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Almond Fried Rice

Thank you Elizabeth you are amazing in the number of recipes you have sent me. I hope everyone will try them.

Almond Fried Rice

Serves 2 - 3

One large finely chopped onion
2 tablespoons flaked almonds
1 half pint mug of rice (basmati or long grain)

Wash 1 half pint mug of long grain or basmati rice
Boil the rice in slightly salted water until it is just cooked and still firm to the bite.

Put about 3 oz of unsalted butter into a large flat bottomed frying pan and melt over a moderate heat.
When butter is melted add the chopped onion and fry gently until onions are translucent.

Add the Rice and stir constantly until the rice is evenly coated and cooked through. This takes about two or three minutes at the most.

Add flaked almonds and salt to taste.

Serve

Wild Mushroom Risotto

Here are some more recipes kindly given to me by Elizabeth, I hope you will enjoy them.

Wild mushroom risotto
(serves 4)

A splash of olive oil
About a two large handfuls of wild mushrooms (shitake and oyster mushrooms work really well) Chopped into rough pieces about 1 inch in size
2 onions, finely chopped
1 clove of garlic crushed
2 chicken stock cubes
2 cups of risotto rice
boiling water
tablespoon fresh chopped parsley

Pour a little olive oil into a large flat bottomed pan and once hot add the chopped onions. Cook through until they are transluscant and then add the chopped wild mushrooms and the crushed garlic, stirring continuously until they are covered with the oil and partially cooked (about two minutes).

Add the risotto rice and stir mixture through again.

Crumble the stock cubes into the mixture and add about a pint of boiling water. (chicken stock can be used instead, just replace the equivalent amount of water with stock)

When mixture boils, turn it down a little so it is still bubbling but not boiling. Stir continuously as your risotto thickens. This takes about fifteen minutes. If you see that the mix is becoming too thick then add a little more boiling water.

When the rice is soft but not messy it is ready. Add your tablespoon of chopped parsley and serve.

I sometimes add other things to this as a complete meal, like chopped cooked chicken or chorizo sausage. Any left over cooked meat is great with this either on the side or as a part of the risotto. Just add it when you add the rice to the pan and the moisture of the stock will soften it and blend the flavours

Lemon and Oat Biscuits/Cakes

Lemon and Oat Biscuits/Cakes

Makes about 14 - 16

100g soft brown sugar or golden caster sugar (preferably unrefined)
100g plain flour
1 large egg
25g softened butter (even spreadable variety is okay)
quarter teaspoon baking powder
half teaspoon salt
25g oats
zest of a lemon

Put all ingredients into a mixing bowl and whisk until you have a smooth. Alternatively you can mix this in a food processor.

Lay out a piece of cling wrap large enough for your biscuit batter to make a sausage shape about one inch across.

Spoon mixture into cling wrap and wrap the sides around it carefully so it is completely covered. And put it in the freezer for an hour or so. You can leave it in there for as long as you need to. I make this recipe and treble the ingredients and freeze it for weeks. You only need to cut off the quantity that you need for that day and pop the rest back into the freezer for another day.

Preheat the oven to 190 degrees centigrade and grease a large baking tray (alternatively a bun tray will work as well, if you prefer more of a cooky cake consistency). Cut slices of your mixture off in about half inch pieces and place spread out on your tray or in each hole of your bun tray and bake for about 8 - 10 minutes. Don't worry if the mixture appears to be melting, this is quite normal.

When your cookies are crisp brown on the outside and golden on the top they are ready to eat.

Slow Cooker Sausage Casserole

Slow Cooker Sausage Casserole

My special thanks to Christine for this wonderful homemade recipe. I tried it last week and it was marvellous. I hope you will enjoy it, especially when returning home on a cold night to smell those wonderful aromas as you open your front door.

Ingredients:

1 pack of good sausages
250g mushrooms, halved
2 onions, chopped
2 celery sticks, chopped
6 rashers of smoked bacon
1 bottle or can of Guinness
1 tbsp olive oil
2 tbsp plain flour
2 tbsp tomato puree
300ml beef stock

Directions:

Fry the onions, bacon, celery and mushrooms in the olive oil. Add flour and stir to mix. Add stock, tomato puree and Guinness, stir in thoroughly ensuring the flour is mixed into the liquid. Add to slow cooker. Fry sausages in a little oil until brown and add to slow cooker. Mix thoroughly, put on lid and turn on low for as long as you are able, at least a minimum of four hours. Stir occasionally or when you get home. The longer you leave it, the better the flavour!

Spaghetti Bolognaise
My Dad's Spaghetti Bolognaise

Well the New Year is truly upon us, and thank you to Neil for this lovely recipe he remembers his Dad making. It's from an old army cook book, but he has scaled it down because originally it was for 200 men. Phew imagine cooking for that lot in your kitchen!

Ingredients:

A thick hand full of spaghetti
Pinch of salt
Cooking oil
500g of mince meat
Tin of plum tomatoes
Handful of chopped mushrooms
2 oxo beef cubes
2 tsp paprika pepper
! tbs tomatoe puree
1 large onion
1 tbs plain flour

Directions:

Chop the onion and fry until translucent, add the mince meat and continue to fry for a couple of minutes. Then crumble Oxo cubes onto the meat and add paprika, salt as well as tomato puree and mushrooms, continue to cook until the meat has browned. In meantime mix the flour and some water, and once the meat is cooked stir in to thicken. Add the tin tomatoes and stir in. Leave the mixture to simmer for 30 minutes, add more water if necessary depending how thick you want the sauce.

Into boiling water add salt and spaghetti and cook as per instructions on the packet. Once spaghetti is cooked, drain and rinse through with boiling water from your kettle. It will wash the starch out and stop it becoming sticky. Once the spaghetti is cooked, you can fry it in a large frying pan, it gives it a totally different texture.

Serve with lots of parmesan and grated cheese

Twelfth Night Cake

Happy New Year to All My Girls -Thank you all so much for your recipes, I look forward to many more in 2010.

Here is an appropriate one from Christine, thank you so much and I hope anyone who makes will enjoy.

This is Twelfth Night Cake, traditionally eaten on the twelfth night going back to the Victorian era. This recipe Christine has sent in, is one she has used from her elderly Mrs. Beeton's Christmas Book for many years.

Ingredients:

fat for greasing
5 oz margarine
3 oz soft dark brown sugar
11 oz plain flour
4 tbsp milk
1 tsp bicarbonate of soda
2 tbsp golden syrup
1/2 tsp mixed spices
1/2 tsp ground cinnamon
pinch of salt
2 oz currants
4 oz sultanas4 oz mixed peel
1 dried bean

Method:

Line and grease a 6 inch round cake tin.
Set the oven at 180C/350F
In a mixing bowl, cream the margarine and sugar until light and fluffy. Beat the eggs one at a time, adding a little flour with each. Warm the milk in a saucepan, add the bicarbonate of soda and stir until dissolved. Add syrup.

Mix the spices and salt with the remaining flour in a bowl. Add this to the creamed mixture alternately with the flavoured milk. Lightly stir in the dried fruit and peel. Spoon half the cake mixture into the prepared tin, lay the beanin the centre, then cover with rest of the cake mixture. Bake for about 2 hours. Cool on a wire rack.

Enjoy with a glass of mulled wine or a cup of tea whilst taking down the decorations.

Tequila Christmas Cake

Oh thank you so much Paul, this is a lovely fun recipe for us all to try.

A Very Merry Christmas to everyone from Nanny Buff

Ingredients:

1 cup water
1 tsp. Baking soda
1 cup sugar
1 tsp. Salt
1 cup of brown sugar
Lemon juice
4 large eggs
Nuts
1 bottle tequila
2 cups dried fruit

Directions:

Sample a large cup of tequila to check quality.

Take a large bowl and to be sure tequila is of the highest quality, pour one level cup and drink.

Beat one cup of butter in a large fluffy bowl.

At this point it’s best to try another cup tequila to make sure it’s still OK.

Turn off the mixerer thingy.

Break 2 leggs and add to the bowl and chuck in the cup of dried fruit.

Pick the fruit up off the floor.

Mix on the turner.

If the fried druit gets stuck in the beaterers just pry it loose with a drewscriver.

Sample the tequila to check for tonsisticity.

Next, sift two cups of salt. Or something.

Check the tequila.

Now shift the lemon juice and strain the nuts.

Add one table.

Greash the oven.

Turn the cake tin 360 degrees and try not to fall over.

Finally, throw the bowl through the window.

Finish the tequila and wipe counter with the cat.

CHERRY MISTMAS!

Cheesy Pork Chops with Spicy Apples
Here's one of my favorites

"Succulent pork chops topped with a spicy apple and onion topping and finished with cheese. Perfect with braised cabbage."

________________________________________
PREP TIME 15 Min
COOK TIME 20 Min
READY IN 35 Min
SERVINGS For 4
INGREDIENTS

" 1 onion, sliced
" 15 grams butter
" 1 g red pepper flakes
" 1 apple, cored and sliced
" 8 g white sugar
" 30 ml balsamic vinegar
" 480 g pork chops
" salt and pepper to taste
" 4 slices extra sharp Cheddar cheese
DIRECTIONS
1. Prepare a grill for high heat.
2. While the grill heats, melt the butter in a skillet over medium heat. Add the onion, and cook until soft. Season with red pepper flakes then add the sliced apple. Stir in the sugar and balsamic vinegar, and simmer for 5 minutes, or until apples are soft and golden.
3. Season the pork chops with salt and pepper. Grill for 3 to 5 minutes per side, depending on thickness. Spoon the onions and apples on top of the chops, and top with a slice of Cheddar cheese. Cover the grill, and cook for about 3 minutes until cheese is melted and bubbling.
4. Enjoy with a nice glass of Chardonnay

Online Catalogue | Nanny Buff Recipe of the Week | Nanny Buff's Recipes,.

Nanny Buff's Recipes,.

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