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English muffins

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Recipe For English Muffins  • Combine in a mixing bowl:  240ml water  120ml / 125g scalded milk  2 Teaspoons sugar  1 Teaspoon salt  • Dissolve 1 package active dry yeast in 2 tablespoons of warm water for 3 to 5 minutes.  • Combine the 2 mixtures.  • Sift before measuring - 4 cups of all purpose flour.  • Beat 2 cups of flour gradually into the above mixture. Cover the bowl with a cloth and let the dough rise in a warm place (about 85°F) for about 1-1/2 hours, or until it collapses back into the bowl.  • Beat in 3 tablespoons of softened butter.  • Beat or knead in the remaining flour.  • Grease the inside of the muffin rings and fill half full with the batter. Let them stand in a lightly greased cookie sheet until the dough has doubled in bulk. (It should now fill the muffin ring.)  • Place the cookie sheet with the muffins in an oven preheated to 425° F. Cook until muffins are a golden brown color.  • Cool slightly on a cake rack and remove the muffin rings.  • The above recipe mak
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Bara Brith (Welsh tea cake)

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6oz dried fruit 8oz dark brown sugar Half a pint of strong tea 10oz self-raising flour 1 egg Mix tea and fruit into tea Soak overnight (or as long as possible) Sieve in the flour and add the egg Place in loaf tin  Bake 300F for 1.5 hours Make sure top doesn't burn - cover w foil/greaseproof paper if nec 
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Thai chicken peanut pasta

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Thai Peanut Chicken Pasta  Yield: 4 servings  Ingredients:  For the Chicken: 500 g (about 1 lb) boneless, skinless chicken breasts, sliced into thin strips  2 tablespoons vegetable oil  Salt and pepper, to taste  2 cloves garlic, minced  1 tablespoon fresh ginger, minced  stir-fried vegetables like bell peppers, carrots, mange tout or baby sweetcorn For the Pasta: 300 g (about 10 oz) pasta (spaghetti, linguine) or 4 egg noodle nests For the Peanut Sauce:  85g creamy peanut butter  1/4 cup/60ml soy sauce 2 tablespoons honey (or brown sugar)  1 tablespoon rice vinegar  1 tablespoon sesame oil  1 tablespoons sriracha 1-2 tablespoons warm water (to thin the sauce, as needed)  For Serving: chopped peanuts, chopped spring onions, fresh coriander, lime wedges Instructions:  Prepare the peanut sauce: In a bowl, whisk together the peanut butter, soy sauce, honey, rice vinegar, sesame oil, and sriracha. If the sauce is too thick, add warm water, one tablespoon at a time.  Cook the chicken:
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Butternut squash and halloumi tray bake

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Serves 4 1 red onion, peeled and cut into wedges  500g butternut squash, frozen cubes preferred  3 garlic cloves, peeled and crushed  2 tsp olive oil  1 tsp paprika  300g dry orzo  700ml vegetable stock  250g cherry tomatoes  2 tbsp pesto  225g halloumi, cut into 2cm cubes  Sea salt and freshly ground black pepper   Directions:  1. Preheat oven to 200°C.  2. In a roasting dish, add onion, butternut squash, garlic, olive oil, paprika, salt, and pepper. Toss until coated. Bake for 30 minutes uncovered.  3. Add orzo, vegetable stock, cherry tomatoes, and pesto. Mix well and place halloumi cubes on top.  4. Bake for another 15-25 minutes until halloumi is golden and orzo is cooked through.   Prep Time: 60 minutes Kcal: 581 per serving Would be nice with some garlic bread https://www.tamingtwins.com/butternut-squash-and-halloumi-orzo-bake/
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Tuscan chicken gnocchi

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Prep Time10 minutes Cook Time 20minutes Total Time 30minutes Servings 4 Ingredients Chicken 680 g   skinless boneless chicken thighs 1   teaspoon   Italian seasoning 1   teaspoon   paprika 0.25   teaspoon   salt   or more 0.25   teaspoon   freshly ground black pepper 2   tablespoons   olive oil Gnocchi 460   g   potato gnocchi 110   g   sun-dried tomatoes   packed in olive oil but drained, and chopped 6   cloves   garlic   minced 120   ml   chicken broth 235   ml   heavy cream 1   teaspoon   Italian seasoning   or Herbs from Provence 0.5   teaspoon   paprika 142  g   fresh spinach 200g   canned artichoke hearts   chopped 0.25   teaspoon   red pepper flakes   to taste 1   teaspoon   fresh thyme leaves   no sprigs Instructions How to cook chicken Season the chicken thighs with Italian seasoning, paprika, salt, and freshly ground black pepper. Heat an empty, high-sided, heavy-bottomed skillet (such as a cast-iron or stainless steel pan) over medium heat for 2 minutes. Add 2 tablespoons of
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Mongolian Ground Beef Noodles

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Servings: 4 servings Ingredients:    450g ground beef  250g noodles (lo mein or spaghetti)  60ml soy sauce  60ml hoisin sauce  2 tbsp brown sugar  1 tsp ginger, minced  3 cloves garlic, minced  1 tbsp sesame oil  1/4 cup/ 26g green onions, chopped  1/2 tsp red pepper flakes (optional)  Sesame seeds for garnish  Directions:  Cook the noodles according to package instructions. Drain and set aside.  In a large skillet, heat sesame oil over medium heat.  Add the ground beef and cook until browned, breaking it up as it cooks. Drain excess fat if necessary.  Add the minced garlic and ginger to the beef and cook for 1-2 minutes until fragrant.  Stir in the soy sauce, hoisin sauce, and brown sugar. Simmer for 3-4 minutes until the sauce thickens slightly.  Toss the cooked noodles into the skillet, coating them in the beef and sauce mixture.  Garnish with chopped green onions, red pepper flakes (if using), and sesame seeds before serving. 
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Slow cooker peanut chicken TRY

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Slow Cooker Peanut Chicken TRY 680g chicken breasts  1 red pepper, diced  ½ large yellow onion, diced 2 garlic cloves, chopped  125g peanut butter (creamy or crunchy)  120g chicken broth  60g  soy sauce  1 tablespoon honey  1 teaspoon sesame oil  1 teaspoon chili garlic paste  1 tablespoon lime juice  2 tablespoons cilantro, chopped    Directions:  1. Add the bell pepper, onion, and garlic to the slow cooker, then place the chicken on top.  2. In a bowl, whisk together the peanut butter, chicken broth, soy sauce, honey, sesame oil, and chili garlic paste.  3. Pour the sauce over the chicken, cover, and cook on HIGH for 2-3 hours or LOW for 4-5 hours.  4. Stir in lime juice and cilantro before serving over rice or noodles.   Prep Time: 5 minutes Kcal: 439 per serving
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