Monday 16 March 2009

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.

Tuesday 10 March 2009

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.

Sunday 8 March 2009

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.

Saturday 7 March 2009

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.

Friday 6 March 2009

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.

Thursday 5 March 2009

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.

Wednesday 4 March 2009

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.

Tuesday 3 March 2009

LET'S GO ITALIAN


SPAGHETTI CARBONARA WITH A TWIST - serves 4
500g spaghetti
400g diced bacon bits
1 small can chopped mushrooms, drained
60cl pouring cream
4 egg yolks raw
1 clove garlic crushed
100g grated Parmesan cheese
Parsley to decorate
Fry the bacon bits in a pan over a moderate heat for 5 minutes, without adding any fat or oil.
Add the chopped mushroom and garlic and cook for a further 2 minutes, stirring.
Lower the heat and pour in the cream, leave to simmer, stirring occasionally.
In another pan, cook the spaghetti in salted boiling water for 5 minutes, or until soft. Drain and cover.
Sprinkle the Parmesan cheese into the bacon mixture, leaving a little to sprinkle over the finished dish, and stir.
Serve the spaghetti on to 4 plates or bowls equally, and spoon the bacon mixture over the top equally.
Make a well in the centre of each plate of carbonara and sit the raw egg yolk into it.
Sprinkle with Parmesan and parsley, serve immediately.

Monday 2 March 2009

A BIT OF BRITISH

like I remember it
SCOTCH EGGS IN A JIFFY- makes 6
6 hard boiled eggs shelled & chilled
500g sausage meat
1 cup flour
1 cup fine breadcrumbs
2 eggs beaten
oil for frying
Roll the eggs in flour until coated.
Cover each egg with sausage meat, pressing on with hands.
Dip each egg covered in sausage into beaten egg, then roll in breadcrumbs until completely covered.
Fry in hot fat until sausage meat is cooked and they are golden brown.
Can be served hot, but preferably cold in a salad or on it's own as a snack.

Sunday 1 March 2009

A TOUCH OF THE SOUTH OF FRANCE






















RATATOUILLE NICOISE A LA ME - you've seen the film, now try the dish - serves 4

1 large aubergine chopped into square chunks
2 courgettes sliced round
2 green peppers sliced
2 red peppers sliced
2 onions sliced
500g fresh tomatoes chopped
2 cloves garlic crushed
4 dessert spoons tomato puree
3 dessert spoons olive oil
salt & pepper
1 dessert spoon herbes de Provence, (mixed Provencal herbs)

Heat the oil in a large saucepan then add the aubergines, green & red peppers, courgettes, onions & tomatoes, cook over medium heat for 4 to 5 minutes, stirring.
Stir in the crushed garlic, tomato puree and herbs and mix together, cook for further 5 minutes stirring.
Add salt & pepper to your taste and leave to simmer on low heat for 15 minutes, stirring occasionally taking care it does not stick to the bottom of the pan.
Serve hot or chilled with grilled steak or fish.