Recipe Repository

Gingerbread Syrup

becca — Tue, 09 Feb 2010 10:13:43 +0000

I found this one before christmas and I think it would make a lovely gift as well. I’m a bit of a starbucks addict and the gingerbread latte was my absolute favourite.. so this recipe was a bit of a godsend in the penny saving stakes!

Ingredients

2 cups of water
1 1/2 cups granulated sugar
2 1/2 tsp ground ginger
1/2 tsp cinnamon
1/2 tsp vanilla extract

Method

Combine everything together in a small/medium saucepan, bring it to the boil and then reduce the heat and simmer, uncovered for 20 minutes.

When finished pour into a meltproof jar or bottle and store in the fridge. It thickens as it cools.

To serve mix a couple of teaspoons with your coffee, yummy!

Broccoli and Stilton Soup

dave — Mon, 08 Feb 2010 20:52:55 +0000

I’ve just cooked this for Becca’s lunch for this week, so she’ll have to chime in and say how tasty it is. For now, here is the recipe:

Ingredients

450g (1 lb) broccoli, broken into florets
225g (8 oz) leeks, sliced
225g (8 oz) potatoes, peeled and diced
1.2 litres (2 pints) vegetable stock
50g (1¾ oz) blue Stilton, crumbled
salt and freshly ground black pepper

Instructions

Place the broccoli in a large saucepan with the leeks and potatoes. Add the stock and bring to the boil. Reduce the heat, cover and simmer for 20 minutes.
Blend the soup in a food processor or liquidiser in batches, and return the soup to a clean saucepan. Reheat gently.
Add the Stilton and heat, stirring, until the cheese dissolves. Season to taste.

Makes 4 portions. Suitable for freezing. 2 points (155 calories) per serving.

Farmhouse Cookies

becca — Mon, 08 Feb 2010 20:19:10 +0000

This is a recipe passed on from a friend, I’m not sure where it came from originally. All measurements are metric for ease.

Makes 18 cookies (or thereabouts)

Ingredients

115g butter or margarine at room temperature
90g light brown sugar
65g crunchy peanut butter
1 egg
50g plain flour
1/2 tsp baking powder
1/2 tsp ground cinnamon
pinch of salt
175g muesli
50g raisins
50g chopped walnuts

Process

Preheat oven to 180°c and grease a baking sheet
Cream the butter (or margarine) with the sugar until light and fluffy
Beat in the peanut butter and the egg
Sift the flour, baking powder, cinnamon and salt over the peanut butter mixture and stir
Stir in the muesli, raisins and walnuts
At this point its best to taste the mixture to make sure it is sweet enough, muesli varies, if necessary add a little more sugar
Drop rounded tablespoon fulls of the mixture onto the baking sheet leaving a gap of about 2.5cm between them, press gently with the back of the spoon
Bake until lightly coloured, around 15 minutes and when ready transfer them to a rack to cool.

Notes

When I first made these cookies, after 15 minutes they looked about the right colour, but when I took them off the tray they seemed a little soft, this was ok, it was about the right time to take them out of the oven, they don’t need any longer.