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                              Please scroll down to view the following SNACKS recipes  


These are fun to make and older children enjoy helping!

4oz (113g) butter
4oz (113g) Demerara sugar
4oz (113g) golden syrup
4oz (113g) plain flour
1 teaspoon ground ginger
(But no brandy!)

Heat oven to Gas Mark 4 (180°C/350°F).
Have ready 2 greased baking sheets, and a couple of greased wooden spoon handles.
Put the butter, sugar and golden syrup in a saucepan and heat gently until the butter has melted and the sugar dissolved – do not allow to boil.
Cool slightly, then sieve in the flour and ginger and beat well.
Place teaspoons of the mixture about 3 inches apart on the baking sheets – they spread!
Bake for about 10 minutes until golden.

Cool slightly, then remove each one with a palette knife and roll straight away around the wooden spoon handle.

Leave to set for a couple of minutes and then cool on a wire rack.

If they set too much and refuse to roll, put back in the oven for a minute to soften.

They are good plain, but even better filled with whipped cream.

They can also be moulded around the bottom of a glass to make baskets to fill with fruit and cream.


1 apple
1 onion
1 teaspoon curry powder
2 eggs
1 tablespoon milk
Pepper and salt
Oil for frying
½ oz butter

Chop and fry the onion and apple. Add the curry powder and cook for 3 mins, adding the butter.

Beat the eggs and milk and seasoning. Pour into the curry mixture.

Cook, and pile on toast. 


4 oz margarine or butter
4 tablespoons water
2 tablespoons golden syrup
1¼ lb sugar
1 small tin sweetened Nestles condensed milk (or ½ large tin)
Vanilla essence

Dissolve first 4 ingredients over a low heat and then add the condensed milk. Bring to the boil, stirring all the time until soft ball stage is reached. Remove from the heat.

Add a few drops of vanilla, and beat until thick and creamy.

Pour into a greased swiss-roll sized tin (7½” x 11”) and cut into squares as soon as it is cool.

Recipe from the Grand Hotel Beau Rivage, Interlaken, Switzerland.

100g oats
500ml milk
250g natural yoghurt
20g sugar
15g hazelnuts, chopped or whole to your taste
15g raisins
1 apple, finely diced
1 pear, finely diced
1 banana, finely diced and coated in lemon juice to preserve the colour

Blend together the oats, milk, yoghurt and sugar.

Leave in the fridge for at least 4 hours (or overnight for best results) and then add in the nuts and finely diced fruit just before serving.

Scrummy – good for occupying the grandchildren on a rainy day!

1 tube Smarties
1 x 250g (8oz) bag large marshmallows
100g (4oz) plain cooking chocolate
petit four cases

Melt the chocolate in a bowl over a saucepan of boiling water.

Dip the bottom of a marshmallow into the chocolate and place it in a petit four case.

Put a blob of chocolate on the marshmallow and top with a Smartie.


1 tablespoon olive oil
1/3 cup popcorn kernels
2 tablespoons peanut butter
2 honey
2 tablespoons sesame seeds

Heat oil in a saucepan. Add popcorn, cover and cook until the kernels have popped. Drain. Heat peanut butter, honey and sesame seeds until smooth. Stir in drained popcorn to coat.

Good to have something for the grandchildren to make shapes with, and it is not harmful. Salt can be added so that they are not tempted to eat it!

2 cups plain flour
1 cup suet
2 tablespoons oil
4 tablespoons cream of tartar
2 cups cold water

Combine all the ingredients in a saucepan, gently cook until the right consistency.

Once made, store in plastic bag/container in fridge.

This makes really lovely yoghurt for the same price as milk. Easy and cheap – my favourite type of cooking.

1 pint of milk. You can use skimmed, semi-skimmed or whole milk. The creamier the milk the tastier the yoghurt!
1 small tub live yoghurt, unsweetened, non-fruit.
(Activa is good)

You will need:
A double boiler saucepan
A balloon whisk

Heat the milk in the double boiler. Bring to the boil and keep it at or below boiling point for about 10 or 15 minutes. The milk will reduce slightly.

Let the milk cool to warm but not hot when you stick a (clean) finger in it.  Tip into a bowl.

Whisk in 1 big tablespoon of the live yoghurt. Whisk for half a minute.

Cover the bowl with a tea towel and place in the bottom oven overnight.

By morning you will have yoghurt. Put it in the fridge until cold.

If you have a Rayburn or Aga but no double boiler you can use

sterilised milk. Just whisk the tablespoon of starter yoghurt into the pint of sterilised milk in a bowl and stick it in the bottom oven over night. Even easier, but tastes slightly different.

Note: The purchased live yoghurt is only a starter for the first batch as thereafter you simply save a tablespoon of your own yoghurt to act as the starter for the next batch. 

RECTORY RECIPE                  A taste of Italy for two!

8 oz lean bacon, diced
1 clove of garlic
2 large onions
4 oz mushrooms
400grm tin of chopped tomatoes
Pinch of oregano
Salt and black pepper to taste
8 oz tagliatelle (white and green looks more colourful)

Gently fry the onion and garlic for a few minutes in olive oil until beginning to get tender. Add the diced bacon and continue to fry.

Add the can of chopped tomatoes, the oregano and seasoning to taste (If the bacon is salty, further salt may not be needed) and simmer gently for 20 mins.

Meanwhile cook the tagliatelle in boiling, salted water until tender.

Drain the tagliatelle and place on a warm dish, putting the bacon mixture in the middle. Delicious. 


1 packet of bacon bits
2 shallots, chopped
1 tub of Boursin cheese
1 tub crème fraîche
Pasta of choice
Milk to mix

Fry together the bacon and the shallots.  When soft, but not coloured, add the Boursin and the crème fraîche.

Separately cook the pasta to al dente.    Drain and mix together with the sauce, adding a little milk to the right consistency.

This recipe was telephoned in by the crew of the yacht Cindus whilst they were recovering from stormy seas in the English Channel.

SOUFFLÉ CROUTONS     Makes about 80.
This is a quick easy recipe for hot nibbles with drinks, and a family favourite. A must for the freezer.

75g (3 oz) cream cheese
150g (5 oz) butter
150g (5 oz) cheddar cheese, grated
2 large egg whites
5 x 1 inch slices of white tin loaf, not too fresh

Heat oven to 220ºC, 425ºF, Gas Mark 7

Lightly grease 3 baking sheets or line them with parchment.

Melt cream cheese, butter and cheddar in a saucepan over a low heat. It may curdle - don't worry. Whisk egg whites into peaks and fold into mixture. Season with salt and pepper.

Remove crusts from bread and cut into approx. 1 inch cubes. Dip cubes into cheese mixture until completely covered. I use two forks. Transfer to baking sheets.

Open-freeze now, if you wish, then put into a container.

Bake for approx 6 minutes, check, and then turn over for another 6 mins or until golden and puffy.


New potatoes - Jersey Royals or Charlottes - cooked and
halved if large
Olive oil
Lots of chopped fresh herbs - at least parsley, coriander,
basil, and mint, plus (if possible) tarragon, thyme and lemon balm

Mix all ingredients well together.

Serve warm, but almost as delicious cold.

An ideal Sunday Night Supper.

2 rashers smoked bacon
3 eggs
2 tablespoons cream
Grated Cheese

Line a 1-portion sized ovenproof bowl with the two rashers of bacon (previously fried and snipped up).

Carefully break the 2 eggs on top of the bacon, followed by the cream, pepper and grated cheese.

Bake for approx. 15 mins at 200ºC (or until the cheese has melted but the egg is still soft).

Whilst baking, fry a slice of white bread and chop into crouton sized squares.

Throw the croutons on top of the bowl, and serve immediately.

This recipe was given to me with the message “to hell with diets and fears of high cholesterol!”