Recipes
This page contains our favourite recipes, and is being added to frequently as we try to reach new culinary heights!
Please feel free to submit your own favourite recipes at the bottom of the page.
- Lemon cheesecake
- Chilli bean open lasagne – from Victoria
- Scones – from Victoria
300g biscuits (one packet, roughly)
120g butter
225g Philadelphia
130g icing sugar
1 teaspoon of vanilla sugar
250ml sour cream
250ml cream
1 packet of lemon jelly powder
Crumble the biscuits and mix with the melted butter. Push into bottom of cake form and leave in fridge for a couple of hours, or in the freezer for 20 minutes if in a hurry.
Make lemon jelly as per the instructions on the packet. Put in the fridge to cool, but do not let it settle! I did and got lemon chip cheesecake…
Knead the Philadelphia until it has no lumps. Mix in icing sugar, vanilla sugar and sour cream. Whip the cream and mix it in. Then add the cooled jelly. Mix carefully to avoid lumps.
Pour mixture over the base and put in fridge.
Chilli bean open lasagne – from Victoria
1 tbsp olive oil
1 onion, chopped
2 garlic cloves, crushed
1 red chilli, finely sliced
1 small aubergine, chopped
1 large courgette, chopped
410g can borlotti beans, drained
400g can chopped tomatoes
2 tbsp tomato purée
250g pack fresh lasagne sheets
handful of basil, torn
100g/4oz vegetarian cheddar, grated
green salad, to serve
Takes 30 minutes
Serves 4
1. Heat the oil in a large frying pan. Fry the onion (2-3 minutes) until softened. Add the garlic, chilli, aubergine and courgette and cook for a further 2 minutes. Stir in the beans, tomatoes and tomato purée. Season and allow the mix to simmer for 5 minutes.
2. Cook the lasagne sheets – cook the sheets separately to prevent them from sticking together. Drain, then halve each sheet diagonally.
3. Stir all but four of the basil sprigs into the bean mixture.
4. Place a large spoonful of the mixture onto each plate and top with layers of the lasagne triangles. Top with another spoonful of the bean mix, add some grated cheese and a basil leaf. Serve with green salad.
Scones – from Victoria
Recipe makes 16 average sized scones (or 8 large scones)
16 oz self-raising flour
4oz butter, room temperature
3oz sugar
Sultanas (or other dried fruit as preferred)
Buttermilk (or just egg & milk to bind the mixture)
1. Sift the flour into a large bowl and rub in the butter.
2. Stir in the sugar, mixing well.
3. Add the dried fruit – as much as you like.
4. Little-by-little add the buttermilk and bind until the dough is soft and dough-like – but not too wet.
5. Pre-heat the oven to 170 °C (Gas mark 3.5) and lightly grease a baking sheet.
6. Form 16 round balls of dough with your hands and place each one on the baking sheet (about an inch apart).
7. Brush the tops with a little buttermilk (or egg & milk) for a shiny coating.
8. Cook in the oven on the middle shelf until the scones begin to colour slightly (around 15 minutes – but keep checking after about 12 minutes as it all depends on your oven and the size of the scone).
Tip: To test whether the scone is cooked: lift from the tray and tap the bottom of the scone, it should sound hollow.
9. Place cooked scones on a cooling tray and start brewing the tea.
10. Sit down with a nice hot cup of tea and a freshly baked scone eaten in one of the following ways:
1) As it is – perfect and simple!
2) With jam – lovely!
3) With butter and jam – treat yourself!
4) With clotted cream and jam – pure indulgence – go for it!!
