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Posts Tagged ‘simple’

This is a fabulously fresh, easy and tasty recipe. It uses ingredients I nearly always have in, so is great if extra mouths need feeding, or if I’m not feeling up to fancy cuisine. A perennial Vicarage favourite, I can’t recommend it highly enough.

Ingredients

  • Potatoes – 2-3 medium per fairly hungry person, peeled (if not new) and chopped into large chunks
  • Greens – cabbage (white, sweetheart or Savoy) or Spring greens are fine – finely sliced – a good handful per person
  • Bacon (2-3 rashers per person – I normally use smoked streaky), or leftover gammon, chopped
  • 1 lemon (for up to 4 people)
  • Olive oil

Boil the potatoes for about 15 minutes, then add the shredded greens for 3-4 minutes in with the potatoes. Whilst the potatoes are cooking, fry your bacon in its own fat or gammon in some olive oil.

Once the potatoes and cabbage are cooked, drain & place in a serving dish and pour over bacon or gammon in its oil. Add the finely grated rind & juice of your lemon and perhaps some extra-virgin olive oil, and lots of black pepper. Serve immediately. Help yourself to seconds.

Lemony Greens

 

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This is a Vicarage favourite (apart from with the Engineer, who has a Thing about fish). Very simple and quick to make, and great with rice or noodles and stir fried veg. It’s loosely based on a recipe from a great little series of recipe books (Periplus mini) I bought in Singapore, but alas unavailable in the UK.

Ingredients

These are per person – and are very flexible. I just tend to slosh the soy about and add a bit less juice, then scatter sugar/honey and ginger over.

  • a salmon steak (smaller or larger, depending on budget and fish consumption preferences)
  • 2 tbspns light soy sauce
  • 1 tbspn lime or lemon juice
  • 1 tbspn runny honey or brown sugar
  • 1 tspn grated fresh ginger

Pop your salmon steaks in an oven proof dish (ceramic or pyrex, not metal) and pour over the sauce ingredients above. Leave to marinade if you have a few minutes, otherwise pop straight under a hot grill for 8-10 minutes, until the fish is cooked through and a little blackened on top.

We ate it with steamed rice and some cabbage stir fried with garlic, soy and a little sugar.

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Here’s my take on Anzac biscuits – a fast and fabulous recipe which produces a great mound of tasty coconut and oat treats. I can produce about 40 in a single batch and they are extremely popular with all ages. They are also egg-free, so good for vegans or Asian vegetarians.

Ingredients

  • 3oz/75g porridge oats
  • 3oz/75g desiccated coconut
  • 4oz/100g plain flour
  • 4oz/100g sugar
  • 40z/100g butter or marg (soft is fine)
  • 1tbspn golden syrup
  • 1tspn bicarbonate of soda, dissolved in 2 tbspn hot water

Mix the dry ingredients in a large bowl. Meanwhile, melt the marg and golden syrup in a jug in the microwave, or a pan on the stove if you prefer. Add the bicarb to the hot water in a small cup or dish and then stir the fizzy mix into the warm marg/syrup combo. Then add the warm wet ingredients to the dry ones and stir in carefully.

For smallish Hobnob size biscuits use teaspoons of mixture – I can fit 16 on a standard baking sheet (covered with silicone lining), leaving room for spreading. Bake at about 180ºC (Gas Mark 4) for 8-12 minutes until the biscuits are golden all over and most have flattened out after rising. Transfer to a rack for cooling after they’ve had a few minutes to firm up.

The gallery below shows some slightly larger ones made using dessertspoonfuls of the mixture which gives you about 24 biscuits from a single batch.

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Last night we had a great time at Messy Church – the next one in our series on the ‘I am’ sayings of Jesus. This time we were looking at ‘I am the True Vine’ and the craft team decided that they’d like one activity to be making playdough grapes to place on a vine drawn on a paper plate. The Vicar then volunteered me to make the playdough, knowing that I had a recipe up my sleeve.

Every playgroup leader has a  recipe for playdough – that ubiquitous soft dough which mums hate to find in carpets. But many folk I’ve spoken to have found their homemade dough to be too sticky or oily. This recipe always seems to come out well, though, as long as you don’t mind your fingers getting a bit stained with food colouring. It lasts a few weeks if kept in an airtight box in the fridge.

Ingredients

  • 1 cup (250ml) plain flour
  • 1 cup (250ml) water
  • 1/2 cup (125ml) salt
  • 1 tablespoon oil
  • 2 teaspoons cream of tartar
  • Few drops food colouring

All you do is pop all the ingredients together in a pan (preferably non-stick) and heat it up, stirring, until the dough magically forms. You can also do it by heating it in a covered dish in the microwave for 1-2 minutes but it’s so fast on the stove top I use that method. Also, the food colouring can make the inside of a microwave dish look rather interesting.

I know these were meant to be grape coloured, but the local shop only sells colouring for pilau rice and Indian sweets, so the colours are a little lurid and approximate. For Messy Church I made a quadruple batch, which was ample. It’s great fun to hold and knead – we gave a couple of handfuls away to some of the teenage tearaways who were lurking in the church yard. One came in especially as he reckoned it would help him to deal with stress.

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