Tasty treats to try out!

Empire Biscuits 

Ingredients: 

8 oz (250g) icing sugar
1 lb 8oz (750g) margarine
4 oz (125g) custard powder
2 oz (50g) cornflour
1 lb 10oz (800g) plain flour
Plus jam, icing sugar and topping of your choice

• Mix all the ingredients together until combined
• Roll out and cut with a medium cutter then place on a floured baking tray
• Cook in a moderate oven (around 170°) and cook until golden (around 20–25 minutes)
• Sandwich together with jam and decorate with icing sugar + water mix
• Decorate with a sweet of your choice

 

Cheese loaf

Ingredients: 

Milk
Cheddar
Melted butter
Self raising flour
Salt

• Place in one bowl and mix all ingredients
• Once mixed well place in a loaf tin
• Place in the oven for 35-40 mins at 200° / 180° fan /gas mark 6 

Puff Candy

Ingredients: 

Butter, for greasing
200g caster sugar
5 tbsp golden syrup
2 tsp bicarbonate of soda 

• Butter a 20cm square tin
• Mix 200g caster sugar and 5 tbsp golden syrup in a deep saucepan and stir over a gentle heat until the sugar has melted. Try not to let the mixture bubble until the sugar grains have disappeared
• Once completely melted, turn up the heat a little and simmer until you have an amber coloured caramel (this won’t take long), then as quickly as you can turn off the heat, tip in 2 tsp bicarbonate of soda and beat in with a wooden spoon until it has all disappeared and the mixture is foaming. Scrape into the tin immediately but be careful as the mixture will be very hot
• The mixture will continue bubbling in the tin, simply leave it and in about 1 hr - 1 hr 30 mins the honeycomb will be hard and ready to crumble or snap into chunks

Carrot and Apple Flapjacks

Ingredients: 

200g rolled oats
150g dried fruit (such as dried apricots and raisins)
1 medium carrot
1 apple
100g desiccated coconut
100g pumpkin seeds
6 tbsp maple syrup
1 tbsp vanilla extract
½ tsp ground cinnamon
1 pinch ground ginger
70g coconut oil, melted

• Heat the oven to 200C (180C fan/gas mark 6) and line a 20cm × 30cm baking tin with greaseproof paper. In a small bowl, soak the chia seeds in four tablespoons of water, then set aside
• Put the oats in a food processor and blitz until you have a scruffy flour, then tip into a large bowl. Put half the dried fruit into the food processor and blitz until broken down and a little mushy. Scrape into the bowl with the oats
• Grate the carrot and apple (no need to peel them) into the bowl, and add the remaining dried fruit, coconut, chia mixture, pumpkin seeds, maple syrup, vanilla, spices and melted coconut oil. Mix well.
• Spoon into the tin, smooth the top with the back of a spoon, and bake for 40–45 minutes, until golden brown. Leave to cool a little in the tray, then turn out on to a wire rack and leave to cool completely. Slice into pieces

Lentil Soup

Ingredients:

2l veg or ham stock
150g red lentils
6 carrots, finely chopped
2 medium leeks, sliced (300g)
Small handful chopped parsley, to serve

• Heat the stock in a large pan and add the lentils. Bring back to the boil and allow the lentils to soften for a few mins
• Add the carrots and leeks to the lentils and season (don't add salt if you use ham stock as it will make it too salty). Bring to the boil, the reduce the heat, cover and simmer for 45-60 mins until the lentils have broken down. Scatter over the parsley and serve with buttered bread, if you like 

Spicy Sausage Ragu

Ingredients:

1 tbsp olive oil
1 large onion, finely chopped
1 large carrot, finely chopped
2 celery sticks, finely chopped
300g pork sausages, casings removed
2 garlic cloves, finely chopped
½-1 tsp crushed chillies, to taste
400g tin chopped tomatoes
1 tbsp balsamic vinegar
400g spiral pasta
½ x 30g pack flat-leaf parsley, leaves finely chopped

• Heat the olive oil in a large frying pan over a high heat. Add the onion, carrot, celery and sausages and cook, breaking up the sausages with a wooden spoon, for 10 mins, stirring every now and then
• Add the garlic and chilli flakes and cook for a further 1 min before adding the tomatoes and balsamic vinegar. Reduce the heat to medium and leave to simmer for a further 15 mins
• Meanwhile, cook the pasta according to the pack instructions. Drain, reserving 2 tbsp of the pasta water, then toss the pasta with the sauce and the reserved water. Divide between 4 plates and sprinkle the parsley over the top

Fruit Pancakes 

Ingredients:

150g self-raising flour
2 medium eggs
2 tbsp honey
150ml buttermilk
1 tbsp rapeseed oil, plus extra for frying
100g fresh blueberries or raspberries

• Place the flour in a large bowl. Whisk in the eggs and honey then gradually whisk in the buttermilk and 1 tbsp oil to form a thick batter. Stir in the fruit
• Heat a little extra oil in a frying pan and using a tablespoon, spoon some mixture into the pan to make 4 pancakes. Cook gently for 1-2 mins each side until golden and cooked through. Repeat to make 12 pancakes

Broccoli Cheese Soup 

Ingredients: 

1 whole broccoli 
2 onions
4 cloves of garlic
4 veg stock cubes
4 cheese triangles 

• Place one whole broccoli, four cloves of garlic and two diced onions in a pan with a small amount of water and bring to the boil
• Add in four veg stock cubes and four cheese triangles (Laughing Cow recommended)
• Blend and enjoy!