Home-made Lime Cordial

This cordial will keep for up to a month in a sealed container in the fridge.

Home-made Lime Cordial
serves 4

350g caster sugar
175ml lime juice
soda water, to taste

Dissolve the sugar in 175ml cold water over a low heat, then boil rapidly for 2 minutes without stirring. Leave to cool.

Stir in the lime juice and chill. Dilute to taste with soda.


For more fruity drinks

Smoked salmon, prawn and dill pasta

A light seafood pasta dish thats perfect for summer.

Smoked salmon, Prawn and Dill Pasta
serves 4

250g penne pasta
1 tbsp olive oil
200ml creme fraiche
100g smoked salmon, cut into small pieces
300g frozen, peeled prawns, defrosted
grated zest of 1 lemon
2 tbsp fresh chopped dill
1tsp cracked black peppercorns

Cook the pasta in boiling water according to the pack instructions. Drain and return to the pan. Add the olive oil, creme fraiche, salmon, prawns and lemon zest. Warm through.

Add the dill and peppercorns and season with salt to taste.


For more salmon pasta dishes:
Lemon, herb and salmon pasta
Asparagus pasta salad with prawns and salmon

Pan Haggerty

Traditional North East dish

Pan Haggerty
serves 4

1 kg floury potatoes, peeled
500g onions, peeled and sliced
250g cheddar cheese, grated
1 tbsp beef dripping

Slice the potatoes. Melt the dripping in a large heavy frying pan. Arrange the potatoes and onions in layers, seasoning each layer. Cover and cook until the vegetables are tender. Sprinkle with cheese then brown under the grill, serve hot cut into wedges.

Macadamia ice cream

It takes only three ingredients to make this ice cream.

Macadamia ice cream
serves 6
3 1/2 litres whole milk
300g macadamia nuts, roughly chopped and lightly toasted
300 sugar

Put the milk and nuts in a saucepan and bring to the boil. Simmer gently until the liquid had reduced by about half. Remove from the heat and add the sugar. Strain the milk through a sieve into a freezer-proof container. Allow to cool, then freeze. Once frozen scoop out with a spoon dipped in boiling water.


More ice cream recipes:
Christmas pudding ice cream
Iced cranachan
Lime and rum ice cream

Raisin Brownies

Fruit and nut brownies

Raisin Brownies
makes about 16

115g butter
50g cocoa powder
2 eggs
225g caster sugar
1 tsp vanilla extract
40g plain flour
75g walnuts, chopped finely;
75g raisins

Gently melt the butter, remove from the heat and stir in the cocoa powder.

Using an electric whisk, beat the eggs, caster sugar and vanilla together until light and fluffy. Stir in the butter and cocoa mixture.

Sift in the flour, and fold to mix. Fold in the walnuts and raisins. Spoon the mixture into a greased and lined 20cm square baking tin. Bake for 30 minutes at 180c/gas4. Leave in the tin to cool before cutting into 5cm squares.

Hear are some more delicious brownie recipes:
Chocolate chip brownies
Maple and Pecan brownies
White chocolate brownies

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