Chilli Con Carne

Serves - 2

Prep Time - 50 minutes

 

Ingredients

 

Half tbsp Oil

100g Lean Beef Mince

1 Onion (finely chopped)

1 Garlic Clove (finely chopped)

400g can of Chopped Tomatoes

1 tbsp Tomato Puree

1/2 tsp Chilli Powder

1/4 tsp Cumin

1/4 tsp Coriander

1/2 Red Pepper (chopped)

100g Mushrooms (sliced)

1 small can of Kidney Beans

Black Pepper (grounded)

150g Basmati Rice (raw)

 

Method

 

Brown the mince over a gentle heat, stirring to stop it from sticking

Add the Onion and Garlic to the mince and cook for 2 to 3 minutes

Add the chopped Tomatoes, Tomato Puree and Spices. Bring the sauce to the boil, then lower the heat and simmer gently for 10 to 15 minutes.

Meanwhile cook the rice according to the packet instructions

Add the chopped Pepper and sliced Mushrooms and simmer for 5 minutes

Add the drained Kidney Beans and simmer for another 5 minutes

Add the Pepper to taste and serve with the boiled rice

Baileys Banana Trifles

Prep Time - 10 minutes

Serves - 6

 

 

 

 

Ingredients

 

300g Extra Thick Double Cream

7 tbsp Baileys

6 Chocolate Brownies (Broken up)

3 Bananas (Sliced)

500g pot Vanilla Custard

6 tbsp Toffee Sauce

25g Chocolate (Grated)

 

Method

 

Mix the cream with 1 tbsp of Baileys, and set aside.

Divide the brownie pieces between 6 glasses, then drizzle each with 1 tbsp Baileys.

Top with the sliced bananas, custard and baileys cream.

Dividing equally.

Then drizzle with the toffee sauce and finish with grated chocolate.

Baked Raspberry & Lemon Cheesecake

Prep Time - 20 minutes

Cooking Time - 1 Hour 45 minutes

 

Ingredients

 

200g Digestive Biscuits

75g Butter (Melted)

600g Full Fat Soft Cheese

250g Golden Caster Sugar

150g Tub Natural Yoghurt

3 Medium Eggs

2 Lemons (finely grated zest, and juice)

50g Plain Flour

200g Raspberries

Icing Sugar (to decorate)

 

Method

 

Heat the oven to 120C and line the base of a 20cm round spring form tin with greaseproof paper. Crush the biscuits in a food processor or in a food bag using a rolling pin. Tip into a bowl with the melted butter and mix well. Push the biscuits into an even layer into the base of the cake tin and chill until needed.

 

In a separate bowl use an electric whisk to beat the soft cheese with the sugar. Next beat in the yoghurt then the eggs one at a time. Finally beat in the lemon zest, lemon juice and flour. Fold through two thirds of the raspberries crushing them very slightly so they start to bleed into the mix then tip the mix on top of the biscuit base and smooth over the top.

 

Bake for 45 minutes then turn off the oven, leaving the cake inside for another hour then cool at room temperature. Chill overnight. To serve, remove from tin, scatter with the remaining raspberries and dust heavily with icing sugar.

Peppermint Creams

 

 

Makes 24

Prep Time - 20 minutes

Chill Time - 10 minutes

 

Ingredients

 

400g Icing Sugar

1 tbsp Condensed Milk

1-2 tsp Peppermint Flavouring

100g Dark Chocolate

 

Method

 

In a large mixing bowl, combine the icing sugar, condensed milk, peppermint flavouring and 2 tbsp water to form a stiff paste. If the mixture feels too dry, add a splash more water, likewise, add more icing sugar if it feels too runny.

 

Dust a work surface and rolling pin with icing sugar and roll the paste out to about half a centimetre (0.5cm). Dip a 4cm diameter cutter in icing sugar and stamp out 24 rounds. Allow the rounds to dry out a little before decorating.

 

Melt the chocolate in a heat-proof bowl set over a pan of just simmering water. Allow to cool slightly, then spoon into a piping bag fitted with a small, plain nozzle. Pipe the chocolate in a zig-zag pattern. Chill for 10 minutes or until set

Vegetable Fritters

Prep Time - 15 minutes

Cooking Time - 30 minutes

 

 

Ingredients

 

2 Courgettes (Finely Diced)

1 Red Pepper (Finely Diced)

1 Red Onion (Finely Diced)

3 ripe Tomatoes (Finely Diced)

2 - 3 Spring Onions (Finely Chopped)

2 Red Chillies (Finely Chopped)

1 handful of canned Sweetcorn

2 Medium Potatoes (Grated)

1 handful Frozen Peas (Thawed)

1 large Garlic Clove (Crushed)

10 Mint Leaves (finely shredded)

Salt and Pepper

4 medium Eggs

200g Plain Flour

2 tablespoons Flora Cuisine

 

Method

 

In a large bowl, combine the diced courgette, green pepper, red onion, tomatoes, spring onion, chillies, sweetcorn, grated potatoes, peas, garlic and mint and mix together thoroughly. Season with salt and pepper. Break in the eggs, add in the flour and mix.

 

Heat the Flora Cuisine in a heavy based frying pan. Add in 3 to 4 large seprate spoonfuls of the mixture into the pan, forming 3 to 4  fritters. Fry over medium heat for around 2 minutes until set and golden-brown, then turn and fry for 2 minutes to brown the other side. Reduce the heat and fry for 3 - 5 minutes more to make sure the centres are cooked through. Remove and keep warm.

 

Repeat the process, frying the remaining fritters in batches as above, until all the fritter mixture has been used.

 

 

 

Orange & Pomegranate Cheesecake

Prep Time - 20 minutes

 

 

Ingredients

 

250g Digestive Biscuits

100g Butter (Melted)

600g Full-fat Cream Cheese

Zest of 3 Oranges and segments for decoration

3 tbsp Milk

100g Icing Sugar

150ml Double Cream

110g tub Pomegranate Seeds

 

Method

 

Crush the biscuits roughly - either put them in a plastic food bag and crush with a rolling pin, or whizz them in a food processor to chunky crumbs. Transfer to a bowl, mix in the melted butter and tip into a 23cm springform tin. Using your fingers or the back of a spoon, press the biscuit mixture evenly to form the base. Chill until set (for about 30 minutes)

 

Put the soft cheese, zest, milk and icing sugar into a bowl and blend using an electric mixer until smooth. Add the cream and whisk until the mixture is the consistency of thick custard. Pour the filling over the biscuit base and spread evenly. Return to the fridge and chill until set, at least 4 hours or over night.

 

To serve, top with the orange segments and scatter over the pomegranate seeds

 

Pumpkin, chickpea and spinach soup

Serves - 4

Prep Time -  40 minutes

 

 

Ingredients

 

15g Butter

1 tbsp Olive Oil

1 Onion (Finely Chopped)

1 Garlic Clove (Finely Chopped)

225g Pumpkin (Peeled and cut into small pieces)

410g can Chickpeas (Drained)

750ml Vegetable Stock

1 Bay Leaf

125g Baby Spinach

Salt

Pepper

Chunky Bread to serve

 

Method

 

Melt the butter with the olive oil in a large heavy-based saucepan and, in this soften the onion and garlic over a low heat for about 10 minutes. Add the pumpkin and cook, stirring occasionally, for a further 5 minutes, then add the chickpeas, stock and bay leaf. Cook, covered, for 20 minutes.

 

Remove the bay leaf and roughly mash up the pumpkin and chickpeas using a potato masher to get a textured soup, or whizz it in a blender if you want it smooth, then return to the pan. Add the spinach, give it a stir and cook for 5 minutes.

 

Check the seasoning, adding salt and pepper if required.

 

Serve it up with a chuck of good bread