Orange Cake

Ingredients

2 oranges
4 eggs
200g sugar
125g marge
275g sr flour

Orange Frosting

25g marge
135g icing sugar
2 tbsps orange pulp, reserved from cake

Method

Place the oranges in a saucepan and cover with water, then bring to the boil and simmer for 15 minutes. Drain and repeat for another 15 minutes. Chop the oranges and remove any pips, then blend into a pulp. Set aside 2 tbsps of it.
Whisk the eggs, sugar and marge, then fold in the flour and orange. Pour into two lined cake tins and bake at 180 for 25-30 mins, then leave to cool.
To make the frosting, cream the marge and sugar, then mix in the orange pulp. Spread on one of the cakes to sandwich them together.

Pineapple Upside Down Cake

Ingredients

40g marge
60g brown sugar
Pineapple rings

115g marge
125g sugar
2 eggs
1 tsp vanilla essence
210g sr flour
125 mls water

Method

Melt the marge and mix with the brown sugar, then pour into a cake tin. Arrange the pineapple slices over the sugar.

Cream together the marge and sugar, then beat in the eggs and vanilla essence. Mix in the flour and water alternately. Pour over the pineapple and bake at 190 for 45 mins.


Honey-Pear Cake: 
Slice 3 pears in half and place in a saucepan with 2 tbsps honey and enough water to cover them. Cook until tender. Melt 40g marge and mix with 60g brown sugar and 1 tbsp honey. Pour into a cake tin, arrange the pear halves on top, then make the cake mix as above.

Peanut Butter Biscuits

Ingredients

115g marge
170g brown sugar
125g peanut butter
1 egg
1 tsp vanilla essence
1 1/2 cups sr flour (175g)

Method

Cream together the marge and sugar. Mix in the peanut butter, egg and vanilla, then add the flour. Place small balls of the dough on lined trays and flatten slightly with a fork dipped in cold water. Bake at 190 for 15 mins.
Makes about 24.

Variation:
For softer cookies, change the quantities to:
- 1 1/4 cups sr flour (150g)
- 180g peanut butter
- Add chocolate chips
Method as above, but drop teaspoonfuls on a lined tray instead.

Blueberry Cobbler

Ingredients

650g blueberries
2 tbsps sugar
200g sr flour
75g marge
100g sugar
1 tsp vanilla essence
1 egg
100 mls water

Method

Place the washed blueberries in the bottom of an ovenproof dish and stir in the 2 tbsps sugar.
In a mixing bowl, rub together the flour, sugar and marge until it forms crumbs, then mix in the vanilla, egg and water to make a dough.
Place spoonfuls of the dough over the blueberries - it doesn't have to cover them completely - and bake at 190 for 30-35 mins.
Serve warm with vanilla ice cream or custard.

Jam Crumble Bars

Ingredients

150g marge
75g sugar
225g plain flour
1/2 cup jam
Flaked almonds

Method

Cream together the marge, flour and sugar until it forms crumbs. Press 3/4 of the mixture into a dish. Heat the jam to thin it, then pour it over the base. Sprinkle over the rest of the crumble mix, and some flaked almonds. Bake at 170 for 25 mins.

Chocolate Covered Shortbread

Ingredients

100g marge
175g plain flour
55g caster sugar
200g dark chocolate chips

Method

Cream together the marge, flour and sugar until it forms crumbs. Press it into a dish and bake at 160 for 25-30 mins.
When it's done, melt the chocoate in a saucepan over low heat. Once the shortbread has cooled, spread the chocolate on top and leave in the fridge until set.

Chicken Chilli

Ingredients

400g chicken breast fillets, chopped
1 shallot
Chopped ginger
400g chopped tomatoes
50g red lentils
1 red pepper, diced
400g kidney beans, drained
1 cup chicken stock
1 tbsp chilli sauce

Method

In a large wok or pan, fry the chicken with the shallot and ginger for 5 minutes or until the chicken is golden brown on the outside. Add the remaining ingredients and simmer for 20-25 minutes until the chicken is cooked through.
Serve with rice.

Microwave Chocolate Pudding

Ingredients

100g marge
225g sr flour
200g sugar
55g cocoa
2 eggs
8 tbsps cold water

125g brown sugar
55g cocoa
300mls hot water

Method

Melt the marge and mix with the flour, sugar, cocoa, eggs and water. Pour this into a very large microwaveable bowl (there needs to be room for the pudding to rise, and for the sauce not to bubble over as it cooks)
Mix the brown sugar and cocoa and sprinkle over the batter. Then pour over the hot water.
Place the bowl on a plate in case the sauce spills over, and microwave on high for 7-8 mins.

Chocolate Sauce Pudding

Ingredients

80g sr flour
2 tbsps cocoa
115g sugar
115g marge
2 eggs

50g brown sugar
2 tbsps cocoa
400mls hot water

Method

Beat together the flour, cocoa, sugar, marge and eggs. Spoon into a dish and sprinkle the brown sugar over. Mix the hot water and cocoa, then pour this over the mixture.
Bake at 170 for 45 minutes.

Double Chocolate Brownie Cookies

Ingredients

200g dark chocolate
75g marge
200g light brown sugar
2 eggs
25g ground almonds
150g sr flour
125g chocolate chips

Method

Melt the chocolate over a low heat.
In a separate bowl, cream together the marge and sugar. Mix in the eggs, then the flour and ground almonds, then stir in the melted chocolate. Lastly, add the chocolate chips.
Place spoonfuls on lined trays and bake at 180 for 10 mins.

Marbled Jam and Almond Cake

Ingredients

150g sr flour
100g ground almonds
150g marge
125g sugar
2 eggs
4 tbsps water
1 tsp almond essence
150g jam (cherry/raspberry/strawberry)
Flaked almonds

Method

Whisk together all the ingredients apart from the jam, until the mixture is light and fluffy. Spoon half the mixture into a lined tin, spoon the jam evenly over the top, then cover with the remaining cake mixture. Use a knife to swirl the jam through. Scatter over some flaked almonds and bake at 160 for about 1 hour.

Oat and Cranberry Cookies

Ingredients

100g marge
150g sugar
1 egg
1 tsp vanilla
200g oats
110g sr flour
150g cranberries

Method

Cream the marge and sugar. Stir in egg and vanilla, then flour, oats and cranberries.
Form into balls, place on lined trays and bake at 180 for 10-15 mins.

Sweet Potato And Spinach Bake

Ingredients

2 sweet potatoes, sliced 1/2 inch thick
3 tbsps oil
3 leeks
2 tsps crushed garlic
350g frozen spinach

Cream Sauce
400 mls single cream
1 tsp crushed garlic
Thyme or rosemary

Method

Heat 1 tbsp oil in a pan and saute the leeks and garlic for 8 mins until softened. Add salt and pepper.
Meanwhile slice the sweet potatoes and toss with 2 tbsps oil. Put the spinach in a colander, pour over boiling water and drain, then mix with the leek.
Arrange 1/3 of the sweet potato slices in a dish, then spoon over half of the leek and spinach mix. Top with another layer of sweet potatoes then vegetables, and finish with a layer of sweet potato slices.
Bring the cream to the boil with the garlic and herbs, then pour it over the sweet potatoes. Sprinkle cheese over the top.
Bake at 200 for 45 mins.

Broccoli, Cranberry & Cashew Salad

Ingredients

2 heads broccoli (about 600g)
1-2 shallot
3/4 cup cashews, chopped
3/4 cup cranberries

Dressing
3/4 cup mayonnaise
2 tbsps vinegar
2 tbsps sugar

Method

Mix together the ingredients for the dressing. Chop the broccoli and shallot, mix with the cranberries and cashews, then stir in the dressing.

Pizza Puffs

Ingredients

225g sr flour
300 mls milk
2 eggs
1/2 tbsp basil
1/2 tbsp oregano
Salt
1/2 cup chopped onion, leek or shallot
1 cup chopped vegetables of your choice (pepper, mushroom, tomato, sweetcorn)
1 cup grated cheese

Method

Whisk flour, milk, eggs and seasoning. Mix in the vegetables and cheese. Pour into muffin cases. Sprinkle some more cheese on top and bake at 190 for 20 mins.

Meatball Tagine

Ingredients

800g minced beef
2 eggs
100g matza meal
1 onion
1 tsp crushed garlic
1 tsp paprika
1 tsp cumin
1 tsp cinnamon
1/2 tsp ginger
Salt & pepper
Parsley/rosemary/oregano

Sauce
800g chopped tomatoes
1 onion
1 tsp crushed garlic
2 tbsps vinegar
1 tsp sugar
1/2 tsp paprika
1/2 tsp cumin
1/2 tsp cinnamon
125 mls stock

Method

For the meatballs, fry the onion and garlic for a couple of minutes, then mix with the remaining ingredients. Form into small balls (makes about 50) and place on baking trays. Cook at 180 for 15 mins.

For the sauce, fry the onion and garlic then add the remaining ingredients. Simmer for 5 mins, then add the cooked meatballs to the sauce and cook for another 10 mins.
Serve with rice or spaghetti.

Penne Fiorentina

Ingredients

750g pasta
2 tbsps oil
2 red peppers, chopped
350g spinach
Grated cheddar

Tomato Sauce
1 tbsp oil
1 shallot, chopped
1 tsp crushed garlic
400g chopped tomatoes
400g sieved tomatoes (passata)
1 tbsp tomato puree
1 tsp sugar
Salt and pepper
Chopped parsley/oregano/basil

Method

To make the tomato sauce, fry the onion and garlic in the oil  in a saucepan until the onion is soft. Add the remaining ingredients except for the herbs, and cook uncovered for 15 mins. Stir in the chopped herbs.
Fry the peppers in the oil, and add them to the sauce.
Meanwhile cook the pasta. When it's done, add the spinach to the pan and leave for a minute. Drain and return to the pan, then stir in the sauce.
Transfer to a baking dish, sprinkle with cheese, and grill until browned.

Caramel Chicken

Ingredients

3 chicken breast fillets, cut into strips
1 tsp oil
Spring onion, chopped

Sauce
3/4 cup brown sugar
1/3 cup water
2 tbsps duck sauce
1/3 cup vinegar
1 tbsp soy sauce
2 tsps crushed garlic
1/2 tbsp grated ginger

Method

Whisk together the sauce ingredients until the sugar is dissolved. Heat the oil in a wok and stir in the chicken.
Pour 1/3 cup of the sauce over the chicken and cook for 6-7 mins. Add the remaining sauce and cook for another 5 mins or until the chicken is cooked through.
Stir in the spring onion pieces, and serve with rice.

Malaysian Beef Curry

Ingredients

Curry Paste
3 tbsps oil
1 onion, chopped
grated ginger
3 tsps crushed garlic
2 chillies, sliced
1 tsp turmeric

1 kg beef, cubed
1 1/2 tbsp curry powder
1/2 tsp cardamom
200 mls stock
400 mls coconut milk
Rice, to serve

Method

Cook the onion in the oil until softened, then blend with the other paste ingredients.
Cook the paste in a pan for a couple of minutes, then add the beef, curry powder and cardamom. Cook for 2-3 mins until the beef is browned. Add the stock and half of the coconut milk, then cover and simmer for 2 hours, stirring occasionally.
Add the rest of the coconut milk and cook open for another 1/2 an hour.
Serve over rice and garnish with coriander.

Caramel Apple Blondies

Ingredients

Caramelised Apples6 small apples or 1 lb (not cooking apples) - cored, peeled and cubed, should make 2 3/4 cups
60g brown sugar
3 tbsps water

150g marge
1 1/4 cup sugar
1/2 cup syrup
2 eggs
2 cup sr flour
2 tsps cinnamon
1 tsp cardamom

Caramel Glaze40g marge
1/2 cup brown sugar
2 tbsps syrup

Method

Cook the apple pieces in the water for a few mins until softened, then mix in the sugar. Drain, reserving the liquid.

Beat together the marge, sugar, syrup and eggs. Mix in the flour, cinnamon and cardamom, then fold in the apple pieces.

Spread into a greased square dish, then drizzle over the sauce from the apples. Bake at 180 for 40 mins.

Melt together the ingredients for the glaze, and drizzle it over the blondies.

Variation: 
Caramel Sauce (instead of the glaze)
50g marge
100g brown sugar
100mls double cream

Melt the marge and sugar in a saucepan, stir in the cream and bring to the boil.

Black-bottom Cookie Bars

Ingredients

175g marge
1 1/4 cups sugar (use a mixture of brown and granulated)
2 eggs
1 1/2 tsps vanilla
2 cups plain flour
1/4 cup cocoa
1 cup chocolate chips

Method

Cream together marge and sugar, then mix in eggs, vanilla and flour. Transfer half the mixture into a separate bowl and mix the cocoa and chocolate chips into one half.
Spread the chocolate mix into a greased square dish, and smooth the vanilla mix on top. Bake at 180 for 30 mins then cut into bars.

Moussaka

Ingredients

3 aubergines
1 tbsp oil
2 tsps crushed garlic
2 large shallots
600g beef mince
390g can chopped tomatoes
4 tbsps tomato puree
2 tsps oregano
cinnamon
salt and pepper
1 tsp stock powder

400 mls dairy-free yoghurt
1 egg
salt and pepper
matza meal

Method

Slice the aubergines into 1/2cm rounds and stir in a large bowl with a little oil to coat. Arrange the slices on lined trays and bake at 190 for 25 minutes, turning over half-way.
Heat 1 tbsp oil in a large pan and fry the shallot and garlic for 2 minutes. Add the minced beef and cook, stirring constantly, until it browns. Stir in the tomatoes and all the seasoning, then cover. Simmer for 15 mins, stirring occasionally.
Meanwhile beat the egg into the white sauce with a fork, then add salt and pepper.
Layer a third of the aubergine slices in a large ovenproof dish, then pour half of the mince over it. Repeat with another layer of aubergine then mince, and finish with a layer of aubergine. Pour the sauce over the top and sprinkle with matza meal.
Cook in the oven at 180 for 40 minutes.

Stir-Fried Noodles

Ingredients

Medium egg noodles
Sesame oil
Crushed garlic
Soy sauce
Sweet chilli sauce or duck/plum sauce
Vegetables of your choice: mange-tout, baby corn, peppers, mushrooms, carrot, beansprouts, spring onion

Optional - chicken
4 chicken breast fillets, cut into strips
2 tsps crushed garlic
1 tsp cumin
1 tsp paprika
1/2 tsp turmeric
lemon juice
coriander, parsley
salt and pepper

Method

If you are making chicken as well, prepare it first. Mix the ingredients for the marinade, then stir through the chicken strips and leave for 1/2 an hour. Stir-fry in batches for 6-8 mins or until cooked inside.
Heat the sesame oil in a large wok, add the crushed garlic. Chop all the vegetables and stir-fry in the wok with some soy sauce for up to 5 minutes, or until softened.
Make the noodles according to the instructions on the packet, then add them to the wok.
Mix together equal amounts of soy sauce and sweet chilli, then stir it through the noodles and vegetables.

Challah

Makes two challot

Ingredients

21g dried yeast
225mls warm water
3 tbsps sugar
2 eggs
2 tbsps oil
2 tsps salt
500g all-purpose flour
Sesame seeds

Method

Place the warm water into a bowl, briefly stir the yeast and leave for 10 minutes. Beat in the sugar, eggs, oil, salt, and half of the flour. Add the rest of the flour and knead for 10-15 minutes. If the dough is too sticky, knead in some more flour. Transfer to a lightly oiled bowl, cover with a cloth and leave for an hour to rise.

Divide the dough by half, then each half into three pieces. Roll the pieces into long ropes and plait together to make two braided loaves. Leave covered for half an hour. Glaze with some beaten egg and sprinkle with seeds. Bake at 190 for about 30 mins.

Aubergine Parmigiana

Ingredients

3-4 aubergines
4 tbsps olive oil
Grated cheese

Tomato Sauce1 tbsp oil
1 shallot, chopped
1 tsp crushed garlic
400g chopped tomatoes
400g sieved tomatoes (passata)
1 tbsp tomato puree
1 tsp sugar
Salt and pepper
Chopped parsley/oregano/basil

Method

Slice the aubergines to 1/2 cm thick and mix with the olive oil to coat. Arrange the slices on baking trays and bake or grill on both sides until beginning to brown.
Meanwhile to make the tomato sauce, fry the onion and garlic in the oil  in a saucepan until the onion is soft. Add the remaining ingredients except for the herbs, and cook uncovered for 15 mins. Stir in the chopped herbs.
Spoon some tomato sauce into a large baking dish. Layer over a third of the aubergine slices, top with more sauce and sprinkle with the cheese. Repeat the layers twice more.
Bake at 180 for 40 minutes.

Baked Shakshouka

Ingredients
(serves 6)

Tomato Sauce (use 2 cups of it)
1 tbsp olive oil
1 shallot, chopped
1 garlic clove, crushed
400g chopped tomatoes
400g passata/sieved tomatoes
1 tbsp tomato puree
Salt & pepper
1 tsp sugar
Parsley/oregano/basil

12 eggs
Fresh chopped parsley
Grated cheese
Olive oil
Cream or milk, to drizzle
Salt & pepper
Pitta bread

Method

To make the tomato sauce, fry the onion in the olive oil in a saucepan until soft. Add the garlic and cook for one minute. Add the tomatoes, salt, pepper and sugar, and simmer uncovered for 15 minutes until thickened. Lastly, stir in your choice of chopped herbs.

Pour the tomato sauce into a large baking dish, then sprinkle the parsley over. Crack each egg into a glass, then pour onto the sauce, spaced evenly apart.

Sprinkle over a layer of cheese and drizzle over some olive oil and cream; then season with salt and pepper.

Bake at 200 until the yolks are just set, about 12-15 mins. Serve with toasted pitta quarters.

Chocolate-Techina Puddings

Ingredients

Fondant centre
2 tbsps marge
1 tbsp sugar
3 oz chocolate

150g chocolate
4 tbsps/80g techina
4 eggs
60g brown sugar
3 tbsps sr flour

Method

For the fondant, melt the marge and sugar in a saucepan, then remove from the heat and stir in the chocolate until smooth. Pour into a bowl and freeze for 10 mins.

Meanwhile, melt the chocolate and techina in a saucepan. Whisk the eggs and sugar until thick, fold in the flour and then the chocolate-techina mix.

Divide the fondant between 8 greased ramekins, then cover with the batter. Bake at 220 for about 15 mins.

Broccoli Quiche

Ingredients
(serves 8)

Base
1 1/2 cups flour
100g marge
3 tbsps water

2 broccolis
1 leek
(or substitute other vegetables:
peppers, mushrooms etc)

4 eggs
300 mls double cream
100 mls milk
2 tbsps flour
salt, pepper, onion powder
3 tbsps grated cheese

Method

For the base, rub together the flour and marge until it forms crumbs. Mix in the water, then press the mixture into a large rectangle dish. Bake at 180 for 20 mins.

Meanwhile, cook the broccoli in boiling water for about 4 mins. Fry the leek in 1 tbsp oil until beginning to soften.

Whisk together the eggs, milk and cream, then mix in the flour and seasoning. Add the vegetables, and pour into the cooked base. Bake at 180 for about 45 mins.

Chicken Wraps - Fajitas

Ingredients

1 red pepper
 2 large shallot

Chicken
4 chicken breast fillets (for 8 servings)
dried parsley flakes
2 tsps crushed garlic
1 heaped tsp cumin
1 heaped tsp paprika
1/2 tsp turmeric
lemon juice
dried coriander
salt & pepper

To serve:
Tortilla wraps
Vegetables: lettuce/ avocado/ tomato
Techina

Method
Slice the chicken into thin strips. Mix together all the remaining ingredients for the marinade, then stir through the chicken and leave for 1/2 an hour.

Slice the red pepper, and cut the shallot into large pieces. Stir-fry with some olive oil in a large wok for 3-5 minutes until softened, then set aside in a bowl.

Heat some olive oil in the wok and stir-fry the chicken in two batches, for about 6-8 minutes or until cooked inside. Mix in the pepper and shallot and transfer into a dish.

To serve, fill the tortillas with the chicken, techina or sweet chilli sauce, and choice of vegetables.

Caramelised Apple Crumble

Ingredients

Apple filling
6 medium or 8 small apples, cored, peeled and cut into large pieces
80g sugar
40g marge

Crumble

150g plain flour

60g marge

100g brown sugar

60g flaked almonds

Sprinkle of cinammon

Method

Mix all the crumble ingredients together until it resembles breadcrumbs. Spread this out over a baking tray and bake at 200 for 10 minutes or until golden.

For the apple mix, heat the sugar in a saucepan until it dissolves and becomes caramelised. Stir in the apple pieces, then the marge, and cook for about 5 minutes or until the apple is softened.

Spoon the apple mix into a pie dish, cover and keep refrigerated. The crumble should be stored in an airtight container. Only sprinkle it over the apples right before serving. Serve hot with custard or vanilla ice cream.

Orange Almond Cake

Ingredients

2 oranges
3 eggs
3/4 cup sugar
1 1/2 cups ground almonds
2 cups sr flour

Orange syrup
1 orange - zest and juice
1/2 cup sugar

Method

Place the oranges in a saucepan and cover with water, then bring to the boil and cook for 15 minutes. Drain, cover again with water and cook for another 15 minutes. Coarsely chop and remove any seeds, then blend until mostly smooth.
Whisk the eggs and sugar, then fold in the orange, flour and ground almonds.
Pour into a greased cake tin and bake at 170 for about 1 hour.
For the syrup, boil the zest in water until soft, then drain. Heat the zest, juice and sugar in a saucepan for about 3 minutes. When the cake is done, make holes in the top with a skewer and pour the syrup over.

Baileys Walnut Bars

Ingredients

Base
1 cup flour
80g marge
1 tbsp sugar
2 tbsps water

Filling
1/2 cup brown sugar
1/3 cup golden syrup
4 tbsps melted marge
3 tbsps Baileys
1 tsp vanilla essence
1 egg
150g chopped walnuts

Method

To make the base, mix the flour, marge and sugar until crumbs form. Add the water and press the mixture into a tin. Bake at 180 for 20 mins.
For the filling, whisk together all the ingredients aside from the walnuts, until smooth. Then stir in the walnuts. Pour this over the baked base, and bake at 180 for 25 mins.
Leave to cool, then cut into bars.

Caramel Apple Pie

Ingredients

Pie Base
2 cups plain flour
175g marge
2 tbsps sugar
4 tbsps water

Caramel Sauce
4 tbsps marge
1 cup light brown sugar
1/4 cup water
1/4 tsp cinnamon

6 small / 5 medium apples (not cooking apples)
3 tbsps flour

Method

To make the base, mix the flour and sugar with the marge until it forms crumbs, then add the water to make a dough. Divide by half, and press half of the dough into a large pie dish.

Peel, core and slice the apples, not too thinly, and stir with the flour.

Place the sauce ingredients in a saucepan and bring to the boil, then mix in the apples.

Pour it all into the pie base. Roll out the rest of the dough into a circle, and place it over the apples, sealing the edges. Cut slits in the middle, then bake at 190 for 45 minutes.

Serve hot, with custard or vanilla ice cream.

Toffee Nut Blondies

Ingredients

125g marge
1 3/4 cups brown sugar
2 eggs
2 tsps vanilla essence
2 cups sr flour
1 cup / 125g chopped nuts (I used my new favourite, cashews)
1 cup chocolate chips

Method

Cream together the marge and sugar, then beat in the eggs with vanilla essence.
Mix in the flour, nuts and chocolate chips.
Pour into a large greased square pan and bake at 180 for about 40 minutes. Leave to cool, then cut into bars.

Cinnamon Roll Cake

Ingredients

3 cups sr flour
1 cup sugar
3 eggs
2 tsps vanilla essence
4 tbsps marge, melted
3/4 cup water
1/4 cup oil

Cinnamon Filling
1/2 cup brown sugar
1 tbsp cinnamon
60 g marge
1/2 cup mixed ground almonds and/or walnuts

Glaze
1 cup icing sugar
1/2 tsp vanilla essence
2 tbsps water

Method

Whisk the flour and sugar with the eggs, water, oil, marge and vanilla essence. Pour half of the batter into a large tin. Mix together the cinnamon ingredients and spoon over. Top with the rest of the cake batter, then swirl the cinnamon mixture through with a knife.
Bake at 180 for 50-60 mins.

When the cake is cool, mix together the ingredients for the glaze, and drizzle over.

Sesame Chicken

Ingredients

600g chicken breast, cubed
2 tbsps toasted sesame seeds

Batter
2 tbsps sr flour
2 tbsps cornflour
2 tbsps soy sauce
1 tbsp wine
2 tbsps water
1 tsp oil
Sesame oil

Sauce
1 cup chicken broth
1/3 cup sugar
2 tbsps white vinegar
2 tbsps soy sauce
2 tbsps sesame oil
1 tsp harissa
1 tsp crushed garlic
1 tbsp cornflour
1/2 cup water

Method

Mix together all the ingredients for the batter, then stir in the chicken pieces until coated and refrigerate for 20 mins.

Heat some oil in a wok and fry the chicken pieces in batches, until they are golden brown and cooked inside - about 5-6 mins. Drain on paper towel-lined plates.

Put all the sauce ingredients except the cornflour and water into a saucepan, and bring to the boil. Dissolve the cornflour into the water and stir into the sauce. Simmer for 2 minutes.

To serve, place the chicken in a large dish, pour the sauce over, and sprinkle with the sesame seeds.

Chocolate Fondant Souffles

Ingredients

Fondant
2 tbsps marge
1 tbsp sugar
3 oz chocolate

4 eggs, separated
1/4 cup sugar
1/4 cup sr flour
1 cup water
6 oz chocolate

Method

For the fondant part, melt the marge and sugar in a saucepan, then stir in the chocolate until smooth. Pour this into a bowl and freeze for about 10 minutes.

Whisk the egg whites and sugar until stiff. In a saucepan over a low heat, whisk together the water and flour, then whisk in the egg yolks. Stir in the chocolate until melted, then fold in the egg whites.

Grease 8 ramekins, put a scoop of the fondant mixture in each, then spoon over the souffle mixture.

Bake at 190 for 40 mins.

Get in there!

Chocolate Cashew Bars

Ingredients

Crust

1 1/2 cups plain flour
115g marge
1/4 cup brown sugar

3/4 cup sugar
3/4 cup golden syrup
3 eggs
3 tbsps marge
1 1/2 cups chocolate chips
1 1/2 cups cashews, chopped

Method

Rub together the ingredients for the crust and press into a square dish. Bake at 180 for 15 mins.

Over a low heat melt together the marge and chocolate, then leave to cool for a bit. Stir in the sugar, golden syrup, eggs, then the cashews. Bake at 180 for 45 mins. It will still be gooey, so keep in the fridge or freezer so it sets into a fudge-like texture, then cut into bars.

Pepper-Pesto Lasagne

Ingredients

8 mixed peppers
2 tbsps olive oils
150g black olives, sliced
150g pesto
Lasagne sheets
Grated cheese

White sauce

50g marge
50g plain flour
600mls milk

Method

Deseed and slice the peppers; heat the oil in a saucepan. Cook the peppers in it, covered and stirring occasionally, for about 10 minutes, until softened. Stir in the olives and pesto.

To make the white sauce, heat the marge and flour in a saucepan to make a paste. Add half of the milk, bring to the boil and beat in until smooth. Do the same again with the rest of the milk.

Spoon a third of the pepper-pesto mix into a greased lasagne dish, pour a third of the white sauce over that, and sprinkle over some cheese. Layer half the lasagne sheets over this, then repeat the layers. The last layer should be the white sauce, with cheese sprinkled evenly over the top.

Bake at 200 for 30 mins, and serve hot with green salad and crusty bread.

Chewy Chocolate Chip Cookies

Ingredients

225g marge (1 cup)
175g caster sugar
175g brown sugar
2 eggs
1 tsp vanilla essence
375g plain flour (3 cups)
1 tsp baking powder
2 tsps hot water
335g chocolate chips
[1 1/2 tsps cornflour]

Method

Cream together the marge and sugar, then mix in the eggs and vanilla essence. Dissolve the baking powder in the water and mix into the batter with the flour, followed by the chocolate chips.

Drop spoonfuls onto lined trays and bake at 180 for 10 mins or until just golden brown.

To reduce the quantity: 160g marge, 250g sugar, 2 eggs, 1 tsp vanilla essence, 250g flour, 1 tsp baking powder, 225g chocolate chips, 1 1/2 tsps cornflour

Nan Khatai (Indian shortbread)

Ingredients

1 cup sr flour
1/4 cup sugar
1/4 cup icing sugar
1/4 cup oil
75g marge
1/2 tsp vanilla essence
Cardamom

Method

Mix all the ingredients together. Roll the dough into balls, place on lined trays and flatten slightly.
Bake at 170 for 10-15 minutes or until golden brown.

Ice Cream Trifle

Ingredients

400g strawberries
1 tbsp sugar
2 tbsps icing sugar
2 tbsps water

500g custard
300mls double cream, or 500g softened vanilla ice cream
Sponge fingers

Method

Puree half of the strawberries with the water and icing sugar, then pour into a saucepan and bring to the boil. Cut the remaining strawberries into small pieces and stir in the sugar. Stir into the puree and leave to cool.

If using double cream, whip until thick, adding sugar to taste. Mix the cream or ice cream with the custard, then pour this into a large dish. Spoon the strawberry mix evenly over the top, then lastly arrange a layer of sponge fingers over the top.

Freeze for minimum 3 hours. Defrost for a few minutes just before serving.

Peanut Butter Brownies

Ingredients

175g peanut butter
175g dark chocolate chips
200g light brown sugar
3 eggs
100g sr flour

Topping

50g peanut butter
50g dark chocolate chips

Method

In a saucepan melt together the peanut butter, chocolate and sugar. Beat in the eggs then the flour.
Pour into a greased square tin. Melt the 50g of peanut butter and drizzle over the top, then bake at 180 for 30-35 mins.
Melt the chocolate chips, drizzle over the brownies and allow to set before cutting into squares and serving.

Tuna Burgers

Ingredients

6 cans of tuna in brine (about 725g, drained)
150g bread crumbs or matza meal
2 eggs
2-3 shallot
Handful of coriander
2 tsps crushed garlic
3 tbsps soy sauce
1 tsp ginger
1 tsp salt

Method

Mix together the tuna, breadcrumbs and eggs.
Chop the shallot and coriander, and mix into the tuna with the garlic, soy sauce, ginger and salt.

Form into burgers - makes about 14, with 2 burgers for each serving.

Fry for around 4-5 mins on each side or bake for 15-20 minutes, turning over half way through.

Almond Crumble

Ingredients

750g chopped fruit (or a combination, eg. strawberries and cherries)
4 tbsp sugar
4 tbsps water
1 tsp cornflour

150g flour
100g marge
3 tbsps sugar
50g ground almonds
Flaked almonds

Method

If the fruit doesn't need to be softened, simply mix with the sugar and pour into a dish. Otherwise:
Simmer the fruit with the sugar and water in a saucepan until softened. Drain all the liquid off, and pour the fruit into a dish.

Rub together the flour and marge, then mix in the sugar and ground almonds. Pour this over the fruit, then sprinkle over some flaked almonds.

Bake at 180 for 30 mins.

Serve warm, with custard.

Marzipan Stollen

Ingredients

2 1/2 cups sr flour
3/4 cup sugar
115g marge
3/4 cup water
1 egg
1 tsp vanilla essence
100g glace cherries
50-75g sultanas
170g marzipan

Method

Rub together the flour, sugar and marge until it resembles breadcrumbs. Mix in the water, egg and vanilla essence, then add the glace cherries and sultanas.
Knead the dough, adding more flour if necessary, then roll out into a large circle.
Roll the marzipan into a rope just shorter than the circle of dough. Place it along the middle of the dough, then fold both sides of the dough over it, and close the ends to seal. Place the loaf, seam side down, on a lined tray.
Bake for 45 mins at 180. Dust with icing sugar before slicing it to serve.

Strawberry Mille-Feuilles

Ingredients

500g ready-made puff pastry

300mls double/whipping cream

400g strawberries, washed, hulled and sliced

Caster sugar and icing sugar

Method

Roll out the puff pastry and cut into 9 rectangles, each measuring about 12 x 8cm.

Bake for 15 minutes until well risen and golden brown.

Whisk the cream until thick, adding a little sugar to taste.

Slice each piece of pastry in half horizontally so you have 18 rectangles.

Place one piece each on 6 serving plates. Top with some of the cream, then some sliced strawberries. Add another pastry slice and layers of cream and strawberries, then place a piece of pastry on top of each.

Dust with icing sugar, and serve.

Baileys Cheesecake

Ingredients

Base

250g digestive biscuits
100g margarine, melted

600g soft cheese
225mls double cream
175g sugar
2 tbsps cornflour
2 eggs
100mls Baileys

Method

Crush the digestive biscuits and mix with the melted marge. Press into a cake tin and refrigerate.

Beat together the soft cheese, sugar, cornflour and cream. Whisk in the eggs and Baileys.
Pour this mixture over the base and bake at 180 for 45 minutes or until it starts to set. Keep refrigerated.

If you find the Baileys taste a bit too subtle - like I did - my serving suggestion is to simply drizzle Baileys over your slice!

Chocolate, Rum and Raisin Cake

Ingredients

100g marge
150g dark chocolate chips
4 eggs, separated
200g caster sugar
50g ground almonds
100g sr flour

Rum & Raisin Ganache

75g raisins
1 1/2 tbsps rum
1 1/2 tbsps cherry liqueur
175mls single cream
25g sugar
350g dark chocolate chips
25g marge

Method

Put the raisins, rum and cherry liqueur in a small bowl and leave to soak overnight.

Melt together the marge and chocolate in a saucepan, then leave to cool slightly. Whisk the egg whites until stiff. In a separate bowl whisk the egg yolks and sugar. Mix in the flour and ground almonds, then the melted chocolate. Finally, fold in the whisked egg whites.

Pour into a greased, lined cake tin and bake at 180 for 50 minutes.

For the ganache heat the cream and sugar in a saucepan, and stir in the chocolate chips until melted and smooth. Stir in the marge followed by the raisins.

Turn the cake out onto a plate and pour the ganache over it, keeping some to serve on the side.

Quick Tiramisu

Ingredients

Vanilla cake (enough for two layers)
Coffee
250mls whipping cream
Custard (for one layer)
Drinking chocolate powder



Method

Boil some water and make a cup of sweetened black coffee. Slice the cake and layer half of the slices in the bottom of a deep clear dish. Spoon half of the coffee over, then pour the custard on top.
Layer the rest of the sliced cake over that, then spoon the rest of the coffee over. Whip the cream until thick, adding some sugar to taste. Spread this over the top layer of cake.

Just before serving, sprinkle over the drinking chocolate powder.

Peanut Butter Blondies

Ingredients

100g marge
1 1/4 cups light brown sugar
175g peanut butter
2 eggs
1 tsp vanilla essence
200g sr flour
1/2 cup dark chocolate chips

Method

In a saucepan melt together the marge and sugar, then stir in the peanut butter. When it's cooled slightly, add the eggs and vanilla essence. Pour this into a large bowl with the flour and mix together, then fold in the chocolate chips.

Pour into a greased square pan and bake at 180 for 45 mins. Leave to cool for a few minutes, then cut into squares.

Variation: Omit the chocolate chips. Press 3/4 of the mixture into the pan, and spread 300g of jam over it. Crumble the rest of the mixture over the top, then bake.

Almond Cake

Ingredients

3 eggs, separated
150g sugar
160g ground almonds
1 tsp almond essence

Method

Whisk the egg yolks with the sugar, then fold in the ground almonds to make a thick paste. In a separate bowl, whisk the egg whites until stiff. Using a metal spoon, stir in a couple of spoons of the egg whites into the almond paste to loosen it. Then carefully fold in the rest of the whites.

Pour into a lined cake tin and bake at 180 for 35 mins.

Rich Chocolate Cake

Ingredients

175g dark chocolate
150g marge
4 eggs
150g sugar
200g ground almonds

Chocolate Glaze

80g dark chocolate
50g marge

Method

Melt the chocolate and marge together in a saucepan. Whisk together the eggs and sugar, then fold in the ground almonds. Mix the melted chocolate into this, pour into a greased cake tin and bake at 180 for 45 mins.

For the glaze, melt the chocolate and marge until smooth. When the cake is done, turn it onto a serving plate. Spread the glaze over it and leave to cool until the chocolate hardens.

Chocolate Roulade

Ingredients

4 eggs
115g sugar
115g dark chocolate
50g ground almonds

250mls whipping/double cream


Method

Melt the chocolate in a small saucepan until smooth. Whisk the eggs and sugar until thick, then fold in the ground almonds and the melted chocolate.

Pour this into a lined deep baking tray and bake at 180 for about 20 mins.

Whisk the cream with 1-2 tbsps sugar until thick.

When the roulade is done, leave to cool, then turn it out onto a piece of baking paper. Spread the cream over the middle of it, leaving a large area around the edges, then use the paper to help roll up the roulade carefully, with the seam underneath.

Serve dusted with icing sugar.

Lemon Cream Meringue

Ingredients

4 egg whites
225g caster sugar
1 tsp almond essence
50g ground almonds

Lemon Cream

250mls whipping/double cream
2 tbsps sugar
Grated zest of 1 lemon
2 tsps lemon juice

Method

Whisk the egg whites, then whisk in the sugar until stiff. Fold in the almond essence and ground almonds. Pour this into two square foil tins. Bake at 170 for about 1/2 an hour.

Meanwhile whip the cream, then add the sugar, lemon juice and zest and whip until thick.

When the meringues are baked, leave to cool, then turn out one onto a serving plate. Spread the lemon cream over it, then place the second meringue on top, and serve.

Orange Chocolate Chip Cake

Ingredients

1 large orange (or 2 small/medium ones)

175g sr flour

150g marge

175g sugar

3 eggs

1 tsp vanilla essence

100g dark chocolate chips

Chocolate-Orange Sauce

85g dark chocolate chips
25g marge
3 tbsps orange juice

Method

Finely grate the rind of one orange, then peel the orange(s) and cut the segments into small pieces. 

Beat together the flour, marge, sugar, eggs and vanilla essence until smooth. 

Stir in the orange pieces and rind, followed by the chocolate chips.

Pour into a greased square cake tin and bake at 180 for about 40 minutes.

To make the sauce, melt the chocolate chips, marge and orange juice in a saucepan until smooth.

Serve the cake warm with the sauce spooned over the top.

Oznei Haman

Ingredients

200g marge
1 1/4 cups sugar
3 eggs
1 tsp vanilla essence
4 cups sr flour
1/4 cup water (if needed)
Filling: jam, chocolate spread etc

Method

Cream together the marge and sugar. Mix in the eggs and vanilla. Fold in the flour to make a dough.

Roll out the dough - adding the water if needed - and using a cookie cutter or a glass cut into large circles. Place a teaspoon of your chosen filling in the middle of each circle, and draw three sides together into the centre to make triangle shapes. Bake at 180 for about 20 mins.

Makes about 4 dozen.

Sticky Toffee Pudding

Ingredients

65g marge
100g brown sugar
2 eggs
1 tsp vanilla essence
175g sr flour
200g date spread
150mls water
2 tbsps date syrup (or golden syrup)

170g brown sugar
25g marge
500 mls boiling water

Method

Cream the marge and sugar. Add the eggs and vanilla essence, then the flour. Mix in the date spread followed by the water and golden syrup.
Pour this into a large greased dish.
Sprinkle the brown sugar over and dot with the marge. Slowly pour 500 mls boiling water over the top.
Bake at 190 for about 45 minutes.
There will be a toffee sauce underneath the sponge. Serve hot.

Variation: To make a sponge with sauce served separately, use 225g flour and 200g brown sugar in the sponge mix, and leave out the last stage with the sugar, marge and boiling water. Make the sauce below to serve on the side.

Toffee Sauce1 cup water
1 tbsp marge
2 tbsps brown sugar
1 tbsp cornflour
1 1/2 tbsps water

Boil together the first three ingredients. In a small bowl or cup, mix together the cornflour with the 1 1/2 tbsps water, then pour this into the sauce. Simmer for 5 minutes.

Almond Muffins

Ingredients

1 cup sugar
115g marge
3 eggs
1 1/4 cups sr flour
1/2 cup ground almonds
1 tsp vanilla essence
1/4 cup water
Choice of fillings: eg. raspberry jam, Nutella chocolate spread

Method

Cream the marge and sugar, then beat in the eggs and vanilla essence. Alternately mix in the flour and ground almonds with the water.

Spoon half of the mixture into 12 large muffin cases. Place a teaspoonful of your chosen filling in the middle of each, then cover with the remaining mixture.

Bake at 200 for 20-25 minutes.

Variations: mix 200g blueberries into the batter / substitute the vanilla essence with almond essence, and add 100g glace cherries.