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Three-coloured rice ‘n’ cheese cake
Serves 6
30g polenta or dried breadcrumbs
500g fresh or 250g frozen whole-leaf spinach, thawed
3 eggs, beaten
250g Italian arborio risotto rice (not long grain)
1 tbsp olive oil
25g butter
1 onion, finely chopped
freshly grated nutmeg
150g tiny cherry tomatoes
115g mozzarella cheese, drained and cubed
4 tbsp freshly grated Parmesan cheese
sea salt and freshly ground black pepper to taste
A 20cm non-stick springform cake tin, heavily buttered
  1. Dust the prepared cake tin with the polenta or the dried breadcrumbs.
  2. If using fresh spinach,
    • tear off the stems
    • wash the leaves well, then put them, still wet, in a covered saucepan
    • and cook for a few minutes until wilted
    • drain well but do not squeeze dry - you want large pieces of spinach.
  3. If using thawed spinach,
    • lightly squeeze it to remove any excess moisture and toss the leaves a little to loosen them.
  4. Mix the spinach into the beaten eggs.
  5. Cook the arborio risotto rice in a large saucepan of boiling salted water
    for about 10 minutes until almost tender, then drain well through a sieve.
  6. Meanwhile, heat the oil and butter in a frying pan.
  7. Add the onion and cook until golden. Stir into the rice.
  8. Season the egg and spinach mixture with nutmeg, salt and pepper.
  9. Stir into the rice, then fold in the cherry tomatoes, cubed mozzarella and Parmesan.
  10. Spoon the mixture into the prepared cake tin and roughly level the surface.
  11. Bake in a preheated oven at 200°C for 25-30 minutes until firm and golden.
  12. Carefully turn out and serve hot, cut into sizeable wedges.
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Three Cheese Fondue
110g aged manchego cheese
110g tomme chèvre muscadet cheese or goats cheese
110g old Sussex cheese
2 glasses white wine
pinch cornflour
4 slices bread, crusts removed
olive oil
  1. Preheat a griddle pan.
  2. Bring a medium pan of water to the boil. Place a heatproof bowl over, but not touching, the water.
  3. Place the three cheeses and the wine in the bowl.
  4. Whisk until the cheeses melt.
  5. Add the pinch of corn flour. Continue to whisk.
  6. Finely sprinkle the bread with olive oil. Place in a griddle pan.
  7. Griddle until both sides are golden and toasted.
  8. Cut the toasted bread into cubes.
  9. To serve, keep the fondue over a low heat and dip in the cubes of toast.
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Cheddar and Cider Fondue with Apple Rösti
Serves 2  

185ml dry cider
400g cheddar cheese – coarsely grated
1 tbsp plain flour
Freshly ground pepper

For the Apple Rösti
3-4 potatoes, (about 500g) peeled
2 Apples, (about.300g) peeled
1 Lemon, (juice) freshly squeezed
½ tsp sea salt
Freshly ground pepper
1 tbsp olive oil
1 22cm non-stick frying pan
crisply fried bacon, to serve
  1. To make the rösti, grate the potatoes on the coarse side of a box grater.
  2. Transfer to a bowl, cover with water and let soak for 10 minutes.
  3. Drain in a colander, then transfer to a clean tea towel and squeeze out as much water as you can.
  4. Grate the apples into the bowl,
    • add the lemon juice to stop discoloration,
    • toss well,
    • then squeeze out in a tea towel.
  5. Put the potato and apple back into a clean dry bowl,
    add the salt and pepper and mix well.
  6. Heat half the oil in the frying pan, add the potato mixture,
    press down with a fork and reduce the heat to medium-low.
  7. Cook for 10 minutes until brown underneath, loosen with a palette knife,
    then turn out on to a large plate.
  8. Wipe the pan, add the remaining oil and slide the rösti back into the pan to brown the other side.
  9. Cook for a further 10 minutes until cooked through.
  10. Keep warm in a low oven until needed.
  11. Pour the cider into a fondue pot and bring to the boil. Reduce the heat to simmering.
  12. Put the grated cheese and flour in a bowl and toss with a fork.
  13. Gradually add to the cider, stirring constantly, letting each addition melt.
  14. When creamy and smooth, add salt and pepper to taste.
  15. To serve, halve the rösti and place onto 2 pre-warmed plates,
  16. top with the crispy bacon and pour a ladle of hot fondue over this
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Cheese Gratin
60g flour
½ l milk
200g grated cheese
4 eggs - separated
Salt & Paprika

Beat the egg whites until stiff. Mix the milk and flour and gently heat until it’s a smooth paste. Cool a little and add a touch of salt and paprika.
Then add the grated cheese, the egg yolk and lastly the whipped egg whites to the paste.
Pour into a buttered gratin tin and bake the gratin at a medium heat for 30-40 minutes.

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Omelette with bacon and vegetables
Cooking time 5 min.
Some Bacon rashes or diced
Fresh or frozen peas or beans
1 small onion
2 eggs
Some milk and herbs.

Chop the onion and bacon. Take a frying pan add a little butter, the chopped onion and bacon and a handful of vegetables. Fry gently for 3-4 minutes. While this is frying whisk the eggs, milk and herbs. Pour into frying pan. Put a lid over the pan and let it fry for another minute. Toast the bread and serve in fingers.

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Oriental Strudel (vegetarian)
Preparation time 30 minutes. Cooking time 30 minutes
Makes 2 strudels Serves 4-6
15 ml (1 tbsp) Sunflower Oil
4 salad onions, finely sliced
1 cm fresh root ginger, peeled and grated
1 clove garlic, crushed
55g mushrooms, finely sliced
1 x 120g pack "Beanfeast Savoury Mince"
30ml (2tbsp) Dark Soya Sauce
60ml (4tbsp) Amontillado Sherry
30ml (2tbsp) Sharwood’s Plum Sauce
425ml water
8 sheets Filo Pastry
55g melted butter or margarine

Heat the oil in a wok and gently fry the onions, ginger and garlic for 1-2 minutes. Add the mushrooms and continue to fry for a further 2-3 minutes.
Add the Beanfeast Savoury Mince, Soya sauce, sherry, plum sauce and water. Stir well and simmer gently, stirring occasionally for 15 minutes or until all the liquid has been absorbed. Allow to cool.
Take four sheets of the filo pastry, brush with a little melted butter and place on middle of each other on a greased baking tray.
Spread half the mixture evenly over the pastry, leaving 5cm (2”) space around the edges. Fold the two short ends in, then lift over the sides to enclose the filling. Turn over and brush with more melted butter. Make a second strudel in the same way.
Place strudels in a preheated oven 190C, 375F, gas mark 5, for 30 minutes. Serve with egg noodles tossed in a little sesame oil, or a crisp salad.
For a special occasion you could make individual filo ‘purses’, using squares of pastry gathered at the middle and baked in the same way.

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Garam Marsala Spice Mix  
9 tbsp Cardamom pods
3 Cinnamon sticks, (one inch each)
6 tsp Fenugreek seeds
3 tbsp Cumin seeds, whole
3 tbsp Coriander seeds, whole
6 tsp Turmeric, ground
3 tbsp Black pepper, freshly ground
1 ½ tsp Cloves, whole

Break open the cardamom pods, discard the skins, and reserve the seeds.
Break the cinnamon stick into small pieces between sheets of waxed paper, using a rolling pin or kitchen mallet.
Heat a dry skillet for about 2 minutes over medium heat.
Combine the cardamom, cinnamon, fenugreek, cumin, and coriander and toast in the hot skillet until the seeds turn golden brown. Cool the spices and combine with the turmeric, pepper, and cloves in a spice mill or blender. Grind to a fine powder. Store the mix in a jar and remember to date it.
It will keep, tightly covered in the refrigerator, for up to 3 months.

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Bengali Garam Marsala
1 tsp Ground Cloves
1 tsp Cumin Seed -- ground
3 tsp Cardamom Seed -- ground
3 tsp Ground Cinnamon

Store mixture in a tightly sealed container.

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In Danish

Linse Suppe (DK)

Approx.10 min Kogetid 1 time.

½kg Okse småkød
3-4 Kyllings ben
½ pose brune linser
(som ikke skal i-blød-lægges)
Gulerødder, Porre og Selleri
Hvidløg, Salt, Peber og Løg
andre krydderier til smags
en smule smør / olie til stegning
1½ liter vand..

Steg det finthakkede løg og brun okse småkødet, tag kødet af medens kyllings benene brunes.
Tilsæt krydderierne, vand og okse kødet. Lad dette småkoge ca.1 time.
Tilsæt grønsagerne og tilsmag med salt og peber.
Denne dejlige efterårs suppe serveres med flute. Suppen kan fryses (uden grønsagerne). Top Top

Røræg med Bacon og Grønsager (DK)

Cooking time 5 min

Noget bacon
Frosne eller friske ærter eller bønner
1 lille løg
2 æg
lidt mæl og noget smør og krydderier til smag.

Skær løget fint og skær baconen I striber og tilføj nogen frosne ærter. Put det hele på stegepanden I det smeltede smør og lad det småstege for 5 minutes. I mellemtiden rør æggene med mælken og hæld over den stegte blanding. Serveres med tosted finger brød. Top Top

In German

Ravioli mit Chicorée (DE)
4 Scheiben Frühstücksfleisch,
6 Kolben Chicorée,
1 Dose Ravioli in Tomaten Soße,
Öl, Salz, Reib Käse.

Frühstücksfleisch in eine gefettete, feuerfeste Form legen. Chicorée putzen, halbieren, den bitteren Kern herausschneiden. Zehn Minuten in Salzwasser kochen. Gut abgetropft auf das Fleisch legen. Die Ravioli darüberfüllen, mit Reib Käse bestreuen und alles im heißen Ofen zehn Minuten backen. (45 Minuten) Top Top

Käseauflauf (DE)
Auf die Schnelle für vier Personen
350g Spaghetti
150 g Schinken
1 Zwiebel
1 Bund Schnittlauch
1 Becher Saucenhalbrahm 180 g
Pfeffer aus der Mühle
4 Eier

Ofen auf 200 °C vorheizen.
Spaghetti in Salzwasser al dente kochen. Abgiessen und mit kaltem Wasser abschrecken. Gut abtropfen lassen. Schinken in Würfelchen schneiden. Zwiebel hacken. Schnittlauch fein schneiden. Alles mit dem Saucenhalbrahm erwärmen. Mit Spaghetti mischen. Mit Salz und Pfeffer abschmecken. Spaghetti portionenweise in Gratinförmchen geben, dabei in der Mitte ein Nestchen bilden. Je ein Ei hineingeben. Gratins im Ofen 8 Minuten backen. Top Top

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