Ingredients

A bottle of coke of your choice
12 roles ice lolly mould
Chest freezer/ normal freezer

Method

Pour the coke into the ice lolly mould it may fizz up so wait a bit until you get the full mould full up. Repeat the same process for all the moulds. Cover the moulds with their lids and place in a really cold freezer, preferably a chest freezer if you’ve got one.
Let it freeze for an hour or over night may be best.
If you cant wait over night then two hours wait for the coke ice lolly to really set will be ideal.
Then take it out of the freezer. If you find the ice lolly has fizzed up every where don’t worry! Just remove the lids if you can, use a knife to scrape off all the ice thats built up then fill up the moulds with a bit of water. Then cover them with lids again.
Repeat the same freeze process to set the ice lolly.
Enjoy!

Serves: 12
Preparation time: 2-3 hours

Ingredients

olive oil
750g chat potatoes
8 slices white bread with crusts removed
1/3 cup basil leaves
1/3 cup parmesan cheese, grated
1 1/2 tablespoons olive oil
4 salmon steaks with skin left on, bones removed
salad leaves, to serve

Method

Preheat oven to 200°C. grease an oven tray lightly. Grease a 6cm deep, 20cm x 28cm baking dish with oil.

Place the potatoes in a medium saucepan and cover them with cold water. Bring potatoes to the boil over a high heat. Cook for around 10 minutes until the potatoes are tender, then drain. Place on prepared tray. Squash the potatoes using a masher and then cover with a small amount of oil (spray if possible_

Meanwhile, place bread into a food processor until roughly chopped. Add the basil and parmesan then process to a fine mixture. Add oil and process until combined.

Place salmon, skin side down, in prepared dish. Sprinkle the crumb mixture over top.

Place potatoes on the top shelf of the oven and fish on the shelf below. Bake for 30 minutes until potatoes are golden and fish is cooked through. Serve with salad.

Serves: 2
Preparation time: 20 mins
Cooking time: 60 mins

Ingredients

120g unsalted butter
250ml water
150g plain flour
4 x large eggs
120g Cathedral City Mature Lighter
2x tsp chopped fresh thyme
Smoked paprika to dust
½ tsp Maldon salt

Method

- Place the water, butter, and salt into a saucepan and bring to the boil over high heat.
– Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form a dough ball that will pull away from the sides of the pan cook one or two minutes.
– Remove the pan from the heat and let cool for 5 minutes. Stir so that the dough cools more evenly. Add the eggs one at a time, stirring after each addition until the eggs are incorporated into the dough.
– Stir in the grated cheese, thyme, and a few twists of black pepper.
– Preheat oven to 220C.
– Spoon a heaped tablespoon onto a parchment lined baking sheet, with at least an inch separating the spoonfuls. Place in oven and cook for 10 minutes at 220C then lower heat to 180C and cook for another 15-20 minutes, until puffed up and golden.
Serves:
4
Preparation time:
15 minutes
Cooking time:
35 minutes

Ingredients

1 litre chicken stock
45g unsalted butter
250g arborio or carnaroli risotto rice
1 large egg yolk
50g Cathedral City Mature Lighter, finely grated
2 thin slices good-quality cooked ham, coarsely chopped
75g mozzarella, cut into cubes
Sunflower or vegetable oil, for deep-frying
2 large eggs, beaten
150g fresh white breadcrumbs

Method

- Put the stock in a large saucepan and bring to the boil, then reduce the heat to low and leave to simmer gently.
- Melt the butter in a medium pan over a low heat, add the rice and stir well until all the grains are coated. Add a ladleful of the hot stock and simmer gently, stirring constantly, until it has all been absorbed. Continue adding stock in this way until the rice is cooked.
- Remove from the heat and stir in the egg yolk, grated cheese and some seasoning to taste. Pour into a shallow baking tray, press cling film onto the surface and leave to cool, then chill for 2 hours.
- Divide the risotto into 10 equal pieces. Take 1 piece of risotto and flatten to a small disc. Put a large pinch of chopped ham and a few pieces of mozzarella into the centre and shape the rice around the filling into a ball.
- Heat a deep-fat fryer or some oil in a large, deep saucepan to 180°C. Coat the risotto balls in egg, then breadcrumbs and deep-fry in batches for 3-4 minutes, until crisp and golden.
Serves:
4
Preparation time:
30 minutes
Cooking time:
5-10 minutes

Ingredients

75g Cathedral City Mature Lighter (grated)
1 x tbsp soured cream
2 x tbsp roughly chopped jalapeno chillies
1 x pack puff pastry Flour for dusting
1 x egg (beaten)
Salt and pepper to taste
1 x tbsp brown sugar
Veg oil to brush the tray

Method

- Preheat the oven to 200C and brush a large baking sheet with the vegetable oil.
– In a bowl, mix the cream, cheese and jalapenos and season.
– Roll out the puff pastry to a thickness of about half a centimetre. Using a cutter, cut out 8 circles. Spoon 1 tablespoon of the cheese mixture into each round. Brush the edge of each circle with egg wash and fold each empanada into a half moon. Crimp the edges with a fork.
– Transfer the empanadas to the prepared baking sheet and brush them with the remaining egg wash and sprinkle over the brown sugar. Bake until golden brown, about 15-20 minutes.

Serves: 4
Preparation time: 15 minutes
Cooking time: 15-20 minutes

Ingredients

285g plain flour
1 tsp bicarbonate of soda
½ tsp salt
110g butter, plus extra for greasing
225g caster sugar
1 egg
4 ripe bananas, mashed
85ml milk
1 tsp vanilla extract

Method

Preheat the oven to 180C
Sift the flour, bicarbonate of soda and salt into a mixing bowl.
In another bowl, cream the butter and sugar together
Add the egg, mashed bananas, milk and vanilla extract to the butter and sugar mixture and mix well.
Fold in the flour mixture.
Pour the cake mixture into a loaf tin.
Bake for about an hour, or until well-risen and golden-brown or until a knife through the centre of the loaf comes out clean
Remove from oven and stand for a few mins, then place on wire rack to cool.

Serves: 10 slices
Preparation time: 20 mins
Cooking time: 1 hr

I have just bought some lovely looking pink oyster mushrooms, shiitake mushroom and shimejii mushrooms but I have no idea what dish to utilize them with! I want to make a nice dish for the girlfriend so cannot do anything that contains carbs (rice, pasta, potato etc.)

What would you advise?

With kindest regards,
Jason