RECIPES GALOR!

More New Recipes

Ingredients:

• 2 teaspoons Sunflower oil or vegetable oil
• 2 skinless salmon fillets
• 250 g bag fresh spinach
• 2 tablespoons olive oil
• 2 tablespoons cream fraise
• juice of half a lemon
• 1 teaspoon capers
• 2 tablespoons flat leaf parsley chopped
• lemon wedges to serve

Instructions:

1. Heat the oil in a pan.
2. Season the salmon on both sides and fry in the oil until cooked.
3. Leave to rest on a plate.
4. Tip the spinach leaves into the hot pan, season well and then leave to wilt for 1 to 2 minutes stirring once or twice.
5. Spoon the sauce over the fish and serve with lemon wedges.

GAIL'S Summer recipes (2014) - BAKED SPANISH RISOTTO - serves 4

Ingredients:

• 250 gram (9 oz) cherry tomatoes
• 1 red onion finely chopped
• 2 garlic cloves finely chopped
• 2 tablespoons olive oil
• 300 gram (10 oz) risotto rice
• 4 chicken thigh fillets halved
• 7 oz chorizo thickly sliced
• 2 teaspoons chopped fresh rosemary
• 1 litre hot chicken stock
• pinch of saffron strands
• 8 large prawns

Instructions:

1. Preheat oven 220C/425F/Gas 7
2. Stir coffee into syrup.
3. Place cherry tomatoes in a roasting tin and scatter red onion, garlic and olive oil over the top.
4. Roast for 20 minutes and when softened, stir in the rice, chorizo, chicken, rosemary, stock saffron and salt and sepper
5. Return to oven for 20 minutes then stir in the Prawns and return to the oven for 10 mins.

GAIL'S Summer recipes (2014) - CHERRY MISSOU

Ingredients:

• 425 gram tin of Black Cherries
• 6 tablespoons strong coffee
• One pack 8 trifle sponges
• 6 tablespoons Baileys Choc Liqueur
• 250 gram Mascaponi
• 300 Ml whipping cream
• 2 tablespoons castor sugar
• 20 gram dark chocolate

Instructions:

1. Drain cherries reserving 6 tablespoons syrup.
2. Stir coffee into syrup.
3. Dip trifle sponges into coffee syrup mixture and use to line a glass trifle bowl. Scatter over the cherries.
4. In a separate bowl whisk together the Baileys, Mascaponi, cream and sugar together until it forms soft peaks.
5. Spoon the creamy mixture over the cherries and smooth over the surface.
6. Grate the chocolate on the top and cover and chill.

Then just enjoy

GAIL'S SPINACH & PISTACHIO ROULADE WITH RED PEPPER & CHESTNUT FILLING - 2014

Ingredients:

• 10 oz finely chopped spinach, cooked and left to cool
• 12 oz mixed nuts (chopped in processor) pistachio, walnuts and cashew
• 2 oz wholemeal breadcrumbs
• 1 teaspoon each of marjoram and rosemary (mixed in with breadcrumbs and nuts)
• 6 oz finely chopped onions fried in olive oil
• 1/4 pint vegetable stock added to onion mixture
• 2 oz strips of red pepper, steamed and placed in bottom of lined loaf dish. I use non-stick baking parchment folded so it is triple thickness and fits in the base of dish and up the ends.

Filling:

• 4oz finely chopped onion
• 4oz red pepper diced
• 2oz dried chestnuts soaked and cooked then roughly chopped

Instructions:

1. Put a third of the nut mixture on top of slithers of pepper and then add filling and put remainder of nut mixture on top.
2. Freeze raw or cooked.
3. Bake (180c or 160c fan oven) covered with foil for 15 minutes and uncovered for 15 minutes or unti firm to the touch.
4. Leave to stand for a few minutes then loosen around edges of dish and turn out onto a warmed serving plate. It can ve sliced cooked and frezen then reheated in Microwave.

Serves 6. Fits into a 2lb pyrex loaf dish.
Recipe from Food Combining for Vegetarians by Jackie Le Tissier


GAIL'S LAYER CASHEW MUSHROOM ROAST - 2014

Ingredients:

• 1 small onion finely chopped
• 8oz cashew nuts roasted and ground
• 4oz breadcrumbs
• 3 medium parsnips (or carrots) cooked and mashed with butter
• 8oz mushrooms sauteed (save juices for vegetable stock)
• 1tsp each of fresh thyme and rosemary (or 1/2 tsp dried)
• 1/4 pint of vegetable stock - including 1tsp dissolved yeast extract
• 1 beaten egg

Instructions:

1. Line a 2lb greased tin or pyrex dish lengthwise with non-stick paper.
2. Blitz the biscuits in a food processor.
3. Mix all dry ingredients together add beaten egg and mix in parsnips and herbs.
4. Saute onion till soft and add to above.
5. Add stock.
6. Saute mushrooms.
7. Put half of nut laf misture into container and layer the mushrooms then add the rest of mixture.
8. Can be frozen at this stage or cooked. To cook cover with foil and bake for approximately 1 hour at 180c (160c for fan)
9. Leave to stand for 10 mins before turning out onto a warmend serving plate

GAIL'S BANOFFI ICE CREAM PIE - June 2013

Ingredients:

• 1 tub of butterscotch ice cream
• 200 grams of plain chocolate digestive biscuits
• 2 tablespoons of unsalted melted butter
• 2 bananas
• Dark chocolate

Instructions:

1. Remove ice cream 15 minutes before.
2. blitz the biscuits in a food processor.
3. Mix with melted butter.
4. Press in the base of a 20 cm spring form cake tin and top with 2 sliced bananas.
5. Spread over the ice cream, smoothing on top, and grate over dark chocolate.
6. Freeze for at least 4 hours.
7. Remove from freezer at least 15 to 20 minutes before serving.

GAIL'S MINCEMEAT ALMOND AND CRANBERRY EVE'S PUDDING

Ingredients:

• 1 large cooking apple (cooked)
• Half of 410 gram jar of mincemeat
• 100 grams fresh cranberries
• 100 gram butter
• 100 gram sugar
• 2 eggs
• 75 gram self raising flour
• 25 gram ground almonds
• 15 gram flaked almonds

Instructions:

1. Preheat oven to 180 deg c gas mark 4
2. To make the sponge, cream butter and sugar together.
3. Add eggs a little bit at a time.
4. Add flour and ground almonds.
5. Add cooked apple to mincemeat and cranberries.
6. Place apple misture in an ovenproof dish and top with sponge and then scatter the flaked almonds on top.
7. Bake for 35 minutes.

GAIL'S BANOFFI CAKE

Ingredients:

• 75 g Butter
• 25 g Castor sugar
• One large egg
• 397 g tin Nestle' caramel
• 225 g plain flour
• 2 teaspoons baking powder
• 3 ripe bananas
• 50 g dark chocolate

Instructions

1. Preheat oven to 180 deg c gas mark 4
2. Beat sugar and butter .
3. Add egg and caramel.
4. Add three chocolate chunks which have been grated.
5. Mix in flour fold in bananas .
6. Sprinkle remaining chocolate on top .
7. Bake for 1 hour.

Eat with a guilty conscience!

GAIL'S SEAFOOD CRUMBLE

Serves 4

Ingredients:

• 500 g Jar Seeds of Change Tomatoes and pepper pasta sauce
• 400 g pack frozen seafood
• 1 green pepper
• 420 g can butter beans
• One small white baguette
• 25 g Parmesan cheese
• 2 tablespoons chopped oregano

Instructions

1. Preheat oven to 190 deg c gas mark 5
2. Put the sauce into a large pan and bring to the boil.
3. Add drained butter beans and seafood.
4. Simmer for two to three minutes.
5. Pour mixture into a medium ovenproof dish.
6. Whisk bread in a food processor to course breadcrumbs.
7. Stir in the cheese and oregano and scatter over the top.
8. Bake for twenty mins until top is golden brown.

Serve with a mixed leaf salad.

GAIL'S VEGETARIAN GRAVY

Serves 4 to 6

Ingredients:

• 2 shallots
• butter oil
• one tablespoon of flour
• 200 ml Madeira
• 3 tablespoons balsamic vinegar
• 3 tablespoons dark soy source
• 500 ml vegetable stock

Instructions

1. Finely slice 2 shallots in a pan with butter oil and a pinch of sugar for ten minutes .
2. Add one tablespoon of flour to the pan cook stirring for four to five minutes.
3. Pour in 200 ml Madeira and three tablespoons each balsamic vinegar and dark soy source and simmer until the liquid is reduced by half.
4. Add 500 ml vegetable stock and simmer for ten minutes until required thickness.

LEV'S MUSHROOM SOLIANKA

This dish comes from western province of Georgia Ajara and they like it this dish very hot but if you dont like chili you dont have to use it.

Ingredients:

• 1 lb small potatoes
• 1 box of any mushroom
• 1 green pepper
• 3 cloves of garlic
• 1 tin of chopped tomatoes
• 1 fresh chili
• 1 glass of red wine
• fresh coriander

Instructions

1. Chop onions chili garlic and pepper and fry in olive oil
2. add sliced mushrooms fry mushrooms for 10 min
3. add wine and chopped tomatoes
4. add pre cooked small potatoes
5. mix well
6. serve with fresh chopped coriander.

Enjoy it with red wine. LEV

LEV'S AVOCADO HOUMUS (DIP)

Ingredients:
• 2 ripe soft avocados
• 1 clove of garlic finely chopped
• Juice of half lemon
• 1 teaspoon olive oil
• salt and pepper

Instructions

1. Peel avocados and put in blender (or mash with fork) to make a pulp
2. Add all other ingredients and mix together
3. Mix everything together
4. Serve with hot pitta bread (or yummy turkish bread from CostCutter at the bottom of London Road)

Try it, it's easy and you'll love it. LEV





GAIL'S SPECIAL FISH PIE

Ingredients:

• 12oz/350gr Haddock fillets skin removed
• 2 tablespoons cornflour
• 4oz/100gr cooked peeled prawns (optional)
• 7oz/200gr sweet corn and 3oz peas
• Quarter pint/600ml skimmed milk
• 5oz/150gr fromage frais
• 3oz75gr breadcrumbs
• One and a half oz cheese grated

Instructions

1. Cut the fish into cubes coat in cornflour
2. Add rest of ingredients
3. Pour over fromage frais and milk (mixd together)
4. Add topping
5. Bake gas mark 5 (190c or375f) for about 30 to 35 mins
6. I also add herbs to the milk and finely chopped chili

Hope you like this. Gail





MARY'S CHOCOLATE BEETROOT CAKE

Ingredients:

• 200ml of oil (cornoil or rapeseed)
• 75gr/3oz of cocoa powder
• 180gr/5oz plain flour
• 2 teaspoons of baking powder
• 3 eggs (beaten)
• 1 teaspoons of vanilla extract
• 250gr/10oz vacuum beetroot (no juice)
• 250gr/10oz sugar
• 200cm round or square cake tin

Instructions

1. Sieve dry ingredients together
2. Puree beetroot
3. Add together with eggs, vanilla and oil
4. Bake at 160cm for 50 mins
5. Dust with icing sugar

Thank you Mary. This sounds healthy and tastey!





LEV'S SPRING RECIPE

This is a very tasty spinach pie originating in Greece but I make it my way and it's very easy to make.

Ingredients:

• shortcrust pastry
• 1 packet of baby spinach
• 200 gr salad or feta cheese
• 2 egg

Instructions

1. Finely chop baby spinach
2. Cut cheese into small cubes
3. Add 2 eggs
4. Mix everything together
5. Spread all that into preformed shortcrust flan tray
6. Cook in oven for 20 minutes at 200 degrees, gas mark ?
7. Serve hot or cold

BON APPETITT - Lev (If anyone tries any of these recipes, please let us know how you got on)


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