Thursday, 26 July 2012


Sorry for the lack of recipes! I've been trying out a few new ones and so haven't posted them until they're tried and tested. (Plus it actually takes more effort to make a meal when I'm thinking about taking photos throughout.) Also going on holiday for the next couple of weeks so hopefully should resume regular recipe posting after that!

Monday, 9 July 2012

Chinese-Style Spareribs

I couldn't count the number of time I've had this over the years. It's been a regular family meal and one for occasions. I remember having these at a bonfire night party and a family barbeque, and someone always asks for the recipe after they've tried it. You can use this same sauce with different meats (chicken breast works well) or stick to the pork spareribs. As it's cooked for a long time in the sauce the meat becomes very tender rather than how tough the meat can be when simply fried. When cooked with the spareribs it's great to eat with you hands and eat the meat off the bone but that can be a little messy so keep some kitchen roll to hand.

You will need:

900g (2lb) Lean Pork Ribs

150 ml Unsweetened Orange Juice
4 tbsp Honey
2 tbsp Tomato Ketchup
2 tbsp Dark Soy Sauce
 1 Garlic Clove (crushed)
2.5 cm Piece of Ginger (finely chopped)
2 Good Pinches Chinese 5 Spice

note: I've replaced the piece of ginger with ground ginger for convenience.

Equipment: Large Frying Pan/Wok, Jug, Spoon, Utensil to turn the meat (tongs are easiest for spareribs).


1. I'm using pork chops instead of the spareribs, but no matter what meat you're using start by frying it in a large frying pan to cook the meat through.

 2. Make the sauce by mixing all of the sauce ingredients in a jug.

 3. Pour the sauce over the meat in the frying pan and simmer for an hour turning the meat occasionally.

 4. After this time the sauce should have reduced to a sticky dark brown sauce.

 5. Serve with rice for a great meal.

Friday, 6 July 2012

Banana Cake

This recipe is one from my Mum. She used to make it sometimes when I was younger and it's still just as delicious. It's a great way to use up bananas that have gone past the stage of being nice to eat.

You will need:

85g Butter
85g Caster Sugar
1 Large Banana
Squeeze of Lemon Juice
1 Large Egg
115g Self-raising Flour 

Icing: Icing sugar and water/lemon juice.

Equipment: Mixing bowl, wooden spoon, small bowl, fork, cake tin.


1.Cream the butter and sugar in a mixing bowl until light and fluffy.

2. Mash the banana in a small bowl using a fork.

3.Add the mashed banana to the butter and sugar with the lemon juice and mix well.

4.Beat the egg into the mixture.

5.Fold the flour into the mixture until just mixed.

6.Pour the mixture into a cake tin (I'm using a 2lb Loaf Tin).

7. Cook in a preheated oven at 190°C for 35 minutes.

7.Allow to cool slightly before transferring to a cooling rack. When cooled completely top the cake with icing. (To make the icing mix 6tbsp of icing sugar with a very small amount of water, lemon juice or a mixture of both. Add the liquid to the icing suagr a few drops at a time until it just reaches a consistency which can be poured.)

Tuesday, 3 July 2012

Spaghetti Bolognese

Spaghetti Bolognese is a classic Italian meal which is surprisingly simple to make. Most Spaghetti Bolognese recipes will include celery and red wine but I have left these out to adapt the recipe to my personal taste/requirements. (Sorry about the photo being taken after I'd drowned mine in cheese!)

You will need:

1 tbsp Olive Oil
1 Onion
2 Carrots
A Handful of Mushrooms
1 Clove of Garlic
500g Mince Beef
1 tsp Dried Oregano
1 tbsp Tomato PureƩ
1 Tin of Chopped Tomatoes (400g)
400ml Beef Stock
Splash of Milk
1 tbsp Worcestershire Sauce

Equipment: Knife, saucepan, wooden spoon, can opener, 


1. Slice the mushrooms, dice the onion and carrots and crush the garlic.

 2. Heat the olive oil in a large saucepan and add the carrots, onion, mushrooms and crushed garlic. Cook for 5 mins.

 3. Add the minced beef and continue cooking until the beef has browned.

5. Add the oregano and tomato pureƩ and stir through.

6. Add the can of chopped tomatoes, followed by the beef stock, milk and Worcestershire sauce.

7. Stir through, bring to the boil and simmer for about an hour. (While this is cooking the spaghetti can be cooked according to the instructions)

 8. Serve the bolognese sauce on a plate of spaghetti.