Baked Cinnamon and Raisin Apples
Wash the apples and, using a knife or corer, hollow out the centres and remove the cores. Score a line round each apple, about halfway down from the… Read More »
Braised Chicory
Chicken Stock Blanch the chicory in boiling salted water for 4 minutes. Drain well and place in a buttered casserole or shallow baking dish. Dot the surface with… Read More »
Hamburgers
Combine all the ingredients together, except the fat for frying, and mix thoroughly. Using floured hands, divide the mixture into 8 equal pieces and shape each into l… Read More »
Beef Goulash
Heat the lard in a pan, add the meat and fry briskly until the meat is sealed and brown. Remove the meat and place in a casserole. Add… Read More »
Cassoulet
Soak the beans overnight, drain and put them in a large saucepan. Cover with cold water, bring to the boil then reduce to simmering point for 2 hours…. Read More »
Lemon Mousse
Put the lemon rind, egg yolks and sugar in a bowl and whisk until pale and creamy. Measure 75 ml (5 tbsp) lemon juice into a small bowl…. Read More »
Baked Stuffed Apples
Wipe the apples and remove the cores with an apple corer. Make shallow vertical cuts through the skin around each apple. Fill the centres with the mincemeat, packing… Read More »
Peaches in Spiced Wine
Put the red wine and 50 ml (2 fl oz) water into a saucepan and add the spices, sugar, orange rind and juice. Heat gently for 4-6 minutes,… Read More »
Lemon Couscous with Mushrooms
Put the couscous in a bowl and pour on 150 ml (1/4 pint) boiling water. Add the lemon rind, season with salt and pepper and leave to soak… Read More »
Linguine with Clams and Smoked Salmon
Cook the linguine in a large pan of boiling salted water for about 10 minutes until al dente (tender but still firm to the bite). Meanwhile, rinse the… Read More »
