Archive for November, 2013

November 16, 2013

Double Chocolate Flapjacks

by therecipebank

I can’t take the credit for these as my husband cooked them up but they were delicious and had to write down the recipe so we don’t loose it!

  • 250g Porridge Oats
  • 125g Butter
  • 3 teaspoons cocoa powder
  • 65g Brown Sugar
  • 60g Muscavado sugar
  • 3 tablespoons Golden Syrup
  • 50g plain chocolate, chopped roughly

Grease a small (I think ours is 9x6inches) baking dish.

In a large saucepan melt the butter, sugars, cocoa and syrup over a low heat. Take off the heat. Add the oats and stir until well combined. Leave for a while to cool. Add the chopped chocolate and stir quickly and quickly put into the greased pan.

Bake on 180c for approx 20 minutes. It should not brown and be ever so slightly wobbly when it comes out. Leave to cool for as long as you can wait before cutting into squares and tipping out.

November 16, 2013

Breaded Salmon Finger Sandwich with home made Tartare sauce

by therecipebank

2 Salmon Fillets each cut into 4 long finger shapes

1 egg, beat

breadcrumbs (approx 2 slices bread)

little flour

olive oil for shallow frying

Dip the salmon in flour, then egg, then breadcrumbs. Shallow fry about 4 at a time depending on the size of the pan. When golden take out and dry off on kitchen paper.

Meanwhile make the Tartare Sauce

2 tablespoons mayonaise

1 teaspoon chopped capers

1 tablespoon chopped pickles

a few sprigs of fresh chopped dill

Mix all the ingredients together.

Serve the salmon fingers in toasted brioche buns with the Tartare sauce, shredded lettuce and some home made chips.

November 14, 2013

Recipes 14th November

by therecipebank

This weeks recipes are a little more adventurous and a few new ones after last week, as I have a bit more time:

Friday – Salmon Burgers, home made tartar sauce, brioche buns and chips (sweet potato and normal potatoes)

Saturday – Roast Chicken, roast potatoes, parsnips and carrots, yorkshire pudding and bread sauce

Sunday – Russian Chicken and Mushroom Pies (using leftover roast chicken) with asparagus.

Monday – Chinese Braised Beef with Pak Choi and rice

Tuesday – Creamy Mushroom and Tomato Pasta

Wednesday – Pea and Ham soup (using up the last of the ham from last weekend which I froze)

Thursday – Home made Salmon fish fingers with mash


November 14, 2013

Home made beans and wedges

by therecipebank

Recipe below from BBC Good Food:

  • 1 tsp oil
  • 1 onion, halved and thinly sliced
  • 2 rashers streaky bacon, cut into large-ish pieces
  • 1 tsp sugar, brown if you have it
  • 400g can chopped tomatoes
  • 200ml stock from a cube
  • 410g can cannellini beans, butter or haricot beans in water

For the wedges

  • 1 tbsp white flour (plain or self-raising)
  • ½ tsp cayenne pepper, paprika or mild chilli powder
  • 1 tsp dried mixed herb (optional)
  • 2 baking potatoes, each cut into 8 wedges
  • 2 tsp oil
  1. Heat oven to 200C/fan 180C/gas 6. For the wedges, mix the flour, cayenne and herbs (if using), add some salt and pepper, then toss with the potatoes and oil until well coated. Tip into a roasting tin, then bake for about 35 mins until crisp and cooked through.
  2. Meanwhile, heat the oil in a non-stick pan, then gently fry the onion and bacon together for 5-10 mins until the onions are softened and just starting to turn golden. Stir in the sugar, tomatoes, stock and seasoning to taste, then simmer the sauce for 5 mins. Add the beans, then simmer for another 5 mins until the sauce has thickened. Serve with the wedges.

It was lovely… however a little too much tin tomato flavour… added a slug of BBQ sauce, pinch of Chinese 5 spice and a little chilli powder and it was much better. Next time I will be roasting up some belly pork to pop in it as the bacon just wasn’t enough! OR leave out the pork/bacon for vegetarian option.

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November 12, 2013

Double Chocolate Chip Shortbread

by therecipebank


WOW… these are pretty amazing… and there are only 3 left!!!

November 9, 2013

Black Grape Chilli Jam

by therecipebank

There are 4 jars in the cupboard, it tasted pretty amazing when I tested it before bottling… spicy but not too hot.

Have included recipe here too as the link doesn’t seem to work:


Makes approx 6 250g (1/4 pint) jars

2Kg (4.4 lbs) black grapes, whole with stems removed
350ml (1 1/2 cups) white wine vinegar
juice of 1 lemon (50ml / 1/4 cup)
1 clove of garlic, peeled and roughly chopped
300g (0.6 lbs) (approx 5) sweet red peppers, de-seeded and roughly chopped
100g (0.2 lbs) (approx 5) cayenne chilli peppers, de-seeded and roughly chopped
1 tsp salt
1Kg ( 2.2 lbs) sugar
1/4-1/2 tsp of dried chilli flakes

Place the grapes in a pan and heat gently till the juice begins to flow. Once there is plenty of juice surrounding the fruit simmer for 20 minutes, stirring from time to time to make sure it doesn’t catch on the bottom of the pan and squashing the fruit with the back of the spoon. Pour the grapes into a jelly bag suspended over a bowl and collect the juice that drips through, leaving it to drip overnight. The next day measure the juice collected. (You can also put the pulp that remains in the jelly bag through a food mill and use the de-seeded grape flesh you collect to add to another preserve.) I collected 700ml (3 cups) of juice but if your amount is different to this adjust the other ingredients accordingly.

Prepare the water bath, jars and seals ready for canning. For more info about how to hot water process, refer to the guide here. Put the peppers, chillis and garlic clove in a food processor with half of the vinegar and blitz it thoroughly to a smooth sauce consistency. Pour into a preserving pan along with the grape juice, lemon juice, salt, remaining vinegar and chilli flakes. (Another way to adjust the heat would be to include some of the fresh seeds from the chilli peppers instead of using dried flakes.) Bring to a simmer and cook through for 10 minutes then remove from the heat to cool slightly.
Add the sugar and stir over a gentle heat until the sugar is completely dissolved, then up the heat and bring to a rolling boil until it reaches setting point and a small dollop on a cold plate quickly forms a skin when you push your finger over the surface (it took me about 20 minutes). Turn off the heat and leave for 10 minutes, then stir to distribute the chilli peppers evenly through the jam. Pour into hot sterilised jars, seal and process for 10 minutes. Remove from the water bath and leave till completely cold before testing the seals and labelling.
As this is a jam with good acidity and sugar levels, it should keep well without processing so long as you follow the usual guidelines regarding care taken sterilising jars. If you do can it you are making doubly certain that your jam will be preserved safely for a year or even longer.

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November 9, 2013

Recipes 9th November

by therecipebank

This week we are out an about a lot so have picked a few easier and quicker meals, still freezing cold here!

Friday – Cheat… Fish and Chips from the takeaway!

Saturday – Meatballs and Spaghetti, home made tomato sauce

Sunday – Roast Ham, Potatoes, Sprouts and Broccolli

Monday – Spinach and Ricotta stuffed pasta with pesto and creme fraiche sauce

Tuesday – Breaded Fish, homemade chips and beans

Wednesday – Leftover Boeuf Bourguignon (from last week)

Thursday – Swordfish Steaks – recipe to be decided! – This didn’t work out as ran out of time to defrost the fish so we had homemade beans and wedges, recipe is on here.

November 9, 2013

Celery and Peanut Soup

by therecipebank

This is a delicious, creamy, peanuty soup which is perfect on a winters day… served with croutons:

2 slices of white bread cut into 1cm squares

tip on a baking tray and mix with a little olive oil

bake for 6-8 mins (180c)

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November 3, 2013

Boeuf Bourguingnon

by therecipebank

Was as good as I had hoped, real comfort food on a cold Sunday evening.

I didn’t make the bread dumplings as forgot to defrost the stale bread but I did make suet dumplings which I LOVE!

1 cup self-raising flour (if you don’t live in UK recipe can be found on here too)

1/2 cup suet

1/2 tsp dry thyme


Mix all the ingredients together adding just enough water to make it bind together. Drop teaspoons full into the dish 30 mins before the end and leave the lid off so the tops go crispy!

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November 2, 2013


by therecipebank


After watching the ‘Great British Bake Off’ last night both girls were very interested in trying these delicious choux bun treats. We popped out to the shops and bought the extra bits we needed and then all

spent the afternoon cooking.

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