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.