Tag Archives: Daughter Recipes

Recipes for my gorgeous girls so they won’t starve. Not much chance of that really!

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.