Family favourite recipes
If you have a recipe you'd like to share we'd love to have it on the website!
Courgette and lemon cake
|
Preheat the oven to 160 and grease a loaf tin. In one bowl mix the courgette, sugar, egg and oil. In a second bowl mix the flour, bicarb, salt, baking powder, and cinnamon. Sift the dry ingredients from the second bowl into the wet ingredients of the first bowl and mix. Stir in the lemon zest. Put into the loaf tin and bake for 45 minutes, or until a tester comes out clean. Leave for 10 minutes to cool before turning out onto a wire rack. Thank you Tasha and Keith for this! |
Coconut dahl
|
Finely chop the onion and soften it in a little oil. Stir in the turmeric and cumin and cook for two minutes. While the spices are cooking heat the water then put the coconut (I get it in sachets) in to melt. Add the ginger and garlic. Stir in the lentils, coconut and water. Bring to the boil, then cover and simmer until all the water has been absorbed, about 20 minutes. Serve with rice. This is my family's favourite standby meal, the one where my now toddler learned to say 'More please'! Serves 4 with enough left over for lunch tomorrow. |
Broccoli-pesto pasta
|
Cook the pasta, drain and return to the pan. Cook the broccoli in a small pan until quite soft, drain, return to the pan and mash. Lightly toast the pine nuts and put them in the pan with the broccoli. Add the garlic and the zest of the lemon. Stir the pesto into the pasta, add the lemon juice, olive oil and some grated parmesan. Season well and serve with extra parmesan and chilli flakes. Serves 4 |
Almond cake
|
Preheat the oven to 180. Pour the sugar into the butter and stir. Add the eggs and beat until creamy. Add the rest of the ingredients and pour into a greased 23cm/9" tin. Sprinkle the top with 1 Tbsp of sugar and flaked almonds. Bake for about 30-40 mins. And as usual, if a toothpick/skewer comes out clean, it's done. It is better cold, but pretty good warm too. |
Moroccan chicken
Oil casserole dish and lay chicken in bottom. Add:
|
After thirty minutes add to dish:
Add
Thank you Heather Fudge for this recipe! |
Moroccan Roasted Vegetables
|
Preheat oven to 400 degrees In a large bowl, thoroughly mix together all of the ingredients. Spread onto an unoiled 11x17-inch baking tray. Bake for 20 minutes. Remove from the oven and stir well; then bake for another 20 minutes, until the vegetables are tender. Serves 4 Thank you Heather Fudge for this recipe! |
Witches and Giants
(Also known as chicken with sweet potatoes)
|
Chop the sweet potatoes and boil until tender. Coat the chicken pieces with a mix of ras el hanout and salt and pepper. (You might want to leave some of the chicken uncoated for children.) Heat 1 tbsp of the oil in a large pan and fry the chicken for about 3 minutes on each side until browned and golden. Lift the chicken out of the pan and fry the onion and garlic in the left over oil until soft. Add the stock, honey, lemon juice and olives to the pan. Put the chicken back in the sauce and simmer for 10-15 minutes until the chicken is cooked through and the sauce is syrupy. Mash the sweet potatoes with the other 1 tbsp of olive oil and season. Thickly slice the chicken and stir the coriander through the sauce. Serve on the mashed sweet potatoes. |