Grandma's Flavorful Recipes

Pork in duvets
Contains pork – recipe is for non-Muslims/non-pork eaters.

Easily make your own sausage rolls for a party or snack using shortcut store-bought pastry and pork sausages.

Prep:15 mins
Cook:30 mins
plus cooling Serves 4
Ingredients
8 rashers streaky bacon , finely chopped
320g sheet of ready rolled all-butter puff pastry
6 pork sausages
1 egg , beaten

Method

1//Heat the oven to 180C/160C fan/gas 4. Sprinkle the chopped bacon over an oven tray and cook in the oven for 5 mins until crisp. Leave to cool.

2//Unroll the pastry sheet on its baking parchment, then cut in half lengthways to create two long rectangles. Twist each sausage in the middle, then arrange half of them end-to-end down the middle of one of the pastry rectangles. Sprinkle over half the crisp bacon pieces. Brush the long edge of the pastry closest to you with a little of the beaten egg. Repeat with the remaining sausages, pastry rectangle, bacon and a little more beaten egg.

3//Fold the unglazed edge over the sausage filling on each pastry rectangle, tucking it against the sausages. Fold the glazed edge over that so it overlaps, pressing it gently along the length to seal. Turn the sausage rolls over, tucking the sealed edge underneath, then gently squeeze the pastry around the sausage filling to enclose completely. Press in gently at each end of the sausages, as well as where you twisted the sausages in the middle, then use a sharp knife cut each roll where the dips are (this will ensure each roll contains a whole piece of sausage). Carefully lift the sausage rolls, still on the parchment, onto a baking tray. The rolls can now be frozen on the tray and, once solid, transferred to a freezerproof container and frozen for up to three months.

4//Brush the top of each roll with the remaining beaten egg and sprinkle over some sea salt. Bake for 25-30 mins (or 40 mins from frozen) until golden brown. Leave to cool for at least 10 mins before eating.

Cheeseburger sausage rolls
Contains pork – recipe is for non-Muslims/non-pork eaters.

Put a spin on sausage rolls with a beefy cheeseburger-inspired filling, complete with gherkins and homemade burger sauce. They’re perfect for lunch or snacks

Prep:15 mins
Cook:30 mins

Ingredients
200g beef mince
200g pork sausages , skinned, or use sausagemeat
handful of crispy onions , or use 1 tbsp onion granules
2 tbsp ketchup , plus extra to serve
2 tbsp yellow mustard , plus 1 tsp to glaze and extra to serve
50g gherkins , chopped into small chunks, plus extra to serve
1 egg , beaten
320g sheet of puff pastry
3 slices burger or other mild cheese
2 tbsp sesame seeds
burger sauce , to serve (see tip below)

Method

1//Heat the oven to 210C/190C fan/gas 7. Tip the beef and sausagemeat into a bowl, and season with a small pinch of salt and a generous crack of black pepper. Add the onions, ketchup, 2 tbsp mustard and the gherkins, and scrunch everything using your fingers to combine.

2//Beat the egg with 1 tsp mustard. Roll out the pastry and cut in half lengthways. Brush the pastry with some of the mustard glaze, then cut each cheese slice in half. Lay three cheese slice halves down the middle of each strip of pastry.

3//Form half the meat mixture into a long sausage shape, and sit on top of the cheese on one of the pastry rectangles. Roll up the pastry, pressing the edges together using a fork to seal. Repeat with the other cheese-topped pastry rectangle and the remaining meat mixture. Cut each long roll into two, three or four pieces, depending on how you’re serving them: two for a main meal, three for kids or four for snacking.

4//Put the rolls on a baking tray lined with baking parchment, brush generously with the rest of the glaze and sprinkle over the sesame seeds. Bake for 25 mins. If the rolls have released a lot of liquid and it’s making the bottoms soggy, carefully pour it off and, using tongs, flip the rolls over and bake for 5-10 mins more until the bottoms (now the tops) are golden, too. Leave to cool a little, then serve warm with the burger sauce or extra ketchup, mustard and gherkins.

Ingredients

Carrot Cake Batter:
3 large eggs, at room temperature
1 ½ cups (300g) granulated sugar
¾ cup (180ml) neutral oil (sunflower, canola, grapeseed oil)
⅓ cup (80ml) plain full fat yogurt
2 cups (240g) finely grated carrots (from 2-3 medium carrots)
1 ⅔ cups (235g) all-purpose flour
2 teaspoon ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
½ cup (55g) chopped pecans, toasted if possible
¼ cup (22g) unsweetened shredded coconut, toasted if possible
Pecan Praline:
⅔ cup (80g) pecan halves
⅓ cup (40g) powdered sugar
pinch of salt
1 x Recipe for Best Cream Cheese Frosting
Instructions

Preheat your oven to 350°F. Spray a 13x18-inch half sheet pan or 12x17-inch cookie sheet with cooking spray or lightly grease it with butter and then line it with parchment paper. It is very important spray the pan laying down the parchment paper so it sticks.
Make the cake batter. Combine flour, baking powder, baking soda, salt and spices in a medium bowl and whisk to blend evenly.
Combine eggs, sugars, oil and yogurt in a large bowl and whisk to blend evenly. Add finely grated carrots and stir them through so they are evenly combined.
Add the flour mixture and fold it in evenly with a spatula until mostly combined. Before all of the flour is incorporated and a few streaks remain, add chopped pecans and coconut and finish fold them through so they are evenly distributed. Do not over-mix.
Spread batter evenly into the prepared pan and bake for 15-18 minutes until golden and a skewer inserted into the center comes out clean. If you press the cake, it should spring back. Transfer pan to a wire rack to cool completely.
While the cake is cooling, make the praline. Add pecans to a 1-quart stainless steel saucepan or shallow frying pan. Sprinkle in powdered sugar and cook over medium high heat stirring frequently until it smells fragrant nutty, the sugar melts, caramelizes and turns dark brown. At first it will look like the nuts are covered in snow, and as it heats up the sugar melts and begins to caramelize. You'll notice it turn into a golden syrup at the bottom of the pan. Keep moving the nuts and sugar from the center of the pan to the edges and vise versa. Eventually the caramel will cling to the nuts. Scrape it out onto a parchment-lined baking sheet and immediately sprinkle with salt. Set it aside to cool and set for 20 minutes until hardened, then coarsely chop it up using a sharp knife.
Make the frosting. Prepare the frosting as directed in this recipe here.
Assemble the cake. Slice the cake into quarters to make 4 equal rectangles. Place one layer of cake onto a serving plate. Use a large offset spatula to spread one quarter of the frosting over top and right to the edges. Place the second layer on top and spread one third of the remaining frosting over this layer. Repeat this process two more times, using half the remaining frosting over each layer. Sprinkle chopped praline over top and serve immediately. If not serving right away, cover the cake well until ready to serve. Since it is a naked style cake, I like to just press some plastic wrap against the exposed edges to keep it from drying out.

Hot dogs with harissa sticky onions & slaw.😋😋😋

Serve these top drawer hot dogs with our accompanying recipes for harissa sticky onions, seedy gremolata, tahini dressing, and cabbage & corn slaw

Prep:10 mins
Cook:40 mins
Serves 4
Ingredients
800g sweet potatoes , cut into 1cm-thick wedges
2 tsp garlic granules
2 tsp onion granules
2 tsp smoked paprika
1½ tbsp vegetable oil
4 sausages
200g cabbage & corn slaw (see recipe below)
75ml tahini dressing (see recipe below)
4 hot dog buns
50g harissa sticky onions (see recipe below)
4 tbsp seedy gremolata (see recipe below)

Method

1//Heat the oven to 220C/200C fan/gas 7 or the air fryer to 200C. Put the sweet potatoes in a pan, cover with cold water and sprinkle in a good amount of salt. Bring to the boil and cook for 2 mins. Drain and leave to steam-dry for a few minutes, then toss with the garlic and onion granules, the paprika and oil, and season well. Arrange on a baking tray or in the air fryer basket in an even layer and cook for 25 mins (or 20 mins in the air fryer) until golden and crispy.

2//Heat the grill to high or the air fryer to 180C. Arrange the sausages on a baking tray or in the air fryer basket and cook for 15-20 mins, turning several times (or shuffling the basket) until dark brown all over.

3//Toss the slaw with the dressing, then layer into the buns along with the sausages. Top with the sticky onions and serve alongside the sweet potato wedges sprinkled with the gremolata.

Harissa mackerel fishcakes with agrodolce red peppers & garlic yogurt.😋😋

Use storecupboard stars harissa, white miso, sundried tomato paste and crispy chilli oil to make these moreish fishcakes and balance the budget
Prep:25 mins
Cook:20 mins
Serves 2 Easy
Ingredients
4 large floury potatoes (such as Maris Piper), peeled
3 tbsp sunflower or rapeseed oil
200g frozen pepper slices
2 garlic cloves
2 tbsp honey (or use maple or agave syrup)
2 tbsp red wine vinegar (or use white wine or cider vinegar)
125g can mackerel fillets in spring water
1-2 tbsp rose harissa
1 lemon , zested and cut into wedges
2 spring onions
4 tbsp plain flour
2 tsp nigella seeds (optional)
handful of soft herbs (such as parsley, coriander, mint or dill)
200g natural yogurt (any kind)

Method

1//Chop the potatoes into small pieces. Tip into a pan, cover with water and add a pinch of salt. Bring to the boil and simmer for 15 mins until tender.

2//Meanwhile, heat 1 tbsp oil in a frying pan and fry the peppers for 10 mins. Finely slice 1 garlic clove, add to the pan and fry for 1 min. Stir in the honey and vinegar. Season. Fry for a few minutes more until jammy. Remove from the heat.

3//Drain the potatoes and steam-dry for a minute, then mash. Drain the mackerel and add to the mash with the harissa. Season. Add the lemon zest. Finely slice the spring onions and stir in. Mix well, then form into six patties. Will keep chilled for up to two days or frozen for up to three months. Defrost fully before cooking.

4//Combine the flour and nigella seeds on a plate, season, then dust the fishcakes on both sides. Put the peppers in a bowl. Heat the rest of the oil in the pan and fry the fishcakes for 2-3 mins on each side until golden and crisp.

5//Finely chop the other garlic clove and most of the herbs, then stir into the yogurt. Season, spoon onto plates and top with the fishcakes, peppers and reserved herbs. Serve with the lemon wedges.

Leftover porridge pancakes.

Get ahead by making the prawn mixture up to a day in advance, then chill until you’re ready to use it in these burgers. The prep makes for a super speedy dish

Prep:15 mins
Cook:2 mins
plus chilling Serves 2 Easy
Ingredients
about 200g raw king prawns , peeled (defrosted if frozen)
1 garlic clove , finely chopped
1/2 thumb-sized piece of ginger , finely chopped
1 egg white (use the yolk in another recipe)
½ tsp golden caster sugar
1 tsp soy sauce
2 spring onions , chopped
2 sesame seeded burger buns , split
100g sesame seeds
sunflower or vegetable oil , for frying
sriracha or sweet chilli sauce, to serve (optional)
100g white cabbage , finely shredded
1 tbsp rice vinegar
1 tsp sesame oil
small pinch of golden caster sugar
small handful of coriander leaves (optional)
Method
1//First, make the slaw. Toss the cabbage, vinegar, sesame oil and sugar together until the cabbage is glossy and well coated, then chill until needed. Will keep chilled for up to 24 hours.

2//Tip the prawns, garlic, ginger, egg white, sugar, soy and spring onions into a food processor, and blitz until you have a thick, spreadable paste. Scrape the mixture into a bowl, cover and chill for about 30 mins until firmed up slightly. Will keep chilled for up to 24 hours.

3//Spread the prawn mixture evenly over the cut sides of all the buns, spreading it right to the edges. Scatter the sesame seeds over a plate, then lightly press the prawn mixture into the seeds to fully coat.

4//Pour enough oil into a large frying pan to cover the base and heat until shimmering. Fry the buns, prawn-side down, for 2-3 mins until golden and cooked through. Carefully transfer to a plate or board lined with kitchen paper to drain. Toss the coriander through the slaw, if using, then divide the slaw between half the buns and drizzle over sriracha or sweet chilli sauce, if you like. Sandwich the bun halves together, then serve.

Leftover porridge pancakes

Ingredients
150g cold leftover porridge
150g self-raising flour
2 tsp baking powder
1 ripe banana, mashed
2 large eggs
100ml milk
2 tsp vegetable or sunflower oil
fruit, yogurt and maple syrup or honey, to serve
Method
Mix the porridge, flour, baking powder, banana, eggs and milk in a bowl. Heat the oil in a frying pan. Drop 2-3 tbsp of the porridge mixture into the pan and cook over a medium heat until the underside is golden and bubbles are popping on the surface.
Flip over and cook for another few mins until cooked through, then keep warm in a low oven and repeat until you’ve used up all the batter. Serve with the fruit and yogurt and top with a drizzle of the syrup or honey.

Chinese Sponge Cake Recipe
Equipment
1 8-inch round cake pan Springform preferred for easy release
1 Hand or stand mixer For whipping egg whites to the right texture
1 Fine-mesh sieve For sifting dry ingredients
1 Rubber spatula Ideal for gentle folding
1 Kitchen thermometer Optional, ensures accurate oven temperature
Ingredients
6 Large eggs Separated room temperature
¾ cup Sugar Divided for yolks and whites
¼ cup Vegetable oil Neutral-flavored
⅓ cup Milk Warmed slightly
1 teaspoon Vanilla extract Add ¼ teaspoon almond extract for bakery flavor
¾ cup Cake flour Sifted twice
2 tablespoon Cornstarch Adds softness
¼ teaspoon Salt
½ teaspoon Cream of tartar Helps stabilize egg whites
Instructions
Preheat oven to 325°F and line pan with parchment
Sift flour, cornstarch, and salt twice
Beat yolks with sugar, add milk, oil, extracts
Beat whites with tartar and sugar to medium-stiff peaks
Fold whites into yolk mixture gently
Pour into pan, tap to release bubbles
Bake 30–35 mins until toothpick comes out clean
Drop pan gently after baking to prevent shrinkage
Cool in pan, then invert and peel parchment
Slice and serve once fully cooled
Notes
Nutrition information is automatically calculated, so should only be used as an approximation.

Indulgent Strawberry Chocolate Shell Cake That Wows Every Time
ingredients

For the Cake
2 cups All-Purpose Flour substitute with gluten-free flour for a gluten-free version
2 cups Granulated Sugar brown sugar can be used for added flavor
¾ cup Unsweetened Cocoa Powder Dutch-process cocoa can provide a smoother taste
1 tablespoon Baking Powder ensure it's fresh for optimal results
1 teaspoon Baking Soda can be omitted if using self-rising flour
1 teaspoon Salt sea salt is a great alternative
1 cup Buttermilk substitute with yogurt or milk mixed with vinegar
½ cup Vegetable Oil replace with melted coconut oil for a tropical twist
2 large Eggs flaxseed meal mixed with water works as a vegan alternative
2 teaspoons Vanilla Extract almond extract can give a different twist
1 cup Boiling Water not substitutable directly
For the Strawberry Filling
2 cups Fresh Strawberries any berries can be used for variation
1 tablespoon Lemon Juice lime juice is an appropriate substitute
For the Chocolate Shell
8 ounces Dark Chocolate semi-sweet chocolate can be substituted
2 tablespoons Coconut Oil vegetable oil can be used, but it may alter the texture
Equipment

9-inch round cake pans
Mixing Bowls
Whisk
Spatula
heatproof bowl
Oven
Method

Preparation
Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
Whisk together all-purpose flour, granulated sugar, cocoa powder, baking powder, baking soda, and salt in a large mixing bowl.
In a separate bowl, whisk buttermilk, vegetable oil, eggs, and vanilla extract until smooth.
Gradually pour the wet mixture into the dry ingredients, stirring gently. Slowly add boiling water while mixing.
Divide the batter between the two prepared cake pans and bake for 30-35 minutes or until a toothpick comes out clean.
Combine sliced fresh strawberries with sugar and lemon juice in a bowl, allowing them to macerate for 15-20 minutes.
Once cakes are cool, layer one cake with macerated strawberries and syrup, then top with the second layer and chill for 30 minutes.
Melt dark chocolate and coconut oil together, stirring until smooth, then let cool slightly.
Pour melted chocolate over the chilled cake, ensuring an even coat, and allow it to set at room temperature for 15-20 minutes.
Slice and serve your Strawberry Chocolate Shell Cake, enjoying it chilled or at room temperature.

White Chocolate Raspberry Cake

Preparation and Cooking Time
Total Time: 3 hours (including cooling and decorating)
Preparation Time: 45 minutes
Baking Time: 30-35 minutes
Cooling and Assembly Time: 1.5 hours
Servings: 12 slices
Calories per serving: Approximately 450-500 calories
Key Nutrients: Protein: 6g, Carbs: 50g, Fat: 22g
Ingredients
For the Cake:
2 ½ cups all-purpose flour
2 ½ teaspoons baking powder
½ teaspoon salt
¾ cup unsalted butter, softened
1 ¾ cups granulated sugar
4 large eggs
1 tablespoon vanilla extract
1 cup whole milk
½ cup sour cream
6 oz white chocolate, melted and cooled
For the Raspberry Filling:
2 cups fresh raspberries (or frozen, thawed)
½ cup granulated sugar
1 tablespoon cornstarch
1 tablespoon lemon juice
For the White Chocolate Frosting:
1 ½ cups unsalted butter, softened
4 cups powdered sugar, sifted
8 oz white chocolate, melted and cooled
2-3 tablespoons heavy cream
1 teaspoon vanilla extract
Garnish (Optional):
Fresh raspberries
White chocolate curls or shavings
Edible flowers
Ingredient Highlights
White Chocolate: Adds a creamy, luxurious flavor and complements the tartness of raspberries beautifully.
Raspberries: Fresh or frozen, these berries provide a vibrant, tangy filling and decorative touch.
Sour Cream: Keeps the cake moist and tender while enhancing its flavor.
Unsalted Butter: Essential for creating rich, creamy frosting and moist cake layers.
Heavy Cream: Helps achieve the perfect frosting consistency for a smooth finish.
Step-by-StepInstructions
Prepare the Cake Layers:
Preheat the Oven: Preheat your oven to 350°F (175°C). Grease and line three 8-inch round cake pans with parchment paper.
Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy, about 3 minutes.
Add Eggs and Vanilla: Beat in the eggs, one at a time, followed by the vanilla extract.
Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the butter mixture, alternating with the milk and sour cream, beginning and ending with the dry ingredients. Mix until just combined.
Fold in White Chocolate: Gently fold the melted and cooled white chocolate into the batter.
Bake the Cakes: Divide the batter evenly among the prepared pans. Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool the cakes in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Make the Raspberry Filling:
Cook the Raspberries: In a small saucepan, combine raspberries, sugar, cornstarch, and lemon juice. Cook over medium heat, stirring constantly, until the mixture thickens and bubbles.
Cool the Filling: Remove from heat and let the filling cool to room temperature before using.
Prepare the White Chocolate Frosting:
Beat the Butter: In a large bowl, beat the softened butter with an electric mixer until smooth and creamy.
Add Sugar and Chocolate: Gradually add the powdered sugar, followed by the melted and cooled white chocolate. Beat until smooth.
Adjust Consistency: Add heavy cream, one tablespoon at a time, until the frosting reaches a spreadable consistency. Mix in the vanilla extract.
Assemble the Cake:
Level the Cake Layers: Use a serrated knife to level the tops of the cake layers, if necessary.
Layer the Cake: Place one cake layer on a serving plate. Spread a layer of raspberry filling on top, followed by a thin layer of frosting. Repeat with the second layer.
Frost the Cake: Place the final cake layer on top and frost the entire cake with the remaining white chocolate frosting.
Decorate:
Garnish the Cake: Decorate with fresh raspberries, white chocolate curls, or edible flowers as desired.

Best Brownies

ingredients

Original recipe (1X) yields 16 servings

Brownies:

½ cup butter

1 cup white sugar

2 large eggs

1 teaspoon vanilla extract

⅓ cup unsweetened cocoa powder

½ cup all-purpose flour

¼ teaspoon salt

¼ teaspoon baking powder

Frosting:

3 tablespoons butter, softened

3 tablespoons unsweetened cocoa powder

1 tablespoon honey

1 teaspoon vanilla extract

1 cup confectioners' sugar

Directions
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour an 8-inch square baking pan.

Melt 1/2 cup butter in a large saucepan. Remove from heat, and stir in sugar, eggs, and 1 teaspoon vanilla. Beat in 1/3 cup cocoa, flour, salt, and baking powder. Spread batter into prepared pan.

Bake in the preheated oven until top is dry and edges have started to pull away from the sides of the pan, about 25 to 30 minutes. Let cool briefly before frosting.

To make the chocolate frosting: Combine softened butter, confectioners' sugar, 3 tablespoons cocoa, honey, and 1 teaspoon vanilla extract in a bowl. Stir until smooth. Frost brownies while they are still slightly warm.