3 tbsp oil
2 potatoes
1 large Leek
1 large carrot
1 small swede
1 small brocolli
3 pork chops
4 sausages
1 turkey breast
2 litres of vegtable stock
- heat oil in pan Dice vegtables into 2cm bits. Then add them to the pan and brown off the vegtables. Then place in a separate container.
- cut meat into chunks and brown the meat in the pan that cooked the vegtables. Once the meat is browned off add the stock and reduce the stock with the pan covered with the lid for 45 minutes.
- Add the vegatables; make sure theres enough stock in there to cook your vegatbles (add more if needed). Put the lid back on and leave to simmer until the vegtables are cooked through.
- To thicken it add cornflour water mixture as you like.
Saturday, 27 February 2010
Monday, 9 November 2009
tangerine muffins
1 egg
1 cup of flour
5 tbsp sugar
juice of 3 tangerines
5 tbsp of vegtable oil
3 tsp of baking powder
1/4 tub (500g) of morrisons own brand orange & appricot yogurt
1/4 200g bag of white chocolate chips
1/2 cup of goats milk
- Preheat oven 200 degrees celcius
- Combine egg, tanerine juice, yogurt, milk, vegtable oil, sugar and mix.
- Add baking powder and flour and chocolate chips to a LARGE bowl (I had to use a cassarole bowl) then add the liquid ingrediants and mix till ingredinats have combined.
- spoon into fairy cake cups (I use silicone re-usable ones) until three quaters full and then place on tray and cook for 20 minutes
- please note I use a fan assisted oven so if you don't you may need to cook them for longer
1 cup of flour
5 tbsp sugar
juice of 3 tangerines
5 tbsp of vegtable oil
3 tsp of baking powder
1/4 tub (500g) of morrisons own brand orange & appricot yogurt
1/4 200g bag of white chocolate chips
1/2 cup of goats milk
- Preheat oven 200 degrees celcius
- Combine egg, tanerine juice, yogurt, milk, vegtable oil, sugar and mix.
- Add baking powder and flour and chocolate chips to a LARGE bowl (I had to use a cassarole bowl) then add the liquid ingrediants and mix till ingredinats have combined.
- spoon into fairy cake cups (I use silicone re-usable ones) until three quaters full and then place on tray and cook for 20 minutes
- please note I use a fan assisted oven so if you don't you may need to cook them for longer
Thursday, 5 November 2009
wonton soup
30 wonton wraps
1 egg white - lightly beaten
2 tbsp finely chopped spring onion
FILLING
175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil
SOUP
2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper
-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.
-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.
-bring opposite edges together making a flower shape.
- Bring stock to the boil in large saucepan, add salt, prawns and pepper.
- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.
- to serve dish out wontons add soup and sprinkle spring onions ontop.
1 egg white - lightly beaten
2 tbsp finely chopped spring onion
FILLING
175g pork/beef mince
225g peeled & chopped prawns (pre cooked)
1/2 tsp ginger
1 tbsp soy sauce
1 tbsp rice wine
2 tsp chopped spring onion
pinch of sugar
pinch of white pepper
dash of sesame oil
SOUP
2 lites of chicken stock
2 tsp salt
1/2 tsp of white pepper
-Mix filling ingrediants together and stir well until texture is thick, leave to rest for 20 minutes.
-place a tsp of filling in each wrap. Brush the edge of wrap with a small amount of egg white.
-bring opposite edges together making a flower shape.
- Bring stock to the boil in large saucepan, add salt, prawns and pepper.
- boil wontons in stock for 5 minutes, skin should begin to wrinkle around filling when cooked.
- to serve dish out wontons add soup and sprinkle spring onions ontop.
Wonton wrappers
1 egg
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt
- Lightly beat egg whilst adding salt
- then add 1/4 cup of water
- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)
- pour egg misture in the centreand mix well until you make dough.
- if the dough is too dry add water.
- if the dough is too sticky add flour
- knead on floured surface for 5 minutes until dough is smooth
- then place back in bowel and cover with tea towel for 30 minutes
- Flour surface (this prevents the dough sticking to the surface) and roll out dough.
- ensure its rolled thin and cut into 1/2inchx1/2inch squares.
- can be stored in freezer bag in fridge or freezer.
3/4 tsp salt
2 cups of flour
1/2 cup of water
extra flour
extra salt
- Lightly beat egg whilst adding salt
- then add 1/4 cup of water
- sift flour into large bowel and make a well in the middle. (make a hole in the centre of the flour)
- pour egg misture in the centreand mix well until you make dough.
- if the dough is too dry add water.
- if the dough is too sticky add flour
- knead on floured surface for 5 minutes until dough is smooth
- then place back in bowel and cover with tea towel for 30 minutes
- Flour surface (this prevents the dough sticking to the surface) and roll out dough.
- ensure its rolled thin and cut into 1/2inchx1/2inch squares.
- can be stored in freezer bag in fridge or freezer.
Saturday, 24 October 2009
Prawn/steak noodles with peanut dressing
2tbsp peanut butter
1tsp sesame oil
1 tbsp soy sauce
50g mangtout halved length ways
1 diced red chilli
1 tbsp sweet chilli sauce
100g of noodles (preferably egg)
150g peeled cooked prawns or 0.292g of steak
2 shredded sprig onions
- whisk peanut butter, sesame oil, soy sauce, sweet chilli sauce and 2tbsp of boiling water. This will make the dressing. If needed add more water to make sauce thinner.
- Cook noodles per instructions, drain and place in bowel with cooked prawns/cooked steak and mangetout.
- Add diced chilli to dressing and mix. Then drizzle ontop of noodles.
- sprinkle spring onions ontop and serve.
Wednesday, 21 October 2009
Lasagne
THIS WILL FEED 4 PEOPLE
1Kg of minced beef or quorn
lasagne sheets (the number depends on the size of dish used)
Frozen vegtables (amount depends on preferance)
500g of tomato sauce
1 tin of chopped tomatos
cheese (as much as you want)
1000g of white lasagne sauce (2 jars)
vegtable/olive oil
- heat oil, add mince and fry till brown (non stick pan is the best)ensure mince is broken up to cook quicker.
- whilst mince is cooking preheat oven to 180 degrees celcius. boil kettle and add frozen veg to bowel with hot water to defrost.
- once mince is cooked drain excess water and fat away.
- add tomato sauce to mince and mix then add tin of chopped tomatos and mix in aswell.
- At this point increase heat on mince tomato mixture, check on vegtables if defrosted add to mix and stir in.
- Leave mixture on heat for 10-20 minutes until bubbling through.
- whist mixture heats up grate cheese
- when the mixture is ready spoon a layer of tomato mixture into dish then add a layer of white sauce, then add lasagne sheets ontop to cover it.
- Repeat this till dish is full finishing with a layer of lasagne sheets then white sauce ontop. Add as much cheese as you like ontop.
- put in oven for 30-45 minutes depending on wheather oven is fan assisted or not.
1Kg of minced beef or quorn
lasagne sheets (the number depends on the size of dish used)
Frozen vegtables (amount depends on preferance)
500g of tomato sauce
1 tin of chopped tomatos
cheese (as much as you want)
1000g of white lasagne sauce (2 jars)
vegtable/olive oil
- heat oil, add mince and fry till brown (non stick pan is the best)ensure mince is broken up to cook quicker.
- whilst mince is cooking preheat oven to 180 degrees celcius. boil kettle and add frozen veg to bowel with hot water to defrost.
- once mince is cooked drain excess water and fat away.
- add tomato sauce to mince and mix then add tin of chopped tomatos and mix in aswell.
- At this point increase heat on mince tomato mixture, check on vegtables if defrosted add to mix and stir in.
- Leave mixture on heat for 10-20 minutes until bubbling through.
- whist mixture heats up grate cheese
- when the mixture is ready spoon a layer of tomato mixture into dish then add a layer of white sauce, then add lasagne sheets ontop to cover it.
- Repeat this till dish is full finishing with a layer of lasagne sheets then white sauce ontop. Add as much cheese as you like ontop.
- put in oven for 30-45 minutes depending on wheather oven is fan assisted or not.
Monday, 21 September 2009
Raspberry milk Jelly
225g of raspberries
1 block of raspberry jelly
170ml of chilled evaporated milk
75g white chocolate gratted
- blend raspberries in blender (keep a few to decorate)put in fridge to cool.
- break jelly up put in heat proof jug pour 275ml of HOT water to dissolve jelly cubes. Stir as needed.
- set aside till cool, then chill for 15 minutes in the fridge.
- PLEASE NOTE THIS JELLY NEEDS TO STAY AS A LIQUID
- whisk evaporated milk till foamy.
- add milk and blended raspberries to the jelly and whisk add bit by bit and whisk till it looks like a mouse.
- pour into glasses and chill until set. Decorate with raspberries and white chocolate.
-
1 block of raspberry jelly
170ml of chilled evaporated milk
75g white chocolate gratted
- blend raspberries in blender (keep a few to decorate)put in fridge to cool.
- break jelly up put in heat proof jug pour 275ml of HOT water to dissolve jelly cubes. Stir as needed.
- set aside till cool, then chill for 15 minutes in the fridge.
- PLEASE NOTE THIS JELLY NEEDS TO STAY AS A LIQUID
- whisk evaporated milk till foamy.
- add milk and blended raspberries to the jelly and whisk add bit by bit and whisk till it looks like a mouse.
- pour into glasses and chill until set. Decorate with raspberries and white chocolate.
-
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