Pasta with ham and peas

This is a simple and quick, healthy family supper.

Pasta with ham and peas
serves 4

300g pasta
1 tbsp olive oil
1 shallot, diced
1 garlic clove, peeled and crushed
200g cooked ham, chopped
200g frozen peas
100ml single cream
2 egg yolks
25g parmesan, grated

Cook the pasta according to the packet instructions. Drain and return to the pan.

Meanwhile heat the oil and gently cook the shallot and garlic until soft. In another pan put the ham, peas and cream and bring to a gentle simmer. Remove from the heat and stir in the egg yolks and parmesan, stir well to ensure the eggs don't scramble. Add the shallot and garlic then toss through the pasta. Season with freshly ground black pepper.

Or try this
Creamy chicken and bacon pasta

Sticky Date and Apple Bars

If possible allow these healthy and tempting bars to mature for 1-2 days before cutting - the mixture will get stickier and even more delicious!

Sticky Date and Apple Bars
makes about 16

115g butter
50g soft dark brown sugar
4tbsp golden syrup
115g chopped dates
115g rolled oats
115g wholemeal self-raising flour
225g eating apples, peeled, cored and grated
1-2tsp lemon juice
20 walnut halves

In a large pan heat the butter, sugar, syrup and dates, stirring until the dates have softened. Gradually mix in the oats, flour, apples and lemon juice until well mixed.

Spread out evenly in a lined 18-20cm loose-bottomed square tin. Top with the walnut halves. Bake for 30 minutes at 190c/gas5 for 30 minutes, then reduce the temperature to 160c/gas3 and cook for a further 10-20 minutes until golden and firm to the touch.

Cut into bars whilst warm, allow to cool then wrap in foil.

Or try this apple recipe:
Apple and cinnamon oat bake

Nutty Chocolate Squares

These brownie-like squares are incredibly rich so you might want to cut them into smaller squares.

Nutty Chocolate Squares
makes 16

2 eggs
2 tsp vanilla extract
1/4 tsp salt
175g pecan nuts, chopped
50g plain flour
50g caster sugar
120ml golden syrup
75g plain chocolate, chopped
40g butter
16 pecan nut halves, to decorate

Line the base and sides of a 20cm square baking tin and lightly grease. Preheat the oven to 160c/gas3.

Whisk together the eggs, vanilla and salt. In another bowl, mix the chopped pecan nuts and flour.

In a pan heat the sugar and golden syrup, remove from the heat as soon as it starts to boil. Mix in the chocolate and butter, then the egg mixture and finally the peacn mixture.

Spoon the mixture into the tin and bake for 35 minutes until set. Leave to cool in the tin for 10 minutes. While warm, place on the pecan halves, then cool on a wire rack.



More square bakes:
Chocolate and gingernut squares
Blueberry rocky road squares

Chocolate Macaroons

Serve these delicious macaroons with coffee

Chocolate Macaroons
makes 24

50g plain chocolate, melted
175g blanched almonds
225g caster sugar
3 egg whites
1/2 tsp vanilla extract
1/4 tsp almond extract
icing sugar for dusting

Line and grease 2 baking sheets. Preheat the oven to 160c/gas3.

Grind the almonds in a food processor. Tip into a bowl along with the sugar, egg whites, vanilla extract and almond extract, mix well.

Stir in the melted chocolate (if mixture isnt holding its shape, chill for 15 minutes). Shape into walnut-sized balls. Place on the baking sheets and flatten slightly. Brush with a little water and dust with icing sugar. Bake for 10-12 minutes until just firm. Transfer to a wire rack to cool.


Or try these giant Macaroons

Traditional Sugar Cookies

These are lovely old-fasioned cookies that are perfect with a cup of tea.

Traditional Sugar Cookies
makes about 36

350g plain flour
1 tsp bicarbonate of soda
2 tsp baking powder
1/4 tsp feshly grated nutmeg
115g butter, at room temp
225g caster sugar
1/2 tsp vanilla extract
1 egg
120ml milk
demerara sugar for sprinkling

Sift the flour, bicarbonate of soda, baking powder and nutmeg into a bowl. In another bowl cream the butter and sugar and vanilla extract, until light and fluffy. Add the egg and beat well.

Add the flour mixture alternately with the egg, stirring with a wooden spoon to make a soft dough. Wrap in clingfilm and chill for 30 minutes.

Lightly flour a work surface and roll out the dough to a 3mm thickness. Cut into circles with a cookie cutter. Place on baking sheets (ungreased) and sprinkle over the demerara sugar. Bake at 180/gas4 for 10-12 minutes until golden. Transfer to a wire rack to cool.

More cookie recipes:
Chunky chocolate orange cookies
Farmhouse cookies

Apricot Slices

Fruity bars with crunchy walnuts

Apricot Slices
makes 12

90g soft light brown sugar
75g plain flour
75g cold unsalted butter, cut into cubes

for topping:
150g ready-to-eat dried apricots
250ml water
grated rind of 1 lemon
65g caster sugar
2 tsp cornflour
50g chopped walnuts

Mix together the sugar and flour, then rub in the butter until resembles breadcrumbs. Press into the base of a 20cm square baking tin. Bake for 15 minutes at 180c/gas4.

Put the apricots and water in a pan and simmer for about 10 mins until soft. Strain liquid and reserve. Chop the apricots.

Return the apricots to the pan and add the lemon rind, caster sugar, cornflour and 4 tbsp of the soaking liquid. Cook for 1 minute. Allow to cool slightly. Spread over the base and then sprinkle over the walnuts. Bake for 20 minutes. leave to cool in the tin before cutting into bars.

More apricot recipes:
Apricot and sunflower seed cookies
Crunchy apricot and almond crumble

Yogurt- Roasted Chicken

Yogurt-Roasted Chicken
serves

2 tbsp olive oil
2 onions, peeled and sliced
4 large chicken breasts, halved
1kg thick greek yogurt
2 eggs, beaten
2 tbsp plain flour
4 tbsp chopped fresh mint
1/2 tsp cumin
3 garlic cloves, peeled and crushed

Heat the oil and cook the onions for 5 minutes, remove from pan and set aside. Add the chicken and brown. Return the onions to the pan.

In a bowl mix together the remaining ingredients and season. Pour over the chicken and bake in the oven for 40-50 minutes at 180c/gas4 until the chicken has cooked through. Serve hot with boiled rice.

Or try this
Yogurt and mango chutney marinated chicken

Apple strudel

Apple Strudel
serves 6

60g butter, melted, plus extra
500g cooking apples, peeled and cored then cubed
1 tbsp lemon juice
75g pecans, roughly chopped
85g caster sugar, plus extra
35g brioche breadcrumbs
10 large sheets filo pastry
icing sugar to decorate

Cook the apples and lemon juice for 5 minutes until apples are soft. Transfer to a bowl along with the nuts, sugar and breadcrumbs and mix.

Spread out a damp tea towel on a work surface and place a sheet of the pastry on it. Brush generously with the melted butter, then cover with another sheet of filo, brushing again with butter. Repeat the process with the rest of the sheets.

Spoon the apple and pecan mixture onto the middle of the filo stack and roll up the pastry like a swiss roll. Brush all over with butter and sprinkle over some caster sugar. Place on a greased and lined baking tray and bake for 20-30 minutes at 200c/gas 6, until golden brown.

Or try this alternative strudel:
Apple and Sultana Strudel