Egg Nog

1 Bottle of Brandy 15 egg yolks 1 lb caster sugar 4 pts milk 1.5 pts cream 2 tsp vanilla nutmeg

  1. Whip egg yolks until a pale creamy yellow
  2. Add sugar very slowly, whipping constantly
  3. Add brandy in a very thin stream, whipping constantly
  4. Then milk, same way
  5. Then cream, same way


8oz plain flour 4 teaspoons baking powder 2 tablespoons sugar 3 large eggs seperated 12 fl oz milk 2.5 oz butter

Mix together milk, butter and egg yolks and then add flour, baking powder and sugar. Beat egg whites seperately until stiff and then fold in.

Marille with Peas

From Carluccio 100 Pasta Recipes.

Serves 4

50g butter 150g smoked bacon, rinded and cut into strips 1 x 450g carton or bottle passata or 4 large ripe tomatoes, skinned, deseeded 200g frozen petits pois or fresh peas 375g marille or other pasta 8 basil leaves 150g mascarpone cheese or creme fraiche Salt and pepper 75g freshly grated parmesan

Heat butter and fry the bacon until crisp. Add the tomatoes and frozen peas and cook for 5 mins (15, covered if fresh peas). Meanwhile, cook the pasta for 10-12 mins until al dente. Add the basil leaves and mascarpone to the sauce and stir until just warmed through and the cheese has melted. Season to taste.

Drain the pasta and add to the sauce, mixing well with the parmesan cheese.

Lentil Soup

  • 500g green lentils
  • Carrots
  • Onions
  • Celery
  • Garlic

Banana Cake

  • 125g butter
  • 175g sugar (brown soft muscovado)
  • 2 eggs
  • 4 bananas
  • 1 tsp baking soda
  • 2 tbsp boiling milk
  • 1 tsp baking powder
  • 225g brown plain flour
  1. Mix butter + sugar
  2. + eggs and bananas
  3. boil milk and dissolve soda
  4. + to mix
  5. + flour + baking powder
  6. Bake @ 160c

Icing: 150g Cream Cheese, 150g Butter + Lemon/Orange Rind/Juice

French Toast

  • Ratio: 1 egg + 16-13 cup milk + 12 tsp cinnamon (+ optional orange zest) per 2-3 slices bread

Choc Chip Cookies

Carrot Salad

Believe this came via Madhur Jaffrey

Serves 12


  • 5 tblsps (large) of sultanas
  • 15 medium sized carrots
  • 3 tblsps chopped parsley
  • 34 tsp salt
  • 6 tblsp of veg oil
  • 2 tblsp mustard seed
  • 3 tblsp sesame seed
  • 2 tblsp lemon juice
  • ground black pepper


  • Soak sultanas for 2 hours in v. hot water then drain thoroughly (squeeze)
  • Grate carrots into bowl w/ sultanas, parsley, salt
  • Heat oil in a small frying pan over medium/high (with lid)
    • Put in mustard seeds
    • When these start to pop put in sesame seeds (off heat) until sesame seeds start to brown
  • Pour over carrots and mix + add lemon juice and black pepper

Chocolate Cake (Nigella Lawson)

Ingredients Nutrition

SERVINGS 8 UNITS Metric 225 g soft unsalted butter 375 g dark muscovado sugar 2 large eggs, beaten 4.92 ml vanilla extract 100 g best dark chocolate, melted 200 g plain flour 4.92 ml bicarbonate of soda On Sale Near You See what’s on sale in recipes and in your Grocery List.

Find stores Directions Preheat the oven to 190C/gas5. Grease and line a 23x13x7cm cm (9x5x3in) loaf tin. Cream the butter and sugar. Add the eggs and vanilla, beating in well. Next fold in the melted and cooled chocolate, taking care to blend well but do not overbeat. You want the ingredients combined: you don’t want a light airy mass. Gently add the flour, to which you’ve added the bicarb, alternately spoon by spoon, with 250 ml of boiling water until you have a smooth and fairly liquid batter. Pour into the lined loaf tin and bake for 30 minutes. Turn the oven down to 170C/gas mark 3 and cook for another 15 minutes. The cake will still be a bit squidgy inside, so an inserted cake tester or skewer won’t come out completely clean. Plaace the loaf tin on a rack and leave to get completely cold before turning it out. It improves if left for a day or so before eating. This cake will probably sink in the middle because of its denseness.