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Posts Tagged ‘Pour’

What you need:

3 tbsp olive oil
1 fat garlic clove, finely chopped
3 shallots, finely diced
400g  ( around 6 ) pork sausages
400g tin cherry tomatoes
1 red chilli, deseeded and thinly sliced
220g red and yellow cherry tomatoes, halved
400g dried tagliatelle
Small bunch fresh basil leaves

What you do:

Heat the oil in a large frying pan over a low heat, add the garlic and shallots and soften for 5 minutes. Split the sausage skins and add the pork mince to the pan. Cook over a high heat for 5 minutes, breaking up with a wooden spoon, until well browned and cooked through.

Pour over the canned tomatoes and add the chilli and fresh cherry tomatoes. Season well, bring to a simmer and warm through.

Meanwhile, bring a large pan of salted water to the boil, add the pasta and cook for 8 minutes until al dente.

Drain the pasta and return to the pan, then pour over the sauce, tossing well to coat. Divide among bowls and garnish with basil leaves to serve.

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What you need:

1 layer pastry dough
4 slices bacon, crumbled
4 eggs
1 cup half and half
¼ tsp salt
1/8 tsp white pepper
1/8 tsp freshly grated nutmeg
1 cup Gruyere cheese, shredded

What you do:

Preheat the oven to 190C/ 375F / gas mark 5.

Fit the pastry into a deep-dish pie pan. Sprinkle the bacon onto the bottom layer of the pastry. Beat together the eggs, half and half, salt, pepper, and nutmeg.

Pour the eggs over the bacon and sprinkle with the shredded cheese. Bake the quiche for 45-50 minutes, until the eggs are set in the middle. Cool slightly and serve.

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What you need:

New potatoes
Natural yoghurt
Fresh chives
Salt
Pepper

What you do:

Boil potatoes in salted water.

Drain potatoes and place in a bowl, and leave to cool.

Pour a little yoghurt over the cooled potatoes, so theres enough to coat them.

Chop the chives and sprinkle over the potato salad and season if desired

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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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What you need:

4oz / 100g sugar
1/4 pint / 150ml milk
4oz / 100g sultanas
2oz / 50g dates ( chopped)
4 oz /100g margarine
8oz / 200g self raising flour
1 egg (beaten)

What you do :

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

Line & grease a 2lb loaf tin.
Place the sugar, milk, sultanas, dates & margarine in a medium saucepan & melt slowly. Allow to become tepid.
Then add the sieved flour & beaten egg.
Pour into the prepared tin & bake for 1 hour.

Turn out onto a wired rack to cool.

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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:

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:

2 x 5oz / 125g salmon fillets
2 tbsp / 30 ml brown sugar
1 tsp / 5ml dijon mustard
juice of a lime

What you do:

Lay the salmon fillets side by side in a shallow dish.
Whisk together the lime juice, sugar & mustard until smooth.
Pour the mixture over the salmon fillets & leave to marinate for around 15 mins.
Cook the fillets in a microwave oven until almost done then pour the sauce over & grill for 2 minutes.
Serve immediately.

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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.

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What you need:

3 eggs
1 x 5 oz/ 125 g tin of condensed soup ( asparagus, celery or mushroom work well )

What you do:

Pour the condensed soup into a saucepan, then add the eggs & whisk vigorously with a fork into the soup.
Stirring continuously over a medium heat until the eggs have absorbed all the soup & have become thick & well flavoured.
Serve with toast.

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