Tana Ramsay’s Family Kitchen: Simple and Delicious Recipes for Every Family. Tana Ramsay

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muesli

       Muesli can contain many different dried fruits and nuts, but this combination is the one we like best.

       300g/10oz rolled oats

       35g/1½oz dried banana chips

       35g/1½oz dried coconut flakes

       600ml/1 pint fresh orange (or apple) juice

       400ml/⅔ pint natural yoghurt

       100g/4oz raisins

       100g/4oz dried cranberries

       100g/4oz dried apricots cut into small chunks

       125ml/¼ pint runny honey

       300ml/½ pint whole milk

       50g lightly toasted flaked almonds

      Serves: 4–6

      Prep time: 15 minutes

      Cooking time: soak overnight to allow oats to swell and soften

      1 Mix together the oats, banana chips and coconut flakes with the juice and yoghurt in a mixing bowl. Cover with clingfilm and leave overnight in the fridge.

      2 Add all the dried fruit, honey and milk into the oat mixture and stir through.

      3 Just before serving sprinkle over the toasted flaked almonds.

      Tips

      • This is delicious served with a warm fruit sauce. Simply place a handful of red berries (blueberries and raspberries are my favourites) into a small pan with a teaspoon of caster sugar and gently heat until they start to bleed and soften. Spoon onto the top.

      • Apple is also delicious simply sliced or grated on the top.

homemade baked beans

       This is a delicious alternative to the traditional tinned varieties! I would not dare compare – I am a huge fan myself – but I love this recipe and find that when I have the time it is great to do a couple of batches at once. I use what I need and then freeze what’s left.

       450g/1lb dried haricot beans

       3 medium onions

       4 cloves garlic

       3 tbsp olive oil

       2 level tsp paprika

       ½ tsp ground cloves

       3 heaped tbsp tomato ketchup

       250ml/9fl oz passata

       300ml/10½fl oz water

       1 tbsp Worcestershire sauce

       salt

       1 rounded tsp soft brown sugar

      Serves: 6–8

      Prep time: 15 minutes

      Cooking time: 3 hours (plus overnight soaking of beans)

      1 The night before, put the beans in a large bowl and cover well with water. Leave them to soak overnight.

      2 The following morning, drain and rinse the beans. Put them in the casserole, cover with water and simmer on the hob for 1 hour.

      3 Preheat the oven to 150°C/300°F/GM2.

      4 While the beans are simmering, make the sauce. Start by frying the onions and garlic in the olive oil on a gentle heat. When the onions are soft and golden, sprinkle in the paprika and ground cloves and stir for about 1 minute. Then stir in the ketchup and mix well. Gently add the passata and water and bring to the boil. Simmer for about 10 minutes before liquidizing until smooth.

      5 Once the beans are cooked, drain, return to the casserole and pour over the tomato sauce. Add Worcestershire sauce, salt and sugar. Stir well and bring to the boil. Put the lid on and place in the oven. Bake for 1 hour.

      6 After an hour, check the beans and, if necessary (which it always seems to be!) add some more boiling water. Cook for another hour. Before serving, check whether the beans need more liquid, and if you think they do, stir in some more boiling water.

full english

       Every one has their own idea of the perfect full English breakfast – this is my version. (Strictly for weekends or school holidays as this is far too messy for weekdays!)

       2 tbsp olive oil

       12 chipolata sausages

       12 rashers of bacon (I love maple bacon)

       1 tin baked beans (or your own if you have any made!)

       6 large field mushrooms

       6 plum tomatoes

       pepper to taste

       6 large free-range (and if possible organic) eggs

       fresh wholemeal bread

       margarine

      Serves: 6

      Prep time: 5–10 СКАЧАТЬ