Leek and potato soup

2 reasonably large leeks sliced
1/2 a chopped onion,
2 cloves of garlic chopped.
Mixed herbs.
Stock 1 1/2 - 2 pints.
2 tablespoons dried milk.
Black pepper
2 tablespoons sunflower or vegetable oil.
Large potato, in small dice or instant potato.
Single cream.
Chopped parsley.

Put oil into a large pan. Add the chopped onion and leeks and cook on a medium heat until they are softened. Add the herbs, garlic, black pepper, and diced potato if you are using it.Stir well   Add the dried milk to a bit of the stock and then pour back into the stock. and then add the stock to the pan. I use chicken stock, vegetable stock or if I have it ham stock. Bring to the boil and then turn down the heat and simmer for about half an hour.

Use a stick blender to blend everything together. If you are using instant potato this is the time to add it stirring well till the soup thickens. You can add a swirl of single cream when serving and sprinkle some chopped parsley on the top.

Chicken in brandy with apricots.

I used a small chicken breast each.
Chopped onions.
Finely chopped garlic.
chicken stock.
Dried apricots, cut up.
Half a small glass of brandy.
Mixed herbs.
pepper and salt.

Chop up the onions and garlic. Melt the butter in a frying pan and add the onion. put the chicken in breast down and allow to turn golden brown, turn over and do the same to the other side. Add the brandy and allow the spirit to cook off. Add the garlic, seasoning, herbs and stock, stir well and then put in the apricots, cover and cook on a low heat for 20 minutes. Make sure the chicken is well cooked by putting a fork in and making sure the juices run clear, if not cook for another 5 minutes and test again. take out the chicken and thicken the sauce with cornflower. Serve with vegetables or rice cooked with peas.

I have cooked this dish in large quantities for dinner parties, cooked the chicken, cooked and made the sauce but did not thicken. Froze the chicken separate from the sauce. defrost the chicken and sauce.Reheat the chicken ensuring it was properly reheated all the way through, by pouring the sauce over the chicken, covering with foil and put into an oven at 200c for at least half an hour. check that the chicken is hot all the way through. Take out the chicken and keep warm while you thicken the sauce with slaked cornflour, serve.

My Scones

8 ozs SR flour
Teasp of baking powder.
2 ozs butter or margarine.
2 ozs castor sugar
2 tablespoons of dried milk powder.
1/4pt of water.

Pre heat the oven to 220c
Rub the fat into the flour, sugar, butter, baking powder and dried milk powder.
When the mixture resembles bread crumbs, add enough water to make a softish dough, turn out and knead lightly. roll out to 1" thick. Use a medium size cutter and cut out scones. Place on a lightly greased baking sheet. Brush milk over the top, or sprinkle with a little flour. Place the tray into the oven and bake for about 10 minutes.

I actually bake mine in a 7" sandwich tin, cutting the mixture into 8 pieces. Cook as above but for 15 minutes.

Carrot Cake

5ozs of grated carrot.
5ozs of caster sugar.
5 ozs of SR flour.
1 teasp of baking powder.
1 teasp of ginger.
11/2 teasps of cinnamon.
2 eggs
5 fluid ozs of oil, (I use either sunflower or vegetable oil)

Pre heat oven to 180c. I use a 2lb loaf tin with a cake liner

Put all the dry ingredients in a bowl. beat the eggs into the oil to make an emulsion. Pour the oil and egg mixture into the dry ingredients and mix well, tip into a prepared tin and cook for 55 - 60 minutes. Use a skewer to test if the centre of the cake is cooked.

Mac cheese

1/2pt of milk.
1 heaped tablespoon of cornflour.
4 ozs strong cheese
2 table spoons of grated Parmesan.
Pepper. Paprika pepper.
1/2 teaspoon english mustard.
4ozs macaroni.

Grease a dish that will hold a pint of liquid.

Put the macaroni into a pan and cover with water. Bring to the boil, stir and then turn off the heat. leave the pan for 12 minutes to allow the macaroni to cook, drain and leave.

Put the milk in a pan, use some of the milk to mix the cornflour and pour the cornflour into the milk, add pepper. Put on the heat and stir until the sauce thickens, add the cheese and half the parmesan, stir in the mustard and then the cooled macaroni. pour the mixture into the prepared dish, sprinkle the top with the reserved parmesan and shake some paprika over the top.

Cook in the oven at 200c for about 35 minutes until the top is brown and crusty and the sauce is bubbling. I serve mine with jacket spuds and a tomato salad.


Sliced potatoes,

Chopped Onion.

Half a tin of corned beef - cubed

Small amount of water.

Half a veg stock cube.

Salt and pepper.

Chop up the onion and fry in a little beef dripping. When the onions are starting to brown, add the sliced spuds, toss in the dripping. Add about 20 mls water, half a crumbled up vegetable stock cube, salt and pepper to taste. Put a lid on the pan and cook for about 15 minutes until the potato is cooked, shake several times to stop the potato sticking to the bottom of the pan. Add the corned beef and leave on a very low light for another 5 minutes.

Serve with brown sauce………….

This is a dish heavy in calories and fat, so we only have it occasionally. The corned beef that’s left goes into sandwiches for lunch another day It can also have cooked sausage or chopped up lamb or beef instead of the corned beef.

It is a dish that often used to be served on Monday in Scotland, it could be left on the back of the range to cook whilst the laundry was tackled. Any bits that stick to the pan can be scrapped off, all adds to the taste.

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