by MammaT | Mar 11, 2018 | Hot Grub, Munchies, Recipes
Jacket Potatoes (Also known as Baked Potatoes)
Microwave Method
Choose medium-sized potatoes - scrub, then piece skins in several places.
Wrap in paper towel individually.
Cook on full power 5-6 minutes for 1 potato and allow an extra 2 minutes for each additional potatoes.
Oven Method
Heat oven to 425/220 degrees. Wash and dry potatoes.
Prick the potato skins in several places.
Place rock salt in the base of the roasting tin, place potatoes on top and bake for 1- 1 ½ hours.
To test if they are ready, insert a skewer easily in and out.
by MammaT | Mar 11, 2018 | Main Dishes, Recipes, Sides
Stuffed Bell Peppers
Servings: 6
- 6 Medium/Large Bell Peppers
- 1 cup Rice (I prefer brown rice)
- 1 Large onion (finely chopped)
- 3 Canned Anchovy Filets (chopped)
- 2 Garlic Cloves (finely chopped)
- 3 Medium Tomatoes (peeled and cut into small chunks)
- 4 tbsp White Wine
- 3 tbsp Chopped Parsley
- 1/2 cup Mozzarella
- 6 tbsp Parmesan
- 4 tbsp Olive Oil
- 1 dash Salt
- 1 dash Pepper
Cut the top of the peppers, scrape out the seeds and core. Blanch the peppers and their tops in a pan of boiling water for 3-5 minutes. Remove and drain on a rack.
Boil the rice you have chosen, following packet instructions, but drain and rinse in cold water 3 mins before full time.
In a large frying pan, heat 2 tbsp of oil and sauté the onions until soft. Stir in the chopped anchovy pieces and the garlic and mash them. Add tomatoes and wine. Cook for 5 mins.
Preheat oven 190 degrees/375 degrees /Gas 5 degrees.
Remove the tomato mixture from the heat. Stir in the rice, parsley, mozzarella and 4 tbsp parmesan cheese. Season to taste.
Pat the inside of the peppers dry, sprinkle with salt and pepper. Shift the peppers with the rice mixture.
Sprinkle the top with parmesan and remaining oil.
Arrange peppers in a shallow baking dish. Pour enough water to come 1cm/1/2 in up the side of peppers. Bake for 25 minutes.
Serve at once with a fresh tomato sauce if you wish. They can be served warm, hot or cold.
by MammaT | Mar 11, 2018 | Breakfast, Breakfast Recipes, Desert Recipes, Munchies
Blackcurrant Crumble
Servings: 5
Main
- 16 oz Blackcurrants
- 2 tbsp Sugar
Crumble Topping
- 8 oz Plain Flour (I prefer whole wheat flour)
- 5 oz Brown Sugar
- 3 oz Butter (room temperature)
- 1 tsp Baking Powder (level teaspoon)
Place the flour in a large bowl, add baking powder (I mix with a balloon whisk).
Add butter and rub into the flow lightly, using fingertips. Rub until it looks like breadcrumbs.
Add the sugar and combine until evenly mixed. Your topping is now ready.
Place the blackcurrants (fruit) into a deep dish, put the crumble on top. Bake at 350 degrees Farenheit for 30-40 minutes.
by MammaT | Mar 11, 2018 | Dinner Recipes, Munchies
Stuffed Bell Peppers
Servings: 6
- 6 Medium/Large Bell Peppers
- 1 cup Rice (I prefer brown rice)
- 1 Large onion (finely chopped)
- 3 Canned Anchovy Filets (chopped)
- 2 Garlic Cloves (finely chopped)
- 3 Medium Tomatoes (peeled and cut into small chunks)
- 4 tbsp White Wine
- 3 tbsp Chopped Parsley
- 1/2 cup Mozzarella
- 6 tbsp Parmesan
- 4 tbsp Olive Oil
- 1 dash Salt
- 1 dash Pepper
Cut the top of the peppers, scrape out the seeds and core. Blanch the peppers and their tops in a pan of boiling water for 3-5 minutes. Remove and drain on a rack.
Boil the rice you have chosen, following packet instructions, but drain and rinse in cold water 3 mins before full time.
In a large frying pan, heat 2 tbsp of oil and sauté the onions until soft. Stir in the chopped anchovy pieces and the garlic and mash them. Add tomatoes and wine. Cook for 5 mins.
Preheat oven 190 degrees/375 degrees /Gas 5 degrees.
Remove the tomato mixture from the heat. Stir in the rice, parsley, mozzarella and 4 tbsp parmesan cheese. Season to taste.
Pat the inside of the peppers dry, sprinkle with salt and pepper. Shift the peppers with the rice mixture.
Sprinkle the top with parmesan and remaining oil.
Arrange peppers in a shallow baking dish. Pour enough water to come 1cm/1/2 in up the side of peppers. Bake for 25 minutes.
Serve at once with a fresh tomato sauce if you wish. They can be served warm, hot or cold.
by MammaT | Mar 11, 2018 | Desert Recipes, Munchies
Strawberry Souffle
- 16 oz Strawberries
- 1 oz Gelatin
- 2 Lemons
- 3 Egg Whites
- 4 tbsp Water
- 9 oz Sugar
- 1/2 pt Heavy Cream
Prepare the soufflé dish by tying a collar of double greaseproof paper (or foil) round the dish.
Wash and hull the strawberries. Reserve a few for decoration and sieve or liquidize the rest.
Soak the gelatin in the water.
Put half the pureed fruit in a pan and add 150g/6oz sugar the gelatin and strained lemon juice.
Stir gently until sugar and gelatin is dissolved. Remove from heat and add the remaining puree. Leave to cool.
Whisk the egg whites until stiff and add remaining sugar, whisk the cream until thick. Fold both of these into the strawberry mixture and blend well.
Pour into prepared soufflé dish and refrigerate until firm.
(Carefully remove and decorate)
A great recipe for any soft fruit.
