FOOD & DRINK
June 19, 2012
Meat (pork) lasagne - proper lasagne
(serves 6, preparation time 10 minutes, cooking time 1.5 hours)
June 14, 2012
Onion tart with wholemeal pastry (v)
(preparation time 1 hour, cooking time 1 hour)
April 25, 2012
(Preparation time 20 minutes, cooking time 45 at least possibly 1h 15 mins)
March 11, 2012
Spicy chorizo jambalaya
(serves 4, preparation time 10 minutes, cooking time 20 - 45 depending on rice used)
Walnut and black pepper oatcakes
(makes about 20, preparation time 20 minutes, cooking time 15 minutes)
January 22, 2012
January 21, 2012
Rhubarb and almond cake
(preparation time 30 minutes, 40 - 1h 20 minutes baking time)
December 11, 2011
Ragu sauce (v)
(serves 6, preparation time 20 minutes, cooking time 2 hours plus)
November 30, 2011
(preparation time 25 minutes, 40 minutes baking time)
November 14, 2011
March 6, 2010
Here’s what you do:
Step 1 - out the oil in the saucepan and keep it on a medium heat.
Step 2 - roughly chop the onion and add to the oil. These should be fried until they are translucent, but not golden in any way.
Step 3 - Put a large pan of water on to boil with a pinch of salt and some oil.
Step 4 - Cut the veal into thin strips and add to the onions. The veal needs to fried for a few minutes and then taken out of the pan and set aside.
Step 5 - Put the pasta on to cook (this is assuming that you are using fresh pasta with a cooking time of 5 minutes).
Step 6 - add the sherry to the frying pan and allow the alcohol to burn off.
Step 7 - Add the creme fraiche and mushrooms to the frying pan and stir in well.
Step 8 - Just before the pasta has cooked completely, add the veal back in to the frying pan to warm through.
Step 9 - Drain the pasta and put a portion on each plate, afterwards, adding the veal sauce.
Kitchen implements required:
chilli con carne