Tag: get cooking

Homemade Fudge

This indulgent treat has only a few ingredients, but you need to be careful making it!

This recipe involves boiling sugar.

Ingredients:

450g Demerara sugar / soft brown sugar

115g butter

150ml milk

396g can of condensed milk

Optional:

100-150g of peanut butter

Method:

  1. Weigh off all ingredients and put in a large saucepan.
  2. Line a 20cm square tin.
  3. Heat the mixture, stirring constantly.
  4. Once boiling, boil for 10-15 minutes, making sure the mixture does not catch or burn.
  5. Take off heat and let it cool for 5 minutes.
  6. Pour into tins and chill overnight.
  7. Cut into squares and enjoy!

Devilled Eggs

These are a firm favourite in our house, and there is always a plate at a family buffet or picnic. Making devilled eggs is also a fantastic way to use up your pace eggs!

Ingredients:

6 Hard boiled eggs

3 tbsp mayonnaise 

1 tsp curry powder OR 1 tsp English mustard

1 tsp apple cider vinegar

To garnish:

Pinch of sweet paprika

Method:

  1. Make your hard boiled eggs. To do this put the eggs on to boil and when they start boiling set a timer for 7 minutes.
  2. Put immediately into cold water to cool.
  3. Peel your eggs and cut them in half.
  4. Remove the yolks and place in a mixing bowl with all of your other ingredients except your garnish.
  5. Mix together well until smooth.
  6. Spoon or pipe your mixture back into the half eggs.
  7. Sprinkle with paprika and enjoy!

Pickled Beetroot

Beetroot is one of my favourite vegetables. Raw on salad, pickled, roasted or made into soup, it’s always delicious. Did you know beetroot is good source of vitamin C? which it great for boosting your immune system!

Pickled in this way, you can store beetroot for up to 18 months.

Ingredients:

Beetroots

White vinegar

Water

A few Bay leaves

½ – 1tsp Yellow Mustard seeds 

1tbsp peppercorns

1tsp salt

Method:

  1. Clean and trim your beetroots.
  2. Boil for around 45minutes until tender.
  3. Peel the beetroots once they have cooled a little, slice and add to sterilised jars.
  4. To make your brining solution, use 2 parts vinegar and 1 part water. Make enough to cover the beetroots you have prepared. Add your herbs and spices and bring to a boil.
  5. Pour the solution over the beetroot in the jars and seal. 
  6. They will be ready to eat in around 2 weeks.

Hallowe’en Pumpkin Soup

This warming soup is spooktacular for hallowe’en night. It’s also lactose and gluten free! If you can’t get a pumpkin, you can substitute with butternut squash.

Ingredients:

1 medium or large pumpkin depending on how many you are cooking for

1 white onion

2 carrots

1tsp salt

1tsp ground ginger

1tsp ground cinnamon

Vegetable stock cube

1 tbsp  olive oil

200ml coconut milk / lactose free cream

Method:

  1. Finely dice the onion and start to gently fry with your olive oil in a large soup pan.
  2. Prepare your pumpkin by removing seeds, ect and skin, dice and add to the pan.
  3. Peel and dice the carrots and add to the pan. Keep stirring as you fry and add your spice, cook for around 5 minutes.
  4. Boil a kettle and add water to the pan, so that the vegetables are covered by 1-2 inches of water. Simmer for 1/2 an hour.
  5. Blend your soup using a food processor or stick blender.
  6. You can add coconut milk or cream for a little luxury and if you’re feeling fancy, why not try a spiders web like in the picture!