CHEDDAR CHEESE QUICHE

Ingredients
For the Short Pastry;
200g flour
Pinch salt
100g butter
2 - 3 tbsp water
For the filling;
150ml milk
250ml double cream
3 eggs whisked
200g dry cured bacon chunks (lardons)
10 button mushrooms, sliced
2 handfuls of grated Cheddar

Method
Short Pastry
Sieve flour and salt into a bowl. Rub in butter and then add enough of the water to make a paste. Rest the pastry before using.

Roll out the pastry to about 3mm thick and carefully line an 8 – 10 inch flan case about 2 inches in depth.

Line the sides and base with heatproof cling film and fill the case with uncooked rice. Close the cling film so you now have a flan case full to the brim with rice sealed in cling film.

Bake like this at 170°C for about 20 minutes. Remove rice and give a further 5 minutes in the oven to dry out. Leave until ready to fill.

Filling
Pan-fry the bacon chunks and leave to cool. Mix all of the filling ingredients with the bacon chucks together in a bowl and fill the cooked pastry case to the brim with the mixture.

Cook at 150°C for about 45 minutes until the quiche sets. Increase heat to 180°C for 5 minutes at the end to brown slightly.

Serve with a rocket salad.

MOROCCAN LAMB & VEGETABLES WITH HOUMOUS AND MINT DIP

Ingredients
· 2 lamb neck fillets weighing about 200g each
· 30ml/2tbsp harissa sauce
· 1 red pepper, deseeded
· 1 large courgette
· 1 aubergine, trimmed
· 15ml/1 tbsp olive oil
· Salt and round black pepper
· Pitta bread to serve
For the dip;
· 90ml/6tbsp houmous
· 90ml/6 tbsp Greek yogurt
· 30ml/2tbsp chopped fresh mint

Place the lamb in a non-metallic dish, add the harissa sauce and turn to coat the lamb. If you have time, leave the lamb to marinate in the fridge for a couple of hours.

Preheat a griddle pan or barbecue. Add the lamb and cook over a medium heat for 15mins, turning occasionally until it is charred all over. Pop the meat in a roasting tray and bake for 10-15mins depending how pink you like your lamb.

Whilst the lamb cooks, cut the pepper into chunks; diagonally slice the courgette; slice the aubergine. Place all the vegetables in a bowl, add the oil and salt and pepper and toss to mix. Add the vegetables to the griddle pan in batches and cook for 6-8mins, turning until they are charred and tender. Transfer to a plate and keep warm.

To make the dip, mix the houmous, yogurt and mint together and season to taste if liked. To serve, slice the lamb and arrange on a platter with the vegetables and dip, serve with some warm pitta bread.

SMOKED SALMON POTATO SALAD & SWEET MUSTARD CRÈME FRAICHE PITTAS

Ingredients
2 Mission Herby Pittas
200g (7oz) smoked salmon, sliced
400g (14oz) cooked potatoes, cubed
40g (1 ½ oz)rocket leaves
4 tbsp olive oil
200g (7oz) crème fraiche
2 tbsp dill, chopped
1 tbsp wholegrain mustard
2 tsp sugar
Salt & Pepper

Method
Slice open the pittas lengthways.

Mix the potatoes, olive oil and rocket together. Season well.

Place on the open pittas carefully and cover with smoked salmon.

Mix together the crème fraiche, dill, mustard and sugar, spoon over the smoked salmon and serve.

Serves: 4 persons
Preparation Time: 15 minutes
Cooking Time: 20 minutes

LIME, LEMON, ORANGE AND GRAPEFRUIT MARMALADE

Ingredients
· 3 limes
· 2 lemons
· 2 grapefruits
· 2 oranges (Seville if available)
· 1200g Fruisana Fruit Sugar

Method
1. Scrub and clean the fruit. Peel the fruit as if for eating and then cut the peel into thin strips, removing any excess pith. Cut the flesh into chunks.

2. Place the flesh and peel in a preserving pan, add 1 litre of water and bring to the boil. Reduce to a gentle simmer for 1 - 1½ hours until contents reduced by 1/3.

3. Remove the pan from the heat, add the Fruisana and stir until dissolved. Return the pan to the heat and bring to the boil. Boil for 10 - 20 minutes depending on depth of colour required.

4. Boil the marmalade rapidly for an additional 10 minutes, then test for set and if necessary boil until desired set reached.

5. As soon as the setting point has been reached, remove pan from heat. Allow to stand for 15 minutes.

6. Stir well then pour into warmed sterilised jars and cover immediately. Once the marmalade has cooled, place in a cool, dark place. Refrigerate once opened.

SWEET & SOUR CHICKEN

Ingredients
1 Blue Dragon Sweet & Sour Stir Fry Sauce sachet
50g Blue Dragon bamboo shoots
225g skinless chicken
1 teaspoon salt
1 tablespoon dry sherry
1 egg
1 tablespoon cornflour
1 red pepper
1 handful baby sweetcorn
1 handful mange tout
1 leek
1 red onion

Method
Dice the chicken into 1 cm cubes. Add the salt and sherry and marinate the chicken for 30 minutes.

Make a batter by mixing together the egg and cornflour.

Trim and deseed the pepper and cut into thin strips. Cut the leek into 1 cm sections. Chop the onion and the bamboo shoots into 1 cm slices.

Coat the chicken in the batter and heat the oil in a frying pan. Pour in the chicken and stir-fry gently over a high heat for 2 ½ minutes. Add the bamboo shoots and continue to stir-fry for 30 seconds. Remove the chicken and bamboo shoots and set aside.

Replace the frying pan over the heat and add the pepper, leek and onion. Stir-fry for 1 minute. Then add the chicken, bamboo shoots and Blue Dragon Sweet & Sour Stir Fry Sauce. After a few quick stirs transfer to heated serving plates and serve.

Cooking time: 10 mins

This dish is great served as a family meal with Blue Dragon Medium Egg Noodles and a glass of crisp Riesling.

MACADAMIA ROCKY ROAD

Ingredients
· 90g raw macadamia whole and halves
· 200g marshmallows
· ½ cup glaze cherries, chopped
· ¼ cup desiccated coconut (optional)
· 500g chocolate

Toss together the macadamias, marshmallows, cherries and coconut and scatter over the base of a lined lamington tin.

Melt the chocolate in a double saucepan or in a microwave and pour evenly over the top, smoothing the top.

Refrigerate until set, then cut into pieces with a hot sharp knife.

Store in a sealed container in a cool place or the refrigerator for up to 2 weeks.

BUTTERNUT, CHEESE AND CHIVE MUFFINS

Ingredients
· 275g (10oz) plain flour
· 15ml (1tbsp) baking powder
· 85g (3oz) Country Life Lighter Spreadable, melted
· 15ml (1tbsp) caster sugar
· 100g (3½oz) reduced-fat mature cheese
· 275g (10oz) peeled and grated butternut squash or pumpkin
· 30ml (2tbsp) freshly snipped chives
· 2 eggs
· 175ml (6floz) semi-skimmed milk
· 30ml (2tbsp) pumpkin seeds

1. Preheat the oven to 375°F, 190°C, gas mark 5. Line a muffin tin with 10 paper muffin cases. In a large bowl, sift together the flour and baking powder.

2. Stir the sugar, cheese, butternut squash or pumpkin and chives into the flour mixture and mix well.

3. In another bowl, beat together the eggs, milk and melted Country Life Lighter Spreadable and pour over the dry ingredients. Stir until just combined, the batter will be lumpy. Fill the muffin cases, then sprinkle the tops with the pumpkin seeds. Bake for 20-25 minutes until risen and firm. Delicious eaten warm or cold.

Makes: 10 muffins
Preparation time: 10 minutes
Cooking time: 30 minutes

Cook’s tip: Any remaining muffins can be stored in an airtight container for 2-3 days.

Kitchen Cleaning Tips from Merry Maids

Follow Merry Maids top tips for cleaning the most used room in your home:
1. Begin with a de-clutter, tidy away or place for recycling newspapers, magazines, bottles etc, wash, dry and put away dirty dishes. Empty waste bins. Take down curtains, valances and blinds to wash or have cleaned according to the manufacturer's directions.
This will clear out the clutter and dirty dishes, and give you room to do the actual intense cleaning projects.

2. With a hi-duster remove cobwebs and dust down the ceiling and corners of walls. Determine if the walls have dirty spots that need cleaning away.
Spot wash, remembering air vents, doorknobs, doors, light plates and sockets. Walls will likely need to be washed more often in this room than in others. You may not have noticed finger marks, pet or food splashes on walls and tiles. Take your intense cleaning time now to clean the grease, grime, and spilled food from your walls.

3. Dust and clean all pictures, photographs and ornaments on walls.
Be careful when cleaning framed pictures and photographs. Never spray cleanser or water onto the frame. The liquid can seep behind the glass and damage the pictures. Instead lightly wet a clean cloth to wipe the frame and glass.

4. Dust and clean light fittings.
Take down any light fixtures and gently wash and dry them before replacing. You may need to use a gentle cleanser like washing up liquid.

5. Dust and wash window frames, corners and window sills. Wash the inside and outside of the windows.

6. Apply oven cleaner to the oven and clean the refrigerator.
Leave the windows in the kitchen open to avoid any overpowering smell. Don't forget to vacuum the coils of your UNPLUGGED refrigerator if it is free standing. This is a great time to sweep or vacuum, then mop underneath it too if you can find some help to move it. Be careful of scratching your floor.

7. While the oven cleaner works, begin sorting through the freezer and refrigerator.
Throw out any expired food, mostly empty containers, and items that you bought and never used. Put the stuff to keep on the counter. Take out the refrigerator shelves and drawers. Wash them down, being careful with glass shelves. Wipe down the entire inside of the refrigerator and freezer before replacing shelves and food. Wipe down and clean out the oven according to the directions on the oven cleaner.

8. Take the knobs, pan rings and spill catchers off of the hob.
Follow your hob/oven owner’s manual for information on proper cleaning methods for your model. (The one you carefully filed, when you bought them, just for an occasion like this.) Some hobs lift up to allow easy access to spills and crumbs. Wipe down the entire hob and oven.

9. Wipe down and clean the toaster, kettle and other small appliances.
Wipe down and clean the microwave. Unplug all appliances first. If the spills in the microwave are fossilized, try a water-filled cup to boiling in the microwave. The steam should help loosen the gunk. If the microwave smells, boil lemon juice. Don’t forget to wash the turntable.

10. Clean out kitchen cabinets.
Take out anything that isn’t being used on a regular basis. Reorganize and wash down the insides and outsides of cabinets. Reline if needed.

11. Run the dishwasher empty.
Try adding vinegar or baking soda to the empty dishwasher before running it. If your dishwasher has a food trap in the bottom, clean it out. Wash down the outside of the dishwasher.

12. Wash down the countertops in your kitchen.
Don’t forget wall tiles and backsplashes.

13. Wipe down and clean out any drawers.
This is a great time to install drawer dividers to better organise your kitchen drawers.

14. Wash down the sink. If you have a food disposal now is the time to pour baking soda with warm water and/or a lemon peel down the disposal to freshen the drain. Put ice cubes through the disposal to sharpen the blades.

15. Sweep or vacuum and mop the floors.
Don't forget skirting boards. One of the best ways to get a floor REALLY clean is to use a clean cloth or towel while on your hands and knees.

Tips:
1. Gather all of your supplies together. Merry Maids carry all their supplies in a handy tote tray. Trying to sort through the pantry cabinet for your oven cleaner might make you frustrated enough to de-clutter the cabinet. It's easy to forget what your initial goal was.

2. Reward yourself by ordering in for dinner tonight. Forbid anyone to touch your spotless kitchen at least until breakfast the next morning. Any longer is probably cruel, but they can handle it overnight.

3. Listen to the radio or your favourite lively CD as you work. The time will pass a lot more quickly if you have an enjoyable atmosphere. If anyone objects, offer to let them have a turn with the stereo and the cleaning.

What You Need:
· Hi-duster (preferably with a long handle)
· Step-ladder
· Cleaning cloths
· Small bucket with handle
· Sponges
· Vacuum with attachment
· All-purpose cleanser, washing up liquid, or mild cleanser of choice
· Oven Cleaner
· Shelf or cabinet liner and drawer dividers
· Brush, mop and bucket or towel

PINEAPPLE AND COCONUT PANCAKES WITH LYLE’S GOLDEN SYRUP AND CRÈME FRAICHE

Ingredients
250g/10 oz pancake mix (for example Greens)*
110g/4 oz sweetened desiccated coconut
1 egg, whisked
2 tbsp Lyle’s Golden Syrup
350ml milk
200g/8 oz can of crushed pineapple
vegetable oil, for frying
crème fraiche or plain yoghurt for serving

* Or you can make your own with 150g plain flour, 1 tsp bicarbonate of soda, pinch salt, 55g caster sugar, 1 beaten egg, 200ml milk and a squeeze of lemon juice.

Method
In a large bowl combine the pancake mix, coconut, egg, milk and crushed pineapple together to make the batter. Heat the oil in a large frying pan, under a medium heat. Pour a rounded tablespoon of batter onto the hot pan and flatten slightly.

Fry the batter for 1-2 minutes and when it starts to bubble, turn over to reveal a crisp and golden side. Cook for a further 1-2 mins and set aside in a warm place. Finish making the rest of the batter in the same way.

To serve, stack up 3-4 pancakes per person, drizzle with Lyle’s Golden Syrup and top with a dollop of crème fraiche. Delicious served with fruit salad.

Makes: 16 small pancakes
Prep time: 5 mins
Cook time: 10 mins

POOR EPICURE’S PUDDING

Ingredients
• 1 pint of milk
• A stick of cinnamon (4 inches long)
• 12 blanched and sliced almonds
• The thin rind of 1 lemon
• Sugar to taste
• 3 eggs
• Allinson wholemeal bread
• 2 oz. of butter

Method
1. Boil the milk with sugar, cinnamon, and almonds; remove the cinnamon, let the milk cool a little, and then add carefully the eggs well beaten.

2. Pour the mixture into a wide rather shallow pie-dish.

3. Butter slices of bread on both sides, and cover the pie-dish with these; the bread should be free from crust, and entirely cover the milk.

4. Bake in a moderate oven for about 45 minutes.

This recipe is taken from Dr Thomas Allinson controversial but popular Medical Essays.