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.

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.

Pork with Pears.

Serves 4, Ready in 20 minutes.

 

1 tbsp sunflower/ vegetable oil.

2 red onions, cut into 8.

2 large pears, quartered and cored. (leave skin on).

Few sprigs rosemary, leaves roughly chopped.

4 Pork steaks, 175g  6oz each, trimmed of excess fat.

50g 2oz Blue cheese/ goats cheese/ soy cheese.

 

1. Heat oil in roasting tin on the hob over two rings. Add onions, pears and most of the rosemary. Fry for 5 minutes or until just starting to caramelise.

2. Heat the grill to high, season the pork then add to the pan with the veg and fry for 5 minutes, turning half way until golden brown and cooked though.

3. Scatter remaining rosemary and the cheese, grill until the cheese starts to melt. Serve.

Vegetable Lasagne.

Ingredients

  1. Heat oven to 200C/fan 180C/gas 6. Deseed the peppers, halve, then cut into large chunks. Trim ends off aubergines, then cut into slices about ½cm thick. Lightly grease 2 large baking trays, then place peppers and aubergines on top. Toss with the olive oil, season well, then roast for 25 mins until lightly browned.
  2. Reduce oven to 180C/fan 160C/gas 4. Lightly oil an ovenproof serving dish (30 x 20cm). Arrange a layer of the vegetables on the bottom, then pour over a third of the tomato sauce. Top with a layer of lasagne, then drizzle over a quarter of the white sauce. Repeat until you have 3 layers of pasta.
  3. To finish, spoon remaining white sauce over the pasta, making sure the whole surface is covered. Scatter cheese over the top with the tomatoes. Bake for 45 mins until bubbling and golden.
TryHOMEMADE TOMATO SAUCEHeat 1 tbsp olive oil in a saucepan. Add 2 onions, finely chopped, 2 garlic cloves, sliced and 1 carrot, roughly chopped. Cook for 5-7 mins over a medium heat until softened. Turn up the heat a little and stir in 2 tbsp tomato purée. Cook for 1 min, pour in 200ml white wine, then cook for 5 mins until this has reduced by two-thirds. Pour over 3 x 400g cans chopped tomatoes and add 1 handful basil leaves. Bring to the boil then simmer for 20 mins. Leave to cool, whizz in a food processor.

WHITE SAUCE

Melt 85g/3oz butter in a saucepan, stir in 85g/3oz plain flour, then cook for 2 mins. Slowly whisk in 750ml/1¼pt milk, then bring to the boil, stirring. Turn down heat, then cook until the sauce starts to thicken and coats the back of a wooden spoon. Sauce can now be cooled and kept in the fridge for up to 3 days or frozen for 3 months.

Vegetable Casserole.

2 medium onions sliced.

2 Garlic cloves crushed.

8oz 225g carrots sliced.

4 celery sticks sliced.

1 large potato cubed.

2 tbsp 30ml paprika.

1oz 25g butter/margarine.

15oz 425g can red kidney beans drained.

1/2pt 300ml vegetable stock.

30ml 2tbsp tomato purée.

30ml 2tbsp cornflour.

1. Fry onions, garlic, carrots, celery, potato and paprika in butter/margarine for 5 minuts.

2. Add beans, stock and tomato purée.

3. Bring to boil and simmer for 20-30 minutes or until tender.

4. Blend cornflour with little water and add to casserole, stir until thickened.

Stuffed Jacket Potatoes.

1 Medium to large potato washed and dried with kitchen paper.

4oz 100g grated cheese.

2oz 50g butter/margarine.

Oven 200C, 400F Gas mark 6.

1. wash/dry potatoes, prick all round with fork or make small slits with sharp knife into the top of the potatoes. Bake in oven for 1 hour.

Take out of the oven and cut each potato in half, using oven gloves to hold them, scoop out the potato from the skins place in large dish, (do not throw the skins away). using a fork soften the potato.

2. Add half of the margarine/butter an half of the cheese, using fork mix them into the potato.

3. using spoon scoop the potato back into the skins, add the remaining cheese to the top, place back in the oven for 15 minutes. Serve with salad.

You can use any topping/ stuffing of your choice.

Pancakes.

100g 40z Plain Flour.

pinch salt.

1tsp egg re-placer 2 tbsp water whisk together.

1/2 pint milk.

1. Mix flour and salt in mixing bowl, make hollow in centre add egg mix.

2. Add the milk little at time beat together until all flour is worked in.

3. Pour little oil into pan heat, pour in sufficient mixture with ladle, using the back of ladle gentle spread the mixture to thin it out.

4. Leave it for 3 minutes, using fish slice flip it over cook for further 3 minutes.

5. While pancake is in pan, add filling of choice and roll. serve.

Chocolate & Ginger Cookies

cooking 8

 

 

 

 

 

2-3 tbsp milk.

4oz 125g margarine.

3oz 75g light soft brown sugar.

1 tsp egg re-placer 2 tbsp water whisk together.

5oz 150g SR Flour.

2oz 50g stem ginger finely chopped.

3oz 75g chocolate chips/ chocolate buttons.

cooking 7

 

 

 

 

 

 

 

1 tbsp golden syrup.

Oven at 180c, 350F Gas mark 4 Greased/ lined baking tins.

1. Beat the margarine until soft, add the sugar and  beat until light and fluffy, add egg mix and mix in.

2. Stir in flour, ginger, chocolate, syrup and milk, and mix until all ingredients are thoroughly combined.

3. Place teaspoonfuls of mixture onto trays quite well apart, using the back of the spoon gently flatten;

cooking6

 

 

 

 

bake for 10 minutes until light golden brown. Carefully remove and place on cooling rack.

To make double chocolate chip cookies replace 1 oz flour with 1 oz coco powder, you can also add white chocolate chips/(buttons if can’t have milk). I found add a little milk makes the mixture bit more moist with using egg re-placer mix it isn’t as moist as it would be with eggs in.

Sweet potato, carrot, corriandar soup.

4 sweet potatoes.

4 large carrots.

2 vegetable stock cubes.

1 leek.

2 pints water. pinch salt.

Fresh Coriander, washed and chopped, or dried coriander.

1.Fill large sauce pan with water.  Peel chop sweet potatoes to small chunks, peel chop carrots,  leeks and salt, place sauce pan. Bring to boil, add stock cubes.

2. Place lid on top and simmer for half an hour until potatoes are soft.

3. If using fried coriander place in now, blend together with hand blender. Fresh coriander add now. Serve and enjoy.