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Table of Contents

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Pies

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Savoury

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Sweet

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Drinks

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Misc

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Oatcakes

Adapted recipe

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Ingredients: (makes 6)

Preheat oven to 200°C

Mix dry ingredients together well. Melt butter on low heat and add to mixture slowly, mixing well. Add hot water until mixture becomes dough.

Roll out dough about a centimetre thick. Use a scone cutter to cut into rounds. Bake for 15-20 minutes. Eat cooled.

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Chicken and Mushroom Pie

Original recipe

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Ingredients:

Preheat oven to 180°C

Make gravy by dissolving the stock cube in about a litre of water. Sift in several spoons of flour and gently whisk in to avoid clumping. Remove from heat.

On high heat, sauté the onions, garlic, and herbs in the bottom of a large pot. Add the mushrooms, and then the cubed chicken pieces. Once the chicken is thoroughly seared, add the gravy and switch to a low heat. Gently simmer for 20-30 minutes.

Remove from heat, and cool until you can stick your finger in it comfortably. Lightly beat the egg whites and add to the mixture, stirring well. Transfer to the pie crust, and bake for 15 minutes on 180°C, then turn it up to 200°C and bake for a further 15 minutes, until golden brown.

Wait to cool before cutting.

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Savoury Pie Pastry

Original recipe

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Ingredients:

Cube the butter and rub into the flour. Add the egg yolk and mix well, then add water until it forms dough. Knead lightly before rolling out. Glaze before baking with a mixture of egg yolk and milk.

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Pancakes

Traditional recipe with my additions

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Pancakes are easy, delicious, and so often done disappointingly due to overcomplication. The first three ingredients on this list are the essentials, everything else can be added if desired to make them nicer. Additionally, there’s an alternative method below involving yogurt, which supposedly makes the pancakes easier to digest through a light fermentation process. It requires some sitting though, so it won’t work for spontaneous pancakes.

Ingredients: (1-2 servings)

Whisk eggs in a large mixing bowl, and add the milk (and mashed banana if applicable). Gently sift in the flour in batches, making sure it doesn’t clump. If adding baking powder or spices, sift them in with the flour. Add flour until the mixture is your desired thickness - this will depend entirely on how you like your pancakes.

Fill a large bottomed pot with two inches of water, and put it on the back burner on low with a plate covering it (right side up). This will be where you put the pancakes you finish cooking - the whole stack will stay warm this way.

Heat up some ghee in a frying pan, and pour the batter in until it is about 5 inches in diameter. Fry on high heat, turning over when brown on the bottom, and placing on the plate.

Serve warm with your choice of toppings. Suggestions are maple syrup, cream, strawberries, bacon, and/or fresh banana

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Yogurt Pancakes

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Ingredients: (1-2 servings)

The night before, thoroughly combine the yogurt and flour in a large mixing bowl. Cover and refrigerate overnight.

In the morning, whisk in the eggs, and then add milk until batter is the desired consistency. Fry in the same method as above, and serve with your choice of toppings.

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Tea For Period Cramps

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Painkillers have never actually worked to stop period pain for me, but I was surprised to find a cup of this tea can reduce my cramps within 10 minutes. Hopefully it can work for you as well!!!

Ingredients:

• ½ tsp lavender

• ½ tsp chamomile

• ½ tsp ginger

• 1 tsp honey

Simmer the ginger in a cup of water for 2-5 minutes. Turn the heat off and add the lavender and chamomile, leaving to steep a further 1-2 minutes. Strain into a cup and add a teaspoon of honey if you want it sweet (I prefer without myself).

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Chai

Family recipe

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Note: Keep the ingredients in the pot with a thin covering of water and then use them when you make the next batch! (Add the same amount of ingredients to every consecutive batch). You can keep doing this until your pot gets too full :D

Ingredients: 8 cups

Put the water and the cardamom pods in a big pot and bring to a boil. Once it is boiling, turn it down to a simmer and add the other ingredients except for the rooibos. With a lid on, simmer for 2-4 hours. You may need to add a bit more water. Add the rooibos 5 minutes before turning off heat. Serve with honey and milk. Refrigerate any left over.

You can also try adding milk to the simmering process, which brings out different flavours in the herbs. It’s up to what you prefer.

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Pumpkin and Carrot Soup

Family recipe

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These vegetables are exchangeable for any other vegetables that are good in soup. The amounts are not set in any way, just chuck in what seems good and make sure there’s enough water! You may want to make half of this recipe if you are not in possession of a very very large pot.

Ingredients:

Pour the stock or broth into a large pot and add the vegetables, and a large amount of salt and pepper. Bring to a boil, then simmer for 1.5-2 hours, adding water if needed. Add the herbs, and simmer for another hour.

If you have a stick blender, use it to whiz the soup into a smooth texture. If you do not, atm yourself with a potato masher, whisk, and carton of elbow grease, and have at it. You may want to cook it longer so that the vegetables disintegrate easier. Once it is smooth, simmer until it is of the proper soup thickness, and remove.

Serve mixed with sour cream if desired, and a piece of buttered bread.

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Apple Pie

Original recipe

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This pie, like most of my dessert recipes, doesn’t include refined cane sugar. It may not seem to have enough sweetener at all, but I find the sugar from the apples quite sufficient, the honey isn’t really needed. If you want to add sugar you probably can no problem, but do be careful not to make it too sweet!!

Ingredients:

Preheat oven to 200°C

Peel, core, and cut the apples into slices. You can put them in a bowl of water as you chop to keep them fresh. Steam them until soft, remove ⅓, and steam the rest until very soft. Mash the softest ones well, adding the honey and spices.

Roll out the pastry, and use it to line a greased pie tin. Lay out the apples you set aside on the base, and cover with the mashed apple mixture. Layer again if you have more of the whole slices. Cover with a lid and baste with milk and egg mixture, if you want to you could sprinkle a little sugar on top for the effect. Any leftover pastry and mixture can be made into little triangular pastries.

Bake for 15-20 minutes, or until golden brown. Serve hot or cold, with cream if desired.

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Chicken Soup

Family recipe

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Ingredients:

Bring 1L of stock and 1L of water to a boil and add the chicken meat. Boil for 20 minutes, then add the onion and carrots. Once boiling again, set a timer for 10 minutes, and add the pumpkin and beetroot. You may have to top up the water as it simmers down.

Bring back to a boil and simmer for 5 minutes, then add the beans, herbs and cauliflower and simmer for another 8 minutes. Add the broccoli for another five minutes, and the garlic for one minute before removing from heat.

Serve hot, with bread and butter if desired.

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Basic Chicken Stock

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Just in case anyone doesn’t know how!! This works for lamb and beef stock as well. Note that this is a VERY basic stock that I use mainly for soups - you can jazz it up by adding seasonings and vegetables.

Ingredients:

Put carcass and bones in a tall pot and cover with water. Boil on medium-low heat for 4+ hours, checking every half hour to make sure it isn’t burning. You’ll need to top the water level up to where it started every once in a while.

Once cooked, remove the carcass and strain any other bones or fragments of meat out of the liquid. Refrigerate in jars and use in soups, or just by itself as a warm drink.

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Ghee

Aka purified butter

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So easy to make, and yet often costs so much to buy. Here’s how to make ghee, since I mention it so often in my recipes.

Ingredients:

Put butter into a large ovenproof bowl or dish. To prevent splashes, make sure the sides are either twice as high as the level of butter, or that it is partially covered.

Bake at 150°C for 1.5 hours.

When it comes out, the fat (the clear yellow stuff, the ghee) should have separated from the milk solids, which will either have settled to the bottom of the pan or solidified and burnt slightly, and be floating in the ghee. If it is the first one, carefully pour the ghee off into jars without getting any of the milk solids. If the second one use a strainer or piece of cheesecloth to get the milk solids out. Make sure to do this before the ghee solidifies (if it’s summer, it might not solidify at all. The picture shows 1 jar of liquid, 1 jar of solid, both are fine). Discard the milk solids

Use for frying, baking, cooking, or wherever you might use oil or butter.

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Roast Chicken With Stuffing And Gravy

The chicken and gravy is a family recipe, the stuffing is adapted from an online recipe.

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Stuffing

Ingredients: stuffs 1 large chicken

Mix liquids separately from other ingredients. Combine and stuff as much into the chicken as possible. If you have a particularly small chicken you may want to make half.

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Roast Chicken

Ingredients:

Preheat oven to 200C

Dice as many of the vegetables as you’re including and lay them at the bottom of a large oven dish. Put the chicken in the dish laying its side, so the wing is pointing upwards, and grease everything liberally with the ghee. Season with salt and pepper.

Bake on one side for 45 minutes, then turn to the other side. Re-baste and season, then bake for a further 45 minutes.

Turn on its back, so the breast is visible. Baste it again, and season with more salt and pepper, and some chopped fresh rosemary. Roast for another 30 minutes, or until golden brown.

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Gravy

Ingredients:

Put the water, dripping, and seasonings in a small pot on medium low heat. Sprinkle in the flour, making sure there are no lumps, and whisk mixture until it thickens. Serve with the roast.

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Hot Chocolate

Original recipe

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Ingredients: 1 cup

Optional:

Cover the bottom of a small saucepan with water (the less water the better, so use a small-bottomed pot if you can). Sprinkle in 1-3 heaped teaspoons of the cacao powder depending on taste. Wait until it has dissolved into the water and stir. Add a teaspoon of honey. If you want to add chilli or cinnamon, do it now (you don't need much chilli at all, the very very tip of a teaspoon will do).

Add a bit less than a mug of milk and stir it. Add a tiny dash of vanilla extract. Now, my secret ingredient: The maple syrup. Depending on how much of a sweet tooth and what you can afford you have you should add 1-2 tablespoons. Do not skimp, its what gives this recipe the rich taste that makes my family beg for me to make it for them. Also keep in mind that if you substitute the maple syrup for golden syrup or any other kind of syrup i *will* teleport to your house and swallow your latest art project. If for some reason you don't have any, just add a bit more honey.

Heat the mixture slowly, until its a little warmer than your ideal drink temperature. Do not let it boil. Pour it into your favourite mug and enjoy.

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Lamb And Vegetable Stew

Original recipe

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Note that I posted this to @astrangerinbrownleatherboots first, I did not steal it from them as we are literally the same person :)

Ingredients:

Put the ghee or oil into the bottom of a large pot on high heat and chuck the meat in chunk by chunk. Fry it until most of the sides are light brown, and add the onions. Stir well and sauté lightly, then add one by one the potato, carrots, celery, and mushrooms, continuing to stir. Add the herbs, salt, pepper and garlic.

Put it on medium heat and cover the contents with water, adding a generous dash of wine once it is boiling again. Simmer on low heat until lamb is falling apart, it will likely take 2-4 hours.

Serve hot, with bread and butter if desired.

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Nutmeg and Almond Cookies

Original recipe

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Keep in mind that because I don’t eat a lot of cane sugar these days, these might not be sweet enough for you. I think you should be able to add a little castor sugar without upsetting the recipe, but you’ll have to experiment.

Ingredients: makes 12 cookies

Preheat oven to 200C

Sift together flour, baking powder, dry spices and salt. Mix in the almonds and ginger. Rub in butter until mixture is even.

Whisk egg in seperate bowl, then add the maple syrup and vanilla essence and stir.

Make a well with the dry ingredients and pour in the mixture, stir until cohesive. If needed, add 1-2 tsps water, the mixture should be slightly sticky.

Form into balls about an inch in diameter, placing them on a lined baking tray. Compress into cookie sized rounds and dust the top with flour. Bake for 10 minutes or until golden brown.

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Mushroom Pie

Adapted from the Moosewood Cookbook

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Ingredients:

Preheat the oven to 180 C / 356 F

Put the ghee or butter in a large pot with the onions and fry them on high heat. Add the seasonings and pine nuts. When the onion pieces are translucent, add the mushrooms and stir. When mushrooms are cooked, add the olives and stir, and then add the cream cheese. Once the cream cheese is melted, bring it to a simmer, and put a lid on it. Stir occasionally, simmering for 5-10 minutes or until pie crust is ready.

Make and roll out the pie dough, setting aside enough for the lid. You may need more flour to get a smooth consistency, but don’t make it too dry (if you do, add a little bit more water). Grease your pie tin and line it with the main part of dough. Add the filling and put the lid on, sealing it at the edges. If you are short on pastry, try a lattice lid. If you are covering it completely, make sure to score the top so that steam can escape. If you want, you can adorn the top with any extra pastry. Glaze with the beaten egg and milk mixture.

Bake for 10 minutes on 180 C / 356 F, and then turn the oven up to 200 C / 392 F and bake it for another 10-20 minutes or until top is golden brown.

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