Submitted by Lewjam
Ingredients:
- 1 large butternut squash
- 1 kilo of sweet potato
- A few parsnips you have left over (no more then 300g or it will overpower)
- 1 large onion
- 2 garlic cloves
- 2 red chillies (hard to quantify, I had to use 4 from this years crop as they were not very hot, play it by ear and on your own taste!)
- Coriander powder
- Cumin Powder
- Fresh coriander (if you have it, don’t buy it just for the sake of it though!)
- 1 litre of chicken or veg stock (maybe more depending on size of veg – just enough to cover)
- Drop of crème for indulgence!
Method:
OK, this recipe is best made with a good stock, however for simplicity I have found “knorr stock pots” are an excellent substitutes. Almost as good as the real thing and much better then oxo cubes!
- Peel and chop the veg into chunks (size isn’t so important as we will blitz later).
- In a little butter cook down the onions and garlic in a large pan until soft.
- Add the chilli finely chopped and stir in half a teaspoon of coriander and cumin powder.
- Add the vegetables and coat well in the spices.
- Add the stock, ensure they are just covered by the stock.
- Add fresh ground black pepper (shouldn’t need salt if your stock is good, but season to taste!)
- Again add a pinch of mixed dried herbs – not necessary if you have good home made stock!
- Put lid on and simmer over a low heat for about 35min, or until the veg is totally cooked through.
- When ready, blitz using a hand blender until thick and creamy (there should be lovely flecks of red running through the soup from the chillies).
- Add a drop of crème if you are feeling naughty (it doesn’t “make” the dish as the parsnips offer a creamy over tone on there own, but it’s still very nice!)
- Before serving (either fresh of from the freezer) add some fresh coriander if you have some to hand, if not its great anyway!
I always have some there and then with crusty bread (it goes very nicely with cheesy bread!). I then tend to bag it up into food bags and freeze in portions. Take a bag out, put it in a microwaveable box in the morning and by dinner time you can just split the bag open, pour into the box and microwave. (This saves on buying a millions boxes – my freezer is always full of “mystery bags” I just grab one in the morning and take whatever accompaniment I think might go based on what it looks like rather then labelling everything. Makes my lunch interesting).
Filed under Freezer Recipes, Recipe, Soup Recipes, Vegetarian Recipes by 
Submitted by gypsy
Ingredients:
- 1 medium sized courgette
- 1 small onion
- 1 medium potato
- herbs of your choice, I use thyme or sage and bay
- chicken stock or cube
- milk or cream
Method:
- Peel the onion, chop all the veg and put them in a pan and just cover with the stock, add the herbs.
- Put on the lid and cook until tender.
- Liquidise in a blender.
- Add milk or cream to thin the soup to the consistency that you prefer.
- Season to taste.
If by chance the soup is too thin add some white bread and blitz it again in the blender.
If you are going to freeze this soup I find it best to freeze after stage 3, then add the cream etc after it has been thawed.
Filed under Freezer Recipes, Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 8 oz dried peas
- 1 medium onion – peeled and finely diced
- 2 medium carrots – peeled (if necessary) and finely diced
- 2 leeks – chopped
- 4 rashers bacon
- Salt and pepper
Method:
- Soak the dried peas in 1 pint of cold water for about 8 hours (preferably overnight).
- Cut the bacon into small pieces and fry in butter along with the diced onion.
- When browned, add the other vegetables and toss. Continue to simmer for a minute or two.
- Drain the peas and put them into a pot with 2 pints of water or vegetable stock.
- As soon as the peas begin to boil, add the bacon/onion/veg mix to the pot and season with salt and pepper.
- Cover and simmer until done, stirring occasionally.
Serves 4 – Stirring in a little cream or full milk towards the end gives a richer soup.
Filed under Bean, Pulses and Rice Recipes, Recipe, Soup Recipes by
Ingredients:
- 1 lb stewing steak
- 1 oz flour
- Salt and pepper
- 2 oz oil/fat
- 2 large onions (peeled and sliced)
- 1 or 2 cloves of garlic (peeled and crushed)
- 4 large ripe tomatoes (peeled and diced)
- 1 pint beef stock (or 2 or 3 oxo cubes)
- 1 teaspoon worcester sauce
- 4 oz carrots (peeled if necessary and finely diced)
- 4 oz peas (after podding)
- 3 oz long grain rice
Method:
- Mix the salt and pepper with the flour.
- Cut the meat into small pieces and coat with the spiced flour.
- Heat the oil in a large pan and lightly brown the sliced onions and crushed garlic and then add the meat. Brown slightly on each side.
- Add the skinned, chopped tomatoes, stock and worcester sauce.
- Cover and simmer for about 2 hours (adding the carrots after about 90 minutes) until the meat is nearly tender.
- Check that there is enough liquid (about 1 pint) and, if necessary, add additional stock or water.
- Add the peas and rice and cook for 20 to 30 minutes longer, stirring occasionally, until the mixture thickens and the rice is tender.
Serves 4 – Very filling. The “broth” can be mopped up with some crusty bread.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe, Slow Cooking by
Ingredients:
- 12 oz short crust pastry
- 12 oz bacon (streaky or back)
- 4 or 5 eggs (depending on size)
- Salt and pepper
Method:
- Roll out half of the pastry and use to line an 8″ pie dish.
- Chop the bacon rashers finely and put over the pastry. If you like your bacon crispy, you can fry it first for a few minutes.
- Crack the eggs in a bowl, beat and season with salt and pepper. Pour over the bacon.
- Roll out the other half of the pastry and use to cover the egg/bacon. Seal the edges and flute with the back of a fork. If there are any pieces of pastry left over, use these to make decorative shapes and seal these onto the top with a little water or milk.
- Brush the top with beaten egg and bake in the centre of a pre-heated oven at Gas Mark 6 (400°F/200°C) for 25 to 30 minutes.
Serves 4 – Goes well with green beans and peas.
Filed under Pork Recipes, Recipe by
Ingredients:
- 1lb minced beef
- 1 large onion
- ½ pint stock or water (oxo cube is fine)
- Salt and pepper
- 1 can (420g) baked beans (Heinz is best!!!)
- 1 lb cooked mashed potatoes
Method:
- Pre-heat the oven to Gas Mark 4 (350°F/180°C).
- Brown the minced beef in a frying pan, adding a little oil or butter if necessary. Peel and chop the onion finely and add to the minced beef. When the minced beef ard onions are browned, season with salt and pepper and add the stock.
- Allow to cook for about 15 minutes.
- Pour the meat mixture into a lightly greased pie dish or shallow casserole and top with the baked beans – spreading them evenly over the top.
- Make sure that the mashed potatoes are smooth, beat with a mixer and add a knob of butter and a little milk until really creamy. Spread over the the surface of the beans, making a design with a fork.
- Dot with butter (if you like) and put into the oven for about 30 minutes.
Serves 4 – Goes down well with kids. A sprinkling of grated cheese over the top of the pie before it is put in the oven, works well.
Filed under Bean, Pulses and Rice Recipes, Beef Recipes, Recipe by
Ingredients:
- 1 lb minced beef
- 2 oz bread crumbs
- 1 medium onion
- Small can peeled tomatoes (mashed) or ½ lb fresh (peeled, chopped and mashed)
- 1 teaspoon tomato puree
- Few drops tabasco sauce
- 1 teaspoon worcester sauce
- 1 large egg
Method:
- Pre-heat the oven to Gas Mark 4 (350°F/180°C).
- Brown the minced beef in a frying pan and then drain off the fat and put into a mixing bowl with the breadcrumbs.
- Peel, finely chop and saute the onion in the frying pan in a little butter and then add the tomatoes, tomato puree and seasoning. Mash together and then add the egg. Stir well.
- Add the contents of the frying pan to the minced beef and bread crumbs and mix together firmly.
- Put the mixture into a lightly greased 1 lb loaf tin and cook for about 1 hour.
Serves 4 – Goes well with Homemade Tomato Sauce. Freezes well but is better if sliced into portions first.
Filed under Beef Recipes, Recipe by
Ingredients:
- 1 medium onion – peeled and chopped
- 4 oz mushrooms (optional)
- 1 can peeled tomatoes (mashed) or 1 lb fresh tomatoes (peeled and chopped)
- 1 or 2 cloves of garlic (peeled and pressed)
- Salt and pepper
- 1 teaspoon sugar
- 1 teaspoon oregano
- 3 tablespoons tomato puree
- ¼ pint vegetable stock (or wine)
Method:
- Put all of the ingredients into a blender and whiz until smooth. You may need to do this in batches.
- Transfer to a pan, cover, and simmer for about 25 minutes.
Great with fish, meat, pasta and rice. For an extra “kick” chop up a chilli pepper and add to the ingredients.
Filed under Recipe by
Ingredients:
- 1 lb lambs liver – thinly sliced
- 1 large onion – thinly sliced
- 1½ lb tomatoes – ¼” slices
Method:
- Lightly grease an ovenproof casserole dish
- Put a layer of onions on the bottom and season to taste.
- Add a layer of tomatoes and season to taste.
- Toss the sliced liver in seasoned flour and put a layer on top of the tomatoes.
- Continue layering with a layer of tomatoes at the top.
- Add a blob of butter and cover.
- Put into a pre-heated oven at Gas Mark 4 (350°F/180C) for about 45 minutes.
Serves 4 – Goes well with any green vegetable and/or chipped or mashed potatoes.
Filed under Lamb Recipes, Offal Recipes, Recipe by
Ingredients:
For the meat balls:
- 1 lb minced beef or pork
- 3 sweet peppers
- 3 pineapple rings
- Salt and pepper
For the sauce:
- 1 or 2 cloves of garlic (peeled and crushed)
- 1 tablespoon cornflour
- 1 tablespoon soy sauce
- 4 tablespoons white wine vinegar
- 2 tablespoons honey or demerara sugar
- ¼ pint chicken stock (oxo cube is fine)
Method:
- Season the minced beef or pork and shape into small balls. Dip in seasoned flour and fry in hot oil until cooked and golden brown.
- Cut the peppers into strips (removing the pith and seeds) and saute lightly in a little oil.
- Cut the pineapple rings into 12 pieces.
- Blend the cornflour with the soy sauce, vinegar, honey or sugar, chicken stock and crushed garlic and pour into a pan.
- Add the green pepper slices and pineapple and heat, simmer until thick.
- Pour over the meat balls.
Serves 4 – Accompany with cooked long grain rice or noodles.
Filed under Beef Recipes, Pork Recipes, Recipe by