Ingredients:

4 lamb gigot chops2 large onions 1 cucumberCan of tomatoesLots of dried mint 3 tablespoons 2 tablespoons sugarcup malt vinegar 1 tablespoon of olive oilSalt and pepper to taste

-------------------------------------

MethodHeat the oil in a medium sized heavy bottomed saucepan. Brown the gigot chops on both sides. Slice the onion into rings & slice the cucumber and add these to the saucepan in alternative layers. Add the can of tomatoes. Now mix the dried mint vinegar and sugar and add to the pot. Let the ingredients all simmer for 40 mins or so on the gas or electric ring. You could if wished cover the mix with bread-crumbs and cheese and bake in the oven for 40 mins or so temp 200 deg F.

This is an unusual recipe but tastes great with mashed potatoes. It also tastes better the sec-ond day .I found the recipe in the first cookbook I ever bought around 1975.I named it Greek Lamb because of the mint and now I cant remember the original name. Footnote

This is the only dish I have ever tasted or read about which contains cooked cucum-ber and I often wonder if it was used here because courgettes were rare in Ireland and U.K at that time. Just a thought! Mam

lovemam

Mam’s Greek Lamb

Background:

The wind is howling like a banshee on acid, rain-drops are battering the window half riddled with frost. Yes it’s that time of year again. -The Wintery time, where all you need is the luxury of a warm and nutritious meal that warms the soul like a towel just taken out of the boiler closet. A nice towel not stained with hair dye. Its time for egg in a cup’.

Ingredients:

2 EggsA cup

-----------------------------------Method:

Remove the slightly frosted eggs from fridge, being careful not to crack them with your quivering hands. If you are partial to leaving food in the fridge until they simply rot into nothingness, it may be preferable to give the eggs a quick shake to determine the freshness and stability of the insides.

Take the cup, ideally one with something clever or charming written on the outside for encour-agement. Crack the egg gently off the edge of the cup and dopple the egg into your cup. (Please refer to the footnote if you are unfa-miliar with the practice of doppling). Then take the second egg and repeat as stated previously.

Place the homely mixture into a microwave, preferably one without bits of rotten and burnt food from years past stuck to the walls and sides of the interior.

Footnote:Dopple is the process whereby an individual moves a foodstuff from its shell and gets a fork to mix the foodstuff while at the same time humming the theme song to a favorite childhood cartoon.

lovekate

Kate’s Egg in a Cup

Press start on your microwave. Watch the magic happen as the mixture takes shape over the next 3 minutes. Dont put your head too close to the microwave door. Thats how people get cancer. Remove the cup with nice oven gloves to enhance the experience. Eat and enjoy!!!

Ingredients:

1 bag of Gem Dried Coconut flakes3 bars of white cooking chocolateTin foil1 saucepan1 large metal spoon1 large bowl

-------------------------------------

Method:

Fill saucepan half way with hot, but not boil-ing water. Place the bowl over the saucepan. Gradually break the chocolate into squares and put them into the bowl. As they start to melt start stirring and add more chocolate in. Add in all chocolate and keep stirring until it is all melted and there are no lumpy bits. It is impor-tant the water doesnt boil as this will cause the chocolate to harden. Carefully remove the bowl from the saucepan (use a tea towel to avoid steam hitting your hands). Gradually pour the dried coconut into the mixture stirring constantly.

Once mixed thoroughly get a spoon and take small bits of the mixture out and place it on the tin foil, shaping it once on the foil.

This recipe makes approx: 25 buns. They are very sweet so less is definitely more. Once all the buns are on the foil leave for and hour or two to set,

Remove from the foil and place in an airtight container. Keep refrigerated. These are best served chilled. Happy eating.

Footnote:Serve with love while saying - Have you tried Siobhans buns? or I just love her buns’ - and similar types of stupid childish remarks!

lovesiobhan

I

Siobhan’s Coconut Buns

I

Ingredients:

3 Large Potatoes200g Fresh Fish Fillets (Salmon, cod, trout etc. Basically the best fish the fish monger has at the time)1 Red onion1 Bunch of parsleySalt and pepper200g Fresh breadcrumbs100ml Milk2 Eggs1 Tsp Wholegrain mustard

-------------------------------------

Method:

Peel and wash the potatoes and cut into even size pieces before placing in a small pot to boil. When the potatoes have cooked and are soft strain and mash until smooth.

Set aside and allow to cool. Peel and dice the red onion into a small dice. Cut the fish into rough size pieces that are more or less all even in size. Mix together in a bowl the fish, mashed potatoes, red onion, wholegrain mustard, chopped parsley, salt and pepper.

Make the mix into little fish cake shapes using a little flour or they start to stick.

Beat the 2 eggs together in a bowl until smooth.

Dip each of the fish cakes first into the flour and shake off any excess Next place the floured fishcakes into the egg mix and again shake off any excess.

Finally place the fish cakes into the bread-crumbs ensuring that they are evenly covered with breadcrumbs.

Heat a medium pan up, add a splash of olive oil and fry the cakes on each side for 2 minutes or until golden brown.

Place the fish cakes on to an oven tray and into oven at 180C/360F for 10 minutes.

Serve with a wedge of lemon.

Eve’s Fish Cakes

loveeve

Ingredients:

4 Chicken breast fillets about 150g each6 tablespoons (tbs) lemon juice1 and 1/2 rounded teaspoons (tsp) paprika1 large garlic clove1 tbs fresh chopped tarragon50g unsalted butter8 sun dried tomatoes (in oil preferably)200 ml double creamSaltChilli powderRocket leaves - generous bunch to garnish

-------------------------------------

Method:

Chop the chicken breast fillets thinly across and place them in a bowl with the lemon juice, paprika, garlic and chopped tarragon.

Stir the mixture to evenly coat and leave tomarinate at room temperature for about 30 minutes.

Meanwhile slice each sun dried tomato into about 3 or 4 pieces.

Melt the butter in a large deep frying pan over a low heat. Add the chicken mix and cookgently stirring occasionally for 8-10 minutes.

Take out the chicken pieces and put to 1side, bubble the pan juices fiercely for 2 min-utes to reduce slightly. Remove the panfrom the heat to cool slightly and stir in the double cream, bring back to the boil andkeep bubbling and stirring for 2-3 minutes or until thickened slightly.

Season with salt and add the chilli powder. Add the cooked chicken back into the pan,mix thoroughly and continue heating for a minute.

To serve sprinkle the rocket leaves over the dish and serve on warm plates. It goes well with new potatoes and green vegetables.

Thomasena’s Tarragon chicken with sun dried tomatoes

lovethomasena

Ingredients:

5 Tbsp Baileys cream Liqueur 8oz (225g) Philadelphia cheese1/2 pint whipping cream (but if you want it truly delicious use double cream)1 Chocolate flake crushed6 oz (175g) icing sugar6oz (175g)chocolate digestive biscuits2oz (50g) butter

-----------------------------------

Method:

Make the base with the crushed biscuits and melted butter.

Put in 8/9 inch flan tin

Cream together cheese and icing sugar

Beat double cream until stiff and fold in cheese mixture.

Add Baileys and spread over base.

Leave in fridge for at least 2 hours

Decorate with Chocolate flake

Footnote:Guaranteed to impress the inlaws if you dont get smashed while making it.!!!

lovephyllis

Phyllis’s Cheesecake

(same can be drank on ice while you are slaving away !!)

Ingredients:

1 Onion, sliced25g/1oz Butter1 Garlic clove, chopped200g/7oz Chestnut mushrooms1/2 tsp paprika1 tbsp vegetable oil2 x 6-8oz sirloin steaks150ml beef stock142ml sour creamChopped parsleyTagliatelle

----------------------------------

Method:

Fry onion in butter until soft, Stir in garlic and mushrooms and fry until browned.

Add paprika, cook for 30 seconds then tip into a bowl.

Heat oil in same pan, add the steaks and cook for 2-3 mins each side.

Return mushrooms, pour in stock and bubble fiercely to reduce by two thirds.

Take off heat and stir in cream and parsley, then season. Serve with tagliatelle.

lovecaroline

Caroline’s Stroganoff Steaks

Ingredients:

4 tbsp olive oil4 plump garlic cloves, peeled and thinly sliced1 smallish, fresh red chilli, finely chopped6 - 8 large raw prawns Chopped flat leaf parsley, to serve

----------------------------------

Method:

Heat the olive oil in a large frying pan and add the garlic and chilli. Cook over medium heat for 1 - 2 minutes until softened.

Add the prawns and cook for just 1 - 2 minutes, turning halfway, until thoroughly cooked and pink throughout.

Tip into a serving dish and sprinkle with fresh flat leaf parsley. Serve with lots of crusty bread.

Footnote:Claire, as you know garlic is one of natures true miracle foods. It enhances your sex drive to such enormous levels that Andy won’t know what’s hit him! So have garlic in your diet regularly (and forget about smelling of garlic) ;)

lovenalini

Nalini’s Garlic&Chilli Prawns Tapas

Ingredients:

olive oil100 g pancetta diced1 garlic clove 350g spaghetti3 eggs beaten80g parmesan cheese, gratedsalt and pepper

-------------------------------------

Method:

Heat the olive oil in the pan, add the pancetta and garlic and cook until garlic turns brown.

Whisk the eggs and parmesan and black pepper together.

Meanwhile, cook the spaghetti in a large pot of salted, boiling water until al dente, then drain and add to the pancetta.

Remove the pan from the heat, pour in the eggs.

Mix well so that the egg and parmesan mixture coats the pasta. Serve.

Footnote:This is a recipe which is great for giving comfort. Whenever Andy or yourself are suffering from too much partying, cook this the next evening to make it all better! Love, Kx

lovekathryn

Kathryn’s Spaghetti Carbonara

Ingredients:

4 chicken breasts4 spring onionssmall bunch fresh thyme3 fresh bay leavesground clovesground nutmegground allspice6 tbs Rum PLUS the rest of the bottle6 tbs cider/red wine vinegar 1 tbs runny honey2 Red Chillies, one seeds in, one out4 cloves garlic

----------------------------------

Method:

1. Open Bottle of Rum. It’s very important that you test the rum at this point to make sure it hasn’t gone off. To do this properly, make yourself a nice mojito. 2 Turn your oven to 220C. Oil a griddle pan, and get it roasting hot.

3. All that heat from the oil will be making you hot and thirsty. Your mojito should be empty by now, but you’re a smart girl Claire, so I’m sure you made double. Go ahead, chefs orders.

4. Cut the chicken in two at the fattest part so it’s still in one piece at the thinnest part but then divides like a sort of cloven hoof. This helps it cook quicker.

5. You’re probably out of mint by now, so a Cuba libre is all you get. Rum, coke and lime, yum yum

Footnote:There you go, Claires Caribbean Chi(HIC)ken in 12 easy steps, which will lead you nicely to another 12 step programme! Enjoy x x x

lovehelen

Helen’s Caribbean Chi-HIC-ken

6. Put the chicken skin-side down in the hot pan and then leave it alone for about 5-6 minutes. Don’t poke it about because you want the skin to go crispy and a bit charred and you’ve got a better chance of that hap-pening if you just let it get on with it.

7. At this stage the bottle of rum has been open a long time. Try it again to make sure

8. Chop up the spring onions a bit and put in a whizzer with all the other sauce ingredients. If you haven’t got the spices ground, smash about half a teaspoon of each in a pestle and mortar and grate in a big pinch of nutmeg. If using ground, take a big pinch of each spice.

9. In the Caribbean it’s tradition to have a shot of rum at this point. If you don’t, this recipe won’t work.

10. Pour your whizzed jerk sauce into an oven dish. Then remove the chicken from the pan and place skin-side up in the pool of sauce.

11. Feel free to get Andrew or your guests a rum of their own at this point. Or keep it to yourself. I recommend Rum and Ginger Ale, to be fancy.

12. Drizzle over, if you like, an extra table-spoon of honey, more salt and pepper and sprigs of thyme and rosemary if you want it to look nice. Cook on a high shelf for 15 minutes.

Ingredients:

Seafood selection (i usually use mussles squid and prawns)Creme fraiseOnionChilli powderBlack pepperTagatelli2 cloves of garlic

---------------------------------

Method:

Finely chop the onions and garlicFry the seafood, onions and garlic Cook the pasta until al dente.

Add creme fraise, chilli powder, black pepper to the frying pan with some white wine if you have it lying around, Serve immediatly!

loveanna

Anna’s Seafood Pasta

Blend strawberries and sieve adding a small amount of caster sugar to make a coulis.

Pour 2 dessertspoons of coulis into the cocktail glass.

Add some crushed ice followed by a jigger of vodka.

Top up with Football Special.Add a squeeze of lime and a curl of lime zest as garnish.

Elaine’s Cloncurry Special loveelaine

For the base: Mix together equal quantities of love, respect and trust. Put aside to set.(-may take years) For the filling: One cup of kindnessA handful of forgivenessAn ounce(or two) of common senseA sprinkling of disagreements (adds spice but use sparingly)A huge dollop of humourA large cup of compromiseAn even larger cup of toleranceA couple of rugrats (optional)Several slices of humble pie (as required)A pinch of imaginationA few white lies (secret ingredient)A thimbleful (or two) of tears - unavoidableA bucketful of laughter- essentialA tablespoon of tantrums (keeps things from going stale)A sprig of self-pride (helps to reduce the fat content)A large dessert spoon of optimism (actually make that two!) Mix all these ingredients together and place firmly on top of the base. Dust generously with affection and set aside to develop.( will take a lifetime) Enjoy with friends and family.

lovepeggy

Aunt Peggy’s Merry Matrimonial Meringue

Leah’s Banana BreadIngredients:

250g plain flourTsp baking sodaI/2 tsp salt115g butter110g brown sugar2 eggs beaten450g bananas(riper the better!)

-----------------------------------

Method:

Heat oven to 175degrees C. Grease tin with butter.

Cream butter with sugar in a bowl until smooth. This is much easier if you leave butter at room temperature for hour or so.

Sieve flour, baking soda and salt and mix to-gether. Mash banana and beat eggs.

Add banana to butter and sugar and mix until well blended. Then add the egg and mix well.

Finally stir in the flour mix until mixture is wet, dont over mix. Put into to tin and bake on middle shelf for 65 mins, leave to stand for five mins in tin, then leave for 20 mins before cutting. Et voila, tasty banana bread !

loveleah

Ingredients:

4 chicken fillet (diced)1 large onion minced 1 tablespoon of Ginger/Garlic Paste3 - 4 teaspoons of Curry Powder (or as per taste)1 tin of Coconut Milk

-----------------------------------

Method:

Mince the onion (or chop very fine) and fry together with the ginger/garlic paste in a tablespoon of vegetable oil until golden brown.

Add the diced chicken and curry powder to the mixture and fry another 5 - 7 minutes.

Add the tin of coconut milk and let the curry boil (on a low flame) till the chicken is tender and cooked.

Add salt to taste, a dash of lemon juice and a teaspoonful of sugar. Garnish with fresh coriander leaves (optional) and serve with steamed rice.

lovecathy

Cathy’s Chicken Curry

Ingredients: 110/4oz/1 cup self raising flour. sifted110g/40z/ half cup caster sugar. sifted110g/4oz/ half cup margarine softened1tsp baking powder2 large eggs (free range if preferred)1tsp pure vanilla extract Preheat oven to 160c/325f/gas mark 3. Line 12 hole muffin tin with cupcake/muffin cases. Put all the ingredients in a mixer (food proces-sor, or just a big bowl with an electric whisk) Mix well until the mixture is light and fluffy. Plonk heaped teaspoons of the mixture into the prepared cases, and bake in the oven for about 20 mins until golden,and firm and springy when you give them a light prod on top. Allow to cool before decorating. BUTTERCREAM

makes enough for about 12 cupcakes225g/8oz/ 1 and 1/2 cups icing sugar (sifted)100g/3 and 1/2 oz/scant half cup soft un-salted butthalf tsp vanilla essence (optional) Beat everything together in a large bowl for a few minutes until light and fluffy. If the mixture looks a little on the heavy side, half teaspoon of boiling water whisked in works wonders. COFFEE FLAVOURED BUTTERCREAM

Add 1 tsp very very strong espresso or filter coffee. mix thoroughly

loveBel

Annabel’s Cupcakes

LEMON BUTTERCREAM

Add the grated zest of 1 unwaxed lemon and 2 teaspoons of freshly squeezed lemon juice. Mix thoroughly. This works well with limes or oranges too.

GLACE ICING

200g/7oz/ 1 and a quarter cups icing sugar, juice of 1 large lemon OR 55ml/2fl oz boiling water. Use whichever method you prefer.

Put sifted icing sugar in a bowl and slowly add the liquid.

Stop adding the liquid when the consis-tency looks right.

It should be a smidgen thicker than double cream.

To colour use a coctail stick dipped into the colour of your choice. Gel colours are much better than liquid colourings

Background:

This vintage recipe comes from an uncompli-cated, simpler time, a time when any type of function, event or do, (especially if held at home) must be accompanied with a buffet of (among many other retro treats), precisely cut triangular egg and onion sandwiches. according to one Claire Mc Corrmick, Marian Lewis’s egg and onion were always the best! Back in the day, it was not unusual to hear Miss Mc Cormick say, “I’ll only go if Marian is making those egg sambos!”

Ingredients:

8 – 10 Large Fresh eggs (there was no such thing as free range back in the day)Full Fat Mayonnaise (Absolutely NO substitu-tions regarding the full fat mayo, as Marian would say – “if your gonna use light mayo – don’t bother!!”) 1 – 2 Large Spanish Onions (Marian always claims they must be Spanish, but I have no idea why!!) Salt and Pepper (Just a pinch, and none of this fancy rock salt and ground pepper: just the regular stuff will do)100g REAL butter Fresh bread (Also none of your fancy types of foccaccia or bruschetta, this is the 90’s; the bread must be strictly white or Brown)

-----------------------------------

Method:

Place your eggs in a saucepan with 300ml of cold water, bring to the boil gradually. (N.B: This part is crucial.

lovesue

Marian Lewis’s Most AMAZING, Eggiest, Egg and Onion Sambos!!

Now when I say bring to the boil, this means you must boil the crap out of those eggs. Seriously, Marian used to boil them until there was no water left on them and they were just sizzling away at the bottom of the saucepan)

Lovingly spread a lavish amount of butter on each slice of bread

When eggs are well boiled, pour cold water over them and allow to cool

Dice the onion into fine chunks

Shell each egg and place in a bowl along with onion, mayo and seasoning. Mash until all ingre-dients are mixed well

Spread a MAMMOTH amount of the egg mixture to the buttered bread (Seriously; a MAMMOTH amount; its should be spilling out the sides so they’re really hard to eat)

Cut into neat triangles (The height of sophis-tication!)

Serve and enjoy (Preferably with a mad bunch of 8 year olds singing Master of the House in the background!!)

Ingredients & Utensils:

A Large BowlA Good Knife A Wooden SpoonCling Film

Fresh Tomatoes: Well Ripe, Red And SoftFresh BasilFresh GarlicTop Quality Extra Virgin Olive OilSalt, Pepper, SugarCiabatta Bread Or Similar

-----------------------------------

Method:

Wash the tomatoes and the basil.

Remove the green core from the tomatoes, then squeeze gently over the sink

Chop the tomatoes in very small pieces and place into a large bowl

Drain any excess water out of the bowl

Cut the basil leaves and add to the bowl

Peel the garlic cloves, cut them in not too small pieces and add to the mix

Pour in the olive oil generously, until the mix is well covered

Mix everything well and crush the tomatoes with the spatula

Cover with the cling film and place in the fridge

loveniamh

Niamh’s Brushetta

After approximately 4 hours, remove all garlic pieces from the mixture. Mix well again

Add salt, sugar and freshly ground black pepper before serving

Lasts for 3 days in the fridge

To be served on top of your favorite type of bread, baked or grilled until piping hot and crunchy

Instead of adding the garlic to the mix, some people may prefer rubbing some on the hot bread

Various ingredients can be added to the mix, such as:Finely chopped red onion – chilli – tiny pieces of mozzarella – creamy gorgonzola – oregano

Ingredients

2 Good handfuls of Plain White Flour (450 gms)

A lock of salt ( 1 teaspoon)

A lock of sugar (1 teaspoon)

A lock of Soda Powder (1 teaspoon of bicarbonate of soda)

A few cups of buttermilk (400 mls)

-----------------------------------

Method:

Heat up the oven to right hot (230 degrees C,Gas mark 9)

Put all the dry ingredients into a big bowl and make a well in the centre.

Pour in the buttermilk and combine all to-gether.

With a clean hand gently bring the mix togeth-er until it is a soft ball not too wet or sticky.

Gently knead on a floured table and pat down to a flat round shape.

Cut a cross with a knife and poke a finger in each quarter.

Put it in the right hot oven for about 15 min-utes and then turn the oven down to fairly hot (200 degrees) for about another 20 minutes.

lovegranny

Granny Mohan’s Soda Bread

Take it out and tap the bottom and it should sound hollow or stick a knitting needle in it and the needle will be dry if the bread is cooked.

Kitchen PrayerBless my little kitchen lord,I love its every hook and bless me as i do my work,wash the pans and cook.May the meals be seasoned from above,with blessings, grace and all thy love.So bless my little kitchen lord,and all who enter in .May they find nought but joy and peace within.

Love always

Gran (Mohan)

Ingredients

25 ml rapeseed oil 2 teaspoons ginger, finely chopped - or much more if you like it firey 2 cloves of garlic, finely chopped - or much more if you like is tasty Grated zest of one lime or orange - or both if it floats you boat1 teaspoon of birds eye chillies, chopped25g blackbeans75g spring onions, 1inch shanks50g diced onion75g diced red peppers75g diced green peppers45ml oyster sauce40g Chee Hou sauce2 teaspoons sugar200ml water20ml sesame oilI teaspoon Cornflour(Use approx 100g meat per portion)

-----------------------------------

Method:

I’m sure you know how to make a stirfry but just in case!!

Heat the vegetable oil in the wok, add ginger and garlic and fry over a high heat until starts to become golden and toasted.

Add the orange/ lime peel & fry until it re-leases citrus notes.

Then fry chilli, black beans and chopped onions, for 20 seconds

lovejane

Jane’s Chilli Beef andBlack Been Stirfry

Add the spring onions and peppers & fry lightly to retain bite

Add the 2 pastes - Chee Hou Sauce, Oyster Sauce along with the water and sugar. Then return the meat to the wok.

Finish with the sesame oil and thicken with the cornflour

Ingredients

2 eggs140ml (5fl oz) vegetable oil200g (7oz) soft light brown sugar300g (11oz) grated carrot (weight when grated)100g (31/2oz) raisins75g (3oz) pecans or walnuts, chopped180g (61/2oz) self raising flourPinch of salt1/2 tsp bicarbonate of soda1 tsp ground cinnamon

For the orange cream cheese icing:250g (9oz) cream cheese (straight from the fridge)50g (2oz) butter, softened1 tsp vanilla extract275g (10oz) icing sugar, siftedFinely grated zest of 1 orange

-----------------------------------

Method:

You will need a 13 x 23cm (5 x 9in) loaf tin

Preheat the oven to 150°C (300°F), Gas mark 2. Oil and line the loaf tin with greaseproof paper. Beat the eggs in a large bowl, then add the oil, brown sugar, grated carrot, raisins and chopped nuts. Sift in the dry ingredients and bring the mixture together using a wooden or large metal spoon.

lovemairead

The Shano’s Carrot Cake

Pour the mixture into the prepared loaf tin, smooth the surface and bake in the oven for 1-11/4 hours or until a skewer inserted into the middle comes out clean. Allow to cool in the tin for about 5 minutes before removing. Cool completely on a wire rack before serving. To make the icing, beat the cream cheese and butter together in a bowl until combined. Add the vanilla extract, icing sugar and finely grated orange zest and mix to combine. The icing should be smooth and quite thick. Using a palette knife, spread the icing evenly over the cooled cake, dipping the knife into a bowl of hot water if the icing is hard to spread out. Cut into slices to serve.

Footnote:Claire – To start you life as a married woman you will need to know how to bake, so that your husband comes home to the smell of freshly baked goodies!!!!!!

loveMartha

Martha’s Lazy DishIngredients

Chicken Pieces (or any leftovers)ShallotsleeksGarlic cheese creambreadcrumbssalt and pepper

-----------------------------------

Method:

Fry the chicken do not brown,Put in ovenproof dish.Sweat of the shallots,leeks and garlic and seasoning, add cream and cheese to for a thick sauce. (leave some cheese for top)Pour over the chicken.cover with breadcrumbs and cheese.Cook in hot oven for 15 mins Serve with anything and a glass of white.Enjoy.

-----------------------------------

Footnote:P.S. Dont cook this for me when I come visiting I had it before....lots of love Always Martha X

A small boy asked his father whats the difference between abstract and concrete his father said: Its like your mothers baking.When it is a recipe in her head it is abstract and when she makes it in a cake its concrete. Cant cook wont cook Love Tom

Kevin’s Death By ChocolateGet all together and call Andy to do a bit of cooking for you.

200 gr chocolate ( 65% Coco), 200 gr Butter Melt together in bowl (1)

6 Eggs , 3 Egg yokes, 112 gr sugar Mix together in bowl (2)

Mix both together add 112 gr flour

Fill in to 10 small ovenproof dishesBake in pre-heated oven 190oc for 7 mins“Ready Claire“”

Footnote:Enjoy every moment of of your dessert Claire and you might imagine it was cooked by your loving cousin Kevin xx

Early morning CallCocks crowing Cattle MovingGeese outTractors reeving and the Corlatt fry in Granny,s kitchen

Bacon,sausages, potato bread, soda bread,Black and white pudding ,and some of Toms eggs.

lots of love James ,Laura and Katie.

loveKevin