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Tonight's side with sausages...creamy garlic mushrooms and bacon. 1/3 of the recipe was enough for 2 portions. Very filling.
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Tonight's side with sausages...creamy garlic mushrooms and bacon. 1/3 of the recipe was enough for 2 portions. Very filling.
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Tonight's Tuscan Butter Prawns...with recipe. I cut the recipe to about 1/3 of the amount...more than enough for me with seconds. I use Aldi frozen peeled Argentinean Red Shrimp
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Recipe postings seem to have died off so I thought I would post this favourite. Can’t post a link to this recipe as it is from an old Remoska cookbook, but you might find it on motor home cooking websites.
For 2 persons , but you do need a remoska , Google it. They are very easy on your electricity bill when compared to conventional oven.
2 ck breasts, butter , little white wine( I use Tesco leapfrog milk), about 8 pancetta slices smoked is best.
Lay out 4/5 slices o f pancetta place chicken on top, wrap slices around breasts. Chop 2 to 3 leeks roughly, depending on size. Switch on remoska and let it warm up for a few mins. Put in chopped leeks with a generous knob of butter plus S and P. After a few mins stir them around to coat them. Leave cooking for 20 mins or so stirring now and then . Add white wine (about an egg cup as a measure) . Place wrapped chicken on top, leave cooking for another 20 mins. Once pancetta is crispy-looking, make bed of leeks on plates , place chicken on top, serve.
It’s good if like me you can’t stand for long whilst cooking, (bad back), remoska is low wattage, hence our using it on our camper
For 2 persons , but you do need a remoska , Google it. They are very easy on your electricity bill when compared to conventional oven.
2 ck breasts, butter , little white wine( I use Tesco leapfrog milk), about 8 pancetta slices smoked is best.
Lay out 4/5 slices o f pancetta place chicken on top, wrap slices around breasts. Chop 2 to 3 leeks roughly, depending on size. Switch on remoska and let it warm up for a few mins. Put in chopped leeks with a generous knob of butter plus S and P. After a few mins stir them around to coat them. Leave cooking for 20 mins or so stirring now and then . Add white wine (about an egg cup as a measure) . Place wrapped chicken on top, leave cooking for another 20 mins. Once pancetta is crispy-looking, make bed of leeks on plates , place chicken on top, serve.
It’s good if like me you can’t stand for long whilst cooking, (bad back), remoska is low wattage, hence our using it on our camper
Cauliflower and Cheese Flan
ingredients
serves 4-6
4 oz (100 g) butter
6 oz flour, plus 30 ml (2 level tbsp)
1/4 level tsp (1.25 ml) salt
1 lb (450 g) cauliflower florets
8 oz (225 g) onions, skinned and chopped
7 fl oz (200 ml) milk
freshly ground pepper
125 g (4 oz) Blacksticks Blue cheese, crumbled
25 g (1 oz) English Cheddar cheese, grated
method
1. Rub 75 g (3 oz) butter into 175 g (6 oz) flour and salt. Bind to a dough with a little water. Chill in the refrigerator for about 10 minutes.
2. Roll out the pastry and use to line a 23 cm (9 inch) flan dish or ring placed on a baking sheet. Chill again for 10 -15 minutes, then bake in the oven at 200c (400°F) mark 6 for 10 -15 minutes until set.
3. Cook the cauliflower florets in a saucepan of boiling salted water for 4 - 5 minutes until just tender. Drain well and cool.
4. Melt remaining butter in a pan, saute the onion until soft, then stir in the 30 ml (2 level tbsp) flour and cook gently for 2 minutes, stirring. Remove the pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add pepper to taste
5. Sprinkle the Blacksticks Blue evenly over the base of the flan. Arrange the cauliflower on top. Spoon over the onion sauce and sprinkle with the Cheddar cheese
6. Bake in the oven at 190°C (375°F) mark 5 for 25-30 minutes until golden and bubbly. Serve hot.
ingredients
serves 4-6
4 oz (100 g) butter
6 oz flour, plus 30 ml (2 level tbsp)
1/4 level tsp (1.25 ml) salt
1 lb (450 g) cauliflower florets
8 oz (225 g) onions, skinned and chopped
7 fl oz (200 ml) milk
freshly ground pepper
125 g (4 oz) Blacksticks Blue cheese, crumbled
25 g (1 oz) English Cheddar cheese, grated
method
1. Rub 75 g (3 oz) butter into 175 g (6 oz) flour and salt. Bind to a dough with a little water. Chill in the refrigerator for about 10 minutes.
2. Roll out the pastry and use to line a 23 cm (9 inch) flan dish or ring placed on a baking sheet. Chill again for 10 -15 minutes, then bake in the oven at 200c (400°F) mark 6 for 10 -15 minutes until set.
3. Cook the cauliflower florets in a saucepan of boiling salted water for 4 - 5 minutes until just tender. Drain well and cool.
4. Melt remaining butter in a pan, saute the onion until soft, then stir in the 30 ml (2 level tbsp) flour and cook gently for 2 minutes, stirring. Remove the pan from the heat and gradually stir in the milk. Bring to the boil and continue to cook, stirring, until the sauce thickens, then add pepper to taste
5. Sprinkle the Blacksticks Blue evenly over the base of the flan. Arrange the cauliflower on top. Spoon over the onion sauce and sprinkle with the Cheddar cheese
6. Bake in the oven at 190°C (375°F) mark 5 for 25-30 minutes until golden and bubbly. Serve hot.
Elderflower Cookies.
Fed up with the usual choice of biscuits, I baked these and they are delicious.
Recipe:
250g Caster Sugar
250g Margarine
1 teaspoon baking powder
1 egg
2 teaspoons Elderflower Cordial
250g Plain flour
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Mix flour and margarine till fluffy
Add egg and Cordial
Beat again.
Add flour and baking powder
Mix gently
Put rounded teaspoonfuls 2" apart on lined baking trays
Bake in pre-heated oven ...180c or Fan 160c ...10 minutes.
Makes about 40.
Fed up with the usual choice of biscuits, I baked these and they are delicious.
Recipe:
250g Caster Sugar
250g Margarine
1 teaspoon baking powder
1 egg
2 teaspoons Elderflower Cordial
250g Plain flour
...........................
Mix flour and margarine till fluffy
Add egg and Cordial
Beat again.
Add flour and baking powder
Mix gently
Put rounded teaspoonfuls 2" apart on lined baking trays
Bake in pre-heated oven ...180c or Fan 160c ...10 minutes.
Makes about 40.
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Baked Meatballs with Orzo
Ingredients
12 meatballs
350ml chicken/veg stock
1 tbsp olive oil
2 cloves garlic
350g cherry tomatoes (halved)
250g orzo
125g mozzarella
Method
Preheat oven to 170c
In a large oven proof frying pan heat olive oil over medium heat
Fry meatballs for 5 minutes, turning regularly until brown. Lift out of pan and put aside
Add a splash more oil if needed. Add garlic and fry, stirring, for 2 minutes.
Add tomatoes, season with salt and pepper, and fry for 2-3 minutes
Rinse and drain orzo and Add to pan
Add stock and bring to simmer
Add meatballs and torn up mozzarella
Bake in oven for 20 minutes. Leave to stand for 4 minutes
Ingredients
12 meatballs
350ml chicken/veg stock
1 tbsp olive oil
2 cloves garlic
350g cherry tomatoes (halved)
250g orzo
125g mozzarella
Method
Preheat oven to 170c
In a large oven proof frying pan heat olive oil over medium heat
Fry meatballs for 5 minutes, turning regularly until brown. Lift out of pan and put aside
Add a splash more oil if needed. Add garlic and fry, stirring, for 2 minutes.
Add tomatoes, season with salt and pepper, and fry for 2-3 minutes
Rinse and drain orzo and Add to pan
Add stock and bring to simmer
Add meatballs and torn up mozzarella
Bake in oven for 20 minutes. Leave to stand for 4 minutes
Of course! Here's a delicious and easy recipe for homemade guacamole:
Ingredients:
3 ripe avocados
1 small red onion, finely diced
2 tomatoes, diced
1-2 cloves of garlic, minced
1-2 jalapeño peppers, finely chopped (adjust to your spice preference)
1/4 cup fresh cilantro, chopped
Juice of 1-2 limes
Salt and pepper to taste
Instructions:
Cut the avocados in half and remove the pits. Scoop out the flesh into a mixing bowl.
Mash the avocado with a fork or potato masher, leaving some chunks for texture.
Add the diced red onion, diced tomatoes, minced garlic, chopped jalapeño peppers, and chopped cilantro to the mashed avocado.
Squeeze the juice of 1-2 limes over the mixture, depending on your taste preference. Start with one lime, taste, and add more if needed.
Season with salt and pepper to taste. Remember that the salt helps to bring out the flavors of the other ingredients.
Mix everything together until well combined.
Taste and adjust the lime juice, salt, or spiciness to your liking.
Cover the guacamole with plastic wrap, ensuring that the wrap is in direct contact with the surface to prevent browning. Refrigerate for at least 30 minutes before serving to allow the flavors to meld.
Serve your homemade guacamole with tortilla chips, tacos, burritos, or as a dip for veggies.
Enjoy your delicious homemade guacamole!
Today, I want to share a super yummy recipe for homemade flor de gallo. It's a fresh and zesty salsa that's perfect for spicing up your tacos, nachos, or just as a dip with some tortilla chips. Here's what you'll need: tomatoes, onions, jalapenos, cilantro, lime juice, and salt. Start by chopping up some ripe tomatoes into small pieces. Any kind of tomatoes will do, but Roma tomatoes work great because they're firm and have a good balance of sweetness and tanginess. Next, finely chop some onions and jalapenos. If you want it less spicy, take out the seeds and membranes from the jalapenos. If you like it hot, leave 'em in. Just remember to wash your hands well afterward, 'cause jalapeno oils can irritate your skin or eyes. Now, add a handful of chopped cilantro leaves. Make sure to toss the stems. Give it a good squeeze of lime juice to bring all the flavors together. Fresh lime juice gives it a tangy and citrusy kick. Finally, season with salt to taste. Start with a pinch and adjust as you like. Salt helps bring out the flavors of the other ingredients. Mix everything well, making sure everything's nicely combined. You can serve it right away, but I find it tastes even better after it's been in the fridge for about an hour to let the flavors mingle. So, that's basically how to make flor de gallo https:/
Certainly! Here's a simple and delicious recipe for a classic spaghetti Bolognese:
Ingredients:
1 lb ground beef
1 onion, diced
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
Salt and pepper to taste
8 oz spaghetti
Instructions:
In a large pan, brown the ground beef over medium heat.
Add diced onions and minced garlic, cooking until onions are softened.
Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 15-20 minutes.
Cook spaghetti according to package instructions.
Serve the Bolognese sauce over cooked spaghetti. Enjoy!
Certainly! Here's a simple and delicious recipe for a classic spaghetti Bolognese:
Ingredients:
1 lb ground beef
1 onion, diced
2 garlic cloves, minced
1 can (14 oz) crushed tomatoes
2 tbsp tomato paste
1 tsp dried oregano
Salt and pepper to taste
8 oz spaghetti
Instructions:
In a large pan, brown the ground beef over medium heat.
Add diced onions and minced garlic, cooking until onions are softened.
Stir in crushed tomatoes, tomato paste, oregano, salt, and pepper. Simmer for 15-20 minutes.
Cook spaghetti according to package instructions.
Serve the Bolognese sauce over cooked spaghetti. Enjoy!
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Chicken Drumstick Traybake.
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