, Easter Menu Ideas SWEET AND SAVOURY DELIGHTS… Quick Shepherd’s Pie Ready in 30 minutes Serves: 4
INGREDIENTS 500g pack essential Waitrose Lamb Mince (typically 20% fat), 2 frozen essential Waitrose Reduced Fat Garlic Baguettes, 1 essential Waitrose Onion, diced, 2 essential Waitrose Carrots, diced, 1 tsp dried rosemary, 2 tbsp onion gravy granules, 2 tbsp Lea & Perrins Worcestershire Sauce, 100g frozen essential Waitrose Peas, 1 tbsp olive oil
METHOD
Preheat the oven to 200ºC, gas mark 6. In a large saucepan, fry the lamb mince with the onion, carrots and rosemary for 5 minutes. Add the gravy granules, Worcestershire sauce and peas with 100ml boiling water.
Cover and simmer for 10 minutes, stirring occasionally. Transfer to an ovenproof serving dish, slice the garlic bread and arrange over the top of the lamb mixture, drizzle the bread with the oil and bake for 15 minutes until golden.
Recipes | Fen News
Chocolate Egg Cupcakes
The perfect Easter treat, and so easy to make - follow the simple recipe for gorgeously chocolatey sponges, then top with our ready-made chocolate icing and a Mini Creme Egg.
Preparation time: 35 minutes, plus cooling Cooking time: 20 minutes Total time: 55 minutes, plus cooling Makes: 12
INGREDIENTS
100g unsalted butter, softened, 175g caster sugar, 3 British Blacktail Free Range Eggs 75ml whole milk, 150g self-raising flour, ½ tsp fine salt, 25g Cadbury Bournville Cocoa Powder, 400g tub Cooks’ Ingredients Tanzanian Chocolate Icing, 2 x 89g pack Cadbury Mini Creme Egg
METHOD
1. Preheat the oven to 180˚C, gas mark 4; line a 12-hole muffin tin with Cooks’ Homebaking muffin cases. Using electric beaters, cream together the butter and sugar for 2-3 minutes in a mixing bowl until light and fluffy, then beat in the eggs until combined, followed by the milk. Mix together the dry ingredients and sift into the mixture. Beat in gently until combined.
2. Divide evenly between the muffin cases and bake for 20 minutes. Cool in
the tin for 5 minutes, then lift out and leave to cool completely on a wire rack.
3. Give the chocolate icing a stir, then transfer it to a piping bag fitted with a star-shaped nozzle (or you can spoon it on if you don’t have a piping bag). Pipe over the top of the cakes. Halve the Mini Creme Eggs by cutting down the join with a sharp knife. Arrange on top of the icing and serve.
Our recipes are kindly supplied by Waitrose. Thousands more recipes can be found at
www.waitrose.com/recipes. 21 2
An ice cream scoop is useful for dividing the cake batter evenly between the muffin cases.
Cok’s Tip
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