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Recipes At Jewel’s Café

Welcome to the new page here on the Tia McGraff UK Fanclub Site.

We need you to submit us your favourite recipe ideas, with pictures if you have them and your name sowe can give you credit for your recipe. I will post them up here on the site and pass them all on to Tia.

At Christmas Tia and I plan to have them printed and turn them into a book, proceed of which we will give to an agreed charity.

So help us out, pick your recipe(s) and get them emailed in to me ay tiamcgraffukfanclub@yahoo.com.

Tia and I look forward to trying them out too!

Western Chili Con Carne

1 teaspoon cumin

2 tablespoons chopped hot peppers or 1 tablespoon tobasco sauce or red pepper flakes

2 teaspoon chili powder

3 cloves garlic chopped or 2 teaspoon garlic powder

2 sweet peppers, any colour, chopped

1 large onion chopped

2 pound ground lean beef

1 8 ounce can Heinz BBQ beans

1 8 ounce can red kidney beans- use half the beans whole and the other half mashed or chopped up

2 16 ounce cans stewed tomatoes

Salt & pepper to taste

Brown the beef,onion & sweet peppers in a large skillet, add oil if necessary to keep from sticking. Drain any excess fat off. Transferr contents of skillet to a slow cooker or large pot and add the rest of the ingredients. Simmer for at least 3 hours, stirring occasionally.

Bernie

Ontario, Canada

Pineapple Cake

2 Cups flour

2 Teaspoons baking soda

1/2 Teaspoon salt

2 Cups Sugar

2 Eggs

1 20 OZ can crushed pineapple

Combine the flour,baking soda,salt and sugar in a 9 X 13-inch baking dish and mix well. Add the eggs and undrained pineapple and mix well. Bake at 350 F for 35 to 40 minutes. Let cool

Topping for Pineapple Cake

3 Tablespoons butter or margarine

1/3 Cup packed brown sugar

1/3 Cup Milk-origional receipe called for evaporated milk but I use regular milk

1 Cup shredded coconut

1/2 Cup chopped pecans or walnuts (optional)

Combine the butter,brown sugar, milk & coconut & nuts in a saucepan over medium heat. Cook until hot stirring constantly. Drizzle the warm mixture over the cooled cake. Yield 24 servings.

Bernie

Ontario, Canada

POLYNESIAN MEATBALLS.

You can use Swedish meatballs which you can buy in a packet from Tesco's or wherever - even Ikea in that Swedish food section by the hot dog stall - the foodstore where everything has silly and sometimes rude names like Skum and Plopp(Swedish choc bar we saw at Malmo Airport, it really did taste like - bleep -) . . . anyway . .

Mix up chopped tinned tomateoes, herbs, bbq sauce, some dark brown sugar, a can of pineapple chunks with about half juice and glace cherries cut in half, mixed together simmered in a pan until hot about 10-15 mins. Add some chilli flakes if you want them spicy.

Nick Warren, Swindon, UK

Ziploc Omelette

This works greatwhen you have a bunch to feed all at once. Have each person write their name ona freezer bag with a marker.

Start a large pot of water boiling.

Crack 2 large eggs into the ziploc bag & shake to combine the eggs. You can add whatever your preference is such as: ham, onion, peppers, tomato, hash browns, salsa, mushrooms etc.. I used onion, salsa& cottage cheese.

Each person adds the ingredients of their choice to their bag and shakes it up. Make sure to take the air out of each bag.

When the pot is at a rolling boil drop the bags in and boil for a full 13 minutes, no less. You can usually do around 6 -8 bags in a pot.

Roger,Ontario, Canada

Crunchy Cookies

6 oz Margarine 4 oz Soft Brown Sugar
8 oz Plain Flour 1 rounded tbsp Demarara
Â¼ tsp. Salt (level)

Method: cream margarine & sugar. Add flour & salt. Knead lightly. Shape into roll. Sprinkle Demerara on 18 x 6 foil. Roll dough to coat side. Wrap foil around & place in fridge until firm. Cut into slices & place on greased trays. Leave in the oven for roughly 15 mins (300F).

David Saul, Wigton, Cumbria, UK

Oatmeal Cookies

4 oz Margarine      4 oz Sugar
4 oz S.R.      4 oz Oats
Â½ tsp. Bicarbarnate of soda      1 level tbsp Syrup

Method.   Mix margarine and sugar. Add syrup, then flour, oats & bicarbanate of soda. Roll in small balls. Flatten with fork & cook on greased trays - 350 F   (15 mins. Roughly )

David Saul, Wigton, Cumbria, UK

Vegan(ie no dairy or meat) Chilli.

 I am always wary of a claim that it 'serves 4;’ it usually never does,

so this is approx for 2, being perhaps a bit generous with the portions.

Ingredients-

200 g brown or green lentils, they are harder than red, and dont

dissolve to a mush.

1 onion, 2 tins chopped tomatoes, 4 cloves garlic, 2tbsps tomato puree,

several mushrooms, 300 ml veggie stock using 2 vegetable stock cubes,

teaspoon chilli powder or a chopped chilli, depending on how hot you

like it, half of a red pepper.  Some olive oil.

Chop/slice onion, garlic, mushrooms, and fry genlty in a little olive

oil,till soft. Add stock and lentils, boil then reduce heat and simmer for

25-30 mins, until lentils soften.  Add red pepper, tin toms, chilli

powder, and tom puree and simmer a further 20 mins.

Serve with boiled rice, either white or brown (i prefer brown), and

perhaps  pitta breads.

 Gary Ley, Scotland, UK

Paanipuri (or Golgappa)

Ingredients for puris:

2 cups very fine semolina

salt to taste

water

oil to deep fry

small round biscuit cutter

Ingredients for spicy pani puri water: (like a sauce – very watery)

1 litre water

1 bunch mint leaves

1/2 bunch coriander leaves

1 green chilli

1 pingpong ball sized lump tamarind

1/2 tsp. black salt or rock salt

2 tbsp. jaggery – this is the sweetener, raw cane sugar

salt to taste

Ingredients for Tamarind chutney:

Boil tamarind and dates 1 cup each with 2 cups of water. Boil it down to 1 cup of liquid.

Using a fine sieve, sieve the mixture thru’.

Can add salt to taste.

Ingredients for accompaniments:

1/2 cup boiled peeled chopped potatoes

1/2 cup chickpeas soaked overnight

1/2 moong (green gram) soaked overnight or sprouted

Method

Making puris:

Mix semolina, salt and enough water to knead a soft dough.

Stand covered with wet cloth for 15-20 minutes.

Take a fist sized lump and make a ball.

With the help of plain flour, roll into big thin rounds.

Cut small puris from it with the cutter.

Remove the frills formed and mix into remaining dough.

Heat oil in a pan and deep fry puris till very light brown and crisp.

Keep the puris covered with a moist muslin cloth if there is delay in

frying.

Drain and rest in a colander or over kitchen paper for awhile for oil to dry out.

Store in an airtight container when cool.

Making spicy pani puri water:

Wash and drain coriander and mint.

Put in a mixer.

Add all other ingredients except water.

Blend till a smooth paste is formed.

Mix into the water. Stir well for 3-4 minutes.

Place in fridge and chill for 2-3 hours.

Making accompaniments:

Chickpeas: Pressure cook till done.

Potatoes: Skin jackets. Cut into tiny cubes.

Add crushed roasted cumin, salt and chopped coriander to each accompaniment and mix well.

Put in bowls and place in fridge.

To serve:

Place the crisp cooled puris in a large platter.

Serve chilled water in deep bowls.

Place the accompaniments in centre to be taken as desired.

For newcomers to the world of pani puri.

A small hole is made with finger on one side of puri. Some of the

accompaniment is place in it.

Add enough tamarind chutney and watery sauce as required.

Place whole filled puri in wide open mouth!!

Do not fill in advance and keep, it will turn soggy.

Prep: Puris- 1 hour

Pani - 20 minutes

Accompaniments-20 minutes

Makes: Puris-35-40 puris

Pani-1 litre

Accompaniments-4-5 servings

Shelflife: Puris: 10-15 days in airtight container

Pani-2-3 days in refrigerator

Accompaniments-1 day

Simon a
Simon and Snesha Holderness, Turners Hill, UK
(These were the recipes for the meal and dessert served during Tia’s house concert in July)nd Snesha Holderness, Turners Hill, UK

(This is the recipe for the meal provided the night of Tia’s house concert with the Holderness family!

Incredibly Calorific Baked Cheesecake

(Should be eaten as an accompaniment to a 2 week exercise programme)

Ingredients:

(for a 30 cm flan base)

3 eggs

1kg cream cheese

375g castor sugar

vanilla pod

350ml double cream

1 sponge flan base

250g raspberries or strawberries

(for a 24 cm flan base)

2 eggs

665g cream cheese

250g castor sugar