FDRrecipes

PREPARATION TIME: about 15 minutes
COOKING TIME: about 7 minutes
MICROWAVE SETTING: Maximum (Full)

350 g (12 oz) cooking
apples
20 g (3/4 oz) soft brown
sugar
1/4 teaspoon ground
cinnamon
pinch of salt

2 slices granary bread,
crusts removed and cubed
1 tablespoon desiccated
coconut
4 tablespoons clear honey
1 tablespoon butter

PREPARATION TIME: 4 minutes
COOKING TIME: 3 minutes
MICROWAVE SETTING: Maximum (Full)

350 g (12 oz) cooking
apples
1 tablespoon custard
powder

150 ml (1/4 pint) orange juce
1-2 tablespoons sugar
slice of kiwi fruit
(optional), to decorate

Ingredients:
* 1 quantity Crumble Pizza Dough, made up to end of step 3

Topping:
* 3 tablespoons apple and pear spread, see Note
* 2 tablespoons apple juice or water
* 3 cooking apples, peeled and cored
* 60 g (2 oz/2 tablespoons) sultanas
* 60 g (2 oz / 1/2 cup) chopped walnuts
* 60 g (2 oz / 1/2 cup) soft brown sugar
* 1 teaspoon ground cinnamon
* 125g (4 oz) marzipan

To serve:
* apple slices and whipped cream

Ingredients:
* 1 apple, peeled, cored and chopped
* 60 g (2 1/2 oz) dried apricots, roughly chopped
* 4 tbsp water
* 1 ripe pear, peeled, cored and chopped
* 1 tbsp baby rice
* 2 tbsp your baby's usual milk

Ingredients:
* 15oz (425g) can apricot halves, drained and juice reserved
* 2oz (50g) butter
* 2oz (50g) caster sugar
* 2oz (50g) self raising flour
* 2oz (50g) ground almonds
* 1 egg, beaten
* 1oz (25g) toasted flaked almonds

For the sauce:
* 8oz (225g) apricot jam

Ingredients:
* 4 poussins
* 175 g (6 oz) soft goats' cheese, e.g. Chevre, Boucheron
* 1 tablespoon thyme leaves
* 3 thin slices cured ham, finely chopped
* 1 lemon, cut into 8 wedges
* salt and pepper

Marinade:
* 200 ml (1/3 pint) olive oil
* finely grated rind of 1 lemon
* 1 tablespoon chopped basil

Ingredients:
* 1 quantity Traditional Pizza Dough, made up to end of step 3

Topping:
* 30 g (1 oz/6 teaspoons) butter, melted
* 4 bananas
* 2-3 tablespoons maple syrup
* 60 g (2 oz l 1/2 cup) chopped walnuts

To serve:
* whipped cream and maple syrup

Ingredients:
* 2 cup All-purpose flour
* 2 tsp Baking powder
* ¼ tsp Salt
* ¼ tsp Baking soda
* â…”cup Butter or margarine, softened
* ¾ cup Sugar
* 2 Eggs
* 4 lrg Bananas (very ripe), peeled and mashed
* 1 cup Salted peanuts(divided), coarsely chopped

Ingredients:
* 4 duck breast fillets
* 1 tablespoon dark soy sauce
* 2 tablespoons orange juice
* 1 tablespoon chopped tarragon
* pepper
* tarragon sprigs, to garnish

Cumberland sauce:
* 1 orange
* 1 lemon
* 250 g (8 oz) redcurrant jelly
* 6 tablespoons port
* 1 teaspoon arrowroot or cornflour
* 1 1/2 tablespoons water

Ingredients:
* 625 g (1 1/4 lb) pork tenderloin fillet, cubed
* 1 green pepper, cored, deseeded and cut into squares
* 200 g (7 oz) canned pineapple chunks, drained
* 4 tomatoes

Oriental marinade:
* 4 tablespoons soy sauce
* 4 tablespoons sherry
* 2 tablespoons clear honey
* 1 teaspoon ground cinnamon
* 1/2 teaspoon ground cloves
* 4 tablespoons cold tea
* 1 garlic clove, crushed

Ingredients:
* 12 scallops
* 4 cherry tomatoes
* 4 bay leaves (optional)
* 25 g (1 oz) butter, melted
* lemon wedges, to serve

Marinade:
* 150 ml (1/4 pint) white wine
* 2 tablespoons lemon juice
* 1 onion, sliced
* 1 carrot, sliced
* 1 celery stalk, chopped
* 1 parsley sprig
* 1 thyme sprig
* 1 bay leaf
* 6 black peppercorns, slightly crushed
* 2-4 tablespoons oil

Ingredients:
* 2 garlic doves, crushed
* 2 rosemary sprigs, divided into short lengths
* 4 trout, about 250 g (8 oz) each, cleaned
* 6 tablespoons olive oil
* finely grated rind of 1/2 lemon
* 3 tablespoons lemon juice
* salt and pepper

To garnish:
* 16 pitted green olives
* 16 blanched almonds

Ingredients:
* 1 x 1 kg (2 lb) young wild duck (dressed weight)
* 2 large garlic cloves, peeled
* 1 small onion, halved
* 2 rosemary sprigs
* 1 orange, halved
* 150 ml (1/4 pint) olive oil
* 1 tablespoon juniper berries, crushed
* 2 slices French bread, diagonally cut
* 3 tablespoons crab apple or redcurrant jelly
* salt and pepper

To serve:
* orange slices
* 1 bunch of watercress, trimmed and chopped