Mince & Vegetable Pie Topped with Pie Crust

Ingrediants; Approxomate, can be adjusted to your own requirements;

300g British Minced Beef,

4 Large Onions peeled cut in 1/2 and finely sliced

2 Large Carrots peeled and diced small

1 Large Parsnip peeled and diced small

1 Small or 1/2 Medium Turnip [purple] peeled and diced small

1 Cup of Frozen or cooked Garden peas

3 Oxo Cubes,

Salt,Pepper,Parsley - to taste,

2 - 3 tablespoons Plain Flour for thickening

For Pastry;
8oz Self Raising Flour or Plain Flour with 2 teaspoons Baking Powder]
3oz margarine [I use Stork block]cut into small pieces
1 Teaspoon of Parsely
Salt & Pepper to taste
1/2 Teaspoon of Mustard Powder Dry
2 Eggs beaten
2 to 3 Tablespoons of Milk

Preperation;  It usualy takes me about 40 minutes preperation time 

I have based this recipe upon my family of 2 adults and 3 children.

Preheat the oven to 190C/375F/Gas 5.

1] Prepare, peel and cut, carrots, Turnip, Parsnip cook in saucepan of water untill

almost cooked, but feeling quite firm. Remove from heat and drain, set aside.

2] Prepare, peel and slice Onions

3] Prepare stock ; In boiling water approx 1/2pint, crumble & disolve Oxo cubes to make stock
4] In saucepan on medium heat put a little hot water, add the mince and break up with a spoon, to prevent clumps. Cook mince for about 10 minutes. Add the sliced onions, seasoning to taste add  the stock, reduce heat to simmer, cover and cook for about 20minutes

5] While mince is cooking Place flour into bowl, add water to create a paste, making sure it is blended and no lumps then whisk in a few tablespoons of the gravy from the mince, mix well then add the paste slowly, into the mince and stir well Add the cooked Carot, Turnip,Parsnip and Garden peas. Cook for about 2 minutes.  Remove from heat.

6] Fill a deep ovenproof dish or I tend to use Pie foils 8inch x 8 inch, with the meat filling, it should fill about 2/3rds way up to edge. 

7] In a large bowl add the sifted flour,seasoning,mustard powder,herbs and margerine pieces. Rube the margerine into the flour to form crumbs and the fat is absobed into the dry mix, a breadrumb consistency. Then add the beaten eggs, using a knife, cut and blend the mix adding some milk.  You should have a dough. If its to dry add more milk, if its to wet a little more flour.  Turn onto floured surface and gently roll to the size of the pie dish.  Place on pie and adjust edges, cutting away any excess.  i used the excess to make decorative pastry pieces.  Brush with milk an dbake in oven for about 20 minutes or until patsry is cooked, golden brown.

Hints & Tips

As I use the pie foils, the cottage pie can be frozen and then re heated in the oven, for approxomately 45 minutes or until piping hot.

Serve with vegetables or green salad

Creamed Long Grain Rice Pudding with Sultanas
This is quite a different rice pudding recipe to normal short grain recipes.  I tried it and family has tried it and we love it.

Ingrediants; Approxomate, can be adjusted to your own requirements;

150g Uncle  Benn Easy Cook Long Grain Rice Microwaive

2 pints of milk

1 Tin carnation Evaporated Milk

2 tablespoons Sultanas

2 Tablespoons of Sugar

1 Teaspoon Ground Nutmeg

2oz Butter or Buttery Spread

I know, your going to say Uncle ben a savioury rice? Yes? The plain long grain one, Trust me, It works.

Preperation;  It usualy takes me about 5 minutes preperation time

I have based recipe upon my family of 2 adults and 3 children.

1] In a large saucepan, on moderate heat on stove, simmer, milk, butter, sugar, sultanas and nutmeg. Simmer for about 15 minutes. Stiring occasionally, do not allow to boil.
2] Place Bag of Uncle bens plain long grain white rice and cook as per instruction. Remove and empty rice into the saucepan of milk. continue to simmer for approx 30 minutes, stiring occasionaly.

3] Add the full tin of Carnation condensed evaporated milk, stir and simmer for another 10 to 15 minutes,  Adjust seasoning if required. Continue to simmer for another 20 minutes. Add a littl emor emilk, if pudding is to thick for you.   

Serving Sugestion;

Serve with syrup or jam or fruit compot.

Hints & Tips

Can be cooke dthe day before, ensure food is piping hot if re heated.

Roasted potato & Root Vegetables in Garlic & Basil Oil

Ingrediants; Approxomate, can be adjusted to your own requirements;

3 Large Onions peeled and cut into 1/4 pieces

5 Medium Poatoes Peeled and cut into 1/4 pieces

3 Large Carrots peeled and roughly diced

2 Large parsnips peeled and roughly diced

1 Medium or 1/2 Large Turnip [purple] peeled and roughly diced

Salt,Pepper to taste

1 Tea spoon of Parsely, Basil and garlic Granules

Preperation;  It usualy takes me about 20 minutes preperation time

I have based recipe upon my family of 2 adults and 3 children.

Pre-heat oven to 200 degrees Celsius / 400 Fahrenheit / Gas Mark 6

1] Prepare, peel and cut the Onions, Poatoes, Carrots, Turnip and Parsnip place in a large bowl and toss/coat  in some oil, herbs and seasoning.

2] Place oven roasting dish/pan in oven with  2 to 3 tablespoons of oil, heat in oven.

3] When hot, remove tray from oven and carefully place the choped vegetables, and add more seasoning or herbs if required. return back to oven to cook.
4] Roast in oven for approx 40 minutes or untill golden and cooked.  Chech a few times to turn the vegetables over, to ensure an overal browning.  Once cooked, remove and serve.
 

Serving Sugestion;

use as an accompanimont to other meals or a little green salad as a snack or super dish.

Hints & Tips

You can use peeled garlic cloves, or add other vegetables to the dish if you like.
Can be cooke dthe day before.

Vegetarian Meat Balls with Conce  Pasta in Tomato,Onion & Basil Sauce

Ingrediants; Approxomate, can be adjusted to your own requirements;

300g Vegetarian Sausage Mix

500ml Cold Water

1 Medium Onion finely diced

1 Spring Onion finely chopped

Salt,Pepper to taste

Tea spoon Parsley, Tea spoon Basil -, Tea Spoon Garlic Granules to taste,

3 slices white bread for breadcrumbs

1Eggs Beaten, 

2 Tea spoons sesame seeds - [optional]

1 Tablespoon Heinz Tomato sauce

6 to 8 Cups of Cooked Pasta Shells I used Conce, washed and drained

For Sauce;

1 Tin Chopped tomatoes

1 Jar of Pasta sauce [I use a plain cheap one] or Pasata

2 to 3 large oniones, peeled and finely sliced

Salt,Pepper to taste

Tea spoon Parsley, Tea spoon Basil -, Tea Spoon Garlic Granules to taste,

1 Tablespoon of Heinz Tomato sauce

1 to 2 cups of water

Preperation;  It usualy takes me about 35 to 45 minutes preperation time 

Recipe is based upon my family of 2 adults and 3 children.

1] Using Stale or put bread slices in Low oven to dry out, grind or put in blender to make bread crumbs.

2] Prepare, Vegetarian Sausage mix, Place into a bowl, Cold Water, Vegetarian sausage mix, parsley,basil,seasoning,finely diced onion,spring onion,sesame seeds,Bread crumbs and the beaten egg and ketchup, use a spoon and make sure that this patty mix is well mixed together,leave to stand about 10 to 15 minutes.

3] Mixture should be fairly stiff not to wet, add some flour to mixture and using floured hands  and surface, divide mix into 20 to 25 roughly equal balls and roll into ball shape, toss in flour lightly.

4] Using fry pan, fry the balls in shallow oil,  until browned and cooked  on one side, then turn over and repeat, about 3 to 5 to each side. Ensure ball is cooked through before serving and place to one side.
5] For your sauce, in a suacepan add; water,chopped tomato,herbs and seasoning,sliced onion,pasta sauce or pasata,bring tothe boil for a minute or 2, then reduce heat and simmer for about 15 to 20 minutes. Add your meat balls to the sauce and simmer for about 5 minutes.
6] Refresh your cooked pasta with boiling water or plunge into pan of boiling water for a minute or 2, remove an dthoroughly drain. Place into servings dish, add the pasta sauce and vegetarian meat balls and mix the pasta, ensuring it is coated with the sauce. Then serve.
 
Serving sugestions
Serve with a Green salad

Hints & Tips
Freezing - Can be frozen, but ensure product is piping hot when re cooked
Can be made the day before if you are short of time

 

Vegetarian Meat Balls

Ingrediants; Approxomate, can be adjusted to your own requirements;

300g Vegetarian Sausage Mix

500ml Cold Water

1 Medium Onion finely diced

1 Spring Onion finely chopped

Salt,Pepper to taste

Tea spoon Parsley, Tea spoon Basil -, Tea Spoon Garlic Granules to taste,

3 slices white bread for breadcrumbs

1Eggs Beaten, 

2 Tea spoons sesame seeds - [optional]

1 Tablespoon Heinz Tomato sauce

Preperation;  It usualy takes me about 35 minutes preperation time 

Recipe is based upon my family of 2 adults and 3 children.

1] Using Stale or put bread slices in Low oven to dry out, grind or put in blender to make bread crumbs.

2] Prepare, Vegetarian Sausage mix, Place into a bowl, Cold Water, Vegetarian sausage mix, parsley,basil,seasoning,finely diced onion,spring onion,sesame seeds,Bread crumbs and the beaten egg and ketchup, use a spoon and make sure that this patty mix is well mixed together,leave to stand about 10 to 15 minutes.

3] Mixture should be fairly stiff not to wet, add some flour to mixture and using floured hands  and surface, divide mix into 20 to 25 roughly equal balls and roll into ball shape, toss in flour lightly.

4] Using fry pan, fry the balls in shallow oil,  until browned and cooked  on one side, then turn over and repeat, about 3 to 5 to each side. Ensure ball is cooked through before serving. Or place on an oven proof tray, add a little oil and cook the ball sin the oven untill golden brown, turn the balls reguarly to ensure even cooking.

Serving sugestions
Serve with Creamed potatoe,vegetables,salad or even in a sauce

Hints & Tips
Freezing - Can be frozen, but ensure product is piping hot when re cooked
Can be made the day before if you are short of time

Toad In The Hole - Pork Sausage [You can use Beef or Vegetarian Sausage]
with Rich Tomato & Beef Gravy 

Ingrediants; Approxomate, can be adjusted to your own requirements;

10 to 12 Pork Suasages

1 large Onion,

Salt,Pepper to taste

Tea spoon Parsley, Tea spoon Basil - to taste,

1 Oxo cube disolved in 1 pint hat water

1  to 2 tablespoons Plain Flour mixed with water to make a thickening paste for gravy

1 tin chopped tomoatoes or Cup of Tomato Juice

2 cups Plain Flour

1 Cup of Milk

2 Cup of water

2 Eggs

2 Tablespoons of Cooking oil

Preperation;  It usualy takes me about 25 minutes preperation time 

Recipe is based upon my family of 2 adults and 3 children.

Pre Heat Oven 240–250ºC/475ºF/gas 9

1] To make Yorkshire Pudding batter, place flour into bowl, beaten eggs, milk, water, herbs and seasoning and thouroughly whisk till thick and smooth. You have to whisk a lot of air into the mix. set aside.
2] Put oil into a roasting tin or I use a aliminium deep pie foil square, then place in centre of the oven. Allow to het up.
3] In a frypan, place sauasages and cook till just lightly browned.
4] Place the browned sausages into the hot oil in tin of oven and pour over the yorkshire pudding batter. Make sure oven is hot and oil is szzzling. Leave and d o not open oven door. Cook until golden about  20 to 30 minutes or until crips and golden. carefully remove from oven and serve.

2] While pudding is cooking preapre the gravy, Prepare, peel and finely dice   Onion 

3] In a saucepan on stove, put tin tomatoes or juice, oxo stock, seasoning to tase, add the onions and boil for 5 minutes, turn heat down to simmer, cook for 15 minutes and thicken by whisking or stiring your flour paste, and simmer for a few minutes untill thickened. Place into gravy boat or jug for you to serve.
 
Serving sugestions
Serve with Creamed potatoe,vegetables,or try one of my Potato Bake recipes.

Hints & Tips
Freezing - Can be frozen, but ensure product is piping hot when re cooked
Can be made the day before if you are short of time

 

Creamed Parsnip & Potatoe Bake

Ingrediants; Approxomate, can be adjusted to your own requirements;

6  Medium Potato,

Salt,Pepper to taste

Parsley - to taste,

2 Medium Parsnips

2 Large Carrots

1 to 2 tabelespoons Milk,

1oz Butter or Spread,

Preperation;  It usualy takes me about 20 minutes preperation time

I have based this recipe on my family of 2 adults and 3 children.

1] Prepare, peel and chop potatoes, Carrots, Parsnip and Turnip
2] In One suacepan cook the potato untill tender. Remove from heat and drain, set aside. I tend to leave lid on the pan to allow potoes to finish cooking in there own steam. Then mash the potato and add butter,milk and seasoning to taste. At the same time In another saucepan of boiling water put the Carrot,Parsnip and Turnip and cook untill tender.Remove from the heat and drain well. Then mash and add to your creamed potato and mix thouroughly.

2] In a oven proof dish, or Aliminium Foil, lightly grease and spoon your mix and level off decorate as you wish.

3] Bake in oven for about 30 minutes or untill golden brown

Hints & Tips

Can be prepared the day before and reheated in oven, ensure food is piping hot