For an 8 inch round cake tin/loaf tin OR 2 loaf tins
8oz to10oz Plain flour
2tsp to 2.5tsp ground ginger
1tsp to 1.25tsp mixed spice
1tsp to 1.25tsp bicarbonate of soda
2oz to 2.5oz soft brown sugar
4oz to 5oz margarine
8oz to10oz golden syrup
1/4 to 1/2 pint milk
2 eggs beaten
Grease and line the required baking tin(s).
Melt the margarine, syrup and sugar together, mix well and set aside.
In mixing bowl sieve together the flour ginger, mixed spice and bicarbonate of soda.
Add the milk to the melted syrup mixture to cool slightly before adding the beaten eggs, stir well.
Add the wet mixture to the dry ingredients and mix with a whisk, (the mixture will be quite runny).
Pour the mixture into the lined cake tin and bake in a slow over at 150c, 300f or gas mark 2 for about 1 hour to 1.25 hrs
Pizza wraps are easy to make, they taste great and don’t need any additional sides as they are great on their own. For the best results make sure all the correct ingredients are prepared and you have the equipment to cook them.
Preparation time: less than 20 minutes
Cooking time: 3 to 8 minutes
Each wrap serves: Serves 1
2 tsp of tomato puree
1 small cup of grated cheese
plus any additional toppings:
Get a plain wrap and place on a chopping board
Add 2 tsp of tomato puree and spread it evenly across the wrap
Add a cup of grated cheese through the middle of the wrap and add any additional toppings if wanted.
Then fold the bottom of your wrap and roll it until its tightly wrapped.
Lastly put the wrap either in the over or better in the grill and leave it there for around 3-8 minutes until the outside is crisp and the inside has melted and its heated throughout.
Then it is ready to eat.
The Healthy Cooking Team have been working with the Men’s Good Grub Club and this is one of their favourite recipes.
500ml self-raising flour (2 cups)
15ml backing poweder (3 tsp)
Large pinch of salt
Sprinkle of cayenne pepper/chilli powder or teaspoon of wholegrain mustard (optional)
250ml strong cheddar cheese
15ml vegetable oil (3 tsp)
125ml milk (maybe a bit more depending on how it mixes)
Sift flour, baking powder, salt and cayenne pepper into a large bowl. Add the cheese and mix through the flour mixture.
Beat the egg and milk together in a separate bowl and add the oil. The oil replaces the butter/margarine which is usually used for scones.
Pour the milk/egg/oil mixture into the flour mixture and using a metal spoon or fork, mix the dough until it clumps together, but is not too dry. If too dry, splash a bit more milk in to use up the flour.
Press the dough out on a flat clean floured surface until it is about 5mm thick, then fold it over on top of itself (this gives the finished scones the natural “break” to cut open), flatten it again, using the palm of your hand. Do not use a rolling pin as it is too heavy and will prevent the scones from rising.
Cut out your scones by using a round cutter (you decide on the size) or if you don’t have a cutter handy use a drinking glass. Place them on a backing tray and pop them in the oven at 180c for 15 to 20 minutes.
Service with butter whilst still warm.
Kendra make a dairy free version of these muffins for her nephew using water instead of milk and vegetable spread instead of butter to produce a lighter fluffier version of these muffins.
10oz/300g Plain flour
8oz/250g Melted butter
2 tbsp Baking powder
1 tsp Cinnamon
1 tsp Salt
Mix all dry ingredients together in a bowl and make a well in the centre. Beat 2 eggs add melted butter and all the milk together then pour into the well. Mix with a spatula or spoon – don’t over mix – bake at 425f/220c/GM7 for 15 to 20 minutes
4 red peppers, seeded and chopped
1 large onion, chopped
5ml/1tsp olive oil
1 garlic clove, crushed
1 small red chilli, sliced
45ml/3tbsp tomato puree
900ml/1.5 pints, chicken stock
Finely grated rind & juice of 1 lime
Salt & Black pepper
Cook the onions and peppers gently in the oil in a covered saucepan for about 5 minutes, stirring the pan occasionally, until softened.
Stir in the garlic and then add the chilli with the tomato puree. Stir in half the stock, and then bring to the boil. Cover the pan and simmer for 10 minutes.
Cool, then puree in a food processer or blender. Return to the pan, adding the remaining stock, the lime rind and juice, and seasoning
Bring the soup back to the boil. Serv e with a few strips of lime rind.
Makes: 1 bowl of salsa
1 clove of garlic, very finely chopped
1 medium onion, very finely chopped
3 large tomatoes, very finely chopped
1 lime, juiced
1 tablespoon chopped fresh coriander
1/2 teaspoon of chilli powder
3 pinches of salt and pepper
1/2 teaspoon cumin
Prep: 15 mins | Extra time: 30 mins, marinating
Mix all together and enjoy
For best results, leave for 30 minutes to marinate.
2 ripe avocados
1/2 red onion, finely chopped
1 tomato, chopped or a spoonful or salsa
1 teaspoon of ground cumin
1/2 lime, juiced
2 garlic cloves, minced or through a garlic press
Salt to taste
Pref: 10 mins | Extra time: 1 hour, chilling
Cut the avocados in half and remove the stone. Using a knife, slice the avocado flesh lengthways and crossways to make little squares, scoop it from the skin into a bowl and then mash them using a fork or masher.
Add the remaining ingredients, mix it together and add salt to taste if required.
Chill for 1 hour before serving to allow flavours to marinate.
Tip: Push the stones into the mix to stop browning. Remove before serving.
a pinch of pepper and a pinch of salt
1 whole garlic, crushed
500g Greek strained yoghurt
60ml of olive oil
a little bunch of dill finely chopped
Prep: 15 mins
Peel cucumber, grade a place in a strainer. Squeeze out excess water from the cucumber and place in a mixing bowl.
Add pepper, salt, yoghurt and mix.
Slowly add 1 tablespoon of olive oil and stir. When the oil dissolves add another tablespoon and repeat until 3 tablespoons are added.
Add crushed garlic and stir. Add more garlic if required.
Add dill and mix.
Spoon into a serving bowl and place an olive or sprig of find in the middle for decoration or drizzle with some olive oil.
Leave to refrigerate.
450g whole baby beetroot
A bunch of coriander
2 tbsp plain low fat natural yoghurt
2 tbsp lemon juice
Pinch of salt and petter
Throw all ingredients into your processor and blend
3 EASY DIPS
450g of plain natural low fat yogurt
with one of the following:
2 cloves of garlic, finely crushed
3 tsp of mint sauce OR 1 tbsp of chopped mint
1 tsp of curry powder
1/2 cucumber, finely sliced