Easy Garlic Bread

This is not really a recipe but more of a quick tip to create something really tasty really quickly.

The easiest garlic bread you will ever make and it will take under 1 minute to make.

Ingredients

1-2 slices of bread

1 clove of garlic

drizzle of olive oil

Instructions

1. Toast the bread either under grill or in a toaster

2. Drizzle over the olive oil on one side of the toasted bread

3. Cut a garlic clove (peel still on) in half, on the diagonal.

4. Gently rub the cut side of the garlic clove over the olive oil-brushed toasted bread.

Janet Lefton Enjoy!

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Christmas cocktail

Here’s a good Christmas cocktail to enjoy for a Christmas party. The cocktail is easy to make and is perfect for impressing your friends and family. The cocktail is also extremely easy to make so will take no time at all to produce a stunning cocktail for everyone to enjoy.

Ingredients

Champagne
Half a 25ml shot of Cointreau
3 25ml shots of Cranberry Juice

Instructions
Get a chilled champagne flute and pour in the Cointreau and Cranberry juice. Top the glass up with Champagne and serve.

Enjoy Janet Lefton

Treacle Flapjacks

Flapjack is a great for snacks, low key party food or even as a desert warmed through with clotted cream. This recipe uses treacle as opposed to honey or golden syrup. These flapjacks will go down a treat with everyone and are really easy to make.

Ingredients

250g (8oz) butter
250g (8oz) light soft brown sugar
175g (6oz) black treacle
500g (1lb) rolled oats
18 x 28cm (7 x 11in) tray bake tin, lined with baking parchment

Instructions

1. Set the oven to 180°C.

2. Cut the butter into cubes and place it in a saucepan along with the soft brown sugar and treacle. Place the pan over a low heat and stir until all the butter and sugar have melted.

3.Pour the melted mixture into the oats and mix well. Tip the mixture into the lined tin and level it out and press it down well.

4. Bake the tray bake in the centre of the oven for 40-50 mins, until it’s starting to turn a darker colour around the edges.

5. Remove the tray bake from the oven and mark it into 12-14 fingers, then leave the flapjack to cool in the tin.

6. When cold, use the lining paper to lift the flapjack out of the tin and then cut or break along the marked lines.

Enjoy Janet Lefton

Corn Bread

This is one of the easiest recipes that I know, and it is amazingly tasty. Corn bread is a favourite in North America and is eaten by itself or as an accompaniment to a meal.

Ingredients (serves 6-8)

175g plain flour
175g cornmeal
1tsp salt
1tbsp baking powder
2tsp caster sugar
50g butter, melted
200ml buttermilk
3 eggs, beaten
1tbsp olive oil

Instructions

1. Pre-heat the oven to 200°C. Sift the flour into a large bowl and stir in the cornmeal, salt, baking powder and sugar. 2. Make a well in the centre.
3. Mix together the melted butter, buttermilk, eggs and olive oil and pour into the well. Stir quickly to combine then pour into a greased 20cm square cake tin. Bake for 25-30 mins until golden and a skewer inserted into the bread comes out clean.
4. Leave in the tin for 5 mins then turn out onto a cooling rack.
5. Serve warm or cold cut into 6-8 pieces.

Enjoy Janet Lefton

White Chocolate and Caramom Mouse

This is an absolute favourite of mine. There are lots of recipes out there for it this is my personal favourite. It is really easy to make and has a wonderful flavour, great for dinner party events where you have a large number of guests.

Ingredients (serves 4)

300ml Double Cream
10 cardamom pods
200g of white chocolate

Instructions

1. Bash the cardamom pods so they are split and you can see the small black seeds inside.
2. Add the cream to a pan and bring to the boil with the cardamom pods.
3. Turn off the heat and let the flavours of the cardamom pods infuse with the cream.
4. Melt the white chocolate until runny.
5. Pour the cream through a sieve to remove the cardamom pods.
6. Add the cream to the melted chocolate and beat with an electric whisk for a few minutes until slightly thickened and well mixed.
7. Pour mixture into pots of serving dishes and chill for 4-5 hours.
8. Decorate with w chocolate shavings and raspberries. Enjoy Janet Lefton

Lemon Drop Vodka

This is a really simple cocktail but one that is worth of being included as a recipe. There is only a few ingredients in this recipe yet the refreshing flavours are wonderfully combined to create a drink perfect for the summer, but can easily be enjoyed on a winters evening as well.

Lemon Drop Vodka

Ingredients
•1 1/2 oz vodka
•3/4 oz lemon juice
•1 tsp sugar syrup
•Lemon twist for garnish

Instructions
1. Pour the ingredients into a cocktail shaker with a few ice cubes.
2. Shake well (use both hands as accidents can occur, I learnt the hard way).
3. Strain into a cocktail glass.
4. Garnish with the lemon twist.

Optional – If you have any lemon sherbert adding this can add a great sweet sour twist to this drink.

Enjoy Janet Lefton

Dead Easy Mushroom & Potato Curry

This is a recipe that I came across through a friend and it is dead easy to make as it only involves 1 pan. You can not go wrong with this plus it is extremely tasty and suitable for vegetarians as well.

Ingredients

  • 1 tbsp oil
  • 1 onion, roughly chopped
  • 1 large potato, chopped into small chunks
  • 1 aubergine, trimmed and chopped into chunks
  • 250g button mushrooms
  • 2-4 tbsp curry paste (depending on how hot you like it)
  • 150ml vegetable stock
  • 400ml can reduced-fat coconut milk
  • chopped coriander, to serve

Instructions

1. Put the oil in a large saucepan and add the onion and potato and gently cook for about 5 mins until the potatoes and onions are starting to soften.

2. Add the aubergine and mushrooms and continue to cook for a few more minutes.

3. Start to stir in the curry paste and add the stock and coconut milk. Then turn up the heat and bring to a simmer for around 10 minutes or until the potato is cooked through and tender.

4. Once all cooked stir through the coriander and then enjoy.

The curry works great with rice or naan bread. To be extra healthy use brown rice. Enjoy Janet Lefton

Strawberry Lemonade

I found this recipe hidden in my cupboard the other day and it was one that me and my sister used to make as kids. We started off making normal homemade lemonade but one day during the summer we had some leftover strawberries and added them to the blender. This drink is perfect for the summer and if you want an adult version try adding some white rum  Barccadi works well but any white rum will do.

Ingredients:

1 Tablespoon of grated lemon peel (the smallest size grater)
1 Cup or 235ml of freshly squeezed lemon juice
1 big handful of strawberries (cut in half)
2 cups of water or 470ml of water
2 cups of water or 470ml of sparkling water or soda water
4 table spoons of sugar

1. In a medium saucepan add the sugar and water (not sparkling) and heat while stiring until the sugar dissolves.
2. Add the lemon peel and lemon juice, stir, and remove from the heat. Let the liquid cool completely, then strain into a clean pitcher. (to get it to cool quicker add a few ice cubes)
3.  In a blender puree the strawberries and then add to the pitcher with the lemon juice. Stir well to combine and refrigerate until well chilled.
4. Add the sparkling water and stir well.
5. Pour into classes and enjoy!

Enjoy Janet Lefton

Simple Flour Tortilla Wraps

These tortilla wraps are amazingly simple to make and ideal for lunches or for fajitas.

Ingredients

  • 800g (1 3/4 lb) plain flour
  • 2 tablespoons butter
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 350ml (12 fl oz) boiling water
  1. Mix together the flour, baking powder and salt in large bowl. Rub in butter to resemble texture of polenta. Add water slowly, mixing with your hands to make a soft dough. You may not need all the water.
  2. Knead a few minutes on floured surface until smooth and elastic. Lubricate top with oil, put back in bowl and let rest, covered for 10 minutes.
  3. Divide into small balls the size of golf balls and proceed to roll out into size and thickness you prefer.
  4. Cook in dry heavy frying pan until top is slightly bubbly then turning on opposite side for a minute or two. Keep stacked and warm inside a clean tea towel.

Adding spices and herbs will bring new flavours to the wraps. I highly suggest adding chilli powder or dried coriander.

Enjoy Janet Lefton

Jerk Chicken with Cocomut rice and peas

If you enjoy Caribbean food then this is the recipe for you. Lovely spicy jerk chicken with flavoursome rice and peas perfect for summer or winter.

Ingredients

  • 1 tbsp Spicentice Jamaican Jerk Chicken spice mix, from Asda, Budgens and selected Sainsbury’s
  • 150g full-fat Greek yogurt
  • 4 free-range skin-on chicken thighs
  • 250ml coconut milk
  • Kidney beans
  • 180g long grain or basmati rice
  • Small bunch of fresh coriander, leaves roughly chopped
  • 1 tbsp Very Lazy Red Chillies, or similar
  • Mango chutney to serve
  1. Preheat the oven to 200°C/fan180°C/gas 6 and heat a lightly oiled griddle pan. Stir the jerk spice mix into the yogurt in a bowl, then season. Add the chicken and turn to coat generously. Griddle the chicken for 5 minutes on each side until nicely charred. Transfer to a foil-lined baking tray and roast for 15 minutes or until cooked.
  2. Meanwhile, pour the coconut milk into a pan, then add 160ml cold water and the rice and kidney beans. Bring to the boil, then cover and simmer for 10 minutes. Turn off the heat and set aside, covered, for 5 minutes until the rice is tender.
  3. Stir through the coriander, then season to taste. Divide between bowls and scatter over the chilli. Top with the chicken, with mango chutney on the side.

Enjoy Janet Lefton