Kitchen Table Day recipes - Maggie's Centres

Kitchen Table Day recipes


Maria's Chilean Pebre

Maria Pascoe, a fundraiser at Maggie's Cheltenham, says that Pebre (Chile's version of salsa) always brings back memories of her my childhood as a Chilean exile child growing up in Swansea.

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Maria Pascoe, a fundraiser at Maggie's Cheltenham, says that Pebre (Chile's version of salsa) always brings back memories of her my childhood as a Chilean exile child growing up in Swansea.

Ingredients

5-6 tomatoes (very ripe if possible)
Half an onion
1 whole green chilli
Large bunch of fresh coriander
Half a green pepper
2 cloves of fresh garlic
Juice of a whole lemon
1 tablespoon of white wine vinegar
1 tablespoon of olive oil
A large pinch of salt.

Method

Chop the tomatoes into small cubes and place into a bowl. Then chop the onion and green pepper into small pieces and add to the tomatoes. Crush or chop garlic and add that too.

Now for my favourite part. Hold the bunch of fresh coriander tightly and chop it through. Once all the coriander is chopped in this way, gently hold the end of the knifedown onto the chopping board and move the knife back and forth to continue making the pieces of coriander finer before adding them to the bowl.

Cut the chilli in half and de-seed. Then cut it carefully intostrips before chopping it into small cubes. Add the chilli to the bowl along with all the remaining ingredients. Mix together and taste to make sure enough salt has been added.

This salsa is traditionally eaten with empanadas, but can accompany many foods and is especially good with barbeques. It also tastes great from one day to the next as the flavours are slowly concentrated.

From Recipes to Remember www.maggiescookbook.com
Photography courtesy of Phil James, Shadowplay Media


Kirstie's Get Well Soon Apple & Blackberry Crumble

Kirstie Allsopp's crumble reminds her of when she took time out from work and switched off whilst picking blackberries in a field with her border terrier, Foxy.

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SERVES 6

Ingredients

700g cox's apples, cored and cut into wedges

300g blackberries

Juice of 1 orange

1 teaspoon ground mixed spices

2 tablespoons of light brown sugar

For the topping;

175g plain flour

100g butter, chopped

50g light brown sugar, plus an extra tablespoon for sprinkling

50g regular rolled oats.

Method

Preheat the oven to 200˚ C, 180˚ C fan, gas mark 6.

Put the apples in a bowl with the blackberries, orange juice, mixed spice and sugar. Mix well then spoon into a shallow ovenproof dish.

To make the topping, put the flour into a large bowl and rub in the butter. Stir in the sugar and oats, then spoon the mixture over the fruit in a thin layer. Sprinkle the remaining tablespoon of sugar over the crumble.

Bake for 40 minutes, until the crumble is golden brown and the fruit underneath it has softened. Serve with custard.


From Recipes to Remember www.maggiescookbook.com
Photography courtesy of Phil James, Shadowplay Media


Rebecca & Ruth’s White Chocolate Brownies

Rebecca and Ruth have both run the London Marathon for Maggie’s and give us their moreish family recipe for those with a sweet tooth.

Hands-on time 20min, plus cooling.

Cooking time about 35min. Serves 12

Ingredients

2 large eggs
125g unsalted butter, plus extra to grease
65g plain flour
300g dark chocolate (about 70% cocoa solids), finely chopped
A generous hanful of white chocolate chips or chopped nuts if you think it's sweet enough
100g caster sugar
3tbsp cocoa powder, plus extra to dust
1/2 teaspon of salt
1 teaspoon of vanilla essence

Method

1. Set oven at 180 ° C.
2. Grease an 8-inch tin with butter.
3. Melt chocolate and butter together in a glass bowl over a simmering pan of hot water (the water shouldn’t touch the bowl).
4. Beat the eggs with electric mixer for 30 seconds or a an extra few minutes by hand.
5. Add flour and sugar to the eggs.
6. Gently fold in the melted chocolate and butter along with the vanilla essence and salt.
7. Mix in white chocolate chips or any additional ingredients you may want to add.
8. Bake in oven for 30 mins. Check your delicious treat is cooked through with a skewer. If it comes out clean it’s ready!


Dawn's Spiced Orange & Almond Torte

Maggie's Cambridge volunteer Dawn's torte is best enjoyed sitting with friends or family, with pistachio nuts sprinkled on top and extra raspberries and cream.

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Ingredients

1 medium sized orange
10 raspberries
3 eggs
180g golden caster sugar
250g ground almonds
Half teaspoon of baking powder.
Half teaspoon of powdered ginger.
Half teaspoon of mixed spice.
Quarter teaspoon of allspice
Pinch of salt

Method

Put the whole orange in a small saucepan, cover with water and bring to the boil. Simmer for an hour until soft, then remove and leave to cool. Once cool cut in half, remove the pips, and puree in a food processor.

Place sugar and eggs in a bowl and whisk until pale and thick. Then fold in the orange puree, ground almonds, baking powder and spices. Lastly, gently fold in the raspberries.

Pour the mix into a greased and lined 20cm spring-form baking tin. Bake in the oven for 45 minutes at 180˚C, fan 160˚C, gas mark 4. Once cooked, allow the cake to cool in the tin.
 

From Recipes to Remember www.maggiescookbook.com
Photography courtesy of Phil James, Shadowplay Media

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