Category Archives: Daughter recipes

Mum’s Chilli Con Carne

This is my recipe, for my girls. Nothing out of the ordinary.

Serves 4 – 6 people – I think. I never worry about left overs, so I’m not good at portion control – and there are only 3 of us left at home.

Ingredients

  • Spray oil
  • 1 large onion
  • 1 green pepper
  • Fresh chillies to your  taste – I use 2 – 3 of those little, hot ones but I like a bit of punch (put the ones you don’t use in the freezer and remove individually as needed. You can slice from frozen if you warm them a bit in the palm of your hand. Don’t rub your eyes afterwards!)
  • 500g 5% fat minced beef
  • 2 tins kidney beans
  • 2 large tins tomatoes
  • Half tsp Cumin seeds
  • Quarter tsp ground coriander
  • Quarter tsp ground turmeric
  • Scant quarter tsp ground cinnamon
  • Quarter tsp sugar or sweetener
  • Salt and black pepper to taste

Method

Fry the diced onion and pepper gently  in the oil with the cumin seeds until the onions are soft (squirt on more oil if they stick).

Add the finely diced chilli and stir for a minute.

Turn up the heat and add the mince and the other spices and stir until the mince is browned.

Pour over the tomatoes, and the kidney beans – no need to drain them.

Simmer until the sauce is reduced to a thick consistency.

Add sugar, salt and pepper and stir

Taste and adjust seasoning. If it’s not hot enough add a bit of chilli powder. I can’t help you with quantities but start with a tiny bit, stir well and taste. If you do need to do this you will need to simmer your chilli for 10 more minutes to reduce the ‘roughness’ of the chilli flavour.

If you haven’t added chilli powder then simmer to let the flavours meld – say 5 minutes – add a splash of water to keep the consistency right if necessary.

Serve with Basmati rice or yellow Basmati Rice

Lemon Flan

This must be one of the easiest and most enjoyable puds in the world.

lemon-flan-recipe
Thanks to Cookbook.co.za for this picture of lemon flan.

Ingredients

  • 1/3 packet of digestive biscuits (dark chocolate ones are also good)
  • Third of a block of butter
  • 1 tin condensed milk
  • Equal quantity of double cream. Use the tin to measure it out.
  • 2 lemons

 

Directions

  1. Put the biscuits into the food processor and blitz into crumbs, or put them in a sturdy plastic bag and bash with a rolling pin.
  2. Melt the butter gently in a large saucepan or a frying pan, then add the crumbs and turn and stir until the crumbs are coated with the butter.
  3. Press the crumb mix into a flan case about 8″ in diameter – or anything deepish and widish. Set aside to cool.
  4. Pour the condensed milk into a mixing bowl  then use the can to measure the cream and tip that on top of the ‘connie onnie’.
  5. Add the zest and juice of the lemons and stir everything tgether. The lemon juice will make the mixture thicken.
  6. When the base it cool, tip on the lemon mixture, smoothing the top, then cover and chill for a few hours in the fridge.
  7. Decorate with a swirl of cream, and poke in something pretty like chocolate curls, crystallized lemon or a sprig of mint.

Bish bash bosh.

Plucker’s Pie

This is another recipe for my daughters. It’s easy to make and tasty and uses left over chicken.

I always buy a large chicken to roast, even for two of us. It makes sandwiches and at least one other meal so it’s very economical. The carcass can be thrown into the slow cooker with leeks, onion (halved but in skin, a carrot or two, a celery stick a couple of bay leaves and 6 peppercorns (or as many of those things as you have in store), and cooked overnight, then half the day with the lid tilted to reduce the liquid. Stock can be frozen.

Chicken recipe using leftovers
Plucker’s Pie 2

Plucker’s Pie 1

Remove all the meat from the chicken using your fingers and lay it in the bottom of an oven proof dish, an appropriate size for the number of people it needs to serve.

Throw over some frozen mixed veg and a can of concentrated soup – I like mushroom.

Add a slosh of white wine, and stir.

Crush up cheese and onion crisps and cover the surface of the soup, then grate cheddar (or any hard cheese) on top of that.

Bake at 200 degrees for about half an hour or until the veg are cooked through and the top is crispy.

 

Plucker’s Pie 2

Place the chicken into a dish, as above, with sliced cold sausages and bits of stuffing if you have served them with the roast. I always cook more than I need.

Pour over left over gravy and top with the mixed veg.

Cover with mashed potatoes (you can top with the cheesey crisps as above if you wish, or fork the surface and drizzle oil over the top, which will give a lovely crispy texture to the top of the spuds.

Bake as above.

 

Tuna and Pasta Bake

Serves 6, allegedly

This was so good that I made the recipe for 6 and three of us ate three quarters of it i.e. 50% more than we should have done.

I cooked it in a large, straight-sided frying pan of about 14″ diameter that could also be put in the oven. If you don’t have one then a roasting tin or lasagne dish will do. I’m lazy about washing up so happy to skip a pan if possible.

The remains of tuna and pasta bake
Probably should have taken the picture before we devoured it.

Ingredients

Base

2 Tins of tuna in brine, drained

250g pasta, boiled for 10 – 12 minutes until al dente

Corn or rape seed oil for frying

1 large tin chopped toms

1 stick celery, chopped

1 onion chopped

1 pepper, any colour, chopped

4 large mushrooms chopped

Half a chilli including seeds

1 clove garlic, crushed

1 Tbsp fish sauce

Black pepper

Cheese sauce

2oz (50g) butter

2.5oz (60g) plain flour

2 (1 litre) pints milk

Salt and white pepper

6oz (150g) grated mature cheddar

Half a teaspoon English made mustard

Topping

2 Slices of wholemeal bread whizzed into crumbs mixed with 2 – 4 oz (50 – 100g) grated mature cheddar

Method

Pre-heat oven to gas 5 / 375f /190c

Base

Fry all the veg, apart from the tomatoes, in the frying pan until the onion is soft.

Add the tin of tomatoes, the garlic and the fish sauce and pepper, then stir in the cooked pasta and the tuna. Leave to cool while you make the sauce.

Cheese sauce

Melt the butter gently until liquid and stir in the flour to form a smooth paste (take it off the heat at first to blend) cook slowly for a minute, stirring all the time.

Increase the heat under the pan and pour in a a dosh of the milk, whisking constantly until blended, then start using a wooden spoon to make sure to bring in the thickening sauce from the corners of the pan. As soon as the sauce starts to thicken, reduce the heat a little to prevent burning. If lumps start to form, remove from heat and get rid of them with the whisk.

When the sauce is thickened, stir in the cheese and mustard, taste and season if necessary.

The sauce needs to be quite thick. It should move, but slowly in the tilted pan. Use the remaining milk to adjust the consistency.

Putting it together.

Pour the sauce to cover the base, then top with the breadcrumbs/cheese.

You can leave it now until you need it. Chill it if necessary.

Bake for 25 – 30 minutes, possible a little longer from chilled.

Serve with salad.

 

Rice – a working woman’s staple

rice and how to save timeApparently rice can be dangerous if cooked and frozen, then re-heated. There’s a bacterium that can be found in rice. I’ve never met it but here’s a quote from www.nhs.uk:

Uncooked rice can contain spores of Bacillus cereus, a bacterium that can cause food poisoning. When the rice is cooked, the spores can survive. If the rice is left standing at room temperature, the spores can grow into bacteria.

The website doesn’t tell us what the chances are of buying rice containing this bacterium and speaking from experience I have been cooking and freezing rice in portions for years with no ill effects. I’m not saying there is no risk, I’m saying calculate it and make a decision based on evidence.

The main thing is to chill the rice quickly after cooking it. Freeze it in portions – 200g of cooked rice is the size of portion my family looks for. I usually cook it by the bucket load and shovel 600g into each freezer bag for three of us. You may have slightly smaller appetites than us. In our family we are pretty enthusiastic consumers of food.

Having ready cooked rice in the freezer saves a lot of time on a busy evening when kids need to be taken to activities and husbands have to go to meetings – or the pub. Defrost it in the microwave. Bung the bag straight onto the turn table and cook for 2 minutes on full power. You may worry about the chemicals coming from the bag. I don’t, and look, I’m here to tell the tale.

There are a number of quick recipes using pre-cooked rice. Watch this space and they will appear.