List of Ingridents
Strawberry Cake
Ingredients
Serves: 14 400g caster sugar 1/2 sachet strawberry flavoured jelly 250g butter, softened 4 eggs (room temperature) 400g sifted plain flour 2 1/2 teaspoons baking powder 250ml milk, room temperature 1 tablespoon vanilla extract 125g strawberry puree made from fresh or frozen strawberries
Preparation method
Prep: 10 mins | Cook: 30 mins
1. Preheat the oven to 180 C / Gas mark 4. Grease and flour two 23cm (9 in) round cake tins.
2.In a large bowl, cream together the butter, sugar and powdered strawberry jelly until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared tins.
3.Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean. Allow cakes to cool in their tins over a wire rack for at least 10 minutes, before tapping out to cool completely.
Flapjack
Ingredients
Serves: 10
125g butter or margarine
100g dark brown soft sugar
4 tablespoons golden syrup
250g rolled oats
40g sultanas or raisins
Preparation method
Prep: 15 mins | Cook: 30 mins
Preheat the oven to 180 C / Gas mark 4.
2.
In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and sultanas until coated. Pour into an 20cm square baking tin. The mixture should be about 2 to 3cm thick.
3.
Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the tin.
Chicken and Musheroom Risotto
2 British chicken breasts, chopped roughly into small pieces
15g dried porcini mushrooms
1 litre hot chicken stock
25g butter
1 medium onion, very finely chopped
300g Carnaroli or
Ingredients
Serves: 14 400g caster sugar 1/2 sachet strawberry flavoured jelly 250g butter, softened 4 eggs (room temperature) 400g sifted plain flour 2 1/2 teaspoons baking powder 250ml milk, room temperature 1 tablespoon vanilla extract 125g strawberry puree made from fresh or frozen strawberries
Preparation method
Prep: 10 mins | Cook: 30 mins
1. Preheat the oven to 180 C / Gas mark 4. Grease and flour two 23cm (9 in) round cake tins.
2.In a large bowl, cream together the butter, sugar and powdered strawberry jelly until light and fluffy. Beat in eggs one at a time, mixing well after each. Combine the flour and baking powder; stir into the batter alternately with the milk. Blend in vanilla and strawberry puree. Divide the batter evenly between the prepared tins.
3.Bake for 25 to 30 minutes in the preheated oven, or until a small knife inserted into the centre of the cake comes out clean. Allow cakes to cool in their tins over a wire rack for at least 10 minutes, before tapping out to cool completely.
Flapjack
Ingredients
Serves: 10
125g butter or margarine
100g dark brown soft sugar
4 tablespoons golden syrup
250g rolled oats
40g sultanas or raisins
Preparation method
Prep: 15 mins | Cook: 30 mins
Preheat the oven to 180 C / Gas mark 4.
2.
In a saucepan over low heat, combine the butter, brown sugar and golden syrup. Cook, stirring occasionally, until butter and sugar have melted. Stir in the oats and sultanas until coated. Pour into an 20cm square baking tin. The mixture should be about 2 to 3cm thick.
3.
Bake for 30 minutes in the preheated oven, or until the top is golden. Cut into squares, then leave to cool completely before removing from the tin.
Chicken and Musheroom Risotto
2 British chicken breasts, chopped roughly into small pieces
15g dried porcini mushrooms
1 litre hot chicken stock
25g butter
1 medium onion, very finely chopped
300g Carnaroli or