A LOVELY LEFTOVER TREAT

BUBBLE & SQUEAK - made from leftover veggies

All your leftover veggies from a roast etc. mashed or chopped up together.

1 egg beaten

Salt & lots of pepper

In a bowl, mix together the veggies, beaten egg and salt & pepper.

Optional:

1. Shape into patties and fry until golden brown.

2. Fry as a whole like a pancake until golden brown.

Serve hot on it's own or with sausages.

MAKE COOKING EASIER

A FEW HANDY COOKING TIPS

1. Cut up an onion and add to water when boiling potatoes for roasting, gives an extra flavour.

2. Soak lettuce in water and vinegar to kill and detach any creepy crawlies.

3. For jacket potatoes, part boil whole potatoes until slightly soft before baking them, this saves time and electricity.

4. Don't throw away left over roast, use the veggies to make soup or bubble & squeak or even veggie burgers.

SPREADING IN PORTUGAL

CHEATS SPICY SARDINE PATE - quick and tasty

2 tins sardines in spicy peppers

50g soft butter

salt & pepper

Put the sardines in a bowl with their juice.

Mix in the butter until smooth.

Add a little salt and lots of pepper.

Serve with crackers, toast or crusty bread.

THE PERFECT PARTY SNACK

QUICK & EASY HAM & CREAM CHEESE ROLLERS - your kids will love them

6 slices white ham

1 tub garlic & herb cream cheese

cocktail sticks

Spread the cream cheese over a slice of ham.

Roll lengthwise like a Swiss roll.

Cut into 3 cm slices.

Put cocktail sticks in and arrange on a plate.

FROM MY SCHOOL DAYS

SWEET GYPSY TART - makes one 10in tart

1 400g tin evaporated milk
12 oz dark muscovado sugar
1 pack 10 in shortcrust pastry pre-baked blind

Whisk together the evaporated milk and sugar for about 10 - 15 minutes, until light and fluffy. This is best done with an electric whisk.
Pour into the pre-baked pastry case.
Bake at 200°c in a pre-heated oven for 10 minutes.
Leave to cool, serve cold.

HOT AND COLD TOGETHER

YUMMY BACON & EGG SALAD - for 2 salads

200g diced bacon

as much lettuce as you want

1 large tomato sliced

2 slices of bread, or 4 pieces of french baguette

2 eggs

parsley

vinaigrette

Cut the bread into small cubes and cook in pre-heated oven at 150° until golden brown. Set aside.

Wash and shred the lettuce and arrange on two plates.

Arrange the tomatoes around the outside of the lettuce.

Fry the bacon on a low heat, for about 5 minutes, without any oil or fat.

In the mean time, put a pan of water on to boil, then turn heat right down to simmer.

Carefully crack the eggs into the simmering water and poach.

Add the bread croutons to the bacon and fry together until the eggs are poached.

Arrange the bacon & croutons on top of the lettuce, make a well in the top and place the poached eggs in it.

Decorate with parsley and garnish with vinaigrette of your choice.

Serve immediately.

GET STUFFED, IN A NICE WAY

DELICIOUS STUFFED TOMATOES - serves 4

8 large tomatoes
500g sausage meat
2 onions finely chopped
2 garlic cloves crushed
1 egg beaten
1 dessert spoon chopped parsley
salt & pepper

Cut the stalk end tops off of the tomatoes, and set aside.
With a teaspoon, empty out the flesh of the tomatoes and put into a bowl.
Add all the other ingredients to the tomato flesh and mix thoroughly.
Spoon the mixture into the tomato shells and put the tomato ends back on top.
Place into an oven-proof dish or tin and cook in a pre-heated oven at 180° for about 45 -50 minutes.
Serve hot with Basmati rice.