Here's a few pics of what we've been eating this week...
Corned beef hash pie.
Pasta carbonara...I'm not going to make this again (Daisy had a lactose free version, but really doesn't like a white sauce). Yo be honest, if didn't have much flavour!
I am terrible at remembering to photograph our meals! Tea time is such a busy time, but I will try harder.
Two recipes were requested from my meal plan this week...
Sausage and Sweetcorn Quiche
8oz short crust pastry
1 onion (chopped)
4 sausages (cooked and chopped)
2 tomatoes (chopped)
1/4 pt milk or cream or a mixture of the two
1tsp mixed herbs
3oz cheese (grated)
1). Look at the ingredients list for preparation...particularly that the sausages need cooking first for this recipe.
2). Roll out the pastry (you can make your own or buy ready rolled like I did because it's still on offer in asda) to line a 10" flan dish.
3). Melt the butter and cook the onion until softened. Put in pastry case.
4). Add the Sweetcorn, sausage and tomatoes to the pastry case.
5). Put the milk/cream, eggs and herbs in a jug and beat.
6). Pour over the pastry case filling and sprinkle with the cheese.
7). Bake @ 180oC for 35 mins or until filling is set.
Both of today's recipes are magazine cuttings from the '80s! I love a bit of retro cooking.
2 tbsp oil
1 onion (diced)
3 small potatoes (diced)
2 carrots (diced)
1/2 green pepper (chopped)
275ml beef stock
1tbsp tom purée
50g button mushrooms (sliced)
Pack of puff pastry
1 beaten egg
1). Heat the oil and fry onion, potato, carrots, pepper until browned. Remove from the pan and put aside.
2). Brown the mince then return the veg to the pan. Add the stock and tomato purée. Cook gently for about 20 mins until the sauce has thickened.
3). Add mushrooms and pile mixture into pie dish.
4). Roll out pastry to 1/2cm thick. Cut out rounds and arrange them overlapping , over the mince, sticking down and glazing with beaten egg.
5). Cook @ 200oC until the pastry has risen and is golden brown.
I hope you like these recipes and thank you for reading,