Cooking Tips and Recipes

villier

Hi Elizabeth this is a no pastry Apple Pie don't know if it's to your liking

Ingredients
Serves: 8
275g peeled, cored and sliced apples
1 teaspoon ground cinnamon
1 teaspoon caster sugar
200g caster sugar
170g margarine, melted
60g chopped pecans
125g plain flour
1 egg
pinch salt

<>Preparation method

Prep: 15 mins | Cook: 1 hour 5 mins

1.Preheat oven to 180 C / Gas 4. Lightly grease a 23cm pie dish with margarine. 2.Fill 2/3 of the dish with sliced apples. Sprinkle with cinnamon and 1 teaspoon sugar. 3.In a medium bowl, mix 200g sugar with the melted margarine. Stir in pecans, flour, egg and salt. Mix well. Spread mixture over the apples. 4.Bake in preheated oven for 65 minutes, or until golden brown.

Marie xx

villier

Hash Rissoles

350g(12oz) cooked chicken minced
8 spring onions chopped
450g(1lb) potatoes boiled and mashed
2 tablespoons mayonnaise
2 tablespoons chopped fresh parsley
1/2 teaspoon finely grated lemon rind
1/4 teaspoon freshly grated nutmeg
salt and pepper
2 large eggs
55g(2oz) fresh white breadcrumbs
oil for frying

In a bowl, mix together the chicken, onions,potatoes,mayonnaise,parsly,lemon rind,nutmeg,seasoning and one of the eggs.

Form into 8 patties, dip into the remaining beaten egg, then coat in the breadcrumbs and set aside to chill for 20 minutes.

In a large frying pan, heat the oil and cook the patties on both sides for about 5-6 minutes until golden. Drain on absorbant kitchen paper.

Great way of using up left over chicken or potatoes.

lindalegs

This is just right for cold winter days and it's quite healthy too.

Creamy Vegetable Soup



Heat the pot over medium-high heat, add some olive oil (or butter), and then add coarsely chopped onions, carrots and celery or a ‘vegetables for stewing’ pack of frozen vegetables. Give the veggies a couple pinches of salt and cook for 5-10 minutes until they become soft. Next, add in some potatoes and a few garlic cloves that have been cut in half or garlic granules.

Give the potatoes a few minutes then add milk and chicken or vegetable stock. (Two stock cubes.)

Next, add a couple bay leaves and some fresh thyme (I use mixed dried herbs).

Allow the soup to cook 10-15 minutes until the potatoes are can be easily pierced with a fork. Blend until smooth adding more milk if too thick. Season to taste.

Serve with croutons or as is with crusty bread. Keep the soup in the fridge up to 3 days or freeze up to three months.

Luv,

tkachev

Thank you for the apple recipes. I'm about to make the cake hoping it will warm me up if I eat it straight out of the oven.

Elizabeth