In response to a plea, here is the recipe before I have tried it, although I shall soon!
Ingredients
450g potatoes, peeled and cut into chunks
25g butter
4 Tbsp milk
1 Tbsp olive oil
2 garlic cloves, crushed
450g cabbage cut into thin strips
Fresh ground pepper
125g cheddar cheese
75g feta cheese
½ tsp paprika
Method
1. Put potatoes into salted water, bring to the boil and simmer until tender, about 15 minutes, drain and mash with butter and milk, season to taste.
2. In a pan, heat the olive oil and saut̩ the garlic for 1 Р2 minutes, or until just browned.
3. Add the cabbage and sauté until just wilted, not soft, add lots of black pepper.
4. Grease a baking dish and cover with the mashed potato.
5. Cover with the cabbage, add the cheddar and feta cheese, sprinkle the top with paprika.
6. Bake for 20 – 25 minutes in oven at 180 degrees until the cheese has melted.
Thursday 31 July 2008
Monday 7 July 2008
Chicken with Yogurt and Condensed Cream of Mushroom Soup
This evening, after bridge and a cup of tea with the Scrabble people, I made a different evening meal. When I looked yesterday, I found a vacuum bag of 4 very large chicken thighs (corn fed and free range from the Farmers’ Market), so I took it out of the freezer.
Today, after the Scrabble cup of tea, I made a recipe which I picked up from elder son last week. I think the recipe may have originated in a Milk Marketing Board recipe book, but I have changed it to suit what I have.
One of the ingredients is a tin of Condensed Cream of Mushroom Soup!
Umm, this is something I never have in my store cupboard – the only tins are Italian Tomatoes (much better than watery British ones in cooking) and Baked Beans (a childhood throwback!)
Ingredients
4 chicken portions
Most of a large carton of organic Greek style yoghurt (I had no cream).
1 tin of condensed cream of mushroom soup.
(3 smoked garlic cloves, chopped finely – if you can lay your hands on them. they are less strong than ordinary garlic, so you can use more.
Seasoning to taste
Some paprika
Method
Mix the ingredients (apart from the chicken) in a large bowl.
Lay the chicken portions on a flat dish (I use a lasagne dish)
Spoon the mix over the top.
Cook uncovered in the oven at 180 degrees for 45 - 75 minutes, depending on the size of your joints. (I found the 45 minutes suggested, not nearly long enough.)
I am not going to mention the blood blister caused by pushing the two arms of the can opener together when part of my palm was still caught in between!
Later:
I used rather large Farmer' Market chicken thighs for this recipe, and they were not cooked through at the end of the cooking time, so I had to put them back in the oven for almost half an hour.
By this time, of course, the coating was browning somewhat and drying out.
Also I found that, although smoked garlic is sweeter than usual garlic, it still benefits from frying before eating, so I shall make changes before the next time I cook this dish.
Any suggestions gratefully received!
Today, after the Scrabble cup of tea, I made a recipe which I picked up from elder son last week. I think the recipe may have originated in a Milk Marketing Board recipe book, but I have changed it to suit what I have.
One of the ingredients is a tin of Condensed Cream of Mushroom Soup!
Umm, this is something I never have in my store cupboard – the only tins are Italian Tomatoes (much better than watery British ones in cooking) and Baked Beans (a childhood throwback!)
Ingredients
4 chicken portions
Most of a large carton of organic Greek style yoghurt (I had no cream).
1 tin of condensed cream of mushroom soup.
(3 smoked garlic cloves, chopped finely – if you can lay your hands on them. they are less strong than ordinary garlic, so you can use more.
Seasoning to taste
Some paprika
Method
Mix the ingredients (apart from the chicken) in a large bowl.
Lay the chicken portions on a flat dish (I use a lasagne dish)
Spoon the mix over the top.
Cook uncovered in the oven at 180 degrees for 45 - 75 minutes, depending on the size of your joints. (I found the 45 minutes suggested, not nearly long enough.)
I am not going to mention the blood blister caused by pushing the two arms of the can opener together when part of my palm was still caught in between!
Later:
I used rather large Farmer' Market chicken thighs for this recipe, and they were not cooked through at the end of the cooking time, so I had to put them back in the oven for almost half an hour.
By this time, of course, the coating was browning somewhat and drying out.
Also I found that, although smoked garlic is sweeter than usual garlic, it still benefits from frying before eating, so I shall make changes before the next time I cook this dish.
Any suggestions gratefully received!
Thursday 3 July 2008
Bombe Surprise
After making the mini pavlovas, I remembered this recipe from many moons ago. (I think The Frolicking Foodie has posted a similar recipe recently, but this is all my own!)
The reason for the name of the dish goes back to the film "Diamonds are Forever" - you will, of course, remember the Bombe Surprise scene.
As I said in my last post, I don't make meringues, but if you do, it takes:
Ingredients for Meringues
3 egg whites
3 oz caster sugar
Make meringues
Whisk egg whites till stiff. Add half the sugar and continue beating for 1 minute. Fold in the rest of the sugar with a fork.
Well oil a baking sheet with olive oil. Drop meringue mixture onto the sheet, 1 Tbsp at a time.
Bake in a slow oven for 2 hours. Turn off heat and dry meringues for 10 minutes. Remove from baking sheet with a spatula, and when cool break into small pieces.
Ingredients for Bombe
Meringues, as above, or bought ones to a similar weight
grated rind of 1 orange
3/4 pint double cream
3 Tbsps Grand Marnier, or other orange flavoured liqueur.***
caster sugar to taste
To prepare bombe
Whisk cream until stiff. Flavour cream with sugar, grated orange rind and Grand Marnier. Fold in broken meringues.
Well oil a cake tin or bombe mould. Pour in cream mix and cover with tin foil.
To freeze, pack in a polythene bag.
To serve
10 minutes before serving, dip mould in hot water and turn out.
Serve with fresh raspberries or strawberries.
There are, of course, absolutely no calories in this!
*** I don't drink liqueurs, so find that buying them in miniatures - usually round about Christmas when they are more plentiful - is better.
The reason for the name of the dish goes back to the film "Diamonds are Forever" - you will, of course, remember the Bombe Surprise scene.
As I said in my last post, I don't make meringues, but if you do, it takes:
Ingredients for Meringues
3 egg whites
3 oz caster sugar
Make meringues
Whisk egg whites till stiff. Add half the sugar and continue beating for 1 minute. Fold in the rest of the sugar with a fork.
Well oil a baking sheet with olive oil. Drop meringue mixture onto the sheet, 1 Tbsp at a time.
Bake in a slow oven for 2 hours. Turn off heat and dry meringues for 10 minutes. Remove from baking sheet with a spatula, and when cool break into small pieces.
Ingredients for Bombe
Meringues, as above, or bought ones to a similar weight
grated rind of 1 orange
3/4 pint double cream
3 Tbsps Grand Marnier, or other orange flavoured liqueur.***
caster sugar to taste
To prepare bombe
Whisk cream until stiff. Flavour cream with sugar, grated orange rind and Grand Marnier. Fold in broken meringues.
Well oil a cake tin or bombe mould. Pour in cream mix and cover with tin foil.
To freeze, pack in a polythene bag.
To serve
10 minutes before serving, dip mould in hot water and turn out.
Serve with fresh raspberries or strawberries.
There are, of course, absolutely no calories in this!
*** I don't drink liqueurs, so find that buying them in miniatures - usually round about Christmas when they are more plentiful - is better.
Mini Pavlovas
As you will know, I bought 2 punnets of strawberries on Saturday. They are still doing fine. I had strawberries with a dusting of sugar on two days, so when I saw small meringue nests on Tuesday at the farm shop, I bought a set of four. I have never been able to make meringues (they always end up like toffee), and I am deeply envious of my elder son's mother-in-law who makes pavlovas at the drop of a hat (and swears that they are so easy, grr).
Anyway, back to the meringue nests...
I took half of a small carton of double cream and whisked it till thick, whisking in some pomegranate seeds (following advice from daughter) and filled two nests with the cream mix. I then sliced a couple of strawberries on top of each and left them for a while for the meringue to soften a little.
Scrummy and so easy.
PS, of course I ate both!
Anyway, back to the meringue nests...
I took half of a small carton of double cream and whisked it till thick, whisking in some pomegranate seeds (following advice from daughter) and filled two nests with the cream mix. I then sliced a couple of strawberries on top of each and left them for a while for the meringue to soften a little.
Scrummy and so easy.
PS, of course I ate both!
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