Home made burgers.

You will make between 6-8 depending on the size of burger you make.

 

1 lb minced beef (any minced meat of your choice).

3 tsp honey.

2-3 tbsp liquid seasoning.

1 tsp salt.

1  onion chopped finely (optional).

2 tsp mixed herbs (optional).

1-2 tsp dried garlic.

 

1. Place meat into a bowl, add honey, liquid seasoning, salt, dried garlic, onions & mixed herbs.

2. Mix all the ingredients together using your fingers and knuckles (using your knuckles helps to break down the meat).

3. Taking a small amount of the mixture form a ball in you hands no bigger than a tennis ball, flatten between your palms also keeping it in a round shape, when you have the right size you want place on a plate ready to cook, you could also place your mixture into a burger shaper/maker.

4. Place the burgers into a hot frying pan, turning down the heat and cook until they are cooked all the way through.

Serve in bread bun with chips, mashed potato or salad.

Spaghetti Bolognese

 

End result

This will feed a family of five.

 

1 lb  Minced beef.

1 400 ml tin chopped tomatoes.

2 tsp fresh/frozen garlic.

2 tsp fresh/frozen ginger.

1 large onion washed diced.

prepared veg
prepared veg

1 courgette washed grated.

1 carrot washed grated/diced.

5 medium sized mushrooms washed & sliced. (optional).

2 tsp mixed herbs.

3 tbsp olive oil.

4 oz 200 g spaghetti.

1 Beef stock cube.

2 tbsp tomato puree.

1. Place mince into a hot pan, cook until browned though. Scoup out into a bowl leaving the juice in pan.

cooked mince

2. Place the onion, garlic, ginger & mixed herbs into the pan with little salt cook until onion has softened.

Onions Cooking
Onions Cooking

3.  Add the cooked mince, stock cube, little boiled water, stir in. Add tomato puree stir in.

mince and onions cooking

4. Place lid on pan, turn down to simmer leave for 45 minutes.

Spaghetti. 

1. Fill a large pan with cold water, add a little salt, bring to the boil.

2. Add the spaghetti gently pushing it down until the water covers it. Cook for 10 minutes. (while spaghetti is cooking place  your plates in hot water).

3. Drain in a colander, rinse with fresh boiled water. (dry plates).  place the spaghetti onto plates, place bolognese on top of the spaghetti.

Red Lentil Dahl

This is lovely on its own or served with a another curry dish, will serve up to 3 people.

My wonderful partner Les makes this every Friday.

This recipe will make enough for four people.

2 medium mugs red lentils (check packet to see if they need soaking, some do, some don’t).

1/2-1 tsp dried chili flakes. (start off with little amount, can always add more for a hotter taste).

1 tin chopped tomatoes.

2 medium sized onions.

2 level tsp ground turmeric.

1 tsp ground cumin.

4 tsp ground coriander.

1 tsp garam masala.

generous handful of fresh coriander washed and chopped (stalks removed).

2 vegetable stock cubes.

1 tbsp  ginger fresh /frozen.

3 tsp  garlic fresh/frozen.

1 tsp salt.

2 tbsp olive oil.

3 medium cups water.

1/4-1/2 tsp chili powder. (start off with small amount, add more if needed).

———————————————–

1. Rinse the lentils in cold water until the water runs clear and drain.

2. Dice the onion and place into a large pan on medium heat (or wok) with olive oil.

3. Add cumin, coriander, garlic, chili flakes & salt and cook for 5 minutes – stir well.

4. Add ginger and turmeric and cook for a further 5 minutes – keep stirring to avoid sticking. (If sticking add a few drops of water)

5. Add chopped tomatoes, water and lentils, half of the coriander and vegetable cubes, bring to boil (stir well) and then simmer on moderate heat for 20 minutes. Add the rest of the coriander and garam masala. Add additional water according to the consistency you want. Simmer for a further 10 minutes.

Serve with rice and or chapattis

Chicken & Mushroom in White Sauce with Pasta.

I made this for the first time tonight.

 

3 pieces chicken breasts, washed & cubed.

1/4 onion.

4 closed cup mushrooms, wiped clean with damp cloth & sliced.

1 chicken stock cube in 1/4 pt boiling water.

1-2 tsp frozen garlic (i garlic clove crushed).

2 tsp dried herbs.

3 tbsp oil.

4 oz 100g pasta.

1/2 pint milk.

1 oz 25g margarine.

1 oz 25g plain flour.

1 tbsp single cream.

 

1. Place a little oil in a wok or deep frying pan and heat until it is smoking, place the diced onion and garlic in with the three tbsp oil turn the heat to medium, and cook for 5-10 minutes until onion is soft.

2. Turn the heat to full, add the chicken and cook for 15-20 minutes until cooked through.

3. Fill a large pan with water, add a pinch of salt and bring water to the boil. Add the pasta and cook for 10 minutes. Add 10 tbsp of the stock to the chicken & mushrooms.

4. While pasta is cooking prepare the white sauce. Place the margarine, milk and flour in a pan over moderate heat, constantly whisk the three together until starts to thicken.

5. Drain and rinse the pasta with fresh boiling water and put back into the pan, pour the remaining stock over the pasta and stir through. Add the chicken and mushroom mixture to the sauce, add the cream stir in. Place some pasta on a warm plate and place the sauce mixture on top or next to it.

Sausage Casserole

2lb small pork sausages.Image

1 tin chopped tomatoes.

1 small onion.

1/2 cup frozen peas.

1/2 cup sweetcorn.

1/2 pint boiling water with 2tbsp gravy granules stirred in.

2 tsp mixed herbs.

2 tbsp red lentils washed.

4 mushrooms cleaned with damp cloth and sliced.

salt & black pepper.

Pre heat oven 180C, 350F Gas mark 4.

1. Brown sausages over medium heat. Remove from pan and place in 1 1/2 quart casserole dish.

2. Pour over tomatoes stir in peas, sweetcorn, onion, salt & pepper, gravy, mixed herbs & lentils.

3. Bake covered with foil for 30 minutes until vegetables are tender.

Serve with mash potatoes and roast carrots.

Yorkshire Puddings.

100g 4oz plain flour.

1 tsp egg re-placer mix- 2 tbsp water whisked together.

pinch salt.

300ml 1/2 pint milk.

1/4 tsp baking powder (to help rise).

White fat.

Pre heat oven to 200C, 425F, Gas Mark 7. Bun tray.

1. Sift the flour and salt and baking powder into a bowl, make a well in the centre and add the egg mix, beat in the milk until the mixture is smooth and bubbly and resembles thick cream. Place in the fridge for 1/2 hour or longer.

2. Place small knobs of white fat in the bun sections of the tray and place in the oven until the fat is smoking hot. When it is just about ready turn on two rings on top of the cooker to hot and place the tin on top to keep the fat smoking hot. Half fill the sections with the mixture. Place back in the oven and bake for 20-25 minutes; depending on the depth of the tins. The puddings will rise, (but with these not containing egg (and if gluten free flour does not rise as normal Yorkshire puddings with eggs & normal flour do). They will rise and be slightly hollow inside.

Do not  under bake or they will collapse when taken out of the oven.

If  your fat is not smoking hot; your puddings will not rise and will be hard and flat.

Tasty pork loin steaks.

This dish is best prepared the night before or in the morning, for the steaks to marinade.

4 pork loin steaks.

1 10ml (desert spoon) vegetable/sunflower oil/olive oil.

5-6 tsp honey.

1 tsp frozen garlic.

1tsp frozen ginger.

Pinch Dried Coriander.

Pinch Ground Cumin.

1 lemon squeezed.

1/2 tsp dried thyme.

1/2 tsp dried herbs.

1/4 tsp dried mustard.

Grinding of black pepper.

1. Preheat oven to 180C, 350F Gas Mark 4.

2. place the lemon juice in non metallic bowl, add oil, honey, garlic, ginger, coriander, cumin, thyme, herbs and mustard. Mix together.

3. Place the steaks on a plate/pyrex dish and pour the mixture over them, place in the fridge.

4. Place each steak on a piece of baking parchment on the top of a piece of foil, pour the juice over the meat, close the foil and place on top of a baking tray and bake in oven for 20-25 minutes, until cooked.

Serve with chunky chips, rice roasted vegetables and salad.

Chicken Tandoori.

4 chicken breasts.

1/4 pt natural yoghurt.

Grated rind 1/2 lemon.

1x 15ml Tbsp ground ginger.

1/2  tsp  Turmeric.

1/2 tsp garlic salt.

Salt & black pepper.

 

1. Slash the chicken at intervals cutting only half way through the flesh.

2. Mix the remaining ingredients together, spread some of the mixture over the chicken pressing well into the cuts. Cover with sling film and leave over night in fridge.

3. Place in a shallow oven proof dish cover with foil and cook for 20-25 minutes, until chicken is cooked through.

Sweet potato, spinach & lentil dahl

Cost-effective and ready in 30 minutes, this veggie supper makes an ideal midweek meal
  • 100g red lentils
  • 450ml vegetable stock
  • 1 small onion , grated or finely chopped
  • tomatoes , chopped
  • ½ tsp turmeric
  • 1 tsp garam masala
  • 1 red chilli , finely chopped
  • 1 large sweet potato , cut into small pieces
  • 2 handfuls young leaf spinach , shredded
  • 2 naan bread , warmed, to serve
  • Put all the ingredients except the sweet potato, spinach and naans in a pan, bring to a simmer and cook for 10 minutes. Add the sweet potato and cook until tender, another 10-12 minutes. Stir in the spinach and cook for a minute until wilted.
  • Serve with naans.

Fish Pie.

This tastes delicious without the eggs. I didn’t notice the difference.

 

  1. Poach the fish. Put the fish in the frying pan and pour over 500ml of the milk. Stud each onion quarter with a clove, then add to the milk, with the bay leaves. Bring the milk just to the boil – you will see a few small bubbles. Reduce the heat and simmer for 8 mins. Lift the fish onto a plate and strain the milk into a jug to cool. Flake the fish into large pieces in the baking dish.
  2. Make the sauce. Melt half the butter in a pan, stir in the flour and cook for 1 min over moderate heat. Take off the heat, pour in a little of the cold poaching milk, then stir until blended. Continue to add the milk gradually, mixing well until you have a smooth sauce. Return to the heat, bringto the boil and cook for 5 mins, stirring continually, until it coats the back of a spoon. Remove from the heat, season with salt, pepper and nutmeg, then pour over the fish.
  3. Assemble and bake. Heat oven to 200C/fan 180C/gas 6. Boil the potatoes for 20 mins. Drain, season and mash with the remaining butter and milk. Use to top the pie, starting at the edge of the dish and working your way in – push the mash right to the edges to seal. Fluff the top with a fork, sprinkle with cheese, then bake for 30 mins. Make up to a day ahead, chill, then bake for 40 mins.

Roasted vegetable and broccoli couscous.

Serves 4.

4 parsnips cut into chunks.

salt.

2 sweet potatoes cut into chunks.

4 turnips quartered.

2 cloves garlic.

5 tbsp olive oil.

4 tbsp apple or redcurrant jelly.

300g 11oz couscous.

500g 1lb 2oz tomatoes.

Handful each of chopped fresh parsley, chives and basil.

Juice of 1 lemon.

300g 11oz broccoli cut into florets.

1. Pre heat oven to 200C 400F Gas mark 6. Cook the parsnips in a saucepan of boiling water for 2 minutes, and drain. Place in roasting tin with the sweet potatoes, turnips, garlic and 3 tbsp olive oil, turning to coat. Sprinkle with salt then cook for 30 minutes or until lightly browned.

2. Melt the apple or redcurrant jelly in saucepan with 4 tbsp of water for 2-3 minutes, until it turns syrupy. Turn the vegetables in the tin and carefully spoon over the syrup. Return to the oven for 10 minutes or until golden brown and glossy.

3. Meanwhile, prepare the couscous according to the packet instructions. Heat the rest of the oil in a frying pan and cook the tomatoes 2-3 minutes until softened. Add the couscous and heat through, then mix in the herbs and lemon juice. Meanwhile, boil the broccoli florets for 2 minutes or until tender then drain. Serve the couscous  with the roasted vegetables and broccoli arranged on top.

When they are roasted, vegetables caramelise naturally. Glazing them with apple or redcurrant jelly adds extra gloss and makes them even sweeter.

Potato and onion Dauphinoise.

Serves 4.

10g 1/4 oz butter/margarine, plus extra for greasing.

675g 1lb 8oz baking potatoes.

3 onions thinly sliced.

salt and black pepper.

1 tsp freshly grated nutmeg.

450ml 3/4 pint single cream.

1. Pre heat oven 180C, 350F Gas mark 4. Grease a shallow ovenproof dish. Thinly slice potatoes using the slicing blade on food processor or with sharp knife.

2. Arrange the potatoes and onions in alternate layers in the dish, lightly seasoning each layer with salt pepper and nutmeg. Finish with a potato layer, then pour the cream and dot with butter/margarine. Place on lower shelf of the oven and bake for 1 hour until golden brown.

The cream slowly seeps into the layers of thinly sliced potato and onion in this wonderfully rich French gratin. Treat your friends to it on a special occasion.