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  • Sultana Scones

    Sultana Scones

    Adapted from Mary Berry's scones recipe.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 12 minutes
    Ingredients Method

    Ingredients
      

    • 450 g self raising flour
    • 2 tsp baking powder
    • 50 g caster sugar
    • 100 g butter grate cold from the fridge
    • 2 eggs
    • 30 ml milk varies by egg size
    • 50 g sultanas

    Method
     

    1. Preheat the oven to 200C Fan / 220C.
    2. Weigh flour, baking powder and sugar into a mixing bowl.
    3. Grate butter in to the same bowl and rub in to form a mixture with the texture of breadcrumbs.
    4. Break the eggs into a measuring jug and top up with milk to 300ml. Stir together.
    5. Add the milk and egg mixture gradually to the dry ingredients using a palette knife or tablespoon to stir until it forms a soft and sticky dough. You should be left with a couple of tablespoons of the mixture for glazing the scones. Mix in the sultanas.
    6. Roll out on a floured surface to 2cm thick and use a 5cm cutter to cut out scones. Turn the cut scones over and place them on a lined baking sheet.
    7. Brush the tops of the scones with the remaining egg and milk mixture and bake for 12 to 15 minutes.
    8. Cool on a wire rack. Eat or freeze the same day.

  • In-place text editing in Chrome or Edge

    Right-click, inspect, then from the console tab:

    document.body.contentEditable=true

  • Keema Naan

    Lamb filling:

    1 handfull mince

    1/2t chilli powder

    1/2t cumin

    1/4 chopped onion

    2 green chilli

    handful coriander leaf, chopped

    pinch salt

    And the naan:

    Naan

    Naan recipe can be used for plain or keema naan
    Print Recipe
    Prep Time 20 minutes
    Cook Time 35 minutes
    Servings: 6
    Ingredients Method

    Ingredients
      

    • 1 x 7g sachet dried yeast
    • 2 tsp golden caster sugar
    • 300 g strong white bread flour plus extra for dusting
    • ½ tsp baking powder
    • 25 g butter or ghee melted, plus extra 2-3 tbsp for the tray and brushing
    • 150 ml natural yogurt
    • 1 tbsp nigella seeds

    Method
     

    1. Put 125ml warm water into a bowl and sprinkle over the yeast and 1 tsp of the sugar. Leave for 10-15 mins or until frothy. In a larger bowl, put the flour, remaining sugar, ½ tsp salt and baking powder. Mix together then make a well in the centre in which to pour the melted butter, yogurt, nigella seeds and yeast mixture. Stir well, then start to bring the mixture together with your hands. If it’s very wet add a spoonful of flour but if it’s dry add a splash more warm water. It should be a very soft dough but not so wet that it won’t come together into a ball.
    2. When you’re happy with the consistency, start kneading, first in the bowl, then transfer the mixture onto a well-floured surface and continue to knead for 10 mins or until smooth and elastic but still soft. Butter a large bowl, then shape the dough into a ball and place in the prepared bowl. Cover and leave in a warm place for about 1 hr or until doubled in size.
    3. Divide the dough into six balls and put them on a baking tray dusted with flour, then cover the tray with a damp tea towel. Heat a large non-stick frying pan over a high heat. Take one of the balls of dough and roll it out to form a teardrop shape that’s approximately 21cm long and around 13cm at the widest part. When the pan is very hot, carefully lay the naan bread into it. Let it dry fry and puff up for about 3 mins, then turn over and cook on the other side for another 3-4 mins or until cooked through and charred in patches.
    4. Heat the oven to its lowest setting and put the cooked naan bread on a baking sheet. Brush with a little melted butter and cover with foil. Keep warm in the oven and layer up the cooked naans one on top of each other as you make them, brushing each one with melted butter or ghee as you go.

  • Welsh Cakes

    This is the Visit Wales welsh cakes recipe, converted to metric and with slightly less sugar.

     

    Welsh Cakes

    Print Recipe
    Servings: 12 cakes
    Ingredients Method

    Ingredients
      

    • 250 g self-raising flour
    • 60 g caster sugar
    • 125 g margarine or butter
    • 1 or 2 handful(s) of sultanas
    • 1 tsp ground cinnamon
    • 1 or 2 free range eggs depending on mixture

    Method
     

    1. Sieve flour into bowl, then add the butter, rub in finely together.
    2. Add sugar and sultanas and mix.
    3. Add 1 egg and mix. The consistency needs to be bound together, so if too dry add the other egg.
    4. Roll out on a floured board, to about 1cm thick.
    5. Cut using a 5cm (approx) fluted cutter, then cook on a greased pan, or bake stone, on a medium heat for about 4 to 5 minutes each side.
    6. The exact cooking length will depend on what you are cooking your Welsh cakes on, but keep a close eye – too short a period and they won’t be cooked in middle, and cooked for too long and they will be dry. When touched during cooking they should feel springy, but not wet to the touch (no mixture should come out of the middle).

  • Panettone Trifle

    We had a lot of trouble finding this online, so we grabbed a copy. It’s a firm favourite at Christmas.

    Panettone Trifle

    Gordon Ramsay’s recipe for a trifle with homemade creme anglaise, using panettone instead of sponge.
    Print Recipe
    Ingredients Method

    Ingredients
      

    • 300 ml double cream
    • 100 ml milk
    • 1 vanilla pod split and seeds removed
    • 50 g caster sugar
    • 6 large free range egg yolks
    • 2 tsp cornflour
    • 1/2 orange zest
    For the creme anglaise
    • 300 ml double cream
    For the trifle
    • 250 g panettone
    • 50 g orange marmalade
    • 2 tbsp orange flavoured liqueur e.g. Grand Marnier
    • 600 ml double cream
    • 1 vanilla pod split and seeds removed
    • 2 tbsp icing sugar to taste
    • 1/2 lemon zest
    To serve
    • 100 g dark chocolate grated
    • 1/2 lemon zest
    • 1 orange zest

    Method
     

    1. First make the creme anglaise. Put the cream and milk in a heavy based pan Split the Vanilla pod scrape out the seeds with the tip of a knife and add them to the pan. Slowly bring to the boil.
    2. Meanwhile beat the sugar, egg yolks and cornflour together in a large bowl. Gradually pour over the hot milk whisking constantly.
    3. Return is mature to the pan and cook on low heat, string continuously with a wooden spoon until the custard has thickened. Stir in the orange zest.
    4. Cut the panettone into thick slices and spread with marmalade. Cut into bite sized cubes and place into a larger bowl.
    5. Sprinkle over the orange liqueur and toss lo coat evenly. Spoon the creme anglaise over the panettone and smooth off the top. Chill in the fridge until set.
    6. When ready to serve, whip the cream with the vanilla seeds until thickens. Sift in the icing sugar and continue to whip to create soft peaks then stir in the lemon zest.
    7. Spoon the whipped cream on top of the trifle. Sprinkle with grated dark chocolate, lemon and orange zests.

  • Carrot Salad

    Carrot Salad

    Print Recipe
    Prep Time 5 minutes
    Total Time 5 minutes
    Servings: 2 people
    Ingredients Method

    Ingredients
      

    • 2 large Carrots Grated
    • 1/2 can Pineapple Chopped
    • 2 tbsp Coriander Chopped
    • 1 tsp Black Sesame Seeds
    • 2 Spring Onions Chopped
    • 8 Dates Stoned and chopped
    • 1 tbsp Dessicated Coconut
    • 1 small Chili De-seeded and chopped
    • 1 tbsp Extra Virgin Olive Oil
    • 1 tbsp soy sauce

    Method
     

    1. Mix thoroughly.

  • Doner Kebab

    Doner Kebab

    Print Recipe
    Ingredients Method

    Ingredients
      

    • 1 tsp vegetable oil
    • 400 g lean lamb mince 5% fat
    • 2 cloves garlic crushed
    • 1 tsp ground cumin
    • 1 tsp ground coriander
    • 1/2 tsp onion powder
    • 1/2 tsp Smoked paprika
    • 1/2 tsp sea salt
    • 1/2 tsp freshly ground black pepper

    Method
     

    1. Preheat the oven to 200C/180C Fan/Gas 6. Brush inside of a 1kg/2lb 4oz loaf tin with the oil.
    2. Tip the mince into a large bowl, add the garlic, spices and seasoning and mix with your hands until smooth. Press into the loaf tin and bake for 20 minutes. Set aside until cool enough to handle.
    3. Turn the meat out of the tin and slice the kebab lengthways into thin strips.
    4. Serve in warmed pitta or naan bread with shredded lettuce, cabbage, onion and other salad and sauces to suit.

  • Fresh Turmeric Chicken Curry

    Fresh Turmeric Chicken Curry

    This recipe should suit an anti-inflammatory diet, featuring both fresh turmeric and ginger. Serve with brown rice.
    Print Recipe
    Prep Time 10 minutes
    Cook Time 30 minutes
    Total Time 40 minutes
    Servings: 2 people
    Ingredients Method

    Ingredients
      

    • 1 tbsp cold pressed oil
    • 1 tbsp mustard seeds
    • 1 birds eye chilli seeds removed, diced finely
    • 2 cloves of garlic diced finely
    • 1 A thumb-sized piece of raw turmeric grated finely
    • 1 A thumb-sized piece of raw ginger grated finely
    • 1 medium onion diced roughly
    • 1 tbsp ground cumin
    • 1 tbsp ground coriander seeds
    • 1 tsp vegetable oil or ghee
    • 300 g chicken
    • 1 can coconut milk

    Method
     

    1. Heat the oil in a large heavy bottomed pan. When hot add the mustard seeds and place the lid on the pan.
    2. The mustard seeds will pop, when the popping slows remove the lid and add the chilli, garlic, raw turmeric and ginger, and the onion. Fry on medium until the onion is golden and translucent.
    3. Add the dried spices and fry for a minute or two, scraping them off the bottom of the pot.
    4. Turn up the heat, add a little more oil and the chicken. When partly browned, turn down the heat and add the coconut milk. Simmer, don’t boil the coconut milk, until the chicken is cooked through.

  • How to view Pages Feed on Facebook

    Facebook removed the Pages Feed link from the Business Manager sidebar in December 2018. You can still find it at:

    https://www.facebook.com/pagename/pages_feed/

    This shows your page as it would appear to a casual Facebook user. It actually takes some time to return the content, possibly because Facebook are deprecating the Pages Feed and so it isn’t cached.

    For example the Wye View pages feed would be:

    https://www.facebook.com/wyeview/pages_feed/

  • Ras El Hanout

    Ras El Hanout

    Print Recipe
    Ingredients

    Ingredients
      

    • 3/4 teaspoon cumin seeds.
    • 1/2 teaspoon crushed chilli flakes.
    • 1 1/4 teaspoons ground cinnamon.
    • 1 teaspoon paprika.
    • 1/2 teaspoon ground cardamom.
    • 1/2 teaspoon ground ginger.
    • 1/2 teaspoon ground turmeric.