Chocolate Bread Pudding

A tasty way to use up left-over French bread.

Work plan
20min preparation
30min cooking

Calories per serving: 270

Nutritional advice
Cocoa and egg-yolks are reasonable sources of iron, so make sure your main course contains vitamin C to help absorb it.

Preheat oven to 190C

Ingredients
8x 2.5cm slices of French bread
2 tbs cocoa
50g castor sugar
300ml milk
1 whole egg
2 egg-yolks
Icing sugar

Method

1. Lay the slices of bread on a baking-sheet and toast in the hot oven for about 5 min.
2. Meanwhile, combine the cocoa and half of the sugar and mix to a paste with a little of the milk.
3. Boil the remaining milk, then add to the cocoa mixture, stirring well to mix
4. Beat the egg, egg-yolks and sugar together until they are thick and light, then stir in the milk mixture.
5. Arrange the toasted bread in a shallow ovenproof dish and carefully pour on the cocoa, taking care to soak each piece evenly.
6. Place the dish in a baking-tin half filled with water and bake for 30min, sprinkle with icing sugar and serve with lightly-whipped cream.

Microwave

Unsuitable for microwave cookery

Tips
Slightly stale bread is best, so don’t throw away any left-over French bread.

Storage
Unsuitable for freezing

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Savoury Stuffed Tomatoes

These tomatoes can be served as an appetiser or as a light lunch dish, with a small green salad

Work plan
20min preparation
25min cooking

Calories per serving:175

Nutritional advice
This snack is well supplied with vitamins from the B group. Cheese, wheat-germ and egg are all good sources of riboflavin (vitamin B2), essential for cell metabolism.

Ingredients
4 medium-sized tomatoes
1tbs oil
4 spring onions, finely chopped
1 garlic clove, crushed
100g mushrooms, finely chopped
1 egg, lightly beaten
50g wheat-germ
1 tsp dried thyme
Salt and pepper
50g Cheddar cheese, finely grated

Method

1. Rinse the tomatoes, cut them into half and scoop out the flesh into a bowl.
2. Heat the oil, add the spring onions and garlic and fry for 3-4min until soft. Add the mushrooms and cook for a couple of minutes longer.
3. Stir in the beaten egg, tomato flesh, half of the wheat-germ, the thyme and salt and pepper to taste. Pile the mixture into the tomato shells.
4. In a small bowl, combine the remaining wheat-germ and the cheese and sprinkle over the tomatoes.
5. Bake for 20-25 min until golden brown then serve immediately with buttered wholemeal bread

Microwave
1. As conventional method.
2. Place the oil, spring onions and garlic in a bowl and cook on high for 2min. Add the mushrooms and cook for a further 2min.
3. As conventional method
4. As conventional method
5. Arrange the tomatoes in a circle and cook on high for 7-8 minutes. Leave to stand for 2-3min before serving conventionally.

Tips

Stuffed tomatoes are also an excellent vegetable to serve with plain meat or cheese dishes.

Storage
Unsuitable for freezing

Tablet

No, not a medicine but a deliciously sweet Scottish fudge!

Work plan
30min preparation/cooking

Calories per piece: 243 for each of 20 pieces

Nutritional advice
It is better for children’s teeth to allow a sweet at or just after a meal rather than nibbling them between meals.

Ingredients
1kg sugar
12g butter
1 large can of condensed milk
150ml milk

Method

1. Place all the ingredients in a heavy-based saucepan and warm over a low heat, stirring continuously until the sugar has dissolved.
2. Bring to the boil slowly to prevent browning and continue to cook over a medium heat for 20min, stirring frequently.
3. Remove from the heat and beat until fairly stiff.
4. Grease the bottom of two Swiss roll tins and line with baking parchment. Pour in the fudge mixture and allow cooling, then cutting or breaking into pieces.

Microwave
1 place all the ingredients in a large bowl and heat on high for 10-12min, stirring 4 times, to dissolve the sugar

2 continue to cook on high for a further 10min, stirring twice

3-4 as conventional method

Tips
The art of making good tablet is not to cook it too slowly, and to give it a good beating. Tablet could also be melted down to make a delicious sauce for ice cream!

Storage
Keep in an airtight tin

Servings
Makes approximately 20 pieces.

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Chocolate Chestnut Gateau

Turn a simple chocolate cake into a marvelous gateau

Work plan

20min preparation

Calories per serving: 515

Nutritional advice
Having such a high sugar and fat content, this really is a gateau to save for special occasions!

Ingredients
1 medium-sized chocolate cake
3-4tbs dark rum or cherry juice
115g of canned sweetened chestnut puree
150ml double cream
410g of canned stoned black cherries, drained or 375g fresh cherries

Method

1. Cut the chocolate cake in half if necessary and trickle the rum over both halves.
2. Mash the chestnut puree until it forms a smooth soft paste. Beat the cream until stiff, then add to the chestnut puree and mix well to combine.
3. Spread one-third of this mixture on to one of the cake halves and sandwich the two halves together, then spread the remaining mixture over the top and sides of the cake.
4. Decorate the top of the gateau with the cherries and serve with single cream, if desired.

Storage
This cake freezes well, keep for up to 3 months and thaw slowly.

Servings
Serves 8

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Quick Trifle

A short-cut to an all-time favourite

Work plan
10min preparation

Calories per serving :405

Nutritional advice
This self-indulgent treat has only the fresh fruit to recommend it nutritionally!

Ingredients
½ plain Swiss roll, sliced
4-5 tbs sherry
1 tin of raspberries, drained
1 can of ready-made custard
2 bananas
300ml double cream
Glace cherries
Angelica

Method

1. Arrange the slices of Swiss roll on the bottom of a serving-dish so that it is entirely covered. Pour the sherry over the cake, taking care to soak all the slices.
2. Cover the sponges base with the raspberries, bananas, and finally with the custard
3. In a small bowl, whip the cream until slightly stiffened, but not dry. Spread and or pipe over the custard.
4. Arrange cherries and angelica on the cream
5. Chill before serving, if possible.

Tip
This quick trifle should be eaten straight away, as the tinned custard does not set as firmly as freshly-made.

Variations
Any combination of fresh or tinned fruits may be used in this trifle, and sliced almonds are a popular alternative for decoration.

Storage
Unsuitable for long-term storage

Servings
Serves 6-8

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CHOCOLATE FUDGE CREPES

Light crepes with a chocolate fudge sauce – not a dessert for weight-watchers.

Work plan
30min preparation/cooking

Calories per serving: 395

Nutritional advice
The rich sauce piles on the calories in this dessert (almost trebling the calorie value) – the pancakes themselves provide only 130 calories per serving.

Ingredients

Crepes
100g plain flour
Pinch of salt
1 egg beaten
1 tbs oil
300ml milk

Sauce
50g butter, diced
50g brown sugar
50g caster sugar
25g plain chocolate
1 small can of evaporated milk
1 tbs rum (optional)
2 tbs chopped hazelnuts

Method

1. Sift the flour and salt into a bowl then make a well in the middle and add the egg, oil and half of the milk, stirring constantly. Beat until smooth, and then add the remaining milk.
2. Pour 2-3tbs of the batter into a hot, lightly-oiled pan and tilt the pan round to allow the batter to form an even pancake. Cook until brown then flip over and cook the other side, repeating until all the batter is used up. Keep the pancakes warn in the oven, separating each with a piece of greaseproof paper and covering with a damp cloth.
3. To make the sauce, dissolve the butter, sugars and chocolate in a small pan over a low heat then stir in the evaporated milk and bring to the boil, stirring occasionally. Simmer for 5 min, and then stir in the rum (if used)
4. Spread the sauce in the centre of each pancake, roll up and place on a serving dish, Trickle any remaining sauce over the top, sprinkle with the hazelnuts and serve.

Microwave

1-2 As conventional method
3 To make the sauce, place the butter, sugars an chocolate in a large bowl and heat on high for 3-4 min, stirring occasionally, then stir in the evaporated milk and heat on high for 1-2min. Stir in the rum ( if used).
4 As conventional method.

Tips
Pancake batter benefits from being allowed to stand before use, so you can easily make it in advance for this dish.

Variations
Chocolate mandarin crepes: drain a few canned mandarin orange segments and place in the centre of each pancake with the sauce

Storage
Pancakes maybe frozen unfilled.

Servings
Serves 6.

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Chicken with peppers

Chicken breasts in a tangy marinade, stir-fried with peppers and mushrooms.

Work plan
5min preparation
overnight marinating
25min cooking

Calories per serving:275

Nutritional advice
This is a most nutritious and healthy dish. The quick cooking of the peppers will preserve much of their high vitamin C content.

Ingredients
4 boned chicken breasts, skinned
3 tbs soy sauce
3 tbs Worcester sauce
3 tbs oil
1 small green pepper, sliced
1 small red pepper, sliced
100g mushrooms, sliced

Method

1. Place the chicken breasts in a bowl with the soy sauce and Worcester sauce. Leave overnight or up to 24 hours, then remove the chicken, reserving the juices.
2. Heat the oil in a wok or large frying-pan and add the chicken. Fry for 15min, turning occasionally, until the juices run clear when the chicken is pricked, then remove and keep warm.
3. Stir-fry the green and red pepper slices in the same pan for 3 min over a medium flame, then add the mushrooms and fry for another 3min or until the mushroom are almost soft.
4. Return the chicken to the pan along with the marinade sauces and cook over a high flame to reduce the sauce by half. Serve on brown rice.

Microwave

1. As conventional method
2. Heat the browning-dish on high for 7min, then add 1 tbs oil and the chicken breasts. Heat on high for 3-4min, then turn and heat for a further 3-4min. remove to a serving-dish.
3. Heat the browning-dish with 2 tbs oil on high for 2min. add the peppers and heat on high for 3min, then add the mushrooms and heat on high for a further 2-3min.
4. Return the marinade to the dish and heat on high for 1-2min, then pour over the chicken.

Tips
This dish looks even more spectacular if yellow and purple peppers are also available.

Storage
Unsuitable for storage



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Quick Banana Ice-cream

No artificial ingredients or flavourings - just real bananas frozen in real cream!

Work plan
15min preparation
4 hours freezing

Calories per serving
580 for 4, 385 for 6

Nutritional advice
the only problem with home made ice-creams is that the real ingredients tend to make it higher in calories!

Ingredients
4 large bananas
juice of 1 lemon
300ml double cream
175g Castor sugar

Method

1. Liquidise the bananas and lemon juice, or press them through a sieve.
2. Whip the cream until it is just firm, then fold in the sugar followed by the bananas
3. Place in a plastic box and freeze for several hours until it is solid. Allow to thaw for 15min before serving.

Tips
If you have time, whip the ice-cream with a wire whisk when it is semi-frozen; this will improve the texture, making it more like commercial ice-cream.

Variations
Quick peach ice-cream: use 4 fresh peaches, skinned and stoned or a can or peaches, drained and liquidise in place of the bananas.

Storage
Keeps in the freezer for up to 3 months

Servings
serves 4-6

Oven-baked sweetcorn

An unusual way to prepare this favourite succulent starter

Work plan
5min preparation
50min cooking

Calories per serving:310

Nutritional advice
Like other cereals, sweetcorn (maize) contains some protein, vitamin B and fibre and moderate amounts of vitamin C. Each cob has about 150 calories - it's the butter that doubles the calorie value here!

Preheat oven to 180C

Ingredients
4 cobs of corn, fresh or frozen
75g butter
2 tbsp lemon juice
1 clove pf garlic, crushed
paprika

Method
1. Remove the outer leaves and silks from the sweetcorn and place on a sheet of foil.
2. Beat the butter until it is soft and smooth, gradually stir in the lemon juice and garlic, then spread over the cobs. Wrap and seal the corn in the foil, place on a baking-sheet and cook for 35-50min depending on the size of the cobs and whether they were fresh or frozen. Serve garnished with paprika.

Microwave
1. Place the prepared corn in a oblong dish
2. Soften the butter on high for 10-15sec. beat in the lemon juice and garlic, then spread over the corn. Add 2 tsp water, cover and heat on high for 7-8min, then allow to stand for 5min

Tips
Left-over corn can be stripped from the cob and used in the same way as canned or frozen sweetcorn

Variations
Herby sweetcorn: Use savoury butter made from 75g butter mixed with 1tsp of dried marjoram, 1 tsp dried parsley and 1 clove garlic, crushed in place of lemon garlic butter.

Storage
Cooked corn is best removed from the cob before storage.

Egg and Crab Soup

This Oriental style soup makes an excellent starter for a Chinese meal.

Work plan
15min preparation/cooking

Calories per serving: 65

Nutritional advice
This soup has quite a high protein and fibre content, contributed mainly by the sweetcorn.

Ingredients
1L good chicken stock
210g canned sweetcorn
50g can of dressed crab
1 tbsp cornflour
1 tbsp dry sherry
salt and pepper
2 large eggs, beaten

Method

1. Place the stock, the sweetcorn together with its liquid and the crab meat in a large pan, bring to the boil the reduce to a simmer.
2. Mix the cornflour to a paste with the sherry. add to the pan, stirring until the soup thickens, then season to taste.
3. add the beaten egg in a thin drizzle, stirring continuously, cook for a further minute then serve at once.

Microwave

1. Place the stock, sweetcorn and crab in a large ovenproof dish and heat on high for 1omin
2. Add the cornflour, mixed to a paste with the sherry and heat for a further 2-3min on high. Season well to taste.
3. Add the beaten egg. Stirring continuously, then serve at once.

Variations
Egg and sweetcorn soup: Use larger can of sweetcorn and omit the crab meat.
Egg and chicken soup: Substitute 75-100g chicken for the crab meat, left over turkey could also be used.

Storage
Unsuitable for freezing

Servings:
Serves 6

Tuna and egg pie

Work plan
20min preparation
30min cooking

Calories per serving: 680

Nutritional advice
If you reduce the fat content of this dish by using low-fat milk, tuna canned n brine and low fat cheese, you will save 120 calories per serving!

Preheat oven to 200C

Ingredients
25g butter or margarine
25g flour
300ml milk
salt and pepper to taste
1 tsp dried parsley
400g of canned tuna fish, drained
3 hard boiled eggs, chopped
8 medium cooked potatoes
3 tbs milk
50g Cheddar cheese
12g butter

Method

1. Melt the butter or margarine in a pan, stir in the flour and cook for 1min. Remove from the heat, gradually add the milk then slowly return to the boil, stirring constantly, until the sauce thickens.
2. Season with salt and pepper to taste, then stir in the parsley and add the tuna-fish and eggs.
3. Pour the mixture into a greased 1L casserole dish
4. Mash the potatoes with the milk and spread over the tuna mixture. sprinkle with the cheese and dot with the butter
5. Bake for about 30min, until the cheese is brown, then serve with peas and grilled tomatoes.

Microwave
1 Melt the butter or margarine in a glass bowl for 3o seconds on high, then stir in the flour and
milk. heat for a further 3-3.5 min on high, stirring twice.
2-4 As conventional method
5 Cover and cook on high for 12min, then grill for 3-5min to brown. serve conventionally.

Tip
Instant mashed potatoes would make the preparation of this dish even quicker if you're short of time.

Variations
Mackerel and egg pie. Canned mackerel may be substituted for the tuna.

Storage
Freeze for up to 2 months then reheat in a hot oven.

Nutty Cheese Nuggets

Hot or cold, these 'nuggets' make great nibbles to serve at the beginning of a meal.

Work plan
15 min preparation
20min cooking

Calories per nugget: 45

Nutritional advice
Peanuts are a cheap source of protein, but are also high in fat which pushes up the calories.

Preheat oven at 180C

Ingredients
100g plain flour
50g ground peanuts or hazelnuts
75g soft butter or margarine
100g Cheddar cheese, finely grated
1/4 tsp cayenne pepper
pinch of salt
caraway seeds and nuts to decorate

Method

1. Combine the flour and ground nuts in a bowl, rub in the butter or margarine then stir in cheese, cayenne pepper and salt.
2. Form this mixture into cherry-sized balls and place on a greased baking-sheet.
3. Flatten slightly and press nut halves on to some and sprinkle caraway seeds on to the others.
4. Bake for 15-20min until golden brown then serve hot or cold.

Microwave

1-2 As conventional method, but place in a circle, well spaced out, on an ovenproof plate
3 Cook on High for 2 min

Tips
For stronger flavour substitute Parmesan cheese for the Cheddar.

Storage
Keep in an airtight tin for several days

Servings
Makes approximately 40 'nuggets'

Sardine Fish Cakes

Workplan
15min preparation
15min cooking

Calories per fish cake: 140

Nutritional advice
Sardines are excellent source of vitamin D, the 'sunshine vitamin'. which with calcium ensures strong bones and teeth. Each fish cake provides one-fifth of the recommended daily adult intake.

Ingredients
345g sardines in oil
450g potatoes, cooked and mashed
1 tbs parsley, chopped
1 tsp Worcester sauce
salt and pepper
1 small egg, lightly beaten
ground rice or motza meal
3-4 tbs oil

Method

1. Drain as much oil as possible from the sardines, flake and combine with the mashed potatoes in a bowl. Season with the parsley, Worcester sauce, salt and pepper, and add sufficient egg to bind.
2. Shape the mixture into 12 cakes and coat with the ground rice or motza.
3. Fry the cakes in the oil until golden brown, drain on kitchen-paper and serve with lemon wedges.

Tips
It is easier to shape the mixutre into cakes if your hands are slightly wet. Any left-over or canned fish may be used in this recipe.

Storage
Freeze for up to 2 months

Servings
Makes 12 fish cakes.

Bran Muffins

Work plan

10min preparation

20 min cooking

Calories per muffin: 105

Nutritional advice

These muffins are rich in dietery fibre, necessary to ensure a healthy digestive system. Bran absorbs liquid, so drink at least 6-8 cups of fluid during the day.

Preheat oven to 200C (400F), gas mark 6

Ingredients

175 g bran

250 ml boiling water

125 ml vegetable oil

175 g soft brown sugar

2 eggs, lightly beaten

450 ml milk

275 g plain wholemeal flour

2.5 tsp bicarbonate soda

100 g sultanas

Method

1. Soak the bran in the boiling water. Add the vegetable oil, sugar and egg and mix thoroughly. Stir in the milk, then fold in the flour, bicarbonate of soda and salt. add the sultanas.


2. Cover the mixture and leave in the fridge overnight before cooking. Use as necessary.


3. Spoon the mixture into individual cake-cases and bake for 20min.

Microwave

1-2 As conventional method

3 Spoon the mixture into individual cake cases. Cook 6 at a time on High for 3.5 - 4 min.

Tips

Serve hot with butter and honey for breakfast treat.

Storage

The uncooked mixture will keep for up to 6 weeks in the fridge.

Servings

Makes approximately 36 muffins.

Still Ginger

Work plan
10min preparation
2 hours infusing
10min preparation
1 hour settling
10min finishing

Calories per serving: 73


Nutritional advice
As with all sugary drinks it is preferable to drink this with, rather than between meals.

Ingredients

300g piece of root ginger
1L boilng water
juice of 2 lemons
300g castor sugar


Method

1. Liquidise the ginger or grate and pound until it is pulped. add the boiling water and leave for 2 hours to infuse.
2. Strain through muslin, add the lemon juice and allow to stand for an hour to settle.
3. When the mixture has settles, transfer the clear liquid into bowl. Add the sugar and stir until it has thoroughly dissolved.
4. Store in the fridge until required, then wither drink neat with plenty of crushed ice or add fizz by diluting with sparkling mineral water or soda.

Tips

If you do not anticipate finishing the drink within a coupe of days, ensure that the storage containers are thoroughly sterilized with boiling water.

Storage: Keeps for up to 2 weeks

Servings : Make approximately 15 glasses

Baked Peaches

Work plan

10 min preparation

15 min cooking

Calories per serving: 85

Nutritional advice

This is an excellent low sugar dessert, particularly if a low sugar jam is used.

Preheat oven to 180C /350F

Ingredients

1 can of peach halves in natural juices ( ~540g)

marmalade, strawberry jam or raspberry jam

grated rind and juice of 1/2 a lemon

2 tbs sweet red vermouth (optional)

Method

1. Drain the peach halves, reserving the juice and arrange in an ovenproof dish, placing 1/2 tsp marmalade or jam in each.

2. Combine the juice from the peaches with the grated lemon rind and juice, and stir in the vermouth (if used). Pour the mixture over the peaches.

3. Cover the dish and bake for about 15min then serve hot with natural yoghurt.

Using Microwave

1-2 As conventional method

3 Cover and cook on high for 4min, then serve conventionally

Tip

Low sugar and non sugar preserves are now available and are a sensible choice fir dishes such as this.

Variations

Grilled peaches: Instead of baking, place he peaches under a moderate grill for 5min

Storage

Unsuitable for freezing.

Orange with Ginger Cream

Work plan

10 min preparation

Calories per serving: 270

Nutritional advice

This dessert is rich in vitamin C and vitamin A; each serving provides twice the recommended daily adult intake of vitamin C

Ingredients

3 oranges, sliced

150ml double cream

4-6 pieces of stem ginger in syrup

Method

1. Remove some of the peel for decoration, then pare and slice the oranges and arrange in a dish

2. Whisk the cream until it is stiff, Chop the stem ginger into small pieces and add to the cream with 1-2 tsps of the syrup to taste.

3. Spoon the cream on to the oranges, garnish with the reserved orange peel and serve with dessert biscuits.

Tips: This ginger cream is also excellent with pears, stewed plums or cherries.

Variations : Yoghurt ginger cream: substitute thick set natural yoghurt for the cream.

Storage: Unsuitable for storage.

Lychee and Orange Salad

Work plan
10 min preparation

Calories per serving: 90

Nutritional advice
Lychees, oranges and watercress are all rich sources of vitamin C. Fresh lychees will provide three times the recommended daily adult intake, but considerably less if canned are used

Ingredients

350g fresh or canned lychees
3 medium oranges
1 bunch of watercress

Method

1. Peel and halve the lychees and remove the stones. Remove the peel and pith from oranges and slice, reserving any juice.
2. Arrange the fruit on individual serving-plates on beds of watercress. Pour over the reserved juice and chill before serving.

Tips
If you omit the watercress, this recipe can be served as dessert salad, adding a few strawberries if they are in season.

Storage
Unsuitable for storage.

Tomato Salad Ring

Tomato Salad Ring

Work plan
10min preparation
2hrs chilling
15min finishing

Calories per serving:

60 for 6 persons, 45 for 8persons.

Nutritional advice
This is an excellent low-calori starter, rich in vitamin C; each serving provides the average adult with the recommended daily requirement.

Ingredients

2 tbs gelatine
2tbs hot water
1L tomato juice
Juice of ½ lemon
3 carrots grated
300ml thick natural yoghurt
½ cucumber, diced
3 firm tomatoes, chopped
4 tbs fresh mint, chopped
Salt and pepper to taste

Method

1. Dissolve the gelatine in the hot water over a bowl of hot water, then stir the mixture into the tomato juice and lemon juice
2. Sprinkle the grated carrot in the bottol of a moistened 1L ring mould, pour in the tomato juice and place in the fridge for at least 2 hours to set.
3. Before serving, combine the yoghurt with the diced cucumber, tomato and pepper and the chopped mint and season to taste with salt and pepper
4. Turn out the tomato ring by dipping the mould in hot water for a few seconds. Place on a serving-dish, fill the centre with the yoghurt mixture and serve with melba toast.

Variations

Mixed fruit salad ring: Use a mixed fruit juice in place of the tomato juice

Storage: Unsuitable for freezing

Servings: Serve 6 - 8 persons.

The Blog

I really love to look at recipes...

Most of the time, I end up buying the recipe books but never got the time to try them.

I have this one file full of recipes for working women, most of them are easy to do, can be cooked using microwave (which can save time) and can be prepared earlier and freezed for later use.

Click on the labels to find the recipes categories you prefer.

I have not tried the recipes, so if you have tried them, please leave a comment. Thanks