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RECIPES Country
Soup - serves 4
Ingredients:
1 potato, diced
1 large onion, sliced
1 small head celery, sliced
¼ head firm cabbage, shredded
1 can (about 8 oz.) tomatoes with juice
3 ¾ cups beef or ham broth
1 can (about 8 oz.) kidney beans, drained
1 large or 2 medium frankfurter
1/3 cup diced garlic sausage or salami
1/3 cup diced smoked sausage
1 tablespoon finely chopped fresh parsleyPreparation:
1. Put the potato, onion, celery, and cabbage in a large
saucepan. Add the tomatoes with their juice, breaking
them up against the sides of the pan with a wooden spoon.
2. Add the broth to the pan and bring quickly to a boil.
Lower the heat to moderate, cover and simmer for 40
minutes.
3. Add the kidney beans, cover and cook for a further
20 minutes.
4. Meanwhile, bring a pan of water to a boil. Put the
frankfurters into it and heat them through for 2 minutes.
Removed with a slotted spoon and slice.
5. Add the garlic and smoked sausage and the frankfurters
to the soup. Simmer over low heat for 15 minutes. Taste
and adjust seasoning, then pour into warmed individual
soup bowls and sprinkle with chopped parsley. Serve
at once.
Time: Preparation takes about 20 minutes and
cooking about 1 ¼ hours.
Watch point: The sausages can make the soup quite
salty so do not add any extra salt until you have tested
it. If using ham brother, you will not need to use any
salt at all.
Variations: Vary the vegetables in this soup
according to what is in season and what is available.
Leeks and carrots make tasty additions.
Calories: 265 calories per portion.
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Beefy Soup - Serves 4 to 6
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Ingredients:
1 lb. ground beef
3 tablespoons shortening
2 onions, finely chopped
1 large potato, cut into ½ inch dice
1 large green pepper, seeded and cut into chunks
2 teaspoons paprika
2 tablespoons tomato paste
3 ¾ cups beef broth (see Cook’s tip)
1 can (about 7 oz.) whole kernel corn, drained
salt and freshly ground black pepper
2/3 cup dairy sour cream
1 tablespoon chopped chivesPreparation:
1. Melt shortening in a large saucepan, add the
onions and potato and cook gently for about 5 minutes.
Add the green pepper and cook for a further 10 minutes,
stirring the vegetables occasionally to prevent them
from sticking.
2. Sprinkle the paprika into the pan and cook for 1 –
2 minutes. Add the tomato paste and cooked beef, stirring
with a wooden spoon to remove any lumps. Cook for 5
minutes, then pour in the beef broth and bring to a
boil. Lower the heat and simmer for about 15 minutes,
until the potatoes are tender.
3. Stir in the drained corn, heat through for 1 –
2 minutes, then taste and adjust seasoning if necessary.
4. Pour into warmed individual soup bowls. Top each
serving with a swirl of sour cream, sprinkle with the
chives and serve at once.
Time: 10 minutes preparation and 30 minutes
cooking.
Serving Ideas: Serve warm rolls with this soup.
Followed by cheese and crackers, it can make a satisfying
supper.
Variations: Add 1/8 lb. mushrooms or 1 can (about
8 oz.) tomatoes.
Cook’s Tip: Use 2 beef bouillon cubes to
make the broth.
Calories: 430 calories per portion.
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Corn and Tuna Chowder - Serves 4 to 6
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Ingredients:
1 can (about 12 oz.) whole kernel corn
1 can (about 7 oz.) tuna
2 tablespoons butter or margarine
1 large onion, finely chopped
2 tablespoons all-purpose flour
2 teaspoons paprika
pinch of cayenne pepper
3 ¾ cups milk
pinch of salt
grated rind of ½ lemonTo Finish:
½ cup of finely grated Cheddar cheese
4 tablespoons chopped parsley
Preparation:
1. Drain the corn kernels, reserving the juice. Drain
off the oil from the tuna fish and discard. Place the
tuna on papers towels to remove the excess oil. Flake
all the tuna into a bowl.
2. Melt the butter in a saucepan, add the onion and
cook gently until soft but not coloured.
3. Stir in the flour, paprika, and cayenne pepper and
cook 1 minute, stirring constantly with a wooden spoon.
Gradually stir in 1 ½ cups milk and reserved corn juice
and bring to a boil, stirring.
4. Stir in the remaining milk and bring the mixture
to simmering point. Add the salt and the grated lemon
rind.
5. Add the corn and the simmer the soup, uncovered,
for 5 minutes. Add the tuna fish and simmer for further
5 minutes until heated through.
6. To finish: Taste and adjust seasoning, then pour
into warmed individual soup bowls. Sprinkle with the
cheese and parsley and serve at once.
Time: The soup takes 30 minutes to prepare
and cook.
Cook’s Tip: To make the soup in advance,
prepare it up to the end of stage 4, leave to cool,
then refrigerate. To finish: Re-heat until bubbling,
stirring constantly, then continue from stage 5.
Watch Point: It is important to remove as much
oil as possible from the tuna so that the chowder is
not greasy. Always add the cheese just before serving,
when the soup is still hot enough for it to melt. Do
not bring back to a boil after adding the cheese or
the soup will be stringy.
Calories: 410 calories per portion.
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Carrot Soup with Egg and Rice - Serves 4 to 8
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Ingredients:
1 ½ lb. new carrots, thinly sliced
2 tablespoons butter or margarine
2 ½ cups chicken broth
1 teaspoon sugar
salt and freshly ground black pepper
2/3 cup milk
½ cup cooked rice (see Cook’s tips)
4 eggs at room temperature (see Cook’s tips)
2 scallions, finely chopped
2/3 cup light creamPreparation:
1. Melt the butter in a saucepan, add the carrots and
cook gently 2 – 3 minutes to soften slightly.
2. Add the chicken broth and sugar and season to taste
with salt and pepper. Bring to a boil, then lower the
heat and simmer, uncovered, 30 minutes or until the
carrots are very tender.
3. Remove the pan from the heat and allow mixture to
cool slightly, then pour it into the goblet of a blender
and work for a few seconds until smooth. Return the
puree to the rinsed-out pan and stir in the milk and
cooked rice. Taste and adjust the seasoning, if necessary.
4. Heat the soup gently until hot but not boiling, then
break into the eggs and poach them for about 8 minutes
or until they are firm enough to be lifted out with
a slotted spoon.
5. Spoon an egg into each of 4 warmed soup bowls and
pour over the soup. Sprinkle over the scallions, swirl
in the cream and serve the soup at once.
Time: Preparation take 15 minutes, cooking
takes about 50 minutes.
Serving Ideas: This is a fairly substantial soup,
so serve with a light accompaniment such as Melba toast
or a selection of crisp breads.
Cook’s Tips: If cooking raw rice for this
dish, you will need 2 tablespoons to provide ½ cup of
cooked rice. Remove the eggs from the refrigerator 1
hour before using; cold eggs will require a longer time
to set.
Calories: 155 calories per portion.
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Creamy
Mushroom Soup - Serves 4
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Ingredients:
½ lb. mushrooms (see Buying Guide)
¼ cup butter
2 tablespoons all-purpose flour
2 ½ cups milk
½ cup cream cheese with chives
2 teaspoons lemon juice
salt and freshly ground black pepper
1 tablespoon chopped chives, to garnishPreparation:
1. Finely chop the mushrooms, reserving 2 – 3
whole ones for the garnish. Melt half the butter in
a skillet. Add the chopped mushrooms and cook gently
about 5 minutes until soft. Set aside.
2. Melt the remaining butter n a large saucepan, sprinkle
in flour and stir over low heat 1 – 2 minutes
until it is straw-coloured. Remove from the heat and
gradually stir in milk. Return to the heat and simmer,
stirring until the mixture is thick and smooth.
3. Remove from the heat, add the cheese a little at
a time and stir until melted. Stir in the mushrooms,
their juices and the lemon juice. Season to taste. Return
to heat and simmer 2 – 3 minutes.
4. Pour into 4 warmed soup bowls. Float a few slices
of mushrooms on top of each serving. Sprinkle lightly
with chives and serve at once.
Time: Making the soup takes only 25 minutes.
Buying Guide: Choose small-sized or cup mushrooms
for this recipe. Their delicate flavour blends well
with the soft cheese. There is no need to pare them
before using. The larger open mushrooms may be used
but the flavour will be stronger and the colour slightly
darker.
Variation: This is a think creamy soup; if you
prefer a thinner soup use only 1 tablespoon flour and
replace 1 ¼ cups mils with a well-flavoured chicken
broth.
Watch Point: Take care not to boil the soup after
adding the cheese and mushrooms or it may spoil the
flavour.
Calories: 270 calories per serving.
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Pea Soup with Cheese Toast - Serves 4
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Ingredients:
1 large can (about 1 lb. 3 oz.) green peas
1 tablespoon dried onion flakes
2 tablespoons boiling water
1 ¼ cups chicken broth
½ teaspoon dried thyme
3 tablespoons instant potato powder (see Cook’s
tip)
1 – 2 teaspoons lemon juice
2 – 3 tablespoons evaporated milk or light cream
salt and freshly ground black pepper
1 tablespoon finely chopped fresh parsleyToast:
4 small thick slices whole wheat break
½ cup grated Cheddar cheese
2 tablespoons evaporated milk
¼ teaspoon prepared English mustard
Preparation:
1. Put the dried onion flakes into a cup, pour over
the boiling water and leave to stand for at least 5
minutes.
2. Put the peas with their liquid in the pitcher of
a blender with the onion mixture and blend until smooth.
Work through a strainer. Put into saucepan with the
broth and thyme and bring to a boil over moderate heat.
3. Lower the heat and sprinkle in the potato powder.
Stir for 1 – 2 minutes, then remove from heat
and stir in the lemon juice and milk. Season to taste
with salt and pepper. Return to the heat and simmer
gently while you prepare the toast.
4. Preheat the broiler to high, and toast the bread
on both sides. Remove from the broiler.
5. Mix the cheese with the milk, mustard and salt and
pepper.
6. Spread the cheese mixture on the toast, return to
the broiler and cook until the cheese mixture browns.
7. Ladle the soup into warmed individual bowls. Cut
each slice of toast into 4 and top with parsley.
Time: Preparation and cooking, including the
time needed for soaking the dried onion, is about 40
minutes.
Variations: Instead of dried onion flakes, add
some onion salt to the soup or use drive mint instead
of thyme. For more substantial soup, top with grated
Cheddar cheese and chopped parsley.
Cook’s Tip: Instant potato powder thickens
the soup and gives it good texture. Use potato flour
or cornstarch instead, if wished, but they must be worked
to a paste with a little cold water first.
Calories: 270 calories per portion.
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Mediterranean
Pork Casserole - Serves 4
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Ingredients:
1 ½ to 1 ¾ pork loin rib chops, trimmed of bone and
fat and cut into small cubes
1 tablespoon vegetable oil
1 onion, sliced
1 clove garlic, crushed (optional)
1 – 2 teaspoons paprika
¼ teaspoon dried thyme
salt and freshly ground black pepper
1 large green pepper, seeded and cut into strips
1 can (about 14 oz.) tomatoes
¼ lb. button mushrooms, quartered
2 teaspoons cornstarch
Preparation:
1. Heat the oil in a large flameproof casserole and
cook the pork cubes over brisk heat about 5 minutes,
stirring constantly. Lower the heat, add the onion and
garlic, if using, and cook for about 5 minutes until
the onion is soft and translucent.
2. Sprinkle over the paprika and thyme and season to
taste. Stir in the green pepper, tomatoes and mushrooms
and bring to a boil. Lower the heat, cover the pan and
simmer gently 1 hour or until the pork is tender, stirring
occasionally.
3. Mix the cornstarch to a smooth paste of the hot liquid
from the pork, then stir this mixture back into the
pork. Bring to a boil, stirring, then simmer 1 –
2 minutes until thickened. Taste and adjust seasoning.
Serve at once, straight from the casserole.
Time: Preparation takes about
30 minutes and cooking just over 1 hour.
Cook’s Tip: The casserole improves in flavour
a day in advance. It can be kept covered, in the refrigerator
overnight.
Buying Guide: Use lean rib chops for this dish,
not the fatter ribs used in Chinese cooking.
Variation: If you prefer a slightly spicier flavour,
simply add more paprika to taste.
Serving Ideas: Boiled noodles or potatoes plus
a bright-coloured vegetable such as carrots or broccoli,
are good accompaniments to this casserole.
Freezing: Allow the cooked casserole to cool
and then remove the excess fat from the surface. Freeze
in a rigid container up to 3 months. Thaw overnight
in the refrigerator, then heat through until bubbling.
Calories: 525 calories per portion.
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Flemish
Beef Casserole - Serves 4
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Ingredients:
1 ½ chuck steak, trimmed and cut into 1-inch cubes
3 tablespoons vegetable oil
3 medium onions, sliced
¼ lb. smoked streaky bacon, chopped
1 clove garlic, crushed (optional)
2 tablespoons all-purpose flour
½ pint beer or ale
1/3 cup beef broth
1 tablespoon red wine vinegar
1 tablespoon light brown sugar
bouquet garni (parley, thyme, bay leaf)
salt and freshly ground black pepper
1 tablespoon finely chopped parsley, to garnish
Mustard Croutons:
2 large slices white bread, crusts removed, each cut
into 4 triangles or squares
2 teaspoons prepared English mustard
vegetable oil, for frying
Preparation:
1. In a large saucepan or flameproof casserole, heat
the oil over fairly light heat, and cook the meat, a
few pieces at a time, until evenly brown all over. Remove
with a slotted spoon to a plate and keep warm.
2. Reduce the heat and cook the onions and bacon, stirring
occasionally, 5 – 7 minutes until softened and
beginning to colour. Add the garlic, if using, and cook
1 minute.
3. Add the flour and stir, scraping the crusty bits
off the bottom of the pan. Cook until it begins to brown.
Stir in the beer and broth and bring to a broil, stirring.
Return the meat to the pan, then add the parsley. Stir
well, reduce the heat, cover and simmer gently over
low heat 1 ¾ - 2 hours until the meat is tender.
4. Spread both sides of the bread triangles or squares
with mustard.
5. Heat oil in a skillet and cook the croutons for a
few seconds until evenly browned on all sides.
6. Drain on paper towels.
7. When the meat is tender, check and adjust seasoning.
Serve hot, garnished with parsley and the mustard croutons.
Time: Preparation 25 minutes, cooking 2 hours.
Buying Guide: Ready-made bouquet garnis are available
at supermarkets. Remember to remove before serving.
Freezing: Cool quickly, remove any excess solidified
fat and pack in a rigid container or heavy-duty freezer
bag. Seal, label and freeze up to 3 months. To use,
thaw gently over low heat, bring to boiling point and
cook for 20 minutes until thoroughly heated.
Cook’s Tips: This casserole can be cooked
in the oven at 350° for the same length of time. Like
most casseroles, the flavour is improved is it is made
one day, cooled, then reheated thoroughly the next day.
Economy: If you use a cheaper cut of stewing
steak, such as shin beef, the dish will be less expensive,
but remember to trim away all the fat and gristle. Shin
beef is tougher than chuck and will need longer to cook –
at least an hour longer.
Calories: 620 calories per portion.
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Lamb
and Asparagus Casserole - Serves 4
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Ingredients:
2 ½ lb. half should of lamb, boned, excess fat removed,
cut into 1-inch cubes (see Buying Guide)
1 tablespoon all-purpose flour
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
thyme
salt and freshly ground black pepper
1 tablespoon vegetable oil
2 shallots, chopped
1 clove garlic, crushed (optional)
1 ¼ cups water
1/3 cup medium white wine
1 lb. fresh or frozen asparagus (see Preparation)
¼ lb. mushrooms, sliced
2 tablespoons heavy cream and asparagus sprears, to
finishPreparation:
1. Preheat the oven to 325°.
2. Put the flour in a large plastic bag, add half the
thyme and salt and pepper to taste. Add the lamb cubs
and shake to coat well. Reserve any excess seasoned
flour.
3. Heat the oil in a large flameproof casserole, add
the lamb cubes and cook quickly over brisk heat to brown
and seal on all sides. Remove the pan with a slotted
spoon and leave to drain thoroughly on paper towels.
4. Add the shallots to the casserole with the garlic,
if using, and cook gently 5 minutes until soft and lightly
coloured. Sprinkle in any access seasoned flour, stir
in the water and wine and season to taste with salt
and pepper. Bring to a broil, then return the lamb cubes
to the casserole and stir in the remaining thyme.
5. Cover and cook in the oven about 1 ½ hours.
6. Add the blanched asparagus and the mushrooms to the
casserole and cook a further 30 minutes, until the lamb
is cooked through and tender when pierced with a sharp
knife. Swirl over the cream, garnish with asparagus
spears. Serve at once, straight from the casserole.
Time: Preparation 30 minutes, cooking 2 hours.
Preparation: Fresh asparagus needs to be blanched:
trim off wood bases of stems and cut stems into 2 –
3 inch lengths. Simmer 5 minutes in salted water, drain.
Add frozen asparagus straight to casserole.
Freezing: Cook the casserole in a foil container,
cool quickly, then seal, label, and freeze up to 3 months.
To serve: thaw overnight in the refrigerator, then reheat
in a 350° oven 30 – 40 minutes until bubbling.
Buying Guide: Half shoulder of lamb is an economical
cut, very suitable for casseroles. The asparagus season
is short, so it is worth making the most of it while
home-grown asparagus is least expensive. Choose thick-stemmed
asparagus, usually sold in bundles, for this recipe.
The less expensive, thin-stemmed asparagus is unsuitable.
Calories: 590 calories per serving.
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Tomato
Rice Soup - Serves 4
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Ingredients:
1 lb. fresh tomatoes, chopped
1 can (about 14 oz.) tomatoes
1 tablespoon tomato paste
2/3 cup water
salt and freshly ground black pepper
¼ cup long-grain rice
2 tablespoons medium sherry (optional, see Variation)
1 tablespoon finely chopped parsley, to garnish
Preparation:
1. Put all the ingredients except the rice, sherry,
if using, and parsley into a large saucepan. Bring to
a boil, stirring, then lower the heat, cover and simmer
for 30 minutes.
2. Pass the contents of the saucepan through a strainer,
or leave to cool slightly, then puree in a blender and
strain (see Cook’s tip)
3. Pour the strained tomato puree back into the rinsed-out
pan and bring back to boil. Stir in the rice, lower
the heat, cover and simmer for about 15 minutes or until
the rice is tender.
4. Stir in the sherry, if using, taste and adjust seasoning,
then pour into warmed individual soup bowls. Sprinkle
with parsley and serve at once.
Time: Preparation and cooking about 1 hour.
Variation: Use 2 tablespoons light cream instead
of sherry, and swirl a little into each bowl just before
sprinkling with parsley.
Serving Ideas: Serve with hot whole-wheat rolls.
Cook’s Tip: It is essential to strain the
tomato mixture, to remove the seeds and skins.
Calories: 80 calories per portion.
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RECIPES -
Current > More...
1 |
2 |
3 |
4 |
5 |
6 |
7 | 8
USE YOUR BROWSER'S PRINT COMMAND
TO GET A HARD COPY OF THESE RECIPES
|
|
|