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Dutch Apple pie
For the pastry
300g Plain flour
150g chilled butter
50g caster sugar
1 pinch ground cinnamon
Beaten egg for glazing

For the filling
50g caster sugar
50g raisins
1 tbsp ground cinnamon
400g Bramley apples (peeled and chopped)
30g fresh white breadcrumbs

1. Rub the butter with your fingers until you get a crumbly mixture. Add in cinnamon and sugar. Add the water and bring together into a ball (alternatively you can do this is in a food processor) Wrap in clingfilm and chill for an hour.
2. Mix apples, raisins, sugar and cinnamon into a mixing bowl. Set aside.
3. Preheat the oven to 160°C/gas 3. Roll out the pastry to line a 18cm well greased pie tin. Trim off the excess pastry. Sprinkle breadcrumbs on the base of the pie. Spoon the apple filling into the pie. Roll out the excess pastry. Cut into 2 cm strips. Place the strips on top of the pie made into lattice pattern. Brush with beaten egg.
4. Baked in a preheated oven for 45 minutes. Raise the temperature to 200C/ gas 6 for 10 minutes till the pie is golden brown. Leave to cool.

We used to call this ice cream cake as the children were not to keen on cheese!

Biscuit base

Approx 12-15 digestive biscuits crushed, mixed with 3 oz of melted butter,
Push mixture down firmly into a flan dish.

3oz Philly's cheese creamed together with 3oz icing sugar. In a separate bowl whisk 1 sachet of dream topping with a1/4 pint of milk until thick. Add this mixture to the cheese mixture and mix well cover biscuits base and leave to set in fridge for at least 3 hours.

A cake "gateau patate"(French). You may call it sweet potato cake/pastille.
Billed sweet potatoes then mashed
Add few pinch of ground cardamom and fennel
Add flour, mixed to make a dough
Grated or dedicated coconut + sugar
Roll dough on floured table and with a circle cutter or glass cut few circles (about 3 or 4 ")
Fill the circle(pastry dough) with the coconut and sugar mixture.
Dampened/wet the edge with water (not too much) just to stick the edge close to form the semi circle pastille.
Fry in a shallow frying pan with vegetable oil......about a minute till golden
Put on a kitchen paper
Ready to eat
Be careful it will be hot(syrupy inside)

"Hedgehog" [chicken in tomato sauce] from grandMattie

Serves4. Can be stretched with more of everything...
Prep time20 min mins
Cook time1.5 hours or more if you like

Ingredients
4 chicken pieces
3 tbsp olive oil
tin tomatoes
1 clove garlic chopped
1" ginger chopped fine or grated
3 tbsp tomato puree
large onion chopped in chunks
handful mushrooms [more if you like them]
2 tsp oregano
handful black olives
1/4 pt cheap red wine [optional]
chicken stock
Handy Hint
this recipe is very forgiving, add as much as you like - more mushrooms, olives, wine, sweetcorn, peas. the choice is yours.
Method
1. fry off the onions and ginger, then add the chicken.
2. add everything else, bring to the boil. Season. It should be a wettish mixture, to casserole.
either leave to simmer very gently for about an hour, or put in oven at 170C for about 90 minutes.
3. Serve with baked potatoes/rice/crusty bread and green salad.

An easy family favourite, full of flavour. BTW the name is when I minded children and got fed up being asked "What's for dinner". I replied "Hedgehog" to which the little boy said, "Mmmm. I LOVE Hedgehog!" Simon 1- me 0

Easy chicken and leek pie.

Works really well with left over roast chicken or you can use fresh chicken pieces
1-2 leeks trimmed and cut into small rounds
1/2- 3/4 pt of milk ( you can add some white wine)
Vegetable stock cube or powder ( this usually contains enough salt)
Black pepper
Tbsp margarine/ butter
Large tbsp plain flour
Bought puff pastry

Ovenproof dish ( I use a shallow one as I like maximum pastry)

Fry leeks in margarine or butter until cooked through. Add flour and stir. Add liquid slowly stirring all the time until the sauce bubbles. Add seasoning and stock, check for taste! Place the chicken into the dish and pour over the sauce. Top with pastry, brush with beaten eggs or a little milk and bake 180 fan until the pastry is well risen and golden.
Enjoy!??

Store cupboard Macaroni Romano

For 2 (easily multiplied)
1 chopped red or green pepper
2 tomatoes sliced
100 g or 4 oz macaroni
1 medium tin of condensed soup ( usually mushroom)
Small tin of Spam or 100 g 4 oz cooked ham
Salt and pepper

50g 2 oz grated cheddar cheese

1 cook macaroni in boiling salted water for 8 minutes

2 cut pepper in half, remove seeds and white pith cut into dice. Blanch in boiling water for 2 minutes OR do lots of peppers and open freeze them and take out a handful!

3 cut ham or Spam into dice wash and slice tomatoes

4 make up soup as directed ( i.e. Put in contents into a sUcepan and add a can of water) add the ham and pepper and bring to the boil

5 add cooked drained macaroni and put in a shallow dish. Sprinkle on the grated cheese and slices of tomato

6 put in an oven @ 200'C 180'C fan for about 15 minutes

Enjoy it! I use the same amount of soup, but double the other ingredients for 4

Recipe for baked risotto which I have added as requested - it is so much easier than constantly stirring risotto on the hob and we adapt it to use whatever ingredients we have to hand.

I wrote on the forgetfulness thread about how I came across a dessert in my freezer that I had no memory of making and hadnt a clue what it was.Well,I defrosted it and we ate some. It was truly horrible,a stale cake with several layers of buttercream in chocolate and coffee flavours.Hating waste I have made a trifle with the cake and added egg and flour to the buttercream to make 8 large cookies which are in the oven as I speak.They look good and if they are OK I will submit the recipe.Watch this space.No the other one.

St Stephens day pie( or left over Christmas dinner pie) turkey, roast potatoes and all of the other veg, little dots or cranberry here and there pour in some gravy that has been cooled for a few moments, scrunch up filo to top the pie, brush with melted butter and bake for 40 mins, cover with foil if pastry starts to burn

Favourite at the mo is ginger bread and butter pudding

3/4 of a loaf of bread
Jar of ginger marmalade
Block of butter
1 egg
4 egg yolks
500ml double cream
200ml milk
100g Caster Sugar
1 tablespoons of ground ginger and 2 tablespoons of Demerara sugar mixed in a bowl
100g sultanas
Some Rum

1/ the night before put the sultanas in a bowl and cover in rum.
2/ make generously filled triangle marmalade sandwiches. Enough to fill your greased pudding dish
3/ make custard using eggs/milk/cream/caster sugar. Whisk together and cover sandwiches.
4/ sprinkle rum soaked sultanas over pudding
5/ once custard has soaked in use butter on exposed corner then sprinkle with Demerara/ginger mixture
6/ bake for 40 mins at 200oc.

Serves 4-6

Always a crowd pleaser, just serve with single cream - yummy

Can you lot not read and understand what LauraGransnet has written?!

Charleygirl I wanted to say that

Couldn't get the here to work; it has now?

Can someone tell me please, when you have saved the recipes in your favourites are you supposed to be able to access them next time from your favourites page? I don't seem to be able to.?

Mary Berry ,some one bought me a paper back book of hers years ago, i used to be a TA and once a week would cook with the classes. They loved it. My grandaughter bought me her latest one for Christmas last year, it's great.

I've added my recipe for "Cheesy Leek Savoury Bread Pudding".

Ingredients:
1 cup leeks cut in thick slices
Salt
Freshly ground black pepper
2 tablespoons unsalted butter
6 cups 1-inch-cubed crustless brioche
2 teaspoons chives
1/2 teaspoons fresh thyme leaves
2 large eggs
3 cups whole milk
Freshly grated nutmeg
1/2 cup Swiss cheese

Directions:
1) Place a medium pan over medium heat, drain excess water from leeks, and add to pan. Season with salt, and sauté until leeks begin to soften, and then reduce heat to low. Stir in the butter, cover and cook, stirring occasionally, until leeks are very soft, about 20 minutes. Adjust salt and pepper to taste.

2) Preheat oven to 350 degrees. While the leeks are cooking, spread bread cubes on a baking sheet, and bake until dry and a light golden brown, about 15 minutes, turning pan about halfway through. Transfer to a large bowl, leaving the oven on.

3) Add the leeks, chives and thyme to the bowl of bread, and toss well. In another large bowl, lightly whisk the eggs and then whisk in milk, a generous pinch of salt, pepper to taste and a pinch of nutmeg.

4) Sprinkle 2 tablespoons cheese in bottom of a buttered 9-by-5-inch loaf pan. Spread 1/2 of bread mixture in pan, and sprinkle with another 2 tablespoons cheese. Spread remaining bread mixture in pan, and sprinkle with another 1/4 cup cheese. Pour in enough milk mixture to cover bread, and gently press on bread so milk soaks in. Let rest 15 minutes.

5) Add remaining milk mixture. Sprinkle with salt. Bake until pudding is set and top is brown and bubbling, about 1 hour. Serve while hot and delicious.

I love how flexible this dish is - there's definitely room for adding more leeks, or other vegetables such as cherry tomatoes if you wish.

Have always found the recipe for leek and potato soup a never fail one

cari you are very patient! Amazing and amusing how people just do not follow instructions.

I fancy the ginger bread and butter pudding but that's a lot of pudding - a whole loaf of bread!!

Veg. casserole. Good for using up leftover raw vegetables.
1) Grease a 2 pint casserole.
2) Peel slice and boil root veg. until cooked.
3) chop onions, peppers, tomatoes etc.
4) make a little veg stock from a cube.I add some tomato purée.
5) heat oven to top heat.
6)Put veg. in prepared dish, layering root, other, root etc. Sprinkle with S&P and some mixed herbs. Pour in the stock and drizzle olive oil on top.
7) Bake for about an hour, until top is brown.
You can finish off with grated cheese for the last 15 mins.
Good as a side dish for fish, meat, chicken etc.

I have had this hand-written recipe in a book for ages and make it regularly. It is very user-friendly and you can adapt the dried fruit to whatever you have in the cupboard. It was in imperial weights, but have converted it to metric.

Edgy's Fruit Bread (no idea who Edgy was!)


500g mixed dried fruit
500g self-raising flour
250g sugar (any sort)
2tsp mixed spice
25g butter
2 eggs
2tbsp marmalade

Soak fruit in a cup of warm tea overnight.
Mix flour with sugar and spice. Rub in butter, then eggs, marmalade and fruit.
Put in loaf tin and bake slowly for about 1.5hrs (approx 150C)