Recipes | Celia's Kitchen Recipes

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HELLO, AND WELCOME TO MY SITE I HOPE YOU ENJOY THE RECIPES THAT I HAVE SOURCED AND RESEARCHED. BELOW YOU CAN MAKE A COMMENT AND I WILL GET BACK TO YOU OR JOIN THE MAILING LIST. By adding your email address you will automatically be added to my members list which I will use only to send you regular updates. YOU CAN ALSO FOLLOW ME ON FACEBOOK, PINTEREST HAVE FUN COOKING AND I LOOK FORWARD TO HEARING FROM YOU. CELIA

Please get in touch, always happy to hear your thoughts, successes (and I am sure not often your failures) looking forward to hearing from you soon. Celia

GUERNSEY FOR A WEEK

Today is the day I am off for a week to Guernsey, its a place that all my family love, from when my parents first took a family holiday...

English breakfast muffin

Weekend treat Serves: one adult Preparation time: 10 minutes Cooking time: 5 minutes Calories per portion: 309kcal (1,293kJ)...

'Grab and go' breakfast bar

Five-minute breakfast Makes: six bars Preparation time: 15 minutes Cooking time: 25 minutes Calories per portion (one bar): 300kcal...

Good-for-you granola

As requested a healthy breakfast Granola for Rachel Cole enjoy, prepare it over the weekend and it will keep you going all week, just...

Green smoothie

Lighter bites - not sure if this one is for me ! Serves: one adult Preparation time: 5 minutes Cooking time: none Calories per...

Scrambled eggs (with optional wholemeal toast)

Protein-packed breakfast Serves: one adult Preparation time: 5 minutes Cooking time: 5 minutes Calories per portion: scrambled eggs...

'Apple pie' porridge

Energy boosting Breakfast Apple pie porridge Serves: one adult Preparation time: 10 minutes Cooking time: 5 minutes Calories per...

Healthy Breakfast

From Monday for 5 days I shall be posting healthy breakfasts, which I am sure you will enjoy, there is one I am not so sure about so if...

10-minute couscous salad

This is a nice quick tasty meal and I am sure you will enjoy it, try it if you have never eaten couscous I promise you will not be...

Cobb Salad

This looks like a very interesting salad from America....Classic American Cobb salad, a composed salad with bacon, avocado, chicken...

EASY THAI BEEF SALAD

This is a lovely salad, great for waking up the taste buds and still eating healthily. I do cheat a bit with this I buy a packet of...

Tuna and pasta salad

A light but tasty recipe. Pasta, tuna, and lots of vegetables are dressed with a little lemon juice in this colourful salad. Ingredients...

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A little bit about me ..Celia Loves Wine , Fast Cars and Travel and Any Thing New.

Rock Music and Jazz, the Classics and Bocelli, In love with Commissario Montalbano - alias Luca Zingaretti (more about him later)

Needles and Threads ,

A Challenge, Dancing in the Rain, A Cool Glass of Beer, All Thing Shiny & Sparkly , Mad Hats and Mad Shoes

COOKING TIPS

You do not have to be stressed at Christmas if the idea of cooking for family and friends is just all to much you can buy everything you need at most supermarkets, just pop in the oven no preparation sit back and enjoy a glass of champagne (you can either ban all from your kitchen so they think your amazing, or tell them that it all comes from whichever store you choose so you could spend more time with them. NO SHAME IN THAT.

Whole herbs and spices last longer than crushed or ground versions

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Test freshness of herbs by moving some around in your hand and sniffing to see if spice gives off flavorful aroma

Generally speaking 1 cup fresh herbs = 1/3 cup dried as the dried spices have more intense flavor

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Decorating your cake

use gingerbread Christmas trees, a house and hearts (you’ll need about 15 hearts for the outside). To decorate, mix 300g fondant icing sugar with enough water to make a thick icing, transfer to a piping bag fitted with a fine nozzle. Decorate however you like, then leave to dry. Place the trees and house on top of the cake and push the hearts into the icing.

Only one tin?

If you have just 1 x 20cm cake tin, you can easily divide the cake mixture into three and bake the sponges in batches. Work in metric measurements as they are easier to scale down for this recipe, and write the new measurements out before you start, so you don’t get mixed up halfway through.