Recipes

Galette des Rois

Method

Preheat oven to 220°C
1. Lightly brown the ground almonds in a frying pan
2. In a large bowl mix the ground almonds, apple puree and orange flower water, personally I don’t ad any sugar but you can do so now.
3. Place the pastry circles on a sheet of greaseproof paper
4. Mix the egg yolk with a little water in a cup and brush the edges of one circle with egg yolk to a width of 2cms and repeat with the other circle.
5. Put the apple filling in the centre of one circle, don’t forget to hide the bean!
6. Cover with the second circle, yolked edges together, and pinch the edges together.
7. Make whatever design you want on the top of the Galette with a knife or fork then brush with the remaining egg yolk mixture. A little trick – add a little icing sugar to the egg yolk mixture – it makes for a shinier glaze.
8. All that’s left is to put in the oven for 30 mins at 220°C

Ingredients - Serves 6

• 2 circles puff pastry
• 7 tbsp. apple puree
• 6 tbsp. ground almonds
• 1 tbsp. orange flower water

• 1 egg yolk for glazing
• 1 dried bean

Gluten free Pancakes

Method

1. Put the flour in a bowl and make a well in the centre. Crack the egg in the middle and pour in a quarter of the milk. Whisk until well combined. Once you have a paste, mix in another quarter and once smooth, mix in the rest of the milk. Leave to rest for 20 mins and then stir before each pancake.

2. Heat a pan on a medium heat and then add a small amount of butter or oil. Ladle the mixture into the pan and swirl to coat the pan thinly. Cook for a one minute or until golden brown on the bottom, then flip and cook until golden on the other side. Have a look at flipping tips and preparing for lent at the end of the previous recipe.

Pancake toppings

Shrove Tuesday, as a traditional day for ‘eating up’ before the fasting of lent, is a great opportunity to use up leftovers and pancakes are perfect for this, they can form the basis of any, or even every, part of every meal, here are some topping ideas to get you started.

 

Savoury

Ham and cheese, you can even top a pancake with these and pop it under the grill for a melted treat / Fried peppers and chicken breast strips / Parma ham and asparagus

 

Sweet

As well as the classics, like sugar and lemon, jam, or nutella, you may not have thought of... Whipped cream, glace cherries and grated dark chocolate / Ice cream and maple syrup / Banana and blueberries.

February

Ingredients

• 125g gluten-free plain flour (we used Doves Farm)

• 1 egg
• 250ml milk
• butter or oil for frying

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Smoked trout & Potato wedges

Method

1. Place the potatoes in cold water and bring to the boil, then simmer until tender about 15 minutes). Place the spinach into a big colander in the sink. Drain the potatoes over the spinach so the cooking water wilts it, then spoon the potatoes back into the pan. Squeeze out the spinach. Mash the potatoes. Stir in the lemon zest and juice and some seasoning, then fold through the trout flakes, spinach, capers and dill.

2. Tip half the breadcrumbs onto a large plate, then tip the potato mixture onto another plate and shape into a large disc. Flip the potato cake onto the crumbs, pressing the remaining crumbs onto the top.

3. Warm up the grill while heating up the oil in a frying pan the right size for the potato cake. Slip the potato cake into the pan and fry for 5 mins until the bottom is golden, then grill for 5 mins until the top is golden too.

Ingredients

• 500g potato, cubed
• 100g baby spinach
• 1 lemon zest and juice
• 140g smoked trout fillet, flaked
• 1 tbsp. capers
• 1 tbsp. chopped dill
• 140g breadcrumb, from stale bread

• 1 tbsp. sunflower or vegetable oil

Fish Pie

Method

1. Preheat oven to 200 C / Fan 180 C / Gas mark 5.

2. Place the fish in an oven-proof dish and cover with the milk. Bake for 30 minutes.

2. Meanwhile put the potatoes in a pan of cold salted water, bring to the boil and cook until soft – 15 to 20 minutes should do it.
3. When the fish is done drain the milk into a jug and put aside. Flake the fish with a fork and leave in the dish.

4. drain and mash te potatoes, adding half the butter and a splash of milk.

5. In another saucepan melt the remaining butter on a medium heat and slowly add the flour stirring constantly until you get a smooth paste. Add the milk bit by bit until you have a smooth sauce.

7. Stir in the parsley and cook for 5 minutes, constantly stirring.

8. Add the sauce to the flaked fish and mix well. Top with the mashed potato and spread evenly. Sprinkle the grated cheese

on top.

9. Bake for 30-40 minutes, until the cheese is bubbling and slightly golden brown.

10. leave it to cool for 5 minutes before serving as its too good to wait for once its on your plate!

Ingredients - Serves 4

• 500g white fish – supermarket pie mix can be a great budget option

• 600ml milk
• 8 large potatoes peeled and chopped

• pinch salt
• 50g butter
• 1 1/2 tablespoons plain flour
• 2 tablespoons chopped parsley
• 100g grated cheese

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Simnel cake

Method

1. Preheat the oven to 160°C. grease and line a deep 20cm cake tin.
2. Cream the butter and sugar.
3. Weigh out the rest of the cake ingredients – I know it makes more washing up but it stops the mix going flat! Add the eggs one at a time then fold in the rest of the cake ingredients, adding the brandy last.

4. using half the marzipan make a disc the size of the baking tin. 5. Half-fill the prepared baking tin with the cake mixture.

6. lay the prepared disc on top of the mixture and gently press out any air bubbles.

7. add the rest of the cake mixture and smooth the top level. Bake until set and nicely brown.

8. Remove from the oven and cool.

9. flip the cake over, remove the paper and cover the top with the apricot jam.

10. make another disc of marzipan for the top of the cake, I find it easier to lay the marzipan over the cake and trim it in situ. Press firmly onto cake and roll flat with a rolling pin. Using the offcuts, roll out 11 or 12 balls.

11. Decorate the edge of the marzipan with a pinching effect, glaze the top with the beaten egg and stick down the balls. Brown under a hot grill.
12. Mix the icing sugar and lime juice together until you have a runny consistency then pour into the middle of the cake and set.

This traditional English easter cake has many origin stories and regional variations, so here is a Lancastrian’s family recipe. The cake is traditionally decorated with marzipan, with 11 marzipan balls representing the apostles -minus judas - though some say 12 to include the risen Christ.

Ingredients

• 225g butter, soft
• 225g caster sugar
• 4 eggs, beaten
• 225g self-raising flour
• 25g ground almonds
• 225g currants
• 115g sultanas
• 50g candied peel
• 100g glacé cherries, chopped

• Finely grated zest of 2 lemons

• 1⁄2 tsp ground allspice
• 1⁄2 tsp ground mace
• 1⁄2 tsp ground cinnamon
• 1⁄2 tsp ground nutmeg
• 2 tbsps brandy

To top:

• 500g marzipan
• 2 tbsps apricot jam, smooth or sieved
• 1 medium egg, beaten
• 100g fondant icing sugar

• 1-2 tbsps lime juice

No bake Vanilla Cheese cake

Method

1. Put the digestive biscuits in a plastic bag, hold on to the open end and crush them with a rolling pin.

2. Melt the butter and mix with the crushed biscuits

3. Press the mixture into a loose base tin and put in the fridge to set.

4. Beat the icing sugar, lemon juice and cream cheese until smooth.

5. In a separate bowl whip the cream with the vanilla extract and vanilla seeds.

6. Mix the whipped cream and cream cheese mixtures until well combined.

7. Get the base out of the fridge, top with the mixture and refrigerate for at least 1 hour before decorating or serving.

This delicious and attractive cake is great in this month with so many feast days, assencion, Pentecost and trinity Sunday to name a few, and with May being the month of Our Lady this white cake is both appropriate and ready to be decorated - see choc chip rosary below.

Ingredients

• 150g digestive biscuits

• 50g butter
• 300g cream cheese
• 145g icing sugar

• 2 teaspoons lemon juice

• 450ml double cream
• 1 teaspoon vanilla extract

• 1 vanilla pod, scraped

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Mexican Corpus Christi salad

Method

1. This recipe is all about making an appealing arrangement with the produce available so let this guide you as to the shapes you cut everything in to
2. Take the kernels off the cob of corn with a sharp knife and boil for a couple of minutes until tender.

3. Cut the cucumber and courgette in rounds or sticks

4. Slice the apple and peach and toss in lime juice, then drain the excess lime juice into another bowl.

5. Peel and dice the avocado and toss in the remaining lime juice, drain the lime juice into a plastic box with a good seal.

6. Thinly slice the onion and rinse under the tap. Pat dry with kitchen paper.

7. Arrange all the produce in a beautiful display on a large platter.

8. Mix the oil, vinegar and remaining lime juice in the plastic box, season, apply the lid and shake vigorously – alternatively an old jam jar works well for this. Drizzle the dressing over the salad immediately before serving.

The feast of Corpus Christi is dependent on Easter for its date, but its occurrence in late spring or early summer means it is traditionally used in many parts of the world as a time for giving thanks for the first harvests. For instance in Mexico a tradition of Corpus Christi salads, beautifully arranged with seasonal fruits and vegetables has signaled the start of summer there for over 400 years.

Ingredients

Traditionally this salad is a combination of fruits and vegetables that have just come in to season, of course this is completely different in Mexico than in Britain, so feel free to adapt the recipe to whats in season near you.

• 1 ear of corn
• 1 small courgette
• 1 small cucumber
• 1 red apple
• 1 peach
• 3 tablespoons lime juice
• 1 avocado
• 1⁄2 red onion
• 6 tablespoons olive oil
• 4 tablespoons wine vinegar

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Marinated monkfish skewers

Method

1. Put the skewers in water to soak
2. Dice the monkfish into approx. 1 inch cubes

3. Put the oil, garlic, parsley and rosemary in a bowl, season, add the monkfish and stir.

4. Mix the mayonnaise and zest of the lemons for a fresh dip.

5. After 15 mins marinating, thread the cubes onto the skewers, and cook on the barbeque, turning very frequently.

6. Serve with a squeeze of lemon and the lemon zest dip

Although this is a barbeque recipe it is also possible to cook these in a griddle pan, just be careful to turn them frequently, and remember to soak the skewers in advance!

Ingredients

• 800g monkfish loin
• 1 tbsp mayonnaise
• 1 small bunch rosemary chopped

• 1 small bunch parsley chopped
• 2 cloves of garlic
• 2 lemons
• 1 tbsp olive oil
• bamboo skewers

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Fresh pesto

Method

1. in a small frying pan dry fry the pine nuts until turning golden, shake the pan frequently to ensure even coverage.

2. place the pine nuts with all the other ingredients in a food processor and pulse until desired consistency is reached – entirely smooth or with a slight grainy texture depending on your preference. Season to taste.

3. if storing, this sauce will keep in the fridge for up to 2 weeks, just place in a jar, top with a little extra olive oil then put the lid on tightly.

In the long summer holidays an opportunity for entertaining the children while preparing them some healthy food is always a winner. Here are two healthy ice lolly recipes they’re bound to enjoy making almost as much as eating.

Ingredients

• 2 cloves of garlic
• 50g parmesan
• 50g pine nuts
• large bunch of basil

• 150ml olive oil

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Apple crumble

Method

1. Preheat the oven to 200°C

2. Put the apples and 2oz of the sugar in a pan and cook on a low heat for 6 mins

3. Meanwhile mix together the flour and salt and rub in the butter until it resembles breadcrumbs

4. Stir in the oats and the rest of the sugar into the flour and butter mixture.

5. Put the fruit into an oven safe dish and cover with the crumble mixture

6. Put in the oven for 30 mins at 200°C until the top is just browned

7. Serve warm with custard or thick cream

As its harvest time many people will have a glut of seasonal vegetables, here are recipes for red tomato chutney, if its been sunny and your tomatoes have ripened, and green tomato chutney, if it hasn’t! These are also ideal for donating at harvest festival.

A great recipe for using cooking apples, ideal if your parish is having a “bring a dish” for harvest festival!

 

Ingredients

• 5oz brown sugar
• 31/2 oz butter, from the fridge, diced
• pinch of salt
• 5oz plain flur
• 2oz rolled oats
• 3 large cooking apples, peeled and cut into thick slices

Blackberry and apple jelly

Method

1. chop the apples into pieces, no need to peel or core them.

2. place the apples, blackberries and water into a preserving pan or other large saucepan.

3. simmer the ingredients to a soft pulp over a low heat

4. spoon the pulp into a jelly bag suspended over a basin, if you don’t have a jelly bag you can use a large square of doubled muslin, fill this and tie it securely with string before hanging it over the bowl, leave to drip overnight.

5. measure the juice into a large pan, you can squeeze extra liquid out of the pulp but this can make the jelly cloudy.

6. add 1lb of sugar for every 1 pint of juice, then dissolve the sugar over a low heat.

7. bring the jelly to a rapid boil for 20 – 30 mins, until setting point.

8. meanwhile prepare your jars, wash the jars and lids in hot soapy water and place them upside down on a roasting tray while still wet. Place them in the oven at 180°C for 15 mins. If using kilner jars or others with rubber seals, don’t put the seals in the oven, this dries them out, boil the seals for 10 mins instead.

9. to check if it is set spoon a little jelly onto a cold plate, allow to cool, run your finger through the jelly on the plate, if its ready the surface will wrinkle.
10. skim off any foam from the top of the jelly then pour into warm prepared jars. Seal immediately with the lid or a circle of waxed paper on the surface of the jelly and 2 layers of cling film taught over the top of the jar secured with an elastic band.

Ingredients

• 2lb cooking apples

• 2lb blackberries
• 3 pints water
• granulated sugar

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Hungarian Goulash

Method

1. Preheat the oven to 170°C
2. Season the meat, heat the oil in a casserole dish and fry over a high heat until browned all over.
3. Add the onions and cook for 5 mins, then add the garlic and cook for a further minute.
4. Sprinkle the smoked and normal paprika aver the meat, crumble over the stock cube then add the water, tomatoes, tomato puree and bay leaves. Season, stir well and bring to a simmer.
5. Cover with a well fitting lid and place in the oven for 1 1⁄2 hours.

6. Stir in the peppers and cook for a further 1 hour.

St Elizabeth of Hungary is one of the most famous mother saints and what better way to celebrate her feast than with traditional Hungarian goulash.

 

Ingredients

• 1kg braising steak, cut in chunks

• 1tbsp sunflower oil
• 3 onions, quartered
• 3 cloves garlic, crushed

• 2 tsp smoked paprika

• 1 tbsp paprika
• 1 beef stock cube
• 600ml water

• 1 can chopped tomatoes
• 2 tbsp tomato puree
• 2 bay leaves
• 1 red pepper, de seeded and cut in 8
• 1 green pepper, de seeded and cut in 8

• 1 yellow pepper, de seeded and cut in 8

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Gingerbread

Method

1. Preheat the oven to 200 °C. Melt the butter, sugar and syrup in a pan.

2. In a large bowl, mix the flour, bicarbonate of soda and ground ginger.

3. Stir in the syrup mixture to make a stiff dough.
4. Flour your work surface then roll out the dough to 8mm thick.

5. Cut into desired shapes. Lay the shapes on to baking trays lined with baking paper.

6. Bake for 12 minutes.

This recipe can be used in numerous ways including to make a gingerbread house or to make shapes to ice and hang on a Jesse Tree.

 

Ingredients

• 250g butter
• 200g Muscovado sugar
• 7 tbsp golden syrup
• 600g plain flour
• 2 tsp bicarbonate of soda

• 4 tsp ground ginger

Gluten free Galette des Rois

Method

1. For the pastry - mix the softened butter with the egg, add the crème fraiche, flour, baking powder and salt and mix until it forms a ball. Refrigerate for 1 hour.
2. For the frangipane – mix together all the ingredients except the egg yolk

3. Preheat the oven to 180°C

4. Roll out half of the pastry between 2 sheets of baking paper. Cut out a circle using a round baking tin or plate. Place on a baking tray.
5. Place the frangipane in the middle, leaving a 1cm border.

6. Hide a dried bean in the frangipane.

7. Make a second circle with the other half of the pastry and cover the frangipane. Pinch the edges of the two circles together.

8. Make a design on top with a knife and brush with egg yolk. 9. Cook for 25mins at 180°C. preferably serve warm.

Ingredients

For the pastry:

• 250g gluten free flour
• 125g butter, softened
• 2 heaped tbsps. Crème fraiche

• 1 egg
• pinch of salt
• 1⁄2 sachet of baking powder

For the frangipane:

• 100g brown caster sugar
• 25g melted butter
• 1 heaped tbsp. crème fraiche
• 100g ground almonds
• 1 whole egg
• 1 egg white (keep the yolk for glazing)

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Chiacchiere

Method

1. Sieve the flour and baking powder into a mixing bowl. Add the sugar, salt, grappa and beaten eggs. Mix until well combined.

2. Add the vanilla and butter and knead for 10 – 15 minutes until firm but malleable. If too firm add a little water.

3. Place the dough on the counter and work in to a ball. Wrap in cling film and leave to rest at room temperature for at least 30 minutes.
4. Divide the dough into 150g segments. Take each segment and flatten by hand and then roll out to 2mm thick, ideally using a pasta machine.

5. Bring the frying oil to 150 degrees Celsius.

6. Cut out rectangles of approximately 5 x 10 cm using a pastry cutter, make two slits in the centre of the pastry going 1/3 of the length of the rectangle.
7. Lower each rectangle into the oil and fry until golden, turning once. Remove and place on kitchen towel to drain.

8. Assemble them on a serving plate and dredge with icing sugar.

An Italian treat made especially on shrove Tuesday or "Carnevale".

Ingredients - Serves 6

• 500g ‘00’ flour
• 70g sugar
• 50g Butter [room temp]

• 30g Grappa
• 3 eggs, beaten
• 1 egg yolk
• 1 tsp. baking powder
• 1 vanilla pod
• pinch of salt
• sunflower oil for frying
• Icing sugar for dusting

10 Minutes Sicilian Courgette and Prawn pasta

Method

1. Cut the courgette into small matchsticks. Dice a clove of garlic and fry in olive oil until golden.

2. Add the courgettes and fry them quickly while stirring until they are soft.

3. Add a tin of cherry tomatoes and season with salt and pepper.

4. Add prawns and simmer until the prawns are pink (don’t overcook the prawns or they’ll become rubbery)!

Serve ideally with casarecce or if you can’t find them then with penne and add some chili oil for some extra bite.

Ingredients - Serves 6

• Olive oil
• Garlic
• Courgettes
• Uncooked prawns
• Tinned cherry tomatoes

Fish cake

Method

1. Preheat the oven to 190C/170C Fan/Gas 5.

2. Bring a pot of salted water to the boil. Add the potatoes to the pot and cook until tender, about 15 minutes. Drain well and put back in the pot and mash.
3. Meanwhile put the frozen fish in an oven proof dish and cook in the oven for about 10-15 minutes until opaque. When cool enough to handle, remove the skin and any bones and flake into large chunks.

4. Mix the fish, mashed potato, parsley and egg together until well combined but don’t mix too hard so as to keep the fish flakes intact. Season to taste. With two spoons or your hands form the mixture into cakes, it should make around 10-12 dependng on size. Chill for 30 mins.

5. Heat vegetable oil in a frying pan and fry the fish cakes until golden brown on each side and heated right through.

Ingredients

• 450g potato, peeled and chopped
• 450g mixed frozen fish such as cod, haddock, salmon, smoked haddock
• 2 tbsp. chopped fresh parsley

• 1 egg, beaten
• vegetable oil, for frying
• salt and pepper

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Lamb chop and Potato one pot supper

Method

1. Preheat the oven to 220°C.

2. Heat 2 tbsp oil in an oven and hob safe tin or pan, I use an ovenproof frying pan but a flameproof roaster would also work. Fry the lamb for 2 mins each side then put to one side.
3. Add the rest of the oil and then fry the potatoes for 5 mins or until turning golden. Then add the rosemary and garlic, then finally put the lamb back too.

4. Roast in the oven for 20 mins, then scatter over the tomatoes, I like to leave them on the vine but its up to you, and drizzle the vinegar over it all.
5. Roast for a further 5 mins until the tomatoes just begin to split. 6. Serve straight from the pan.

This great looking and tasting one pot supper is ideal for Easter week, especially when work and school start back but you want to keep celebrating the greatest feast.

Ingredients

• 4 tbsp olive oil
• 8 lamb chops
• 1kg potatoes, chopped into small chunks

• 4 rosemary sprigs
• 4 garlic cloves
• 250g cherry vine tomatoes
• 1 tbsp balsamic vinegar

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Chocolate chip rosary

Method

Start by forming a cross out of the milk chocolate chips, then work along the rosary using white chocolate chips for the Our Father and Glory Be and milk choc chips for the Hail Marys at the start. For starting each of the 5 mysteries a smartie or m and m can be used, followed by 10 milk choc chips. This looks best if you work from both the beginning and end of the rosary at the same time to ensure evenness of design.

This easy idea can be adapted with beautiful red and white sugar roses, or simply your childrens – or your – favourite little sweets.

I’m not sure you can really call this a recipe, but added on top of our vanilla cheesecake, or just assembled on a tray, this is an effective and yummy reminder of our special dedication to Mary during this month of may. It could also be used in October, month of the rosary, or as a cake topper for a first communion.

Ingredients

• Milk chocolate chips
• White chocolate chips

• Smarties or M and Ms

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Roman oxtail stew

Method

1. Wash the oxtail in cold water, drain and pat dry with kitchen paper.

2. In a large pot fry the onions in the oil. Add half the oxtail and brown turning frequently and ensuring the onions don’t burn. Once brown remove the first half to a plate and brown the second half of the oxtail.

3. Return the oxtail to the pan, turn up the heat and add the wine, let it sizzle and evaporate a little.

4. Add the tomatoes, 100ml of water and season. Ensure all the meat is coated in sauce. Bring it all to a simmer and then turn down, half cover the pot and cook for 3 hours, turning occasionally and adding water if drying out.

5. Stir in the celery, sultanas and pine nuts. Cook for a further 2 hours. for best results leave the stew overnight and warm up an serve the following day.

In honour of the two pillars of the Roman church here is a typically Roman recipe that would have been enjoyed in their day and even long before.

Ingredients

• 1.2kg oxtail, cut into sections

• 1 onion, sliced
• 4 tsp olive oil
• 250ml red wine

• 800g tinned chopped tomatoes
• 200g celery cut into sticks 5cm long

• 30g sultanas
• 30g pine nuts

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Salmon and summer vegetables in lime butter

Method

1. Tear off 4 sheets of foil, large enough for the salmon and vegetables.

2. Slice the courgette and red pepper and cut the red onion into chunks.

3. Place one salmon fillet in the centre of each sheet of foil then divide the vegetables equally too.

4. In a small bowl mix the melted butter, lime juice and lime zest, then divide equally between the salmon parcels – it might help to bring up the edges of the foil first to keep the liquid contained. Put a wedge of lime on top of each fillet.

5. Now form tin foil parcels, bring up two sides and fold over twice, leaving room for air to circulate within. Do the same with the ends – the double fold should ensure that the delicious juices stay in.

6. Barbeque for 14 mins, turning the parcels once. Alternatively you can also cook these in the oven, 180°C for 25 mins.

I’m not sure you can really call this a recipe, but added on top of our vanilla cheesecake, or just assembled on a tray, this is an effective and yummy reminder of our special dedication to Mary during this month of may. It could also be used in October, month of the rosary, or as a cake topper for a first communion.

Ingredients

• 4 salmon fillets
• 6 tbsps butter, melted
• 1 tbsp lime juice
• zest of one lime
• 1 lime, cut into 4 wedges

• 2 courgettes
• 1 bunch of asparagus
• 1 red onion
• 1 red pepper

Creamy strawberry ice lollies

Method

1. Hull the strawberries and place in a food processor with the other ingredients and process until almost smooth, or smooth if your children don’t like bits. Taste and see if the mixture is sweet enough, if not add a little more honey and process again.

2. Pour into 4 lolly moulds, add a stick to each and freeze for at least 4 hours.

Ingredients

• 250g ripe strawberries

• 100ml plain yoghurt
• 1 tsp honey

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Red tomato chutney

Method

1. Skin and slice the tomatoes, dice the apples and onions and place all of the ingredients in a large pan. Cover and bring to the boil.
2. Boil until soft and a bright colour has been achieved, around 1 1⁄2 to 2 hours

3. Meanwhile prepare your jars, wash the jars and lids in hot soapy water and place them upside down on a roasting tray while still wet. Place them in the oven at 180°C for 15 mins. If using kilner jars or others with rubber seals, don’t put the seals in the oven, this dries them out, boil the seals for 10 mins instead.

4. When the chutney is ready transfer it into a heatproof jug, to ensure safety when filling, then carefully pour the hot mixture into the jars ensuring none touches the rim, to prevent contamination, then immediately put on the lids, being careful not to burn yourself – I find it helpful to use two silicone pot holders for this. If the jars and chutney are carefully prepared this chutney will last for at least 6 months unopened in a cool dark place.

As its harvest time many people will have a glut of seasonal vegetables, here are recipes for red tomato chutney, if its been sunny and your tomatoes have ripened, and green tomato chutney, if it hasn’t! These are also ideal for donating at harvest festival.

 

Ingredients

• 2lbs ripe tomatoes

• 8oz onions
• 1lb cooking apples

• 8oz brown sugar

• 2 tsp salt
• 1⁄2 pint malt vinegar

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Christmas pudding

Method

1. chop the apples into pieces, no need to peel or core them.

2. place the apples, blackberries and water into a preserving pan or other large saucepan.

3. simmer the ingredients to a soft pulp over a low heat

4. spoon the pulp into a jelly bag suspended over a basin, if you don’t have a jelly bag you can use a large square of doubled muslin, fill this and tie it securely with string before hanging it over the bowl, leave to drip overnight.

5. measure the juice into a large pan, you can squeeze extra liquid out of the pulp but this can make the jelly cloudy.

6. add 1lb of sugar for every 1 pint of juice, then dissolve the sugar over a low heat.

7. bring the jelly to a rapid boil for 20 – 30 mins, until setting point.

8. meanwhile prepare your jars, wash the jars and lids in hot soapy water and place them upside down on a roasting tray while still wet. Place them in the oven at 180°C for 15 mins. If using kilner jars or others with rubber seals, don’t put the seals in the oven, this dries them out, boil the seals for 10 mins instead.

9. to check if it is set spoon a little jelly onto a cold plate, allow to cool, run your finger through the jelly on the plate, if its ready the surface will wrinkle.
10. skim off any foam from the top of the jelly then pour into warm prepared jars. Seal immediately with the lid or a circle of waxed paper on the surface of the jelly and 2 layers of cling film taught over the top of the jar secured with an elastic band.

As well as preparing Christmas gifts it’s a good time for preparing some Christmas dishes. Although some people make their Christmas puddings in January and top them up with brandy over the whole year, it became a tradition in my family growing up to make the Christmas puddings during October half term. Whether this started with my mum trying desperately to think of another rainy day activity or not, it works well as everyone can get involved.

 

Ingredients

• 8oz Brown sugar
• 8oz fresh white breadcrumbs
• 8oz flour
• 8oz currants
• 8oz Raisins
• 8oz suet
• 4oz candied peel
• 2 teaspoons baking powder
• Salt
• 3 large eggs
• Milk or mixture of milk and rum or fruit juice, Apple is best

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Mexican pan dulce - Sweet bread

Method

1. In a pan, heat milk and butter until butter has melted

2. In a large bowl combine the yeast, salt, sugar, and 2 cups of flour. Pour in milk mixture and beat for 2 minutes. An electric cake mixer or strong muscles are good for this.
3. Beat in the eggs and 1 cup more flour; beat for 2 minutes.

4. Gradually mix in enough of the remaining flour to form a stiff dough.

5. Turn dough out onto a floured work surface and knead until smooth, this will take between 5 and 20 minutes.

6. Grease a large bowl and roll the dough around it, cover with a damp tea towel and leave in a warm place to rise for 90 minutes.

7. Meanwhile make the glaze. In a bowl, mix the sugar and flour. 8. Rub in the butter until it resembles fine breadcrumbs.

9. With a fork, stir in 2 egg yolks until well blended.

10. Knock back the dough and turn out onto a floured worktop. Divide into 14 equal pieces and shape each into a smooth ball

For Cuernos:

11. Roll each ball into a 4 X 8 inch oval; add 2 tablespoons of glaze. Roll from one end, stop halfway and fold in sides, finish rolling and curl ends.

For Pan de muerto:

11. Pat dough into 3-inch rounds; top with 1 tbsp of topping rolled smooth then score a cross shape in the top.

12. Place buns about 2 inches apart on greased baking sheets and put in a warm place to rise for 40 mins. Preheat the oven to 190°C.
13. Brush filled buns with egg glaze.

14. Bake for 17 to 20 minutes or until tops are lightly browned.

These delicious pastries are made all year round and are eaten both for breakfast, as an afternoon snack and to celebrate holidays. There are traditional shapes for a variety of feasts, providing a visual sign of the feast being celebrated. For All saints day the bread is formed into ‘cuernos’ horns and the story goes that this is a symbol of driving evil out of the sinner. For the following feast day of all souls there is ‘pan de muerto’ or bread of the dead, which is simply scored in a cross or with extra dough affixed in a cross shape.

 

Ingredients

For the bread:

• 1 cup milk
• 6 Tablespoons butter
• yeast, 1 sachet
• 1 tsp salt
• 1/3 cup sugar
• 5 to 5 1/2 cups plain flour

• 2 eggs

For the glaze:

• 1/2 cup sugar
• 2/3 cup flour
• 3 1/2 Tablespoons butter

• 2 egg yolks

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Baked salmon with Pistachio crust

Method

1. Preheat the oven to 200 °C.

2. Put the pistachios in a plastic bag. Tie the top and bash with a rolling pin.

3. Put the pistachios, breadcrumbs, parmesan and gruyere in a bowl and stir together.

4. Butter the inside of an ovenproof dish and put in the salmon. Add 1 tsp of water, season the fish and grate over a little nutmeg.

5. Evenly spread the topping over the four salmon portions, cover with foil and bake for 10 minutes. Remove the foil and bake for a further 2 minutes for a crispy crust.

In many countries, a meal or even feast of fish and sea food is traditional on Christmas eve as a festive fast. This is an appropriate and practical beginning to this holy season providing a light and nutritious supper perfect for before midnight mass.

 

Ingredients

• 100g unsalted pistachios

• 50g breadcrumbs
• 25g parmesan, grated
• 25g gruyere, grated

• 50g butter, softened

• 4 salmon fillets
• nutmeg

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Pancakes

Method

1. Put the flour and salt into a mixing bowl and make a well in the middle. Break the eggs into the well, then pour in about 50ml milk and 1 tbsp. oil. Start whisking from the centre, and slowly move outward. Once all the flour is incorporated, beat until you have a smooth, thick paste. Add a little more milk if it is too stiff to beat.

2. Constantly whisk the batter while pouring in the rest of the milk.
3. Heat the pan over a moderate heat, then add in a little oil and tilt it around the pan. Ladle some batter into the pan, tilting the pan to move the mixture around for a thin and even layer. leave to cook, avoiding the temptation to touch it, for about 30 seconds. If the pan is the right temperature, the pancake should turn golden underneath after about 30 seconds and will be ready for the flip.

4. Flip with as much panache as you dare, or else ease a spatula under and flip that way. In my experience the first one is not very good, but don’t be disheartened, when the pan gets just right you can usually manage a fantastic flip! In our house everyone gets a go, my 2 year old even gets a turn with a cold pan and a rather solidly made pancake, so it’s a great opportunity for the whole family to join in and also provides a moment to talk about lent being different from other times and what the members of the family want to give up, do and pray for before the start of lent.

Ingredients

• 150g plain flour
• 3 eggs
• 450ml semi-skimmed milk
• 1 tbsp. sunflower or vegetable oil plus extra for frying

• pinch salt

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Tomato and Rice soup

Method

1. Heat the oil in a large saucepan and cook the onion, carrot and celery until soft.

2. Add the sugar and vinegar, cook for 1 min, then stir through the tomato purée. Add the chopped tomatoes or passata, the vegetable stock, and simmer for 20 minutes, then add the rice and simmer until rice is ready – this is great for using up ends of packets of brown, white and wild rice, just check the cooking instructions of the rice and add them in the right order so they’re all ready at the same time.

As well as being meat free this is a very frugal but filling meal, so can provide an opportunity to give alms by giving away the money you would have spent on dinner while creating a family meal from store cupboard staples.

Ingredients

• 2 tsp. olive oil
• 1 onion, finely chopped
• 1 carrot, finely chopped
• 1 celery stick, finely chopped
• 1 tbsp. golden caster sugar
• 2 tbsp. vinegar (white, red or balsamic)

• 1 tbsp. tomato purée
• 400g can chopped tomato or passata

• 1l vegetable stock made with 2 cubes
• 140g rice

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Baked Salmon with a pesto crust

Method

1. Preheat the oven to 200°C/400°F/Gas mark 6
2. Arrange the salmon fillets on a non-stick baking tray
3. Spread 1 tbsp. of pesto on top of each fillet
4. In a small bowl, mix together the breadcrumbs and Parmesan, then press half of the mixture on top of each fillet
5. Bake the salmon fillets for 10-12 minutes, until the fish is cooked through
Serve with green beans or salad

Ingredients
• 
2 x fillets Salmon (roughly 125g), skin on

• 2 tbsp. basil pesto
• 25g Fresh white breadcrumbs
• 18g Parmesan, grated

• Green beans or salad to serve

Rack of lamb with goose fat roasted vegetables

Method

1. Preheat the oven to 200°C

2. Put the goose fat in the roasting tin and melt in the oven for 10 mins.

3. Being careful of the hot fat, put the vegetables, herbs and garlic in the roasting tin, and spoon the hot fat over them so all are coated. Cook for 30 mins.
4. While the vegetables are cooking score the fat of the lamb with a sharp knife. Heat a large frying pan and brown the lamb on all sides for a couple of minutes.

5. In a bowl mix the cranberry sauce, cinnamon, cloves, ginger and garlic.

6. Season the lamb then cover the scored sides with the marinade.

7. After the veg has cooked for 30 mins place the lamb on top, fat side up and roast for 20 mins. This will give medium lamb, for rare do 5 mins less, for well done 5 mins more.
8. Serve all on the same dish, first put in the vegetables then interleave the two racks of lamb on top giving an impressive and flavoursome finish.

This spectacular dish looks great on a beautifully dressed Easter table, and is sure to appeal after the long Lenten fast!

Ingredients

• 4tbsp goose fat
• 500g Chantenay carrots
• 500g parsnips, peeled and halved lengthways
• 3 red onions, quartered

• 3 sprigs thyme
• 3 sprigs rosemary
• 4 whole garlic cloves

• 2 racks of lamb, each with 6 or 7 bones

• 3 tbsp cranberry sauce
• 1 tsp ground cinnamon

• 1/4 tsp ground cloves
• 2 tsp fresh ginger, finely grated
• 1 garlic clove, crushed

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Ploughmans lunch

Method

A ploughmans is traditionally served on a wooden board with all the ingredients served separately ready sliced for easy outdoor consumption and is most often accompanied by a pint of beer and followed with a brief nap.

To celebrate the feast of St Joseph the worker how about a simple ploughmans lunch, ideal for a bank holiday picnic.

Ingredients

• Cheddar cheese
• Wensleydale cheese
• Sourdough bread
• Thickly sliced ham or gammon

• Chutney
• Butter, soft enough to spread
• Hard boiled egg

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Tudor pork pie with chicken and apricot

Method

1. Grease a deep 20cm cake tin with lard.

2. For the pastry, sift the flours and salt into a large mixing bowl. Rub in the butter with your fingers until it resembles breadcrumbs.
3. Place the lard into the jug of boiling water and stir until dissolved. Make a well in the flour and pour in the water and lard. 4. Make a well in the middle of the flour mixture and pour in the fat mixture. Stir until it forms a ball then knead with lightly floured hands until well combined. Wrap in cling film and put in fridge. 5. Preheat the oven to 200C.Place a baking tray big enough for the 20cm tin in the oven to preheat.

6. For the filling, mix the onion, chicken, apricots and thyme in a bowl. Season well.

7. Remove the pastry from the fridge and set aside about a third to make the lid. Briefly knead the remaining dough and place in the bottom of the cake tin. Using your hands, gently push the dough out to cover the base and sides of the tin in an even layer of pastry, ensuring no cracks or holes appear. Roll out the rest to make the lid.

8. Fill the pastry case with a layer of sausagemeat, then all the

chicken and apricot mixture, a layer of potato slices and finally another layer of sausagemeat.

9. Place the lid on top of the pie and crimp the edges to seal. Cut away any excess and cut a 2 pence size hole in the middle of the lid to allow steam to escape when cooking. Brush the lid with beaten egg.

10. Place the pie on the preheated tray and bake for 1 hour 20 minutes, or until the top is deep golden-brown.

11. Leave to cool completely in the tin, then serve in slices.

As it is the feast of two great English martyrs of the Tudor era, why not try your hand at a quinntisential Tudor recipe.

Ingredients

• For the pastry
• 500g plain flour, plus extra for dusting

• 100g strong white flour
• 21⁄2 tsp salt
• 125g chilled salted butter, cubed
• 150g lard
• 325ml boiling water
• 1 free-range egg, beaten

For the filling

• 1 large onion, finely chopped
• 200g boneless chicken thighs, cut into bite-sized pieces

• 150g dried apricots, thinly sliced
• 4 sprigs thyme, leaves picked
• 400g sausage meat
• 1 large potato, peeled and thinly sliced
• salt and freshly ground black pepper

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Portuguese custard tarts

Method

1. Preheat the oven to 230C.

2. Place 250ml water in a pan and add the sugar cinnamon and lemon rind. Bring to the boil then reduce to a simmer for 3 minutes. Turn off and allow to cool. Once cold take out the cinnamon and lemon rind.

3. Put the flour and cornflour in a bowl, mix well then add a little milk and stir with your finger until combined.

4. Bring the rest of the milk slowly to the boil, staring often.

5. Gradually add the boiled milk to the flour mixture and whisk for 1 minute, then slowly whisk in the sugar syrup.

6. Whisk in the egg yolks, whole egg and vanilla seeds until smooth and well combined. Set aside.

7. Flour the work surface and roll out the pastry in a rectangle until it is 1mm thick. Tightly roll the pastry along the long side, brushing it with water as you go. Cut the resulting pastry poll into 2cm thick discs.

8. Place the discs in a muffin tray and with wet hands gently press them down into the tin, using a circular motion, so the pastry rises up the sides.
9. Fill the pastry with the custard to within 3mm of the top.

10. Bake for 20 mins or until the pastry is golden and the custard starting to blacken. Allow to cool before serving.

One of Portugal’s most famous dishes, these custard tarts are a tasty treat in honour of St Elizabeth of Portugal.

Ingredients

• 250g caster sugar
• 1 cinnamon stick
• 1⁄2 lemon, whole peeled rind only

• 25g plain flour, plus extra for dusting

• 12g cornflour

• 300ml milk
• 4 egg yolks, plus 1 whole egg

• vanilla seeds from one vanilla pod

• 300g ready-made all-butter puff pastry

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Summer fruits freezer cheesecake

Method

1. Whip the cream and then fold in the ricotta.

2. Melt the butter, crush the digestive biscuits and stir together. Press into the bottom of a loose base cake tin.

3. Spoon the cream and ricotta mixture over the top, smooth with a spatula or pallet knife and place in the freezer for at least 2 hours

4. Meanwhile defrost the fruit then mix with the jam.

5. Remove from the freezer 1/2 hour before serving and cover with the fruit. Just before serving run a knife around the tin and remove the sides of the tin.

Hopefully august gives plenty of opportunities for alfresco dining and long days spent outside, but this quintessential summer pasta dish is delicious eaten in any weather.

Ingredients

• 300ml whipping cream

• 250g ricotta
• 300g digestive biscuits
• 150g butter, melted

• 500g frozen fruits of the forest

• 1 tbsp raspberry jam

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Coconut water fruit lollies

Method

Decide which flavor combinations you are going to make, this recipe can be used with almost any summer fruit, just puree the fruit with some coconut water to a smooth consistency, add this to the bottom of the ice lolly mould, about 1⁄4 full, then freeze for 30 mins, add coconut water up to 1⁄2 full, freeze for a further 30 mins, then more fruit puree and coconut water at intervals until the mould is full, creating an appetizing striped lolly.

Ingredients

• 500ml coconut water
• strawberries
• mango
• any other ripe summer fruit

Green tomato chutney

Method

1. Slice tomatoes and onions, place in a large pan, add a handful of salt cover and leave to stand overnight.

2. Add the sugar to the tomatoes and onions, then prepare all the spices and place in a muslin bag and add to the pan.

3. Pour over the vinegar, cover and bring to the boil. Boil for 1 hour, then add the sultanas and boil for another hour, stirring occasionally.
4. Remove the spice bag and pour into prepared jars as in the recipe above.

Ingredients

• 5lbs green tomatoes

• 1lb sultanas
• 12oz onions
• 12oz demerara sugar

• 1 tsp mustard seed

• 1oz cloves
• a little root ginger
• 1 1⁄2 pints malt vinegar

Golumpki

Method

1. Fry onions in the lard over a medium heat.

2. Add in the rice and meat, season with salt and pepper, fry over a medium heat until nicely browned and cooked all through.

3. Place whole cabbage in a pan of boiling water, cover and boil for 5 mins.

4. Remove cabbage, remove outer leaves being careful not to scald yourself, place the rest of the cabbage back in the boiling water and repeat.
5. Cut the hard stem from each leaf and discard.

6. Take each cabbage leaf, put a generous spoon of the meat filling at one end, roll up the bottom a little, then fold in the sides and continue to roll until you have created a parcel.
7. Line up the parcels in a roasting tin, dissolve the two stock cubes in the hot water and pour over the parcels.

8. Roast uncovered at 230°C for 1 hour.

9. Remove from the oven, pour over the can of tomato soup, cover and return to the oven at 170°C for a further hour.

This is a traditional polish dish for the feast day of one of that nations greatest saints, Saint John Paul II.

 

Ingredients

• 1 onion, chopped

• 1 tbsp lard
• 1 cup cooked rice • 8oz ground beef

• 8oz ground pork

• seasoning

• 1 cabbage - about 3lbs
• 2 stock cubes – chicken or beef

• 1 cup hot water
• 1 can tomato soup

Christmas cake

Method

1. Preheat the oven to 160°C. Mix all the ingredients at once, preferably with an electric mixer.

2. Grease and line an 8-inch cake tin.
3. Bake in the oven for 1 hour 20 minutes.

The first Sunday of Advent is traditionally called “stir up” Sunday and can be a good time to make Christmas cakes and puddings if you haven’t already. This Christmas cake recipe is also great when you need a Christmas treat without spending hours in the kitchen.

 

Ingredients

• 8 oz flour
• 3tsp baking powder
• 5 oz butter, softened
• 6 oz mixed dried fruit
• 5 oz dark brown soft sugar

• zest of 1 lemon
• zest of 1 orange
• 2 oz walnuts
• 3 eggs
• 1 lb mincemeat

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