Tiramisu

Tiramisu




Servings: 8



Ingredients
300g reduced fat vanilla ice cream
4 tablespoons instant coffee granules
6 tablespoons boiling water
250 fresh raspberries
20 sponge fingers
3 tablespoons Belgian chocolate sauce
2 teaspoons cocoa for dusting
25g plain chocolate, grated, for dusting


Recipe
1. Remove ice cream from the freezer to allow to soften. Meanwhile line a 21cm x 8 cm
loaf tin with enough clingfilm to fold over the top of the tin (brushing the tin with water first
will help the clingfilm to stick). In a shallow bowl, mix together the coffee granules and the
boiling water to dissolve.
2. Fold the raspberries into the ice cream, squashing the odd one or two. Dip 10 sponge
fingers into the coffee mixture, turning until coated, then press into the base of the tin.
Spread half the ice cream over the sponge fingers then drizzle with half the chocolate sauce..
3. Dip the remaining sponge fingers into the coffee mixture and arrange in a layer on top
of the ice cream. Drizzle with the remaining chocolate sauce and spread over the remaining
ice cream. Fold over the clingfilm and freeze for 4 hours until set.
4. To serve, up turn on to a serving plate and remove the clingfilm. Stand for 10-15 minutes
then dust the top with cocoa and grated chocolate and slice into eight.

Sweet & Sour Chicken

Sweet & Sour Chicken




Servings: 2



Ingredients
2 Boneless skinless chicken breasts
vegetable oil
1 large onion, sliced chunky
50g oyster mushrooms sliced
50g shitake mushrooms sliced
2 tablespoons of ginger preserve
2 pineapple rings, chopped
2 tablespoons of marmalade
White wine vinegar
2 teaspoons of sweetner
Lemon zest
500ml of boiling water
salt and ground black pepper


Recipe
1. Preheat a deep frying pan. Lightly oil and season the chicken breasts and fry for four
minutes on each side. Allow to rest for five minutes, slice on the diagonal and set
aside.
2. Lightly fry the onion and mushrooms and bring the chicken back to the pan and warm
through. Add the ginger, marmalade, pineapple, white wine vinegar and boiling water to
the pan and stir together well. When the liquid is boiling add the sweetner and stir in and
reduce the liquid till it thickens and stir in the zest.
3. Serve with Japanese Noodles and mixed chinese vegetables.

Steak & Mushroom Pie

Steak and Mushroom Pie





Servings: 6


Ingredients
• 2 teaspoon vegetable oil
• 700 g lean stewing beef, cubed
• 1 large onion(s), chopped
• 1 portion stock cube, beef in 450ml boiling water
• 225 g mushrooms, sliced
• 1 medium carrot(s), sliced
• 2 tablespoon parsley, chopped, fresh
• 1 pinch salt, and freshly ground pepper
• 2 level tablespoon corn flour, blended with 3-4 tablespoons cold water
• 225 g puff pastry sheets, thawed
• 1 tablespoon skimmed milk

Instructions
1. Heat the oil in a large saucepan and over a high heat, add the cubes of stewing steak
a handful at a time, so that they seal and brown. Add the onion and cook for another
3 - 4 minutes, until softened.
2. Add the stock, mushrooms, carrot and parsley to the saucepan. Bring up to the boil,
then reduce the heat. Cover and simmer for 1 1/2 hours, until the meat is very tender.
Check the level of liquid from time to time, topping up with a little extra water if
necessary.
3. Preheat the oven to Gas Mark 7 / 220°C / 425°F.
4. Season the cooked meat with salt and pepper. Stir in the blended cornflour and
cook until thickened, about 1 minute. Tip the mixture into an oblong baking dish.
5. Lay the puff pastry sheet on top of the baking dish, trimming the edges with a sharp
knife. Use the trimmings to make leaves for decoration. Position them on top, and
brush the entire surface with milk. Bake for 25 - 30 minutes, until puffed up and
golden brown.

Steak and Jackets

Steak & Jackets




Servings: 4



Ingredients
4 x 175g of baking potatoes
Low fat cooking spray
450g casserole steak
1 red onon sliced
150g of carrots, cut into chunks
150g of parsnips, cut into chunks
50g of closed cup mushrooms, sliced
300ml of beef stock
1 tablespoon of worcestershire sauce

Recipe
1. Pre heat the oven to gas mark 5/190c or fan oven 170c. Place the potatoes on a baking
tray and cook for 45 minutes to an hour until tender and crispy on the outside.
2. Spray a large lidded pan with low fat cooking spray and heat until hot. Add the steak
and fry over a high heat untl sealed on all sides. Add the vegetables, stock and
worcestershire sauce. Cover and simmer for 45 minutes. Remove the lid and continue to
cook for a further 15 minutes until the meat is tender.
3. Halve the potatoes and serve the meat and vegetables on top with lots of the juices.

Steak, Egg & Chips

Steak, egg and chips




Servings: 2



Ingredients
2 frying steaks
Spray Oil
2 eggs
500 grams of baking potatoes
8 black peppercorns
1 teaspoon of rock salt
4 cloves

Recipe
1. Preheat the oven to 200C/400F/Gas 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Make the Perfect Seasoning.
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips and place in the oven for ten minutes.
5. Cut the fat on the side of the steak, heat the griddle and lightly spray it with spray
oil. When hot place the steak in the griddle and cook evenly on each side for about
7 minutes. (for medium to well)
6. Meanwhile take out the chips and turn all chips, sprinkle the remaining seasoning on
the chips and lightly spray with oil. Place the chips in the oven for fifteen minutes.
7. Turn the chips and spray them both one more time, then place them back in the oven
for another ten minutes. After the ten minutes the chips should be getting crispy take the
smaller chips off the baking tray so they won’t burn. and put back in the oven for five
minutes.
8. During this make two fried eggs using Perfect Eggs.
9. Serve the steak and chips, place the egg on top of the steak.
10. Serve the steak with Garlic Mushrooms.

Smoked Salmon Bagel

Smoked Salmon and Bagels




Servings: 2



Ingredients
2 onion bagels
4 free range large eggs
2 handfulls of fresh basil
creme cheese
ground black pepper
2 Large Breakfast Mushrooms
400 grams of smoked salmon
lemon juice
100 grams of low fat goats cheese


Recipe
1. Place the mushrooms under the grill and cook evenly on each side for ten minutes
on a medium heat. After seven minutes make sure the mushrooms are stalk side up
and crumble the goats cheese on top and cook for a further three minutes, being
careful not to burn the cheese.
2. Slice the bagel in half and place in the toaster or under the grill and toast evenly on
each side. When done lightly spread creme cheese on the inside of the bagel.
3. Please see Perfect Eggs on how to prepare perfect scrammbled eggs.
4. Place the salmon equally on a large plate, with the mushrooms and bagel. Serve the
eggs and crack black pepper over both the eggs and salmon, use a small amount of
lemon juice on the salmon.

Sausage, Chips & Gravy

Sausage Chips and Gravy




Servings: 2



Ingredients
100 grams of closed cup sliced
1/2 a large onion sliced
2 cloves of garlic diced
black pepper
2 teaspoons of dried mixed herbs
6 Quorn or low fat sausages
600 grams of baking potato
2 beef stock cubes
1 vegetable stock cube
1 litre of boiling water
Spray Oil
a pinch of salt
three heaped teaspoons of cornflour
8 black peppercorns
1 teaspoon of rock salt
4 cloves

Recipe
1. Preheat the oven to 200C/400F/Gas 6.
2. Wash the potatoes and thickly slice them into wedges and boil them in a saucepan
for 4 minutes on a rolling boil. Drain them and lay them on a baking tray.
3. Take the black pepper, salt and cloves and place them in a mortar and using the pestle
grind them to a dust.
4. Lightly spray the chips with oil, then sprinkle half of the seasoning over the top of the
chips.
5. Place the chips in the oven for ten minutes, then take out and turn all chips, sprinkle
the remaining seasoning on the chips and lightly spray with oil. Place the chips in the oven
and the sausages in their own baking tray on the shelf above for fifteen minutes.
6. Turn both the sausages and chips and spray them both one more time, then place them
back in the oven on opposite shelves for another ten minutes. After the ten minutes the
chips should be getting crispy and the sausages should be just about done depending on
their size. If the sausages are small check to see if they are ready by checking to see if
they are pink in the middle, if they are still pink if they are put them back in the oven
for five minutes with the chips but first take the smaller chips off the baking tray so they
won’t burn.
7. Heat a large saucepan and spray with spray oil, add the onions and garlic and cook till
they translucent then add the mushrooms. Mix 500 ml of boiling water with the mixed
herbs and stock cubes. When the mushrooms are cooked, pour in the stock and heat
until a rolling boil. Put the cornflour in a cup and fill half way up with cold water and stir
in the cornflour. Stir the stock into a whirlpool and add the cornflour a little at a time
until the gravy is a your preference for thickness.
8. Serve the chips in a large bowl or plate and add the sausages on top and pour over
the gravy.