March 2017: Bean and Pasta Soup.
Now to use another pack of your frozen beans...or a can of Cannellini Beans!
This is delicious, but follow the method carefully...don't try short cuts!
First of all chop 6 shallots and 1 stick of celery fairly finely and let them soften gently in olive oil for about 10 minutes. Then chop another stick of celery and crush it firmly with the side of a knife till the juice flows. Don't try to crush it completely, it would take forever, just till juice starts to come out. This step makes all the difference as regards flavour. Do the same with a large clove of garlic.......sprinkle the chopped garlic with a little salt to help crush it. Then add the crushed celery and garlic, along with your beans, to the saucepan and cook very gently for another 5 minutes. Add half a litre of water and a stock cube and bring to the boil. Then add a handful of macaroni and simmer for about 10 minutes till pasta is cooked. Rub a little olive oil into a handful of basil leaves, add to soup and serve at once, with more olive oil drizzled on top.
Now to use another pack of your frozen beans...or a can of Cannellini Beans!
This is delicious, but follow the method carefully...don't try short cuts!
First of all chop 6 shallots and 1 stick of celery fairly finely and let them soften gently in olive oil for about 10 minutes. Then chop another stick of celery and crush it firmly with the side of a knife till the juice flows. Don't try to crush it completely, it would take forever, just till juice starts to come out. This step makes all the difference as regards flavour. Do the same with a large clove of garlic.......sprinkle the chopped garlic with a little salt to help crush it. Then add the crushed celery and garlic, along with your beans, to the saucepan and cook very gently for another 5 minutes. Add half a litre of water and a stock cube and bring to the boil. Then add a handful of macaroni and simmer for about 10 minutes till pasta is cooked. Rub a little olive oil into a handful of basil leaves, add to soup and serve at once, with more olive oil drizzled on top.
February 2017: Cidered Hotpot and Slow-Cooked Lamb and Beans
Yes, this month, thanks to Sandra, we have two recipes of the month, one for veggies and one for meat eaters. Sandra's Cidered Hotpot first and then my Slow-Cooked Lamb and Beans, for which you will need to take out of the freezer one of your frozen bags of beans from January's recipe (see below).
Sandra's Cidered Hotpot
Oven Temperature: 200 C/ Gas 6
Ingredients:
225g/8oz Swede
225g/8oz Turnips
75p/3oz Butter
2 Medium Onions sliced
2 Leeks sliced
225/8oz Carrots sliced
40g/1½ oz Plain Flour
450ml/¾ pint Dry Cider
1 tablespoon Tomato Puree
Salt and Pepper
1 teaspoon Yeast Extract (Marmite)
450g/1 lb Potatoes, peeled and thinly sliced
Oil for brushing
75g/3 oz Cheddar Cheese, grated
Method: Cut the swede and turnips into 2.5 cm/1 inch cubes.
Melt the butter in a large frying pan, add the swede, turnip, onions, leeks and carrots and cook gently for ten minutes until softened.
Transfer the vegetables to a lightly oiled ovenproof dish.
Mix the flour to a paste with a little of the cider in the saucepan, gradually stir in the remaining cider and bring to the boil, whisking all the time.
Add the tomato puree, salt and pepper and yeast extract.
Pour over the vegetables.
Arrange the sliced potatoes on top. Brush the potato slices with oil and sprinkle over the cheese.
Cover.
Bake for 1½ - 2 hours or until the vegetables are cooked.
Uncover the dish for the last 30 minutes to brown the topping.
You can vary the vegetables to suit the season.
Yes, this month, thanks to Sandra, we have two recipes of the month, one for veggies and one for meat eaters. Sandra's Cidered Hotpot first and then my Slow-Cooked Lamb and Beans, for which you will need to take out of the freezer one of your frozen bags of beans from January's recipe (see below).
Sandra's Cidered Hotpot
Oven Temperature: 200 C/ Gas 6
Ingredients:
225g/8oz Swede
225g/8oz Turnips
75p/3oz Butter
2 Medium Onions sliced
2 Leeks sliced
225/8oz Carrots sliced
40g/1½ oz Plain Flour
450ml/¾ pint Dry Cider
1 tablespoon Tomato Puree
Salt and Pepper
1 teaspoon Yeast Extract (Marmite)
450g/1 lb Potatoes, peeled and thinly sliced
Oil for brushing
75g/3 oz Cheddar Cheese, grated
Method: Cut the swede and turnips into 2.5 cm/1 inch cubes.
Melt the butter in a large frying pan, add the swede, turnip, onions, leeks and carrots and cook gently for ten minutes until softened.
Transfer the vegetables to a lightly oiled ovenproof dish.
Mix the flour to a paste with a little of the cider in the saucepan, gradually stir in the remaining cider and bring to the boil, whisking all the time.
Add the tomato puree, salt and pepper and yeast extract.
Pour over the vegetables.
Arrange the sliced potatoes on top. Brush the potato slices with oil and sprinkle over the cheese.
Cover.
Bake for 1½ - 2 hours or until the vegetables are cooked.
Uncover the dish for the last 30 minutes to brown the topping.
You can vary the vegetables to suit the season.
Slow-Cooked Lamb and Beans
This is cooked in the slow cooker, so a bit of effort to start with, then a no-fuss meal when you're ready to eat.
Ingredients:
Piece of Lamb Neck Fillet (a good economical cut)
A little oil
2 tbsps dried red lentils
1 large onion, chopped small
2 carrots, chopped into chunks
4 or 5 potatoes cut into chunks
1 bag of cannellini beans (or other variety-see January's recipe ).
1 tbsp flour
2 teaspoons curry powder
1 stock cube
Fry the neck fillet on all sides in hot oil in a frypan until browned. Transfer to slow cooker in which you have put the lentils, onion, carrots and flour, well-mixed. Stir in the stock cube dissolved in boiling water (you need enough to almost cover the meat), mixing well. Add your already cooked beans. Add the potatoes around the meat. Cook until everything is cooked -probably about 6 hours, depending on whether it's on low or high. Season to your taste and check vegetables are soft and meat cooked before you eat it!!
Now, when you have finished your meal, you may well find that you have some sauce left over......don't throw it away. Chop the potatoes and carrots into smaller pieces, add frozen peas, heat up and you will have a lovely warming, slightly curried soup as in the picture below!
This is cooked in the slow cooker, so a bit of effort to start with, then a no-fuss meal when you're ready to eat.
Ingredients:
Piece of Lamb Neck Fillet (a good economical cut)
A little oil
2 tbsps dried red lentils
1 large onion, chopped small
2 carrots, chopped into chunks
4 or 5 potatoes cut into chunks
1 bag of cannellini beans (or other variety-see January's recipe ).
1 tbsp flour
2 teaspoons curry powder
1 stock cube
Fry the neck fillet on all sides in hot oil in a frypan until browned. Transfer to slow cooker in which you have put the lentils, onion, carrots and flour, well-mixed. Stir in the stock cube dissolved in boiling water (you need enough to almost cover the meat), mixing well. Add your already cooked beans. Add the potatoes around the meat. Cook until everything is cooked -probably about 6 hours, depending on whether it's on low or high. Season to your taste and check vegetables are soft and meat cooked before you eat it!!
Now, when you have finished your meal, you may well find that you have some sauce left over......don't throw it away. Chop the potatoes and carrots into smaller pieces, add frozen peas, heat up and you will have a lovely warming, slightly curried soup as in the picture below!
January 2017.
After a few months absence ( I've been busy!!), the "Recipe of the Month" is up and running again!...with a slight difference. All the recipes this year will be using beans. Why beans? Why not?! They are delicious, nutritious, and very economical. What's more, they are very easy. Now, you can just open a can, and they are cheap, but if you do what I do, and use the dried varieties , they are an absolute bargain. Don't be put off by the thought of boiling beans for hours...it really is very simple. All you have to do is remember to soak them the night before.
So here's how:
After a few months absence ( I've been busy!!), the "Recipe of the Month" is up and running again!...with a slight difference. All the recipes this year will be using beans. Why beans? Why not?! They are delicious, nutritious, and very economical. What's more, they are very easy. Now, you can just open a can, and they are cheap, but if you do what I do, and use the dried varieties , they are an absolute bargain. Don't be put off by the thought of boiling beans for hours...it really is very simple. All you have to do is remember to soak them the night before.
So here's how:
- Choose your beans (yes, there lots of varieties. I am using dried cannellini beans for my first recipes, but for most recipes you can substitute whatever variety you like).
- Soak them in a bowl overnight...use a large bowl and cover them well with cold water as they will expand as they soak. The next day rinse the beans with more cold water.
- Now boil your beans, covered with water, in a large saucepan. NB: check cooking instructions on the bag.....some beans have to be boiled vigorously for ten minutes before simmering for the rest of the cooking time. Those instructions are very important!!! Don't add salt at this stage.
- Now the clever part. When they are cooked and cooled, divide the beans into plastic bags for the freezer. Label and flatten them, as in the picture below, for easy freezing, storing and subsequent defrosting. From my one packet of dried beans I had enough to make the January recipe and four bags to freeze for later use.
January 2017: Shepherdless Pie
First chop finely 1 onion, 1 carrot, 1 clove of garlic and 2 sticks of celery, then fry gently for about 10 minutes until soft.
Add the beans you didn't freeze ( about 3-4 tablespoons) and a tin of chopped tomatoes. Season well with salt and pepper.
Put about two thirds of the mixture into a pie dish, then cover with potatoes mashed with butter. Put a little more butter on top, then cook in the oven (about 180 degrees) until the top is golden brown- about 20-25 minutes.
Now you have one third of the bean and vegetable mixture left...so here is an easy lunch or supper for the next day........
Bean and Vegetable Soup
Put the mixture in a saucepan, add a vegetable stock cube and a mug of water. Bring to the boil, simmer for two minutes and then serve with grated cheese.
First chop finely 1 onion, 1 carrot, 1 clove of garlic and 2 sticks of celery, then fry gently for about 10 minutes until soft.
Add the beans you didn't freeze ( about 3-4 tablespoons) and a tin of chopped tomatoes. Season well with salt and pepper.
Put about two thirds of the mixture into a pie dish, then cover with potatoes mashed with butter. Put a little more butter on top, then cook in the oven (about 180 degrees) until the top is golden brown- about 20-25 minutes.
Now you have one third of the bean and vegetable mixture left...so here is an easy lunch or supper for the next day........
Bean and Vegetable Soup
Put the mixture in a saucepan, add a vegetable stock cube and a mug of water. Bring to the boil, simmer for two minutes and then serve with grated cheese.
May 2016: Asparagus and Chick Pea Salad
Here's a delicious salad to enjoy, using this year's bumper crop of asparagus. Thanks for sending it, Barbara! Barbara added halved cherry tomatoes to her salad, but I didn't have any so you won't see any in the picture here!
Small bunch asparagus lightly cooked and sliced at angle about 1 inch long
Tin chickpeas
Half red pepper - chopped neatly
Half orange pepper - chopped neatly
Two tablespoons olive oil
One tablespoon cider vinegar
Herbs of choice - eg dill, coriander, mint, basil (we love herbs so I used some of each)
One crushed garlic clove
Seasoning - salt pepper
Cherry tomatoes - halved about half a dozen
Celery stick- finely sliced
4 spring onions - cut at angle about inch long - white and green leaves
Chilli flakes - as much or little to personal taste
Put the oil, vinegar, herbs, seasoning, chilli flakes and garlic in a container and shake well - leave for abut an hour.
Rinse chickpeas and mix with other prepared vegetables - lightly steam asparagus and mix in to chickpeas - when ready to serve mix well with herb dressing.
I served it as an accompaniment to pan fried hake fillets. You could serve it as a meal in itself with chopped feta cheese.
Here's a delicious salad to enjoy, using this year's bumper crop of asparagus. Thanks for sending it, Barbara! Barbara added halved cherry tomatoes to her salad, but I didn't have any so you won't see any in the picture here!
Small bunch asparagus lightly cooked and sliced at angle about 1 inch long
Tin chickpeas
Half red pepper - chopped neatly
Half orange pepper - chopped neatly
Two tablespoons olive oil
One tablespoon cider vinegar
Herbs of choice - eg dill, coriander, mint, basil (we love herbs so I used some of each)
One crushed garlic clove
Seasoning - salt pepper
Cherry tomatoes - halved about half a dozen
Celery stick- finely sliced
4 spring onions - cut at angle about inch long - white and green leaves
Chilli flakes - as much or little to personal taste
Put the oil, vinegar, herbs, seasoning, chilli flakes and garlic in a container and shake well - leave for abut an hour.
Rinse chickpeas and mix with other prepared vegetables - lightly steam asparagus and mix in to chickpeas - when ready to serve mix well with herb dressing.
I served it as an accompaniment to pan fried hake fillets. You could serve it as a meal in itself with chopped feta cheese.
April 2016: Warm Potato Salad
A simple but tasty recipe for when you want something fresh and delicious but have little time to spare!
Boil some new or salad potatoes till just tender.
While they are cooking mix the following in a bowl:
4 tablespoons olive or vegetable oil
1 and a half tablespoons white wine vinegar
One teaspoon ready-made mustard
3 finely chopped spring onions
Salt and pepper
Strain the potatoes into another large bowl and while still steaming hot, tip over the mixture. Turn well, then add 3 tablespoons cream and mix again. Check the seasoning and leave to cool for a little while to allow the flavours to infuse. Best served slightly warm- or straight away if you can't resist them!
A simple but tasty recipe for when you want something fresh and delicious but have little time to spare!
Boil some new or salad potatoes till just tender.
While they are cooking mix the following in a bowl:
4 tablespoons olive or vegetable oil
1 and a half tablespoons white wine vinegar
One teaspoon ready-made mustard
3 finely chopped spring onions
Salt and pepper
Strain the potatoes into another large bowl and while still steaming hot, tip over the mixture. Turn well, then add 3 tablespoons cream and mix again. Check the seasoning and leave to cool for a little while to allow the flavours to infuse. Best served slightly warm- or straight away if you can't resist them!
February 2016: Savoury Pancakes
Here is a recipe for Shrove Tuesday.
You need one cooked pancake for each person. If you are making pancakes and have some batter left over, make them and when they are cool, wrap them, interleaved with greaseproof paper, and freeze . Then you will have them ready for this recipe.
For the filling: Chop an onion or a few shallots and cook gently till soft in a little butter. Take out most of them and put in a bowl with some defrosted chopped spinach (about 6 lumps or tablespoons- depending how your spinach is frozen!), 1 beaten egg, half a tub of ricotta cheese, two tablespoons grated parmesan, salt, pepper and grated nutmeg. Mix well.
For the sauce: Meanwhile open a can of chopped tomatoes and heat with the onion still in the saucepan.
To assemble: Put a little of the tomato sauce in the bottom of a baking dish (this will stop it sticking to the bottom!). Then fill each pancake with a portion of the filling and lay them lengthwise in the baking dish. Cover the centre of the panckes with the remaining sauce and then grate some more parmesan over the top of everything. Only putting the sauce in the centre will ensure that some of the pancake is crispy, especially if you have a little parmesan on those sauce-free ends!!
Cook in a hot oven (about 180 fan) until bubbling - about 25 mins.
Here is a recipe for Shrove Tuesday.
You need one cooked pancake for each person. If you are making pancakes and have some batter left over, make them and when they are cool, wrap them, interleaved with greaseproof paper, and freeze . Then you will have them ready for this recipe.
For the filling: Chop an onion or a few shallots and cook gently till soft in a little butter. Take out most of them and put in a bowl with some defrosted chopped spinach (about 6 lumps or tablespoons- depending how your spinach is frozen!), 1 beaten egg, half a tub of ricotta cheese, two tablespoons grated parmesan, salt, pepper and grated nutmeg. Mix well.
For the sauce: Meanwhile open a can of chopped tomatoes and heat with the onion still in the saucepan.
To assemble: Put a little of the tomato sauce in the bottom of a baking dish (this will stop it sticking to the bottom!). Then fill each pancake with a portion of the filling and lay them lengthwise in the baking dish. Cover the centre of the panckes with the remaining sauce and then grate some more parmesan over the top of everything. Only putting the sauce in the centre will ensure that some of the pancake is crispy, especially if you have a little parmesan on those sauce-free ends!!
Cook in a hot oven (about 180 fan) until bubbling - about 25 mins.
January 2016: Polenta and Parmesan Slice
This is super as a starter, served small with salad, or as a main course with green veg. Meat eaters can have it with chops instead of potatoes! However, if you are strictly vegetarian , you will need to find an alternative to the parmesan!
185g polenta (100% pre-cooked maize flour-available in packets)
1 tsp salt
50g freshly grated parmesan
5 or 6 cherry tomatoes, sliced in halves
A little oil-I use rapeseed oil
Pesto- bought or homemade
Bring 750 ml of water to the boil in a saucepan. add the salt. Then tip in the polenta all at once and stir with a wooden spoon. Stir often for 8 minutes, getting right down to the bottom of the saucepan . These instructions will be on the polenta packet probably! It will be very thick and gloopy, and watch out that bubbles don't erupt at you. If it looks too thick add a bit more water.
After the 8 minutes are up, add most of the parmesan and stir till it's melted.
Oil a dish (so it doesn't stick) and tip all the mixture in. Press in the tomatoes and sprinkle with the last of the parmesan and a little more oil. Cook in the oven for about 20 minutes till it's nicely bubbling and golden.
Serve with a little pesto dribbled over the top.
This is super as a starter, served small with salad, or as a main course with green veg. Meat eaters can have it with chops instead of potatoes! However, if you are strictly vegetarian , you will need to find an alternative to the parmesan!
185g polenta (100% pre-cooked maize flour-available in packets)
1 tsp salt
50g freshly grated parmesan
5 or 6 cherry tomatoes, sliced in halves
A little oil-I use rapeseed oil
Pesto- bought or homemade
Bring 750 ml of water to the boil in a saucepan. add the salt. Then tip in the polenta all at once and stir with a wooden spoon. Stir often for 8 minutes, getting right down to the bottom of the saucepan . These instructions will be on the polenta packet probably! It will be very thick and gloopy, and watch out that bubbles don't erupt at you. If it looks too thick add a bit more water.
After the 8 minutes are up, add most of the parmesan and stir till it's melted.
Oil a dish (so it doesn't stick) and tip all the mixture in. Press in the tomatoes and sprinkle with the last of the parmesan and a little more oil. Cook in the oven for about 20 minutes till it's nicely bubbling and golden.
Serve with a little pesto dribbled over the top.
November 2015: Chocolate Chip Shortbread
Leave a pack of butter out of the fridge for a couple of hours before you start this: it needs to be nice and soft!
230g butter
100g castor sugar
100g ground rice
230g plain flour
pinch of salt
75g chocolate
Cream together the butter and sugar till soft and fluffy.
Add the ground rice, salt, flour (use a sieve for the flour) and chocolate chopped into small pieces. Mix with a spoon then bring it all together in a lump with your hand quickly...don't handle it too much. Form it into a log shape about 4cm in diameter, then wrap it in clingfilm and let it firm up in the fridge for an hour or so.
Now cut it into disks just less than 1cm thick and cook at 170 fan for about 10-12 minutes. Space them out well on the baking sheet as they will spread a bit.
Don't leave the biscuits in the oven for too long...just till they are very light brown....too long in the oven and they will burn and taste bitter!
Photo on way as soon as they cool down!
Leave a pack of butter out of the fridge for a couple of hours before you start this: it needs to be nice and soft!
230g butter
100g castor sugar
100g ground rice
230g plain flour
pinch of salt
75g chocolate
Cream together the butter and sugar till soft and fluffy.
Add the ground rice, salt, flour (use a sieve for the flour) and chocolate chopped into small pieces. Mix with a spoon then bring it all together in a lump with your hand quickly...don't handle it too much. Form it into a log shape about 4cm in diameter, then wrap it in clingfilm and let it firm up in the fridge for an hour or so.
Now cut it into disks just less than 1cm thick and cook at 170 fan for about 10-12 minutes. Space them out well on the baking sheet as they will spread a bit.
Don't leave the biscuits in the oven for too long...just till they are very light brown....too long in the oven and they will burn and taste bitter!
Photo on way as soon as they cool down!
October 2015: Sandra's Chickpea Soup with Mint and Parsley.
August 2015: A Trio of Recipes this month, to use all those courgettes growing at the moment!
1. Vegetable Moussaka
First of all, you need to make a ratatouille mixture. For this, chop a couple of onions into not too small chunks and let them cook gently in a large saucepan to which you have added 2 tablespoons of olive oil. They will need about 10 minutes to go soft, but don't let them go brown.
Then add 2 crushed garlic cloves, 1 small aubergine cut into chunks, and several courgettes cut into similarly-sized chunks or slices. Stir them well to let the oil coat everything, then add a can of chopped tomatoes. Allow to simmer for about 10 minutes. Season.
While the ratatouille is cooking, peel 3 or 4 potatoes, slice them and boil until they are just cooked.
Now take a large dish and begin layering. You may well have too much ratatouille. Don't worry, you can use this as a delicious side dish, or add some stock and make it into a soup!
Put a layer of ratatouille, then a layer of potatoes, then ratatouille, then potatoes, then another of ratatouille.
Finally in a bowl mix 250g of greek or other natural yoghurt with two beaten eggs. Season well, then spread the mixture over the top of the moussaka. Grate some parmesan of other strong cheese and sprinkle over the top.
Put in oven at 180, until top is golden. Eat with a green salad.
2. Courgette and Potato Frittata (picture below).
Grate about 3 tender courgettes, add a pinch of salt and allow to drain through a sieve. While this is happening, grate a large potato, finely chop an onion and gently fry in 25g butter. Don't let it burn! Stir until the potato is cooked through. Taste a bit to make sure: raw potato is not nice! When you are sure it is cooked, add the courgette and stir well. Beat 4 eggs in a large bowl, and quickly tip the potato and courgette mixture into the eggs, mixing well. If you have any herb leaves to hand, add them at the same time. I like adding chopped savoury. Return to the pan, cook on a medium heat for a few minutes. To cook the top I usually then put my pan under a hot grill (having added a little grated cheese), but this will depend on what you are cooking with. Some people cook the whole thing in the oven in an ovenproof dish.
3. Courgette Soup (sorry, no picture...imagine green soup!)
This couldn't be easier as regards ingredients, but the secret is in the long, slow cooking at the beginning. It really does make a difference and give your soup a wonderfully rich flavour.
You need 2 largish courgettes, half a normal-sized onion (don't be tempted to put the whole onion in), a knob of butter, three thyme sprigs, and half -yes, half!- a vegetable stock cube.
Now if the courgettes are tender, leave the skin on and slice very, very thinly. If they are getting a bit big, remove the seeds and most of the skin (but leave a bit on for colour) and then slice, again very thinly. Slice the half onion, also very thinly.
Let the butter melt in a saucepan, add the courgette, thyme and onion and mix well. Turn the heat right down to the lowest setting, put the lid on the saucepan and allow the mixture to cook very, very, slowly until it is totally soft. Don't try to hurry this, it will take at least half an hour and possibly longer, depending on the heat and amount of mixture.
When finished, take out the striggy parts of the thyme, and add a mug of water with the half stock cube. Bring to the boil, then turn off the heat and add salt and pepper to taste. You can then liquidise it...the flavour will be superb!!
1. Vegetable Moussaka
First of all, you need to make a ratatouille mixture. For this, chop a couple of onions into not too small chunks and let them cook gently in a large saucepan to which you have added 2 tablespoons of olive oil. They will need about 10 minutes to go soft, but don't let them go brown.
Then add 2 crushed garlic cloves, 1 small aubergine cut into chunks, and several courgettes cut into similarly-sized chunks or slices. Stir them well to let the oil coat everything, then add a can of chopped tomatoes. Allow to simmer for about 10 minutes. Season.
While the ratatouille is cooking, peel 3 or 4 potatoes, slice them and boil until they are just cooked.
Now take a large dish and begin layering. You may well have too much ratatouille. Don't worry, you can use this as a delicious side dish, or add some stock and make it into a soup!
Put a layer of ratatouille, then a layer of potatoes, then ratatouille, then potatoes, then another of ratatouille.
Finally in a bowl mix 250g of greek or other natural yoghurt with two beaten eggs. Season well, then spread the mixture over the top of the moussaka. Grate some parmesan of other strong cheese and sprinkle over the top.
Put in oven at 180, until top is golden. Eat with a green salad.
2. Courgette and Potato Frittata (picture below).
Grate about 3 tender courgettes, add a pinch of salt and allow to drain through a sieve. While this is happening, grate a large potato, finely chop an onion and gently fry in 25g butter. Don't let it burn! Stir until the potato is cooked through. Taste a bit to make sure: raw potato is not nice! When you are sure it is cooked, add the courgette and stir well. Beat 4 eggs in a large bowl, and quickly tip the potato and courgette mixture into the eggs, mixing well. If you have any herb leaves to hand, add them at the same time. I like adding chopped savoury. Return to the pan, cook on a medium heat for a few minutes. To cook the top I usually then put my pan under a hot grill (having added a little grated cheese), but this will depend on what you are cooking with. Some people cook the whole thing in the oven in an ovenproof dish.
3. Courgette Soup (sorry, no picture...imagine green soup!)
This couldn't be easier as regards ingredients, but the secret is in the long, slow cooking at the beginning. It really does make a difference and give your soup a wonderfully rich flavour.
You need 2 largish courgettes, half a normal-sized onion (don't be tempted to put the whole onion in), a knob of butter, three thyme sprigs, and half -yes, half!- a vegetable stock cube.
Now if the courgettes are tender, leave the skin on and slice very, very thinly. If they are getting a bit big, remove the seeds and most of the skin (but leave a bit on for colour) and then slice, again very thinly. Slice the half onion, also very thinly.
Let the butter melt in a saucepan, add the courgette, thyme and onion and mix well. Turn the heat right down to the lowest setting, put the lid on the saucepan and allow the mixture to cook very, very, slowly until it is totally soft. Don't try to hurry this, it will take at least half an hour and possibly longer, depending on the heat and amount of mixture.
When finished, take out the striggy parts of the thyme, and add a mug of water with the half stock cube. Bring to the boil, then turn off the heat and add salt and pepper to taste. You can then liquidise it...the flavour will be superb!!
June 2015: TOMATOKEFTEDES (Santorini Tomato Balls)
No doubt in a few weeks’ time you will be wondering what else you can possibly to do with the glut of tomatoes you have in the Greenhouse! I, for one, shall be recalling a recent holiday in Santorini by cooking this authentic, traditional Santorini dish of Tomatokeftedes.
You will need:-
3-4 tomatoes peeled and deseeded, then finely chopped
I large red onion finely chopped
1 tbsp parsley and 1 tbsp mint finely chopped
About half a cup of flour
Salt and pepper
Oil for frying
What you do next:-
Mix everything together and leave for about 30 minutes in the fridge, you should have a soft mix, but not too stiff so add more flour if necessary. Heat some olive oil in a non-stick frying pan and add a tablespoon of mix at a time – don’t overload the pan. Fry for 2 to 3 minutes on each side until nicely coloured.
Drain on kitchen roll and serve either as a starter with crusty bread and Tzaziki sauce or as a main meal.
THEN if you have a bottle of Ouzo tucked away in the wine cabinet now is the time to drink it!
Thanks, Barbara......they looked so delicious when you gave me the recipe that I had to cook them for lunch straightaway! Here are mine below!
No doubt in a few weeks’ time you will be wondering what else you can possibly to do with the glut of tomatoes you have in the Greenhouse! I, for one, shall be recalling a recent holiday in Santorini by cooking this authentic, traditional Santorini dish of Tomatokeftedes.
You will need:-
3-4 tomatoes peeled and deseeded, then finely chopped
I large red onion finely chopped
1 tbsp parsley and 1 tbsp mint finely chopped
About half a cup of flour
Salt and pepper
Oil for frying
What you do next:-
Mix everything together and leave for about 30 minutes in the fridge, you should have a soft mix, but not too stiff so add more flour if necessary. Heat some olive oil in a non-stick frying pan and add a tablespoon of mix at a time – don’t overload the pan. Fry for 2 to 3 minutes on each side until nicely coloured.
Drain on kitchen roll and serve either as a starter with crusty bread and Tzaziki sauce or as a main meal.
THEN if you have a bottle of Ouzo tucked away in the wine cabinet now is the time to drink it!
Thanks, Barbara......they looked so delicious when you gave me the recipe that I had to cook them for lunch straightaway! Here are mine below!
May 2015: Early Summer Veg Pasta
Enough for 2
Three handfuls of pasta (I used Bows)
1 courgette
About 6-8 asparagus spears
2 tomatoes
1 clove garlic
2 tablespoons olive oil
Small handful of basil leaves
Sprinkling of pine nuts
1 tablespoon freshly grated parmesan and more to put on the top of the finished plates
First of all prepare the veg. Skin the tomatoes (easy if you cut a cross in the bottoms, put in a small bowl and cover them with boiling water for a minute: tip the water away and the skins will then come off very quickly), discard the seeds and chop the flesh into small pieces. Chop the courgette in half lengthwise, then slice so you have lots of half-moon shapes. Cut the woody ends off the asparagus and chop the spears into small pieces. Crush the garlic clove.
Salt and boil the water, add the pasta and cook for about 5 mins. Add the asparagus spears and cook until done (which will depend on the type of pasta you chose).
Meanwhile put 1 tbsp olive oil into another pan and gently cook the courgette. After 5-6 mins, add the tomatoes, garlic and basil.
Strain the pasta, add the other tbsp olive oil, then stir in the veg mixture and a tbsp of parmesan.
Tip onto two plates...top with a sprinkling of pine nuts and as much parmesan as you like!
Enough for 2
Three handfuls of pasta (I used Bows)
1 courgette
About 6-8 asparagus spears
2 tomatoes
1 clove garlic
2 tablespoons olive oil
Small handful of basil leaves
Sprinkling of pine nuts
1 tablespoon freshly grated parmesan and more to put on the top of the finished plates
First of all prepare the veg. Skin the tomatoes (easy if you cut a cross in the bottoms, put in a small bowl and cover them with boiling water for a minute: tip the water away and the skins will then come off very quickly), discard the seeds and chop the flesh into small pieces. Chop the courgette in half lengthwise, then slice so you have lots of half-moon shapes. Cut the woody ends off the asparagus and chop the spears into small pieces. Crush the garlic clove.
Salt and boil the water, add the pasta and cook for about 5 mins. Add the asparagus spears and cook until done (which will depend on the type of pasta you chose).
Meanwhile put 1 tbsp olive oil into another pan and gently cook the courgette. After 5-6 mins, add the tomatoes, garlic and basil.
Strain the pasta, add the other tbsp olive oil, then stir in the veg mixture and a tbsp of parmesan.
Tip onto two plates...top with a sprinkling of pine nuts and as much parmesan as you like!
April 2015: Whisky Cake This is a cake for using up that whisky you won in a raffle when you don't really like whisky- it tastes really good in this!!
First of all, Soak 250g mixed dried fruit in 2 or 3 tablespoons of whisky overnight, or at least a few hours! Then cream 250g of butter with 250g sugar. Beat 4 eggs and add them a little at a time. Carefully fold in 275g of sifted self-raising flour, then add the whisky-soaked fruit. You can also add some chopped nuts if you like: almonds are good. Put the mixture into a prepared 8" tin and lastly sprinkle over a couple of tablespoons of granulated sugar. Bake at 180c for about 45-50 minutes. But perhaps you shouldn't drive after tasting!! |
March 2015: Bean and Vegetable Pie
2 onions
2 sticks celery
2 carrots
Clove of garlic
1 tbsp oil
1 tbsp worcestershire sauce, salt and pepper
Handful of parsley.
A cupful of cooked beans (I use a bag of dried mixed beans which I cook the previous day according to the instructions on the packet. This makes plenty with enough to freeze for another time, but you could use any sort of tinned beans, mixed or just one variety).
Tin of chopped tomatoes.
6 medium potatoes
50g butter + 25g more or some oil
Chop the vegetables and garlic finely and sweat them in the oil until they are soft. Meanwhile boil the potatoes in a separate saucepan.
Add the beans, tomatoes and worcestershire sauce to the vegetables. Season well and allow to come to boil, then simmer for five minutes. Add parsley. Mash the potatoes with the butter.
Fill a pie dish with the bean mixture (about 2/3 full) then top with the mashed potato. Top with a little more butter or oil and put in the oven until the top is golden brown....about half an hour. To stop the mash sinking down into the bean mixture, use a tablespoon to dollop just small amounts of potato all over the top, then join up the dollops with a fork!
2 onions
2 sticks celery
2 carrots
Clove of garlic
1 tbsp oil
1 tbsp worcestershire sauce, salt and pepper
Handful of parsley.
A cupful of cooked beans (I use a bag of dried mixed beans which I cook the previous day according to the instructions on the packet. This makes plenty with enough to freeze for another time, but you could use any sort of tinned beans, mixed or just one variety).
Tin of chopped tomatoes.
6 medium potatoes
50g butter + 25g more or some oil
Chop the vegetables and garlic finely and sweat them in the oil until they are soft. Meanwhile boil the potatoes in a separate saucepan.
Add the beans, tomatoes and worcestershire sauce to the vegetables. Season well and allow to come to boil, then simmer for five minutes. Add parsley. Mash the potatoes with the butter.
Fill a pie dish with the bean mixture (about 2/3 full) then top with the mashed potato. Top with a little more butter or oil and put in the oven until the top is golden brown....about half an hour. To stop the mash sinking down into the bean mixture, use a tablespoon to dollop just small amounts of potato all over the top, then join up the dollops with a fork!
January 2015: Potato and Onion Pie
Potato and Onion Pie
This month's recipe is another example of comfort food! Very necessary when the weather outside is wet and sleety!
It comes with a good pedigree as it was a winning entry in a WI competition many years ago, and also it went down well with a glass of wine as a nibble after our last Committee Meeting!
Can be eaten straight from the oven with veggies, but best eaten when allowed to cool for about an hour, then served at room temperature with salad. This allows the pie to firm up a bit and hold together. Also good for picnics when the weather eventually warms up!
Shortcrust pastry (buy it or make it with 150g flour).
Bag of small salad potatoes (you can use any potatoes, chopped into small cubes, but waxy potatoes are best).
3 large onions
2 Eggs
1 Mug Milk
Salt and Pepper
100g well-flavoured cheddar (or more if you like things cheesy!)
Chop the salad potatoes into about 4 or 6 pieces each, depending onn size. Peel and slice the onions. Now fry both together in 50g butter VERY SLOWLY. Don't let them brown too much: keep turning them until the potatoes are cooked through and the onions meltingly soft. This will take about 20 minutes. Taste a potato to see if it's cooked..nothing much tastes worse than raw potato!
Meanwhile line a large flan tin with pastry, rolled thinly. Cook at 180 (160 if using a fan oven) for about 10 mins. This will stop the egg mixture from making the bottom soggy! (I've never found it necessary to fiddle about baking this 'blind').
Beat the eggs and add the mug of milk. Add salt and pepper to taste.
Fill flan with potatoes and onions. Carefully pour in egg mixture. Grate cheese on top. Cook at same temperature until flan is set and cheese golden brown and bubbly.
This month's recipe is another example of comfort food! Very necessary when the weather outside is wet and sleety!
It comes with a good pedigree as it was a winning entry in a WI competition many years ago, and also it went down well with a glass of wine as a nibble after our last Committee Meeting!
Can be eaten straight from the oven with veggies, but best eaten when allowed to cool for about an hour, then served at room temperature with salad. This allows the pie to firm up a bit and hold together. Also good for picnics when the weather eventually warms up!
Shortcrust pastry (buy it or make it with 150g flour).
Bag of small salad potatoes (you can use any potatoes, chopped into small cubes, but waxy potatoes are best).
3 large onions
2 Eggs
1 Mug Milk
Salt and Pepper
100g well-flavoured cheddar (or more if you like things cheesy!)
Chop the salad potatoes into about 4 or 6 pieces each, depending onn size. Peel and slice the onions. Now fry both together in 50g butter VERY SLOWLY. Don't let them brown too much: keep turning them until the potatoes are cooked through and the onions meltingly soft. This will take about 20 minutes. Taste a potato to see if it's cooked..nothing much tastes worse than raw potato!
Meanwhile line a large flan tin with pastry, rolled thinly. Cook at 180 (160 if using a fan oven) for about 10 mins. This will stop the egg mixture from making the bottom soggy! (I've never found it necessary to fiddle about baking this 'blind').
Beat the eggs and add the mug of milk. Add salt and pepper to taste.
Fill flan with potatoes and onions. Carefully pour in egg mixture. Grate cheese on top. Cook at same temperature until flan is set and cheese golden brown and bubbly.
December 2014: Yummy Potato Bake
This isn't in the least a Christmassy recipe, but it's so useful at Christmas as it's easy, comforting (after too much chocolate!) and will store in the fridge to be reheated quickly when you want it.
First of all slice one or two onions and soften them in three tablespoons of oil along with two crushed garlic cloves (the easiest way to do this is in a microwave- give them a couple of minutes or so depending on the strength of your microwave).
Meanwhile grate four or five medium-sized potatoes and squeeze out the excess water. Then mix the softened onions with the potatoes. Add in a mug of milk, two beaten eggs, and about 100g of any sort of grated hard cheese you like. Mix all together, season well and pile into a greased baking dish. Cook at 170 (fan) for about one and a half hours. When you think it's done, test it in the middle as raw potato isn't exactly appetising!! Give it longer, and cover with foil if it's getting too brown.
I like it served with brussels sprouts...but my husband reckons ham and some crisp salad is a better accompaniment.
This isn't in the least a Christmassy recipe, but it's so useful at Christmas as it's easy, comforting (after too much chocolate!) and will store in the fridge to be reheated quickly when you want it.
First of all slice one or two onions and soften them in three tablespoons of oil along with two crushed garlic cloves (the easiest way to do this is in a microwave- give them a couple of minutes or so depending on the strength of your microwave).
Meanwhile grate four or five medium-sized potatoes and squeeze out the excess water. Then mix the softened onions with the potatoes. Add in a mug of milk, two beaten eggs, and about 100g of any sort of grated hard cheese you like. Mix all together, season well and pile into a greased baking dish. Cook at 170 (fan) for about one and a half hours. When you think it's done, test it in the middle as raw potato isn't exactly appetising!! Give it longer, and cover with foil if it's getting too brown.
I like it served with brussels sprouts...but my husband reckons ham and some crisp salad is a better accompaniment.
November 2014: Audrey's Bread Sauce.
Here's one to get you ahead for Christmas. Bread sauce is delicious, but who wants to mess around making it on Christmas Morning? I always make mine a couple of weeks ahead and freeze it.
Place 425 ml milk in a saucepan, add a bay leaf, 6 peppercorns and one onion stuck with 20 cloves (pierce the onion with a fork first...it'll allow the cloves to go in easier!), and leave it in a warm place to infuse for a couple of hours.
Slowly bring it to the boil (really slowly...you'll have a yucky burnt saucepan if you try to hurry this!).
Then remove the cloved onion, bay leaf and peppercorns...don't throw them away!....and add 75g of white bread crumbs (use a loaf a day or two old...definitely not a fresh one: it won't go into crumbs if it's fresh) and 25g butter. Leave on a low heat and stir until the crumbs have thickened the sauce.
Now, if you're going to eat this straightaway, add 25g butter, 2 tbsp double cream, a little salt and serve.
If you're going to freeze it, put the onion and bayleaf back in and then cool and freeze in a suitable container. Then on Christmas Eve allow it to defrost in the fridge. On Christmas Morning, discard the onion and bay leaf and reheat slowly (avoiding the burnt bottom again!) with the butter and cream. Delicious!!!
Here's one to get you ahead for Christmas. Bread sauce is delicious, but who wants to mess around making it on Christmas Morning? I always make mine a couple of weeks ahead and freeze it.
Place 425 ml milk in a saucepan, add a bay leaf, 6 peppercorns and one onion stuck with 20 cloves (pierce the onion with a fork first...it'll allow the cloves to go in easier!), and leave it in a warm place to infuse for a couple of hours.
Slowly bring it to the boil (really slowly...you'll have a yucky burnt saucepan if you try to hurry this!).
Then remove the cloved onion, bay leaf and peppercorns...don't throw them away!....and add 75g of white bread crumbs (use a loaf a day or two old...definitely not a fresh one: it won't go into crumbs if it's fresh) and 25g butter. Leave on a low heat and stir until the crumbs have thickened the sauce.
Now, if you're going to eat this straightaway, add 25g butter, 2 tbsp double cream, a little salt and serve.
If you're going to freeze it, put the onion and bayleaf back in and then cool and freeze in a suitable container. Then on Christmas Eve allow it to defrost in the fridge. On Christmas Morning, discard the onion and bay leaf and reheat slowly (avoiding the burnt bottom again!) with the butter and cream. Delicious!!!
October 2014 Cheese and Asparagus Tart
A lovely warming tart this month!
This is much better than the quiches you can buy and it's nice and easy as you can use ready-made pastry. Now I know that it's not exactly seasonal, but the asparagus version was the only one for which I had a photo! Actually you can use any seasonal vegetables you like to create a varied and interesting topping....all you need is imagination....oh, and some left-over mashed potato.
Simply line a dish with ready-rolled puff pastry (we all need short cuts every now and again!)
Prepare and boil a bunch of asparagus (or whatever vegetable(s) you are using) for a few minutes so that they're only just cooked.
Meanwhile mix two eggs, 125g grated cheddar, 100ml double cream, and about (it doesn't need to be exact) 400g cold mashed potato so that it's well combined.
Put the mixture into the pie dish, add the vegetable in a nice pattern, and top with some more grated cheese.
Bake at 180 degrees until the pie is risen, golden and bubbling.
It's good hot or cold.
September 2014 French Omelette
This omelette was taught to me by my hosts when I took part in a Twinning Trip many years ago. It's not difficult, but tastes delicious!!! The important thing is to get everything ready before you start cooking so that there are no pauses!
Collect together any herbs still growing in the garden (or buy some fresh parsley!) and chop them very finely. You need about two tablespoonsful. A mix of herbs is best: any or all of thyme, parsley, mint, etc and tarragon is especially good. Beat together two eggs in a bowl and add 1 tablespoon of the chopped herbs to the eggs.
Next cook enough pasta (farfalle or bows are best: you really need some sort of flat pasta, not spaghetti or tubes) for one.
Here comes the difficult bit: Just before the pasta is cooked (about 2 minutes before), heat the frying pan with a little butter and when the pan is nice and hot, pour in the eggs. Now drain the pasta and add a knob of butter and the remaining herbs. Swirl to coat the pasta.
Then as soon as the eggs are set on the bottom, BUT NOT THE TOP, (you're working very quickly here!) tip the pasta on top of the omelette. The eggs may look uncooked before you do this, but the heat of the pasta will finish the cooking.
Now fold it immediately onto a plate. Delicious!!!
August 2014 Late Summer Crumble
This month I have to apologize as August's recipe is very similar to the very first recipe on our site in that it's a crumble. However, I couldn't resist taking a photo of my garden's late Summer offerings and then making my own, with a slight twist as I really like the addition of a few nuts in the crumble topping. So here it is. My family loved it, I hope you do:
Put whatever fruits you have in a pie dish. I used plums (halved and stoned), raspberries and blackberries (they were very handily growing over our fence!). Sprinkle over a tablespoon or two of sugar, depending on how tart the fruits are.
Rub together 100g of self-raising flour with 50g butter until they look like breadcrumbs. Add 50g of sugar, 50g of chopped nuts (hazelnuts are good) and one tablespoon of porridge oats (I usually use one of those single-serving sachets!). Mix well then add about a tablespoon of vegetable oil -it will be bit dry if you don't. It will look a little lumpy now,but that's good. Cook for about 25-30 minutes at about 180 or 160 fan.
This month I have to apologize as August's recipe is very similar to the very first recipe on our site in that it's a crumble. However, I couldn't resist taking a photo of my garden's late Summer offerings and then making my own, with a slight twist as I really like the addition of a few nuts in the crumble topping. So here it is. My family loved it, I hope you do:
Put whatever fruits you have in a pie dish. I used plums (halved and stoned), raspberries and blackberries (they were very handily growing over our fence!). Sprinkle over a tablespoon or two of sugar, depending on how tart the fruits are.
Rub together 100g of self-raising flour with 50g butter until they look like breadcrumbs. Add 50g of sugar, 50g of chopped nuts (hazelnuts are good) and one tablespoon of porridge oats (I usually use one of those single-serving sachets!). Mix well then add about a tablespoon of vegetable oil -it will be bit dry if you don't. It will look a little lumpy now,but that's good. Cook for about 25-30 minutes at about 180 or 160 fan.
July 2014 Mother's Old Fashioned Lemonade Recipe
6 unwaxed lemons
Half to three-quarters cup of sugar (depending on how sweet you like it)
6 cups of water
* Wash the lemons - cut one into slices.
* Mix the sugar with one cup of water and bring to the boil in a small saucepan, stir until the sugar dissolves then chill to room temperature.
* Squeeze the remaining lemons being careful to remove the pips.
* Stir the juice, syrup and five cups of cold water together.
* Pour into a jug and chill.
* If you are feeling really posh when ready to serve decorate the rim of the glass with the lemon slice or simply add the slices to the jug.
* Sit back relax in the sunshine and enjoy!
Thanks for the recipe, Barbara. I prefer my lemonade a bit sharper so I added the finely grated peel of three of the lemons to the sugar when I dissolved it!
6 unwaxed lemons
Half to three-quarters cup of sugar (depending on how sweet you like it)
6 cups of water
* Wash the lemons - cut one into slices.
* Mix the sugar with one cup of water and bring to the boil in a small saucepan, stir until the sugar dissolves then chill to room temperature.
* Squeeze the remaining lemons being careful to remove the pips.
* Stir the juice, syrup and five cups of cold water together.
* Pour into a jug and chill.
* If you are feeling really posh when ready to serve decorate the rim of the glass with the lemon slice or simply add the slices to the jug.
* Sit back relax in the sunshine and enjoy!
Thanks for the recipe, Barbara. I prefer my lemonade a bit sharper so I added the finely grated peel of three of the lemons to the sugar when I dissolved it!
This month I'm featuring another of Clare's soups.....well, I like soup!
June 2014
Clare's Watercress and Celery Soup
Ingredients serves 4
1 head of celery
1 bag of watercress
Small onion or 3/4 spring onions
1 clove of garlic
1 chicken stock cube
1 litre of water
Method
Rinse and chop all the celery up
Finely chop onion, gently fry in a large pan with the garlic just to slightly soft
Add one litre of water with the stock cube and bring to the boil
When tender add the bag of watercress and take off the heat and blend the soup until smooth
Add salt and pepper to taste
Serve with a generous swirl of cream
June 2014
Clare's Watercress and Celery Soup
Ingredients serves 4
1 head of celery
1 bag of watercress
Small onion or 3/4 spring onions
1 clove of garlic
1 chicken stock cube
1 litre of water
Method
Rinse and chop all the celery up
Finely chop onion, gently fry in a large pan with the garlic just to slightly soft
Add one litre of water with the stock cube and bring to the boil
When tender add the bag of watercress and take off the heat and blend the soup until smooth
Add salt and pepper to taste
Serve with a generous swirl of cream
May 2014
Clare's Thai Green Soup
(serves 3-4)
1 small onion finely chopped
1 chicken breast (or left over chicken)
1 tin of coconut milk
3-4 tsp green Thai curry paste
1 chicken stock cube
1litre boiling water
1 pack of straight to wok noodles
Veg of your choice... it works well with any of the following: mange tout, babycorn, sugar snap peas, finely sliced carrots, little gem lettuce sliced length ways into quarters, tender stem broccoli etc.
Soften the onions in a pan and add the chicken. Stir in the curry paste to release the flavours. Add the water and chicken stock cube. If using raw veg, cut into bite size pieces and add to the stock, cook until softened. Add the coconut milk, and noodles, bring to a simmer and serve. A good alternative to chicken is king prawns, cook according to instructions.
Clare's Thai Green Soup
(serves 3-4)
1 small onion finely chopped
1 chicken breast (or left over chicken)
1 tin of coconut milk
3-4 tsp green Thai curry paste
1 chicken stock cube
1litre boiling water
1 pack of straight to wok noodles
Veg of your choice... it works well with any of the following: mange tout, babycorn, sugar snap peas, finely sliced carrots, little gem lettuce sliced length ways into quarters, tender stem broccoli etc.
Soften the onions in a pan and add the chicken. Stir in the curry paste to release the flavours. Add the water and chicken stock cube. If using raw veg, cut into bite size pieces and add to the stock, cook until softened. Add the coconut milk, and noodles, bring to a simmer and serve. A good alternative to chicken is king prawns, cook according to instructions.
April 2014 This delicious vegetarian dish is made from "leftovers" and store cupboard ingredients.
Barbara's Walnut and Raisin Linguine
All you need to serve four is:
5 tablespoons of chopped walnuts
5 tablespoons of dried raisins
300 gms spaghetti or linguine
2 tablespoons olive oil
2 sliced onions
250 mls vegetable (or chicken) stock
50 gms parmesan and chopped parsley
Just cook the pasta as it says on the packet, gently fry the onion in the oil until golden brown (about 8-10 mins) add the raisins and the stock and cook 2-3 mins. Toss into the pasta, parmesan and the walnuts. Sprinkle with extra parsley and parmesan for decoration. Eat and enjoy.
Barbara's Walnut and Raisin Linguine
All you need to serve four is:
5 tablespoons of chopped walnuts
5 tablespoons of dried raisins
300 gms spaghetti or linguine
2 tablespoons olive oil
2 sliced onions
250 mls vegetable (or chicken) stock
50 gms parmesan and chopped parsley
Just cook the pasta as it says on the packet, gently fry the onion in the oil until golden brown (about 8-10 mins) add the raisins and the stock and cook 2-3 mins. Toss into the pasta, parmesan and the walnuts. Sprinkle with extra parsley and parmesan for decoration. Eat and enjoy.
March 2014 This month's recipe is the delicious Irish bread that Pauline made for us for our St Patrick's Evening earlier this month. Thanks, Pauline!
Pauline's Irish Brack
1 lb mixed fruit
1 cup brown sugar
1 cup cold tea
1 egg
2 cups self-raising flour
Soak fruit and sugar in tea over night or for 8 hours
Add egg and flour and mix well
Turn into greased 2lb. loaf tin and bake for 1 - 1½ hours at 375º F i.e. a slow oven.
Allow to cool, wrap in greaseproof and leave for 2 days. Excellent thinly sliced and spread with butter.
February 2014
Josie's Savoury Supper
This month's recipe is very quick and simple to make...but very, very tasty!
Ingredients:
1 Egg
4oz Grated Cheese
Worcestershire Sauce
2 Muffins, halved.
Peppers in Chilli Oil (optional) to garnish.
Method:
Beat egg lightly, mix in cheese and a dash of worcestershire sauce.
Pile on to the four halves of the muffins and place under grill till golden and bubbling.
Serve with a little salad and with oily peppers spooned over if liked.
Josie's Savoury Supper
This month's recipe is very quick and simple to make...but very, very tasty!
Ingredients:
1 Egg
4oz Grated Cheese
Worcestershire Sauce
2 Muffins, halved.
Peppers in Chilli Oil (optional) to garnish.
Method:
Beat egg lightly, mix in cheese and a dash of worcestershire sauce.
Pile on to the four halves of the muffins and place under grill till golden and bubbling.
Serve with a little salad and with oily peppers spooned over if liked.
January 2014. Apologies for no December Recipe (Christmas was way too busy with interruptions in electricity) but we hope to make it up to you with this and the following recipe of the month which were both winners in our January competition: "An Egg Recipe".
Celia's Macaroons.
Celia's Macaroons.
- 90g free range egg whites
- 125g ground almonds
- 125g icing sugar
- 2 tbsp water
- 110g caster sugar
- Food colouring
- 160ml double cream, whipped
- Put the icing sugar, ground almonds and 40g egg whites together in a large bowl and mix to a paste.
- Put the water and the caster sugar into a small pan and boil until the mixture goes syrupy and thickens – soft ball or 115C if using thermometer.
- Whisk the remaining 50g egg whites until medium stiff peaks form when the whisk is removed from the bowl.
- Add the sugar syrup, whisking until the mixture becomes stiff and shiny.
- Add food colouring, if using.
- Tip the meringue mixture into the almond paste mixture and stir gently.
- Drop teaspoons of the mixture on to a baking tray lined with baking paper and smooth into small circles.
- Leave to stand for 15 minutes to form a skin, then bake in the oven at 170C (door slightly ajar) for 12 minutes.
- Leave to cool and then sandwich the macaroons together with whipped cream.
November 2013: Florrie's Florentines
This month I thought I'd give you the recipe for Flossie's Florentines, that we had on sale at our coffee morning: now you can make your own!
60g unsalted butter
50g caster sugar
30ml double cream
15g plain white flour
Mix of dried fruits, seeds and nuts amounting to 90g in all. Use whatever you have, but a few glacé cherries make them look pretty and little chopped peel gives tham a tang!
40g flaked almonds
125g chocolate, melted
Melt the butter in a small pan, add the sugar let it dissolve then bring it to the boil. Take off the heat and then stir in the cream carefully, along with the fruit, nuts, and flour.
On a lightly greased baking sheet, put tablespoonfuls of the mixture, about 8 on a sheet, allowing lots of room between the blobs as they will grow in the oven.
Cook at 180 for about 6-8 minutes. Watch them carefully...you donot want them too brown.
The next part is the most difficult, but not if you have a flat edged knife...slide this carefully under each florentine and put them to cool on a wire tray. Best to let them cool for two minutes on the baking sheet before you try to move them!
When they are cold, coat with chocolate on the smooth side...yum!
This month I thought I'd give you the recipe for Flossie's Florentines, that we had on sale at our coffee morning: now you can make your own!
60g unsalted butter
50g caster sugar
30ml double cream
15g plain white flour
Mix of dried fruits, seeds and nuts amounting to 90g in all. Use whatever you have, but a few glacé cherries make them look pretty and little chopped peel gives tham a tang!
40g flaked almonds
125g chocolate, melted
Melt the butter in a small pan, add the sugar let it dissolve then bring it to the boil. Take off the heat and then stir in the cream carefully, along with the fruit, nuts, and flour.
On a lightly greased baking sheet, put tablespoonfuls of the mixture, about 8 on a sheet, allowing lots of room between the blobs as they will grow in the oven.
Cook at 180 for about 6-8 minutes. Watch them carefully...you donot want them too brown.
The next part is the most difficult, but not if you have a flat edged knife...slide this carefully under each florentine and put them to cool on a wire tray. Best to let them cool for two minutes on the baking sheet before you try to move them!
When they are cold, coat with chocolate on the smooth side...yum!
October 2013: Sarah's Whisky Cake
This is a very easy cake to make...a very light fruit cake with a hint of naughtiness from the fruit which is soaked in whisky (or brandy- in which case alter the name!) beforehand. It makes a lot of slices..at least 20 good-sizes ones.
So......the day before you want to make the cake put about 16oz dried fruit into a bowl and pour over two tablespoons of whisky. Give it a good stir. Overnight the spirit will soak into the fruit.
The next day, find a large baking dish or meat tin (mine is about 11"x8" and 3" deep or 28cm x 20cm and 8cm deep) and line it with greaseproof paper.
Then mix together 8oz sugar, 6oz butter and 2 tablespoons of vegetable oil. Beat well until the mixture is fluffy. Beat 4 eggs in a separate bowl, then add to the mixture a little at a time. Next fold in 10 oz self-raising flour (which you have sifted, of course!), again a little at a time.
Finally add the boozy fruit, and a couple of handfuls of chopped nuts (whatever sort you like best, but almonds or walnuts work well).
Now pour the mixture into the prepared tin. And just before it goes into the oven mix two tablespoons of granulated sugar with half a teaspoon of grated nutmeg and half a teaspoon of cinnamon, then sprinkle it all over the top of the cake.
Cook for about 45mins at 180c or 160 Fan. It's done when it's slightly shrunk away from the greaseproof paper, looks golden brown and is not still sticky in the middle (try a knife!).
This is a very easy cake to make...a very light fruit cake with a hint of naughtiness from the fruit which is soaked in whisky (or brandy- in which case alter the name!) beforehand. It makes a lot of slices..at least 20 good-sizes ones.
So......the day before you want to make the cake put about 16oz dried fruit into a bowl and pour over two tablespoons of whisky. Give it a good stir. Overnight the spirit will soak into the fruit.
The next day, find a large baking dish or meat tin (mine is about 11"x8" and 3" deep or 28cm x 20cm and 8cm deep) and line it with greaseproof paper.
Then mix together 8oz sugar, 6oz butter and 2 tablespoons of vegetable oil. Beat well until the mixture is fluffy. Beat 4 eggs in a separate bowl, then add to the mixture a little at a time. Next fold in 10 oz self-raising flour (which you have sifted, of course!), again a little at a time.
Finally add the boozy fruit, and a couple of handfuls of chopped nuts (whatever sort you like best, but almonds or walnuts work well).
Now pour the mixture into the prepared tin. And just before it goes into the oven mix two tablespoons of granulated sugar with half a teaspoon of grated nutmeg and half a teaspoon of cinnamon, then sprinkle it all over the top of the cake.
Cook for about 45mins at 180c or 160 Fan. It's done when it's slightly shrunk away from the greaseproof paper, looks golden brown and is not still sticky in the middle (try a knife!).
This month's recipe was sent to us by Barbara, who got it from a fund-raising coffee morning in aid of Marie Curie Cancer Care. I was especially interested in it as it is gluten-free, so suitable for coeliacs. I cooked it this afternoon and it is absolutely delicious.......Don't be fooled by the photo though...it is so rich and gooey, one slice will be quite enough, not the four pieces on the plate here!
I've called them Marie's Chocolate Brownies in honour or Marie Curie.
September 2013: Marie's Chocolate Brownies
225g dark chocolate (70% cocoa solids)
3 beaten eggs
1 tsp vanilla extract
150g ground almonds
100g chopped walnuts
225g butter
200g caster sugar
Preheat oven 170c/gas mark 3/fan 150c
Melt chocolate and butter using a bowl over just simmering water - remove bowl from heat as soon as it has almost melted as it will continue melting off the heat.
Mix in vanilla and sugar and allow to cool slightly.
Beat eggs into pan with almonds and walnuts - turn into 24cm square baking tin.
Bake 25-30 mins - the top will have set but the mixture will still be gooey - once cooler cut into 16 squares.
Serve with ice-cream or a spoonful of Greek yoghourt.
I've called them Marie's Chocolate Brownies in honour or Marie Curie.
September 2013: Marie's Chocolate Brownies
225g dark chocolate (70% cocoa solids)
3 beaten eggs
1 tsp vanilla extract
150g ground almonds
100g chopped walnuts
225g butter
200g caster sugar
Preheat oven 170c/gas mark 3/fan 150c
Melt chocolate and butter using a bowl over just simmering water - remove bowl from heat as soon as it has almost melted as it will continue melting off the heat.
Mix in vanilla and sugar and allow to cool slightly.
Beat eggs into pan with almonds and walnuts - turn into 24cm square baking tin.
Bake 25-30 mins - the top will have set but the mixture will still be gooey - once cooler cut into 16 squares.
Serve with ice-cream or a spoonful of Greek yoghourt.
August 2013: Doris' Spicy Chick Pea Burgers
This month's recipe is useful if, like me, you're a vegetarian in a household of meat eaters. You can make and freeze these burgers, then just get one out when the others are eating something meaty.
1 can cooked chickpeas
1 tbsp oil
2 medium onions, chopped fairly small
1 grated carrot
2 tbsp curry paste-choose the strength to suit your palate!
1 tbsp lime juice
salt, pepper
3 tbsp porridge oats, and more to coat burgers
2 tbsp flour
1 egg
Fry the onions for about ten minutes until they are soft and slightly golden, add the carrot and cook for another minute. Then add the curry paste and cook for a further five minutes on a low heat.
Meanwhile blend the chick peas (drain away most of the water they are in), or mash them if you don't have a blender. Leave them fairly roughly blended so that the finished burgers have some texture. Add the onion mixture from the frying pan, the lime juice and seasoning to taste, and mix all together. Add the 3 tbsp porridge oats, flour and egg. Mix together.
Put in the fridge to cool and firm up. Later on shape into burgers-or any shapes you fancy! Tip some more oats onto a plate and roll the burgers in them.
Fry on a medium heat in a little oil until they are golden brown and hot all through.
1 can cooked chickpeas
1 tbsp oil
2 medium onions, chopped fairly small
1 grated carrot
2 tbsp curry paste-choose the strength to suit your palate!
1 tbsp lime juice
salt, pepper
3 tbsp porridge oats, and more to coat burgers
2 tbsp flour
1 egg
Fry the onions for about ten minutes until they are soft and slightly golden, add the carrot and cook for another minute. Then add the curry paste and cook for a further five minutes on a low heat.
Meanwhile blend the chick peas (drain away most of the water they are in), or mash them if you don't have a blender. Leave them fairly roughly blended so that the finished burgers have some texture. Add the onion mixture from the frying pan, the lime juice and seasoning to taste, and mix all together. Add the 3 tbsp porridge oats, flour and egg. Mix together.
Put in the fridge to cool and firm up. Later on shape into burgers-or any shapes you fancy! Tip some more oats onto a plate and roll the burgers in them.
Fry on a medium heat in a little oil until they are golden brown and hot all through.
July 2013: Phyllis' Raspberry Ice Cream
Raspberry ice cream served with a little raspberry sauce.
This month's recipe is just right for the weather we've been having recently. It's my cousin Phyllis' recipe which I first tasted when I visited her over 30 years ago. She made it from raspberries which she grew and is absolutely delicious. And what's more it's so ridiculously simple!
1lb washed raspberries
8 oz castor sugar
10 fl oz double cream
Blend the sugar into the raspberries, just enough to crush the fruit a little and melt the sugar.
Beat the double cream till just thick, then add to the fruit.
Freeze.
That's it! Enough for 4 greedy people. Just remember to take it out of the freezer for 15 minutes or so before you want to eat it!
1lb washed raspberries
8 oz castor sugar
10 fl oz double cream
Blend the sugar into the raspberries, just enough to crush the fruit a little and melt the sugar.
Beat the double cream till just thick, then add to the fruit.
Freeze.
That's it! Enough for 4 greedy people. Just remember to take it out of the freezer for 15 minutes or so before you want to eat it!
June 2013: Josie's Spicy Cheese Scones
2 oz Butter
6 heaped tablespoons self raising flour
1/4 teaspoon salt
1/2 teaspoon chilli powder
Good 1/2 teaspoon ground cumin
8 oz mature cheddar, grated
About 1/3 mug milk
1 teaspoon lemon juice
Rub butter into flour until it looks like breadcrunbs.
Add 2/3 of the cheddar, with the salt, cumin and chilli powder. Mix in lightly.
Add lemon juice to the milk, then add it to the dry mixture so that you have a nice softish dough. It's a good idea to add the lemony milk a bit at a time so you don't put too much.
Divide the dough into 16 pieces and put on a greased baking tray, shaping into rounds about 2cm high. Brush the tops with a little of the milk, if any left...use a bit more if it's all in the dough! Put the remaining cheese on the tops.
Bake at 180 degrees for about 15-20 minutes until golden brown. Delicious served warm with extra butter!
6 heaped tablespoons self raising flour
1/4 teaspoon salt
1/2 teaspoon chilli powder
Good 1/2 teaspoon ground cumin
8 oz mature cheddar, grated
About 1/3 mug milk
1 teaspoon lemon juice
Rub butter into flour until it looks like breadcrunbs.
Add 2/3 of the cheddar, with the salt, cumin and chilli powder. Mix in lightly.
Add lemon juice to the milk, then add it to the dry mixture so that you have a nice softish dough. It's a good idea to add the lemony milk a bit at a time so you don't put too much.
Divide the dough into 16 pieces and put on a greased baking tray, shaping into rounds about 2cm high. Brush the tops with a little of the milk, if any left...use a bit more if it's all in the dough! Put the remaining cheese on the tops.
Bake at 180 degrees for about 15-20 minutes until golden brown. Delicious served warm with extra butter!
May 2013: Barbara's Rhubarb Meringue Dessert in Thee Layers.
This is really a rhubarb dessert for lovers of rhubarb as well as those who think they ought to like it, but prefer strawberries, raspberries, peaches, well, anything but rhubarb! This recipe will really win you over to rhubarb...
.
First of all wash and chop into short pieces about 8 sticks of rhubarb (I don't need to say never eat the leaves, do I? They are poisonous). Cook for a few minutes in a very little water until it is soft. Allow to cool while you are making the base.
Base:
8 oz SR Flour
1 tablespoon sugar
4 oz butter
Rub butter into flour and sugar to create a crumble texture, then press into a pie dish. I used a large flan dish about 8 inches in diameter.
Filling:
8 oz sugar (or to taste depending on sweet tooth and tartness of rhubarb)
2 oz SR flour
3 egg yolks
Whipping cream (works equally well with custard): about one small pot. Mine was a 250ml pot of double cream that had about a tablespoonful already eaten from it!
Cooked rhubarb (see above)
Mix all together and pour over the base - bake until set. I cooked mine at 170 degrees for about 45 mins. But keep an eye on it as ovens can vary. When you can put the back of a spoon lightly on the middle and it doesn't seem sloppy, it's done.
Meringue Topping:
3 egg whites
6 oz sugar. Whisk whites to peak consistency, add half of sugar. Whisk again lightly. Add remaining sugar and fold in lightly with a spoon. Pour over filling and bake till peaks are golden. This won't take long.....as you can see in the picture, mine are rather brown than golden. Fortunately it still tasted delicious.
Barbara says you can serve this with cream if you want, but I loved it without.......and it's good hot or cold. One warning, though,,,make it when you have visitors coming as it makes about 8 large slices.
April 2013: Josie's Coconut Chickpea Curry
I large onion, chopped small
1 tablespoon oil
About 1 tablespoon curry paste. I use madras, but use what strength you prefer!
About 6 Mushrooms, cut into quarters
Handful of green beans (about 12), cut into half
1 tin of chopped tomatoes
1 tin coconut milk
1 tin of cooked chickpeas
Some fresh coconut, cut into small, very thin slices: you don't have to use this, but if you are a coconut fiend, it does add a very different, and delicious, texture to the curry. I put in about half a small coconut, with the brown edge cut off.
In a large saucepan, cook the onion in the oil for about 5 minutes until it is softened.
Add the curry paste and stir till mixed.
Add the mushrooms and green beans, stirring to stop it sticking to the bottom of the saucepan.
Add the chopped tomatoes and coconut milk. Bring everything to the boil, then let it simmer, just bubbling, for about 20 minutes.
Add the chickpeas and chopped coconut (if using).
Let it come to the boil again and cook for a further couple of minutes.
Serve with rice or couscous.
This amount makes a large saucepanful. Fortunately, it's easily freezable. Pack it away in individual servings and you will have several meals ready and waiting when you don't want to cook!
1 tablespoon oil
About 1 tablespoon curry paste. I use madras, but use what strength you prefer!
About 6 Mushrooms, cut into quarters
Handful of green beans (about 12), cut into half
1 tin of chopped tomatoes
1 tin coconut milk
1 tin of cooked chickpeas
Some fresh coconut, cut into small, very thin slices: you don't have to use this, but if you are a coconut fiend, it does add a very different, and delicious, texture to the curry. I put in about half a small coconut, with the brown edge cut off.
In a large saucepan, cook the onion in the oil for about 5 minutes until it is softened.
Add the curry paste and stir till mixed.
Add the mushrooms and green beans, stirring to stop it sticking to the bottom of the saucepan.
Add the chopped tomatoes and coconut milk. Bring everything to the boil, then let it simmer, just bubbling, for about 20 minutes.
Add the chickpeas and chopped coconut (if using).
Let it come to the boil again and cook for a further couple of minutes.
Serve with rice or couscous.
This amount makes a large saucepanful. Fortunately, it's easily freezable. Pack it away in individual servings and you will have several meals ready and waiting when you don't want to cook!
March 2013: Joyce's Coconut Meringue Slice
Cake:
4oz Sugar
6oz soft margarine
2 eggs
6oz self-raising flour
1/2 (half) teaspoon salt
2 tablespoons milk
Topping:
2 stiffly beaten egg whites
2oz desiccated coconut
4oz sugar
1oz chopped nuts
1oz chopped glacé cherries
Method:
1. Cream margarine and sugar.
2. Fold in rest of cake ingredients.
3. Cook in a square or oblong baking tray at 160 till just done.
4. Meanwhile mix topping ingredients, then spread on 'just done' cake.
5. Put back in oven and cook until a lovely light brown colour.
4oz Sugar
6oz soft margarine
2 eggs
6oz self-raising flour
1/2 (half) teaspoon salt
2 tablespoons milk
Topping:
2 stiffly beaten egg whites
2oz desiccated coconut
4oz sugar
1oz chopped nuts
1oz chopped glacé cherries
Method:
1. Cream margarine and sugar.
2. Fold in rest of cake ingredients.
3. Cook in a square or oblong baking tray at 160 till just done.
4. Meanwhile mix topping ingredients, then spread on 'just done' cake.
5. Put back in oven and cook until a lovely light brown colour.
February 2013: Joy's Apple Crumble
Filling:
3-4 Bramley apples
Sugar to sweeten
Crumble:
4oz self-raising flour
2oz butter
2oz caster or soft brown sugar
2oz porridge oats
Method:
Enough for 4.
3-4 Bramley apples
Sugar to sweeten
Crumble:
4oz self-raising flour
2oz butter
2oz caster or soft brown sugar
2oz porridge oats
Method:
- Peel, core and slice apples. Add sugar to sweeten. Place fruit in an ovenproof dish.
- Sieve flour into a bowl and rub in butter until it is like fine breadcrumbs.
- Stir in sugar and oats. Mix well.
- Cover fruit filling with crumble mix.
- Bake in pre-heated oven (fan oven 160) for 25-30 mins until golden brown.
- Serve with custard, cream or ice cream.
Enough for 4.