All posts by Heather

Cheats Cheese Souffle

Starters, Vegetarian
  • Ingredients   for six
  • 100gm parmesan cheese
  • 40gm plain flour
  • 250ml milk
  • salt, pepper, grated nutmeg
  • 30gm butter
  • 3 egg yolks
  • 2 egg whites stiffly beaten
  • 350ml double cream

METHOD  Put the milk, flour,seasoning and butter in a non stick pan and whisk over a medium heat until smooth and thick. Leave to cool for a few minutes stirring then add half the grated cheese the egg yolks .and fold in the stiffly beaten whites. Butter six individual moulds or ramekin dishes and divide the mixture between them. Place in a deep roasting tin and pour boiling water into tin until halfway up moulds. Put in oven preheated to 160 (fan) for 15 minutes until firm and spongy to touch. Butter six individual gratin dishes and scatter with a little of the remaining cheese. Turn out the souffles carefully onto the cheese in the dishes. You can then leave these overnight in fridge loosely covered with clingfilm.       When ready to serve pour 2tbsps of double cream over each and scatter the rest of the cheese. Put in oven at160 (fan) for 15 minutes until puffed and golden. Serve immediately!!!!!

 

 

 

 

 

 

 

 

 

Moroccan Rice Chicken & Chickpea Casserole

Chicken, Family Favourites, ,

Ingredients (serves 4)

  • 1/2 cup brown rice          
  • 1-1/2 cups chicken stock
  • 1 tin drained chickpeas
  • 1/2 jar Belazu rose harisa
  • 1/2 each red, green pepper
  • 1 sliced onion
  • 2 big breasts chicken
  • Kalamata olives
  • Chopped preserved lemon
  • 1 pack baby spinach
  • Chopped mint
  • 1/2 block chopped feta

Method Fry onions, peppers and chicken in olive oil until softened.  Stir in rice and add chickpeas, harissa, olives, lemon and stock.  Cover and simmer for 40 minutes then add spinach, recover and replace on heat for 6 minutes or until the spinach is wilted.  Stir in spinach then scatter the crumbed feta and chopped mint.  Take off the heat, cover and leave for 10 minutes for the flavour to develop and feta to soften.  Scrummy.


Mexican Tomato Soup

Hot & Spicy, Soups, Starters

1 jar passata

2 jars chicken stock

1 onion sliced

1 carrot peeled and sliced

1 clove garlic

2 teaspoons mild chilli powder

1 teaspoon ground cumin

1 teaspoon dried oregano

1/2 cup red lentils

Soften onion, garlic and carrot  in a little olive oil. Add all other ingredients and simmer until veg and lentils are tender. Blend in a liquidiser or with a stick blender until smooth-ish. Can add some fresh chopped coriander to serve.

Apricot Slice

Cakes and Muffins, Desserts, Family Favourites, Vegetarian

karen

1cup caster sugar

1 teaspoon baking powder

6oz butter cold diced

1 cup jumbo rolled oats

1 cup pecans ground in food processor

2 1/2 cups dried apricots chopped

1/3 cup marmalade

extra 1 1/2 oz butter melted

Preheat oven to 170 fan. Put the apricots in a pan with 1/2 cup water and boil gently until water absorbed. Leave to cool.

Put the flour, sugar, baking powder and butter and procedd until a sort of crumble forms. Mix in the oats and ground pecans. Reserve a cupful of the crumble and press the rest into a greased ans lined 8x12inch baking tin.Bake for 15mins until golden. Cool for 10 mins or so then spoon apricots evenly over the base. Dot over the marmalade then and sprinkle the reserved crumble over the top. Spoon on the melted butter and bake for 30-35 mins until golden. Allow to cool aompletely in the tray. Serve sliced into squares.