Pancakes

Ingredients for 6 pancakes

4oz plain flour, 1 egg, 1/2 pint milk, Pinch of salt
or
100g plain flour, 2 eggs, 300ml milk, Pinch of salt & 1tbsp sunflower or vegetable oil

use oil or lard for frying, not butter

Sift the flour into a bowl, make a well in the middle and crack in the egg(s)

(I usually break them into a mug individually so that if I get shell in I can retrieve it more easily)

Beat the egg into the flour, gradually adding in the milk to make a smooth batter.

Cook in a medium hot frying pan, regularly greasing with a little oil and a square of kitchen roll.

Enjoy with sugar, lemon, syrup, honey, marmite, peanut butter, fried egg...

...any more suggestions?

Waste not, Want not!

Those recipes which help use up the little bits left over!

Chicken Pilaff

Chicken Stock

Chicken Stock

Recipe

Serves: makes about 2 litres/4 pints of stock

Cooking and preparation

• Preparations time: 10 minutes
• Cooking time: 2 hours

Ingredients

• 1 leek
• 1 carrot
• ½ large onion
• several sprigs fresh thyme
• 1 head of garlic
• 10 black peppercorns
• 1 chicken carcass, cut into 3
• 20 chicken wings

Top

Method

1. Chop the leek into three large pieces and place in a stockpot or large heavy-bottomed pan (don't turn on the heat yet).

2. Chop the carrot into large pieces and add to the pot.

3. Peel the onion and add to the pot. Add the thyme to the pot. Cut the garlic head in half, across the cloves, and add to the pot. Add the peppercorns.

4. Add the chicken carcass and wings to the pot. Pour in enough cold water to cover the chicken, about 2.8 litres/5 pints.

5. Turn the heat on to a gentle heat and bring the stock to a simmer. Simmer, covered, for 1½-2 hours.

6. After half an hour or so, remove any scum that rises to the surface with a ladle or a large spoon. Repeat as necessary.

7. At the end of the cooking time, strain the stock, discarding the vegetables and chicken pieces. Allow to cool. You can use the stock as it is, store in the fridge for up to three days, or freeze for up to three months for future use.

Thanks to the Beeb :)

Chicken Pilaff

8oz cooked chicken

3 rashers of bacon

2 tbsp oil

1 sliced onion

1/2 tin tomatoes

4-8oz Patna rice

2 tbsp sultanas

3/4 - 1,1/4 pints of stock

1tsp salt

1tbsp chopped parsley

1. Heat oil and fry bacon & onion.

2. Add unwashed rice and stir for 1 minute.

3. Add stock, tomatoes and sultanas, bring to the boil and simmer uncovered for 10 minutes.

4. Add chicken, salt & parsley and cook for 10-15 minutes.

Roast Beef & Yorkshire Pudding

The Beef

Roll on a plate of flour, mustard powder and freshly ground black pepper and then into the roasting tin and ....

20 mins GM9 / 475oF / 245oC

+

15 mins per lb / 450g at GM5 / 375oF / 190oC (rare)

+

15 mins extra (medium) or 30 mins for well done

Baste with pan juices regularly during the cooking.

Yorkshire Pudding

3oz / 75g plain flour
1 egg
3 fl oz / 75ml milk
2 fl oz / 55 ml water
Salt & freshly ground pepper
Beef dripping / vegetable oil / fry light

Sift the flour, make a well, add the egg and seasoning and then incorporate the milk and water mixture using an electric whisk if possible.

15 minutes before the beef is due out increase temp to 220 C and put in the oil to heat.  (Only 5 minutes if using fry light!)
When you remove the beef and leave it on the side to rest put the Yorkshire puddings on for 20-30 minutes depending on size - Keep an eye on them, they are rubbish burnt!

Lasagne

Ingredients

Minced Beef 450g
Tin of Tomatoes 400g
Mushrooms 100g
Chopped onion 1
Garlic 1 clove
Beef Stock 1/2 pint (300ml)
Butter 25g
Lasagne Verdi 1 Packet

The White Sauce

Milk 300ml
Butter 25g
Plain Flour 25g
Grated Cheddar 50g

Making Method

1. To prepare the Meat Sauce, fry the Mince Beef and Onion until brown.
2. Stir in the Stock, Garlic, Tomatoes and Mushrooms (sliced).
3. Cook for about an hour until thick and rich.
4. If necessary add 2 tablespoons of Cornflour dissolved in a small amount of cold water to thicken.
5. Grease an oven proof dish.
6. To make the Bechamel sauce, melt the Butter, stir the Flour in and add the Milk,
stirring until thickened.
7. Grate the Cheese and add. Add seasoning to taste.
8. Layer the ingredients repeatedly, starting with the Meat Sauce, then the Lasagne, ending with the Bechamel Sauce.
9. Sprinkle some Parmesan Cheese on top and bake in the oven at 400F / 200C / Mark 6 for about 45 minutes.
10. Serve with Parmesan Cheese.

Thanks Utterley Recipes

Lamb in Red Wine

serves 4

• 1 finely chopped medium onion
  
• 2 crushed garlic cloves
  
• 225(+)g diced lamb steak
  
• 1-2 tsps veg stock powder
  
• 1 tbsp plain flour
  
• 150mls red wine
  
• 400g can chopped tomatoes
  
• 110g button mushrooms
  
• 1 tbsp chopped fresh thyme
  
• salt & black pepper
  
• 1 tbsp chopped fresh parsley
  

1. Heat a non-stick pan and dry fry the onion and garlic until until soft.

2. Add the diced lamb and fry to lightly colour, adding salt and pepper.

3. Sprinkle over the stock powder and flour and cook for a further minute. 

4. Gradually stir in the wine and remaining ingredients and when boiling reduce heat and simmer for 30 mins (or until lamb is tender depending on the size of your dicing)

5. Garnish with the parsely just before serving.