Drinks and quick snacks...
- Iced Green Tea
- Scones & Jam
- Ian's Real Lemonade
- Stuart's Set-You-Up Smoothie
- Smoked Mackeral Pate
- Soda Bread
- Lamb Kebabs & Tatziki
These lamb kebabs are quick, easy, and great fried as mini-burgers or formed onto skewers and grilled. The recipe below makes quite spicy kebabs - adjust the amount of cayenne pepper to your personal taster (although the tatziki does help to cool the taste buds). Personally I like to serve these on warm pita breads, for a light lunch or dinner.
Ingredients - Kebabs
- 1 tbsp paprika
- 1 tbsp mixed herbs
- 1 tsp cayenne pepper
- 1 tsp cinnamon
- 1 tsp coriander seed
- 1 tsp cumin
- 1 medium onion
- Breadcrumbs or flour to bind
- 300g Lamb mince
- 1 tsp salt
- Pepper to season
Instructions - Kebabs
- Combine all the ingredients in a large bowl, mixing thoroughly
- If unsure of the spices or seasoning, fry a small amount of the mixture and taste.
- Divide the mixture into small balls, flatten slightly and fry, or form around skewers and grill under a hot grill until cooked
Ingredients - Tatziki
- 1 small tub yoghurt
- 1/2 cucumber, deseeded and finely chopped
- 1 tbsp finely chopped mint
- Juice of ½ lemon
Instructions - Tatziki
- Combine all the ingredients in a small bowl
- Adjust the salt and lemon juice according to taste
This bread doesn't need to prove or rise and also needs much less
kneading than leaven bread which makes it very quick and easy. It stays
fresh for a couple of days, and can be toasted for a couple of days
- 6oz self-raising wholemeal flour
- 6oz plain flour
- ½ tsp salt
- 1 tsp bicarbonate of soda
- a small tub of yoghurt, mixed with an equal amount of milk, to
make about ½ pint in total
- Pre-heat the oven to 200°C
- Mix all the dry ingredients in a large mixing bowl.
- Add the yoghurt / milk mix and knead lightly to bring the mixture together. Add a little milk if the consistency is too thick.
- Shape into a round, cut a deep cross in the top and bake in the oven for about 20 minutes or until hollow sounding.
- Turn out onto a wire rack to cool before slicing.
The horseradish and lemon juice really help to bring out the flavour of the smoked mackeral in this quick and easy pate. The key thing is to taste the pate and adjust the seasoning as necessary.
- 2 smoked mackeral fillets
- ½ tub Creme Fraiche
- 1 tsp horseradish
- 2 tbsp chopped chives
- 1 tbsp lemon juice (to taste)
- Flake the fish into a small bowl
- Add the horseradish and lemon juice and mix in the creme fraiche
- Add the chives and season to taste with salt, pepper and lemon
- Serve on crackers or thin white toast or with home-made soda bread.
Flapjacks are never exactly slimming, and these are no exception. I like to take these on outings, as they make a perfect afternoon snack for those days of strenuous exercise (where you feel like you've earned them).
- 200g demerara sugar
- 200g unsalted butter
- 200g honey (or any combination of honey, maple syrup and golden
- 400g porridge oats
- ½ tsp vanilla paste (optional)
- Melt the sugar in a heavy bottomed pan, and heat until it begins to caramelise, taking care not to burn it
- Add the honey and butter, and heat until melted.
- Add the porridge oats & vanilla paste, reduce the heat and stir until mixed
- Turn out into a greased, lined baking tray and bake in the oven for 15 - 20 minutes at 180°C
- Turn out onto a rack to cool, and cut into 1" squares once cold.
A smoothie to set you up for a full day of exercise, and you're
going to need it to burn this one off! Replace the banana with frozen
fruit berries for variety, or use more juice instead of the yoghurt for
those not so fond of dairy...
- 1 ripe banana
- 2/3 cup of natural yoghurt
- ½ cup of apple juice
- 1/3 cup of porridge oats
- Vanilla essence (optional)
- a pinch of salt
- Place all the ingredients into a food processor or blender, and
blitz until smooth.
- Add Apple juice to adjust to the desired consistency.
- Serve in a glass, with a thick straw, or a spoon.
Ian's quick and easy recipe for a delicious, real, lemonade. Great
served over ice, or as a mixer for Vodka or Rum... If the amount of
sugar in the recipe scares you (as it does me) then this turns out
fairly well using an artificial sweetener, but be careful not to add
too much - I find the manufacturers equivalent measurements a little
- 4 lemons + zest of one
- 120g sugar (or slightly more, to taste)
- Weigh the sugar in a 1 litre measuring jug
- Add the juice and zest from the lemons
- Make up to 1 litre with water, and stir until the sugar is
Classic scones, with a quick and easy jam - ones that keeps the
fruit fresh and light. If using baking powder (rather than self-raising
flour) then be sure to pre-heat the oven, and be prepared to move
fairly quickly once the ingredients are mixed - the scones will start
to rise as soon as the wet ingredients meet the baking powder. To make
cheese scones, replace half the butter with 50g grated mature cheddar,
and top with more finely grated cheese
Ingredients - Scones
- 225g/8oz plain flour
- 4 tsp baking powder
- pinch of salt
- 55g/2oz butter
- 25g/1oz caster sugar
- 100ml/5fl oz milk
- 1 free-range egg, beaten
Instructions - Scones
- Heat the oven to 220C/425F/Gas 7. Lightly grease a baking sheet.
- Mix together the flour, salt, sugar and baking powder and rub in the butter.
- Add the egg and then the milk and mix to get a soft dough.
- Turn on to a floured work surface and knead very lightly. Pat out
to a round 2cm/¾in thick. Use a 5cm/2in cutter to stamp out rounds and
place on a baking sheet.
- Lightly knead together the rest of the dough and stamp out more scones to use it all up.
- Brush the tops of the scones with the beaten egg. Bake for 12-15 minutes until well risen and golden.
- Cool on a wire rack and serve with butter and good jam (like the one below) and maybe some clotted cream.
Ingredients - Jam
- 500 g strawberries
- 250g pectin Sugar
- Vanilla essence
- Juice of half a lemon
Instructions - Jam
- Mix up the fruit, sugar and vanilla essence in a bowl, using your
hands to scrunch the fruit a little, until the fruit has become shiny
with the dissolved sugar
- Boil hard for about 4-5 minutes
- Remove from heat and spoon off any scum which has formed
Classic Iced Tea, made with green tea leaves instead of the usual
black. I find this makes a more fragrant, lighter tea, with less
tannin. The preparation time is pretty short, but it takes a while for
the tea to cool down and chill. The recipe below is for a large
tea-pot, with its own leaf strainer.
- 3 heaped teaspoons green leaf tea
- 5 heaped teaspoons caster sugar
- Juice of one lemon
- Boil a kettle and warm the tea pot
- Put the sugar in the pot, and the tea leaves in the strainer.
- Pour over the boiling water, cover with a tea cosy and leave to brew for 5 minutes.
- Remove the leaf strainer, add lemon juice, stir and taste - adjust sugar and lemon juice for a slightly too sweet, slightly too lemony tea (the flavours will be less strong when cold)
- Leave to cool to room temperature (ca. 2 hours)
- Place in the fridge until chilled (ca. 2 hours)
- Serve in a glass, over ice.