Recipes by Request
Many thanks for your comments, I always look forward to receiving them. Valerie: I am sure that freezing sloes will work the same magic on them as the first frosts. Not sure why, but there must be something about frost/freezing that improves them.
Thanks also to Marjorie for your biscuit/scone recipe etc. I think somewhere I am missing the plot as at the moment I have visions of you making scones (as we call them) filling them with bacon and eggs - the eggs baked in muffin tins (so must be an inch thick) - then the filled scones popped into the freeser, with a later mention of them being reheated. Presumably it works. All I can think of is how can small scones (ours are usually about 2" wide and 2" deep) hold the filling?. I am just so intrigued. We don't seem to serve any snacks using scones in that way over here and it could be a good idea to try. More details would help.
A request for Broccoli recipes has given me the chance to unearth a few more. First some food facts:
Broccoli contains iron, sulphur and Vitamins A, B-complex, and C. Best eaten very lightly cooked, can also be eaten raw.
Oodles of Noodles Stir-Fry Soup: serves 2
1 tblsp sunflower oil
6 closed cap mushrooms, sliced
1 clove garlic, peeled and crushed
half a red bell pepper, seeded and cut into strips
1 head of broccoli,
1 pack 'straight-to-wok' noodles
soy sauce
5fl oz (150ml) water/chicken stock
Heat the oil in a deep frying pan or wok. Remove stalk from broccoli and cut this into thin strips. Separate the head into florets. Into the oil put the mushrooms, garlic, pepper, broccoli florets and stalks and stir-fry until beginning to soften (about 3 - 4 minutes). Tip in the noodles and heat through. Add water or stock, soy sauce to taste. Serve in individual bowls.
Thai Coconut Curry with Broccoli: serves 4
1 tblsp Thai red curry paste
6 fl oz (175ml) water
1 lb (450g) diced chicken breast OR use a meat substitute (Quorn)
8 oz (225g) broccoli florets
6 fl oz (175ml) coconut cream
handful of fresh coriander
Fragrant rice to serve (jasmine or lemon and coriander)
Blend the paste with a little of the water, then add the rest of the water. Put this into a pan with the chicken and simmer, covered, for about 15 minutes until the chicken is tender. Meanwhile, in another pan, boil the broccoli for about 5 minutes until that is tender. Drain, then add this to the cooked chicken. Stir in the coconut cream and simmer for about 3 minutes. Chop the coriander, stir thalf into the pan. Pour into a bowl and sprinkle over the remaining coriander. Serve with fragrant or long-grain rice.
Warm Potato , Tuna and Broccoli Salad: serves 4
1 lb (450g) new or salad potatoes, halved lengthways
8 oz (225g) broccoli florets
1 can tuna, drained
8 cherry tomatoes, halved
3 tblsp mayonnaise
little warm water
chopped fresh herbs (parsley, chives, mint etc)
handful of baby spinach leave, lamb's lettuce, rocket
Cook the potatoes (no need to skin) in boiling water until tender. Drain and keep warm. Boil the broccoli for five minutes until just tender. Drain and keep warm. Mix together the mayonnaise with a little warm water to slacken it slightly and stir in the finely chopped herbs. Put the potatoes and broccoli in a bowl and pour over the herb dressing. Toss to coat. Tip this into a serving bowl, Flake the tuna and add to the salad with the halved tomatoes and the salad leaves. Serve while still warm.
Tip: Instead of the mayo dressing, use a couple of tsp. of pesto sauce diluted down to a pouring consistency with olive oil.
This doesn't contain broccoli, but worth a mention:
Vegetarian Summer Couscous: serves four (easily extended)
Traditionally made using meat with seven vegetables, this meatless version can be made all the year round using vegetables in season. As butternut squash seems available all year round I have included this. Cut the vegetables into good, even sizes.
3 carrots, scrubbed, topped and tailed, cut into chunks
2 courgettes, topped and tailed , halved and cut into chunks
2 red bell peppers, seeded and cut into chunks
2 potatoes, peeled and cut into quarters
1 aubergine, quartered
8 oz (225g) butternut squash, peeled and quartered
(alternative vegetables which can be used are: shelled broad beans, parsnips, turnips, white cabbage, tomatoes)
8 oz (250g) cooked chickpeas (home-cooked or canned)
1 pint vegetable stock
good pinch each paprika, gr. cinnamon, gr. cumin, gr.ginger, and cayenne
8 oz (225g) couscous
half a pint of boiling water
1 onion, thinly sliced
1 oz butter
1 tblsp runny honey
Into a large saucepan put a little oil. Add the spices and cook for one minute then add the stock and bring to the simmer. Add the prepared potatoes. carrots and any other root egetables (if using) and simmer for 15 minutes. Add the remaining vegetables (except the onion) to the stock. Cover and cook for 20 minutes.
Put the couscous into a bowl and pour over the boiling water, cover and leave to stand. In a frying pan melt the butter and fry the onion until softened. Stir in the honey. Add the chickpeas to the vegetables.
Fluff up the couscous, draining through a sieve if necessary, season with salt and pepper, and turn out onto a fairly shallow warmed dish. Top with the vegetables/chick peas and scatter over the onions. Serve any broth in a jug for everyone to help themself
Note: For a more elaborate serving, garnish with flaked, toasted almonds, pre-soaked raisins, some chopped dates. For a spicier (Tunisian) version, stir one to two tsp of harissa paste into the broth and serve this separately to pour over each portion. If no harissa paste, spike up the broth with 2 tsp paprika plus 1 tsp cayenne pepper.
Moving on to a couple of blackberry recipes:
Blackberry Gateau: (F)
This was one of the first 'special' cakes I made (or more truthfully threw together). It looks quite impressive but very easy to do.
1 Victoria or similar sponge cake, cooked in two sandwich tins
1 tub whipping or double cream
icing sugar
blackberries
chopped nuts
Whip the cream with a little icing sugar to taste. Assemble the cake by spreading the smooth side of each sponge with a thick layer of whipped cream, leaving enough to coat the sides and top. On the top of one layer, press blackberries into the cream and cover with the other layer, cream side down ( sandwiching between layers of cream prevents the top cake sliding off the berries). Smooth cream round the sides and coat with chopped nuts. Smooth more cream over the top, pipe rosettes around the edge and fill the centre with blackberries. Chill before eating.
Tip: This cake will freeze, and it is often easier to spread the cream round a frozen and filled cake and coat with the nuts by putting the nuts into a bowl and holding the cake between two hands and rolling this round into the nuts. Quickly spread cream onto the top of the cake, pipe the rosettes and put on the berries. then return to the freezer. Leave to thaw out in the fridge before eating. This can also be made with raspberries which also thaw well. But not strawberries, they go soggy.
Pickled Blackberries:
1 lb (500g) granulated sugar
10 fl.oz (300ml) spiced (pickling) vinegar
1 tsp whole cloves
1 tsp allspice
1 cinnamon stick
2 lb (1kg) blackberries, washed
Put the sugar and vinegar into a pan. Tie the spices into a pieces of muslin, pop this into the pan and simmer for 2 - 4 minutes. Remove the spices and add the blackberries and simmer for 5 minutes. Using a slotted spoon, remove the berries from the vinegar and place into clean hot jars. Boil the vinegar until reduced to a syrup then pour this over the fruit. Cover with vinegar-proof, airtight lids and store for 2 -3 weeks before using.
Earlier this week I completed the printing of my hundreds of recipes stored on this computer. They were originally written up as fact sheets, several recipes to a page, some dealing with one particular food (such as chicken), some were varied. Luckily I had made an index of each recipe and alongside gave details of which (named) fact sheet it appeared - so now, all I need to do is look up a recipe and then find the fact sheet. Easier than it sounds as the printed fact sheets have now been fitted into a ring binder in alphabetical order - the index on top. Job well done. I know there are several blackberry recipes in there so will be able to let you have them shortly.
.
Thanks also to Marjorie for your biscuit/scone recipe etc. I think somewhere I am missing the plot as at the moment I have visions of you making scones (as we call them) filling them with bacon and eggs - the eggs baked in muffin tins (so must be an inch thick) - then the filled scones popped into the freeser, with a later mention of them being reheated. Presumably it works. All I can think of is how can small scones (ours are usually about 2" wide and 2" deep) hold the filling?. I am just so intrigued. We don't seem to serve any snacks using scones in that way over here and it could be a good idea to try. More details would help.
A request for Broccoli recipes has given me the chance to unearth a few more. First some food facts:
Broccoli contains iron, sulphur and Vitamins A, B-complex, and C. Best eaten very lightly cooked, can also be eaten raw.
Oodles of Noodles Stir-Fry Soup: serves 2
1 tblsp sunflower oil
6 closed cap mushrooms, sliced
1 clove garlic, peeled and crushed
half a red bell pepper, seeded and cut into strips
1 head of broccoli,
1 pack 'straight-to-wok' noodles
soy sauce
5fl oz (150ml) water/chicken stock
Heat the oil in a deep frying pan or wok. Remove stalk from broccoli and cut this into thin strips. Separate the head into florets. Into the oil put the mushrooms, garlic, pepper, broccoli florets and stalks and stir-fry until beginning to soften (about 3 - 4 minutes). Tip in the noodles and heat through. Add water or stock, soy sauce to taste. Serve in individual bowls.
Thai Coconut Curry with Broccoli: serves 4
1 tblsp Thai red curry paste
6 fl oz (175ml) water
1 lb (450g) diced chicken breast OR use a meat substitute (Quorn)
8 oz (225g) broccoli florets
6 fl oz (175ml) coconut cream
handful of fresh coriander
Fragrant rice to serve (jasmine or lemon and coriander)
Blend the paste with a little of the water, then add the rest of the water. Put this into a pan with the chicken and simmer, covered, for about 15 minutes until the chicken is tender. Meanwhile, in another pan, boil the broccoli for about 5 minutes until that is tender. Drain, then add this to the cooked chicken. Stir in the coconut cream and simmer for about 3 minutes. Chop the coriander, stir thalf into the pan. Pour into a bowl and sprinkle over the remaining coriander. Serve with fragrant or long-grain rice.
Warm Potato , Tuna and Broccoli Salad: serves 4
1 lb (450g) new or salad potatoes, halved lengthways
8 oz (225g) broccoli florets
1 can tuna, drained
8 cherry tomatoes, halved
3 tblsp mayonnaise
little warm water
chopped fresh herbs (parsley, chives, mint etc)
handful of baby spinach leave, lamb's lettuce, rocket
Cook the potatoes (no need to skin) in boiling water until tender. Drain and keep warm. Boil the broccoli for five minutes until just tender. Drain and keep warm. Mix together the mayonnaise with a little warm water to slacken it slightly and stir in the finely chopped herbs. Put the potatoes and broccoli in a bowl and pour over the herb dressing. Toss to coat. Tip this into a serving bowl, Flake the tuna and add to the salad with the halved tomatoes and the salad leaves. Serve while still warm.
Tip: Instead of the mayo dressing, use a couple of tsp. of pesto sauce diluted down to a pouring consistency with olive oil.
This doesn't contain broccoli, but worth a mention:
Vegetarian Summer Couscous: serves four (easily extended)
Traditionally made using meat with seven vegetables, this meatless version can be made all the year round using vegetables in season. As butternut squash seems available all year round I have included this. Cut the vegetables into good, even sizes.
3 carrots, scrubbed, topped and tailed, cut into chunks
2 courgettes, topped and tailed , halved and cut into chunks
2 red bell peppers, seeded and cut into chunks
2 potatoes, peeled and cut into quarters
1 aubergine, quartered
8 oz (225g) butternut squash, peeled and quartered
(alternative vegetables which can be used are: shelled broad beans, parsnips, turnips, white cabbage, tomatoes)
8 oz (250g) cooked chickpeas (home-cooked or canned)
1 pint vegetable stock
good pinch each paprika, gr. cinnamon, gr. cumin, gr.ginger, and cayenne
8 oz (225g) couscous
half a pint of boiling water
1 onion, thinly sliced
1 oz butter
1 tblsp runny honey
Into a large saucepan put a little oil. Add the spices and cook for one minute then add the stock and bring to the simmer. Add the prepared potatoes. carrots and any other root egetables (if using) and simmer for 15 minutes. Add the remaining vegetables (except the onion) to the stock. Cover and cook for 20 minutes.
Put the couscous into a bowl and pour over the boiling water, cover and leave to stand. In a frying pan melt the butter and fry the onion until softened. Stir in the honey. Add the chickpeas to the vegetables.
Fluff up the couscous, draining through a sieve if necessary, season with salt and pepper, and turn out onto a fairly shallow warmed dish. Top with the vegetables/chick peas and scatter over the onions. Serve any broth in a jug for everyone to help themself
Note: For a more elaborate serving, garnish with flaked, toasted almonds, pre-soaked raisins, some chopped dates. For a spicier (Tunisian) version, stir one to two tsp of harissa paste into the broth and serve this separately to pour over each portion. If no harissa paste, spike up the broth with 2 tsp paprika plus 1 tsp cayenne pepper.
Moving on to a couple of blackberry recipes:
Blackberry Gateau: (F)
This was one of the first 'special' cakes I made (or more truthfully threw together). It looks quite impressive but very easy to do.
1 Victoria or similar sponge cake, cooked in two sandwich tins
1 tub whipping or double cream
icing sugar
blackberries
chopped nuts
Whip the cream with a little icing sugar to taste. Assemble the cake by spreading the smooth side of each sponge with a thick layer of whipped cream, leaving enough to coat the sides and top. On the top of one layer, press blackberries into the cream and cover with the other layer, cream side down ( sandwiching between layers of cream prevents the top cake sliding off the berries). Smooth cream round the sides and coat with chopped nuts. Smooth more cream over the top, pipe rosettes around the edge and fill the centre with blackberries. Chill before eating.
Tip: This cake will freeze, and it is often easier to spread the cream round a frozen and filled cake and coat with the nuts by putting the nuts into a bowl and holding the cake between two hands and rolling this round into the nuts. Quickly spread cream onto the top of the cake, pipe the rosettes and put on the berries. then return to the freezer. Leave to thaw out in the fridge before eating. This can also be made with raspberries which also thaw well. But not strawberries, they go soggy.
Pickled Blackberries:
1 lb (500g) granulated sugar
10 fl.oz (300ml) spiced (pickling) vinegar
1 tsp whole cloves
1 tsp allspice
1 cinnamon stick
2 lb (1kg) blackberries, washed
Put the sugar and vinegar into a pan. Tie the spices into a pieces of muslin, pop this into the pan and simmer for 2 - 4 minutes. Remove the spices and add the blackberries and simmer for 5 minutes. Using a slotted spoon, remove the berries from the vinegar and place into clean hot jars. Boil the vinegar until reduced to a syrup then pour this over the fruit. Cover with vinegar-proof, airtight lids and store for 2 -3 weeks before using.
Earlier this week I completed the printing of my hundreds of recipes stored on this computer. They were originally written up as fact sheets, several recipes to a page, some dealing with one particular food (such as chicken), some were varied. Luckily I had made an index of each recipe and alongside gave details of which (named) fact sheet it appeared - so now, all I need to do is look up a recipe and then find the fact sheet. Easier than it sounds as the printed fact sheets have now been fitted into a ring binder in alphabetical order - the index on top. Job well done. I know there are several blackberry recipes in there so will be able to let you have them shortly.
.
posted by Shirley at 4:39 AM
1 Comments:
Okay. For this batch of breakfast sandwiches, I cut out the biscuits using an english muffin ring and baked them about 10 minutes. Depending on the size of appetite, you can use either one or two eggs for the egg. I have teenage boys so used two eggs for each biscuit. You can either cook small omelets and fold them up for the sandwiches or using very well greased english muffin rings, and a smooth bottom greased or non stick pan, bake the eggs in the ring there. There might be some leakage with this method. The third way is to use a muffin tin, well greased, and bake the eggs in it briefly. The size of the egg depends on the size of the biscuit. You could use a clean tuna can with both ends cut out as your cutter and mold for cooking eggs. My eggs cooked in the rings came out about 1/2 inch thick.
This recipe makes about six egg patties. You can leave out the onion, pepper and cheese if you wish.
Egg patty for breakfast sandwiches
6 eggs
2-3 T chopped onion
1 T chopped green pepper or red, yellow
1/4 t salt
1/8 t pepper
1/8 t garlic powder
1/4 c shredded cheese
1/4 lb drained cooked sausage meat or 1/4 cooked bacon, chopped
Beat eggs, add rest of stuff. spoon into well greased muffin cups. Bake 20 min at 350.
I do mine without the onions and peppers and use chopped up bacon.
I know someone who makes these by scrambling all the eggs, cooking them in the pan, and then cutting out the round shapes for the biscuits but I find that wasteful even for me with my glut of eggs.
I like doing them in the pan with the muffin ring, as it is quicker for me. But if you are skilled at making omelets and have a small enough pan, they would also work great.
I hope this is clear.
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