Ingredients
1 pint milk
1/4 tsp asafoetida
1 bay leaf
1 clove
125g semolina
125g finely grated cheese
1/2 tsp mustard powder
1 beaten egg
toasted breadcrumbs
salt and pepper
oil for shallow frying
Method
1. Mix asafoetida with a little milk, then whisk into the full pint, add the bay leaf and clove and bring to the boil - remove from the heat, cover and leave for 10-15 minutes, then remove the bay leaf and clove.
2. Reboil the milk and sprinkle in the semolina - simmer until thick (about 5 minutes).
3. Remove from the heat and beat in the cheese, mustard and salt / pepper.
4. Spread the mixture over an oiled dish to the depth of about 1cm - smooth top and leave until cold and solidified.
5. Cut into pieces, coat with egg and breadcrumbs and shallow fry until crisp and golden. Drain well.
Status
Untried
Sunday, 19 August 2018
Thursday, 9 August 2018
'Cheese' Curry
Ingredients
1 large onion
2 tbsp oil / butter
1-2 garlic cloves, crushed
1 tsp grated fresh ginger
1 tsp cumin
2 tsp coriander
1 tsp turmeric
225g can tomatoes
275ml water
225g frozen peas
225g paneer (or use Lancashire / white Cheshire)
salt and pepper
Method
1. Chop the onion and fry over a low heat in the oil / butter for 10 minutes until tender but not browned - add the garlic, ginger and spices for the last couple of minutes.
2. Add the tomatoes, mix thoroughly, then add the water - bring to the boil then simmer for about 20 minutes.
3. Add the peas and cook for a further 3-4 minutes.
5. Dice the cheese and stir into the curry until warmed through - if English cheese don't leave too long as it may melt.
Status
Untried as yet.
1 large onion
2 tbsp oil / butter
1-2 garlic cloves, crushed
1 tsp grated fresh ginger
1 tsp cumin
2 tsp coriander
1 tsp turmeric
225g can tomatoes
275ml water
225g frozen peas
225g paneer (or use Lancashire / white Cheshire)
salt and pepper
Method
1. Chop the onion and fry over a low heat in the oil / butter for 10 minutes until tender but not browned - add the garlic, ginger and spices for the last couple of minutes.
2. Add the tomatoes, mix thoroughly, then add the water - bring to the boil then simmer for about 20 minutes.
3. Add the peas and cook for a further 3-4 minutes.
5. Dice the cheese and stir into the curry until warmed through - if English cheese don't leave too long as it may melt.
Status
Untried as yet.
Friday, 3 August 2018
Potatoes Anna
Ingredients
15g melted butter
700g waxy potatoes (e.g. Desiree)
150g grated cheese
Salt and pepper
Method
1. Preheat oven to 160C.
2. Peel potatoes and slice very thinly into rounds - rinse thoroughly under cold water, and pat dry.
3. Melt butter and brush round the inside of a medium rectangular dish (line with foil first if you want to turn out).
4. Layer potatoes and cheese - seasoning each potato layer with salt and pepper - finishing with a generous layer of the grated cheese - then pour over the remaining melted butter. Cover with foil.
5. Back for 2 hours until the potato is cooked.
6. Either serve from dish, or turn out onto a warmed plate.
Status
Untried - one for when the rayburn is on.
15g melted butter
700g waxy potatoes (e.g. Desiree)
150g grated cheese
Salt and pepper
Method
1. Preheat oven to 160C.
2. Peel potatoes and slice very thinly into rounds - rinse thoroughly under cold water, and pat dry.
3. Melt butter and brush round the inside of a medium rectangular dish (line with foil first if you want to turn out).
4. Layer potatoes and cheese - seasoning each potato layer with salt and pepper - finishing with a generous layer of the grated cheese - then pour over the remaining melted butter. Cover with foil.
5. Back for 2 hours until the potato is cooked.
6. Either serve from dish, or turn out onto a warmed plate.
Status
Untried - one for when the rayburn is on.
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