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Basic Biscuit Mix

Basic Biscuit Mix

There’s a whole lot of variations for a biscuit mix. This is fantastically easy, foolproof, and perfect if you need something tasty and simple quickly. (Or if like me – you just can’t be arsed with owt fancy!) I think a batch of home made biccys makes a lovely present!

You Will Need: Continue Reading »

Chicken Paprika

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Banana Cream Pie

Banana Cream Pie

A gorgeous old-school pud! (If you like bananas.)

You Will Need:

• A 9inch pre-cooked pastry case
• 400g can of evaporated milk
• 1 x tablespoon cornflour
• 4 x tablespoons milk
• 50g soft light brown sugar
• Pinch of salt (optional)
• Nutmeg
• 2-3 egg yolks
• 6 ripe bananas
• 1 x tablespoon lime or lemon juice
• 150ml whipping cream
• 1 x tablespoon white or dark rum (optional)
• 1 x tablespoon desiccated coconut (optional)

A few “optionals” in there. I think it’s a bit better to include them all – naturally, but skip the booze to make it child friendly.

Here’s What You Do:

• Pre-heat oven at 180/gas 4
• On stove, warm evaporated milk in a pan.
• In a separate bowl, blend cornflour with cold milk.
• Add to the pan of warmed evaporated milk, and stir till it thickens.
• Take off the heat, and stir in sugar, salt & a good pinch of nutmeg
• Also add the egg yolks (one at a time) to make your custard
• Slice 2 bananas and arrange overlapping in a thick layer in the pastry case.
• Mash remaining bananas with the lemon/lime juice and stir into your custard
• Spread on top of sliced bananas and bake for about 20 minutes till just firm
• Meanwhile, whip cream lightly and flavour with the rum.
• Lightly toast the desiccated coconut in a dry pan.
• Shake it continuously over a low heat until it browns ever so slightly
• Serve the pie cooled, the cream poured over and the coconut sprinkled on top

De . . . lish . . . ous!

Named after my lovely Nan (dotty by name, dotty by nature) as they were her absolute favourite.

You will need:

• 70g Self Raising Flour
• 40 g Caster Sugar
• 55 g Butter (room temp)
• ½ Teaspoon Vanilla Essence
• A good handful of rolled oats
• Glace Cherries

I don’t always bother with the cherries as it’s an old recipe when they were all the rage! However, couldn’t bring myself to leave them off, as Mums ALWAYS had the ol’ Glace, sweety darling, for decoration.

Here’s what you do:

• Preheat oven to 180
• In a bowl, cream together butter, sugar, and vanilla essence
• Stir in the flour and mix thoroughly
• Divide the mixture into pieces a bit smaller than a golf ball (should make about 20)
• Slightly wet your hands, and roll each piece into a ball shape before coating in
the rolled oats
• Place on a lightly greased baking tray and press out slightly
• Bake for around 15 mins
• Place on wire rack to cool, and if you wish, decorate with a Glace Cherry!

Made these several times. They are quick and delicious and the toddler loves them too. You can try using desiccated coconut instead of the oats if you prefer.

!!!WARNING!!!

The following recipe is CALORIFIC, but absolutely gorgeous. A doddle to make, and great for dinner parties.
Make it at least one day before you want to eat it so it sets properly.

Cheat’s No-Cook Lemon Cheesecake
Serves 4 (Or just 1 if you’re like me!)

• 110g crushed digestive biscuits. (or as 50/50 split of digestives and HobNobs)
• 55 g butter (BUTTER mind you, not marg!)
• 30 g brown sugar.
• 250g Cream cheese
• ¼ pint double cream
• Medium tin of condensed milk (400g approx)
• 4 tbl spoons lemon juice.

• Melt the butter and sugar over a medium heat in a saucepan and mix in the biscuit crumbs.
• Tip into a non stick flan/pie dish and press down really well with a wooden spoon or potato masher.
• Leave this in the fridge to set for a min of 2-3 hours (Overnight if possible.)
• In separate bowls, beat the cream cheese till it’s nice and soft, and whip the cream till it thickens (not rock hard though.)
• To the beaten cream cheese, add the tin of condensed milk, the whipped cream, and then the lemon juice very slowly and keep mixing. Fold together really well
• Add the topping mixture to the pre-chilled base and pop back in the fridge overnight.

If you wanted, you could leave out the lemon juice and give it a fresh fruity topping.

Mum used to decorate it with grated lemon rind or a poof of icing sugar. I’ve also used drizzled melted chocolate, small lemon-slice jelly shapes (found in with the decorations in the baking isle) and I’ve even used space dust/popping candy for a retro cheesecake! Pop pop pop! MMmmmmmmmmmmmmmm.

OOOooooh how exciting! First recipe about to be posted! I’ve chosen this one because it’s super-duper, easy-peasy and we’ve tried it a few times now. It ALWAYS turns out deliciously! This is copied out as it was in Mum’s book, but I have also served the chicken breasts with potato wedges and salad in summer.

Honey Mustard Chicken Breast

Serves 2

• 2 x large chicken breast per person
• Small tub of Crème fraiche
• 3-4 parsnips
• 1 x Savoy cabbage
• 1x table spoon of Runny honey
• 2 x table spoons of Wholegrain mustard

• Preheat oven to 200c and cut parsnips into chunks ready to boil, and cut the cabbage into strips.
• Cut 3 slashes in each chicken breast, mix the honey and mustard together and brush over the chicken.
• Place the coated chicken pieces in a foil lined roasting tin and roast in the oven for 15-20 minutes until nicely caramelised.
• While the chicken’s cooking, boil the parsnip chunks for 10-15 mins or until tender
• Slowly fry the cabbage over a low/medium heat with butter and black pepper.
• Mash the cooked parsnip with crème fraiche and seasoning to taste.
• Dish it all up and enjoy!

I’ve had a good idea today! You’re reading it. I’ve been blogging now about life in Bolton with my husband and toddler under the name of waterbirthplease and can’t quite believe how much I’ve enjoyed it! So this is project number 2.

As some of my regular readers will know, my Mum passed away last year. She left me her hand written recipe book. Tons of recipes she’d collected over the decades were contained within the pages of this tatty red exercise book, but it was literally falling apart. Day by day, I’ve been typing up the recipes so they aren’t lost forever if it does finally gives up the ghost, and tonight . . . inspiration struck! I shall start a new blog! I shall start logging and commenting on all the recipes. The plan is also to expand on them, and include a few of my own, and some baby/toddler friendly ideas too.

Gordon Ramsey style voice over: First post . . . done!