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Category Archives: Season – Spring

Betty’s Moroccan inspired Lamb Tagine

No tagine required! Ingredients: 4cm fresh ginger – peeled and finely chopped 3 cloves of garlic – finely chopped 2 medium sized red onions – finely sliced 8 small lamb chops – about 800g 2 tsp turmeric 1 tsp cinnamon 3 tsp ground cumin 1 tbsp honey Splash of maple syrup 1 tbsp natural date syrup 1 400g tin of … Continue reading

lamb tagine recipe

Sweet Potato Fries

There are few things I love more than being on holiday.   There is a sense of freedom, away from the everyday problems that life will inevitably bring, which brings a feeling of gay abandon.  It is with this spirit that George and I are doing rather a lot of eating out, and I just have to share an AMAZING … Continue reading

SWEET P FRIES

Low Fat Lemony Cheese Cake

Ingredients 12 half fat digestive biscuits 2 oz reduced fat spread (try Anchor spreadable) 300g reduced fat cottage Cheese 250g Quark (zero fat) 1 sachet gelatine (sets 1 pt) 2 lemons (grated rind and juice) 2 oz castor sugar 3 good tablespoons quality lemon curd METHOD Crush the biscuits to crumbs with a rolling pin in a plastic bag Melt … Continue reading

Lemon

Raspberry Sponge Cake

Ingredients 200g butter 200g caster sugar 150g self raising flour 50g ground almonds 4 standard eggs, beaten 2 tsp baking powder Whipped cream Raspberry jam Raspberries METHOD Line two 24cm AGA sandwich tins with greased greaseproof paper. Cream the butter and sugar until light and fluffy.  Slowly beat in the eggs, adding a tablespoon of the almonds with the last … Continue reading

Raspberry Sponge

George’s Favourite Tomato Soup

Ingredients 1lb/450g Ripe Tomatoes Or 1 med Tin 1 Onion sliced 1 Carrot sliced 1/2 stick celery diced 1oz/25g butter 1oz/25g flour 1pt/600ml water Bay Leaf 1tsp Sugar pinch of ground mace/nutmeg 3tbsp cream Chopped parsley 1tsp arrowroot Salt & pepper to taste METHOD If using fresh tomatoes roughly chop them. Melt the butter in a medium pan; add the … Continue reading

George's Tomato Soup

Best Lemon Tart … Ever!

Ingredients For the pastry; 140g butter, very soft 85g icing sugar 3 egg yolks 255g plain flour 1-2 tbspns water For the lemon cream; 5 beaten eggs 140g castor sugar Zest of 2 lemons 3 fl. oz lemon juice 150ml double cream   METHOD In a bowl, mix the soft butter to a cream with the icing sugar and add … Continue reading

Betty Twyford Goose cook

Simnel Cake

              Simnel cake is a good excuse to eat rich fruit cake, and was traditionally baked ready for Mothering Sunday. It somehow turned into an Easter Cake, the benefit of fruit cake being it actually improves with keeping.  It needs to be moist, and preferably, contain a bit of booze! Simnel cake must have … Continue reading

Simnel Cake