Food Storage

HOMEMADE TORTILLAS

 

 

Using only 4 ingredients:

 

2 cups flour

1/2 tsp salt

1 cup warm water

3 tbsps. oil

 

Combine flour and salt.  Stir in water and oil.

 

Knead on floured surface 5 -6 times.  Divide dough into 8 pieces.  Roll each piece into a 7 inch circle. 

 

On lightly greased skillet cook on each side until lightly browned.

 

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EASY PIZZA DOUGH

 

Using only 2 ingredients:

 

1 cup plain yoghurt

1 cup self raising flour

 

Mix the ingredients together and put on pizza pan.  Add toppings and bake at about 400 / 190 until done.

 

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MEAT LOAF

 

 

500g mince

1 chopped onion

1 cup cracked wheat

1 egg

1 tbsp. tomato ketchup

1 tbsp. Worcestershire sauce

Mixed herbs

1 beef Oxo

 

Mix all ingredients and place into a loaf tin.

 

Spread tomato ketchup thinly on the top and bake for one hour at 180.

 

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SWEETCORN & CHIVE FRITTERS

 

Makes 16

 

150g / 5 1/2 oz plain flour

1 1/2 tsp baking powder

200ml / 7 fl oz milk

2 eggs, seperated

2 tbsp. melted butter

200g / 7 oz canned or frozen sweetcorn

2 tbsp. chopped chives

oil for frying

salt & pepper

 

Sift together the flour, baking powder and salt & pepper to taste into a mixing bowl.  Add the milk, egg yolks and butter and whisk to a smooth batter.  Stir in the sweetcorn and chives.

 

Put the egg whites into a separate grease-free bowl and whisk until they hold soft peaks.  Fold lightly and evenly into the batter.

 

Pour a shallow depth of oil into a large frying pan and heat until hot.  Drop large spoonfuls of batter into the pan and cook for 3-4 mins turning once until golden brown.  Cook in batches, keeping the cooked fritters warm until you have made about 16 fritters, draining on kitchen roll.

 

Serve hot.

 

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CHICKEN PILAFF



 

Serves 2

 

3 spring onions, chopped

1/2 small pepper, chopped

1 small carrot, grated

low fat cooking spray

2 tsps. garlic puree

150 g / 5 1/2 oz chicken breast, cubed

1 tsp curry powder

150g / 5 1/2 oz easy cook basmati rice

400ml / 14 fl oz chicken stock

100g / 3 1/2 oz frozen peas

salt & pepper

2 tbsps. plain yoghurt

 

Heat a large saucepan.  Spray the spring onions, pepper and carrot with low fat cooking spray and add to the pan with the garlic puree and 4 tbsps. of water.  Cook until it sizzles and then cover and simmer for 3 mins.

 

Remove the cover and stir the chicken into the pan along with the curry powder.  Heat for 1 minute or so until the meat is sealed, stirring once or twice.

 

Add the rice and then stir in the seasoning and stock.  Bring to the boil, stirring.  Reduce the heat, cover the pan and cook for 15 mins until the liquid is absorbed and the chicken is cooked.

 

Mix in the peas, check the seasoning and reheat for 2 mins until the peas are piping hot.  Serve topped with a tbsp. of yoghurt.

 

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BEEF TACOS

 

1 lb ground mince (or tinned mince)

1 pkt taco seasoning mix

3/4 cup water

1 cup cooked cracked wheat

12 taco shells

salad / cheese etc

 

Brown meat in large frying pan on medium-high heat.  Drain fat.  Stir in seasoning mix, cooked cracked wheat and water.  Bring to boil.  Reduce heat to low, simmer 5 minutes stirring occasionally.  Spoon into warmed taco shells and serve with salad etc. 

 

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GINGERBREAD (Freezes well)

 

8 oz / 225g plain white flour

8 oz / 225g wholemeal or durum flour

2-3tsp ground ginger

1 1/2 tsp baking powder

1/2 tsp bicarbonate of soda

1/2 tsp salt

8 oz / 225g muscovado sugar

6 oz / 175g margarine

8 oz / 225g golden syrup

4 oz / 125g black treacle

1/2 pint / 250ml milk

1 egg

 

Double line a roasting tin with greaseproof paper.

 

Mix all dry ingredients in a large bowl.

 

Warm (do not overheat) sugar, margarine, syrup and treacle together.

Warm the milk and beat the egg into it.

 

Combine all the ingredients thoroughly together.

 

Pour the mixture into the prepared tin and bake for about 1 hour or until the centre is firm to the touch.

Leave for at least 5 minutes before putting on cooling rack to cool

 

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ROCKY ROADS

 

Makes 12 squares (wheat can be added)

 

100g / 3 1/2 oz milk chocolate broken into squares

40g / 1 1/2 oz margarine

1 tbsp. golden syrup

100g / 3 1/2 oz digestive biscuits

50g / 1 3/4 oz mini marshmallows

50g / 1 3/4 oz dried fruit

 

Place the chocolate, margarine and syrup into a medium sized heatproof bowl on top of a pan of gently simmering water.  The bowl must not touch the bottom of the pan or the water, but just sit on the rim.  Leave this to melt for 2-3mins before stirring carefully.  When the chocolate is melted and smooth remove from the heat.  You can melt this mixture in the microwave.

 

Roughly break the biscuits into pieces and stir into the chocolate mixture.  Add half the marshmallows and all the dried fruit and mix well.

 

Spoon into a square shallow tin (7") and put the remaining marshmallows on top.

 

Chill in the fridge for at least an hour then cut into squares.

 

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GOURMET BANANA NUT COOKIES

 

Makes 4-5 dozen

 

2/3 cup brown sugar

1/2 cup white sugar

2/3 cup shortening

2 eggs

1 tsp vanilla

I cup mashed bananas plus 1/4 cup water

3/4 cup whole wheat berries (wheat cooked in hot water overnight in a flask)

2 cups flour

2 tsp baking powder

1/4 tsp salt

1/4 tsp baking soda

3/4 cup chocolate chips

3/4 cup chopped walnuts (Optional)

 

Beat together sugar and shortening until fluffy.  Add eggs and beat well then add vanilla. 

 

In a blender, blend wheat berries, water and mashed bananas for 4 to 5 mins. 

 

To egg mixture add banana mixture alternatively with mixture of flour, baking powder, salt and soda.  Mix well.  Stir in chocolate chips and walnuts.  Refrigerate for 1-2 hours.

 

Drop rounded teaspoons onto lightly greased baking tray.  Bake at 350/180 degrees for about 10 mins.  Cool on rack. 

 

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COWBOY CHOCOLATE CHIP COOKIES

 

1 cup shortening

2 eggs

3/4 cup brown sugar

3/4 cup white sugar

1 tsp vanilla

2 cup flour

1/2 tsp baking soda

1 cup cracked wheat (cooked)

1 cup chocolate chips

 

Beat together shortening, eggs, sugar and vanilla. 

 

Add and beat flour, baking soda and cracked wheat.  Stir in chocolate chips.

 

Drop by rounded teaspoonfuls on ungreased cookie sheet.  Bake at 325 /170 for about 8-10 mins or until light golden brown.