Caesar Salad

Serves 4 - 6

Ingredients

3 baby cos lettuce heads
Croutons, homemade or using our recipe **
4 sliced of parma ham (or bacon or similar), sliced thin roasted till crispy (15min)

Dressing (or use store bought)
1 cup mayonaise
1/2 lemon, juice
2 crushed garlic cloves
3 anchovie fillets
1 tbsp Parmasan cheese
Salt & Pepper


To make the dressing;
Put garlic, anchovies & parmasan cheese into a food processor/blender and blend into a smooth paste
Add mayo and lemon
Combine well
Season to taste

Wash lettuce heads and slice using only the green part of the leaf
combine all with the dressing
Serve


** http://www.mybigredkitchen.blogspot.com/2011/02/garlic-croutons.html

"Traditional" Jello & Ice cream

Jello served in orange cups!

Just scoop out the flesh of oranges, pour in the jello & leave to set!

Serve topped with a scoop or ice cream :)

Mini Hotdogs

They're easy & fun

Who doesn't like hotdogs?

Cocktail sausages served in small crusty rolls

Meatball Bake

This recipe includes making a sauce. You can of course use a canned sauce & just add some extra ingredients for flavour


Serves 4

250g Penne Pasta (or what ever you have), cooked
16 medium sized meatballs
1 onion, chopped fine
2 garlic cloves, crushed/chopped fine
1 tsp dried oregano/parsley
2 tbsp Dijon mustard
1 tbsp Tomato ketchup
1 tbsp Worcestershire sauce
75g Edam cheese, shaved thin
Salt & Pepper
1 tbsp olive oil
2 400g crushed tomatoes
1 tsp sugar
40ml red wine


Pre heat oven to 200C

Brown meatballs in a pan in oil and set aside

Cook onion and garlic

Add oregano, Dijon mustard, Worcestershire sauce

Return meatballs to the pan and add the tomatoes, wine and sugar

Bring to boil & season

Simmer for 15 min

Add this along with the cooked pasta to an oven proof dish with high sides
Top with cheese and pop into the oven for 30 mins


**Due to a camera computer relationship issue there is no picture for this but I will make it again and add a picture :)

Homemade Spaghetti Bolognese

This is cooked in one pot (apart from your pasta) and it is PACKED with goodness. If you have picky eaters you have the option of blending the veggies & tomatoes into a sauce and they will eat everything without knowing it!


Serves 4

Ingredients

500g minced beef, lean
400g tin chopped tomatoes
75g button mushrooms, diced fine
1 red pepper (bell pepper), diced fine
1 carrot, peeled & diced fine
1 courgette, ends removed & diced fine
1 onion, finely chopped
2 cloves of garlic, crushed or chopped fine
100ml red wine
1 tbsp basil, dried or finely chopped
1 tbsp olive oil
4 portions of cooked spaghetti



Brown mince in a large pot with the onion in olive oil

Add garlic, peppers, carrot, courgette & mushrooms. Cook until
tender

**If you want to blend these with the tomato, simply
remove the mince from the pot before adding the veg.
You can then add the cooked veg, wine & tomatoes to
a blender and blitz until smooth.
You can then return the mince to the pot in the next
step**

Add tomatoes, wine and basil. Season with salt & pepper and bring to
the boil. Turn down the heat and simmer for 10 mins until your pasta
is ready to go


Serve & enjoy the goodness!

Veggie Stir Fry

Serves 4

Ingredients

1 red pepper, seeds removed & sliced
1 green pepper, seeds removed & sliced
1 yellow pepper, seeds removed & sliced
1 lrg onion, sliced thin
1 carrot, ends removed & sliced at angle
Hanful fine chopped spinach
300g rice noodles
2 tbsp honey
70ml soy sauce
1 tbsp sweet chili sauce
1 tbsp olive oil


In a hot pan, fry onions in oil until soft

Add carrot and all peppers and cook until the carrot is semi soft. You want to keep a fresh crunch to the veg while warming it at the same time

Add honey, soy sauce & sweet chili
Toss to evenly coat all veg

Add spinach

Toss in rice noodles and heat through for 1 - 2 mins

Sausage Bake with Champ Mash

Serves 4

Ingredients

1kg potatoes, mashed
8 pork sausages
1 tbsp olive oil
Sml bunch Spring onions, diced
1 lrg onion, diced
1 tbsp balsamic vinegar
1 1/2 tbsp strawberry jam
100ml red wine
300ml chicken stock
2 tbsp cornflour
1 tbsp dried thyme

To serve; Peas or other green veg


Pre heat oven to 180C

In a pot pan, fry the sausages in oil until brown
Cut into chunks and place into your baking dish

Add onions to pan and cook until soft. Add balsamic, jam and wine. Bring to the boil and cook for 3 mins.

Mix the cornflour with 1 tbsp water and add to the boiling wine

Stir well and allow to thicken
For colour you can add some gray browning but this is option and only cosmetic

Pour gravy over the sausages

To you mash add 1 tbsp butter, sea salt & freshly ground pepper
Gently mix in the chopped spring onions

Spread the mash over the baking dish

Pop into the oven for 25 - 30 mins until piping hot

Chicken Cacciatore

***MUST HAVE***


Serves 4

Ingredients

1 whole chicken
2 tbsp olive oil
10 black olives, pitted & quartered
50g pancetta, diced
1 lrg onion, finely diced
125ml white wine
1 tin chopped tomatoes, drained
225ml beef stock
Salt & Pepper


Portion chicken into 8
2 wings, 2 breasts, 2 thighs, 2 legs
Season well with salt and pepper by rubbing both into the skin

In a pot, fry onion & pancetta in olive oil until onion is soft
Add chicken & brown

Add white wine and bring to boil for 2 - 3 mins

Add tomatoes & stock & bring to boil

Reduce to simmer and cook for 45 mins - 1 hour

The longer it cooks the better it tastes

Serve with mashed sweet potato and enjoy!

Carrot & Corriander Soup

Serves 4 - 6

Ingredients

1kg carrots, ends removed, quartered
1 lrg onion, sliced
50ml olive oil
Large handful fresh coriander
500ml Vegetable stock

Into a hot pot, add carrots and onion with oil

Cook until onion is clear

Add Vegetable stock and bring to the boil

Reduce to a simmer for 15 mins

Add coriander

Cook until carrots are soft

Once the carrots are cooked, blend using a hand blender until the soup is smooth


Serve with crusty bread

Lambs Fry

Serves 4

Ingredients

7 bacon rashers, sliced
1 lrg onion, sliced thin
400g Lambs Liver, soaked over night in milk, sliced with fat removed
1 cup flour
Plenty of salt & pepper
1 tbsp olive oil

To serve; Green veg, mashed potato & beef gravy

Coat each slice of liver in flour before cooking. This will stop it burning and in an essential step. Ensure you SEASON THE FLOUR before hand with salt and pepper.

In a hot pan with olive oil, cook the liver until the flour browns

Add the onions and bacon and cook until the onions are soft and the bacon is cooked through

Serve immediately