Recipes in English language

Pauline's Scones

heat oven to 220C/425F

225g plain flour
4 teaspoons baking powder
pinch of salt
50g butter
25g caster sugar
50g sultanas
1 medium egg beaten with sufficient milk to make 150ml

mix flour and salt, rub in butter then stir in sugar and fruit

add egg/milk mixture reserving a little for the tops

knead lightly on a floured surface, roll out to 1cm thickness and cut into rounds
brush the tops with egg mixture and bake for 10minutes

*a scone dough should be soft and spongy, handle very lightly for best results

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Rustic courgette, pine nut & ricotta tart

Serves 6, prep 30 mins, cook 30 mins

This rustic quiche has been simplified by making it straight on the baking tray without using a tart tin. If you'd like to make a smaller version, the recipe can be easily halved to make a tart about 25 cm wide.

2 tbsp olive oil
4 courgettes, thinly sliced (try to use a mixture of different varieties if you can find them)
2 x 225 g tubs ricotta
4 eggs
large handful basil leaves, shredded
grating of nutmeg
50 g/2 oz Parmesan, grated
1 large garlic clove, crushed
500 g block puff pastry
dash of flour, for dusting
large handful pine nuts

Heat oven to 200/180 ° C/gas 6.
Heat half the olive oil in a frying pan. Sizzle the courgettes for 5 mins until golden around the edges, then set aside. In a bowl, beat the ricotta with the eggs, basil, nutmeg, half the Parmesan and the garlic. Set aside.

Roll out the pastry on a lightly floured surface to a rough round about 40 cm wide, then transfer to a baking tray. Spread the pastry with the ricotta mix, leaving a 4 cm border. Press the courgette slices into the ricotta, then scatter over the pine nuts and remaining Parmesan.
Bring the sides up over the edge of the ricotta, pinch to encase the filling, then bake for 30 mins untill the filling is puffed up and golden. Leave to cook slightly and enjoy warm or cold with a crisp green salad.

Per serving 620 kcals.

Vegetarian main - course for a crowd.

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Blue Cheese Gnocci

500 g/1 lb 2 oz fresh gnocci
250 g bag baby spinach
100 ml/3 1/2 fl oz crème fraîche, half-fat if preferred
4 tbsp grated parmesan
100 g/4 oz soft blue cheese

Cook gnocci according to pack instructions. Plunge the spinach into the same pan, then immediately drain through a colander and shake off any exess water.

Put the crème fraîche in a small flameproof dish with the grated Parmesan. Add the hot, drained gnocci and spinach, give everything a good stir, then crumble the blue cheese over and season with pepper.

Slide the dish under a hot grill until the cheese is golden, then serve immediately.

Serves: 4/Prep: 5 min/Cook: 15 min/Easy


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Bacon, pea & basil macaroni

Serves 4, Prep 10 mins, cook 20 mins

The macaroni has a great texture - creamy with grilled cheese on top - plus the mustard isn't overpowering. A simple meal you can put together in a hurry.

6 rashers streaky bacon, chopped
2 leeks, finely sliced into rings
1 tbsp vegetable oil
140 g/5oz frozen peas
400 g/14oz macaroni
200 g pack soft cheese
85 g/3oz mature cheddar, grated
1 tsp English mustard
small bunch basil, shredded

Fry the bacon and leeks in the oil for 10 mins until the bacon is golden and the leeks soft. Tip in the peas and heat through. Meanwhile, boil the pasta and heat the grill to high.

Reserve 150 ml of the cooking water before you drain the pasta, then add it, the soft cheese, half the grated cheese and the mustard to the pan with the veg. Stir until the cheese melts into a creamy sauce. Stir in most of the basil and the pasta, then scatter with the rest of the cheese. Grill for 2 -3 mins untill the cheese melts. Scatter with basil to serve.

Per Serving 703 kcals.

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Spicy tuna pasta

Serves 4, easily halved, prep 10 mins, cook 10 - 15 mins

2 x 185 g cans tuna in spring water, drained
2 spring onions, chopped
1 egg, beaten
1 tbsp vegetable oil
350 g jar tomato & chilli sauce
40 g rocket, roghly chopped
400 g/14oz spaghetti

Squeeze excess water from the tuna, place in a bowl with the spring onions and egg, then stir together. Use your hands to shape into small walnut-size balls, you should get about 12.

Heat the oil in a large non-stick frying pan, tip the tuna balls in, then cook for 5 - 10 mins until golden all over. Pour over the tomato & chilli sauce, then cook for 5 mins more, adding a little boiling water if the sauce looks dry.

Meanwhile, boil the pasta, then drain. Stir through the sauce and most of the rocket. Serve in bowls with the tuna balls and a little extra rocket on top.

Per serving 552 kcals.

Use up the rocket:
Peppery rocket dressing
In a food processor, whizz together the leftover rocket with 2 chopped anchovies, 1 crushed garlic clove, 1 tsp red wine vinegar and 2 tbsp olive oil. Delicious served alongside grilled lamp chops.





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Jimmy's bread (bread-baker)

1 1/8 cup of water
2 1/2 tbsp skimmed milk powder
2 1/2 tbsp sunflower oil
2 1/4 tbsp sugar
1 1/4 tbsp salt
3 cups flour
1 1/4 tbsp yeast fast action

Put into the bread maker in that order.


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Also check out Anne's Winter Warmers at Magic 1548.