All the recipes you lot have been asking me for, on-line so you don't even have to contact me directly
Finely slice an onion, shred and wash 2 leeks well, chop three medium size potatoes. Sweat in a pan with a good fitting lid with some light olive oil, butter and a small splash of water (stops the potatoes sticking and allows them to steam a bit). When all a little softened, add a mix of water, milk and stock powder then cook for a further 5 mins or so. Waxy new potatoes or old floury potatoes can be used and it's up to you whether or not to peel all or some of them. Add some chives, spring onions or triangular leeks at the end of cooking to add a fresh taste.
Chocolate Tiffin for comfort on cold days or for Dan
2 tbs golden syrup
4tsp cocoa powder
Melt in a large saucepan and then add 8oz broken biscuits and 1 or 2 handfuls of mixed peel, dried fruit and or nuts.
Tip into an 8 inch squared tin and refrigerate
Top with 8 oz melted chocolate
Teriyaki Salmon steaks
Marinade steaks in:
soy sauce, Dijon mustard, maple syrup and sesame oil.
i.e. bung all the marinade ingredients into a plastic box, shake well. Add your meat, fish or tofu turn until all coated and leave to fester in the fridge for a sensible amount of time.
Fry on an oiled griddle or heavy frying pan.
Serve with Sticky rice mould, mooli , wilted spinach, japenese pickles and red pepper coulis.
Works well with chicken, tuna and tofu (dust with corn flour before frying to get crispy texture).
Panda this is the one you were after the other day. Substitute the sesame oil with olive oil if you need to and the maple syrup can be replaced with a small amount of honey or some hedgerow jelly.
Stale bread with a bit of added cake, pastries or croissants (all stale) when available. Remember 1 tablespoon sugar is about one oz.
8oz stale bread, cut into chunks.
2-4 oz dried fruit
¼ pint or a bit more of milk
Stir it all together in a bit bowl and leave to soak for as long as possible (not more than 24 hours) stir occasionally.
Bake in 12 x 8½ tin (lined with baking parchment), gas mk 4 for 45 mins.
Just digging around old files whilst waiting for some flapjacks to cook and found these recipes
Hidden Nut Flapjack
2 big heapy tbs honey
Melt in big saucepan
Add 125g of vacuum packed chestnut (beaten to a pulp by the food processor) or 125g of ground almonds or 125g of chestnut flour.
400g oats (if using chestnuts, whiz about 100g of oats with the nuts)
12 x 8½ tin, gas mk 3 for 35 mins.
Remember to cut when hot and then leave to cool in the tin.
2 oz butter
Half a cup of sugar
A tablespoon of honey
Melt in a large pan with
2 bananas finely chopped
1 cup of dried dates and or figs
Remove from heat before it boils and tries to caramelise
Add 4 cups of porridge oats and half a cup of seeds.
Squish into a tin and bake at about 130c for 40 mins or so. Mark into squares whilst still quite warm.
Combine one tin of mushy peas, a couple of teaspoons of Patak’s spice paste or some home made curry powder, about 100g of soft cheese – Philadelphia or curd cheese in a saucepan.
Heat all the above until hot, add a little water but not too much, it will thin as it warms.
Fry some cubes of paneer, haloumi or grilling cheese until browned add to the cheesy peas along with some frozen peas and bring briefly to the boil.
The best dhal is made with a mix of mung dhal (moong dhal) and red lentils. But, using just red lentils is fine.. Yellow split peas also make a great dhal, but take ages to cook.
Pop a big handful of each in a saucepan, add some stock powder and water. Bring to boil and cook until mushy 20-30 mins, beat in a knob of butter, prepare a taka or add herbs and seasoning to whim. They make a mess when they boil over and stick like hell when they boil dry, so practise to get the right amount of water and don’t day dream. You can add more water as required but you can’t remove it.
For yellow split pea dhal, do not add and salt or taste powder until they have started to go soft.
Taka – dry fry spices until they brown slightly and smell wonderful. Remove from heat add a splash of oil and then a knob of butter, or just use ghee if you can find it.
Pea Soup (Green soup)
Soak and boil 2 handfuls of marrowfat peas or split green peas until very tender (you have just made mushy peas), add the same quantity of frozen peas, liquidise 50% of soup, season. Cream, shredded hock and mint are optional. Big hunks of crusty bread are obligatory.
Dried peas are temperamental as to cooking time, do this bit the day before to avoid timing problems. To ensure a green soup, add and handful of baby spinach to the portion you are liquidising. In a hurry? Tinned mushy peas are cheap, cheerful and surprisingly good, use them.
To make more refined: liquidise all the mushy peas with a little milk or cream, add frozen petti-pois and serve with a swirl of mint and spinach Salsa Verdi and another of cream.
Mushy Pea Dip
Make mushy peas as above (good and thick works best). Rub about two thirds of the peas through a sieve; mix all the peas together with a good dollop of mayonnaise. Use it as dip or canapé filling.
10 oz flour
2 tsp baking powder
1oz grated veg
About 4 fl oz milk
Mix quickly, dollop into silicon cake moulds, 6 big or 12 small.
Bake at gas mk 6 for 18 mins
Or for Stilton scones, use 1½oz stilton and 1½oz grated butter and maybe use pear for the veg. Carrots with Red Leicester, peppers with Wensleydale, spring onions with Cheddar etc.
Somehow, missing out onions and replacing dairy with coconut makes this seem like a summer soup..
To make this quick you will need leftover dhal.
Chop a few carrots, a sweet potato and about a quarter of a swede.. Cover with water and simmer until tender. Add left over dhal, all purpose seasoning, a shake of cinnamon, a few pink peppercorns, a teaspoon of marmalade and a jolly good shake of chilli sauce.. Liquidise until smooth. Stir in a tin of coconut milk, bring back to the boil. Squeeze in the juice of half a lemon and adjust salt to taste (all purpose seasoning has salt in it).
If you have no dhal, throw some red lentils in a pan with water and give a 10 min head start before adding the vegetables.
Don't put boiling hot liquid into a standard liquidiser (it will cause superheated soup to be splattered accross the kitchen), use a whizzy wand or add the coconut milk and allow to cool before using a liquidiser, smoothie maker or food processor.; you may even need to liquidise in a couple of batches.