The Rose Cottage Recipe Book

One of our oldest "family" recipes that we were given by Sandra Davison, many years ago in Plymouth.

Ingredients

110 g	butter
110 g	sugar · for the dough
225 g	self raising flour
1	egg · beaten
450 g	baking apple · peeled, cored and thinly sliced
50 g	raisins or sultanas
2 tbsp	sugar · for the fruit
1 tsp	ground cinnamon
1 tsp	ground ginger

Method

1. Pre-heat oven to 180°C.
2. Melt the butter and allow to cool a little. Add the sugar for the dough and the beaten egg and mix well. Stir in the flour to make a soft dough.
3. Put half the dough in the bottom of a lined deep cake tin.
4. Mix the sugar for the fruit, cinnamon, ginger & apples together and spread over the dough.
5. Top with the remaining mixture
6. Bake for 40-45 mins at 180°C

• Serve hot with clotted cream, or cold and sliced.
• Goes nice and crispy on the outside.
• Don’t slice the apple too thickly as it needs to cook inside the cake.

Ingredients

oil/butter/marge/ghee

ginger

garlic

green chillies

onions

tomatoes (tinned, chopped) (optional)

salt

garam masala

turmeric

paprika

cumin

chilli powder

red split lentils

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

2 stalks	lemongrass
1 tbsp?	fresh red curry paste
2 or 3 cloves	garlic
2	red peppers in oil
1 heaped tsp	tomato purée
1 tbsp	fish sauce
2 tbsp	soy sauce
1 tbsp	sesame oil
2 cm	ginger root, peeled
200 g	small cooked prawns
200 g	sugar snap peas
400 g	coconut milk
olive oil	for cooking
optional ingredients	8 large, unpeeled prawns lime wedges

Method

1. In a food processer, mix the red curry paste, adding the bashed up stalks of lemongrass, chilli, garlic, red peppers, tomato puree, fish oil, soy sauce, ginger root and sesame oil.  Blitz to a paste.
2. If used, fry the large raw prawns in a frying pan with olive oil for 1 minute, then add 1tbsp of the paste and cook for another minute. Tip the lot into a casserole and put in a 200°C oven.
3. Add some more oil to the pan and gently fry the sugar peas and small prawns.  Add the rest of the paste and fry for a minute or two before adding the coconut milk.

Serve with rice.  Add the large prawns on the top, for decoration, along with the lime wedges.

Ingredients

1	medium onions
1 tsp	finely chopped or minced ginger
2 tsp	red Thai curry paste (very salty so don't overdo it)
4	medium sweet potatoes
2 pints	chicken stock (preferably from bones or make up with chicken OXO cubes or similar)
1 tin	coconut milk

Method

1. Preheat the oven onto 180°C.
2. Put the sweet potatoes directly onto the oven shelf for 20 to 30 minutes.
   (until mostly soft - which depends on size and shape of the roots).
3. When cooked, take the potatoes out of the oven and cover with a damp tea towel for 10 minutes.
   (This loosens the skins as they cool to make them easier to remove.)
4. In a large pan, fry the onions and minced garlic in some sunflower oil until soft and transparent.
5. Add a small teaspoon of Thai curry paste and stir gently for a couple of minutes.
6. Remove the sweet potatoes from their skins. Dice and add to the pan of onions and spices.
7. Add the stock and bring to the boil. Then, turn down to a simmer and cook until the sweet potato is soft.
8. Put everything through a blender, or food processor and process until smooth.
9. Pour back into the pan. Add the can of coconut milk and heat through.  Ready to serve.