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Orange and Mint Salad
4 navel oranges, thinly sliced
1 tbsp chopped fresh mint
3 fl, oz, olive oil
1-1/2 tbsps lemon juice
1-1/2 tbsps brandy
Method
Arrange the orange slices in the overlapping
circle, then sprinkle with mint. mix all the remaining ingredients together and dribble over the oranges.
serves 4
Greek Salad
1/2 small red cabbage, shredded
4 oz, cooked beetroot, chopped into strips
4 oz, cooked green beans, sliced
1 tbsp capers
2 tbsps chooed black olives
2 fl, oz, french dressing
Method
Put the caddage, beetroot, beans, capers
and olives in a salad bowl. Pour over the dressing and toss well to coat. Chill for 30 mins.
serves 6-8
Cucumber and Yogurt Salad
1 cucumber, thinly sliced
10 fl, oz, plain yougurt
salt and pepper
1 tsp paprika
2 tsps lemon juice
Method
Put the cucumber in a salad bowl. Mix
all the remaining ingredients together, then stir into the cucumber. Chill for 1 hour.
serves 4-6
Citrus Green Salad
1 lettuce,shredded
1 bunch of watercress,chopped
2 grapefruit,cut into sections
2 oranges,cut into sections
2fl.oz french dressing
Method
Put the lettuce into
a salad bowl,then stir in the Watercress,grapefruit & oranges. Pour over the dressing and toss well to coat
serves6-8
Carrot Salad
1 oz, butter
2 oz, soft breadcrumbs
2 oz, unsalted peanuts
6 medium carrots, grated
2 tbsps salad oil
1 tbsp wine vinegar
salt and pepper
Method
Melt the butter in a saucepan,
Add the breadcrumbs and fry until they are crisp and golden brown. Stir in the peanuts and cool. Put the remaining ingredients
into a salad bowl, then add the breadcrumb mixture. toss well to coat.Chill for 30 mins
serves 6
American Salad
4 oz, cooked green beans, cut into lenghs
4 oz, can sweetcorn, drained
1 red pepper, chopped
4 oz, mushrooms, sliced
3 tomatoes, sliced
12 blach olives, halved
2 fl. oz, french dressing
Method
Mix all the ingredients, except
the dressing, together in a bowl. pour over the dressing and toss well.
Green bean and Carrot salad
350g/12 0z Green Beans
225g/8 oz Carrots, cut into thin sticks
1 Red Onion, sliced thinly
1 Red Pepper, halved, deseeded and cut into thin strips
Dressing
2 tbsp Extra-Virgin Olive Oil
1 tbsp Red Wine Vinegar
2 tsp Sun-Dried tomato paste
1/4 tsp Caster Sugar
Salt and Pepper
Method
1, Blanch the green beans in boiling
water for 4 mins, until just tender. Drain the beans and rinse them under cold water until they are cool. Drain again thoroughly.
2, Transfer the green beans into a large salad bowl, add the carrots,
onions and red pepper to the beans and toss to mix.
3, To make the dressing, place the oil, wine vinegar, sun-dried tomato
paste and sugar in a small screw-top jar and season with saly and pepper to taste. shake vigorously to mix.
4, Pour the dressing over the vegetables and serve immediately or chill
in the refrigerator until required.
serves 4
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Ham with Vegetables
2 oz, butter
1-1/2 lb cooked ham, sliced
2 red or green peppers, chopped
4 tomatoes, skinned and chopped
2 onions, sliced
1 galic clover, crushed
juice of 1/2 lemon
salt and pepper
Method
Melt the butter in a frying-pan. Add
the ham slices and fry for 2 mins on each side,transfer to a shallow ovenproof dish.Sprinkle over the chopped peppers and
tomatoes. Add the onions and the garlic to the pan and fry for 5 mins. Spoon over the peppers and tomatoes and sprinkle over
the lemon juice and salt and pepper to taste. Put onto the preheated at (180 c/350 f or gas mark4) and bake for 20 mins.
serves 4
Basic beef Casserole
1-1/2 lb, stewing steak,
1 oz, seasoned flour
2 fl,oz, oil
1 onion, sliced
1 carrot, sliced
1 pint beef stock.
Method
Coat the beef with the seasoned
flour. heat the oil in a frying-pan.Add the onions and fry for 5 mins, transfer to a plate. Add the beef and fry for 5 to
8 mins or until it is evenly browned.Gradually pour in the stock, stirring constantly, bring to boil then transfer to an ovenproof
casserole dish, cover tightly and put into the pre-heated oven at (170 c/325 f or gas mark 3.) Cook for 1-1/2 to 1-3/4 hours,or
until the beef is cooked through and tender.
serves 4
Midsummer Vegetable soup
2 garlic cloves
1tblsp olive oil
12oz tomatoes, skinned, deseeded and chopped
20z dried haricot beans, soaked overnight and drained
8oz peas or broad beans
2 small potatoes, peeled and chopped
8oz courgettes, peeled and chopped
8oz green beans
1 basil sprig, chopped
A handful of cellophane rice noodles
Salt and freshly ground black pepper
Grated Parmesan or Emmenthal
Method
Chop 1 garlic clove. Heat oil in large pan, fry garlic. Add tomatoes and 3pts (1.7 litres) water. Boil, then add haricots
and peas or broad beans. After 15 minutes, add potatoes, courgettes and green beans. Simmer for 25 minutes. Set aside a little
soup liquid and leave to cool. Crush remaining garlic, blend to a paste with basil and a few drops of olive oil. Stir into
cooled liquid, then add to soup. Add noodles, season and cook for 5-10 minutes. Serve with the grated cheese.
Turkey and Vegetable Loaf
1 onion, chopped finely
1 garlic clove, crushed
900g/2 lb lean turkey mince
1 tbsp chopped fresh parsley
1 tbsp chopped fresh chives
1 tbsp chopped fresh tarragon
1 egg white, lightly beaten
2 courettes ,1 medium, 1 large
2 tomatoes, sliced thinly
salt and pepper
tomatos and herb sauce, to serve
Method
1, Preheat oven to 190c/375f or
gas mark 5mand line a none-stick loaf tin with baking parchment. Place the onion, garlic and turkey in a bowl, add the herbs
and season with the salt and pepper to taste. Mix together with your hands, then add the egg white to bind.
2, Press half of the turkey mixture into the base of the tin,
thinly slice the medium courgette and arrange with the tomatoes over the meat. Top with the rest of the turkey mixture and
press down firmly.
3, Cover with a layer of kitchen foil and place in a roasting
tin,pour in enough boiling water to come half way up the sides of the loaf tin. Bake in the oven for 1-1 1/4 hours, removing
the foil for the last 20 mins of cooking. Test the loaf is cookeb by inserting a skewer into the centre-the juices should
run clear and the loaf with also shrink away from the sides of the tin.
4, Meanwhile , using the veg peeler cut the courgette into thin
slices, bring a saucepan of water to the boil and blanch the courgette ribbons for 1-2 mins until just tender, drain and keep
warm.
5, Remove the turkey loaf from the tin and transfer to a warm
plate/platter. Drape the courgettes ribbons over the turkey loaf and serve with tomato and herb sauce.
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Sweet dishes !!
I recieved this recipe from a internet friend.. Thanks Bev !!!
Dragons Droppings
One packet of chocolate chips,
1/2-cup chuncky peanut butter,
3 cups of cheerio's
Method
Melt over low heat the chocolate
chips with the chunky Peanut butter until melted, then pour in the cheerio's, stir until coated and spread into a 9x13
cake tin and let it cool.Cut in squares.
Other flavourings you can use !!
1/2-cup of Coconut or 1/2-cup of Raisins. Well just let your
imagination go wild ...LOL
Coconut Cookies
2 egg whites
4 oz, caster sugar
6 oz, dassicated coconut
rice paper
Method
Grease baking tray and cover with
the rice paper. Set the oven to ( 325 f or mark 3.) Whisk egg whites very stiff, fold in the sugar and coconut. Drop spoonfuls
on the rice paper and bake for 15 mins. Cool before removing from tray.
Toffee Cake
6 oz, soft margarine
6 oz, sugar
7 oz, S.R. flour
2 heaped tsps coffee powder
1 tbsp hot water pinch of salt
level tsp baking powder
3 beaton eggs
Method
Grease and line two 9in, tins,
Set oven to ( 375 f or gas mark 5.) Cream fat and sugar until soft,dissolve the coffee powder in the hot water. Add beaton
eggs, sifted flour, salt and baking powder. Add coffee mixture and mix well, divide into tins and bake for 20 mins. When cool
decorate with coffee butter icing and chopped walnuts.
Rich Almond Cake
4 oz, butter
5 oz, caster sugar
3 eggs
3 oz, ground almonds
1-1/2 oz, plain flour
2 drops almond essence
Method
Grease and line a 7in. deep
cake tin. Set oven to (350 f or gas mark 4). Soften butter and add sugar gradually, beating well. Add the eggs one at a time
with one third of the almonds with each. Fold in the well-sieved flour and the essence. Bake for 40-45 mins. When cool dust
with caster sugar.
Picnic Slices
8 oz, plain or milk chocolate
2 oz, butter
4 oz, caster sugar
1 beaton egg
4oz, dessicated coconut
2 oz, sultanas
2 oz, cherries
Method
Grease a swiss roll tin,
set oven at (300 f or gas mark 2.) Break chocolate into pieces and place in bowl over hot water.When melted, pour into bottom
of the Swiss Roll tin and leave to set. Cream fat and sugar,add egg, coconut,sultanas and chopped cherries. mix well and spread
evenly over chocolate. Bake for 30 mins until golden brown. leave to cool then cut into slices with a sharp knife.
Shortbread
8oz flour
1 1/2. icing sugar
1 tablespoon groung rice
6oz. butter
method.
Sift the flour,
icing sugar and ground rice into a bowl. Rub in the butter until it is well blended.Roll out the dough to about75cm, 1/4 inch
thick. Cut into 5cm/2inch circles with a pastry cutter and transfer the circles to an ungreased baking sheet and put into
a preheat oven to (180 C/350 F or Gas mark 4) and bake for 15 to 20 minutes, or until lightly browned and firm to touch.
Makes about 24 biscuits...
Christmas Cake
1 lb S.R Flour
1 lb Currants
1/2 lb Sultana's
1/2
lb Raisins
Small tub cherries
4oz Ground Almonds
4oz Ground Rice
6 Large eggs
1 lb margarine
1 lb Dark Brown
Sugar
Drop of Milk
Bottle Dark Rum .. optional
Method
1, Soak fruit over night
in the rum.
2, Cream margarine and sugar together.
3, Add fruit, eggs and flour a bit at a time.
Bake for 3 to 4
hours on ( 170 c/325 f or gas mark 3 ) ...
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