4. Season with salt and pepper, stir in parsley and serve.

Transcription

1 Mrs Roulston

2 VEGETABLE SOUP SERVES 4 2 carrots 1 large leek 1 small onion medium courgette 50g pearl barley 25g butter 1 tablespoon of chopped parsley 500ml chicken / vegetable stock Salt & pepper 1. Finely chop all vegetables. 2. Melt butter in a large saucepan, add the prepared vegetables, season with salt, then cover and let them sweat over a very low heat for about 15min. 3. Add barley and stock and cook gently until tender. 4. Season with salt and pepper, stir in parsley and serve.

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4 FRESH TOMATO PASTA SERVES 4 1 kg (2lb) vine-ripened tomatoes 1 tablespoon sea salt ½ cup (4 fl oz) extra virgin olive oil 2 tablespoons red wine vinegar Juice and zest of 1 lemon 2 cloves garlic, crushed 1 small red chilli, finely chopped Freshly ground black pepper 300g (10oz) spaghetti 1 cup lightly packed basil leaves, torn To serve Parmigiano Reggiano 1. Score a cross in the base of each tomato. Place tomatoes in a large bowl and pour boiling water over them. Drain after 10 seconds, then peel the skin away from the cross. 2. Halve the tomatoes, and press halves to squeeze out seeds and excess juice. Chop tomato flesh roughly, place in a sieve over a bowl and sprinkle with sea salt. Leave to drain for half an hour. 3. Place drained tomatoes, olive oil, vinegar, lemon juice and zest, garlic, chilli and pepper in a bowl and stir. Leave for 20 minutes, for flavours to combine. 4. Cook the spaghetti in rapidly boiling salted water according to manufacturer s instructions. Drain well. 5. Toss through tomatoes with freshly torn basil leaves, and serve with freshly shaved Parmigiano Reggiano.

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6 ROASTED VEGETABLE TART MAKES 4 SERVINGS Cooking time :40min 1 Jus-Rol Rosemary & Thyme Puff pastry ready rolled sheet 2 tbsp. sun dried tomato paste 2 red onions halved, peeled and each half cut into wedges [medium] 1 red pepper halved, de-seeded and cut into chunks Fennel trimmed and cut into thin wedges [Half a bulb] olive oil for drizzling 8 tomatoes Baby plum - halved 120g goats cheese 1beaten egg to glaze 1. Preheat oven to 220 C (200 C for fan assisted ovens) 2. First roast the onions, peppers and fennel by laying prepared vegetables on a baking tray, drizzling with olive oil and roasting for 15 minutes, until just al dente. 3. Unroll the pastry sheet, cut into 4 equal rectangles, place on a lined baking sheet. Spread the tomato paste on the pastry pieces, leaving a good 1-2cm border all round. 4. Scatter over the cooled roasted vegetables, the halved tomatoes and the cheese, broken into medium sized pieces, still keeping the borders clear. 5. Brush the borders with beaten egg and bake for minutes until pastry is golden brown and risen around edges. Serve hot.

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8 FRIED RICE WITH EGG AND FRESH PEAS SERVES 2 3½ tablespoons vegetable oil 2 eggs, lightly beaten 3 cups cooked white rice, preferably cold 1 teaspoon salt ½ cup fresh peas, blanched ½ cup spring (green) onions, finely sliced To serve Sweet chilli sauce 1. Place a wok over high heat. Add 1½ tablespoons of oil and reduce heat after a minute. Add eggs, allow to cook for 20 seconds and scramble briefly. When eggs are half-cooked, remove them to a bowl. 2. Clean the wok with a paper towel and return it to high heat. Add 2 table spoons of oil. Add rice and stir-fry for 3 minutes. If dry, add a little more oil. 3. Add salt and peas and stir-fry for 30 seconds more. Return eggs to the pan, add spring onions and toss gently together. 4. Spoon into individual bowls and top with sweet chilli sauce.

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10 SUSHI HAND-ROLLS MAKES 16 HAND-ROLLS Preparation time 30 minutes 3 cups prepared sushi rice 4 sheets toasted seaweed 1 large avocado 1 tablespoon lemon juice 2 tablespoons mayonnaise 1 teaspoon wasabi 4 Japanese seafood sticks, quartered lengthways 1 Lebanese cucumber (130g), halved, seeded, cut lengthways into 16 strips 1 teaspoon toasted black sesame seeds ½ cup (125ml) Japanese soy sauce 2 tablespoons pink pickled ginger 1. Place sushi rice in non-metallic serving bowl; cover with damp cloth. Cut each sheet of seaweed into quarters; cover with plastic wrap until ready to serve (seaweed must be kept covered because it softens and wrinkles if left exposed to the moisture in the air). Slice avocado thinly, brush with lemon juice to stop it discolouring; cover. Combine mayonnaise and wasabi in small bowl; cover. 2. For each roll: place a quarter sheet of the seaweed, shiny-side down, diagonally across palm of left hand, then dip fingers of right hand in bowl of vinegared water. Shaking off excess water, pick up about 2 tablespoons of the rice, placing it in the centre of seaweed. Using the fingers of your right hand, rake rice towards top corner of seaweed, making a slight groove down the middle of the rice for the filling. 3. Using one finger of right hand, swipe a dab of wasabi mayonnaise along the groove in rice, topping it with a slice each of avocado, seafood stick and cucumber, then a small sprinkle of seeds. 4. Fold one side of seaweed over to stick to rice; fold other side of seaweed over the first to form a cone. Tip of cone can be folded back to hold cone shape securely. 5. Dip hand-roll in sauce; top with a slice of pickled ginger, if desired, and eat immediately. Suggestions for alternative fillings Cucumber, smoked salmon, avocado and fresh dill tips Shelled cooked prawns, pickled daikon (takuan), snow pea sprouts and green onion Sashimi tuna, salmon roe, avocado, shredded lettuce and cucumber Sashimi salmon, wasabi mayonnaise, green onion and cooked asparagus Shredded carrot, avocado, green onion, snow pea sprouts and thick omelette

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12 SOBA IN BROTH SERVES 4 Preparation time 10min Cooking time 15min 200g dried soba 3 cups (750ml) primary dashi (chicken or vegetable stock) ¼ cup (60ml) Japanese soy sauce 2 tablespoons mirin 1 teaspoon sugar 1 tablespoon vegetable oil 400g chicken breast fillet, sliced thinly 2 medium leeks, sliced thinly ¼ teaspoon seven-spice mix (shichimi togarashi) 1. Cook noodles in a large saucepan of boiling water, uncovered, until just tender; drain, cover to keep warm. 2. Combine dashi, 2 tablespoons of the sauce, half of the mirin and half of the sugar in a medium saucepan, bring to boil; remove from heat, cover broth to keep hot. 3. Heat oil in a medium frying pan; cook chicken and leek, stiring, until chicken is just cooked. Stir in the remaining sauce, mirin and sugar; bring to boil. 4. Divide noodles evenly among serving bowls, top with chicken mixture and cover with broth. Sprinkle with a tiny pinch of seven-spice mix. Tip: Add 1 tablespoon of grated fresh ginger to the broth for extra flavour.

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14 SEASONED TOFU POUCHES MAKES 8 Preparation time 15 minutes Cooking time 15 minutes 8 seasoned fried bean curd pouches (sweetened abura-age) 1 teaspoon toasted black sesame seeds 1 Lebanese cucumber (130g), halved, seeded, diced finely 1½ cups prepared sushi rice Medium bowl filled with cold water, with 1 tablespoon rice vinegar 8 strips seasoned gourd (seasoned kampyo) 1 teaspoon red pickled ginger (beni-shoga) 1. Carefully cut open pouches on one side, gently pushing fingers into each corner to form pouch. 2. Reserve a few of the seeds for garnish; fold remaining seeds and cucumber through rice. 3. Dip fingers of right hand in bowl of vinegared water, shake off excess. Pick up about an eighth of the rice with right hand; gently and loosely fit it into one pouch, being careful not to overfill or tear pouch and to push rice into pouch s corners. 4. Fold one side of pouch down over rice; fold the other side over the first and turn the pouch over so the join is underneath. 5. Tie a strip of gourd around pouch with a loose knot on top; garnish with a little red pickled ginger and reserved sesame seeds. Repeat with remaining ingredients.

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16 LITTLE CHOCOLATE BROWNIES MAKES 9 CAKES 150g butter, softened 200g caster (superfine) sugar 60g cocoa 2 eggs 150g self-raising (self-rising) flour 1. Preheat the oven to 180ºC (350ºF). 2. Place the butter and sugar in a bowl and beat until light and fluffy. Add cocoa, eggs and flour and mix until combined. 3. Spoon the mixture into nine non-stick ½ cup (4 fl oz) capacity muffin tins. 4. Bake in the oven for minutes or until cooked but soft in the centre. 5. Invert cakes onto serving plates and serve warm with thick cream or ice cream.

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18 FLAPJACKS MAKES g soft brown sugar 110g lyles golden syrup 300g butter 175g dried & chopped fine dates 175g dried & chopped fine apricots 450g rolled oats 1 desert spoon of caster sugar (for dusting over flapjacks) 1. Preheat oven to 190ºC/gas mark 5 l and prepare a shallow baking tray (9 x 13 ) by lining the tray with non-stick baking paper or greased aluminium foil. 2. Weigh soft brown sugar on scales, make a well in the centre of the sugar and add the golden syrup. Slide into a large saucepan, add butter and put saucepan on low heat, turning up a little as the mixture starts to melt. Keep stirring with a wooden spoon until mixture becomes liquid. 3. Add finely chopped dates and apricots and the rolled oats and mix well in. Take the mixture off the heat and spoon on to the prepared baking tray flattening it all down evenly to fit into the tray. 4. Place tray in heated oven for minutes - no longer. When you take the tray out the mixture will still be soft and golden so you can now cut it into 4 or 5 lines crosswise and lengthwise with a sharp knife. 5. Leave flapjacks to cool in the tray for 30 minutes or so, then sprinkle with a dusting of caster sugar. Lift flapjacks in baking paper out of the tray and prise out the individual flapjack squares with a spatula or knife.

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20 CHOCOLATE CHIP COOKIES MAKES g unsalted butter, softened 1¼cups tightly packed brown sugar 1 teaspoon of vanilla essence 1 egg, lightly beaten 1½ cups of plain (all-purpose) flour ½teaspoon baking powder A pinch of salt 1½ cups of chocolate bits 1. Preheat the oven to 180 C. 2. Place butter and sugar in a bowl and beat until light and creamy. 3. Add vanilla and egg and stir to combine. 4. Stir in the sifted flour, baking powder and salt until just combined. 5. Fold through chocolate chips. 6. Place spoonfuls of cookie mixture on a greased and lined baking tray, allowing room for spreading. 7. Cook for minutes, until they turn pale gold. 8. Allow to cool on the tray for 5 minutes before placing biscuits on a wire rack to cool further. They are irresistible eaten fresh and still warm from the oven.

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22 LEMON CUP CAKES MAKES g butter at room temperature 110g caster sugar 2 eggs, lightly beaten 110g self-raising floor 1 2 tablespoons milk Lemon zest 300g icing sugar Lemon juice of 2 3 lemons 1. Preheat oven to 180ºC. Line the cake tins with paper cases. 2. Cream butter and sugar until pale. Beat in eggs a little at a time. Add lemon zest. 3. Fold in flour with a metal spoon. Add a little milk until a soft dropping consistency. 4. Spoon into paper cases, filling them half full. 5. Bake for 8 10 minutes and then allow to cool. 6. Sift icing sugar and stir in enough lemon juice/water to create a smooth mixture. 7. Drizzle over cakes.

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24 APPLE CRUMBLE SERVES g Bramley apples 50g caster sugar For the topping: 160g plain flour 120g butter 50g caster sugar 1. Preheat oven to 180ºC. 2. Peel and slice the fruit, put it into a pie dish and sprinkle with sugar. 3. Rub flour and butter together until it resembles breadcrumbs. Add sugar and mix. 4. Sprinkle on top of fruit and bake for 20min or until golden. Serve with ice cream.

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26 BASIC COOKIES MAKES 35 COOKIES Prep time: Cooking time: 15.min 15min 225 g butter, at room temperature 110 g caster sugar 275 g plain flour ground spices, or finely grated zest (optional) 1. Preheat the oven to 170C/150C fan/gas Cream the butter in a large bowl or in a food mixer until soft and creamy. Add the sugar and beat until the mixture is pale and fluffy. 3. Sift in the flour and spices or grated zest (if using) and bring the mixture together to form a firm dough. 4 Using your hands, roll the dough into walnut-sized balls and place them slightly apart on a baking tray (no need to grease or line). Flatten them slightly with the back of a damp fork and bake in the oven for minutes, or until they are light golden brown and slightly firm on top.

27 Dulwich Prep London 42 Alleyn Park London SE21 7AA Telephone Fax