Chocolate cookies

Ingredients

1 cup shortening
1/2 cup granulated sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 - 2 cups chocolate chips

Method

Preheat oven to 375 degrees. Cream together the shortening and both sugars. Then add eggs, vanilla, flour, baking soda and salt. Once the shortening, sugar, eggs, vanilla, flour, baking soda and salt mixture is all creamed together, add the chocolate chips. Mix together, well. Drop cookie dough by teaspoonful’s onto ungreased cookie sheets and bake for about 9-12 minutes or until golden brown

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

Cajun chicken pasta

Ingredients

(Serves 2)
1 Large Red Onion
1 Red Pepper
1 Green Pepper
1 Glove of Garlic ( For extra flavour add 2)
1 Chicken Stock Cube
375mls Double Cream
2-4 Chicken Fillets
Cajun Spice
Mozzarella (optional)
Basil
Penne Pasta Shells (any pasta will do, but penne works best)

Method

Heat some oil in a large frying pan, a wok is better.
Boil the pasta and leave to simmer, while cooking.
Ct the chicken into cubes and cook in oil until there is no pink.
Chop the onions and garlic then add with chicken. Cook for about 5-10 minutes until chicken is cooked.
Add Cajun, the more the better. I usually add about 1/4 of a spice jar.
Add the cream and chicken stock cube, stir. And leave to simmer until cream thickens.
Sprinkle some basil, and some mozzarella (small sprinkle) I think it tastes nicer with mozzarella but that is my own taste!
Once sauce has turned thick ad smells too good not to eat, sieve the pasta and mix in with the sauce, and serve.
Wella!
(This recipe also works well with rice)

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

A nutty chicken curry

Ingredients

1 large red chilli, deseeded
1/2 finger length piece of root ginger grated
1 clove garlic
coriander
1tbsp oil
4 skinless, chicken breasts cut into chunks
5tbsp peanut butter
150ml chicken stock
200g Greek/plain yoghurt

Method

1. Finely slice 1/4 the chilli
2.mash the ginger garlic and coriander to make a chunky paste add a little water if needed
3.heat oil, brown chicken for 1min
4. Stir in paste for another min
5. Add peanut butter, stock and yoghurt
6. Bring to boil
7. Cook for further 10mins till chicken is cooked and sauce is thickened
8. Stir in rest of chilli

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

A tasty chicken curry

Ingredients

2 chicken breast
1 onion
1 tin of coconut milk
hand full of spinach
half pint of water
curry powder
1 sweet potatoes

Method

1.dice chicken to moth size pieces
2.part cook the chicken.
3.dice up onions and sweet potatoes and add to a wok
4.add two spoon full of curry powder into the sweet potatoes and onions.
5.add half pint of water and the coconut milk to the wok and put on simmer.
6.after 10 min add the part cooked chicken
7.leave to simmer until sweet potatoes are soft.
Then dish up and enjoy :)

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

Tandoori salmon

Ingredients

50g of cream cheese
Salmon fillets (cut into chunks)
2 tbsp tandoori paste

Great served with couscous

Method

1. Mix the tandoori paste and cheese together in a bowl
2. Place the salmon chunks in the bowl, coat thoroughly and leave to marinate for 5-10 minutes
3. Carefully thread the chunks of salmon onto skewers and put under a medium grill for 8- 10 minutes or until the salmon is cooked through

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

Pesto fish

Ingredients

Fish fillets...either cod, salmon, tuna...about the size of your hand
jar of green or red pesto.
Couple of slices of bread, made into bread crumbs
strong grated cheese - about 125g (or whatever you've got)

Method

Place fish pieces on a will oiled baking tray

mix together half the jar of pesto (or all of it, depending on how many pieces of fish you are using - one jar will do approx 4 pieces) with the breadcrumbs and the grated cheese

spread generously on top of each fish piece

bake in the oven for about 20 mins, at 180...or until golden brown.

Serve with salad, crusty bread or new pots

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

Fish pie

Ingredients

500g of cod/coley/haddock
500g of salmon pieces
white sauce (either make your own, or buy it ready to make)
potatoes
cheese
mustard powder
peas
prawns (optional)

Method

Boil the pots until tender

if the fish is frozen (usually cheaper to buy if it is)..Then defrost...

Make the white sauce, adding half a teaspoon of mustard powder, or more to taste...season with salt and pepper...add the fish to it, stirring gently so it doesn't break up (you need about 2cm chunks of fish)...let it simmer gently for about 20 minutes to let the flavours infuse...add the peas for the last 5 mins...pour into an oven baking dish...cover with the mash, sprinkle with cheese and bake in the oven for about 30 mins on 180c

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

How to cook a fish

Ingredients

1 whole fish or bit of fish or whatever
1 lemon
anything else you want to add, garlic onion etc, cayenne pepper is good if you want to spice it up

Method

1 Slice lemon and arrange it around the fish and add any extra ingredients you want
2 wrap fish and lemon etc in foil
3 Put it in the oven until the fish goes flaky

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

3 ways with pasta sauce

Ingredients

1 jar of tomato pasta sauce of your choice (mushroom, garlic etc)
Large handful of frozen quorn mince or lamb/beef/chicken
Handful of frozen veg
2 potatoes
Handful of grated cheese
Dried pasta shapes
Tin of tuna

Method

This is a way of making one jar of pasta sauce last to make four tasty and reasonably healthy meals... Most importantly it is CHEAP!

Tuna pasta bake (for 2)
1. Boil 2 portions of pasta until al dente
2. Mix in half of the pasta sauce
3. Drain the tuna and flake it into the pan
4. Stir
5. Transfer to an oven proof dish and top with grated cheese
6. Place in a preheated oven and bake until the cheese is bubbling and crispy

Bolognese:
1. Brown two portions of the mince
2. Add the rest of the pasta sauce
3. Bubble until cooked through
4. Serve half with a baked potato and cheese or on top of pasta

Cottage pie (Using the other half of the Bolognese sauce)
1. Pour the remaining Bolognese sauce into a pan
2. Add a beef stock (oxo) cube and a cup of boiling water
3. Add a handful of frozen vegetables
4. Simmer until vegetables are cooked through
5. Place in ovenproof dish
6. Top with mashed potato (and grated cheese if liked)
7. Place in a preheated oven until cheese is bubbling and crispy

And VOILA! Four evening meals for less than £4! I know these meals are not authentic but they do the job and can still be considered 'proper food' even when money is tight!

http://www.studentrecipes.com/recipes/pasta/3-ways-with-pasta-sauce/

Flower Cookies

Makes 16

Ingredients for the cookies 175g (6oz) plain flour 100g (4oz) butter, softened 100g (4oz) caster sugar 45g (1 ½oz) ground almonds a few drops Dr. Oetker Natural Vanilla Extract 1 medium egg, beaten

For the icing 50g (2oz) unsalted butter, softened 75g (3oz) icing sugar a few drops Dr. Oetker Natural Vanilla Extract

To decorate 150g (5oz) Dr. Oetker White Ready to Roll Icing Pink, Blue and Yellow Dr. Oetker Food Colourings Dr. Oetker Chocolate Beans Assorted tubes Dr. Oetker Writing Icing

Method 1. Preheat the oven to 180ºC/350ºF/Gas Mark 4. Line 2 large baking trays with greaseproof paper.

2. Sieve the flour into a bowl, then rub in the butter until the mixture resembles fresh breadcrumbs. Stir in the sugar, ground almonds and Natural Vanilla Extract, then bind together with the egg to bring together to form a firm dough.

3. Knead gently on a lightly floured surface until smooth, then roll to a thickness of 6mm (¼ inch). Cut out 32 x 2.5cm (2 inch) shapes using a flower cutter, re-rolling the dough as necessary. Place on the baking sheets and chill for 30 minutes.

4. Bake for about 15-20 minutes until firm and lightly golden, then set aside to cool on a wire rack.

5. To make the butter icing beat the unsalted butter to soften and gradually sieve and stir in the icing sugar. Add a few drops Natural Vanilla Extract to flavour and spread half the cookies with the icing. Sandwich together with an un-iced cookie.

6. To decorate, colour pieces of Ready to Roll Icing with a few drops of assorted Food Colourings, and roll out thinly on a surface lightly dusted with icing sugar. Cut out 16 x flower shapes, slightly smaller than the cookies. Gently press on top of each cookie, brushing the top of the cookie with a little water if necessary to help the icing to stick.

7. Push a Chocolate Bean in the centre of each and decorate with Writing Icing. Set aside for 10 minutes before serving.

SOURCE:http://www.oetker.co.uk/oetker_uk/html/default/debi-7qdmsd.en.html

CHILLI CHICKEN

Ingredients:

2 tbsp oil

1 tsp crushed garlic

1 tsp crushed ginger

2 med onions

2 chopped green chillis

1 lb boneless chicken cut into cubes or strips

2 tbsp soy sauce

1 packet Chinese stir fry veg

Method:

Heat oil in wok, add the onions and cook until slightly brown add chicken, soy sauce, green chilli’s, garlic and ginger and cook until chicken is well done, add veg and toss around in the wok for a few min, this way the veg stays crispy.

To make the sauce: 1 cube chicken stock, 1 tsp corn flour, 1 tbsp sugar and 2 tbsp vinegar. Add all these into a jug and mix then add to the chicken and cook for a further few min. Serve with egg fried rice.

Source: AYSHA DAUD

EGG FRIED RICE

Heat 3 tbsp of oil in a pan, add 1 beaten egg and scramble it using a fork so it looks like scrambled egg, then add 2cups of washed basmati rice, 3 cups water and 2 tsp salt. Cook the rice like normal rice.

Source: AYSHA DAUD

SWEET & SOUR SAUCE

1 cup water

1 cup vinegar

1 cup sugar

1 cup tomato sauce

¼ tsp salt

1 tbsp soy sauce

½ tsp corn flour

Method:

Mix all the above in a small pan and cook for about ½ an hour on a low heat and the consistency becomes slightly thick. You may add a few chunky onions and peppers to the sauce.

Source: AYSHA DAUD

CHINESE PILAU

Ingredients:

1lb boneless chicken cut into cubes

2 mugs basmati rice

1 medium onion chopped

1 tsp crushed green chillis

1 tsp crushed garlic

¼ cup soy sauce

1 tsp monosodium salt (normal salt will do but half the amount)

1 ½ tsp salt

¼ pack small cooked prawns

4 tbsp oil

2 eggs made into an omelette and then cut into strips

Method:

heat oil in a large pan, add onions and brown slightly, then add chicken, chilli’s soy source, salt and mono salt and cook until chicken is done then add the prawn and cook a further few min, wash the rice and add to the chicken, add the omelette and 2 cups of water and cook the rice until all the water has evaporated, put the lid on and let it simmer until rice is nicely cooked. Serve on its own or with sweet & sour sauce on the side.

You may add some veg to this dish if you fancy.

Source: AYSHA DAUD

GINGER AND GARLIC PRAWNS

Ingredients:

1 pack king prawns with shell

2 tbsp crushed peri peri

2 tsp crushed garlic

2 tsp crushed ginger

3 tbsp tomato puree

Juice of 1 lemon

1 tsp salt

1 cup olive oil

Method:

Clean and slit the prawns leaving the shell on. Marinate in the above ingredients except for the olive oil, leave for 1 hour. In a wok heat the olive oil and place a half of the prawns in the oil and cook but not the marinade. Toss the prawns for 5 min and take out and leave aside, then cook the remaining prawns, again not the marinade. Once all the prawns are cooked pour in the marinade and cook for a few min then add the prawns, toss and sprinkle with dried parsley before serving either on a bed of rice or with fresh crusty bread and chips.

This recipe can also be done with boneless chicken cut into strips.

Source: AYSHA DAUD

PERI PERI PRAWNS

Ingredients:

I pack king prawns with shell

2 tbsp tomato puree

¼ pack anchor butter

¼ cup vinegar

2 tsp chilli powder

1 tsp crushed garlic

¼ cup tomato sauce

Method:

Clean and slit the prawns leaving the shell on. Marinate in the above ingredients except the anchor butter and the tomato source. Leave for about 1 hour.

In a wok heat the butter and add the prawns cooking them on high heat, be careful not to over cook the prawns. Cook for about 5 min and then add the tomato source and cook another 5 min. Serve with chips and crusty bread.

This recipe can also be done with boneless chicken cut into strips.

Source: AYSHA DAUD

MEXICAN CHICKEN

Ingredients:

1 cut chicken without skin or 1lb boneless

8oz yoghurt

1 tin cream style corn

1 tsp crushed garlic

1 tsp salt

1 tin tomato crushed

2 tbsp butter/marg

1 tsp chilli powder

A few whole green chillis

Fresh coriander to decorate

Method:

Heat butter in a pan, add tomato’s, garlic, salt, chilli powder and green chilli’s and cook on medium heat for a while then add chicken and cook.

In a separate bowl mix yoghurt and cream style corn and then add to the chicken and simmer on a moderate heat, finely sprinkle with fresh coriander leaves and serve with rice.

Source: AYSHA DAUD

Easter cupcakes

SOURCE: Google images

Easter cupcakes

Ingredients

• 
  
• 85 g dark chocolate, 60-70% cocoa solids, finely chopped
• 85 g butter, cut into pieces
• 1 tsp coffee granules
• 1 tbsp milk
• 200 g self-raising flour
• 1 tbsp cocoa powder
• 1/2 tsp bicarbonate of soda
• 85 g light muscovado sugar
• 50 g golden caster sugar
• 1 egg
• 150 ml Greek or Greek-style yogurt

For the coffee icing

• 180 g butter
• 325 g icing sugar, sifted
• 1 1/2 tbsp milk
• 2 tsp coffee granules

For the decoration

• chocolate mini eggs
• chocolate vermicelli

Method

1. For the cupcakes: Preheat the oven to 190C/fan 170C/gas 5. Line a muffin tin with 11 paper muffin cases. Put the chocolate and butter in a small pan. Stir the coffee with the milk to dissolve, then pour into the pan. Put over a low heat, and as soon as the chocolate and butter have melted, immediately remove the pan and leave to cool.

2. Measure the flour and tip into a large bowl. Take out 1 tablespoon of the flour and replace with the 1 tablespoon of cocoa. Stir in the bicarbonate of soda and both the sugars, then rub the mixture between your fingers to get rid of any lumps of muscovado sugar. Beat the egg in a medium bowl and stir in the yogurt. Pour this into the bowl with the flour, then pour in the cooled, melted chocolate. Gently stir together a few times with a large metal spoon, just until mixed and without over-stirring or that will toughen the mixture. It should feel light and airy.

3. Divide the mixture between the paper cases. Bake for 20 minutes until risen and firm on top.

4. For the coffee icing: beat together the butter and icing sugar in a bowl. Stir the milk and coffee together, then beat into the icing until smooth. Spoon the icing into a large piping bag fitted with a large star nozzle, then pipe swirls of it over the cupcakes.

5. For the decoration: Using a teaspoon, sprinkle the chocolate vermicelli around the piped icing and sit the Easter eggs on top.

SOURCE:http://uktv.co.uk/food/recipe/aid/643041

Caramel chocolate cupcakes

Ingredients

For the cupcakes:

• 125g (4oz) self-raising flour
• 30g (1oz) cocoa
• 125g (4oz) soft dark brown sugar
• Half a 397g jar of caramel sauce or condensed milk
• 2 medium eggs
• 150g (5oz) butter, softened

For the topping:

• Half a 397g jar of caramel sauce
• 200g bar plain chocolate, melted
• 84 brightly coloured sweets
• 12-hole muffin tray, lined with paper cases

Method

1. Set the oven to 190ºC (380°F/gas mark 5).
2. Start with the cupcakes. Sift the flour and cocoa into a bowl and stir in the sugar. Add the caramel sauce or condensed milk, eggs and butter to the bowl and beat until the mixture is smooth. Divide the mixture between the paper cases in the bun tray.
3. Bake the cakes in the centre of the oven for 15-20 mins or until they have risen and are just firm to the touch. Remove the cakes from the oven and transfer them to a wire rack to cool.
4. To make the topping, warm the remaining caramel sauce or condensed milk very slightly and stir in the chocolate.
5. Leave the mixture to cool and thicken slightly and then spread it over the top of the cup cakes. Arrange 7 sweets on the top of each. (Not suitable for freezing).

Cooking time: 15 mins

SOURCE:http://www.goodtoknow.co.uk/recipes/260312/Caramel-chocolate-cupcakes

Cupcake with Flake "99"

Ingredients

• 12 cupcakes made using basic cupcake mixture

For the topping:

• 1 x basic buttercream recipe
• 6 Flake “99”®
• Large piping bag fitted with star piping tube

Method

1. Have your cupcakes ready.
   
2. Fill the piping bag with the buttercream and pipe a swirl on the top of each cake.
3. Cut the chocolate bars in half and stick one piece into the buttercream on the individual cakes.

Cooking time: 18 mins

SOURCE:http://www.goodtoknow.co.uk/recipes/491282/Cupcake-with-Flake--99-

Basic cupcake recipe

Ingredients

250g (8oz) unsalted butter, softened

• 250g (8oz) caster sugar
• 250g (8oz) self-raising flour
• Pinch of salt
• 4 medium eggs
• 4 tablespoons milk
• Ice-cream scoop (optional)
• 2 x 12-hole muffin tins, lined with paper cases

Method

1. Set the oven to 190°C or Gas Mark 5.
   
2. Tip the butter into a bowl and beat it until softened. Add the sugar, flour, salt, eggs and milk and whisk until the mixture is smooth.
   
3. Use a traditional-style ice-cream scoop, or spoon, to divide the mixture between all the paper cases.
4. Place both muffin tins in the oven and bake for 15 minutes, then swap over the position of the tins over and bake for a further 3-7 minutes, until both trays of cupcakes are a light golden colour.
   
5. Remove the tins from the oven. Leave the cupcakes to cool in the tins for a few minutes, then transfer them to a wire rack to cool.

Cooking time: 25 mins

SOURCE:http://www.goodtoknow.co.uk/recipes/340648/Basic-cupcake-recipe

All-Bran Classic Carrot Muffins

Ingredients

• 1 1/2 cups whole wheat flour
• 1 1/2 cups Kellogg's* All-Bran* Original cereal
• 1/2 cup packed brown sugar
• 1 tablespoon ground cinnamon
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup raisins or chopped dates
• 1 cup grated carrots
• 1 3/4 cups buttermilk or soured milk
• 1/4 cup vegetable oil
• 1 egg, lightly beaten
• Grated rind of 1 lemon or orange

Directions

1. In large bowl, stir together flour, cereal, sugar, cinnamon, baking powder, soda, salt raisins and carrots.
2. Add buttermilk, oil, egg and lemon rind, stirring just until combined.
3. Spoon into greased non - stick muffin tins. Bake in 200 degrees C (400 degrees F) oven for 20 minutes or until tops are firm to the touch.

Cook Time:
20 Min

SOURCE: http://allrecipes.com/Recipe/All-Bran-Classic-Carrot-Muffins/Detail.aspx

Creativecupcake

Check out our great website at www.cativecupcake.co.uk and find the best cupcake's in town.