Recipes tagged with: make ahead

     Apple Charlotte

    Apple Charlotte

    You can make this dessert ahead and refrigerate, in which case remove it about an hour before serving to allow it to develop its' full flavour. Or prepare the stewed apple and the breadcrumbs and layer up just before serving. The toasted breadcrumbs will stay crisp if you store them in an airtight container. In Denmark this traditional dessert is covered with whipped cream and little blobs of redcurrant jelly before serving. Try adding cinnamon or spices to the apple mix and chopped hazelnuts to the toasted breadcrumbs.

    • Time: 30 minutes
    • Complexity: easy

    Buttermilk Rusks

    Buttermilk Rusks

    This is a traditional South African recipe which is also similar to a Suffolk rusk. Given to me by my husbands cousin; Peta Gale, and handed down through the family. The rusk is an early morning ritual, dipped into a cup of tea! This recipe makes about 50 small rusks that will keep in an airtight container for weeks.

    • Time: 2 hours including drying out time
    • Complexity: very easy

    Caponata

    Caponata

    A delicious piquant aubergine dish originating from Sicily. Sicilians all have their own version of this slightly salt, sour and sweet dish, with many variations depending on what vegetables are available. Fennel is very good in place of the celery. Serve hot or cold, but never straight from the fridge!

    • Time: 60 minutes
    • Complexity: medium

    Crepes Suzette

    Crepes Suzette

    You can't beat a thin and delicate crepe oozing with juicy oranginess. Perfect as a hot pudding on a cold day, this recipe can be made ahead and the filled crepes just popped into the pan at the last minute to add the flambe touch!

    • Time: 30 mins
    • Complexity: easy

    Granola

    Granola

    A toasted muesli, nice with fresh fruit and yoghurt for a vegetarian breakfast, this is a very adaptable recipe using any grains, seeds and nuts that you fancy.

    • Time: 40 minutes
    • Complexity: easy

    Honey and Stem Ginger Cake

    Honey and Stem Ginger Cake

    This recipe makes a 450g loaf. It keeps really well in an airtight tin for 1-2 weeks, becoming slightly sticky.  A lemon icing and chopped stem ginger gives a great finish.

    • Time: 1 hr 15 mins
    • Complexity: easy

    Lamb, Onion and Rosemary Skewers

    Lamb, Onion and Rosemary Skewers

    Leg of lamb is perfect for these dainty little skewers. Use small woody stems of rosemary to thread marinated lamb and onion and grill over a hot barbeque or camp fire. Make sure that the rosemary sprigs are not too fleshy or the meat will not thread. This recipe makes 8 mini skewers, enough for 4 people as a starter or 2 people for a main course. Delicious served in pitta bread with some tzatziki.

     

    • Time: 30 mins plus marinating and cooking time
    • Complexity: medium

    Mrs Bennett's Mango Chutney

    Mrs Bennett's Mango Chutney

    Keeley Bennett kindly gave us this mango chutney recipe which is so easy to make. You can use slightly under ripe mangoes and experiment with different spices. Cardamom pods or seeds (either green or black) will add a unique and aromatic fragrance. Whole black peppercorns will add some heat. This recipe will make about 3 good size jam jars.

    • Time: 20 minutes to prepare. 1 hour to simmer.
    • Complexity: easy

    Pitta Bread Crisps

    Such an easy way to use leftover over pitta breads or to make to go with dips at a party. These pitta bread crisps will keep in an airtight container for at least a week, if not longer.

    • Time: 15 minutes
    • Complexity: very easy

    Potted Cheese

    Potted Cheese

    A perfect way to use up all those leftover pieces of cheese in your fridge. All types of cheese can be used. It will keep for a week in the fridge and is a great vegetarian recipe. Serve on toast or in a baked potato.

    • Time: 20 minutes plus time to chill
    • Complexity: very easy

    Red Poll Shin and Oxtail Stew

    Red Poll Shin and Oxtail Stew

    Red Poll is a native breed of Suffolk producing excellent beef. Your local butcher will be able to provide a whole oxtail and cut it into sections for you. Use well sourced meat that has been hung for at least 28 days. The stew must be slow cooked until the meat falls from the bones. Try and use shin if possible as although it takes longer to cook it makes a gorgeous more gelatinous, sticky and lip smacking gravy. It's a cheaper cut too.
    This recipe is great for slow cooking on a camp fire fire and I always make it in my South African Potjie over smouldering logs. It works just as well made in a casserole or saucepan and cooked in the oven.

    • Time: Full cooking time is 4 hrs. Can be made ahead.
    • Complexity: medium

    Salmon Terrine

    Salmon Terrine

    An economical and easy fish mousse that is perfect for a picnic or as a dinner party starter.

    • Time: 60 minutes ( including cooling time for the salmon)
    • Complexity: easy

    Toasted Pearl Barley with Lemon and Herbs

    Toasted Pearl Barley with Lemon and Herbs

    Pearl barley makes a nice change from rice. It is a little more chewy, has a delicate nutty flavour and is filling. It soaks up the bold flavours of a rich meat or vegetable stew or holds its own in a summery salad. So serve this recipe as you prefer, hot or cold works equally well.

    • Time: 40 minutes
    • Complexity: easy

    Toffee Sauce

    Toffee Sauce

    This delicious toffee sauce is made to go with Sticky Toffee Pudding.  Nice with ice cream too!

    • Time: 15 minutes
    • Complexity: very easy