We have the following suggestions
Starters
Rustic tomato, bread and basil soup
Fresh tomato and basil soup
Roast pumpkin/squash and chickpea salad with garlic tahini dressing (no recipe provided)
Sweet Potato and Sweetcorn Chowder
For 2 people: (double for 4 ppl)
2 small leeks
1 tsp butter
1 tsp fresh rosemary
1 sweet potato, peeled and diced
(about 1/4 pint) of vegetable stock
1 sweetcorn cob
1 tsp cornflour
4 tbsp milk
Slice the leeks and soften them in the butter on a low heat.Add fresh rosemary (finely chopped) and the sweet potato (peeled if necessary and diced into 1cm pieces). Cook gently for two minutes before adding the vegetable stock, and bringing to a simmer.
After 6 minutes add the kernels of sweetcorn cob, and simmer for another 2 minutes. Stir cornflour into milk and add it to the pan. Taste and season, then very gently heat the soup.
Minestrone soup
1 large onion chopped
4 med carrots diced
3 celery stalks diced
i tin chopped toms
2 veg stock cubes
1 tin mixed beans
shredded savoy cabbage
salt and pepper
mixed herbs
tom puree
Sweat onion, carrots and celery in a large pan till soft and translcent (onions) add 2 pints stock and the rest of the ingerdients apart form the cabbage and bring to the boil then simmer untill carrots are softened. Test for seasoning. When almost done add cabbage for 2-3 mins till cooked and serve.
French Onion Soup (no recipe given)
Broccoli and Stilton Soup (no recipe given)
Meat/fish main courses
Braised pork with lemon
Saute chunks of potatoes (about 2lbs worth) in 2 tablespoons of olive oil, add about 2lbs worth chunks of pork, leave to braise with the cover on, add lemon juice, salt and pepper when potatoes and meat are thoroughly cooked (about hour and a half).
Chorizo and pork belly with haricot beans
Pork chops boulangere (basically boulangere potatoes with pork chops layered inside, cooked long and slow)
Stuffed hearts with mashed potato, red cabbage and pears
Pasta pie
Roast Chicken with Lemon, Garlic and Basil
8 chicken thighs and legs, bone in.
Olive oil, good quality and fruity.
2 heads of garlic
1 lemon
Large handful of basil, about 30 leaves.
medium glass of white wine
Season the chicken and put the pieces in a roasting tin. Pour over enough olive oil to moisten them and make a shallow pool in the tin. Lightly squash the garlic cloves in their skin and tuck in with the chicken. Squeeze the lemon over the chicken and drop the empty shells in too. Roast for 30 mins in an oven preheated to 200°C/Gas 6, then tear up the basil leaves and toss them about a bit with the chicken. Return to the oven for 10 mins. Remove from the oven, pour the wine over the chicken, then put the roasting tin over a hot flame and let the wine bubble for a minute.
I serve this with a green salad and some potato wedges, but I peel the potatoes so more of the juices can be mopped up...
Crumbly chicken and mixed vegetable pie
Green Chile chicken enchiladas
Turkey Milnes
A turkey breast steak per person
wholemeal breadcrumbs
beaten egg
seasoned flour
Table spoon of mixed herbs
for the sauce
2 tins of chopped tomatoes
1 diced onion
garlic
splash of white wine
Tomato puree
Dried pasta of your choice
Dip the turkey in flour, then in egg then bread crumbs (mix the mixed herbs into bread crumbs) cook for 1-2 mins on either side till golden and pop in oven for 15-20 mins (i cook most things on 200c in my crap electric cooker so just adjust) wipe pan with kitchen paper to remove excess oil, sautee onion and garlic in smidgen olive oil and then add the wine.After the alcohol has cooked out add the tomatoes and tom puree. Cook pasta at the same time.
Serve pasta then sauce then turkey on top and sprinkle liberaly with parmesan. Also add parmesan to breadcrumbs if you like too.
Vegetarian main courses
Homemade sugo pasta sauce
Brown a clove of mashed onion in olive oil, then add 3 tins of tomatoes and 3 fresh chopped tomatoes, some basil, a tablespoon of salt and cook for 20 mins. Can add chili, olives, carrots, etc.
Porotos Granados
Just fry up a sliced onion, throw in half a kilo or so of cubed squash, sizzle for a while with a teaspoon of sweet paprika, a sprig of thyme and a pinch of chilli, then cover with veg stock and simmer. When the pumpkin is almost tender, add in the kernels sliced off two corn cobs, a handful of sliced green beans and a tin of cooked beans such as pinto or cannellini. Give it a few more minutes, check the seasoning and dish it up with flatbreads or a good crusty loaf. You can dot a bit of sour cream on it and scatter a bit of grated cheese over it too if you like.
Butternut squash, mushroom and chard lasagne (no recipe provided)
Oven baked wild mushroom risotto
Maple chicken & ribs
Roasted mediterranean vegetable lasgne
Puddings
Almond cake
1/2 cup, 112g, 4oz butter
1 cup, 225 g, 8oz sugar
1 tsp almond extract (I like Star Kay)
1 egg
1 cup, 125g, 4.5oz flour
Flaked almonds
Cream butter and sugar, add almond extract and egg. Add flour, mix until combined. Spread into pie dish or round cake pan. Sprinkle flaked almonds on top and lightly press into cake. Bake at 325F, 150C, Gas Mark 3 for 20-25 min.
Choux swans.
Make choux pastry and pipe profiterole sized balls. On a non-stick baking sheet pipe s shapes to make the neck with a blob at the end. Use a cocktail stick to put a beak on the head
Bake
Fill with cream and top swans backs with white chocolate icing.
Apple and Almond Tart
750g/6 cooking apples (Granny Smith)
1/4 c honey
30ml butter
1 cinnamon stick
1t grated lemon rind
5ml lemon juice
15ml brandy
Peel and core the apples and cut into thin slices
Make a syrup by cooking the remaining ingredients together
Add the apple slices and cook for 10 minutes
Put this mixture into a greased pie dish
100g butter
100g castor sugar
2 eggs, beaten
100g ground almonds
Cream butter and sugar together
Add the eggs and beat well
Fold in the almonds
Put topping on to the apples
Bake at 180ºC for 45 mins/until golden brown and cooked
Serve with custard/ice-cream or cream
Jamie Oliver toffee apple tart
Tarte tatin made with pears (no recipe provided)
Apple streusel cake
Blackberry and apple cobbler
Mulled apple crumble with vanilla creme fraiche
Bakewell Tart
125g butter
125g caster sugar
1 egg, lightly beaten
125g ground rice
½ tsp almond extract
2 tbsp raspberry jam
Icing sugar for sprinkling
For the pastry
175g plain flour
45g chilled butter, cubed
45g chilled white vegetable fat, cubed
About 2 tbsp cold water
Milk for glazing
Make the pastry, line a loose bottomed 19cm flan dish and put in the fridge to chill for 30 minutes. Keep the scraps for decorating later.
Melt the butter in a saucepan, stir in the caster sugar, and cook for about 1 minute. Remove from the heat, leave to cool a little, then gradually stir in the egg, ground rice and almond extract.
Spread the jam evenly over the bottom of the pastry case, and pour the almond mixture on top.
Roll out the reserved pastry trimmings, and cut into strips and arrange on top of filling to form a lattice, attaching them to the pastry case with a little milk.
Bake on a hot baking tray in a preheated oven at 200°C/gas mark 6 for 45?50 minutes until the filling is well risen and golden and springs back when lightly pressed with a finger. Sprinkle with icing sugar and serve the tart warm or cold.
Pink pavlova with strawberrys and cream (no recipe given)