Turkey, stuffing & cranberry chelsea buns

	Ingredients
500	g/1lb 2oz strong white flour, plus extra for dusting
50	g/2oz caster sugar
10	g/1/4oz salt
40	g/11/2oz unsalted butter cut into small pieces, plus extra for greasing the tin
2	free-range eggs
2	x 7g sachets fast-acting dried yeast
150	ml/5fl oz lukewarm milk
90	ml/6 tbsp lukewarm water
280	g/10oz cranberry sauce
300	g/101/2oz roast turkey, shredded
200	g/7oz leftover sage and onion stuffing

1.	Preparation method
2.	Place the flour, caster sugar and salt into a large mixing bowl and stir to combine. Add the butter, eggs, yeast, milk and warm water.
3.	Mix the ingredients with your hands until a rough dough is formed.
4.	Tip the dough onto a well-floured surface and knead well for ten minutes, or until the dough is smooth and elastic.
5.	Place the dough into a clean, oiled bowl , cover with a damp tea towel and leave to rise for one hour.
6.	Tip the dough out onto a very lightly floured surface.
7.	Roll out the dough into a rectangle about 50x28cm/20x11in. Turn the dough so that the longer edge is closest to you and “tack” the dough to the work surface by pressing it down firmly with your finger.
8.	Spread cranberry sauce onto the surface of the dough with the back of a spoon. Sprinkle the shredded turkey and stuffing on top.
9.	Roll the long side of the dough towards you quite tightly, forming a spiral inside. When rolled up, release the tacked edge and place it onto a floured part of the surface. With a sharp knife cut the sausage shape into 5cm/2in rounds.
10.	Place all spiral rounds, swirly side up, into a large, deep roasting tin or baking tray greased thoroughly with butter, leaving a 1cm/½in space between each one. You want them to be close enough so that they will bake with their sides touching.
11.	Cover with a damp tea towel and set aside in a warm place to rise for an hour. They should have expanded and be touching each other.
12.	Preheat the oven to 200C/400F/Gas 6.
13.	When the buns are ready, put them in the oven and bake for 15-20 minutes.
14.	After removing the buns from the oven, let them cool slightly before removing them from the tin and placing on a cooling rack.
15.	When ready to eat, pull the buns apart to reveal the soft edges.

Goulash Soup for slow cooker

1 large onion, finely chopped

1 lb / 500g braising beef

1 tsp white sugar

1 tbsp tomato purée

1 tbsp paprika

1 tbsp hot paprika

1/2 tin chopped tomatoes drained

2 carrots, thickly sliced

500 ml beef stock

1/2 tsp caraway seeds

1 red paprika sliced

1/2 lb / 250 g new potatoes, cubed...optional

After heating the stock on high for 20mins in slow cooker, i put everything straight into the slowcooker minus potatoes and cook on high for an hour then turn to low for the rest of the day...min 7hrs..30mins before serving i add the potatoes..

Paul Hollywoods Lemon Drizzle Cake

This has to be the best recipe ive done for this cake....its well worth a try

Preheat your oven to 180ºC (160 fan).
Butter and line a 2lb loaf tin with baking parchment.
Then beat together 75g soft unsalted butter and 125g caster sugar until light and fluffy. I beat for about 10mins
 Mixing all the time, add 150g self-rasing flour,
1tsp baking powder,  
2 medium eggs,  
1 tbsp lemon curd and 2½ tbsp milk.

Pour the mixture into the tin and bake for about 40 mins or until a skewer comes out cleanly from the mixture.

For the drizzle, mix the juice and zest of one unwaxed lemon with 2tbsp granulated sugar.
Prick the hot cake all over and pour on the liquid then let go cold.

Jammie Dodgers

Very simple recipe

300gr plain flour
100gr icing sugar
250gr soft butter
plus any flavouring you want...i used vanilla

mix all together to a soft dough and place in fridge for 30mins
roll out to thickness of cookie you would like (on a floured board), cut out into shapes and put on baking tray and back in fridge for 30mins, this way they hold their shape. Place in oven on 160 fan/180 electric for 12-15mins.

Tip: if you have trouble rolling out due to the dough sticking to the rolling pin, lay a large sheet of baking/parchment paper on your dough then roll out on the floured board.

You can also cut into shapes and freeze for upto a month then bake them as you need them after they have thawed out

Millionaires Shortbread

To make these...
175grm unsalted butter
75 grm castor sugar
225grm plain flour
Put in mixer till it forms a soft dough and press into a lined 8" square pan, then prick dough with holes and bake for 5 mins on 180 degrees then 35 mins on 150 degrees. Leave in tin to cool

For the caramel
150grm butter
150grm castor sugar
1 can of condenced milk

Melt butter in a pan...add sugar and continue to stir till sugar is melted.
Add milk and bring to a bubbling simmer stirring all the time...then bring to a boil and stir continually for 8 mins....and it hurts...lol...really hurts but it has to be done...do not leave it for 1 sec or it will catch.
When it looks thick and fudgy pour ontop of cooled shortbread and spread to cover. Put in fridge to cool down.

For topping melt 300gr of chocolate and pour over set caramel.....and then put in fridge to cool and set.
Cut into squares and enjoy

Shortbread Stack

             For the shortbread stack:

• 45g/1¾oz icing sugar
• 90g/3¼oz palin flour
• 30g/1oz cornflour
• 1 tbsp ground almonds
• 125g/4½ oz butter, cut into cubes
• 1-2 tbsp icing sugar, for dusting
  
  

  For the filling:

  • 250ml/9fl oz double cream
  • 150ml/5fl oz fresh cold vanilla custard
  • 75g/3oz strawberries, finely chopped
  • 400g/14oz raspberries
  • 1-2 tbsp icing sugar
    
    
    
    
  • For the shortbread stack, pre-heat the oven to 180C/350F/Gas 4.
    
  • Sift the icing sugar, flour and cornflour together into a bowl and add the ground almonds.
    
  • Using your fingers, rub or mix the butter in until there are no visible lumps of butter.
    
  • Turn the mixture out onto a lightly floured surface and knead a few times, to just form a smooth dough.
    
  • Roll the dough out, about 3mm/1/8in thick and cut out 12 rounds, 7.5cm/3in diameter. Place on a baking tray and bake until they are a light golden-brown, about 8-12 minutes.
    
  • Remove them from the oven and cool completely.
    
  • For the filling, place the double cream into a bowl and whisk to soft peaks, then fold in the custard and whisk until it just holds a peak.
    
  • Fold in the chopped strawberries.
    
  • Place half the raspberries into a food processor with the icing sugar and blitz to a puree.
    
  • Pass through a fine sieve into a bowl, then check the sweetness level and adjust accordingly.
    
  • To assemble, place one disc of shortbread into the centre of the plate and top with a spoonful of cream mixture.
    
  • Place raspberries around the edge of the shortbread to fill tightly, enclosing the cream in the centre.
    
  • Top with another shortbread disc and repeat with the cream and raspberries.
    
  • Top with one more disc, then dust with icing sugar and finish with a sprig of mint.

Pulled Pork

 I use a fillet or shoulder of pork, put in slow cooker with a chicken stock and onions for around 4hours ( i use my slow cooker)...then i pour the stock off. Take pork out of cooker and with 2 forks, pull the pork till its in shreds,  put back into slow cooker and add the sauce take the lid off the slow cooker put on med/low heat and cook for the 1hr 15mins

This is the sauce i use for the pork

• • 2 cups ketchup
  • 1 cup water
  • 1/2 cup apple cider vinegar
  • 5 tablespoons light brown sugar
  • 5 tablespoons sugar
  • 1/2 tablespoon fresh ground black pepper
  • 1/2 tablespoon onion powder
  • 1/2 tablespoon ground mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon Worcestershire sauce 
  • In a medium saucepan, combine all ingredients. Bring mixture to a boil, reduce heat to simmer. Cook uncovered, stirring frequently, for 1 hour 15 minutes.  
  • To serve....i use ciabatta rolls and corn on the cob and coleslaw. 

Lazy Sausage Rolls

This is a recipe i made up years ago and only just found it again...its a lazy version, no pastry making..

1pk puff pastry slices
4 Pork sausages
Rosemary
Thyme
Sweet Chilli sauce
1 med potato
1 med onion
Grated cheese
Paprika

Peel and chop potato into tiny squares and boil till par cooked.
Peel and chop onion finely and fry till caramalised.
When both are done, leave to oneside to cool down.
Remove skins from sausages and put the sausage meat in a bowl, add some dried rosemary and thyme, salt and pepper to taste and some sweet chilli sauce to taste, now with hands mix till all sausage meat is combined and there are no lumps.
Then form a roll down the pastry sheet.

Then brush top and bottom edges of pastry and roll into a sausage shape. Sprinkle top with cheese and hot paprika. You can either cut in half before or after baking,

Bake for 25 mins (if smaller version) or 30-35 mins for larger ones on 180c, 350F or gas mark 4

Lemon Yoghurt Cake

From the Barefoot Contessa, but i am adding poppy seeds

• • 1 1/2 cups all-purpose flour, if you use self raising dont add the baking powder
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup plain whole-milk yogurt
  • 1 1/3 cups sugar, divided
  • 3 extra-large eggs
  • 2 teaspoons grated lemon zest (2 lemons)
  • 1/2 teaspoon pure vanilla extract
  • 1/2 cup vegetable oil
  • 1/3 cup freshly squeezed lemon juice

• For the glaze

  • 1 cup confectioners' sugar
  • 2 tablespoons freshly squeezed lemon juice 
  •  
  • Preheat the oven to 350 degrees F. Grease an 8 1/2 by 4 1/4 by 2 1/2-inch load pan. Line the bottom with parchment paper. Grease and flour the pan.

    Sift together the flour, baking powder, and salt into 1 bowl. In another bowl, whisk together the yogurt, 1 cup sugar, the eggs, lemon zest, and vanilla. Slowly whisk the dry ingredients into the wet ingredients. With a rubber spatula, fold the vegetable oil into the batter, making sure it's all incorporated. Pour the cake batter into the prepared pan and bake for about 50 minutes, or until a cake tester placed in the center of the loaf comes out clean.
    Meanwhile, cook the 1/3 cup lemon juice and remaining 1/3 cup sugar in a small pan until the sugar dissolves and the mixture is clear. Set aside.
    When the cake is done, allow it to cool in the pan for 10 minutes. Carefully place on a baking rack over a sheet pan. While the cake is still warm, pour the lemon-sugar mixture over the cake and allow it to soak in. Cool.
     

Egg & Bacon Bread

Egg & Bacon Bread

Servings: 16

8 oz (250 g) streaky bacon
1/4 cup (50 mL) grainy or Dijon mustard
1/4 tsp (1 mL) each pepper and hot pepper sauce (optional)
Pinch salt
Buy a bread mix and "do" to dough stage and prove once.
4 hard-cooked eggs, chopped
1-1/2 cups (375 mL) shredded extra-old cheddar cheese
1 egg, lightly beaten

Grill the streaky bacon thill crispy. Chop or crumble into small pieces.
In small bowl, combine mustard, garlic, pepper, hot pepper sauce (optional) and salt.
On floured surface, roll out dough to 14- x 12-inch (35 x 30 cm) rectangle. Brush with mustard mixture, leaving 1/2-inch (1 cm) border; sprinkle bacon, hard-cooked eggs and 1 cup (250 mL) of the cheese over mustard. Starting at long side, roll up jelly roll-style; pinch seam to seal. Place, seam side down, in greased 10-inch cake tin. Cover with greased plastic wrap; let rise until doubled in bulk, 30 minutes.
Brush loaf with egg. With serrated knife, cut slashes in top; sprinkle with remaining cheese. Bake in centre of 375°F (190°C) oven until golden and loaf pulls away from sides of pan, about 45 minutes. Let stand in pan on rack for 10 minutes. Turn out onto serving plate; let cool for 20 minutes to set cheese.

Sloppy Joes

Photo and recipe from Simply Recipes

Sloppy Joes Recipe

The trick to this recipe is to brown the meat well, on high heat. Don't crowd the pan, work in batches, and don't stir the meat until it is well browned on one side. It helps to use a large cast iron pan, or an anodized aluminum pan, as these pans can handle the heat and are relatively stick-free.

Ingredients

• 1 Tbsp olive oil
• 1/2 cup minced carrots (can sub chopped bell pepper)
• 1 cup chopped onion (about 1 medium onion)
• 1/2 cup chopped celery
• 2 cloves garlic, minced
• Salt
• 1 1/4 lb ground beef
• 1/2 cup ketchup i use HP brown Sauce
• 2 cups tomato sauce (or 1 15-ounce can whole tomatoes, puréed)
• 1 Tbsp Worcestershire sauce
• 1 Tbsp red wine vinegar
• 2 Tbsp brown sugar
• Pinch ground cloves
• 1/2 teaspoon dried thyme
• Pinch cayenne pepper
• 2 turns of freshly ground black pepper
• 4 hamburger buns

• Method

  1 Heat olive oil in a large sauté pan on medium high heat. Add the carrots and sauté for 5 minutes. (If you are using bell pepper instead of carrots, add those at the same time as the onions.) Add the chopped onion and celery. Cook, stirring occasionally until onions are translucent, about 5 more minutes. Add the minced garlic and cook for 30 more seconds. Remove from heat. Remove vegetables from the pan to a medium sized bowl, set aside.
  2 Using the same pan (or you can cook the meat at the same time as the vegetables in a separate pan to save time), generously salt the bottom of the pan (about 1/4 to 1/2 teaspoon). Heat the pan on high. Crumble the ground beef into the pan. You will likely need to do this in two batches, otherwise you will crowd the pan and the beef won't easily brown. Do not stir the ground beef, just let it cook until it is well browned on one side. Then flip the pieces over and brown the second side. Use a slotted spoon to remove the ground beef from the pan (can add to the set-aside vegetables), salt the pan again and repeat with the rest of the ground beef.
  If you are using extra lean beef, you will likely not have any excess fat in the pan. If you are using 16% or higher, you may have excess fat. Strain off all but 1 tablespoon of the fat.
  3 Return the cooked ground beef and vegetables to the pan. Add the ketchup, tomato sauce, Worcestershire sauce, vinegar and brown sugar to the pan. Stir to mix well. Add ground cloves, thyme, and cayenne pepper. Lower the heat to medium low and let simmer for 10 minutes. Adjust seasonings to taste.
  Serve with toasted hamburger buns. Serves 4.
   

Chocolate Cherry Fridge Cake

For the chocolate fridge cake:

• 200 g good quality dark chocolate
• 1 heaped tbsp golden syrup
• 120 g unsalted butter
• 1 egg, beaten
• 90 g amaretti or digestives (also ginger nuts will do)
• 1 tsp kirsch
• 50 g Marcona almonds, coarsely chopped
• 50 g walnuts, coarsely broken
• 25 g shelled pistachio nuts, coarsely chopped
• 50 g Morello cherries from a jar, drained of syrup, halved
• Line a 900g loaf tin with foil or greaseproof paper.  Melt the chocolate, golden syrup and butter together gently in a heatproof bowl set over a pan of barely simmering water. Stir to combine and take off the heat. Let cool slightly, then stir in the beaten egg. Break the amaretti into large chunks, place in a bowl and sprinkle over the kirsch. Add in the chopped almonds, walnuts, pistachios and cherries. Pour the warm chocolate mixture over, stir gently until evenly mixed and the into the loaf tin. Place in the fridge for 4 hours to set (or longer if you want to make it in advance). A quick cheat is to place it in the freezer for 30 minutes. When ready to serve, remove from the fridge (or freezer) and turn it out onto a board. Peel off the foil or paper and cut the cake into thin slices, using a sharp knife. It's lovely served with cream  or creme fraiche and red berries on the side.

Fudgy Black Bean Brownies

Made these today, i used honey instead of sugar and thanks to Sonya for this recipe she uses
Makes 16 Servings

• One 15-ounce can black beans, drained and rinsed very well
• 3 large eggs
• 3 tablespoons canola oil (i dont use canola oil so used sunflower)
• 3/4 cup granulated sugar
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon vanilla extract
• 1/2 teaspoon peppermint extract, optional
• 1/2 teaspoon baking powder
• Pinch salt
• 1/2 cup mini semi-sweet chocolate chips, divided

1. Preheat the oven to 350°F. Lightly oil or coat an 8 x 8-inch baking pan or dish with nonstick cooking spray and set aside.
2. Place the black beans in the bowl of a food processor and process until smooth and creamy.  Add the eggs, oil, sugar, cocoa powder, vanilla extract, peppermint extract as desired, baking powder, and salt and process until smooth.  Add ¼ cup of the chips and pulse a few times until the chips are incorporated.
3. Pour the batter into the prepared pan, smooth the top with a rubber spatula, and sprinkle with the remaining ¼ cup chocolate chips.
4. Bake 30 to 35 minutes, or until the edges start to pull away from the sides of the pan and a toothpick inserted in the center comes out clean. Cool in the pan before slicing into 2-inch squares.

Slow Cooker Country Beef & Herb Bread

• 2 tablespoons oil
• 1 large onion peeled and chopped
• 3 medium carrots scraped and sliced
• 3 celery sticks, chopped
• 750g (1½ lb) stewing beef, trimmed of excess fat and cut into 2½ cm (1 inch) cubes
• 400g (14oz) can tomatoes, chopped, with their juice
• ½ cup beef stock
• salt
• freshly ground black pepper
• 1 bouquet garni

• Topping

• 40g (1.5oz) butter
• 1 teaspoon dried mixed herbs
• 6 thick slices of French bread

Steps:

1. Heat the oil in a frying pan. Add the onion, carrots and celery and fry until they are lightly browned. Transfer to the stoneware pot, draining well.
   
2. Add the beef to the frying pan and brown on all sides. Transfer to the stoneware pot.
   
3. Add the tomatoes, stock and salt and pepper to taste to the frying pan and bring to the boil. Pour into the stoneware pot and add the bouquet garni.
   
4. Cover and cook on Low for 8-10 hours or High for 4-5 hours.
   
5. To make the topping, cream together the butter and herbs and spread on one side of each piece of bread.
   
6. Thirty minutes before the cooking time is completed, remove the bouquet garni. Taste and adjust the seasoning. Press the bread, buttered side up, into the liquid. (If your slow cooker has a removable stoneware pot the bread can be crisped before serving by placing under a hot grill for a few minutes.)

Slow Cooker Thai Red Chicken Curry

•  
• One kilogram of trimmed and cut in half chicken thigh fillets
• 120 grams of Thai red curry paste
• One cup of chicken stock
• One and a half teaspoons of vegetable oil
• 150 grams of halved fresh shiitake mushrooms
• 230 grams of sliced bamboo shoots
• One tablespoon of brown sugar
• 140 ml of coconut milk
• 1/3 cup of basil leaves
• Steamed jasmine rice
• Heat a tablespoon of oil in a large frying pan using medium high heat. Cook the chicken in batches for about 1 to 2 minutes until each side turns golden. Transfer to a slow cooker.
• Reduce heat on frying pan to low. Add the rest of the oil into a pan. Add curry paste and cook while stirring for about two minutes until an aroma is released. Add stock then stir until the curry paste dissolves. Add the bamboo shoots and mushroom. Pour the mixture over the chicken and stir.
• Cover and cook on high for 3.5 hours. Use a jug to combine sugar, coconut milk and fish sauce. Stir the mixture into curry. Cover and let it cook for 30 minutes on high.
• Stir the food in basil and spoon over rice.

Slow Cooker White Bread

• 2 cups lukewarm water
• 1 (8 g) package active dry yeast
• 1 tablespoon sugar
• 3 ½ cups bread flour
• ½ teaspoon salt
• 2 tablespoons oil 
• milk
• 1. 
     
     Pour 1/2 cup of water into crock pot and preheat the slow cooker/crock pot on High with the lid on.
  2. 
     
     Dissolve the yeast in 1/2 cup of the lukewarm water or milk with the sugar and set in a warm - not hot - place.
  3. 
     
     Put the flour in a large bowl and sprinkle with the salt.
  4. 
     
     Make a well in the centre.
  5. 
     
     When the yeast is bubbly, pour the rest of the water or milk, the yeast mixture, and the oil into the well.
  6. 
     
     Stir with your fingers (I use a soup spoon) until all the flour has been absorbed.
  7. 
     
     Grease a deep metal or glass bowl and place the bread in it. (You can use a coffee can, a casserole dish or a loaf pan, whatever will fit inside your crockpot).
  8. 
     
     Brush milk with a pastry brush over the top of the bread.
  9. 
     
     Cover loosely with a plate and let stand for 5 minutes in a warm place.
  10. 
      
      Place on a trivet in the slow cooker, cover the cooker, and bake on High for 2 to 3 hours.
  
  
   

Sausage Rolls

These are From Paul Hollywood and the Great British Bake Off

Ingredients

For the rough puff pastry

• 225g/8oz plain/bread flour
  

• ½ tsp salt

• 200g/7oz butter, chilled and cubed

• 180ml/6fl oz chilled water

• 1/2 lemon, juice only

For the onion chutney

• 2 onions, sliced

• 2 tbsp caster sugar
  

• 2 tbsp balsamic vinegar

For the filling

• 600g/1lb 5oz sausage meat

• 1 tbsp chopped fresh thyme
  

• salt and freshly ground black pepper

For the glaze

• 1 free-range egg, beaten

1. Sift the flour and salt into a large bowl and add the butter. Mix the butter around with a large metal spoon to coat it in flour. Be careful to keep the butter in lumps.

2. Mix the water and lemon juice together in a jug and gradually pour it into the flour and butter mixture.

3. Using a round-tipped knife, cut across the contents of the bowl several times, turning the bowl continuously as you chop the butter into the flour, until the dough comes together. The dough is very wet at this point.

4. Tip it onto a lightly floured work surface and quickly shape it into a rectangle about 30cmx20cm/12inx8in. With the pastry vertically on the board, fold the bottom third of the pastry up onto the middle third, then the top third down onto the other thirds. Wrap in cling film and chill for 10 minutes.

5. Bring the pastry out of the fridge and with the folded edge to the sides, roll the pastry again into the same proportions as the original narrow rectangle and fold in the same way again. Chill again. Repeat this twice more. After the last folding stage, wrap the pastry in cling film and chill in the fridge for two hours.

6. For the onion chutney, place the onions, caster sugar and balsamic vinegar into a medium saucepan. Cook gently, over a low heat, stirring occasionally, for 15 – 20 minutes or until the onions are soft, translucent and lightly caramelised.

7. Place the sausagemeat, chopped thyme, salt and freshly ground black pepper into a large bowl and mix thoroughly.

8. When the pastry is ready to use, if it is very firm, allow it to warm in the room for a few minutes.

9. Pre-heat oven to 220C/425F/Gas 7. Cover a large baking sheet with baking parchment.

10. Place the pastry onto a lightly floured board and roll out to a rectangle about 36cmx30cm/15inx12in. Cut into 6 even rectangles measuring about 12cmx15cm/5inx6in.

11. On the short side of each small rectangle place a cylinder of seasoned sausage meat weighing about 100g/3½oz. Spread some onion chutney onto the remaining pastry.

12. Wet the short edge of the pastry with a little water and roll up the sausagemeat in the pastry. Place onto the lined baking sheet with the seam underneath. Repeat with the remaining sausagemeat and pastry.

13. Glaze each sausage roll with the beaten egg. Diagonally slash each sausage roll on the top seven times.

14. Cook for 30 - 35 minutes or until the pastry is golden-brown and the sausage is cooked through. Eat warm or cold.