FENNEL SUGAR MICE FOR FLATULENCE

2 egg whites

250g icing sugar

200g dessicated coconut

4 tbsp fennel seeds

20 drops peppermint essential oil

A few drops homemade natural colourings (optional):

- for pink, use beetroot juice or blackberry jam

- for yellow, use turmeric

- for green, use juice pressed from chopped parsley

To decorate:

Cloves for eyes

Pumpkin seeds for ears

String for tails

1. Beat the egg whites until frothy but not stiff. Stir in the sieved icing sugar, coconut, fennel seeds and peppermint essential oil, and mix until the mixture forms a firm dough. (Feel free to add more sugar if the mixture is not stiff enough to hold its shape.)

2. Knead in a few drops of colouring (optional).

3. Form the dough into 21 little mice shapes - greasing your hands lightly with sunflower oil beforehand helps immensely with this. Place cloves for eyes, pumpkin seeds for ears and string for tails. Arrange the mice on a sheet of greaseproof paper and leave in a warm, dry place to harden for 24 hours.

USE: When windy, eat 1-2 mice per day, remembering to remove the cloves first.

STORAGE: Will keep in an airtight tin for up to 6 weeks.

ANTI-ANXIETY SAFFRON EGG NOG

500ml whole milk

2 bay leaves

36 threads / 3 pinches saffron

2 strips orange rind

3 tbsp golden syrup

200ml single cream

3 eggs

150ml white rum

Grated fresh nutmeg, to serve

1. Pour the milk, bay leaves, saffron, orange rind, golden syrup and cream into a pan, and simmer gently for 10 minutes. Strain through a sieve.

2. Break the eggs into a glass heat-proof bowl, then slowly whisk in the hot milk mixture.

3. Place the bowl above a pan of boiling water and heat gently, stirring, until the mixture thickens to a custardy consistency. Then take it straight off the heat.

4. Whisk in the rum, then pour the mixture into a jug. Cool, then leave to stand in the refrigerator for at least 8 hours before serving.

5. Serve over ice with grated nutmeg.

USE: Drink no more than 1 wineglass a day.

CAUTION: Contains alcohol.

STORAGE: Keep in the refrigerator. Will last for 2 weeks.

ROASTED CRANBERRY MINCE PIES

1 kg cranberries, fresh or frozen

1 Bramley apple, chopped

1 tsp mixed spice

100g unsalted butter

100ml maple syrup

300g soft brown sugar

3 tbsp dark rum or Cointreau

100g candied orange peel

Flour, for dusting

2 rolls ready-made shortcrust pastry

Icing sugar, to dredge

1. Preheat the oven to 180°C (350°F).

2. Distribute the cranberries and chopped apple between two roasting tins. Sprinkle over the mixed spice and fleck with the butter. Drizzle the maple syrup over. Roast in the oven for 25-30 minutes, or until the fruit is slightly shrunken with a golden tan.

3. Remove the roasted cranberries from the oven and place in a bowl. Mix in the sugar, rum or Cointreau and candied orange peel.

4. Sprinkle flour onto a work surface and roll out the pastry to a thickness of about 3mm. Using a 7cm cookie-cutter, cut out discs of pastry and place into a greased mince pie tin. Prick the base of each pie with a fork and bake in the oven for 15 minutes.

5. Remove from the oven, and spoon the cranberry filling into each pastry cup. Return to the oven to cook for another 5 minutes.

6. Leave the pies to cool, then dredge with icing sugar.

USE: Eat 1 or 2 pies a day.

STORAGE: Store in an airtight container and eat within 1 week.

ROSEHIP AND GINGER FIZZY SHERBET - FOR HANGOVERS

50g fresh rosehips

1 tsp Maldon salt

2 tsp dried ground ginger

1 tsp citric acid

2 tsp bicarbonate of soda

3 tbsp glucose

1. Preheat the oven to 80°C (180°F), or its lowest setting.

2. Bash the rosehips in a mortar and pestle to break them up slightly. This will split the fruit - remove the seeds and discard.

3. Add the salt to the split hips and give them another quick bash with the pestle. The goal is just to break them up a little, not turn them into mush.

4. Scatter the rosehips on a baking tray and put in the oven at 80°C (180°F). Immediately turn off the heat and leave in the oven for half an hour or so until they are dried but not burnt.

5. Remove the dried hips from the oven and grind to a fine powder in a spice grinder. Mix with all other ingredients, then store in an airtight container.

USE: Add half of the sherbet to 1 litre of warm water. Stir and drink freely.

STORAGE: Provided it is completely dry, this will keep in an airtight container in a cool, dark place for up to 6 months.

FIR TREE AND CALAMONDIN HOT TODDY

Note: Use fir needles from the Fraser fir (Abies fraseri) or Norway Spruce (Picea abies.)

For the echinacea-infused rum:

15g fresh echinacea root (or 10g if using dried)

100ml white rum

For the hot toddy:

120ml fir needles

1 star anise

3 calamondin oranges or 1 lime, sliced

250ml boiling water

2 tbsp eucalyptus honey

Pinch of black pepper

1 shot (28ml) echinacea-infused rum (see ingredients above)

1 tsp unsalted butter

1. To make the echinacea-infused rum, combine the echinacea root and the rum and leave to steep in a cool, dark place for 2 weeks. Strain out the echinacea and bottle up. The mixture will keep in a cool, dark place for up to 1 year.

2. To make the hot toddy, strip the needles from the fir branches until you have 120ml.

3. Put the needles in a teapot or bowl with the star anise and sliced calamondin oranges or lime, honey and black pepper. Pour over the freshly boiled water. Cover and leave to steep for 15 minutes.

4. Strain into a pan, and reheat on the stove.

5. Once reheated, add the echinacea-infused rum and butter until melted. Stir, then serve in a large cup.

USE: For adults, drink 1 cup only in the evening or before bedtime.

CAUTION: Contains alcohol. Consideration should be made when driving.

STORAGE: Best made fresh for use at once.

Butternut squash with cumin chilli

Ingredients
2 small butternut squash , halved lengthways and seeds scraped out
1 tbsp olive oil
1 red onion , chopped
2 red chillies , deseeded and finely chopped
2 tsp ground cumin
250g lean beef mince
2 tbsp tomato purée
410g can kidney beans , drained and rinsed
half 20g bunch coriander , leaves chopped
50g spinach leaves

Recipe by Good Food
Serves 4
Preparation and cooking times
Prep 10 mins
Cook 45 mins

Heat oven to 200C/fan 180C/gas 6. Rub the squash with a little oil, then roast them on a baking tray for 45 mins until soft.
Meanwhile, heat the remaining oil in a large frying pan, then fry the onion for a few mins until soft. Stir in the chilli and cumin, fry for 1 min more, then add the mince, browning for 3-4 mins. Stir in the purée and beans with a splash of water and season. Warm through and keep warm. Or cool, freeze for up to 1 month, then defrost and reheat.
Scoop a little of the soft squash flesh out to make a hollow, then stir this into the chilli with half the coriander. Fill the cavity of each squash with a quarter of the mix, then scatter with the remaining coriander. Dress the spinach with a drop more olive oil, season and serve alongside the squash.

Per serving
318 kcalories, protein 23g, carbohydrate 37g, fat 10 g, saturated fat 3g, fibre 9g, sugar 16g, salt 0.92

Cheese and caramelised onion muffins

Cheese and caramelised onion muffins from whomovedmychocolate

Makes about 10 big ones
Prep time 7 mins
Cook time 20 mins

Ingredients

50g butter
1 egg
150g self raising flour
Dash of milk
85g (3oz) cheddar
1 tbsp caramelised onion chutney

Handy HintHint: reheat for 10 seconds to remelt the cheese and make them yummier - good with soup.

Method

1. Soften butter in microwave.
2. Add egg, mix.
3. Add flour, mix, add milk to make cake-like consistency.
4. Add cheese and chutney, stir.
5. Put in muffin cases.
6. Bake in oven at 200C for 18 mins or until golden.

Baked Whole Lemon Pudding

melt 30g butter
cut ends off lemon & into 8 wedges, put into food processor with 1.5 cups caster sugar, finely chop
add 3/4 cup cream
3 egg yolks
2 tbsp cornflour
add melted butter

whiz again till smooth
grease 4 ovenproof bowls (single pie casseroles) on baking tray, pour mix
oven 160c for 20 mins
ready when there is a gold crust on top
serve with scoop of vanilla ice cream

Italian Baked Chicken

250g vine cherry tomatoes halved
8 large cloves garlic in skins
oregano leaves
120g pancetta or thick cut bacon etc. in rough chunks
drizzle with small amount of olive oil

put into baking tray or dish, into oven at 200c 20 mins

place 2 chicken breasts & black olives into the tomato mix, sprinkle with black pepper
cook for 15 mins, check if cooked, back in for another 5 if necessary

sprinkle with basil leaves & parmesan cheese

serve with rocket salad & crusty bread

mango & banana frozen yoghurt

2 bananas
3 mangoes
1 cup thick natural yoghurt

peel & chop the fruit, then freeze for 3 - 4 hours till solid.
place the yoghurt and fruit in a food processor or blender and process until smooth

either eat soft straight from the blender, or freeze for an hour or two for more solid yoghurt.

Butterscotch syrup

1 cup light brown sugar, firmly packed
2/3 cup light corn syrup (golden syrup)
1/4 cup butter
2/3 cup evaporated milk
1/8 teaspoon baking soda
1 teaspoon vanilla

In a medium saucepan combine sugar, syrup, and butter. Cook, stirring constantly, over medium heat until sugar has dissolved and mixture comes to a full rolling boil. Allow mixture to boil, without stirring, for 1 minute.

Remove from heat and let stand for 5 minutes.

In another bowl, combine evaporated milk, baking soda, and vanilla. Stir into the slightly cooled sauce. Pour into jars, cover, and refrigerate. Place jar in a pan of warm water to reheat.

Lychee Martini

Lychee Martini

ProPoints® Value: 5 Servings: 1 Preparation Time: 5 min Cooking Time: 0 min Level of Difficulty: Easy

If a Martini is your thing, try this crisp cocktail to get you in the party spirit.

Ingredients

	25 ml Vodka, ice cold
	1 tablespoons Syrup, Any Type, (from a can of lychees) (level)
	60 ml Cranberry Juice, no added sugar
	1 individual Lychees, canned

Instructions

• Pour ice cold vodka into a martini glass. Add syrup and top with ice cold cranberry juice. Add canned lychee threaded on to a cocktail stick and serve.

Mojito

Ingredients

1 tsp white sugar

a good squeeze of lime or lemon juice

a handful of mint sprigs (don't cut off the stalks)

ice

soda water , to serve

50ml white rum

a dash of Angostura bitters

lime slices, to serve

Serves 1

Put the sugar in the bottom of a glass and pour the citrus juice over to just cover it. Add 2 long sprigs of mint. Muddle (gently pound) the juice, sugar and mint.

Add ice to the top of the glass, fill the glass two-thirds full with soda water.

Add the rum.

Stir and add a dash of Angostura bitters.

Top with slices of lime.

Per serving

138 kcalories, protein 0.4g, carbohydrate 6.7g, fat 0.1 g, saturated fat 0g, fibre 0g, salt 0.01 g

Recipe from olive magazine, September 2005.

Butterbeer

Regular Homemade Butterbeer Recipe

Regular Homemade Butterbeer Recipe

1 Bottle IBC Cream Soda

1 Tablespoon of Butterscotch Syrup (Optional)

Foam (makes enough for two servings of Butterbeer):

1/3 Cup Heavy Cream (double cream)

2 Tablespoons Sugar

1 Tablespoon Powdered Sugar (icing sugar)

1 Teaspoon Vanilla Extract

Whip to desired consistency.

Pour Cream Soda into Butterbeer Stein or Beer Mug/Glass.

Layer foam on top with spoon, let rest for 10-20 seconds for the soda to carbonate the foam.

Voila, Butterbeer!

Mix It Up: For any other flavor combos try putting a bit of ground cinnamon or almond extract into the foam mixture before whipping.

For Frozen: For a quick glass, blend Cream Soda with ice till smooth, pour in Stein/Pilsner/Mug. Layer foam mixture on top as usual.

If you want to take your time, you can freeze the Cream Soda for about 6 hours. Blend until smooth, pour in Stein/Pilsner/Mug. Layer foam mixture on top as usual. This method lessens the chance of the drink getting watered down.

For Warm Butterbeer: To warm up during the cold months of Winter, just substitute the Cream Soda with milk. In this case, the Butterscotch syrup is a necessity. You can either use a stove, or a microwave to heat it up to desired tempreature. Place the foam on top to finish.

For Alcoholic:We recommend Butterscotch Schnapps but you can also try Frangelica, or Bailey’s Irish Cream. Make sure to put this into the Cream Soda, and not the foam mixture. For this mixture, please be 21 years old and drink responsibly.

A few notes:

You could substitute the foam with store-bought Whipped Cream, but you’re just cheating yourself.

We find it best to chill the foam, more so when you plan to use it to top of the Warm Butterbeer

http://www.orlandounited.com/2011/08/01/theme-parks-at-home-homemade-butterbeer/

Wheaten bread with sesame and sunflower seeds recipe

Wheaten bread with sesame and sunflower seeds recipe

By Mitzie Wilson
Serving instructions
Serves 8-10
Takes 15 minutes to make, plus 30-40 minutes baking
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A delicious. online exclusive recipe: home-made bread is always a winner.

Ingredients
325g wholemeal flour
75g plain flour
40g rolled oats
11/2 tsp bicarbonate of soda
1 tsp salt
2 tbsp sesame seeds, plus extra for sprinkling
2 tbsp sunflower seeds, plus extra for sprinkling
75g walnuts, chopped
325ml natural yogurt
1tbsp honey
50ml milk

Method
1. Preheat the oven to 230c/fan210c/gas 8. Place the flours, oats, bicarbonate of soda and salt into a mixing bowl with the seeds and walnuts. Mix the yogurt and honey together and stir into flour with the milk. Mix gently to make a soft dough
2. Shape lightly and place in a 900g loaf tin. Scatter with a few extra seeds. Bake for 10 minutes, then reduce the oven temperature to 200c/fan180c/gas 6 and bake for a further 20-30 minutes, until golden and firm to the touch. It should sound hollow when the base is tapped. Turn out from the tin and leave to cool on a wire rack.

Chef's tip
This bread keeps for 3-4 days in a plastic bag.