Fruit & Nut Muffins

1 orange
1 ripe banana
handful of pecans or hazelnuts,chopped
handful dried cranberries
300 g flour
2 tsp baking powder
90 g sugar
2 eggs
110 ml natural yogurt or sour cream
110 ml milk
few drops of vanilla extract
50 ml melted butter

Grate the zest from the orange into a mixing bowl.
Add the banana & mash up well with fork.
Add the juice of half of the orange,chopped nuts & cranberries,mix it together.
Sift the flour & baking powder into a separate large mixing bowl.Add the sugar & stir together.
Preheat the oven to 190 C.
Grease a 12-hole muffin tin with butter.
Crack the eggs into a bowl & whisk with fork.
Measure the yogurt or sour creamin a jug,then add milk & vanilla extract & butter.
Pour in the eggs.Whisk it through.
Pour the egg mixture onto the flour.Quickly & gently mix everything together-dont overmix or muffins wont be light.
The mixture will look slightly lumpy.
Add the mashed banana,dried fruit & nuts & mix it together,remember not to overmix,really only as much you really need to.
Spoon into the muffin holes & bake for 25 min until well risen & golden brown.
Cool in the tin slightly ,then put on a wire rack .
Dust with icing sugar just before serving.

Lemon Coconut Meringue Cake

Base:
90 g butter
2 tbsp sugar
110 g flour
45 g cornflour
Second layer:
397 g condensed milk
2 eggs,separated
2 tsp lemon rind
125 ml lemon juice(2 big lemons)
Topping:
4 tbsp sugar
250 desiccated coconut

Preheat the oven to 180C
Grease 25 cm baking tin.Line the base with baking parchment & grease it with butter.
For base cream  the butter & sugar.
Sieve the flour & corn flour into the separate bowl,mix it together & gradually stir into the butter mixture.
Knead until smooth.
Spread evenly over the base of the prepared baking tin.
Bake for 15 min,until slightly browned.
Combine the condensed milk,egg yolks,lemon rind & juice in a bowl.Pour over the base & bake for 10 min.
Beat the egg whites until soft peaks form.Gradually add sugar,whisking until thick & glossy.
Stir in the desiccated coconut,spread over the second layer & bake 10 min,until golden brown.
Cool in the tin before cutting & serving.

Pineapple & Banana Meringue Puddings

227 g pineapple pieces in juice

3 tbsp cornflour
2 large eggs,separated
275 ml pineapple or apple juice
1 tsp vanilla extract
50 g sugar
2 medium bananas

Preheat the oven to 190C.
Drain the juice from the can of pineapple into a medium-sized saucepan.
Blend the cornflour into this juice,then stir in the egg yolks & vanilla extract.
Heat,stirring all the time with the small whisk until the mixture boils & starts to thicken.
Remove the pan from the heat & stir in the half of the sugar.Tip in the pineapple,then slice in the bananas & stir together gently.
Spoon the mixture into 4 individual baking dishes or large heatproof teacups.Place on a tray & bake for 5 min whilst you make the meringue topping.
Whisk the egg whites until they hold their shape.Tip in the remaining sugar & whisk again until the meringue is glossy.
Pile onto the hot desserts & bake for 5 min until billowy & golden.

Melting Chocolate & Orange Puddings

200 g flour
4 tbsp cocoa powder
100 g dark chocolate,chopped
200 g sugar
50 g butter,melted
1 egg
175 ml  milk
2 oranges,zested
vanilla ice cream to serve
Sauce:
150 sugar
3 tbsp cocoa powder

Heat the oven to 180C.
Put the flour,cocoa,chocolate & sugar in a bowl.
Mix together the butter,egg,milk,orange zest & stir into the dry ingredients.
Divide the mix between 6 small ovenproof dishes(ca 200 ml each).
For the sauce mix the sugar & cocoa,then divide between the tops of the puds.Pour approx 3 tbsp of boiling water over each pud.
Bake for 25 min.
You will end up with sponge on the top & chocolate sauce on bottom.
Serve with ice cream & orange slices if you like.

Coleslaw

3 carrots,peeled,grated
1/2 white cabbage,shredded
3 tbsp mayonnaise
2 tbsp extra-virgin olive oil
2 tbsp white wine vinegar
salt,pepper

Combine carrots & cabbage.
Whisk together  mayonnaise,oil,vinegar & pour over the vegetables.
Season & toss to combine.
Let coleslaw to sit for 30 min to allow flavours to meld.
Serve at room temperature or chilled.

Turkey Strips with Peppers & Sweetcorn

1 tbsp butter
300 g turkey strips
1 onion,chopped
1 garlic glove,finely chopped
1 green pepper,deseeded & sliced
1 red pepper,deseeded & sliced
300 g frozen corn
250 ml fresh cream
1 tbsp fresh parsley,chopped
salt,pepper

Mashed potato or cous cous for serving.

Cook turkey strips in the butter over medium heat until browned.
Transfer to the plate.
Add the onion to the pan & cook until softened.Add the garlic & peppers & cook,stirring occasionally for ca 5 min.
Stir in the sweetcorn & cream,parsley & season to taste.

Return the turkey strips to the pan,spooning the vegetable mixture over them.
Cover & simmer for 30 min or until tender.You can add a bit water if gets too dry.
Serve immediately with mashed potatoes or with cous cous.

Prawn & Garlic Spaghetti

50 g butter
4 garlic gloves,chopped very finely
half of the red pepper,finely diced
2 tbsp tomato puree
125 ml dry white wine
450 g spaghetti
350 g frozen king prawns
125 ml double cream
salt & pepper
3 tbsp chopped parsley

Fry the garlic & pepper in the butter  until garlic is just beginning to colour.
Stir in the tomato puree & wine.
Cook for 10 min,stirring.
Cook the spaghetti until al dente.Drain & return to the pan.
Add the prawns & cream to the sauce.Cook ,stirring constantly,until thickened.
Season with salt & pepper.
Transfer the spaghetti to a warm serving dish.
Pour the sauce over the spaghetti.
Sprinkle with parsley.
Toss well to mix & serve at once.

Banana & Passion Fruit Pavlova

6 egg whites
pinch of salt
350 g sugar
2 tsp cornflour
juice of half of the lemon
300 ml fresh cream
2 bananas
2-3 passion fruits

Preheat the oven to 180 C.
Line a baking tray with greaseproof paper.
Whisk the egg whites in a clean bowl with pinch of salt until stiff,then start whisking in the sugar,1 tbsp at a time.Continue whisking until egg whites are stiff & glossy,then whisk in the cornflour & lemon juice.
Spoon the meringue on the baking tray & spread to form a 20 cm circle, building up the sides a little, ready to keep the filling in.
Bake for 5 min,then reduce the oven to 150C & cook for a further 1 h 15 min..Allow it to cool completely before transferring to a serving plate.
Whip the cream until it holds its shape,then spoon it onto the meringue base.
Decorate with sliced bananas & passion fruit pulp.
Dust with icing sugar.


Watch How To Make Pavlovas

Apple Snow

2 large Bramley Apples,peeled,quartered,cored
40 g butter
140 g sugar
2 eggs,separated
vanilla extract

Heat the oven to 200C.
Cut the apples roughly into 2 cm chunks.Cook along with the butter & 20 g of the sugar gently for 10-15 min until the apples are soft.Stir occasionally.Remove from the heat & cool ca 5 min.
Whisk the egg whites until stiff.Gradually whisk in the rest of the sugar to make a thick,glossy meringue.
Whisk in the vanilla extract.
Beat the egg yolks into the apple mixture & spoon into 4 buttered 100 ml ramekins.
Spoon the meringue gently on top & place on to the baking tray.
Bake for 10-15 min until meringue is just set & very lightly browned.
Serve hot.

Mashed Potatoes with Rashers & Onions

900 g floury potatoes,peeled
50-75 g butter
100-200 ml milk
150 g smoked streaky rashers,cut in stripes
1 big onion,sliced

Boil the potatoes in salted water until tender,drain.
Mash them with the butter using a potato masher.
Pour in the milk & beat the mixture till it is fluffy and light.
Season if needed.
Fry the rashers & onion slices in the butter until crisp.
Spoon it over the mashed potatoes.

WATCH HERE:

Fried Bananas in the Caramel Sauce

4 bananas,halved lengthways

For Caramel Sauce:
1 tbsp butter
250 g sugar
600 ml milk
2 tbsp cornflour
few drops vanilla essence

For Sprinkle:
toasted almond flakes

Make caramel sauce first.
Melt the butter in a small sauce pan,add the sugar & boil gently over low heat until the sugar starts to brown.Gradually add 500 ml milk to the sugar while stirring continuously.
Stir until lumps are dissolved .Take off the heat.
Mix 100 ml of milk with cornflour & stir slowly to the caramel sauce.
heat again until just starting to boil then remove from the heat & stir in the vanilla essence.
How to make caramel sauce video here
Heat a bit of butter on a frying pan .Fry bananas until golden brown on both sides.
Place bananas on to the serving plates & pour over the caramel sauce.
Sprinkle on top some almond flakes.

Salmon Parcels

500 g salmon fillets
1 onion,sliced
1 tomato,sliced
1 dl mixture of mayonnaise & sour cream or fresh yogurt
50 g grated mature cheddar cheese
chopped dill
salt
black pepper

Season salmon fillets with salt & pepper.Take ca 20x20 cm size kitchen foils for each salmon fillet.Place fish into middle of each & put on to the baking tray.
Sprinkle over some chopped dill.
Cover with slices of onion & tomatoes.
Spoon over the mayonnaise mixture.
Top with grated cheese.
Wrap parcels slightly,don't close completely,so it can brown from the top as well.
Bake in the preheated oven at 200C up to 25 min.
Serve with hot boiled potatoes,which have slice of real butter on top & parsley.