Japanese Chicken Wings

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Original Recipe Yield 6 servings  
Ingredients

3 pounds chicken wings
1 egg, lightly beaten
1 cup all-purpose flour for coating
1 cup butter
SAUCE
3 tablespoons soy sauce
3 tablespoons water
1 cup white sugar
1/2 cup white vinegar
1/2 teaspoon garlic powder, or to taste
1 teaspoon salt
Directions

Preheat oven to 350 degrees F (175 degrees C).
Cut wings in half, dip in egg and coat with flour.
Heat butter in a large, deep skillet over medium-high heat. Fry wings until deep brown. Place in a shallow roasting pan.
In a small bowl combine soy sauce, water, sugar, vinegar, garlic powder and salt. Pour over wings.
Bake in preheated oven for 30 to 45 minutes, basting wings with sauce often.

Denise Austin Banana Bread

Banana Bread

Ingredients
2 cups whole-grain pastry flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/4 teaspoon salt
1/2 cup sugar
1 large egg
3 tablespoons canola oil
1 cup mashed overripe bananas (about 2 medium)
1/2 cup light vanilla yogurt
1 teaspoon vanilla extract

Preparation

Preheat the oven to 350°F. Line an 8-inch by 4-inch loaf pan with foil, letting the ends hang over. Coat the foil with cooking spray.

In a large bowl, combine the flour, baking powder, baking soda, cinnamon, and salt.

In a medium bowl, whisk together the sugar, egg, and oil until well blended. Whisk in the bananas, yogurt, and vanilla extract.

Add the wet ingredients to the dry ingredients and stir until just blended. Scrape into the prepared pan.

Bake for 45 to 50 minutes, or until the loaf has shrunk from the sides of the pan and a wooden pick inserted into the center of the loaf comes out clean. Transfer the pan to a wire rack and let cool for 30 minutes. Using the foil, lift the bread out of the pan. Carefully peel off the foil and let the bread cool completely on the rack.

Makes 12 slices

Per slice: 140 calories, 25 g carbohydrates, 3 g protein, 4 g total fat, 20 mg cholesterol, 2 g dietary fiber, 190 mg sodium

Kristen's Awesome Oatmeal Cookies

Ingredients

3/4 cup shortening
1 cup packed brown sugar
1/2 cup white sugar
1 egg
1/4 cup water
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon baking soda
1 tablespoon ground cinnamon
3 cups rolled oats
Directions

Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
In a medium bowl, cream together the shortening, brown sugar and white sugar. Stir in the egg, water and vanilla. Combine the flour, salt, baking soda and cinnamon, stir into the creamed mixture. Finally, stir in the rolled oats. Drop by rounded spoonfuls onto the prepared cookie sheets.
Bake for 12 to 15 minutes in the preheated oven. Cool on baking sheets for a couple of minutes before removing to cool on wire racks.

Flaky Tart Dough (Martha Stewart)

Makes enough for two 9 in or one 10 inch tart shells

Ingredients

1 tsp salt
2/3 cup ice water
3 cups plus 2 tblsp all purpose flour, plus more for work surface
1 cup plus 5 tblsp very cold unsalted butter

Method

1.  In a small bowl, mix together salt and water. Keep very cold until ready to use.
2.  Place flour and butter in the bowl of a food processor. Pulse briefly until mixture forms large crumbs.
     Add the salt water mixture and continue pulsing until a dough has just formed but is not smooth.
3.  On a lightly floured work surface, evenly divide dough. Form each piece of dough into a disk about
      1 in thick. Wrap each disk with plastic wrap and chill at least 2 hours and up to overnight.

Anchovy Spaghetti

SERVES 2-3

200g broccoli, stemmed
300g good spaghetti
100g pine nuts, roasted
1 tbsp olive oil
1 clove garlic, crushed
1/2 white onion, finely chopped
50-75g anchovy fillets in olive oil
100g raisins
handful of parsley leaves, roughly chopped

Boil a pan of water and throw the broccoli in for 3 minutes, or until it has a very slight bite. Add the spaghetti and cook for 8 minutes or as packet advises.

Meanwhile, toast the pine nuts in a frying pan until golden. Remove from the pan to a bowl to add to the sauce later on.

Using the same pan, heat up the olive oil and soften the onions and garlic on a low heat. Then add the anchovy fillets. With the end of a wooden spoon chop the fillets until they become a paste with the onion mix.

Add the raisins and the toasted pine nuts and mix. Blend half of the mixture with a hand blender or magi-mix. Drain the spaghetti and in a separate, warmed bowl, and fold in the blended sauce and broccoli. Serve on hot plates with the remaining, unblended sauce and a sprinkle of chopped fresh parsley.

I use no salt or pepper in this recipe as I think the anchovies give it enough seasoning, but do add to your own taste. Replace the pine nuts and raisins, Clara style, with oven roasted cherry tomatoes and chilli flakes for some-a-bit-o-spicy-time. (For anchovy novices, add more chilli. No need to plunge in with the ladle before the spoon).

Grill plums

5 over-ready plums.
Cut in half.
De-stone.
Drizzle with two tablespoons of honey.
Small knob of butter to replace the stone.
Under a hot grill for 10 minutes.
Serve and eat. Cold or hot. Easy as plum.


This works with any old fruit, literally. And with a spoonful of creme fraiche, alongside cheescake for a real pud, or on porridge the next morning, you'll never throw anything away ever again.

Portobello Mushroom stuffed with Parmesan Creamed Spinach.

1 large Portobello mushroom
1 large handful baby spinach
2 tbsps creme fraiche
2 tbsp grated parmesan
pinch ground black pepper
small pinch nutmeg

In a sieve over a pan of boiling water, lightly wilt the spinach. Transfer into a bowl and mix with the creme fraiche, parmesan, nutmeg and pepper. Spoon the spinach onto the underside of the mushroom and place under a hot grill for 5 minutes, or until the creme fraiche has started to brown and the mushroom has wrinkled slightly.

Cut in half and serve for two, or have whole for one. No fuss.