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Favourite Recipes

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Sheila248
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« Reply #20 on: 16 August, 2009, 21:32 »

Devilled Sausages

Serves 4

6 pork sausages
1 large onion, cut into chunks
2 granny smith apples (green), peeled and cored and sliced
1 clove garlic crushed
2 teaspoon wholegrain mustard
1/2 teaspoon Worcestershire Sauce
1 tablespoon cider vinegar
1 teaspoon soy sauce
4 teaspoons flour
2 teaspoon brown sugar
1 1/2 cups beef stock


1. Cut the sausages into large chunk on the diagonal.  Place in a 1.5 litre casserole dish.

2. Add the onion, apples and garlic to the casserole.

3. In a jug combine the rest of the ingredients and stir until smooth, pour over the casserole.

4. Bake covered at 180C/350F oven for 40-45 minutes.

I serve with mash potatoes and vegetables.
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Pootsie
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« Reply #21 on: 17 August, 2009, 01:16 »

THANKS!  I'll let you know when I try it!
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Sheila248
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« Reply #22 on: 30 August, 2009, 09:18 »

Apple Cake

2 green apples, peeled and chopped/grated
1 cup sugar
1 cup sultanas
1 1/2 cups self-raising flour
125g butter - melted
2 eggs, lightly beaten
1 tspn mixed spice

1. Mix all of the above ingredients in a bowl with a wooden spoon.
2 Bake at 180C for about 40 mins
3 Spread with a little butter while hot and sprinkle with cinnamon and sugar.


The recipe didn't say what size tin but I used a square cake tin, lined with baking paper.

Serve warm with ice cream or custard.

Recipe can be doubled and baked in a larger tin for longer.
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Souly
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« Reply #23 on: 30 August, 2009, 10:53 »

Thanks Sheila...sounds delicious!  Thumb up
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« Reply #24 on: 10 September, 2009, 08:03 »

I came across funkylunch.com which has lots of ideas for fun sandwiches - just the thing for finicky kids. Especially cute is the Loch Ness Monster bagel. ^_^

http://funkylunch.com/gallery.htm
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Souly
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« Reply #25 on: 10 September, 2009, 09:25 »

Ha! They're great Vix!  Thumbs up
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« Reply #26 on: 26 September, 2009, 02:22 »

I didn't know where to post this, but I figured everybody would get around to this eventually.

Does anyone know what kind of a squash this is?  It has a texture similar to zucchini or summer squash, with a fairly thin skin.  You don't peel it.  The flavor is rather like a zucchini, but a little different.  The texture is very nice, maintains a bit of crispness when cooked.  A friend grew it from a package of miscellaneous summer squashes, but has no idea what it's called.  I've never seen one in a farmer's market or grocery store:

I put it on a placemat with the silverware so you could judge the size.  This one is rather larger than the rest, but they are still good when they're big.



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Vixie
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« Reply #27 on: 27 September, 2009, 07:08 »

It's definitely some kind of squash, but I have no idea what kind. I've never seen one like that!
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« Reply #28 on: 27 September, 2009, 11:47 »


I have absolutely no idea! Giggle  BUT I did do a Google search and found some very interesting links:

The Nibble - Squash Glossary

150 varieties of squash from The Great Pumpkin Patch

Master Gardeners - Summer Squash Varieties - there are a couple in this list which look similar but smaller Unsure

Wetsel - seed mob - helps to eliminate some types

Below is an interesting snippet of information about heirloom vegetable cultivars

Quote
Squash and Pumpkins

Winter and summer squash and pumpkins are all related. Crossing readily occurs between varieties of the same species. No crossing occurs between different species. Grow only one variety of the same species, and separate by ½ mile or hand pollinate to maintain purity. The commonly grown species are: banana, buttercup, cushaw and hubbard squash (Cucurbita maxima); butternut squash (Cucurbita moschata); acorn, crookneck, and scallop squash, zucchinis and most pumpkins (Cucurbita pepo); and Mexican gourd (Cucurbita ficifolia).

When the outer covering of the squash is so hard that it cannot be dented with your fingernail, the seeds are generally mature. Split the squash fruit open, scoop out the seed and wash until all pulp is removed. Spread out on newspaper to dry.

* ‘Cushaw Green-Striped Squash’ (C. mixta) has good-sized white fruits with green stripes and long, curved necks. It is good for pies and baking. Drought-tolerant and a good keeper.

Pumpkins and Related Squash (Cucurbita pepo)

* ‘Rouge Vif d’Etampes’ is also known as the Cinderella pumpkin. This French heirloom pumpkin is productive and beautiful. The fruits are flat, burnt orange to red, and deeply ridged, ranging from 1 to 2 feet across.
* ‘Connecticut Field’ is an old standard in field pumpkins. Large 20 to 35 pounds.
* ‘Small Sugar’ is a sweet, tasty pumpkin to 9 inches across, on short, space-saving vines.


If you Google "squashes types", you'll find these and more.  I got up to page 2 of the results, so you could carry on from page 3 if you like. Dunno Grin


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« Reply #29 on: 28 September, 2009, 02:20 »

THANKS DingBat!  I looked at the places you posted (and have done my own search too).  A couple of them look sort of like my squash, and I've written down the names.  I'll probably never know for sure, but my co-worker who grew the plant is going to collect some seeds, so maybe I'll be growing this mystery squash next year.
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« Reply #30 on: 30 September, 2009, 06:13 »

This is a family favourite.

SPICY ELIZABETHAN CASSEROLE

Prep Time: 15 mins
Cook Time: 120 mins
Serves: 4
Oven Temperature: 200C/400F or Gas mark 6

Ingredients

    * 2 x 15ml spn (2 tblsp) Vegetable oil
    * 1 Large onion, sliced
    * 2 cloves of garlic, crushed
    * 700g (1lb 9oz) Boned leg of pork, cubed
    * 2 x 15ml spn (2 tblsp) Plain flour
    * 1 x 2.5ml spn (1/2 tspn) each of nutmeg, ginger and cumin
    * Salt & freshly ground black pepper
    * 300ml (1/2 pt) Red wine
    * 1 x 15ml spn (1tbsp) British honey
    * 75g (2 æ oz) Stoned dates, roughly chopped
    * 1 Large Waxy Potato, peeled and cut into chunks
    * 2 x 15ml spn (2tblspn) Fresh herbs, chopped to serve

Method

   1. Heat the oil and gently fry the onion and garlic for 10 minutes
   2. Toss the meat in the flour combined with the spices and seasoning and add to the onion
   3. Fry the meat, stirring occasionally until evenly browned
   4. Stir in the red wine with the honey and continue to cook over a medium heat, stirring for a further minute
   5. Add the dates and potato and transfer to an oven proof casserole dish
   6. Cover and cook for 2-2 _ hours or until the meat is thoroughly cooked
   7. Just before serving stir in the fresh herbs


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Souly
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« Reply #31 on: 30 September, 2009, 07:15 »

OMG that sounds delicious!!!
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Sheila248
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« Reply #32 on: 06 October, 2009, 09:47 »

^^^ sounds good, I'll have to try it.

Chicken Pie

I made this recipe up so it's difficult to give measurements:

Puff Pastry - 2 sheets defrosted - place one in pie dish and bake for 10 mins on high - 210C - until golden brown.

Filling:

Leftover roast chicken - diced
oil/butter/margarine
1 onion - finely diced
1 carrot - finely diced
1 celery stick - finely diced
chicken gravy powder - about 1 tablespoon
1 chicken stock cube
milk - about 1/2 cup - you don't want filling too runny

Method:

1. Saute in oil the onion, carrot and celery.
2. Mix the gravy powder, crumbled stock cube and milk together until  smooth.
3. Add the gravy mix to the veges, add more milk if necessary.
4. Add the chicken to the gravy/vege mix.
5. Put the filling onto the pastry in the pie dish and cover with the other sheet of pastry.
6. Bake in hot oven until golden brown about 20-25 min.

I serve the pie with mash potato, beans and corn.

I have bought a special pie dish for my pies that is not too big.



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Souly
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« Reply #33 on: 06 October, 2009, 10:01 »

That's a nice easy recipe Sheila...thanks
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« Reply #34 on: 09 October, 2009, 08:22 »

This soup is popular in my family... and easy.
We call it Sally's Soup  as she gave us the recipe.. 

Celery
Bacon
onion
creamed corn
chicken stock


Saute celery bacon and onion...
add creamed corn and chicken stock.  cook till celery tender

You don't want quantities do you??

another really simple popular recipe is Salmon Pie.  (I'm flattered as both son's have tried to make it to impress their girlfriends .. lol )

cooked potatoes
Salmon
cheese
egg

(simple eh?)

mash potatoes, salmon and egg together

place half in casserole dish
cover with cheese.  (lotsa yummy cheese)
cover with other half potato,salmon mash
more cheese, breadcrumbs, tomato  whatever on top
bake for 40 mins.

Oh hungry now...
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Souly
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« Reply #35 on: 09 October, 2009, 13:06 »

WOW...that Salmon Pie sounds delish!
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Sheila248
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« Reply #36 on: 26 October, 2009, 18:01 »

Pollo al Chilindron

Ingredients

1/4 cup(s) spanish extra-virgin olive oil
3 tablespoon(s) spanish extra-virgin olive oil
4 chicken legs, thighs and drumsticks separated
Salt to taste
4 cup(s) diced spanish onions
1 cup(s) diced green bell peppers(capsicum)
1 cup(s) diced red bell peppers
2 tablespoon(s) minced garlic
1 cup(s) dry white wine
1 cup(s) thinly sliced and diced jamon serrona(I googled this and it looks like prosciutto - I would probably use bacon)
1/2 teaspoon(s) sweet pimenton(paprika)
2 cup(s) plain canned tomato sauce
1 sprig(s) fresh rosemary
1 bay leaf
2 cup(s) flat mineral or filtered water
 

--------------------------------------------------------------------------------

Directions

1.Heat 1 tablespoon of the olive oil in a 12-quart pot over medium-high heat. Season the chicken pieces with salt then, working in batches, brown them on all sides. Transfer the chicken to a platter and set aside.
2.Add the 1/4 cup of olive oil to the same pot, and when the oil is hot, add the onions and peppers. Reduce the heat to low and cook slowly until the vegetables are dark golden brown, about 30 minutes. Add 1 tablespoon of water if the onions start to burn. Add the garlic and cook for 5 more minutes. Then add the white wine and cook until it evaporates, 4 to 5 minutes.
3.Add the jamón and browned chicken pieces, as well as any juices that have collected, and cook for 5 more minutes. Stir in the pimentón, tomato sauce, rosemary, bay leaf and the water and simmer over low heat for 1 hour or until the meat starts to fall off the bone. Season to taste with salt before serving.

This recipe does not require such large quantities:
http://www.whats4eats.com/poultry/pollo-chilindron-recipe

« Last Edit: 26 October, 2009, 18:06 by Sheila248 » Report Spam   Logged

Souly
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« Reply #37 on: 26 October, 2009, 18:27 »

yes...that's the one...we had that for dinner last night at my friend's place
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« Reply #38 on: 09 November, 2009, 04:13 »

Here's a recipe that I have been using now for about 5 years...and we LOVE it!!!

Dukkah

1/4    cup ground almonds
1/4    cup sesame seeds
1/4    cup sunflower seeds
1/4    cup pumpkin seeds
1    tablespoon coriander seeds (cilantro, whole)
1    tablespoon cumin seeds
1    tablespoon black peppercorns
1    tablespoon flaked sea salt (or rock salt)
   olive oil
        bread (a nice dense bread is really good...even pumpernickel)

1.   Roast the sesame, sunflower, pumpkin, coriander and cumin seeds until lightly toasted and beginning to express oil.
2.   Allow to cool and combine well with the salt and pepper.
3.   Put the ground almonds into a food processor
4.   Add the rest of the spice/seed ingredients and pulse lightly until it is coarse and chunky (you don't want to reduce it to a mash).
5.   Tear off a strip of bread, dip it into the olive oil, then into your dukkah mix -- heavenly !
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Souly
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« Reply #39 on: 30 November, 2009, 10:43 »

I had a glut of Lemon Balm in the garden and needed something to use it on. The recipe below is easy and absolutely delicious! Trouble is, now we like it so much, I won't have ENOUGH Lemon Balm in the garden to keep up!  Lol

Old-Fashioned Lemon Balm Lemonade

•   4 lemons
•   1/2 cup fresh lemon balm leaves
•   1/2 cup sugar
•   2/3 cup boiling water
•   2 1/2 cups water
•   ice (optional)
•   2-3 fresh sprigs lemon balm, to decorate
•   
Scrub the lemons well. Peel the rind thinly, avoiding the white pithe, and set aside the lemons.

Place the lemon rind, lemon balm leaves, and the sugar into a small heat-proof pitcher. Pour the boiling water into the pitcher and stir well, crushing the lemon balm leaves to release their flavor. Leave mixture to infuse for about 15 minutes.

Now, cut the lemons in half and squeeze out the juice. Strain juice into a large glass pitcher, add a few fresh sprigs of lemon balm, and add the cooled, strained syrup. Top up with water or half-water half-ice, and chill until needed.

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