Meat Floddies

Meat Floddies – to use up leftover meat

for every 3 oz (85g) of cooked, chopped Meat;

1 large Potato, peeled & grated

1 Onion, peeled & grated

1 Egg, beaten

1oz (30g) Self Raising Flour

Oil

1. Mix together the potato and onion, then beat in the egg
2. Add the flour & meat, and mix well
3. Heat some oil in a heavy frying pan on a medium heat.
4. Make the meat mixture into reasonably sized patties, and fry them until brown on both sides

Try adding a pinch of mixed herbs, or some chilli, for a little extra something

“Heaven sends us good meat, but the devil sends us cooks”

Chocolate Chip Ginger Nuts

Chocolate Chip Ginger Nuts

2oz (50g) Dark Chocolate, in small pieces

1 or 2 tsps of Ground Ginger

4oz (110g) Self Raising Flour

1/2oz (15g) Cocoa

1tsp Bicarbonate of Soda

2oz (50g) Butter

1 1/2oz (40g) Sugar

2oz (50g) Golden Syrup

1. Pre-heat the oven to 180C/350F (160C/320F for a fan oven)
2. Mix together the flour, cocoa, ginger and bicarb, then rub in the butter
3. Stir in the sugar and chocolate, then add the golden syrup
4. Form the dough into ball, and divide it into 16, and roll each portion into a ball
5. Line a baking tray with greaseproof paper
6. Flatten each ball, and place on the baking tray with a little space around each one
7. Bake for 15 to 20 minutes, until deep brown and crisp

Try adding some other spices, like ground cinnamon or cloves, for a more Christmasy biscuit

“A little too much chocolate is just about right”

Cheese Scones

Cheese Scones
8oz (220g) Self Raising Flour

1/4pt Milk

1tsp Baking Powder

1oz (30g) Butter

4oz (110g) Mature Cheddar Cheese, grated

Pinch of Salt

Extra Flour for dusting

1. Pre-heat oven to 220C/480F (200C/400F for a fan oven)
2. Mix the flour, baking powder and salt
3. Rub in butter
4. Add cheese, and gradually stir in milk to form an elastic, but not sticky dough
5. Dust a surface, a rolling pin, and your hands with flour, and roll the dough to about half an inch thick, and cut with a round cutter
6. Line a baking tray with greaseproof paper, and place scones about an inch apart to allow to rise
7. Bake for 10 minutes, until golden brown

Try adding chives with the cheese, or raisins and 1oz of sugar instead of cheese for a sweet option

“Cheese is milk’s leap towards immortality”