Great Kitchen

Swedish Pepparkakor Cookie Butter Croissants ingredients: For the Cookie Butter filling: 100g Swedish pepparkakor cookie crumbs (3/4 cup) 85ml of water (1/3 cup, plus 1 TBS) 1/4 tsp ground cinnamon 2 TBS golden syrup (if you can't get that use corn syrup) 85g coconut oil (1/2 cup) You will also need: 8 stale regular sized croissants 4 TBS melted butter 4 TBS cinnamon sugar 1 TBS cookie crumbs as above To finish: 60g icing sugar (1/2 cup) milk to thin additional crumbs as desired instructions: You may not need all of the cookie butter, depending on how rich a filling you want for your croissants. I used it all, but I am greedy Gus. Measure the cookie crumbs into a saucepan along with the water, cinnamon and golden syrup. Heat over low heat stirring constantly, until the crumbs have dissolved and you have a smooth lump-free mixture. Pour and scrap into a tall beaker. Let cool. Add the coconut oil. Blitz with an immersion/stick blender until smooth. You can store this in a jar in the ...

Maple & Cranberry Baked Apples ingredients: 2 medium sweet eating apples (I used Pink Ladies) 1 TBS finely chopped dried cranberries 3 TBS maple syrup, divided 4 TBS rolled oats 1/4 tsp grated nutmeg 2 cinnamon sticks 1 TBS butter 120ml boiling water (1/2 cup) instructions: Preheat the oven to 190*C/375*F/ gas mark 4.  Have ready a small baking dish. Wash and dry your apples. Using a sharp measuring spoon, or apple corer, remove the cores from the centre of the apples, leaving the base intact.  I push down with the corer to where I want it to go and then use the measuring spoon to remove the apple. You will want about a 1 inch wide cavity for filling. Lightly score horizontally around the centre of each apple.  This helps to keep them intact so that they don't burst open when baking. Mix together the dried cranberries, oats, 1/2 of the butter, 1 TBS of the maple syrup and the nutmeg.  Put a cinnamon stick in the centre of each apple and fill around the sides with...

Small Batch Classic Lasagna ingredients: For the sauce: 1 TBS light olive oil 1 small brown onion, peeled and minced fine sea salt and freshly ground black pepper to taste 2 fat cloves of garlic, peeled and minced 1/4 pound lean ground beef (4 ounces) 1/4 pound Italian sausage meat (4 ounces) 2 TBS double cream (heavy cream) 1 (425g) tin of chopped tomatoes in juice, drained (reserve 60ml/1/4 cup of the juice (14 1/2 ounce tin) 8 ounces of tomato passatta (tomato sauce) You will also need: 250g full fat cottage cheese (1 cup) 1 small clove garlic, peeled and minced 90g freshly grated Parmesan Cheese + 2 TBS (1/2 cup + 2TBS) 3 TBS chopped fresh basil 1 large free range egg, lightly beaten fine sea salt and freshly ground black pepper to taste 2 sheets of fresh lasagna, cut in half lengthwise (4 no-boil noodles) 130g grated mozzarella cheese (1 cup) instructions: First make the sauce.  Heat the oil in a large saucepan over medium heat until it shimmers.  Add the onion and some s...

Ham & Cheese Casserole ingredients: 225g uncooked egg noodles  (1/2 pound) 3/4 pound of cubed fully cooked ham 1 tin (295g) condensed cream of chicken soup (10 3/4 oz) 120ml milk (1/2 cup) 150g frozen cut green beans, thawed (1 cup) 125g grated strong cheddar cheese (1 cup) a handful of buttered cracker crumbs Seasoning to taste instructions: Cook and then drain the noodles really well. Mix them in a bowl with the ham, soup, milk and green beans. Season to taste with salt and black pepper, remembering that ham and cheese are both salty. Preheat the oven to 180*C/350*F/ gas mark 4. Butter an 8 inch square casserole dish. Spread half of the ham mixture in the dish. Cover with half the cheese. Spoon on the remainder of the ham mixture. Sprinkle with the remaining cheese and cracker crumbs. Bake, uncovered, in the preheated oven for 35 to 40 minutes, until bubbling, heated through and the cheese has melted. source :   https://theenglishkitchen.blogspot.com/

Sheet Pan Roasted Sea Bass  ingredients: 2 baking potatoes, scrubbed, dried and cut into 8ths 1TBS olive oil 1 small red onion, peeled and cut into wedges 2 medium tomatoes cut in half 1 TBS balsamic vinegar 1/4 tsp dried rosemary leaves 1/4 tsp dried sage leaves 1/4 tsp dried thyme leaves 1//2 tsp dried parsley flakes 2 sea bass fillets sea salt and freshly ground black pepper to taste 2 TBS chopped raw cashew nuts instructions: Preheat the oven to 200*C/400*F/ gas mark 6.  Line a large baking tray with aluminium foil, spritz with some low fat, nonstick cooking spray. Set aside. Toss the potatoes together with the oil and some seasoning to taste.  Spread them out onto the baking tray.  Roast in the oven for 10 minutes. Remove the tray from the oven, stir the potatoes.  Add the tomato halves and onion wedges. Drizzle everything with the balsamic vinegar and sprinkle the herbs over everything.  Return the tray to the oven and roast for a further 10 minutes. ...

Ginger brown sugar cake  ingredients: 250g butter (1 cup +1 1/2 TBS) 250g soft dark brown sugar (1 1/4 cup, packed) 250g molasses or dark treacle (9 fluid ounces) 300ml whole milk (1 1/4 cups) 2 large free range eggs 5 knobs of preserved ginger in syrup, chopped finely 375g plain flour (2 1/2 cups + 3 TBS) 2 tsp baking soda 2 tsp ground ginger 1 tsp allspice 1/4 tsp ground cardamom instructions: Preheat the oven to 165*C/325*F/ gas mark 3. Butter a 9-inch square baking tin and line it with baking paper. Set aside. Put the butter, sugar, and molasses into a saucepan. Cook over low heat to melt the butter and sugar. Whisk in the milk. Set aside to cool some. Whisk together the flour, soda, ginger, allspice and cardamom in a large bowl. Stir in the chopped glace ginger. Make a well in the centre. Beat the eggs into the liquid ingredients thoroughly. Pour into the well in the centre of the dry ingredients. Using a wooden spoon, stir together, gradually drawing in the dry ingredients fr...

INGREDIENTS One large or two small onion(s), finely chopped 2 tbsp olive oil 2 finely chopped garlic cloves 600g baby leaf spinach (you can use frozen too) 1/2 tsp salt 1/2 tsp black pepper 1/2 tsp pul biber 12 sheets filo pastry or Turkish yufka ( click here for my favourite filo) 100g melted butter 200g crumbled Cypriot ricotta (nor / anari) or feta cheese 1 beaten egg 1 heaped tsp sesame seeds 1 heaped tsp black nigella seeds METHOD 1.Preheat oven to 170C (fan). 2. Heat up the olive oil in a pan on a medium heat and soften the onion for 8-10 mins, then add the garlic and cook for a min or so, before adding the spinach. Heat through the spinach until wilted, then put everything into a large sieve over a large bowl and allow to cool and drain, pushing through all the juices out with the back of a wooden spoon.  3. Season the spinach well with salt, pepper, pul biber (optional). Taste and add more seasoning if necessary. Equally portion out the spinach into six. Crumble the ricott...