Recipe of the week comes from Pamela Kemp

Halloween Special Leek & Celery Soup & Roasted Pepper Soup

"This recipe is for a large pan, but quantities do not have to be exact and can be adapted to small amounts or to taste.

This went down a treat for our Halloween special charity Lunch."

Leek & Celery Soup

Recipe of the week comes from Pamela Kemp

Homemade Open Tomato Pie

“I have made this for many years and seems to be a favourite with the family and our charity lunches There are so many variations on making open pies. One of my favourites are tomato’s. Here are 3 delicious tomato pie recipes for you try out.

Ingredients

1 pk sheet ready rolled puff pastry

1 jar red pepper pesto, supermarket brand is fine

2 beef tomatoes

4 vine tomatoes have a little more taste but salad tomatoes are fine.

1 pk cherry tomatoes

2 tsp sugar

1 pk basil to finish

Method

1.Place rolled pastry on a tray. I leave on the greased paper, so the pie doesn’t stick to the bottom of my tray.

2. spread red pesto over the pastry leaving a 1” round the outside.

3. deseed beef tomatoes and slice, place evenly over pastry. Same again with the vine tomatoes. Then evenly spread the sherry tomatoes.

4. sprinkle the sugar over the tomatoes. This helps the acidity of the tomatoes and adds a little sweetness.

5. brush the edges

Recipe of the week comes from Pamela Kemp

Homemade Open Chicken Pie

“I have made this for many years and seems to be a favourite with the family and our charity lunches”

Ingredients

1PK puff pastry

1 each peppers red/orange/yellow chopped

1 large leek sliced and chopped

1 chilli finely chopped

Cooked chicken into small chunks

2 cans  Campbells condensed chicken soup

Olive oil for frying

Method

Sauté the peppers/leeks and chilli in small amount of olive oil until soft. Cool and drain off any liquid.

Spread the mixture over the pastry leaving and inch free round the edge. This will puff up and keep the mixture in. Can baste with beaten egg or milk round the pastry edge.

Place cooked chicken oved the pepper mixture. Then spread the condensed soup evenly over the check.

Place in oven gas mark 5-6 for 40 mins or until top is golden brown. I like to top with chopped chives.

This can be sliced into 12 small squares and served with salad.

Enjoy

Recipe of the week comes from Pamela Kemp

Delicious Homemade Muesli

We are back to doing recipe of the week after a lot of request to bring it back. So, Pamela and Locksmith & Stationery Team will be providing some excellent recipes to try out, on the race up to Christmas.

“Autumn has come very quickly and winters on its way. Hope you are all well!

I love breakfast, smoothies are fine in the summer, but I like a wee bit more come this time of year.

Not sure if anyone makes their own muesli but I think homemade is so much better.

This is a recipe that you can adapt and make to your own taste from any type of dried fruit and nuts.

I make a large batch and that can last a few weeks. This can be soaked overnight in milk or if you don’t like raw oats blast in the microwave for 2 minutes or can even make as porridge. Sometimes I grate fresh apple into a portion and soak overnight. Yummy.”

I try Aldi’s for the dried fruit and nuts. So much cheaper.

Ingredients

1KG Porridge oats

Handful

Top Tips to Keep Safe this Winter - Window 

With the Winter and dark night drawing in burglars tend to target windows as they generally offer easier access than doors. Take a good look at your windows from the outside and remove potential access points where you can. Are there walls, bins or garden furniture that could be used to reach windows? For windows that are within reaching distance such as ground floors, here is our tips to a secure your windows and have safe winter.

1. Sash stops prevent anyone opening the sash window enough to climb through.

2. Key operated locks are recommended for window types that open out, rather than up, and any ground floor or accessible windows. Remember, window locks are only effective if used, so check that you have locked them before you leave home or go to bed.

4. Window opening restrictors allow you to ventilate your home but make sure they can’t be picked and unlocked from outside.

If you have lost or require a spare replacement window key, we

Recipe of the week comes from Pamela Kemp

 Pamela provided 2 excellent recipes this week,

 Chocolate Egg with 3 Chocolate Mouse and a Sticky Gingerbread

Chocolate Egg with 3 chocolate Mousse, perfect for making with the kids at Easter time

Ingredients

Recipe of the week comes from Pamela Kemp

Pamela provided 2 excellent recipes this week, Melting Moments Shortbread Cookies with Caramel Buttercreamand and a

lovely Sticky Date Loaf

Melting Moments Shortbread Cookies with Caramel Buttercream

Ingredients

• 175g self-raising flour
• 125g cornflour
• 50g icing sugar
• 225g soft butter
• ½ tsp vanilla extract

Recipe of the week comes from Pamela Kemp

Pamela provided 2 excellent recipes this week, a Caramel Bun and a lovely Tea Loaf

Caramel Bun Recipe

For the buns

Can use Victoria sponge recipe but I like the recipe below. Keeps fresher if they buns aren’t eaten same day.

Ingredients

• 150g Self raising flour
• 1 teaspoons baking powder
• 1/4 teaspoon baking soda
• 2 large eggs
• 150g caster or granulated sugar
• 115g unsalted melted butter
• 2 teaspoons vanilla extract
• 120g Greek style yogurt
• 1 table spoon nestle caramel condensed milk

Caramel butter icing

• 125g unsalted butter
• 125g icing sugar
• 125g nestle caramel condensed milk

Method

Cake

1. In a mixing bowl combine eggs, sugar, melted butter, vanilla extract, yogurt and caramel condensed milk. Beat until combined.
2. Sieve in the flour, baking powder and baking soda. Beat until combined.
3. Divide into bun cases. I place the buns cases into muffin tins. This keeps the shape better. Bake at Gas mark 4 for 15-20 mins.
4. leave until cool

Buttercream

1. Beat the butter

Recipe of the week comes from Pamela Kemp

Recipe of the week comes from Pamela Kemp

Vanilla Sponge Cake with Caramel Cream & Chocolate Ganache

225g Self raising flour

1 ½ teaspoons baking powder

1/5 teaspoon baking soda