The Recipes - Microwaveable Old School Chocolate Pudding with a Mint Custard.

 Well who doesn't love a chocolate pudding. Microwaveable as well, so it's fast and easy. Maybe too easy ha! The chocolate pudding we had to mess about with the water content to get it just right. So we had to try many samples.....that's our excuse anyway. Then there was the mint custard. Although my daughter who was five at the time and didn't like mint, would say mint was the worst thing that she had ever tasted! So we have to do a custard version just for her. Oh well more for us...i could have made it a pink colour but she would still know. Kids have amazing sensory perception. There never seems to be any of this particular chocolate pudding  left over for the next day either? Oh and it's good with custard too, and cream, and.....you choose.

Here is the recipe

The recipes - Tzatziki

This is a real cooling, refreshing dish. You can even use fresh garlic instead of dried in it if you wish. Don't forget to put it in the fridge as soon as you have made it so it is properly chilled. The first time I tried out this dip was on my mum and her friend when i bought some onion bhajis. Her friend frank said he didn't like cucumber. Fast forward to the end of the meal and mum's friend picks up the bowl and said "Can I finish this off?" So I let him - even though I also had my eye on finishing it off too! This goes really well with the onion bhajis on the YouTube channel even though it is a traditional Greek dish!

Here is the recipe

The recipes - Cauliflower Cheese.

You  can't beat a good cauliflower cheese. You need to use the whitest and freshest cauliflower though! My daughter didn't want too much mustard in it so this is why we ended up using just half a teaspoon. To be honest this gives  a more subtle taste. We usually have this with mashed potatoes, steamed carrots or cabbage. You can even use little portions of it on your main Christmas dinner.

Here is the recipe

The recipes - Spinach and Edam bake

 This recipe was one that I tested out from a book. I then added more spinach, messed about with the ingredients and got a much nicer taste. If you want a runnier bake and to put them in small separate dishes, don't drain the spinach as in the video and you will end up with little creamier bakes. We sometimes have this with just a salad or you can have it with new potatoes and veg of your choice! 

Here is the recipe.

The Recipes - Lancashire Egg, Cheese and Milk Oven Supper Dish

This dish is what my father used to make for us when we were little, and it was really good, to say that it was only three ingredients. One of our viewers wrote in with this little snippet of information for us: C Lou1 day ago (edited)

Saw this in the book "The Craftman", a murder mystery by Sharon Bolton. She was raised in Pendle, Lancashire. Here is the quote, it is near the front of the book. "I’ll just give them their tea.’ Nancy carried a metal dish to the table, where four young children sat, and began spooning food onto waiting plates. It was a supper dish I’d seen before in the North-West: an egg for each child, drowned in milk and crumbly local cheese, and then baked until the whole thing set."  

Served with sliced white bread. Yours is the only real reference I can find, other recipes have beaten eggs, tomatoes, cream, onions or other things and are more like a baked omelette. Very cool to find a unique regional dish. Thank you for the video.

I like it just as it is though, without the bread - Paige

Here is the recipe

The Recipes - Butter Pie

I made this recipe because I have always liked home cooked Butter pie. For me it has to be served with sliced brown onions that have been steeped in a dish of malt vinegar, with a little salt and pepper added, and left overnight in the fridge. Then grab a good helping of  pickled red cabbage, and beetroot too, sliced or pickled. ..
The first version I made didn't have enough onion in it for me to balance out the flavours, So I tried it again with more onions and this time got it just right!
I usually get ready prepared shortcrust pastry because it is quicker, but you can make your own.
One of our viewers, a lady called  Eunice Swan informs us that, "These were Catholic pies when I was young. You had them on a Friday cos it was a no meat day. Loved them then and love them now. Delicious!"  I have to agree with her because they are very warming and filling...and very tasty too!

Here is the recipe

The Recipes - Pizza Margherita

With this one you can roll out the base as thin as you like. My daughter who is 6 years old likes the crust a little thicker than on the video, so i make her base about 8 Inches across. I also slice some ball mozzarella very thinly and pop a few pieces on, then cover with the grated mozzarella as on the video. Mum likes this thinner crust version too so do try them both ways! Oh and always use the Italian tomatoes passata as the home brands are no where near as good.

We updated this recipe slightly to make it even more tasty. We added half a teaspoon of garlic puree, (just squeeze the tube and it comes out in a line, just the line length), to the passata base, and sometimes I make this pizza topping with sliced mushrooms, thinly sliced red peppers and the jalapeno green chilis that come in a jar, on top. I also serve it with some sprigs of fresh rocket on top too in the middle for a sophisticated look! Delicious....

Here is the recipe.