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Recipes

Here’s a taste of some of the mouth-watering recipes that are going to be available over the coming weeks and months from our resident and featured chefs.

Remember we recommend you always try to source local fresh produce from responsible suppliers. Our recipes will always be seasonal too, so it’s the best time to find those lovely ingredients.

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And while you're waiting for your first delivery, why not have a go at some of these…


Raspberry and Peach 'soup'

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Ingredients

  • 350ml sweet white wine
  • 250ml red wine
  • 150g caster sugar
  • 1 vanilla pod
  • 2lg punnets of raspberries
  • 1 lg sprig of mint
  • juice of 1 lemon
  • 2 ripe peaches, poached, skinned and cut into 8ths
  • crème fraiche or vanilla ice cream to serve

Method

Bring the wines, sugar and vanilla to the boil.

Put the raspberries into a bowl, when the wines have come to the boil add the mint and pour over the raspberries.

Taste for sweetness and add the lemon juice if necessary.

Add the peach segments and chill until ice-cold.

Remove the vanilla pod.

Serve in bowls as it is or with vanilla ice cream or crème fraiche.


Carrot and Courgette Cake

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Ingredients

  • 175g self-raising flour
  • 175g soft light brown sugar
  • 175ml sunflower oil
  • 3 large free-range eggs (beaten)
  • 140g total vegetable weight (grated) (e.g. 70g carrot, 70g courgette adapt to suit)
  • 100g raisins
  • 1 teaspoon bicarbonate of soda
  • 1 teaspoon of cinnamon
  • the zest and juice of one orange or
  • 1 teaspoon orange flower water

*This mixture will suit a 19cm by 19cm square tin nicely*

For the topping:

  • 250g mascarpone
  • 100g icing sugar
  • 1/2 teaspoon cinnamon
  • splash of orange water or zest
  • Beat until smooth and top the cooled cake - Yum!

    Method

    Preheat the oven to 180 degrees (160 degrees if fan assisted).

    Pop the sugar into a large mixing bowl, add the oil and eggs and stir gently.

    Add in the raisins and grated vegetables and gently mix again, adding in either the zest and juice of an orange or the orange flower water.

    Sift in the flour, bicarb and cinnamon and mix gently until combined.

    Pour into a lined tin and pop into the oven for 45 minutes or until an inserted skewer comes out clean.


    This recipe is a taste of the type of dish you can expect to learn on our upcoming 'Tantalising Thai' day.

    Although this version we refer to as a 'quick' dish because it can be made with a shop bought paste.


    Laid-Back Summer Laksa

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    Ingredients

    • 2 free-range chicken breasts (sliced)
    • 1 packet 'straight-to-wok' noodles
    • 1 onion (half moon sliced)
    • 4 tablespoons of red thai curry paste (can be amended to suit)
    • 400ml coconut milk
    • 100g french beans
    • handful of king prawns (optional)
    • 1 tablespoon fish sauce
    • 1 lime (juiced)
    • large handful cashew nuts (toasted)
    • 2 tablespoons fresh, chopped coriander

    Method

    Fry the onions until soft. Add the curry paste and cook for two minutes.

    Add the sliced chicken breast and stir until coated in the paste (you do not need to brown the chicken).

    Add the coconut milk and simmer for ten minutes.

    Whilst this is simmering, blanche the beans in hot, salted water for a couple of minutes until soft.

    Then drain the beans and stir through the chicken along with the noodles and prawns.

    Cook for a further 3-5 minutes (until the prawns are cooked through), in the meantime, in a very hot pan, toast the cashew nuts until golden brown.

    Stir in the lime juice and fish sauce.

    Serve the broth in a deep sided bowl, adding the cashew nuts and chopped coriander.

    .


    Spiced Potato and Pea Curry

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    Ingredients

    • 2 medium sized potatotes
    • 2 cups fresh peas
    • 1 tbsp oil
    • 1/2 tsp mustard seeds
    • 1/2 tsp cumin seeds
    • 1/2 tsp turmeric powder
    • 1/2 tsp chilli powder
    • 1 tsp ground coriander
    • 1 cup water
    • 1 handful coriander to garnish

    Method

    Chop the potatoes into small cubes. Put the turmeric, chilli powder, coriander and cumin powder into a small bowl and mix together.

    Heat the oil in a large saucepan over a medium flame.

    Test the oil by adding a couple of mustard and cumin seeds. If they fizzle around, it’s ready, so add the rest and then quickly add the chopped potatoes and cover.

    Turn the heat down and then add the spices and stir through with a fork.

    Pour over the water, cover and leave to cook with the lid on until the potatoes are soft, giving the mixture a little stir every now and then. If the potatoes are sticking, it’s too hot, so turn the heat down and add a little more water. Then add the peas. Cook through until the peas are soft.

    Garnish with chopped, fresh coriander and serve with plain boiled rice, and naan breads.


    Quick Marinated Lamb & Flatbread

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    Ingredients

    Lamb

    • 800g Local Sourced Lamb cut into 3cm cubes
    • 2 medium sized potatotes
    • 1 tablespoon ‘Hill Farm’ rapeseed oil + 1 to cook
    • 2 tablespoons lemon juice
    • 1/2 teaspoon lemon zest, grated
    • 2 tablespoons fresh coriander
    • 6 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon pepper

    Flatbread

    • 250g plain flour
    • 1 teaspoon fine sea salt
    • 1 tablespoon rapeseed or olive oil
    • 150ml warm water

    Method

    Lamb: In the large sandwich bag, add all your ingredients. Add in your lamb chunks, seal the bag, and shake really well (to cover all the meat).

    Flatbread: Tip the flour into a large bowl and add the salt. Add the oil and water and form into a dough with your hands.

    Turn out onto a floured work surface and knead for about 5 minutes, until the dough feels smooth and elastic. Cover the ball with an upturned mixing bowl and let it rest for 15 minutes.

    When you are ready to cook and eat the flatbreads, roll the dough into a sausage shape and divide into 8 balls. Flour the work surface and roll out the dough to around 2-3mm thick, using plenty of flour. I find that the dough needs to rest once rolled out for at least 3-5 minutes (time to make the dip/salsa).

    Place a heavy-based non-stick frying pan - or a cast iron griddle - over a high heat and when it's good and hot, turn the heat down a bit. Have a plate lined with a clean tea towel so you can put your cooked flatbreads on it to keep them warm and soft.

    Shake off any excess flour and carefully lay a flatbread in the hot pan. Let it sit for a minute or two, until the dough looks 'set' on top and has started to lift away from the pan. Flip over and cook for another 30-45 seconds. Wrap the cooked flatbreads in the tea towel to keep warm while you cook the lamb.

    Lamb: Heat your pan until hot, add the rapeseed oil and then your lamb marinade. Cook until heated through, around 8-10 minutes, turning occasionally. Serve with your flatbreads.


    White Chocolate and Strawberry Cheesecakes

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    Ingredients

    Base

    • 200g Digestives
    • 100g Melted butter

    Cheesecake Topping

    • 150ml Double cream
    • 175g Mascarpone
    • 200g White chocolate
    • 200g Strawberries

    Method

    Base:

    To make the base crush the digestives up in a food processor (or in a bowl with a rolling pin) until fine crumbs

    Add melted butter and mix

    Line a muffin tin with muffin cases and separate the base mix between the cases. Pushing the base mix down to compress it in each one.

    Place these in the fridge to set


    Cheesecake filling:

    In a mixing bowl whisk the double cream until it forms soft peaks

    Melt the white chocolate by placing in a saucepan over a pan of boiling water (make sure the bottom of the chocolate pan does not touch the water)

    Add the mascarpone and whisk again until combined

    Add the white chocolate to the cream mixture

    Chop half the strawberries into small chunks and add these to the mixture

    Gently mix together


    Putting together:

    Take the base out of the fridge and place a slice of strawberry on each one

    Add the cream mixture making sure there are no gaps (this can be spooned on or piped on)

    Place in the fridge for at least 1 hour to set and decorate with the rest of the strawberries

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