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What you need:

1 tbsp Butter
1 tbsp. flour
one-half cup broth (chicken or vegetable)
1 cup Plain Yoghurt
1 1/2 tsp curry powder
salt and pepper to taste

What you do:

Melt butter in pan, add flour and stir in broth & curry powder. Cook until it thickens, stirring constantly. Then slowly add the yoghurt.
Season and serve hot.

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What you need:

5  eggs
4 tbsp golden breadcrumbs
A little (about 1 tbsp) vegetable or olive oil
6  pork sausages ( or 1lb of saugage meat)

What you do:

Preheat the oven to 180C/350F/Gas 4.

Grease a baking tray with oil.

Crack 1 egg into a bowl and beat with a fork. Put the breadcrumbs and oil into another bowl, mix together.

Hard-boil the remaining eggs (boil for 6 minutes). Leave until cool. Peel.

Squeeze 1½ sausages out of their skin and squash the meat as flat as you can. Wrap around 1 egg to cover. Repeat.

Dip into the beaten egg then into the breadcrumbs.

Bake for 20-25 minutes, turning a few times to brown evenly.

When cooked cut them in half & serve.

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What you need:

For the pastry:

8oz / 200g self raising flour
2oz / 50g lard
2oz / 50g margarine or butter.

For the filling:

4oz /100g castor sugar
4oz / 100g margarine or butter
5oz / 125g currants or sultana’s
1 egg (beaten)

What you do:
pre heat the oven to 180C / 350F / gas mark 4

to make the pastry:
mix together the self raising flour, lard & margarine /butter.
Use the pastry to line a swiss roll size tin.

For the filling:
Beat the margarine /butter together with the castor sugar until fluffy.
Add the beaten egg & currants / sultanas & mix together.
Pour the mixture over the pastry spreading evenly.
Bake in the oven for around 10 to 15 mins or until lightly brown on top.
Leave to cool, then cut into slices.

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What you need:

8oz / 200g mixed fruit
4oz / 100g brown sugar
1 egg
2 cups of self raising flour.

What you do:

Soak the mixed fruit & brown sugar overnight in a cupful of cold tea.
Preheat the oven to 180C / 350F / gas mark 4

Next day,
Add these ingredients in a bowl & mix in the egg & the self raising flour.
Pour the mixture into a 1lb loaf tin & bake for around 1 hour.
Serve it spread with butter.

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What you need:

1lb / 400g panettone
1 pt / 500ml milk
1/2 pt / 250ml double cream
4 egg yolks
2 whole eggs
4 oz / 100g sugar

What you do :

Preheat the oven to 200C / 400F / gas mark 6
cut panettone into 4 pieces, then cut again into slices around 1cm thick.
Lay them overlapping into a shallow oven proof dish.
Whisk the eggs & sugar together, then slowly add the milk & cream, then pour over the panettone slices.
Bake for around 20 mins or until its ‘puffed up’ & the custard has set.
Serve warm.

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What you need:

340g corned beef
1 large or 2 small onion ( chopped)
3/4 lb short crust pastry.

What you do:

Preheat the oven to 200C / 400F / gas mark 6.
In a little water, soften the onion. Then add the corned beef & blend really well.
Line a shallow oven- proof dish with half of the pastry & spread the oinion & corned beef mixture on top of the pastry.
Dampen the edges of the pastry with a little water, then place the other half of the pastry on the top. Make 2 or 3 slits in the top to allow the steam to escape.
Bake in the oven for around 25 mins.
Serve hot or cold.

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What you need:

3lb / 1.5kg of already cooked beetroot ( chopped)
1lb / 400g onions (diced)
1lb / 400g of apples ( chopped)
1lb / 400g sugar
1pt / 600 ml white vinegar (spiced)
2tsp / 10ml salt

What you do:

In a saucepan, pour in a little of the vinegar, then cook the chopped onions for a short time.
Then add the apples, beetroot & salt with a little more vinegar…just enough to stop it burning, & cook for around 15/20 mins or until the apples are soft.
Stir in the sugar until its dissolved with the rest of the vinegar and simmer for around another 20 mins or until its thickened.
Pour into hot jars.
Leave to cool, then cover with lids.

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What you need:

6 1/2 lb /3kg strawberries, hulled, halved
6 1/2 lb / 3kg white sugar
Juice from 1/2 a lemon

What you do:

First of  all wash and sterilise the  jars and lids that you will use.

In a large saucepan, put in the strawberries and sugar & mix all together.

Leave for a couple of hours so the sugar can soften all the fruit.

Add the lemon juice then simmer over medium heat, stirring all the time untilall the fruit is soft.

Remove 1/3 of the fruit & leave to one side.

Keep simmering the remaining mixture until fruit is mostly dissolved & the  jam coats the back of a spoon.

Divide the fruit that was put to one side  between the jars then fill with jam.

Allow to cool, then seal with the lids.

Keep refridgerated.

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What you need:

4 oz / 100g sugar
1 oz / 25g butter ( melted)
1 beaten egg
1 lemon ( grated rind & juice)

What you do:

In a saucepan, put the butter, sugar & egg and whisk together well. Add the grated rind & lemon juice then mix all together well.
Simmer gently over a low heat all the time stirring until it boils. Continue cooking for around 3 – 5 mins until the mixture is fairly thick stirring all the time.
Pour the mixture into a heated jar then cover it & seal it.
Keep it refrigerated.

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What you need:

3 oz / 75g fresh watercress ( finely chopped)
3 oz / 75g fresh spinach ( finely chopped)
3 tbsp creme fraiche
4 tsp tomato paste
4 eggs
small knob of butter.

What you do:

Preheat the oven to 180C / 350F / gas mark 4

In a bowl , mix together the watercress, spinach , creme fraiche & tomato paste.
Divide the mixture between 4 ramekins (or something similar)
Crack an egg on top of the mixture in each pot ( in the middle) then dot with butter.
Place the dishes in a large oven proof dish then bake in the oven for between 7 – 10 mins or until the white is set & the yolk soft still.
Serve hot.

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