The Rose Cottage Recipe Book

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.

Ingredients

Method

1. Put the sugar and vanilla essence in a saucepan with most of the milk. Mix the cornflour with the remaining milk and add.
2. Continue stirring over a low heat until all the sugar has dissolved and the mixture is smooth.
3. Increase the heat and boil briskly until the sauce has thickened.
4. Remove from the heat and stir in the broken chocolate and butter. Beat together until glossy.
5. Pour into a suitably sized jug or gravy boat and serve with ice-cream and/or warm vanilla sponge.

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!

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

For the cake:

For the topping:

Method

1. Preheat oven to 180℃ (160℃ fan). Grease and line a 18cm, deep, round cake tin or 1 kg loaf tin with baking parchment.
2. Place all the cake ingredients into a bowl or mixer and beat well until smooth. Turn the mixture into the cake tin.
3. Bake for 35 to 40 minutes, or until ready.
4. While the cake is baking, mix together the lemon juice and sugar until blended. When the cake comes out of the oven spoon the mix over the top. Do this while the cake is still hot so it melts in.
5. Leave the cake in the tin until cold and the turn out and remove the paper.