The Rose Cottage Recipe Book

You will need:

Method

1. Add the oil to a frying pan and heat gently with the chilli flakes or fresh chopped chilli.
2. Chop the onion and crush the garlic.  Add to the frying pan and fry gently until soft (about 5 minutes).  At this stage any other diced vegetables that you want to add can be added (e.g. pepper, carrot, celery)  Cook for another 5 minutes if adding veg.
3. Add the mince and fry on a medium heat until cooked through and no longer red.
4. Add the chopped tomatoes and kidney beans, turn the heat down and simmer until some of the liquid has been absorbed (about 10 minutes)  If more liquid is needed, add a beef stock cube in a little boiling water.
5. Check the seasoning and add Tabasco, if needed.

Serve with rice.

Ingredients

Method

1. Preheat the oven to 165℃.
2. In a large bowl, cream together the butter, brown sugar, and white sugar until smooth.
3. Beat in eggs one at a time, then stir in vanilla.
4. Combine the flour, baking soda, and salt. Stir into the creamed mixture until just blended.
5. Mix in the quick oats and chocolate chips.
6. Drop by heaping spoonfuls onto ungreased baking sheets.
7. Bake for 12 minutes in the preheated oven.
8. Allow cookies to cool on baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Ingredients

Method

Prep: 10 mins. Cook: 15 mins.

1. Preheat the oven to 170℃. Grease baking trays or line with parchment.
2. Sift together the flour, bicarb and salt. Set aside.
3. In a medium bowl, cream together the melted butter, brown sugar and caster sugar until well blended.
4. Beat in the vanilla, egg and egg yolk until light and creamy.
5. Mix in the sifted ingredients until just blended.
6. Stir in the chocolate chips by hand using a wooden spoon.
7. Drop cookie dough onto the prepared baking trays, with each cookie around 4 tablespoons of dough (for smaller cookies, drop 1 rounded tablespoonful and adjust baking time as necessary). Do not flatten the dough. Cookies should be about 8cm apart.
8. Bake for 15 to 17 minutes in the preheated oven, or until the edges are lightly toasted.
9. Cool on baking trays for a few minutes before transferring to wire racks to cool completely.

(Amounts can be halved and you'll still get plenty!)

You'll need a large mixing bowl (with a mixing spoon) plus a baking tray (and tea spoon).
A wire cooling rack would also be useful.

Ingredients

Method

Preheat the oven to 175°C.

1. Cream the butter (or margarine) and sugar in a large bowl then blend in the eggs and vanilla.
2. Add the flour, cocoa, baking soda and stir the mixture together.
3. Stir in the nuts, if desired.
4. Drop the mixture, by teaspoon, onto an ungreased cookie sheet. Bake for 8 to 9 minutes.
   Do not over bake. The cookies will be soft. They puff up while baking and flatten while cooling.
5. Cool on the cookie sheet until completely set (about 10 minutes) then remove to a wire rack to cool completely.

Ingredients

Method

1. Mix the flour, baking powder together and rub in the butter to “breadcrumb” texture.
2. Stir in the sugar, vanilla and beaten egg.  
3. Mix to a smooth dough and knead for 2 minutes.
4. Add in the chopped chocolate.

This may be eaten as 'dough', or...

1. Refrigerate for 15 mins, in a 5cm diameter roll.
2. Preheat the oven to 190℃.
3. Chop into slices, and place on a greased baking sheet.
4. Sprinkle with a little sugar.
5. Cook in the oven for 10 mins or until brown.