Sausage, Kale and FlageoletsBroccoli, Cauliflower and Leek Soup
Nice with some cheese crumbled into it, and I suspect a splash of cream although I didn't do that. Roast vegetable cassouletTentenary Biscuits
were from a book called Super-Cute Cookies.
250g plain flour
125g self raising flour
250g butter, at room temp
125g golden caster sugar
1 egg yolk (I tend to use the whole egg)
1 tsp vanilla extract
Cream the butter and sugar until light and fluffy.
Beat in the egg yolk and vanilla until fully incorporated.
Add the flour and mix to a dough. Do not overwork.
Put the dough in a food bag and chill for an hour.
Roll out the dough and cut out.
Chill on a baking sheet for 30 minutes. This helps to stop them spreading on the oven. Meanwhile pre heat over to Gas 6/400F/200C/180C Fan.
Bake for 12-16 minutes until golden.
version were just spelt flour (Dove's Farm) in place of both flours. You'll need to add just over half a teaspoon of baking powder too as it's not self raising.
I iced them with Royal icing - box next to the icing sugar, purple instead of pink. I made it up with Seville orange juice instead of water.
You can make a good chocolate version of the biscuit if you replace some of the flour with cocoa. Coconut and sweet potato chicken
Came from Good Housekeeping via my aunt about five years ago.
1 bunch coriander
1 onion, chopped
1 lb sweet potato, in small dice
3 tbsp mild curry paste
400ml can coconut milk (I used coconut cream, a carton should do it)
125ml chicken/veg stock
lime wedges and basmati rice to serve.
Chop the coriander stalks, fry in the oil. Add the onion and sweet potatoes and fry for another 10 mins.
Add the curry paste and fry for another 3-4 minutes.
Add coconut milk, stock and passata. Simmer until sweet potato is getting softer. Add the chicken and simmer until cooked - 15-20 mins.
Garnish with the coriander leaves, chopped and lime wedges.
Serve with rice.