Easy Recipes Archives

Victoria raisin segments

1 beaten egg
2oz sugar
2oz butter
2oz SR flour
1/2 cup soaked raisins

Soak the raisins in boiling water, strain and pat dry
Whisk one egg
Add to creamed butter and sugar and whisk if its curdled
Fold in flour with silicon spatula until smooth
Grease microwavable dish
Spread mix into dish
Sprinkle on raisins
Cover dish with cling film

Microwave for 2+1 minutes at 600
Transfer to oven tray And brown under grill until golden

Sent from Samsung tablet

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Potatoe Salad

A great accompaniment for BBQ’d meat or poultry dishes.. and so simple to make.

Ingredients

  • 2lb Yukon gold or salad potatoes all of similar size so they all are cooked at the same time
  • olive oil
  • seasoned rice wine vinegar
  • salad onions – chopped
  • Hellmans mayonnaise (or Best Mayonaise in the US) – same products
  • generous amount of ground pink Himalayan salt
  • chopped chives for garnish
  1. Bring the potatoes to the boil and simmer gently with a lid, for 30-40 minutes, depending on size until just soft through, but not until the outside of the pototao starts to fall away with the skin
  2. Meanwhile prepare the dressing by mixing 3 parts olive oil,  2 parts cold water, 1 part vinegar, plus 1 part mayonnaise into a very large mixing bowl
  3. Mix/Whisk until creamy, add more mayonnaise for extra creaminess
  4. add salt, mix very well
  5. Stir in chopped  Salad onions  and leave dressing to settle
  6. Peel and slice potatoes while hot
  7. Slice potatoes into 1/2 cm strips and separate slices while cutting, so they don’t stick together and can be mixed into the dressing more easily.
  8. Add easch sliced potato, one at a time, to the dressing in layers while still warm, turning potatoes  gently after adding each potato, until all coated by dressing, reapeat until all potatoes are added. – If dressing becomes too dry and further potatoes are still to be added,  pour a weak mixture of vinegar and water and optionally a little mayo and salt to the dressing, over the potatoes already added before mixing in the last potatoes. The salad needs to be quite wet when all the potatoes are added as the dressing thickens when chilled.
  9. Add more salt to taste.
  10. Chill
  11. Empty salad into a serving dish and Garnish with chives, some dill or some fennel leaves
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Just watched this on TV and just must try this soon as back in Maui, as we just adore rack of lamb. So must try this! (ingredients imbedded in recipe)

Into a large pan 3 bayleaves
2 sprigs of rosemary
8! cloves of crushed garlic – I think 4-5
6 anchovies for deep flavour
600ml milk
400 ml cream – Season

bring to boil just to infuse –
fish out bay leaves and rosemary – add 50g grated parmesan

Then Add add to infusion

1kilo potatoes finely slicked –
2 bulbs of fennel -same
2 onion thinly sliced – mix, then pack down…
Layer last row of potatoes on top… (wet)
Cover with foil 180C/350F for half hour..

Then prepare lamb. Remove trim all fat…. 2 rack of lamb for four

Olive oil and butter in pan and season
Just sear until golden but still raw inside – set aside.

Blend for crumb mixture :
100g pistachios
1 bunch flat leaf parsley
75g bread chunks
2 cloves garlic
Grate in ½ nutmeg (or a little less perhaps).
Whiz in food processor

Coat lamb very generously with Dijon mustard
Heap on crumb mix and pat/ press down hard to form a crust

After 30 mins remove potatoes from oven
Top with more Grated parmesan if you want to.
Continue to bake for 45 minutes without foil

After 10 mins put lamb in oven for 25 mins and then remove after 25 minutes.. Rest lamb for 10 minutes then both ready at the same time

Serve one rack sliced and the other whole on a board.
Garnish potatoes with chopped fennel top

Side order of green beans perhaps…

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Chicken Ciabatta recipe

The pasta I was going to cook this sauce for had exceeded the sell by date, I hadn’t realised until the sauce was almost done, so I toasted some ciabatta instead, ditched the pasta and served the chicken sauce on the toasted ciabatta, with grated cheese on top. This is a dish I would Def do again.. much lighter than eating it with pasta.. and really really tasty,
  • 1 red pepper diced into small cubes, sautéd with olive oil and butter and salt and chilly seeds
  • 1 desert spoon of sweet chilli sauce
  • 1 soup bowl of small cubed  cooked  chicken
  • 1 pot of Delmaine pomodoro sauce
  • Grated cheese to serve
  • 1 large ciabatta roll – serves 2
  1. Heat the oil and butter in a frying pan
  2. Add the diced red pepper salt and chilly seeds and cook till tender
  3. Add about a tablespoon of water (or two, or wine even) so that when the diced cooked chicken is added it has some tasty  juices to absorb
  4. Add chicken and cook until all juices soaked up
  5. Add a little pomodoro sauce and stir in well, when hot add the remainder of the sauce and heat through.
  6. When the sauce is reduced to a thick consistency spoon onto toast, smother with grated cheese
  7. Meanwhile toast the ciabatta, and grate the cheese and serve
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Mums Baked Semolina Pudding – Gries Auslauf

Not yet tested! But it sounds great!

Ingredients

  • 50g butter
  • 1 pint milk
  • 150g Semolina
  • 150g sugar
  • 4 egg yolk
  • 4 egg white – whisked
  • 1/2 lemon – grated rind of..
  • serve with Raspberry juice
  1. Melt butter in frying pan, add milk, and bring to the boil
  2. add a little salt (optional)
  3. Add Semolina and stir until it thickens and peels back from the edges of the pan
  4. Allow to cool
  5. Meanwhile, whisk sugar and egg yolks until light and fluffy
  6. Meanwhile whish egg whites until stiff
  7. Add lemon rind to egg yolks mixture and add that mixture slowly to the Semolina mixture
  8. Fold in Egg whites
  9. Add mixture to a Greased and floured an oven proof dish
  10. Bake for 40 minutes and serve, topped with a little concentrated raspberry juice
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Mums Semolina Special – Griesbrei

Childhood memories : Simple Semolina dinner…

Boil 1/2 pint of milk, then turn down heat to minimum and add semolina (1/2 cup perhaps, TBC)

Stir continuously until mixture thickens to consistency of unwhipped double cream, takes about 5 minutes…

Serve on a large plate, tilting plate so semolina spreads evenly over whole plate

Sprinkle on sieved icing sugar and grated plain chocolate.

Eat hot..

 

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Mums Special Apple Crepe – Apfel Schmarrn

A very tasty meal, or delicious dessert!

Ingredients

  • 3 eggs whisked in a large bowl
  • 1/2 pt milk
  • 1 cup self raising flour
  • 1 cup plain flour
  • 1 dessertspoon butter for crepe
  • 1 tablespoon butter for apples
  • 1 large bramley apple, peeled, quartered, halved then sliced
  • 1 handful of soaked raisons
  • 1 teaspoon sugar (to taste if apples too sharp)
  • sieved icing sugar for serving

You will need one pan to cook the apples, which can be cooked in advance, one frying pan for the crepe to which the apple mixture is added and one firm flat edged spatula.

  1. Whisk the eggs in a large bowl
  2. Add the Flour and whisk until a smooth paste
  3. Add milk until it looks the consistency of double cream (not whipped)
  4. Leave to stand for 1/2 hour for best results – meanwhile
  5. Prepare the apple
  6. Melt the tablespoon of butter in a saucepan
  7. Soak the raisons in boiling water for a few minutes then drain
  8. Add the sliced apples, sugar to taste and raisons and sauté until the apples begin to soften – keep hot, then
  9. Heat frying pan, add butter to melt then add the crepe mixture to make a very thick crepe (about 1/2 cm thick at least)
  10. Cook one side until golden and the top has begun to set slightly
  11. Turn crepe over, immediately add apple mixture to the top of the golden side of the crepe
  12. Using a flat edge spatula, start to chop the crepe up into small pieces
  13. When evenly chopped, leave undisturbed until it browns golden underneath
  14. Then turn over, chop again, and leave until it browns again
  15. Continue last step until crepe well cooked and pieces all look golden
  16. Serve immediately served with a sprinkling of sieved icing sugar

Can be Served with custard if eaten as a dessert..

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Lemon and Plum Sandwich sponge Cake

Very lemony sponge cake, delicious with coffee. Quick to make and bakes in less than 30 minutes.

Ingredients

For the sponge:

  • 200g very soft butter
  • 200g golden caster sugar
  • 3 large eggs, whisked till airy and at room temp
  • 250g sifted self raising flour
  • 2/3 level teaspoon bicarb of soda
  • juice of 2 lemons (1/2 cup)
  • grated rind of two lemons

For the glaze and filling

  • Juice of 2 lemons
  • same qty of caster auger
  • 2 capfulls vanilla essence
  • plum jam for filling
  1. Grease and lightly flour tins
  2. pre -heat oven to 180C
  3. whisk eggs in a pouring jug
  4. whisk butter and sugar until light and creamy and smooth
  5. slowly add eggs while whisking until nice nd airy
  6. Add lemon rind and lemon juice with just a quick whisk so it doesn’t curdle
  7. sift in flour with baking soda and fold in carefully
  8. Bake the flan dishes for 2 mins until light golden
  9. Bake the loaf tins for an extra 5 minutes, no more

This mixture is sufficient for two loaf tins and two 4″ flan dishes

For the glaze combine the lemon juice, sugar and vanilla essence in a small pan, bring to the boil and simmer for 20 mins.

Turn out cakes while warm, glaze the top and bottom halves and add a thin layer of jam between layers.

eat warm, as the sides are a little crusty and the sponge very moist And lemony

store wrapped in clingfilm to retain the moisture.

delicious, must make again…

 

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Spicy Guacamole Avocado Dip

I Went to the “Friends of Kanaha” July the 4th party yesterday which in the States was what they call a pot luck party. Everyone brings a dish, any dish.

I brought my Guacamole and it was a hit!  I promised the recipe to someone there, so here it is.

It takes just as long to prepare as it does to take the ingrediants out of the fridge, add them to the bowl and mash them all together.

Ingredients

  • 2 ripe Hass Avocadoes
  • 1 heaped dessert spoon of Best Mayonaisse
  • 1 teaspoon of fresh lemon juice
  • 1 bunch of finely chopped chives (or a teaspoon of grated sweet onion, Maui Onion perhaps)
  • 2 teaspoons of Gardinis Ceasure dressing (optional, but adds a great touch to the final flavour)
  • 1 pinch of salt
  • 1/4 (or less) of very, VERY  finely chopped Habanero chilli  (to taste) for that smokey flavoured kick.
  • 2 tablespoons of crumbled feta cheese for the final texture
  1. Add all the ingredients (except for the Feta Cheese) into a large bowl and mash with a fork or potatoe masher (even put in a blender if preferred) until creamy.
  2. Stir in the feta cheese at the end
  3. If not served immediately, store in as small a dish as possible, cover with cling film so no air can  get to the surface of the  mixture (lay the cling film on the mix)
  4. Store in the fridge or on ice until ready to serve

Serve with fingers of cut vegetables or rice or corn chips.

Tip, try not to touch the chilli with your fingers while chopping and wash the knife carefully after use.

 

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Vicky’s Filet Mignon Party special

Ingredients

  • 1 whole Filet Mignon from Costco
  • Dry Steak Spices from Costco
  • 1 tablespoon Olive Oil
  • 1 table Worsestershire Sauce
  • Butter

 

  1. Cut/Half the Filet steak horizontally into two 1″ thick steak
  2. Mix the olive oil and Worcestershire sauce together
  3. Dip each steak into the oil/sauce mix, coat thoroughly
  4. Rub each steak with the steak spices
  5. Leave steak to marinate if still chilled, it should only be cooked when it has reached room temperature
  6. Heat pan, melt the butter and cook steak on high for about 1 minute each side.
  7. Cover with foil to keep warm to rest the Filet Mignon until ready to serve

* Hot Tip – add a little olive oil to the butter to stop the butter turning brown

 

 

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Anita’s Quick Chicken Stir Fry

If you have a ceramic hob, then an electric Wok will be your answer to successful stir fries.

This dish is fast and simple, healthy and delicious. Skip the chicken for a great side, or vegetarian dish..

TIP : Make a larger portion than you think will be enough for you, because the vegatables shrink down, and you may wish you had made more.

Ingredients per person

  • 1 large chicken thigh – cubed and patted dry with a paper towel or two
  • 1 teaspoon fresh grated (or sliced) root ginger
  • 1 clover coarsely chopped garlic clove
  • 1 tablespoon of chopped salad onions (spring onions) – optional – must be dried after washing or the oil will splutter
  • 3-4 tablespoons olive oil (mixed with sunflower oil to bring to higher temperature without smoking)
  • 1 carrot sliced
  • Soy Sauce to taste
  • 1 large bowl of freshly chopped cabbages and Kale
  • 1 large Portobello Mushroom – cut into chunks
  • 1 cup of chicken stock

 

  1. Heat the oil and add the grated ginger, and garlic and spring onions if using
  2. Stir until just beginning to brown – this flavors the oil for the chicken
  3. Add the chicken and stir till browned
  4. Add more oil on the side if it gets a little dry
  5. Add the carrot slices, and stir fry a little more
  6. Add a tablespoon or more of dark soy sauce to keep moist until carrots just begin to cook
  7. Cook chicken through (takes about 10 minutes of high heat and stirring all the time)
  8. Add the mushrooms, heat through and stir in well
  9. Add the chopped vegetables and stir in well
  10. Add the stock, bring to boil, and stir well, Put lid on wok and turn down heat
  11. Continue to cook until cabbages are just tender to your liking
  12. Serve immediately with or without rice

 

 

 

 

 

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Sauted Spicy Shrimp in Tarragon Butter

These a delicious, a tasty appetizer, fast to make and eaten even faster.

 

Ingredients

  • 6 large Frozen shrimp (with tails)
  • 1 teaspoon butter
  • 1 teaspoon olive oil
  • 1/4 teaspoon iodized sea salt
  • 1/3/teaspoon paprika (to redden sauce)
  • 1 finely chopped fresh chilli
  • 1 sprig of finely chopped tarragon
  1. Melt butter in a pan with the oil (using a pan just large enough to lay in all the shrimp flat)
  2. add the chopped chilli and saute until softened
  3. add the seasoning, paprika, and tarragon
  4. Stir well and when on really hot and bubbling add the shrimp into the sauce
  5. Cook on med-high until shrimp turn pinkish (about 3 mintues)
  6. Turn shrimp over and cook for one more minute.
  7. Serve immediately or leave to cool and add as a garnish to a salad
Use this sauce (with or without the shrimp) as a topping or garnish for baked white fish..
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Spiced Roasted Nuts

Absolutely delicious served with beer or Gin and Tonic..

Ingredients

  • 2 teaspoons of olive oil
  • Handful of Walnuts
  • Handful of Pistachios
  • Handful of Hazel Nuts
  • Handful of Cashews
  • Handful of almonds
  • 1/4 teaspoon salt
  • 1/4 teaspoon Cayenne Pepper (use sparingly)
  • 1/2 teaspoon Paprika
  • 1 spring of Rosemary leaves (very finely chopped)
  1. Heat a frying pan and when hot add the nuts and toss in the oil to coat
  2. Sprinkle on the Cayenne and paprika and rosemary and roast on high, turning all the time, until they just begin to brown.
  3. Be careful not to let it begin to smoke, turn down if necessary
  4. Turn out onto paper towels to cool until just warm to the touch
  5. Serve with cocktails, wine or beer.

 

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This is a new favorite invention! An easy, and very tasty one pot meal made up of vegetables that are ready  to be used up. Its quick to prepare, and is ready after slow cooking for 6 hours if cooked following the numbered instructions below using a pressure cooker.

If no pressure cooker is available just place the chicken and dried, uncooked lentils into a pre-heated the slow cooker, mix all the other ingredients in a large bowl and heat, covered in a microwave, stirring occasionally until very hot. Pour over the chicken and slow cook for at least 10 hours.

My collections of  Fast n’ Easy recipes and  Slow Cooker recipes on this website are getting bigger and easy to find using the categories on the right .

Ingredients, serves 8 (0r 6 very hungry people)

  • 8 large chicken thighs (on the bone with skin for best flavor)
  • 1 diced onion
  • 1 finely chopped habanero chili
  • 1 diced carrot
  • 2 diced parsnip
  • 10 small diced salad potatoes
  • 1 chopped clove of garlic
  • 3 cups red wine
  • 1 1/2 tablespoons vegetable boullion powder
  • 1 1/2 to 2 jars of tomato sauce
  • 1 heaped tablespoon paprika
  • 1 level tablespoon Garam Masala spice
  • 2 handfuls of uncooked, dried green lentils
  • 1 -2 teaspoons of coursley ground pepper to taste
  1. Plug in slow cooker to begin heating
  2. Brown half of the chicken pieces in a pressure cooker
  3. Add 2 cups warmed red wine and one tablespoon of Boullion
  4. Add the chopped onion and garlic
  5. Add 1/2 jar of heated sauce
  6. Add lid and raise pressure and cook for 5-8 minutes
  7. Release pressure fast and empty contents into the slow cooker
  8. Place lid on slow cooker and wash pressure cooker
  9. Brown second half of chicken pieces in the pressure cooker
  10. Add 1 cup of warmed red wine and 1/2 tablespoon Boullion
  11. Add 1/2 cup of hot water
  12. Add 1/2 jar of heated sauce to the pressure cooker
  13. Heat the remaining sauce and add to the slow cooker
  14. Add paprika and Garam Masala spice and the finely chopped Habanero  to the pressure cooker
  15. Add two generous handfulls of green lentils  and stir to submerge all the lentils and mix the spices
  16. Add diced carrot, parsnips and potatoes (dont stir)
  17. Add lid and raise pressure and cook for 5 – 8 minutes
  18. Release pressure fast and add contents carefully to the slow cooker
  19. Push any visible chicken thighs down below the surface
  20. And slow cook until the chicken begins to fall off the bone, and the lentils are tender (6 hours or longer)
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Very Chocolaty Chocolate Dessert Cake

This cake is the ultimate chocolate cake, its very rich and a must for chocolate addicts. Its ingredients are quite pricey, but the cake goes a long way as it should be cut into small portions because it is so chocolaty. A great dinner party dessert. Its fast and very easy to make, and all mixed by hand into one bowl, which means hardly any washing up afterwards. A chocolate dessert I will definitely make again.

 

Ingredients

  • 125 g unsalted butter, chopped
  • 375 g 80% good quality dark chocolate, broken into portions
  • 175 g light muscovo sugar
  • 35 g sifted plain flour
  • 40 ml milk
  • 120 g ground almonds
  • 5 medium eggs
  • cocoa for dusting when cooled
  • Whipped cream and fresh fruit for serving
  1. Pre-heat oven to 170C fan/ 190C / gas 5
  2. Place butter and chocolate into a bowl and either microwave in short bursts stirring frequently until melted or melt in a heatproof bowl over a s aucepan of simmering water
  3. Add the sugar, stir with a spatula
  4. Add the sifted flour, stir
  5. Add the milk, stir
  6. Add the ground almonds and stir
  7. Add the eggs and stir well until combined and smooth
  8. Line 22″ springform cake tin with greaseproof paper and pour in mixture
  9. Bake for 40 minutes covered with foil
  10. Remove from oven, uncover and cool
  11. Turn out, and when completely cool dust with cocoa powder
  12. Serve with whipped cream and berries

 

Recipe from Sainsburys magazine

 

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Liz’s Apple Oat Crumble

Using oats in Liz’s apple crumble,  instead of flour is a healther alternative to the traditional version. Not to mention its a very fast, easy and tasty dessert served hot straight out of the oven, or cold from the fridge.

Ingredients

  • 4 very large cooking apples (or other fruit)
  • 1/2 cup seeded raisons (optional)
  • 1 tablespoon honey
  • sugar to taste

For the Crumble

  • 1 cup  Margarine or softened Butter
  • 1 cup  light brown cane or demerara sugar
  • 2 cups of oats
  • 1/2 teaspoon of cinnimon
  1. Peel, core, quarter and slice the apples
  2. Add to a pan containing 1″ cold water
  3. Cover with a lid and heat until apples get soft
  4. Meanwhile, make the crumble by mixing the sugar, cinnimon and butter with the back of a large spoon
  5. Sprinkle on the oats and mix in well – Mixture should remain tacky
  6. When the apples are soft, drain the juice and chill for a tasty apple drink
  7. Place the drained apples into an oven proof dish, top with extra sugar if needed, and pat level
  8. Add the crumble, make level then with a spoon make peaks and craters
  9. Bake in pre-heated oven at 200C for about 15minutes until crumble browns and crisps slighty
Thanks Liz for sharing this with me…
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I have made this a few times and vary the vegetables depending on what needs to be used up.. Cooking time is 6-8hours set to High or Auto in a slow cooker. Add extra cooking time if ingredients are chilled.

Ingredients

8-10                        Chicken Thighs (skinned but on the bone is best)
1/2 cup                    Boullion Stock
1/2 cup                    White Wine
1 jar                         Classico Tomato sauce
1/2                           Tomato Passat Sauce
2 tablespoons          Sharwoods Masalla sauce
1/2 cup                    red split lentils
1 tablespoon            Paprika

2                               carrots (cubed)
1                               leek (halved and sliced)
1 dozen                     unpeeled salad potatoes (washed, thickly sliced)
1 sprig                      sage
chilli                         to taste

 

  1. Switch on the Slow cooker
  2. Mix  the lentils, paprika, sauces and chilli in the slow cooker pot
  3. Cube the carrots, slice the pototatoes, half and slice the leeks
  4. Add the vegetables to the sauce mixture and stir well
  5. Add the White wine and Boullion to the mixture and stir
  6. Optional – Heat in the microwave until hot
  7. Place the chicken pieces around the top, pushing them down gently until just showing at the surface
  8. Slow cook for 6+ hours once it reaches cooking temperature
  9. Serve with French Bread to soak up the juices
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Spaghetti Bolognese

Amit, This ones for you !!! 😉

Ingredients

    For the Beef and Sauce

  • 4 tablespoons Olive oil
  • 2 tablespoons butter
  • 1/2 teaspoon freshly ground pepper
  • 2 lbs Haiku Ground Beef (fresh from Haiku Grocery Store)
  • 1 packet of ‘Hot’ Chili Seasoning Mix (from Haiku Grocery Store) – Hot being optional!
  • 2 Onions, diced
  • 3 large cloves of garlic
  • 1 Jar of Classico Garlic and Basil Tomato Sauce
  • 1 6oz can tomato Paste/Puree
  • 2 splashes Worcester Sauce
  • 2 teaspoons golden cane sugar
    Extra optional ingredients

  • 1 pack Cup Mushrooms – roughly chopped (optional)
  • 1 red Bell Pepper – diced small (optional)
  • 1 hand full basil – roughly chopped (optional)
  • 1/2 cup White wine (optional)
    For the Spaghetti

  • 1 packet Organic Spaghetti (Garden Time from Haiku)
  • 1 teaspoon salt
  • 1 tablespoon olive oil
    For the Table

  • grated cheddar cheese
  • sour cream if spicy
  • Basil, finely chopped
  • chili seed shaker
  1. Fill a large pan with water for the pasta, add 1 teaspoon salt to the water, and bring to the boil.
  2. For the Sauce
  3. Heat butter in a shallow pan with some freshly ground pepper,
  4. Saute the onions  (with the optional bell peppers), until onions begin to go translucent and begins to brown
  5. Add the optional mushrooms to the onions and cook until they soften
  6. Add the optional basil, and stir
  7. Add the whole jar of Classico Sauce
  8. Stir in the Tomato Puree and mix in thoroughly
  9. Rinse out the Jar and the can with  1/2 cup of water (or white wine) and add to the sauce
  10. Cover with a lid, bring the sauce to the boil stirring occasionally,  and then reduce to a simmer
  11. For the MEAT
  12. Add olive oil and ground pepper to a large pot on a high heat.
  13. When the pepper begins to sizzle, press in the garlic, which will brown quickly, be ready to remove half garlic and it add to onions
  14. Crumble in all the ground beef into the remaining  garlic in the oil immediately, and stir well with a wooden spoon to break up all meat
  15. Stir the meat until all the red meat has turned brown
  16. Add the Worcester Sauce to the meat, stir still on high heat
  17. Empty the packet of spices over the meat and stir in well,
  18. Stir the meat until the moisture is replaced by the oils from the meat, put to one side until the sauce is hot
  19. Then add all the  (*1) simmering sauce to the meat and stir in the 2 teaspoons of sugar
  20. Turn down, cover and simmer for 10-30 minutes, until the pasta is ready
  21. For the PASTA
  22. Add the whole packet of spaghetti and 1 tablespoon of olive oil to the salted  boiling water
  23. Stir lightly until the water returns to the boil
  24. Simmer, uncovered, for about 15 minutes until tender but still firm.
  25. Meanwhile set the table, chop the basil, grate the cheddar cheese and put some chili seeds in a dish, and test the pasta.
  26. As soon as the past is tender but still firm, drain in a colander, but do not rinse.
  27. Serve immediately.

NOTES : If you have pasta left over, put in a zip lock bag and freeze it.  When you want to use it, just drop frozen pasta into salted boiling water, bring back to the boil, then drain immediately. Perhaps stir in some sage and garlic flavored butter (see recipe) and perhaps serve as a side dish.

And the Bolognese freezes well too, but cool before putting in a zip lock bag.

(*1) – Only add the sauce to the beef if it is hot. Adding cold sauce to the meat will toughen it.

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BAKED BBQ chicken thighs on Brown Rice

A simple, tasty and effortless meal.

Ingredients

  • 8 frozen Boneless skinless chicken thighs
  • For the Marinade/Sauce
  • 1/2 cup Oilve oil (or more)
  • 1/3 lemon or lime, juice of
  • 1 tablespoon Worcestor Sauce
  • 1/4 White wine (optional)
  • 1/3 cup BBQ Sauce (I used KC Masterpiece- Hot and spicy)
  • 1-2 tablespoons BBQ sauce
  • Brown Rice
  1. Partially defrost the chicken thighs in a colander, by standing the colander on a bowl in the microwave for about 2 hours.
  2. Mix the remaining ingredients for the marinade and keep at room temperature
  3. Rinse and drain the partially defrosted chicken pieces and place them into the marinade.
  4. Chill for at least a few hours (24 hours is even better)
  5. Stir occasionally to ensure good coverage
  6. When ready to cook, place into a flat rectangular oven proof dish
  7. Arrange all the pieces, upside down (flat sides down), ensure they do not overlap
  8. Place into cold oven, turn on to 380 F and bake for 50-60 until browned
  9. While the chicken is baking, you may like to boil some brown rice following instructions on the packet
  10. Drain when the rice is cooked and keep covered and keep hot, Blast in Microwave if it cools too much prior to serving.
  11. When the chicken is cooked, remove them from the sauce, and place in a warmed, smaller oven proof dish and keep covered.
  12. Meanwhile, strain the marinade into a tall narrow mug or cup and leave for a couple of minutes for the oil to settle.
  13. When the oil has seperated, spoon it off from the top of the sauce, and discard the oil
  14. Stir in extra BBQ sauce to taste (1-2 tablespoons)
  15. Pour Sauce over the chicken, and if not still hot enough, cover and blast in Microwave
  16. Serve asap.

NOTE – I did not baste the chicken during baking, as they were lying in plenty of marinade and were almost but not quite covered by it. They stayed nice and moist.

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Mums CARIBBEAN chicken

Ingredients

  • 1-2 kg boneless, skinless chicken thighs
  • For the sauce
  • 1 onion, sliced
  • 1 red pepper, sliced
  • 3 small bananas mashed
  • 200 mg coconut cream in a carton
  • 1 teaspoon (5 ml) chili powder, or fresh chilies
  • 2 limes, juice and zest
  1. Lightly fry the chicken thighs to brown
  2. Place into a shallow oven proof baking dish
  3. Saute the onions and red pepper
  4. Add the mashed bananas, cream, chili, zest and lime juice
  5. Add water to thin
  6. Heat through
  7. Pour over the chicken
  8. Bake covered with foil for 45 (total cooking time 50-60 minutes) @ 180 degrees
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Pennys STICKY TOFFEE Pudding

Ingredients

  • For the pudding
  • 12 stoned dates – finely chopped
  • 250ml hot water
  • 1 heaped teaspoon bicarb of soda
  • 60g soft butter
  • 60g caster sugar
  • 2 free range eggs
  • 150g SR flour
  • For the sauce
  • 50g butter
  • 100g brown sugar
  • 1 split vanilla pod
  • 60 ml double cream
  1. Making the Pudding :
  2. Preheat over to 180C/370F
  3. Chop dates and boil water
  4. Add bicarb to hot water in a bowl and stir in the chopped dates
  5. Leave to soak until gloopy –  at least 10minutes, meanwhile
  6. In a clean bowl whisk the butter and sugar until light and fluffy
  7. Break the eggs into another bowl and whisk until light and fluffy
  8. Gradually add the eggs to the butter and sugar continuing to whisk until well mixed
  9. Sift in all the flour and fold and stir in until smooth
  10. Still stirring gradually add the date mixture
  11. Pour mix into two lined bread tins
  12. Place in oven and bake for 30-35 minutes, or until cooked through
  1. Making the sauce :
  2. Melt butter in a thick bottomed pan over medium heat
  3. Add brown sugar and vanilla pod and heat until sugar dissolved
  4. Add cream and stir well, bring to the boil
  5. Simmer very gently for 5 minutes

To serve , spoon out a portion of pudding and pour over hot toffee sauce.

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QUICHES – Custard variations

I’ve used a ready made quiche bases for  quick meals and here are some recipes for a variety of custard fillings :-

Making the shortcrust pastry base is actually very easy too

 

  • BASIC – used in Roasted Chicken Quiche
  • 4 whisked eggs
  • 1 – 1½ cups milk
  • ¼ teaspoon salt and black pepper
  • 3 whisked eggs
  • 1/2 cup milk + 300 ml cream
  • 1 cup grated tasty cheese
  • 1 teaspoon plain flour
  • salt and pepper to taste
  • 5 whisked eggs
  • 100 ml  milk + 200 ml double cream
  • 2 sprigs of fresh thyme
  • salt
  • freshly ground black pepper
  • 3 large whisked eggs
  • 5 fl oz single cream
  • 5oz grated mature cheddar
  • salt & pepper
  • 3 whisked eggs
  • 1½ cups milk
  • ¼ teaspoon salt
  • grated Parmesan cheese
  • 2 whisked eggs
  • 100ml half fat Creme Fraiche
  • 2 tablespoon torn basil
  • salt and freshly milled black pepper
  • 3 whisked eggs
  • 200 ml carton crème fraîche
  • 200 ml double cream
  • 50g grated Gruyère
  • pinch ground nutmeg
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Natashas BUTTERNUT squash Soup

Ingredients
  • 1 tablespoon Butter
  • 1 large onion roughly chopped
  • 1-2 cloves of garlic, roughly chopped
  • 1 medium  butternut squash roughly cubed (peeling optional)
  • other vegetables (optional)
  • 1 1/2 pints organic vegetable boullion
  • 1/2 mik (or an extra 1/2 of water)
  1. Heat butter in a large deep pan and season
  2. Add onion and Saute while chopping and seeding the Butternut Squash
  3. Add Squash and any other veg (parsnips or carrots are great) and saute until they are slightly browned and beginning to cook on the outside
  4. Meanwhile make your stock with boiling water and warm the milk
  5. Add Stock and milk and simmer gently for  20-30 minutes until vegetables are very tender. Avoid boiling as soup may seperate if milk is used
  6. Take off the heat, and use a hand blender in the pan to puree the soup.
  7. Add more hot water to get the right consistency and season to taste
TIP : When reheating, heat with a lid to avoid splashing out
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Serves 4

Ingredients

  • For the MEATBALLS
  • 2lbs – Organic Ground Beef at room temperature
  • 1 pack – Hot Chilli Spices
  • 2-3 tablespoons – Olive oil
  • ground sea salt
  • For the SAUCE
  • Saute
  • 3  – Maui Onions
  • 3 large – Garlic cloves
  • 1 tablespoon – Butter
  • Blend next four ingredients in a blender
  • 1 can  – Diced Tomatoes, Organic
  • 1 can   – tomatoe Puree
  • 1 cup  – Roughly chopped Basil
  • 1 teaspoon – light cane sugar
  • 1 cup  – White wine (Pinot Grigio)
  • For the MASH
  • 3 large   – Russet Potatoes, peeled and chunked, then rinsed and drained
  • 1/2 cup –  Milk (not heated)
  • 1 tablespoon – Butter
  • Salt to taste
  • For the SPINACH
  • 1 pack  – Frozen Leaf Spinach
  • 2 tablespoons – Sauted Onions and Garlic from above
  • Season to taste
  1. Pre-Heat the oven ( and a large shallow ovenproof dish )to 420 degrees
  2. Peel and chop then rinse and drain the pototatoes and microwave them for 10-15 minutes, turning at least twice, until cooked
  3. Saute onions and pressed garlic in butter on medium heat, turn heat down when starting to brown, remove 1/3 for spinach and remove from heat when translucent
  4. Put ground beef into large mixing bowl, sprinkle in the pack of hot chilli spices while mixing in by hand, and leave to blend flavors
  5. Blend Sauce ingredients in a blender until smooth, and to Sauted onions in the pan.
  6. Add wine to blender and give it a quick whizz to rinse the sauce, and add that to the sauce, stir well.
  7. Cook sauce (with lid) on low heat until ready to add to semi cooked meatballs later (max 20mins)
  8. Remove dish out of the hot oven, add the Olive oil, and sprinkle in gound sea salt
  9. Use hands to make meatballs about 1 1/2″ diameter. Place them into the prepared hot dish. Space them evenly
  10. Place meatballs into oven for  15 minutes or until cooked half through, basting once after about 10 minutes.
  11. Add sauce around the meatballs, and cook for a further 10-15 minutes. Turn heat down to 400 if they are browning too fast.
  12. Remove Pototatoes from microwave when cooked, and replace with the spinach, and cook about 5-8 minutes until cooked
  13. Meanwhile add the butter and 1/2 the milk to the pototoes and use Mixer to make the Mash adding the remaining milk (more if needed)
  14. Before serving : Blast Mash in Microwave for at least 2 minutes and the Spinach for 1 minute if cooled
  15. Add the saved sauted onions to the hot spinach
  16. Remove meatballs from oven, turn off oven and hob…
  17. and serve…
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Lindas – BBQ RIBS

View Lindas Recipe here at  www.LindasFavorites.com

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