Ruth can Cook

WHAT YOU NEED: 1 x Tbsp Vanilla Extract Ready to Roll Puff Pastry 5 x Tsp Sugar 1 x Tub Mascapone Cheese 250g Double Cream Fresh Strawberries Roll out your Ready Puff Pastry on a floured surface and cut into 3 even slices. place on a baking tray and put into the oven until risen and cooked usually about 15 minutes on gas 5 Meanwhile mix together Mascapone, Double Cream, Sugar, and Vanilla Extract. Slice strawberries ready to assemble. your puff pastry must be cooled before assembly. On each slice of Puff Pastry add equal amounts of cream mixture, followed by a layer of sliced strawberries. To assemble place Puff pastries on top of each other. Your Strawberry Slice is done. Decorate with fresh mint to serve. *Obviously if you want to make small individual ones you can using the same principle, simply cut smaller segments before baking.

WHAT YOU NEED: 150g of Conchiglioni Rigati Pasta 3 x Tsp Tomato Puree 3 x Cloves of Garlic (crushed) Handful of Button Mushrooms 2 x Tbsp Balsamic vinegar Handful fresh Basil leaves 1 x Tinned Tomatoes plus half tin of Water Half Tsp Dried Oregano Half Onion ( Sliced) Pinch of Salt and pepper In a large pan boil some salted water, add the pasta (they are like giant shells to look at). Meanwhile in another pan, put in your Button mushrooms, Tinned Tomatoes and water. Heat, then add Garlic, Oregano, Balsamic vinegar, Onions and Tomato Puree and finally salt and pepper. Reheat and allow the sauce and thicken. Add the cooked pasta to the sauce add the Fresh Basil and stir. The juices will stick to the pasta. Its ready to serve with Garlic Bread.

WHAT YOU NEED: 1 x Large potato 1 x Tbsp (Patak) Chicken Tikka Paste 1 x cup of water (maybe a little more to add to sauce) 1 x Tomato 1 x Red chilli Half chopped onion salt and pepper to taste Peel and chop potato and tomato into mouth sized pieces. Part boil the potatoes in water for about 5-8 minutes then remove and place into a bowl. In the bowl add tomatoes and Tikka Paste (not sauce). mix altogether ensuring tomatoes and potatoes are covered, then add onions, red chilli, salt and pepper. Leave in the fridge for about half an hour for the flavours to infuse. Add a cup of water then gently stir, you may need to add a little more to ensure the potatoes have enough to cook in. Bring to boil stirring most of the time. Prick potatoes with a sharp knife to ensure that they are cooked through. The steam will evaporate and the sauce will thicken. Serve with boiled rice and chapatis.

WHAT YOU NEED: Whole cauliflower 1 x Clove of Garlic 1 x Tbsp Butter Slice the cauliflower into steaks, they each need to be about 2 cm thick. The rest of the cauliflower can be used another day or frozen. Peel and grate the Garlic into your butter. mix together until light, fluffy and spreadable. Spread each cauliflower steak with the Garlic butter on both sides. Place on to a baking tray or appropriate oven dish and put into a hot oven until they are brown on both sides. I served mine with Sunday roast but its also perfect with a little cheese sauce.