British_Food
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Owner AniphaeS
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Created 9 Dec 2020
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8 Articles
Hazelnut Meringue Layer Cake with Strawberries & Raspberries
by AniphaeS
16 Sep 2021
A tower of light hazelnut meringue cakes sandwiched together with cream and fresh berries, this showstopper really does have the wow factor. You can make it ahead of time and assemble at the last minute – perfect for a dinner party dessert or special birthday cake. Finish with a sprinkling of icing sugar. Serves 4 Ingredients 250g hazelnuts 8 eggs, whites 300g caster sugar 200ml double cream 200g strawberries, hulled and sliced in half 100g raspberries Total time required 40 mins [/list...
3  Comments
Sticky Toffee Pudding Recipe
by AniphaeS
8 Mar 2021
Sticky Toffee Pudding Recipe Ingredients For the pudding 225g whole medjool dates 175ml boiling water 1 tsp vanilla extract 175g self-raising flour, plus extra for greasing 1 tsp bicarbonate of soda 2 eggs 85g butter, softened, plus extra for greasing 140g demerara sugar 2 tbsp black treacle 100ml milk cream or custard to serve (optional) For the toffee sauce 175g light muscovado sugar 50g butter,...
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Horseradish-butter fish parcels
by AniphaeS
1 Jan 2021
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Cheese & veg pastries
Great for dinners ir lunch box for the next day
by AniphaeS
1 Jan 2021
Serves 6 Ready in 30 mins 150g broccoli florets, chopped 50g garden peas plain flour, for dusting 200g ready rolled shortcrust pastry 2 tbsp soft cheese 1 tbsp chopped flat leaf parsley 1 British free range egg, lightly beaten sweet piccalilli (optional) 1 Preheat the oven to 200°C/fan 180°C/gas 6. Cook the broccoli in boiling water for 5 mins, then add the peas and cook for 2 mnins more. Drain and set aside to cool. 2 Meanwhile, dust the work surface with flour, unroll the pastry and cut out six rounds, about 13cm across, using up the trimmings as needed. 3 Stir the soft cheese and parsley into the cooled veg, and ...
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Green goddess shakshuka
Low saturated fat Spice up your eggs with this one-pot dish
by AniphaeS
22 Dec 2020
Serves 4 Ready in 25 mins f 1 tbsp Co-op olive oil 1 large courgette, halved lengthways and sliced 4 spring onions, sliced 2 Co-op British savoy cabbage, shredded 200g can Co-op Italian chopped tomatoes 60g Co-op baby spinach 150g Co-op frozen British garden peas 4 Co-op British free range eggs Pinch of smoked paprika 1 tbsp sweet chilli sauce 1 Heat the olive oil in a large frying pan, then sauté the courgette with the white the spring onion for 4-5 mins. 2 Add the savoy cabbage and cook for another 4 mins, then stir in the chopped tomatoes. 3 Bring to a simmer, stir in the part of baby spinach and peas, then cook for a further 5 mins....
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Roasted salmon with mango salsa
The fruit adds tangy twist to fish for a simple dinner
by AniphaeS
22 Dec 2020
Serves 2 Ready in 25 mins Preparation 75g cous cous 2 tsp dried mixed herbs 125g Co-op prepared mango, finely diced 2 red chilli, deseeded and finely diced 1 tomato, diced 1 spring onion, sliced Zest of 2 and juice of 1 lime 2 x 150g Co-op salmon fillets 50g sugar snap peas, sliced diagonally 2 tbsp chopped flat leaf parsley Preheat the oven to 200°C/fan 180°C/gas 6. Combine the cous cous with the dried mixed herbs in a bowl. Pour over 225ml boiling water, cover, then leave to stand for 8-10 mins. Meanwhile, prepare the salsa by putting the mango, red chilli, tomato, spring onion, hal...
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Quaker banana & blueberry bread
by AniphaeS
22 Dec 2020
Serves 12 Ready in 1 hour 15 mins, plus cooling Preheat the oven to 180°C/fan 160°C/gas 4. Grease and line a 900g loaf tin. Put 2 very ripe bananas, mashed, 60ml Co-op semi-skimmed milk, 3 tbsp melted butter and 2 Co-op British free range eggs, beaten, in a large bowl. Separately, combine 85g Quaker rolled oats, 220g plain flour, 100g Fairtrade caster sugar, 3 tsp baking powder and 1 tsp salt, then add to the first bowl. Beat well for 30 seconds, and fold in 120g blueberries. Pour into the tin and smooth the top. Bake for 55 mins or until a skewer inserted in the centre comes out clean. Allow the loaf to cool for 10 mins, then tu...
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Cottage Pie
This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser #freezable
by AniphaeS
9 Dec 2020
Prep: 35 mins Cook: 1 hr and 50 mins Easy Serves 10
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