Roast Garlic and Cauliflower Soup

Method:
  • Place roast garlic, cauliflower and onion on baking tray, drizzle with oil and season with salt pepper, parsley and thyme. Roast for 30 mins.
  • When vegetables are done, place in saucepan with stock, water, bay leaf and celery. Simmer for 30 mins.
  • Blend then season to taste.
  • Serving suggestion: crispy bacon and croutons.

Chilli and Lime Prawns

Method:

  • Mix all together, and marinade in fridge for 20 minutes.
  • BBQ for 2/3 mins on each side.
BBQ

Yummy Scones

Method:
  • Sieve flour and baking powder into a large bowl.
  • Rub butter into flour until the mixture resembles fine breadcrumbs.
  • Add a sprinkle of caster sugar. Add milk (or milk mixture as above) & combine with your hands until the mix is soft but not sticky (add a bit more flour if necessary)
  • Turn scone dough out onto a lightly floured board & knead/pat into shape until smooth and about 1½ inches thickness (3½ cm)
  • Cut dough into rounds with a scone cutter, starting from the middle of the dough & working outwards.
  • Shape leftover dough into a slightly thicker round & cut remaining scones.
  • Place scone rounds on a pre-heated oven tray with sides just touching each other (this produces a softer sided scone & helps to support them).
  • If you prefer crisp tops and sides place rounds of scone dough apart from each other on the oven tray.
  • Glaze top of scones lightly with a pastry brush dipped into milk, then cook in a very hot oven (220c) for 12-15 minutes until scones are golden brown and you can smell them from the street.
  • Serve with jam of your choice and whipped cream! Yuummmm!

Lemonade

Method:
  • Make a simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
  • While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
  • Add the juice and the sugar water to a pitcher.
  • Add 3 to 4 cups of cold water, more or less to the desired strength.
  • Refrigerate for 30 to 40 minutes.
  • If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
  • Serve with ice and sliced lemons.

Smoked Gouda-Chorizo Jalapeno Poppers

Method:

  • Preheat oven to 375 degrees F.
  • Brown chorizo in a skillet over medium-high heat, about 8 to 10 minutes.
  • Drain and place into a large mixing bowl.
  • Add the cheese, red onion, egg, cream cheese, sour cream, hot sauce, and salt and pepper, to taste.
  • Press into jalapeno halves and assemble on a parchment lined baking sheet.
  • Bake until golden and bubbly, about 20 minutes.
BBQ

Easy Zucchini & Rice Slice

Method:

  • Preheat oven to 190c or 170c fan.
  • Grease and line a 20cm square pan.
  • Lightly whisk eggs in a large bowl.
  • Add rice, cheese zucchini peas and spring onions.
  • Combine and pour into pan smoothing the top.
  • Bake for 30-35 mins or until set.
  • Cut into slices and serve.

Chocolate Chip and Strawberry Ice-Cream Sandwich

Method:

  • Spread peanut butter over half the cookies top with a scoop of ice cream sandwich with remaining biscuits.
  • Place on a tray and freeze until ready to serve.

Peter Gordons Spiced Banana, Pecan, Chocolate and Maple Syrup Pastie

Method:

  • Preheat oven to 200 °C.
  • What you want is 4 rounds of pastry, about 18cm each in diameter. Roll out the pastry to 4mm thick.
  • Heat up a wide pan, add the butter and cook till it goes a nut-brown colour – but don't burn it.
  • Add the maple syrup and spices and bring to the boil, then add the banana slices and gently cook them for 4 minutes over a moderate heat. They will turn to mush if overcooked or stirred too much, so go gently.
  • Just before you take them off the heat, mix in the pecans, then tip onto a tray to cool completely.
  • Beat the egg with a pinch of salt and brush it around the outside edges of the pastry discs.
  • Divide the banana mixture into 4 and place it in the centre of each disc, then sprinkle on the chocolate.
  • Fold one side of the pastry over the filling to give you a pastie shape, pressing the edges together firmly and expelling any air pockets.
  • Press the edges together with a fork dipped into a little flour, then brush the pasties with egg-wash and sprinkle with the sugar.
  • Bake in the centre of the oven for 30 minutes, or until the pasties have gone a lovely dark golden colour.
  • © Recipe copyright 2006 Peter Gordon.

Spinach & feta filo pie

Method:

  • Heat the oven to 200C/fan 180C/gas 6.
  • Cook the onions in a large knob of butter until soft and turning golden.
  • Add the garlic and cook for a couple of minutes.
  • Add the spinach in batches and cook until wilted.
  • Cool, then tip into a bowl (leaving behind any excess liquid from the spinach) and mix in the nutmeg, feta, eggs and season.
  • Melt 30g more butter, and butter a non-stick springform cake tin, about 20-22cm.
  • Put the first sheet of filo in the tin and brush with butter, letting the excess hang over the sides. Keep going with the rest of the sheets, turning a little before adding each additional pastry sheet and brushing all over with butter.
  • When all the pastry is used up, tip in the filling and fold over the excess pastry to cover.
  • Butter the top then bake in the oven for about 20-30 minutes until the filo is crisp and golden.
  • Leave for 5 minutes before turning out and cutting into wedges to serve.

Watermelon Mojito Ice Blocks

Method:

*to make sugar syrup*

  • Place 1 cup (220g) caster sugar in a pan with 1 cup (250ml) water over medium heat, stirring until the sugar has disolved.
  • Increase heat to medium and simmer for 5 mins until slightly reduced.
  • Cool - this can be kept in fridge for up to 1 month.

 

  • Begin this recipe a day ahead.
  • Place sugar syrup and 1/2 cup mint leaves in a saucepan over medium heat and simmer for 2-3 mins.
  • Remove from heat and stand for 30 mins to infuse.
  • Meanwhile, place the watermelon in a blender and puree until smooth.
  • Pass through a sieve pressing down on all the solids to extract all the juice. You should have two cups (500ml) puree.
  • Soak gelatine leaves in cold water for 5 minutes until softened.
  • Strain infused sugar syrup into a saucepan, discarding the mint leaves and simmer over high heat for 1 minute.
  • Squeeze out any excess water from the gelatine leaves, then add the gelatine to the syrup mix, stirring to disolve.
  • Allow to cool slightly and stir in the rum, lime juice and watermelon puree.
  • Pour mixture into ice block moulds (ice pops), then divide the remaining 1/2 cup mint leaves among the moulds.
  • Freeze overnight or until completely frozen.
  • (Makes 15 ice pops)

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