Easy Flapjacks - Submitted by Candida Woolcott

I have tried mamy flapjack recipe but I have found this one to be the easiest and the tastiest. Chewy, buttery loveliness.

Preheat oven to 180C
- 250g Porridge Oats (I use fairly small oats)
- 125g Butter softened
- 125g Brown Sugar (if you don't have any brown sugar, it works fine with caster sugar)
- 3 tbsp Golden Syrup
- 25g Ground Almonds (optional)

Place all the ingredients in a food mixer and mix till everything is combined. Tip into a square greased baking tray or silicone tray and pop in the oven for about 20 minutes till golden brown. Allow to cool in the tray on a wire rack. Cut into squares.

Easy Peasy Fudge - Submitted by Candida Woolcott

This is such an easy recipe for delicious vanilla fudge. 

225g butter
450g Caster Sugar
1tbsp Golden Syrup
400g Sweetened condensed Milk 
1 tsp White Wine vinegar
1 tsp Vanilla extract

- Brush the tin with tasteless oil
- Melt the butter, sugar and syrup together in a heavy based saucepan.
- Add the condensed milk and bring to the boil.
- Simmer for 20 minutes, stirring all the time, until you have a rich golden brown colour.
- Remove the mixture from the heat and beat in the vinegar and the vanilla. 
- Pour into the oiled tin and allow to set.
- The fudge will keep for about a week in an air tight container.

Ham, Potato & Cheese Loaf

Ham, Potato & Cheese Loaf - submitted by Candida Woolcott (Good Food)

I have made this pie many times and its a real crowd pleaser and looks incredible. 

• 500g pack bread mix
• 2 tsp mustard powder
• 500g bag new potatoes
• 500ml tub crème fraîche
• 175g extra-mature cheddar, grated, plus a little extra to scatter on
• small bunch parsley, chopped
• a little plain flour, for dusting
• 1 bunch spring onions or leeks, sliced
• 400g thick sliced lean ham, diced, any fat removed
• 1 tbsp olive oil, for greasing
• 1 egg, beaten

1. Tip the bread mix into a large bowl and stir in the mustard powder, then make up following pack instructions. Cover with oiled cling film and leave to rise in a warm spot for 45 mins-1 hr until doubled in size.
2. Meanwhile, bring a large pan of salted water to the boil, add potatoes and cook for 10-12 mins until tender. Drain, leave in a colander until cool enough to handle, then peel off skins and chunkily dice.
3. Mix the crème fraîche, cheddar and parsley, then season really well.
4. Roll out just under half the dough on a floured surface to a 25cm circle – it’s easier to use a rolling pin and stretch it with your hands at the same time. Lift onto a floured baking sheet that will fit into the freezer. Evenly pile the potatoes on top, leaving a good 2-3cm border. Dot half the crème fraîche mixture on. Follow with the spring onions, then the ham, then dot remaining crème fraîche mixture all over the top. Roll out remaining dough as you did the first, to a little bit bigger than 25cm. Brush the border of the bottom of the pie with water, then lift the top onto the pie. Trim if you need, then press and roll up the border edge to seal. Do this all the way around, then press with the prongs of a fork to really seal it well. Do not worry if the pie looks a little messy, it all adds to the charm once its cooked. The pie is now ready to freeze, brush some cling film with a little oil and wrap it up well. Freeze for up to 2 months or, if cooking immediately, bake the stuffed loaf for 1 hr at 180C/ 160C fan /gas 4 until golden. Allow at least 3 hours when defrosting the pie before cooking.

Chilli Chicken Pomegranate wrap

Chilli Chicken Pomegranate Wrap - Created by Jayni Anderton

A lovely friend of mine devised this scrummy wrap, so I thought I would share. The coolness of the pomegranate works really well with the heat of the chilli.

Makes 4 wraps

4 Tortilla wraps
2 cooked chicken breasts shredded or cut into strips
1 red hot chilli pepper
1 tbsp of chopped Coriander
The seeds from 1 pomegranate (Cut the pomegranate in half and firmly tap the seeds out into a bowl)
Mayonaise

- Mix the chicken, chilli, coriander and seeds together in a bowl with as much mayo as you require.
- Put the mixture onto your wrap and fold.

Prosciutto Wrapped Meatloaf

Prosciutto Wrapped Meatloaf - submitted by Candida Woolcott

This is a great dish to take on picnics, or a slice or two in a lunchbox. I like to serve it warm with a fresh tomato sauce, new potatoes and a rocket salad. Also try putting a thick slice into a ciabatta roll with some garlic or harissa mayo and lots of peppery rocket. (adapted from a Mary Cadogan recipe)

• 2 slices fresh white bread, crusts removed
• 500g pack minced pork
• 1 onion, roughly chopped
• 1 garlic clove, roughly chopped
• large handful of parsley
• 1 tbsp fresh chopped oregano or 1 tsp dried
• 4 tbsp freshly grated parmesan or Grana Padano
• 1 egg, beaten
• 8 slices prosciutto

1. Heat the oven to 190C/fan 170C/gas 5. Put bread in processor and blitz to make crumbs, then tip into a bowl with the pork. Tip the onion, garlic and herbs into the food processor and process until finely chopped. Add to the bowl with the Parmesan and egg. Finely chop 2 slices of the prosciutto and add to the mix with some salt and pepper. Mix well with a fork or your hands.
2. Use the rest of the prosciutto to line a 1.5 litre loaf tin. Spoon in the meatloaf mix and press down well. Flip the overhanging prosciutto over the top, then put the loaf tin into a roasting tray. Pour hot water from the kettle into the roasting tray to come halfway up the loaf tin and bake for 1 hour until the loaf shrinks from the sides of tin.
3. Cool in the tin for 10 mins. Drain off any excess liquid and turn out onto a board. If you want to crisp up the prosciutto a little bit, pop the loaf under a hot grill for a minute. Cut into thick slices and serve warm or cold. Keeps really well wrapped up in greaseproof in a container in the fridge for a couple of days.

Easy Arancini (Rice & Cheese Balls) - Submitted by Candida Woolcott

I would normally make this with left over Risotto, however if you don't have any leftover risotto, try this recipe. these are exceedingly tasty little morsels. You can freely swop ham for cooked bacon or lardons.

1 packet of boil in the bag rice
1 good quality vegetable stock cube
50g chopped Ham
50g Grated Cheddar
50g Mozzarella torn into small chunks
3 spring onions finely chopped
5 Sun dried Tomatoes cut finely (optional)
Fresh or dried breadcrumbs in a separate bowl
1 Free Range Egg beaten in a separate bowl
Flour in a separate bowl

- Boil the rice
- Empty the rice into a bowl and crumble the stock cube over the rice, stir to allow the stock cube to melt into the rice so that there are no lumps.
- Combine the cheese, spring onions and sun dried tomatoes.
- Take spoonfuls of the mixture and roll into balls, coat in the flour, then the egg and finally the breadcrumbs.
- Deep fry for up to 5 minutes (depending on the size of balls you made) till golden and crispy on the outside.
- Drain on kitchen paper.
- Serve with your favourite dipping sauce

Bagels/Beigels

I am going to have a go at making Bagels today, I have done a bit of research as to which recipe to use. I will post photo's and recipe later on (good or bad). Fingers crossed. If you you have any advice, please do tell! :D

Hmmm got no strong white bread flour but I do have strong brown flour, so brown it is! 

Healthy Crispy Chicken Goujons - Submitted by Candida Woolcott

These are delicious, you will never buy chicken nuggets or goujons again. Very easy too!

Pre-heat oven to 180 degrees, line a baking sheet with baking parchment.

2 chicken breasts cut into strips
1/2 tub of buttermilk
1/2 box of Ritz Crackers

- Cover the chicken strips in the buttermilk and set aside.
- Crush the Ritz crackers with a rolling pin in a plastic food bag, tying the ends with as little air in there as possible.
- Open up the bag and add the chicken strips several at a time, until they are all coated in the ritz crackers.
- Place on the baking sheet and pop in the oven.
- Cook for about 20 minutes until golden and cooked the whole way through.

Baked Eggs - Submitted by Candida Woolcott

These are a family favourite in our household. Great for brunch or Sunday evening supper.

Preheat oven to 170/180 degrees, this also works well in a halogen oven, just decrease the cooking time.

Serves 1

- 2 Free Range Eggs
- 2 baby tomatoes cut in half
- 1 tblsp chopped ham
- 1 tsp of  tomato puree mixed with 1 tblsp of creme fraiche
- 1 tblsp grated cheese (works well with Gouda or cheddar)
- Chopped parsley or coriander

- Break the eggs into a ramekin or small oven proof dish.
- Pop the tomatoes on top of the eggs.
- Sprinkle over the ham then cover with the creme fraiche mixture.
- Cover with the grated cheese.
- Bake in the oven for about 20/25 minutes.
- You can lift the cheese top to check the eggs are cooked.
- Sprinkle with the herbs.
- Season to taste.

Provencal Beef and Paprika Stew - Submitted by Jane Martin


500 grams of good quality stewing steak cut into small pieces
1 large onion - sliced thinly
1 garlic clove crushed
l tin tomatoes (normal sized tin)
beef stock - enough to just cover the meat etc.
1 small red pepper chopped
1 small green pepper chopped
1 tablespoon paprika
1 tablespoon seasoned flour
a little oil for frying the meat in along with onion

- Dust the meat in the seasoned flour and brown in the heated oil
remove the meat and put in a heatproof dish. 
- Fry the onion and garlic, gently. Add the paprika and cook for a further minute. 
- Add the tomatoes, pour this over the meat in the dish along with just enough water to cover. 
- Cook in oven at 150 degrees for about an hour.  Remove from oven, add chopped peppers and cook with the lid off for about half an hour.  If it needs longer replace the lid so that the sauce does not dry out.  
- Check for seasoning.  
- Serve with baked potatoes, pasta or rice, along with a green vegetable.  

Irish Wheaten bread - Submitted By Jane Martin

This is a gorgeous, dense loaf. Wonderful toasted with lashings of butter or topped with cream cheese and smoked salmon and a sprinkling of dill

.

(heat oven to 180 degrees)
175 grams of wheatmeal flour
175 grams of plain white flour (you can use strong)
200 mls of buttermilk or laban. 
1 teaspoon salt
1 teaspoon bicarbonate of soda.

Add all dried ingredients in a bowl, mix well, and make a well in the centre. Add the milk slowly and mix as you go.  (you might need less than 200 mls or even a little more.)  The dough needs to be firm and hold together, but not wet and sloppy.  On a floured board kneed it into a round.  Mark a cross in the centre through the top of the loaf.  Place on a floured baking sheet, and bake in preheated oven for around 20 minutes. You know when its cooked when you tap the bottom of the bread and you get a hollow sound.

Curried eggs - Submitted by Jane Martin

Hard boil eggs (as many as you want, allowing one per person, or half if part of buffet.)
Cut each egg in half.  Leave the white in tact.  Mash the yolk and add some curry powder/paste to taste.  Also a little mayo and mash again.
Fill the whites with the mixture, and serve.

 Muscovado & Pecan Brownies - Submitted by Candida Woolcott

Sticky and dark tasty morsels. this is a Billingtons recipe I have used for years; if you want to leave out the pecans, you can. Works well with dried cranberries and sultanas.

Preheat the oven to 350F/170C/Gas mark 3. Base line an 18 x 28 cm (7 x 11 inch) rectangular baking tin with non-stick baking parchment or use a silicone baking tray.

350g plain chocolate

250g butter

3 large eggs

250g Dark Muscovado Sugar

50g plain flour

1 teaspoon baking powder

150g pecan nuts, roughly chopped

- Place the chocolate and butter in a saucepan and heat gently, stir until dissolved. Allow to cool a little.
- Whisk the eggs until pale and frothy then add the sugar, a spoonful at a time, whisking until thick and glossy.
- Gently fold in the melted chocolate mixture, sieve the flour and baking powder together and fold in with the pecan nuts.
- Spoon the mixture into the tin, level with the back of a spoon and bake for 40 minutes, until the top has a cracked appearance and the centre is still a little soft to the touch. Do not over bake or you will lose the famous sticky brownie texture.
- Allow to cool a little before cutting into squares. 

Send me your recipes

Mexican Brown Chicken - submitted by Candida Woolcott.

This is a quick low fat recipe, ingredients sound a little odd but it's really tasty and perfect with rice.

2 cooked chicken breasts cut into small ish chunks
1 can of refried beans
1 Packet of Taco seasoning
1/2 red onion thinly sliced
1 red pepper de-seeded and thinly sliced
3 Tbsp of low fat creme fraiche
2 tbsp of chopped parsley

- Water-fry the chicken breast pieces.
-  Remove from the heat and drain. 
- Heat the refried beans and Taco seasoning and red pepper in a pan, add in the cooked chicken.
- Finally stir in the creme fraiche, sprinkle with the parsley and thinly sliced red onion.
- Serve with brown rice or in Taco shells and sliced avocado.

Asian Warm Chicken, Pancetta & Asparagus Salad - submitted by Candida Woolcott

The combination of the peppery rocket leaves, moist chicken and the infusion of sweet chilli make this a fabulous warm salad.

Serves 4

500g of cooked salad potatoes halved (I like to use Anya potatoes but any salad potatoes will do)
1 Bunch of Asparagus trimmed and cooked (do not over cook, they should still have a little bite to them)
110g bag of Rocket leaves
1 Heaped tbsp of toasted flaked almonds or pine nuts
450g cooked chicken breast torn into strips
8 Slices of pancetta grilled till crispy
2 tbsp of chopped coriander leaves
Dressing: Sweet Fire Sauce slightly warmed

Serve with a poached egg on top.

Gently toss all the ingredients together and dress with the Sweet Fire Sauce.

Sweet Fire Sauce - Submitted by Candida Woolcott

This is a very simple sauce which goes well with fish or as a dipping sauce.

2tsp freshly grated ginger
2tsp finely chopped red chilli
1 garlic clove
2 tbsp mild olive oil
Small bunch of Chopped chives or coriander.
Sugar to taste

Blitz all the ingredients in a blender, add more olive oil if required. I usually triple the quantity and store in a sealed jar in the fridge.

Fondue Balls submitted by Candida Woolcott 

Inspired by Nigella Lawson. A perfect way of using left over ham. These little gems are delicious. Fab as a starter or tasty treat.

55g Butter
1 tbsp Olive Oil
75g Plain flour
150ml Dry White Wine
150ml Milk
Dash of Chicken Stock
1/4 tsp grated nutmeg
100g cooked ham finely chopped
3 tbsp chopped parsley
3 tbsp grated parmesan
25 g breadcrunbs
Oil for frying

- Melt the butter and oil together, add in the flour
- Whisk in the wine, milk and stock slowly over a medium heat.
- Stir continually until the sauce boils and becomes very thick.
- Cook at boiling point for 5 minutes.
- Remove from the heat.
- Add the nutmeg, ham, parsley and Parmesan.
- Transfer to a shallow dish to cool, cover with some wet baking parchment or clingfilm. The parchment or clingfilm must adhere to the mixture like a skin.
- When cool, put into the fridge till cold and solid.
- Roll teaspoons of the mixture into balls and roll in the breadcrumbs.
- Fry in 1cm of veg oil till golden. drain on kitchen paper.