Fresh Egg Pasta
Ingredients:
1 ⅔ cups Italian “00” flour (or half Italian “00” flour and half Farina di Semola)
2 medium or large eggs
1 tablespoon olive oil
A pinch of sea salt
Method:
Sift the flour onto a clean work surface and make a well in the centre with your fist.
Break the eggs into the well and add the oil and a pinch of salt to the well.
Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour.
Knead the pasta until smooth for about 2 - 5 minutes. Lightly massage it with a hint of olive oil, put the dough in a plastic food bag, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting.
Feed the blob of pasta dough through the widest setting of a pasta machine. As the sheet of dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the dough through this setting a total of 4 or 5 times. This effectively kneads the dough, ensuring the resulting pasta is silky smooth.
Pass the pasta through the machine again, starting at the widest setting and gradually reducing the settings, one pass at a time, until the pasta achieves the required thickness. The pasta sheet will become very long; if you are having trouble keeping the dough from folding onto itself or are making ravioli, cut the sheet of dough in half and feed each half through separately. Generally the second-from-last setting is best for tagliatelle and the last setting is best for ravioli and any other shapes that are to be filled.
After the pasta has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little; this will make cutting it easier in humid weather, as it will not be so sticky. Or, if you’re in a hurry, you can dust the pasta with a little flour and place it on clean kitchen towels and let it rest.
Shape the pasta by hand or pass the pasta through the chosen cutters (tagliatelle, etc.) and then drape the cut pasta over the broom handle or chair back again to dry a little, until ready to cook.

Fresh Egg Pasta

Ingredients:

  • 1 ⅔ cups Italian “00” flour (or half Italian “00” flour and half Farina di Semola)
  • 2 medium or large eggs
  • 1 tablespoon olive oil
  • A pinch of sea salt

Method:

  • Sift the flour onto a clean work surface and make a well in the centre with your fist.
  • Break the eggs into the well and add the oil and a pinch of salt to the well.
  • Gradually mix the egg mixture into the flour using the fingers of one hand, bringing the ingredients together into a firm dough. If the dough feels too dry, add a few drops of water; if it’s too wet, add a little more flour.
  • Knead the pasta until smooth for about 2 - 5 minutes. Lightly massage it with a hint of olive oil, put the dough in a plastic food bag, and allow it to rest at room temperature for at least 30 minutes. The pasta will be much more elastic after resting.
  • Feed the blob of pasta dough through the widest setting of a pasta machine. As the sheet of dough comes out of the machine, fold it into thirds and then feed it through the rollers again, still on the widest setting. Pass the dough through this setting a total of 4 or 5 times. This effectively kneads the dough, ensuring the resulting pasta is silky smooth.
  • Pass the pasta through the machine again, starting at the widest setting and gradually reducing the settings, one pass at a time, until the pasta achieves the required thickness. The pasta sheet will become very long; if you are having trouble keeping the dough from folding onto itself or are making ravioli, cut the sheet of dough in half and feed each half through separately. Generally the second-from-last setting is best for tagliatelle and the last setting is best for ravioli and any other shapes that are to be filled.
  • After the pasta has reached the requisite thickness, hang it over a broom handle or the back of a chair to dry a little; this will make cutting it easier in humid weather, as it will not be so sticky. Or, if you’re in a hurry, you can dust the pasta with a little flour and place it on clean kitchen towels and let it rest.
  • Shape the pasta by hand or pass the pasta through the chosen cutters (tagliatelle, etc.) and then drape the cut pasta over the broom handle or chair back again to dry a little, until ready to cook.

pasta egg pasta fresh fresh pasta 00 flour eggs salt olive oil sea salt recipe Italian

© 2012–2014 marksrecipes


3 notes
Sourdough Bread
Ingredients:
Strong white flour.
Water.
Salt.
Method:
In a glass or ceramic (not metal) bowl/container, mix 1 cup of flour and ¾ cup room temperature water and stir until smooth. Cover with cheesecloth.
12 hours later, add another cup of flour and ¾ cup water and stir well again.
24 hours later, feed the same again.
By now, you should hopefully be starting to see a layer of brown liquid appearing at the top and some bubbles. This is the sign the starter is alive and well.
Feed every day by removing a cups worth of the starter and replacing it with the same amount (1 cup flour, ¾ cup water) of feed.
After 4-5 days, your starter is ready to use to make bread.
Take 1 ½ cups of starter, add 2 cups of flour and a pinch of salt and mix well, either by hand in a bowl, or use an electric mixer with a dough hook until it no longer sticks to the sides or bottom of the bowl.
Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 ½ hours.
Turn out onto a lightly floured surface, sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
Preheat oven to 230°C and upturn the dough onto a lightly oiled baking tray/cooking stone/baking tray with baking paper lightly dusted with flour or cornmeal.
Score the top of the dough with a sharp knife.
Put the dough into the bottom of the oven and a small baking tin with cold water or ice cubes next to it to create steam.
Bake for 35-40 minutes, or until a good crust has formed and the loaf sounds hollow when knocked on the base.
The starter can be kept in the fridge to ‘send it to sleep’ if you don’t want to feed it every day, but still needs to be fed every 1-2 weeks. Do not seal the container as it may explode. Take it out of the fridge and leave to come up to room temperature for at least 12 hours before feeding and using again.

Sourdough Bread

Ingredients:

  • Strong white flour.
  • Water.
  • Salt.

Method:

  • In a glass or ceramic (not metal) bowl/container, mix 1 cup of flour and ¾ cup room temperature water and stir until smooth. Cover with cheesecloth.
  • 12 hours later, add another cup of flour and ¾ cup water and stir well again.
  • 24 hours later, feed the same again.
  • By now, you should hopefully be starting to see a layer of brown liquid appearing at the top and some bubbles. This is the sign the starter is alive and well.
  • Feed every day by removing a cups worth of the starter and replacing it with the same amount (1 cup flour, ¾ cup water) of feed.
  • After 4-5 days, your starter is ready to use to make bread.
  • Take 1 ½ cups of starter, add 2 cups of flour and a pinch of salt and mix well, either by hand in a bowl, or use an electric mixer with a dough hook until it no longer sticks to the sides or bottom of the bowl.
  • Place a lightly oiled bowl, turning to coat. Cover with plastic wrap and let dough rise in a warm, draft-free place until doubled in size, 1 to 1 ½ hours.
  • Turn out onto a lightly floured surface, sprinkle lightly with flour and knead gently, removing any large air bubbles. Knead into a small circle, then shape into a tight ball, pinching the seams together underneath. Place on a well-floured board or baking peel, seam-side down. Cover with a kitchen towels and let rest until doubled in size, about 1 hour.
  • Preheat oven to 230°C and upturn the dough onto a lightly oiled baking tray/cooking stone/baking tray with baking paper lightly dusted with flour or cornmeal.
  • Score the top of the dough with a sharp knife.
  • Put the dough into the bottom of the oven and a small baking tin with cold water or ice cubes next to it to create steam.
  • Bake for 35-40 minutes, or until a good crust has formed and the loaf sounds hollow when knocked on the base.

The starter can be kept in the fridge to ‘send it to sleep’ if you don’t want to feed it every day, but still needs to be fed every 1-2 weeks. Do not seal the container as it may explode. Take it out of the fridge and leave to come up to room temperature for at least 12 hours before feeding and using again.

sourdough sourdough starter recipe salt flour water home made bread delicious easy bread

© 2012–2014 marksrecipes


20 notes
Veggie Fajita Cupcakes
Ingredients:
1 Red pepper.
1 Green pepper.
1 Portobello mushroom.
1 Onion.
Fajita spices.
Salsa.
Cheese.
Method:
Cut the peppers in half, deseed and lightly brush with oil.
Grill until the skin blackens, remove from the grill and seal in a heat proof bag until cooled. Cut into 1” batons.
Cut onion into half inch slices, brush with oil and grill until tender. Cut into 1” sections.
Brush the top of the portobello mushroom with oil and grill until lightly browned. Cut into 1” batons.
Put the peppers, onion and mushroom batons into a large bag, sprinkle with fajita spices and shake to mix well.
Form a tortilla into a cupcake case shape (I find it helpful to slice the tortilla into 6 sections, with a ‘bottom’ section in the middle) and overlap the sides to form a case.
Press into a cupcake pan. Repeat for as many cupcakes as you want.
Trim any excess tortilla with a knife, so it sits snugly in the pan.
Layer onion, pepper, mushroom and salsa in the tortilla case and top with grated cheese.
Bake at 200°C for 10 minutes to melt the cheese.
Serve with spicy rice.

Veggie Fajita Cupcakes

Ingredients:

  • 1 Red pepper.
  • 1 Green pepper.
  • 1 Portobello mushroom.
  • 1 Onion.
  • Fajita spices.
  • Salsa.
  • Cheese.

Method:

  • Cut the peppers in half, deseed and lightly brush with oil.
  • Grill until the skin blackens, remove from the grill and seal in a heat proof bag until cooled. Cut into 1” batons.
  • Cut onion into half inch slices, brush with oil and grill until tender. Cut into 1” sections.
  • Brush the top of the portobello mushroom with oil and grill until lightly browned. Cut into 1” batons.
  • Put the peppers, onion and mushroom batons into a large bag, sprinkle with fajita spices and shake to mix well.
  • Form a tortilla into a cupcake case shape (I find it helpful to slice the tortilla into 6 sections, with a ‘bottom’ section in the middle) and overlap the sides to form a case.
  • Press into a cupcake pan. Repeat for as many cupcakes as you want.
  • Trim any excess tortilla with a knife, so it sits snugly in the pan.
  • Layer onion, pepper, mushroom and salsa in the tortilla case and top with grated cheese.
  • Bake at 200°C for 10 minutes to melt the cheese.

Serve with spicy rice.

fajitas veggie fajitas fajita cupcakes recipe yummy onion portobello mushroom red pepper green pepper cheese spicy rice tortilla

© 2012–2014 marksrecipes


14 notes
Home Made Butter
Ingredients:
1 pint heavy cream.
Cheesecloth.
¼ teaspoon salt (optional).
Method:
Pour the cream in the bowl of an electric mixer, turn it on low speed and whip up the cream, turn it up to medium speed after a couple of minutes.
It should take around 5-10 minutes for the fats to separate out from the liquid - you should see the butter begin sticking to the paddles of the mixer.
The remaining liquid is buttermilk, which you can use for other recipes.
Scrape the butter from the bowl and paddles into a cheesecloth and rinse with cold water then squeeze fairly hard. Keep repeating this until the water comes out clear.
Add salt if required, mix thoroughly and squeeze out again to make sure there is as little water in the butter as possible (the more water is left in it, the faster it will go rancid).
Wrap the butter in baking paper and store in the fridge or a butter dish (it will last longer in the fridge).

Home Made Butter

Ingredients:

  • 1 pint heavy cream.
  • Cheesecloth.
  • ¼ teaspoon salt (optional).

Method:

  • Pour the cream in the bowl of an electric mixer, turn it on low speed and whip up the cream, turn it up to medium speed after a couple of minutes.
  • It should take around 5-10 minutes for the fats to separate out from the liquid - you should see the butter begin sticking to the paddles of the mixer.
  • The remaining liquid is buttermilk, which you can use for other recipes.
  • Scrape the butter from the bowl and paddles into a cheesecloth and rinse with cold water then squeeze fairly hard. Keep repeating this until the water comes out clear.
  • Add salt if required, mix thoroughly and squeeze out again to make sure there is as little water in the butter as possible (the more water is left in it, the faster it will go rancid).
  • Wrap the butter in baking paper and store in the fridge or a butter dish (it will last longer in the fridge).

butter cream salt simple recipe yummy salted butter

© 2012–2014 marksrecipes


9 notes
Broccoli and Orange Cupcake
Ingredients:
Broccoli.
Orange.
Pine nuts.
Balsamic vinegar.
Wonton wrappers.
Olive oil.
Herbs.
Parmesan cheese (optional).
Salt.
Method:
Lightly oil the inside of a muffin tin and line each cup with 3 wonton wrappers to form a cup shape.
Slice broccoli heads and orange slices into quarters and lightly glaze with olive oil.
Arrange the orange and broccoli segments in the wonton cup, each layer should have a small sprinkling of pine nuts.
When finished, sprinkle a dusting of salt and herbs over the top.
Add some freshly grated parmesan as well for a great topping.
Bake for 15-20 minutes at 200°C (until starting to brown).
In a small pan, heat the balsamic vinegar until reduced to about ½ to ¼ and leave to cool.
Take the cupcakes out of the muffin tin and gently drizzle the balsamic reduction over the top.

Broccoli and Orange Cupcake

Ingredients:

  • Broccoli.
  • Orange.
  • Pine nuts.
  • Balsamic vinegar.
  • Wonton wrappers.
  • Olive oil.
  • Herbs.
  • Parmesan cheese (optional).
  • Salt.

Method:

  • Lightly oil the inside of a muffin tin and line each cup with 3 wonton wrappers to form a cup shape.
  • Slice broccoli heads and orange slices into quarters and lightly glaze with olive oil.
  • Arrange the orange and broccoli segments in the wonton cup, each layer should have a small sprinkling of pine nuts.
  • When finished, sprinkle a dusting of salt and herbs over the top.
  • Add some freshly grated parmesan as well for a great topping.
  • Bake for 15-20 minutes at 200°C (until starting to brown).
  • In a small pan, heat the balsamic vinegar until reduced to about ½ to ¼ and leave to cool.
  • Take the cupcakes out of the muffin tin and gently drizzle the balsamic reduction over the top.

broccoli orange wonton pine nuts cupcake cupcakes yummy delicious olive oil healthy

© 2012–2014 marksrecipes


12 notes
Eggs Benedict Cupcake with Hollandaise Sauce Icing
Ingredients:
English muffin.
1 slice of ham.
1 egg.
125g butter.
2 egg yolks.
½ tsp white wine vinegar or tarragon vinegar.
pinch salt.
splash ice cold water.
lemon juice.
cayenne pepper.
Method:
Carve the muffin into a cup shape, taking care when carving the hollow to not puncture the side.
Carefully lay the ham inside the muffin to form a cup.
Crack the egg into the ham.
Cook for 20 minutes at 200°C
Melt 125g butter in a saucepan and skim any white solids from surface.
Keep the butter warm.
Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water).
Season with a squeeze of lemon juice and a little cayenne pepper. 
Carefully spoon the sauce over the top of the cupcake.

Eggs Benedict Cupcake with Hollandaise Sauce Icing

Ingredients:

  • English muffin.
  • 1 slice of ham.
  • 1 egg.
  • 125g butter.
  • 2 egg yolks.
  • ½ tsp white wine vinegar or tarragon vinegar.
  • pinch salt.
  • splash ice cold water.
  • lemon juice.
  • cayenne pepper.

Method:

  • Carve the muffin into a cup shape, taking care when carving the hollow to not puncture the side.
  • Carefully lay the ham inside the muffin to form a cup.
  • Crack the egg into the ham.
  • Cook for 20 minutes at 200°C
  • Melt 125g butter in a saucepan and skim any white solids from surface.
  • Keep the butter warm.
  • Put 2 egg yolks, 1/2 tsp tarragon vinegar or white wine vinegar, a pinch of salt and a splash of ice-cold water in a metal or glass bowl that will fit over a small pan.
  • Whisk for a few minutes then put the bowl over a pan of barely simmering water and whisk continuously until pale and thick, about 3-5 minutes.
  • Remove from the heat and slowly whisk in the melted butter, bit by bit until it’s all incorporated and you have a creamy hollandaise. (If it gets too thick, add a splash of water).
  • Season with a squeeze of lemon juice and a little cayenne pepper. 
  • Carefully spoon the sauce over the top of the cupcake.

eggs benedict egg ham english muffin hollandaise sauce hollandaise recipe yummy breakfast

© 2012–2014 marksrecipes


7 notes
Coconut Cacao Honey Banana Matcha Ice Cream
Ingredients:
2 large ripe bananas
50ml coconut milk
Cacao nibs
Matcha powder
1 tablespoon honey
Method:
Peel and cut the bananas into chunks.
Freeze in a bag for a few hours.
Put the banana chunks, matcha powder, nibs, honey and coconut milk into a blender and puree.
Serve immediately.
Can be saved and refrozen (blend before using though as it may set solid) and served with almond flakes.
Use maple syrup for a vegan alternative.

Coconut Cacao Honey Banana Matcha Ice Cream

Ingredients:

  • 2 large ripe bananas
  • 50ml coconut milk
  • Cacao nibs
  • Matcha powder
  • 1 tablespoon honey

Method:

  • Peel and cut the bananas into chunks.
  • Freeze in a bag for a few hours.
  • Put the banana chunks, matcha powder, nibs, honey and coconut milk into a blender and puree.
  • Serve immediately.

Can be saved and refrozen (blend before using though as it may set solid) and served with almond flakes.

Use maple syrup for a vegan alternative.

matcha coconut milk banana ice cream banana ice cream cacao cacao nibs recipe honey delicious refreshing

© 2012–2014 marksrecipes


8 notes
Caffeinated Bacon
Ingredients:
A joint of either loin or belly of pork.
2l of cold water.
½ cup kosher salt, ½ cup sugar (combination of white and brown), and 20g pink curing salt.
2 heaped teaspoonfuls of dark treacle or molasses.
3 level tablespoons caffeine powder.
Method:
Boil the water and add the salt, sugar, caffeine powder and treacle/molasses.
Leave to cool.
Submerge the pork into the brine, weigh down so it’s submerged and cover.
Leave in a cool, dark place for 3-4 days.
Remove the pork from the brine, pat dry and thinly slice.
Be careful, as the outer slices may contain more caffeine than the central parts and may taste bitter due to the extra caffeine.
Don’t eat too much, or else you may over caffeinate yourself!
It’s great for hangovers.

Caffeinated Bacon

Ingredients:

  • A joint of either loin or belly of pork.
  • 2l of cold water.
  • ½ cup kosher salt, ½ cup sugar (combination of white and brown), and 20g pink curing salt.
  • 2 heaped teaspoonfuls of dark treacle or molasses.
  • 3 level tablespoons caffeine powder.

Method:

  • Boil the water and add the salt, sugar, caffeine powder and treacle/molasses.
  • Leave to cool.
  • Submerge the pork into the brine, weigh down so it’s submerged and cover.
  • Leave in a cool, dark place for 3-4 days.
  • Remove the pork from the brine, pat dry and thinly slice.

Be careful, as the outer slices may contain more caffeine than the central parts and may taste bitter due to the extra caffeine.

Don’t eat too much, or else you may over caffeinate yourself!

It’s great for hangovers.

bacon caffeine caffeinated bacon yes really recipe

© 2012–2014 marksrecipes


10 notes
Doughnut Peach Jelly
Ingredients:
4 ripe doughnut peaches.
Mineral water.
1 tablespoon sugar.
Carrageenan, Xanthan gum & Locust bean gum (sometimes sold as “Vege-Gel”).
Method:
Peel the peaches and put in a blender.
Add a small amount of water and blend until pureed.
Pour blended peaches through a sieve into a measuring jug.
When you have extracted the juice, make up to 570ml with water.
Add sugar and stir.
pour the Vege-Gel onto the top of the liquid and stir until dissolved.
Heat until barely simmering and stir constantly.
Pour mix into half sphere moulds and put in the fridge to set.
Can also be frozen and eaten as a sorbet.

Doughnut Peach Jelly

Ingredients:

  • 4 ripe doughnut peaches.
  • Mineral water.
  • 1 tablespoon sugar.
  • Carrageenan, Xanthan gum & Locust bean gum (sometimes sold as “Vege-Gel”).

Method:

  • Peel the peaches and put in a blender.
  • Add a small amount of water and blend until pureed.
  • Pour blended peaches through a sieve into a measuring jug.
  • When you have extracted the juice, make up to 570ml with water.
  • Add sugar and stir.
  • pour the Vege-Gel onto the top of the liquid and stir until dissolved.
  • Heat until barely simmering and stir constantly.
  • Pour mix into half sphere moulds and put in the fridge to set.

Can also be frozen and eaten as a sorbet.

doughnut peaches sugar doughnut peach doughnut peach jelly mineral water yummy

© 2012–2014 marksrecipes


9 notes
The Breakfast Scotch Egg
Ingredients:
2 eggs.
2 rashers of bacon.
Teaspoon of butter.
1 potato.
Breadcrumbs.
Salt & pepper.
Method:
Soft boil one egg. Leave to cool and remove the shell.
Peel and cut the potato into quarters. Simmer in salted water until fork soft.
Mash the potato with the butter and the salt and pepper.
Wrap the bacon around the egg.
Press the mash around the bacon & egg firmly until about ½ - 1cm thick.
Lightly whisk the other egg on a plate and roll the egg/bacon/potato ball on it and let any excess drip off.
Coat the egg/bacon/potato in breadcrumbs and press firmly to compact.
Bake for 20 minutes at 200°C or until golden.

The Breakfast Scotch Egg

Ingredients:

  • 2 eggs.
  • 2 rashers of bacon.
  • Teaspoon of butter.
  • 1 potato.
  • Breadcrumbs.
  • Salt & pepper.

Method:

  • Soft boil one egg. Leave to cool and remove the shell.
  • Peel and cut the potato into quarters. Simmer in salted water until fork soft.
  • Mash the potato with the butter and the salt and pepper.
  • Wrap the bacon around the egg.
  • Press the mash around the bacon & egg firmly until about ½ - 1cm thick.
  • Lightly whisk the other egg on a plate and roll the egg/bacon/potato ball on it and let any excess drip off.
  • Coat the egg/bacon/potato in breadcrumbs and press firmly to compact.
  • Bake for 20 minutes at 200°C or until golden.

egg bacon potato breakfast egg breadcrumbs recipe nom yummy

© 2012–2014 marksrecipes


21 notes
Honeycomb
Ingredients:
200g granulated sugar
350g golden syrup
1 tablespoon vinegar
1 tablespoon bicarbonate of soda
Method:
Butter a 22x33cm tin.
Combine sugar, syrup and vinegar in large saucepan. Stir over medium heat until sugar is dissolved. Continue to cook until the mixture reaches hard crack stage on a sugar thermometer, 143°C.
Remove from heat, stir in the bicarb quickly (the mixture will become frothy). Immediately pour into the buttered tin.
Allow the honeycomb to cool, then break into pieces.

Honeycomb

Ingredients:

  • 200g granulated sugar
  • 350g golden syrup
  • 1 tablespoon vinegar
  • 1 tablespoon bicarbonate of soda

Method:

  • Butter a 22x33cm tin.
  • Combine sugar, syrup and vinegar in large saucepan. Stir over medium heat until sugar is dissolved. Continue to cook until the mixture reaches hard crack stage on a sugar thermometer, 143°C.
  • Remove from heat, stir in the bicarb quickly (the mixture will become frothy). Immediately pour into the buttered tin.
  • Allow the honeycomb to cool, then break into pieces.

honeycomb sugar bicarbonate of soda golden syrup recipe nom

© 2012–2014 marksrecipes


6 notes
Curry Puffs
Ingredients:
1 Packet of puff pastry.
250g mince beef.
1 onion.
1 carrot.
450ml beef stock.
1 tablespoon tomato puree.
1 small potato (peeled).
Hot curry powder.
Method:
Finely chop onion.
Fry onion until translucent and add mince.
Fry until mince has browned.
Add stock and tomato puree and heat until gently simmering.
Grate carrot and potato into mix.
Add curry powder (must be very hot to taste – the pastry ‘absorbs’ the heat).
Simmer for 30 minutes.
Set aside to go cold.
Roll out the pastry and cut into round shapes, set aside.
Drain meat mix over a bowl with a sieve to retain the sauce.
Lie out half the pastry shapes and brush over with liquid.
Place a teaspoon of mixture onto the bases and lay another pastry shape on top.
Press down the edges to seal and cut two small slits in the top to allow for expansion.
Bake in oven until brown and risen.

Curry Puffs

Ingredients:

  • 1 Packet of puff pastry.
  • 250g mince beef.
  • 1 onion.
  • 1 carrot.
  • 450ml beef stock.
  • 1 tablespoon tomato puree.
  • 1 small potato (peeled).
  • Hot curry powder.

Method:

  • Finely chop onion.
  • Fry onion until translucent and add mince.
  • Fry until mince has browned.
  • Add stock and tomato puree and heat until gently simmering.
  • Grate carrot and potato into mix.
  • Add curry powder (must be very hot to taste – the pastry ‘absorbs’ the heat).
  • Simmer for 30 minutes.
  • Set aside to go cold.
  • Roll out the pastry and cut into round shapes, set aside.
  • Drain meat mix over a bowl with a sieve to retain the sauce.
  • Lie out half the pastry shapes and brush over with liquid.
  • Place a teaspoon of mixture onto the bases and lay another pastry shape on top.
  • Press down the edges to seal and cut two small slits in the top to allow for expansion.
  • Bake in oven until brown and risen.

curry curry puffs beef onion potato puff pastry recipe nom

© 2012–2014 marksrecipes


14 notes
Cold Brew Coffee Syrup
Ingredients:
Medium dark coffee (ground medium fine)
Water
Method:
Follow the Cold Brewed Coffee recipe.
When you have the cold brew, pour into a saucepan.
Gently heat until just simmering.
Reduce until about half/third the volume remains remains.
Pour into a jar and allow to cool. Seal and refrigerate (can be stored in the fridge for a week).
Alternate Method:
Follow the Cold Brewed Coffee recipe.
When you have the cold brew, pour into a saucepan.
Add half coffee volume of sugar.
Gently heat until just simmering.
Stir to dissolve sugar.
Reduce until about half/third the volume remains remains.
Pour into a jar and allow to cool. Seal and refrigerate (can be stored in the fridge for a week).
Can be used as the basis for sauces/cake icing or making into coffee (or freeze into ice cubes to go in iced coffee).

Cold Brew Coffee Syrup

Ingredients:

  • Medium dark coffee (ground medium fine)
  • Water

Method:

  • Follow the Cold Brewed Coffee recipe.
  • When you have the cold brew, pour into a saucepan.
  • Gently heat until just simmering.
  • Reduce until about half/third the volume remains remains.
  • Pour into a jar and allow to cool. Seal and refrigerate (can be stored in the fridge for a week).

Alternate Method:

  • Follow the Cold Brewed Coffee recipe.
  • When you have the cold brew, pour into a saucepan.
  • Add half coffee volume of sugar.
  • Gently heat until just simmering.
  • Stir to dissolve sugar.
  • Reduce until about half/third the volume remains remains.
  • Pour into a jar and allow to cool. Seal and refrigerate (can be stored in the fridge for a week).

Can be used as the basis for sauces/cake icing or making into coffee (or freeze into ice cubes to go in iced coffee).

coffee cold brew cold brewed coffee sugar water recipe

© 2012–2014 marksrecipes


6 notes
Evil Hot Sauce
Ingredients:
500g chilis (I used a mix of red and green birds eye chilis)
1 tablespoon sugar
1 teaspoon salt
3 cloves wet garlic
a pinch of dark cocoa powder
¼ cup distilled white vinegar
Method:
Remove the green stalks from the chilis and wash (don’t chop, just pull - the bit under the stalk is where a lot of the heat lives).
Peel the garlic.
Put the chilis, garlic, salt and sugar into a food processor and blend until finely chopped (scrape down the sides occasionally to make sure all of it is nicely pureed).
Decant into a jar and cover with cheesecloth.
Leave in a cool, dry area.
After 3 days, you should notice small bubbles forming, this means the mix is starting to ferment.
Stir daily for 2/3 days.
After 2/3 days of fermenting, add the vinegar & cocoa powder and stir.
Leave for a another day.
Sieve the mixture into a pan, making sure to press down on the chilli mix to squeeze all the juice from the chilis.
Simmer the mix until reduced and thick.
This sauce should come out around 20-70,000 on the scoville scale, so be careful with it.
You can also use habanero, jalapeños, scotch bonnet or bhut jolokia (or a mix of any to alter the heat and flavour).
You should also use gloves, eye and breathing protection when handing the chilis and during the preparation, as the fumes can be quite overpowering, especially when simmering.
The sauce will last for around 6 months if stored in an airtight container in the fridge.

Evil Hot Sauce

Ingredients:

  • 500g chilis (I used a mix of red and green birds eye chilis)
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 3 cloves wet garlic
  • a pinch of dark cocoa powder
  • ¼ cup distilled white vinegar

Method:

  • Remove the green stalks from the chilis and wash (don’t chop, just pull - the bit under the stalk is where a lot of the heat lives).
  • Peel the garlic.
  • Put the chilis, garlic, salt and sugar into a food processor and blend until finely chopped (scrape down the sides occasionally to make sure all of it is nicely pureed).
  • Decant into a jar and cover with cheesecloth.
  • Leave in a cool, dry area.
  • After 3 days, you should notice small bubbles forming, this means the mix is starting to ferment.
  • Stir daily for 2/3 days.
  • After 2/3 days of fermenting, add the vinegar & cocoa powder and stir.
  • Leave for a another day.
  • Sieve the mixture into a pan, making sure to press down on the chilli mix to squeeze all the juice from the chilis.
  • Simmer the mix until reduced and thick.

This sauce should come out around 20-70,000 on the scoville scale, so be careful with it.

You can also use habanero, jalapeños, scotch bonnet or bhut jolokia (or a mix of any to alter the heat and flavour).

You should also use gloves, eye and breathing protection when handing the chilis and during the preparation, as the fumes can be quite overpowering, especially when simmering.

The sauce will last for around 6 months if stored in an airtight container in the fridge.

chili hot sauce sriracha cocoa vinegar birds eye chili recipe hot salt sugar garlic

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