Eve’s Pudding Recipe for Two
A cozy, traditional British dessert made with apples and sponge cake.
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Sausage Rolls with rough puff pastry
Savour the exquisite blend of herb-infused chicken encased in flaky pastry with our homemade sausage rolls, a perfect harmony of flavor and texture baked to golden perfection.
Vegetable stir fry
Indulge in a vibrant and savoury Vegetable Stir-Fry, a perfect blend of crunchy vegetables and aromatic flavours. This quick and healthy dish is tailored for two, making it an ideal choice for a nutritious weeknight dinner. Using fresh ingredients like red onion, red pepper, mushrooms, courgette, carrot, spring onions, red chilli, ginger, and garlic, it’s a colourful feast for the eyes and the palate. Enhanced with the nutty crunch of sunflower seeds and the rich flavours of soy sauce, honey, black vinegar, and chilli sauce, this stir-fry promises a delightful balance of sweet, spicy, and tangy tastes. Served with a bed of fluffy brown or white rice for a fulfilling meal that’s as satisfying as it is delicious.
Vegetable stir fry
Equipment
- 1 Chopping Board
- 1 Chef Knife
- 1 Non slip mat
- 1 Non stick frying pan or a wok if you have one.
- 1 Spatula
- 1 rice cooker or just buy precooked rice
- 1 Plate
Ingredients
- ½ red onion
- ¼ small red pepper
- 50 g enoki mushroom
- ⅓ courgette
- ⅓ carrot
- 1 spring onions
- 1 red chilli
- 3 cm piece ginger
- 2 cloves garlic
- 1 Small bunch coriander
- 20 g sunflower seeds
- 15 ml soy sauce
- 10 g honey
- 15 g gochujang paste
- 5 ml black vinegar
- 15 g chilli bean sauce
- 15 ml sunflower oil
- 7 ml sesame oil
- 150 g cooked brown rice
Instructions
- Wipe and finely slice the mushrooms.
- Peel and julienne the carrot in 3 finger lengths.
- Cut the ends off the courgette then cut into slender batons in 3 finger lengths 4. Halve, peel and then finely slice the red onion.
- Core, de-seed/pith and cut the red pepper into 3 finger length batons, the same size as the courgettes.
- Cut the roots and the very end of the green from the spring onions, then cut into 3 finger length julienne.
- Halve, deseed and finely chop the chilli.
- Peel and julienne the ginger.
- Crush the garlic.
- Roughly chop the coriander.
- Mix together the soy sauce, honey, rice wine and chilli bean sauce and set aside.
- Heat the frying pan on no 7 and add the sunflower seeds. Cook over a medium heat until turning golden brown and the aroma turns nutty, then remove the pan from the heat and remove the seeds add to a bowl.
- Return the wok to the stove and heat until very hot this time. Add the vegetables in the order they are listed – so onions first and garlic last, making sure the oil comes back up to a hot temperature before adding the next ingredient. (Don’t add the coriander or cashews yet)
- When the garlic has sizzled, add the rice and stir around, then the mixed sauce ingredients. Stir until hot and the sauce is coating the vegetables, then stir in the sunflower seeds and half of the coriander and serve, sprinkled with the remaining coriander.
Notes
- Feel free to adjust the amount of chilli and garlic according to your taste preferences.
- This recipe is highly versatile; you can use any vegetables you have on hand.
- You can also swap the rice for a pack of egg noodles. Just pre-soak them in boiling water before you stir fry, - just follow the directions on the packet.
Nutrition
Serving: 2gCalories: 326kcalCarbohydrates: 41gProtein: 7gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 4gMonounsaturated Fat: 9gSodium: 572mgPotassium: 555mgFiber: 5gSugar: 14gVitamin A: 2615IUVitamin C: 63mgCalcium: 48mgIron: 2mg
Tried this recipe?Let us know how it was!
Fruit Scones
Savor the delightful combination of cheese and herbs with these mouth-watering scones. Perfectly tender and packed with flavor, they make for an ideal accompaniment to your afternoon tea or a savory snack any time of the day. Featuring a blend of Parmesan and cheddar cheese …
Christmas gingerbread biscuits
Gingerbread biscuits
Christmas biscuits that will brighten any holiday, baking and icing.
Equipment
- Baking Tray
- Baking paper
- Biscuit cutters in various Christmas themed shapes
- Rolling Pin
- Mini food processor
- Piping Nozzle - small hole
- Piping bag - small size
Ingredients
- 2 tbsp treacle or molasses
- 2 tbsp golden syrup
- 4 cm fresh ginger root
- 2 tsp ground ginger
- 1 tsp cinnamon
- 1 tsp vanilla essence
- 175 g soft brown sugar gula merah or demerara
- 350 g plain flour
- 1 tsp bicarbonate of soda
- 125 g unsalted butter
- 1 large egg
Royal Icing
- 30 g egg whites
- 1 tsp lemon juice
- 250 g icing sugar
Instructions
Preparation
- Preheat the oven 180°C.
- Cut baking paper to fit the baking tray and set aside.
Biscuit Dough
- Add the ginger, bicarbonate of soda and cinnamon to the flour.
- Sift the flour and spices into the food processor bowl.
- Cut the butter into even cubes.
- Add the butter to the food processor bowl and pulse until the mixture looks like breadcrumbs. There should be no large lumps of butter left.
- Add the brown sugar and pulse until well mixed.
- Crack the egg into a bowl. Next add the vanilla essence, treacle and golden syrup with the egg.
- Peel and finely grate the ginger into the egg mixture.
- Whisk the egg mixture until the ginger, treacle and golden syrup have been fully combined with the egg.
- Turn the food processor onto the lowest setting whilst slowly pouring the egg mixture into the bowl. Stop the food processor once you a dough has formed.
- Lightly sprinkle the bench with flour.
- Tip the very soft dough out onto a floured bench, and shape into a circle. Cover the dough with clingfilm and rest in the fridge for up to an hour until firm.
Rolling and shaping
- Lightly sprinkle the bench with flour.
- Remove the dough from the fridge.
- Roll out the dough in one direction, turn 90° right, the roll again, turn 90° right. this will prevent the dough from sticking and create a circle.Sprinkle a little flour if your dough gets tacky.If your dough becomes very difficult to work, place back in the fridge for 15 mins and try again.
- Place the baking tray with the baking paper next to you.
- Use your biscuit cutter to cut out all the biscuits. Place each biscuit spaced out on the baking tray.The school baking tray is larger enough for 4 rows of 5 biscuits. However if you have a smaller tray at home you can rest the reminder of the cut biscuits in the fridge while baking.
- The left over dough can be smooshed together and rolled out again. Cut out more biscuits.
Baking
- Bake the biscuits at 180°C on the middle shelf for 10- 12 mins, until the bottom is brown.
- Allow to cool.
Icing
- Put the egg white and lemon juice in a bowl. Whisk until well combined.
- Sift the icing sugar into the egg mixture
- Whisk (use the paddle attachment)for 5 mins.
- Close cover the icing or place in a bag if you want to
Decoration
- Add 1/4 tsp of water to your icing so you can pipe your edge icing as shown in the picture.-For flood icing you may need 1- 2 tsps and food colouring paste
- Place the piping nozzle in the piping bag. Fill up to 1/3 of the bag with icing.
- Cut the end of the bag and begin piping. Twist the end of the bag so there is pressure and the icing can flow out.
- Apply the icing to the cookie by squeezing the at the top (not the middle - think toothpaste) a string of icing will come out. Drape the string around the biscuit in a pattern or around the edge by steadily moving the bag around.If you what to fill in the cookie use flood icing.
- Add decorations while the icing is wet. Royal icing will dry hard.
- Keep in the fridge in an airtight container and eat within 3 days.
Nutrition
Calories: 209kcalCarbohydrates: 38gProtein: 2gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 23mgSodium: 65mgPotassium: 72mgFiber: 1gSugar: 24gVitamin A: 170IUVitamin C: 1mgCalcium: 18mgIron: 1mg
Tried this recipe?Let us know how it was!
Mini Christmas Cake
Have you ever wanted to make a traditional Christmas cake but didn't have the time? Then read on, as this recipe is a modern, child friendly Christmas cake This recipe is great for you, as it is small and quick to make. It uses a …
Mushroom Risotto
Enoki, Eryngii and shiitake risotto
A classic Italian dish with a Japanese mushroom twist
- large sauce pan
- ladle
- Measuring Jug
- Chopping Board
- Chef Knife
- Non slip mat
- 200 g mixture of mushrooms
- 1/2 onion
- 25g unsalted butter
- 15 g dried porcini mushrooms
- 100 ml boiling water
- 1 garlic clove
- 155g risotto rice – Arborio
- 600 ml chicken or vegetable stock
- 25 g grated Parmesan cheese
- 1 bunch of tarragon
- 2 tbsp masacapone cheese
- 1 drizzle of truffle oil (optional )
Fresh pasta with truffle oil and basil leaves
an enriched egg dough pasta that is tossed in truffle oil and served with basil leaves and parmesan shavings