Ingredients
1.5kg floury potatoes (e.g. King Edward)
150g butter
2 medium eggs
Salt, pepper and nutmeg
Method
1. Preheat oven to 220°C.
2. Peel and chop potatoes, and boil in salted water until tender - drain and return to the pan over a low heat to eliminate any excess moisture - mash potatoes well, using a ricer if possible.
3. Return mashed potatoes to pan, and place over a medium heat - stir in 150g butter, and season with salt, pepper and nutmeg.
4. Take pan off heat and stir in the beaten eggs - spoon the enriched mash into a piping bag (with a 2cm fluted nozzle), and while still warm, pipe into whorls on a greased baking sheet.
5. Bake for 5-7 minutes until golden and crisp at the edges.
Status
Not tried yet
Sunday, 16 December 2012
Red Onion and Sweet Potato Rosti
Ingredients
2 red onions
1 garlic clove
750g sweet potatoes
1 egg
15g melted butter
Method
1. Finely slice the red onion and fry in a little olive oil, with a crushed garlic clove, for 5 minutes or until softened - tip into a bowl and allow to cool.
2. Peel and grate the sweet potatoes, wrap in a clean cloth, and squeeze out excess liquid.
3. Mix with the onions, the beaten egg, melted butter and seasoning.
4. Shape the mixture into neat cakes, and cook in a little oil / butter over a medium-low heat for 5-6 minutes until the underside is golden brown - then flip and cook on the other side for 2-3 minutes until crisp.
5. Drain on kitchen paper, and keep warm while cooking the remaining mixture.
Status
Not tried yet.
2 red onions
1 garlic clove
750g sweet potatoes
1 egg
15g melted butter
Method
1. Finely slice the red onion and fry in a little olive oil, with a crushed garlic clove, for 5 minutes or until softened - tip into a bowl and allow to cool.
2. Peel and grate the sweet potatoes, wrap in a clean cloth, and squeeze out excess liquid.
3. Mix with the onions, the beaten egg, melted butter and seasoning.
4. Shape the mixture into neat cakes, and cook in a little oil / butter over a medium-low heat for 5-6 minutes until the underside is golden brown - then flip and cook on the other side for 2-3 minutes until crisp.
5. Drain on kitchen paper, and keep warm while cooking the remaining mixture.
Status
Not tried yet.
Yorkshire Puddings
Ingredients
225g plain flour
½ tsp salt
225g plain flour
½ tsp salt
4 eggs
300ml milk
4 tbsp oil / beef dripping for cooking
Method
1. Sift flour and slat into a large bowl.
2. Add beaten eggs, and half milk, and beat until smooth - add remaining milk and leave to rest.
3. Preheat oven to 230°C - put oil / or hot fat from a cooked roast into the cooking tray and put into oven on top shelf until very hot (almost smoking)
4. Whisk the batter - remove tray from oven, and ladle batter to three quarters fill tins (it should sizzle) - return to oven immediately.
5. Bake for 15-20 minutes until well risen, golden brown and crisp.
Status
Very good! Makes 12 small puddings.
Apple Pudding
Ingredients
50g sultanas
3 tbsp brandy (calvados if possible)
240g unsalted butter
3 Braeburn or Pink Lady apples
175g demerara sugar
2 large eggs
150g self-raising flour
Zest of 1 lemon
2-3tbsp milk
Method
1. Preheat oven to 190°C.
2. Soak the sultanas in the brandy, and grease a 25cm cake tin or ovenproof dish.
3. Peel, core and chop the apples - fry over a medium heat, with 15g butter and 1/3 of the sugar - cook until they begin to caramalise, tossing to ensure even colour. Tip in the sultanas and brandy and cook for a further 5-10 minutes until apples are tender - transfer mixture to dish, spread evenly and leave to cool.
4. Cream the remaining butter and sugar together - beat in the eggs, and fold in the flour and lemon zest, with the milk - the mixture should be quite thick, add just enough milk to reach dropping consistency.
5. Pour the cake mixture over the apples - bake for 30-35 until the top is golden brown, and the sponge is cooked - leave to cool slightly before serving (serves 6).
Status
Cooked once - very nice too!
50g sultanas
3 tbsp brandy (calvados if possible)
240g unsalted butter
3 Braeburn or Pink Lady apples
175g demerara sugar
2 large eggs
150g self-raising flour
Zest of 1 lemon
2-3tbsp milk
Method
1. Preheat oven to 190°C.
2. Soak the sultanas in the brandy, and grease a 25cm cake tin or ovenproof dish.
3. Peel, core and chop the apples - fry over a medium heat, with 15g butter and 1/3 of the sugar - cook until they begin to caramalise, tossing to ensure even colour. Tip in the sultanas and brandy and cook for a further 5-10 minutes until apples are tender - transfer mixture to dish, spread evenly and leave to cool.
4. Cream the remaining butter and sugar together - beat in the eggs, and fold in the flour and lemon zest, with the milk - the mixture should be quite thick, add just enough milk to reach dropping consistency.
5. Pour the cake mixture over the apples - bake for 30-35 until the top is golden brown, and the sponge is cooked - leave to cool slightly before serving (serves 6).
Status
Cooked once - very nice too!
Beef Casserole
Ingredients
800g braising beef
3tbsp plain flour
200g smoked bacon lardons
2 medium carrots
1 small celeriac
150g pearl onions / baby shallots
250g chestnut mushrooms
1 tsp tomato puree
500ml red wine
300ml beef stock
thyme sprigs
2 bay leaves
Method
1. Preheat oven to 150°C.
2. Cut beef into bite-sized chunks - season flour with salt and pepper and toss the beef in the flour mix to coat - briefly sear the beef in a casserole in a little olive oil (in batches) until browned all over, transfer to a plate and set aside.
3. Add the lardons to the casserole and fry gently until lightly golden - adding olive oil if necessary.
4. Cut carrots and celeriac into 2cm cubes - tip them into the pan with the onions, thyme and bay leaves, and cook over a medium heat for 5 minutes until the vegetables begin to soften - stir in the mushrooms and tomato puree and cook for another 2-3 minutes.
5. Pour in the red wine, and scrape the bottom of the pan with a wooden spoon to deglaze - add the stock, and bring the liquid to the boil, then lower heat and simmer for a few minutes.
6. Return the beef to the casserole, stir into liquid, then cook in the oven for 2 ½ hours until beef is very tender (serves 6).
Status
Not tried yet.
800g braising beef
3tbsp plain flour
200g smoked bacon lardons
2 medium carrots
1 small celeriac
150g pearl onions / baby shallots
250g chestnut mushrooms
1 tsp tomato puree
500ml red wine
300ml beef stock
thyme sprigs
2 bay leaves
Method
1. Preheat oven to 150°C.
2. Cut beef into bite-sized chunks - season flour with salt and pepper and toss the beef in the flour mix to coat - briefly sear the beef in a casserole in a little olive oil (in batches) until browned all over, transfer to a plate and set aside.
3. Add the lardons to the casserole and fry gently until lightly golden - adding olive oil if necessary.
4. Cut carrots and celeriac into 2cm cubes - tip them into the pan with the onions, thyme and bay leaves, and cook over a medium heat for 5 minutes until the vegetables begin to soften - stir in the mushrooms and tomato puree and cook for another 2-3 minutes.
5. Pour in the red wine, and scrape the bottom of the pan with a wooden spoon to deglaze - add the stock, and bring the liquid to the boil, then lower heat and simmer for a few minutes.
6. Return the beef to the casserole, stir into liquid, then cook in the oven for 2 ½ hours until beef is very tender (serves 6).
Status
Not tried yet.
Pommes Boulangere
Ingredients
400ml chicken stock
1 thyme sprig
2 rosemary sprigs
5 garlic cloves, peeled
2 large onions
4 large waxy potatoes (e.g. Desiree or Charlotte)
Salt and pepper
Method
1. Preheat oven to 200°C.
2. Bring stock to the boil, with the herbs and 3 smashed garlic cloves.
3. Slice the onions and fry in a little oil with the remaining crushed garlic cloves until softened.
4. Peel the potatoes, and finely slice (using a mandolin if possible).
5. Layer the potatoes and onions in a large shallow ovenproof dish, seasoning well, finishing with a layer of potatoes - cover with enough stock to come 2/3 up side of dish - press down on the potatoes and drizzle the top with olive oil.
6. Bake for 35-40 minutes until golden brown on top and potatoes are tender (serves 4).
Status
Not tried yet.
400ml chicken stock
1 thyme sprig
2 rosemary sprigs
5 garlic cloves, peeled
2 large onions
4 large waxy potatoes (e.g. Desiree or Charlotte)
Salt and pepper
Method
1. Preheat oven to 200°C.
2. Bring stock to the boil, with the herbs and 3 smashed garlic cloves.
3. Slice the onions and fry in a little oil with the remaining crushed garlic cloves until softened.
4. Peel the potatoes, and finely slice (using a mandolin if possible).
5. Layer the potatoes and onions in a large shallow ovenproof dish, seasoning well, finishing with a layer of potatoes - cover with enough stock to come 2/3 up side of dish - press down on the potatoes and drizzle the top with olive oil.
6. Bake for 35-40 minutes until golden brown on top and potatoes are tender (serves 4).
Status
Not tried yet.
Venison and Red Pepper Stew
Ingredients
300g diced venison
2tbsp flour
2 onions
2 celery sticks
2 red peppers
1 clove garlic
250ml beef or game stock
250ml red wine
1 bay leaf
Salt and pepper
Method
1. Pat venison dry with kitchen paper and toss in 2tbsp of flour - heat oil in a casserole and quickly brown the venison all over.
2. Add the onions (sliced), the crused garlic, diced celery, and finely sliced red peppers - cook for a few minutes until the onions are golden and the vegetables start to soften.
3. Pour in the stock and red wine - add a bay leaf, and stir well - season with salt and pepper.
4. Simmer in the oven at 160C / 325F for 2 hours until venison is tender.
N.B. could add mushrooms, or add a splash of port with the wine, and stir in a blob of creme fraiche to finish.
Status
Not tried yet.
300g diced venison
2tbsp flour
2 onions
2 celery sticks
2 red peppers
1 clove garlic
250ml beef or game stock
250ml red wine
1 bay leaf
Salt and pepper
Method
1. Pat venison dry with kitchen paper and toss in 2tbsp of flour - heat oil in a casserole and quickly brown the venison all over.
2. Add the onions (sliced), the crused garlic, diced celery, and finely sliced red peppers - cook for a few minutes until the onions are golden and the vegetables start to soften.
3. Pour in the stock and red wine - add a bay leaf, and stir well - season with salt and pepper.
4. Simmer in the oven at 160C / 325F for 2 hours until venison is tender.
N.B. could add mushrooms, or add a splash of port with the wine, and stir in a blob of creme fraiche to finish.
Status
Not tried yet.
Pea and Tuna Fishcakes
Ingredients
100g frozen peas
500g potatoes
6 spring onions
25g butter
3tsp English mustard
3tbsp parsley, finely chopped
1tbsp plain flour
1 large egg yolk
400g tinned tuna, drained weight
Salt and pepper
Method
1. Peel, chop and boil potatoes in a large saucepan for 20 minutes until soft, then drain and mash - transfer to a large mixing bowl.
2. Chop the spring onion and fry in the butter for 1 minute until soft - add to the potatoes, with the mustard, parsley, flour and blanched peas - mix together with egg yolk and tuna - season to taste.
3. Shape mixture into 8 rounds and dust with flour.
4. Fry slowly for 5 minutes on each side until lightly brown in colour.
Status
Not tried yet.
100g frozen peas
500g potatoes
6 spring onions
25g butter
3tsp English mustard
3tbsp parsley, finely chopped
1tbsp plain flour
1 large egg yolk
400g tinned tuna, drained weight
Salt and pepper
Method
1. Peel, chop and boil potatoes in a large saucepan for 20 minutes until soft, then drain and mash - transfer to a large mixing bowl.
2. Chop the spring onion and fry in the butter for 1 minute until soft - add to the potatoes, with the mustard, parsley, flour and blanched peas - mix together with egg yolk and tuna - season to taste.
3. Shape mixture into 8 rounds and dust with flour.
4. Fry slowly for 5 minutes on each side until lightly brown in colour.
Status
Not tried yet.
Saturday, 15 December 2012
Pea and Roasted Garlic Soup
Ingredients
4 garlic cloves
2 onions
50g butter
1tbsp olive oil
1kg frozen peas
1ltr vegetable stock
Salt and pepper
Method
1. Wrap garlic in foil and roast for 40 minutes until soft.
2. Chop onions, and fry in butter / oil until soft - add the frozen peas and coat in butter / oil.
3. Add the stock and bring to the boil - reduce heat and simmer for 5 minutes.
4. Remove the garlic from the oven, and leave to cool for 5 minutes - squeeze the soft garlic into the pea soup and puree roughly - season to taste.
5. Serve with a dollop of creme fraiche and chopped chives.
Status
Not tried yet.
4 garlic cloves
2 onions
50g butter
1tbsp olive oil
1kg frozen peas
1ltr vegetable stock
Salt and pepper
Method
1. Wrap garlic in foil and roast for 40 minutes until soft.
2. Chop onions, and fry in butter / oil until soft - add the frozen peas and coat in butter / oil.
3. Add the stock and bring to the boil - reduce heat and simmer for 5 minutes.
4. Remove the garlic from the oven, and leave to cool for 5 minutes - squeeze the soft garlic into the pea soup and puree roughly - season to taste.
5. Serve with a dollop of creme fraiche and chopped chives.
Status
Not tried yet.
Friday, 7 December 2012
Crumpets (Warburtons Style)
Ingredients
150g plain white flour
200ml water
½ tsp salt
½ tsp sugar
1 tsp baking powder
1 tsp instant dried yeast
Oil for frying
Method
1. Make the batter - add flour, water and salt to a large mixing bowl and whisk vigorously for around five minutes. Mix a splash of water into the dried yeast - add the sugar, baking powder and the yeast mixture to the bowl and mix for another 30 seconds until you have a clear batter.
2. Cover the mixing bowl and put it into a warm place for 15 minutes to settle.
3. Place a greased baking ring into the middle of a non-stick frying pan, and pre-heat on a medium-high heat setting.
Status
Just made - verdict - took a bit of trial and error in the cooking (easy to burn the bottom, while the top is still uncooked) - using one of the smaller gas burners, and finishing under the grill seemed to work best - still very yummy!
150g plain white flour
200ml water
½ tsp salt
½ tsp sugar
1 tsp baking powder
1 tsp instant dried yeast
Oil for frying
Method
1. Make the batter - add flour, water and salt to a large mixing bowl and whisk vigorously for around five minutes. Mix a splash of water into the dried yeast - add the sugar, baking powder and the yeast mixture to the bowl and mix for another 30 seconds until you have a clear batter.
2. Cover the mixing bowl and put it into a warm place for 15 minutes to settle.
3. Place a greased baking ring into the middle of a non-stick frying pan, and pre-heat on a medium-high heat setting.
4. Stir the batter to remove any large air bubbles, then use a ladle to drop approximately 60g of batter into the ring inside the pan (batter should make 6 crumpets).
5. Cook for approximately 4 minutes, then carefully lift the ring away from the crumpet. If the top still looks a bit under-baked, flip it over in the pan for a few seconds.
6. Remove the baked crumpet from pan and allow it to cool before toasting.
5. Cook for approximately 4 minutes, then carefully lift the ring away from the crumpet. If the top still looks a bit under-baked, flip it over in the pan for a few seconds.
6. Remove the baked crumpet from pan and allow it to cool before toasting.
Status
Have made crumpets before to a different recipe - difficulties getting them to cook through without burning on the bottom - will give this a try as soon as I've eaten up the actual Warburton's crumpets in the bread bin!
Status
Just made - verdict - took a bit of trial and error in the cooking (easy to burn the bottom, while the top is still uncooked) - using one of the smaller gas burners, and finishing under the grill seemed to work best - still very yummy!
Wednesday, 5 December 2012
Greek Honey & Lemon Cake
Ingredients
40g margarine
4tbsp clear honey
1 lemon, rind and juice
150ml milk
150g plain flour
1.5tsp baking powder
0.5tsp grated nutmeg
50g semolina
2 egg whites
2tsp sesame seeds
Method
1. Preheat oven to 200°C - lightly oil a 19cm square deep cake tin and line base with greaseproof paper.
2. Place margarine and 3tbsp honey in a saucepan and heat gently until melted - reserve 1tbsp of lemon juice, then stir in the rest with the rind and milk.
3. Sift together the flour, baking powder and nutmeg - beat into the milk mixture together with the semolina.
4. Whisk the egg whites into soft peaks and fold evenly into the mixture.
5. Spoon into tin - sprinkle with sesame seeds - bake for 25-30 minutes until golden brown on top.
6. Mix reserved honey and lemon juice and drizzle over the cake while still warm - cool in tin, cut into fingers to serve.
Status
Not tried yet.
40g margarine
4tbsp clear honey
1 lemon, rind and juice
150ml milk
150g plain flour
1.5tsp baking powder
0.5tsp grated nutmeg
50g semolina
2 egg whites
2tsp sesame seeds
Method
1. Preheat oven to 200°C - lightly oil a 19cm square deep cake tin and line base with greaseproof paper.
2. Place margarine and 3tbsp honey in a saucepan and heat gently until melted - reserve 1tbsp of lemon juice, then stir in the rest with the rind and milk.
3. Sift together the flour, baking powder and nutmeg - beat into the milk mixture together with the semolina.
4. Whisk the egg whites into soft peaks and fold evenly into the mixture.
5. Spoon into tin - sprinkle with sesame seeds - bake for 25-30 minutes until golden brown on top.
6. Mix reserved honey and lemon juice and drizzle over the cake while still warm - cool in tin, cut into fingers to serve.
Status
Not tried yet.
Baklava
Ingredients
6 large sheets of filo pastry
75g butter, melted
225g chopped pistachios
50g fresh breadcrumbs
1tsp ground cinnamon
1tsp mixed spice
1/2tsp grated nutmeg
250ml clear honey
4tbsp lemon juice
Method
1. Preheat oven to 180°C - butter an 18 x 28cm tin - unroll the pastry, line the tin with one sheet (easing it into the sides) and brush with melted butter - add two more sheets, easing the pastry into the corners and let the edges overhang, brushing each with butter.
2. Mix together the nuts, breadcrumbs, and spices in a bowl and spoon the mixture into the lined tin.
3. Cut the remaining sheets of pastry in half widthways, brush each with a little butter, and layer the sheets on top of the filling, folding in any overhanging edges - cut the baklava into diagonals, and bake in the oven for about 30 minutes, until golden.
4. Meanwhile, heat the honey and lemon juice together in a pan - when the baklava is cooked, remove from the oven, and pour the syrup over while the baklava is still warm. Leave to cool completely, recut into diamonds and serve.
Status
Not tried yet.
6 large sheets of filo pastry
75g butter, melted
225g chopped pistachios
50g fresh breadcrumbs
1tsp ground cinnamon
1tsp mixed spice
1/2tsp grated nutmeg
250ml clear honey
4tbsp lemon juice
Method
1. Preheat oven to 180°C - butter an 18 x 28cm tin - unroll the pastry, line the tin with one sheet (easing it into the sides) and brush with melted butter - add two more sheets, easing the pastry into the corners and let the edges overhang, brushing each with butter.
2. Mix together the nuts, breadcrumbs, and spices in a bowl and spoon the mixture into the lined tin.
3. Cut the remaining sheets of pastry in half widthways, brush each with a little butter, and layer the sheets on top of the filling, folding in any overhanging edges - cut the baklava into diagonals, and bake in the oven for about 30 minutes, until golden.
4. Meanwhile, heat the honey and lemon juice together in a pan - when the baklava is cooked, remove from the oven, and pour the syrup over while the baklava is still warm. Leave to cool completely, recut into diamonds and serve.
Status
Not tried yet.
Saffron Pilaff
Ingredients
1tsp saffron strands
40g pine nuts
3tbsp olive oil
1 large onion
3 garlic cloves
1/4tsp ground allspice
4cm fresh root ginger
225g long grain rice
300ml vegetable stock
1 small aubergine
40g raisins
3tbsp roughly chopped parsley
Salt and pepper
Greek yoghurt to serve
Methods
1. Put the saffron in a bowl with 1tbsp of boiling water, and leave to stand. Heat a large frying pan and dry fry the pine nuts until they turn golden - set aside. Chop and fry the aubergine in a little oil until soft, and set aside.
2. Heat oil to fry the chopped onion, crushed garlic and allspice for 3 minutes - stir in the grated ginger and rice and cook for 1 minute.
3. Add the stock and bring to the boil - reduce heat and simmer gently for 15 minutes, until the rice is just tender.
4. Stir in the saffron and liquid, along with the fried pine nuts, aubergine, raisins and chopped parsley - season to taste - heat through gently for 2 minutes and serve with Greek yoghurt.
Status
Not tried yet.
1tsp saffron strands
40g pine nuts
3tbsp olive oil
1 large onion
3 garlic cloves
1/4tsp ground allspice
4cm fresh root ginger
225g long grain rice
300ml vegetable stock
1 small aubergine
40g raisins
3tbsp roughly chopped parsley
Salt and pepper
Greek yoghurt to serve
Methods
1. Put the saffron in a bowl with 1tbsp of boiling water, and leave to stand. Heat a large frying pan and dry fry the pine nuts until they turn golden - set aside. Chop and fry the aubergine in a little oil until soft, and set aside.
2. Heat oil to fry the chopped onion, crushed garlic and allspice for 3 minutes - stir in the grated ginger and rice and cook for 1 minute.
3. Add the stock and bring to the boil - reduce heat and simmer gently for 15 minutes, until the rice is just tender.
4. Stir in the saffron and liquid, along with the fried pine nuts, aubergine, raisins and chopped parsley - season to taste - heat through gently for 2 minutes and serve with Greek yoghurt.
Status
Not tried yet.
Spanakopitta
Ingredients
1kg fresh spinach
4 spring onions
300g feta cheese
2 large eggs
30ml fresh parsley
3 tbsp sultanas (optional)
8 filo pastry sheets (30 x 18cm)
Olive oil
Freshly ground pepper
Method
1. Preheat oven to 190°C - break off any thick stalks from the spinach and blanch in a small amount of boiling water for 1-2 minutes until just wilted. Drain and refresh under cold water - drain again, squeeze dry and chop roughly.
2. Combine spinach with chopped spring onions and crumbled feta cheese, then pour in the eggs - mix in the herbs and sultanas (if using) - season with pepper.
3. Brush a filo sheet with oil and fit it into a 23cm pie dish, allowing it to hang over the edges - top with 3-4 more sheets at different angles, brushing each one with oil.
4. Spoon in the filling - then top with all but one of the remaining filo sheets, brushing each with oil - fold in the overhanging filo from the bottom, and brush the final sheet of filo with oil and scrunch it over the top of the pie.
5. Brush the pie with oil, and sprinkle with a little water to stop the edges of the filo from curling.
6. Bake for about 40 minutes until golden and crisp - coll for 15 minutes before serving.
Status
Not tried yet.
1kg fresh spinach
4 spring onions
300g feta cheese
2 large eggs
30ml fresh parsley
3 tbsp sultanas (optional)
8 filo pastry sheets (30 x 18cm)
Olive oil
Freshly ground pepper
Method
1. Preheat oven to 190°C - break off any thick stalks from the spinach and blanch in a small amount of boiling water for 1-2 minutes until just wilted. Drain and refresh under cold water - drain again, squeeze dry and chop roughly.
2. Combine spinach with chopped spring onions and crumbled feta cheese, then pour in the eggs - mix in the herbs and sultanas (if using) - season with pepper.
3. Brush a filo sheet with oil and fit it into a 23cm pie dish, allowing it to hang over the edges - top with 3-4 more sheets at different angles, brushing each one with oil.
4. Spoon in the filling - then top with all but one of the remaining filo sheets, brushing each with oil - fold in the overhanging filo from the bottom, and brush the final sheet of filo with oil and scrunch it over the top of the pie.
5. Brush the pie with oil, and sprinkle with a little water to stop the edges of the filo from curling.
6. Bake for about 40 minutes until golden and crisp - coll for 15 minutes before serving.
Status
Not tried yet.
Pastitsio
Ingredients
1tbsp oil
450g minced lamb
1 onion
2 garlic cloves
2tbsp tomato puree
2tbsp plain flour
300ml lamb stock
2 large tomatoes
115g pasta shapes
450g Greek-style yoghurt
2 eggs
Salt and pepper
Method
1. Preheat oven to 190°C - heat the oil and fry the lamb for 5 minutes - add the chopped onion and crushed garlic, and fry for a further 5 minutes.
2. Stir the tomato puree and flour into the mixture and continue to cook for 1 minute.
3. Stir in the stock and season to taste - bring to the boil and cook for 20 minutes.
4. Slice the tomatoes - place the meat mixture in an ovenproof dish and arrange the tomatoes on top.
5. Cook the pasta shapes for 8-10 minutes in salted water, until tender but still firm to the bite - drain well.
6. Mix together the pasta, yoghurt and eggs - spoon on top of the tomatoes and cook in the oven for 1 hour.
Status
Not tried yet.
1tbsp oil
450g minced lamb
1 onion
2 garlic cloves
2tbsp tomato puree
2tbsp plain flour
300ml lamb stock
2 large tomatoes
115g pasta shapes
450g Greek-style yoghurt
2 eggs
Salt and pepper
Method
1. Preheat oven to 190°C - heat the oil and fry the lamb for 5 minutes - add the chopped onion and crushed garlic, and fry for a further 5 minutes.
2. Stir the tomato puree and flour into the mixture and continue to cook for 1 minute.
3. Stir in the stock and season to taste - bring to the boil and cook for 20 minutes.
4. Slice the tomatoes - place the meat mixture in an ovenproof dish and arrange the tomatoes on top.
5. Cook the pasta shapes for 8-10 minutes in salted water, until tender but still firm to the bite - drain well.
6. Mix together the pasta, yoghurt and eggs - spoon on top of the tomatoes and cook in the oven for 1 hour.
Status
Not tried yet.
Moussaka
Ingredients
Filling:
2 aubergines (1cm slices)
1 tsp fine salt
500g Maris Piper potatoes (1cm slices)
750g lamb mince
1 onion
2 garlic cloves
1 tsp dried oregano
1.5 tsp dried mint
2 bay leaves
1/2 tsp ground cinnamon
1/2 tsp salt
200ml red wine
400g can chopped tomatoes
2 tbsp tomato puree
7 tbsp olive oil
Salt and pepper
Topping:
50g butter
50g plain flour
400ml milk
1 tsp freshly grated nutmeg
25g grated parmesan
1 egg, beaten
Method
1. Slice the aubergines thinly, and layer in a colander, sprinkling each layer with salt - allow to drain for 20 minutes then rinse and pat dry with kitchen towel.
2. Preheat oven to 180°C (160°C fan) - spread aubergines out in a roasting tin, brush with olive oil and bake for 10 minutes until just softened - set aside to cool.
3. Cook the potatoes in boiling water for 5 minutes, drain and allow to cool.
4. Put the lamb, onions, garlic, herbs and cinnamon in a large frying pan and cook over a medium heat for 10 minutes, ensuring the mince is broken up.
5. Stir in the flour salt, and freshly ground pepper, then add the wine, tomatoes, tomato puree and bring to a simmer. Cook for 30 minutes stirring occasionally until the lamb is tender and the sauce has thickened. Season to taste.
6. Make the topping by melting the butter in a saucepan and stirring in the flour, gradually stir in the milk - add half the parmesan and the nutmeg - simmer for 4-5 minutes stirring regularly and season to taste. Remove from the heat and quickly stir in the beaten egg.
7. Spoon 1/3 of the meat sauce into an ovenproof dish - cover with a layer of potatoes and a layer of aubergines - repeat with two more layers, finishing with aubergines. Pour over the topping to form a thick even layer and sprinkle with the remaining parmesan.
8. Bake for 45 minutes until the topping is golden brown and bubbling - stand for 10 minutes before serving.
Status
Very nice
Filling:
2 aubergines (1cm slices)
1 tsp fine salt
500g Maris Piper potatoes (1cm slices)
750g lamb mince
1 onion
2 garlic cloves
1 tsp dried oregano
1.5 tsp dried mint
2 bay leaves
1/2 tsp ground cinnamon
1/2 tsp salt
200ml red wine
400g can chopped tomatoes
2 tbsp tomato puree
7 tbsp olive oil
Salt and pepper
Topping:
50g butter
50g plain flour
400ml milk
1 tsp freshly grated nutmeg
25g grated parmesan
1 egg, beaten
Method
1. Slice the aubergines thinly, and layer in a colander, sprinkling each layer with salt - allow to drain for 20 minutes then rinse and pat dry with kitchen towel.
2. Preheat oven to 180°C (160°C fan) - spread aubergines out in a roasting tin, brush with olive oil and bake for 10 minutes until just softened - set aside to cool.
3. Cook the potatoes in boiling water for 5 minutes, drain and allow to cool.
4. Put the lamb, onions, garlic, herbs and cinnamon in a large frying pan and cook over a medium heat for 10 minutes, ensuring the mince is broken up.
5. Stir in the flour salt, and freshly ground pepper, then add the wine, tomatoes, tomato puree and bring to a simmer. Cook for 30 minutes stirring occasionally until the lamb is tender and the sauce has thickened. Season to taste.
6. Make the topping by melting the butter in a saucepan and stirring in the flour, gradually stir in the milk - add half the parmesan and the nutmeg - simmer for 4-5 minutes stirring regularly and season to taste. Remove from the heat and quickly stir in the beaten egg.
7. Spoon 1/3 of the meat sauce into an ovenproof dish - cover with a layer of potatoes and a layer of aubergines - repeat with two more layers, finishing with aubergines. Pour over the topping to form a thick even layer and sprinkle with the remaining parmesan.
8. Bake for 45 minutes until the topping is golden brown and bubbling - stand for 10 minutes before serving.
Status
Very nice
Tuesday, 4 December 2012
Duffield Batter Pudding
Ingredients
4oz flour
1 pint milk
1oz melted butter
3 eggs, beaten
Stewed or tinned fruit
Method
1. Preheat oven to 180°C - grease a shallow ovenproof dish, and spread fruit over the base.
2. Sieve the flour into a bowl, add a little of the milk to moisten then stir in the melted butter and eggs, and gradually add the rest of the milk
3. Pour the batter mixture over the fruit and bake for about 50 minutes, until a knife inserted in the centre comes out clean.
4. Serve warm with cream or ice cream.
Status
Not tried yet, but looks interesting.
Bakewell Pudding
Ingredients
8oz puff pastry
Filling:
Strawberry jam
4 egg yolks
2 egg whites
4oz butter
4oz sugar
Almond essence
Method
1. Preheat oven to 220°C. Roll out pastry and line a wide shallow dish or pie plate, and spread with a thick layer of the jam.
2. Cream butter and sugar, mix in the egg yolks, beaten egg whites, and almond essence.
3. Spread egg mixture over the jam in the dish and bake for 15 minutes.
4. Reduce heat to 180°C and cook for a further 20 minutes - the filling is meant to remain soft, and is not intended to set.
Status
Not tried yet.
8oz puff pastry
Filling:
Strawberry jam
4 egg yolks
2 egg whites
4oz butter
4oz sugar
Almond essence
Method
1. Preheat oven to 220°C. Roll out pastry and line a wide shallow dish or pie plate, and spread with a thick layer of the jam.
2. Cream butter and sugar, mix in the egg yolks, beaten egg whites, and almond essence.
3. Spread egg mixture over the jam in the dish and bake for 15 minutes.
4. Reduce heat to 180°C and cook for a further 20 minutes - the filling is meant to remain soft, and is not intended to set.
Status
Not tried yet.
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