Thursday, November 15, 2007

Chill Out

So what's the recipe today Jim? Perhaps a few using store cupboard ingredients and veggies from the fridge that might need using up. Beginning with:
Ratatouille Omelette: serves 4 to 6
1 onion, thinly sliced
3 tblsp olive oil
1 aubergine, sliced
1 - 2 courgettes, sliced
1 red pepper, deseeded, cut into strips
2 tomatoes, skinned, deseeded, chopped
6 eggs
2 tblsp cold water
1 oz (25g) butter
3 fl.oz (75mil) double cream
7 oz (75g) hard cheese, pref Gruyere, grated
Saute the onion in the oil in a large frying pan. When softened add the aubergine, courgettes and pepper, cover and cook for about 20 minutes until soft but not mushy (check from time to time). Add the tomatos and cook for a further 5 minutes.
Using a large bowl, beat the eggs with the water, then stir in the cooked vegetables. Heat the butter in a 10" (25cm) width frying pan and when butter is frothy, pour in the egg/vegetable mix and cook over medium heat until the eggs have set. Remove from heat, pour over the cream, covering this with the grated cheese, and place under a pre-heated grill for a few minutes until browned.

Use-what-you've-got Salad: serves 6
1 x 4oog can tuna (or salmon, or mackerel)
1 x 420 can cannellini beans (or red kidney beans)
1 x 420 can mixed beans (or butter beans)
4 oz (100g) Red Leicester cheese (or any other) cubed
9 oz (250g) cherry tomatoes, halved
1 sweet onion (or bunch spring onions) finely chopped
1 bag or equivalent mixed salad leaves
salad dressing of your choice
Drain the fish (if you haven't canned fish, could used chopped cooked canned frankfurters or ordinary cooked sausages). Mix together the drained beans then place in a bowl with the flaked fish (or whatever), the cheese, tomatoes and the onion. Pour over chosen dressing and toss well. Line the serving dish with the salad leaves and spoon over the tossed salad. Serve a.s.a.p.

Bean Burritos: serves 2
1 x 415 can baked beans
1 x 215g can red kidney beans
4 soft flour tortillas
1 Little Gem lettuce, shredded
1 carrots, grated
1 red or green dessert apple, grated
Drain the red beans, and rinse. Drain as much sauce as possible from the baked beans but do not rinse (their sauce can be frozen to add to a spag bol or something). Put both beans in to a pan and heat gently until warmed through. Stir in the carrots and apple. Heat the tortillas as per pack instructions, and stuff with the lettuce and bean mixture. Eat while still warm.
Variations: Include chopped ham or cooked bacon to make a meatier version. Add grated cheese to the basic for added protein. Include a spoonful of pickle to the beans for a spicier version.

Almost a Jammy Dodger: makes 12
8 oz (200g) self-raising flour
4 oz (100g) caster sugar
4 oz (100g) butter
1 egg, lightly beaten
4 tblsp chosen jam
Either using hands or do the lot in the food processor, rub together the flour, butter and sugar until like breadcrumbs. Add only enough egg to hold the mixture together, making a firm dough. Using floured hands, shape the dough into a roll about 2" (5cm) diameter. Cover with cling film and chill for half an hour, then remove film and slice the roll into 2cm (roughly 3/4") thick and place on a baking sheet, leaving room for them to spread. Make a hollow in the top of each biscuit by using the end of a wooden spoon. Drop a tsp of jam into this. Bake for 10-16 minutes at 190C, 365C, gas 5 until slightly risen and turning gold. Cool on a wire rack.