Ingredients Potatoes - 4 large, very thinly sliced Red onion - 1, sliced Chopped tomatoes - 2 400g tins Parsley - 1 handful Evaporated milk - 150 ml Sweetcorn - 540 g Olive oil - 1 tbsp Mozzarella - 125 g
Methods 1) Place the sweetcorn and evaporated milk in a blender and blend to combine. 2) Heat the oil in a frying pan and when hot add the sweetcorn mixture. Cook for 5 to 10 minutes until thickened. 3) Meanwhile, clean the blender bowl and add the tomatoes with their juices and parsley. Blend until the parsley has been chopped fine. Add the mozzarella to the frying pan and stir well. 4) Spread the potato slices over the base of a slow cooker. 5) Add the onion on top and then cover with the tomatoes and parsley. 6) When the mozzarella has melted pour the sweetcorn topping on top of the tomatoes. Cook on high for 4 hours or on low for 6-8 hours.
Continuing along the theme of family recipes, this one comes from the Hamlyn All Colour Cookbook. Although the book is rather outdated it contains the recipes for two of my favourite cakes - apple scone and ginger cake. When I was growing up we used to have apple scone every year at harvest-time. Ingredients Baking apple - 1 medium Self-raising flour - 225 g Baking powder - 1 level tsp Salt - 0.5 tsp Castor sugar - 57 g Butter - 57 g Milk - 0.25 pints or less
For the glaze: Demerara sugar - 20 g Milk - for brushing
Methods 1) Sieve the flour, salt and baking powder into a large mixing bowl. Rub in the butter. 2) Peel, core and chop the apple finely. Add the castor sugar and apple to the bowl and mix well. 3) Add the milk, a little at a time, while mixing to form a soft dough. The dough shouldn't be sticky so don't add all the milk if you don't need to (I didn't). 4) Place the dough on a floured surface and roll into a circle about 1 cm thick. Transfer carefully to a greased baking sheet. Score into 8 triangles. Brush with the milk and sprinkle over the demerara. 5) Bake at 200°C for 20 minutes until golden brown. Cut into triangles and serve hot or cold with butter. Serves 8.
I love vegetarian mexican food and anything with aubergine in always grabs my attention. In the past I've made enchiladas, fajitas and burritos, but I'd never had quesadillas before. Ingredients Aubergine - 1 large, chopped Green pepper - 1, chopped Yellow pepper - 1, chopped Garlic - 3 cloves, finely chopped Thyme - 1 tbsp fresh chopped or 1 tsp dried Basil - 1 tbsp fresh chopped or 1 tsp dried Olive oil - 1 tbsp Flour tortillas - 4 large Cheese - handful, grated
For the salsa: Olive oil - 1 tsp Garlic - 4 cloves, finely chopped Chopped tomatoes - 400 g tin Tomato puree - 1 tbsp Cayenne pepper - to taste
Methods 1) Place the aubergine and pepper pieces on a baking tray and sprinkle over the garlic and herbs. Drizzle with the olive oil and bake in the oven for 25 minutes or until the aubergine is golden brown, turning occasionally. 2) Meanwhile, heat the teaspoon of olive oil in a small pan and add the garlic. Fry for a couple of minutes and then add the chopped tomatoes, cayenne pepper and tomato puree. Stir well and simmer until the quesadillas are ready. 3) When the vegetables are cooked place two of the tortillas on a baking sheet and grill on a medium heat until crisp (keep an eye on them or they will burn!) Remove from the heat and turn them over. Spoon half the vegetables on to each and sprinkle over the cheese. Place the remaining tortillas on top and grill until crisp. Cut into quarters and serve with the hot salsa. Serves 2.
I've eaten sausage pie for as long as I can remember - I think the recipe originally came from my father's mother. These days I use vegetarian sausages, but I grew up with it containing skinless pork sausages or sometimes sausage meat. The crispy bits of mashed potato that form around the edges of the dish are always fought over!
Ingredients Potatoes - 5 large, peeled and quartered. Vegetarian sausages - 1 pack, chopped into 1 cm pieces Mixed herbs - 1 tsp Baking apple - 1 large, peeled and chopped Onion - 1 large, chopped Tomatoes - 2 large, sliced
Methods 1) Boil the potatoes for about 20 minutes until cooked. 2) Meanwhile, put a layer of sausage pieces in the base of a large pyrex dish and sprinkle over the herbs. Top with a layer of apple, followed by a layer of onion. Arrange the tomato slices on top. 3) Mash the potatoes with a little margarine and then spread on top of the tomatoes. Cover with a lid and bake at 220°C for 45 minutes to 1 hour. Serves 2-3.