The Best Granola Recipe. How to Make Homemade Granola!

How to make Granola. Healthy granola recipe.

The Best Granola Recipe. How to Make Homemade Granola!
Recipe type: Breakfast Cereal
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Make you own healthy granola using all natural ingredients. This recipe uses whole nuts, but you may chop the nuts if you prefer. The whole process is really simple, so go ahead and give it a try! This granola recipe will guarantee your success. For more "Learn to Cook" videos please subscribe to our Youtube channel!
  • 300g Rolled oats (not instant oats)
  • 75g Whole raw almonds
  • 45g Raw sunflower seeds
  • 45g Raw pumpkin seeds
  • 30g Seasame seeds (preferably un-hulled)
  • ½ Tsp Ground cinnamon
  • ¼ Tsp Salt
  • 60ml Water
  • 60ml Sunflower oil
  • 120ml Honey
  • 2 Tbs Treacle sugar
  • ½ Tsp pure vanilla extract
  • 1½ Cups dried fruits of your choice (cranberries,apricots, dates, figs, raisins, apples, banana chips)
  1. In a large mixing bowl combine the oats, nuts, seeds, ground cinnamon, salt and dried fruit
  2. Heat a pan over medium heat and add the water, oil, honey, brown sugar and vanilla extract.
  3. Bring this just to the boil, remove from the heat and pour it over the ingredients in the mixing bowl.
  4. Stir the mixing bowl until all of the dry ingredients are coated with the syrup
  5. Transfer the mix to a roasting pan, spread it out evenly across the bottom of the pan
  6. Roast the granola in a preheated oven at 180c / 350f for 45 minutes. Stir the granola after 15 minutes, again at 30 minutes, and then every 5 minutes for the remaining time
  7. Remove from the oven and let the pan cool on a wire rack. Stir the granola every couple of minutes to ensure it stays separate
  8. Once completely cooled, store in an airtight container


Ribeye con Queso Diabolo – Ribeye Stuffed with Jalapeno Cheese

Stuffed Ribeye Steak - Ribey con Queso Diabolo

Ribeye con Queso Diabolo - Ribeye Stuffed with Jalapeno Cheese
Recipe type: Steak
Cuisine: Mexican
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Serves: 2
Ribeye steak, butterflied and stuffed with a spicy melted mix of mature monterey jack (or cheddar), jalapenos and onion. The stuffed fillet is then topped with a sweet jalapeno cream sauce and served with the accompaniments of your choice.
  • 2 x 250g Ribeye steaks (or fillet)
  • 70g Mature Monterey Jack or cheddar, grated
  • 1 Medium onion, finely chopped
  • 2 Jalapenos, de-seeded and cut into thin strips
  • 80ml Sour cream
  • 1 Tsp Dried cumin powder
  • 1 Tsp Garlic powder
  • 1Tbs Treacle sugar
  1. Cut the steaks from the center of the fillet, 40mm thick, and tap them down with your meat mallet until 20mm thick
  2. Using a slicing knife or carving knife, butterfly the steaks
  3. Heat your pan over medium-high heat and fry the onions, half of the jalapenos, the cumin and garlic powder for 3-5 minutes until soft and they have taken on color.
  4. remove from the heat and stir in the grated cheese until it has melted into the mix
  5. Brush a heavy roasting pan or a heavy based oven-proof frying pan with oil
  6. Place the steaks in the pan and fill them with the jalapeno cheese mix. Close the steaks and brush lightly with oil
  7. Grill these (under preheated grill) on the top shelf of your oven for 6 minutes
  8. While the steaks are grilling, fry the other half of jalapeno strips for 3 minutes, then add the sour cream. Stir until sour cream has started to melt in
  9. Add the treacle sugar and stir the sauce until the sugar has dissolved
  10. Season with salt and pepper, remove from the heat and keep warm
  11. Remove the steaks from the oven and let them rest for 5 minutes,
  12. Transfer the steaks to serving platters, top with the sauce and serve immediately


Grilled Mushrooms Stuffed with Blue Cheese and Bacon

Grilled Mushrooms with Blue Cheese and Bacon

Grilled Mushrooms Stuffed with Blue Cheese and Bacon
Recipe type: Mushrooms
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Serves: 6
The grilled bacon and blue cheese mushrooms are so good that it would be a crime to confine them to the breakfast menu! Giant brown mushrooms topped with cheese, onion and wood-smoked bacon - first baked - then topped again with blue cheese and more bacon before going under the grill to crisp. The full recipe is available on our website Please subscribe to our channel for lots more fantastic instructional cooking videos!
  • 6 Giant brown mushrooms (10cm - 13cm / 4in - 5in diameter)
  • 135g Grated 50/50 Cheddar Mozzarella mix
  • 1 Small onion finely chopped
  • 60g Strong blue cheese
  • 250g Wood smoked bacon, chopped
  • Salt and Pepper
  1. Grease a roasting pan and arrange the mushrooms in the pan
  2. Divide the grated cheese and onion amongst the mushrooms
  3. Top the cheese and onion with half of the bacon
  4. Season liberally with salt and ground pepper
  5. Bake the mushrooms in a preheated oven at 180c / 350f for 15 minutes
  6. Remove the pan from the oven and reset the oven to grill
  7. Top the mushrooms with the blue cheese, and top the blue cheese with the other half of the bacon
  8. Grill the mushrooms for 5 minutes until the bacon has taken on color, and the blue cheese is melted
  9. Remove from the oven and serve immediately


Red Cooked Pork Knuckle

Red Cooked Pork Knuckle
Recipe type: Pork
Cuisine: Chinese
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Serves: 4
Tender, succulent pork knuckles with a wonderful sweet and sour glaze sauce.
  • 2 x 750g Pork knuckles (NOT pickled)
For the master sauce
  • 4 Spring onions, bruised
  • 4cm (1½+ inch) Ginger cut into rounds
  • 2 Tbs Szechuan peppercorns
  • 100ml Light soy sauce
  • 1Tbs (15ml) Oyster sauce
  • 1Tbs (15ml) Hoisin sauce
  • 1Tbs (15ml) Hot chilli sauce
  • 1 Liter good quality chicken stock
  • Water to cover
For the sauce
  • 1 Cup of the reserved master sauce
  • 2 Tsp Cornflour dissolved in a little water
  • 1 Tbs Sugar
  • 1 Tbs White wine vinegar
  • 2 Tbs (30ml) Good quality tomato sauce
For the knuckles
  1. Examine the pork knuckles to find the thinnest side and cut through the skin down to the bone
  2. Place the knuckles in a pot along with all of the master sauce ingredients
  3. Bring the pot to the boil and continue to boil for 60 minutes
  4. Reduce the heat and simmer the pot for a further 60 minutes
  5. Remove from the heat and transfer the pork to a roasting pan
  6. Roast the pork in a preheated oven at 180c / 350f for 60 minutes, uncovered
  7. Remove from the oven and transfer the knuckles to a carving board
  8. The bone will have loosened from the meat. Cut any remaining connective tissue and remove the bones from the knuckles.
  9. Carve the meat thinly and arrange on platters
For the sauce
  1. Strain the master sauce and measure 1 cup of the strained sauce
  2. Add this and all of the other sauce ingredients to a pan over medium heat
  3. Bring this to the boil. Boil for about 3 minutes until the sauce has thickened and is very glossy.
  4. Spoon the sauce over the pork and serve


Mediterranean Roasted Vegetables

Greek Roasted Vegetables

Mediterranean Roasted Vegetables
Recipe type: Vegetarian
Cuisine: Mediterranean / Greek
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Serves: 4
Aromatic roasted peppers with roasted onion and whole garlic.
  • 2 Red peppers cut into to chunks
  • 2 Yellow peppers cut into chunks
  • 2 Green peppers cut into chunks
  • 1 Head of garlic, separated but with the skin on
  • 4 Medium onions, cut into eighths
  • Olive oil
  • Salt and pepper
  1. Cut the peppers into chunky bits (see "How to Core a Pepper"
  2. Separate the head of garlic, and cut the onions
  3. Arrange all of these in a roasting pan. Drizzle liberally with olive oil and season with salt and pepper
  4. Roast in a preheated oven at 180c / 350f for 1 hour, until the peppers are tender and have taken on color and the garlic is mushy
  5. Remove from the oven and serve immediately


Moroccan Yogurt Crusted Lamb

Roast Moroccan Yogurt Crusted Lamb

Moroccan Yogurt Crusted Lamb
Recipe type: Lamb
Cuisine: Moroccan / Middle Eastern
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Serves: 4-6
This roasted Moroccan Yogurt Crusted Lamb is something you will remember. Tender, succulent deboned leg of lamb in s crust of spiced lemon yogurt results in a flavor explosion second to none!
  • 1½ Kg / 3⅓lb Deboned leg of lamb
  • 4 Large cloves garlic, quartered along their length
For the spiced yogurt
  • 2 Tsp Ground sweet paprika
  • 2 Tsp Ground cumin
  • 1 Tsp Ground turmeric
  • 1 Tsp Ground coriander
  • 1 Tsp Ground black pepper
  • ½ Tsp Ground cardamom
  • ½ Tsp Saffron threads
  • 2 Tbs Grated lemon zest
  • 2 Cups / 500ml Plain yogurt
  1. Preheat your oven to 180c / 350f / Gas mark 4
  2. Place all of the spiced yogurt ingredients in a mixing bowl and stir until well combined
  3. Make 16 incisions into the lamb, 4cm deep, at equal intervals and press one of the garlic pieces into each incision
  4. Place the lamb on a rack in a roasting pan. Spoon the spiced yogurt over the lamb evenly, making sure the sides are coated as well.
  5. Roast the lamb uncovered for 75 minutes. Remove it from oven and cover the pan loosely with foil. Allow it to rest for 30 minutes
  6. Slice the lamb thinly and serve with the accompaniments of your choice


Mediterranean Lamb Chops (Greek)

How to cook Mediterranean Lamb Chops (Greek)

Mediterranean Lamb Chops (Greek)
Recipe type: Lamb
Cuisine: Greek
Serves: 2
Succulent lamb chops, marinate in garlic and herbs, grilled to perfection. This video edmonstration will have you cooking up a storm!
For the marinade
  • 1Tsp dried oregano
  • 1Tsp dried basil
  • 1 Tsp dried parsley
  • 1 Tsp dried rosemary
  • 1 Tsp dried Thyme
  • 3 Large cloves garlic, roughly chopped
Other ingredients
  • 6-8 Lamb chops, cut 20mm (¾ inch) thick
  1. Mix the marinade ingredients well
  2. Arrange the lamb chops in a shallow dish and spoon the marinade over evenly
  3. Allow the chops to marinate in your refrigerator for 24 hours, turning once and re-coating during this time
  4. Heat your griddle to medium-hot
  5. Stand the chops on the fatty side (3 or 4 at a time) and press a skewer through just above the fat
  6. Grill the chops fatty side down for 8 minutes until the fat is well rendered and crispy golden
  7. Remove the skewers and grill for 3 minutes per side
  8. Stand the chops on the bone and grill for a further 4 minutes
  9. Remove from the grill, allow to rest for 5 minutes and serve


How to Peel Garlic

How to peel garlic quickly. The fastest way to peel garlic.

How to Peel Garlic
Recipe type: Instructional
Use this simple tip to make peeling garlic a breeze. Our video demonstration shows the quickest way to peel garlic.
  • Garlic
  1. Please view the video


Pork Kebabs with Pineapple Ginger Butter Sauce

Pork Kebabs with Pineapple Ginger Butter Sauce

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Pork Kebabs with Pineapple Ginger Butter Sauce
Recipe type: Pork
Serves: 2
Beautifully succulent pork kebabs barbecued to perfection with pineapple ginger butter basting.
  • 500g Pork neck meat, cut into 20mm cubes (¾ inch)
  • 3 Tbs Light soy sauce
  • 2 Tbs Cornflour
  • 6-8 10cm (4 inch) skewers
  • 1 Portion of Pineapple Ginger Butter Sauce
  1. Whisk the cornflour into the light soy sauce until totally dissolved
  2. Pour this over the pork, mix it in well and allow the pork to marinade in your refrigerator for 3-5 hours
  3. Heat your grill / barbecue to medium hot and grill the kebabs for 4 minutes per side
  4. Start basting with the pineapple butter after the first turn
  5. After the final 4 minutes, turn once more and continue for another 4 minutes (total grill time 20 minutes)
  6. Remove from the grill and serve immediately with a little more of the pineapple butter and the accompaniments of your choice.




Pineapple Ginger Butter Sauce

How to Make Pineapple Ginger Butter Sauce Recipe

Pineapple Ginger Butter Sauce
Recipe type: Sauce / Basting
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This delicious buttery sweet and sour sauce can be used as a sauce, a basting and as a spread on crackers or toast. This simple video demonstration will show you how to make pineapple ginger butter sauce perfectly.
  • 250g Pineapple, thinly sliced
  • 1½ Inch piece of ginger, thinly sliced (4cm)
  • 3 Cloves garlic, thinly sliced
  • 50g Butter
  • 1 Tbs Treacle sugar
  1. Heat the butter over low-medium heat and add the garlic and ginger
  2. Simmer these for about 1 minute until fragrant
  3. Add the pineapple and simmer for 1 minute
  4. Add the treacle sugar and continue to simmer the mix for 10 minutes until the pineapple has taken on some color and very tender
  5. Remove the pan from the heat and allow the mix to cool for 5 minutes
  6. Transfer the mix to a heatproof bowl and liquidize it using your stick blender (this can be done in a food processor, but let it cool further first)
  7. Serve hot or cold. The sauce will keep covered in the refrigerator for up to 2 weeks.


How to Skin a Pineapple

How to Skin a Pineapple
Recipe type: Instruction
This is the quickest way to skin a pineapple for chopping. However, if you want rings, you will have to use the normal method.
  • Pineapples
  1. Please view the video


Traditional French Chicken Liver Paté

Traditional French Chicken Liver Pate'
Recipe type: Starters / entres / pate'
Cuisine: French
This is the original and traditional French country recipe for chicken liver pate'. Our step-by-step video demonstration will show you how to make this creamy chicken liver pate'.
  • 500g Chicken livers
  • 80ml Brandy
  • 90g Unsalted butter
  • 1 Onion, finely chopped
  • 1 Garlic clove, finely chopped
  • 1 Tsp Fresh chopped thyme
  • 60ml Cream
  1. Trim away the sinew, fat and discolored parts of the livers, and cut each half liver into 2
  2. Place the livers into a mixing bowl and mix in the brandy. Allow the livers to marinate in the refrigerator for 2-5 hours
  3. Chop the onion, garlic and thyme.
  4. Measure out the butter in 2 lots of 45g
  5. Measure out the cream
To cook the livers
  1. Heat your pan over medium low heat. Add the onions and garlic. Simmer these for 5 minutes until soft and translucent
  2. Drain the livers retaining the brandy
  3. Add the livers and the thyme to the pan and simmer for a further 5 minutes
  4. Pour in the reserved brandy and continue simmering for another 2 minutes
  5. Remove the pan from the heat and allow to cool for 5 minutes
  6. Transfer the livers to a heatproof bowl or pot and blend them until smooth using your stick blender (You can do this in a processor)
  7. Add the butter and blend again until the butter is incorporated and the mixture is smooth
  8. Pour in the cream and stir it by hand until totally incorporated
  9. Pour the pate into ceramic dishes, cover with cling-wrap and allow it to set in your refrigerator for 2-3 hours
  10. If you plan to keep the pate for longer than a couple of days, melt some clarified butter and pour it over the pate' to seal it.


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