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Ingredients Archives: flour

Plum Crumble

By on March 16, 2017 in Recipes

Plum crumble6

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 Plum Crumble
Serve leftovers with milk for breakfast.
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Course Dessert
Prep Time 20 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 200oC.
  2. Quarter the plums and chop roughly.
  3. Cover in the base of the pie dish with the plums.
  4. Place in the oven for 10 minutes.
  5. In the meantime make the crumble : Chop the butter Mix the oats, flour and butter then rub between the tips of your fingers until the mixture resembles rough breadcrumbs.
  6. Mix in the walnut pieces and the sultanas.
  7. When the 10 minutes are up, cover the plums with the crumble.
  8. Bake for 15-20 more minutes or until the crumble browns.
  9. Serve hot or cold with cream or plain yoghurt.
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Chicken stew

By on November 16, 2016 in Recipes

Chicken stew

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 Chicken stew
A warming all-in-one dish. The strength of this dish is from the presence of root vegetables with celery and onion for flavour. The proportions of the ingredients are not critical.
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Course Main Dish
Prep Time 10 minutes
Cook Time 60-70 minutes
Servings
Ingredients
Instructions
  1. Heat the oil in a large saucepan.
  2. Add the chicken and brown.
  3. Remove the chicken pieces from the pan and keep to one side.
  4. Add the onion, celery, carrots, potato and swede to the pan with the hot oil.
  5. Saute for 5 minutes, stirring.
  6. Stir in the crumbled stock cube and the flour.
  7. Add water, cover and cook gently for 30 minutes.
  8. Place the chicken pieces back in the pot.
  9. Cook for 30 minutes stirring occasionally and adding more water if it begins to thicken and stick
  10. Add the drained barley and peas.
  11. Stir in the mustard.
  12. Cook for another 3 minutes to warm up the barley and peas.
  13. Before sereving check seasoning and adjust if necessary.
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Turkey Meatballs & Potato Salad

By on September 3, 2016 in

Meatballs & PotSalad1

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 Turkey Meatballs & Potato Salad
Course Main Dish
Servings
Ingredients
Turkey Meatballs
Potato salad
Vinaigrette dressing
Course Main Dish
Servings
Ingredients
Turkey Meatballs
Potato salad
Vinaigrette dressing
Instructions
Turkey Meatballs
  1. Heat one Tbsp oil in a shallow pan. Add the chopped onions and fry on medium heat to soften.
  2. Place the Turkey mince in a bowl. Make a hole in the centre. Add the egg, breadcrumbs, salt and pepper. Mix well and then form into eight balls. Roll each meatball into the flour to dust.
  3. Heat three Tbsp oil in a shallow pan. Cook the meatballs on medium heat for 4 minutes on each side. If the centre is still pink stand on the edge and cook a bit longer, turning.
Vinaigrette dressing
  1. Place all ingredients in a screw-top jar. Shake
Potato salad
  1. Wash the potatoes and place in a saucepan with water to cover. Add a pinch of salt. Bring to the boil. Cook on medium/ low heat for 15min.
  2. In the meantime clean the spring onions and slice into 1cm pieces. Add to a salad bowl.
  3. When the potatoes are cooked remove skins and chop into 1cm cubes (pea -size). Add to the bowl with the vinaigrette and stir well.
  1. Serve
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Vegetarian Stuffed Peppers

By on September 1, 2016 in Recipes

20160630_085808

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 Vegetarian Stuffed Peppers
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Place the rice in a pan with 1/2 tsp salt. Add 4 cups of cold water or more and heat to boil.
  2. Cook at medium heat for 30 minutes and when soft drain any excess water.
  3. Set oven to heat 180 degrees C.
  4. In a frying pan heat the oil and sauté the onion and carrot until the onion is soft.
  5. Add 1/2 tsp salt. paprika and black pepper.
  6. Stir in the lentil sprouts and continue cooking gently to infuse the flavours.
  7. Stir in the marjoram and parsley.
  8. In a flat oven-proof dish mix the tomato puree with 2 cups of water and season with 1 tsp salt or to taste.
  9. Stuff each pepper with the rice and lentil mixture and dust the opening with flour.
  10. Arrange upright in the oven dish with the opening upper most.
  11. Place in the oven and cook for 1 hour.
  12. Serve with plain yoaghurt.
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