Caramel rice krispie squares

Makes 10 to 12 squares

Ingredients

4 oz white marshmallows (actually I think it doesn't matter if they are pink...)
4 oz cream caramels
4 oz butter
6 oz rice krispies (this is a whole packet!)

1. Place the marshmallows, toffees and butter in a large non-stick pan and heat gently, stirring with a wooden spoon, until they are melted and the mixture is blended.
2. Draw the pan off the heat.
3. Add the rice krispies all at once and stir gently until they are all coated with caramel.
4. Pour the mixture into a large shallow rectangular tin and press down evenly.
5. Leave in a cool place until they have set firm, and then cut them into squares (using a plastic implement if you are using a non-stick baking tin).
6. Store in an airtight tin. It's best to eat them fairly soon.

Orange and cranberry ricotta cake

2 oz / 50g of dried cranberries (can use sultanas)
8 oz / 200g caster sugar (use vanilla sugar if poss)6 oz / 150g softened butterthe finely grated zest and juice of one orange (or lemon)3 large free range eggs, separated10oz / 250g ricotta cheese8 oz / 200g self raising flour1 tsp baking powdericing sugar for dusting


Place the cranberries in a small saucepan and cover with water.  Bring to the boil, then reduce the heat and simmer for about 10 minutes.  Drain and allow to cool. Meanwhile, preheat the oven to 180*C/350*F/ gas mark 4.  Grease and line the bottom of an 8 inch spring form cake tin.

Rub the orange zest into the sugar, then add the butter and cream until light and fluffy.  Beat in the egg yolks and then the ricotta, to obtain a smooth mixture.  Add the cranberries. Fold in the flour and baking powder.

In a separate bowl, whisk the egg whites until stiff.  Stir 1/4 into the cake mixture and gently fold in the rest until thoroughly mixed, then spoon into the tin.  

Bake for just over an hour or until a toothpick inserted in the centre comes out clean.  The crust will be cracked on the top and nicely golden. Cool in the tin for a few minutes before removing to a rack.  Dust with icing sugar before serving. 

Flapjack (aka Ginny Biscuits)

To make about 16 pieces.

Ingredients

4 oz butter
2 rounded tbsp golden syrup
4 oz soft brown sugar
8 oz rolled oats
pinch of salt

1. Place the butter in a saucepan over a low heat.
2. Add the golden syrup and the sugar.
3. When the butter is all melted stir these up well together.
4. Add the oats and the salt, and stir well.
5. Press into a greased tin.

Bake in preheated oven, 350ºF, 180ºC, Gas mark 4, for 20 minutes.
While still hot run a knife through to cut it into squares (use a plastic spatula if your non-stick tin would prefer that).

Baked parsnips and onions

The most important parsnip recipe, without which the things are, as we all know, intolerable.

Serves 4.

Ingredients

500g       parsnips             1lb
250g       onions                8 oz
25g         butter                 1 oz
25-50g    cheese, grated   1-2oz

a 1 litre/2 pint ovenproof dish, greased.

Preheat oven to 190ºC, 375ºF, gas mark 5.

1. Top and tail the parsnips, peel them and slice them thinly. 
2. Place the parsnips in a saucepan of cold salted water. Bring to the boil, and cook for 2 minutes.
3. Drain the parsnips.
4. Peel and thinly slice the onions.
5. Heat the butter in a saucepan and fry the onions until they are soft and golden—about 8 minutes.
6. Layer the parsnips and the onions in the greased dish. 
7. Sprinkle the top with cheese.
8. Bake on the centre shelf of the preheated oven for about 20 minutes until the top is nicely browned.

Serve as a vegetable accompaniment. Good with roast dinner.

Gigantes plaki (BBC version)

Recipe from BBC good food magazine sept 2009.


400g dried butter beans
3 tbsp Greek extra virgin olive oil , plus more to serve
1 Spanish onion , finely chopped
2 garlic cloves , finely chopped
2 tbsp tomato purée
800g ripe tomatoes , skins removed, roughly chopped (or use 2 tins of tomatoes)
1 tsp sugar
1 tsp dried oregano
pinch ground cinnamon
2 tbsp chopped flat-leaf parsley , plus extra to serve

1. Soak the beans overnight in plenty of water. Drain, rinse, then place in a pan covered with water. Bring to the boil, reduce the heat, then simmer for approx 50 mins until slightly tender but not soft. Drain, then set aside.
2. Heat oven to 180C/160C fan/gas 4. Heat the olive oil in a large frying pan, tip in the onion and garlic, then cook over a medium heat for 10 mins until softened but not browned. Add the tomato purée, cook for a further min, add remaining ingredients, then simmer for 2-3 mins. Season generously, then stir in the beans. Tip into a large ovenproof dish, then bake for approximately 1 hr, uncovered and without stirring, until the beans are tender. The beans will absorb all the fabulous flavours and the sauce will thicken. Allow to cool, then scatter with parsley and drizzle with a little more olive oil to serve.

Rybízová buchta s drobenkou

"Buchta" is a traditional czech cake. It can be made with any fruit, therefore simply substitute the redcurrants in this recipe for whatever fruit you happen to have. You can also leave out the fruit and put something else in to liven up the cake. It comes out something like apricot slice & similar.



For the buchta base:

150 g butter

2 cups plain (polohrubá) flour (this is slightly coarse milled: use half strong flour if you have it, half normal)

1 cup caster sugar (vanilla if poss)

1 sachet vanilla sugar OR few drops vanilla essence (or just use vanilla sugar) 

2 eggs 

1.5 cups plain yogurt
1 sachet / 2 tsp baking powder

For the topping:

Some fruit (in this case, around 1/2 lb redcurrants, but any fruit will do, peeled/chopped if necessary)

Some "drobenka" (crumble) created as follows: 

• Mix 2 -3 tablespoons icing sugar (caster sugar is ok too if you haven't got icing sugar. Vanilla sugar ideal, or add a little vanilla essence) together with 3-4 tablespoons plain (hrubá) flour (use strong flour if you have it, or semolina). 
• Melt 1 - 2 tablespoons butter and add this to the flour/sugar mix. With a spoon or your fingers work butter into the flour to create crumble effect. 
• You might need more than this - increase in the same relative quantities. 

Method:

1. Prepare the fruit (wash & drain, peel/chop or detach berries from their stalks). Prepare the crumble topping as above. 
2. Preheat the oven to 170C and grease a fairly shallow cake tin (square is best) approx 8 inches across.
3. Mix together butter, flour, sugar and vanilla sugar, then add the yogurt, eggs and baking powder, and mix well. 
4. Spread the mixture evenly in the tin, then add a good layer of fruit on the top, and finally sprinkle liberally with the "crumble" topping. 
5. Bake until golden. Cool in the tin for a few minutes, then cut into squares.

Honey and walnut cookies (can be dairy free)

adapted from a recipe at bakingbites.com

It is ok if quantities are a bit approximate, as long as proportions are roughly the same.

1 cup plain flour
1 tsp baking powder
1/2 tsp bicarb of soda
1/4 tsp salt
1/4 cup light brown sugar
1/4 cup vegetable/sunflower oil (I think melted butter would do, too)
1/3 cup honey
1 tsp vanilla extract (or just use vanilla sugar)
1/3 cup chopped walnuts

Preheat the oven to 180C and grease a large baking sheet.

Mix together flour, baking powder, baking soda, salt and sugar.
In a separate small bowl, whisk together the oil (or butter), honey and vanilla extract (if applicable). Pour this into the flour mixture and stir. Add the walnuts and stir briefly so that the walnuts are well distributed in the cookie dough.
Using your fingers, shape the dough into 12 balls (approx 1-inch diameter) and place onto the baking sheet, well apart because they will spread. Flatten the top of the balls slightly.

Bake for 10 minutes, until cookies are lightly browned around the edges.
Cool on the baking sheet for 2-3 minutes, then transfer to a rack.

Eat within a few days otherwise they will go a bit chewy.