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What you need:
Macaroni and Cheese   home made , packet mix or tin
Sauteed spinach
Sliced black olives

What you do:

Pre heat the oven to 150C / 300F / gas mark 2

Mix up a batch of mac & cheese
Spoon into greased muffin cups and bake  until firm (about 15-25 minutes depending on your oven)
Sautee spinach over medium-high heat until cooked throughly, cool and set aside
Remove tins from oven. Let the creatures rest for about 10 minutes, then gently remove from tins
Place upside down on a swamp of sauteed spinach
Add olive slice eyes

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what you need:

4 large onions
10 sage leaves
125g/¼lb of breadcrumbs
40g/1½oz butter
salt and pepper to taste
1 egg

What you do:

Peel the onions, put them into boiling water, let them simmer for 5 minutes or rather longer, and just before they are taken out, put in the sage-leaves for a minute or two to take off their rawness.

Chop both these very fine, add the bread, seasoning and butter, and work the whole lot together with the yolk of an egg, when the stuffing will be ready for use.

It should be rather highly seasoned, and the sage-leaves should be very finely chopped.
Place into and oven proof dish & cook for around 20 to 25 mins.
Serve hot.

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What you need:


1 oz / 30ml of vegetable oil
2 medium sized potatoes (still skinned)
Garlic powder
paprika powder
mixed herbs (dried)

( Or you can use any herbs or spices you fancy & as much as you like to your own taste)
1 freezer bag

What you do:

Preheat the oven to 200C / 400F / gas mark 6

Pour into the freezer bag the vegetable oil, then shake in the garlic powder, paprika, & dried mixed herbs.
Cut the potatoes into wedge shapes , then place them into the bag of oil , herbs & spices. Give them a good mix about, making sure all the wedges are coated, then spread them out of the bag  into an oven proof dish.
Bake in the oven for around 20 mins.
Serve hot.

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