Masak Masak Ala Emak

  Ginger and treacle spiced traybake Make this ginger cake traybake in advance and you can freeze it before adding the icing - in fact freezing improves the taste. Ingredients 225g/8oz margarine, softened 175g/6oz light muscovado sugar 200g/7oz black treacle 300g/10oz self-raising flour 2 tsp baking powder 1 tsp ground mixed spice 1 tsp ground allspice 4 free-range eggs 4 tbsp milk 3 pieces stem ginger from a jar, finely chopped For the icing 75g/2½oz icing sugar, sieved 3 tbsp stem ginger syrup from the jar 3 pieces stem ginger from a jar, chopped coarsely How-to-videos Method Cut a rectangle of non stick baking parchment to fit the base and sides of a 30x23x4cm/12x9x1½in traybake tin or roasting tin. Grease the tin and then line with the paper, pushing it neatly into the corners of the tin. Preheat the oven to 160C/325F/Gas 3. Measure all the ingredients for the traybake into a large bowl and beat well for about two minutes until well blended. A hand-held electric mixer is best for t

  Sticky gingerbread puddings with ginger wine and brandy sauce If you want to make these puddings in advance, they freeze beautifully, and after defrosting should be re-heated as below. Equipment and preparation: You will also need eight 175ml/6fl oz pudding basins, well buttered, and a solid baking sheet. Ingredients 110g/4oz stem ginger in syrup (8 pieces) 1 heaped tsp freshly grated ginger 175g/6 oz self-raising flour ¼ level tsp ground ginger one third level tsp ground cinnamon one third level tsp ground cloves ½ level tsp baking powder ¾ level tsp bicarbonate of soda 2 eggs 75g/3oz soft butter 110g/4oz dark brown sugar 1 tbsp black treacle 175g/6oz Bramley apples, peeled, cored and chopped small For the ginger wine and brandy sauce 4 tbsp ginger wine 2 tbsp brandy 175g/6oz soft dark brown sugar 110g/4oz unsalted butter 2 pieces stem ginger, chopped small Method Pre-heat the oven to 180C/350F/Gas 4. First of all, place the pieces of stem ginger in a food processor and turn the mot

  Chocolate pot with ginger This easy chocolate recipe made with stem ginger is a perfect dinner party dessert.

  Chocolate and ginger oat biscuits These chewy, oaty ginger biscuits are easy to make and keep well for several days in an airtight container. Ingredients 225g/8oz unsalted butter 100g/3½oz golden syrup 200g/7oz soft brown sugar 150g/3½oz plain flour 2 tsp baking powder 1 tsp sea salt flakes 4 tsp ground ginger 2 tsp ground cinnamon 400g/14oz rolled oats 2 free-range eggs, beaten 50g/1¾oz stem ginger, chopped 115g/4oz good quality dark chocolate How-to-videos Method Preheat the oven to 180C/350F/Gas 4. Line two baking trays with non-stick parchment. Melt the butter and the golden syrup in a pan over a low heat. Set aside to cool slightly. Combine the sugar, flour, baking powder, salt and spices and mix well to combine. Stir in the rolled oats and mix thoroughly. Pour in the melted butter and syrup and stir until well combined. Then stir in the beaten eggs and the stem ginger. Spoon in even, heaped teaspoons onto the lined baking trays, leaving room for them to spread. Bake in the oven

  Pumpkin and ginger cheesecake Turn leftover pumpkin pulp into a delicious dessert with these individual no-bake cheesecakes. Equipment and preparation: for this recipe you can use four 7cm/3in chefs’ rings (about 6cm/2½in deep), but you can also make it in a 20cm/8in springform tin. Ingredients For the filling 300g/10½oz pumpkin, peeled and cut into bite-sized pieces 25g/1oz butter, cubed 2 tbsp caster sugar 3 tbsp ginger syrup (from a jar of stem ginger) 200ml/7fl oz double cream, whipped 200g/7oz cream cheese 100g/3½oz thick Greek yoghurt 3 pieces stem ginger, finely chopped, plus extra for garnish For the base 10 gingernut biscuits 50g/1¾oz melted butter Recipe tips Method Preheat the oven 200C/400F/Gas 6. For the filling, place the chopped pumpkin on a baking tray. Dot with butter, sprinkle over the caster sugar and drizzle with the ginger syrup. Bake in the oven for 30–35 minutes, or until the pumpkin is soft. For the base, crush the gingernuts until they resemble breadcrumbs; y

  Lighter vegetable lasagne A vegetarian family lasagne that’s ready in just 45 minutes. Cottage cheese makes it a healthier option, plus you don’t need to make the traditional cheese sauce. Serve with a green salad or sweetcorn for even more of your five-a-day. Each serving provides 285 kcal, 20g protein, 33g carbohydrates (of which 11g sugars), 7g fat (of which 3g saturates), 6g fibre and 0.8g salt. For this recipe you'll need a 20x28cm/8x11in ovenproof dish. Ingredients 1 tbsp rapeseed oil 1 onion, roughly chopped 1 leek, roughly chopped 2 peppers (any colour), roughly chopped 2 courgettes, roughly chopped 1 tbsp dried oregano 1 tbsp dried basil ½ tsp onion powder 3 tbsp tomato purée 2 x 400g tins tomatoes 9 lasagne sheets 600g/1lb 5oz low-fat cottage cheese 60g/2¼oz Cheddar, grated sea salt and freshly ground black pepper salad leaves, to serve Recipe tips Method Preheat the oven to 200C/180C Fan/Gas 6. Heat a large frying pan until medium–hot. Add the oil, onion and leek and c

  Cheat’s chicken katsu curry This Eat Well for Less easy chicken katsu curry is the ultimate comfort food on a budget. This recipe uses oats for the crispy crumb if you don't have breadcrumbs. Each serving provides 787 kcal, 58g protein, 91g carbohydrates (of which 6g sugars), 19g fat (of which 4g saturates), 8g fibre and 0.95g salt. Ingredients 4 chicken breasts, skin removed 2 free-range eggs 150g/5½oz porridge oats (or dried breadcrumbs) 2 tsp rapeseed oil 2 tsp ground turmeric 1 tsp curry powder 300g/10½oz basmati rice salt and freshly ground black pepper For the sauce 1 tbsp rapeseed oil 1 onion, finely chopped 1 carrot, finely chopped 2 garlic cloves, finely chopped 1 tbsp curry powder 50g/1¾oz peanut butter 500ml/18fl oz chicken stock 1 tsp garam masala 1 red chilli, seeds removed, finely chopped 4 spring onions, thinly sliced, to garnish Method Preheat the oven to 200C/180C Fan/Gas 6 and line a baking tray with baking paper. Season the chicken with salt and pepper. Crack t

  One-pot chorizo and pepper spaghetti This one-pan chorizo pasta from Eat Well for Less is quick, simple and speedy dinner. A true family favourite with less washing up. Each serving provides 411 kcal, 20g protein, 62g carbohydrates (of which 9g sugars), 11g fat (of which 4g saturates), 7g fibre and 1g salt. Ingredients 150g/5½oz chorizo, roughly chopped 4 garlic cloves, finely chopped 4 peppers (mixture of red and yellow), halved, deseeded and roughly chopped 160g/5½oz button mushrooms, halved 400g tin chopped tomatoes 3 tbsp tomato purée 1 tsp dried red chilli flakes 2 tbsp red wine vinegar 450g/1lb spaghetti, broken in half 1 litre/1¾ pints boiling water sea salt and freshly ground black pepper 1 large handful basil leaves, roughly chopped 30g/1oz Parmesan, freshly grated Method Heat a large, deep-sided casserole or frying pan over a high heat, add the chorizo and cook for 2–3 minutes. Add the garlic, peppers and button mushrooms and cook for another 2–3 minutes, stirring occasiona

Vegetarian lentil cottage pie   This is a rich and satisfying vegetarian version of the classic cottage pie. Lentils make a great substitute for mince and are packed with protein, and carrots make the mash topping extra sweet. Ingredients For the cauliflower 1 cauliflower head, cut into florets 240g/9oz green beans, halved 1 tbsp vegetable oil salt and freshly ground black pepper For the cottage pie 1 tbsp vegetable oil 4 celery sticks, finely chopped 250g/9oz swede, peeled and grated 8 carrots, peeled and grated 1 tbsp dried mixed herbs 3 tbsp tomato purée 3 x 400g tins green lentils, drained and rinsed 1 reduced salt vegetable stock cube 500ml/18fl oz boiling water pinches freshly grated nutmeg 600g/1lb 5oz white potatoes, scrubbed and roughly chopped 30g/1oz butter salt and freshly ground black pepper Recipe tips Method Preheat the oven to 200C/180C Fan/Gas 6. To make the cauliflower, place the cauliflower and green beans in a large roasting tray. Drizzle with the oil, season with s

Roast leg of lamb with garlic and rosemary Put on your Sunday best for Mike Robinson’s perfect roast leg of lamb served with a classic red wine gravy. Each serving provides 400 kcal, 46g protein, 2g carbohydrates (of which 0g sugars), 22g fat (of which 10.5g saturates), 0g fibre and 0.6g salt.

  Berry yoghurt A luscious, fruity yogurt that makes a satisfying breakfast. Using frozen berries saves money and they make a delicious juice as they thaw. As part of an  Intermittent diet  plan, 1 serving provides: Your daily piece of fruit 2 of your 3 daily low-fat dairy portions This meal provides 149 kcal per portion. Ingredients 175g/6oz frozen mixed berries, defrosted 340g/12oz fat-free Greek yoghurt 10g/¼oz flaked almonds, toasted Recipe tips Method Spoon the yoghurt into two glasses, top with half the berries, and then repeat the layers. Sprinkle with the flaked almonds and serve. https://www.bbc.co.uk/food/recipes/berry_yoghurt_95274

  Cinnamon porridge with grated pear This porridge is made with water and skimmed milk to keep the calories low. A little ground cinnamon makes it taste sweeter without adding calories and it is topped with juicy grated pear.

  Banana cocoa crunch overnight oats You can toast a bigger batch of oats and nuts if you want to make this over several days. They will keep for about a week. Ingredients 40g/1½oz rolled oats (use gluten-free oats if required) small handful hazelnuts 150ml/5fl oz milk or soya milk 1 tbsp maple syrup ½ banana, chopped 1 tsp cocoa nibs Method Preheat the oven to 200C/180C Fan/Gas 6. Put the oats and hazelnuts on a baking tray and toast for 7 minutes, until they smell fragrant. Alternatively, toast them in a frying pan. Set aside to cool. Roughly chop the hazelnuts and put them in a lidded jar. Add the oats. Pour over the milk and maple syrup and top with the banana and cocoa nibs. Leave overnight in the fridge. To serve, top with more banana and cocoa nibs if you like. https://www.bbc.co.uk/food/recipes/banana_cocoa_crunch_06267