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JW Recipes
What you need:
1 oz / 25 g butter
1 1/2 lb / 600 g parsnips ( peeled & chopped roughly )
1 cooking apple ( peeled cored & chopped roughtly)
2 pints / 1.1 litres chicken stock
4 fresh sage leaves or 1/2 tsp dried sage
2 cloves
5 fl oz / 150 ml fresh single cream
fresh sage leaves or parsley & croutons to garnish.
What you do:
In a large saucepan, melt the butter then add the parsnips & apple. Cover & gently cook for 10mins, occasionally stirring.
Pour in the stock then add the sage & cloves.
Bring to the boil then cover & gently simmer for around 30 mins until the parsnips are softened.
Remove the sage leaves & cloves then leave to cool for a while, then puree in a blender or a food processor.
Pour back into the saucepan & gently reheat with the cream.
serve hot or cold with sage or parsley & croutons.
What you need:
16 oz / 450 g shredded mozzarella cheese
15 oz / 420 g ricotta cheese
10 oz / 300 g frozen chopped spinach, thawed and drained
12 oz / 340 g jumbo pasta shells, cooked and drained
1 1/2 pints / 700 ml spaghetti sauce
What you do:
Pre heat the oven at 180 C / 350 F / gas mark 4
Combine cheeses and spinach; stuff into shells.
Arrange in a greased oven proof baking dish. Pour spaghetti sauce over the shells.
Cover and bake and for 30 minutes or until heated through.
Serve hot .
What you need:
200g / 7oz cooked chicken ( diced )
2 chicken stock cubes
4 tbsp medium sherry
1 tbsp soy sauce
410 g tin sweetcorn
300 g / 11 oz fine wok noodles
4 spring onions ( diced)
What to do:
In a large saucepan, make 1.2 litres / 2 pints of stock using the stock cubes & boiling water.
Add the rest of the ingredients and heat through thoroughly for 4 to 5 mins.
Ladle into soup bowls and serve immediately.