Cotswolds Mac & Cheese

• Breadcrumbs
• 2 tbsp butter
  
  , plus 1 tbsp melted
• 350g pasta shells or preferred pasta
  
• 1 garlic clove, chopped or pressed
• 150g guyere cheese, grated
• 3-4 tbsp plain flour
• 500ml whole milk
  
• 200g mature cheddar
  
   (waitrose level 3), grated
• 50g + 20g parmesan
  
  , grated

1. Heat oven to 200C

2. Boil 350g shell pasta for 2 mins less than stated on the pack, then drain. Meanwhile, melt 2 tbsp butter in a saucepan.

3. Add 1 clove finely chopped garlic and cook for 1 min, then stir in 3 tbsp plain flour.

4. Cook for 1 min more, then gradually stir in 500ml whole milk until you have a lump-free sauce. Simmer for 5 mins, whisking all the time until thickened. Add up to 1 tbsp more flour if needed to thicken. Add salt and pepper.

5. Take off the heat, then stir in 200g grated mature cheddar, 150g grated guyere and 50g grated parmesan.

6. Stir the pasta into the cheesy sauce. Tip into a large ovenproof dish.

7. Scatter over the breadcrumbs and remaining 20g grated parmesan, then bake for 20 mins until crisp and golden. 

Balsamic Chicken

• 1/4 cup balsamic vinegar
• 2 tablespoons honey
• 1/2 tsp garlic, minced
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried basil
• salt and pepper, pinch
• boneless, skinless chicken breasts

Mix the glaze first, and let the chicken sit in the glaze in a plastic bag for 30 minutes to over night.

Cook the chicken in a lightly oiled pan at 200C for 20-30 minutes.

Egg Salad Sandwich

6 eggs (boil them, use 1 tbsp of vinegar to help prevent eggs cracking)

4-6 tbsp of mayo

pinch of salt

pinch of pepper

1 tsp lemon juice (optional)

Chop the eggs, then mix with the mayo and salt/pepper until satisfied with taste.

Can add lemon juice for extra flavor.

Then put it on bread and can add cheese. 

Mini Quiche

• Ingredients:
• 175g (6oz) unsmoked streaky bacon rashers, rinds removed, cut into strips
• 1 onion, peeled and chopped
• 125g (4½ oz) Gruyère cheese, grated
• 2 eggs
• 250ml (9fl oz) single cream
• Salt and freshly ground black pepper

Preheat the oven to 220˚C. Prick the pie crust all over with a fork, to prevent air bubbles forming during baking. Put in the muffin tin and bake for 7-10 minutes until slightly brown.

Cook bacon, and then put on top of the crusts.

Carmelize onions (use olive oil and butter), and then add on top of bacon.

Add grated cheese on top of bacon and onions. 

In a bowl, combine the eggs, cream, salt and pepper, then pour into the quiche.

Lightly sprinkle more cheese on top.

Cook on 180C for 20-25 minutes until fully cooked, don't overcook or it will become tough will holes.

Cherry Duck

Ingredients:

• 12 to 16 oz of duck breast
• 2 tablespoons chilled butter, divided
• 1/4 cup finely chopped shallot
• 1/2 cup low-salt chicken broth
• 8 halved pitted sweet red cherries, fresh or frozen, thawed
• 2 tablespoons tawny Port
• 1 tablespoon honey

Melt 1 tablespoon butter in heavy large skillet over medium-high heat. Add duck to skillet, sprinkle with salt and pepper, cook until browned and cooked to desired doneness, about 4 minutes longer for small breasts and 8 minutes longer for large breast for medium-rare. Transfer to work surface, tent with foil to keep warm, and let rest 10 minutes.

Meanwhile, pour off all but 2 tablespoons drippings from skillet. Add shallot to skillet and stir over medium heat 30 seconds. Add broth, cherries, Port, and honey. Increase heat to high and boil until sauce is reduced to glaze, stirring often, about 3 minutes. Whisk in 1 tablespoon cold butter. 

Irish Soda Bread from Julia

Secrets to remember:

1. Cut a cross in the top to let the fairies out (Irish rule :P)

2. Wholemeal flour - if you can find an Irish brand of coarse wholemeal flour

Ingredients: 

250 grams (2 cups) of wholemeal flour, coarsely ground

125 grams (1 cup) white flour
60 grams (1 cup) of wheat bran
70 grams (1 cup) of pinhead oatmeal
2 tsp of baking soda
Pinch of salt
2 Tbsp honey
600ml buttermilk

Raisins or cranberries optional

1. Mix dry ingredients

2. In another bowl, add the honey to the buttermilk and mix. 

3. Make a well in the centre of the flour and add most of the buttermilk & honey mixture. 

4. Mix until moistened, adding the rest of the buttermilk slowly as you go. 

5. Add raisins now - if desired. 

6. Fluff the dough onto a floured cutting board and turn it round. It should be about two inches thick. 

7. Place onto a greased baking sheet and cut your cross into the top, it should be about a half-inch-deep. 

8. Bake at 180 degrees C for an hour - turn it over for the last 10 mins. If you tap the bottom and it sounds hollow, it's done :)  

Creamed Corn

Ingredients:

75g butter

1 onion chopped

3 corn cobs

1 tsp sugar

.5 cup (125ml) single cream

50g grated cheddar or mozzarella

.5 cup (125ml) water

Heat 75g butter in pan until foaming and fry 1 finely chopped onion for about 5 mins. 

Cut the kernels off 3 corn cobs (or use already cut corn 2.25 cups) and add to the pan with 125ml water. 

Turn down the heat, cover and cook gently for 10 mins. 

Add 1 tsp sugar and 125ml single cream, season and cook, uncovered, for 5 mins more. 

Sprinkle the top with 50g grated cheddar or mozzarella and cook for a couple more mins until melted.

Pumpkin Brownies

Ingredients

• 3/4 cup all purpose flour
• 1/2 tsp baking powder
• 1/2 tsp salt
• 3/4 cup butter melted
• 1 1/2 cups white sugar
• 2 tsp vanilla extract (maple extract also tasty)
• 3 eggs
• 1/4 cup cocoa powder
• 1/2 cup semi sweet chocolate chips
• 1/2 cup pumpkin puree (ok to use more, used 1 cup and was super moist)
• 1/2 cup chopped walnuts
• 3/4 tsp ground cinnamon
• 1/2 tsp ground cloves
• 1/2 tsp ground nutmeg

Instructions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Grease an 8x8 inch baking pan.
3. In a bowl, stir together the flour, baking powder, and salt.
4. In a separate bowl, stir together the melted butter, sugar, and vanilla. Using a spoon, mix in eggs one at a time. Gradually stir in your flour mixture, and divide the batter evenly into two separate bowls.
5. Stir in cocoa powder and chocolate chips to one batter (try also with a thing of applesauce to make moister). In the second bowl of batter, stir in the pumpkin puree, walnuts, cinnamon, cloves, and nutmeg (can add chocolate chips here too).
6. Spread 1/2 of the chocolate batter into the bottom of a greased 8x8 baking pan. Spread 1/2 of the pumpkin batter on top of that.
7. Add dollops of each of the remaining batters into the baking pan (this will make it easier to swirl). Then, drag a kitchen knife gently through the dollops of chocolate and pumpkin batter to create a swirled top.
8. Bake at 350 for 45-50 minutes. Enjoy!

Nutrition Facts

Pumpkin Brownie Recipe

Amount Per Serving

Calories 438Calories from Fat 225

% Daily Value*

Fat 25g38%

Saturated Fat 13g81%

Cholesterol 96mg32%

Sodium 289mg13%

Potassium 214mg6%

Carbohydrates 51g17%

Fiber 3g13%

Sugar 38g42%

Protein 5g10%

Vitamin A 2670IU53%

Vitamin C 1mg1%

Calcium 48mg5%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

Mom's Power Cookies

Seeded Soda Bread

wholemeal flour 1.5 cups (225g)
plain flour 1.5 cups (225g)
bicarbonate of soda 1 tsp
sea salt ½ tsp
caster sugar 1 tbsp
mixture of seeds 6 tbsp
buttermilk 1.5 cups (350ml)
oats sprinkle for topping
dried cranberries optional to add in with seeds
honey 1 tbsp for sweetener
1 medium eggs

Heat oven to 200C/180C fan and line a baking sheet with oil.

Sieve the flours, bicarbonate of soda, and salt into a large bowl. Stir in the caster sugar. Add the seeds and fold evenly through the flour. Pour in buttermilk, honey, and egg mixture and mix thoroughly to a slightly sticky dough.

Dust a pastry board or the work surface generously with flour. Form dough into a ball and place in prepared pan. Make an x on the top. Brush with buttermilk; top with more oats and sunflower seeds. 

Bake for 30-45 minutes until the bottom of the loaf sounds hollow when tapped. If it isn’t ready after this time, turn it upside down on the baking sheet and bake for a few minutes more. Remove the dish from the oven and leave to rest for 10 minutes before freeing the loaf and placing on a rack to cool.

Aunt Linda's Cinnamon Rolls and Cinnamon Bread

Cinnamon Rolls –

This makes 2 jelly roll pans or more (cookie sheets) of rolls.

Bread:

4 ½ - 5 ½ cups flour (see instructions below)

½ cup sugar

1 ½ teaspoon salt

2 packages yeast

½ cup milk

½ cup water

¼ cup butter

2 eggs

Topping:

Melted butter

½ cup sugar

2 teaspoons cinnamon

Icing:

1/3 cup softened butter

3 cup confectioner’s sugar

About 3 Tablespoons cream (milk)

1 ½ tsp. vanilla

Blend butter and sugar together.  Stir in cream (milk) and vanilla until smooth.  Add milk if needed.

Bread:

• Eggs should be room temperature.  If refrigerated, set them out before starting this recipe.
• In a large bowl: stir together 1 ½ cups flour and dry ingredients
• Warm butter, milk, and water together in the microwave or on the stove.  (I usually soften the butter and then add the water and milk.) Check temperature by putting a drop on your wrist like you would check milk for a baby.  It should be warm, but not hot!
• Mix dry ingredients with milk/margarine.  After blended together, continue to mix for 2 more minutes.
• Add eggs one at a time and mix.  
• Add flour, a little at a time, to make a stiff dough.  Do not add all of the flour. Just enough to make the batter start to cling to the beaters.  After blended together, continue to mix for 2 more minutes.
• Put enough flour on a pastry sheet so that the batter won’t stick.  Knead, adding flour as needed so that the batter doesn’t stick. Continue to knead until well mixed.
• Grease a large bowl.  Add batter (in a ball shape).  Turn batter over so that it is greased lightly on all sides.  Let rise in a warm place until it doubles in size. (I put it inside the oven, which is not turned on, with a cup of boiling water set to the side.  Do not put the water in the dough!)
• After it has doubled in size, remove it from the oven, make a fist, and punch it down in the center. Pull the edges toward the center.  Place the dough on a lightly floured pastry sheet. Knead enough to reshape into a ball. Cover with a tea towel and let rest for 10 minutes.  Cut into 2 pieces. If there are bubbles in the dough, remove them by squeezing them with your fingers.
• Roll one piece into a 9 x 15 rectangle.   
• Brush with melted butter.  Mix sugar and cinnamon together and sprinkle generously over the butter.  Roll into a jelly roll shape (15 inches long)
• Prepare jelly roll pans by lining with parchment paper or lightly greasing.  Cut jelly roll into one inch pieces using kitchen scissors or dental floss. Space apart like when you make cookies.
• Repeat the last three steps with the other half of the dough.
• Place in the oven, NOT turned on, with a cup of boiling water on the side.  Let raise for an hour or until doubled in size.
• Remove the pans from the oven, and set them on the countertop while preheating the oven. 
• Preheat the oven to 350 degrees. 
• Bake for 10 to 12 minutes.  (Bake one pan at a time. Two can be baked at a time if you have a convection oven and space the racks accordingly.)
• After baking, remove rolls from pan and cool on wire racks.  
• Frost when completely cooled.

Cinnamon Bread -

Makes 2 loaves – (You will need a large mixing bowl and 2 bread pans for this recipe)

Bread:

4 ½ to 5 ½ cups flour (see instructions below)

¼ cup sugar

1 teaspoon salt

1 package yeast

1 ¼ cup milk

¼ cup butter 

2 eggs

Topping: 

Melted butter

1/3 cup sugar

1 ½ tsp. cinnamon

Bread:

• Eggs should be room temperature.  If refrigerated, set them out before starting this recipe.
• In a large bowl: stir together 1 ½ cups flour and dry ingredients
• Warm butter and milk together in the microwave or on the stove.  (I usually soften the butter and then add the milk.) Check temperature by putting a drop on your wrist like you would check milk for a baby.  It should be warm, but not hot!
• Mix dry ingredients with milk/margarine.  After blended together, continue to mix for 2 more minutes.
• Add eggs one at a time and mix.  
• Add flour, a little at a time, to make a stiff dough.  Do not add all of the flour. Just enough to make the batter start to cling to the beaters.  After blended together, continue to mix for 2 more minutes.
• Put enough flour on a pastry sheet so that the batter won’t stick.  Knead, adding flour as needed so that the batter doesn’t stick. Continue to knead until well mixed.
• Grease a large bowl.  Add batter (in a ball shape).  Turn batter over so that it is greased lightly on all sides.  Let rise in a warm place until it doubles in size. (I put it inside the oven, which is not turned on, with a cup of boiling water set to the side.  Do not put the water in the dough!)
• After it has doubled in size, remove it from the oven, make a fist, and punch it down in the center. Pull the edges toward the center.  Place the dough on a lightly floured pastry sheet. Knead enough to reshape into a ball. Cover with a tea towel and let rest for 10 minutes.  Cut into 2 pieces. If there are bubbles in the dough, remove them by squeezing them with your fingers.
• Roll one piece into a 9 x 12 rectangle.   
• Brush with melted butter.  Mix sugar and cinnamon together and sprinkle generously over the butter.  Fold in thirds or roll. Place in greased and floured loaf pan with the seam on the bottom of the pan.  Gently press down to cover the bottom of the pan.  
• Repeat the last two steps with the other half of the dough.
• Place both in the oven, NOT turned on, with a cup of boiling water on the side.  Let raise for an hour or until doubled in size.
• Remove the bread from the oven.  Set it on the countertop while preheating the oven. 
• Preheat the oven to 350 degrees.  When it is up to temperature, put the bread in.  Bake about 30 minutes. (I cover with an aluminum foil tent for the last 10 minutes of baking.)
• Set on a wire rack for 10 minutes, and then remove from pans.
• If you like the crust to be soft, brush with butter while hot.  

Let cool before cutting.