Apr

30

Macaroni Cheese

April 30, 2009 | Leave a Comment

When searching for a simple but delicious macaroni dish why not try this. The recipe uses macaroni or the alternative pasta shapes topped with a lovely cheese sauce. Instead of the macaroni you can use pasta twists, large or small pasta shells, multi coloured pasta shapes or even make up a mixture for a bit of fun. Delicious served hot from the oven. The recipe serves up to 4 as a starter and 2 or 3 as a main meal together with seasonal vegetables.

Ingredients:

Macaroni or Pasta Shapes 225g 8oz
Butter or Margarine 65g 2½oz
Plain Flour 65g 2½oz
Milk 900ml 1½pints
* Grated Nutmeg 1 pinch
Mature Cheddar Cheese- grated 225g 8oz
Onion, chopped 1
Parsley - chopped (optional) 15ml 1tbsp
Salt and Pepper to season
* Nutmeg can be replaced with Mustard 2.5ml ½ tsp

Method:

Preheat the oven to 200°C, 400°F, Gas Mark 6. 

Cook the macaroni or pasta in salted boiling water for 10 minutes until just tender. Drain thoroughly and place in a large oven proof dish. 

While the macaroni is cooking melt the butter or margarine in a saucepan and fry the chopped onion until soft.

Stir in the flour and cook for a further minute.

Remove the pan from the heat and gradually stir in the milk making sure there are no lumps. Bring back to the boil and simmer, stirring until the mixture thickens.  

Remove from the heat and season with salt and pepper.  Add the nutmeg (or mustard) and stir in most of the grated cheese.

Pour the mixture over the cooked macaroni or pasta in the oven proof dish. Sprinkle over the remaining cheese and bake in the oven for about 25 to 30 minutes until golden and bubbling.

Garnish with the parsley (optional) and serve immediately.

Apr

10

Introduction to the site

April 10, 2009 | Comments Off

The site presents my approach to providing meals for my family including ideas for individual meals. My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things! Below is a gallery of images from selected recipes:

Raisin and Bran Muffins
These muffins are a healthy treat with wheat bran and raisins. There is also a banana filling option that we like. The quantities below make 12 muffins. Muffins on Plate

Victoria Sandwich

Victoria Sandwich A light fluffy cake with jam filling. Add whisked cream to the filling for that extra special treat.

Fish Pie
This is my simple fish pie with coley or cod I used up some left over vegetables (peas, carrots and broccoli). Instead of leftovers you can add some frozen vegetables of your choice. Fish Pie on Plate

Rhubarb Crumble served with Custard
Rhubarb Crumble and Custard This fruit crumble is a nice and simple family dessert. Served hot or cold with hot custard or cream to round off a family meal.

Jacket Potatoes
Sometimes we have something quick and easy. That is what I am doing today. There are four of us for an evening meal today and I am doing jacket potatoes in the oven. This provides for some flxibility as everyone can have a favourite topping. Opened

Granary Bread:
Granary Bread This bread is relatively easy to make and has a lovely traditional granary consistency when cooked. I make two loaves and put one in the freezer for later. Halve the ingredients to make one loaf.

TheRecipeCorner Risotto
This is my version of a simple baked rice dish using good quality English Bacon and Cheddar Cheese. I do prefer to fry with olive oil as a healthy option. The dish should take no longer that 4 or 5 minutes from start to finish and provide a hot healthy meal on its own or can be served accompanied by vegetables (peas, sweetcorn, broccoli) or meat (sausages) for those with a larger appetite. Risotto Dish

TheRecipeCorner: - Appetising - Family Meal Recipes - Food - Cooked Meals - Menus - Healthy - Home Cooked Meals - Fresh Fruit- - Recipes - Family Meals - Meals - Fresh Vegetables - Appetising Food - TheRecipeCorner - My approach to providing home cooked, appetising, family meals. Ideas for main meals, puddings, desserts, cakes, baking recipes. The food is easy to make and my family enjoy eating it. I like to buy fresh fruit and vegetables from the green grocers and fresh meat from the butchers to make tastier meals. The equipment I use is quite basic as I like to get my hands into things!

Oct

7

Searching for fried chicken with a difference. Serve the chicken breasts with seasonal vegetables then pour the sauce over the chicken breasts. Garnish with lemon slices and parsley. Serves 4. Delicious…

Ingredients

60g / 2oz butter
4 boneless chicken breast joints, skinned
1 clove garlic, peeled and crushed
Strained juice 1 lemon
3 tbsp fresh chopped parsley
Seasoning (salt and freshly ground black pepper)
Fresh parsley
Slices of lemon to garnish

Method

Melt half the butter (30g / 1oz) in a frying pan.

Add the chicken breasts and cook over a moderate heat for 6-8 minutes, turning frequently until cooked through.

Remove the chicken breasts from the pan on to a plate and keep hot until ready to serve.

Melt the remaining butter in the frying pan and add the garlic, lemon juice and parsley and seasoning. Stir over a high heat until bubbling to crate the sauce.

Serve the chicken breasts with seasonal vegetables then pour the sauce over the chicken breasts. Garnish with lemon slices and parsley.

Oct

7

Sauce Ideas

October 7, 2008 | Leave a Comment

A sauce is a well-flavoured liquid, thickened to a suitable consistency and used in the preparation of dishes, or as a dressing, coating or filling. The right sauce can make the meal. Whether you are preparing a sweet or a savoury sauce, you should follow the basic recipe for the sauce and only then add the appropriate flavourings.

Savoury Sauces

To make a delicious sauce to accompany your meal try this: Make a white Sauce, season with salt and pepper, then flavour with either of these: Cheese, Parsley, Onion, Mushrooms, Shrimps or Prawns.

Sweet Sauces

To make a delicious sweet sauce to accomany a dessert make a white sauce and flavour with either vanilla essence, marmalade, or coffee essence, then bring back to the boil for 2 minutes.

White Sauces

Try white sauces for either coating food or pouring.
Melt butter in a saucepan over moderate heat. Add flour and beat until smooth, remove from heat. Add milk, a little at a time, and beat well. Bring to the boil and cook gently for 2-3 minutes, stirring all the time. Add seasoning or flavouring as desired.

Oct

7

Sweet Sauces

October 7, 2008 | Leave a Comment

When searching for a sweet sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious sweet sauce to accomany your dessert try one of these options…

Prepare 500 ml (1 pt)  White Sauce and flavour with one of the following:

Vanilla - add 1 x 15 ml spoon sugar (1 tbsp) and a few drops of vanilla essence.

Marmalade - add 2 or 3 x 15 ml  spoons (2-3 tbsp) marmalade after cooking.

Mocha - add 1 x 15 ml spoon (1 tbsp) grated chocolate and 1 x 2.5 ml spoon ( ½ tsp)coffee essence, then bring to the boil for 2 minutes.

Oct

7

Savoury Sauces

October 7, 2008 | Leave a Comment

When searching for a savoury sauce for pouring over your food, you can start with the basic white sauce recipe then add seasoning and flavouring as suggested below. To make a delicious savoury sauce to accomany your meal try one of these options…

Prepare 500 ml  (1 pt) White Sauce and season with 1 x 2.5 ml (½ tsp) salt and a pinch of pepper.

Flavour with one of the following:

Cheese - add 100 to 150 g (4-6 oz) grated cheese.

Parsley - add 1 x 15 ml spoon (1 tbsp) chopped parsley after cooking.

Onion - add 200 g (8 oz) chopped onion, cooked until soft or slightly golden brown.

Mushrooms - add 50 g (2 oz) finely chopped, cooked mushrooms.

Shrimp or Prawn - add 100 g (4 oz) chopped shrimps or chopped prawns.

Oct

7

White Sauces

October 7, 2008 | Leave a Comment

When searching for a sauce for either coating food or pouring over food, you can start with either of the basic white sauce recipes below then add seasoning and flavouring. The basic sauce can be adapted for either sweet or savoury food. The basic method for making the sauce is the same whether you want to coat or pour, only the proportion of the ingredients changes. Why not try these white sauces out for yourself…

WHITE SAUCE FOR POURING

Ingredients:
35g (1½ oz) butter
35g (1½ oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

WHITE SAUCE FOR COATING

Ingredients:

50g (2 oz) butter
50g (2 oz) plain flour
500ml (1 pt) milk
Seasoning or flavouring as desired.

Method for Both Sauces:

Melt butter in a saucepan over moderate heat.

Add flour and beat until smooth, remove from heat.

Add milk, a little at a time, and beat well.

Bring to the boil and cook gently for 2-3 minutes, stirring all the time.

This completes the cooking of the starch in the flour.

Add seasoning or flavouring as desired.

Jun

20

Egg Custard

June 20, 2007 | Leave a Comment

Searching for a custard recipe then this recipe could be the one. The recipe uses eggs only to help thicken the sauce. Instaed of vanilla pods you can use vanilla extract for the flavouring. Delicious served with many desserts. Serves up to 4 depending on quantity served…

Ingredients

600ml (1 pint) Milk
6-8 Egg yolks
50g (2 oz) Sugar
1-2 Vanilla pods (or use 1 tsp vanilla extract instead)

Method

Split the vanilla pods lengthways scraping out the sticky seeds. (If using vanilla extract add it straight to the milk.)

Bring the milk almost to the boil, remove from the heat and add the vanilla seeds and pod(s).

Allow to stand for 15 minutes to allow the vanilla to infuse the milk.

Place the egg yolks, sugar and in a bowl, beat until thick and creamy.

Remove the vanilla pod(s) from the milk and slowly beat into the egg mixture.

Place in a heavy based saucepan and cook over a low to medium heat (do not allow to boil), stirring constantly, until the custard thickens.

If the custard becomes lumpy strain to remove the lumps.

Serve hot or cold.

Jun

12

Searching for something different for dinner then this recipe with aubergine and salmon baked in the oven is really appealing. You can serve this on its own or with additional seasonal vegetables or chips or mashed potato or even salad. Serves up to 4.

Ingredients

2 medium aubergines
salt
4 tbsp olive oil
1 bunch spring onions
1 tbsp chopped fresh mixed herbs
400g / 14oz can chopped tomatoes
439g / 15oz can pink salmon, drained and separated into chunks
150ml /¼ pint Greek-style yogurt
1 egg, beaten
15g / ½ oz fine breadcrumbs
25g / 1oz Cheddar Cheese, grated

Method

Cut aubergines into 2.5cm / 1in slices.

Sprinkle with salt and leave for 30 minutes to draw out juices.

Rinse, pat dry with kitchen paper.

Preheat the oven to 180°C / 350°F / Gas Mark 4.

Fry the aubergine slices in three tablespoons of the oil until golden on both sides and then remove from pan.

Add the remaining oil to the pan and fry the onions until soft.

Add the herbs and tomatoes, then gently stir in the salmon.

Spoon the mixture into the base of a shallow, ovenproof dish and top with aubergine slices.

Mix the yogurt and egg and pour over the aubergines.

Sprinkle over the breadcrumbs and cheese.

Cook in the oven for 45 minutes until golden.

Jun

7

Blancmange

June 7, 2007 | Leave a Comment

Searching for a blancmange recipe then this recipe is fairly easy but gives excellent results. The recipe uses cornflour for thickening and lemon rind for the flavouring. Delicious served on its own or to accompany many desserts. Serves up to 4 or 5 depending on quantity served…

Ingredients

600 ml (1 pint) milk
4 tsp cornflour
3 tbs sugar
Rind of a lemon

Method

Blend the cornflour to a smooth paste with 30ml (2 tbsp) of the milk.

Put the remaining milk in a large heavy saucepan with the lemon rind and bring to the boil.

Strain the milk into the blended mixture stirring well.

Return to the saucepan over a moderate heat, stirring until the sauce thickens and comes to a gentle boil.

Add sugar to taste and boil for a further 3 minutes.

Pour into a dampened 1 pint jelly mold and leave in the refrigerator for several hours until set.

Turn out on to a large plate to serve.

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