Steamed Dim Sum

500g pork mince
10 water chestnuts, finely chopped
3 sprigs coriander, finely chopped
3 spring onion, finely chopped2 cm piece ginger, minced
2 tbsp soya sauce1 tbsp rice wine
2 tsp cornstarch1 egg
Salt and pepper
1 pack wonton wrappers, defrosted

Combine all the ingredients, except the wonton wrappers, in a large bowl and mix well. Put one teaspoon of filling into each wonton wrapper and gather together, flatten the bottom slightly so it can sit flat. Arrange the dim sum into a steamer, steam for 20-25 minutes until cooked through. Serve with soya sauce and chilli.

Before steaming:



After steaming:



With soya sauce and chilli:

Chickpeas and Pumpkin

2 tbsp veg oil
1 tsp ground cumin
1 tsp paprika
1 tsp ground ginger
2 red onion, roughly chopped
1/2 pumpkin, peeled and chopped
250g chickpeas, soaked and cooked
2 cans chopped tomatoesSalt and pepper

Heat the oil in a saucepan, add the spices then add the onion and pumpkin, stir well. Add the tomatoes and enough water to just cover the vegetables, bring to the boil, cover, reduce heat and simmer until the pumpkin is nearly cooked through. Add the chickpeas and continue cooking until the pumpkin is soft. Season well.

Beef Tagine with Sweet Potato

1kg braising steak, cubed
1/2 tsp tumeric
1 large onion, chopped
1 green chilli, seeded and chopped
1 1/2 tsp paprika
Pinch cayenne pepper
1/2 tsp ground cumin
500g sweet potato, peeled and sliced
1 tbsp fresh parsley, chopped1 tbsp fresh coriander, chopped
1 tbsp butter
Salt and pepper

Place the beef in a large bowl, bake at 220 degrees centigrade for 30 minutes. Add the onion, chilli, tumeric, cayenne and cumin, season with salt and pepper. Add enough water to cover the meat, cover well with foil and bake for 2 hours at 180 degrees centigrade. Meanwhile, put the sweet potatoes in a pan of water, bring to the boil and simmer until the potatoes are soft. Drain well. Remove the beef from the oven, stir in the parsley and coriander. Arrange the sweet potato on top, dot with butter and return to the oven, bake until the sweet potatoes are brown.

Baked Chicken

1 chicken, jointed
150ml olive oil
1 onion, chopped
1 tbsp fresh mint, chopped
1 tbsp fresh parsley, chopped
1 tbsp fresh coriander, chopped
2 tsp ground cumin1 tsp paprika
Pinch cayenne pepper
Salt and pepper

Combine all the ingredients and marinade overnight. Preheat oven to 200 degrees, arrange the chicken onto a tray and bake for 40 minutes or until cooked.

Birthday Cupcakes

200g unsalted butter, softened
200g sugar
200g self raising flour
4 eggs
1 tsp vanilla extract

In a large bowl beat the butter until soft, add the sugar and continue beating. Add the eggs and vanilla, mix well. Add the flour, beat until combined. Place tablespoons into paper cupcake cups, bake in an oven preheated to 200 degrees for about 15 minutes or until beginning to brown. Remove from the oven and allow to cool before decorating.

To decorate: Beat some unsalted butter until soft, sieve in some icing sugar, add a little vanilla extract and continue mixing well. Add food colouring if desired. Spread on the cooled cupcakes and decorate with sprinkles, silver balls and other sweets.

Baked Aubergine with Feta

1 aubergine
1 red onion, chopped
100g feta cheese, cubed
2 tbsp olive oil
Salt and pepper, to taste

Halve the aubergine lengthways, place on a baking dish cut side up and drizzle with olive oil. Bake for 30 minutes at 200 degrees centigrade. Take the aubergine out of the oven, use a spoon to make a slit in the aubergine, stuff each half with red onion and feta cheese. Return to the oven and bake for 10-15 minutes more or until the aubergine is tender. Season with salt and pepper.

Lentil, Tomato and Feta Salad

250g puy lentils
1 onion, chopped
1 tbsp veg oil
8 halves sundried tomato, chopped
2 handfuls cherry tomatoes, halved
100g feta cheese, cubed
2 lemons, juiced
Salt and pepper
Olive oil for drizzling

Put the lentils in a saucepan, bring to the boil for 10 minutes then reduce the heat, cover and simmer for 30 minutes or until the lentils are soft, drain well. In a small frying pan heat the vegetable oil, fry the onions. Add the onions and sundried tomatoes to the lentils, add lemon juice to taste, season with salt and pepper. Allow to cool slightly, add the cherry tomatoes and feta, mix well and drizzle with olive oil.

Biryani Gone Bad

I tried making Biryani but used brown rice because I didn't have any basmati. Bad move!

Salmon Green Curry

Cook some green curry paste in coconut milk, add prepared green beans and skinned, cubed salmon. Bring to the boil then reduce heat, simmer until the salmon is cooked. Season with fish sauce. Serve with rice or noodles.

Chocolate Pudding

3 level tbsp cornstarch
2 tbsp sugar
2 tbsp cocoa
2 cups milk
1 tsp vanilla extract
100 chocolate, chopped

Mix cornstarch, sugar and cocoa together in a large bowl. Add milk and vanilla, mix well. Microwave for 3 minutes on high, continue microwaving for 1 minute bursts, whisking between until thickened. Add the chocolate, stir until melted. Transfer to a bowl, cover with cling film to prevent a skin forming. Allow to cool then refrigerate. Serve with cream or Greek yoghurt, sprinkles or Flakes, or on it's own.

Aromatic Chicken Curry

100g creamed coconut, chopped
2 tbsp veg oil
1 large onion, chopped
4 tsp garam masala
1 small cinnamon stick
2 red chillis, to taste, chopped
8 chicken thighs
Handful coriander, choppedSalt

Dissolve creamed coconut in 500ml boiling water. Heat oil in a frying pan, add onions and cook for 10 minutes until soft. Add spices and chicken, cook for another 2 minutes. Pour on coconut milk ans stir. Season and bring to the boil, reduce heat and simmer for 20 minutes. Add coriander and serve.

Couscous Salad

100g wholewheat couscous
125ml boiling water
2 tbsp lemon juice
2 tbsp olive oil
2 tomatoes, deseeded and chopped
1/2 bunch parsley, chopped
1 handful pumpkin seeds
Salt and pepper

Place the couscous and water into a bowl, cover with a plate and allow to stand for 5 minutes or until all the water is absorbed. Mix in the lemon juice and olive oil. Add the tomato and parsley, season with salt and pepper. Sprinkle on the pumpkin seeds and serve.

Baked Asparagus

Place some prepared asparagus in a dish, dot with butter, season with salt and pepper. Bake for 20 minutes at 180 degrees centigrade. Sprinkle over some flaked almonds.

Cranberry and Oat Cookies

2 cups plain flour
1/2 tsp salt
1/2 tsp ground cinnamon
1 tsp baking powder
1 tsp baking soda
1 tbsp vanilla extract
3 tbsp milk
2 eggs
225g unsalted butter, softened
1 cup dark brown sugar
1/2 cup white sugar
2 cups oats
1 cup cranberries

Place the flour, salt, cinnamon, baking powder and baking soda in one bowl, set aside. In another bowl whisk together the vanilla, milk and eggs, set aside. In a large bowl beat the butter and sugars until light and fluffy. Add the milk mixture and combine well. Add the flour mixture and stir until just combined. Stir in the oats. Cover the dough with cling film and place in the fridge for at least two hours or overnight. Shape the dough into small balls and place on a baking tray, press down gently to flatten slightly. Bake at 180 degrees centigrade for 16-18 minutes or until brown. Transfer to a wire rack to cool.

These cookies were nice but I think they need more fruit. Next time I'm also going to add some seeds such as sesame, pumpkin and sunflower.



I decided to add 150g chopped up dark chocolate to half of the mix:

Chocolate Chip Shortbread

150g unsalted butter, softened
25g dark brown sugar
50g white sugar
225g plain flour
100g chocolate, cut into small pieces

Cut the butter into small pieces, add the flour and sugars, rub in until the resembles breadcrumbs. Add half the chocolate pieces and form the dough into a ball. Roll the dough into a log then using a sharp knife cut into slices about 7mm thick. Place the slices onto a baking tray then push a few more pieces of chocolate onto the top. Bake for 15-25 minutes in an oven preheated to 170 degrees centigrade. Remove from the oven and cool on a wire rack.

These biscuits are part of my quest to make Maryland style cookies. These are a little crunchier than Marylands but still tasty.

Barbecued Almonds

2 tbsp butter
1/4 cup Worcestershire sauce
1 tbsp ketchup
1/2 tsp chilli flakes
4 cups almonds

Melt the butter in the microwave, mix in the ketchup, Worcestershire sauce and chilli. Lay the almonds on a baking tray, pour the sauce over and mix thoroughly. Place in an oven preheated to 200 degrees centigrade for 15-20 minutes, stirring halfway through.

Steak with Chocolate Sauce

Cooked by the boy:

Pancakes with Crispy Bacon and Maple Syrup

175g self raising flour
110g caster sugar
1 tbsp baking powder
2 eggs
275ml milk
Oil, for frying
8 slices streaky bacon, cooked until crisp
Maple syrup

In a frying pan, heat some oil and fry the bacon, in batches, over in medium heat. To make the pancakes, sift the flour into a bowl with the baking powder and caster sugar. Add the eggs and milk, whisk together. Heat oil in another frying pan and then add 2 tbsp of batter for each pancake. Swirl the mixture in the pan, until it is evenly spread, cook until beginning to set then flip over and cook the other side. Serve topped with the crisp bacon and maple syrup.

A Gallery of Biscuits

Valentine's Biscuits

300g butter, at room temperature
150g sugar
450g plain flour, sifted

Put the butter into a large bowl, cut into small cubes. Add the flour and sugar, rub in until it resembles breadcrumbs. Form into a ball, wrap in cling film. Chill for 15 minutes. Roll onto a lightly floured surface and cut into heart shapes. Bake in a preheated oven at 170 degrees centigrade for 15-20 minutes until beginning to brown. Allow to cool thoroughly before decorating.

A naked biscuit:



The decorations:



Some finished biscuits:

Creamed Spinach

1 onion, chopped
1 clove garlic, minced
1 bag frozen spinach, thawed and squeezed of excess liquid
250g cream cheese
Oil
Salt and pepper, to taste

Heat oil in a frying pan, add onions and garlic. Add spinach and stirfry until the spinach is heated through. Reduce the heat, add the cream cheese and season well.