We used to love this recipe and then I forgot where it was… definitely making this again
From good food magazine!!
4 sausages, squeezed from skins
2 cloves garlic
2 celery sticks chopped
Pinch chilli flakes
1 tbsp tomato purée
400g can butter beans
400g can cannelloni beans
2 tons tomatoes
225g sr flour
2 tsp oregano
Fry sausage meat (breaking up with spoon), onion, garlic, celery, chilli flakes for 6-7 mins
Add rest of ingredients and simmer for 20 mins
Rub butter into flour
Add milk, oregano, seasoning and make dough
Put sausage mixture in lasagne type dish
Put lumps of cobbler dough on top
Bake for 25-30 mins
From good food…
I love all things festive… can have this in lattes, butter, cakes, icing… yum yum!!
Will keep for 2 months if you leave zest out or two weeks with it
40g ground Cinnamon
30g ground coriander
2tsp ground nutmeg
1tsp ground ginger
1/2 tsp ground cloves
Zest of 1 orange
Zest of 1 Lemon
2tsp light brown soft sugar
1tsp sea salt
Mix well and enjoy!!
More an idea than a recipe
For your toastie filling use (per person)
1 tbsp mincemeat
Some spring onion if you like!
How much mincemeat is too much mincemeat…???!!!
Good food again
And I love mincemeat!!
100g dark brown soft sugar
50g golden caster sugar
1/2 tsp salt
1 tsp vanilla
5 tbsp mincemeat
220g plain flour
1/2 tsp bicarbonate
Mix ingredients in above order
Make 12 blobs with space between on trays
Bake for 10-12 mins
A good food recipe… definitely want to try this because it’s normally too expensive to bother making my own!!
Butter and line 1.5 litre pudding basin
Put 300g mincemeat in bowl
Add 140g fine shred marmalade
200g molasses sugar/ dark Demerara
4 tbsp treacle
3 beaten eggs
200g grated butter (freeze so you can do this)
200g sr flour
Mix it all!
Too into basin and cover with parchment
Microwave for 20-25 mins
Can freeze for a month then reheat for 5-10 mins in microwave
4 cloves garlic
2tbsp curry powder
Can chopped tomatoes
2 tbsp mango chutney
4 chicken breasts
1 tsp Garam masala
Coriander, naan, rice etc
Blitz onion, garlic, ginger
Sizzle the cumin seeds then add the mix
Fry for 8-10 mins
Add the curry powder and fry, then tomatoes and chutney
Stir in the chopped chicken for 2 mins
Add stock and cook for 10 mins
Turn off heat, add garam masala and stir
Hoping to make this when I eventually get round to baking my pumpkins… still not even made a pumpkin pie and it’s mid way through November!! Reckons to be a frozen cheesecake but don’t see why it wouldn’t work as a normal one…
300g gingernuts (or mix in speculoos too)
350g maple syrup
350g soft cheese
300g pumpkin purée
300ml double cream
Blitz 250g biscuits with 125ml syrup and press into base of tin. Chill it for 30 mins.
Beat 100g syrup with the cheese and pumpkin.
Whip 200ml cream with 100ml syrup and fold into the cream cheese mixture
Spoon onto the base and freeze overnight (or chill I suppose)
Lightly whip the rest of cream and syrup and put on top. Crumble the rest of the biscuits on top and drizzle a bit of syrup if you have some!
I’m loving these right now! They’re (kind of) slimming world friendly… Christmassy, delicious, easy…
I’m going to try other flavourings based around the same recipe but for now this is perfect!!
100g natural yoghurt
Mix the above together in a bowl. Then put 2 tbsp mince meat in the bottom of a small ovenproof dish… I use a square one the size of a slice of bread. Bake in oven for 30-35 mins.
This makes 2 portions. I eat it with some skyr. The second portion is fine reheated the next day. SO good!
Saw this on TV so it’s a bit vague! We’re having it next week because I fancy a change!
2-3 frozen pieces of salmon
300-400g pasta (to serve 4, depends on appetite!)
chorizo- the type you cook- you can buy it ready chopped but I’m using 2 of the mini sausages
bread- about 1-2 slices
Chop the chorizo and rip the bread up small
Fry the chorizo. Add the bread and crisp it up
Cook the pasta
Poach the salmon to packet instructions. This shouldn’t take long
Flake the cooked salmon into the pasta while it’s still very hot. Add the eggs and stir very quickly so they cook Then add the cheese and again stir so it melts.
Add the chorizo mix- save a bit of this to go on the top at the end
Sounds easy and yummy!
From good Food. I made these for our GBBO competition and won that week, whoop whoop! They are yummy
150g icing sugar
300g plain flour
300g icing sugar
100g smooth peanut butter
2-3 tbsp. milk
Pulse the shortbread ingredients in a food processor with a pinch of salt
Bring together with your hands
roll into a log, 5cm diameter. Wrap in cling film and chill for 1 hour
Cut the log into 32 rounds, 6mm thick and bake for 22-25 mins
Whizz the buttercream ingredients in a food processor, adding enough milk to make a soft mixture
Sandwich the biscuits together
These are high calorie, 363 cals each so be careful!
The icing is nice just in itself!