Recipe of the week comes from Pamela Kemp

 Cheats Banoffee Pie

“This is great Christmas dessert for all the family to enjoy as it can be easily made a day in advance or just for having at your staff office parties”

Serves 6

Ingredients

• 4oz digestive biscuits crushed (or any sweet biscuits you like)
• 2oz unsalted butter
• 1tlb sugar (optional, but I like the added sweet texture)

• 1 can 397g caramel condensed milk
• 3 medium bananas sliced
• 300ml double cream
• 1 bag Caramac buttons or grated chocolate.

Method

1. Melt butter in a pan and add the crushed butter and sugar
2. Press down into a greased loose bottom tin
3. Chill for 15-20 mins
4. Place sliced bananas over the base and slightly press done. Not mashed.
5. Spread over caramel condensed milk until even
6. Whisked double cream until soft peaks. Careful not to over beat. Then place on top of caramel
7. Top with Caramac buttons
8. Chill to set then carefully remove from the tin using a spatula.

Recipe of the week comes from Sandie Croan

 Gluten Free Chocolate Truffles Dipped In Chocolate

“These make great party food at Christmas parties, just prepare to lose all self-control when making them and stuff all 16 truffles into your face in one sitting. Plus - only 2 ingredients! What is there not to like - and very easy to make!! Can be easily made vegan by just using Vegan dark chocolate”

Ingredients

• 255g Dark Chocolate – can also use dark vegan chocolate (very finely chopped 72% cocoa or higher)
• 7 Tbsp light (or full fat) coconut milk (well shaken)

Optional

• 1/2 tsp vanilla extract (optional)
• 1/4 cup unsweetened cocoa or finely ground hazelnuts (optional for coating)
• 200g Dark Chocolate (optional for coating)

Method

1. Place finely chopped chocolate in a medium-sized mixing bowl. The finer the chocolate is chopped, the easier it will melt and the quicker the truffle-making process will go.
2. In a separate small mixing bowl, add coconut milk and microwave until very warm but not

Recipe of the week comes from Pamela Kemp

Left Over Banana Loaf With A Twist

“I find that near the end of the week I sometimes have bananas left over and never like to waste so I use them in a smoothie or banana cake/loaf. This is a great way to use leftover ripe bananas. I like Mary berry’s recipe but like to add some chocolate chips. Raisins are also good.”

Ingredients

• 100g (4oz) butter, softened
• 175g (6oz) caster sugar
• 2 eggs
• 2 ripe bananas, mashed
• 225g (8oz) self-raising flour
• 1 tsp baking powder
• 2 tbsp Milk
• 100g milk chocolate chips

Method

1. Lightly grease the 2lb loaf tin and line it with non-stick baking parchment. Pre-heat the oven to 180°C/350°F/Gas Mark 4. Measure all the ingredients into a mixing bowl and beat for about 2 minutes, until well blended; an electric mixer is best for this but of course you can also beat by hand with a wooden spoon.
2. Add 75g of the chocolate chips and stir.
3. Spoon the mixture into the prepared tin and level the surface. Bake for about 1 hour, ( I

Recipe of the week comes from Pamela Kemp

Quick & Easy Stuffed Mini Peppers

“These make great snacks, light lunch with salad or great party finger food. Plus 2 ingredients what is there not to like!!”

Ingredients

• Mini/baby peppers. Asda’s are usually just the orange but are still good.
• 1 pack Philadelphia cheese (not light)
• Sometimes I add a little sweet chilli sauce to the cheese just for a change.

Method

1. Slice the peppers down the middle leaving stocks on.

2. Remove any inner flesh and seeds

3.Fill the pepper halves with the cheese and level with a knife.

4. Place on a non-stick tray or tray with grease proof paper. Bake in the oven gas 5 for 40 mins approx. until the peppers looks softened.

Recipe of the week comes from Pamela Kemp

Halloween Special Leek & Celery Soup & Roasted Pepper Soup

"This recipe is for a large pan, but quantities do not have to be exact and can be adapted to small amounts or to taste.

This went down a treat for our Halloween special charity Lunch."

Leek & Celery Soup

Recipe of the week comes from Pamela Kemp

Homemade Open Tomato Pie

“I have made this for many years and seems to be a favourite with the family and our charity lunches There are so many variations on making open pies. One of my favourites are tomato’s. Here are 3 delicious tomato pie recipes for you try out.

Ingredients

1 pk sheet ready rolled puff pastry

1 jar red pepper pesto, supermarket brand is fine

2 beef tomatoes

4 vine tomatoes have a little more taste but salad tomatoes are fine.

1 pk cherry tomatoes

2 tsp sugar

1 pk basil to finish

Method

1.Place rolled pastry on a tray. I leave on the greased paper, so the pie doesn’t stick to the bottom of my tray.

2. spread red pesto over the pastry leaving a 1” round the outside.

3. deseed beef tomatoes and slice, place evenly over pastry. Same again with the vine tomatoes. Then evenly spread the sherry tomatoes.

4. sprinkle the sugar over the tomatoes. This helps the acidity of the tomatoes and adds a little sweetness.

5. brush the edges

Recipe of the week comes from Pamela Kemp

Homemade Open Chicken Pie

“I have made this for many years and seems to be a favourite with the family and our charity lunches”

Ingredients

1PK puff pastry

1 each peppers red/orange/yellow chopped

1 large leek sliced and chopped

1 chilli finely chopped

Cooked chicken into small chunks

2 cans  Campbells condensed chicken soup

Olive oil for frying

Method

Sauté the peppers/leeks and chilli in small amount of olive oil until soft. Cool and drain off any liquid.

Spread the mixture over the pastry leaving and inch free round the edge. This will puff up and keep the mixture in. Can baste with beaten egg or milk round the pastry edge.

Place cooked chicken oved the pepper mixture. Then spread the condensed soup evenly over the check.

Place in oven gas mark 5-6 for 40 mins or until top is golden brown. I like to top with chopped chives.

This can be sliced into 12 small squares and served with salad.

Enjoy

Recipe of the week comes from Pamela Kemp

Delicious Homemade Muesli

We are back to doing recipe of the week after a lot of request to bring it back. So, Pamela and Locksmith & Stationery Team will be providing some excellent recipes to try out, on the race up to Christmas.

“Autumn has come very quickly and winters on its way. Hope you are all well!

I love breakfast, smoothies are fine in the summer, but I like a wee bit more come this time of year.

Not sure if anyone makes their own muesli but I think homemade is so much better.

This is a recipe that you can adapt and make to your own taste from any type of dried fruit and nuts.

I make a large batch and that can last a few weeks. This can be soaked overnight in milk or if you don’t like raw oats blast in the microwave for 2 minutes or can even make as porridge. Sometimes I grate fresh apple into a portion and soak overnight. Yummy.”

I try Aldi’s for the dried fruit and nuts. So much cheaper.

Ingredients

1KG Porridge oats

Handful

Recipe of the week comes from Pamela Kemp

 Pamela provided 2 excellent recipes this week,

 Chocolate Egg with 3 Chocolate Mouse and a Sticky Gingerbread

Chocolate Egg with 3 chocolate Mousse, perfect for making with the kids at Easter time

Ingredients

Recipe of the week comes from Pamela Kemp

Pamela provided 2 excellent recipes this week, Melting Moments Shortbread Cookies with Caramel Buttercreamand and a

lovely Sticky Date Loaf

Melting Moments Shortbread Cookies with Caramel Buttercream

Ingredients

• 175g self-raising flour
• 125g cornflour
• 50g icing sugar
• 225g soft butter
• ½ tsp vanilla extract