6 servings Ingredients: Mince Beef mince – 500gOnion (chopped) – 1Carrot (grated) – 1Cellery (chopped) – 2Frozen peas – 100g?Thyme – 1tbspBlack pepper – to tasteBeef stock cubes (OXO) –… [Continue Reading]
Stuffed Peppers
Ingredients: Rice – 100gMince – 600gOnions (chopped fine) – 2Carrots (grated) – 2Bell Peppers – 12? Tomato Paste – 140gWater – 700mlSugar – 1tbspVegetable oil – 2tbspGarlic – 2 clovesBlack… [Continue Reading]
Baked Lemon Cheesecake
Ingredients (23cm tin) Digestive biscuits – 250gButter (melted) – 100g Cream cheese – 600gSugar – 150gEggs – 3Sour cream – 300mlVanilla extract – 1tspLemon zest – 1/2 lemonLemon juice –… [Continue Reading]
Vegetable Soup
Ingredients Chicken stock – 1.2LCanned chopped tomatoes – 2Canned lentils – 1Canned beans (any) – 1Carrots (peeled & grated & fried) – 2Celery (chopped & fried) – 2 sticksOnions (chopped… [Continue Reading]
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Sweet Potato Chicken Tart
Sweet PotatoesRed Onions – 2GarlicTomato paste concentrateShortcrust PastrySweetcornChicken Breast (cooked)Cheddar cheese Bake or microwave the sweet potatoes. Chop and fry up 1.5 onions in a saucepan – add in garlic.Add… [Continue Reading]
Perfect Scones
Flour – 225gSalt – pinchBicarbonate of Soda – 1/2tspCream of tartar – 1tspButter – 30gSugar – 50gEgg – 1Milk – 80mlYohurt – 80gVanilla – 2tsp Pre-heat oven to 200 fan…. [Continue Reading]
Pumpkin curry
Ingredients Butternut squash OR pumpkin (peeled and cubed) – 1Vegetable oil – 120ml (1/2 cup)Cumin – 1tspGinger (fresh or powder) – 3tspGaram Masala – 2tspChilli powder – 2tspTumeric – 1tspOnions… [Continue Reading]
Brownies
sugar – 50butter -200molases – 2tbspchocolate – 250eggs – 3flour (self raising) – 60cocoa – 60vanilla – 1tsp 160fan 30 mins OR sugar – 75butter -250chocolate – 250eggs – 3flour… [Continue Reading]
Edwardian Blouse: Magyar / Peasant / Shirt waist / 1912 blouse / titanic blouse / kimono sleeve / batwing blouse
My interpretation of the early 20th century Magyar Blouse (Pages 32 & 33 OR 14 & 15 in PDF) Taken from: The Internatoinal System of Ladies Garment Cutting. 3rd ED…. [Continue Reading]