Raspberry Buns

These buns remind me of my lovely Grandma, who was an amazing baker.  It’s so nice to be able to recreate some of her recipes.  The measurements are in ounces, as are all the recipes I remember baking with my grandma.

Raspberry Buns ( Makes about 15)

8oz self raising flour
4 oz butter
4oz caster sugar plus extra for sprinkling
1 egg
Raspberry jam for filling

1. Preheat the oven to 180°C.

2. Whizz togther the flour and butter until the mixture resembles breadcrumbs.

3. Mix in 4oz caster sugar and 1 egg until you have a soft dough.

4. Roll the mixture into balls about the size of a walnut.  Press onto a lightly oiled baking sheet, and sprinkle the top with sugar.  Use your thumb to make a dip in the top of the mixture and fill with a dollop of raspberry jam.

5. Bake in the oven for about 15 minutes until cooked though.

Raspberry buns

All packed up ready to treat my work colleagues!


Reminiscing – Deep Pan Pizza Company

One of my favourite memories of eating out is of visiting the chain Deep Pan Pizza Company with my family.  We loved the salad bar and would pile our bowls high.  I decided to recreate a veggie version of my favourite pizza, The Italian Job, which had a layer of bolognese sauce, and of Miss Piggy, a pepperoni pizza, using Quorn Pepperoni .

My veggie Italian Job was as good as I remember the original being.  My sister and I would always finish our meals with ice cream sundaes and my favourite was a Blue Lagoon.

Pizza Base (Makes 6)

Add 1 kg strong white bread flour and a generous pinch of salt to a large bowl and make a well in the midle.  Measure out 600ml of lukewarm water and sprinkle over one 7g sachet of dried yeast powder.  Mix the water and yeast together and immediately pour into the well.  Add 3 tbsp of olive oil and mix together using a fork.  As the mixure begins to form into t adough you can start to use you hands.  Knead well for a few minutes on a floured surface until well mixed and smooth.  The dough should be elastic.  Place the dough in a floured bowl and cover with a damp teatowel.  Leave the dough somewhere warm for about an hour, until it has doubled in size.

Brush oil onto 6 round 25cm tins and sprinkle with a dusting of polenta.

Preheat the oven to 190°C.

Give the dough a good bash with your fist to let the air out.  Divide the mixture into 6 equal pieces and shape them into rounds using the palms of your hand to form a ball.  Stretch the dough out until wide enough to fill the tins, including a good crust up the sides.  Leave the dough to prove again in a warm place for 20 minutes.

Add your toppings to your pizza.  (You can freeze your pizza at this stage.)

Bake for 15 – 20 minutes unti l well cooked through.

Italian Job Pizza

Italian Job pizza

Add a generous layer of Quorn Bolognese sauce to your base and top with grated mozzarella cheese.

Miss Piggy

Miss Piggy Pizza

Top with tomato sauce (for a quick tomato sauce base cook up 1 crushed garlic clove, 1 tsp dried oregano, 300g passata and 1tbsp red wine vinegar), Quorn pepperoni slices and grated mozzarella cheese.

Blue Lagoon Ice Cream (Serves 2)

Blue Lagoon Ice Cream

In a small pan combine 4 tbsp of Blue Curaçao with 2 tbsp granulated sugar and stir well.  Heat the mixture until the sugar dissolves and then allow to boil for 3 minutes.  Use to top vanilla ice cream.

Coconut and lentil curry

My husband and I had a lovely day out at Kirkstall Abbey deli markets.  One of the food stalls there was Ryan’s Kitchen, selling lovely Jamaican food and I sampled their coconut and lentil curry.  I’ve been thinking about it ever since and decided to try and recreate it at home.  I served my version up with Jamie Oliver’s faux cauliflower ‘rice’, which actually worked really well with the curry.

Coconut and lentil curry

Coconut and lentil curry (Serves 4)

One onion
2 cloves of garlic
2 tbsp grated ginger
2 tsp cumin
1 tsp coriander
2 tsp tumeric
1 tbsp tomato paste
One tin of coconut milk
One tin of green lentils, drained
One red chilli, finely chopped

1. Finely chop one onion and cook in a large pan using a drizzle of oil.

2. Add 1 finely chopped red chilli, 2 finely chopped cloves of garlic, 2 tbsp freshly grated ginger, 2 tsp cumin, 1 tsp coriander and 1 tsp tumeric.  Add in one large tablespoon of tomato paste.  Stir thoroughly and cook for another minute.

3. Add a tin of coconut milk and a tine of green lentils, drained.  Cook the mixture through for 15 minutes.

Serve with faux cauliflower ‘rice’ – process one small head of cauliflower in a food processeor until it resembles rice.  Place in a bowl and cover with cling-film and microwave for 7 minutes.

This is a very delicately flavoured dish, but you always can add extra spices to your suit taste.