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Here are few recipes designed specifically for your Alpha. We hope you enjoy them!

Cherry and Almond Danish Swirls

1 pkt ready rolled puff pastry
50g butter softened
50g caster sugar
50g ground almonds
1 egg yolk
1 teasp almond essence
1 sm tub glace cherries chopped


1. Place the sheet of puff pastry on a clean work surface
2. Mix the butter, caster sugar and almonds together. Add the egg yolk, almond essence and cherries
3. Spread the paste over the pastry and roll up like a swiss roll
4. Cut into 10 pinwheels and place on a heavy based baking tray lined with parchment.
5. Place in the Alpha on the shelf position above the centre and back 15 - 20 minutes until golden brown
Serve warm or cold

Remember - the Alpha must have had 1 hour to pre-heat to enable the castings to maintain an even temperature for baking

Set the Alpha at 200c unless otherwise stated


 Smoked Haddock Pie

Serves 4

1 Litre ovenproof pie dish

300g undyed smoked haddock fillet
25g butter
25g plain flour
200ml milk
1 tbsp chopped parsley
1 teasp English mustard powder
50g mature cheddar grated
salt & pepper

1 pkt Waitrose Rosti
25g melted butter


1. Cut the haddock into 2cm chunks
2. Melt the butter in a pan, add the flour to make a roux and gradually add the milk to make a glossy sauce
3. Add the parsley, mustard, s&p and cheese. Pour the sauce over the fish
4. Mix the rosti with the melted butter and place the rosti on top of the sauce
5. Place on the centre shelf of the Alpha set at 200c and cook for 30 minutes until golden brown
6. Serve with lightly steamed green beans


Baked Brie with Wild Cranberry Relish

Oven temp 220c

Serves 4

1/3 whole brie
1 jar Waitrose Wild Cranberry relish
1 pkt Saxby's Puff Pastry


1. Roll out the pastry into a large square 30cm x 30cm approx and place on a lined heavy based baking tray
2. Cut the brie in half horizontally and spread half the jar of cranberry relish in between the two halves like a sandwich.
3. Place the brie on the puff pastry and spread the remainder of the relish on top of the brie
4. Fold the pastry around the brie like a parcel sealing the edges with a little water
Brush the parcel with a little milk and place on the centre shelf of the Alpha for 20 - 25 minutes. Serve warm


King Prawns with Curry Dip and Rice

Serves 2

200g uncooked tiger prawns
2 teasps Barts hot chilli
oil to stir fry
1 carton Barts Coconut Cream
1 tbsps Madras curry powder
juice of 1 lemon
1 tbsp olive oil

100g basmati rice


1. Place the prawns in a bowl with the chilli and mix together
2. Place the coconut cream, curry powder, lemon juice and olive oil in a pan and bring to the boil on the left hand hotplate
3. Place the rice in a pan of water, bring to a rapid boil on the centre of the hotplates, then move over to the far right hand side of the hotplate, place a lid on and allow to steam for approx 20 - 30 minutes
4. Heat the stir fry oil in a fry pan on the central boiling section. When very hot add the prawns and stir fry until pink
Place the prawns on top of the cooked rice and pour over the curry sauce.


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