Recipe Collection Thread (recipe board)

snoopy_and_woodstock

Hello Everyone,

I made this in my slow cooker for tea yesterday and i had to post the recipe!!!

2 chopped onions,
2 chopped cloves garlic,
5oz (or however much you like) Chorizo sausage (or any spicy sausage)
3 small baking potatoes diced,
1 teaspoon of paprika,
2 pints veg/chicken stock,
4oz green cabbage, shredded. (i didnt have ny cabbage so used pepper worked really well)

Heat a little oil in a frying pan and add the onion, fry for 5 minutes or until lightly browned. Add all the other ingredients and cook for 2 minutes.

Pop it all into the slow cooker add the hot stock and season to taste.

Cook on low for 6-8 hours.

Lidl have chorizo sausage for £1.79 and it goes a long way (also really nice on pizza)

I have a 3.5 ltr slow cooker and this worked really well, it was a wonderful soup proper comfort food. This amount of ingredients is enough for 6 people so perfect for bulk cooking.

Snoopy x :j

Aril

3 tbsp oil
small red pepper chopped
small green pepper chopped
1 onion chopped
1 courgette chopped
2oz mushrooms chopped
1 crushed garlic clove
230g tin toms
2tbsp tom puree
2tsp mixed herbs
4oz veg suet
8oz SR flour
pinch salt
Preheat oven 190C. Grease foil on tray. Heat oil. fry veg 5-10 mins. Add toms and puree. Cook 10 mins until liquid evaporated. Mix salt, flour and suet. Add water to make soft dough. Roll out 8"x11" oblong and put onto oiled foil. Place ratouille along one edge and roll up into a sausage. Moisten one edge of pastry to make it stick, Cover loosely with the foil and bake 45 mins in centre of oven. We opened the foil 5 mins before end to crisp up the pastry and added a pinch of chilli to the veg mix.
Aril

spendaholic

I found this thread so hope I'm putting it in the right place.

Ingredients (Serves 8)

8 - 10 chicken thighs
4 - 5 medium potatoes, peeled and chopped into chunks
3 carrots, roughly chopped
2 celery stalks, roughly sliced (I use mushrooms, button or sliced, usually a small punnet)
1 medium onion, cut into eighths
240g (8oz) frozen peas (I also use sweetcorn)
salt & pepper

For the dumplings

150g (6oz) SR flour
pinch salt
75g (3oz) shredded suet (I use light suet)
2 tbsp chopped parsley
cold water for mixing

Method

Place the chicken in a large pan, stock pot, or cast iron casserole dish, and cover with water. Cook over a medium heat for 40 minutes.

Meanwhile, sieve flour and salt into a bowl and stir in the suet and parsley. Add sufficient cold water to bind the mixture into a soft dough. Roll into small balls.

Remove chicken from stock, skim off fat, take chicken off bones, and return to stock. Add vegetables, salt & pepper (I always forget to season). Cover and cook over a medium heat for 5 minutes.

Drop dumpling balls into the hot stew. Cover and simmer for a further 15 minutes, or until the dumplings are cooked.

(This recipe adapted from the Country Kitchen section of the partworks The Country Look. I also have a saucepan-mixed farmhouse fruit cake recipe from the same collection.)

Queenie

Fruit Puree Ice Cream

2 eggs
2oz icing sugar
1/2 pint double cream

Whick the eggs and sugar until thick and creamy. In another bowl,
whip the cream until it forms peaks, but be careful not to over whip.
Fold the cream into the egg mix, spoon into a container and lightly
freeze.
After about an hour or two, blend into the basic mix 7fl oz of pureed
fruit (blitz your strawberries in a blender/food processor).
Return to the freezer. Use within 3 months.

Queenie

Strawberry Fool (serves 4)

1lb strawberries
1/2 pint double cream
1 Tbsp honey

Work 3/4 lb of the strawberries through a wire sieve (or blitz in a food processor) and slice the remaining 1/4lb.
In a bowl, beat the cream and honey until thick and fold in the strawberry puree and the slices.
Pour into a glass freezerproof dish and chill in the fridge until firm.

This can also be frozen. To defrost, thaw in the fridge overnight.

charlies_mum

Queenie wrote: »

Fruit Puree Ice Cream

2 eggs
2oz icing sugar
1/2 pint double cream

Whick the eggs and sugar until thick and creamy. In another bowl,
whip the cream until it forms peaks, but be careful not to over whip.
Fold the cream into the egg mix, spoon into a container and lightly
freeze.
After about an hour or two, blend into the basic mix 7fl oz of pureed
fruit (blitz your strawberries in a blender/food processor).
Return to the freezer. Use within 3 months.

Thanks Queenie, I made this earlier in the week to use up some strawberries and it was gorgeous (daren't think how many calories though)

Ladygrim

Red Lentil, Parsnip and Carrot soup

½ lb (250g) red lentils
2 pints chicken or vegetable stock
½ large chopped onion
1 red onion, thinly sliced
3 garlic cloves chopped
1 ½ tsp ground cumin
½ tsp ground coriander
½ tsp paprika
1 bay leaf
3 medium sized carrots
1 small sweet red pepper
1 large or 2 medium parsnips
¼ tsp black pepper

In a large saucepan set over high heat, bring lentils and stock to a boil. Skim off froth. Stir in onions, garlic, seasonings and bay leaf. Reduce heat to medium-low. Simmer for a few minutes, covered. Meanwhile dice carrots and red pepper, chop parsnips. Stir into soup. Continue simmering, covered until carrots and parsnips are tender, about 15 minutes. Remove bay leaf and add black pepper.

Soup can now be served immediately, or you can blitz it to a chunky broth. Can be refrigerated for up to 3 days or frozen.

spendaholic

Ingredients (Serves 6)

500g sweet shortcrust pastry
2 x 425g tins cherries - stoned
60g soft brown sugar
1 1/2 tsp ground cinnamon
1 tsp finely grated lemon zest
1 tsp finely grated orange zest
1 - 2 drops almond essence
25g ground almonds
1 egg, lightly beaten

Method

1. Heat oven 190C, 375F, Gas 5.

2. Roll out two thirds of the pastry, large enough to line a prepared 22cm top, 20cm base, 2cm deep pie plate, plus lid.

3. Place the cherries, sugar, cinnamon, lemon and orange zests, and almond essence in a bowl and mix to coat the cherries.

4. Line the pastry base with the ground almonds. Spoon in the filling. Brush pastry edges and then lid with beaten egg. (Seal edges, cut 4 slits for breathing.)

5. Bake for 1 hour or until the pastry is golden and the juices bubbling through the slits in the pastry lid.

6. Serve warm.

(Adapted from Sweet Food, Murdoch Books, ISBN 1-74045-204-6.)

Aril

Sv4
2lb potatoes
3 medium eggs
1 large tin mackeral [I used the green tin from Lidl]
3.5 oz marg
1.5oz plain flour
3/4 pt milk
or if you're like me hate making white sauces/speed merchant I used a tin of low fat condensed mushroom soup:D
3 level tbsp tom ketchup
S&P
1.Peel potatoes and cut into 1/2" cubes. Cook in boiling salted water for 5 mins or until just tender.
2.Hard boil eggs 10 mins. Crack and leave to cool. Shell and dry on kitchen paper; cut into quarters lengthwise.
3.Drain mackeral and remove backbones
4. Melt 1.5oz marg in pan. Stir in flour & cook gently for 2 mins without browning. Add milk. Bring to boil, stirring continuously and cook gently for 2 mins or heat through soup. Stir in ketchup, taste and season with S&P. Gently mix in mackeral and eggs. Turn out into ovenproof dish. Prepare a hot grill.
5.Melt remaining marg in large pan. Add the potatoes. Turn gently to coat potatoes in marg. Pile over fish mixture and grill lightly browned for 10 mins. Serve immediately.

astonsmummy

This i think was a sort of poor mans dinner back in the day.
It serves about 3 or 4 people.
Sorry i dont have any exact measurements as it's one of those passed down recepies thats easy to make.

Enough rice for the amouint of people eating.
1 tin corned beef, chopped into chunks (just o make it easier to beak down)
1 onion, chopped
a few tomatoes, chopped - or you can chat and drain of some tinned ones.
1 stock/OXO cube
boiling water
a bit of curry powder, say a teaspoon but more if you want
sweetcorn (optional)

Fry the chopped onion and tomatoes until softened.
Add the corned beef and stir to break it down into mush.
crumble the OXO cube, add the curry powder.
Then add boiling water a small amount at a time until a runny but thick consistency is made.
Simmer for 10 mins or so.
Serve with rice and sweetcorn.