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  • Naans

    For one naan

    75 g flour,

    10 g baking powder,

    60-65 g Greek yogurt,

    1 tablespoon of olive oil.

    James adds 1 teasp sugar

    Mix by hand – add a little more flour or olive oil if needed to get right consistency. Fry with very little oil in frying pan

  • Pizza with Yogurt

    Pizza with Yogurt

        125g self-raising brown or self-raising wholemeal flour, plus extra for dusting

        125g full-fat plain yoghurt  + pinch fine sea salt

    For the topping

        1 yellow or orange pepper, seeds removed and thinly sliced

        1 courgette, cut into 1cm/½in slices

        1 red onion, cut into thin wedges

        1 tbsp extra virgin olive oil, plus extra for drizzling

        ½ tsp dried chilli flakes

        50g  ready-grated mozzarella or cheddar, goats’ cheese, broken into small chunks, or 1 mozzarella ball, sliced or roughly torn

        freshly ground black pepper +     fresh basil leaves, to serve (optional)

    For the tomato sauce

        6 tbsp passata sauce (approximately 100g) +     1 tsp dried oregano

    Method     Preheat the oven to 220C/200C Fan/Gas 7.

    put the pepper, courgette, red onion and oil in a bowl, season with lots of black pepper and mix together. Scatter the vegetables over a large baking tray and roast for 15 minutes.

    pizza base. Mix the flour and salt in a large bowl. Add the yoghurt and 1 tablespoon of cold water and mix with a spoon, then use your hands to form a soft, spongy dough. Turn out onto a lightly floured surface and knead for about 1 minute.

    Using a floured rolling pin, roll the dough into a roughly oval shape, approx. 3mm/⅛in thick, turning regularly.

    Transfer the roasted vegetables to a bowl. Slide the pizza dough onto the baking tray and bake for 5 minutes. Take the tray out of the oven and turn the dough over.

    For the tomato sauce, mix the passata with the oregano and spread over the dough. Top with the roasted vegetables, sprinkle with the chilli flakes and then the cheese. Bake the pizza for a further 8–10 minutes, or until the dough is cooked through and the cheese beginning to brown.

  • Spicy Vegetables

    • 1 tblsp sunflower oil
    • 1 large onion
    • 2 large peppers
    • 1 can tomatoes
    • 1 can red kidney beans
    • 8-10 mushrooms sliced
    • Broccoli cook quickly – should not be mushy (you could use cauliflower or carrots)
    • Heaped teasp turmeric
    • Chilies to taste
    • Grated ginger – half thumb
    • 1 vegetable stock cube
    • 1 tblsp tomato paste

    Fry onions and peppers and mushrooms until soft, add ginger, chilli and turmeric. Add tomatoes, stock cube and tomato paste. Add beans and cooked broccoli. Taste to see if it needs salt. Serve with rice and guacamole.

  • Cabbage Vadai

    Makes 15-20

    • 170g split peas
    • 120g cabbage
    • 150ml water
    • 1 teas asafoetida powder
    • 4 chillies
    • 1 large onion
    • 2 tbls peas (optional)
    • 1 bunch chopped coriander
    • Salt + pepper
    • Oil for deep frying

    Method 1: Soak split peas in water for 2 hours, drain put in blender with asafoetida, chillies and salt. Place in mixing bowl with finely chopped cabbage and finely chopped onion. Form into balls. Deep fry until brown

    Alternative method: Soak split peas 2 hours, cook in pressure cooker 5 mins until still slightly crunchy drain well. Put in blender with asafoetida, salt and chillies. Microwave onion and cabbage 3 mins and add to pea mixture. Form into balls and fry in a little oil.

  • Maarit’s Gravad Laax

    • 2 x 250gm salmon steaks with skin – should be same size and if possible same thickness
    • 37gm sea salt
    • 37gm brown sugar
    • half teas black pepper
    • half lemon zest
    • 10gm dill

    Method: Blend the marinade ingredients to a paste in a food processor. Place a filet, skin down on a sheet of cling film and spread the marinade on top and the second filet (skin side outside). Wrap in cling film and place in a dish (there will be liquid) in a cool place or in the fridge for 24-48 hours. Drain off the marinade (you may need to wash off remaining salt) before serving – slice finely. Can be frozen.

    Dill sauce – ingredients

    • 10gm dill
    • 2 tbls Dijon mustard
    • 2 tbls wine vinegar
    • 2 tbls honey
    • 2 tbls sunflower oil

    Blend to a smooth paste

  • Sweet & sour mackerel

    Ingredients – serves 2-4

    • 4 large smoked mackerel
    • 1 large onion peeled and thinly sliced
    • 2 bay leaves
    • 200 ml vinegar
    • 300 ml water
    • 2 tabls brown sugar
    • pepper BUT NO SALT
    • lemon slices for garnish

    Cut fish into diagonal strips 1 cm thick and place into dish, put on bay leaves grate on some pepper, sprinkle on sugar, mix water and vinegar together and pour over and cover with cling film and leave in the fridge for at least 1 day. It can be kept in the fridge covered for 4-5 days

  • Farmor’s Muesli

    Ingredients

    • 500 gm oats large not chopped up
    • 125 ml sunflower oil
    • 100 ml honey

    Mix together and cook 20 mins at 180. Cool and add currants, sultanas, dried apple, dried banana, coconut and other nuts and seeds

  • Farfar’s butternut squash curry

    Ingredients – serves 2

    • 400 gm butternut squash
    • 1 can chick peas or red beans or equivalent of cauliflower
    • 1 onion
    • 1 tbs oil
    • 2 cloves garlic
    • thumb size ginger
    • 1 tsp tumeric
    • 1 tsp coriander
    • 2 cardamoms
    • lemon grass 1-2 stalks (optional)
    • 1 chilli finely chopped
    • 1 veggie stock cubes + ~ 125ml water
    • 200 ml coconut milk
    • 1 tbs lemon juice
    • half tbls mustard seeds
    • half handful fresh coriander (optional)

    Cook butternut until soft. (in microwave with water or oven with oil) Soften onion in oil in frying pan. Blend garlic, ginger, lemon grass, add to onion, add all spices. Add butternut, chick peas and stock, lemon and simmer for a few minutes. Add coconut milk, add mustard seeds. Just before serving add fresh coriander roughly chopped.

  • Hummus

    Ingredients

    • 1 can chick peas or borlotti beans – if using dried pulses soak for 24 hours cook 15 mins in pressure cooker
    • 3 tbls tahini
    • 4 tbls lemon juice
    • 2 tbls olive oil
    • 2 cloves garlic
    • 1 tbls paprika
    • pinch of salt
    • 1 tbls water – may not be needed depends how thick you want it

    Put all ingredients in the blender until smooth

  • Smoked salmon fish cakes

    Ingredients – 2 portions

    • 150gm smoked salmon
    • 300gm mashed potato
    • Good handful of fresh parsley
    • 1 tbls olive oil

    Chop up salmon in blender with parsley. Cook potatoes (no salt) until soft and mash with salmon and parsley add olive oil. Form into fish cakes and fry until brown on both sides approx. 10 mins

  • Chicken with pak choi

    Ingredients – serves 2

    • 2 chicken breasts
    • 1 large onion
    • 1 tsp sesame oil
    • Chunk of grated ginger
    • 1tbls lemon juice
    • 1tbls fish sauce
    • ½ tsp coriander – or fresh coriander
    • ½ tsp chili powder or fresh chili
    • 2 pak choy

    Slice and marinate chicken breast – in 1 tbls soy sauce, 1 tbls vodka, 1 tbls water, 1 tsp cornflour

    Cut each pak choy into 4 lengthways  –  microwave 5 mins until soft

    Add sesame oil to frying pan add onion fry until soft, add chicken with marinade cook well, add spices, ginger and lemon juice, add more water if mixture is too thick.

    Simmer on low heat for 10 minutes with lid on

  • Christmas Pudding

    Ingredients

    • 150gm plain flour
    • 1 tsp mace or mixed spice (if you can’t get it use mixture of cinnamon and ginger)
    • 1 tsp nutmeg 
    • 100gm beef suet (difficult to get but margarine works as well)
    • 500gm sultanas, raisons, currants mix or all of 1
    • 75gm brown sugar
    • 1 carrot peeled and grated
    • Finely grated rind of 1 lemon
    • 75gm breadcrumbs
    • 2 large eggs
    • 150m1 orange juice

    Sieve flour and spices, add suet (margarine) dried fruit, sugar, lemon rind, carrot and breadcrumbs

    Mix well and bind with beaten eggs and orange juice.

    Put into greased pudding basin, cover with greaseproof paper – then a layer of alu foil paper tied on with string. To make a lifting handle, use additional alu foil that is long enough to fit over the bottom and sides of the bowl, plus 10cm extra on either side. Fold this piece into thirds lengthwise and slide it under the bowl and up and over the sides. Place basin in saucepan half filled with water bring to boil and simmer for 6 hours with the lid on.

    Cooking in the pressure cooker is much quicker – half fill with water and steam without the lid for 30 minutes, put on lid and bring to pressure, lower the pressure then cook for 1.5 hours depending on size.

    Serve with custard with a tbsp brandy added

  • Farmor’s Christmas Cake

    Ingredients – this makes a fairly large cake cut amounts for smaller

    • 825gm sultanas, raisons, currants mix or all of 1
    • 150gm glace cherries chopped
    • 200gm mixed peel
    • Finely grated rind of 1 lemon
    • 290gm plain flour
    • 1 tsp mixed spice OR ½ tsp of ginger powder, ½ tsp nutmeg, ½ tsp cinnamon
    • 290gm butter / margarine mixed
    • 290gm brown sugar
    • 1 tbls black treacle or molasses or golden syrup
    • 6 large eggs
    • 1 – 2 tbls brandy (2 is better!) you can use sherry

    Preparation

    Line the sides of 20cm x 8cm high tin with several thicknesses of newspaper covered by same size greaseproof baking paper. Then cut a circle in newspaper and greaseproof paper for the bottom of the tin. Preparing the tin takes longer than preparing cake but is important because cake should be cooked slowly at a fairly low heat.

    Sieve flour and spices

    Mix dried fruit and lemon rind

    Cream butter, sugar and treacle, beat in eggs then stir in flour and spices then add dried fruit stir well.

    Place mixture into pre-prepared cake tin and cook at 150deg for 3 – 3½ hours. Tip: time will depend on the depth of the cake.

    Allow to cool slightly then turn onto a baking wire rack. Cool completely then prick underside all over with thin skewer and pour over the brandy before storing. Christmas cakes can be stored for several months add more brandy if you are storing for 6 months.

    See marzipan recipe for next stage

    Icing

  • Salmon in puff pastry

    Ingredients

    270 – 300gm fresh salmon thickness approx 3 cm

    1 large red pepper

    1 packet puff pastry

    Roll out pastry so there is enough space to cover the fish and close the sides, place fish in the middle and place cooked and skinned pepper on top, seal closed with beaten egg and brush beaten egg on top make a few small slits in the pastry. Cook at 180 deg for 20 minutes, if your fish is thicker you may need to cook for a little longer (although I don’t mind my fish a little pink in the middle)

    Sauce:

    Add 1 tsp fish stock (poisson fumée) to 100 ml cheap white wine add 1 tsp cornflour, bring to boil, stir constantly while thickening

  • Scones

    Ingredients

    • 250gm plain flour
    • 50gm marg or butter
    • 50gm sugar
    • 1 heaped tsp baking powder
    • 50gm currant, sultanas, dried figs (optional)
    • milk to mix

    Mix flour, baking powder, sugar and marg with fork, mix in dried fruit (or not). should be dry flaking consistency, add milk slowly until mixture sticks together not too wet. Roll out about 1.5 cm thick and cut with cookie cutter (don’t knead it’s not bread). Place on floured baking pan and cook at 180deg for 12 mins – should not be brown. Place on wire tray to cool keeping well hidden from small children. Slice in half and butter

  • Chicken and broccoli pasta

    Ingredients – for 2

    1 large chicken breast sliced

    1/2 large broccoli head

    70gm pasta (fusilli) per person

    1 large onion

    1 carton sour cream

    1/2 chicken stock cube

    For chicken marinade – 1tbls soy sauce, 1 tbls vodka, 1 tbls water, 1 tsp cornflour

    Method

    Marinate chicken for at least 20 mins. Cook chopped onion 3 mins in microwave (covered), In frying pan add chicken and onion and cook well, add stock cube. Boil pasta until “aldente” drain well put into cold water to stop sticking, drain again. Cook broccoli until still slightly crunchy drain well. Add pasta and broccoli to chicken – heat, then add sour cream and heat slowly – do not allow cream to boil it may curdle. Serve with Gran Padano or Parmigano

  • Chicken, bean and cabbage cassoulet

    Ingredients

    • 200gm dry white beans or can
    • 1 large chicken breast
    • ½  white cabbage
    • 1 large onion
    • chicken stock cube
    • 2tbs vinegar
    • Salt + pepper

    Soak beans overnight in plenty of water, cook in pressure cooker for 13 mins

    Marinate sliced chicken in 1 tbsp soy sauce + 1tbsp vodka + 1tsp cornflour + 1tbs water for at least 20 mins squidge with fingers

    Chop cabbage finely – fry in frying pan with vinegar until cooked (crunchy is good don’t overcook)

    Cook onion covered in microwave 3 mins with a little oil, add to frying pan with chicken and cook completely add stock cube. Add cabbage and beans and stir well

    Note: can have interesting effects on digestion

  • Spicy bean pancakes

    Ingredients

    • 1 large can red beans
    • 5-6 small tomatoes skin removed and chopped
    • 1 red pepper sliced
    • 1 large onion
    • Cook some of, or all of, small courgettes, pieces of broccoli, green beans (any veg that needs eating today) or ½ can sweet corn
    • veggie stock cube
    • 1 tsp turmeric
    • ½ tsp chili chopped (depends on strength of chili’s)
    • Grated gruyere
    • 3 tbsp sour cream
    • Salt + pepper

    Pancakes: 1 egg + 100gm plain flour + 300ml milk

    • Beat pancake ingredients together to make 3 large thin pancakes
    • Cook onions covered in microwave 3 mins with a little oil. In frying pan add onions + turmeric + chili + tomatoes cook until soft, and then add any other cooked vegetables + drained beans + stock cube + S&P to taste
    • Fill centre of pancake with filling, roll up, spread sour cream on top and sprinkle with grated cheese. Cook for 15 min in oven 180 C in greased dish
    • Note: could be served with rice instead of pancakes

  • Stuffed Courgette/pepper

    Ingredients

    • 1-2 large courgettes that have escaped surveillance or 2/3 peppers
    • 250gm minced beef
    • 180gm lentils cook 13 min in pressure cooker
    • 3-4 small tomatoes skin removed and chopped
    • 1 large onion
    • Beef stock cube
    • 1 tsp turmeric
    • ½ tsp chili chopped (depends on strength of chili’s)
    • Grated gruyere
    • Salt + pepper

    Filling:

    Cook onions covered in microwave 3 mins with a little oil. Fry onions + turmeric +chili and mince in frying pan. Add tomatoes cook until soft, and then add lentils + stock cube + S&P to taste

    Cut courgette/pepper in half and scoop out all seeds put on the barbeque (high temp 3 mins each side) or in oven. Important: the courgette must be still firm do not overcook. Peppers should be softer

    Fill centre of courgette/pepper with filling and sprinkle with grated cheese. Cook for 15 min in oven 180 C in greased dish

    Note: filling can be used to make puff pastry pie or thinned down a little could be used as pasta sauce

  • Marzipan icing for Christmas cake

    • 220g ground almonds
    • 220g icing sugar
    • 1 egg
    • 1 tsp almond essence
    • Orange juice (or orange juice + rum)

    Mix almonds and sugar and egg yolk (use white of egg to brush on top of cake to make marzipan stick). Add almond essence + orange juice and rum.

    Mixture should be a little sticky, knead it and smooth it onto cake with a rolling pin dusted with icing sugar to stop sticking.

    Leave for 24 hours before icing the cake.

    Icing: 250gm icing sugar, tbls lemon juice + enough water to make the mixture stick together – don’t make it too runny. Place on the cake and spread with a large knife soaking in boiling water. Decorate cake.

    You can use other types of icing but Farmor is not a great fan of icing!!

  • Great Gran’s spicy plum chutney

    • 1 kg plums, stones removed and chopped
    • 3 large onions
    • 250 g dark sugar
    • ½ litre vinegar
    • 1 tbls salt
    • 1 tsp  ginger powder
    • 3 large cloves garlic
    • ½ tsp chili – to taste
    • ½ tsp cinnamon
    • 1 tsp ground cloves

    Step 1: Put all the ingredients, except the sugar and salt, into a large pan and stir well. Bring slowly to the boil, then reduce the heat, cover and simmer for 10 mins, until the plums are tender.

    Step2: Stir in the sugar plus salt and keep stirring until it has dissolved. Boil the chutney for 20-30 mins, uncovered, stirring occasionally to prevent it catching on the bottom, until it is thick and pulpy.

    Step 3: Pour into sterilised jars (fill jars with boiling water for 5 mins), seal, label and store for at least 2 weeks before eating. Will keep for up to 6 months in a cool dark hidden place.

  • Lemon drizzle cake

    • 200 gm butter or margarine
    • 200 gm sugar
    • 4 eggs
    • 2 lemons
    • 200 gm plain flour
    • 2 tsp baking powder
    • pinch of salt

    Drizzling liquid – 1 dl lemon juice and 100 gm icing sugar

    Beat butter and sugar together, add eggs and the finely grated peel of both lemons (only peel no juice), beat well. Add flour sieved with baking powder and salt. Put into greased a bread tin (20-25 cm) lined with baking paper. Bake at 180 deg for 50 – 60 minutes (a knife should come out clean when the cake is cooked). Cool cake for 10 minutes in the tin, then pour over, lemon juice and icing sugar mixed well before removing from tin!

  • Ham and olive loaf

    250 gm plain flour
    1.5 tsp baking powder
    4 eggs
    230 gm ham
    2 dozen pitted small green olives (give or take a few)
    230 gm grated Gruyère cheese
    240 ml olive oil
    350 ml dry white wine
    salt and pepper

    Butter and flour a standard 20 cm rectangular cake or loaf pan or line with baking paper. Preheat the oven to 195 C. Chop olives roughly, and set aside. Chop the ham into rectangular cubes and set aside. In a large bowl, combine the flour and baking powder, adding a pinch of salt (more if your ham is not smoked or salty) and a few dashes of pepper. Add the eggs one at a time. Stir in the olive oil and the wine, and then stir in the ham, olives, and cheese. It will be very liquid in its consistency. Pour into the pan and bake about an hour until a knife comes clean when inserted into the middle, and the top and edges are golden. Serve warm with a green salad for lunch, or let cool, slice into squares, and serve as an hors d’oeuvre.

  • Barbeque Sauce

    Barbeque Sauce

    Ingredients

    • 2 tbls olive oil
    • 1 small onion
    • 1 tsp vinegar
    • 2 tbls soy sauce
    • 2 tbls lemon juice
    • 2 tbls tomato ketchup
    • 3/4 small chopped tomatoes
    • 1 tsp corn flour mix with 1 tbls water
    • Chili powder (depends on how hot)+ salt & pepper

    Method

    • chop onion cover with cling film and microwave for 2 mins
    • add all ingredients except corn flour and cook for 5 mins
    • mix cornflour with a little water add then microwave for another 2 minutes

  • Sesame Coleslaw

    Ingredients:

    500 gr carrots

    1 white or red cabbage

    3 Tablespoons olive oil

    3 Tablespoons vinegar

    3 Tablespoons soy sauce

    1 Tablespoon sugar

    1 Tablespoon sesame oil

    Method:

    1. Shred the cabbage and grate the carrots into a bowl.
    2. Mix all other ingredients and add to the shredded vegetables.
    3. Leave to marinate for a couple of hours.

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