Ingredients:
- ½ lb cabbage
- 1 large onion
- 1 or 2 cloves of garlic (crushed)
- 1 large cooking apple
- ¼ teaspoon ground ginger
- 1½ pints vegetable stock (oxo cubes are fine)
- Salt and pepper
Method:
- Wash and shred the cabbage and put into a large pan.
- Peel and crush the garlic, peel and chop the onion, peel, core and chop the apple and put them all into the pan with the cabbage.
- Add the ground ginger, salt, pepper and the vegetable stock.
- Bring to the boil, cover, reduce the heat and simmer for about 10 minutes until the cabbage and apple is tender.
- Pour into a blender/liquidiser and blend until smooth.
- Return to the pan and re-heat.
- Serve hot.
Serves 4 – A lovely vegetarian soup.
Filed under Recipe, Soup Recipes, Vegetarian Recipes by 
Ingredients:
- 1 lb spinach
- 1 large onion
- Salt and pepper
- ½ teaspoon ground nutmeg
- 1 medium lemon
- 1 pint vegetable stock
- ¼ pint yogurt
Method:
- Wash and drain the spinach and remove any coarse stalks. Coarsely chop or shred.
- Peel and chop the onion and put the spinach into a pan with the onion, salt, pepper and nutmeg. Grate in the rind of half of the lemon and then squeeze in the juice from both parts. Pour in the vegetable stock and bring to the boil, cover, reduce the heat and simmer on a low heat for about 10 minutes.
- Pour the contents of the pan into a blender/liquidiser and blend until smooth.
- Return to the pan and stir in the yogurt. Re-heat but do not boil.
Serves 4 – Can be eaten hot or chilled. For a more luxurious soup, use creme fraiche instead of yogurt (but it does put the cost up).
Filed under Recipe, Soup Recipes, Vegetarian Recipes by
Ingredients:
- 6 oz shortcrust pastry preferably made with wholemeal flour
- 1 lb spinach
- Juice of 1 small lemon
- ¼ teaspoon ground nutmeg
- Salt and pepper
- 2 large eggs – preferably free range
- 4 tablespoons plain yogurt
- ½ lb plain cottage cheese
- 2 tablespoons grated Parmesan cheese
Method:
- Roll out the pastry and use it to line a 8″ flan ring or dish. Prick all over and line with greasproof paper and weigh down with beans, breadcrumbs or rice. Pre-heat the oven to Gas Mark 7 (400°F/200°C).
- Place the flan ring on a tray and bake for 10 minutes and then remove the paper and beans/breadcrumbs/rice and return the flan ring to the oven for another 5 minutes to dry out and colour slightly. Remove from the casing.
- Reduce the oven temperature to Gas Mark 5 (375°F/190°C) and make the filling.
- Remove and discard the hard stalks from the spinach. Wash and put into a large saucepan with only the water that clings to the leaves from washing. Cover and cook on a low heat for about 10 minutes, stirring occasionally, until tender.
- Drain and press through a sieve using a wood spoon and then chop.
- Put the chopped spinach into a bowl along with the lemon, nutmeg and salt and pepper. Stir.
- In another bowl beat the eggs with the yogurt together and then stir into the spinach mix. Stir in the cottage cheese and parmesan and mix well.
- Spoon into the flan case and level the top. Bake on a tray in the oven for about 30 minutes until the filling is set and the top lightly browned.
Serves 4 – Makes a light vegetarian meal with the addition of a salad.
Filed under Recipe, Vegetarian Recipes by
Ingredients:
- 6 oz shortcrust pastry preferably made from wholemeal flour
- 1 lb leeks
- ¼ lb (4 oz) bacon
- 2 large eggs (preferably free-range)
- ¼ pint full or semi-skimmed milk
- Salt and pepper
- 1 tablespoon grated Parmesan cheese
Method:
- Roll out the pastry and use it to line a 8″ flan ring or dish. Prick all over and line with greasproof paper and weigh down with beans, breadcrumbs or rice. Pre-heat the oven to Gas Mark 7 (400°F/200°C).
- Place the flan ring on a tray and bake for 10 minutes and then remove the paper and beans/breadcrumbs/rice and return the flan ring to the oven for another 5 minutes to dry out and colour slightly. Remove from the casing.
- Reduce the oven temperature to Gas Mark 5 (375°F/190°C) and make the filling.
- Chop the bacon into small pieces. Fry gently in a pan until the fat runs. Chop the leeks and add them to the pan, cover and cook over a low heat for about 10 minutes, stirring occasionally, until the leeks are tender.
- Using a slotted sppon, transfer the bacon/leek mix into the flan case.
- Beat the eggs and milk together. Season with salt and pepper and pour over the leeks and bacon. Sprinkle the top with the Parmesan cheese.
- Return to the oven on a tray and bake for about 30minutes until the filling is set and lightly browned.
Serves 4 – Make into a light meal by serving with a salad.
Filed under Pork Recipes, Recipe by
Ingredients:
- 6 oz bread (preferably wholemeal)
- 3 eggs
- ¼ pint milk
- 4 oz mature cheddar cheese (grated)
- Salt and pepper
- 3 or 4 ripe tomatoes (depending on size)
Method:
- Cut the bread into small cubes (about ½” square).
- Lightly grease a 2 pint ovenproof dish and put the bread evenly into the bottom.
- In a bowl mix together the eggs and milk. Add the grated cheese and season with salt and pepper. Mix well. Pour the mixture over the bread cubes and let the cubes stand for about 15 minutes so that the mixture soaks into the bread.
- Pre-heat the oven to Gas Mark 6 (400°F/200°C).
- Slice the tomatoes and spread them over the top of the bread/cheese mix (they’ll sink a bit).
- Put into the pre-heated oven and bake for 30 to 40 minutes until the “custard” is golden brown and set.
Serves 4 – Goes well with either a green salad or green beans.
Filed under Recipe, Vegetarian Recipes by
Ingredients:
- 1 large onion (peeled and thinly sliced)
- 1 lb courgettes (thinly sliced)
- 1 tablespoon chopped thyme
- Salt and pepper
- 1 lb lamb’s liver (sliced)
- 1 lb tomatoes (skinned and put through a blender)
Method:
- Grease a casserole. Separate the slices of onions into rings and put them on the bottom of the casserole.
- Put the slices of courgettes on top of the onions. Sprinkle with the chopped thyme and salt and pepper.
- Arrange the sliced liver on top and sprinkle again with salt and pepper.
- Pour the tomato juice over the top.
- Pre-heat the oven to Gas Mark 4 (350°F/180°).
- Cover the casserole and put into the oven for about 45 minutes or until the liver and vegetables are cooked.
Serves 4 – Cheap and simple. Nice with some mashed potatoes.
Filed under Lamb Recipes, Offal Recipes, Recipe by
Ingredients:
- 1 tablespoon vegetable/corn oil
- 1 large onion (peeled and sliced)
- 1 lb minced beef
- 1 medium cooking apple (peeled, cored and sliced)
- 1 tablespoon curry powder (strength according to taste)
- 2 oz raisins
- 2 oz peanuts
- Juice of 1 lemon
- Salt and pepper
- 2 bay leaves
- 2 eggs
- ½ pint full or semi skimmed milk
Method:
- Heat the oil in a large saucepan. Add the sliced onions and fry for 2 or 3 minutes.
- Add the minced meat with the chopped apple and continue frying, stirring constantly, for another 3 minutes.
- Add the curry powder, raisins, peanuts, lemon juice, salt and pepper. Mix well and cook over a low heat for about 5 minutes.
- Transfer to a greased casserole dish. Press the bay leaves into the top, cover and cook in a pre-heated oven at Gas Mark 4 (350°F/180°C) for 45 minutes.
- Beat the eggs with the milk. Remove the cover from the casserole, discard the bay leaves and pour the egg and milk mixture over the top.
- Return the casserole to the oven but leave uncovered. Bake for about 15 to 20 minutes until the top has set.
Serves 4 – A version of a South African dish, similar to moussaka.
Filed under Beef Recipes, Recipe by
Ingredients:
- Corn or olive oil
- 8 oz streaky bacon
- 1 medium onion
- 1 large green pepper
- 4 medium size ripe tomatoes
- Salt and pepper
- 1 teaspoon dried mixed herbs or herbs of your choice
- ¾ pint vegetable or chicken stock (hot)
Method:
- Peel and finely chop the onion. De-rind and chop the bacon into small pieces. Core, quarter, de-pith and chop the pepper into ½” strips.
- Heat a tablespoon of oil in a large frying pan/saucepan/wok that has a lid.
- Add the chopped onion and bacon and fry for about 5 minutes, stirring.
- Add the strips of pepper and rice and fry for about 1 minute, stirring, until coated.
- Blanch, peel and chop the tomatoes. Heat the stock (oxo cubes will do). Add the tomatoes and stock to the rice mixture. Stir and season with the herbs, salt and pepper to taste.
- Bring to the boil and then cover. Reduce the heat and simmer for about 20 minutes, stirring occasionally, until the rice is tender and the liquid absorbed.
- Serve hot.
Serves 4 – A colourful dish.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by
Ingredients:
- 12 oz macaroni
- 1 very large aubergine or 2 medium
- 12 oz tomatoes
- 1 medium onion
- 1 or 2 cloves of garlic
- Salt and pepper
- ¼ pint plain yogurt
- 2 tablespoons grated Parmesan cheese
Method:
- Cook the macaroni is a large pan of salted boiling water until tender. Drain well.
- Slice the aubergine into thin slices. Put onto a plate and sprinkle with salt. Leave for at lease 30 minutes and then wash and drain well.
- Slice the tomatoes. Peel and finely chop the onion, peel and crush the garlic and combined the two in a small bowl.
- Pre-heat the oven to Gas Mark 5 (190°C/375°F).
- Grease an ovenproof dish.
- First put a layer of aubergine, then tomato, then macaroni and sprinkle with the onion and garlic mix. Continue to layer until the ingredients are used up, finishing with a layer of overlapping aubergine slices.
- Spread the yogurt over the top and sprinkle with the Parmesan cheese.
- Bake, uncovered, for 40 to 45 minutes until the aubergine is cooked and the top is golden brown.
Serves 4.
Filed under Pasta Recipes, Recipe, Vegetarian Recipes by
Ingredients:
- 1 lb cold white long grain cooked rice
- 2 eggs
- Salt and pepper
- 2 tablespoons oil (peanut oil works well)
- 2 oz bacon
- 1 onion
- 2 oz cooked peas
- 4 spring onions
- 1 tablespoon soy sauce
Method:
- To cook the rice – put the rice in a saucepan and add water in the proportion of 1 cup of rice to 2 cups of water. Add salt to taste. Cover, bring to the boil, reduce the heat and simmer until all of the water has been absorbed and the rice is tender.
- In a small bow beat the eggs and season with salt and pepper.
- Heat 1 tablespoon of oil in a large frying pan or wok. Pour the eggs into the pan and cook until that are almost set. Slide onto a plate and chop coarsely.
- Peel and chop the onion and chop the bacon into small pieces. Add another tablespoon of oil to the pan, heat, and add the onion and bacon. Fry for about 4 minutes until the onion is tender and the bacon cooked.
- Add the cold rice with the cooked peas, 4 coarsely chopped spring onions and the chopped egg.
- Stir continuously and continue frying for about 3 minutes or until the ingredients are heated through.
- Stir in 1 tablespoon soy sauce and serve whilst still hot.
Serves 4 – Any cooked meats, fish and vegetables can be added to this dish. The main trick is that the rice must be cold and the eggs cooked and chopped as per an omelettte.
Filed under Bean, Pulses and Rice Recipes, Pork Recipes, Recipe by