Recipes

Here's what we've been cooking in school before LOCKDOWN

Chocolate Fork Biscuits

250g unsalted butter

125g caster sugar

250g self raising flour

62g cocoa powder

 

Soften the butter then add the caster sugar, beat until pale, light and creamy. Add the flour & cocoa powder a spoonful at a time until all mixed in.

Pre-heat the oven to 180 C

Using a teaspoon to scoop, roll into small balls and space onto a baking tray allowing for the biscuits to spread and rise. Press down gently with a fork.

Bake for 10 - 15 minutes.

 

Pea & Mint Soup

90g onions - diced

35g butter

500g frozen peas

2 tsp vegetable bouillion

500mls water

1/2 tsp sea salt

1/4 tsp black pepper

10g fresh mint leaves

Saute the onions with the butter in a heavy based saucepan. In a jug add a little hot water to the vegetable bouillion, mix to a paste then add the remaining water to top up to 500mls. Add to the saucepan together with the peas, salt & pepper.

Bring to the boil and simmer for 2 minutes. Add the mint leaves and blend until smooth. Taste and adjust the seasoning.

 

Scoth Pancakes

40g caster sugar

2 large Free range eggs

200g self raising flour

1 fat pinch of salt

180mls milk

Whisk the sugar & eggs until thick and fluffy. Add the salt to the flour then fold in 3 spoonfuls of flour adding a little milk, then repeat, until all mixed together. Drop small spoonfuls onto a hot pan greased with a little butter. Wait until little bubbles show then flip over. The pancakes should also rise, be light and taste delicious with your favourite toppings.

 

Beef Lasagne

For 4 people

Bolognaise sauce

500g beef mince

2 small onions

1 carrot - diced

1 celery stick -  diced

2 cloves garlic -  minced

fennel, cumin, cinnamon, cayenne - 1 tsp of each

salt & pepper to taste 

1 400g tin chopped tomatoes

30g tomato puree

1 tsp balsamic vinegar

1 glass red wine

Sweat the onions, carrots & celery, add the garlic fry a little then pour into a bowl. Get the pan hot and brown the meat in batches.  

In a large saucepan add all the ingredients and simmer on a low heat for 30 - 45 minutes.

Pre-heat the oven to 180 C

Béchamel Sauce

570ml milk

50g butter
45g flour
1 bay leaf

salt and freshly ground pepper
pinch of freshly grated nutmeg

Iin a separate, heavy-based saucepan, melt the butter gently, then slowly stir in the flour to form a paste.

Cook stirring for about 2 minutes over moderate heat, then slowly pour in the hot milk through a sieve, stirring constantly. Pop the bay leaf back into the sauce.
Once all the milk has been mixed in season to taste with salt and freshly ground pepper and a pinch more nutmeg and simmer for 20 minutes stirring now and then. Discard the bay leaf before using the sauce.

To layer the Lasagne

Using sheets of lasagne, start by pouring a thin layer of the bechamel sauce into the bottome of your caserole dish. Put a layer of lasagne over. Now a layer of bolognaise sauce. Now a layer of lasagne. Another layer of bolognaise. Another layer of lasagne. Finally, a layer of bechamel. Sprinkle with grated cheese and bake for 30 - 40 minutes on 180 C

 

Chocolate & Raspberry Brownies

175g butter

175g dark chocolate

200g golden caster sugar

3 eggs

100g self raising flour

50g cocoa powder

A handful of raspberries (we used blackberries, but I think raspberries are better!)

 

Pre-heat the oven to 165 C and line with greaseproof paper a 26cm x 20cm shallow (3-4cm depth) tin.

Melt the butter & chocolate in a bowl over a pan of simmering water. Mix together the flour & cocoa. Whisk the eggs & sugar until pale & thick. Fold in the dry ingredients, chocolate & egg mixture together. Pour into your baking tray then bake for 25 minutes.

Red Pepper & Tomato Soup

40g red lentils

2 cloves garlic - chopped finely

50g onions - diced

2 red peppers

50g olive oil

400g chopped tin tomatoes

400g water

1 heaped tsp of bouillion stock or 1 vegetable stock cube

3/4 tsp fine sea salt

1/2 tsp black ground pepper

1/4 tsp cayenne pepper (optional)

Saute the onions in the olive oil until soft, add the peppers & garlic & cook for a further 5 minutes. Add the lentils, stock, salt, pepper, cayenne & tin tomatoes. Cook until bubbling then turn the heat down to a gentle simmer.

Blitz with a stick blender / food processor - ask your parent to help here. 

Serve with a cheese scone or sourdough bread or a little fresh pesto.

 

Baked Lemon Cheesecake

For a 6" round cake tin. Preheat the oven to 180 C, then turn down to 160 C when the cheesecake is ready for baking.

60g butter - melted

180g ginger or oat (or a mixture) biscuits - crushed

400g cream cheese

80g caster sugar

22g plain flour

1 lemon - zest & juice

4 large eggs - beaten

240mls soured cream

A few drops of vanilla essence

Lemon curd

 

Put the crushed biscuits into a bowl & pour in the melted butter. Stir to mix evenly. Press the biscuit crumb into your tin and bake for 10 minutes at 170 C

Put the cream cheese into a large bowl, add the caster sugar & flour & gently stir. Add the sour cream & lemon zest. Pour in the eggs a little at a time & continue to stir gently. Finally add the vanilla essence and the lemon juice to your taste.

Bake for 20 - 25mins on 160 C

When cooled spread lemon curd to top.

 

Spaghetti Carbonara

400g spaghetti pasta

3 eggs - separated, discard the white or freeze and use for meringues later.

90 mls single cream

100g pancetta or smoked bacon lardons

2 tbsp olive oil

fresh parsley - chopped finely

3 garlic cloves - chopped finely

80g parmesan cheese - grated finely

salt & pepper

 

Cook the spagetti in boiling salted water, following the instructions on the pack, then strain but keep at least 400 ml of the pasta hot water.

Put the egg yolks in a bowl together with the cream, a pinch of both salt & pepper and the parmesan cheese. 

Fry the bacon lardons adding the garlic towards the end. Set aside in a small bowl. 

Add the olive oil to the fry pan, then the spaghetti, put a lid on and let in soak up the temperature. 

Add the bacon and egg mixture, stirring constantly also add 2/3 of the pasta water. 

Serve with the parsley sprinkled on top.

 

Summer Berry Flapjack

Line a rectangle tin (26cm x 20cm) with baking paper and Pre-heat the oven to 190 C

300g frozen Summer berries

230g butter

4 tbsp golden syrup

100g muscovado sugar (or 50g muscovado & 50g soft brown sugar)

+ 2 tbsp of granulated sugar

460g rolled oats

2 tsp mixed spice

 

Make a compote with the Berries adding the 2 tbsp of granulated sugar. When bubbling pour through a sieve. Discard the juice and set aside the pulp to cool.

Weight the oats into a large bowl then add the mixed spice.

In a heavy bottomed saucepan, on a moderate heat, melt the butter, sugar & golden syrup until all the sugar is dissolved. Turn the heat up a little until bubbling and beginning to rise up.

Pour this onto the oats and mixed well.

Pour half the mixture into the prepared tin, spreading evenly but carefull not to press down. 

Spread over the berry pulp.

Now spread over the remaining oats mixture.

Bake for 20 minutes or until slightly brown.

Slice whilst still warm.

 

Christmas Spice Biscuits

 

200g plain flour

1/2 tsp baking powder

1/2 tsp ground ginger

1/2 tsp ground cinnamom

1/2 tsp ground mixed spice

100g salted butter - cut into cubes

50g muscovado sugar

50g treacle

1 medium egg

Set of Christmas cutters

 

Preheat oven to gas mark 4/ 170°C.  Prepare some trays lined with baking paper.

Put the flour, baking powder & spices in large mixing bowl. Rub the butter into the flour mixture until it resembles breadcrumbs. Add the sugar and mix well.

In a separate bowl break the egg & add the treacle. Mix well with a fork.

Now pour this into the flour mixture and bring together to form a ball of dough. Dust your work surface with flour and gently roll out. Cut using the dough cutters and place leaving a little space in between each onto baking trays. Bake for 14 - 20 mins.

When cool ice with glace icing. (follow the recipe on the back of the icing sugar pack)

 

If you want to make the 'Jewelled' spice biscuits, using a small shape cut out from the centre before baking, add a smashed boiled sweet (Fox's) then bake as usual.

 

 

Chocolate Roulade / Yule Log

 

3 eggs

90g caster sugar

50g flour

25g cocoa powder

 

Preheat oven to gas mark 6/ 200°C.  Grease and line a Swiss roll tin with greaseproof paper.

Put the eggs and sugar in a mixing bowl and whisk together until thick, pale and creamy.

Sift flour and cocoa powder into the egg and sugar mixture and fold in using a metal spoon.

Pour mixture into lined tin and bake for 10 minutes until firm to touch

Sprinkle a sheet of greaseproof paper with some caster sugar. As soon as the Swiss roll is ready, turn the sponge out onto the sugared paper and peel the lining paper from the underside. Using the greaseproof paper to assist you, roll the sponge and finish with the join underneath.

 

Raspberry & whipped cream filling

 

150g fresh raspberries or 200g frozen warmed through with a little sugar – strained

200 ml double cream – lightly whipped

 

Fold the raspberries through the cream.

When cool, carefully unrolled the sponge and spread on the cream

 

Smoked Salmon / Cheese & onion / Roasted cherry tomato tarts

For the Rich Shortcrust Pastry;

170g plain flour

100g unsalted butter

1 egg yolk

cold water

In a large bowl, rub the butter into the flour until it resembles fine breadcrumbs. Mix the egg yolk with a little water and pour into the flour mixture. Combine together adding more water if necessary but only just enough so that the dough comes together as a ball. Flatten into 2 rectangles, wrap and rest in the fridge for 20 minutes.

 

Pre-heat the oven to 180 C. Roll out and line your pastry tins then blind bake.

For the filling; 

2 free-range eggs

Double cream

Smoked salmon - cut into small pieces

Spring onions, sliced

Roasted cherry tomatoes

Cheddar cheese, grated

Salt & pepper

Fresh parsley

Ham, pieces off-the-bone

Break 2 eggs into a bowl, add a dollop of double cream, salt & pepper then any combination of the above ingredients. Pour into the tart cases and bake for 10 minutes.

 

 

Lemon Shortbread or Orange & Cardamom Shortbread

160g unsalted butter

80g caster sugar + a little extra for sprinkling

220g plain flour

zest of 1/2 lemon or zest of 1/2 orange & ground cardamom

 

Cream the butter & sugar until pale & fluffy. Add the zest & cardamom (if using). Add the flour gradually and mix until the dough comes together as a ball. Divide into 2, then roll into a sausage shape, wrap and chill for 20 minutes. 

Preheat the oven to 170 C (or 160 C if using a fan oven) Line a baking tray with parchment. Unwrap the shortbread and slice evenly about 8mm thick. Place onto the baking tray spacing evenly. Prick with a fork 3 times per biscuit and bake for 15 - 20 minutes.

 

Salmon, parsley, dill & potato filo parcels

150g fresh salmon (will make 8 parcels)

50g unsalted butter - melted

fresh dill & parsley - chopped finely

sea salt & black pepper

Juice of 1/2 lemon

2 new potatoes - diced

 

Dice the potato & fry gently. Set aside and leave to cool.

Dice the salmon, add the lemon juice, finely chopped herbs, salt & pepper, then add to the potato bowl.

Preheat the oven to 180 C. Line a baking tray with greaseproof paper.

Melt the butter. Take the filo pastry out of it’s packaging. Cut through the roll into 4 equal portions. Take one sheet and brush lightly with melted butter. Lay another sheet on top & brush with butter. Put a teaspoon of the salmon mixture into the top corner and fold diagonally. Then fold downwards. Now repeat. Lay onto the baking tray. Use up all of your mixture in this way. Finally brush with egg wash and bake for 15 - 20 mins until golden.

Apple Turnovers

Use the 'Rough Puff Pastry recipe below. 

3-4 Bramley (cooking) apples

Demerarra sugar

Granulated sugar

1 egg beaten to use as wash.

Baking paper

Peel, core and quarter the apples and put into a saucepan. Stew with a little water in the bottom of the pan and granulated sugar to your own taste (I used 50g). Be careful to lift the lid and stir regularly otherwise the apple will burn.

Preheat the oven to 200 C.

Roll out 70g of pastry into a square. Add a spoonful of apple to the middle. Dip you finger into some water to wet the edges to help seal. Fold over into a triangle and seal with a fork. Place on a baking tray lined with baking paper. Brush the top with egg wash and sprinkle some demerarra sugar on top. Bake for 20 - 25 minutes.

 

Vegetable Pasties

Rough Puff Pastry

300g plain flour

160g unsalted butter

pinch sea salt

ice cold water

 

Cut half the butter into cubes and add it to the flour. Rub this into the flour with your fingertips - or put into a food processor but be careful NOT to over mix. Add the salt & mix, then add the cold water. Just add enough for the mixture to come together into a ball. Flatten Into 2 x rectangles, 2-3cm deep, wrap and leave to rest in the fridge for 30 minutes. Meanwhile thinly slice the remaining butter and leave in fridge. Take the pastry out and roll into a long rectangle. lay the sliced butter on one layer covering 2/3 of the surface. Fold the final 1/3 over the butter then fold over again so the butter is sandwiched in between layers.

Roll out again with your rolling pin and fold over again in the same direction. Rest for 30 minutes in the fridge. Then your pastry is ready to use. 

Vegetables

1 medium onion - diced

1 small carrot - diced

2 slices of swede - diced

1 small potato - diced

cheddar cheese - grated

sea salt & black pepper

1 egg - beaten for egg wash

Roll out about 70g of pastry into a square. Put a pile of your vegetables in the middle. Add S & P and a handful of cheese on top. Wet the edges with a little cold water and bring together in a pasty shape. Brush with egg wash and bake on 200 C for 20 - 30 minutes.

 

Albondigas (Spanish meatballs)

Preheat the oven to 180 C. Line a baking tray with tin foil.

 

200g of beef mince  (makes about 10 meatballs)

1/2 onion finely diced, then sauteed 

1 clove of crushed garlic, add to the onions when cooking

2 tbsp parsley - finely chopped

1/4 tsp ground cinnamon

1/2 tsp cayenne pepper

1/2 tsp paprika

1/2 tsp coriander

Fat pinch of Sea salt

Fat pinch of Black pepper

100g plain flour

Put the beef mince into a bowl and the flour into another bowl.

Gently cook the onions & garlic with a little olive oil then set aside.

Add all the spices, seasoning and parsley to the beef mince.

Now add the cooked onions & garlic to the beef mince.

Press the beef mixture into balls being careful to make them all the same size. Roll in a little of the flour and place on the baking tray. 

Bake for 10 - 15 mins, turning occcasionally.

Serve with a slow cooked tomato sauce either in a pitta or with pasta.

 

Blueberry Muffins

250g self-raising flour

1 tsp baking powder

170g caster sugar

160ml milk

1 tsp vanilla extract

2 eggs

150ml vegetable oil

36 - 40 blueberries

 

Preheat the oven to 180 C. Line a muffin tray with cases.

Weigh all the dry ingredients and put into a large bowl. Stir and make a well. 

Crack the eggs into a bowl and mix with a fork.

Weigh all the liquid ingredients and put into a jug. Now add the egg to the jug also.

Gradually add the wet ingredients to the dry and mix well.

Pour 2/3 rds full into the cases. 

Finally dot in the blueberries and bake.

 

Chicken Goujons

1 large chicken breast (preferably free-range or organic will make 12 goujons)

Juice of 1/2 lemon

1 tsp Paprika - smoked or sweet

2 tsp Thyme - fresh or dried

1 small clove garlic

3 tsp Olive oil

1/2 tsp ground black pepper

1/2 tsp onion salt or sea salt

100g plain flour

1 egg

100g breadcrumbs 

 

Prepare a baking tray with baking paper and preheat the oven to 180 C

Slice the chicken into 12 even strips and put into a medium sized bowl.

Crush the garlic, juice the lemon and pick the leaves off the thyme and add to the chicken. Add the olive oil, black pepper, paprika & salt. Give the bowl a stir then leave to marinate for 10 mins or longer if you have time. 

Meanwhile prepare 3 bowls; crack the egg into one and mix with a fork, put the flour into another and the breadcrumbs into the third. 

In this order; flour, egg, breadcrumbs coat your chicken then place onto the baking tray. Dab a little olive on each with a pastry brush.

Bake for 10 - 15 minutes until golden

 

Dorset Apple Cake

20cm x 17cm rectangle baking tray lined with baking paper

Pre-heat the oven to 180 C

2-3 dessert apples (not cooking apples)

Juice of 1 small lemon

225g butter

200g caster sugar

4 eggs

1/2 tsp vanilla essence

325g self raising flour

2 tsp baking powder

demerrara sugar to sprinkle

 

Peel, core and slice the apples. Put in a bowl and sprinkle over a little of the caster sugar and the lemon juice.

Weigh out all the ingredients putting the sugar in a large bowl. Add the butter to the sugar and cream (beating it with a wooden spoon until it turns pale and light). Crack the eggs into a separate bowl and whisk. Gradually add the eggs stirring in between. Add the vanilla extract, flour and baking powder. Mix until there are no lumps and it is smooth. 

Pour half the mixture into your tin. Add the slices of apple on top evenly and in one layer close together. Pour the other half on top evenly. Sprinkle with demerrara sugar. Bake.

Apple & Blackberry Crumble

 

1 good sized Bramley Seedling cooking apple per person

a little sugar

2 tbsp sugar

A few Blackberries

 

Crumble Topping per group of 3

140g plain flour

40g rolled oats

70g butter

60g caster or dark brown sugar

 

Pre-heat the oven to 180 C

Peel, halve and quarter the apples, take care to chop all the pieces the same size. Gently stew with the sugar and water. Once softened turn out into a pie dish. Dot in some blackberries.

 

Rub the butter into the flour just until the mixture resembles coarse breadcrumbs, add the sugar and the oats. Sprinkle this mixture over the apple in the pie dish. 

Bake for 20-30 minutes or until the topping is golden. 

Serve with whipped cream.

 

 

Cheese & Chive muffins

Oil or melted butter for greasing

280g S.R flour

1 tsp baking powder

½ tsp salt

Black pepper

150g cheddar cheese - grated

2 medium eggs

250 ml buttermilk

6 tbsp sunflower oil

2 tbsp Chives – chopped

 

Crumble topping

Make the crumble topping first

50g plain flour

35g butter

25g grated cheese

Rub the butter into the flour then add the cheese.

 

  • Weigh the dry ingredients into a large bowl.
  • Whisk the eggs in another bowl, add the buttermilk & pour into a well in the dry ingredients.
  • Add the chives & cheddar.
  • Spoon into muffins cases & bake at 180 C for 25 minutes

 

 

 

 

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(01275) 880882

or 0776677 1964

info@asqueezeoflemon.co.uk 

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