LR Peterlee Town Council Winter 2020 - Flipbook - Page 16
Recipes
Melted Snowman Biscuits
Ingredients
•
•
•
•
•
125g unsalted buer, melted
125g golden caster sugar
1 egg beaten
1 tsp vanilla extract
250g plain our (plus extra for dusng)
Method
Making your Biscuits:
1. Heat the oven to 190C/170C
fan/gas 5. Cream the buer and
sugar unl pale and uy, then
beat in the egg and vanilla. Sr in
the our and mix to a fairly so
dough. Tip onto a lightly oured
surface and knead gently. Put the
dough on a plate, cover and chill
for at least 2 hrs.
2. On a lightly oured surface, roll
out the dough to a thickness of
around 0.5cm. Use a cookie
cuer or water glass to stamp out
7cm rounds. Re-roll the
trimmings and repeat.
3. Transfer the biscuits to two lined
baking trays and bake for 8-14
mins unl the edges turn lightly
golden in colour. Leave to cool.
For the decoraon
• 225g Fondant Icing sugar
• 2-3tbsp Boiling water
• Marshmallows, mini M&Ms /
Smares & icing pens
Making your Icing & Decoraon
1. Si the icing sugar into a bowl
Using a wooden spoon, gradually
sr in enough water unl the
mixture is the consistency of
thick cream. Beat unl white and
smooth and thick enough to coat
the back of a spoon
2. Using the icing pen, draw lile
faces on the marshmallows
3. Spread icing on the biscuit to give
a melted eect
4. Place the marshmallow face into
the icing. Add 3 buons to each
snowman. Set aside for the icing
to set.
5. Once your icing has hardened,
use the black icing pen to draw
on the arms. Feel free to add a
scarf to your snowmen using
liquorice laces.
Minestrone
This is a lowcost store cupboard recipe.
This is a vegan recipe providing you use
vegetable stock.
Ingredients
•
•
•
•
•
•
•
•
•
•
•
•
Method
1. Heat the olive oil in a large lidded
saucepan over a medium heat. Add the
onion, carrots and celery, season with a
lile salt and pepper and cook for
about 10 minutes, srring occasionally
unl the vegetables have soened.
16 Peterlee
2. Add the garlic and fry for another
minute. Sr in the tomato purée and
cook for a further 3 minutes.
3. Tip in the tomatoes and stock. Cover
with a lid and bring slowly to the boil.
Reduce the heat to a simmer and cook
for 15 minutes.
1 tbsp olive oil
1 onion, chopped
2 carrots, peeled and chopped
3 large celery scks, chopped
2 garlic cloves, nely chopped
2 tbsp tomato purée
400g n chopped tomatoes
1.2 litres/2 pints vegetable or chicken
stock, made from stock cubes
400g n cannellini beans, drained and
rinsed
100g/3½ dried spaghe, broken into
short lengths
¼ head green cabbage, nely shredded
salt and freshly ground black pepper
4. Add the beans and pasta and cook for a
further 10 minutes, or unl the pasta is
cooked. Add the cabbage and cook for
another 2 minutes. If the soup is too
thick, add some hot water to reach
your preferred consistency.
5. Season to taste with salt and pepper
before serving.