Recipes

canola oil cooking spray
1/2 cup whole-wheat flour
1/2 cup all-purpose flour
2 tablespoons cornmeal
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 1/2 pounds zucchini (about 3 medium), cut into 1/2-by-3-inch sticks
2 egg whites, lightly beaten

Oven-Fried Zucchini Sticks Recipe at Cooking.com
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DIRECTIONS
Preheat oven to 475°F. Coat a large baking sheet with cooking spray. Combine flours, cornmeal, salt and pepper in a large sealable plastic bag. Dip zucchini in egg white, shake in the bag to coat, and arrange, not touching, on the baking sheet. Coat all exposed sides with cooking spray. Bake on the center rack for 7 minutes. Turn the zucchini and coat any floury spots with cooking spray. Continue to bake until golden and just tender, about 5 minutes more. Serve hot.

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Ingredients

• 300g plain flour
• 310g caster sugar
• 220ml oil
• 3 eggs
• 100g desiccated coconut
• 75ml coconut milk
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 teaspoon vanilla extract
• Chocolate ganache
• 180g plain chocolate, 85% cocoa, chopped
• 250ml double cream

Preparation method

1. Preheat the oven to 180 C / Gas 4. Line a muffin tin with paper cases.
2. Mix together the flour, sugar, salt and baking powder in a bowl. In another bowl, combine the beaten eggs, oil and coconut milk. Add the wet ingredients to the dry ingredients, and stir well. Add the vanilla and coconut; stir well.
3. Fill the prepared cases with the cupcake mixture and bake in the preheated oven for 25 mins.
4. For the chocolate ganache: Place the chopped chocolate in a bowl. Heat the cream over medium heat and once bubbling at the edges, pour over the chocolate. Mix until smooth and shiny. Place the bowl in the fridge until cold.
5. Once the cupcakes are cool, remove the ganache from the fridge and whip thoroughly. Ice with the ganache using a piping bag, or simply with a knife.

Ingredients

• you'll need:
• 2x 12 bun trays
• 24 x cup cake cases
• 1 x big bowl
• 4 x eggs
• 225g self-raising flour
• 250g softened butter / marg
• 250g caster sugar
• 3 teaspoons vanilla extract
• 5 or 6 tablespoons of milk
• 1 tablespoon of coco powder
• To make icing:
• 700g icing sugar
• a few teaspoons of food colouring
• ( silver sugar balls (optional) )

Preparation method

1. Wash your hands and tie back your hair. Preheat the oven to 200 C or gas mark 6. Put the paper cases in the bun trays and leave to one side.
2. In a bowl mix together Butter and sugar until it is smooth and creamy. Gradually add the eggs until they are all beaten in. Then gradually add the flour until all of the flour is gone. Add the milk gradually until it makes a smooth paste.
3. Gradually put the cake mixture into the bun cases. Make the bun cases half-full.
4. Now add the cake trays to the oven with the bun cases filled with the cake mixture.
5. Leave the cup cakes in the oven for 15- 20 mins.
6. You can tell they are ready once they are a light brown or if you stick a knife or fork into one of the cup cake and none of the cake mixture sticks to the knife or folk. Or you can tap one of your fingers onto one of the cakes and if it bounces back then it means it is done.
7. Once the cakes are done take them out of the oven and place the trays on

Ingredients

• For the icing:
• 50g (2 oz) white chocolate
• 1 (200g) tub cream cheese, softened
• 100g (4 oz) unsalted butter, softened
• 1 teaspoon vanilla extract
• 1/2 teaspoon orange extract
• 500g (1 1/4 lb) icing sugar
• 2 tablespoons double cream
• For the cupcakes:
• 2 eggs, lightly beaten
• 225g (8 oz) caster sugar
• 5 tablespoons dark brown soft sugar
• 100ml (4 fl oz) vegetable oil
• 1 teaspoon vanilla extract
• 250g (9 oz) grated carrots
• 125g (4 1/2 oz) crushed pineapple
• 200g (7 oz) plain flour
• 1 1/4 teaspoons bicarbonate of soda
• 1/2 teaspoon salt
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 100g (4 oz) chopped walnuts

Preparation method

1. Preheat oven to 180 C / Gas mark 4. Lightly grease a 12-cup muffin tin, or line with paper muffin cases.
2. In small saucepan, melt white chocolate over low heat. Stir until smooth, and allow to cool to room temperature.
3. In a bowl, beat together the cream cheese and butter until smooth. Mix in white chocolate, 1 teaspoon vanilla and orange extract. Gradually beat in the icing sugar until the mixture is fluffy. Mix in double cream.
4. Beat together the eggs, caster sugar and brown sugar in a bowl, and mix in the oil and vanilla. Fold in carrots and pineapple. In a separate bowl, mix the flour, bicarbonate of soda, salt, cinnamon, nutmeg and ginger. Mix flour mixture into the carrot mixture until evenly moist. Fold in 1/2 of the walnuts. Transfer to the prepared muffin tin.
5. Bake 25 minutes in the preheated oven, or until a skewer inserted in the centre of a muffin comes out clean. Cool completely on wire racks before topping with the icing and sprinkling with remaining walnuts.

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Ingredients

• 1 small pumpkin, about 1.6 kg (3½ lb), peeled, seeded and cubed, or 900 g (2 lb) prepared pumpkin flesh, cubed
• 2 red onions, cut into wedges
• 4 garlic cloves, thinly sliced
• 3 tbsp chopped fresh sage
• 2 tbsp extra virgin olive oil
• salt and pepper

Preparation method

1. Preheat the oven to 220°C (425°F, gas mark 7). Lay a large sheet of foil on a baking tray. Pile the pumpkin and onions in the middle of the foil. Alternatively, prepare 4 sheets of foil and cook the pumpkin in individual parcels.
2. Scatter the garlic and sage over the pumpkin, then drizzle the oil over and add seasoning to taste. Fold up the foil to enclose the pumpkin, then fold the edges together to seal the vegetables inside a neat parcel.
3. Bake the pumpkin parcel or parcels for 30 minutes, then open the foil and bake for a further 5 minutes or until the pumpkin is tender and beginning to brown. Serve hot.

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Each serving provides

Ingredients

• 1 small pumpkin
• 1 teaspoon dark brown soft sugar
• 1/2 teaspoon butter
• 1 to 2 teaspoons ground cinnamon

Preparation method

1. Preheat oven to 180 C / Gas mark 4.
2. Cut off the top of the pumpkin and scrape out seeds. Place the butter and brown sugar inside the pumpkin and sprinkle with cinnamon. Put the pumpkin top back on and place pumpkin in a roasting tray with a little water in the bottom.
3. Bake in preheated oven for about 30 minutes, or until tender.

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Ingredients

• 2 tablespoons groundnut oil
• 1 tablespoon butter
• 1 large onion, chopped
• 1 tablespoon minced fresh root ginger
• 2 tablespoons minced garlic
• 1 teaspoon ground cinnamon
• 1 teaspoon ground black pepper
• 2 tablespoons ground coriander
• 2 tablespoons ground cumin
• 1/4 teaspoon ground turmeric
• 1 teaspoon cayenne pepper
• 2 tomatoes
• 2 green chillies, seeded
• 30g fresh coriander
• 100g yoghurt, whisked until smooth
• 750ml water

Preparation method

1. Heat oil and butter in a small frying pan or wok over medium high heat. Add onion and saute until very brown, 10 to 15 minutes. (Note: This is an important step; if onion is not cooked well, sauce will taste funny.)
2. Add ginger and garlic to onion and saute for an additional 2 minutes. Process onion/ginger/garlic mixture in food processor until smooth. Do not rinse food processor.
3. Place onion mixture in a large saucepan. Stir in the cinnamon, black pepper, coriander, cumin, turmeric and cayenne pepper and cook over low heat until mixture is thick and has the consistency of a paste.
4. Puree tomatoes, chillies and coriander in food processor until smooth. Add to onion mixture and stir well over low heat, cooking off moisture from tomatoes and coriander. Add yoghurt a little bit at a time, stirring constantly to avoid curdling.
5. Blend the whole mixture in food processor to puree it (for a very smooth sauce). Return to saucepan, add water and increase heat to high; bring sauce to a rolling boil. Cover saucepan and boil for 3 to 5 minutes. Reduce heat and simmer until desired consistency is reached.
6. To serve with meat, cook the meat first separately, then simmer for 5 to 10 minutes in the sauce before serving over rice or with naan. To serve with vegetables, steam raw veggies first 4 to 5 minutes, then simmer for 5 to 10 minutes in the sauce before serving.

Ingredients

• 1 large aubergine
• 2 tablespoons vegetable oil
• 1 teaspoon cumin seeds
• 1 medium onion, thinly sliced
• 1/2 tablespoon minced ginger root
• 1/2 tablespoon minced garlic
• 1 tablespoon curry powder
• 1 tomato, diced
• 110g (4 oz) low-fat plain yoghurt
• 1 fresh green chilli, finely chopped
• 1 teaspoon salt
• half bunch fresh coriander, finely chopped

Preparation method

1. Preheat oven to 230 C / Gas mark 8.
2. Place aubergine on a medium baking tray. Bake 20 to 30 minutes until tender. Remove from heat and allow to cool, then peel and chop.
3. Heat oil in a medium saucepan over medium heat. Mix in cumin seeds and onion. Sauté until onion is tender.
4. Stir in ginger, garlic, curry powder and tomato, and cook for 1 minute. Stir in yoghurt. Mix in aubergine and chilli, and season with salt. Cover, and cook 10 minutes over high heat.
5. Remove cover, reduce heat to low, and continue cooking about 5 minutes. Garnish with coriander to serve.

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Ingredients

• 5 tomatoes, seeded and diced
• 4 cloves garlic, minced
• handful chopped fresh basil
• 100ml (4 fl oz) olive oil
• salt to taste
• 2 tablespoons grated Parmesan cheese
• 1 (500g) pack pasta, any shape you prefer

Preparation method

1. Combine tomatoes, garlic, basil and olive oil in a non-metallic bowl. Stir in salt. Cover with cling film. Allow to sit at room temperature at least 2 hours, or as long as 10 hours.
2. Cook pasta in a large pot of boiling salted water until al dente. Drain. Pour uncooked sauce over hot pasta, and toss. Add grated Parmesan cheese to your liking.

Ingredients

• 10 bulbs garlic, cloves separated and peeled
• 8 skinless, boneless chicken fillets, sliced in half
• 1 tablespoon olive oil
• 1 tablespoon white wine
• Freshly ground black pepper
• 1 onion, chopped
• 1 teaspoon olive oil
• 2 tablespoons butter
• 2 (400g) tins chopped tomatoes
• 1 tablespoon chopped fresh rosemary
• 225g spinach or plain tagliatelle

Preparation method

1. Preheat oven to 80 C / Gas mark 1/4.
2. Peel garlic and crush to release juices. In a large frying pan, sear the chicken in 1 tablespoon olive oil and white wine. Place the garlic in a lightly greased 23x33cm (9x13 in) baking dish and place seared chicken on top.
3. Sprinkle a dash of ground black pepper over the top. Cover and bake in the preheated oven for 30 to 45 minutes or until the chicken is cooked through.
4. In a medium frying pan, cook the onion in 1 teaspoon of olive oil and butter, until soft and golden.
5. Add tomatoes and rosemary, or any combination of your favourite fresh herbs to taste. Stir together and remove from heat.
6. Cook tagliatelle according to package instructions and drain.
7. Place tagliatelle in a long, shallow serving dish. Pour the onion and tomato mixture over it, then place baked garlic chicken pieces on top with some or all of the garlic.
8. Garnish with a sprinkling of fresh parsley.

Ingredients

• 10 slices of pan bread (white or brown, but with crusts removed)
• 275ml (10fl oz) milk
• 60g (2 oz) butter, melted,
• 75g (2 oz) soft brown sugar
• 2 level teaspoons mixed spice
• 1 egg, beaten
• 175g (6 oz) mixed dried fruit - raisins, sultanas, currants, mixed peel
• grated rind of half an orange
• Freshly grated nutmeg (optional)

Preparation method

1. Preheat oven to 180 degrees C / gas mark 4.
2. Break up the bread into pieces, place in a bowl and pour the milk over. Stir together then let sit for 30 minutes to absorb.
3. Lightly grease a 1.5 litre oven-proof baking dish.
4. Beat melted butter, sugar, mixed spice and egg together until smooth. Add in soaked bread and milk. Stir in dried fruit and orange rind. Pour into prepared dish and sprinkle with nutmeg.
5. Bake for 45 minutes or until golden brown on top.

Ingredients

* 200g caster sugar
* 1 tablspoon plain flour
* 25g cornflour
* pinch of salt
* 350 ml water
* 2 lemons, juiced and zeted
* 30g butter
* 4 egg yolks, beaten
* 1 (23 cm) shortcrust pastry case, already baked
* 4 egg whites
* 75g caster sugar

Preparation method

1. Heat the oven to 180 degrees C / 350 degrees F / Gas Mark 4.
2. To make the lemon filling: In a medium saucepan, whisk together 200g caster sugar, flour, cornfour and salt. Stir in water, lemon juice and lemon rind. Cook over medium-high heat, stirring frequently, until mixture comes to the boil. Stir in butter. Place egg yolks in a small bowl and gradually whisk in 100ml of the hot sugar mixture. Then, whisk egg yolk mixture back into remaining sugar mixture. Bring to the boil and continue to cook while stirring constantly until thick. Remove from heat. Pour filling into pastry case.
3. To make the meringue: In a large glass or metal bowl, whip egg whites until foamy. Add sugar gradually, and continue to whip until stiff peaks form. Spread meringue over pie, sealing the edges.
4. Bake in preheated oven for 10 minutes, or until meringue is golden brown.

Ingredientsb

• 85g wheat bran
• 250ml buttermilk
• 5 tablespoons vegetable oil
• 1 egg
• 100g dark brown soft sugar
• 1/2 teaspoon vanilla extract
• 125g plain flour
• 1 teaspoon bicarbonate of soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 80g sultanas

Preparation method

1. Preheat oven to 190 C / Gas mark 5. Grease a muffin tin or line with paper muffin cases.
2. Mix together wheat bran and buttermilk; let stand for 10 minutes.
3. Beat together oil, egg, sugar and vanilla and add to buttermilk mixture. Sift together flour, bicarbonate of soda, baking powder and salt. Stir flour mixture into buttermilk mixture, until just blended. Fold in sultanas and spoon batter into prepared muffin tin.
4. Bake for 15 to 20 minutes, or until a skewer inserted into the centre of a muffin comes out clean. Cool and enjoy!

Ingredients

• 6 large flour tortillas (wraps)
• 150 g (5½ oz) plain low-fat yogurt
• 90 ml (3 fl oz) soured cream
• 75 g (2½ oz) mature Cheddar cheese, finely grated
• Mexican chicken filling
• 2 tbsp extra virgin olive oil
• 1 large Spanish onion, chopped
• 2 garlic cloves, crushed
• 1 green pepper, seeded and chopped
• 200 g (7 oz) baby corn, chopped
• 1 fresh red chilli, seeded and chopped
• 2 cans chopped tomatoes, about 400 g each
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp caster sugar
• 1 good-quality chicken stock cube or 1 tsp chicken bouillon powder
• 300 g (10½ oz) cooked skinless, boneless chicken breast (fillet), diced
• 1 can red kidney beans, about 410 g, drained and rinsed
• 6 tbsp chopped fresh coriander
• salt and pepper

Preparation method

1. First make the filling. Heat the oil in a large pan, add the onion and cook for 10 minutes or until softened. Stir in the garlic, green pepper, corn and chilli, and cook for 5 more minutes.
2. Add the tomatoes with their juice, the ground coriander, cumin, sugar and stock cube or bouillon. Season with salt and pepper to taste, and stir well. Bring to the boil, then reduce the heat and simmer for 10 minutes.
3. Stir in the chicken, beans and half the fresh coriander. Heat through gently for 5 minutes. Preheat the oven to 200°C (400°F, gas mark 6).
4. Lightly oil a large china flan dish, measuring about 28 cm (11 in) in diameter and 5 cm (2 in) deep. Place a tortilla on the bottom and spoon over one-fifth of the filling. Cover with a second tortilla, then spread over another fifth of the filling. Continue layering, finishing with the last tortilla on top. The stack will be slightly higher than the side of the dish.
5. Mix the yogurt with the soured cream, 50 g (1¾ oz) of the cheese and 2 tbsp of the remaining coriander. Spoon over the top of the pie. Sprinkle with the remaining cheese. Bake for 25 minutes or until the top is golden. Sprinkle with the rest of the coriander and serve hot, cut into wedges.

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RECIPE INGREDIENTS
2 lb round roast of beef
salt
1/3 cup olive oil
2 medium-size onions, chopped
2 cloves garlic, peeled
2 medium-size carrots, scrubbed and sliced
2 small tomatoes, halved
1/4 cup cognac
1 2/3 cups water, approximately
2 bay leaves
1 small piece lemon zest

Stewed Round of Beef Recipe at Cooking.com
DIRECTIONS
Tie up the beef with string and season. Heat the oil in a heatproof casserole and brown the meat on all sides over medium heat. Remove and set aside.

Fry the onions and garlic gently in the same oil, followed by the carrots and then the tomatoes.

Add the Cognac, water, bay leaves and lemon zest, then put the meat back in. Add a little salt, cover and cook over low heat for 1-1 1/2 hours.

Put the sauce through a food mill or puree in the blender.

Carve the meat into slices and serve accompanied by the sauce.

Ingredients

• 1 (23cm) unbaked pastry case
• 125g plain flour
• 100g dark brown soft sugar
• 100g caster sugar
• 1 teaspoon ground cinnamon
• 125g butter
• 
  
• 7 Granny Smith apples - peeled, cored and sliced
• 1 tablespoon lemon juice
• 100g caster sugar
• 3 tablespoons plain flour
• 1 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg

Preparation method

1. Place rack in lowest position in oven. Heat oven to 230 degrees C / Gas 8.
2. To make topping: Mix 125g flour, 100g brown sugar, 100g caster sugar and 1 teaspoon cinnamon; rub in butter until mixture is moist and crumbly, and clumps together easily.
3. To make filling: Peel, core and slice apples into approximately 3mm slices. If you cut them too thick you'll have crunchy apples. In another bowl, toss cut up apples, caster sugar, lemon juice, 1 teaspoon cinnamon and nutmeg. Sprinkle in flour, and stir until apples are evenly coated.
4. Layer apple slices in pastry case. You will have a lot of apples, but they will shrink. Layer them higher in the middle. Pour left over juice from apple mixture over apples. Pat the brown sugar topping evenly over apples to make a top crust.
5. Place pie on baking tray in oven to catch juice drippings. Bake for 15 minutes. Reduce oven temperature to 180 degrees C / Gas 4, and bake for 45 minutes to one hour; bake until centre of pie has no resistance. If top starts to get too dark, cover with piece of foil. Cool on wire rack before serving.

Apple pie tips

To check the doneness of the pie filling, insert a knife into the centre of the pie. If it meets with little or no resistance, the pie is done.

If the pie is not quite done but the top or edges are becoming too dark, loosely cover the top of the pie with aluminium foil to shield it from the heat.

Ingredients

• 1 (23cm) pastry case
• 625g apples - peeled, cored and thinly sliced
• 100g caster sugar
• 3/4 teaspoon ground cinnamon
• 5 tablespoons caster sugar
• 100g plain flour
• 6 tablespoons butter

Preparation method

1. Preheat oven to 200 C / Gas 6. Arrange apple slices in unbaked pastry case. Mix 100g sugar and cinnamon; sprinkle over apples.
2. Mix 5 tbsp sugar with flour; rub in butter until crumbly. Spoon mixture over apples.
3. Bake in preheated oven for 35 to 40 minutes, or until apples are soft and top is lightly browned.

Apple pie tips

Ingredients

• 1 (23cm) pastry case
• 750g thinly sliced apples
• 1 tablespoon lemon juice (optional)
• 175g caster sugar
• 2 tablespoons flour
• 1/2 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 8 tablespoons sultanas (optional)
• 8 tablespoons chopped walnuts (optional)
• 8 tablespoons flour
• 8 tablespoons dark brown soft sugar
• 3 tablespoons butter

Preparation method

1. Preheat oven to 190 C / Gas 5.
2. Place sliced apples in a large bowl. Sprinkle with lemon juice if desired. In a small bowl, mix together caster sugar, 2 tablespoons flour, cinnamon and nutmeg. Sprinkle mixture over apples. Toss until apples are evenly coated. Stir in sultanas and walnuts if desired. Spoon mixture into pastry case.
3. In a small bowl mix together 8 tablespoons flour and brown sugar. Rub in butter until mixture is crumbly. Sprinkle mixture over apple filling. Cover top loosely with aluminium foil.
4. Bake in preheated oven for 25 minutes. Remove foil and bake an additional 25 to 30 minutes, until top is golden brown. Cool on a wire rack.

Apple pie tips

RECIPE INGREDIENTS
10 oz lentils
2 tablespoons olive oil
1 onion, finely chopped
2 oz pancetta, finely chopped
5 or 6 sage leaves
1 garlic clove, chopped
salt

Lentil Stew Recipe at Cooking.com
DIRECTIONS
Soak the lentils overnight in plenty of warm water. Drain and wash under running water. Drain well.

In a stewpan, combine the olive oil, onion, pancetta, sage leaves and garlic and fry gently for 2 or 3 minutes. Do not let the garlic brown. Add the lentils and water to cover. Season with salt, cover and cook over low heat for 1 hour.

Serve as an accompaniment to any kind of cooked pork product or with fresh polenta

Ingredients

• 25 g (scant 1 oz) dried shrimps
• 2.5 cm (1 in) piece fresh root ginger, sliced
• 4 spring onions
• 1 whole star anise
• Soup
• 6 dried Chinese mushrooms, about 15 g (½ oz) in total
• 1 tsp toasted sesame oil
• 2.5 cm (1 in) piece fresh root ginger, finely chopped
• 2 spring onions, thinly sliced
• 55 g (2 oz) bamboo shoots, cut into fine matchsticks
• 125 g (4½ oz) cooked peeled shrimps or prawns
• 2 tbsp light soy sauce
• 1 tbsp fish sauce
• 85 g (3 oz) fine Chinese egg noodles
• fresh coriander leaves to garnish

Preparation method

1. Put all the ingredients for the stock in a large saucepan with 1.4 litres (2½ pints) water – there's no need to peel or chop the ginger and spring onions as they will be discarded after cooking. Bring to the boil, skimming off any scum, then cover and simmer for 1 hour. Strain the stock and discard the flavourings.
2. While the stock is simmering, rinse the dried mushrooms in cold water and put them in a bowl. Pour over boiling water to cover and leave to soak for 20 minutes. Drain, then discard the tough stalks and cut the mushroom caps into thin slices.
3. Heat the sesame oil in a large saucepan, add the ginger and cook for 30 seconds, stirring. Add the shrimp stock and mushrooms, bring to the boil and simmer for 3 minutes. Add the spring onions, bamboo shoots, shrimps or prawns, and soy and fish sauces. Bring back to the boil, then add the noodles and simmer for 2–3 minutes or until softened. Serve hot, sprinkled with coriander leaves.

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Ingredients

• 3 (500g) containers chicken stock, such as Joubere
• 2 tablespoons cornflour
• 2 tablespoons soy sauce
• 3 tablespoons white wine vinegar
• 1 spring onion, minced
• 3 eggs, beaten

Preparation method

1. In a large saucepan, heat chicken stock. Mix cornflour with a small amount of water, and stir into stock. Add soy sauce, vinegar and spring onion. Bring to a boil, then simmer, stirring occasionally. Gradually pour the beaten eggs into the saucepan while stirring vigorously. Serve immediately.

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