Category Archives: Recipes

Kedgeree

Kitchen – Hob

Ingredients

  • 2 eggs
  • 1 tin smoked fish
  • 1 cup rice
  • 1 tablespoon red lentils
  • 1 level teaspoon curry powder
  • 1 teaspoon butter
  • 1 tablespoon chopped parsley

Equipment

  • Saucepan with lid
  • Serving bowl
  • Wooden spoon

Method

Boil the eggs , place in cold water, bring to the boil and simmer for at least 10 minutes. Remove from pan and cool quickly in cold water.

Cook the rice. For Basmati rice place one cup of rice and two cups of cold water into the saucepan along with the lentils. Bring to the boil, cover with lid and turn heat down to lowest setting for 10 minutes.

Peel and chop eggs roughly.

Open and drain fish.

Add curry powder to butter and make a paste, mix into the cooked rice and add eggs and fish. Mix in the chopped parsley.

Serve

Kedgeree can be served immediately or kept warm in the oven, take care that it does not dry out. Can be refrigerated and served cold or reheated the next day.

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Bean salad

Kitchen – none

Ingredients

  • Tin of mixed beans
  • Teaspoon of honey
  • Teaspoon of hot English mustard
  • Two tablespoons olive oil
  • Two tablespoons vinegar

Equipment

  • Tin opener
  • Mixing bowl
  • Small jar with a lid
  • Spoon or spatula

Method

Open and drain the mixed beans, rinse and drain again then pour beans into the bowl.

Add the honey, mustard, oil and vinegar to the jar, put on the lid and shake well until all ingredients are blended.

Pour around a third of the dressing onto the beans and stir gently. Chill for half an hour before serving.

Serve

If you have them a diced tomato, celery or green beans can be added. Serve as a side salad.

Chickpea and Potato Curry

Kitchen – Hob

Ingredients

  • 1 tin chickpeas
  • 1 tin baby potatoes
  • 1 small tin coconut milk
  • Peanut butter
  • Curry powder
  • Chili flakes or Tabasco sauce
  • Garlic
  • Peanut oil

Equipment

  • Small sharp knife
  • Tin opener
  • Saucepan
  • Wooden spoon

Method

Peel and chop garlic. Pour a tablespoon of olive oil into the pan and add garlic. Add to a medium heat.

Open and drain the potatoes – halve or quarter if required. Add to pan. Open and drain chickpeas and add to pan, stir thoroughly. Add in coconut milk, a heaped teaspoon of peanut butter, curry powder and chili. Add water if additional liquid is required. Stir thoroughly and cover until it reaches a rolling boil then reduce heat and simmer for 10 to 15 mins.

Serve

Serve with plain boiled or steamed rice in a bowl.

Add sides of chutney and plain Greek yoghurt.

Add flat bread.

Hot Artichoke Dip

Kitchen – Oven

Ingredients

  • 1 tin artichoke hearts
  • 1 cup mayonnaise
  • 1 cup parmesan
  • Pepper to taste

Equipment

  • Hand held blender
  • Terracotta pot
  • Tin opener

Method

Heat oven to 275.

Drain the artichoke hearts and chop roughly.

Add mayonnaise and blend until smooth.

Mix in parmesan and add pepper.

Place in terracotta pot, cover with lid or tin foil.

Place in oven for 25 mins. Remove lid or foil and replace in oven for another 10 mins to brown.

Serve

Serve hot with crusty bread and/or corn chips.

The dip is very rich and so a small amount will serve 8 to 10 as a starter or side dish.

Beetroot, lentil and mandarin salad

Kitchen – No cooking

Ingredients

  • 1 tin beetroot
  • 1 tin lentils
  • 1 small tin mandarins
  • Vinegar
  • Salt and pepper

Equipment

  • Mixing bowl
  • Spatula
  • Salad servers

Method

Open and drain the tin of beetroot, cut into halves or quarters if required. Open tin of lentils and rinse and drain thoroughly. Add to beetroot. Open tin of mandarins and drain. Add to mixing bowl. Add in vinegar – if you have flavoured vinegar – raspberry or balsamic vinegars work well in this recipe. Season with salt and pepper.

Serve

Chill and serve as a side dish or lunch. Goes well with feta cheese.

Great to take to a pot luck.

Dipping sauce for seafood

Kitchen – No cooking

Ingredients

  • Horseradish
  • Tomato ketchup

Equipment

  • Bowl
  • Spoon

Method

Mix equal parts of horseradish and tomato ketchup.

Serve

This is a great quick, tasty and easy dip for prawns or other seafood. Serve with slices of lemon on the side of fresh seafood.

Beans Bonanza

Kitchen – Hob

Ingredients

  • 1 tin baby potatoes
  • 1 large tin baked beans
  • 1 small tin kidney beans
  • Optional – veggie sausage
  • Tomato paste
  • 1 tin chopped tomato
  • Hot English Mustard
  • Worcester sauce
  • Olive oil
  • Garlic
  • Onion
  • Celery

Equipment

  • Wok or large frying pan
  • Tin opener
  • Small sharp knife
  • Wooden spoon

Method

Peel and chop garlic, onion and celery.

Place one tablespoon of olive oil in the frying pan.

Add garlic to cold oil and heat the pan. When garlic begins to brown add the onion and celery and fry until they start to soften. If you are adding in veggie sausage – cut to bite size and add to the pan – fry until brown on all sides.

Open tins of beans, tomato and potato – rinse the kidney beans thoroughly.

Add potatoes and stir to cover with oil. Fry until browning. Add in beans and tomatoes and tomato paste, two teaspoons of Worcester sauce and one heaped teaspoon of hot English mustard.

Stir thoroughly and lower heat. Simmer for 10 minutes and remove from heat.

Serve

Serve in a bowl. Optional – add a sprinkle of parmesan.

This is a hearty dish that can be increased to large proportions to serve a crowd. Chilli can be added with the garlic to add heat.

Tzatziki – minty yoghurt dip

Kitchen –  No cooking

Ingredients

  • Greek yoghurt
  • Gherkin relish
  • Mint sauce

Equipment

  • Mixing bowl
  • Spoon

Method

Spoon yoghurt into the mixing bowl and add in gherkin relish and mint sauce or jelly to taste. For 2 tablespoons of yoghurt add one teaspoon of each. Mix thoroughly and adjust to taste.

Serve

Serve with other dips and vegetable crudities, crusty bread and crisps or flatbread.

Serve as a side dish to a curry.

Corn Soup

Kitchen – Hob

 Ingredients

  • 1 tin baby potatoes
  • 1 tin creamed sweetcorn
  • 1 tin coconut cream
  • Peanut butter
  • Chilli
  • Garlic
  • Peanut oil

Equipment

  • Saucepan
  • Wooden spoon

Method

Pour around a tablespoon of peanut oil into the bottom of the saucepan.

Peel and chop, grate or press the garlic and add to the cold oil.

Turn on the heat on the hob.

Open the tin of potatoes, and drain. If required halve or quarter the potatoes.

Once the garlic is starting to brown add in the chilli to taste. You can use any type of chillies depending on your preference – flakes, hot sauce, powder, fresh or preserved.

Add in the potatoes and stir so that all potatoes have a coating of oil.

Add in the creamed sweetcorn – using the sweetcorn can add in one can of cold water.

Cover and cook for 10 minutes.

Add in one tablespoon of peanut butter and one half of a small can of coconut cream.

If you don’t have coconut cream you can use a flat tablespoon of desiccated coconut and two tablespoons of water.

Reduce to simmer and cook for another 10 minutes.

Taste – add chilli to taste if required.

Serve

Serve in large mugs or small bowls. This soup is a good supper to end a bit of a drinking session .

Serve with crusty bread or flat bread at lunch.

To add a bit of interest you can slice corn on the cob into small chunks – around 1cm wide – and add into the soup to cook about 5 mins before serving.

Spicy Tomato Mocktail

Kitchen – None

Ingredients

  • 1 tin tomato juice
  • Worcester sauce
  • Tabasco
  • Celery stick to garnish
  • Pepper to taste

Equipment

  • Long glasses
  • Swizzle stick (or celery stick)

Method

Chill the tomato juice before use.

Wash celery and cut into sticks about 3 cm longer than the glasses being used.

Open the tin and pour tomato juice into glasses. – over ice if available.

In each glass add a generous splosh of Worcester sauce, three or four drops of Tabasco and a grind of pepper.

Add the celery stick (or swizzle stick) and serve.

Serve

A great brunch or lunch time drink with a buffet lunch or sundowner with snacks.