Scotch Pancakes

(Isle of Arran Farm Receipe- 1950)

8oz Plain flour

½ teasp Bicarbonate of Soda

½ teasp Cream of Tartar

2oz Sugar

2 Eggs

½ pint of Sour Milk

Sift and Stir together

Beat eggs and stir in with milk

Grease Griddle on steady heat

A Desert spoon of  batter

Turn over when bubbles rise

To Golden Brown – remove and cover with tea towel

Clean and repeat

Serve with Home Made Jam ?

A Better Beef Stew

500g Stewing beef
1 bottle red wine (Phu Yuk ?)
Chopped Onion
Celery  ( Or Green Pepper )
Parsley  or ( Mixed Herbs ) Rosemary/Thyme
A Bay Leaf or Two
Carrot
Potato
Parsnip
Swede
Etc..

Chopped Garlic
Tomatoes – Skinned
Salt & Pepper to taste
Olive Oil

Trim & Cube meat
Marinade all other prepared veg and leave overnight in fridge or pantry

Next day
Remove meat and squeeze – brown in frying pan with oil

To Stew Pot add meat and veg then simmer until tender
Remove meat and set aside.

Strain the veg juices for the gravy

Bring Sauce to the boil
Roux – ( flour & butter )
Add Roux to thicken sauce
Add some Dry Sherry ?

Serve with bread or
 Potatoes – Boiled or Jacket
Veg with colour

Couldn’t be easier

Cookery – The Humble Spud – made delicious

How To Microwave

Choose even sized Potatoes
Scrub/ Wash the potatoes and damp dry
Pierce all over with folk
Wrap in Kitchen Roll paper
Arrange evenly spaced in a circle on the microwave plate

Full power
500W – 10-15mins
600W -  8- 10 mins
700W -  6 – 8 mins

Half way through stoop Microwave and turn the potatoes over.

After cooking,remove kitchen paper and  allow to stand on a plate for 5 mins -then

Cut in half
Serve with butter
Yes you can eat the skin

OR

Scoop out the potato into a bowl and mash with milk and butter.
Then add some grated Cheddar Cheese and replace mix into potato skin
Sprinkle grated cheese on top and grill until brown.

Serve with love

Why Microwave Food?

It's fast!

Generally, cooking food takes one-fourth the time in the microwave than it takes in your conventional oven.

It's cool!

Cooking heat is created within the food, so your kitchen does not become overheated.

It's tastier!

Natural flavours are retained in the food.

It's nutritional!

Reduced cooking time means more vitamins and minerals are retained.

It's economical!

You only cook the amount of food you need.

Your microwave uses less electrical wattage than with your conventional oven, and you're cooking for a shorter amount of time.

It's convenient!

You can cook right in the serving dish, on paper plates and in paper towels.

There is less mess to clean up after you're done.

Why Recipes for One?

Anyone who has tried to reduce a recipe to a small amount knows that it is not an easy task, but to double or triple a recipe is a fairly simple feat.

The tough reducing part has been done for you already in Microwave Cooking for One; the easy job of increasing these recipes to two or three or four servings is up to you.

We are becoming a society of single- and two-family households.

Baby-boomers are retiring, and their children have grown up and moved out of the house.

Microwave Cooking for One is a healthy solution for:

Busy Households Full of Individual Tastes

College Students

Cost-Conscious Households

Individuals Living Alone

Individuals on a Special Diet or Any Diet

Newly Weds

Retired Couples

Single Military Personnel

Widows and Widowers

Yourself!

Meat & Vegetable Clear Soup

You can use any vegetables and left over meat of your choice

 to prepare this tasty, nutritious soup

and serve with bread toast.
Makes 4 servings

1 knob of butter
chopped onions
Diced meat and bacon ?

finely chopped carrots
green peas
finely chopped cabbage
Marrow chunks
Potatoes pieces
Peppers - not hot
? 1 litre vegetable stock or more
1/2 tsp soy sauce
salt and to taste
freshly ground black pepper powder to taste

Method
1. Heat the oil in pan, add onions and meat and saute till it turns golden brown.
2. Add the meat & cook
3. Add the vegetables and saute for 2 minutes on a high flame.
4. Add the vegetable stock, soya sauce, salt and pepper and simmer for 5-7 minutes.
5. Serve hot.

Half the Garden Soup

500g sliced Onions

Olive Oil or Butter

500g ripe Tomatoes

Your choice

Peas

Carrots

Beetroots

Courgettes

French Beans

Chard Leaves

Spinach

Kale Leaves

Sweat the Onions with Oil/Butter

Pour boiling water over the Tomatoes for 1 minute

Drain, peel, chop roughly add to Onions

Cook gently until thick and pulpy

Add 500ml cold water

A pinch of Salt

Add the prepared Vegetables of choice

Bring to the boil and simmer for 10 minutes

Add any leaves of choice

Simmer for 5 minutes more

Until Vegetables are tender

Adjust the seasoning

Serves 4-6 with a spoonful of cream/butter each ?

Cream of Spinach Soup

In season throughout the year

So easy to grow, so full of goodness

Full of Iron

Can be eaten raw in salad or frozen

At a young green  stage, cut the thick stems with a knife and remove the white stem.

Wash  and tie the in a bundle

Cook in salted boiling water

Drain and puree in a blender after chopping

Recipe Serves 6

300g Pureed Spinach

50g Butter

25g Onion

50g lean sliced bacon (optional)

2 x15ml spoons  Plain flour

500mls Milk/ Stock

100mls Cream

Salt & Pepper

Make a roux with the butter, milk and flour

Cook onions and bacon with a little butter

Add the onions, bacon and spinach to the roux

Add Pepper and Salt

Stir in Milk/Stock

Cook until thickens -5-10mins

Serve hot with croutons.

Nigel Slater's classic rhubarb fool

Rhubarb is silky, with a pleasing acidic edge. More fool, you?
• 
• 
o Nigel Slater
o The Observer, Sunday 8 May 2011

"Success is all in the whipping": Nigel Slater's classic rhubarb fool.

There are two true rhubarb fools: one is made with poached fruit and cream, but I feel rhubarb and custard are inseparable bedmates.

THE RECIPE
Chop 400g of rhubarb into cork-sized pieces and cook with 3 tbsp of water and 4 tbsp of sugar in a stainless-steel or enamel pan until completely soft.

Make the custard by warming 250ml of milk and pouring it on to 3 tbsp of sugar and egg yolks beaten together until pale. Put it back on the heat and stir until thick.

Cool, then chill thoroughly. Whip the cream until thick, but not stiff.

Tenderly fold the rhubarb, lightly crushed and drained of juice, into the cream.

Stir lightly, so the components are still definable.
T

HE TRICK
Success is all in the whipping.

 The cream should only be whipped until it slides lazily from the whisk.

Any stiffer and your fool will be too firm. Over-whipped cream will also separate when you introduce the rhubarb.

 Whisking in a chilled bowl helps to prevent it from going grainy.

Let the rhubarb caramelise slightly to give it a deeper flavour.

Trickle over a few spoonfuls of the rhubarb's cooking liquor as you serve.

THE TWIST

Add strips of orange rind to the poaching rhubarb and add a grating of zest to the finished fool.

Cook the fruit with slices of ginger or a little ginger syrup.

Use only cream instead of custard for a simpler, quicker fool and barely crush the cooked rhubarb to make a chunkier, more textured dessert.

Use the finished fool as a filling for a summer sponge cake or as a layer in a trifle.

Email Nigel at nigel.slater@observer.co.uk

 or visit guardian.co.uk/profile/nigelslater for all his recipes in one place

Red Radish Soup Recipe

I told you I am a soup freak 

Radical recommended- We have an abundance of Red Radishes in the garden so the Rose made this receipe.

I admire the vibrant red color of radishes.

Radishes are not a frequent visitor in my kitchen, but lately I’ve been trying to include all kinds of veggies in my diet. Last month, I just baked the radishes and had them with my salad.

So this time, I wanted to make something different with them. Soup was the only dish I could think of and so decided to give it a shot.

After sipping a bowl of this hot Radish soup, I started admiring the veggie too.

I will be trying more dishes with radishes here on out, but this soup will remain my favorite. T

o make this soup thick and creamy, I added red lentils and coconut milk.

Health Benefits of Radishes

Red Radish Soup

Ingredients:

■Radish, cut half- a bunch
■Red lentil- 1 cup
■Chicken Bouillon cube or veggie cube ( I used knorr) – 1/2 cube
■Water- 2 cups
■Chilly powder- 1/2 tsp
■Cumin powder- 1/2 tsp
■Garam Masala- 1/4 tsp
■Thyme- 1 sprig
■Ground pepper- 1/4 tsp
■Coconut milk- 1/2 cup
Preparation:

■Heat a large soup pot over medium heat.
■Add cut radishes and washed red lentil into the pot, sprinkle Thyme over it.
■Add the chicken bouillon cube and water, let the cube dissolve in water.
■Cover the pot, cook the lentil and radishes well.
■When they are cooked well, add chilly powder, cumin powder, garam masala and Ground pepper.
■Combine well and puree the mixture in a blender to a coarse constituency.
■Pour the pureed soup into the pot, cook for a while.
■Pour coconut milk and combine well.
■Taste and add salt if needed.
■Remove from the heat and serve in soup bowls.

The best street food in the world

Brazil's favourite street food is acaraje, black-eyed pea fritters which are often stuffed with shrimps. Brought to Brazil by West African slaves, the snack is most common in the state of Bahia, particularly in Salvador. Female vendors are known as baianas de acaraje, and traditionally wear all white.
Picture: Lonely Planet Images/Jesus Ochoa

Legend has it that bāozi, a type of steamed bun, was created by the Chinese military strategist Zhuge Liang in the third century AD. Cooked all over China in small bamboo baskets, the buns have many types of filling and are often served with soy sauce and chilli paste.
Picture: Lonely Planet Images/Linda Ching.

The Moroccan equivalent of the donut is sfenji, deep-fried pastry rings which are usually eaten in the morning or as a late afternoon treat. Supposedly, they were imported by Arabs in the 18th century and are nearly always cooked by men.
Picture: Lonely Planet Images/Steven Greaves

The humble corn on the cob is a street food staple in Mexico, where it is often grilled over charcoal and dressed with condiments including chilli, lime, cream and cheese. In Yucatán, elote are sometimes roasted in a pit so they become even more infused with smoke.
Picture: Lonely Planet Images/Greg Elms

The Vietnamese love their sandwiches even more than the English, with bánh mì sold from street stalls all over the country. Usually, a baguette is grilled, then filled with mayonnaise, pâté, and a mix of meat and pickled vegetables.
Picture: Lonely Planet Images/Rebecca Skinner

Kiosks selling Hollande Nieuwe haring or "New Dutch herring" are a common sight in the Netherlands, where customers gobble down the raw, salt-cured fish with onion and pickles. The snack dates back to the 14th century, when the Dutch began to export salted herring around the world.
The World's Best Street Food is published by Lonely Planet, £14.99. Visit www.lonelyplanet.com.
Picture: Lonely Planet Images/Richard Nebesky

Rhubarb Crumble

Ingredients

Filling:
500g/1lb 2oz Rhubarb
100g of Soft Brown Sugar
50ml WaterCrumble:
200g/7oz Plain flour
100g/4oz Butter
125g/5oz Demerera Sugar

Method 1. Preheat the oven to 180°C/350°F/Gas Mark 4

2. Wash and trim the rhubarb into about 3cm (1¼in) pieces. 

Place the rhubarb into the bottom of a 1.2 litre (2½ pint) dish and sprinkle over the brown sugar and water

3. In another bowl sift the flour.  Cut the butter into small cubes, add to the flour and rub in with your fingertips until the mixture looks like breadcrumbs.

4. Stir the demerera sugar into the flour.

5. Add the flour mixture evenly over the top of the rhubarb and lightly pat down.  If you like you can add a sprinkling of extra sugar on the top.

6. Bake in the oven for 35-40 minutes or until the top is lovely and golden and the rhubarb is bubbling through the edges.

7. Serve hot with ice cream or double

Curried parsnip and apple soup

1 March 2012

Farmers Guardian- Rural Life

Chocolate Cake

3ozs Butter

4 ozs Sugar

1 egg

Vanilla

7ozs self raising flour

1.5 ozs Cocoa

1.5 teaspoon baking powder

175 mls milk

Cream butter and sugar and vanilla essence.

Beat well

Sieve flour add cocoa amd baking powder

Stir into creamed mix a little at a time

Fold in stiffly beaten egg white – very lightly

6” baking tin greased and floured

Moderate Oven 375 for 1.5 hours

MIXED SPICE

Description

GREAT FOR BAKING

Mixed Spice is a classic blend of sweet spices, including cinnamon and coriander seed.  It adds a warm spicy note to sweet dishes.  Use generously.

Usage ideas

 Sprinkle into apple pies, fruit crumbles and stewed fruit to give extra flavour.

 Add a warm spicy note to fruit cakes and biscuits.

Season pork, gammon and Oriental stir-fries.

Add to preserves, pickles and mulled wine.

Serving guide

Use generously to taste.

Ingredients

Cinnamon (40%), Coriander Seed, Caraway, Nutmeg, Ginger, Cloves.

10 Interesting Facts about Yorkshire Puddings!

The long history of the Yorkshire Pudding has thrown up some fascinating facts:

1. The first recorded recipe was in 1737 when it was called "A Dripping Pudding"
2. Ten years later it was re-written by Hannah Glass, the Delia Smith of her day and it became known throughout the nation.
3. Mrs Beetons recipe in 1866 was rubbish, Yorkshire folk blamed her southern roots!
4. The main purpose of the pudding was to fill people up before the main meal, especially the kids. "Them that eat most pudding gets most meat"
5. The main ingredients of a pudding are flour, eggs and milk, though the most important thing is hot fat and a red hot oven.
6. In 1970, a cooking competition was held in Leeds. The winner was a chef from Hong Kong. He claimed his secret ingredient was "Tai luck" it didn't exist!
7. Due to busy workloads, less people were making them, so in 1995, the first "commercial" frozen pudding was available.
8. In 2007 a campaign was started to give the pudding protected status for it's Yorkshire roots.
9. In 2010 it was voted the most popular and successful thing to come out of Yorkshire.
10. 2010 also saw the revival of the cooking competition. One of the judges was Hollywood actor Mark Addy.

Hors d'oeuvre

.Hors d'oeuvre French: [ɔʁˈdœvʁ] ( listen), literally "apart from the main work"),

also known as appetizers, starters, or the first course, are food items served before the main courses of a meal.^[2]

The French (singular and plural) is hors d'œuvre; in English, the œ ligature is usually replaced by the digraph "oe

" with the plural often written as "hors d'oeuvres" and pronounced /ɔrˈdɜrvz/. There are several related terms, such as a one-bite appetizer, as an amuse-bouche (or other terms below, under: See also).

Use

Deviled eggs are a cold hors d'œuvre

Obložené chlebíčky, a Czechoslovakian appetizer or snack

Canapé Sertanejo

If there is an extended period between when guests arrive and when the meal is served (for example during a cocktail hour), these might also serve the purpose of sustaining guests during the wait, in the same way that aperitifs are served as a drink before meals.

Hors d'oeuvre are sometimes served with no meal afterward.

This is the case with many reception and cocktail party events.

Hors d'oeuvre may be served at the table, as a part of the sit-down meal, or they may be served before sitting at the table. Hors d'oeuvre prior to a meal are either stationary or passed.

Stationary hors d'oeuvre are also referred to as "table hors d'oeuvre".

Passed hors d'oeuvre are also referred to as "butler-style" or "butlered" hors d'oeuvre.

Though any food served prior to the main course is technically an hors d'oeuvre, the phrase is generally limited to individual items, not crudités, cheese or fruit.

For example, a glazed fig topped with mascarpone and wrapped with prosciutto is considered an "hors d'oeuvre," whereas figs on a platter are not.

A more substantial starter or first course served at the table might be referred to as an entrée (outside the U.S. and English Canada).

Examples of Hors d'oeuvre include:

·                    Buffalo wings

·                    Canapés

·                    Caviar

·                    Cold cuts

·                    Crudités (raw vegetables used for dipping)

·                    Deviled eggs

·                    Cheeses

·                    Nachos

·                    Sausages

·                    Dumplings

·                    Bruschetta

·                    Cocktail wieners

Recipes from around the world

Spanish Meatballs in Tomato Sauce/Albondigas de carneTapas:

9-10 servings,

 Starter: 4 servings,

Main meal: 3 servings

 ~ 25 minutes preparation ~ 35-40 minutes cooking ~
 
Ingredients:
500g (17 oz) minced beef
3-4 cloves garlic
1 onion
parsley
1 egg (beaten)
4 ripe vine tomatoes, roughly chopped
2 slices stale bread
milk
white wine
flour
salt
pepper
olive oil
 
Method:
1. In a blender or mortar, crush 2 cloves of garlic with the parsley and mix with a dash of white wine.
2. Place this mixture in a large bowl with the mince, mix well and then leave to stand for 20 minutes.
3. Place the bread in a shallow dish and cover with the milk. Leave to soak for a few minutes.
4. Add the bread, egg, salt and pepper to the mince and knead until all the ingredients are mixed together.
5. Make small balls and roll each one in flour.
6. Cook in plenty of hot oil until they turn golden brown, drain and set aside.
 
For the sauce:
1) Finely chop the onion and the remaining garlic.
2) Place a little oil from the meatballs into a casserole dish or large earthenware cazuela.
3) Add the onion and garlic and gently fry until they begin to brown.
4) Add the chopped tomatoes and about half a glass of white wine.
5) Bring to the boil and cook for 5 minutes
6) Add the meatballs to the sauce over the meatballs and cook on the hob over a low heat for 20 - 25 minutes stirring occasionally.Serve with fresh crusty bread.Recipe courtesy of Victoria Twead. Look out for Victoria's recipe book "Mouth-Watering Spanish Recipes" published December 2011

Cookery

 Easy Peasy -Cheese Straws

75g Butter

100g Plain Flour

1 egg yolk

75g Mature grated Cheddar Cheese

Dessert spoon water

Salt & Pepper

OR Maybe

Pinch of dry Mustard

Pinch of Cayenne Pepper

Sift flour, cream butter  and mix all

Roll out and cut into finger sized sticks

Dust with flour

Lay on a greased flat tray

Hot Oven – 200 C or No 6 for 8-10 minutes

Until light brown and crisp

Use a pallet knife to transfer to a wire tray

Store in plastic sealed box

( if there are any left )

Cheap and Great for picking children or visitors introduction

Sore throat or Common Cold Remedy

2 Lemons

1 Orange

1 Satsuma

Dessert spoon of Honey

Warm Water to strength.

Heat the Orange and Lemon in water in the microwave

Before squeezing out the juice

Add all to blender and mix

Serve warm

Finally, a TV chef who cooks real food, not edible coral reef...

and it’s a woman, of course, not a ranting alpha male   

By Suzanne Moore

Watching Lorraine Pascale making some focaccia on telly the other night was a blessed relief.

The ex-model is quite gorgeous, of course, but what I liked was her calmness and the fact that this was something I might possibly make.

She wasn’t shouting at me about her testicles.

Or telling me the planet would end if I don’t eat fish, or insisting I rear and kill my own pigs.

Pascale is a sure sign that the cult of the celebrity chef is so tired that they couldn’t even get a souffle to rise if its main ingredient was Viagra.

The superchefs seem to be imploding, flogging themselves to supermarkets after having told us supermarkets are evil. Like rock stars who are no longer hip, they have to find political causes to give them a purpose in life.

Still we binge on cookery programmes and ever more complicated recipes while eating microwaved mush.

We are continually lectured about organic produce while doctors are making a small fortune with drastic gastric bypasses so we bypass the organ of the stomach altogether.

One by-product of the recession could be a vaguely more sensible attitude to food, but I have yet to see that happen.

Heston Blumenthal – someone who freely admits that he would rather study food than make it – has just opened a new restaurant called Dinner.

It is already solidly booked for the next three months.

I freely admit I don’t get his approach to cooking, which may make me a philistine.

Though I like conceptual art and mad professors, I do not understand the point of making food that simply references other food or other experiences.

I sat aghast at the edible coral reef he made recently.

I mean, why?

But the semi-celebs he gave it to liked it.

Perhaps it was because he had given them a hit of laughing gas (nitrous oxide) first.

That’s a good idea for my next dinner party: get guests around.

Drug them. Give them pretend starfish.

Then there’s Jamie who, having done his best to improve school dinners, is now finding it hard in America because the kind of food he wants to cook is considered too expensive.

Gordon Ramsay is caught up in a rampage of Botox and over-exposure, while even Marco Pierre-White is flogging stock cubes.

These guys aren’t actually cooking any more.

The gentler Michel Roux is to be found training up some feisty young people to provide Michelin-star service.

But the very notion of this service seems deeply dated.

Do diners want waiters constantly hovering over them telling them what they are eating?

Trust me, I was once a waitress and the last thing you would ever want is me crashing around your table.

All of this frenzy seems to mask an underlying anxiety.

Cooking, as we know in the real world, is mostly done by women but at this elevated level it is done by men.

So, to compensate, some kind of hyper-masculinity, control-freakery and insane competition takes over.

Most female cooks would not venture to Vietnam to eat the still-beating heart of a snake, as Anthony Bourdain did, or spend hours in a lab trying to recreate the taste of a Pot Noodle, as Blumenthal does.

Those who think Blumenthal is a genius cite his new dish Meat Fruit as a sign of it.

God, has that man ever fed a child?

 Meat Fruit sounds to me like a category mistake that someone with a disorder might make.

 But then I am someone who, when given foam in a restaurant, upset my companion by asking what the scum was.

Anyway, I am off to recreate the childhood memory of fish fingers, mash and beans – in my own unique way, by using actual fish fingers, mash and beans!

It’s a radical concept, I know. Surely I will be offered my own TV series soon.

Toad in the hole recipe

Consisting of sausages set in a golden pillow of crispy batter, old-fashioned toad in the hole is one of the great British classics

 Just like sausages and mash, toad in the hole has never fallen from favour.

Traditionally it was created as a way of using up leftover meat, but over the years the meat was replaced by the great British banger. It is one of the easiest dishes to prepare and is delicious served with gravy.

You could try it with sage and onion gravy.

Note that this recipe serves six people.

2 tbsp olive oil
18 Lincolnshire or Cumberland sausages, or other plump pork sausages of your choice

For the batter:
300ml (½ pint) full-fat milk
4 free-range eggs
250g (9oz) plain flour, sifted
salt and freshly ground black pepper

Preheat the oven to 200C (400F/Gas 6).

To make the batter, put the milk, eggs and salt and pepper in a large bowl and beat together well. Stir the flour in gradually with a wooden spoon until smooth, then leave to rest for 15 minutes.

Divide the oil between two 6-cup large muffin tins and place in the preheated oven until the oil starts to smoke. Cut the sausages in half and place 3 halves in each muffin cup. Roast for 8–10 minutes, turning occasionally until the sausages are browned.

Remove from the oven, pour the batter on top of the sausages and return to the oven. Cook for 25 minutes, or until the batter has risen and is crisp and golden brown. Serve with sage and onion gravy

-----------------------------------------------------------------------------------------------

Radical’s Potato Cheese Boats

Large-ish baking potatoes

Suggest Reds ? 

Brush the skins to clean them

Some like to rub salt in too.

Bake in the Oven or Microwave until soft

Cut the cooked potato long ways in half

Scoop out the flesh into a bowl

Mix in grated Cheddar Cheese and Butter to taste

A little salt and pepper

Re-fill the mix into the potato shells

Sprinkle a little grated cheese on top

Brown under the grill

Eat hot – Skins and all !

Plain and Simple but filling

Recipes from around the world

Tuscan chicken

2 chicken breasts
1 teaspoon olive oil
1 onion (sliced)
2 red or green peppers, seeded and sliced
1 teaspoon crushed garlic
Fresh tomatoes or a tin of diced tomatoes
2-3 cups of dry white wine
Chopped fresh oregano or basil
Cannellini beans or chick peas (tinned is OK)
3 tablespoon fresh breadcrumbs
Salt and ground black pepper
 
Fry the chicken in olive oil in a non-stick pan, until golden brown. Remove from heat, and set it aside on a plate.
Add the onion and sliced peppers and saute them until soft.
Add the crushed garlic.
Return the chicken to the pan with the onion, peppers, tomatoes and tomato paste, most of the oregano/basil), and stir till the mix boils.
Cover the pan and reduce the heat, simmering the chicken for about 30 minutes (or until the chicken is well cooked).
Add the beans and simmer again for another 5 minutes.
Transfer to an over proof baking dish, sprinkle with the breadcrumbs and grill until the top is golden brown.

Pork / Chicken Adobo Recipe

 Estimated cooking time: 50 minutes. Adobo is the most popular Filipino dish enjoyed by all classes. Adobo is typically served with steamed white rice.

 
Adobo Ingredients: 

1/2 kilo pork cut in cubes + 1/2 kilo chicken, cut into pieces or

choice of either 1 kilo of pork or 1 kilo of chicken

1 head garlic, minced

1/2 yellow onion, diced

1/2 cup soy sauce

1 cup vinegar

2 cups of water

1 teaspoon paprika

5 laurel leaves (bay leaves)

4 tablespoons of cooking oil or olive oil

2 tablespoons cornstarch

Salt and pepper to taste

3 tablespoons water

Adobo Cooking Instructions:

In a big sauce pan or wok, heat 2 tablespoons of oil then sauté the minced garlic and onions.

Add the pork and chicken to the pan. Add 2 cups of water, 1/4 cup of soy sauce, vinegar, paprika and the bay leaves. Bring to a boil. Cover and simmer for 30 minutes or when meat is tender.

Remove the pork and chicken from the sauce pan and on another pan, heat cooking oil and brown the pork and chicken for a few minutes.

Mix the browned pork and chicken back to the sauce and add cornstarch dissolved in water to thicken.

Add salt and/or pepper if desired

Bring to a boil then simmer for an additional 5 minutes.

Serve hot with the adobo gravy and rice.

Adobo Cooking Tips:

You have the option to add crushed ginger to the onions and garlic when sautéing. Ginger adds a unique flavor to your pork/chicken adobo.

How to Cook Pinoy Beef Steak

Fresh cut sirloin and onions are used in cooking pinoy beef steak.

The Radical says-

Ask your butcher for a Sirloin roll-a joint for

roasting,then cut it into steaks. Cost ? about £13 /kg

Choose a bright red fresh looking meat if possible

// A classic Filipino recipe, pinoy beef steak or "bistek", is a tender, juicy beef dish full of flavor. With hints of onion, lemon and soy pinoy beef cooks up in a light brown sauce. This simple beef recipe can be served with side salads, roasted vegetables or plain rice. Discover the taste of Asia with pinoy marinated beef and cook up a flavorful meal for the whole family to enjoy.

Difficulty:

Moderately Easy

Instructions

Things You'll Need

Suggest Edits

1.                              //  

o                                1

Tenderize sirloin by pounding it out with a meat tenderizer. Place sirloin in a glass bowl or large, plastic zipper bag.

o                                2

Marinate the beef. Pour soy sauce, lemon juice, chopped garlic and black pepper over the meat. Mix with a fork, completely covering the sirloin with the marinade; cover and place in a refrigerator for at least three hours--overnight is ideal.

o                                3

Heat a frying pan on medium heat and spoon butter into the pan to melt. Lay beef into pan, flat; pour additional marinade on top of beef. Cover and simmer on low heat for at least 30 minutes, turning often; the meat will become more tender the longer you cook it.

o                                4

Drizzle olive oil over the meat once the sauce has become a thick, brown gravy. Stir in fresh, sliced onion and cook for one to three minutes. Serve with your favorite side dish.

Commie Chef: Cheesy courgette crumble

Cookery

 RED BERRY PAVLOVA

 4 Large Eggs
225gms/8oz Caster Sugar
2 Teaspoon Cornflour
I teasp White Wine Vinegar

400ml/14Floz Double Cream

450gm/16 oz Rasperries/Strawberries/Redberries

 Preheat Oven- Gas 1 140C

 Whisk Egg whites until soft peaks form

Add Sugar continue to Whisk – glossy and smooth

Whisk in Cornflour and Vinegar

 Line a baking tin and spoon in the mixture

Bake for 10 minutes then turn down the heat to lowest setting and leave for 2-3 hours until crisp but uncoloured.

Remove and cool

 Fold half Fruit into the Cream

Spoon into the centre of the merinque

Top with remainder of the fruit and

 ENJOY

Meaning

Various meanings.

Origin

'Up the pole' is an odd phrase, or rather, it is an odd collection of phrases, in that it has numerous meanings. These meanings have little to do with each other and, for the most part, little to do with poles.

What is difficult to explain is how and why several different meanings for the same expression were all coined in the UK just a few years apart.

Of course, poles are commonplace objects and instances of the expression 'up the pole' have abounded in print for centuries - bears/beans/monkeys climbing 'up the pole', people lifting/digging/staring 'up the pole' etc.

Perhaps now would be a good time to list the various figurative meanings, in date order of their coinage:

In favour or good repute; strait-laced - A. Barrère & C. G. Leland Dictionary of Slang, 1890:

"Pole, up the, thought well of by your superiors. Also applied to strict, strait-laced people, who are or like to be considered goody-goody".

These two slang meanings, which are of military origin, appear to be the first coinage of 'up the pole' but what, if any, actual pole was being referred to isn't clear.

In confusion or error - The Daily News, April 1896:

"She remonstrated with the latter, and told him he was 'up a pole' - i.e. in the wrong".

In trouble or difficulty - A. R. Marshall's Pomes from Pink 'Un, 1897:

"He heard himself alluded to as being 'up the pole'".

[Note: This book was a popular collection of poems. The Pink 'Un was a newspaper printed on pink paper - either the Sporting Times or the Financial Times.]

Drunk - Daily Telegraph, December 1897:

Plaintiff: but your little girl was frequently saying that you were 'up the poll'. 
Judge: Up the what? The High Bailiff explained that the term was a slang one for being intoxicated.

This meaning is antiquated and now rarely used.

Crazy; at one's wits' end - Westmoreland Gazette, March 1904:

"Plaintiff's definition of the phrase 'up the pole' differed from that of her cousin who said it meant being drunk. Mrs. Frasier said that it meant being crazy".

This version appears to have travelled from the UK to Australia and New Zealand, where it is still commonly used.

In a classic example of folk etymology, 'up the pole' has been suggested to be named after De La Pole Psychiatric Hospital, Hull, UK - after the fashion of 'doolally' being taken from Deolali sanatorium, India.

Inmates who were sent there were supposed to have been sent 'up De La Pole'. Inventive guess, but De La Pole Hospital was so named in 1936.

Pregnant - James Joyce Ulysses, 1918:

"That red Carlisle girl? Is she up the pole? Better ask Seymour that".

As befits such a celebrated book as Ulysses, this is the version of the phrase that most people know.

It is also the only one that appears to refer directly to any sort of pole - the alternate version of this 'pregnant' meaning are 'up the stick' and 'up the spout' leaving little doubt about what 'pole' was being referred to.

All the early usages of this meaning in print come from the pens of Dublin based authors, so an Irish origin seems highly likely.

The only thing tying the versions of the phrase together is that they (apart from the first) relate to some degree of difficulty. It may be that the people coining meanings for this expression were alluding to the apparent difficulty of being stuck at the top of a real pole - but we aren't ever likely to confirm that.

There was a fad for 'pole-sitting' in the early 20th century, in which participants were certainly 'up the pole' and could be said to be in some difficulty, but that comes too late for it to have been the source of this phrase.

Angela Hartnett's pot-roasted chicken with lemon, spring onions and ginger recipe

A delicious one-pot meal with fragrant spices and fresh vegetables

• Angela Hartnett
• The Guardian, Thursday 9 June 2011

Pot-roasted chicken with lemon, spring onions and ginger. Photograph: Sarah Lee for the Guardian

This is my version of the classic Italian dish, chicken cacciatore, or hunter's chicken. The ideal one-pot wonder, it can be made with a whole boned chicken, or you can use thighs (as I have here), or drumsticks if you prefer.

I like to spice it up slightly and sometimes add a touch of curry powder or paprika. Scoring the chicken skin is essential. This simple process allows the maximum flavour to get into the chicken.

It's the perfect dish to put on the stove and leave to cook itself – just turn the heat down and cover with parchment paper. I have added asparagus and spring onions but mushrooms or broccoli could work too.

Serves 4

5cm piece of ginger, peeled and chopped
2 cloves of garlic
Pinch of dried chilli
Juice of 1 lemon
8 chicken thighs
Olive oil
A few glugs of white wine (optional)
2 bunches of spring onions, roughly chopped
1 bunch of green asparagus, roughly chopped

In a pestle and mortar, grind the ginger, garlic, chilli and lemon juice into a paste. Slash the skin of the chicken thighs so they absorb the flavour, and rub the seasoning all over.

Heat a dash of good olive oil in a large frying pan. When the oil is ready, put the chicken thighs in, skin side down first. Colour evenly on both sides.

As the chicken skin starts to render down, pour away any excess fat, then add the white wine to deglaze any caramelised juices. (If you would rather not use wine, you can also deglaze with water.)

Keep turning the chicken until it is cooked evenly on both sides – this should take about 15-20 minutes, until you are able to put a knife straight through it.

To finish, baste the chicken in its juices, then add a squeeze of lemon juice. When ready, remove from the pan and saute the sliced asparagus and spring onions. Add the chicken to the pan with the vegetables, then serve all together.

• Angela Hartnett is chef patron at Murano

Commie Chef: Eggs and potatoes Florentine

Commie Chef: Cauliflower rice

Sun-Dried Tomato Pesto

Recipe by: MRS. CINDY SCHMIDT  |  Photo by: MATTSBELLY   

• Ready in: 20 mins

Prep: 20 mins  | 

• Serves: 40

Sun-dried tomatoes are blended with fresh herbs, pine nuts, garlic, olive oil and Parmesan. Fabulous with pasta, on pizza and in sandwiches.

Recipe:

Ingredients

Preparation method

Commie Chef: Hot Cross Buns

EASTER SUNDAY

"BANG ON FOR BEEF" OR "SLAM IN THE LAMB"

THE RADICAL RECOMMENDS................................

WITH THE SHOCK OF HEAT – MEAT NEEDS COOKING SLOWLY AND THE MORE YOU COOK IT THE TOUGHER IT WILL BE.

BEEF

RIB OF BEEF WITH THE BONE IN

TESCO £8 a Kilo – on offer

LOCAL BUTCHER - £8-9 a Kilo

ASK FOR A KILO PIECE per 2 people

IF YOU WANT TO STEAK IT ASK THE BUTCHER TO CUT IT BETWEEN THE RIB BONES.

COOKING  JOINT – 20 mins per 500gms Plus 20mins
Cook in foil  OR on an open roasting tray seated in a Metal dish based it its own juices.

STEAK – Cook without adding anything, other than a little butter in a frying pan.

Seal on one side and turn. Please don’t over cook.

SERVE WITH  Spring Cabbage, Roasted Potatoes Parsnip and Carrots

DON'T FORGET THE ENGLISH MUSTARD AND OR HORSERADISH DAUCE

 LAMB

A LEG OR CHOPS at £8 a kilo

COOK AS FOR BEEF

SERVE WITH ROAST POTATOES BROCOLLI OR CAULIFLOWER CHEESE AND PEAS

DON'T FORGET THE MINT SAUCE

A gastronomic history of Britain

“It was in the 19th century that the Great British breakfast began to come into its own," says Simon Majumdar, author of Eating for Britain: a Journey into the Heart (and Belly) of the Nation.

Victorian cook Isabella Beeton wrote of a whole range of dishes which could be cooked for breakfast, from bacon and eggs to mutton chops, sheep's kidneys and potted fish.

The fried breakfast we know today was popularised by the rise of tourism around Britain from the 1960s onwards, when it became the standard breakfast offered by B&Bs.

The meal is one of few dishes which can be found in every corner of Britain, but there are some regional variations.

After sampling over 100 different fry-ups on a year-long trip round Britain to research his book, Majumdar decided the best is the Ulster fry-up, which boasts "the added glories of soda bread and potato cakes".

Buying and Cooking Beef

Here’s a little information about beef that we hope you find useful.

Beef comes from castrated bullocks and young heifers that have never had calves. Although the better quality meat comes from younger animals, it is essential that any meat be matured after slaughtering. This is called ‘hung’. The meat is ‘hung’ in low temperatures in order to tenderise it and improve its keeping qualities.

The optimum hanging time for beef is 12-14 days, however this depends very much on the age of the beef and the quality required. Some beef is hung for 21 days that will make it extremely tender and usually great quality.

Fillet steak is one of the best cuts of beef. It comes from just below the ribs of the sirloin from the loin of the animal (see the diagram). A sign of whether a fillet steak is good for grilling is to look at the specks of fat running through the lean meat. The specks make sure that the steak doesn’t dry out when grilling or frying.

This cut comes from between the fore ribs and sirloin in the loin area. It is a very expensive cut but is extremely good for roasting. Look for a really good creamy yellow fat layer that will help keep the joint moist.

For STUFFED JOINTS allow an extra 10-15 minutes per 450g/1lb

CHICKEN ADOBO

A PHILIPPINE DISH  TO TRY

Adobo refers to a common and very popular cooking process indigenous here in the Philippines. The most famous of all here in the Philippines is the chicken adobo.

According to the history (reference: research only),when Spanish colonizers first took over the Philippines in late 1500s and early 1600s, they encountered an indigenous cooking process which involved stewing with vinegar.

Spanish called or identify this as an "adobo," the Spanish word for seasoning or marinade. Thus, giving way to the famous Chicken Adobo.

All dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history.

Thus, the adobo dish and cooking process in Filipino cuisine and the general description "adobo" in Spanish cuisine share similar characteristics, but in fact refer to different things with different cultural roots. While Philippine adobo can be considered adobo - a marinated dish - in the Spanish sense, the Philippine usage is much more specific.

Simple Chicken Adobo Filipino Recipe

The Chicken Adobo ingredients:

2 lb chicken pieces, cut up or whole
1 head of garlic, coarsely chopped (yes, an entire head!)
4 Tbsp soy sauce (or more to taste)
1 tsp ground black pepper
2 cups water
1/2 cup vinegar (rice vinegar or white wine vinegar work best)
2 bay leaves
2 Tbsp cooking oil

The step by step cooking process:

1. Put vinegar, bay leaves, pepper, soy sauce, and water in a saucepan. Cover and cook slowly about 15 minutes.
2. Meanwhile, heat the cooking oil in a large, heavy-bottomed frying pan. Peel the garlic, break the cloves into chunks, and brown them over medium-low heat (about 5 minutes).
3. Add the chicken to the frypan and brown it over medium-high heat (about 5 minutes).
4. Add the broth to the frypan and simmer, partly covered, until the chicken is done (about 30 minutes). Do not let it come to a boil.
5. Remove the bay leaves and serve over rice.

You can substitute pork for the chicken, or mix the two. Here in the Philippines, it is the custom to marinade the meat for two days rather before simmering.

To marinate the chicken, mix in the broth and 3 of the garlic cloves after step 1, then put the chicken in a glass dish and pour the marinade over it.

Adobo is the most unique national dish of the Philippines. Most warm-weather countries have through the centuries developed recipes that preserve food while flavoring it. This dish is different than many because of its strong component of vinegar. It is at once sour, salty, and drenched in garlic.

Thus, the recipe is very well known in many countries. This Filipino recipe of chicken adobo is just the very basic and simple step. As time goes by, many varieties, ingredients and style are being added to the original recipe to add some flavor

How to: make quick fish and chips

Make delicious fish and chips fast with the ultimate recipe from Good Housekeeping

CAULIFLOWER CURRY

SUNFLOWER OIL 2 Tablespoons

ONION Cut small -1

GARLIC CLOVES cut small -3

RED CHILLIES cut small & seeded-2 ?

CAULIFLOWER – WHOLE – cut in small florets

POTATOES Sliced – 300gms

MEDIUM CURRY PASTE – 3 Tablespoons

CHOPPED TOMATOES – 1 Tin

VEG STOCK – 1Pint= STOCK CUBE -1

COCONUT GRATED- 25gms

GREENS – ANY for garnish

Cook in oil -onion garlic chillies until soft
Add cut Cauliflower& Pots & Curry Paste & Cook
Then add Toms and Stock & boil

Stir in Coconut – cook for 20 mins

Before serving with Thai Jasmine Rice garnish with greens

Serves 4

Can freeze left overs

Felicity's perfect cottage pie. Photograph: Felicity Cloake

This is neither the time nor the place to get into an argument about the semantics of shepherd's versus cottage pie. I think we can all agree that it makes sense, logically speaking, for the first to refer a dish made with lamb, and that by long custom, the second has come to suggest beef, whatever the original relationship between the two. (Shepherd's pie appears to have been quite the young pretender in this relationship, making its print debut in the late 19th century, while that great chronicler of the inconsequential, Parson Woodforde makes reference to a Cottage Pye in his diary of 1791. With beef.)

The truth is, although you may choose to vary the herbs, the two meats are largely interchangeable in this context, as most recipes acknowledge. Once lubricated by a rich, savoury gravy and entombed beneath a blanket of crisp-topped mash, few hungry souls would notice the difference in any case. The important thing, as Hugh Fearnley-Whittingstall observes, is to realise that, although it is "by its nature an improvised dish, nevertheless it is one to approach with a certain amount of care and respect – because when you make a good one it's one of the most delicious things on the planet". Few people who've come home on a cold evening to the smell of a cottage pie in the oven would disagree.

Fresh meat?

Hugh Fearnley-Whittingstall's roast beef pie. Photograph: Felicity Cloake

Originally, cottage pie was a way of eking out a Sunday roast: after the cold cuts, and the ragout, the bones would go into a broth, and the trimmings would be cut up, moistened with gravy, and baked again. Hugh's recipe is faithful to this thrifty, and eminently sensible tradition, but if you're not in the habit of creating leftovers, is it really worth roasting a small joint of meat to make it? After all, Simon Hopkinson, who has done easily as much as Hugh to put British food on the map in the last couple of decades, dismisses roast meat in this context – it gives the finished pie an unpleasant "pasty" texture apparently.

Fortunately, I've got some cold beef left over from Gravy Week, so I use that in Hugh's recipe, chopping it, as he instructs, fairly coarsely: "this makes the finished pie robust and satisfying". I add the pea-sized pieces of meat to a chopped onion, garlic clove and carrot which have been gently softening in a large pan with a dash of oil, and fry them until "nicely browned". As they're pretty brown to start off with, having been roasted for an hour and a half a few days before, this doesn't take long. I then pour in a small cup of leftover gravy, half a glass of red wine, 1 tbsp tomato ketchup and 2 tsp Worcestershire sauce, and simmer the whole thing for half an hour until the meat is tender, adding a little water at the end to eke out the gravy. Topped with mash, it then goes into the oven for 40 minutes, until browned on top, and slightly bubbling. As a way of using up leftovers, its only rival is the mighty roast beef and horseradish sandwich, but there's no denying that the meat is slightly dry and chewy.

Minced?

Roast, ground and chopped beef. Photograph: Felicity Cloake

In Jane Grigson's opinion, the invention of the mincing machine was the beginning of the end for the cottage pie. "Originally," she explains in English Cookery, "mincing meant chopping something with a knife. With meat, it helped to make the less noble parts edible without prolonged cooking. Fair enough. But with the first mincing-machines, prison, school and seaside boarding house cooks acquired a new weapon to depress their victims, with watery mince, shepherd's pie with rubbery granules of left-over meat, rissoles capable of being fired with a gun."

It's no surprise, then, that she is in favour of mincing or chopping the meat at home instead, suggesting chuck or shin of beef, or a lean cut of lamb. I choose shin, which is gratifyingly good value, chop it up into Hugh's pea-sized pieces, and pit it against some top quality butcher's mince, as specified in Nigel Slater's recipe. I'm startled to find I much prefer the texture of the shin, which, even after 10 minutes simmering and nearly an hour in the oven, retains a slight solidity which works nicely with the soft, fluffy mash. The mince is less assertive, and thus less satisfying to eat – it feels like invalid food by comparison.

Flavourings

Nigel Slater's pie with minced beef. Photograph: Felicity Cloake

I've picked recipes that eschew the tinned tomato – a surprisingly common addition, despite the inescapable fact that, as Hugh points out, this is not Bolognese – but both he and Simon Hopkinson are keen on using ketchup to add a piquancy to their dish. Maybe I'm oversensitive to the flavour (ketchup, for me, is a burger-only condiment) but I find I can taste even this small amount, and it seems out of place, somehow. Jane Grigson adds 1 tbsp tomato concentrate, as well as 150ml white wine and 3 cloves of garlic, which gives things an unnecessarily Mediterranean feel – the cottage pie is not a dish to scoff on the front at Cannes, and it doesn't need tarting up to make it into one.

Good old Nigel gets my vote, with his simple sauce of stock, Worcestershire sauce and thyme, the condiment giving the meat depth and a hint of spice without overpowering it – and yes, I know it originated in India, but go down that road and you may as well sacrifice the New World potato while you're at it. One thing I do take from Jane Grigson's recipe, however, is a touch of cornflour to thicken the gravy, which is entirely in keeping with the hearty character of the dish.

Mash

Jane Grigson's cottage pie with shin beef. Photograph: Felicity Cloake

I try one pie with unpeeled potatoes, as also recommended by Jane Grigson, but conclude that, sadly, a smooth mash partners better with the lumps of meat beneath. It's important that your mash isn't too sloppy, or rich, or it will melt into the gravy beneath – I like Nigel Slater's tip about dotting the top with butter before baking, to add an extra touch of richness without spoiling the texture. Grated cheese is also a popular addition but, I think, overkill in this context.

The perfect cottage pie requires robust ingredients: juicy slow-cooked meat, good quality gravy, and crisp, well seasoned mash. Any further additions are at your own risk.

Perfect cottage pie

Felicity's perfect cottage pie. Photograph: Felicity Cloake

1kg floury potatoes, such as Maris Piper, peeled
150g butter
Knob of beef dripping (optional)
2 onions, chopped
2 carrots, diced
2 sticks celery, diced
1 tsp dried thyme
600g shin of beef, chopped into small pieces
350ml good quality beef stock
1 tsp cornflour
Worcestershire sauce

1. Pre-heat the oven to 180C. Cut your potatoes into evenly sized chunks, and put in a large pan of cold, salted water. Bring to the boil and simmer until tender.

2. Meanwhile, heat the dripping, if you have any left over from your last roast, or butter in a pan over a moderate heat, then add the vegetables. Soften, but do not brown.

3. Add the thyme, and then the beef. Brown it all over, and then add half the stock. Whisk the other half with the cornflour, and then stir into the meat mixture. Add a generous dash of Worcestershire sauce and allow to simmer on a low heat for 15 minutes.

4. Drain the potatoes and mash with a generous slab of butter. Season to taste.

5. Taste and season the meat, adding more Worcestershire sauce if necessary. If it looks dry, pour in a little water.

6. Put the meat into a large baking dish and top with the potato. For a nice crispy top, I like to add it in lumps, or you can run a fork over the top if you prefer. Dot with small pieces of butter.

7. Put into the oven for about 40 minutes, until the potato is crisp and slightly brown, then serve.

Is cottage pie better than shepherd's pie – and can they really, as Nigella suggests, be made with the leftovers of any old roast, duck included? How do you make yours, and what do you serve it with?

Greek-style roast potatoes

Bubble and squeak

French potato salad

CABBAGE SOUP-A GERMAN RECEIPE

ONE OR TWO WHITE OR GREEN CABBAGE
ONE LARGE ONION
200gms PEELED TOMATOES OR ONE TIN TOMATOES OR ONE SMALL TIN TOMATO PUREE
ONE LEMON OR TWO LIMES
ONE & HALF LITRES  STOCK OR TWO CHICKEN/ MEAT CUBES
TWO PEELED APPLES
SUGAR
SALT & PEPPER
HERBS

OPTIONAL CHOPPED FRANKFURTERS OR COOKED CHICKEN PIECES

SUGGEST ONE & HALF LITRES OF FLUID IN TOTAL IS OK

SHRED CABBAGE

MINCE  ONION, APPLE AND TINNED TOMS (IF USED) IN BLENDER WITH A LITTLE STOCK

ADD CABBAGE, STOCK, ONION, APPLE & TOMATO TO A PAN AND BOIL,
THEN SIMMER FOR 30 MINUTES.STIR OCCASIONALLY

ADD LEMON SUGAR, MEAT HERBS SALT PEPPER AND REHEAT

RADICAL AND ROSE’S RECEIPE FOR HOME MADE TOMATO JUICE

2  KILOS RIPE (WELL CLEANED (WASHED IN SALT) TOMATOES,CUT INTO QUARTERS,. (REMOVE STALKS,LEAVES AND BLEMISHED PARTS)

BOIL IN ENOUGH WATER TO  PREVENT BURNING IN COVERED PAN UNTIL SOFT

SIEVE/RUB PULP THROUGH FINE MESH TO EXCLUDE ALL BUT JUICE  (STAINLESS STEEL IF POSS) (REMOVE SKINS IF DESIRED)

TO PREPARED FRUIT JUICE-- APPROX ONE LITRE OF JUICE TO 2 KILOS OF TOMS

ADD  25 MGS SUGAR  per LITRE

ADD +/- 200MLS BOILED WATER PER LITRE

I TEASPOON LIME JUICE OR VINEGAR

1 TEASPOON SALT PER LITRE

SHAKE OF PEPPER

REHEAT MIXTURE STIRRING

BOTTLE IN STERILE KILNER JAR OR SEAL TOPPED JAM JAR, (LEAVING SMALL SPACE UNDER SCREW CAPPED JAR).

(ADD WORCESTER SAUCE TO TASTE)

TIP-- WE BUY JUST THE VERY GREEN TOMATOES IN THE MARKET 10-12BHT /KILO

AND LET THEM RIPEN TOGETHER, IN THE OPEN ON A TRAY, SO WE HAVE A UNIFORM

COLOUR AND TEXTURE WHEN MAKING THE JUICE.

Kiwi & orange custard

Spring onion curry

Pancake Day recipe: cinnamon, banana and chocolate crepes, Five Minute Food

By Xanthe Clay
Published: 9:45AM GMT 15 Feb 2010

OPPS… SHROVE TUSDAY WAS LAST TUESDAY BUT PANCAKES ARE ANYTIME

Pancake Day 2010: Xanthe Clay shows how to prepare pancakes for Shrove Tuesday, with cinnamon, banana and chocolate, in under five minutes.

Classic pancake batter (makes 4-6):

• Half a pint (a large mugful) milk

• an egg

• 4 heaped dessertspoons of plain flour

• 1tsp vanilla essence (optional)

• knob of butter

Put a frying pan on to heat with a knob of butter in it.

With a handblender or a whisk blend the milk, egg, flour and a pinch of salt.

Tip in most of the melted butter and whiz again.

Pour a ladleful of the batter into the pan, swirling it around until it coats the pan.

Cook for a few seconds, then flip it over and cook on the other side.

Repeat with the rest of the mixture.

Serve with sugar and lemons or Seville oranges to squeeze over.

For cinnamon, banana and chocolate pancakes (makes 2-3):

• pancake mix (as above)

Hugh Fearnley-Whittingstall's pulse recipes

Pulses have a reputation for being virtuous food, which they are. But that doesn't mean they're not damned delicious, too

•  
  • Hugh Fearnley-Whittingstall
  • The Guardian, Saturday 13 February 2010

Chickpea, potato and kale curry – tremendously satisfying. Photograph: Colin Campbell

After last week's ­indulgent steamed puds, I'm feeling that a little more ­virtue is in order. Luckily, virtue is its own reward, apparently. Ask any nun. It certainly is when it comes to a family of ingredients whose ­undeniable virtue sometimes gets them a bad name: pulses.

OK, so some have mocked them as the sort of mushy, windy things you might tuck into after a hard day's weaving your own yurt or mastering the art of recycling ­macramé. And they are indeed good for you. But that doesn't mean they aren't delicious, heart- and stomach-warming. Not to mention easy-peasy.

Dried pulses have the added ­benefit of being cheap, so they're great if you're cooking for a crowd (and everyone should try warm hummus at least once in their life). They also, undeniably, have a slightly better texture and flavour than tinned pulses, but it's marginal, and they require soaking and ­boiling, which is less good for instant – or near-instant – gratification dinners. So let's go for the Puy lentil, which can be cooked from scratch, no soaking required, in just 15 minutes.

Nonetheless, every store cupboard worth its salt (pepper, cumin and paprika are my favourite pulse-friendly spices) should have a good stash of tins for adding instant body, bite and savour to quick week-night suppers or speedy dips. Chickpeas, cannellini, black-eyed, kidney and butter beans are great simply dressed in a mustardy, herby ­vinaigrette, or tossed with leftover roast meat, fish or vegetables to make a quick packed lunch.

Or, when you have whole ­minutes, as opposed to mere ­seconds, at your disposal, go for one of today's recipes.

Chickpea, potato and kale curry

A tremendously satisfying curry, and so easy you can make it on a week night for a quick and tasty supper. Serves six.

340g dried chickpeas (or 2 400g tins, drained and rinsed)
1 tsp cumin seeds, plus a little ­extra to garnish
1 tsp coriander seeds
½ tsp mustard seeds
1 hot, dried red chilli, crumbled
1 tsp ground turmeric
2.5cm piece fresh ginger, peeled and grated
1 tbsp groundnut or sunflower oil
1 large onion, peeled, halved and finely sliced
2 cloves garlic, peeled and finely chopped
700ml chicken or vegetable stock
250g potatoes, peeled and cut into 3cm dice
150g kale (or cabbage), finely shredded
Yogurt, to serve
2 tbsp coriander leaves, chopped

Soak the chickpeas overnight in plenty of cold water. Next day, drain, rinse and simmer them for about an hour and a half in fresh ­water, until tender, then drain. (If using tinned, just drain and rinse.)

Put a dry frying pan over a medium heat and, when hot, toast the cumin, coriander and mustard seeds and the chilli for a couple of minutes ­until they smell ­really fragrant and the mustard starts to pop. Grind to a powder in a coffee grinder, spice mill or with a pestle and mortar, and mix in the turmeric and ginger.

Heat the oil in a large pan over a medium heat, and fry the onion, stirring regularly, until soft and golden brown. Stir in the garlic and spices, leave to cook for a minute or two, and add the stock. Simmer for five minutes, then add the chickpeas and potatoes. Cook until the spuds are tender, then add the kale. Cook for a few minutes, until the greens are tender, then serve with a dollop of thick yogurt on top, along with a ­sprinkling of toasted cumin seeds and some coriander leaves.

Harira

This hearty Moroccan soup is traditionally served with dates to break the fast during Ramadan. Serves six.

2 tbsp ghee, clarified butter or 1 tbsp butter and 1 tbsp vegetable oil
2 large onions, peeled and chopped (about 350g)
1 large handful (about 20g) roughly chopped parsley
1 stick celery, finely diced
1 tsp freshly ground black pepper
1 tsp turmeric
½ tsp cinnamon
½ tsp ground ginger
8 threads toasted, crushed saffron
400g lamb or mutton shoulder, cut into 2.5cm chunks
500g chicken, cut into 2.5cm chunks
2 tbsp coriander leaves, chopped
100g dried red lentils
500ml bottle passata
1 litre chicken stock
1 bay leaf
50g vermicelli, orzo or other small pasta
3 tbsp flour
2 tbsp coriander leaves, to garnish
Dates, to serve

Warm the ghee in a large casserole over a medium heat, and sauté the onions, parsley, celery, pepper and turmeric for four minutes, stirring constantly. Add the cinnamon, ­ginger, saffron, lamb and chicken, and cook slowly until the meat is golden but not browned – about 15 minutes. Add the chopped coriander, lentils and passata to the pot and cook for 15 minutes over a low heat. Add the chicken stock and a bay leaf, simmer gently, covered, for about 30 ­minutes, then add the pasta and ­simmer until the pasta is cooked.

In a small bowl, whisk the flour with enough water to create a liquid the consistency of single cream, and tip into the casserole. Stir constantly for five minutes, until thickened. Sprinkle coriander leaves on top and serve at once with dates on the side.

Cannellini beans with cinnamon and tomatoes

Serve this Turkish mezze warm, or enjoy it cold the next day, when it makes a great Tupperware lunch to take with you to work. Serves six.

2 tbsp olive oil
2 onions, peeled, halved and finely sliced
1 cinnamon stick, broken in two
1 bay leaf
3 cloves garlic, peeled and finely sliced
2 400g tins cannellini beans, drained and rinsed
Chicken or vegetable stock (or water)
½ tsp chilli flakes or paprika
400g tinned chopped tomatoes
½ tsp sugar
70g black olives, stoned and roughly chopped (optional)
Juice of 1 lemon
1 handful parsley, tough stalks ­removed, coarsely chopped
1 handful coriander, tough stalks removed, coarsely chopped
Salt and freshly ground black pepper
Yogurt, to serve

Warm the oil in a heavy-bottomed saucepan over a medium-low heat. Add the onions, cinnamon and bay leaf, and sweat, stirring frequently, until the onions are very soft, about 15 minutes. Add the garlic and fry for a couple of minutes more.

Tip in the beans and add just enough stock barely to cover the beans. Let it bubble away for 10 ­minutes, then add the chilli flakes, tomatoes, sugar and olives (if using), and simmer, uncovered, for 15 ­minutes, stirring from time to time, until the tomatoes have reduced into a thick sauce.

Add the lemon juice, leave to cool slightly, then stir in the parsley and coriander. Season to taste, and serve with a little yogurt dolloped over the top and warm flatbreads or pitta on the side.

• Keen to get growing? Try one of our Veg Patch gardening courses – go to rivercottage.net for details.

JACKET POTATOES ARE GOOD FOR YOU

 SCRUB CLEAN AND RUB WITH SALT

PUT IN THE OVEN FOR ?45  MINUTES

WE ONLY TURN ON THE OVEN FOR SOMETHING ELSE
AND JACKET POT TAKE AS LONG AS THE TEMP OF THE OVEN IS.

HOTTER THE QUICKER

MICROWAVE

MUCH BETTER AND A LOT CHEAPER

CHECK YOU WATTAGE ON YOUR MICROWAVE

700 WATT IS BEST.

SCRUB POTS CLEAN AND PRICK WITH A FORK

USE POTS OF SIMILAR SIZE

WRAP IN PAPER TISSUE

PUT IN MICROWAVE ROUND OUTSIDE

6 MINS ON FULL POWER
THEN CHECK

IF SOFT LEAVE FOR 5 MINS
BEFORE UNWRAPPING PAPER

I EAT SKIN AND ALL

AS THE BEST IS JUST UNDER THE SKIN

A KNOB OF BUTTER AND SALT TO TASTE ?

IN LOS CHANG MAI POTATOES ARE BEST

AVAILABLE FROM NEW YEAR AFTER PLANTING IN NOVEMBER

I PAY 130 BAHT FOR 5  KILOS INCLUDING A LITTLE DIRT TO PROVE THEY ARE NOT CHINESE POTS.

CHEESY POTS

MICROWAVE OR OVEN COOK, CUT LONGWAYS  IN HALF

AND SCOOP OUT POTATO INTO A BOWL OF PRE GRATED CHEDDAR, BUTTER PEPPER AND MIXED HERBS

MIX AND ADD A VERY LITTLE MILK IF REQUIRED

RE FILL THE POTATO CASINGS AND GRILL IN THE OVEN OR COOK FOR FURTHER 3 MINUTES N MICROWAVE AND 2 MINUTES REST OUTSIDE.

THEY ARE GREAT FOR A PARTY IF YOU USE SMALL POTATOES.

AS YOU CAN PREPARE AND REHEAT.

IF GRILLED IN OVEN CAN ADD A SPRINKLING OF CHEESE ON TOP TO ASSIST BROWNING

COOKERY

MAKING AND BREAKING BREAD

WE HAVE A COOKWORKS BREADMAKER

 WE BOUGHT IT FROM THE UK

 275mls Water
1 lbs/450g Flour (White Bread Flour, Wholemeal Flour and Rye Flour)
1.5 tsp Dried Milk Powder
1.5 tsp Sugar Brown or White
1.5 tsp Salt
1 oz/25g Butter
0.5 tsp Dried Yeast

 Programme 3.45 hours for white bread and 4.15hours for Wholemeal bread
Colour Dark or Light

Just press start

 When baked turn out onto wire rack

 Enjoy hot bread too.

 We buy no bread now

 There are 28 other recipes to try in the machine

To many to list but includes Pizza Dough, Bread rolls, Bagels Nut Bread

Rhubarb and blood orange crumble

Forced rhubarb is a mysterious crop grown in sheds in Yorkshire.

According to one of these growers at Brandy Carr Nurseries it and others are trying to get EU-protected status, which would preserve a highly localised industry threatened by cheap imports from the Netherlands and elsewhere.

Growers plant rhubarb crowns outdoors, leave them untouched for two to three years, then lift them and leave them on the ground until first frosts or a really cold rain.

In early November they are replanted by hand in large, dark, warm sheds.

You wonder how anyone ever found out rhubarb would grow like this, but being a Lancastrian I'd best keep any comments about Yorkshire to myself.

Forced rhubarb is said to have a more delicate flavour than the outdoor-grown stuff, but the difference isn't great enough to mean you can't use the same recipes.

Here's one to keep out the winter cold.

It uses blood oranges, most of which come from Sicily and are imported at this time of year. Any sweet oranges will do the job, however.

Ingredients
440g/1lb rhubarb, topped and tailed and cut into thick slices
110g/4oz brown or granulated sugar
One blood orange, juice squeezed out and rind grated
110g/4oz plain or wholemeal flour
55g/2oz oats
85g/3oz butter or margarine

What to do
Preheat oven to 180C/350F/Mark 4.

Cook the rhubarb and half the sugar together in an uncovered pan, adding a little water.

When it's cooked, drain excess liquid and set aside while you put the rhubarb in an ovenproof dish.

Boil the liquid up until it develops a syrupy consistency, then stir in the orange juice. Add to rhubarb.

Make the crumble by rubbing the fat into the flour then mixing in the oats, the rest of the sugar and the grated rind.

Spread this on top of the rhubarb and bake for half an hour. Serve with cream, yoghurt or (best of all) custard.

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp.. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda . Add chocolate chips,
hershey bar, and nuts.. Roll into balls, and place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp.. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda . Add chocolate chips,
hershey bar, and nuts.. Roll into balls, and place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

NEIMAN-MARCUS COOKIES (Recipe may be halved)

2 cups butter
24 oz. Chocolate chips
4 cups flour
2 cups brown sugar
2 tsp. Soda (baking)
1 tsp. Salt
2 cups sugar
1 8 oz. Hershey Bar (grated)
5 cups blended oatmeal
4 eggs
2 tsp.. Baking powder
2 tsp. Vanilla
3 cups chopped nuts (your choice)
Measure oatmeal, and blend in a blender to a fine powder. Cream
the butter and both sugars. Add eggs and vanilla, mix together with
flour, oatmeal, salt, baking powder, and soda . Add chocolate chips,
hershey bar, and nuts.. Roll into balls, and place two inches apart
on a cookie Sheet. Bake for 10 minutes at 375 degrees.
Makes 112 cookies.

Smoked fish pie and bread pudding

Something would usually, of course, be found, even in the hardest times. But I expect you can make your own bread and dripping, bread and milk, or spuds with spuds without the help of the Commie Chef.

Extensive research revealed that the following two-part meal would have been affordable to most people who were in work, at least a couple of times a week. Smoked fish was popular because it kept well and fish in general was relatively cheap.

Cheap puddings sent everyone away from the table full and happy.

Neither course would pass a modern test of healthy eating, but in 1930 most working people had to expend much more energy in earning their living, keeping their homes clean and looking after their kids, so they needed robust food.

Even when I was a child in the 1950s and '60s, the main labour-saving device in our house was our mum.

What we're witnessing now, of course, is a sustained assault on everything which has been gained since those days. So get some of this down your neck and you'll be ready for another year of struggle!

The pie

This is a very plain pudding indeed. Nevertheless, as a child I loved it and would have forced down that fish just for the reward. Actually, bread-and-butter pudding (not to be confused) was my favourite, but that will have to wait for another week.

Ingredients
440g/1lb smoked haddock or other smoked white fish, lightly steamed or grilled
30g/1oz butter or margarine
1 leek, sliced
30g/1oz plain white flour
300ml/half pint milk
660g/1.5lb potatoes, peeled, chopped, boiled or steamed, and mashed with a very little butter or margarine , plus a drop of milk
Salt and white pepper

Preheat oven to 200°C/400°F/Gas mark 6

Melt the butter in a large saucepan and cook the leeks until soft, which shouldn't take longer than three minutes. Then stir in the flour and cook for a further two minutes.

Remove from the heat and gradually stir in the milk. Return to a low heat and cook, stirring until the sauce has thickened.

Simmer very gently for five minutes, then add the pre-cooked fish. Season, but go easy on the salt as smoked fish is already quite salty. (I wouldn't add any, but my gran would!)

Remove from the pan to an oven-proof dish. Top with mashed potato, then moisten the top with a little milk so that it browns. Nice swirling patterns made with a fork give it an attractive appearance and a nice crunchy texture.

Bake until golden brown, which should take at least half an hour but no more than 40 minutes.

The pud

Ingredients
220g/8oz stale bread
300ml/half pint milk
80g/3oz mixed dried fruit
80g/3oz sugar
Good pinch mixed spice
110g/4oz butter/margarine
1 egg

Cut the bread into large pieces and soak for an hour in the milk. During this time preheat the oven to 350°F/180°C/Gas mark 4. (If you're serving these two courses together, the fish pie will happily stand for five minutes while the oven cools, and you can cook the pudding while you're eating the fish).

Squeeze out the excess milk, then break up any lumps. Add all the other ingredients and mix thoroughly. If it seems rather dry (it should drop slowly from the back of a spoon) put some of the milk back and mix.

Put the mixture into a greased baking dish and bake for an hour, by which time it should be golden. Serve with custard, which you can make with that excess milk.

HOME MADE MARMALADE

 We made it at New Year 2010 and its very nice

 INGREDIENTS

 8 Kgs Oranges ( Thai Sweet Orange )

1 Kgs Navel Oranges

8 Limes

12kgs Sugar

8 litres water

35 lbs of used jam jars with screw lids

Very large pan or jam making pan

Suggest you divide the quantities and make half and half

Or make half the quantity

Cut fruit in half and squeeze out the juice

Save the pips and put in muslin bag or new dish cloth

Cut the fruit in small pieces

Add juice, fruit and bag of pips to the pan with the water

Boil for an hour. Don’t overboil just boiling or simmering.

To reduce by 1/3^rd

Take off heat add sugar but squeeze and remove bag of pips

Reheat and stir in sugar

Continue to boil until setting point is reached.

Sterlize jars jn a cool oven after washing in warm water

Boil lids

When marmalade ready fill jars to full and seal with tight lid

Best on homemade bread.

Here at this webpage, we have provided some free cooking and Kicthen tips there are some beautiful tips which have reduce the cost for some treatment and also prevent our kicthen from ants.

Some Kitchen and Cooking Tips: 

What better than a curry on Boxing Day? You've no doubt got lots of thighs, legs, wings and spuds left from yesterday - here's how to turn them into a delicious meal.

Ingredients - The Massaman curry

• 1 large white onion (16p)
• 1 lime (20p)
• 2 cans (400ml each) of coconut milk (98p)
• 1 105g Bart Massaman paste (£1.75)
• 500g of Tesco easy cook rice (64p)

The cupboard staples\leftovers...

• Salt, black pepper, vegetable oil, peanut butter, brown sugar, fish sauce, potatoes (leftover from Christmas day) , turkey (or pheasant) thighs, legs and wings.

Total cost

If you already have the cupboard staples, then according to mysupermarket.co.uk, this trolley was cheapest at Tesco, where it came to £3.73 - that's 62p per head!

Instructions

• Firstly, get a large wok on the heat and add a really good glug of vegetable oil. Season the thighs, legs and wings and brown in the wok. Remove from the wok and then add the sliced white onion and soften a little.
• Now add the massaman paste, 2 tablespoons of peanut butter, 1 tablespoon of brown sugar and salt and pepper. Cook out the paste a little and a cup of water to loosen the sauce.
• Next up add the coconut milk and three tablespoons of fish sauce. Bring up to a simmer and add back the pheasant pieces. Simmer on a low heat for 45 minutes until the pheasant is tender.
• Finally add the leftover potatoes to heat through and the juice of one lime.
• Serve with steamed white rice and happy eating!

BIBLE CAKE

1. 1/2lb JUDGES V Verse 25
2. 1/2 LB JEREMIAH VI Verse 20
3. 1 Tablespoon I SAMUEL XIV 25
4. 3 JEREMIAH XVII Verse 11
5. 1/2LB I SAMUEL XXX Verse 12
6. 1/2LB NAHUM III Verse 12 ( Chopped)
7. 2oz NUMBERS XVII
8. 1LB PLAIN FLOUR
9. MIXED SPICE
10. SALT – PINCH
11. 2 LEVEL TEASPOON BAKING POWDE
12. 3 TEASPOON MILK

BEAT No’s 1,2,3  
ADD 4 ,6,7 and BEAT

ADD 8,9,10,11 and 12
BAKE in SLOW OVEN 1-2 Hours Mk 3

WE FOUND IT DIFFICULT TO BUY MIXED SPICE FOR THE CHRISTMAS CAKE ( WHICH IS IN THE OVEN RIGHT NOW)

SO I GIVE YOU THE RECIPE FOR

MIXED SPICE.

8 PARTS CORIANDER SEEDS
4 PARTS GROUND CINNAMON
1 PART GROUND NUTMEG
I PART GROUND GINGER
1/2 PART OF CLOVES
1/2 PART CARDIMON SEED

GRIND IN A COFFEE GRINDER

CHRISTMAS CAKE

9” Tin

 3lb Dried Fruit (Currants Sultanas Raisins)

3/4lb Cherries and Mixed Peel

1/4lb Almonds
2 teasp. Mixed Spice

Grated Lime/Orange
3/4lb Butter
3/4lb Dark Sugar
6-8 Eggs
1lb Flour
Salt
Lime Juice
Little Milk

Sherry /Brandy

Mix Fruit and Sherry and leave for 3 days

Add all, except eggs and mix

Add beaten eggs one at a time

Put Gooey/Sticky Mix into 9”cake tin

Hollow middle to form centre

Cool Oven Mk 2 for 2 hours

Then Mk1 for 4 hours at least

Halfway through cover with greaseproof paper

Turn out onto wire tray

Almond Paste and Icing sugar with decorations???

SLAM IN THE LAMB

 Spiced Lamb

2 kgs LEG

2 cloves Garlic
Mint
Mixed Herbs – Rosemary/Oregano/etc..
Turmeric
Salt
Black Pepper
Olive Oil

100 mls Red wine

 Prick lamb all over
Grind ingredients to paste in Oil

Rub into the leg

Cover and leave for 12 hours in roasting tin

Roast at 350 or Mark 4 for an hour

Pour wine over and baste frequently for further hour

Make gravy from the juices

Serve with mint sauce

TALKING TURKEY

 FROZEN TURKEY

 5 KGS +  NEEDS 3 DAYS IN REFRIGERATOR TO THAW

 ROASTING TIME IN FOIL

ALLOW 23 MINUTES PER 500KGS PLUS 23 MINUTES

SLIGHTLY MORE FOR STUFFED TURKEYS

 SERVE WITH
BACON ROLLS WITH WOODEN TOOTHPICKS
SAUSAGES OR SAUSAGE MEAT STUFFING
BREAD SAUCE
CRANBERRY SAUCE
CHESTNUT OR BASIC HERB STUFFING
GRAVY

FAMOUS CHRISTMAS PUDDING

4 x 5” Puddings or 1 very large one

 2lbs MIXED DRIED FRUIT
1/4lb BLANCHED ALMONDS
1/4lb CANDIED PEEL
1/4lb GLACE CHERRIES

1 LEMON/ 2 LIMES

1 ORANGE

1/2 lb FLOUR

1/2 lb BREAD CRUMBS
1/2lb SUGAR
1lb CHOPPED SUET ( BEEF FAT)

8 EGGS
1/2 PINT STOUT OR GLASS OF BRANDY
1/4 PT MILK
Pinch Salt

1 Teaspoon Mixed Spice

WASH  FRUIT & DRY
CHOP NUTS, PEEL AND CHERRIES
MIX WITH FRUIT
ADD GRATED RIND
PUT DRY INGREDIENTS IN A LARGE BOWL ADD FRUIT AND EGGS,STOUT,MILK TO GIVE “DROPPING” CONSTISTENCY.

GREASE 3/4  FILL BASINS
BOIL WATER IN LARGE SAUCEPAN

COVER WITH GREASED PAPER AND TIE THIN CLOTHS
PUT PUDDINGS TO STEAM FOR 5 HOURS ( 8 FOR LARGER BOWLS)
COOL WHEN COOKED AND RECOVER WITH CLOTHS
STORE IN COOL PLACE
WHEN REQUIRED RE STEAM FOR 3 HOURS

BOOZY SAUSAGES

1lb GOOD QUALITY PORK SAUSAGES
8oz BACON – DICED
4oz MUSHROOMS – CHOPPED
COOKING OIL
1 LARGE ONION – SLICED
300 mls RED WINE
GARLIC ( OPTIONAL)
CORN FLOUR
SALT & PEPPER
HERBS?

 HEAT THE OIL -  BROWN THE SAUSAGES AND BACON ONLY IN A CASSEROLE DISH AND REMOVE.

COOK ONION GENTLY UNTIL SOFT AND REMOVE ( ADD MORE OIL IF NECESSARY)

STIR ENOUGH CORN FLOUR INTO REMAINING OIL MIX TO MAKE A PASTE.

ADD WINE> A LITTLE AT A TIME

Tapioca pudding

Tapioca pudding (similar to sago pudding) is a sweet pudding made with tapioca and either milk, or in lactose intolerant cultures, coconut milk. It is made in many cultures with equally varying styles. Its consistency ranges from thin (runny), to thick, to firm enough to eat with a fork.

The pudding can be made from scratch using tapioca in a variety of forms: flakes, coarse meal, sticks, and pearls. Many commercial packaged mixes are available also.

MAKE SAME WAY AS FOR MILK PUDDING POSTED EARLIER

TAPIOCA COMES FROM CASSAVA
SAGO COMES FROM SAGO STEM PITH

SOME LIKE IT COOL

 COLD CARROT AND ORANGE SOUP

 ¾ pint CHICKEN STOCK
¾ pound YOUNG CARROTS- SCRAPED – CHOPPED FINELY
½ pint ORANGE JUICE

½ pint DOUBLE CREAM
SALT
BLACK PEPPER
ORANGE RIND- COARSELY GROUND

 PUT CARROTS AND STOCK INTO A PAN
BRING TO THE BOIL – SIMMER 5 MINUTES
COOL AND BLEND IN LIQUIDIZER
ADD AND MIX  IN ORANGE JUICE , CREAM, SALT,PEPPER
CHILL FOR 4 HOURS
SERVE COLD
GARNISH WITH GRATED ORANGE RIND

SERVES 4 - 6

---------------------------------------------------------------------------------------------------------------------------------------
GAZPACHO SOUP

A GOOD CHILLED SOUP EASY TO MAKE

1 pint TOMATO JUICE
½ pint CHICKEN STOCK
2 CLOVES OF GARLIC
1 RED PEPPER- CAPSICUM- SEEDED AND CHOPPED
1 GREEN PEPPER- CAPSICUM- SEEDED AND CHOPPED
1 SMALL ONION
HANDFUL PARSLEY OR DRIED
SALT
BLACK PEPPER

 BLEND IN LIQUIDISER- TOMATO JUICE-CHICKEN STOCK GARLIC – PEPPERS –ONION- PARSLEY.
IF SMALL LIQUIDIZER DO IN BATCHES
CHILL FOR 4 HOURS AND SERVE WITH SALT AND PEPPER TO TASTE
SERVES 4

BATTERS

ESSENTIALLY THERE ARE TWO KINDS

 COATING BATTER MAKES A FIRMER BATTER FOR FISH, MEAT CAKES AND SAUSAGES

 BASIC THIN BATTER FOR PUDDINGS AND PANCAKES

 THE RECIPE IS SIMPLE

 FOR A COATING BATTER

100g  PLAIN FLOUR
1 EGG
125 mls MILK
PINCH OF SALT

 FOR THE BASIC THIN BATTER

50g PLAIN FLOUR
1 EGG
125mls MILK
PINCH OF SALT

IN BOTH MAKE A WELL IN THE FLOUR AND ADD THE EGG AND A LITTLE OF THE MILK AND BEAT UNTIL SMOOTH. STIR IN THE REST OF THE MILK.

 ALTERNATIVELY USE A BLENDER- PUT THE EGGS AND MILK IN FIRST

 FOR FRUIT FRITTERS – USE A COATING BTTER BUT ADD 15ml BUTTER OR COOKING OIL. ( SOME USE TWO EGG WHITES ONLY FOR A LIGHTER MIX)

UDON ORANGE MARMALADE

 THE ROSE AND I MADE ABOUT 30 LBS MARMALADE THIS TIME LAST YEAR

WE GAVE SOME AWAY TOO

 IT’S THAT TIME OF YEAR AGAIN

CHRISTMAS CAKE (UDON RECIPE TO FOLLOW )AND MARMALADE

 WE USE AN OLD MARMALADE RECIPE ( MY GRANNY’S)

 WE USED THE LITLE “ORANGES” YOU FIND IN THE FRUIT MARKET BETWEEN BIG C AND MAKRO,

 THEY ARE CALLED PONKANS?

 DON”T GO FOR THE CHEAPEST OR MOST EXPENSIVE. SAY MEDIUM SIZED WITH CLEAN SKINS AT

ABOUT 100BAHT FOR 10 KGS

 YOU CAN BUY LIMES AT ONE BAHT OR MUCH LESS IN THE SAME MARKET.

 YOU NEED SOME LARGE SWEET ORANGES FROM MAKRO AT 58BAHT A KILO

 RECIPE

 TRY DOUBLING UP THE QUANITIES?

2 LARGE SWEET ORANGES

20 SMALL PONKAN’S

3 LEMONS

3 PINTS OF WATER TO EACH LB OF FRUIT BEFORE PREARATION

SUGAR – 1/1/2 LBS OF SUGAR TO EACH POUND OF FRUIT WHEN PREPARED

SLICE THE FRUIT VERY SMALL (AFTER WEIGHING AGAIN) AND WASHING

COLLECT PIPS IN THIN CLOTH

ADD WATER – (COLD) AND STAND IN LARGE SAUCEPAN OR JAM PAN FOR 24 HOURS ( SAUCEPAN

SHOULD BE STAINLESS STEEL OR ENAMEL)

SOAK PIPS SEPARATELY –

JAM JARS WITH SCREW LIDS (YOU DID REMEMBER TO COLLECT THEM)

WASH AGAIN AND STERILIZE BY PLACING UPSIDE DOWN IN THE OVEN OR FILLING WITH BOILING

WATER ETC>> OR USING BABY STERILIZING TABLETS.

DON’T FORGET THE LIDS

BOIL UNTIL THE PEEL IS TENDER AND ALLOW TO COOL

ADD RESULTANT PIPS JELLY TO REST

ADD SUGAR

BOIL AGAIN UNTIL SYRUP SETS

THIS TAKES LONGER THAN YOU THINK BUT DON”T OVER BOIL EITHER.

BOTTLE, HOT AND SEAL WITH STERILIZED LID.

 ALLOW TO COOL

 OUR LIDS SEAL THEMSELVES

NO “SELLOPHANE” USED

WE ENJOY WITH OUR HOME MADE BREAD AT BREAKFAST

 A LITTLE ENGLAND IN UDON

Half the sugar and no jam for weaning babies (20 weeks onwards)

NO SUGAR FOR ME,BUT A LITTLE JAM REMINDS ME OF DAYS GONE BY

LASAGNE