Italian meatball soup

serves 4

• 500g lean beef mince

• 1 small red onion, grated
• 2 garlic cloves, crushed
• 115g fresh white breadcrumbs
• 75g basil leaves, finely chopped
• 75g grated parmesan cheese
• 1 egg, lightly beaten
• 700g tomato pasta sauce with basil
• 920g chicken stock
• 215g risoni pasta
• 150g green beans, trimmed, cut into thirds

1. Combine mince, onion, garlic, breadcrumbs, basil, parmesan and egg in a large bowl.
Season with salt and pepper. Mix well. Roll tablespoonfuls of mixture into balls. Place
on a large plate.
2. Pour tomato sauce, stock and 2 cups water into a large, deep saucepan. Cover. Bring to
the boil over high heat. Skim froth from surface. Add meatballs. Return to a gentle boil.
3. Reduce heat to medium-low and simmer, uncovered, for 10 minutes. Add risoni and
cook for a further 5 minutes. Add zucchini and beans. Cook for 5 minutes or until risoni
and vegetables are tender.

Quick pizza dough

• 230g plain flour

• 8g sachet instant dry yeast
• 1/2 teaspoon caster sugar
• 170g warm water
• 2 tablespoons olive oil

1. Sift flour into a large bowl. Add yeast, sugar and a pinch of salt. Combine warm water
and oil. Add to flour mixture. Mix until dough comes together.
2. Turn onto a lightly-floured surface. Knead for 8 minutes, adding more flour if necessary,
or until elastic (when you press the top it should bounce back and leave no
indentation). Cut dough in half.

Classic tomato pizza sauce

• 1 tablespoon extra-virgin olive oil

• 1 small brown onion, finely chopped
• 2 garlic cloves, crushed
• 400g can whole peeled tomatoes
• pinch white sugar

1. Heat oil in a non-stick frying pan over medium heat. Add onion and garlic. Cook for 5
minutes or until tender. Add tomatoes, sugar, a good pinch of salt, and pepper. Cook,
stirring with a wooden spoon to break up tomatoes, for 7 minutes or until sauce comes
to the boil.
2. Reduce heat to medium-low. Simmer for 10 minutes or until sauce thickens. Spoon into
a food processor and process until smooth. Stir in oregano.
Pork and pepper goulash
Serves4

550g pork fillet (tenderloin) or pork belly

1tbsp sunflower oil
1 large onion, peeled and sliced
220g mushrooms (optional)
1 garlic clove, peeled and crushed
1 tbsp mild paprika (or smoked paprika if you can find it)
600ml (1pt) chicken stock
2tbsp tomato purée
1 large red pepper, deseeded and cut into small pieces
2tsp cornflour

1. Cut the pork into cubes, trimming off fat. Heat half the oil in a large pan and fry the pork
over a high heat until browned. Remove with a slotted spoon and set aside.
2. Add the rest of the oil to the pan and fry the onion and garlic for 5 mins. Stir in the paprika
and cook for 1 min then gradually pour in the stock and bring to the boil. Stir in the tomato
purée and return the pork to the pan. Season with salt and freshly ground black pepper.
3. Simmer for 15 mins then add the pepper and the mushrooms (if desired). Simmer for 10
mins until tender. Blend the cornflour to a smooth paste with a little cold water and stir in.
Simmer for 3-4 mins, stirring, until the sauce has thickened. Scatter with freshly chopped
parsley and serve with buttery rice or egg noodles.

Chicken, leek and Cheddar bake

1 tbsp oil
4 chicken breasts, diced
2 leeks, washed and sliced
25g butter
2tbsp plain flour
300ml semi-skimmed milk
125g Cheddar cheese, grated

1. Heat the oil in a large non-stick frying pan and fry the chicken for 5 minutes. Add the leeks
and fry for 10 mins, covered.
2. Meanwhile, melt the butter in a small saucepan and stir in the flour, cook for 1 min. Off the
heat, gradually whisk in the milk then bring to the boil until thickened, stirring. Season and
add half the Cheddar and stir until melted.
3. Place the chicken in a heatproof serving dish and pour over the cheese sauce. Sprinkle over
the remaining cheese and place under a preheated grill for 2-3 mins until golden and
bubbling. Serve with a green salad.

Shortbread biscuits

100g buttter
50g caster sugar
150g plain flour

1. put all the ingredients into a bowl and rub together until a breadcrumb like mixture is left.
2. squeeze the mixture together again to form a big ball of dough.
3. seperate into balls the size of ping pong balls the flatten on a baking tray using the back of
a fork.
4. cook for 15 - 20 minutes at 170 degrees
Thick Goulash Soup recipe
350 g lean boneless pork
225 g brisket of beef
2 onions
100 g (4 oz) carrots
1 green pepper
450 g (1 lb) tomatoes
2 tablespoons oil
1 litre (1 3/4 pints) hot water
salt and freshly milled black pepper
1 tablespoon paprika
pinch each of cayenne and garlic powder
4 tablespoons single cream

1. Cut the meat into small, even cubes. Cut the onions into rings. Scrape, wash and slice the
carrots. Halve the pepper, remove the core and seeds, wash and cut into strips.
2. Peel and dice the tomatoes, making sure that you do not lose the juice.
3. Heat the oil in a saucepan and fry the onion rings. Add the meat and fry for 5 minutes,
stirring occasionally, so that the meat is completely sealed. Add the carrots, peppers,
tomatoes and juice, fry quickly and then pour on the hot water.
4. Season with salt and paprika, cover the pan and simmer gently over a low heat for 1 hour.
5. Season to taste with pepper, cayenne, garlic powder and a little more salt if necessary. Stir
in the cream just before serving.

Fudge

• oil, for greasing

• 300ml Milk
• 350g caster sugar
• 100g unsalted Butter
• 1 tsp vanilla extract

1. Grease an 18cm square cake tin.

2. Put the milk, sugar and butter in a heavy-based saucepan. Heat slowly, stirring all the time,
until the sugar has dissolved and the butter melted.
3. Bring to the boil and boil for 15-20 minutes, stirring all the time.
4. When the mixture reaches the soft-ball stage (115°C on a sugar thermometer), remove
from the heat and stir in the vanilla extract. Leave to cool for 5 minutes.
5. Beat the mixture with a spoon for a few minutes until it starts to thicken and the gloss
disappears.
6. Pour into the prepared tin and leave to set at room temperature (do not put it in the fridge).

7. Once set, cut the fudge into small squares and store in a sealed container.
Chocolate Peanut Butter Fudge recipe

575g of sugar.
230g of milk.
230g of chopped pecans.
115g of butter, divided.
115g of peanut butter.
57g of cocoa.
1 tablespoon of light corn syrup.
2 teaspoons of vanilla extract.

1. In a large saucepan, combine the sugar, milk, cocoa and corn syrup.
Cook over a medium heat, stirring constantly, until the sugar has dissolved.
2. Add 2 tablespoons of butter, and stir until melted; then cover and boil the mixture for 3
minutes.
3. Remove the cover and continue to cook, without stirring, until mixture reaches soft ball
stage.
4. Remove from heat, then add remaining butter, peanut butter, pecans, and vanilla extract.
Allow the mixture to cool for about 10.
5. Beat until the butter, peanut butter and pecans are thoroughly blended into the chocolate
mixture. Immediately pour into a buttered nine-inch square pan.
6. Cool and cut fudge into squares.

Honey Peanut Butter Fudge recipe

2 egg whites
920g of sugar
230g of water
230g of honey
115g of peanut butter
1 teaspoon of vanilla extract

1. Boil 1 cup of sugar and ½ cup of water to soft ball stage (234°F to 238°F).
Pour slowly over stiffly beaten egg whites, beating constantly until stiff.
2. Boil together 3 cups of sugar, honey, peanut butter, and ½ cup of water to soft ball stage
(234°F to 238°F).
3. Slowly add to first mixture.
4. Beat constantly until the mixture will hold its shape when dropped from a teaspoon.
Add the chopped nuts and vanilla extract.
5. Drop by teaspoonfuls onto waxed paper.

Beef Stew

• 2 large Onions
• 700g lean stewing beef, cut into 1-2cm cubes
• 5 cloves Garlic, crushed
• 800g tinned chopped tomatoes
• 2 green peppers, sliced
• 3 green or red chillies, chopped, seeds left in if you like your chillies fiery
• Some black pudding
• 1 tsp salt

1. Heat the olive oil in saucepan and fry the meat until it changes colour - about 5-7 minutes.
Add the onion and garlic and stir for a minute or so before tipping in the tinned
tomatoes,chopped chillies, peppers, and a good pinch of salt.
2.Cover the pan and simmer for about an hour, until the meat is tender and the liquid reduced
to a thick sauce. If it gets too dry during cooking, pour in a little more water.

3. Add the cumin, black pudding and the salt. Simmer for a further 10 mins Optional: grated
cheddar cheese and and coriander leaves as a garnish.

Ingredients

For the meatballs

• 1 Onion, finely chopped

• 225g minced pork
• 225g lean minced beef
• 50g fresh breadcrumbs, toasted
• 1 tsp dried Oregano
• 1/2 tsp Salt
• 1/2 tsp ground black pepper
• 1 Egg, beaten
• oil, for frying

Method
1. To make the meatballs; mix the onion with the pork and beef.
2. Add the breadcrumbs, oregano, cumin, salt, and pepper and mix well.
3. Add the egg, and mix thoroughly.
4. Roll the mixture into 4cm balls
5. Heat the oil in a frying pan, add the meatballs and fry for 5 minutes, turning occasionally,
until browned.

For the Sauce

• 2 tbsp Olive oil

• 1 medium Onions, chopped
• 2 cloves Garlic, chopped
• 1 x 400g plum tomatoes
• 125ml Red wine
• 125ml chicken or beef stock
• 1/2 tsp brown Sugar
• 1 tbsp tomato purée
• 1 tbsp Basil

1. For the sauce: heat the oil in a pan and cook the onion until softened. Add the garlic and
fry for another minute.
2. Stir in the tomatoes, wine, stock, sugar and tomato purée. Leave to simmer gently until the
meatballs are ready to go in.

Delicious Microwave Chocolate Fudge

Microwave Chocolate Fudge Recipe Ingredients

2 cups marshmallows (either mini marshmallows or regular ones chopped up)

14 ounces (or 435ml) condensed milk
12 ounces (or 360g) semi-sweet chocolate chips
1 cup milk chocolate chips
1/2 cup nuts, chopped
1+1/2 teaspoon vanilla essence
1 dessertspoon salt

Microwave Chocolate Fudge Recipe Directions

In a microwave-able bowl, combine marshmallows, milk & salt.

Cook in the microwave on 'high' for 3 or 4 minutes (depending on the wattage of your
microwave).
Stir until the marshmallows have melted and the mixture is smooth.
Add the chocolate chips and stir until they are all melted.
Stir in the nuts and vanilla essence.
Line a square pan (approx 8in/ 18cm) with waxed paper.
Spread fudge mixture evenly over the bottom of the pan.
Refrigerate until firm (approximately 2 hours).
Turn out onto a cutting board and remove waxed paper.

Easy Peanut Butter Fudge

Microwave Peanut Butter Fudge Ingredients

12 ounces (or 360g) semisweet chocolate chips

12 ounces (or 360g) peanut butter
14 ounces (or 435ml) sweetened condensed milk

Microwave Peanut Butter Fudge Directions

In a microwave-able bowl, melt the chocolate chips and peanut butter on 'high' for
approximately 3 minutes (time varies according to microwave wattage).
Stir well.
Add the milk and continue to stir until well combined.
Pour mixture into a square pan (approx 8in/ 18cm) which has been lined with waxed paper.
Refrigerate until chilled (approximately 2 hours).
Turn the fudge out onto a cutting board, then removed waxed paper.
Cut into approximately 40 super-delicious and easy fudge squares.
Tasty Crumbly Fudge

Crumbly Fudge Recipe Ingredients

1 can condensed milk (+/- 392g)

500g Sugar
120ml water
4tbsp butter
2tsp Vanilla essence

Crumbly Fudge Recipe Directions

Mix sugar, water, butter and condensed milk together in a somewhat tall pot (the mixture
rises quickly) and bring to a gentle boil. While the fudge is boiling, stir continously with a
wooden spoon for about half an hour, to ensure no sugar burns to the bottom of the pot.
Nearing the half-hour mark, the fudge should then have become greatly reduced in quantity,
thick, sticky, and most importantly, should have the typical darker "brown" colour of fudge
(but dark muddy brown means it's turned into toffee). It's better to leave it on longer if
unsure, than to take it off the boil prematurely. Once it looks ready, take off the boil, add the
Vanilla Essence, and beat thoroughly for a minute, then pour mixture into a greased baking
tray and allow to cool.

Cut into squares once cooled properly (could take up to 6 hours). The result should be a fudge
that is solid, but crumbly around the edges when you cut it (as opposed to the soft and chewy
Nougat variety). It should also have a grainy texture. It may take a few attempts to perfect
this recipe in a way you enjoy it the most; also note that if your mixture turns into toffee or
fails completely, it's best to try again another day with new ingredients as failures often
happen for no discernable reason.

BROWNIES

• 185g unsalted butter

• 185g best dark chocolate
• 85g plain flour
• 40g cocoa powder
• 50g white chocolate
• 50g milk chocolate
• 3 large eggs
• 275g golden caster sugar
1. Cut the butter into smallish cubes and tip into a medium bowl. Break the dark
chocolate into small pieces and drop into the bowl. Fill a small saucepan about a
quarter full with hot water, then sit the bowl on top so it rests on the rim of the pan, not
touching the water. Put over a low heat until the butter and chocolate have melted,
stirring occasionally to mix them. Now remove the bowl from the pan. Alternatively,
cover the bowl loosely with cling film and put in the microwave for 2 minutes on High.
Leave the melted mixture to cool to room temperature.
2. While you wait for the chocolate to cool, position a shelf in the middle of your oven and
turn the oven on to fan 160C/conventional180C/gas 4 (most ovens take 10-15 minutes
to heat up). Using a shallow 20cm square tin, cut out a square of non-stick baking
parchment to line the base. Now tip the flour and cocoa powder into a sieve held over a
medium bowl, and tap and shake the sieve so they run through together and you get
rid of any lumps.
3. With a large sharp knife, chop the white and milk chocolate into chunks on a board. The
slabs of chocolate will be quite hard, so the safest way to do this is to hold the knife
over the chocolate and press the tip down on the board, then bring the rest of the
blade down across the chocolate. Keep on doing this, moving the knife across the
chocolate to chop it into pieces, then turn the board round 90 degrees and again work
across the chocolate so you end up with rough squares.
4. Break the eggs into a large bowl and tip in the sugar. With an electric mixer on
maximum speed, whisk the eggs and sugar until they look thick and creamy, like a milk
shake. This can take 3-8 minutes, depending on how powerful your mixer is, so don't
lose heart. You'll know it's ready when the mixture becomes really pale and about
double its original volume. Another check is to turn off the mixer, lift out the beaters
and wiggle them from side to side. If the mixture that runs off the beaters leaves a trail
on the surface of the mixture in the bowl for a second or two, you're there.
5. Pour the cooled chocolate mixture over the eggy mousse, then gently fold together
with a rubber spatula. Plunge the spatula in at one side, take it underneath and bring it
up the opposite side and in again at the middle. Continue going under and over in a
figure of eight, moving the bowl round after each folding so you can get at it from all
sides, until the two mixtures are one and the colour is a mottled dark brown. The idea
is to marry them without knocking out the air, so be as gentle and slow as you like -
you don't want to undo all the work you did in step 4.
6. Hold the sieve over the bowl of eggy chocolate mixture and resift the cocoa and flour
mixture, shaking the sieve from side to side, to cover the top evenly. Gently fold in this
powder using the same figure of eight action as before. The mixture will look dry and
dusty at first, and a bit unpromising, but if you keep going very gently and patiently, it
will end up looking gungy and fudgy. Stop just before you feel you should, as you don't
want to overdo this mixing. Finally, stir in the white and milk chocolate chunks until
they're dotted throughout. Now your mixing is done and the oven can take over.
7. Pour the mixture into the prepared tin, scraping every bit out of the bowl with the
spatula. Gently ease the mixture into the corners of the tin and paddle the spatula from
side to side across the top to level it. Put in the oven and set your timer for 25 minutes.
When the buzzer goes, open the oven, pull the shelf out a bit and gently shake the tin.
If the brownie wobbles in the middle, it's not quite done, so slide it back in and bake for
another 5 minutes until the top has a shiny, papery crust and the sides are just
beginning to come away from the tin. Take out of the oven.
8. Leave the whole thing in the tin until completely cold, then, if you're using the brownie
tin, lift up the protruding rim slightly and slide the uncut brownie out on its base. If
you're using a normal tin, lift out the brownie with the foil. Cut into quarters, then cut
each quarter into four squares and finally into triangles. These brownies are so
addictive you'll want to make a second batch before the first is finished, but if you want
to make some to hide away for a special occasion, it's useful to know that they'll keep
in an airtight container for a good two weeks and in the freezer for up to a month.
Brownies

Ingredients

• 170g 70/85% dark chocolate (the darker the better)

• 170g butter
• 125g flour
• 300g sugar
• 3 large eggs
• 1 1/2 teaspoons vanilla extract
• Chopped nuts (walnuts taste the best) [optional]

[edit] Method

1. Preheat oven to 160 C/325 F/Gas mark 3.

2. Butter a baking tray (preferably 9x3 inch but variable, depending on how thick you
want the brownies).
3. Place a glass bowl above a pan of boiling water (not in the water or it will burn). Break
the chocolate into as small pieces as possible and place it in the bowl with the butter,
stirring to help it melt.
 4. Place the sugar in with the chocolate and once mixed turn off the heat.
5. Beat the egg and vanilla extract together.
6. Mix egg with the chocolate, make sure it's mixed properly (the egg will try to stay
apart)
7. Add the flour into the mixture
8. Pour the batter into the container you've previously greased. Sprinkle any nuts or
anything you've decided to use on top.
9. Cook for 35 minutes. The brownies will be done when you can put a knife/toothpick in it
and brownie crumbs come up with no batter.

Classic Pumpkin Pie

INGREDIENTS:
175g granulated sugar
½ tsp salt
1 tsp ground cinnamon
½ tsp ground ginger
¼ tsp ground cloves
2 eggs
300g pumpkin purée (tinned or fresh)
350g evaporated milk
1 unbaked 23cm/9in deep-dish pastry case (or line a deep 23cm/9in tart tin with shortcrust
pastry)

PREPARATION:
1. Preheat oven to 220C/425F/gas mark 7.

2. Combine sugar, salt, cinnamon, ginger and cloves in small bowl.

3. Beat the eggs lightly in large bowl.

4. Stir the pumpkin purée and sugar-spice mixture into eggs.

5. Gradually stir in the evaporated milk.

6. Pour into the pastry case.

7. Bake for 15 minutes. Reduce temperature to 180C/350F/gas mark 4.

8. Bake for 40-50 minutes or until knife inserted into the centre comes out clean.

9. Cool on a wire rack for 2 hours.

10. Serve immediately or chill.

Do not freeze.