
  2. Preheat the oven to 220°C (425°F) (gas 7)

  3. Grease the ovenproof dish with butter, then lay the fish in a single layer in the dish with their thin ends tucked under so the fish will cook evenly.

  4. Now spoon the lemon juice over the fish.

  5. In a separate bowl or jug, combine the cream, garlic and parsley. Pour evenly over the fish.

  6. Top with the Parmesan, sprinkling it over so it completely covers the fish and cream.

  7. Bake in the oven for 15 minutes until the top is starting to brown and the fish is cooked through.

 

Quick Raspberry Ripple Ice Cream

Quick Raspberry Ripple Ice Cream

 

This makes a lovely refreshing dessert and is very quick to prepare. A thick raspberry sauce, made from frozen raspberries, is carefully swirled through a creamy vanilla ice cream.

 

Quick Raspberry Ripple Ice Cream
Prepares: 8 servings
 
  • Preparation time: 15 minutes
  • Cooking time: 10 minutes
  • Standing time: 30 minutes
  • Freezing time: 3 hours

  • Ingredients
  • 2 litre container vanilla ice cream
  • 285g (10 oz) frozen raspberries (1¼ cups)
  • 28g (1 oz) caster/superfine sugar (2 tbsp)
  • ½ lemon

  • You will also need dessert glass dishes.


  1. Method
  2. Place the raspberries in a small pan. They don’t have to be thawed but break up any raspberries frozen in a clump. Sprinkle over the sugar and add the zest of the lemon. Then squeeze the juice of the lemon into the pan.

  3. Bring the juice to the boil over a medium heat and then reduce and gently simmer for 10 minutes until the sauce has thickened and become syrupy.

  4. Now press the raspberries and juice through a sieve to remove the seeds. This will leave a lovely thick syrup. Then leave to become cold.

  5. While the raspberry purée is cooling, transfer the ice cream from the freezer to the refrigerator so it can soften up, about 30 minutes.

  6. If the ice cream comes in a rectangular container, the raspberry ripple can be created in this container. However if it comes in a tub, scoop the ice cream into a 2 litre rectangular container which has a lid. Now break up the ice cream with a spoon.

  7. Pour half the purée over the ice cream and quickly cut in with a palette knife using a few strokes. (Avoid over working or it will turn into a raspberry mess!!) Now pour over the remaining raspberry purée which will just run through any gaps.

  8. Pop on the lid and return to the freezer. It will take about 3 hours to refreeze.

Updated: October 21, 2018

Salmon Provençale

Salmon Provençale

 

Salmon Provençale is a super tasty dish. Salmon fillet is roasted with baby potatoes, sweet cherry tomatoes, courgettes and olives tossed in olive oil and herbes de Provence.

 

Salmon Provençale
Prepares: 4 servings
 
  • Preparation and cooking time: 50 minutes

  • Ingredients
  • 565g (1 lb 4 oz) salmon fillet, skinned and cut into 4 portions
  • 450g (1 lb) baby potatoes (about 9)
  • 2 courgettes/zucchinis
  • 450g (1 lb) cherry tomatoes (about 16)
  • 20 black olives, pitted (optional)
  • 3 tbsp olive oil
  • 3½ tsp herbes de Provence
  • salt and freshly ground black pepper

  • You will also need a large heavy based baking tray/sheet.


  1. Method
  2. Preheat the oven to 200°C (400°F) (gas 6).

  3. While the oven is heating up, place the baking tray/sheet in the oven to get hot.

  4. Brush the hot tray/sheet with a little olive oil.

  5. Now toss the potatoes in a small bowl with 1 tablespoon of the olive oil and a little salt. Then spread on the baking tray/sheet and roast for 15 minutes.

  6. Meanwhile, brush the salmon pieces with a little olive oil and sprinkle with ½ teaspoon of herbes de Provence. Season.

  7. After the potatoes have been roasting for 15 minutes, turn them, leaving a space in the centre of the tray/sheet to add the salmon pieces, and then return to the oven for 10 minutes.

  8. While the salmon and potatoes are in the oven, slice the courgettes/zucchinis into 1.25cm (½ inch) rounds and put in a bowl. Add the tomatoes, olives (if using), the remaining olive oil, and herbes de Provence. Season. Now toss to coat.

  9. After the salmon has been baking for 10 minutes, remove the tray/sheet from the oven, turn the potatoes again and spread all the vegetables around the salmon. Return to the oven and continue cooking for a further 10–12 minutes until the tomatoes are just starting to burst but still holding their shape and the salmon is cooked through.

  10. Serve.

Updated: October 21, 2018

Coffee Walnut Cakes

Coffee Walnut Cakes

 

This recipe makes 20 individual cakes of a light coffee sponge filled with finely chopped walnuts. They are sandwiched with a creamy coffee filling which is also used to coat the top. Each cake is then decorated with a half walnut. Scrumptious!

 

Coffee Walnut Cakes
Prepares: 20 cakes
 
  • Preparation time: 45 minutes
  • Cooking time: 35–40 minutes

  • Ingredients
  • For the sponge
  • 225g (8 oz) butter, softened (1 cup, or 2 sticks)
  • 225g (8 oz) light muscovado sugar/light brown soft sugar (1 cup)
  • 4 eggs, large (U.K.)/extra large (N.A.), lightly beaten
  • 225g (8 oz) self-raising/self-rising flour (1¾ cups), sifted
  • 85g (3 oz) walnuts, finely chopped (⅔ cup)
  • 2 tsp coffee extract
  • 2 tbsp milk

  • For the decoration
  • 200g (7 oz) butter, softened (⅞ cup, or 1¾ sticks)
  • 450g (1 lb) icing/powdered sugar (4 cups), sifted
  • 1½ tsp vanilla extract
  • 1½ tsp coffee extract
  • 20 walnut halves

  • You will also need a tin/pan 20 × 30 × 5cm (8 × 12 × 2 inches) base lined. The right-sized roasting tin/pan will work.


  1. Method
  2. Preheat the oven to 180°C (350°F) (gas 4).

  3. Using a food mixer or electric hand mixer, beat the butter and sugar together for 3 minutes until light and fluffy.

  4. Now gradually add the beaten eggs. If the mixture begins to curdle, just add 1 tablespoon flour.

  5. Using a large spoon, fold in the flour and then the coffee extract, milk, and chopped walnuts until combined.

  6. Spoon the mixture into the prepared tin/pan and level the surface. Bake for 35–40 minutes until golden and a skewer inserted into the centre comes out clean.

  7. Leave to cool for 5 minutes before turning out of the tin/pan to cool completely. Because of its size, the easiest way to do this is to place a wire rack over the top of the tin/pan, turn the rack over, lift off the tin/pan, and peel away the lining from the cake. Then place a second wire rack over the bottom of the cake and set the cake the right way up on the wire rack.

  8. Meanwhile, to make the butter icing. Beat together the butter, icing/powdered sugar, vanilla and coffee extracts, together with 1½ tablespoons of hot water, until smooth.

  9. To make it easier to decorate, cut the cake into two once it has completely cooled. Now slice each half horizontally through the middle and then sandwich back together using half the butter icing. Spread the remaining icing over the top of the cakes.

  10. Cut each cake into 10 equal pieces and decorate each piece with a walnut half.