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Banana pancakes Recipe Types Ingredients Easy meals 3 large eggs, preferably free-range or organic 115g plain flour

ur 1 heaped teaspoon baking powder 140ml milk a pinch of salt 2 knobs of butter 3 tablespoons caster sugar 4 bananas crme frache, to serve How it's made Separate the eggs, putting the whites into one bowl and the yolks into another. Combine the plain flour, baking powder and milk with the egg yolks and mix until it forms a smooth, thick batter. Whisk the whites with the salt until they form stiff peaks. Fold the whites into the batter it is now ready to use. Heat a non-stick frying pan over a moderate heat. Pour some of your batter into the pan and fry for a couple of minutes until it starts to look golden and firm. Loosen with a spatula and turn or flip the pancake over. Continue frying until golden. Melt the butter and sugar in a separate pan over a low heat until they form a caramel sauce about 3 minutes. Peel and cut the bananas lengthways, add them to the pan and cook gently until they are golden, turning after a few minutes. You might need to alter the cooking time slightly, depending on how ripe your bananas are. Serve them on the pancakes topped with a good spoonful of crme frache. Serves 6

Classic Mojito Recipe Recipe Types Ingredients Drinks One small handful fresh mint (or 6-7 large leaves) from your herb garden or local produce section Four slices of fresh lime One shot (1.5 oz) rum (Mount Gay Rum or Bacardi Limon are two favorites) Two tablespoons sugar (powdered sugar or simple syrup may be used for thorough dissolving, or brown or raw sugar may provide a more authentic taste) Ice cubes and club soda to fill glass How it's made 1. Place mint and lime slices in tall glass. Muddle gently with muddler or wooden spoon. Though muddling is necessary to release the essential oils of the fruit, it is not necessary to tear the mint leaves. 2. Add sugar, ice, rum, and enough soda water to nearly fill the glass. 3. Shake to mix and serve in a cocktail glass. 4. Garnish with an extra lime slice and sprig of mint. Find a sunny lounge chair and enjoy!

beautiful berry cocktail Recipe Types Ingredients Drinks 4 handfuls of frozen red berries 4 shots of vodka juice of 1 lime . How it's made Knock up this tasty cocktail while youre cooking dinner: Whiz the berries and vodka in a blender with a splash of cold water and the lime juice. Once well mixed, divide between 2 glasses and enjoy.

thai red prawn curry, jasmine rice, cucumber salad, papaya platter Recipe Types Ingredients Main Dishes CUCUMBER SALAD a 2cm piece of fresh ginger 1 tablespoon soy sauce 1 teaspoon sesame oil 1 lime 1 cucumber a small handful of fresh coriander 1/2 a fresh red chilli JASMINE RICE 1 mug of basmati rice 2 jasmine tea bags or 1 jasmine flower RED CURRY 2 stalks of lemongrass 1 fresh red chilli 2 cloves of garlic optional: 4 kaffir lime leaves, fresh, dried or frozen a bunch of fresh coriander 2 jarred red peppers in oil 1 heaped teaspoon tomato pure 1 tablespoon fish sauce 2 tablespoons soy sauce 1 teaspoon sesame oil a 2cm piece of fresh ginger 8 large unpeeled raw tiger prawns 200g sugar snap peas 220g small cooked prawns 1 x 400g tin of coconut milk 2 limes, to serve 1 bag of prawn crackers, to serve SEASONINGS olive oil extra virgin olive oil sea salt & black pepper

PAPAYA PLATTER 2 papayas Greek yoghurt 1 lime 2 bananas a few sprigs of fresh mint optional: some biscuits or macaroons, to serve . How it's made Main courses | serves 4 TO START Get all your ingredients and equipment ready. Turn the oven on to 200C/400F/gas 6. Fill and boil the kettle. Put the standard blade attachment into the food processor. CUCUMBER SALAD Peel and grate 2cm of fresh ginger on to a serving platter and add 1 tablespoon of soy sauce, 3 tablespoons of extra virgin olive oil and 1 teaspoon of sesame oil. Squeeze in the juice of 1 lime, then check the seasoning. Use a speedpeeler to peel the cucumber in long ribbons over the platter. Discard the watery core. Take a small handful of coriander and finely chop the stalks, putting the leaves aside. Sprinkle the stalks over the cucumber. Finely chop 1/2 a chilli and sprinkle over. Take to the table but dont toss and dress until youre ready to eat. JASMINE RICE Put a medium saucepan on a medium heat. Add the mug of rice, a pinch of salt, a splash of olive oil, the 2 jasmine teabags or flower, and cover with 2 mugs of boiling water (use the same mug you used for the rice). Cover with a lid and cook for 7 minutes, then take off the heat and leave to steam with the lid on for 7 minutes. RED CURRY Put a large frying pan on a medium heat. Trim the ends and tough outer leaves of the lemongrass stalks, bash up the stalks with the side of a knife, then put into a food processor with 1 fresh red chilli (stalk removed), 2 peeled cloves of garlic, 4 lime leaves, a bunch of coriander, 2 jarred

red peppers, 1 heaped teaspoon of tomato pure, 1 tablespoon of fish sauce, 2 tablespoons of soy sauce and 1 teaspoon of sesame oil. Peel and add 2cm of fresh ginger. Blitz to a paste you might need to stop and use a spatula to scrape down the sides so it all gets whizzed up. Drizzle some olive oil into the hot frying pan and add the unpeeled raw tiger prawns. Let them fry for around 1 minute, then add a tablespoon of the curry paste and fry for 1 more minute. Tip into an ovenproof dish and put into the oven on the top shelf for about 8 to 10 minutes. Put the pan you cooked the prawns in back over a medium heat. Drizzle in a little olive oil, then add the sugar snap peas followed by the small prawns. Spoon in the rest of the curry paste, and stir and fry for a minute or two before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat. PAPAYA PLATTER Halve the papayas and scoop out their seeds. Fill a small bowl or teacup with Greek yoghurt and grate over some lime zest. Halve the bananas lengthways with their skins still on and place on a platter. Halve a lime and squeeze over the whole platter, then tear over a few mint leaves and take to the table with some biscuits or macaroons if you like. TO SERVE Taste the curry and correct the seasoning with a few drops of soy sauce if needed. Scatter over the reserved coriander leaves, then take to the table with the dish of prawns from the oven. Cut the remaining limes into wedges for squeezing over. Put the prawn crackers into a serving bowl, and take to the table. Fluff up the rice with a fork, then take to the table. Toss and dress the cucumber salad. Dish up the rice, ladle over the curry and divide the large prawns between everyone.

piri piri chicken, dressed potatoes, rocket salad, quick portuguese tarts Recipe Types Ingredients Main Dishes CHICKEN 4 large chicken thighs, skin on and bone in 1 red pepper 1 yellow pepper 6 sprigs of fresh thyme POTATOES 1 medium potato 2 sweet potatoes a lemon 1 fresh red chilli a bunch of fresh coriander 50g feta cheese PIRI PIRI SAUCE 1 red onion 4 cloves of garlic 12 birds-eye chillies 2 tablespoons sweet smoked paprika 2 lemons 4 tablespoons white wine vinegar 2 tablespoons Worcestershire sauce a large bunch of fresh basil SALAD 1 x 100g bag of prewashed wild rocket a lemon SEASONINGS olive oil extra virgin olive oil sea salt & black pepper TARTS (makes 6 tarts) plain flour, for dusting 1 x 375g pack of pre-rolled puff pastry ground cinnamon 125g crme frache 1 egg

1 teaspoon vanilla paste or vanilla extract 5 tablespoons golden caster sugar 1 orange . How it's made main courses | serves 4 (with 2 tarts left over) TO START Get all your ingredients and equipment ready. Turn the oven on to 200C/400F/gas 6. Put a large griddle pan on a high heat. CHICKEN Put the chicken thighs on a plastic chopping board, skin side down, and slash the meat on each one a few times. Drizzle with olive oil and season, then put on the griddle pan that is heating up, skin side down. Cook until golden underneath, then turn over. Wash your hands. TARTS Dust a clean surface with flour. Unroll the sheet of pastry, then cut it in half so you end up with two 20 x 20cm squares of pastry (put one in the fridge for another day). Sprinkle over a few good pinches of ground cinnamon, then roll the pastry into a Swiss roll shape and cut into 6 rounds. Put these into 6 of the holes in a muffin tin, and use your thumbs to stretch and mould the pastry into the holes (just like in the picture) so the bottom is flat and the pastry comes up to the top. Put on the top shelf of the oven and cook for around 8 to 10 minutes (set the timer), or until lightly golden. POTATOES Wash the potato and sweet potatoes and halve lengthways. Put them into a large microwave-safe bowl with a lemon. Cover with clingfilm and put into the microwave on full power for 15 minutes. CHICKEN Turn the chicken over. TARTS Spoon the crme frache into a small bowl. Add the egg, vanilla paste or extract, 1 tablespoon of golden caster sugar and the zest of 1 orange. Mix well. PIRI PIRI SAUCE Peel and roughly chop the red onion and add to the liquidizer with 4 peeled cloves of garlic. Add the chillies (stalks removed), 2

tablespoons of paprika, the zest of 2 lemons and juice of 1 lemon. Add 4 tablespoons of white wine vinegar, 2 tablespoons of Worcestershire sauce, a good pinch of salt & pepper, the large bunch of basil and a swig of water. Blitz until smooth. CHICKEN Slice the peppers into strips and add to the griddle pan. Turn the heat down to medium and keep moving the peppers around. TARTS Take the muffin tin out of the oven, and use a teaspoon to press the puffed up pastry back to the sides and make room for the filling. Spoon the crme frache mixture into the tart cases, and return to the top shelf of the oven. Set the timer for 8 minutes. CHICKEN Pour the piri piri sauce into a snug-fitting roasting tray. Lay the peppers on top and put aside. Add the chicken to the roasting tray with the sauce. Scatter over the sprigs of thyme, then put the tray into the middle of the oven. TARTS Put a small saucepan on a high heat. Squeeze in the juice from the zested orange and add 4 tablespoons of golden caster sugar. Stir and keep a good eye on it, but remember caramel can burn badly so dont touch or taste. POTATOES Finely chop the red chilli and most of the coriander on a board, mixing as you go. Add the feta and keep chopping and mixing. CHICKEN Take the tarts out of the oven and move the chicken up to the top shelf to cook for around 10 minutes, or until cooked through. TARTS Pour some caramel over each tart (theyll still be wobbly, but thats good). Put aside to set. SALAD Quickly dress the rocket, still in its bag, with extra virgin olive oil, a good pinch of salt & pepper and the juice of a lemon. Tip into a bowl and take to the table. POTATOES Check the potatoes are cooked through, then use tongs to squeeze over the cooked lemon. Add the coriander mixture from the chopping board and mix everything together. Season, then take to the table.

TO SERVE Get the tray of chicken out of the oven, sprinkle over a few coriander leaves and take straight to the table

Pizza Dough Recipe Types Ingredients Pizza and Pasta 1kg strong white bread flour or Tipo 00 flour or 800g strong white bread flour or Tipo 00 flour, plus 200g finely ground semolina flour 1 level tablespoon fine sea salt 2 x 7g sachets of dried yeast 1 tablespoon golden caster sugar 4 tablespoons extra virgin olive oil 650ml lukewarm water How it's made This is a fantastic, reliable, everyday pizza dough, which can also be used to make bread. Its best made with Italian Tipo 00 flour, which is finer ground than normal flour, and it will give your dough an incredible super-smooth texture. Look for it in Italian delis and good supermarkets. If using white bread flour instead, make sure its a strong one thats high in gluten, as this will transform into a lovely, elastic dough, which is what you want. Mix in some semolina flour for a bit of colour and flavour if you like. Sieve the flour/s and salt on to a clean work surface and make a well in the middle. In a jug, mix the yeast, sugar and olive oil into the water and leave for a few minutes, then pour into the well. Using a fork, bring the flour in gradually from the sides and swirl it into the liquid. Keep mixing, drawing larger amounts of flour in, and when it all starts to come together, work the rest of the flour in with your clean, flour-dusted hands. Knead until you have a smooth, springy dough. Place the ball of dough in a large flour-dusted bowl and flour the top of it. Cover the bowl with a

damp cloth and place in a warm room for about an hour until the dough has doubled in size. Now remove the dough to a flour-dusted surface and knead it around a bit to push the air out with your hands this is called knocking back the dough. You can either use it immediately, or keep it, wrapped in clingfilm, in the fridge (or freezer) until required. If using straight away, divide the dough up into as many little balls as you want to make pizzas this amount of dough is enough to make about six to eight medium pizzas. Timing-wise, its a good idea to roll the pizzas out about 15 to 20 minutes before you want to cook them. Dont roll them out and leave them hanging around for a few hours, though if you are working in advance like this its better to leave your dough, covered with clingfilm, in the fridge. However, if you want to get them rolled out so theres one less thing to do when your guests are round, simply roll the dough out into rough circles, about 0.5cm thick, and place them on slightly larger pieces of olive-oil-rubbed and flour-dusted tinfoil. You can then stack the pizzas, cover them with clingfilm, and pop them into the fridge.

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