Posts Tagged ‘and’
200 ml/7 fl oz clear honey
25 oz butter or margarine
175 g/7 oz wholemeal
1 x5 ml spoon/1 tsp mixed spice
grated rind of 1 large lemon
juice of 11/2 lemons
I egg, beaten
50 g/2 oz light brown sugar
- Pre-heat the oven to 180°C/350°F/ gas 4.
- Grease and line the base of a 20 cm/8 inch round tin. Heat together the honey and butter or margarine until melted. Remove from the heat and stir in the flour, salt, spice and lemon rind, egg and 3 x 15 ml spoons/3 tbsp lemon juice. Turn the mixture into the tin and bake for 30-40 minutes until golden-brown and a cocktail stick inserted into the centre comes out clean.
- Turn out onto a wire rack and while still hot, combine the remaining lemon juice and sugar and spoon over the cake top. Leave to cool.
625 g/11/2 lb red cabbage, shredded
2 large cooking apples, peeled cored and chopped
1 large onion, sliced
50 g12 oz walnut pieces
50 gl2 oz raisins
1 x 15 ml spoon/1 tbsp brown sugar
1 x 5 ml spoon/1 tsp salt
3 x 15 ml spoons/3 tbsp red wine vinegar
2.5 ml/11/2 tsp dry mustard 150 ml/1/4 pint apple juice
- Pre-heat the oven to 170°C/325°F/ gas 3.
- Mix all the ingredients in a casserole dish. Cover tightly and cook for 11/2-2 hours, stirring occasionally until the cabbage is tender.
2 red eating apples, cored and sliced
juice of 1/2 lemon
100 g/4 oz dates, stoned and sliced
50 g/2 oz walnuts
2 sticks celery
4 x 15 ml spoons/4 tbsp mayonnaise
4 x 15 ml spoons/4 tbsp natural yoghurt
shredded lettuce (optional)
- Toss the apples in lemon juice then combine with the dates, walnuts and celery.
- Mix together the mayonnaise and yoghurt and spoon over the salad, then stir gently until evenly coated.
- Serve on a bed of shredded lettuce, if desired.
Waldorf salad Leave out the dates, use 6 sticks of celery and 150 ml/1/4 pint mayonnaise without yoghurt.
This salad has an unusual sweet and sour dressing.
1 small head Chinese leaves, shredded
200 g/7 oz can water chestnuts, sliced
100 g/4 oz bean sprouts
3 cloves of garlic, crushed
2 x 15 ml spoonsI2 tbsp soy
1 x 5 ml spoon/1 tsp red wine
1 x 5 ml spoon/1 tsp Tabasco sauce
1 x 5 ml spoon/1 tsp salt
1 x 15 ml spoon/1 tbsp caster sugar
- Mix together all the ingredients for the dressing until the sugar has dissolved. Taste and add more salt and sugar, if required. Place the shredded Chinese leaves in a bowl, pour over the dressing and toss. Leave to stand for at least one hour. About 5 minutes before serving, add the water chestnuts and bean sprouts to the bowl and toss to combine.
- Other vegetables that could be added to this salad include: thinly sliced carrots and courgettes, sliced spring onions, sliced red pepper, bamboo shoots and sliced mushrooms. To add protein, include fried bean-curd cubes or toasted almonds or cashew nuts.
450 g/1 lb pasta bows
1 x 15 ml spoonl
1 tbsp vegetable oil
225 g/8 oz mixed vegetables; broccoli or cauliflower, florets, French beans, carrot or celery sticks, thin slices of courgette, mangetout
4 spring onions, sliced
1 red pepper, sliced
200 g/7 oz can kidney beans
200 g/7 oz can butterbeans lettuce
150 ml/11/4 pint olive oil
50 ml/2 fl oz white wine vinegar
2 x 5 ml spoon/2 tsp Dijon mustard
2 X 15 ml spoons/2 tbsp chopped parsley
1 x 15 ml spoon/1 tbsp poppy-seeds (optional)
salt and freshly ground black Pepper
1. Cook the pasta bows in boiling water with the oil added until just tender. Drain and rinse under cold water to cool, set aside to drain thoroughly. Place the mixed vegetables in boiling water and blanch for 3 minutes, drain and allow to cool.
2. Place all the dressing ingredients in a screw-top jar and shake until well mixed. Combine the cooled pasta vegetables, spring onions, red pepper, kidney beans and butter beans. Pour over the dressing and toss. Place on a bed of lettuce to serve.
The pitta bread in this recipe is toasted until crisp to give the salad a wonderful array of textures.
1 pita bread
1/2 iceberg lettuce, shredded
1/2 red pepper, cut into rings
3 tomatoes, chopped
225 g/8 oz feta cheese, diced 100 g/4 oz black olives
2 x 15 ml spoons/2 tbsp chopped parsley
1 x 15 ml spoon/1 tbsp fresh chopped mint
4 x 15 ml spoons/4 tbsp olive oil juice of 1 large lemon
2.5 ml/1/2 tsp ground cinnamon salt and freshly ground black pepper
- Grill the bread until it is dried out and crisp, cool and break into small pieces, set aside.
- Place the lettuce, red pepper, tomatoes, feta, olives and herbs in a large salad bowl and toss.
- Combine the oil, lemon juice, cinnamon and salt and pepper to taste in a small jar and shake until well mixed.
- Pour over the salad and toss.
- Just before serving, add the crisp bread.
1 quantity pancakes
900 g/2 lb spinach, washed and trimmed
225 g/8 oz ricotta or cottage cheese
salt and freshly ground black
1 quantity Béchamel sauce
flavoured with nutmeg
Pre-heat the oven to 180°C/350°F/ gas 4.
To prepare the filling, cook the spinach with just the water clinging to the leaves for about 5 minutes, until soft but still bright green. Cool slightly, press out all the water and chop. Mix together with the cheese, and seasoning to taste. Divide the filling between the pancakes and roll up. Place in an ovenproof dish and top with Béchamel sauce. Bake for 20 minutes, until the sauce is beginning to brown.
Pre-heat the oven to 190°C/375°4as 5. Make the quantity of pancakes, half of the quantity of spinach and ricotta filling, and 1 quantity of tomato sauce. Lay a pancake on a heatproof plate and top with the spinach filling. Cover with another pancake, and spread that with tomato sauce. Continue layering in this way, ending with a pancake. Grate 50 g/2 oz Cheddar cheese over the top and bake for 20 minutes until the cheese is bubbling. Cut like a cake to serve.
Cook the completed croustade for 20 minutes on MEDIUM; brown under a hot grill, if desired.
175 g/6 oz wholemeal breadcrumbs
50 g/2 oz margarine
50 g12 oz chopped mixed nuts
1 small onion, grated
2 X 15 ml spoons/2 tbsp Parmesan cheese
2 x 15 ml spoons/2 tbsp sunflower seeds
1 x 5 ml spoon/ 1 tsp sesame seeds
grated rind of 1/2 lemon
25 g/1 oz margarine
225 gI8 oz flat mushrooms,
1 large courgette, sliced
450 g/ 1 lb tomatoes, skinned and sliced
juice of 1/2 lemon
salt and freshly ground black pepper
- Pre-heat the oven to 190°C/375°F/ gas 5.
- For the croustade, rub the margarine into the breadcnimbs. Mix in the remaining ingredients. Press half of the mixture into a greased ovenproof dish.
- To make the filling, melt the margarine in a pan and gently fry the mushrooms and courgettes until tender. Place on top of the croustade base and top with a layer of sliced tomatoes. Sprinkle over the lemon juice and season to taste. Top with remaining croustade mixture and press down firmly. Bake for 30 minutes, until golden.
Replace filling with 1 quantity Leek in Cheese Sauce.
Omit fried mushrooms and courgettes and replace with 450 g/1 lb steamed broccoli
300 g/10 oz penne
1 x 15 ml spoon/1 tbsp oil 100 g/4 oz frozen peas
I quantity rich Béchamel sauce with Nutmeg grated Parmesan cheese
Bring a pan of salted water to the boil. Add the oil (to stop the pasta sticking together). Drop in the penne and cook rapidly for 5-7 minutes, until the pasta is soft but still a little undercooked. Add the peas and cook for a further 3 minutes until both penne and peas are cooked. Drain thoroughly. Toss in the rich Béchamel sauce and sprinkle with Parmesan cheese to serve.
For non-vegetarians add chopped smoked ham to the sauce.
1 ripe avocado, peeled and stone removed
1 hard-boiled egg finely chopped 125 g/5 oz low fat soft cheese
1 x 5 ml spoon/1 tsh lemon juice salt and freshly ground black
few drops Tabasco (optional)
2 ripe tomatoes
Mash the avocado flesh with the egg, cheese and lemon juice until smooth. Season to taste and add Tabasco, if using. Use as a filler topped with slices of tomato.