Crumbly Fudge Recipe

I made this fudge to trial a recipe and added a little twist of my own, the conversion that had been given from the original recipe was reall muddled and seemed completely different to recipe’s I have used before. The end result of this fudge was of a very crumbly texture, but still delicious. You may even want to alter the finer ingredients to create a different range of fudge flavours, but for this recipe I used rum and raisin. The fudge doesnt seem to be over powered by the flavour of rum, but you can definately taste it in the raisins!!!

Ingredients:

• 1 Large saucepan
• 7 inch square tin (greased)
• 300ml (1/2 pint) milk
• 550g (1lb 6oz) sugar
• 100g (4oz) butter
• 3tbsp rum – I used white rum
• 50g (2oz) raisins

How to make it:

Put the milk, butter and sugar into the pan and heat slowly.

Eventually this will come to the boil then at this point you will need to cover the contents with a lid for two minutes.

Once the two minutes is over, uncover the pan and continue to boil the mixture steadily for 15-20 minutes stirring occasionally, until the mixure forms a soft ball when a small amount is dropped into to water.

You then need to remove the pan from the heat, add the rum and raisins (or flavoring ingredient), and leave to cool for 5minutes before beating the mixture until it loses its glossy sheen

Transfer to the pan and mark out the fudge while the mixture is still warm, this should set within around 10 – 30minutes depending on how well you beat the mixture.

Once cooled, cut the fudge properly and enjoy!!

If you fancy a different flavour to your fudge why not try adding either:

• 2tsp vanilla essence
• 3tbsp coffee essence (instant coffee mixed with the tiniest amount of water)
• 50g (2oz) walnut with a flavouring
• 50g (2oz) cherries with a flavouring

This thing really was that tiny, apparently according to Judy it tasted nice too. I don’t think we had to pay for it either as it didn’t even manage to bring up a price on the scales at Tescos

Ingredients:

• Rice
• Leek – sliced
• Mushrooms – diced
• Pepper – diced
• Gammon steak – diced
• Onion – sliced
• garlic salt
• Vegetable oxo (roughly 1 per 2 person serving)
• Chives
• Mixed herbs
• Basil
• Milk

How to make it:

In a large pan put the relevant amount of rice needed for the amount of people, add to this a decent amount of water covering the surface with an additional cm of water

To this crumble in the oxo cube, place a lid onto the pan and simmer for a few minutes before adding the onion, leek and gammon steak, stir thoroughly and re-cover for a further 5 minutes

One that time has passed add the mushrooms, herbs and chives excluding the basil, add more water if necessary and re-cover

Finally the risotto should be nearly done, add the basil and pepper along with a good helping of freshly ground black pepper, a small dash of milk and some garlic salt, (this milk makes the risotto taste slightly creamier, add the desired amount to taste) continue to stir for a further few minutes to reduce water content left in the pan,

Before serving check the rice is thoroughly, and add seasoning to taste

Serve with a few extra fresh chives and enjoy!!!

Ingredients:

• Chicken breast
• Schwartz – all purpose spicy seasoning
• Mediterranean herb croutons
• Kraft – low fat Caesar salad dressing (alternatives can be found if you would prefer different)

Salad items of your choice, we used:

• Lettuce
• Cucumber
• Tomatoes
• Spring onion
• Red pepper

How to make it:

Preheat your oven to about 200degrees (fan oven) 220degrees (conventional)

Coat the chicken breast with the Schwartz spicy all purpose seasoning and cook in the oven for about 15-20 minutes or until cooked throughout

Whilst waiting for the chicken to cook you can use the time to prepare the salad, little techniques for presenting the salad include: slicing the lettuce leaves to a desired thickness, cutting the cucumber on a diagonal plane, slicing the tomato from top to bottom

Once the chicken is cooked, dice it into small pieces and toss on top of the salad along with a few of the croutons and dress with the caesar salad dressing to taste

Enjoy!!!

Ingredients:

• Tagliatelle
• Gammon steak – diced
• Yellow pepper – diced
• Garlic – finely chopped
• Onion – sliced
• Garlic salt
• Chives (optional and preferably fresh)
• Fresh basil – finely chopped/torn
• Philadelphia (or any soft cheese product)
• Milk
• Mushrooms – diced

How to make it:

Start by filling a small pan with water and adding about 2 balls of tagliatelle per person, an cook for 8-10 minutes

Meanwhile in a wok, brown the onions in some olive oil, then add the gammon steak to cook through (you may want to add a little water to stop the meat from sticking and to release some of the flavour in the meat)

Then add to the wok, the philadelphia and a dash of milk and allow it to melt and thin, coninually stirring the mixture to avoid sticking

Now add the garlic, herbs, chives, mushroom and pepper and continue cooking for about 3-5 minutes

The tagliatelle should be done by now, drain the water and rinse ready to mix with the sauce

For the finishing touches to the sauce, add 1/2tsp of ground black pepper, some garlic salt and about 5 leaves of fresh basil (torn into small pieces) then add the tagliatelle to the wok

cook for a further 1-2 minutes to ensure the pasta is piping hot

The dish is now ready to serve, season to taste and Enjoy!!!

Ingredients:

• Mushroom – sliced
• Pepper (1/2)
• Broccoli
• Bean feast chilli mix – by Knorr
• Onion – sliced
• Garlic – 2 cloves – finely chopped
• Tabasco sauce – approx 10 drops
• Oregano
• Mixed herbs
• Mince – optional
• Finger chilli’s – 5 – sliced
• Garlic powder
• Rice
• Kidney beans – optional
• Tin of plum tomatoes
• Water
• Worcester sauce – 3tbsp

How to make it:

Prepare the vegetables, ready to make the dish

Put some oil into a wok/pan and brown the onion and chilli’s (if you are going to use mince, also add it at this point)

In a separate pan place an appropriate amount of rice (1/2 cup per person) stirring occasionally

Add the plum tomatoes to the pan and roughly chop, then add a can of water

Add the garlic and the chilli mix to the wok then simmer for about 3-4 minutes

The juice should have thickened slightly now, add the vegetables, tabasco sauce, worcester sauce, herbs and garlic powder and continue to cook for a further 4-5 minutes, adding seasoning as appropriate

The sauce and rice should now be ready, drain and thoroughly wash the rice before serving and enjoy!

Ingredients:

• Courgette
• Butternut squash
• Onion (1/2)
• Chicken breast
• Pinenuts
• Mushroom
• Tagliatelle
• Olive oil
• Garlic powder (can be substituted with chopped garlic)
• Paprika
• 2 Finger chilli’s

How to make it:

Start by preparing the butternut squash into cubes about 2cm in diameter, place this into a microwavable container with about 1tbsp of water and soften at high heat for 4 minutes

Slice the courgette, onion, mushrooms and chilli’s, place aside then dice the chicken ready to cook

In a small pan put about 3-4 balls of tagliatelle and cook

While waiting for the pasta; place olive oil into a wok and heat, one the oil is heated add the onion, garlic and chicken and cook thoroughly (approx 5-6 minutes)

When the chicken is cooked add the rest of the vegetables, a sprinkle of paprika, garlic powder and the softened butternut squash and continue to cook

The pasta should be nearly done now, drain and rinse it and add to the wok with the rest of the ingredients, you may need a little more oil to prevent the pasta from sticking and to brown the vegetables

Add a handful of pinenuts for a nutty finish to the dish

Your dish is now complete, season to taste

Bon appetite!!

Ingredients:

• New Zealand lamb mince – 1 pack (approx 400g)
• Onion – halved and diced
• Garlic – 1 clove, finely chopped
• A small handful of Chives, coriander and basil – finely chopped
• 2 potatoes – wedged
• Ground black pepper
• Salt – preferably rock salt
• Schwartz “Spicy Season all” – not a neccesity
• Olive oil

How to make it:

Preheat an oven to 220degrees (200degrees fan oven)

Wash the potatoes and slice into wedges of similar sizes, and place onto an oven tray

Season generously with salt and pepper then add a reasonable amount of the Schwartz seasoning salt, toss in olive oil and set aside

In a large bowl combine the minced lamb, diced onion, garlic, and herbs with a generous amount of ground black pepper and a pinch of salt

Combine the ingredients together thoroughly using your hands, until everything looks evenly distributed throughout the mixture

Decide on the amount of birgers that you would like to make (the mixture generally makes 4 generous sized burgers)

Divide the mixture evenly between the burger patties on a tray

Roll each patty into a ball between the palms of your hands and flatten to approximately 2cm deep, and repeat until all are completed

Place onto an oven tray and place into the oven along with the wedges

After around 5-10 minutes check on the burgers and turn to brown the underneath, return to the oven for a further 5 – 10 minutes (depending on the size made)

Before eating the burgers, check they are cooked thoroughly by cutting into one and pressing down, a clear liquid should be expelled if cooked

Serve with vegetables of your choice and enjoy!!!

Ingredients:

• Chicken breast – diced – approx 220g
• 1/2 pepper – sliced
• Broccoli
• Mushroom – sliced
• Tin of plum tomatoes
• 1/2 onion – diced
• Garlic – 1 clove, finely chopped
• Mixed herbs
• Basil – preferably fresh
• Paprika
• Rice

How to make it:

In a wok, add a small amount of oil, brown the onion then add the chicken and cook until there is no pink left

Then in a small pan add approximately 1/2 cup of rice for each individual and cover with water, cook on a medium heat whilst preparing the sauce

Roughly chop the plum tomatoes and add to the wok with the chicken, then add a pinch of paprika, the chopped garlic and mixed herbs.

Simmer for about 3-4minutes to reduce the liquid in the pan then add the vegetables and cook for a further 5-7 minutes

Boil a kettle full of water towards the end of the cooking time to rinse the rice, this should be done by now (you can often tell whether it is cooked by the size of the grains)

Rinse the rice and drain any of the water, and set aside ready to serve

In the wok add the basil and stir through, the liquid should now be reduced sufficiently

The meal should now be ready to serve

Season accordingly and enjoy!

Ingredients:

• Onion – half, sliced
• marinated peppers in oil- half a jar
• broccoli – finely chopped
• baby button mushrooms
• courgette – half, sliced
• 200g chicken breast strips
• garlic – 1 clove, finely chopped
• couscous
• mixed herbs
• Bart’s Baharat seasoning (recommended – generally available from Waitrose)

- can be substituted with Knorr all purpose seasoning and Paprika

• Alternative to creating the couscous flavoring from scratch a sachet of Ainsley Harriot’s Spicy couscous mix can be used

How to make it:

In a bowl place the relevant amount of couscous, add the seasoning spices and mix, leave aside till the chicken is started

Place some olive oil into a wok and heat, the add the onion and brown slightly

To this add the chicken strips and continue to cook, you may need to add some water to ensure the chicken stays moist and avoids sticking to the pan

Whilst the chicken is cooking, boil a kettle of water to cook the couscous with, when adding the water allow about 5mm above the couscous and set aside for 5 minutes

Returning to the wok, once the chicken has been cooked, add the mushrooms, vegetables and herbs and cook for a further 3-5 minutes or until the vegetables are cooked (more water may be required to speed cooking time) then add a good helping of course ground black pepper and a pinch of salt to season

By this time the couscous should have absorbed the water in the bowl, this can be tested using a fork, if the couscous is done there should be no water remaining in the bowl and it should become light and fluffy

You should now be ready to serve and season to taste

Enjoy!