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Recipes

 


Rhubarb and Almond Tart

Rasberry & Vanilla Panna Cotta

Squash and Spinach Lasagne

Mincemeat & Apple Mini Strudels

Fish Pie

Thai Beef Salad

Rhubarb & Coconut Meringue Cake

Iced Orange Bundt Cake

Lamb Curry

Snickerdoodles

Chinese Roast Pork

Potato Tortilla with Olives

Caramel Apple Sponge Cake

Veggie Bean Burgers

Sticky Ribs

Chocolate Fondant Pudding

 


RHUBARB AND ALMOND TART


 

Rhubarb and Almond Tart

From April 2017 edition | Boxmoor Direct

A delicious tart with a layer of tangy roasted rhubarb topped with a sweet almond frangipane. Serve warm or cold with crème fraiche or vanilla ice cream.

Serves 8

Ingredients:

  • Flour, for dusting
  • 300g ready-made shortcrust pastry
  • 250g rhubarb, trimmed & chopped
  • 175g caster sugar
  • 3 tbsp orange juice
  • 150g unsalted butter, melted
  • 125g ground almonds
  • 1/2 tsp vanilla extract
  • 2 medium eggs, beaten
  • Icing sugar, for dusting

Method:

  1. Preheat the oven to 200C/Fan 180C/Gas Mark 6. Lightly dust a work surface with flour and roll out the pastry to about 3mm thickness. Use to line a 23cm loose-based fluted flan tin. Chill in the fridge for 30 minutes.

  2. Meanwhile, place the rhubarb, 25g of the caster sugar and the orange juice in a shallow roasting tin. Roast in the preheated oven for about 20 minutes until just tender, turning once. Leave to cool.

  3.  Trim off the excess pastry from around the edge of the chilled pastry case and prick the base all over with a fork. Line the case with baking paper and baking beans and bake blind for 10 minutes. Remove the beans and lining and bake for a further 5 minutes until pale golden.

  4.  Strain the rhubarb from the roasting juices and spoon into the pastry case. Beat together the melted butter, remaining caster sugar, ground almonds, vanilla extract and eggs in a bowl until smooth and creamy. Gently spread over the rhubarb.

  5.  Bake the tart for 30-35 minutes until the topping is golden and just set. Serve warm or cold dusted with icing sugar. See tip for serving suggestion.

 TIP: For a stylish way to serve the tart, pipe swirls of fruit puree or sieved jam onto individual serving plates before gently placing the slices on top. Decorate with tiny fresh mint or basil sprigs. 


RASPBERRY AND VANILLA PANNA COTTA


 

Panna Cotta

From February 2017 edition | Boxmoor Direct

These delightful creamy desserts make the perfect Valentine treat!

Makes 4
Ingredients:

  • 75g fresh raspberries, pureed
  • 1 sheet leaf gelatine
  • PANNA COTTA
  • 600ml double cream
  • 2 tsp vanilla extract
  • 2 pared strips lemon rind
  • 50g caster sugar
  • 2 sheets leaf gelatine
  • Few drops pink food colouring
  • TO SERVE
  • 2 ready-made chocolate
  • brownies, halved horizontally
  • Fresh raspberries

Method:

  1. To make the raspberry jelly hearts, line a small 6cm square dish with cling film. Soak the gelatine in a shallow dish of cold water for 2-3 minutes. Heat the raspberry puree in a small pan with 1 tbsp water. Remove the gelatine leaf from the water and stir into the hot puree until dissolved. Pour into the lined dish and leave to cool, then chill in the fridge until set.
  2. When the jelly is set, use a small heart-shaped cookie cutter to stamp out 4 heart shapes and place each one in the base of a small heart shaped ramekin dish (each about 150ml capacity).
  3. To make the panna cotta, place the cream, vanilla extract, lemon rind and caster sugar in a pan and bring slowly to the boil. Remove from the heat.

  4. Meanwhile, soak the gelatine leaves as in step 1. Remove from the water and stir into the hot cream until completely dissolved. Leave to cool for 30 minutes. Remove the strips of lemon rind and divide the mixture between two bowls. Stir a few drops of pink food colouring into one bowl. Spoon the two mixtures into the ramekins, to give two with colouring and two without. Chill for 6 hours or overnight until set.

  5. To serve, cut and trim the halved brownies to make four heart shapes the same size as the ramekins. Dip each ramekin into a bowl of hot water for a few seconds to release the panna cotta then turn each one out onto a heart-shaped brownie. Decorate with fresh raspberries.

 


SQUASH & SPINACH LASAGNE


 

squash and spinach lasagne

From January 2017 edition | Boxmoor Direct

If you fancy a meat-free supper this week then try this delicious filling vegetarian lasagne. Serve with a crisp green salad and crusty bread.

Serves 4
Ingredients:

  • 1 butternut squash, peeled & flesh diced
  • 1 onion, peeled and finely chopped
  • 2 garlic cloves, peeled and crushed
  • 1 tsp dried oregano
  • 3 tbsp olive oil
  • 200g baby spinach leaves
  • 250g pack fresh egg lasagne sheets
  • 250g ricotta cheese
  • 300g cottage cheese
  • 150g ready-grated mozzarella cheese
  • 25g pine nuts
  • Green salad, to serve

 

Method:

  1. Preheat the oven to 200C, Fan 180C, Gas Mark 6. Place the diced butternut squash, onion, garlic and oregano in a large roasting tin and drizzle over 2 tbsp of the olive oil. Season with salt and freshly ground black pepper and toss to mix. Roast in the oven for 20-25 minutes until the squash is very tender. Cool for 10 mins.
  2. Transfer everything from the roasting tin (including any pan juices) to a food processor and process until smooth, add a little hot water if needed to give the mixture a spreadable consistency.
  3. Steam the spinach for 1-2 minutes until just wilted. Place the lasagne sheets in a large shallow heatproof dish and cover with boiling water. Leave for 3-4 minutes to soften then lift out of the water and drain on kitchen paper. Mix together the ricotta and cottage cheeses in a bowl along with half the mozzarella cheese.
  4. Spread a third of the squash mixture in the base of a square medium-sized ovenproof dish. Top with a layer of wilted spinach followed by a layer of the cheese mixture and a layer of lasagne sheets, cutting them to fit if necessary.
  5. Repeat the layers two more times, finishing with lasagne sheets and a thin layer of the remaining cheese mixture. Scatter over the rest of the mozzarella cheese and the pine nuts, and drizzle over the rest of the olive oil. Bake for 25-30 minutes until the cheese topping is golden and bubbling. Serve with green salad.


TIP: Instead of the spinach you could use lightly fried slices of courgette or sliced beefsteak tomatoes.


MINCEMEAT AND APPLE MINI STRUDELS


 

Mini Strudels

From December 2016 edition | Boxmoor Direct

These delicious sweet and buttery mini fruity strudels make great festive puds over Christmas. You can prepare them a few hours in advance, cover and chill in the fridge and bake just before serving. 

Makes 9
Ingredients:

  • 8 tbsp luxury mincemeat
  • 1 small cooking apple, peeled and coarsely grated
  • 8 sheets filo pastry, each measuring 18x31cm
  • 50g unsalted butter, melted
  • Filo pastry stars, to decorate (see Tip)
  • Icing sugar, to dust
  • Whipped cream or brandy butter, to serve

 

Method:

  1.  Preheat the oven to 200C, Fan 180C, Gas Mark 6. Mix together the mincemeat and grated apple. Take one sheet of filo pastry and brush with some of the melted butter.

  2.  

    Place a spoonful of the mincemeat mixture along one short end of the sheet of buttered pastry. Fold in a little of the pastry along each long side then roll up to enclose the filling. Place seam side down on a large greased baking tray.

  3.  

    Repeat with the rest of the pastry sheets and mincemeat mixture to make 8 mini strudels in total. Brush with any remaining melted butter.

  4.  

    Bake in the preheated oven for 10-15 minutes until the pastry is crisp and golden. Cool for 5 minutes then halve and serve with filo pastry stars and dust liberally with icing sugar. Serve with whipped cream or brandy butter.


TIP: To make the stars, fold a spare sheet of filo pastry into three. Stamp out tiny stars using a small star-shaped cookie cutter and brush with a little melted butter. Bake as above but for only 4-5 minutes until crisp and golden.


COD, PRAWN & PARSLEY FISH PIE


 

Cod and prawn fish pie

From September 2016 edition | Boxmoor Direct

Cod and prawns in a smooth herby white sauce topped with fluffy mash – it’s the ultimate fish pie!

Serves 6
Ingredients:

  • 1.6kg floury potatoes, peeled and cut into chunks
  • 750g cod fillet
  • 1L milk
  • 1 bay leaf
  • Few black peppercorns
  • 75g butter
  • 50g plain flour
  • 3 tbsp freshly chopped parsley
  • 175g frozen peas, thawed
  • 225g large peeled prawns, thawed if frozen
  • 15ml olive oil
  • Sprig of fresh parsley, to garnish

 

Method:

  1. Cook the potatoes in a large pan of boiling, lightly salted water for 15-20 minutes until tender.

  2. Meanwhile, place the cod in a large frying pan and pour over the milk. Add the bay leaf and peppercorns and bring to the boil. Simmer for 5 minutes then remove from the heat. Using a slotted spoon, remove the cod from the pan and set aside. Strain the milk into a large heatproof jug.

  3. Melt 50g of the butter in a medium saucepan. Stir in the flour and cook for 1 minute. Gradually whisk in 850ml of the milk. Bring to the boil, stirring all the time, then simmer for 3-4 minutes until you have a smooth, thick sauce.

  4.  Preheat the oven to 200C, fan 180C, Gas 6. Flake the fish, discarding any skin and bones, and stir into the sauce with the parsley, peas and prawns. Season with salt and freshly ground black pepper to taste. Transfer the mixture to a deep ovenproof dish.

  5. Mash the potatoes with the rest of the butter and milk and season to taste. Spoon the mash over the fish mixture to cover. Drizzle over the olive oil and bake in the preheated oven for 25-30 minutes until golden and bubbling. Serve
    garnished with a sprig of parsley.


You can use any white fish fillet for this pie - haddock or coley will work just as well. Alternatively, replace half the cod with salmon fillet or smoked haddock, if liked.


THAI BEEF SALAD

 


 

Thai Beef Salad

 

From May 2016 edition | Boxmoor Direct

This colourful & fragrant main-meal salad is great for easy entertaining.

Serves 4
Ingredients:

  • 2 x 175g sirloin steaks
  • 1 tbsp lime juice
  • 2 tbsp light soy sauce
  • 1 garlic clove, peeled & crushed
  • 1 tsp dried chilli flakes
  • 6 spring onions, trimmed & thinly sliced
  • 8 radishes, trimmed & thinly sliced
  • 100g fresh bean sprouts
  • 1/4 cucumber, thinly sliced
  • 4 firm plum tomatoes, quartered
  • 200g mixed salad leaves


For the Dressing:

  • Juice of 2 limes
  • 2 tbsp Thai fish sauce 
  • 2 tsp brown sugar
  • 1 tbsp fresh chopped coriander
  • 1 tsp finely chopped lemon grass

 

Method:

  1. Place the steak in a shallow dish. Mix together the lime juice, soy sauce, garlic and chilli flakes. Season with freshly ground black pepper and cover and leave to marinate for 1 hour.

  2. Heat a cast iron skillet or griddle until very hot. Add the steak and cook for 4-6 minutes on each side. Remove from the pan, cover with foil and leave to rest for 15 minutes.

  3. Toss together the spring onions, radishes, bean sprouts, cucumber, tomatoes and salad leaves. Mix together all the dressing ingredients, stirring until the sugar has dissolved. Season with salt and freshly ground black pepper.

  4. Slice the warm steak thinly across the grain. Toss gently into the salad with the dressing. Pile into a large shallow serving dish and serve immediately, or leave to cool and serve chilled.

 


TIP: Lemon grass stalks are sold in small packs by the fresh herbs in the supermarket. You only need a small amount to give an extra zesty fragrance to the dressing but the stalks will keep for 1-2 weeks in the fridge. Try adding chopped to curries, fruit salads or infuse in hot water for a refreshing alternative to tea.

 


RHUBARB & COCONUT MERINGUE CAKE


 rhubarb and coconut cake

 

From April 2016 edition | Boxmoor Direct

There’s plenty of field grown rhubarb about this time of  year and it’s perfect for pies, puddings and cakes. When buying choose firm plump stalks of rhubarb – avoid any that are floppy or bruised.


Serves 6
Ingredients:

 

  • 100g butter, softened
  • 100g light soft brown sugar
  • 2 medium eggs, beaten
  • 50g self-raising flour
  • 50g ground hazelnuts
  • Zest of 1 orange
  • 300g rhubarb, trimmed and chopped
  • 2 tbsp caster sugar

  • FOR THE TOPPING
  • 2 medium egg whites
  • 50g caster sugar
  • 75g desiccated coconut
  • Whipped cream or Greek yoghurt, to serve

 

Method:

  1. Preheat the oven to 180C, fan 160C, Gas 4. Place a baking sheet in the oven to heat up. Grease a 20cm round spring-form cake tin and line the base with baking paper.

  2. To make the base, place the butter and brown sugar in a bowl and beat together until pale and creamy. Gradually beat in the eggs then sift over the flour and fold in. Gently fold in the ground hazelnuts. Spread the mixture in an even layer in the base of the prepared tin. Arrange the rhubarb over the top and sprinkle over the 2 tbsp caster sugar and orange zest.

  3. To make the topping place the egg whites in a clean grease-free bowl and, using an electric hand held mixer, whisk until stiffly peaking. Whisk in the caster sugar until glossy then fold in the coconut.

  4. Spread the coconut meringue over the top of the rhubarb. Place the tin on the hot baking sheet and bake for 35-45 minutes or until the topping is crisp and golden. Serve warm or cold with whipped cream or Greek yoghurt.

TIP:  Placing the cake tin on a hot baking sheet will help to ensure that the hazelnut sponge base is cooked through. 

 


ICED ORANGE BUNDT CAKE


 

Iced Orange Bundt cake

 


From March 2016 edition | Boxmoor Direct

 

This delicious citrus flavoured sponge is made in a classic ring-shaped bundt tin. You’ll find them in most good cook shops and larger supermarkets, or you can use an ordinary 1.5L capacity ring mould tin instead.

Serves 10
Ingredients:

 

  • 200g unsalted butter, softened, plus extra for greasing
  • 300g self-raising flour, plus extra for dusting
  • 200g caster sugar
  • 3 large eggs, beaten
  • 1/2 tsp baking powder
  •  Finely grated zest of 1 large orange
  • 100ml fresh orange juice
  • 100-150ml milk
    FOR THE ICING
  • 100g icing sugar
  • Approx 2 tbsp fresh orange juice

 

Method:

  1. Preheat the oven to 170C, 325F, Gas 3. Thoroughly grease a 22-23cm Bundt tin (measured across the top) with butter then lightly dust with flour, tipping out the excess.


  2. Put the butter and sugar in a large bowl and beat together until pale and creamy. Gradually beat in the eggs, then sift over the flour and baking powder and fold in along with the orange zest and juice. Fold in enough of the milk to give a soft dropping consistency.


  3. Spoon the cake mixture into the prepared tin and gently level the surface. Bake in the preheated oven for 40-50 minutes, or until the cake is risen and golden and a skewer inserted into the cake comes out clean. Leave to cool in the tin for 5 minutes then carefully turn out onto a wire rack and leave to cool completely.


  4. For the icing, sift the icing sugar into a bowl then beat in the orange juice to make a smooth and thick icing. Drizzle the icing over the top of the cake, letting it drizzle down the sides. Leave in a cool place until set.

TIP: Make sure to grease and flour the bundt tin thoroughly or you may find it tricky to turn the cake out. Use the tip of a small palette knife or silicon spatula to gently loosen the edges of the cake first.


LAMB AND SPINACH CURRY


Lamb and Spinach Curry


From January 2016 edition | Boxmoor Direct

This mildly spiced curry thickened with red lentils & spinach will make a refreshing change for a family meal after all the traditional food over the festive season. Serve with a cooling cucumber and mint yoghurt and some warmed naan bread for a really filling mid-week supper.

Serves 4
Ingredients:

  • 2 tbsp oil
  • 600g lean lamb steaks, cut into chunks
  • 1 garlic clove, peeled & crushed
  • 1 large onion, peeled & chopped
  • 6 tbsp balti curry paste
  • 75g red split lentils
  • 400g can chopped tomatoes
  • 200g baby spinach leaves
  • 2 tbsp chopped fresh coriander
  • Boiled basmati rice & lemon wedges to serve

 

Method:

  1. Heat half the oil in a large heavy-based pan over a medium-high heat. Add half the lamb pieces and fry for 3-4 minutes, turning occasionally until browned and sealed all over. Remove the lamb with a slotted spoon and set aside. Add the rest of the oil and fry the rest of the lamb pieces in the same way.


  2. Add the onion and garlic (and a splash more oil, if needed) and fry over a medium heat, stirring occasionally for 3-4 minutes, then stir in the curry paste and fry for a further minute until fragrant. Return the meat to the pan and stir to coat in the curry paste.


  3. Stir in the chopped tomatoes, 300ml cold water and the lentils. Reduce the heat then cover and simmer for about 30 minutes, or until the lentils are soft and the meat is tender. Season to taste with salt and freshly ground black pepper.


  4. Stir in the spinach and coriander. Cover and cook for a further 2-3 minutes until the spinach has just wilted. Serve with the boiled basmati rice and lemon wedges.

 


SNICKERDOODLES


Snickerdoodle Recipe


From November 2015 edition | Boxmoor Direct

These classic American cookies are crisp at the edges, chewy in the middle and have a delicious cinnamon sugar coating. Try them warm from the oven with a milkshake or hot chocolate – and if you need an excuse, America is celebrating Thanksgiving this month!

Makes 16
Ingredients:

  • 115g unsalted butter, softened
  • 100g dark muscovado sugar
  • 2 tbsp maple syrup
  • 175g self-raising flour
  • 1½ tbsp granulated sugar
  • 1 tsp ground cinnamon

 

Method:

  1. Preheat the oven to 180°C / 350°F / Gas Mark 4. Line 2 large baking sheets with baking paper.

  2. Place the butter and muscovado sugar in a large bowl and beat with a wooden spoon until creamed. Beat in the maple syrup. Sift over the flour and beat in with the wooden spoon to form a rough dough. Pop in the fridge for 10 minutes or so to firm the dough a little.  

  3. Mix together the granulated sugar and cinnamon on a flat plate. Divide and shape the dough into about 16 walnut-sized balls (keep them roughly shaped – not smooth) and roll each ball in the cinnamon sugar. Place, well spaced, on the prepared baking sheets. Flatten each ball of mixture slightly with your fingertips.

  4. Bake in the preheated oven for 13-14 minutes, or until deep golden brown. Remove the baking sheets from the oven and sprinkle any remaining cinnamon sugar over the cookies. Leave on the baking sheets for 10 minutes then transfer to a wire rack and leave to cool.


TIP: Add some chopped pecans or toasted chopped hazelnuts to the cookie dough for a crunchy texture, or top with white or dark chocolate chips just before baking.


 


 CHINESE ROAST PORK WITH VEGETABLE FRIED RICE


Chinese roast pork


From October 2015 edition | Boxmoor Direct

Lean and tender pork fillet (also called tenderloin) is a great cut of meat for family suppers as it cooks fairly quickly and slices beautifully. 

Serves 4
Ingredients:

  • 500g pork fillet (also called pork tenderloin)
  • 3 tbsp hoi sin sauce
  • 3 tbsp soy sauce
  • 225g easy cook long grain rice
  • 2 tsp vegetable oil
  • 2 carrots, peeled and diced
  • ½ red pepper, deseeded and diced
  • 6 spring onions, trimmed and chopped
  • 4 tbsp tinned sweetcorn kernels, drained
  • 50g frozen peas, thawed
  • 1 large egg, beaten

Method:

  1. Place the pork fillet in a shallow dish. Mix together the hoi sin sauce and 1 tbsp of the soy sauce and spread over the pork fillet. Cover and leave to marinate in the fridge for 1-2 hours. Remove from the fridge and stand at room temperature for 20 minutes. Preheat the oven to 200°C / Fan 180°C / Gas Mark 6.

  2. Place the pork fillet on a rack set over a roasting tin. Pour 600ml water into the base of the tin (this helps to keep the pork moist during cooking). Roast in the oven for 35-40 minutes until just cooked through. Cover with foil and leave to rest in a warm place for 15 minutes.

  3. Meanwhile, cook the rice in a large pan of boiling, salted water for 8-10 minutes until just tender. Drain well. Heat the oil in a large frying pan or wok and fry the carrots for 5 minutes. Add the pepper, spring onions, peas and sweetcorn and cook for a further 2-3 minutes.

  4. Stir in the cooked rice and beaten egg and cook over a high heat, stirring all the time, for 1-2 minutes, or until the rice is piping hot and the egg has just set. Stir in the remaining soy sauce and season with freshly ground black pepper. Use a sharp knife to slice the pork fillet and serve on a bed of the hot vegetable rice.

 


 POTATO TORTILLA WITH MARINATED OLIVES


Potato tortilla


From September 2015 edition | Boxmoor Direct

This Spanish baked omelette is great served warm as a speedy supper or is just as tasty served cold. Perfect for a late summer picnic served with a bowl of garlicky marinated olives. 

Serves 4
Ingredients:

FOR THE MARINATED OLIVES

  • 100ml olive oil
  • ½ red chilli pepper, deseeded & very finely chopped
  • 2 garlic cloves, peeled & finely chopped
  • 1 tbsp fresh chopped parsley
  • 1 tsp lemon zest
  • 150g Kalamata olives
  • 150g large green olives


FOR THE TORTILLA

  • 450g potatoes, peeled & thickly sliced
  • 6 large eggs
  • 1 garlic clove, peeled & crushed
  • 10ml (2tsp) dried Italian mixed herbs
  • 50g mature Cheddar cheese, grated
  • Rocket leaves, to serve

Method:

  1. To marinate the olives, heat the oil, chilli and garlic in a small pan until just warmed through. Stir in the parsley, lemon zest and olives and season with freshly ground black pepper. Transfer to a heatproof bowl and cover and leave to marinate in a cool place for a few hours or overnight.

  2. To make the tortilla, preheat the oven to 180C/350F/Gas Mark 4. Grease a 19cm x 23cm shallow cake tin.

  3. Cook the potatoes in a large pan of boiling salted water for 3-4 minutes until almost tender. Drain well and arrange in 2-3 layers in the cake tin.

  4. Beat together the eggs and garlic in a bowl then add the dried mixed herbs and two thirds of the grated cheese. Season well with salt and freshly ground black pepper and pour the mixture over the layered potatoes.

  5. Sprinkle over the rest of the cheese. Bake for 20-25 minutes until golden brown and firm to the touch. Cool for 10 minutes then cut into wedges. Serve warm with rocket leaves and the marinated olives.

  6. If serving the tortilla cold, allow to cool completely then cut into squares and wrap in greaseproof paper. It will keep in the fridge for 24 hours.



 CARAMEL APPLE SPONGE CAKE


Caramel Apple Sponge Cake Recipe
From August 2015 edition | Boxmoor Direct

This delicious moist sponge makes a perfect pudding for a special lunch. Serve warm or cold with ice cream or a spoonful of tangy crème fraiche.

Makes 9 Squares
Ingredients:

  • 100g granulated sugar
  • 4 tbsp cold water
  • 2 dessert apples, peeled, cored & thinly sliced
  • 200g self-raising flour
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 200g caster sugar
  • 200g unsalted butter, softened
  • 3 large eggs, lightly beaten
  • 3-5 tbsp milk
  • Icing sugar, to dust
  • Scoops of vanilla ice cream & lemon balm sprigs, to serve

Method:

  1. Preheat the oven to 180C, fan 160C, Gas 4. Grease a 23cm square shallow cake tin and line the base and two sides with a baking paper.

  2. Put the granulated sugar and water in a heavy-based saucepan and heat gently, stirring until the sugar has dissolved. Bring the syrup to the boil and continue boiling, without stirring, until the syrup has turned to a golden caramel.

  3. Carefully pour the hot caramel into the base of the prepared tin. Arrange the apples slices over the caramel (don’t worry if caramel has set).

  4. Sift the flour, baking powder and cinnamon into a large bowl and add the caster sugar, butter and eggs. Using a hand-held electric whisk, beat the mixture for 2-3 minutes until smooth and creamy. Whisk in enough of the milk to give a soft dropping consistency.

  5. Spoon the mixture over the apples and gently level the surface. Bake in the preheated oven for 35-45 minutes or until the sponge is golden and springy to the touch and a skewer inserted into the centre comes out clean.

  6. Leave the cake to cool in the tin for 10-15 minutes then carefully lift it out of the tin using the baking paper up the two sides of the tin. Cut into 9 squares and serve warm or cold, dusted with icing sugar. Top each square with scoop of ice cream and decorate with a sprig of lemon balm.


TIP: Replace the apple slices with peeled and sliced pears or try peeled and segmented oranges for a lovely citrus flavoured dessert.


 


VEGGIE BEAN BURGERS


Vegetarian Bean Burgers
From July 2015 edition | Boxmoor Direct

Packed with flavour these burgers will be enjoyed by both meat-eaters & vegetarians. For a lovely nutty texture replace the sweetcorn with 100g chopped walnuts.

Makes 8
Ingredients:

  • 3 tbsp olive oil
  • 1 large red onion, peeled & finely chopped
  • 2 garlic cloves, peeled and crushed
  • 4 spring onions, trimmed & finely chopped
  • 1 carrot, peeled and grated
  • 2 tsp chilli powder
  • 2 x 400g cans mixed bean salad, drained & rinsed
  • 100g canned sweetcorn, drained
  • 100g fresh breadcrumbs
  • 1 large egg
  • 1 tbsp lime juice
  • 4 tbsp fresh chopped coriander (or parsley)

Method:

  1. Heat 1 tbsp of the oil in a frying pan and fry the chopped onion over a medium heat for 8-10 minutes until soft and golden. Add the garlic, spring onions and carrots and fry, stirring, for a further 2-3 minutes. Stir in the chilli powder.

  2. Tip all the beans into a large bowl and roughly mash with a fork. Stir in the onion mixture along with the remaining ingredients and mix well to combine. Season to taste with salt and freshly ground black pepper.

  3. Divide and shape the mixture into 8 burgers. Cover and chill in the fridge for at least 30 minutes.

  4. Heat the rest of the oil in a large non-stick frying pan over a medium heat and fry the burgers for 3-4 minutes on each side until golden brown (you may need to do this in two batches so add a little more oil, if needed). Drain on kitchen paper then serve in toasted burgers buns with spinach leaves and sliced tomatoes.

 


TIP: The uncooked burgers freeze well, just place on a lined baking tray and freeze until solid then pack away into freezer bags. To cook from frozen, place the burgers on a lined baking tray, brush lightly with oil and bake for 25-30 minutes at 200C, fan 180C, Gas 6 until golden and piping hot.


 


STICKY RIBS


Sticky Ribs

From June 2015 edition | Boxmoor Direct

Pre-cooking ribs in a pan of simmering water before placing them on the barbecue will ensure meltingly tender meat every time. This method also saves space on the barbecue as the final cooking time with the sauce is much shorter. Serve with a spicy chunky tomato salsa, if liked.

Serves 4
Ingredients:

  • 2-3 racks of pork ribs (see Tip)
  • 6 tbsp tomato ketchup
  • 3 tbsp maple syrup
  • 2 tbsp Worcestershire sauce
  • 2 tbsp sunflower oil
  • 1 tbsp Dijon mustard
  • 1-2 garlic cloves, peeled and crushed

Method:

  1. Heat 1 tbsp of the oil in a frying pan and fry the chopped onion over a medium heat for 8-10 minutes until soft and golden. Add the garlic, spring onions and carrots and fry, stirring, for a further 2-3 minutes. Stir in the chilli powder.

  2. Tip all the beans into a large bowl and roughly mash with a fork. Stir in the onion mixture along with the remaining ingredients and mix well to combine. Season to taste with salt and freshly ground black pepper.

  3. Divide and shape the mixture into 8 burgers. Cover and chill in the fridge for at least 30 minutes.

  4. Heat the rest of the oil in a large non-stick frying pan over a medium heat and fry the burgers for 3-4 minutes on each side until golden brown (you may need to do this in two batches so add a little more oil, if needed). Drain on kitchen paper then serve in toasted burgers buns with spinach leaves and sliced tomatoes.

TIP: Most large supermarkets sell racks of ribs or ask your local butcher to prepare them for you. Single ribs will work just as well (you’ll need about 2kg in weight), just reduce the simmering time to about 25 minutes.


 


CHOCOLATE FONDANT PUDDING


Chocolate Fondant Pudding

 From May 2015 edition | Boxmoor Direct

These divine puds have a wonderful molten chocolate centre which oozes out as you cut into them. Take care not to overcook them and serve immediately otherwise the liquid centres will start to set. Serve with a dollop of tangy crème fraiche or a scoop of vanilla ice cream for the ultimate indulgence!

 

Makes 4
Ingredients:

  • 100g unsalted butter, softened, plus extra for greasing
  • 100g caster sugar, plus extra for sprinkling
  • 100g good quality dark chocolate, broken into pieces
  • 2 large eggs
  • 1 tsp vanilla extract
  • 20g plain flour
  • Mint sprigs, to decorate
  • Few strawberries and chocolate shavings, to serve

Method:

  1. Preheat the oven to 200C/180C fan/Gas 6. Lightly grease 4 x 175ml capacity individual pudding basins with the extra softened butter and sprinkle with the extra caster sugar. Place on a baking tray.

  2.  Place the butter and chocolate in a heatproof bowl set over a saucepan of simmering water and leave until melted. Remove from the heat and stir until smooth. Leave to cool for about 5 minutes.

  3. Place the sugar, eggs, vanilla extract and flour in a bowl and, using a hand-held electric whisk, beat together until smooth and creamy. Fold in the cooled chocolate mixture and pour into the prepared pudding basins.

  4. Bake in the preheated oven for 12-15 minutes or until the puddings are risen, puffy and just set on the outside - they should have a slight wobble and still be runny inside.

  5. Leave for a few seconds then turn the puddings out onto serving plates. Decorate with mint sprigs and serve with the strawberries and chocolate shavings.

TIP: If you don’t have individual pudding basins then use small ovenproof ramekin dishes instead. 


 

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