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Continue reading →: Creamy chicken & vegetable broth
1 tbs essential Waitrose vegetable oil2 essential Waitrose British Chicken Breast Fillets, thinly sliced2 essential Waitrose carrots, cut into thin matchsticks1 essential Waitrose Leek, thinly sliced1 tbs chopped fresh thyme100g frozen essential Waitrose Garden Peas, defrosted1 litre chicken stock170 ml tub essential Waitrose Single Cream Heat the oil in a…
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Continue reading →: Ginger Shorties
85g butter50g sugar115g self-raising flour1 tsp ground ginger50g crystallized ginger Pre-heat the oven to 160C/325F/Gas Mark 3 Cream together the butter and sugar, mix in the flour, ground ginger and crystallized ginger. Bring the mixture together and then divide into 12 or 16 portions and roll into balls. Place the…
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Continue reading →: Vegetarian Goulash
3 tbsp olive oil 1 red onion, chopped 500g bag Waitrose Frozen Grilled Mixed Vegetables 3 cloves garlic, thinly sliced 1 tsp Bart Picante Pimentón 1½ tsp caraway seeds 400g can chopped tomatoes 200ml hot vegetable stock ½ 250g pack Organic Portabellini mushrooms, cut into chunks 100ml soured cream Method…
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Continue reading →: Liverpool Scouse
1-2 tablespoons oil or dripping1.5 lbs stewing beef cubedsalt and black pepper1 teaspoon chopped fresh thyme0.5 – 1 pint beef stock3 onions, peeled and chopped3 carrots, peeled and chopped1 turnip or swede, peeled and chopped4 medium potatoes, peeled and quartered Method Heat the oil or dripping in a large saucepan,…
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Continue reading →: Scarborough Fish Cobbler
1.5 lb cod or haddock1 pint milk1 bay-leaf2 oz butter2 oz flour1 onion, skinned and diced4 oz peeled prawns1 tablespoon chopped fresh parsleyJuice of 0.5 lemonSalt and pepper SCONE TOPPING8 oz self-raising flourPinch salt1 level teaspoon baking powder1 level teaspoon dry mustard powder2 oz butter3 oz Wensleydale cheese, grated1 eggNearly…
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Continue reading →: I’m a bad blogger!
Back in November I had all theser great ideas about blogging every couple of days (certainly weekly!) but then my lack of health got in the way, some stunt stitching has been done (remember to take photographs!), but not much is happening crochet wise (other than building up a yarn…
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Continue reading →: Beef with Capsicum and Black Bean Sauce
750g (1 lb 10 oz) rump or sirloin steak, trimmed1 tbs light soy sauce2 tsp Shaoxing rice wine0.5 tsp roasted sesame oil1 tsp cornflour (cornstarch)250 ml (1 cup) oil BLACK BEAN SAUCE 1 tbs oil30g (1 oz) finely chopped spring onion (scallion)1 tbs finely chopped garlic1 tbs salted, fermented black…
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Continue reading →: Spinach Casserole
2 lb spinach, cooked and drained or frozen and thawedsalt and pepperjuice of half a lemon4 oz cooked ham or gammon, chopped1 oz butter6 oz button mushrooms2 eggs4 oz cheddar cheese, grated2 tbs single cream Method Set oven to 400F or Mark 6 (200C). If using fresh spinach, wash well,…
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Continue reading →: Panjotheram
8 lamb chops, trimmed1.5 – 2 lbs potatoes, peeled and sliced3 onions, peeled and sliced1 pint beef stock, slightly thickened with a little floursalt and black pepper Method Set oven to 325F or Gas Mark 3 (160C). Dust the chops lightly with a little seasoned flour. In a deep casserole…
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Continue reading →: Chinese Noodle Broth with Five-spice Coley
552g pack frozen essential Waitrose 6 Coley Portions2 tsp Chinese five spice powder1.3 litres vegetable stock2 nests Waitrose Medium Egg Noodles1 red pepper, sliced1/4 essential Waitrose Savoy Cabbage, shredded3 tbsp dark soy sauce Method Preheat the oven to 200C, gas mark 6. Place the Coley portions on a baking tray…
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CraftyDragon
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