Left-over preparations!

Left-over preparations!

There’s nothing like being prepared for left-over is there? No doubt over the next week or so you’ll have many a meal with turkey or ham and you’ll be wondering what to do with them so as not to waste food and how to make the left-overs appetising so the family will eat the meal again! So left-over turkey or ham may end up in a mild curry sauce (ideally with double cream, vegetable stock and curry paste) with a few dried apricots added for colour and served topped with crushed dry roasted peanuts for crunch. Alternatively why not layer bite sized pieces of meat (and any left-over stuffing) with lightly cooked broccoli or spinach and top with a cheese sauce (preferably made with Stilton). Heat in microwave on med until bubbling hot then grill until golden. Or bake at 200C until hot and golden brown. Left-overs never tasted so good. photo credit: acme via photopin...
Chocolate Truffle with Coffee Cream

Chocolate Truffle with Coffee Cream

Serves 6-8 Ingredients 150g plain chocolate 115g creamed coconut 50g unsalted butter 250g finely chopped ready to eat dried pineapple 200g crushed shortbread biscuits 300ml double cream 2tbs rum 1tbs instant coffee granules 450ml single cream Method Line a 900g loaf pan with non-stick paper Put chocolate, coconut, and butter in bowl and microwave on medium until soft – maybe 3 min Stir in dried pineapple and biscuits Whip double cream to soft peaks and add in rum Fold into chocolate mixture Spoon into tin Cover and chill for 24 hours To make the sauce Stir instant coffee granules into single cream Microwave for 1 min on high – stir frequently so coffee is dissolved Sweeten if wish Serve luke warm over the truffle photo credit: totcupcakes via photopin...
Cheese, Tomato and Potato Pie

Cheese, Tomato and Potato Pie

Serves 2 Ingredients 2 baking potatoes 4 large tomatoes 300ml cheese sauce Cheese for grating Herbs for decoration Method Using a buttered baking dish, layer thinly sliced potatoes and thinly sliced tomatoes [skinned if preferred] Pour over cheese sauce Top with grated cheese Bake in oven for 30 mind or until potatoes are cooked – top will be golden brown Sprinkle with herbs photo credit: avlxyz via photopin...
Sausages with Cabbage and Bacon

Sausages with Cabbage and Bacon

Serves 4 Ingredients 450g pork sausages 1tbs oil 100g diced bacon Onion 1tsp sugar Small green cabbage 150ml vegetable stock 1tbs wine vinegar Whole grain mustard 142ml soured cream Seasoning Method Using a large pan with a lid gently fry sausages for 10 minutes Remove onto plate and add oil, bacon and thinly sliced onion to pan Sprinkle with sugar and cook until soft and golden Trim and finely shred cabbage [discard think core and stems] Pack into pan with stock, seasoning and vinegar Cover and cook over low heat until cabbage is soft [add more water if stock evaporates] Replace sausages and cook until they are heated through To serve Stir 1tbs wholegrain mustard into soured cream and spoon over each serving   photo credit: erix! via photopin...
French Beef Casserole

French Beef Casserole

Serves 4 Ingredients: 900g stewing beef cut into 3cm cubes 225g onions, peeled and chopped 3 cloves of garlic, peeled and chopped 2tbsp tomato puree Red wine 4tbsp olive oil Peel of a quarter orange 50g black olives Bouquet garni Method: Heat the oil in a large pan or casserole dish and saute the beef on all sides until it starts to brown Add the onion and garlic until the onion looks translucent, then stir in the tomato puree and pour over the wine to almost cover the beef Add orange peel and bouquet garnished, cover with a lid and simmer in slow oven [325F gas mark 3] for one hour Give it a stir and leave to cook for another 30 minutes to an hour with the lid off so that the juices reduce but do not dry out When the meat is tender, remove the orange and bouquet garni and stir in the black olives Very nice served with flat noodles and vegetables of your choice! photo credit: ozfoodie via photopin...
Courgettes, tomatoes and mint

Courgettes, tomatoes and mint

This makes about 4 portions and can be served hot or cold. It will keep well in the fridge for up to 4 days too – or you could freeze. Goes well with meat or fish. ¬†Use small green, yellow courgettes. ¬†Scoop out seeds if the courgettes are large. Ingredients 700g courgettes 1 medium onion 2tbs olive oil 1 yellow pepper 1 clove garlic 4 large tomatoes 2tbs concentrated tomato paste 1tsp demerara sugar 1tbs red wine or balsamic vinegar Seasoning Handful of mint Method Trim and thinly slice courgettes and onion and cook in olive oil until softened. Deseed and thinly slice yellow pepper and stir in with crushed clove of garlic. Continue to cook over low heat. Cover tomatoes with boiling water and leave for 5 mins. Drain, slip off the skins, cut into quarters and remove the seeds. Add to the pan with tomato paste, sugar, vinegar and seasoning. Stir well and cook over low heat for 15 min or until thickened. Stir in handful of fresh mint. Enjoy     photo credit: Great British Chefs via photopin...