DEWI Members' Family Favourites Family Favourites
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DEWI Members’ Family Favourites Dormans Evening WI CONTENTS Starters Main Courses More Five-Minute Puddings ................28 Spiced Parsnip and Apple Soup...... 1 Chicken Bake ................................15 Brandied Apricot Ice Cream ................28 Five-Minute Starters........................ 1 Stir-Fried Chicken with Lime and Erwtensoep (thick pea soup)........... 2 Coconut .........................................15 Cakes and Cookies Cream of Mushroom Soup .............. 3 Lemon Chicken Double Crust Pie..16 The Menopause Cake.........................29 Courgette & Boursin Soup............... 3 Lamb and Aubergine Stew ............16 Chocolate Crunch Cake ......................29 Pea and Pesto Soup ....................... 4 Italian Lamb ...................................17 Rhubarb Cake.....................................30 Salmon Paté.................................... 4 Pork Polynesian.............................18 Drenched Ginger and Lemon Liver Paté........................................ 5 Pork and Cabbage Pie...................18 Cake....................................................30 Mango and Prawn Starter ............... 5 Celery Beef with Sun-dried Toms ..19 Marge’s Never-fail Chocolate Salmon and Herb Roulade.............. 6 Pepperpot Beef..............................20 Sponge................................................31 Watercress and Prawn Roulade...... 6 Savoury Liver Special....................20 Banana Loaf........................................32 Banana and Chocolate Chip Cake......32 Vegetarian Salads Crusty Currant Cakes..........................33 Bean Burgers .................................. 7 Bean and Feta Salad.....................21 Peanut Cookies...................................33 Sweetcorn Fritters ........................... 8 Tangy Rice Salad ..........................21 Caramel Cornflake Cookies ................34 Cauliflower Snow ............................ 8 Party Pasta ....................................22 Daddy Biscuits ....................................34 Borlotti Bean Goulash ..................... 9 Beetroot Jelly.................................22 Sheilah’s Fabulous Flapjacks..............35 Vegetable Crumble ....................... 10 Bacon and Chive Potato Salad......22 Fruit Bars.............................................35 Four Cheese and Nut Tart............. 10 Rich Orange Butter Cake ....................36 Denise’s Vegetable Curry.............. 11 Puddings Beetroot and Horseradish Pie ....... 12 Gypsy Tart .....................................23 Miscellaneous Gratin of Courgette, Aubergine Raspberry Coconut Slice...............23 Mint Jelly .............................................37 and Garbanzo beans..................... 12 Mom’s Apple Streusel....................24 Rhubarb and Date Chutney.................37 Apricot and Almond Flan ...............24 Orange or Lemon Juice.......................38 Fish Five-Minute Puddings....................24 Elderflower Cordial..............................38 Spanish Style Baked Fish ............. 13 Mincemeat Macaroon Tart.............25 Windfall Marmalade ............................39 Saucy Cod..................................... 13 Lemon Tart ....................................25 Parmesan Crisps.................................39 Thai Prawn Curry .......................... 14 Alternative Jaffa Cake Pudding .....26 Cheese Biscuits ..................................40 Crunchy Topped Salmon............... 14 Summer Pudding...........................27 Party Cheese Ball ...............................40 Chocolate Tart ...............................27 Spaghetti Scramble.............................41 Duke of Cambridge Tart ................28 Wentelteefjes (French Toast)..............41 Hot Artichoke Dip ................................42 Sloe Gin ..............................................42 SPICED PARSNIP AND APPLE SOUP Serves 6 Served at Priory Farm 1½ lb/675 g parsnips 1 teaspoon coriander seeds 1 large onion 1 teaspoon cumin seeds 2 cloves garlic 1 teaspoon turmeric 1 bramley apple 1 teaspoon ground ginger 2 oz/56 g dried apricots ½ pint/300 ml milk or cream 2 tablespoons vegetable oil Salt and pepper 2 pints vegetable stock First dry roast the coriander and cumin seeds in a A little more cream may be swirled on top of each small pan over a medium heat for 2 – 3 minutes bowl for the perfect finish. until they start popping, then crush the seeds in a Joan Thomas pestle and mortar. Sauté the chopped onion in the oil for 5 minutes until soft, add the crushed garlic, then all the crushed spices, turmeric and FIVE -MINUTE STARTERS ginger. Stir well to combine, then cook very gently for 3 more minutes. Peel and chop the parsnips Wrap proscuttio ham round slices of pear or melon and shavings of Parmesan. and add to the pan, stirring well. Peel, core and chop the apple and add to the pan with the ~~~ Buy specialist chutney or savoury jam. Serve with bread and apricots, stock and a little seasoning. Simmer gently until the fruit and vegetables are tender. goats cheese. ~~~ Remove from the heat and allow to cool slightly Mix a jar of roasted peppers with sherry, vinegar, olive oil and before transferring to a food processor and honey. Scoop up with fresh breads. liquidising to a smooth consistency. To serve, Pat Wilson return the soup to a clean pan, add the milk or cream, test the seasoning and reheat very gently. - 1 - ERWTENSOEP (THICK PEA SOUP) Serves 4 – 6 The national soup of the Netherlands – a meal in itself. No Dutch recipe book would be complete without this one. 16 oz/500 g split peas 4½ pints/2¾ litres water 3 cloves 1 bay leaf 1 whole onion 2 pig’s trotters or 8 oz/250 g boiling bacon 1½ level teaspoons salt Freshly ground pepper 1 level teaspoon dried thyme 4 leeks ½ celeriac or 2 sticks celery 3 medium potatoes 12 oz/350 g smoked boiling sausage 2 level tablespoons chopped parsley Rinse the peas and soak them overnight in the with the sausage. Bring the soup back to the water (some brands are specially treated and boil and simmer for a further 45 minutes. Slice do not need to be soaked – follow the the sausage, remove the meat from the pig’s manufacturer’s instructions). Bring the peas to trotters and return sausage and meat to the the boil in the water in which they have been pan. Adjust the seasoning, sprinkle the soup soaked. Stick the cloves and bay leaf into the with chopped parsley and serve with chunks of peeled onion and add it to the peas, together rye bread or pumpernickel. with the pig’s trotters or bacon, salt, pepper and thyme. Cover the pan and simmer the soup for Margaret Watson about 2 hours, until the peas are tender. Remove the onion, cloves and bay leaf and rub Of soup and love, the first is best the soup through a sieve. Clean and slice the leeks and celeriac or celery, peel and chop the Spanish Proverb potatoes and add them to the soup together - 2 - CREAM OF MUSHROOM SOUP COURGETTE AND BOURSIN SOUP Serves 6 Serves 6 3 oz/85 g butter 2 lb/900 g courgettes 1 large onion, finely chopped 2 onions 1 clove garlic, crushed Olive oil 12 oz/340 g mushrooms 2 tubs of Boursin 2 oz/56 g flour 1 pint/600 ml chicken stock 2 pints/1200 ml vegetable stock Salt & pepper Salt & pepper Good pinch ground nutmeg 1 pint/600 ml milk Cook onions and courgettes in olive oil until soft. 1 – 2 teaspoons lemon juice Add stock and simmer for about 15 minutes until ¼ pint/142 ml single cream cooked. Add Boursin and pepper & salt, then Parsley for garnish liquidise. Fry onions and garlic gently in butter until soft. Roughly chop half the mushrooms, add to the pan and fry until It’s that simple! soft. Stir in flour until well mixed then gradually add stock and bring to the boil. Season well, add nutmeg, Karil Greenhalgh cover and simmer for 15 – 20 minutes. Stir now and again to prevent sticking. Sieve or liquidise soup and return to pan. Finely chop the remaining mushrooms According to the Guinness Book of Records, the smelliest and add to the soup with the milk. Bring back to the cheese in the world is the Limburger from Belgium. We boil and simmer for 10 minutes.* Add lemon juice and decided to send some through the post to our friends, but cream and reheat but do not boil. Serve with a little unfortunately there was a postal strike and it took several garnish. weeks to get to its destination. I leave the rest to your imagination. * Can be frozen at this point – thaw, reheat gently to boiling then add lemon juice and cream. Anne Patti Hennessy - 3 - PEA & PESTO SOUP SALMON PATE Serves 6 – 8 Serves 4-6 4 chicken or vegetable stock cubes 1 lb/453 g of salmon fillets, cooked and cooled 6 cloves of garlic, finely chopped 2 oz/56 g unsalted butter, softened 2 pints/1200 ml water Juice of l lemon 1 x 2 lb/900 g packet of frozen petit pois 2 tablespoons creamed horseradish ½ x 7 oz/190 g jar of pesto Large pinch of cayenne pepper Salt & black pepper to taste Large pinch of nutmeg Half fat crème fraiche to serve Salt & pepper 1 small carton soured cream Put stock cubes and garlic in saucepan and pour 4 tablespoons chopped chives in 1 pint of the water. Bring to boil, then add the peas. Bring back to the boil, cover and simmer Flake half the salmon into a food processor with gently for 3 minutes. Remove the pan from the the butter, juice, horseradish and spices. Pulse to heat and transfer only the peas to a processor combine. Add the rest of the fish – flaked, soured using a large draining spoon. Process for about 3 cream and chives and mix together. Check minutes so that the peas are reduced to a smooth