Making a Basic Tomato Sauce for Pasta
A recipe for a great tomato sauce to serve stirred through pasta - with a few tasty variations A delicious yet simple tomato sauce for pasta recipe is a great thing to have in your mid-week repertoire. Not only is a great tomato sauce with pasta ... [... more]
Cooks Essentials |
ProCook® Titanium Saucepan & Glass Lid 20cm
 The ProCook® Titanium saucepans have self-basting lids to retain the juices and flavour with long heat resistant handles making them an ideal choice. The 16cm saucepan has a 2.2l capacity and is just the right size for reheating soups or boiling eggs [... more]
£49.98
Pro Cook |
Blueberry muffins
2. Place all the ingredients in a bowl and combine together gently. 3. Divide the mixture between the indents in a non-stick muffin tray. Bake in the oven for 15 minutes or until risen and golden. 4. Remove from the tin and place on a wire rack ... [... more]
BBC |
G-511D Global Stainless Steel Ship Shape Block Holds up ...
Loved by professional chefs around the world Global knives are an excellent choice for the serious home cook. The thin and razor sharp Global blade allows the cook to cleanly slice through foods preserving the integrity of the ingredient and maximizing [... more]
£149.00
Pro Cook |
Jams, Ian's Definitive Guide To Jam Making
Jam making is simple, once you understand the principles. You need to find out whether your fruit has high, medium or low pectin. You have to a) provide enough acidity and pectin, to use the magic proportions of 1 lb sugar to 1 pint of cooked ... [... more]
Mamta's Kitchen |
Greek Meatballs or Koftae
When we had them in Cyprus they were made from Pork, but depending on where you go and who makes them they could be a mix of lamb and pork, pork, beef, beef and pork... you get the idea. Makes about 20 enough for 4 people. Keep all the ... [... more]
Mamta's Kitchen |
Quiche Lorraine (Cheese and Onion Flan)
This used to be a popular lunch dish at our house when girls were young. They learnt to make it at their school later on and made it themselves as they grew older. Here, I have modified the recipe they used. Some variations are also given. You ... [... more]
Mamta's Kitchen |
Measuring Spoons Mini Set
It is always difficult to get the right measurements when you are dealing with tiny amounts of ingredients in baking but these mini stainless steel measuring spoons will give you the exact proportions every time. [... more]
£3.95
Pro Cook |
Rhubarb & Ginger Cake
Prepare the rhubarb by trimming off the leafy tops and the pale pink root slivers at the base of each stalk. Rinse and chop into 1in/2cm chunks. Fold in the flour and the ground ginger. Spoon the mixture into a greased and lined 8in tin. Cover ... [... more]
Vegetarian Society |
Onion Bhajis or Pakora - 2, Liza's
Onion bhajia/pakoras are one of the best vegetarian snacks around. They are specially good when you have unexpected guests, as you always have onions and chickpea flour in the kitchen cupboard. You can make bhajies/ pakoras using other vegetables ... [... more]
Mamta's Kitchen |
Meen molee (Fish curry cooked in coconut)
1. Place the garlic, chillies, and ginger together in a food processor and process until smooth. 2. Heat the oil in a frying pan or wok and fry the onion with the curry leaves for four minutes over a medium heat. 4. Simmer for two minutes and ... [... more]
BBC |
Aubergine (Eggplant ) and Radish (Mooli) Bhaji (Dry Curry)
This is a nice dish for people who love the flavour of mooli radish. It can be made with mooli alone, use 500 gm. mooli. Serves 4 Cut aubergines into 3 inch or 7-8 cm pieces. If fresh, leave the stalk in. Small ones should be halved or quartered. ... [... more]
Mamta's Kitchen |
Chayote Vegetable Pear Bhaji (Dry Curry)
Chayote, also known as cayota, chocho, Mirliton, chiverri, lacoyote and madeira marrow, has a pear like shape, mildly nutty flavour and generally a light green skin. Sometimes, it can have be dark skinned too, when it looks like an avocado pear. ... [... more]
Mamta's Kitchen |
Burfi and Variations - Tinned, Condensed Milk Version
Burfi is a diamond shape sweet, a common sweet in India. It comes in scores of different varieties and flavours. Traditionally, burfies are made from Khoya or Mawa, a condensed milk solid. Here in this recipe, I have used tinned condensed milk, ... [... more]
Mamta's Kitchen |
Lamb steak with damson sauce
1. For the sauce, heat the oil in a pan and sauté the onion for 2-3 minutes, to soften. Add the apple and damsons and heat for a few minutes. Stir in the red wine vinegar and sugar and simmer gently for 8-10 minutes. 2. Bring a pan of water to ... [... more]
BBC |
