Post by WulfcwenStar on Oct 14, 2011 17:06:59 GMT 1
These will serve 2 -4 peolpe the main course will serve 2 hungry people if they have 3 sausages each the dessert will serve 4 so plenty left over for another day if you are making it for two people
BALSAMIC MUSHROOMS
serves 2 as a starter
4oz sliced mushrooms
1 small onion diced
1 clove garlic crushed
1 tablespoon balsamic vinegar
oil
Heat a frying pan until hot add a little oil and add the onions gently cook over a low heat until soft. Continue to cook until they are caramelised. Remove from pan heat the pan until hot add the mushrooms turn down the heat and stir the mushrooms whilst cooking, add the garlic half way through so the garlic does not burn. Dry frying them makes the flavour more intense. Add the onions and stir in the balsamic vinegar cook for a few minutes and serve with toasted bruschetta ot toasted granary bread slices cut into triangles.
This is good as a lunch.
Hearty Sausage Casserole
serves 2 hungry people
6 sausages good ones not the cheap variety
1 large carrot sliced or diced as you want not too thick
1 celery stick sliced so you get half moons
1 onion thinly sliced
1 small potato cubed
1 glove garlic crushed
half can cannellini beans drained
1 glass cider
1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string)
water or good stock
oil
salt and pepper
Cook the sausages in a frying pan until browned on all sided place in a casserole dish and set aside.
De-glaze the pan with the cider and pour over the sausages.
Add some oil to the pan and cook the onion until soft. Meanwhile steam the carrots, potato and celery until soft add to the onions and add the garlic cook gently for a few minutes add to the sausages.
Add the bouquet garni and the beans and enough water or stock to almost cover. Make the water or stock good and hot.
Place in the oven with a lid over the casserole dish for about 1 hour at Gas 1 until everything is tender. The potato will breakdown to thicken the sauce, you can mash them up in the casserole if they have not broken down.
Remove the bouquet garni and serve with mashed potato
Cheese and chive mash
4 good sized to largepotatoes peeled and cut into quarters
2oz grated mature cheddar cheese
2oz grated mozzarella
bunch of chives chopped (or you can use salad onions finely chopped)
butter
milk
Cook the potatoes in plenty of salted water until soft drain well.
In a large bowl add the drained potatoes and mash well with some butter and milk until smooth add the grated cheese and mix well so the cheese melts into the potato. Stir in the chives or salad onions
place in the bottom of the oven to make sure they are piping hot.
Toffee Apple Dessert
serves 4
Toffee sauce
125 grms golden syrup
50 gms butter
add 125 gms light brown sugar
½ tsp vanilla extract
100ml cream
Apples
25gms butter
6 eating apples, peeled and chopped
Cobbler mix
4oz SR flour
4oz butter
4oz sugar
Vanilla yoghurt you will need enough yoghurt to make a cake consistency
Toffee Sauce
Put all toffee sauce ingredients into a pan and heat till it boils. Boil for 2 – 3 mins till sugar has dissolved and then set aside.
Apples
Put into a pan, heat, stir around in the butter, cover with a lid and cook for 4-5mins.
Add some of the toffee sauce (maybe ½ the quantity - the rest will keep in the fridge)
Turn up heat (no lid) and allow the apples to sit, bubble and boil in the sauce to soften.
Test apples to see that they’re soft but not completely soft in the middle.
Pour apples and sauce mixture into pie dish.
Cobbler
Rub the butter into the flour it will be clumpy but don’t worry
Add the sugar and stir in Add the yoghurt and beat until you have a cake consistency. Spoon over the apple mix and bake in a moderate oven until golden brown.
serve with cream icecream or custard
BALSAMIC MUSHROOMS
serves 2 as a starter
4oz sliced mushrooms
1 small onion diced
1 clove garlic crushed
1 tablespoon balsamic vinegar
oil
Heat a frying pan until hot add a little oil and add the onions gently cook over a low heat until soft. Continue to cook until they are caramelised. Remove from pan heat the pan until hot add the mushrooms turn down the heat and stir the mushrooms whilst cooking, add the garlic half way through so the garlic does not burn. Dry frying them makes the flavour more intense. Add the onions and stir in the balsamic vinegar cook for a few minutes and serve with toasted bruschetta ot toasted granary bread slices cut into triangles.
This is good as a lunch.
Hearty Sausage Casserole
serves 2 hungry people
6 sausages good ones not the cheap variety
1 large carrot sliced or diced as you want not too thick
1 celery stick sliced so you get half moons
1 onion thinly sliced
1 small potato cubed
1 glove garlic crushed
half can cannellini beans drained
1 glass cider
1 bouquet garni (a bay leaf, 2 sprigs of thyme and some parsley stalks, tied together with string)
water or good stock
oil
salt and pepper
Cook the sausages in a frying pan until browned on all sided place in a casserole dish and set aside.
De-glaze the pan with the cider and pour over the sausages.
Add some oil to the pan and cook the onion until soft. Meanwhile steam the carrots, potato and celery until soft add to the onions and add the garlic cook gently for a few minutes add to the sausages.
Add the bouquet garni and the beans and enough water or stock to almost cover. Make the water or stock good and hot.
Place in the oven with a lid over the casserole dish for about 1 hour at Gas 1 until everything is tender. The potato will breakdown to thicken the sauce, you can mash them up in the casserole if they have not broken down.
Remove the bouquet garni and serve with mashed potato
Cheese and chive mash
4 good sized to largepotatoes peeled and cut into quarters
2oz grated mature cheddar cheese
2oz grated mozzarella
bunch of chives chopped (or you can use salad onions finely chopped)
butter
milk
Cook the potatoes in plenty of salted water until soft drain well.
In a large bowl add the drained potatoes and mash well with some butter and milk until smooth add the grated cheese and mix well so the cheese melts into the potato. Stir in the chives or salad onions
place in the bottom of the oven to make sure they are piping hot.
Toffee Apple Dessert
serves 4
Toffee sauce
125 grms golden syrup
50 gms butter
add 125 gms light brown sugar
½ tsp vanilla extract
100ml cream
Apples
25gms butter
6 eating apples, peeled and chopped
Cobbler mix
4oz SR flour
4oz butter
4oz sugar
Vanilla yoghurt you will need enough yoghurt to make a cake consistency
Toffee Sauce
Put all toffee sauce ingredients into a pan and heat till it boils. Boil for 2 – 3 mins till sugar has dissolved and then set aside.
Apples
Put into a pan, heat, stir around in the butter, cover with a lid and cook for 4-5mins.
Add some of the toffee sauce (maybe ½ the quantity - the rest will keep in the fridge)
Turn up heat (no lid) and allow the apples to sit, bubble and boil in the sauce to soften.
Test apples to see that they’re soft but not completely soft in the middle.
Pour apples and sauce mixture into pie dish.
Cobbler
Rub the butter into the flour it will be clumpy but don’t worry
Add the sugar and stir in Add the yoghurt and beat until you have a cake consistency. Spoon over the apple mix and bake in a moderate oven until golden brown.
serve with cream icecream or custard