Golden Age Recipes

Golden Age Recipes Classic UK recipes, cosy meals & tasty twists for food-loving ladies 🫖🍰

Grilled Halloumi with Spring Greens 🇬🇷🌿Ingredients:- 250g block of halloumi cheese- 2 tablespoons olive oil- 200g spring...
24/04/2025

Grilled Halloumi with Spring Greens 🇬🇷🌿

Ingredients:

- 250g block of halloumi cheese
- 2 tablespoons olive oil
- 200g spring greens, washed and roughly chopped
- 1 clove garlic, minced
- Juice of 1/2 lemon
- Salt and black pepper to taste

Instructions:

1. Slice the halloumi block into roughly 1cm thick slices.
2. Heat a grill pan or barbecue to medium-high heat.
3. Brush the halloumi slices with a little olive oil.
4. Grill the halloumi for 2-3 minutes per side, or until golden brown and slightly softened.
5. While the halloumi is grilling, heat the remaining olive oil in a large frying pan or wok over medium heat.
6. Add the minced garlic to the pan and cook for about 30 seconds, until fragrant, being careful not to burn it.
7. Add the chopped spring greens to the pan and stir-fry for 3-5 minutes, or until wilted but still vibrant green.
8. Squeeze the lemon juice over the spring greens and season with salt and pepper to taste.
9. Serve the grilled halloumi immediately on top of the spring greens.

Earthy Lentil and Carrot Salad 🥗🥕Ingredients:- 225g brown or green lentils, rinsed- 700ml vegetable stock- 2 tablespoons...
24/04/2025

Earthy Lentil and Carrot Salad 🥗🥕

Ingredients:

- 225g brown or green lentils, rinsed
- 700ml vegetable stock
- 2 tablespoons olive oil
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 carrots, peeled and grated
- 1 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 50g raisins or sultanas
- 50g chopped walnuts or pecans
- 2 tablespoons lemon juice
- 1 tablespoon chopped fresh parsley
- Salt and pepper to taste

Instructions:

1. Place the lentils and vegetable stock in a saucepan. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until the lentils are tender but still hold their shape. Drain any excess liquid and set aside to cool.
2. While the lentils are cooking, heat the olive oil in a large frying pan over medium heat. Add the onion and cook until softened, about 5-7 minutes.
3. Add the garlic and grated carrots to the pan and cook for another 3-5 minutes, until the carrots are slightly softened.
4. Stir in the cumin and coriander and cook for 1 minute more, until fragrant.
5. In a large bowl, combine the cooked lentils, carrot mixture, raisins or sultanas, and chopped nuts.
6. Add the lemon juice, parsley, salt, and pepper. Mix well to combine.
7. Taste and adjust seasonings as needed.
8. Serve the salad warm or cold. It can be stored in the refrigerator for up to 3 days.

Flavourful Stuffed Bell Peppers with Couscous 🌶️🫑Ingredients:- 4 large bell peppers (any colour)- 1 tablespoon olive oil...
24/04/2025

Flavourful Stuffed Bell Peppers with Couscous 🌶️🫑

Ingredients:

- 4 large bell peppers (any colour)
- 1 tablespoon olive oil
- 1 onion, finely chopped
- 2 cloves garlic, minced
- 200g couscous
- 400ml vegetable stock
- 400g can chopped tomatoes
- 1 teaspoon dried oregano
- 1/2 teaspoon smoked paprika
- 50g grated cheddar cheese
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)

Instructions:

1 Preheat your oven to 180°C (gas mark 4).
2 Cut the tops off the bell peppers and remove the seeds and membranes.
3 Cook the couscous according to package directions using the vegetable stock.
4 While the couscous is cooking, heat the olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes.
5 Add the garlic and cook for another minute until fragrant.
6 Stir in the chopped tomatoes, oregano, and smoked paprika. Season with salt and pepper. Bring to a simmer and cook for 10 minutes, stirring occasionally.
7 Once the couscous is cooked, fluff it with a fork and add it to the skillet with the tomato mixture. Stir to combine.
8 Stuff each bell pepper with the couscous mixture.
9 Place the stuffed peppers in a baking dish and sprinkle the tops with grated cheddar cheese.
10 Bake in the preheated oven for 30-40 minutes, or until the peppers are tender and the cheese is melted and golden brown.
11 Garnish with fresh parsley before serving.

Warming Chickpea and Spinach Stew 🍲🌱Ingredients:- 1 tablespoon olive oil- 1 large onion, chopped- 2 cloves garlic, mince...
24/04/2025

Warming Chickpea and Spinach Stew 🍲🌱

Ingredients:

- 1 tablespoon olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon chili flakes (optional)
- 1 (400g) tin chopped tomatoes
- 1 (400g) tin chickpeas, drained and rinsed
- 500ml vegetable stock
- 200g fresh spinach, washed
- Salt and pepper to taste
- Lemon wedges, for serving (optional)

Instructions:

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic, cumin, smoked paprika, and chili flakes (if using) and cook for another minute, stirring constantly, until fragrant.
4. Pour in the chopped tomatoes, drained chickpeas, and vegetable stock.
5. Bring the mixture to a simmer, then reduce the heat and cook for 15 minutes, allowing the flavors to meld.
6. Stir in the fresh spinach and cook until wilted, about 2-3 minutes.
7. Season with salt and pepper to taste.
8. Serve hot, with lemon wedges for squeezing over, if desired.

Crispy Smoked Salmon and Spring Onion Flatbreads 🐟🌿Ingredients:-2 ready-made flatbreads (approx 6-8 inches in diameter)-...
24/04/2025

Crispy Smoked Salmon and Spring Onion Flatbreads 🐟🌿

Ingredients:

-2 ready-made flatbreads (approx 6-8 inches in diameter)
-100g cream cheese, softened
-2 spring onions, finely sliced
-100g smoked salmon slices
-1 tablespoon olive oil
-Juice of 1/2 lemon
-Fresh dill, chopped (optional)
-Black pepper to taste

Instructions:

1. Preheat your oven to 200°C (180°C fan/Gas Mark 6).
2. Lightly brush each flatbread with olive oil.
3. Place the flatbreads on a baking sheet and bake in the preheated oven for 5-7 minutes, or until they are lightly golden and crisp.
4. While the flatbreads are baking, prepare the topping. In a bowl, combine the softened cream cheese and sliced spring onions. Mix well.
5. Once the flatbreads are baked, remove them from the oven and let them cool slightly.
6. Spread the cream cheese and spring onion mixture evenly over each flatbread.
7. Arrange the smoked salmon slices on top of the cream cheese mixture.
8. Squeeze the lemon juice over the smoked salmon.
9. Sprinkle with freshly chopped dill (if using) and black pepper to taste.
10. Serve immediately and enjoy.

Light Zucchini Noodles with Pesto 🥒🌿Ingredients:- 4 medium zucchini- 2 cloves garlic- 50g pine nuts- 50g fresh basil lea...
24/04/2025

Light Zucchini Noodles with Pesto 🥒🌿

Ingredients:

- 4 medium zucchini
- 2 cloves garlic
- 50g pine nuts
- 50g fresh basil leaves
- 50g Parmesan cheese, grated
- 125ml olive oil
- Salt and pepper to taste
- Lemon juice (optional)

Instructions:

1. Wash and trim the ends of the zucchini.
2. Use a spiralizer or vegetable peeler to create zucchini noodles (courgette spaghetti).
3. Place the zucchini noodles in a colander and sprinkle with a little salt. This helps to draw out excess moisture. Let them sit for about 15 minutes.
4. While the zucchini noodles are draining, prepare the pesto. In a food processor, combine the garlic, pine nuts, basil leaves, and Parmesan cheese.
5. Pulse the mixture until finely chopped.
6. With the food processor running, slowly drizzle in the olive oil until a smooth paste forms.
7. Season the pesto with salt and pepper to taste. Add a squeeze of lemon juice if desired.
8. Gently squeeze the zucchini noodles to remove any remaining water.
9. In a large bowl, toss the zucchini noodles with the pesto until evenly coated.
10. Serve immediately. You can garnish with extra Parmesan cheese or pine nuts if you like.

Hearty Quinoa and Roasted Vegetable Bowl 🥗🥕Ingredients:- 1 cup quinoa, rinsed- 2 cups vegetable broth or water- 1 large ...
24/04/2025

Hearty Quinoa and Roasted Vegetable Bowl 🥗🥕

Ingredients:

- 1 cup quinoa, rinsed
- 2 cups vegetable broth or water
- 1 large sweet potato, peeled and diced
- 1 red bell pepper, cored, seeded, and chopped
- 1 yellow bell pepper, cored, seeded, and chopped
- 1 red onion, peeled and chopped
- 2 courgettes (zucchini), chopped
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 4 cups baby spinach
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons toasted pumpkin seeds (optional)
- Lemon wedges, for serving (optional)

Instructions:

1 Preheat your oven to 200°C (400°F).
2 Cook the quinoa: In a medium saucepan, combine the rinsed quinoa and vegetable broth (or water). Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all the liquid is absorbed and the quinoa is fluffy. Set aside.
3 Prepare the vegetables: In a large bowl, toss the diced sweet potato, bell peppers, red onion, and courgettes with olive oil, dried thyme, smoked paprika, salt, and pepper.
4 Roast the vegetables: Spread the vegetables in a single layer on a large baking sheet. Roast for 20-25 minutes, or until the vegetables are tender and slightly caramelised, flipping halfway through.
5 Assemble the bowls: Divide the baby spinach among four bowls. Top with the cooked quinoa and roasted vegetables.
6 Add toppings (optional): Sprinkle with crumbled feta cheese and toasted pumpkin seeds, if desired.
7 Serve: Serve immediately with lemon wedges, if desired.

Vibrant Grilled Chicken and Asparagus Salad 🥗🐔Ingredients:- 2 boneless, skinless chicken breasts- 1 tablespoon olive oil...
24/04/2025

Vibrant Grilled Chicken and Asparagus Salad 🥗🐔

Ingredients:

- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
- 1 bunch asparagus, trimmed
- 4 cups mixed salad greens
- 1/2 cup cherry tomatoes, halved
- 1/4 cup red onion, thinly sliced
- 1/4 cup crumbled feta cheese (optional)
- 2 tablespoons balsamic vinaigrette dressing

Instructions:

1. Preheat your grill to medium heat.
2. In a small bowl, mix together the olive oil, Italian herbs, salt, and pepper.
3. Brush the chicken breasts with the olive oil mixture.
4. Grill the chicken for 6-8 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
5. While the chicken is grilling, toss the asparagus with a little olive oil, salt, and pepper.
6. Grill the asparagus for 3-5 minutes, or until tender-crisp.
7. Remove the chicken and asparagus from the grill and let them cool slightly.
8. Slice the chicken and asparagus into bite-sized pieces.
9. In a large bowl, combine the salad greens, cherry tomatoes, and red onion.
10. Add the sliced chicken and asparagus to the bowl.
11. Sprinkle with feta cheese, if desired.
12. Drizzle with balsamic vinaigrette dressing and toss gently to combine.
13. Serve immediately.

Zesty Watercress and New Potato Salad 🥗🥔Ingredients:- 500g new potatoes, preferably Jersey Royals- 1 bunch watercress, w...
23/04/2025

Zesty Watercress and New Potato Salad 🥗🥔

Ingredients:

- 500g new potatoes, preferably Jersey Royals
- 1 bunch watercress, washed and trimmed
- 2 tablespoons olive oil
- 1 lemon, zest and juice
- 1 tablespoon Dijon mustard
- 1 clove garlic, minced
- Salt and freshly ground black pepper to taste

Instructions:

1. Place the new potatoes in a large saucepan and cover with cold water. Bring to a boil and cook until tender, about 15-20 minutes. You should be able to easily pierce them with a fork.
2. While the potatoes are cooking, prepare the dressing. In a small bowl, whisk together the olive oil, lemon zest, lemon juice, Dijon mustard, and minced garlic.
3. Drain the cooked potatoes and let them cool slightly. Once cool enough to handle, halve or quarter them, depending on their size.
4. In a large bowl, combine the cooked potatoes and watercress.
5. Pour the dressing over the potato and watercress mixture. Season with salt and pepper to taste.
6. Gently toss everything together until well combined.
7. Serve immediately or chill for later. The salad is best enjoyed fresh.

Wholesome Spring Vegetable Frittata 🍳🌱Ingredients:- 6 large free-range eggs- 2 tablespoons milk- 1 tablespoon olive oil-...
23/04/2025

Wholesome Spring Vegetable Frittata 🍳🌱

Ingredients:

- 6 large free-range eggs
- 2 tablespoons milk
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 1 clove garlic, minced
- 100g asparagus, trimmed and chopped
- 100g broad beans, shelled
- 75g peas, fresh or frozen
- 50g spinach, roughly chopped
- 50g feta cheese, crumbled
- Salt and freshly ground black pepper to taste

Instructions:

1. Preheat your oven to 180°C (160°C fan/Gas Mark 4).
2. In a large bowl, whisk together the eggs and milk until well combined. Season with salt and pepper.
3. Heat the olive oil in a 20cm oven-safe frying pan (skillet) over medium heat.
4. Add the chopped onion and cook until softened, about 5 minutes.
5. Add the minced garlic and cook for another minute until fragrant.
6. Add the chopped asparagus, broad beans, and peas to the pan. Cook for 5-7 minutes, until the vegetables are tender-crisp.
7. Stir in the chopped spinach and cook until wilted, about 1 minute.
8. Pour the egg mixture evenly over the vegetables in the pan.
9. Sprinkle the crumbled feta cheese over the top.
10. Transfer the frying pan to the preheated oven and bake for 20-25 minutes, or until the frittata is set and golden brown.
11. Remove from the oven and let it cool slightly before slicing and serving.

Crisp Radish and Butter Tartines 🍞 🧈Ingredients:- 6 slices of good quality bread, such as baguette or sourdough- 4 table...
23/04/2025

Crisp Radish and Butter Tartines 🍞 🧈

Ingredients:

- 6 slices of good quality bread, such as baguette or sourdough
- 4 tablespoons of unsalted butter, softened
- 1 bunch of radishes, thinly sliced
- Flaky sea salt
- Freshly ground black pepper
- Fresh chives or parsley, finely chopped (optional)

Instructions:

1. Toast the bread slices until golden brown and crisp. You can use a toaster or grill them lightly.
2. While the toast is still warm, spread each slice generously with softened butter.
3. Arrange the thinly sliced radishes evenly over the buttered toast.
4. Sprinkle generously with flaky sea salt and freshly ground black pepper.
5. If desired, garnish with finely chopped fresh chives or parsley.
6. Serve immediately and enjoy the fresh, peppery flavour.

Butterfinger Caramel Cheesecake Bars 🍫🍰Ingredients:- 1 1/2 cups graham cracker crumbs- 1/4 cup granulated sugar- 1/2 cup...
21/04/2025

Butterfinger Caramel Cheesecake Bars 🍫🍰

Ingredients:

- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 (8 ounce) packages cream cheese, softened
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 cup caramel sauce, divided
- 5 fun-size Butterfinger candy bars, chopped

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9x13 inch baking pan with parchment paper, leaving an overhang on the sides.
2. In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared pan.
3. Bake the crust for 8-10 minutes, or until lightly golden. Remove from oven and let cool slightly.
4. In a large bowl, beat cream cheese and 3/4 cup sugar with an electric mixer until smooth and creamy.
5. Beat in vanilla extract. Add eggs one at a time, beating well after each addition.
6. Pour half of the cheesecake batter over the cooled crust. Drizzle 1/2 cup of caramel sauce over the batter.
7. Sprinkle 3 chopped Butterfinger candy bars over the caramel.
8. Pour the remaining cheesecake batter over the Butterfinger layer.
9. Bake for 30-35 minutes, or until the edges are set and the center is slightly jiggly.
10. Let the cheesecake bars cool completely in the pan on a wire rack.
11. Once cooled, drizzle the remaining 1/2 cup of caramel sauce over the top. Sprinkle with the remaining 2 chopped Butterfinger candy bars.
12. Refrigerate for at least 2 hours before cutting into bars. Use the parchment paper overhang to lift the bars out of the pan for easy cutting.

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