family recipes

The best (and easiest) Southern Tea Cakes Recipe (or tea cake cookies recipe) is here!  You will feel like you are right in the South after making and serving these, not to mention eating them.

Southern Tea Cakes

unsalted butter (room temperature)

sugar

vanilla extract

all-purpose flour

salt

baking soda

In a medium sized bowl, whisk together the flour, salt and baking soda and set aside.

In the bowl of your mixer, add butter and sugar and mix together on high speed until fluffy and smooth (about 4-5 minutes).

Turn mixer to medium speed and add in one egg and vanilla extract and beat until well incorporated.

Lastly, turn mixer to slow speed and add in flour mixture in intervals of three beating after each addition to incorporate.

After dough is well mixed, turn off mixer and remove dough from mixer and add to a ziploc bag and place in your refrigerator for at least one hour to firm up dough.

Once dough is firm, remove from fridge and preheat your oven to 325 degrees.

Line your cookie sheet with parchment paper.

Taking a measuring tablespoon, scoop out cookie dough the size of the tablespoon and roll into a ball. Using your thumb, gently press the center to flatten a bit and place on the tray.

Do the same for the rest of the dough leaving at least an 1 1/2 inches between each dough ball.

Bake for 9-11 minutes until golden brown on the edges and remove from the oven.

Cool for 5-10 minutes and serve.

This great-value family favourite freezes beautifully and is a guaranteed crowd-pleaser

Cottage pie

olive oil

¼kg beef mince

onions,finely chopped

carrots,chopped

celery sticks,chopped

garlic cloves,finely chopped

tbsp plain flour

tomato purée

large glass red wine(optional)

beef stock

Worcestershire sauce

few thymesprigs

bay leaves

1.8kg potatoes,chopped

milk

butter

strong cheddar,grated

nutmeg

Heat 1 tbsp olive oil in a <a href="http://www.bbcgoodfood.com/content/top-five-saute-pans">large saucepan</a> and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns.

Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 mins.

Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few mins, then return the beef to the pan.

Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves.

Bring to a simmer and cook, uncovered, for 45 mins. By this time the gravy should be thick and coating the meat. Check after about 30 mins – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks.

Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you've peeled and chopped, in salted cold water, bring to the boil and simmer until tender.

<a href="https://www.bbcgoodfood.com/content/test-five-best-colanders">Drain</a> well, then allow to <a href="https://www.bbcgoodfood.com/review/best-steamers">steam-dry</a> for a few mins. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper.

Spoon the meat into 2 <a href="https://www.bbcgoodfood.com/review/test-best-casserole-dishes">ovenproof dishes</a>. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

If eating straight away, heat oven to 220C/200C fan/gas 7 and cook for 25-30 mins, or until the topping is golden.

If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. Cover and cook on High for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

This family favourite is making a comeback, so keep a few portions in your freezer for a quick midweek meal

Chicken Kievs

chicken fillets

breadcrumbs

parmesan,grated

eggs,beaten

plain flour

paprika

tbsp sunflower or vegetable oil,for frying

garlic cloves,crushed

tbsp finely chopped parsley

butter,softened

lemon

Place all the garlic butter ingredients in a bowl and season well. Mash with a fork until well combined, shape into two sausages using cling film to help you shape it, then tightly wrap and chill or freeze until really firm. Can be made up to 3 days in advance. When firm, slice each into 8 even pieces.

Lay a chicken breast on a chopping board and use a sharp knife to make a deep pocket inside the breast. The easiest way is to push the point of a knife into the fat end, keep going halfway into the fillet. Be careful not to cut all the way through or the butter will leak out when cooking. Repeat with the remaining breasts. Push 2 discs of butter inside each chicken breast, press to flatten and re-seal with your hands. Set aside.

Mix the breadcrumbs and Parmesan on one plate, and tip the eggs onto another. On a third plate, mix the flour with paprika and some salt. Dip each breast in the flour, then the egg and finally the breadcrumbs, repeating so each Kiev has a double coating (this will make them extra crisp and help to keep the butter inside). Chill for at least 1 hr before cooking, or freeze now – see tips, below.

To cook, heat oven to 180C/160C fan/ gas 4. Heat the oil in a large frying pan over a medium-high heat. Fry the Kievs for 2-3 mins each side until golden – you may need to do this in batches. Transfer to a baking tray and cook for 20-25 mins until cooked through.

Seize the short Seville orange season with homemade marmalade. Follow our simple step-by-step instructions to make this brilliant breakfast offering

How to make marmalade

1kg Seville oranges,

Squeeze the oranges and keep their juice. Scrape out the pith and pips with a metal spoon, again keeping everything. Juice the lemon, too, then put the lemon shells, orange pith and seeds into a square of muslin about 30 x 30cm, and tie it with string. Leave the string long &ndash; that way you can tie it to your wooden spoon, which will make it easier to lift out later.

Cut each orange shell into 3 petals, then finely shred with a large, sharp knife. Put the peel into a preserving pan, tip in the juices, then sit the bag in the juice. Pour in 2.4 litres/4 pints cold water and leave to steep overnight.

Next day, leaving the bag in the pan, bring the liquid to the boil, then simmer for about 1 hr, or until the peel is soft and translucent and the liquid has reduced by one third. Turn off the heat and lift the muslin bag into a large bowl. Leave the bag until it&rsquo;s cool enough to handle.

While you wait, get your jars ready. Wash 8 x 450g/1lb jars (or the equivalent volume larger or smaller jars) in hot, soapy water, then leave in a low oven to dry completely. Keep them warm. Alternatively, if you&rsquo;ve got a dishwasher you can run the jars and lids though a hot cycle, then let them dry. Put a saucer in the freezer at this point, too.

Now for the messy bit &ndash; I like to don a pair of rubber gloves at this point. Hold the bag over its bowl, and squeeze and pummel it until you&rsquo;ve extracted every last drop of juice and gunge through the muslin. This stuff contains the pectin &ndash; the crucial ingredient to the perfect set. You can now throw away what&rsquo;s left in the bag and wash the muslin, ready to re-use.

Stir the contents of the bowl, plus all the sugar, into the pan. Stir every so often over a very gentle heat until the sugar has completely dissolved. Don&rsquo;t boil before all the sugar has melted.

Slowly bring the pan to the boil. After 10 mins boiling, spoon a small blob of marmalade onto the cold saucer. Leave for a few secs, then push the marmalade with your finger. If it wrinkles, it&rsquo;s ready. If not, boil for 10 mins more then try again. Even if you have a sugar thermometer (look for 105C or where it says &lsquo;jam&rsquo;), I&rsquo;d still recommend the saucer test. If yours seems to be taking a while don&rsquo;t worry, it can take anything from 10 mins to 45 mins for marmalade to reach setting point, depending on your oranges. Skim off any scum that comes to the surface in the meantime.

Once you&rsquo;ve reached setting point, ladle the marmalade into the warm jars and seal. A funnel is really handy if you have one. The marmalade will keep for up to 1 year in a cool, dark place, and for up to a month in the fridge once opened.

Treat your friends or family to these chicken bites, delicious with mango chutney and rice - and good cold the next day too

Coconut-crusted lime chicken

skinless, boneless chicken thighs

tsp medium curry powderor garam masala

tsp chilli powder(optional)

desiccated coconut

vegetable oil

mango chutneyand rice, to serve

Heat oven to 200C/180C fan/gas 6. Put the chicken in a large bowl with the lime zest and juice, curry powder, chilli powder, if using, and seasoning. Mix well, then toss in the coconut. Place chicken on a rack sitting in a roasting tin, drizzle with the oil, then bake for 25 mins until cooked through and tender. Serve with mango chutney, lime wedges for squeezing over and rice, if you like.

This Chicken Caesar Salad recipe is quick and easy to prepare - making it a great midweek meal! It&#039;s also VERY family friendly and you can serve the components of this salad separately so that the kids can &#039;make their own&#039;.

Chicken Caesar Salad Recipe

chicken breast

cos lettuce

rashers short cut bacon

eggs

bread

parmesan cheese

extra virgin olive oil

mayonnaise

lemon juice

worcestershire sauce

garlic

salt and pepper

To make the dressing, combine all ingredients in a small bowl and whisk together to combine.  Once combined, cover and pop into the fridge until needed.

Toast the two slices of bread in the grill until they turn light brown.  Using kitchen scissors, cut into small pieces and set aside to cool completely.

Place the eggs in a  small saucepan half filled with water and cook as desired.

One the eggs are cooked to your liking, remove saucepan from the heat and carefully drain the hot water. Fill the saucepan with cold water to allow the eggs to cool.

Add the olive oil to a frying pan, add the chicken breast pieces and cook over a medium/high heat until cooked through - approximately 5 - 6 minutes. Please note the time will vary depending on the thickness of your chicken breast.

Add the bacon to the frying pan when chicken has almost cooked through- it will only take 3 -4 minutes to cook.

Peel the cooled eggs and set aside until needed.

Remove the cooked chicken and bacon from frying pan.  Using kitchen scissors, cut the bacon into small pieces.  Allow the chicken breast to rest for a couple of minutes before slicing in half.

Arrange the lettuce on your plates, add the chicken, cooked eggs, chopped bacon, croutons and sprinkle with parmesan cheese. Drizzle dressing over salad as desired.

Our ultimate Friday night food - just add naans. Make a double batch of the fragrant curry paste and freeze for next time

Yogurt & almond chicken curry

green chillies

ground almonds

ginger

single cream

onion

cloves

cardamom pods

cinnamon

tsp garam masala

full-fat natural yogurt

pack coriander

Heat oven to 180C/160C fan/gas 4. Whizz the chillies, almonds, ginger, garlic, cream and 300ml water to a paste.

Heat the oil in a large, deep ovenproof casserole and add the onion, cloves, cardamom, cinnamon and 2 tsp garam masala. Fry, stirring for 1 min, then add the paste. Bring to a simmer and season with salt. Add the chicken, turning each thigh to coat it, then bring back to a simmer. Blob the yogurt over the top.

Bake in the oven for 40 mins or until the chicken is cooked through (spoon any excess fat from the surface). Sprinkle with the remaining garam masala and the coriander. Serve with naan or rice.

Sweet, slow-cooked melty carrots and beautifully tender meat, this dish is comfort in a pot

Beef & stout stew with carrots

beef,

onion, roughly chopped

carrots,

Guinness

beef stock cube

thyme

Creamy parsnip mash, to serve (see recipe below)

Heat oven to 160C/140C fan/gas 3. Heat the oil in large lidded casserole dish, brown the meat really well in batches, then set aside. Add the onion and carrots to the dish, give them a good browning, then scatter over the flour and stir. Tip the meat and any juices back into the dish and give it all a good stir. Pour over the Guinness and crumble in the stock cube. Season the stew with salt, pepper and a pinch of sugar. Tuck in the herbs and bring everything to a simmer.

Cover with a lid and place in the oven for about 2½ hrs until the meat is really tender. The stew can now be chilled and frozen for up to 3 months – defrost completely before reheating until piping hot. Leave the stew to settle a little, then serve with Creamy parsnip mash for a true celebration of winter vegetables.

Egg noodles and chicken cook together in a rich broth until nice and thick. This Amish classic is best served over a pile of mashed potatoes.

Amish Chicken &amp; Noodles

chicken

water

chicken broth base

celery (roughly chopped)

parsley

egg noodles (see notes)

cream of chicken soup

Add the chicken to a large stock pot along with the water, chicken base, celery, onion, and parsley. Bring to a boil, reduce to a simmer, and cover.

Simmer for 2-3 hours. The longer the chicken simmers, the more flavorful the broth will be.

Carefully remove the chicken from the broth and remove the meat from the bones. Shred or chop into bite-sized pieces.

Strain the broth through a fine mesh strainer.

Return 4 cups of the strained broth to the pot and return to a boil.

Add the egg noodles and shredded chicken to the pot, cover, and turn off the heat.

Let the noodles set for 30 minutes, stirring every 10 minutes or so.

Test the noodles for doneness. If they are not cooked through, turn the heat back on and cook for 1-2 minutes or until noodles are tender.

Add the cream of chicken and butter to the noodles and stir until the butter has melted. Season with salt and pepper to taste.

Serve immediately or leave in the pan, covered, until ready to serve. These will stay warm in the pan for 30 minutes or so with no problems.

https://embed.mediavine.com/videos/zufu0dliq75g8qfeb93p

These Amish Chicken & Noodles are perfect served over a pile of mashed potatoes. The ultimate comfort food!

Amish Chicken and Noodles

Make your own pizza with a crispy base, mozzarella cheese and a fresh tomato sauce. Add simple toppings like slices of ham and rocket if you like.

Pizza

fresh yeast

Italian '00' flour

mozzarella

basil

tomatoes

Mix together the yeast and sugar with 250ml warm water and leave to sit for 10 mins. Place half the flour in a table-top mixer with a dough hook, pour in the yeast mixture and beat at medium speed for 10 mins (or mix in a bowl, then knead with oiled hands in the bowl for 5-10 mins).

Leave somewhere warm for 10 more mins, then add the remaining flour and oil. Beat or knead to a dough for a further 5 mins. Put in a well-oiled bowl, cover with a cloth and place somewhere warm to double in size &ndash; about 1&frac12; hrs.

For the sauce, heat the oil in a pan over a moderate heat. Add the onion and cook for 3 mins, stirring constantly. Add the garlic, 1 tsp sea salt and 1 tsp ground black pepper and cook for 2 mins more. Add the tomatoes and bring to the boil, then reduce the heat and simmer for a good 20 mins, stirring occasionally.

Once your dough has doubled in size, slap it down on a lightly floured surface and knead for 4 mins until soft but not too elastic. Divide into 6 pieces, roll into balls and leave to rest for 10 mins. Heat oven to the highest temperature possible (270C fan in the Good Food test kitchen) and place a flat baking sheet in the oven.

With a well-floured rolling pin, roll out each ball of dough as thinly as possible. Remove the baking sheet from the oven, oil or dust with flour, then carefully transfer the dough base onto it. Spread over some of the tomato sauce (I like to apply it in the quantity that you would spread Marmite on toast, or the base will be soft and fall to bits), then the cheese and any toppings you desire.

Cook for between 5-10 mins depending on your oven temp, until the base is crisp and the cheese melted. Scatter with basil.

Make this classic rhubarb crumble for an easy, family-friendly dessert. Use seasonal rhubarb and a handful of ingredients to make a stunning pud.

Rhubarb crumble

rhubarb,

golden caster sugar

tbsp port (optional)

self-raising flour

butter, chilled

light brown muscovado sugar

chopped walnuts (optional)

Tip 500g thumb-length chunks of rhubarb into a saucepan with 100g golden caster sugar and 3 tbsp port, if using.

Cover and simmer on a very low heat for 15 mins, adding more sugar if you want. When soft (but still holding its shape) and sweet enough, pour the rhubarb into a medium baking dish.

To make the topping, rub 140g self-raising flour and 85g chilled butter together with your fingers until you have a soft, crumbly topping.

Now add 50g light brown muscovado sugar and 50g chopped walnuts, if using. Mix together with your hands.

Scatter the topping over the rhubarb and bake for 30 mins or until golden brown on top.

Serve piping hot with a big jug of thick vanilla custard. Refer to the tip for a recipe.

This Easy Apple Pie recipe is the ultimate family dessert! I&#039;ve included a few shortcuts for making this recipe and both regular and Thermomix instructions are included.

Easy Apple Pie

Flour

tbsp caster sugar

butter (chilled and chopped)

tbsp caster sugar (extra)

egg (beaten)

Puff Pastry

x 770 gram tins Woolworths Apple Slices Fruit

tsp all spice

Granny Smith Apples (peeled and cored)

brown sugar

caster sugar

Place the chopped butter, flour and caster sugar into a large bowl. Use your fingertips to rub the butter into the flour/sugar until the mixture resembles breadcrumbs.

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Amish Chicken & Noodles