Ingredients.
6 small leeks, chopped and cooked
Method.
Preheat oven to 350 F.
Ingredients.
2 lb. potatoes
Preheat oven to 220 C.
Ingredients.
1 ¾ lb. potatoes
Method.
Peel potatoes and slice very thinly.
Ingredients.
2 oz butter
Method.
Melt butter in pan and add the mushrooms, shallots, garlic and rosemary.
Ingredients.
4 oz. Strong grated cheddar
Method.
Beat the two small eggs and add the mustard, parsley, thyme and seasoning.
Ingredients.
2oz laver
Method.
Mix ingredients together.
Ingredients.
Pastry:
125g butter
Filling:
40g butter
Method.
Preheat oven to 200 C.
Ingredients.
4 thick slices white bread, crusts removed
Method.
Heat the 6 tbsp. oil gently in frying pan.
Ingredients.
2 lb potatoes, peeled and cut into quarters
Method.
Preheat the oven to 425 F.
Ingredients.
3 large red skinned potatoes
Method.
Preheat oven to 220 C.
Ingredients.
100g plain flour
Method.
Preheat oven to 200 C.
Ingredients.
1 lb potatoes
Method.
Peel and cube the potatoes and cook in boiling salted water for 5 min.
Ingredients.
1 lb broccoli
Method.
Break the broccoli into small florets, peel and finely chop the garlic and peel and grate the ginger. Anglesey Eggs.
1 lb. Hot mashed potatoes
3 oz. butter
salt and black pepper
1 tbsp. flour
½ pt hot milk
3 oz. Cheddar cheese, grated
8 hard boiled eggs, halved
2 tbsp. fresh breadcrumbs
grated nutmeg
Combine the leeks, mashed potatoes and half the butter. Season and beat well together.
Place in a buttered, ovenproof dish.
Make a cheese sauce by melting 1 oz. Of the butter in a small pan, add the flour, stir and cook for 2 min. over a low heat.
Stir in the milk, add the cheese and simmer, stirring, until it thickens (reserve half an oz of butter and a little cheese for sprinkling over the finished dish).
Arrange the halved hard boiled eggs over the potato and leek mixture and pour the cheese sauce over.
Mix the reserved cheese with the breadcrumbs and sprinkle over the sauce.
Dot with the remaining butter and grate a little nutmeg over.
Bake for 20 min.
Serve with broccoli.
Cheesy Potato Bake.
¾ pint of milk
salt and pepper
large pinch grated nutmeg
1 garlic clove, cut in half
4 oz cheddar cheese, grated
½ oz butter
Method.
Lightly grease a shallow baking dish.
Cut potatoes into thin slices and put into pan with milk.
Season and sprinkle over the grated nutmeg. Bring to the boil and then simmer gently for 10 – 15 minutes, or until tender.
Rub the sides of the garlic hard against the inside of the baking dish.
Transfer the potato slices into the dish and pour ¼ pt milk over the top.
Sprinkle the grated cheese over the top of the potatoes, dot the surface with butter and bake for 20 min.
Crispy Herbed Potatoes.
2 red onions
6 tbsp. olive oil
4 oz gruyere cheese
2 tbsp. chopped fresh basil
salt and black pepper
Place them in cold water and leave to stand for 10 min.
Drain on kitchen paper.
Peel and slice the onions.
Heat oil in a large frying pan over a medium heat. Add the onions and sauté for 2 min.
Add the potatoes and cook for 15 – 20 min., turning frequently.
Grate the gruyere cheese.
Add the basil to the pan and stir in. Sprinkle the cheese over the top and cook until the cheese melts.
Season and serve.
Garlic Mushrooms.
2 lb. button mushrooms
2 shallots, chopped
2 garlic cloves, crushed
1 tbsp. fresh rosemary
2 bay leaves
¼ pint white wine
2 tbsp. tomato puree
½ pt passata
1 tsp. fresh thyme
parsley sprigs, to garnish
Cook for three minutes, stirring until coated in the butter.
Add bay leave, wine and tomato puree to the pan and stir until well blended.
Pour in the passata and add the thyme.
Bring to the boil and then reduce heat and simmer for 15 minutes or until the mushrooms are tender.
Remove the bay leaves before serving.
Garnish with parsley sprigs.
Glamorgan Sausages.
4 oz. Fresh white breadcrumbs
1 small onion, finely chopped
1 tsp. mustard powder
1 tbsp. chopped parsley
pinch of thyme
salt and pepper
2 small eggs
1 large egg
dried breadcrumbs for coating
oil for frying
In a separate bowl mix together the cheese, breadcrumbs and onion.
Combine the egg mixture with the breadcrumb mixture.
With floured hands form the mixture into approx. 10 sausage shaped rolls.
Beat the large egg in a bowl, dip the sausages, coat them in the breadcrumbs and fry in hot oil until golden brown.
Drain well.
Serve with a crunchy green salad.
Laver Dumplings.
8 oz plain flour
½ oz baking powder
2 oz shredded suet
Salt and Pepper
1 clove garlic, peeled and grated
1 tbsp. fresh chopped parsley
Add water gradually and form mixture into dough.
Roll dough into walnut size balls.
Add to stew and poach until dumplings rise.
Manchego Cheese Tart.
200g plain flour
45ml cold water
3 red onions, finely sliced
3 tsp. unrefined golden caster sugar
3 medium eggs, beaten
150g Manchego cheese, grated
150ml skimmed milk
Rub butter into flour until it resembles breadcrumbs.
Add water and mix to form a soft dough. Knead into a small round ball.
Roll out the pastry on a lightly floured surface until large enough to line a 20cm flan dish. Trim pastry to fit the dish. Lay parchment paper over the base and fill with baking beans. Chill in fridge for 15 min.
Bake pastry blind in the oven for 10 – 12 min. Remove from the oven and set aside.
Melt butter in frying pan and cook the onions over a moderate heat with the sugar, stirring continually until the onions are soft. Remove from the heat and leave to cool.
Mix the beaten eggs with the Manchego cheese and milk.
Combine the onions with the egg mixture and pour into the cooked flan case.
Bake for 20 – 25 min. until the filling is set.
Serve warm or cold with a herb salad.
New York Caesar Salad.
6 tbsp. olive oil
2 cos lettuce hearts
2 ox parmesan cheese
1 clove garlic
3 tbsp. olive oil
6 tbsp. single cream
¼ tsp. Dijon mustard
salt and black pepper
Cut the bread into ½” cubes and fry for 8 min., turning until golden.
Tear the lettuce leaves and put in a salad bowl. Shave half the cheese into curls and grate the rest.
Add the cheese curls to the bowl with the croutons.
For the dressing, chop the capers and peel and chop the garlic.
Set the pan over a medium heat and add the olive oil, capers, lemon, garlic cream, mustard and grated parmesan.
Heat, whisking all the time, until well blended.
Season to taste and pour over the salad.
Toss and serve.
Potato Pie.
¼ pt milk
1 oz butter
salt and white pepper
4 oz grated cheese
3 oz white breadcrumbs, lightly crisped
a little melted butter
Boil the potatoes until cooked.
Drain potatoes, add milk and butter and mash until smooth.
Stir in the cheese and seasoning.
Well butter a 2 pt pie dish and sprinkle with the breadcrumbs, pressing them into the sides of the dish with the back of a spoon.
Spoon in the potato and cheese mixture and rough up the top with a fork.
Brush with melted butter and bake for 30 min. or until golden brown.
Serve with pickled beetroot or pickled red cabbage or crusty brown bread.
Quick and Easy Oven Fries.
olive oil
¼ tsp. pepper
4 oz Italian salad dressing
2 oz parmesan cheese, grated
fresh thyme sprigs for garnish
Clean potatoes, dry and cut into wedges and arrange in a lightly greased ovenproof dish.
Bake for 20 – 25 minutes, or until tender.
Remove from oven and sprinkle with pepper.
Preheat the grill, line a baking tray with foil and lightly grease.
Transfer the wedges to baking tray. Lightly brush with salad dressing.
Sprinkle over the remaining Parmesan and grill wedges for a further 2 minutes, or until golden brown.
Garnish with thyme.
Ratatouille Pancake Stack.
1 egg
250ml semi skimmed milk
180g baby leaf spinach
4 tbs. mascarpone cheese
1 small onion
1 clove garlic
3 tomatoes
1 red pepper
2 courgettes
1 tbs. tomato puree
30 cheddar cheese
30g hazelnuts
Sieve the flour into a bowl, make a well and add the egg.
Beat the milk gradually into the flour and egg making a smooth batter.
Place the spinach into a saucepan and cook until just wilted.
Squeeze out as much water as possible, add the mascarpone and stir.
Chop the onion, crush the garlic, finely chop the tomatoes and red pepper and finely slice the courgette and fry until softened.
Add the tomato puree.
Heat some oil in another frying pan, add a quarter of the batter and cook four pancakes.
Place a pancake on a baking tray and cover with half of the ratatouille, place another pancake on top and cover with the spinach mixture. Repeat with another two layers.
Sprinkle with crushed hazelnuts and grated cheese.
Cook in the oven for 15 min, until cheese has melted.
Cut into wedges and serve with green salad.
Spanish Potato Omelette.
salt and black pepper
1 red onion
1 clove of garlic
1 red pepper
4 tbsp. olive oil
4 oz frozen peas
6 large eggs
2 oz cheddar cheese
2 tbsp. chopped fresh parsley
Peel and chop the onion and crush the garlic and de seed and chop the pepper.
Heat half the oil in a frying pan and fry the onions for 3 min.
Add the garlic, red pepper and peas, fry for a further 3 min. and transfer to a plate.
Heat the remaining oil in the pan, add the potatoes and cook for 8 min., stirring.
Beat the eggs and add the cheese.
Return the onion mixture to the pan with the parsley.
Reduce the heat and pour eggs evenly over the mixture.
Cook the omelette over low heat for 10 min. or until the eggs are set.
Loosen the edges with a palette knife and turn out the omelette onto a plate.
Serve hot or cold.
Speedy Vegetable Stir-fry.
3 cloves garlic
1” piece root ginger
4 ½ oz carrots
4 ½ oz mange tout
1 yellow pepper
1 red pepper
3 tbsp. groundnut oil
2 tbsp. vegetable stock
4 ½ oz baby sweetcorn
1 tbsp. oyster sauce or soy sauce
4 spring onions
salt and pepper
Peel carrots and cut into matchsticks, trim the mange tout and deseed and chop the peppers.
Heat the oil in a wok until beginning to smoke.
Add the garlic and ginger and stir-fry for 1 min.
Add the broccoli, peppers and carrots, and stir fry for 5 min.
Add the stock, mange tout and baby sweetcorn to the wok and cook for a further 3 min. and then stir in the oyster or soy sauce.
Trim and finely chop the spring onions and sprinkle over.
Season, give one last stir and serve immediately.