JW Recipes

Posts Tagged ‘2 pints’

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.