Village Recipe Book

We are looking to build a collection of favourite recipes from across the village.

Why not add yours, & enjoy others. Simply e-mail us your favourite recipe & we will add Below.

Beans on Toast

Take 3 slices of bread from packet & place one in toaster. Open beans & place in saucepan, add worcester sauce & drop of tabasco. Bring to boil & leave on simmer. Toast remaining two bread slices, whilst first cools. When all toast done to your liking, butter slices, doing cold one last. Add beans evenly to the two slices of the hot toast, remaining cold buttered toast to be eaten on side with or without beans. Serve & enjoy! As you can see my repetoire for cooking is limited, so give me a hand by sending your recipes please!

Egg Mayonnaise Canapé Cups (Makes 24)

Ingredients:

4 eggs

1 tablespoon mayonnaise

1 tablespoon salad cream

1 small jar fish roe (red or black)

24 pastry cups

Method:

Put the eggs into cold water in a saucepan and bring to the boil – boil for 7 minutes and immediately plunge into cold water. Leave in cold water (this avoids grey rings around the yolk) and when the eggs are cold to touch, peel and put into a bowl with mayonnaise, salad cream, a pinch of salt and a good grind of black pepper.

Mash together to a rough texture and spoon into pastry cups – if possible heat gently in an oven for five minutes and leave to cool on a wire rack before filling. Decorate with a small tea spoon full of fish roe on top and serve immediately.

Cucumber & Mint Soup

A delightfully fresh tasting soup and a lovely colour added to which it is very quick and easy to prepare! This quantity will serve 4-6 but it is easy to reduce or increase the ingredients. Serve hot or chilled.

2oz 50g butter

1 onion chopped

2 large cucumbers

1½ oz 40g flour

1pt 600ml chicken or vegetable stock

about 8 sprigs mint

salt & pepper

½pt 300ml milk

a little cream if you feel indulgent

Method:

Soften the onion in the butter in a large, covered saucepan for about 10-15 mins.

Peel, half and deseed the cucumbers and roughly chop.

Add the cucumber to the onion with the flour and stir. Pour in the stock and bring to the boil stirring all the time. Add six sprigs of mint and simmer for 10 mins.

Remove the mint and purée in a blender or with a stick blender.

Stir in the milk, heat and season. Add some more milk if needed.

Serve the soup hot or chilled with a swirl of cream and chopped mint or a sprig.

Russian Salad

This is an excellent way of using a few leftover vegetables but is also worth making in its own right especially in winter when salads are scarce. It travels well in a lunchbox and most children like it which is a bonus!

Diced cooked potato

Diced cooked carrots

Cooked peas

Cooked French beans, runner beans, broad beans would all do

2 or 3 gherkins chopped

 ½ - 1 red onion chopped

These make a traditional Russian Salad but feel free to add whatever you have to hand –To add some crunch and zing, you could also use chopped celery and/or spring onions.

Just combine all the ingredients together in a bowl with mayonnaise or salad cream & salt and pepper. You need to just coat the vegetables not drown them.

Spicy Potato & Cauliflower

Serves 4

This dish can be used as a main dish or an accompaniment. It is also a good way of using leftover vegetables or those odds and end of fresh vegetables that are not enough to be used on their own.

500g | 1lb potatoes in bite sized pieces

1 tsp turmeric

1 sm cauliflower cut into florets

1 tbsp oil

1 onion peeled and chopped

2 tsp cumin seeds

2 cloves garlic crushed

3cm 1 inch piece root ginger grated

½ tsp chilli powder or 1 fresh chilli chopped

½ tsp ground coriander

½ tsp ground cumin

2 tomatoes chopped

Method:

1. Cook the potatoes with the turmeric in boiling salted water for 6 mins then add the cauliflower and cook for a further 4 mins. Drain.

2. Meanwhile using a large frying pan or wok fry the onion and cumin seeds in the oil until just colouring.

3. Add the garlic, ginger and spices and cook for 2-3 mins.

4. Add the potatoes, cauliflower and tomatoes and cook for 3-4 mins tossing gently.

Variations

Replace the cauliflower or add other vegetables that you have to hand. Adjust the spices to suit your taste. Serve sprinkled with toasted flaked almonds.