Fridge Bottom Spanish Style Omelette

This is a very filling omelette made with eggs, potatoes and whatever else you can find in the bottom of the fridge, hence the name.

I usually make it with 2 eggs per person but you choose what works best for you.

• If you have an electric grill turn it on now

• Boiled potatoes cut into small pieces
• 1 Onion - diced
• 2 rashers of Bacon cut into small pieces
• and/or Mattesons smoked sausage - not the whole sausage, just some thin slices - the amount depends on the intensity of the smoky flavour you want in the finished omelette.  
• Half a teaspoon of Mixed herbs if you have them
• Eggs
• Oil 
• Salt & Pepper

I sometimes add in:

• small cherry tomatoes
• mushrooms
• a small amount of grated cheese.

but you can add whatever you like - peppers, green beans, pieces of cooked chicken - whatever you want to use up or really like.


The potatoes can be leftovers from the day before, you could even cook extra with this omelette in mind, or you can cook them freshly, just ensure that they are cut into small pieces.

• Heat the oil in a frying pan (the more people you are cooking for the larger the pan you will need)  then add the potatoes, cook them, turning regularly until they are browned and slightly crispy on all sides.
• Add the bacon and ensure that it is all in contact with the bottom of the pan so that it all cooks through
• Add the onions and cook until translucent and soft
• Add the sliced sausage and anything else you wish, with the exception of cheese.
• Sprinkle the mixed herbs over the top and stir in
• Beat the eggs together and add salt and pepper according to your taste
• Pour the  eggs evenly over the ingredients already in the pan,  pull the bottom layer of egg which has cooked on contact back to allow uncooked egg liquid to make contact with the bottom of the pan, this helps to cook more of the egg.
• If you want cheese on your omelette grate some over the top of it
• Carefully place the pan under the grill to brown the cheese (and ensure the top of the egg is cooked)

This is a whole meal in a pan and is delicious but if you wish you can put it with baked beans.

Chicken with bacon & leek

• 1 Chicken portion (either breast or thigh fillet) per person
• 2 - 3 rashers of bacon
• 1 large leek or 2 smaller ones
• 1 tablespoon flour
• Milk
• 1 oz butter 
• Cheese

• Cut the bacon into pieces
• Cut the chicken into pieces
• Clean and slice the leek

• Melt the butter in a pan and add the bacon & chicken and cook until browned, turning to ensure all sides are done.
• Add the leeks and cook on a low heat with a lid on the pan until softened
• Sprinkle the flour onto the ingredients in the pan and stir in, cook for 1 minute to cook the flour then
• Add the milk, bring to the boil stirring all the time.  
• Turn the heat down and simmer until the chicken is cooked.  
• Add as much grated cheese as you like.
• If the sauce is too thick you can add more milk to thin it. 

Chicken Cacciatori

Although it sounds as though it should be complicated this is a very simple dish.  

• Chicken pieces (again I would choose thigh fillets but it is up to you)  You can cut it into small pieces or leave it whole, you can also leave the skin on.
• Onion
• Mushrooms
• 1 Tin of tomatoes
• Garlic
• paprika
• Oregano (or mixed herbs)
• Flour
• Oil & butter
• Salt & Pepper

Optional

• 1 Red pepper
• 1 Green pepper
• or 
• 1 large carrot

.

• Slice the pepper in half, scoop out the middle and discard, then slice the pepper into strips, cut the onion in half from root to the top, lay flat side down on a chopping board and slice, clean or peel the mushrooms and slice.  If using a carrot instead of peppers peel it,  cut in half and slice into matchsticks.  Peel & crush the garlic.
• Heat the oil in a pan and add the butter (this adds colour and helps to brown the meat)
• Place around 1 tablespoon of flour in a dish and season with salt and pepper.  Toss the meat in the flour then
• Place in the pan with the hot oil and cook until browned then turn and repeat on the other side.
• When all the meat is browned remove from the pan and set aside. 
• Take a little of the oil/butter mix out of the pan (DON'T tip it down the sink, you can use wadded kitchen paper to soak up some of the grease) then add the onions, garlic, mushrooms and whatever vegetables you are using, move them around in the oil to prevent burning, cook until the onion is translucent.
• Empty a tin of tomatoes with then stalk ends removed, into the pan and chop them with a wooden spoon. Stir into the vegetables, add a little tomato puree (ketchup works well if you don't have puree)
• Add herbs and paprika, you can add a touch of chilli powder if you wish but only a touch.
• Return the chicken to the pan, put a lid on and cook for 20 - 30 minutes on a moderate hob, stirring from time to time to prevent it sticking.

Marmite and Pasta

This isn't my recipe, I saw it on a television program but it is so simple that it could be anyone's.  It is very easy and very inexpensive.  If you are a marmite lover you will already have all the ingredients in your store cupboard which means that it is a good standby if you have run out of everything else.  I cannot vouch for the taste of this dish as I am not a marmite lover - I just can't get past the smell!


You simply need 
Pasta
Butter
Marmite.

• Put a fistful of dried pasta per person into a pan of water with a tiny touch of salt (remember that the marmite will be salty), bring to the boil and cook until the pasta is soft with just a hint of bite.  If using spaghetti use approx 120g per person.
• In another pan melt some butter and marmite with a spoonful of the water the pasta is cooking in.  The quantities are up to you depending on the number of people and your individual taste.
• When the pasta is cooked drain it well and toss with the marmite and butter mix.

Carrot and Coriander Soup

• 1heaped teaspoon of coriander
• 1 tablespoon of oil/  knob of butter
• 1lb of peeled carrots
• 2 medium sized potatoes
• 1 onion
• 1 pint of stock
• A little milk

• Heat a large pan and add the coriander.  Give the pan a shake to spread the spice out on the bottom to heat it through well.  Remove from the heat and tip the coriander into another container and reserve for later use.
• Peel and dice the onions
• Peel the potatoes and cut into small cubes.
• Peel the carrots and roughly chop them
• Melt the butter/heat the oil in the pan, add the onions and cook for a few minutes until transluscent.  Add the potatoes and cook on a low heat in a covered pan for 5 minutes.  Shake from time to time to prevent burning. 
• Add the carrots, stir in well, then replace the lid and leave over a low heat for 5 minutes.
• Make up 1 pint of stock with a chicken or vegetable stock cube and a pint of boiling water.
• Add to pan and stir well.
• Bring to boil, then turn down the heat and simmer for 15 - 20 minutes until the carrot is soft.
• Blend the soup either in a liquidiser or with a potato masher, don't worry about lumps it will make for a heartier soup.
• Stir in the coriander and a little milk.

D-Day

Well this is it - most of you will have arrived at university now and the responsibility for feeding yourselves lies with you alone.  You can choose to live off takeaways or prepacked food, or you can cook proper food like your mum made for you.  It is up to you now.........

Have fun!

Bangers in onion gravy with Mash

1 onion
Sausages
Small amount of oil
Stock cube/gravy granules
Gravy browning (if using stock cube)
Flour
Boiling water
Mushrooms if you wish


Potatoes
1 teaspoon of salt (optional)
Flora
Milk

• Peel potatoes and cut into small pieces.  Place in a pan and cover with cold water, adding 1 teaspoon of salt if you really have to 
• Boil the potatoes until they are soft when poked with a knife.
• Put sausages in a frying pan over a medium heat with a little (very little) oil
• Peel onion and cut into small pieces, add to pan with sausages.
• Clean and slice mushrooms if you are using them and add to pan
• Continue to cook the sausages turning frequently to ensure even browning.
• Push the onions around in the pan from time to time so that they don't burn.
• When the sausages are browned, lift them out of the pan and put them on a plate for a while
• Sprinkle a scant tablespoon of flour over the onions and stir in well.  Cook for 1 minute then add boiling water from the kettle, a little at a time with the heat turned up until the gravy is the consistency you like,
• Turn the heat down, add stock cube/gravy granules to the gravy.  If using a stock cube you need to add some gravy browning - just a touch - as grey gravy never ever looks appetising!
• Now put the sausages back in the pan and let them simmer away for a while.
• When the potatoes are soft to the knife, drain off the water, then mash and add a knob of Flora and a splash of milk and stir in well.

Quick cook Pizza

A simple home made pizza which tastes great and doesn't take a long time to cook.  


For the base

• 6oz self raising flour
• 1/4 level teaspoon baking powder
• Pinch of salt
• 1oz flora or other spread
• 5 tablespoons of milk

The topping
1 tablespoon cooking oil 
1 onion
1 can tomatoes
1 teaspoon of mixed herbs (or Italian seasoning)
Ketchup
Salt & pepper
Any toppings you wish to have or have laying around in the fridge - ham, mushrooms, tuna etc
Grated cheese

• Peel and finely chop the onion
• Heat the oil in a small pan and add the onion, cook gently until soft
• Open the tomatoes, drain them well  and cut the stalk end off each one.  
• Add to the onion, along with the herbs, salt and pepper and a good squirt of ketchup.
• Simmer for around 5 minutes.

**************************

• Sift the flour, baking powder and salt into a bowl
• Rub the flora into the flour with your fingertips until there are no lumps left and the mixture resembles find breadcrumbs.
• Add the milk and mix with a round ended knife.  This will make a soft and fairly sticky dough
• Knead it gently for a couple of minutes and then roll out into a circle approximately 10 inches in diameter
• Place a frying pan over a low heat and let it heat up, then place the circle of dough into it.  Do not add oil to the pan at any stage.  Let the dough cook over a medium heat for around 3 - 5 minutes to brown the underside.  
• Using two spatulas turn the pizza over.and cook the second side for 3 - 5 minutes.
• Meanwhile turn on the grill to heat up
• Remove pizza from the frying pan and turn the heat off
• Spread the tomato mix over the pizza base, add any other toppings you wish - ham, mushrooms, tuna, whatever you like - then sprinkle grated cheese over the top.
• Place the pizza under the grill until the cheese is melted and browned a little.

To make this go further -do not drain the tomatoes.  When the onions are cooked add around a dessert spoon of flour to the pan, stir it into the onions and cook for 1 minute, then add the tomatoes and their juice, plus the herbs, salt & pepper and ketchup.  Bring to the point of just boiling, then turn the heat down and simmer for a minute or two. 
If you double up the quantities of the pizza base mix and make two bases, cooking one after the other, then with the extra topping mix you can either have two pizzas at once or eat one and freeze one.

Pork Goulash

This was another request from Mark.  It is an easy meal cooked in one pot - which saves on the washing up.  


Potatoes - 1 - 2 medium sized ones per person.
Pork approx one loin chop per person
1 - 2 onions sliced
Sliced mushrooms (optional)
1 can of tomatoes
Chicken stock
Mixed herbs
Paprika - lots of it

• Peel the potatoes and cut into chunks. 
• Cut the pork into bite size pieces & slice the onions.  Put them into a pan to brown until the onions are soft.  
• Cut the stalk end off the tomatoes and remove the seeds from the middle, add to the pan with the meat and onions.  
• Fill the can with cold water and crumble a a chicken stock cube in.  
• Add a pinch of mixed herbs and lots of paprika.  Remove the pan from the heat before adding the paprika.  Paprika is not a hot spice so don't be afraid of it, it just imparts a lovely smokey flavour.
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• Cover and simmer for around 1 1/2 hours, then add the potatoes and cook for a further hour.
• When cooked this should be thick.

Beef Stroganoff - Especially for Mark

This recipe is by special request.  It is a dish which sounds complicated but really couldn't be simpler.


1lb (450g) beef
1 tsp salt
Pepper
2 Onions
4oz mushrooms
2oz butter
small splash of oil
1 tbsp plain flour
Tomato puree
1/2 pint stock (stock cube and hot water - from the kettle, not the tap - will do)
1 carton sour cream

• Cut the meat into small strips, approximately 1/4" x 1"   sprinkle it with salt & pepper
• Melt butter & oil, fry onions and mushrooms for 4 minutes
• Add meat - cook for further 5 mins
• Stir in flour, cook for 2 mins
• Add tomato puree and stock, bring to boil stirring continuously. 
• Cover and simmer for approximately 30 minutes, stirring from time to time to prevent it sticking.
• Stir in cream
• Serve on a bed of rice.

Cottage Pie using up left over brisket

Let's start with the difference between Cottage Pie and Shepherd's Pie.  Many people make no distinction between the two, and interchange the names at will.  The important difference is in the meat - the name gives it away - Shepherd's Pie is made with Lamb, Cottage Pie is made with beef.  Simples


Cooked brisket
1 onion diced
1 or 2 carrots
2 - 3 mushrooms sliced (optional)
Knob of flora
A tablespoon of frozen peas
Stock cube or gravy granules
1 tablespoon flour or cornflour
15 fl oz boiling water
Tomato ketchup
salt & pepper to taste


Potatoes

If you don't have any left over brisket then just use minced beef.  Brown it in a frying pan and then drain off the fat by putting it into a sieve - place the sieve over a basin, or the packaging the mince came in, to drain.  When it has stopped dripping (leave at least 15 minutes) put it back into the pan and continue the recipe. 

Do NOT let the fat drain into the sink as it will clog the drainage pipes requiring expensive remedial action and that will incur the loss of the deposit you paid for your room.

• Peel and cut the potatoes into small pieces, then put them into a pan of cold water, add salt if you wish. Bring to the boil, then reduce the heat and simmer for 15 0 20 minutes, until a knife inserted into a potato meets no resistance.
• Either mince or chop the meat into very small pieces.  
• Dice the onion and the carrots
• Melt the flora in a medium sized pan, add the onions and fry until translucent.
• Add the meat and mushrooms (if using), stir to mix together well
• Sprinkle flour over the mixture and cook for a minute, then add water and stock cube/gravy granules stirring all the time.  If the mixture is too thick add more water
• Squeeze in about 1 tablespoon of tomato ketchup then add the carrots & peas and stir in.
• Add salt and pepper to taste
• Bring to the boil and then reduce the heat, put a lid on the pan and simmer for 15 - 20 minutes.
• When the potatoes are ready, drain the water off and mash. 
• Add a knob of flora and some milk, but just a little at a time and stir in.  This will help to make the potatoes creamy and sufficiently pliable to move on top of the liquid filling.
• Put the meat mixture into a pie dish
• Add the mashed potatoes and spread out over the meat mixture with a fork.
• Put in the oven at 200 deg gas mark 7  for 25 mins or until golden brown on top. 

If you  want to you can grate some cheese over the top of the potatoes

To go with your Yorkshire Pudding - Roast Beef on a budget

Pot Roast Beef

This would be most appropriate if all the people in a flat are sharing a meal - perhaps a Sunday lunch. 

In the butchery department choose the leanest piece of brisket you can find.  Brisket is a cheap cut of beef but that doesn't mean that it is nasty, in fact it can be the most succulent and tender meat you could find.

• Rinse the meat under the cold tap and pat dry with kitchen roll.
• Melt a little oil in a large pan on the hob and brown all sides of the meat.  (This step can be omitted if you don't want to do it)
• Place the brisket in a deep casserole dish (or slow cooker if you have one) and cover with water.  I use boiling water just to speed things up.  Add a bay leaf if you have one, at this stage you can add a stock cube if you wish or you can leave it until you are making the gravy.
• Put the lid on the dish and place in the oven at about 180 deg Gas Mark 4 for 2 -3 hours, the longer you leave it the better it will be.  If using a slow cooker it is best to put it in the previous night and let it cook overnight. (If it is for Sunday lunch, if it is for an evening meal put it on in the morning)  You can switch it off when you get up and just leave it in the pot until you need it.
• About 20 minutes before you need the meat (i.e. when you put the vegetables on to cook) remove it from the pot, place on a plate and cover with foil.*

* Once the meat is covered in foil, if you invert another plate on top of it and then stand something heavy on it to press it down a little, the meat will slice better and will therefore give more servings.  This however is optional, I personally prefer not to do it as the meat loses a lot of its succulence.

To make gravy

place some of the stock into a pan, with a stock cube (or gravy granules if you prefer) if you haven't used one earlier, bring tUo the boil, then reduce the heat and simmer, stirring until the stock cube is dissolved. 

If you are using gravy browning add that now 

Put one tablespoon of cornflour into a cup and add a little cold water, stirring to a loose paste, if the cornflour feels resistant to stirring add a little more water until it loosens up.

Remove the pan from the heat and allow any bubbling to subside, then add about half of the cornflour mixture stirring all the time, return to the heat and bring back to the boil.  If the gravy isn't thick enough repeat the process with the rest of the cornflour mixture always remembering to remove the gravy from the heat before adding the cornflour otherwise it will go lumpy.

Remember that gravy is not scary - if it goes lumpy you can either whisk the lumps out or you can put it through a sieve.  If it is too thick, add more water, if it is too thin, make more cornflour paste and add that.

If you prefer onion gravy, slice an onion and fry it in a little butter and oil until it is translucent.  Sprinkle the cornflour over the onions, stir it in and then add boiling water stirring all the time.  Add stock cube and browning or gravy granules keep stirring until it is boiling and then reduce heat and simmer. 

Yorkshire Puddings, Pancakes,& Toad in the Hole & a Dessert

You can make as much or as little of this as you wish by altering the size of the cup you use.

• 1 cup of Plain flour
• Pinch of salt
• 1 cup of eggs (crack enough eggs into the cup to fill it) 
• 1 cup of milk (either full fat or semi-skimmed but NOT skimmed - they need to have a little bit of fat in the milk and won't rise without it.)

• Place the flour into a large bowl along with the salt, add the eggs and milk and whisk with a balloon whisk until all the mixture is combined.  Set the bowl aside for an hour so that the liquid can absorb the flour properly.
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• Place a knob of vegetable fat or a little oil into each yorkshire pudding tin hole, or a larger knob into a large tin.  Place it into a very hot oven 200 - 220 deg Gas mark 7 or 8 if you have it, and leave until the fat/oil is giving off a slight haze.   Fill the holes with the batter, there should be a sizzling sound when you put the batter into the oil if it is hot enough. 
• 
  
• Place the tin in the hot oven for 15 - 20 minutes until the Yorkshire puddings are risen and golden brown.

It really is that easy!!

Pancakes


You use the same mixture to make pancakes, but because pancake batter needs to be a little thinner, add 1/3 to 1/2 a cup of water to the mix.  
Then:

• Heat about a teaspoon of oil in a frying pan until it is smoking hot,
• Quickly pour in a little of the batter and move the pan to roll the batter around the base of it.  
• When the bubbles have burst and the top looks dry carefully lift the pancake and turn it over in the pan, or if you are a show off you can try tossing it, but why risk losing your pancake.

Toad in the Hole

Grill or fry sausages of  your choice until they are cooked and brown.  Lay the sausages in an ovenproof dish and pour Yorkshire Pudding batter over them, then cook as for Yorkshire Pudding.

Obviously Roast beef is not going to be a regular feature of a student diet but yorkshire puddings go well with savoury mince or stew, and you can make up a batch of batter for one day and then keep some of it to make Toad in the Hole the following day.   Alternatively you can make up a whole batch of Yorkshire Puddings and when they have cooled, put them into a plastic box and put them in the freezer.  When you next need them pop the required number into a hot over for 2 or 3 minutes.

Yet another use for Yorkshire Pudding Batter - Dessert


Add a small amount of sugar to the mixture, icing sugar or caster sugar would be best but if you don't have it use granulated.


Butter a pie dish and either empty a can of fruit (with the liquid drained out of it) into it or use some sliced fresh soft fruit, cherries, berries or peaches etc.  Pour the batter over the top of it and put it in the oven at the same temperature 200- 220 deg. Gas mark 7/8 .  When it is risen and golden remove from the oven and dust with icing sugar.  This is a basic fruit clafoutis
You can serve it on its own or with pouring cream or a scoop of ice cream.

Chicken Curry (for 4 people)

Despite all the boasting and bragging of curry lovers, curry does not have to be hot, the idea is to enhance the flavour, not to incinerate the buccal mucosa.


I usually allow one chicken breast per person, or if I can get them I buy a pack of boneless thigh fillets.  The meat is not as dry as chicken breast, has more flavour and is cheaper.

• 1 Chicken breast per person or a pack of 6 boneless thigh fillets
• 1 onion - sliced
• 2 cloves of garlic - crushed
• 1 tablespoon of Oil
• 1/4 tsp ground cloves
• 1/2 tsp ground cinnamon
• 1/2 tsp paprika
• 1/2 tsp ground coriander*
• 1/2 tsp ground ginger*
• 1/2 to 1 tsp chilli powder*
• 1 can of tomatoes
• 2oz rice per person

*These are the spices which will add heat so take care with them, you can use more if you really want to make your curry hot.


You can also add cardamoms but you need to grind the pods to get the tiny seeds out, I use a cup and the end of a rolling pin rather than a pestle and mortar, but only because I don't have one.

• Cut the meat into bitesized pieces and set aside. 
• Put a large pan (I use a wok) over a high heat.  When the pan is hot, add the oil, garlic and the onions. Turn the heat down and fry them until they are soft and translucent, then add the spices and stir in well.  
• Add the chicken and cook until it has all turned white under the spicy coating it will gain.
• Add the tomatoes, remember to cut the stalk ends off each tomato as they can be unpleasant in the mouth.  Break the tomatoes up with a spatula or wooden spoon.
• Cover the pan and simmer for 15 - 20 minutes.

In the meantime wash the rice thoroughly and put in a pan with enough water to just cover the rice.  Bring to boil and then simmer for about 15 mins.  The water should be gone and the rice should be fluffy with separated grains.

If you need to cook more than the quantity given you can add more chicken, onion and tomatoes but don't double up on the spices.  

If you want to make more then add 1 tablespoon of flour at the stage where you have cooked off the chicken, onion and spices.  Sprinkle it over the top of the ingredients in the pan and stir in, then add the tomatoes, including an extra can.  (You can do this without adding extra meat just to make it go further without adding greatly to the cost.)

Serve with naan bread and a dish of yoghurt.

Basics: Roux sauce

A Roux sauce, (pronounced Roo) is the basis for a great deal of cooking.  It involves cooking equal amounts of fat and flour, and  adding liquid to create a sauce, it is also used to thicken liquids.

Melt 1oz (28g) of Flora in a non-stick pan, add 1oz (28g) flour and stir to a paste over the heat to cook the flour.  Remove the pan from the heat, stir in one pint (568mls) of milk a little at a time  keeping the liquid moving all the time to prevent it forming lumps, remember to scrape it away from the sides of the pan, keep blending the milk into the mixture as you go to ensure that you get a smooth sauce.  Return the pan to the heat, bring to the boil and then turn off the heat.   If you do get lumps in your sauce don't panic, using a balloon whisk beat the sauce until it is smooth and lump free.  The consistency should be pourable.
This gives you a basic white sauce,  to make cheese sauce  removed the pan from the head and add some grated cheese and beat in well.  (By the way if you make any sauce and have to leave it to stand for a while it will form a skin but again don't worry just whisk it)

Brown Roux Sauce  this works in the same way as the white sauce but uses stock or water instead of milk.  I use it a lot when using up left over cooked chicken or ham to make a pie.  I fry some onions, mushrooms and the meat in Flora or oil and Flora mixed, then sprinkle the flour over them,  then I add the stock and stir until it is thickened.  This method is used to provide a thickened sauce in casseroles, stews and of course Spaghetti bolognaise.

There is one other way to make a white sauce, usually used for sweet sauces, like the rum sauce for Christmas pudding.
1 oz  (28g)  cornflour
1oz (28g) sugar
1 pint (568ml) of milk
Put the cornflour & sugar in a  basin and add  2 or 3 tablespoons of the milk, stir to a smooth paste.
Put the remaining milk in a pan and bring to the boil.  When it is boiling pour onto the cornflour mix stirring as you do it.  Return to the pan and bring back to the boil stirring all the time.  (When making Rum sauce I pour a couple of tablespoons of rum into the pan first and bring it to the boil before adding the milk.  Boiling will reduce the amount of rum in the pan as the alcohol evaporates but will concentrate the flavour.)

Basics: A word about butter

When it comes to any recipe which calls for the use of butter or a butter substitute I shall probably always refer to it as butter, but you can use whatever butter substitute you prefer. If I think you really need to use butter for the flavour I will say so but feel free to ignore that advice.

One other thing about butter - don't use butter on its own for frying (i.e browning chicken breasts) as it burns very quickly and will really impair the flavour of what you are cooking. Either use your butter substitute, having checked first that it is suitable for the purpose - many of them are not - or use a little butter as it give the nice brown colour, and add a little oil with it.

On student budgets, butter is not going to be a staple item in your fridge, but keep your eyes open for special offers and reduced items for an occasional treat.

Cheesy bread pudding.

Another great favourite.  This is a savoury dish rather than a dessert despite the name.

The quantities for this dish depend on the size of your pie dish.

• Approx 6 large slices of bread or more if the slices are small.
• Tub of cream cheese 
• 1 Onion
• 4 Eggs
• A little milk or cream if required
• 2oz mature cheese - grated
• A little chopped ham or bacon (Optional)

Grease a pie dish and heat the oven to 170C.  Reg 5.

• Spread cream cheese on the bread, if using large slices cut them in half diagonally.
• Dice the onion
• Beat the eggs adding a little milk or cream if you don't think you will have enough liquid to cover the bread.
• Arrange slices of bread in the pie dish in one layer, overlapping slightly, you may have to cut some pieces even smaller to fit them to the shape of the dish.
• Sprinkle some diced onion some grated cheese and ham or bacon if using, over the slices, then repeat the layering until all the bread, onion and cheese etc are used up. 
• Pour the egg mixture over the bread etc and leave to soak in for a while.
• Put into oven for 20 - 25 mins until the egg is set and just turning brown.

Results

Well the day after the results and I hope you all got what you wanted or needed.  I am glad to say that my daughter did and now the work of persuading her to learn to cook begins in earnest.  Yesterday evening she did cook, she made the Cheesy bacon pasta which was the last recipe posted on here.  It turned out very well and she was surprised at how quick and easy it was to make.

Kitchen Equipment

The pan I find most useful is my wok.  I use it for everything and I do recommend them as very useful pans, not just for stir fries.  I cook bolognaise, curries and anything else I can think of in it.  I however cook for a family so if you are just cooking for yourself it may not be worth it but if you are sharing the cooking with the rest of the flat or house then it might be worth while as they are so much bigger than ordinary pans.  It will be one of the first things I shall be buying for my daughter in preparation for university. 

18 August 2010

Tomorrow is the day when the students here in the UK get those all important A level results which will determine whether you have the university place you have been working so hard for.  Best wishes to you all and I hope you all get the results you want.

Cheesy bacon pasta

My daughter loves this dish - it is her favourite pasta dish of all time.


3oz (80g) pasta per person
2 - 3 rashers of bacon
1 onion
1 oz (28g) of flour
1 pint (568ml) of milk
cheese the amount is up to you


Place pasta in a pan of cold water and bring to the boil, simmer until just done - take a piece out and break with a fork - it should be soft with just a bit of a bite to it. 

• Dice the onion 
• Cut bacon into smallish pieces 
• Place onion and bacon into a medium sized non stick pan over a medium heat and fry together until the onion is just cooked - shiny and translucent.  If it seems too dry add a little oil or butter.
• Sprinkle the flour over the bacon and onion and stir it in
• Pour a little of the milk over the bacon, onion & flour mix stirring all the time, gradually add the rest of the milk continuing to stir as you go.  Keep stirring until the mixture comes to the boil and thickens.  The consistency needs to be sufficiently liquid to coat the pasta, and it will thicken a little when left to stand.  
• Remove from the heat and add the cheese - as much or as little as you like it - stir it in so it all melts into the sauce.
• Drain the pasta and add to the sauce.

Serve with whatever veg you prefer.  

Basics: What to do with garlic

If you don't have a garlic press and don't know how to crush garlic, here's how, but before you start, a clove of garlic is one individual segment from a bulb of garlic. 



So if a recipe calls for 2 cloves of garlic, remove the white, papery skin from the outside of the bulb and then just pull 2 segments away.

              

Lay your cloves of garlic on a chopping board, cut off the root end, and hit the clove sharply with the flat blade of a large knife, 

                           or the handle if that gives you more confidence,   or just press on the clove with your hand.

this will loosen the outer skin which should then just slide off. 

                       

Place the peeled garlic cloves on your chopping board and sprinkle with salt,

    

chop finely with your knife

and crush them to a paste with the flat of the blade.

Alternatively if you are likely to use a lot of garlic you could invest in one of these     

 

Click here  Garlic Zoom

I love mine and use all the time.

The old standby - spaghetti bolognese

I'm going to start with a perennial favourite - a good standby.  It is also great for breaking the ice with a group of people you don't know, as it is impossible to stand on your dignity when eating spaghetti.

SPAGHETTI BOLOGNESE

serves 4

approx 1lb of Minced beef

1  chopped onions

1 or 2 cloves of garlic (that is the individual segments within the bulb)  (optional)

Mushrooms (optional)

1 teaspoon of basil           )

1 teaspoon of oregano      )  just use mixed herbs if you don't have these in

1 teaspoon of marjoram     )

1 beef stock cube

at least half a pint of boiling water

1  tablespoon of flour - any will do.

Tomato puree

1 tins of tomatoes

Worcestershire sauce

2 to 3oz of dry pasta per person

• Put a large pan on the hob and heat it up.  Add the mince a little at a time and brown in the heat, no oil needed as the fat from the mince will liquefy.  
• Chop the onions and crush the garlic
•  As the mince is browning add the chopped onions and cook until they are translucent, add the garlic and mushrooms and cook for a further minute or two. 
• Strain the mince through a sieve to get rid of the excess fat - the best way to do that is to put it into the sieve and then put the sieve over the top of the pan for around 15 mins that way the fat will go into the pan instead of clogging up your drains. 
• After 15 mins wipe the pan out with kitchen paper to remove the fat - even if there is a lot, just let it soak into sheets of kitchen paper - then return the mince and onions to the pan.  It looks pretty unappetizing at this point but persevere. 
• Put the pan back on the heat  to reheat the mince and onions, keep stirring it, add the flour to the mince - stir it in so that the mince and onions are coated.  Remove from heat.
• Open the  tomatoes, add to the mixture but check each tomato and cut off the stem end of each as it will be unpleasant in the mouth. Break up the tomatoes with a wooden spoon, put the juice in with them - don't hold back. Also add about a 3 inch squeeze of tomato puree.  Return to the heat and bring to the boil stirring all the time, the mixture should thicken.  If  it is too thick you can add boiling water until it is the desired consistency. 
• Break up the stock cube and add to the pan. 
• Season according to your preference with salt and black pepper.
• A really good dash of worcestershire sauce makes it just heavenly. 
• Simmer over a low heat for about 10 - 15 minutes stirring from time to time.

Place pasta in a pan of cold water and bring to the boil, simmer until just done - take a piece out and break with a fork - it should be soft with just a bit of a bite to it.   Forget everything you ever read or heard about throwing it at the wall to see if it is done - it's messy and just not necessary, not to mention unreliable.

Lastly - when the pasta is cooked, strain it, and then put the pasta into the sauce and mix well, never the other way round.  For a nice touch grate some cheese over the top of the dish.

Serve with salad and crusty bread, or just dig in.