corned beef Hash

1 tsp of butter
2 onions (diced)
1 beef oxo cube
375g corned beef
white wine
750g peeled potatoes (diced)
milk
1 tbsp butter
grated cheese
1 tbsp french mustard
cooked vegtables

- preheat oven 200 degrees celcius

- boil diced potatoes in lare pan, when cooked remove from heat and allow to cool

- heat 1 tsp of butter in frying pan, add chopped onion and fry till golden brown

- add 1 tbsp of french mustard a large splash of wine and oxo cube and stir to mix

- reduce content and add another serving of wine

- Add corned beef and mix into mixture

- cook for 5 minutes, breaking up with fork add cooked vegtables and mix

- place content of frying pan in oven proof dish

- drain potatoes add 1 tbsp of butter and enough milk to make mash potatoes.

- once mashed potatoes made, spread over mixture in oven proof dish and add as much cheese as you want

- cook for 20 minutes and serve.

home made welsh fish cakes

225g cooked crab meat (I use tinned crab meat)
225g baked & flaked salmon (Again I use tinned salmon)
225g warm mashed potatoes
1tsp chives
2 egg yolks


FOR BREADCRUMB COATING
110g flour
2eggs
225g breadcrumbs
1tbsp milk


FOR MINTED YOGURT
100ml cream
2tsp mint (fresh is best) finally chopped
100ml plain natural yogurt




- combinecrab & salmon in a bowel then add mash potatoes and mix.

- add chives and egg yolk and mix again until they bind.

- move onto a lightly floured surface,

- with flour rubbed onto your hands divide the mixture into 8 balls
- ensure there is a good coating of flour on each one.

- flatten the balls until 2cm thick.

- beat 2 eggs in bowel then whisk in milk

- Coat fish cakes with egg mixture & add breadcrumbs, ensure to remove excess

- Place in baking tray and set in freezer for 4 hours

- Melt butter on frying pan & fry cake until golden brown.

- Combine ingreadients for mint yogurts together in a bowel and serve.

Sheperd's Pie

1Kg peeled potatoes

350g lamb

1 small onion

1 large carrot

2tsp flour

250ml lamb stock

1tbsp Worcestershire sauce

1tbsp brown sauce

1tbsp tomato sauce

4tbsp milk

25g butter

25g gratted cheese

- Preheat oven to 200 degrees celcius, cook potatoes till tender

- Cut lamb into chunks or buy minced lamb.

- Heat another pan add oil & dice and cook onion and carrot until golden brown.

- Add flour, lower heat & cook for 1 minute.

- Add stock (200mls) & bring to the boil & reduce till thick, add the rest of stock and mix.

- Remove from heat & add lamb, tomato sauce, brown sauce & worcestershire sauce and mix.

- place content in oven proof dish

- drain potatoes, add milk & butter and mash until there are no lumps.

- spread mash ontop of contents in oven proof dish, sprinkle grated cheese ontop.

- cook for 25 minutes

Beef Stroganoff

1 onion

225g mushrooms (optional)

vegtable oil

1tbsp french mustard

450g rump/surloin steak

300ml cream

pinch of salt and pepper

1 cap of whiskey

- prepair frying pan with vegtable oil.

- roughly cut onions and cook for 5 minutes.

- add mustard and steak and stir fry for five minutes.

- add cream and whiskey, heat up, mix and reduce till a thick sauce.

- tastes great with rice or pasta

Tiramisu

225g mascarpone cheese

1 egg - separate yolk & and egg white

2tbsp natural yogurt

2tbsp caster suger

2tbsp dark rum

2tbsp strong black coffee

8 spounge fingers

2tbsp grated dark chocolate

- Put mascarpone in lage bowl, add egg yolk & yogurt, beat until smooth.

- whisk egg white until stiff, then whisk in suger.

- Fold mascarpone into mixture & divide into containers.

- mix rum & coffee in separate bowel.

- dip spounge into coffee/rum mixture.

- divide spounge into serving container and add cheese mixture ontop.

- sprinkle chocolate ontop & serve when ready.

Black and White chocolate shots

2 tablespoon (TBSP) Caster suger
6 tbsp double cream
25 gram dark chocolate finely chopped
25 gram White choclate finely chopped
2 tbsp Kahula

- put sugar in heatproof bowl add 4tbsp boiling water
- mix to melt the sugar and set aside
- heat half the cream in pan till boiling
- then add dark chocolate/white chocolate.
- Add 2tbsp Kahula. and mix into sugar syrup.
- pour into small bowel
- Make another batch using white/dark chocolate
- cool the mixtures, then stir, cover with clingfilm
- chill till ready to serve.
- pour into small glasses or shot glasses.

Bara Brith

This is a welsh fruit cake, the recipie was passed on to me by my grand mother and is the best fruit loaf I've ever tasted.

4 Oz butter

6 Oz non demorera brown sugar

12 Oz mixted fruits (suggest glazed cherries, currents etc)

2 beaten eggs

8 Oz self raising flour

1 loaf tin

- melt butter, sugar and add fruit.

- bring to the boil and simmer for 15 minuts

- allow to cool and mixture of flour and beaten eggs

- mix till smooth and put into loaf tin

- bake for 1 hour and 45 minutes at 150 degree celcius/300 degree farenheit/gas mark 3

- KEEP FOR A MAX OF 3 WEEKS

02/08/09

I saw this blog a while ago: http://arundathi-foodblog.blogspot.com/ and thought ya know what a great idea so I thought I'd share the recipies that I've used myself and enjoyed them so much. Please if anyone has a way to improve the recipies or any comments please feel free to comment on them.

lu