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Carrot Cake

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Ingredients

  • 225g Self-raising Flour
  • 225g Carrots, Peeled and Grated
  • 225g Fromage Frais
  • 100g Soft Brown Sugar
  • 90ml Sunflower Oil
  • 50g Icing Sugar
  • 4 Tablespoons Honey
  • 2 Eggs
  • 2 Tablespoon Lemon Juice
  • 1 Teaspoon Ground Cinnamon

Method

⦁ Preheat the oven to 180c/gas mark 4.
⦁ Lightly grease a loaf tin with some butter and line with a sheet of greaseproof paper.
⦁ Sift 225g of self-raising flour into a large mixing bowl.
⦁ Add 1 teaspoon of ground cinnamon to the flour.
⦁ In another large mixing bowl crack and beat 2 eggs. Add in 4 tablespoons of honey, 90ml sunflower oil and 100g of soft brown sugar. Mix the ingredients together well before adding in 225g of peeled and grated carrots and 1 tablespoon of lemon juice.
⦁ Mix the carrot mixture into the flour until the ingredients are well combined.
⦁ Spoon the ingredients into the loaf tin and smooth the surface with the back of a spoon or with a clean knife.
⦁ Place the loaf tin in the oven and bake for 25-30 minutes, or until a skewer inserted into the center of the cake comes out clean.
⦁ Allow the carrot cake to cool down a little before removing it from the loaf tin and placing it on a wire rack.
⦁ In a medium sized mixing bowl add 225g of fromage frais, 50g of icing sugar and 1 tablespoon of lemon juice. Mix the ingredients together until they are well combined.
⦁ Ice the top of the carrot cake with the icing.
⦁ Serve.

Recipe by Hannah Crawford

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Berry Pancakes

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Ingredients

  • 225ml Milk
  • 125g Plain Flour
  • 110g Mixed Berries (Or Berries of Your Choice.)
  • 2 Teaspoons of Baking Powder
  • 2 Tablespoons of Caster Sugar
  • 2 Tablespoons of Vegetable Oil
  • 1 Egg
    Garnish
  • Handful of Mixed Berries

Method

⦁ Pour 125g of plain flour into a bowl. Add 2 tablespoons of caster sugar and 2 teaspoons of baking power. Mix the ingredients together.
⦁ In a separate bowl crack and beat 1 egg.
⦁ Add 2 tablespoons of vegetable oil and 110g of mixed berries to the whisked egg and mix.
⦁ Combine the flour, caster sugar and baking powder in with the berry mixture. (The mixture will be slightly lumpy.)
⦁ Lightly oil a frying pan or a griddle and place over a medium/high heat.
⦁ Scoop approximately 4 tablespoons of the batter into the hot pan. Cook for 2-3 minutes either side or until the pancakes are golden brown on both sides.
⦁ Serve hot.
⦁ To garnish sprinkle a handful of mixed berries on top of each of the pancakes.

Recipe by Hannah Crawford

Photography by Hannah Crawford

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Strawberry Jam

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Ingredients

  • 900g Strawberries
  • 900g Golden Granulated Sugar
  • 3 Tablespoons Lemon Juice
  • Knob of Butter

Method

⦁ Wipe 900g of fresh raspberries with some clean damp kitchen paper.
⦁ Hull the fruit with a knife by cutting the strawberries into a cone shape and removing the stems. Cut any large strawberries in half.
⦁ Place the strawberries in a large saucepan and add in 900g of golden granulated sugar. Toss the ingredients together and leave uncovered at room temperature for several hours, or overnight.
⦁ Add 3 tablespoon of lemon juice to the strawberries and place the saucepan over a low/medium heat. Gently cook for 4-5 minutes until the fruit softens and the juice runs.
⦁ Once all of the sugar granules have dissolved increase the heat.
⦁ Bring to the boil and boil for a further 20-25 minutes. Don’t stir the strawberries until the setting point is reached of 105c.
⦁ Remove the saucepan from the heat.
⦁ Spoon a little of the hot jam onto a chilled saucer or a small plate. Leave for a couple of minutes and then push your finger into the jam. If the jam wrinkles then it is ready, if the jam remains runny then return the saucepan back to the heat and boil for a few more minutes before testing again.
⦁ Remove any scrum from the surface with a spoon.
⦁ Stir in a knob of butter across the jam surface, this will help to dissolve any remaining scum.
⦁ Leave to settle for about 10-15 minutes
⦁ Pour the hot jam into warm sterilised jars, seal and label.

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Grilled Cheese & Spinach, Pepper Sandwich

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Ingredients

  • 2 Slices of Bread
  • 60g of Cheddar Cheese
  • 60g Havarti Cheese
  • ½ Roasted Red Pepper
  • A Handful of Fresh Spinach Leaf’s

Method

⦁ Layer one-half of the cheddar and Havarti cheese on a slice of bread.
⦁ Chop ½ roasted red pepper up into small pieces.
⦁ Add one layer of roasted red pepper to the top of the cheese.
⦁ Add 1 handful of fresh spinach leaves to the top of the red pepper.
⦁ Add the remaining pieces of cheese to the top of the spinach leaves and then cover with the last slice of bread.
⦁ Place the sandwich on a grill and cook until the bread goes golden brown, for approximately 4-5 minutes. Flip the sandwich over and cook for a further 4-5 minutes until the cheese in the middle has melted.
⦁ Serve hot.

*Top Tip
If you prefer to grill your sandwich on a griddle or in a heated skillet, lightly spread some butter on the outside of the sandwich before placing it on the heat.
 

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Breakfast Burrito

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Ingredients

  • 2 Large Eggs
  • 1 Green Chili, Chopped
  • 2 Tablespoon Milk
  • 3 Cooked Sausages (of your choice)
  • 4 Hash Browns
  • 2 Flour Tortillas
  • 60g Cheddar Cheese
  • 2 Tablespoons Rapeseed Oil
  • Pinch of Salt

Method

⦁ Preheat the oven to 190c/gas mark 5.
⦁ Place 4 hash browns on a baking tray and place in the oven. Cook for 15-20 minutes or according to the package instructions.
⦁ Crack 2 large eggs into a large mixing bowl and beat together.
⦁ Add in 1 chopped green chili to the eggs.
⦁ Add 2 tablespoons of milk to the mixing bowl and stir until the ingredients are well blended.
⦁ Add 2 tablespoons of rapeseed oil to a frying pan and place over a medium heat.
⦁ Pour the egg mixture out into the frying pan, occasionally stir until the eggs are scrambled.
⦁ Sprinkle a pinch of salt over the scrambled eggs.
⦁ Chop 3 cooked sausages of your choice up into smaller pieces. Add the sausage to the frying pan and cook until the sausage pieces are hot inside.
⦁ Remove the frying pan from the heat and set aside.
⦁ Remove the hash browns from the oven.
⦁ Place 1 tortilla on a plate and spoon in some of the egg and sausage mixture.
⦁ Cut the hash browns up into smaller chunks and scatter the pieces on the tortilla.
⦁ Sprinkle the ingredients with 30g of cheddar cheese.
⦁ Roll the tortilla up tightly to secure the filling. You can fold and wrap the bottom of the tortilla with a bit of aluminum foil to secure it.
⦁ Repeat the process one more time.
⦁ Serve immediately or freeze.

*Top Tip
You can cook the Breakfast Burritos in a batch and freeze them. Wrap each burrito up in a paper towel, and then tightly wrap each one up in aluminium foil. To reheat the burritos, remove the aluminium foil and place on a microwave plate. Microwave each of the frozen burritos for 2 minutes and 45 seconds on high, make sure you turn the burrito over halfway through. You can also add bacon or pancetta to this recipe.

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Garlic & Chive Dip

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Ingredients:

  • 3 Cloves of Garlic
  • 100ml Soured Cream
  • 100ml Crème Fraiche
  • 2 Tablespoons of Chopped Fresh Chives
  • 2 Tablespoons Lemon Juice
  • 1/2 Teaspoon Ground Black Pepper

Method

  1. Peel and chop 2 cloves of garlic into small segments and then crush the garlic with a pestle and mortar, alternatively, you can use a garlic press.
  2. Place the garlic in a blender or in a food processor along with 100ml of soured cream, 100ml of crème Fraiche, 2 tablespoons of fresh chopped chives and blend for 1-2 minutes, or until the ingredients are smooth.
  3. Stir in 2 tablespoons of lemon juice and 1/2 teaspoon of ground black pepper. Blend for a further 1-2 minutes.
  4. Pour the garlic and chive dip into a small condiment bowl and serve.

*Top Tip – You can add more or less garlic and chives to suit your personal taste.

Recipe by Hannah Crawford

Photography by Massimo Rinadli

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Tomato & Basil Soup

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Ingredients:

200g Tomatoes

125ml Double Cream

1 Tablespoon of Butter

200ml Vegetable Stock

1 Teaspoon of Sugar

9 Leaves of Fresh Basil

Pinch of Salt

Pinch of Ground Black Pepper

Method

  1. Chop 200g of tomatoes up into small pieces and place in a large saucepan.
  2. Pour 200ml of vegetable stock into the saucepan over the tomatoes.
  3. Place the pan on a medium heat and simmer for 10 minutes.
  4. Add 1 teaspoon of sugar to the saucepan and 9 fresh leaves of basil. Simmer for a further 4-5 minutes.
  5. Pour in 125ml of double cream and stir.
  6. Add 1 tablespoon of butter to the soup and wait until all of the butter has melted before stirring.
  7. Add a pinch of salt and a pinch of black pepper to the soup and stir.
  8. Remove the soup from the heat and purée in a blender or with an immersion blender.
  9. Serve hot or cold.
    • Top Tip

Garnish your soup with a few leaves of fresh basil. Add some freshly made bread or some seeded wholemeal bread as a side for this dish. Enjoy this recipe hot or cold.

Recipe by Hannah Crawford

Photography by Erik Mclean.

RASPBERRY FRUITY JELLY

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What you will need:

Equipment:

1.) A large mixing bowl
2.) A mixing spoon
3.) A pint glass
4.) Jelly mould
5.) Two small bowls

                                                                       Ingredient’s:

1.) 135g Raspberry jelly

2.) 180g Fresh/Frozen raspberries

3.) 1/2 (285ml) Pint of boiling water

4.) 1/2 (285ml) Pint of cold water 

Preparation:

1.) Wash your hands in warm soapy water.

2.) Rinse the raspberries in clean cold water.

 

      Method: 

1.) Break the jelly up into individual cubes.

 2.) Place the cubes of jelly into a large mixing bowl. Add 1/2 pint of boiling water to the mixing bowl & stir until all of the jelly has dissolved.

3.) Add half a pint of cold water to the mixing bowl and gently stir.

4.) Place the raspberries evenly into your glasses of jelly mould.

5.) Pour the jelly mixture into the glasses or into your jelly mould. The raspberries will rise to the top of the jelly.

6.) Place the glasses or the jelly mould inside of the fridge for 6 -12 hours. For the best results leave overnight to set.

7.) When the jelly has set, you can remove it from the fridge. It is now ready to eat!

Enjoy!

Recipe by Hannah Crawford

MOUSSAKA

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WHAT YOU WILL NEED:

EQUIPMENT:

1.) CHOPPING BOARD

2.) CHOPPING KNIFE 

3.) A TEASPOON 

4.) A LARGE MIXING BOWL

5.) A LARGE OVEN PROOF DISH

6.) A TABLESPOON 

7.) A LARGE FRYING PAN

8.) A LARGE SAUCEPAN

9.) A SMALL SAUCEPAN

10.) POTATO PEELER

 INGREDIENTS:

1.) 2 AUBERGINES 

2.) 2 TEASPOONS OF OLIVE OIL

3.) 600G LAMB MINCE MEAT

4.) 400G OF CHOPPED TOMATOES/ TOMATO PASSATA

5.) 2 CLOVES OF GARLIC 

6.) 1 TABLESPOON OF CINNAMON

7.) 1 TEASPOON OF DRIED OREGANO 

8.) 1 LARGE ONION

9.) 1 BAY LEAF 

10.) 500G POTATOES

11.) 1 TEASPOON OF GROUND BLACK PEPPER.

 

 FOR THE BECHAMEL SAUCE 

1.) 50G BUTTER

2.) 50G PLAIN WHITE FLOUR 

3.) 400ML/ 14FL OZ MILK 

4.) 1 TEASPOON OF GRATED/ DRIED NUTMEG

5.) 1 EGG

6.) 35G GRATED PARMESAN OR MOZZARELLA CHEESE. 

7.) 1 TABLESPOON OF SALT 

 

 METHOD:

1.) CHOP THE LARGE ONION UP INTO DICED PIECES. CHOP THE GARLIC INTO LITTLE PIECES.

2.). PLACE THE LAMB MINCE MEAT INSIDE A LARGE FRYING PAN AND COOK ON A MEDIUM HEAT UNTIL THE MINCE IS BROWN. 

3.) ONCE THE MINCE HAS BROWNED ADD THE CHOPPED ONIONS, GARLIC, OREGANO, BAY LEAF, BLACK PEPPER & CINNAMON TO THE FRYING PAN. STIR ALL OF THE INGREDIENTS TOGETHER. 

4.) STIR IN THE CHOPPED TOMATOES/ TOMATO PASSATA TO THE FRYING PAN. COVER THE PAN WITH A LID AND SIMMER FOR 30 MINUTES, STIRRING OCCASIONALLY UNTIL THE LAMB IS TENDER AND THE SAUCE HAS THICKENED. 

5.) RINSE THE AUBERGINES IN FRESH COLD WATER. PLACE THE AUBERGINE SLICES IN CLEAN KITCHEN PAPER & DRY. 

6.) IN A CLEAN FRYING PAN HEAT THE OIL AND FRY THE AUBERGINES FOR 2-3 MINUTES ON EACH SIDE. DRY THE AUBERGINES ON FRESH KITCHEN PAPER. 

7.) PREHEAT THE OVEN TO 180C/ GAS MARK 4. 

8.) PEEL THE POTATOES AND CUT INTO 1CM SLICES. BOIL THE POTATOES IN BOILING WATER FOR 5-10 MINUTES. DRAIN THE POTATOES AND RINSE WITH FRESH COLD WATER. 

9.) WITH A LARGE SPOON ADD A LAYER OF THE MEAT SAUCE INTO THE OVEN PROOF DISH. COVER THE MEAT WITH A LAYER OF AUBERGINES. THEN ADD A LAYER OF POTATOES. REPEAT THIS PROCESS TWO MORE TIMES, OR UNTIL ALL OF THE INGREDIENTS HAVE GONE. 

10.) IN A SMALL SAUCEPAN MELT THE BUTTER OVER A LOW HEAT AND GRADUALLY STIR IN THE FLOUR AND MIX TOGETHER. GRADUALLY ADD THE MILK AND STIR. WHEN THE SAUCE HAS SMOOTHED AND THICKENED ADD THE NUTMEG AND HALF OF THE CHEESE. SIMMER ON A LOW HEAT AND GENTLY STIR FOR 5 MINUTES. SEASON TO TASTE WITH SALT AND PEPPER. REMOVE THE SAUCEPAN FROM THE HEAT AND BEAT IN THE EGG. 

11.) POUR THE BECHAMEL SAUCE OVER THE MOUSSAKA SO THAT IT COVERS ALL OF THE INGREDIENTS. MAKE SURE THE SAUCE IS THICK AND SPREAD OUT EVENLY. SPRINKLE THE SAUCE WITH THE REMAINING CHEESE. 

12.) BAKE IN THE OVEN FOR 45-50 MINUTES, UNTIL GOLDEN BROWN AND CRISPY. 

ENJOY!

Recipe by Hannah Crawford

Real Strawberry Milkshake

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WHAT YOU WILL NEED:

EQUIPMENT: 

1.) BLENDER 

2.) A GLASS 

3.) A TEASPOON 

4.) A TABLESPOON

5.) A MIXING BOWL

                    

Ingredients
⦁ 200g Strawberries
⦁ 120ml Whole Milk
⦁ 2 Teaspoons Sugar
⦁ 1 Teaspoon Vanilla Extract
⦁ 4 Scoops of Vanilla Ice Cream

Method

⦁ Place 200g of fresh or frozen strawberries in a mixing bowl.
⦁ Add in 2 teaspoons of sugar and 1 teaspoon of vanilla extract to the strawberries. Mix the ingredients together and set aside for 15-20 minutes.
⦁ Place the strawberry mixture into a blender and add in 4 scoops of vanilla ice cream and 120ml of milk.
⦁ Blitz the blender for 1-2 minutes, or until the mixture is smooth.
⦁ Pour the milkshake out into a tall highball glass.
⦁ The drink is ready to serve.

Recipe by Hannah Crawford

Photography by Hannah Crawford

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