All posts by Heather

Scalloped Potatoes

Side Dishes, Vegetarian

  • 5-6 Large potatoes
  • 150ml/1/4 pint milk
  • 300ml/1/2 pint double cream
  • 1 tbsp cornflour
  • 100g/1/4lb Gruyere or Emmenthal cheese, grated
  • salt
  • freshly ground black pepper
  • freshly grated nutmeg
  • cayenne pepper
  • 2 tbsp softened butter for greasing
  • 2tbsp diced butter

1. Peel the potatoes and cut them into thin slices, then soak in cold water for 10 minutes. drain and pat dry

2. Prepare a cheese sauce. Heat the milk and double cream, then pour onto a paste made with 2 tbsp water and the cornflour. Stir in the grated cheese and simmer over a moderate heat, stirring constantly, until the cheese has melted and the sauce thickened. Season with salt, black pepper, nutmeg and cayenne pepper, then remove from heat.

3. Heat oven to 200C/400F/Gas 6.

4. Butter a medium-sized gratin dish generously. Cover the base with a layer of overlapping potatoes and season with salt, freshly ground black pepper and nutmeg.

5. Spoon one-third of the cheese sauce over the potatoes. Cover with another layer of overlapping potatoes and seson again with salt, pepper and nutmeg. Cover with half the remaining cheese sauce, and top with a third layer of overlapping potatoes. Season again and spoon over the rest of the cheese sauce. Dot with diced butter and bake for 15 minutes.

6. Reduce the oven heat to 190C/375F/Gas 5. Cover the potatoes with foil and continue to cook for 35 minutes. Remove from the oven.

7. Just before your guests sit down to lunch, remove the foil and return the dish to the oven for 20 minutes until crisp and golden on top.

Spinach and Lentil Curry

Holidays, Main Courses, Side Dishes, Vegetarian

  • 2 tbsp oil

    • 5 oz red split lentils

  • 2 onions, finely chopped
  • 2 cloves garlic, crushed
  • 1-2 green chillies, deseeded and finely chopped
  • 2 tsp ground cumin
  • 4 cardamom pods, crushed
  • 1 tsp ground turmeric
  • 1/4 tsp fenugreek seeds, crushed (optional)
  • 4 tomatoes, chopped
  • 425ml/3/4 pint water
  • 450g/1lb fresh spinach, stems removed and leaves roughly chopped
  • large handful fresh coriander, chopped
  • small handful chopped mint, chopped
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper

1. Heat the oil then slowly fry the onions and garlic until golden. Add the chillies and spices then cook for a minute more.

2. Stir in the lentils, tomatoes and water then cover and simmer for 30 minutes, stirring occasionally to prevent the mixture from sticking.

3. Taste to see if the lentils are tender then add the chopped spinach, coriander, mint and seasoning. Simmer for 5-10 more.

4. Serve with rice and chutney.

Serves 4

Onion Soup

Holidays, Soups, Vegetarian

  • 1350g/3lbs onions
  • Coarse salt
  • 3 large tbsp beef dripping
  • 4-5 heaped tbsp plain flour
  • 4 pints stock
  • Tomato puree
  • Pesto
  • Fresh parmesan to serve

1. Slice onions and place in a pan with coarse salt and beef dripping. Cook in low oven for about 2 hours.

2. Add plain flour and boiling stock until pan is full again, about 4 pints of stock. Put back in oven and cook until creamy.

3. Remove from oven and liquidise. Add some tomato puree and a small quantity of pesto.

4. Serve with freshly grated parmesan. Flavour improves with maturity.

Cheese and Tomato Rice

Family Favourites, Main Courses, Vegetarian

  • 2 tbsp oil
  • 1 onion, thinly sliced
  • 1 red pepper, coredd, seeded and sliced
  • 1 garlic clove, finely chopped
  • 300g/10oz long grain rice
  • 1 litre/13/4 pints chicken or vegetable stock
  • Can of chopped tomatoes
  • 100g/4oz mature cheddar, cubed
  • Chives and salad leaves to garnish

Preparation time: 15 minutes
Cooking time: 45 – 50 minutes

1. Preheat oven to 180c/Gas 4/fan oven cook from cold at 160c. Heat the oil in a large flameproof casserole, then cook the onion and red pepper over a medium heat for about 5 minutes until soft and golden. Add the chopped garlic and cook for a further minute.

2. Stir in the rice until completely coated in oil, then add the stock and tomatoes, and season with salt and pepper. Bring to the boil and simmer for 5 minutes until nearly all the liquid has been absorbed.

3. Scatter over the cheese, cover the casserole and cook in the oven for about 30 minutes until the rice is tender. Leave for 5 minutes before garnishing with chives and salad.

Serves 4

Minced Turkey Curry

Chicken, Main Courses

  • 2 tsp oil
  • 1 small onion, chopped
  • 300g/12oz minced turkey
  • 2 cloves garlic, crushed
  • 1 tbsp plain flour
  • 2 tsp curry powder
  • 1 small chicken stock cube, crumbled
  • 2 cups water
  • 1 tablespoon tomato paste
  • 1 large Granny Smith apple, sliced
  • 1 small potato, sliced

1. Heat oil in a frying pan and add onion. Stir constantly over heat until onion is lightly browned.

2. Add mince and garlic. Stir over high heat until well browned. Add flour and curry powder and stir for 1 minute.

3. Add stock cube, water and tomato paste, stir constantly until mixture boils and thickens.

4. Add apple and potato, reduce heat and simmer, covered, for 15 minutes or until potato is tender.

5. Serve with rice.

Serves 4