Geoffrey's Gourmet Recipes

By Geoffrey Trott

Geoffrey's Gourmet Recipes

Is a selection of over 600 recipes including liqueur recipes.

The sort of people who are most likely to enjoy the Gourmet Edition are Cafe and Restaurant owners looking for ideas for their soup of the day.

Recipes come from around the world, and are organised under the general headings of Afro Caribbean,
Anglo Indian, British, Central American, Eastern European, Middle East, North American, Northern European, Oriental, Pacific,
South American, South European, Soups of the World, Biscuits, Bread, Cakes, Sweet, and Aperitifs.

• Language: English
• Publisher: Lulu.com
• Release date: May 9, 2016
• ISBN: 9781326650131

Geoffrey Trott

ex military, likes to cook, wierd sense of humour

Book preview

Geoffrey's Gourmet Recipes

Geoffrey's Gourmet Recipes

By Geoffrey Trott 2011

Index

Breakfast

Geoffrey's Omelette

Geoffrey's Easy Scrambled Eggs

Geoffrey's Gourmet Scrambled Eggs

Geoffrey's Turkish Scrambled Eggs

Geoffrey's Chinese Omelette

Geoffrey's Potato Tortilla

Sauces Preserves Condiments

Geoffrey's Sweet Corn and Papaya Relish

Geoffrey's Mango Pickle

Geoffrey’s Lime Pickle

Geoffrey's Mango Chutney

Geoffrey's Cranston Pickle

Geoffrey's Ploughman’s Pickle

Geoffrey's Brown Sauce

Geoffrey's Littlemoor Ale Chutney

Geoffrey's Onion Relish

Geoffrey’s Sweet Chili Dipping Sauce

Geoffrey's Mixed Fruit Chutney

Geoffrey's Plum Chutney

Geoffrey's Pineapple Chutney

Geoffrey's Piccalilli

Geoffrey's Onion Chutney

Geoffrey's Tomato Chutney

Geoffrey's Whiskey Flavoured Three Fruit Marmalade

Geoffrey's English Tomato Ketchup

Geoffrey's Tomato and Pepper Deli Sauce

Geoffrey's Tomato Hamburger Relish

Geoffrey's Fruity Sauce

Geoffrey's Southern Style Ketchup

Geoffrey's Yankee Ketchup

Geoffrey's New Jersey Style Deli Sauce

Geoffrey's Hamburger Deli Sauce

Geoffrey's Sweet Corn Hamburger Relish

Geoffrey's Yankee Barbeque Sauce

Geoffrey's Western Barbeque Sauce

Geoffrey's Manhattan Style Deli Pickle

Geoffrey's Sweet Onion Deli Sauce

Geoffrey's Philadelphia Style Deli Sauce

Geoffrey's Thousand Island Dressing

Geoffrey's Honey and Mustard Deli Sauce

Geoffrey's Spicy Tomato Ketchup

Geoffrey’s Oriental Plum Sauce

Geoffrey’s Indonesian Sweet Chili Sauce

Geoffrey’s Thai Sweet Chili Sauce

Geoffrey's Japanese Barbeque Sauce

Geoffrey's Mediterranean Chutney

Vegetarian Dishes

Geoffrey's Afro Caribbean Pea Soup

Geoffrey's Caribbean Bean Soup

Geoffrey's Jamaican Squash Soup

Geoffrey's Baked Bean Biryani

Geoffrey's Potato Curry

Geoffrey's South Indian Vegetable Curry

Geoffrey's Lentil Soup

Geoffrey's Avocado Soup

Geoffrey's Veggie Pumpkin Stew

Geoffrey's Vegan Stew

Geoffrey's Spinach and Cucumber Soup

Geoffrey's Cream of Mushroom Soup

Geoffrey's Tomato and Vegetable Soup

Geoffrey's Cream of Carrot Soup

Geoffrey's Brown Onion Soup

Geoffrey's Spicy Mushroom Soup

Geoffrey's Parsnip Soup

Geoffrey's Pumpkin Soup

Geoffrey's Cream of Tomato Soup

Geoffrey's Mushroom and Onion Soup

Geoffrey's Wessex Pumpkin Soup

Geoffrey's Spicy Pea and Tomato Soup

Geoffrey's Russian Mushroom Soup

Geoffrey's Russian Potato Soup

Geoffrey's Russian Cabbage Soup

Geoffrey's Yiddish Borscht Soup

Geoffrey's Cream of Celery Soup

Geoffrey's Irish Potato and Leek Soup

Geoffrey's Irish Mushroom Soup

Geoffrey's Vegetables with Couscous

Geoffrey's Persian Onion Soup Eshkeneh

Geoffrey's Persian Noodle Soup

Geoffrey's Lebanese Cucumber Soup

Geoffrey's Southern Pumpkin Soup

Geoffrey's Sweet Corn Soup

Geoffrey's Southern Corn Soup

Geoffrey's German Pea Soup

Geoffrey's Pilzsuppen Topf

Geoffrey's Thai Veggie Stew

Geoffrey's Burmese Veggie Stew

Geoffrey's Sweet and Sour Veggie Stew

Geoffrey's Indonesian Vegetable Soup

Geoffrey's Filipino Mushroom Soup

Geoffrey's Wild Mushroom Soup

Geoffrey's Indonesian Mushroom Soup

Geoffrey's Tomato and Noodle Soup

Geoffrey's Pumpkin and Coconut Soup

Geoffrey's Peanut Soup

Geoffrey's Carrot and Coriander Soup

Geoffrey's Scots Broth

Geoffrey's Castilian Garlic Soup

Geoffrey's Spanish Veggie Soup

Geoffrey's Italian Red Bean Soup

Geoffrey's French Mushroom Soup

Geoffrey's Gascony Tomato Soup

Geoffrey's French Butternut Soup

Geoffrey's Parisien Onion Soup

Geoffrey's Genoese Ministrone Soup

Geoffrey's French Watercress Soup

Geoffrey's Spanish Tomato and Sweet Pepper Soup

Geoffrey's French Vegetable Soup

Geoffrey's Italian Lentil Soup

Geoffrey's Pistou Soup

Geoffrey's Ratatouille

Geoffrey's Italian Potato and Leek Soup

Geoffrey's Onion Soup a la Normandie

Geoffrey's Minestrone Soup

Geoffrey's French Onion Soup

Side Dishes

Geoffrey's Moong Daal Tadka

Geoffrey's Bhindi Bhaji

Geoffrey's Tarka Daal

Geoffrey's Saag Aaloo

Geoffrey's Bombay Potatoes

Geoffrey's Mint and Cucumber Raita

Geoffrey's Aaloo Matar

Geoffrey's Aaloo Patak

Geoffrey's Creamy Mashed Potato

Nice Things For Christmas

Geoffrey's Jamaican Ginger Bread

Geoffrey's Caribbean Christmas Turkey One Pot

Geoffrey's Christmas Beef One Pot

Geoffrey's Ginger Cake

Geoffrey's Christmas Pudding with Brandy Butter

Geoffrey's Christmas Loaf

Geoffrey's Christmas Venison One Pot

Geoffrey's Christmas Cake

Geoffrey's Spicy Christmas Chutney

Geoffrey's Chocolate Brownies

Geoffrey’s Mulled Wine

Geoffrey’s Austrian Lebkuchen

Geoffrey's Gluwein

Geoffrey's Rumtopf

Kids Meals

Geoffrey's Mexican Chili Con Carne

Geoffrey's Chicken Dippers

Geoffrey's Fish Fingers

Geoffrey's Pumpkin Soup

Geoffrey's Baked Potato

Geoffrey's Bangers and Mash

Geoffrey's Dublin Bay Scampi

Geoffrey's Chicken Dippers

Geoffrey's Smoked Sausage

Geoffrey's Egg Noodle Bolognese

Afro – Caribbean

Geoffrey's Jollof Rice with Chicken

Geoffrey's North African Beef Stew

Geoffrey's Sweet Beef

Geoffrey's Rasta Stew

Geoffrey's Ethiopian Chicken

Geoffrey's Caribbean Beef Stew

Geoffrey's Lamb Bredie

Geoffrey's St Lucia Lamb Stew

Geoffrey's Roast Fish Stew

Geoffrey's Somali Chicken

Geoffrey's Brown Fish Stew

Geoffrey's Martinique Hotpot

Geoffrey's South African Meatloaf

Geoffrey's West African Stew

Geoffrey's Jerk Pork

Geoffrey's Prawn Stew

Geoffrey's Afro Caribbean Steak Stew

Geoffrey's Afro Caribbean Beef and Rice

Geoffrey's Hot and Spicy African Fish Stew

Anglo - Indian

Geoffrey's Chicken Rezala

Geoffrey's Chicken Achari

Geoffrey's Boti Marsala

Geoffrey's Bangladeshi Fish Curry

Geoffrey's Chicken Dopiaza

Geoffrey's Marsala

Geoffrey's Tamil Chicken Stew

Geoffrey's Chicken Jalfrezi

Geoffrey's Coronation Chicken

Geoffrey's Desert Island Curry

Geoffrey's Tandoori Chicken

Geoffrey's Chicken Korma

Geoffrey's Chicken Balti

Geoffrey's Rogan Josh

Geoffrey's Chicken Vindaloo

Geoffrey's Bhagari Jhinga

Geoffrey's Chicken Madras Curry

Geoffrey's Shami Kebab

Geoffrey's Nargis Kebab

Geoffrey's Chicken Pasanda

Geoffrey's Chicken Bhuna

Geoffrey's White Fish in Marsala Sauce

Geoffrey's Chicken Goa

Geoffrey's Chicken Tikka Madras

Geoffrey's Mild Chicken Tikka

Geoffrey's Spicy Kerala Prawn Stew

Geoffrey's Chicken with Rice and Chickpeas

Geoffrey's Karahi Chicken Marsala

Geoffrey's Chicken Madhu

Geoffrey's Indian Lamb Stew

Geoffrey's Gurkha Chicken Stew Tarkari

Geoffrey's Afghan Lamb Stew

Geoffrey's Sri Lankan Lamb Curry

Geoffrey's Butter Chicken

Geoffrey's Chicken Chaat

Geoffrey's Chicken Mughlai Biryani

Geoffrey's Afghan Lamb Stew

Ghorme Sabzi

Geoffrey's Beef Garam Marsala

Geoffrey's Chicken Lucknow

Geoffrey's Lamb Salli

Geoffrey's Chicken Roshni

Geoffrey's Chicken Nazimi

Geoffrey's Gurkha Lamb Stew

Geoffrey's Gurkha Chicken Chow Chow

Geoffrey's Chicken Pathia

Geoffrey's Chicken Pakora

Geoffrey's Chicken Methi

Geoffrey's Chicken Karishma

Geoffrey's Gurkha Tomato Chicken Tarkari

Geoffrey's Nihari Beef Stew

Geoffrey's Lamb Keema

Geoffrey's Haleem

Geoffrey's Chicken Tikka

Geoffrey's Kashmiri Fish Curry

Geoffrey's Goan Fish Curry

Central American

Geoffrey's El Bueno Chicken Mole

Geoffrey's Mexican Turkey Mince

Geoffrey's Mexican Chicken Delight

Geoffrey's Tijuana Chicken with Rice and Noodles

Geoffrey's Mexican Chicken Stew

Geoffrey's Mexican Fish Stew

Geoffrey's Guatemalan Fish Stew

Geoffrey's El Salvador Chicken Stew

Geoffrey's Guatamalan Chicken Stew

Geoffrey's Costa Rican Chicken Stew

Geoffrey's Puerto Rican Pork Stew 

Geoffrey's Mexican Lamb Stew

Geoffrey's Pork Carnitas

Geoffrey's Mexican Pork Stew 

Geoffrey's Chicken Fajitas

Geoffrey's Mexican Pork Pibil

Geoffrey's Spicy Mexican Lamb

Geoffrey's Cuban Pork Stew 

Geoffrey's Mexican Beef Stew

Eastern European

Geoffrey's Balkan Kofta

Geoffrey's Chicken Stroganov

Geoffrey's Bulgarian Chicken Stew

Geoffrey's Russian Chicken Stew

Geoffrey's Chicken Goulash

Geoffrey's Hungarian Chicken Stew

Geoffrey's Ukrainian Pork Stew 

Geoffrey's Chicken Paprikash

Geoffrey's Russian Chicken and Rice

Geoffrey's Ukrainian Fish Stew

Geoffrey's Bulgarian Lamb Stew

Geoffrey's Hungarian Beef Stew 

Geoffrey's Russian Pork Stew 

Geoffrey's Chicken Julienne

Geoffrey's Ukrainian Cossack Stew

Geoffrey's Russian Fish Stew 

Geoffrey's Beef Stroganov

English

Geoffrey's Steak and Ale

Geoffrey's Bangers and Mash with Onion Gravy

Geoffrey's Delish Weymouth Stew

Geoffrey's Beef Oxford

Geoffrey's Cottage Pie

Geoffrey's Old Weymouth Stew

Geoffrey's Kipper Pate

Geoffrey's Portland Fish Stew 

Geoffrey's Chickerell Chicken

Geoffrey's Wyke Fish Stew 

Geoffrey's Chicken a la Littlemoor

Geoffrey's Chicken in Ale

Geoffrey's Scouse Stew

Geoffrey's West Country Fish Stew 

Geoffrey's Chicken in Mustard and Orange Sauce

Geoffrey's Steak a la Chesil

Geoffrey's Chicken in Orange Sauce

Geoffrey's Chicken in Strawberry and Orange Sauce

Geoffrey's Chicken Lady Katarina

Geoffrey's Lamb in Strawberry Sauce

Geoffrey's Old English Chicken

Geoffrey's Chicken in Tomato and Ginger Sauce

Geoffrey's Chicken a la Portlander

Geoffrey's Chicken Wyke Regis

Geoffrey's Chicken de Sutton Poyntz 

Geoffrey's Medieval Meal

Geoffrey's Chicken Stew 

Geoffrey's Oxbridge Lentil Stew 

Geoffrey's Lancashire Hotpot

Geoffrey's Chicken Risotto a la Broadmayne

Geoffrey's Beef in Mushroom Sauce

Geoffrey's Surf and Turf

Geoffrey's Booleze Fish Stew 

Geoffrey's Steak a la Rodwell

Geoffrey's Chicken in Tomato and Mushroom Sauce

Geoffrey's Chicken a la District Du Parc 

Geoffrey's Chicken and Rice

Geoffrey's Wessex Road Kill

Poulet Weybitha de Geoffrey

Geoffrey's Roast Beef in Gravy

Geoffrey's Game Keepers Stew

Geoffrey's Portland Pasta

Weymouth Spaghetti di Geoffrey

Geoffrey’s Tuna Bolognese

Geoffrey's Mackerel and Pasta

Geoffrey's Ragoût à la Petite Mer

Geoffrey's Moreish Steak Stew

Irish

Geoffrey's Dublin Coddle

Geoffrey's Traditional Irish Stew

Geoffrey's Irish Roast Pork

Geoffrey's Limerick Ham Stew

Geoffrey's Irish Roast Beef

Geoffrey's Lamb in Irish Stout

Geoffrey's Irish Spiced Beef

Geoffrey's Irish Beef Stew

Middle East

Geoffrey's Bahraini Chicken Stew

Geoffrey's Moroccan Fish Stew

Geoffrey's Spicy Sephardic Fish Stew

Geoffrey's Berber Fish Stew

Geoffrey's Moroccan Chicken Stew

Geoffrey's Turkish Chicken Stew

Geoffrey's Delicious Moroccan Lamb

Geoffrey's Moroccan Chicken with Aubergine

Geoffrey's Persian Delight

Geoffrey's Al Basr Chicken

Geoffrey's Arabian Chicken Delight

Geoffrey's Turkish Kofte

Geoffrey's Spicy Bengazi Chicken

Geoffrey's Mrouziya

Geoffrey's Aleppo Lamb Stew

Geoffrey's Persian Chicken and Rice

Geoffrey's Turkish Lamb Pillaf

Geoffrey's Lebanese Chicken Stew

Geoffrey's Moroccan Chicken Harissa

Geoffrey's Assyrian Lamb Stew

Geoffrey's Algerian Fish Stew

Geoffrey's Egyptian Fish Stew

Geoffrey's Southern Arabian Stew

Geoffrey's Armenian Harissa Stew

Geoffrey's Lebanese Lamb Stew

Geoffrey's Turkish Lamb Stew

Geoffrey's Persian Lamb Stew

Geoffrey's Sweet and Spicy Chicken

Geoffrey's Saudi Lamb Stew

Geoffrey's Syrian Lamb Stew

Geoffrey's Kurdish Lamb Stew

Geoffrey's Shish Tawook

Geoffrey's Turkish Lamb Kebab

Geoffrey's Isfahani Lamb

North American

Geoffrey's Classic Gumbo Stew

Geoffrey's Mississippi Chicken

Geoffrey's Louisiana Chicken in Honey and Rice

Geoffrey's Cajun Steak Stew

Geoffrey's Old Mans Chicken and Rice

Geoffrey's New Jersey Meat Loaf

Geoffrey's Mardi Gras Chicken

Geoffrey's Chicken and Sausage Gumbo

Geoffrey's Spicy Prawn and Egg Gumbo

Geoffrey's Chicken a la King 

Geoffrey's Chicken Jambalaya

Geoffrey's Chicken Maryland

Geoffrey's Brunswick Stew

Geoffrey's Louisiana Prawn Stew

Geoffrey's Deep South Chicken and Rice

Geoffrey's Pork Gumbo Stew

Geoffrey's Italian Beef

Geoffrey's Good Old Carolinas Chicken Stew

Geoffrey's Tennessee Chicken Stew

Geoffrey's Southern Chicken Stew

Geoffrey's Seafood Gumbo

Geoffrey's Creole Chicken

Geoffrey's Cajun Chicken Stew

Geoffrey's Southern Pork Stew 

Geoffrey's Boondocks Chicken and Rice 

Geoffrey's Cajun Inspired Pork Chop Stew

Northern European

Geoffrey's Sausage in a Curry Sauce

Geoffrey's Austrian Chicken Stew

Geoffrey's Sausage in Goulash Sauce

Geoffrey's Peppered Meat

Geoffrey's Sausage with Gypsy Sauce

Geoffrey's Magdeburger Casserole

Geoffrey's Spandauer Sulze

Geoffrey's Norwegian Pork Stew

Geoffrey's Biergulasch

Geoffrey's Pankow Schnitzel

Geoffrey's German Chicken Stew

Geoffrey's German Meatballs

Geoffrey's German Roast Beef

Geoffrey's Berlin Pickled Herring

Geoffrey's Young Rooster Stew

Geoffrey's Battered Pork Cutlets

Geoffrey's DDR Roast Chicken

Geoffrey's Lentil Stew with Sausages

Geoffrey's Chicken in Gypsy Sauce

Geoffrey's DDR Rich Man's Stew

Geoffrey's Fish and Meat Stew

Geoffrey's Pork Djuvetsch

Geoffrey's Swedish Meat Ball Stew

Oriental

Geoffrey's Chicken Teriyaki

Geoffrey's Malay Beef Curry

Geoffrey's Japanese Chicken Stew

Geoffrey's Kung Po Beef

Geoffrey's Malayan Curry

Geoffrey's Singapore Beef Stew 

Geoffrey's Chinese Fish and Rice

Geoffrey's Mongolian Beef Stew 

Geoffrey's Beef Chow Mein 

Geoffrey's Spicy Fukien Style Chicken

Geoffrey's Sichuan Beef in a Scarlet Pimpernel Sauce

Geoffrey’s Chinese Fish Stew

Geoffrey's Beef in Sichuan Sauce

Geoffrey's Chicken Macau

Geoffrey's Hanoi Jane Chicken

Geoffrey's Marshal Pengs Chicken

Geoffrey's Singapore Mei

Geoffrey's Hainan Chicken

Geoffrey's Beef Sukiyaki

Geoffrey's Beef in Oyster Sauce

Geoffrey's Cantonese Chicken in Black Bean Sauce

Geoffrey's Chicken Sambal Balado

Geoffrey's Chinese Surprise

Geoffrey's Spicy Sichuan Meat Balls in Rice

Geoffrey's Sweet and Sour Chicken with Rice

Geoffrey's Thai Chicken and Rice

Geoffrey's Thai Chicken in Coconut Milk

Geoffrey's Thai Delight

Geoffrey's Viet Cong Suey

Geoffrey's Nasi Goreng

Geoffrey's Peking Seagull

Geoffrey's Chicken in Yellow Bean Sauce

Geoffrey's Chicken Egg FooYong

Geoffrey's Sichuan Style Chicken

Geoffrey's North China Sea Stew 

Geoffrey's Saigon Pork

Geoffrey's Sichuan Sweet and Sour Pork

Geoffrey's Thai Pork Curry

Geoffrey's Pork Chow Mein 

Geoffrey's South China Sea Stew 

Geoffrey's Japanese Beef Stew 

Geoffrey's Chop Suey

Geoffrey's Pork in Yellow Bean Sauce

Geoffrey's Hong Kong Chicken

Geoffrey's Japanese Fish Stew 

Geoffrey's Okinawa Fish Stew 

Geoffrey's Shanghai Chicken

Geoffrey's White Fish in Coconut Sauce

Geoffrey's Chicken with Water Chestnuts and Bamboo Shoots

Geoffrey's Seafood in Oyster Sauce

Geoffrey's Mongol Lamb Stew

Geoffrey's Indonesian Fish Curry

Geoffrey's Lamb Stew Oriental Style

Geoffrey's Chinese Lamb Stew

Geoffrey's Burmese Chicken Stew

Geoffrey's Chinese Take away Stew 

Geoffrey's Singapore Beef Stew 

Geoffrey's Lamb in Hoisin Sauce

Geoffrey's Lamb Stew

Geoffrey's Malay Fish Stew 

Geoffrey's Lamb in Sweet Pepper Sauce

Geoffrey's Hanoi Lamb Stew

Geoffrey's Chicken in Honey and Orange Sauce

Geoffrey's Thai Pork

Geoffrey's Beef in Black Bean Sauce

Geoffrey's Beef Rendang

Geoffrey's Chinese Chicken and Rice

Geoffrey's Sichuan Beef in Sweet Pepper Sauce

Geoffrey's Pork Sambal

Geoffrey's Burmese Beef Curry

Geoffrey's Char Sui Chicken

Geoffrey's Pad Pak Chicken

Geoffrey's Chinese Pork

Geoffrey's Char Sui Lamb

Geoffrey's Chow Fun Meat Balls

Geoffrey's Penang Chicken and Rice

Geoffrey's Filipino Chicken Stew

Geoffrey's Lamb Goreng

Geoffrey's Guandong Fuey

Geoffrey's Mongolian Meat Balls

Geoffrey's Oriental Beef Stew 

Geoffrey's Pork in Oyster Sauce

Geoffrey's Indonesian Beef Curry

Geoffrey's Pork Chop Suey

Geoffrey's Thai Sweet and Sour Chicken

Geoffrey's Thai Fish Stew 

Geoffrey's White Fish in Oyster Sauce

Geoffrey's Thai Palabok Chicken

Geoffrey's Cantonese Beef

Geoffrey's Sichuan Lamb

Geoffrey's Thai Beef in Fish Sauce

Geoffrey's Singapore Chicken Stew  

Geoffrey's Beef Satay

Geoffrey's Chicken Penang

Geoffrey's Malaysian Beef Curry

Geoffrey's Prawn Egg Fried Rice

Geoffrey's Taiwanese Steak Stew

Geoffrey's Japanese Sweet and Sour Steak

Pacific Ocean

Geoffrey's Huli Huli Chicken

Scottish

Geoffrey's Scottish Stew Cockaleekie

South American

Geoffrey's Chilean Chicken Stew Charquican

Geoffrey's Peruvian Chicken Stew  

Geoffrey's Columbian Chicken Stew  

Geoffrey's Argentinean Chicken Stew 

Geoffrey's Peruvian Fish Stew

Southern European

Geoffrey's Catalan Paella

Geoffrey's Spanish Sausage Stew

Geoffrey's Fish Provencal

Geoffrey's Greek Lamb Stew

Geoffrey's Chicken Aurora

Geoffrey's Egg Noodle Bolognese

Geoffrey's Chicken in Red Wine

Geoffrey's Chicken with Honey and Mustard

Geoffrey's Cretan Pork Stew

Geoffrey's Lasagna

Geoffrey's Deluxe Pizza Recipe

Geoffrey's Risotto Milano

Geoffrey's Italian Frittata

Geoffrey's Simple Pizza Recipe

Geoffrey's Spanish Chicken

Geoffrey's Mediterranean Meat Balls

Geoffrey's Italian Chicken and Rice

Geoffrey's Burgundian Beef

Geoffrey's French Chicken and Rice

Geoffrey's Mousaka

Geoffrey's Pork Ragu

Geoffrey's Chicken Chasseur

Geoffrey's Spanish Chicken Stew

Geoffrey's Asturias Paella

Geoffrey's Chicken Provencal

Geoffrey's Portuguese Chicken Stew

Geoffrey's Burgundian Chicken

Geoffrey's Mediterranean Fish Stew

Geoffrey's Spanish Chicken and Rice

Geoffrey's Cassoulet

Geoffrey's Lamb Ragu

Geoffrey's Chicken Marengo

Geoffrey's Greek Chicken Stew

Geoffrey's Chicken in White Wine

Geoffrey's Macedonian Chicken Stew

Geoffrey's Lamb Arrabbiata

Geoffrey's Portuguese Chicken and Rice

Geoffrey's Breton Lamb

Geoffrey's Hunter's Stew

Geoffrey's Pasta Bolognese

Geoffrey's Spanish Paella

Geoffrey's Chicken Ibiza

Geoffrey's Chicken Madeira

Geoffrey's Chicken Carbonara

Geoffrey's Chicken Normandy

Geoffrey's Chicken in a Cafe de Paris Sauce

Geoffrey's Chicken Puttanesca

Geoffrey's French Hotpot

Geoffrey's Chicken Peperonata

Geoffrey's Pork Risotto

Geoffrey's Mediterranean Beef Stew

Geoffrey's Portuguese Fish Stew

Geoffrey's Pasta Della Piazza Di Speranza 

Geoffrey's Spaghetti a la Africaine

Geoffrey's Poor Man’s Pasta 

Geoffrey's Garlic Sausage with Spaghetti

Geoffrey's Pazanella

Geoffrey's Risotto del Quartiere Parco

Geoffrey's Italian Steak Stew

Welsh

Geoffrey's Welsh Stew Cawl

Soups From Across the World

Geoffrey's Coconut Chicken Soup

Geoffrey's Jamaican Fish Soup

Geoffrey's Gorkhali Prawn Soup

Geoffrey's Nepali Fish Soup

Geoffrey's Gorcha Fish Soup

Geoffrey's Bangladeshi Prawn Soup

Geoffrey's Mulligatawny Soup

Geoffrey's Fish Stock

Geoffrey's Cream of Chicken Soup

Geoffrey's Soup a la Weymouth Bay

Geoffrey's Prawn Soup a la Melcombe Regis

Geoffrey's White Nothe Prawn Soup

Geoffrey's Chicken and Mushroom Soup

Geoffrey's Bacon and Mushroom Soup

Geoffrey's Lentil and Bacon Soup

Geoffrey's Cream of Fish Soup

Geoffrey's Mexican Meat ball Soup

Sopa de Albondigas

Geoffrey's Honduran Prawn Soup

Geoffrey's Cuban Bean and Ham Soup

Geoffrey's Mexican Fish Soup

Geoffrey's Mexican Beef Soup

Geoffrey's Honduran Beef Soup

Geoffrey's Central American Chicken Noodle Soup

Geoffrey's Moldovan Chicken Soup

Geoffrey's Rassolnik

Geoffrey's Rumanian Chicken Soup

Geoffrey's Russian Borshch Soup

Geoffrey's Ukrainian Fish Soup

Geoffrey's Ukrainian Solyanka

Geoffrey's Russian Solianka Soup

Geoffrey's Hungarian Fish Soup

Geoffrey's Beef Mushroom and Barley Soup

Geoffrey's Polish Beef Soup

Geoffrey's Irish Chicken Soup

Geoffrey's Irish Lamb Soup

Geoffrey's Spicy Arab Fish Soup

Geoffrey's Chicken Noodle Soup

Geoffrey's Persian Bean Soup

Geoffrey's Libyan Fish Soup

Geoffrey's North African Fish Soup

Geoffrey's Persian Lamb Soup

Geoffrey's Persian Pomegranate Soup

Geoffrey's Creole Prawn Soup

Geoffrey's Sausage Gumbo Soup

Geoffrey's Original Chicken Gumbo

Geoffrey's Chicken and Salami Chowder

Geoffrey's Seafood Chowder

Geoffrey's Mackerel Chowder

Geoffrey's Cioppino Soup

Geoffrey's New Orleans Fish Soup

Geoffrey's Cajun Fish Soup

Geoffrey's Meat Ball and Pumpkin Soup

Geoffrey's Easy Fish Gumbo

Geoffrey's Creole Fish Gumbo

Geoffrey's Seafood Gumbo

Geoffrey's Cajun Fish Gumbo

Geoffrey's Court Boillion Fish Soup

Geoffrey's Klassische DDR Fishsuppe

Geoffrey's Gulasch Suppe

Geoffrey's Rindfleisch Suppe

Geoffrey's Berliner Erbsen Suppe

Geoffrey's Brandenburger Soup

Geoffrey's Classic DDR Soljanka

Geoffrey's Chicken Satay Soup

Geoffrey's Filipino Fish Soup

Geoffrey's Tom Yum Soup

Geoffrey's Malaysian Fish Soup

Geoffrey's Burmese Prawn Soup

Geoffrey's Thai Fish Soup

Geoffrey's Hot and Sour Fish Soup

Geoffrey's Borneo Fish Soup

Geoffrey's Thai Style Chicken and Tomato Soup

Geoffrey's Japanese Ramen Noodle Soup

Geoffrey's Chicken Laksa Soup

Geoffrey's Thai Prawn Noodle Soup

Geoffrey's Prawn and Sweet Corn Soup

Geoffrey's Prawns in Ginger and Lime Soup

Geoffrey's Crab and Sweet Corn Soup

Geoffrey's Chicken and Prawn Soup

Geoffrey's South China Prawn Soup

Geoffrey's Manchurian Prawn Soup

Geoffrey's Malaysian Prawn Soup

Geoffrey's Thai Chicken Noodle Soup

Geoffrey's Tom Ka Gai Soup

Geoffrey's Mekon Delta Soup Fuh Bow

Geoffrey's Kimchi Soup

Geoffrey's Burmese Mackerel Soup

Geoffrey's Penang Soup

Geoffrey's Malaysian Mackerel Soup

Geoffrey's Hot and Sour Chicken Soup

Geoffrey's Sambal Goreng Soup

Geoffrey's Partan Bree

Geoffrey's Cullen Skink

Geoffrey's Chilean Chicken Soup

Geoffrey's Peruvian Prawn Soup Parihuela

Geoffrey's Chili Bean and Beef Soup

Geoffrey’s French Sausage and Bean Soup

Geoffrey's Italian Fish Soup

Geoffrey's Soupe De Poisson de la Chapplehay

Geoffrey's Breton Fish Soup

Geoffrey's Greek Chicken Soup

Geoffrey's Fruits of the Sea Soup

Geoffrey's Spanish Fish Soup

Geoffrey's Catalan Fish Soup

Geoffrey's Spicy Fish Bisque

Geoffrey's Spanish Prawn Soup

Geoffrey's Peasant Soup

Geoffrey's Sicilian Fish Soup

Geoffrey's Portuguese Prawn Soup

Geoffrey's Prawn Bisque

Geoffrey's Greek Fish Soup

Geoffrey's Bouillabaisse Soup

Geoffrey's Italian Prawn Soup

Geoffrey's Welsh Chicken Soup

Biscuits

Geoffrey's Chocolate Biscuits

Geoffrey's Ginger Snaps

Geoffrey's Pennywise Macaroons

Geoffrey's Flap Jacks

Geoffrey's Chocolate Digestive Biscuits

Geoffrey's American Cookies

Geoffrey's American Digestives

Geoffrey's Super Cookie Royale

Bread

Geoffrey's Banana Bread

Geoffrey's Orange Banana Bread

Geoffrey's African Honey Bread

Geoffrey's Goan Rice Bread

Geoffrey's Naan Bread

Geoffrey's Pathiri Bread

Geoffrey's Pita Bread

Geoffrey's Chapati Bread

Geoffrey's Kulcha Bread

Geoffrey's Roti Bread

How To Make Bread Rolls in the Micro Wave

Geoffrey's Soda Bread a la Craggy Island 

Geoffrey's Rocky Island Soda Bread

Geoffrey's Christmas Loaf

Geoffrey's Mexican Spiced Bread

Geoffrey's Polish Farm Bread

Geoffrey's Olive Bread

Geoffrey's Chocolate Bread

Geoffrey's Brioche

Geoffrey's Focaccia

Cakes

Geoffrey's Chocolate Angel Cake

Geoffrey's Harlequin Cake

Geoffrey's Chocolate Fudge Cake

Geoffrey's Choc Chip Muffins

Geoffrey's Orange Flavour Chocolate Muffins

Geoffrey's Egyptian Chocolate Muffins

Geoffrey's Madiera Cake

Geoffrey's Ukrainian Honey Cake

Geoffrey's Chocolate Cup Cakes

Geoffrey's Black Forest Cake

Geoffrey's Chocolate Creme Slices

Geoffrey's Banana Cake

Sweets

Gajar Ka Halwa

Geoffrey's Chocolate Mousse

Geoffrey's Knicker bocker Glory

Geoffrey’s Ice Cream Sundae

Geoffrey’s Banana Split

Fine Wines and Digestifs

Geoffrey's Spiced Rum

Geoffrey's Coconut Rum

Geoffrey's Lemon Infused Vodka Limonaya

Geoffrey's Brandy Liqueur

Geoffrey's Sloe Gin

Geoffrey's Scotch Whiskey Liqueur

Geoffrey's Irish Whiskey Liqueur

Geoffrey's German Liqueur

Geoffrey's French Liqueur

Breakfast

Geoffrey's Omelette

Makes Enough for One Person

Ingredients

1.Six eggs.

2.A dessert spoon of strawberry yoghurt.

3.A dessert spoon of butter.

4.A teaspoon of soy sauce.

5.Six slices of salami.

6.A lidded microwave bowl able to hold three pints.

7.A pinch of black pepper.

Preparation

Total Cooking Time plus Preparation equals 10 Minutes

Make the Omelette:

1.Place the butter in the bowl on Medium for half a minute.

2.Whisk the egg, yoghurt, soy, and black pepper together.

3.Pour it into the bowl.

4.Chop up the salami and sprinkle it into the bowl.

5.On High for 1 minute.

6.Turn the bowl 90 degrees.

7.On High for 1 minute.

8.Turn the bowl 90 degrees.

9.On High for 1 minute.

10.Turn the bowl 90 degrees.

11.On High for 1 minute.

12.Leave to stand for 5 minutes.

Geoffrey's Easy Scrambled Eggs

Makes Enough for Two People

Ingredients

1.Four eggs.

2.A pinch of black pepper.

3.Two dessert spoons of butter.

4.A lidded microwave bowl able to hold three pints.

5.Four dessert spoons of milk.

Preparation

Total Cooking Time plus Preparation equals 4 Minutes

Scramble the Eggs:

1.Whisk together the eggs, milk, and black pepper into the bowl.

2.On High for 1 minute.

3.Whisk it all together again .

4.On High for 2 minutes.

5. Whisk it all together again .

6.Serve immediately on hot buttered toast.

Geoffrey's Gourmet Scrambled Eggs

Makes Enough for Two People

Ingredients

1.Four eggs.

2.One clove of garlic.

3. Four slices of garlic sausage.

4.A teaspoon of soy sauce.

5.A dessert spoon of mayonnaise.

6.Two dessert spoons of butter.

7.A teaspoon of balsamic vinegar.

8.A pinch of black pepper.

9.A dessert spoon of sweet chili sauce.

10.A lidded microwave bowl able to hold three pints.

11.Two dessert spoons of milk.

Preparation

Total Cooking Time plus Preparation equals 4 Minutes

Roast the Garlic:

1.Finely chop the garlic into the bowl with the butter, and black pepper.

2.On High for 1 minute.

Scramble the Eggs:

1.Whisk together the eggs, mayonnaise, milk, soy, vinegar, and sweet chili sauce.

2.Stir it into the bowl with the chopped garlic sausage until it forms a thick paste.

3.On High for 1 minute.

4.Give it all a good stir.

5.On High for 2 minutes.

6. Give it another good stir.

7.Serve immediately on hot buttered toast.

Geoffrey's Turkish Scrambled Eggs

Meneme

Makes Enough for Two People

Ingredients

1.One medium onion.

2.Three cloves of garlic.

3.One sweet pepper.

4.One cherry pepper.

5.A pinch of black pepper.

6.Four eggs.

7.A teaspoon of powdered cinnamon.

8.A teaspoon of soy sauce.

9.A dessert spoon of balsamic vinegar.

10.A teaspoon of lemon juice.

11.A 400 gram tin of tomato soup.

12.Four juniper berries (crack them open with your finger nails).

13.A dessert spoon of olive oil.

14.A lidded microwave bowl able to hold three pints.

15.Three dessert spoons of yoghurt.

16.A dessert spoon of tomato purée.

Preparation

Total Cooking Time plus Preparation equals 24 Minutes

1.Chop the onions, garlic, sweet pepper, cherry pepper into the bowl with the olive oil, cinnamon, and black pepper.

2.On High for 4 minutes.

3.Give it all a good stir.

4. On High for 4 minutes.

Make the Sauce :

1.Stir in the tomato soup, salt, lemon juice, vinegar, soy, and olives.

2.On High for 10 minutes.

Scramble the Eggs :

1.Stir in the eggs, and yoghurt, tomato purée, sweet chili sauce, and Worcester sauce,

2.On High for 2 minutes.

3.Give it all a good stir.

4.On High for 2 minutes.

Geoffrey's Chinese Omelette

Makes Enough for One Person

Ingredients

1.Four eggs.

2.A teaspoon of lemon juice.

3.A dessert spoon of butter.

4.A teaspoon of soy sauce.

5.Fifty grams of cooked prawns.

6.A lidded microwave bowl able to hold three pints.

7.A pinch of black pepper.

8.A dessert spoon of tomato ketchup.

9.Half a sweet pepper.

10.One clove of garlic.

11.A small red onion.

12.Four small gherkins.

Preparation

Total Cooking Time plus Preparation equals 10 Minutes

Make the Omelette:

1.Finely chop or blend the onion, garlic, sweet pepper, and gherkins.

2.Place the butter in the bowl on Medium for half a minute.

3.Stir in the onion, garlic, sweet pepper, and gherkins.

4.On high for 4 minutes.

5.Give it a good stir.

6.On High for 4 minutes.

7.Whisk the eggs, tomato ketchup, soy, and lemon juice, black pepper together.

8.Pour it into the bowl with the prawns.

9.On High for 2 minutes.

10.Leave to stand for 2 minutes.

11.Scrape the omelette out onto a plate.

Geoffrey's Potato Tortilla

Tortilla de Patatas

Makes Enough for Two People

Ingredients

1.Two garlic cloves.

2.A dessert spoon of olive oil.

3.One sweet pepper.

4.A teaspoon of soy sauce.

5.One large potato.

6.A pinch of salt and black pepper.

7.One medium onion.

8.Three eggs.

9.Two deserts spoon of butter.

10.A lidded microwave bowl large enough to hold three pints.

11.One hundred grams of smoked polish sausage.

12.A teaspoon of paprika.

Preparation

Total Cooking Time plus Preparation equals 18 Minutes

Cook the Vegetables :

1.Chop the onion, garlic, potato, sweet pepper into the bowl with the butter, and paprika.

2.On High for 6 minutes.

3.Give it all a good stir.

4.On High for 6 minutes.

Make the Pancake :

1.Mash the potato, and stir in the eggs.

2.Add the soy, black pepper and sliced sausage.

3.On Medium for 5 minutes.

4.If you have time leave it to cool in the microwave for 10 minutes.

Sauces Preserves Condiments

Geoffrey's Sweet Corn and Papaya Relish

Makes Enough for One 450 gram Jam jar

Ingredients

1.A small green papaya with the seeds removed.

2.Two hundred grams of sweet corn.

3.One sweet pepper.

4.One garlic clove.

5.A dessert spoon of balsamic vinegar.

6.Two dessert spoons of dark raw cane sugar.

7.A dessert spoon of sweet chili sauce.

8.A dessert spoon of mustard.

9.A teaspoon of ground turmeric.

10. A fresh bay leaf.

11.A lidded microwave bowl large enough to hold three pints.

12.A dessert spoon of tomato purée.

13.Two dessert spoons of honey.

Preparation

Total Cooking Time plus Preparation equals 13 Minutes

1.Chop the papaya, garlic, sweet pepper into the bowl with the olive oil, turmeric, dark raw cane sugar and bay leaf.

2.On High for 4 minutes.

3.Give it all a good stir.

4.On High for 4 minutes.

5.Give it all a good stir.

6.On High for 4 minutes.

7.Stir in the tomato purée, mustard, sweet chili sauce, and balsamic vinegar.

8.Remove the bay leaf.

9.Serve immediately.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the relish in.

5.Screw the lid on

6.Keep it in the fridge, and consume within three months.

Geoffrey's Mango Pickle

Makes Enough for Two 450 gram Jam Jars

Ingredients

1.One medium sized Mango.

2.A teaspoon of ground ginger.

3.A small red onion.

4.One garlic clove.

5.A dessert spoon of cider vinegar.

6.Three dessert spoons of dark raw cane sugar.

7.A teaspoon of turmeric powder.

8.A teaspoon of ground cumin.

9.A teaspoon of paprika

10.A lidded microwave bowl large enough to hold two pints.

11.A teaspoon of salt.

12.One lime.

13.Ten curry leaves.

Preparation

Total Cooking Time plus Preparation equals 12 hours 25 Minutes

Prepare the Mango:

1.Peel the skin off the mango with a potato peeler.

2.Then cut the flesh off into small chunks until only the mango stone is left.

3.Scrap the remaining flesh off the stone with a spoon

4.Place the slices of mango into the bowl.

4.Sprinkle the salt,curry leaves, ginger, cumin, turmeric, and paprika over the mango.

5.Cover the bowl and leave overnight in the fridge.

6.Cover the lime with water, and leave in the fridge.

Prepare the Vegetables :

1.Chop up the onion and garlic into the bowl.

2.On High for 5 minutes.

3.Give it all a good stir.

4.On High for 5 minutes.

5Slice the lime in half, and squeeze the juice into the bowl.

6.Stir in the sugar and cider vinegar.

7.On High for 5 minutes.

8.Give it all another good stir.

9.On High for 5 minutes.

10.Give it all one final stir.

11.Leave to cool in the microwave.

12.Once it has cooled mash with a potato masher.

How to Store the Pickle :

1.Wash out two Jam jars.

2.Half fill with water.

3.On High for 1 minute to sterilise them, and then ladle the pickle in and screw the lids on.

4.Use within 6 months.

6.Once opened keep in the fridge, and consume within a month.

Geoffrey's Lime Pickle

Makes Enough for One 150 Gram Jam Jar

Ingredients

1.Three fresh limes.

2.A pinch of chili pepper.

3.A teaspoon of coriander seeds.

4.Two garlic cloves.

5.A dessert spoon of cider vinegar.

6.Three dessert spoons of light raw cane sugar.

7.A teaspoon of ground mixed spices.

8.A teaspoon of mustard seeds.

9.A lidded microwave bowl large enough to hold one pint.

10.A teaspoon of ginger.

11.A teaspoon of salt

12.A dessert spoon of olive oil.

13.Four cardamom pods (crush them open and scrape out the seeds).

Preparation

Total Cooking Time plus Preparation equals 24 hours and 12 Minutes

Prepare the Limes :

1.Cover the limes in water and soak for at least 12 hours in the fridge.

2.Cut each lime into 8 pieces.

3.Sprinkle the salt all over them.

4.Leave the chopped limes in the fridge for another 12 hours.

5.Squeeze the juice out of the flesh and rind of the limes.

6.Keep the juice in a separate container.

Prepare the Vegetables :

1.Place the garlic in a garlic press and squeeze it out into the microwave bowl.

2.Add the ginger, chili, ground mixed spices, mustard, olive oil, cardamom, and coriander seeds.

3.On High for 1 minute.

4.Put the lime flesh and rind into the bowl.

5.Add the sugar, and vinegar.

6.On High for 5 minutes.

7.Stir in the lime juice.

8.On High for 5 minutes.

9.Allow to cool before putting the pickle in a blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the pickle in.

5.Screw the lid on

6.The longer you leave it sealed in a cool dark place the better it will taste.

7.Use within 6 months.

8.Once opened keep in the fridge, and consume within a month.

Geoffrey's Mango Chutney

Makes Enough for Two 450 gram Jam Jars

Ingredients

1.One large Mango.

2.A teaspoon of ground ginger.

3.A large onion.

4.One garlic clove.

5.Three dessert spoons of malt vinegar.

6.Three dessert spoons of dark raw cane sugar.

7.A teaspoon of coriander.

8.Fifteen cumin seeds.

9.Four cardamom pods (crush them open and scrape out the seeds).

10.A teaspoon of turmeric powder.

11.A teaspoon of paprika.

12.A lidded microwave bowl large enough to hold two pints.

13.Three juniper berries (crack them open with your finger nails).

Preparation

Total Cooking Time plus Preparation equals 67 Minutes

Prepare the Mango:

1.Peel the skin off the mango with a potato peeler.

2.Then cut the flesh off in small chunks until only the mango stone is left.

3.Put the mango into the bowl.

4.Sprinkle the cane sugar over the mango.

5.Cover the bowl and leave overnight in the fridge.

Cook the Vegetables :

1.Chop up the onion and garlic into the bowl.

2.Stir in the turmeric, malt vinegar, cardamom, juniper berries, paprika, cumin seeds, coriander, and ginger.

3.On High for 10 minutes.

4.Give it all a good stir.

5.On Medium for 20 minutes.

6.Give it all a good stir.

7.On Medium for 20 minutes.

8.Leave to cool in the microwave for 15 minutes.

How to Store the Chutney :

1.Wash out two Jam jars.

2.Half fill with water.

3.On High for 1 minute to sterilise them, and then ladle the chutney in and screw the lids on.

4.Chutney tastes better when left to mature for at least two months.

5.The longer you leave it sealed in a cool dark place the better it will taste.

6.Use within12 months.

7.Once opened keep in the fridge, and consume within a month.

Geoffrey's Cranston Pickle

Makes Enough for one 450 gram Jam Jar

Ingredients

1.One small red onion.

2.Ten pitted dates.

3.One hundred grams of cauliflower.

4.Five small gherkins.

5.One celery.

6.One hundred grams of broccoli.

7.One carrot.

8.A dessert spoon of olive oil.

9.Two dessert spoons of dark raw cane sugar.

10.Three dessert spoons of malt vinegar.

11.A dessert spoon of Worcester sauce.

12.A lidded microwave bowl able to hold two pints.

13.Two dessert spoons of tamarind sauce.

14.A teaspoon of lemon juice.

15.A teaspoon of ground mixed spices.

16.One garlic clove.

17.One large apple.

18.A fresh bay leaf.

19.Two dessert spoons of tomato puree.

20.A dessert spoon of corn flour.

Preparation

Total Cooking Time plus Preparation equals 21 Minutes

Cook the Vegetables :

1.Chop the onion, dates, cauliflower, apple, gherkins, carrot, garlic, celery, and broccoli into the bowl with the olive oil.

2.On High for 5 minutes.

3.Stir in the sugar.

4.On High for 5 minutes.

5.Stir in the tomato puree, lemon juice, bay leaf, ground mixed spices, Worcester sauce, tamarind sauce, and malt vinegar.

6.On High for 5 minutes.

7.Stir in the corn flour.

8.On High for 5 minutes.

9.Remove the bay leaf.

10.Mash with a potato masher.

How to Store the Pickle :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for 1 minute to sterilise them, and then ladle the pickle in and screw the lids on.

4.Keep it in the fridge, and consume within three months.

Geoffrey's Ploughman’s Pickle

Makes Enough for one 450 gram Jam Jar

Ingredients

1.One medium onion.

2.Five pitted dates.

3.A 400 gram can of chopped tomatoes.

4.A teaspoon of mustard.

5.One stick of celery.

6.A teaspoon of soy.

7.One small carrot.

8.A dessert spoon of olive oil.

9.Two dessert spoons of light raw cane sugar.

10.Three dessert spoons of white wine vinegar.

11.A dessert spoon of Worcester sauce.

12.A lidded microwave bowl able to hold two pints.

13.Two dessert spoons of tamarind sauce.

14.A teaspoon of lemon juice.

15.A teaspoon of ground mixed spices.

16.One garlic clove.

17.One large apple.

18.A fresh bay leaf.

19.Two dessert spoons of tomato puree.

20.A dessert spoon of corn flour.

Preparation

Total Cooking Time plus Preparation equals 25 Minutes

Cook the Vegetables:

1.Chop the onion, celery, dates, carrot, and apple, into the bowl with the olive oil.

2.On High for 6 minutes.

3.Stir in the sugar.

4.On High for 6 minutes.

5.Stir in the tomatoes, bay leaf, lemon juice, mixed spices, tamarind sauce, mustard, white wine vinegar and soy.

6.On High for 6 minutes.

7.Stir in the corn flour.

8.On High for 6 minutes.

9.Remove the bay leaf.

10.Mash with a potato masher.

How to Store the Pickle :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for 1 minute to sterilise them, and then ladle the pickle in and screw the lids on.

4.Keep it in the fridge, and consume within three months.

Geoffrey's Brown Sauce

Makes Enough for One 450 gram Jam jar

Ingredients

1.A teaspoon of ground mixed spices.

2.A small red onion.

3.A pinch of black pepper.

4.One clove of garlic.

6.Two dessert spoons of light raw cane sugar.

7.One large apple.

8.Ten pitted dates

9.A lidded microwave bowl large enough to hold two pints.

10.A teaspoon of paprika.

11.Two dessert spoons of Tamarind sauce

12.A dessert spoon of olive oil.

13.A dessert spoon of corn flour.

14.Three dessert spoons of malt vinegar.

15.A teaspoon of lemon juice.

16.A teaspoon of Worcester sauce

17.Two dessert spoons of light cane sugar.

18.A teaspoon of Mustard

19.A sprig of chopped rosemary.

20.A fresh bay leaf.

21.A teaspoon of soy sauce.

22.A 400 gram can of chopped tomatoes.

Preparation

Total Cooking Time plus Preparation equals 32 Minutes

1.Chop the onion, dates, garlic, rosemary, and apples into the bowl with the olive oil.

2.On High for 5 minutes.

3.Stir in the ground mixed spices.

4.On High for 5 minutes.

5.Stir in the tomatoes.

6.On High for 6 minutes.

7.Stir in the bay leaf, black pepper, and paprika.

8.On High for 6 minutes.

9.Stir in the corn flour, mustard, Worcester sauce, soy, lemon juice, tamarind sauce, malt vinegar, and sugar.

10.On High for 6 minutes.

11.Leave it to cool down in the microwave.

12.Remove the bay leaf.

13.Put the sauce in the blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the sauce in.

5.Screw the lid on

6.Use within 6 months.

7.Once opened keep in the fridge, and consume within a month.

Geoffrey's Littlemoor Ale Chutney

Makes Enough for Two 450 gram Jam Jars

Ingredients

1.Two medium sized dessert apples.

2.A teaspoon of powdered cinnamon.

3.A medium sized red onion.

4.Three small pickled gherkins.

5.One hundred and fifty grams of cauliflower.

6.One hundred and fifty grams of broccoli.

7.A stick of celery.

8.A dessert spoon of tomato purée.

9.Three dessert spoons of dark raw cane sugar.

10.Two dessert spoons of cider vinegar.

11.A teaspoon spoon of lemon juice.

12.A teaspoon of yellow mustard.

13.Four dessert spoons of corn flour.

14.A teaspoon of soy.

15.A pinch of black pepper.

16.Four dessert spoons of traditional ale.

17.A teaspoon of ground mixed spices.

18.A 400 gram tin of chopped tomatoes.

19.One large carrot.

20.A lidded microwave bowl large enough to hold three pints.

Preparation

Total Cooking Time plus Preparation equals 53 Minutes

Cook the Vegetables :

1.Chop up the apples removing the core.

2.Chop up the gherkins, celery, cauliflower, broccoli, carrot, and onion into the bowl with the apples.

3.On High for 6 minutes.

4.Give it all a good stir.

5.On High for 6 minutes.

6.Stir in the in cinnamon..

7.On High for 6 minutes.

8.Stir in the tomato purée, cider vinegar, mustard, lemon juice, soy, black pepper, ground mixed spices, and tomatoes.

9.On High for 10 minutes.

10Stir in theraw cane sugar

11.On High for 5 minutes.

12.Give it all a good stir.

13.On High for 5 minutes.

14.Stir in the ale and corn flour.

15.On High for 5 minutes.

16.Leave it to cool down in the microwave for 10 minutes.

How to Store the Chutney:

1.Wash out the Jam jars.

2.Half fill with water.

3.On High for 1 minute to sterilise them, and then ladle the chutney in and screw the lids on.

4.Chutney tastes better when left to mature for at least two months.

5.The longer you leave it sealed in a cool dark place the better it will taste.

6.Use within12 months.

7.Once opened keep in the fridge, and consume within a month.

Geoffrey's Mixed Fruit Chutney

Makes Enough for One 450 gram Jam Jars

Ingredients

1.One medium sized dessert apple.

2.A teaspoon of ground ginger.

3.A medium sized red onion.

4.Three garlic cloves.

5.One medium sized plum.

6.A dessert spoon of olive oil.

7.A lidded microwave bowl large enough to hold three pints.

8.A dessert spoon of tomato purée.

9.Two dessert spoons of light raw cane sugar.

10.A dessert spoon of cider vinegar.

11.A teaspoon of lemon juice.

12.A dessert spoon of yellow mustard.

13.A dessert spoon of corn flour.

14.A teaspoon of soy.

15.A pinch of black pepper.

16.A teaspoon of ground mixed spices.

17.Three small pickled gherkins.

18.A sprig of chopped fennel.

19.A sprig of chopped rosemary.

Preparation

Total Cooking Time plus Preparation equals 36 Minutes

Cook the Vegetables :

1.Chop the onion, celery, gherkins, garlic into the bowl with the ginger, black pepper, ground mixed spices, and olive oil.

2.On High for 5 minutes.

3.Stir in the raw cane sugar.

4.On High for 5 minutes.

5.Chop up the apple removing the core.

6.Chop up the plum into the bowl with the apple.

7.Stir in the cider vinegar, lemon juice, soy.

8.On High for 5 minutes.

9.Stir in the mustard, and tomato purée.

10.On High for 5 minutes.

11.Stir in the corn flour.

12.Mash it all together with a potato masher.

13.Leave it to cool in the microwave for 15 minutes.

How to Store the Chutney:

1.Wash out the Jam jars.

2.Half fill with water.

3.On HIGH for 1 minute to sterilise them, and then ladle the chutney in and screw the lids on.

4.Chutney tastes better when left to mature for at least two months.

5.The longer you leave it sealed in a cool dark place the better it will taste.

6.Use within12 months.

7.Once opened keep in the fridge, and consume within a month.

Geoffrey's Onion Relish

Makes Enough for one 450 gram Jam Jar

Ingredients

1.Two large red onions.

2.A teaspoon of lemon juice.

3.A pinch of black pepper.

4.A pinch of dried thyme and parsley.

5.A teaspoon of ground ginger.

6.A dessert spoon of butter.

7.Two dessert spoons of dark raw cane sugar.

8.A dessert spoon of balsamic vinegar.

9.Half a sweet pepper.

10.A lidded microwave bowl able to hold two pints.

Preparation

Total Cooking Time plus Preparation equals 21 Minutes

Cook the Vegetables :

1.Chop the onion, sweet pepper into the bowl with the dried thyme, parsley, and butter.

2.On High for 5 minutes.

3.Stir in the sugar.

4.On High for 5 minutes.

5.Stir in the lemon juice, ginger, vinegar, and black pepper.

6.On Medium for 5 minutes.

7.Give it all a good stir.

8.On Medium for 5 minutes.

9.Allow to cool before putting the relish in a blender.

How to Store the Relish :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for 1 minute to sterilise them, and then ladle the relish in and screw the lids on.

4.Keep it in the fridge, and consume within three months.

Geoffrey's. Sweet Chili Dipping Sauce

Makes Enough for One 450 gram Jam jar

Ingredients

1.Three garlic cloves.

2.One Birdseye pepper.

3.Two dessert spoons of pale raw cane sugar

4.A teaspoon of cinnamon.

5.A 400 gram tin of chopped tomatoes.

6.Half a sweet pepper.

7.A teaspoon of soy.

8.A teaspoon of cider vinegar.

9.Two dessert spoons of corn flour.

10.A teaspoon of coriander seeds.

11.A lidded microwave bowl large enough to hold two pints.

12.A teaspoon oflemon juice.

13.A sprig of chopped rosemary.

14.A dessert spoon of olive oil.

15.A pinch of dried oregano, black pepper, and paprika.

16.A sprig of chopped fennel.

17.A fresh bay leaf.

18.A dessert spoon of tomato puree.

Preparation

Total Cooking Time plus Preparation equals 24 hours and 14 Minutes

1.Chop the garlic, Birdseye pepper, sweet pepper into the bowl with the coriander seeds, black pepper, paprika, cinnamon, andolive oil.

2.On HIGH for 3 minutes.

3.Stir in the chopped tomatoes, fennel, rosemary, bay leaf, and oregano.

4.On HIGH for 5 minutes.

5. Stir in the sugar, cider vinegar, lemon juice, soy sauce, and tomato puree.

6.On HIGH for 5 minutes.

7.Remove the bay leaf.

8.Stir in the corn flour.

9.Let it cool down in the microwave before putting it into a blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On HIGH for one minute to sterilise.

4.Then ladle the sweet chilli sauce in.

5.Screw the lid on

6.Keep it in the fridge, and consume within three months.

Geoffrey's Plum Chutney

Makes Enough for One 450 gram Jam Jar

Ingredients

1.A sprig of chopped rosemary.

2.A teaspoon of ground ginger.

3.A medium sized red onion.

4.Three garlic cloves.

5.Four hundred grams of plums.

6.A dessert spoon of butter.

7.A lidded microwave bowl large enough to hold one pint.

8.A teaspoon of ground cinnamon.

9.Three dessert spoons of light raw cane sugar.

10.A dessert spoon of cider vinegar.

11.A teaspoon of mixed herbs.

12.Half a sweet pepper.

13.A teaspoon of lemon juice.

Preparation

Total Cooking Time plus Preparation equals 40 Minutes

Cook the Vegetables :

1.Chop the onion, sweet pepper, garlic into the bowl with the ginger, cinnamon, rosemary, mixed herbs, and butter.

2.On High for 4 minutes.

3.Give it all a good stir.

4.On High for 4 minutes.

5.Slice the plums into the bowl removing the stones.

6. On High for 5 minutes.

7.Stir in the cider vinegar, lemon juice, and cane sugar.

8.On High for 5 minutes.

9. Mash it all together with a potato masher.

10.On High for 5 minutes.

11.Give it yet another good stir.

12. 8.On High for 5 minutes.

Leave it to cool in the microwave.

How to Store the Chutney :

1.Wash out the Jam jar.

2.Half fill with water.

3.On HIGH for 1 minute to sterilise them, and then ladle the chutney in and screw the lids on.

4.Chutney tastes better when left to mature for at least two months.

5.The longer you leave it sealed in a cool dark place the better it will taste.

6.Use within12 months.

7.Once opened keep in the fridge, and consume within a month.

Geoffrey's Pineapple Chutney

Makes Enough for Five 450 gram Jam Jars

Ingredients

1.A two hundred gram can of pineapple chunks.

2.Two dessert spoons of powdered ginger.

3.Three large onions.

4.Six garlic cloves.

5.Two cups of white wine vinegar.

6.Two cups of dark raw cane sugar.

7.A dessert spoon of sweet chili sauce.

8.A pinch of black pepper.

9.One teaspoon of salt.

10.One teaspoon of mixed herbs.

11.A lidded microwave bowl large enough to hold three pints.

Preparation

Total Cooking Time plus Preparation equals 18 Minutes

1.Chop the garlic and onions into the bowl with the ginger, sugar, sweet chilli sauce, black pepper, and salt.

2.On High for 6 minutes.

3.Give it all a good stir.

4.On High for 6 minutes.

5.Leave to cool in the microwave for 5 minutes.

How To Store :

1.Wash out the Jam jars.

2.Half fill with water.

3.On High for one minute to sterilise them.

4.Then ladle the chutney in, and put the lids on.

5.Chutney tastes better when left to mature for at least two months.

6.The longer you leave it sealed in a cool dark place the better it will taste.

7.Use within12 months.

8.Once opened keep in the fridge, and consume within a month.

Geoffrey's Piccalilli

Makes Enough for 450 gram Jam Jars

Ingredients

1.One hundred and fifty grams of cauliflower.

2.A teaspoon of ground ginger.

3.One small red onion.

4.Three garlic cloves.

5.A teaspoon of turmeric.

6.A dessert spoon of butter.

7.One hundred and fifty grams of broccoli.

8.A dessert spoon of tomato purée.

9.Two dessert spoon of dark raw cane sugar.

10.Two dessert spoons of cider vinegar.

11.Three small pickled gherkins.

12.A dessert spoon of yellow mustard.

13.A dessert spoon of corn flour.

14.A teaspoon of soy.

15.A lidded microwave bowl large enough to hold three pints.

16.A stick of celery.

17.A dessert spoon of tomato purée.

Preparation

Total Cooking Time plus Preparation equals 36 Minutes

Cook the Vegetables :

1.Chop the onion, celery, cauliflower, broccoli, gherkins, garlic into the bowl with the ginger, turmeric, and olive oil.

2.On High for 5 minutes.

3.Give it all a good stir.

4.On High for 5 minutes.

5Give it all a good stir.

6.On High for 5 minutes.

7.Stir in the cider vinegar, and cane sugar.

8.On High for 5 minutes.

9.Stir in the tomato purée, corn flour, mustard, and soy.

10.On High for 5 minutes.

11.Leave to cool in the microwave for 10 minutes.

How to Store the Piccalilli :

1.Wash out the Jam jars.

2.Half fill with water.

3.On High for 1 minute to sterilise them, and then ladle the piccalilli in and screw the lids on.

4.The longer you leave it sealed in a cool dark place the better it will taste.

5.Use within12 months.

6.Once opened keep in the fridge, and consume within a month.

Geoffrey's Onion Chutney

Makes Enough for One 250 gram Jam Jar

Ingredients

1.A stick of celery.

2.A teaspoon of dried oregano.

3.A dessert spoon of olive oil.

4.One garlic clove.

5.Two dessert spoons of malt vinegar.

6.Three dessert spoons of dark raw cane sugar.

7.A large onion.

8.A teaspoon of mustard.

9.A pinch of black pepper.

10.A dessert spoon of tomato purée.

11.A lidded microwave bowl large enough to hold two pints.

12.A teaspoon of soy.

13.A dessert spoon of butter.

14.A sprig of chopped rosemary.

15.A sprig of chopped fennel.

Preparation

Total Cooking Time plus Preparation equals 30 Minutes

1.Chop the onion, garlic, celery, into the bowl with the olive oil, and butter .

2.On High for 6 minutes.

3.Stir in the cane sugar, and oregano.

4.On High for 6 minutes.

5.Stir in the tomato purée, malt vinegar, mustard, black pepper, soy, rosemary and fennel.

8.On High for 6 minutes.

9.Give it all a good stir.

10.On High for 6 minutes.

11.Give it all a good stir.

12.Leave to cool in the microwave for 5 minutes.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the chutney in.

5.Screw the lid on

6.Chutney tastes better when left to mature for at least two months.

7.The longer you leave it sealed in a cool dark place the better it will taste.

8.Use within12 months.

9.Once opened keep in the fridge, and consume within a month.

Geoffrey's Tomato Chutney

Makes Enough for One 450 gram Jam jar

Ingredients

1.One small red onion.

2.A 400 gram tin of chopped tomatoes.

3.Two garlic cloves.

4.A teaspoon of powdered cinnamon.

5.A stick of celery.

6.A large carrot.

7.Three dessert spoons of dark raw cane sugar.

8.Two dessert spoons of cider vinegar.

9.A pinch of ginger, paprika, and black pepper.

10.A dessert spoon of olive oil.

Preparation

Total Cooking Time plus Preparation equals 30 Minutes

1.Chop the onion, garlic, celery, and carrot into the bowl with the olive oil.

2.On High for 6 mins.

3.Give it all a good stir.

4.On High for 6 mins.

5.Mash with a potato masher.

6.Stir in the tomatoes, ginger, paprika, and black pepper.

7.On High for 6 mins.

8.Stir in the sugar, cider vinegar, and cinnamon.

9.On High for 6 mins.

10.Give it all a good stir.

11.Leave it to cool in the microwave for 5 minutes.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the chutney in.

5.Screw the lid on

6.Chutney tastes better when left to mature for at least two months.

7.The longer you leave it sealed in a cool dark place the better it will taste.

8.Use within12 months.

9.Once opened keep in the fridge, and consume within a month.

Geoffrey's Whiskey Flavoured Three Fruit Marmelade

Makes Enough for Five 450 gram Jam Jars

Ingredients

1.Three large oranges.

2.One grapefruit, pink if possible.

3.Add the lemon juice.

4.A 600g bag of preserving sugar.

5.Six dessert spoons of whiskey.

6.A lidded microwave bowl, large enough to hold two pints.

7.Fifteen rose hips (seed pods).

8.A dessert spoon of butter.

9.Pectin.

Preparation

Total Cooking Time plus Preparation equals 24 Hours 55 Minutes

Prepare the Fruit :

1.Soak the fruit for 24 hours in a bowl of water to make the skin go soft.

2.Cut the fruit in half, and with the knife slash the coloured flesh inside.

3.Squeeze the juice into the bowl.

4.With your fingers tear the flesh out, and put that into the bowl, remove the white pith from the grape fruit and put that in too.

5.Scrape the white pith from the skin of the oranges, with your finger nails or a sharp knife, and throw it away.

6.Chop the skin up into small pieces.

7.Add the skin, lemon juice, and a pint of water to the bowl.

8.Put the rose hips in a china cup, fill it with hot water.

9.On High for 5 minutes.

10.Take the hips out of the cup, pour the liquid into the bowl.

Cook the Fruit :

1.On High for 10 minutes.

2.Add the sugar, pectin, and whiskey stir it in.

3.Add the butter, stir it in.

4.On High for 10 minutes.

5.Give it a good stir, to dissolve all the sugar.

6.On High for 15 minutes.

7.Make sure the marmalade boils for the last 5 minutes.

8.If you have time leave it to cool in the microwave for 10 minutes.

To Store:

1.Sterilize the jars by putting them in the microwave.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Spoon the marmalade into the jars.

5.Put the lids on, leave to set, store in a cupboard, once opened consume within a month.

Geoffrey's English Tomato Ketchup

Makes Enough for One 450 gram Jam jar

Ingredients

1.Two juniper berries (crack them open with your finger nails).

2.A small red onion.

3.A pinch of black pepper, and ginger.

4.One clove of garlic.

6.A dessert spoon of light raw cane sugar.

7.A teaspoon of dried thyme.

8.A dessert spoon of Oriental plum sauce.

9.A lidded microwave bowl large enough to hold two pints.

10.A teaspoon of mixed herbs.

11.Three dessert spoons of yoghurt.

12.A dessert spoon of olive oil.

13.A dessert spoon of corn flour.

14.A dessert spoon of cider vinegar.

15.A teaspoon of lemon juice.

16.A 400 gram of chopped tomatoes.

17.A dessert spoon of light cane sugar.

18.A sprig of chopped parsley.

19.A sprig of chopped rosemary.

20.A fresh bay leaf.

21.A teaspoon of soy sauce.

22.A teaspoon of paprika,

21.Three dessert spoons of tomato puree.

Preparation

Total Cooking Time plus Preparation equals 32 Minutes

1.Chop the onion, garlic, and celery into the bowl with the black pepper, paprika, ginger, thyme, mixed herbs, parsley, rosemary, bay leaf, and olive oil.

2.On High for 4 minutes.

3.Give it all a good stir.

4.On High for 4 minutes.

5.Stir in the lemon juice.

6.On High for 4 minutes.

7.Stir in the tomatoes, and yoghurt.

8.On High for 6 minutes.

9.Stir in the soy, plum sauce, and sugar.

10.On High for 6 minutes.

11.Stir in the corn flour, tomato puree, and cider vinegar.

12.On High for 6 minutes.

13.Leave it to cool down in the microwave.

13.Remove the bay leaf.

14.Put it in the blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the ketchup in.

5.Screw the lid on

6.Use within 6 months.

7.Once opened keep in the fridge, and consume within a month.

Geoffrey's Tomato and Pepper Deli Sauce

Makes Enough for a 450 Gram Jam Jar

Ingredients

1.A 400 gram tin of chopped tomatoes.

2.A teaspoon of cinnamon.

3.A sweet pepper.

4.One garlic clove.

5.A dessert spoon of cider vinegar.

6.Two dessert spoons of light raw cane sugar.

7.A small red onion.

8.A small Birdseye chili.

9.A pinch of black pepper.

10.A dessert spoon of tomato purée.

11.A lidded microwave bowl large enough to hold two pints.

12.A teaspoon of soy.

13.A fresh bay leaf.

14.A dessert spoon of olive oil.

15.A sprig of basil leaves.

Preparation

Total Cooking Time plus Preparation equals 24 Minutes

1.Chop the onion, chilli, garlic, basil, and sweet pepper into the bowl with the olive oil.

2.On High for 4 minutes.

3.Give it all a good stir.

4.On High for 4 minutes.

5.Stir in the chopped tomatoes, cider vinegar, raw cane sugar, black pepper, tomato purée, soy, cinnamon, and bay leaf.

6.On High for 5 minutes.

7.Give it all a good stir.

8.On High for 5 minutes.

9.Give it another good stir.

10.On High for 5 minutes.

11.Remove the bay leaf.

12.Allow to cool before putting the sauce in a blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the sauce in.

5.Screw the lid on

6.Keep it in the fridge, and consume within three months.

Geoffrey's Tomato Hamburger Relish

Makes Enough for a 450 Gram Jam Jar

Ingredients

1.A 400 gram tin of chopped tomatoes.

2.A teaspoon of cinnamon.

3.A sweet pepper.

4.One garlic clove.

5.Two dessert spoons of balsamic vinegar.

6.Three dessert spoons of dark raw cane sugar.

7.A small red onion.

8.A teaspoon of ground ginger.

9.A pinch of black pepper.

10.A dessert spoon of tomato purée.

11.A lidded microwave bowl large enough to hold two pints.

12.A teaspoon of soy.

13.A fresh bay leaf.

14.A dessert spoon of olive oil.

Preparation

Total Cooking Time plus Preparation equals 24 Minutes

1.Chop the onion, garlic, and sweet pepper into the bowl with the olive oil.

2.On High for 4 minutes.

3.Give it all a good stir.

4.On High for 4 minutes.

5.Stir in the chopped tomatoes, balsamic vinegar, dark raw cane sugar, black pepper, tomato purée, soy, cinnamon, ginger, and bay leaf.

6.On High for 5 minutes.

7.Give it all a good stir.

8.On High for 5 minutes.

9.Give it all a good stir.

10.On High for 5 minutes.

11.Remove the bay leaf.

12.Allow to cool before putting the relish in a blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the relish in.

5.Screw the lid on

6.Keep it in the fridge, and consume within three months.

Geoffrey's Fruity Sauce

Makes Enough for One 450 gram Jam jar

Ingredients

1.Ten large plums.

1.A teaspoon of ground mixed spices.

2.A small onion.

3.Two dessert spoons of dark cane sugar.

4.One clove of garlic.

6.Two dessert spoons of dark raw cane sugar.

7.One large apple.

8.A teaspoon of soy.

9.A lidded microwave bowl large enough to hold two pints.

10.A teaspoon of ground ginger.

11.Two dessert spoons of Tamarind sauce

12.A dessert spoon of olive oil.

13.A dessert spoon of corn flour.

14.Three dessert spoons of malt vinegar.

15.A teaspoon of lemon juice.

16.A teaspoon of Worcestershire sauce.

17. A teaspoon of mustard.

Preparation

Total Cooking Time plus Preparation equals 22 Minutes

1.Chop the onion and garlic into the bowl with the olive oil.

2.On High for 4 minutes.

3.Chop the plums and apple, removing the pips and stones, into the bowl.

4.On High for 6 minutes.

5.Stir in the vinegar, sugar, soy, lemon juice, Tamarind sauce, Worcestershire sauce, ginger, nutmeg, and ground mixed spices.

6.On High for 6 minutes.

7.Stir in the corn flour.

8.On High for 6 minutes.

9.Give it another good stir.

10. On High for 6 minutes.

11.Leave it to cool down in the microwave.

12.Put the sauce in the blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the sauce in.

5.Screw the lid on

6.Use within 6 months.

7.Once opened keep in the fridge, and consume within a month.

Geoffrey's Southern Style Ketchup

Makes Enough for One 450 gram Jam jar

Ingredients

1. A teaspoon of soy sauce.

2.A small red onion.

3.A pinch of black pepper.

4.One clove of garlic.

6.A dessert spoon of light raw cane sugar.

7.A teaspoon of dried thyme.

8.A dessert spoon of plum sauce.

9.A lidded microwave bowl large enough to hold two pints.

10.A teaspoon of Cajun spices.

11.Three dessert spoons of yoghurt.

12.A dessert spoon of olive oil.

13.A dessert spoon of corn flour.

14.A dessert spoon of cider vinegar.

15.A teaspoon of lemon juice.

16.A 400 gram of chopped tomatoes.

17.Three dessert spoons of tomato puree.

18.A teaspoon of paprika,

19.A sprig of chopped rosemary.

20.A fresh bay leaf.

20.A stick of celery.

21.One sweet pepper.

Preparation

Total Cooking Time plus Preparation equals 32 Minutes

1.Chop the onion, sweet pepper, garlic, and celery into the bowl with the black pepper, paprika, thyme, mixed herbs, parsley, rosemary, bay leaf, and olive oil.

2.On High for 4 minutes.

3.Give it all a good stir.

4.On High for 4 minutes.

5.Stir in the lemon juice.

6.On High for 4 minutes.

7.Stir in the tomatoes, and yoghurt.

8.On High for 6 minutes.

9.Stir in the soy, plum sauce, and sugar.

10.On High for 6 minutes.

11.Stir in the corn flour, tomato puree, and cider vinegar.

12.On High for 6 minutes.

13.Leave it to cool down in the microwave.

13.Remove the bay leaf.

14.Put it in a blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the ketchup in.

5.Screw the lid on

6.Use within 6 months.

7.Once opened keep in the fridge, and consume within one month.

Geoffrey's Yankee Ketchup

Makes Enough for One 450 gram Jam jar

Ingredients

1.A teaspoon of soy sauce.

2.A small red onion.

3.A pinch of black pepper, and mace.

4.One clove of garlic.

5.A teaspoon of mustard.

6.A dessert spoon of light raw cane sugar.

7.A teaspoon of ground mixed spices.

8.A dessert spoon of plum sauce.

9.A lidded microwave bowl large enough to hold two pints.

10. A teaspoon of cinnamon.

11.Three dessert spoons of yoghurt.

12.A dessert spoon of olive oil.

13.A dessert spoon of corn flour.

14.A dessert spoon of cider vinegar.

15.A teaspoon of lemon juice.

16.A 400 gram of chopped tomatoes.

17.Three dessert spoons of tomato puree.

18 A stick of celery.

19. A teaspoon of ginger.

20.A fresh bay leaf.

Preparation

Total Cooking Time plus Preparation equals 32 Minutes

1.Chop the onion, garlic, and celery into the bowl with the black pepper, mace, cinnamon, ground mixed spices, ginger, bay leaf, and olive oil.

2.On High for 4 minutes.

3.Give it all a good stir.

4.On High for 4 minutes.

5.Stir in the lemon juice.

6.On High for 4 minutes.

7.Stir in the tomatoes, and yoghurt.

8.On High for 6 minutes.

9.Stir in the soy, plum sauce, and sugar.

10.On High for 6 minutes.

11.Stir in the corn flour, tomato puree, and cider vinegar.

12.On High for 6 minutes.

13.Leave it to cool down in the microwave.

13.Remove the bay leaf.

14.Put it in a blender.

How To Store :

1.Wash out the Jam jar.

2.Half fill with water.

3.On High for one minute to sterilise.

4.Then ladle the ketchup in.

5.Screw the lid on

6.Use within 6 months.

7.Once opened keep in the fridge, and consume within one month.

Geoffrey's New Jersey Style Deli Sauce

Makes Enough for One 450 gram Jam jar

Ingredients

1.A teaspoon of tamarind sauce.

2.One small red onion.

3.A pinch of black pepper.

4.One garlic clove.

6.A dessert spoon of dark raw cane sugar.