How to make Bonfire Toffee

 Having never made Bonfire toffee before mum's friend who was a confectioner gave me a recipe for the hard Bonfire toffee. I asked if I wanted to make it softer and she explained how it worked. So i had a go at a fudge type chewy one and this is the result. One of neighbours young lads who came to our Bonfire night party tried some and said, "We got some from a well known supermarket before and this is better!" High praise indeed. NB only bring to the boil then simmer when milk is added like on the video - don't keep boiling it oops! You don't need to keep it in the fridge if you wrap it in greaseproof paper and keep it in a sealed plastic tub. It never lasts that long though funnily enough....

Here is the Recipe

 

How to make Easy Home Made Apple Cider (Vegan Friendly)

 Easy home brew this is. I am just making some again now for Christmas with some cooking apples that one of our neighbours gave me! Just four ingredients, apples, sugar, lemons and water. This tastes at its very best about four to six weeks in. Don't forget to keep releasing the tops though! Chilled its nice and it is of course pure, but it is quite strong so don't underestimate it!! Our elderly neighbour gave me this recipe when I was younger. Myself and my late brother used to have bonfires at the bottom of the garden with her and she always had some handy. I bet this would be nice made into lolly pops and frozen - now there is an idea!

Here is the Recipe

How to make Parched Peas

 This is an old Lancashire traditional street snack sold in little white polystyrene cups from Bonfire night onwards. These are Carlin peas, also called Pigeon peas. They  are also apparently a traditional northern food eaten during Lent on Passion Sunday, the Sunday before Palm Sunday. They boast a remarkable nutritional profile, these peas are naturally low in fat, while providing over 23g per 100g of both protein + fibre! Particularly high in manganese, molybdenum + vitamin B— primarily B1. Manganese and molybdenum in case you are interested, both detox the body AND repair damaged DNA plus B vitamins are good for the nerves. These little guys certainly pack a punch....Easy to make and very tasty too!

Here is the Recipe

How to make Pumpkin Soup (Vegan friendly)

 Pumpkin soup has always been a Bonfire night/Halloween staple. Reason being these guys come into season from late September through to Thanksgiving in late November. This is why Pumpkin pie is so popular in America around this time! This particular soup is made with red lentils and coriander powder too, so it is a really warming, thick and hearty soup, perfect for standing around the bonfire with. Pumpkin is an orange vegetable, so because of that it is full of Beta carotene or Vitamin A. Perfect for eye health and one of the healthiest vegetables you can eat! Crusty rolls at the ready!

Here is the Recipe

How to make Leek and Potato Soup (Vegan friendly)

 Leek and Potato soup is always  a Christmas staple. The reason being that leeks are in season from  November onwards, so not only do they taste at their very best then, but they are also in abundance around this time. They should be reasonably priced too! Leeks are low in calorie and also belong to the same family as garlic and onion. They are also good for arthritis and gout and bladder stones ouch! This is also a very easy recipe to make and tastes delicious. Again serve it with crusty bread.....

Here is the Recipe

   

How to make Aubergine Parmigiana

 This is one of the specials recipes. You have to make it with the fresh pasta sauce, and aubergines done this way taste divine. Made up of three cheeses, cheddar, mozzarella and vegetarian hard cheese (the veg version of Parmesan), aubergines gently fried in olive oil and drained and the fresh pasta sauce, when it is baked it smells amazing. Served with a little garlic bread and a side salad this is a winner with the guests, and my daughter loves it!! As does mum and me.....

Here is the Recipe

How to make Microwaveable Lemon Curd Sponge Pudding

 This is very easy to make. You don't need to use lemon curd though you can put golden syrup or jam in the bottom instead so it is versatile. No more steaming up a kitchen - four minutes in the microwave. Easy/ quick and simple. Using just eggs, baking powder, caster sugar, self rising flour and butter. This tastes divine and is always cooked right through in the microwave. 

Here is the recipe