• 30 mins
  • 24
  • Dessert
View full recipe

Ingredients

900g Country Range Sponge & Pudding Mix
450ml Cold water
50ml Coffee Essence
425g Icing Sugar
150g Country Range Cooking & Baking
Few drops of vanilla essence
Country Range Cocoa Powder (for dusting)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the sponge mix in a bowl fitted with whisk beaters. On a slow speed gradually add the water and coffee essence, scrape down. Increase the speed to medium and whisk for a further 4 minutes.
  2. Pour into a greased lines tin 25cm x 35cm (10" x 14") and bake for 25-35 minutes until golden brown. Leave to cool.
  3. Beat the margarine, icing sugar and vanilla essence together. Spread over the cool sponge and dust with cocoa powder.
  • 30 mins
  • 10
  • Dessert
View full recipe

Ingredients

675g Country Range Chocolate Sponge Mix
325ml cold water
25g Country Range Plain Flour
175g dark chocolate chips
350g chocolate fudge topping
275ml milk or single cream

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on a slow speed for 1 minute, scrape down and mix on medium for 5 minutes.
  2. Coat the chocolate chips in the flour and then fold into the mix.
  3. Using an ice cream scoop, portion the mix into 10 greased pudding moulds.
  4. Cover with a piece of pleated foil and steam for 20-30 minutes in a Combi steamer or bake in the oven for 40-45 minutes.
  5. To make the sauce, gently warm the chocolate fudge topping with milk or cream.
  • 25 mins
  • 12
  • Dessert
View full recipe

Ingredients

450g Country Range Chocolate Sponge Mix
225ml cold water
raspberry compote
Country Range RTS Custard
Country Range Whipping Cream, whipped
grated chocolate
Country Range Glacé Cherries
Country Range Vanilla Ice Cream

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the chocolate sponge mix in a bowl fitted with whisk beaters. Blend in the water on slow speed for 1 minute, scrape down and mix on medium for 5 minutes. Pour into a shallow greased tin 25cm x 35cm (10" x 14") and bake for approximately 35 minutes.
  2. Once cooled, cut the sponge into fingers and place in the bottom of a sundae glass.
  3. Spoon the raspberry compote on top of the sponge.
  4. Pipe or spoon the custard, layering it on top of the compote.
  5. Spoon a ball of vanilla ice cream on top of the custard then repeat the process.
  6. Pipe the whipped cream onto the ice cream and top with a glacé cherry.
  • 20 mins
  • 12
  • Dessert
View full recipe

Ingredients

675g Country Range Crumble Mix
350g Country Range Solid Pack Apples
500g blueberries
100g Muscovado sugar
500g Mascarpone cheese
300g natural yoghurt
1 lemon (zest only)

Method

  1. Pre-heat oven to 220°C/425°F/Gas Mark 7. Place the apples in a large ovenproof dish.
  2. Scatter over the blueberries and stir in the sugar.
  3. Spoon over the Mascarpone cheese.
  4. Mix the crumble mix with the natural yoghurt and lemon zest. Spoon this cobbler mix over the cheese.
  5. Bake in the oven for 20 minutes until golden brown.
  • 35 mins
  • 24
  • Dessert
View full recipe

Ingredients

1kg Country Range Mix for Carrot Cake
430ml cold water
100ml Country Range Vegetable Oil
285g carrots, peeled and grated
Topping
250g Mascarpone cheese
500g icing sugar
180g Country Range Unsalted Butter
1 tbsp vanilla essence
1 lemon (juice only)

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
  2. Add grated carrot and mix on slow speed for 1 minute.
  3. Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown. Allow to cool.
  4. To make the topping, cream the Mascarpone cheese and butter together until smooth. Add the icing sugar and vanilla essence. Beat again until smooth then spread over the top of the cake.
  • 35 mins
  • 31
  • Dessert
View full recipe

Ingredients

1kg Country Range Mix for Carrot Cake
430ml cold water
100ml Country Range Vegetable Oil
285g carrots, peeled and grated
230g Country Range Pineapple Pieces
57g Country Range Coconut
icing sugar, for dusting

Method

  1. Pre-heat oven to 180°C/350°F/Gas Mark 4. Blend in mix for carrot cake, water and oil in a bowl fitted with whisk beaters on slow speed for 1 minute. Scrape down and mix for a further 4 minutes on medium speed.
  2. Add grated carrot, pineapple pieces and coconut and mix on slow speed for 1 minute.
  3. Place into a greased and lined baking tin 25cm x 35cm (10" x 14") and bake for 35-40 minutes until risen and golden brown.
  • 40 mins
  • 20
  • Dessert
View full recipe

Ingredients

1kg Country Range Chocolate Muffin Mix
380ml cold water
120g milk chocolate chips
120ml Country Range Orange Juice
1 orange (rind only)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 40 mins
  • 20
  • Dessert
View full recipe

Ingredients

1kg Country Range Chocolate Muffin Mix
500ml cold water
60g red chilli, seeded and finely chopped
120g milk chocolate chips

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 40 mins
  • 24
  • Dessert
View full recipe

Ingredients

1kg Country Range Plain Muffin Mix
500ml cold water
1g vanilla extract
280ml Country Range Whipping Cream
200g fresh strawberries, halved

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place the muffin mix, water and vanilla extract in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes. Allow to cool.
  3. Whisk the cream in a bowl fitted with whisk beaters until a firm peak is achieved. Pipe onto muffins and top with strawberries.
  • 40 mins
  • 18
  • Dessert
View full recipe

Ingredients

1kg Country Range Plain Muffin Mix
500ml cold water
1 lemon (juice and rind)

Method

  1. Pre-heat oven to 190°C/375°F/Gas Mark 5. Place all the ingredients in a bowl fitted with whisk beaters and blend for 1 minute on slow speed. Scrape down and mix for a further 3 minutes on medium speed.
  2. Spoon the mixture into muffin cases and bake for 35-40 minutes.
  • 2 hrs
  • 4
  • Dessert
View full recipe

Ingredients

2 pints semi skimmed milk
150g white chocolate, broken into chunks
5 Country Range Whole Cardamom Pods
1 Country Range Vanilla Pod, split down the length
250g Country Range Short Grain Pudding Rice
1 pinch Country Range Saffron Powder
450g strawberries, halved
2 tbsp Country Range Balsamic Vinegar
1 tsp Country Range Dried Rosemary

Method

  1. Heat the milk and chocolate together until the chocolate has melted. Infuse the mix with the cardamom and vanilla then pour over rice in an ovenproof dish.
  2. Sprinkle over the saffron for a speckled finish and bake in the oven for 2 hours (150°C/300°F/Gas Mark 2), pushing the cardamom pods further into the rice when cooking.
  3. Meanwhile, place the strawberries in a roasting tin with the balsamic vinegar and sprinkle over the rosemary. Place these in the oven 15 minutes before the end of the pudding cooking time.
  4. Serve a good scoop of the rice pudding topped with a spoonful of strawberries and enjoy hot or cold.
  • 6 mins
  • 4
  • Dessert
View full recipe

Ingredients

Ginger Cream
200ml Country Range Whipping Cream, whipped
1 lemon (juice only)
1 tbsp icing sugar
1 tbsp Country Range Ground Ginger
Rhubarb and Ginger Compote
85g caster sugar
2 oranges (juice and zest)
1 tsp Country Range Ground Cinnamon
2 Country Range Whole Star Anise
85g rhubarb, chopped
50g strawberries, halved
To Serve
4 ready-made meringue nests
4 strawberries, halved
30g white chocolate, melted

Method

  1. For the ginger cream, place the whipped cream, lemon juice, icing sugar and ground ginger into a bowl and mix together. Cover and refrigerate.
  2. For the rhubarb and ginger compote, place the sugar, orange zest and juice, rhubarb, ginger, cinnamon and star anise into a saucepan. Cook for 5 minutes or until the rhubarb is soft. Add the strawberry halves and cook for 1 minute. Allow to cool and re
  3. To serve, place a meringue nest onto a serving plate and top with a spoonful of ginger cream. Spoon the compote over the meringue, decorate with strawberry halves and drizzle with melted white chocolate.
  • 15 mins
  • 4
  • Main
View full recipe

Ingredients

200g Country Range Pasta Spirals
50g Country Range Sundried Tomatoes
50g feta cheese, chopped
1 red pepper
Country Range Extra Virgin Olive Oil
sprig of fresh rosemary
1 clove of garlic
10g parmesan cheese
50ml Country Range Pesto
salt and pepper, to season
fresh basil, to garnish

Method

  1. Pre-heat oven to 160°C/325°F/Gas Mark 3.
  2. Cook the pasta in salted boiling water with a splash of oil for 10-15 minutes then refresh in cold water until cold.
  3. Prick the red pepper with a sharp knife and place onto an ovenproof tray. Splash with oil, add the garlic and rosemary and roll in tin foil. Bake in the oven for 15 minutes then leave to cool in the tin foil.
  4. Once cold, peel the pepper and remove the seeds. Dice into 1cm cubes.
  5. Chop the sundried tomatoes and feta cheese into 1cm cubes and mix with the pasta, peppers, parmesan and pesto.
  6. Season to taste and finish with fresh basil.
  • 20-30 mins
  • 4
  • Main
View full recipe

Ingredients

50ml canned coconut milk
½ lime (juice and zest)
1 tsp thai fish sauce
½ tsp Country Range Crushed Chillies
½ tsp Country Range Minced Garlic
½ tsp Country Range Ground Ginger
½ tsp Country Range Ground Paprika
4 chicken breasts, cubed
1 red pepper, cubed
1 green pepper, cubed
8 Chinese/Shitake mushrooms, halved
8 skewers or lemongrass stems (if using)

Method

  1. Mix together the coconut milk, juice and zest of lime, fish sauce and spices in a bowl.
  2. Stir in the cubed chicken and leave to marinate in the refrigerator for 30 minutes - 1 hour.
  3. Thread pieces of the marinated chicken onto each skewer (or lemongrass stem, if using), alternating them with a piece of pepper and mushroom.
  4. Brush the skewers with any leftover marinade and place under a grill for 25-30 minutes or until cooked through, turning the skewers now and again so that they are evenly cooked. Serve with quarters of lime and boiled rice or salad.
  • 30 mins
  • 4
  • Main
View full recipe

Ingredients

4 chicken breasts
1 tbsp lemongrass, ground or paste
1 tsp Country Range Crushed Chillies
2 tsp Country Range Ground Coriander
1 tsp Country Range Whole Fennel, crushed
1 tsp Country Range Ground Turmeric
1 tsp caster sugar
2 tbsp Country Range Vegetable Oil
Peanut Sauce
2 medium onions, finely chopped
1 tbsp ginger paste
1 tbsp garlic paste
1 tbsp Country Range Vegetable Oil
2 tbsp lemongrass, ground or paste
2 tsp Country Range Crushed Chillies
2 tsp galangal, ground or paste
1 tbsp Country Range Ground Coriander
1 tsp Country Range Whole Fennel, crushed
1 tbsp pre-prepared tamarind paste
2-3 tbsp brown sugar
1 tbsp dark soy sauce
400ml coconut milk
150g peanuts, roasted and crushed

Method

  1. First marinate the chicken by mixing the spices together with the sugar and oil to form a paste.
  2. Coat the chicken with the paste and leave to marinate for 30 minutes.
  3. Meanwhile, make the peanut sauce.Cook the onion, ginger and garlic in the oil until the onion has softened and is translucent. Add the spices, tamarind and sugar, stir well and cook for 1 minute.
  4. Stir in the soy sauce, coconut milk and peanuts. Bring to the boil then simmer gently for 5 minutes. If the sauce is too thick, thin with a little water. Adjust with sald and sugar and serve at room temperature.
  5. Barbecue or grill the chicken for around 15-20 minutes until it is slightly charred on the outside and cooked through. Serve with peanut sauce, steamed white rice, sliced red onion and cucumber.
  • 25-30 mins
  • 4
  • Main
View full recipe

Ingredients

250g Mascarpone cheese
1 ½ tsp Country Range Ground Ginger
2 ½ tsp Country Range Onion Powder
salt and pepper to taste
4 chicken breasts, butterflied
20g Country Range Butter
2 medium leeks, finely sliced
100g Country Range Fine Green Beans
4 spring onions, sliced lengthways
100ml ginger wine
100ml chicken stock
200ml double cream
Hot ‘n’ Spicy Chips
3 large baking potatoes, cut into chips
3 tbsp Country Range Vegetable Oil
salt and pepper to taste
¼ tsp Country Range Ground Nutmeg
1 tsp Country Range Cumin Seeds
½ tsp Country Range Ground Turmeric
½ tsp Country Range Chilli Powder
1 tsp Country Range Coriander Seeds, roasted and crushed

Method

  1. Mix 25ml water with the cheese, ginger, onion powder, salt and pepper. Fill the middle of the butterflied chicken and wrap over. Cover and refrigerate for at least 20 minutes.
  2. Heat the butter in a frying pan and sauté the leeks. Leave to cool.
  3. Make four large papillotes with tin foil. Place the leeks, beans and spring onions on the base of the papillote. Put the chicken breast on top.
  4. Mix the ginger wine, chicken stock and double cream together. Pour into each parcel and seal. Bake in a pre-heated oven at 220°C/425°F/Gas Mark 7 for 25 minutes until the chicken is cooked all the way through.
  5. To prepare the chips, par boil the potatoes for 3 minutes. Drain and leave to dry for a few minutes.
  6. Toss the chips in the oil and all the spices then place on a baking tray. Bake in a pre-heated oven at 20°C/425°F/Gas Mark 7 for 30 minutes. Garnish with a side salad.
  • 18 mins
  • 40 parcels
  • Main
View full recipe

Ingredients

200g waxy potatoes
150g spring greens or Brussel sprouts, sliced
2 tbsp Country Range Vegetable Oil
2 medium onions, finely chopped
200g cooked turkey, diced
2 tbsp soy sauce
2 tbsp Country Range Tomato Puree
1 tbsp caster sugar
2 tsp Country Range Ground Coriander
½ tsp Country Range Crushed Chillies, plus extra to garnish
2 tsp Country Range Ground Turmeric
½ tsp Country Range Salt
½ tsp Country Range Coarse Ground Black Pepper
1tbsp Country Range Plain Flour
4 tsp Country Range Garam Masala
2 tbsp fresh coriander, finely chopped
2 x 500g packs of puff pastry
1 large egg, beaten
3 tbsp Country Range Sesame Seeds, to garnish
Coriander Raita
100g fresh coriander leaves
2 tsp Country Range Ground Cumin
6 tbsp natural yoghurt
salt and pepper to taste

Method

  1. Cook the potatoes in a pan of simmering salted water for 5-10 minutes or until tender. Add the greens or sprouts for the last 2 minutes of cooking time. Drain, reserving 200ml of the cooking water and set aside.
  2. Heat the oil in a frying pan, add the onions and fry gently for 5 minutes until softened. Add the turkey, soy sauce, tomato puree, sugar, ground coriander, crushed chillies, turmeric, salt and pepper. Sprinkle in the flour and cook for a further 2 minut
  3. Return the potatoes and greens to the frying pan and stir in the garam masala and fresh coriander. Set aside to cool.
  4. For the raita, blend all the ingredients together with a dash of water until smooth. Chill.
  5. Pre-heat oven to 200°C/400°F/Gas Mark 6. On a lightly floured surface, roll out the pastry until 3mm thick. Using a square pastry cutter approximately 90mm wide, cut out as many shapes as possible (around 40).
  6. Place a heaped teaspoon of the filling in the corner of each square then fold the pastry over to form a triangle, pressing the edges together to seal. Place on two oiled baking sheets, glaze with beaten egg and cook for 15-18 minutes.
  • 5-6 mins each side for medium or 8-9 minutes each
  • 4
  • Main
View full recipe

Ingredients

2 tbsp Country Range Onion Powder
1 tsp Country Range Dried Oregano
1 tsp Country Range Ground Cumin
1 tsp Country Range Ground Paprika
500g minced beef
1 small egg, lightly beaten
1 tbsp Country Range Vegetable Oil, for frying
To Serve
sesame burger buns
iceberg lettuce
sliced beefsteak tomato
Country Range Gherkins, sliced
onion, sliced
Country Range Tomato Ketchup or Burger Relish
Ranch Style Dressing
6 tbsp Country Range Mayonnaise
1 tsp Country Range Garlic Granules
1 tsp Country Range Onion Powder
1 tbsp Country Range Dried Parsley
2 tsp Country Range Dill Tops
½ lemon (juice only)
salt and pepper to taste

Method

  1. For the ranch style dressing, stir together all the ingredients in a bowl until smooth. Cover and chill until needed.
  2. To make the burgers, knead together all the ingredients in a bowl until well combined. Divide into 4 beef patties approximately 2 cm thick (approximately 140g each).
  3. Over a medium heat, pan-fry the burgers for approximately 5-6 minutes each side for medium and 8-9 minutes each side for well done.
  4. To serve, split and lightly toast the burger buns, lat a couple of lettuce leaves and a slice of tomato on the base of each bun and add a dollop of ranch dressing. Top with a burger, onion, relish and gherkins and serve with fries and salad.
Page 22 of 23« First...10...1920212223