Quick Free Recipes

20-23 shortcrust pastry cases
1 egg (plus 2 egg yolks)
300ml double cream
80g finely chopped smoke salmon
1 large tbspn chopped fresh chives
1 pinch of cayenne pepper (optional)

To make these smoked salmon mini quiches you must first of all preheat the oven to 180C/350F/Gas Mark 4. Place the ready made pastry cases onto a baking tray and place a little salmon in each case. Next sprinkle chives in each of the pastry cases. Mix the egg / egg yolks, double cream, cayenne pepper together and divided the mixture into each case. Bake in the oven for around 7-10 minutes. Either serve immediately or allow to cool then place in the fridge until require. A simple yet very tasty free cooking recipe.

15 medium or large strawberries
80ml double cream
1 tbsp liqueur (your choice)

Firstly cut a small slice from the pointed end of each strawberry so that stand upright, then slice the top of each strawberry (keep the tops!). Using a small pointed knife, hollow out each of the strawberry centers. Pour approx 1/4 teaspoon of your own liqueur choice into each one. Finally using a teaspoon, spoon the cream into strawberries, then pop the tops back on. Simple!

4 trifle sponge biscuits
1 x 227g can sliced peaches
50g sugar
2 tsps lemon juice
150ml white wine
300ml double cream
2 egg whites
grated nutmeg (optional)

A free peach dessert recipe which is sure to impress. Simply arrange the sponge biscuits in the bases of four serving glasses. Drain off the fruit juice and simmer the peaches in a small pan with the sugar, lemon juice and wine until nice and soft. Puree the peaches then chill in the fridge. Whip the cream stiffly then whip in the peach puree. Next whisk the egg whites and fold in the peach mixture and spoon into each of the glasses. Chill the desserts until ready and top with grated nutmeg if liked.

10oz (275g) plain chocolate (broken into pieces)
1 tbsp icing sugar
3 organic eggs (separated)
2 tbsp brandy
7fl oz (200ml) double cream

Firstly melt chocolate in a bowl over a pan of hot, simmering water. Once melted remove from heat and stir in icing sugar, brandy, followed by the egg yolks. Whisk the egg whites in a bowl until stiff. Whisk cream until stiff, and fold into melted chocolate, then fold in the egg whites. Spoon the mixture into 4 individual dishes and chill for 1-2hrs or until set. Serve when ready.

1 small tin fruit cocktail
2 tbsp icing sugar
220g defrosted raspberries
1 small tin stoned red cherries
4 scoops vanilla ice cream
4 scoops pineapple ice cream
4 scoops strawberry ice cream
35g chopped walnuts
140ml double cream

To make this easy ice cream and fruit recipe just place the raspberries and icing sugar in a blender and puree, pour through a sieve to remove the pips. Whip the double cream to form soft peaks. In each tall glass place a spoonful of fruit cocktail in the bottom of each one, then a scoop of vanilla ice cream, couple of cherries, raspberry puree. Continue with the layers using all the ice cream and fruit up. Top off each knickerbocker glory with whipped cream and a cherry on top.

100g plain flour
1 free range egg
300ml low fat milk
dash of vegetable oil
pinch of salt
275g morello cherries in syrup
420g pineapple pieces in syrup (drained)
200ml double cream

In a large bowl place the flour and then add the salt, egg and gradually beat in the milk. Heat a little oil in a frying pan, ensuring oil is coating all the base. Next add enough batter to thinly coat the pan. Cook for 1-2 mins or until golden, flip over and cook the other side. Repeat process with remaining batter, stack them and keep them warm. In another pan place the cherries with 4tbsp syrup and pineapple pieces. Heat for approx 4 mins. Remove fruit with a slotted spoon, divide the fruit between all pancakes and roll each one. Serve with double cream. Delicious.