Lemon drizzle cake

4oz butter/marg,

6oz caster sugar,

6oz SR flour,

4 tbsp milk,

grated zest 1large lemon,

2 large eggs,

LEMON SYRUP

Juice of the lemon,

2-3oz Caster Sugar,

Method

Heat oven 160C. Line 2lb loaf tin. Place all cake ingredients in a bowl and beat for 3mins until well blended. Pour into cake tin, smooth top and bake for 45mins. Remove and leave to cool in the tin on a cooling rack. Gently warm the lemon juice and icing sugar until the sugar dissolves. Prick the cake and pour the warmed lemon syrup over the top. Leave until cake is cold before turning out. Serve sprinkled with sieved icing sugar.

Maranara sauce

Ingredients

• 2 (14.5 ounce) cans stewed tomatoes
• 1 (6 ounce) can tomato paste
• 4 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 6 tablespoons olive oil
• 1/3 cup finely diced onion
• 1/2 cup white wine

Directions

1. In a food processor place Italian tomatoes, tomato paste, chopped parsley, minced garlic, oregano, salt, and pepper. Blend until smooth.
2. In a large skillet over medium heat saute the finely chopped onion in olive oil for 2 minutes. Add the blended tomato sauce and white wine.
3. Simmer for 30 minutes, stirring occasionally.

Dry rub

• 1/2 cup brown sugar
• 1/4 cup paprika
• 1 tablespoon black pepper
• 1 tablespoon salt
• 1 tablespoon chili powder
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon cayenne
• 1 teaspoon mustard powder

Peanut butter cookies

Ingredients

• 260g all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 220g packed brown sugar
• 200g white sugar
• 225g butter, softened
• 3 eggs
• 260g creamy peanut butter
• 2 teaspoons vanilla extract

Directions

1. Preheat oven to 300 degrees F (150 degrees C).
2. In a medium bowl, combine flour, soda, and salt. Mix well with a wire whisk set aside.
3. In a large bowl, blend sugars, using an electric mixer set at medium speed. Add butter, and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla and mix at medium speed until light and fluffy.
4. Add the flour mixture and mix at low speed until just mixed.
5. Drop by rounded spoonfuls onto an ungreased cookie sheet. With a wet fork gently press cookies in a crisscrossed pattern. Bake for 18-22 minutes or until slightly brown along edges.

Beer battered fried chicken

1 cut up chicken
4 c. water
Vegetable oil
1 c. flour
1 1/2 tsp. baking powder
2 tbsp. chili powder
1/2 tsp. cayenne pepper
1/2 tsp. pepper
1 egg white
3/4 c. beer

Cook chicken and water over medium heat covered until a full boil (20 to 25 minutes). Reduce heat to medium and cook for 20 minutes. Drain and pat dry. In deep fryer heat oil to 375 degrees. Combine flour, powders, salt and peppers.

In small bowl, beat egg white at medium speed until stiff, set aside. Stir beer into flour mixture; fold in egg white. Dip chicken into batter and put in hot oil. Fry until golden brown. Remove from oil and drain on paper towel. Mix together green onions and sour cream and serve with the chicken.

Choc brownies!

Ingredients

- 140g/5oz dark chocolate

- 225g/8oz butter

- 5 eggs

- 450g/1lb caster sugar

- 110g/4oz plain flour

- 55g/2oz cocoa powder

Method

1. Heat the oven to 190C/375F/Gas 5. Line a 20x30cm/8x12in roasting tin with baking parchment.

2. Gently melt the butter and the sugar together in a large pan.

3. Take off the heat and beat in the rest of the ingredients.

4. Turn into the roasting tin and bake for 30-40 minutes until the top of the brownie is firm but the inside still feels soft.

5. Take out of the oven and cool in the tin. Cut into 5cm/2in squares when cool.

Breadmaker Focaccia

This easy focaccia is fantastic with a drizzle of olive oil and balsamic vinegar and a little grated Parmesan.

225ml (8 fl oz) lukewarm waterIngredients

Serves: 12

• 2 tablespoons olive oil
• 1/2 teaspoon salt
• 2 cloves garlic, chopped
• 2 sprigs fresh rosemary, stem removed and chopped
• 400g (14 oz) bread flour
• 1 1/2 teaspoons dried active baking yeast
• 2 tablespoons olive oil
• 3 sprigs fresh rosemary, stem removed and chopped

Preparation method

Prep: 10 mins | Cook: 25 mins

1.

Place water, 2 tablespoons olive oil, salt, garlic, rosemary, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough cycle; press Start.

2.

Remove dough from bread machine when cycle is complete. Pat dough into either a 23x33cm (9x13 in) baking pan or 30cm pizza pan. Use your fingers to dimple the dough every inch or so. Brush with remaining olive oil and sprinkle with remaining rosemary.

3.

Preheat oven to 200 C / Gas mark 6. Cover foccacia with cling film while oven preheats.

4.

Bake in preheated oven for 20 to 25 minutes, or until golden brown. Allow to cool for 5 minutes before serving.