The Rose Cottage Recipe Book

Ingredients

Method

1. Weigh the mixing bowl and spoon and make a note of it.
2. Pre-heat the oven to ???.
3. Mix all the cake ingredients except the colours together and add the milk until the right consistency is reached.
4. Reweigh the mixture.
5. Work out the following:
   (second weighing – first weighing) / number of layers wanted.
6. Put the weight of the answer into a small bowl, and mix in a small amount one of the colourings thoroughly. Put it in the greased/lined cake tin, and cook for 15 mins or until cooked through. Repeat for all layers.
7. Wait until cool. Trim the cakes if lopsided to make them easier to stack.
8. Mix together all the cream cheese and butter with most of the icing sugar and taste, adding more icing sugar if needed.
9. Layer some frosting between the cakes, then slather the rest over the top and sides.
10. Pin all the way through with a couple of skewers to stop it sliding around. Refrigerate to set the icing.
11. Take out the skewers and eat!

You will need

Method

1. Fry the chicken pieces about a dozen at a time in some oil in a non-stick pan.  Drain and put in a dish.  Fry the next batch until all finished.  If you cook more than 12 at a time the steam prevents the chicken from frying well.  It should be golden or at the very least white all over before you lift it out.
2. Add a spoonful of thai green curry paste to the empty pan and stir for 2-3 mins.
3. Add a half a can of coconut milk and the rest of the chicken. If you haven’t got coconut milk, use the equivalent of stock, but add some cream just before serving to make it nice & creamy.  Don’t add the cream until close to the end or it might curdle.
4. Simmer for 15 mins or until the sauce has thickened.

Serve with a naan and lots of rice.

Ingredients

Instructions

1. Fry the onion until nicely soft and golden.
   
2. Add the finely chopped ginger, garlic and chillies.  Sauté for another few minutes.
   
3. Add the spices and cook for another 5 minutes.
   
4. Meanwhile... wash the lentils thoroughly until the water runs clear.
   
5. Boil the lentils up in a separate pan with more turmeric and salt.
   
6. When it is nicely boiling add it to the frying pan with the onions and spices.
7. Add the tin of chopped tinned tomatoes and simmer until ready.
   

Serve with rice and yoghurt.

Ingredients

Simply...

1. Heat the oil in a frying pan. Add the chopped onion, green pepper and garlic. Fry gently for about 10 minutes.
2. Stir in the chilli and cumin powders, along with the oregano and Tabasco sauce. Mix thoroughly.
3. Add the tomatoes. Turn up the heat and let the mixure cook uncovered for another 10 minutes, until the tomatoes have reduced to a thick pulp. Season with salt and pepper.
4. Make four shallow indentations in the mixture and break an egg carefully into each of them.
5. Sprinkle the cheese to cover the eggs. Cover the pan with a close fitting lid or plate. Lower the heat and simmer very gently for 10 to 15 minutes or until the eggs are cooked to your liking.
6. Sprinkle with chopped parsley and serve.

You will need

Method

1. Fry the chicken in a non-stick frying pan with a little oil, until golden.  Remove and drain. 
2. Fry the onions and then add the peppers.  The peppers should still be a little crunchy.
3. Add a packet of fajita mix and add the chicken back in.  Stir for about 3 mins.

Serve with tortillas, sour cream, guacamole and salsa.