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Parent and Teacher Magazine!

We are featured in the Autumn 2011 Parent & Teacher Magazine!

Also photographed, my lovely dinner of creamy pesto pasta and it was delicious!)

A little article about how we came about and encouraging schools to make their own fundraising recipe books.

Bourne Westfield Primary came up with a 76 page recipe book! With pupils, parents and even celebrities contributing their recipes! They launched their book at the farmers market and sold 300 copies in just one day.

Thank you Bourne Westfield, tonights dinner is on you!

Aunty Amarillo’s Chicken Mexico 

“This my favourite recipe from Scottish Aunty Amarillo”

Ewan Thomas

¾ lb Chicken or Chicken Fillets
  (1 for each person)
1½ oz Butter
     2 tbsp Oil
2 Large Onions (peeled and chopped)
 2 Cloves Garlic (crushed)
1 Green and Red Pepper (seeded and chopped)
 1 Chilli Pepper or level tsp Chilli Powder
7 oz tin Plum Tomatoes
 2 tbsp Tomato Puree
½ Pt Chicken Stock
 4 oz Sweetcorn
4 oz Mushrooms (washed and sliced)
Tabasco sauce
4 tbsp Soured Cream (optional)

Cut the chicken into strips and coat in seasoned flour.  Melt the oil and butter in a frying pan and brown the chicken on all sides.  Remove from the pan and place in a casserole dish.  Fry the onions, garlic and peppers. Add the tomatoes, puree, stock and a few shakes of tabasco.  Cook, stirring occasionally until the quantity is reduced by approximately half.  Pour the sauce over the chicken.  When cooled, marinade in the fridge overnight.

Next day: Cook in the oven at 160°C for approximately 1 hour.  Add the sliced mushrooms and sweetcorn for the last 30 minutes.  Add soured cream if desired.

Serve with rice and a green salad

And for dessert…

White Chocolate Cheesecake

Ben Clayden

8oz bourbon biscuits
 2oz melted butter
50mls double cream
6oz good white chocolate
400g full fat soft cheese
125ml double cream
2oz choc chips
 1tsp vegetable oil
6oz fresh rasps

Preparation: For the base chop biscuits, melt butter, mix together, spoon into spring form pan place in freezer until ready to use

Filling: Microwave 50mls double cream with the chocolate for 1-2 minutes.  Stir often.  Whisk up cheese; add (fold in) chocolate and cream to mixture.  Spoon onto the base and return to fridge to set for 45 mins.

For the topping: melt the chocolate chips and oil, drizzle over cake. Place raspberries on. 



Pasta with NO Grasshoppers

I heard over the weekend that we might start finding insects in our shops! A good source of protein?!
Hmmm… i don’t know how I’d feel about grasshoppers in this pasta dish but who knows eh?…

Today’s wonderful recipe is from

Biggar Kirk Gillespie Centre

“This recipe book was first produced to raise funds to convert the old Gillespie Church in Biggar into what we all know now as the Gillespie Centre, ‘The Church Serving the Community’.

“Now that we are celebrating the twenty-first anniversary of the opening of the Gillespie Centre, we have decided to produce the original recipe book, which has remained popular through the years, with the addition of some new recipes…”

Gillespie Centre, October 2003

Pasta with Creamy Pesto Sauce

M. Moss

5 lv tbsp grated parmesan
200 g carton low-fat fromage frais
40 g torn basil leaves
450 g fresh tagliatelle
1 oz pine nuts, toasted
2 garlic cloves
40 g roughly chopped parsley

Put the parmesan, pine nuts, fromage frais and garlic into a food processor and whiz to a think paste. Scrape into bowl and season generously with salt and pepper. Add herbs and whiz for 2-3 seconds. Cook pasta according to packet instructions. Drain thoroughly, stir in sauce and serve.

Love and Peppermint Slices

It’s the weekend! Time to treat yourself with these two lovely recipes from

Tetherdown Family Cook Book

Chocolate Peppermint Slices

Wendy Meteyard-Winful (Granny Tait)

2 1/2 oz butter
1 1/2 oz crushed corn flakes or rice krispies
1 oz brown sugar
2 oz self-raising flour
1/2 tsp baking powder
2 dsp cocoa powder
pinch salt
6 oz icing sugar
few drops peppermint essence
4 tsp water
green food colouring
4 oz plain chocolate

Melt butter i saucepan. Stir in the other ingredients. Press into a 7″ square tin. Bake for 20 minutes at Gas Mark 3. Meanwhile, make the icing, by mixing the icing ingredients together and colour as strongly as you like! Pour the icing onto the base while it is still warm. Cool till the icing sets. Melt the chocolate and pour over the top of the icing, tipping tin until evenly covered. Leave for the chocolate to harden. Cut into 9 squares.

Another of my Granny’s recipe, I made this for Francesca and Anya, but Anya hated the peppermint taste (Francesca and i loved it!) Next time, I’ll try it with orange oil, which i think she’ll love...

Now to get your lips around this tastie treat…

Love Cake

Helen Hodge

4 oz kisses
2 oz love
4 sweet lips, pressed well together
1/2 oz teasing
1/2 oz squeezing

Bake well together in a young man’s arms!

This was written in my grandmother’s recipe book by her sister in the 1920’s

Fundraising for The Jigsaw School

Today after a swim at the pool and in the pool’s car park i decided i needed something to warm me.

This wasn’t the winter salad i had in mind, but the recipe book it’s coming from had to be blogged about. It’s a great example of a fundraising recipe book.

Favourite Recipes

from the

Fleet Morning Townswomen’s Guild

Sold in aid of

The Jigsaw school.

Inside is this lovely message

“We all like to eat… Some of us like to cook.

Collecting and sharing favourite recipes seems such a good way to raise money for our charity this year, “The Jigsaw School” for children with Autistic Spectrum Disorders.

Happy Reading

Happy Cooking

Happy Eating”

Party-Time Winter Salad

Rosemarie (Kim) Wernham

4 lb white cabbage, finely shredded
2 lge onions, finely chopped
8oz seedless raisins
8 lge carrots, grated 3 celery hearts, finely sliced
4 oz flaked almonds
1/2 pt mayonnaise
1/2 pt soured cream
2 tbsp lemon juice
salt and pepper

Combine cabbage, carrots, onion, celery, raisins and flaked almonds together in lge. mixing bowl. Mix together the soured cream, mayonnaise and lemon juice and season well. Place all ingredients in a fridge a to chill and toss together shortly before serving. Serves 15 to 20.

Tuna Fishcakes

Today’s recipe comes from the

Cuddington Community’s Cook Book

This is a beautiful little cook book with recipes from parents, pupils (old and new), family, staff and friends.

Tuna Fishcakes

Tin of Tuna
Tin of sweetcorn
Mashed potatoes
Grated cheese
Beaten egg

Beat the egg and set aside. Flake the tuna into a bowl. Add mashed potato, sweetcorn and grated cheese. Mix together with your hands and pat into small flat cakes. Dip into the egg mixture; roll in the breadcrumbs and lightly fry or grill each side until browned.

“Quick and easy to do!!”                                                                        

A favourite recipe of Amber Pierson, Year 1

I tried this recipe last week and even though I only realised at the last-minute that I didn’t have any breadcrumbs- It was still a hit!

As you can see, my daughter wouldn’t even let me take a proper photo she was so keen to get stuck in!

“A Very Special Cake”

I know, I know! 2 cake recipes in one week, but this one was soooooooo appealing i just had to go for it. I jumped on my bike, strapped baby on back (who insisted on kicking her boots off the whole way!) down to the local shops to buy some much needed ingredients. All for this recipe from the

85th Anniversary Recipe book, East Kent Federation of WIs

No Calorie Chocolate Cake!!!

Gloria Morgan      Whitfield Evening WI

7oz SR flour
1/4 tsp salt
4oz margarine
5tbsp evaporated milk
1tsp vanilla essence
8oz caster sugar
2 tbsp cocoa powder
2 eggs
5 tbsp water

Method: prehear oven to 325-350 •F. Grease ad flour 2 x 7″ sandwich tins. Sift together flour, sugar, salt and cocoa. Beat together the eggs, evaporated milk, water and vanilla essence. Stir into dry ingredients and mix well. Divide between tins and bake for about 35 minutes. Sandwich together with butter icing or black cherries and whipped cream.

Gloria says “A very special cake, easy to make. Sheer indulgence”

W.I.tch Dish??

 It’s coming close to Christmas now believe it or not! And what better than a recipe book to sell at your school or villiage Christmas Fair?! So start collecting your recipes now!

Today’s recipe is taken from-

The Leigh Village Cook Book

W.I.tch Dish?

W.Itch Dish?

These are a selection of recipes from the members of the Leigh Womens’ Institute, their friends and family.

Judy Tuke’s

Creamed Chicken Citron

4lb chicken
1 onion,quartered
1 blade of mace
1 blade of mace
6 peppercorns
1 sprig of tyme
a few parsley stalks
thinly peeled rind of lemon
1/2 level tsp. salt
salt and pepper
2 oz butter
1 1/2 oz flour
1/2 level tsp. curry powder
3/4 - 1pt chicken stock
juice of 1 lemon
1 egg yolk
1/4 pt double cream
coarsely chopped parsley to garnish

Put ingredients 1-8 in a large pan with enough water to cover and bring to the boil. Simmer until chicken is tender (1-1 1/2hrs). Leave chicken to cool in stock. Take from pan and remove meat from bones, discarding skin, and cut in pieces. Chill stock and strain, remove fat. Melt butter for sauce in a clean pan and stir in flour and curry powder, cooking for 1 minute, stirring continuously. Slowly add enough stock to make sauce. Bring to the boil and simmer 2-3 minutes. Blend in lemon juice. Mix egg yolk with 2 tbsp cream and stir into sauce then add rest of cream. Do not allow to boil. Check seasoning and stir in chicken pieces. Turn onto serving dish and garnish with parsley. Serve with rice or pasta and green salad. Can also be served cold, in which case cool sauce, stirring occasionally to prevent skin forming, before mixing with chicken pieces. Serves 6.