tag:blogger.com,1999:blog-65246617969399238052024-10-05T04:46:36.820+01:00Mum of two and love food these are some of my favourite recipes.Please enjoy them as much as I do.claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.comBlogger281125truetag:blogger.com,1999:blog-6524661796939923805.post-68016402307334784122023-10-30T11:57:00.001+00:002023-10-30T12:01:38.358+00:00

500g Greek Yogurt100g Desiccated Coconut25g Milk Chocolate Chips4 Large Bananas (firm, not overly ripe)MethodPeel the bananas and cut in half.Place on a baking tray lined with greaseproof paper.Push a lolly stick into each piece of banana from the cut end.Using a teaspoon, cover the bananas in the yogurt.Sprinkle with the desiccated coconut.Add two chocolate chips per banana for eyes.Chill for

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-34569850321569609292023-10-30T11:55:00.001+00:002023-10-30T12:01:25.104+00:00

1 x 280g slab Madeira Cake200g White Chocolate2 x tsp Green Food Colouring4 tsp Milk50g Dark Chocolate 12 pop sticks or lollipop sticksMethodTrim and cut the madeira cake into 12 oblong shapes.Carefully put a stick into each.Put onto a tray lined with some non-stick paper and freeze for 30 minutes.Break up the white chocolate and put into a heatproof bowl.Put the bowl over a pan

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-89118461224263335262023-10-30T11:53:00.001+00:002023-10-30T11:53:16.667+00:00

12 Large Strawberries, rinsed and dried150g White Chocolate50g Dark ChocolateMethod1. Melt the dark chocolate either in a glass bowl over a pan of hot water or in the microwave, stirring every 30 seconds to ensure it doesn’t get too hot.2. Using a spoon, drizzle the melted dark chocolate on greaseproof paper to create drops and lines which can be the ghosts' eyes and mouths.3. Leave to harden.4.

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-44218108100085716902023-10-30T11:51:00.001+00:002023-10-30T11:51:46.722+00:00

1 packet Specially Selected White Chocolate Chunk Cookies12 Moser Roth Salted Caramel Truffles150g Dark Chocolate24 White Chocolate ChipsMethod1. Melt the chocolate either in a glass bowl over a pan of hot water or in the microwave, stirring every 30 seconds to ensure it doesn’t get too hot.2. Pour half of the chocolate into a piping bag and pipe 8 legs onto each cookie.3. Dip the truffles into

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-63968965892834104462023-10-30T11:49:00.001+00:002023-10-30T11:49:43.663+00:00

180g Mini Marshmallows45g Unsalted Butter3-4 drops Orange Food Colouring120g Crisp Rice6 Chocolate Fingers, broken in half12 Fizzy Rainbow Belts50g Choceur Dark ChocolateMethodMicrowave the marshmallows and butter in 30 second blasts until melted, then stir in the food colouring.Add the Crisp Rice and mix until fully coated. Once the mixture is cool enough to handle, form 12 balls, flatten

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-83474939557514884062022-12-13T12:38:00.005+00:002022-12-13T12:38:31.212+00:00

 Ingredients 130g Caster Sugar130g Self Raising Flour130g Perfect for Baking Spread2 Medium Free Range Eggs8g Ground Ginger60g Raspberry Jam500g Ready to Serve Custard500g Four Seasons Frozen Mixed Fruits, thawed70ml Amaretto300ml Double Cream15g Flaked AlmondsPomegranate optionalMethodPre-heat the oven to 180°C/Gas Mark 4.Put the flour, caster sugar, spread and ginger into a food

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-31601573338807455532022-12-13T12:30:00.008+00:002022-12-13T12:40:05.730+00:00

 Ingredients 1 Sheet Ready Rolled Puff Pastry30g Cheddar Cheese, grated20g Emmental Cheese, grated10g Parmesan, grated½ tsp Ground Black Pepper1 Egg, beatenBlack PepperMethodPre-heat the oven to 180°C/Fan 160°C/Gas Mark 4.Unroll the pastry sheet and cut out 18 star shapes using a cutter.Brush each star with a little beaten egg and sprinkle a little of each cheese over the tops.Season

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-88938132664902695882020-11-23T20:48:00.001+00:002020-11-23T20:48:31.397+00:00

1 medium Carrot1 Stick Celery1 medium Onion50g Butter½ tsp White Pepper25ml Dark Soy Sauce30g Plain Flour800ml Water200ml Red or White Wine1 Chicken Stock PotMethodPeel the carrot and onion and chop finely along with the celery.Melt 30g of butter in a medium saucepan and sauté the vegetables until lightly browned. Add the water, wine, pepper and chicken stock pot.Bring to the boil,

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-71226619195977904212020-11-23T20:45:00.001+00:002020-11-23T20:45:58.837+00:00

1 Large Fresh British Whole TurkeyZest of 1 Lemon, finely gratedZest of 1 Clementine, finely grated140g Greenvale Salted Butter, softened8-10 Fresh Sage Leaves1 Onion, peeled and cut into quarters For the Stuffing: 50g Greenvale Salted Butter1 tbsp Specially Selected Rapeseed Oil1 large Onion, finely chopped100g Specially Selected Multigrain Bread, made into crumbs1 tbsp

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-52844259024575250772020-11-23T20:43:00.001+00:002020-11-23T20:43:41.798+00:00

1 medium Fresh Turkey (approx. 4-4.3kg)300ml Del Rivo Orange Juice with Bits1 Quixo Chicken Stock Cube, dissolved in 150ml boiling waterSea Salt and Black Pepper1 punnet Pomegranate SeedsQuixo Chicken Gravy Granules Stuffing2 punnets Pomegranate SeedsGrated Rind of 2 OrangesJuice of 1 Orange100g The Pantry Flaked Almonds1 Stick Celery, finely chopped1 Bunch Spring Onions, finely

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-44881348734857521232020-11-23T20:40:00.001+00:002020-11-23T20:40:31.033+00:00

750g Carrots50ml Maple Syrup50g ButterSea Salt and Black Pepper20g Pistachio Nuts, chopped finelyMethodPre-heat the oven to 200°C/Gas Mark 6.Peel the carrots, cut into batons and place in a roasting dish.Melt the butter, combine with the maple syrup and pour over the carrots.Season with some sea salt and black pepper.Roast for 40 minutes, turning the carrots a couple of times.Sprinkle

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-6737849774764665172020-11-23T20:38:00.001+00:002020-11-23T20:38:40.010+00:00

500g Sprouts90g Prosciutto Ham, thinly sliced150g Soft Cheese2 Garlic Cloves50ml Milk40g Plain Flour20g Butter2 flat tsp Dried Mixed Herbs5g Parmigiano Reggiano Cheese, gratedSea Salt and Black Pepper MethodPre-heat the oven to 200°G/Gas Mark 6.Peel and cut the sprouts into quarters.Boil in salted water for 5 minutes and drain well.Place the sprouts and ham into an ovenproof

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-1223485642506166912020-11-23T20:35:00.001+00:002020-11-23T20:35:48.598+00:00

1kg Maris Piper Potatoes200ml Sunflower Oil1 tsp Paprika3 cloves of Garlic2 sprigs of fresh Rosemary Sea Salt and Black PepperMethodPre-heat the oven to 200°C/400°F/Gas Mark 6Peel the potatoes and cut into large chunksParboil in salted water for 5 minutes with the whole cloves of garlic and paprikaDrain well in a colander, then shake them around to roughen up the edgesPre-heat the oil

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-59847817035707368882020-11-23T20:33:00.001+00:002020-11-23T20:33:33.138+00:00

1 x 4.5kg Goose 600g Specially Selected Pork and Herb Sausages3 Cox Apples1 Large Onion1 Stick Celery200g cooked Chestnuts1 Large Egg, beaten3 slices Brown Bread50g The Pantry Sultanas80ml Del Rivo Apple Juice100ml Napoleon Brandy1 Quixo Chicken Stock Cube300ml WaterSalt and Black PepperQuixo Gravy GranulesMethodPre-heat the oven to 190°C/375°F/Gas Mark 5.Wash the goose inside and out

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-10369258533032186912020-11-23T20:29:00.001+00:002020-11-23T20:29:50.066+00:00

1 Shallot2 Cloves of garlic1 Pack button mushroomsOlive oil for frying1 Fillet steak4 Slices of parma hamDijon mustardSaltPepper1/2 Roll puff pastry1 Egg for egg washNote. This recipe is to serve one so multiply the ingredients by the number of guests. 1 egg will egg wash 5 wellingtons.MethodDice the shallot and mince the garlic.Finely chop the button mushrooms.Add the oil to a frying

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-436023822574552152020-11-23T20:27:00.001+00:002020-11-23T20:27:24.409+00:00

150g (1 pack) Bountiful berry mix100g Natural Selection raisins50g The Pantry soft prunes, roughly chopped100g The Pantry apricots, roughly chopped50ml Napoleon brandy50ml Apple juice225g Plain flour170g Vegetable oil170g Light brown sugar1/2tsp Ground cinnamon1/4tsp Ground ginger50g Roughly chopped almondsZest of 2 oranges2tbsp. Ground almonds120ml Soy drink2tbsp Cider vinegar3/4tsp

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-61042950935278540312020-09-30T10:26:00.000+01:002020-09-30T10:26:02.541+01:00

250g plain flour150g ground almonds120ml melted coconut oil120ml maple syrup20ml vegetable oil2 tsp vanilla essence1 tsp baking powderPinch of saltSpecially Selected raspberry conserveIcing sugar to sprinkleBiscuit cutters – approx 5cm and a smaller one to make a whole in the centres (use round, star or any shape you like)MethodPreheat the oven to 170c/325f/gas3Put the flour, ground

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-33706468570548657372020-09-30T10:23:00.001+01:002020-09-30T10:23:33.443+01:00

30g Self-raising Flour1 x tsp Baking Powder450ml Unsweetened Soya Milk150ml Warm Water3 x tsp Chia Seeds50ml Sunflower OilSalt1 x 12 hole Bun TrayMethodPut the chia seeds in the water and soak for 5 mins.Add the flour, baking powder, soya milk, water, chia seeds and a little salt to a food processor and blitz to a smooth batter. Allow to rest in the fridge for 30 mins.Preheat the oven to 220c/

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-41513150985228380912020-05-22T15:54:00.001+01:002020-05-22T15:54:15.138+01:00

4 Chicken Breast Fillets, cut into large chunks150g Cashew Nuts2 tbsp Olive Oil2 Onions, finely sliced2 Garlic Cloves, finely sliced1 tsp Ground Cinnamon½ tsp Ground Ginger2 tsp Medium Curry Powder400g tin Chopped Tomatoes200g Greek Style Natural Yogurt500g Basmati Rice10g Fresh CorianderSaltPlace 100g cashews into a heatproof bowl, cover with boiling water and soak for 10 minutes.Heat a little

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-50897655923409685032020-05-22T15:49:00.001+01:002020-05-22T15:49:17.909+01:00

1 x 375g Puff Pastry1 Medium Egg Yolk10ml Milk1 tsp Caster Sugar300ml Double Cream150g Ready-Made Custard500g StrawberriesPre-heat the oven to 190°C/375°F/Gas Mark 5.Roll out the pastry and cut into five 8cm strips lengthways.Cut these in half to give you ten oblongs.Mix the egg yolk with the milk and brush over the tops.Sprinkle over the caster sugar.Put the oblongs on a lightly greased baking

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-76166225012677057202020-05-22T15:43:00.001+01:002020-05-22T15:43:09.172+01:00

2 packs x frying steak2 tbsp x Olive oil2 x Onions - red or white200g x Mushrooms, sliced - optional4 x Bread rolls100g x Emmental cheese, gratedThis is best achieved if the steak is put in the freezer for an hour before slicing.Remove the steak from the pack and with a sharp knife cut into thin slices.Put all the steak into a bowl and toss with salt and pepper.Thinly slice the onions and fry

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-562595332082554062020-05-22T15:36:00.001+01:002020-05-22T15:36:14.659+01:00

4 Baking Potatoes2 tbsp Olive Oil80g Smoked Pancetta4 Spring Onions, finely chopped40g BBQ Sauce50g Grated Cheddar Cheese1 bag Rocket Leaves100g Cherry TomatoesPre-heat oven to 200°C/400°F/Gas Mark 6.Line a baking tray with tin foil and pierce the potatoes all over with a fork.Place onto the tray, drizzle over oil and bake for approximately 1 hour 10 minutes until cooked through, then allow to

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-34581098561626571822020-05-22T15:30:00.001+01:002020-05-22T15:30:32.516+01:00

Chocolate milkshake:3 frozen bananas400ml unsweetened almond milk1 tbsp cocoa powder1tbsp honey1 tbsp peanut butterBanana ice cream:4 frozen bananas2 tbsp coconut milkFor the Honey and Chocolate drizzle and decoration:2 tbsp. honey1 tsp cocoa2 tbsp oats1/2 bar Moo Free milk chocolate1. Place all the ingredients for the ice cream in a blender and blitz until smooth. 2. Pour into a tub and freeze

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-375780421065158442020-05-22T15:27:00.001+01:002020-05-22T15:27:07.118+01:00

1 x 4 pack Croissants120g pack Honey Roast Ham8 slices Emmental Cheese25g Dijon Mustard20g set Honey5g Soft Brown SugarCut the croissants in half lengthwaysPut a slice of cheese on the base of each croissant. Divide the ham between the croissants.Top this with another slice of cheese. Put the tops on the cheese.Mix together the mustard, honey and brown sugar. Brush this over the tops of the

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0tag:blogger.com,1999:blog-6524661796939923805.post-44266256335318211182020-05-22T15:24:00.001+01:002020-05-22T15:24:43.018+01:00

1 ripe Banana (plus extra to serve)50g The Foodie Market Whole Nut Crunchy Peanut Butter (plus extra to serve)100g The Pantry Plain Flour½ tsp The Pantry Baking Powder2 tbsp Specially Selected Maple Syrup150ml Acti Leaf Soya Milk1 tbsp of Sunflower Oil (for cooking)Mash 1 banana in a bowl using a fork and then beat in 50g of peanut butter and the maple syrup.Add the plain flour and baking powder

claire fisherhttp://www.blogger.com/profile/10654630383745826027noreply@blogger.com0