SM 2002-10 pp.103–104 [01.014.02]
Serves 4
Coriander: seeds; Cumin: seeds; Chickpeas: tinned; Tomatoes: tinned.
Link to recipe:
http://www.diigo.com/item/image/gwo1/ekqy
Trompetti pasta with Welsh rarebit sauce
SM 2002-10 p.101 [01.013.03]
Serves 4
Pasta: trompetti penne, trottole, or rigatoni; Mustard: English; Cheese: Cheddar.
Serves 4
Pasta: trompetti penne, trottole, or rigatoni; Mustard: English; Cheese: Cheddar.
Broccoli and cauliflower with bagna cauda sauce
SM 2002-10 p.101 [01.013.02]
Serves 2
Olives: black; Peppers: mild pepperdew.
Serves 2
Olives: black; Peppers: mild pepperdew.
Baked squash with sage, garlic and cream
SM 2002-10 p.98 [01.013.01]
Serves 2
Cheese: Chevrette or Gruyere.
Serves 2
Cheese: Chevrette or Gruyere.
Minestrone
SM 2002-10 p.96 [01.012.04]
Serves 6
Tomatoes: Pomodorino cherry; Beans: cannellini (tinned); Pesto: red; Cabbage: Savoy
Serves 6
Tomatoes: Pomodorino cherry; Beans: cannellini (tinned); Pesto: red; Cabbage: Savoy
French-style cottage pie
SM 2002-10 p.94 [01.011.06]
Serves 6
Beef: minced; Tomatoes: tinned; Cheese: Gruyere.
Serves 6
Beef: minced; Tomatoes: tinned; Cheese: Gruyere.
Home-style steak, kidney and mushroom pie
SM 2002-10 p.94 [01.011.05]
Serves 6
Steak: casserole beef; Kidneys: lamb; Mushrooms: large flat; Ketchup: mushroom.
Serves 6
Steak: casserole beef; Kidneys: lamb; Mushrooms: large flat; Ketchup: mushroom.
Macaroni cheese
SM 2002-10 p.92 [01.011.04]
Serves 3
Cheese: extra-mature cheddar; Mustard: English; Pasta: penne or rigatoni (despite recipe name).
Serves 3
Cheese: extra-mature cheddar; Mustard: English; Pasta: penne or rigatoni (despite recipe name).
Pork chops with creamy mushroom sauce
SM 2002-10 p.92 [01.011.02]
Serves 2
Mushrooms: button; Wine: dry white.
Serves 2
Mushrooms: button; Wine: dry white.
Sweet apricot and almond pudding
SM 2002-10 p.85 [01.010.01]
Serves 6
Apricots: tinned; almonds: flaked.
Serves 6
Apricots: tinned; almonds: flaked.
Fusilli with Sicilian sausage
SM 2002-10 p.83 [01.009.02]
Serves 4
Cheese: Parmesan
Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan
Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.
Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.
Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.
While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.
Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.
Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.
© Sainsbury's Magazine 2002
Serves 4
Cheese: Parmesan
Ingredients
1 x 500g pack dried fusilli pasta
1 x 400g pack Taste The Difference Sicilian Sausages or use a good Cumberland sausage
2 tablespoons olive oil
1 large onion, finely chopped
1 garlic clove, crushed
½ teaspoon fennel seeds
pinch of dried chilli flakes
1 x 400g tin chopped tomatoes
100ml double cream
1 x 20g pack flat-leaf parsley, leaves only, roughly chopped
salt and freshly ground black pepper
To serve: 150g grated parmesan
Method
Gently heat the oil in a large pan. Add the chopped onion and cook for 5–8 minutes. Add the garlic, fennel seeds and chilli flakes.
Skin the sausage and crumble the meat directly into the pan, mixing it well with the other ingredients. Cook for 5–8 minutes, stirring occasionally, until browned all over.
Add the chopped tomatoes and cook for 10 minutes on a medium heat. Slowly stir in the cream and add the parsley, and cook for 5 minutes. (The sauce can be made up in advance up to this stage, and then kept covered in the fridge for a couple of days.) Season to taste.
While the sauce is cooking, put a large pan of salted water on to boil for the pasta. Cook the pasta until al dente or according to pack instructions, then drain.
Add the pasta to the sauce—this ensures that the sauce gets right into the spirals. Toss really well. Serve immediately in warm bowls, with generous amounts of parmesan grated over the top.
Per serving: 900 cals; 44g fat, of which 18g saturated; 5g fibre; 112g carbohydrates; no added sugar.
© Sainsbury's Magazine 2002
Anya potato salad with shallots and vinaigrette
SM 2002-10 p.80 [01.009.01]
Serves 8
Vinegar: Balsamic vinegar; sherry vinegar.
Serves 8
Vinegar: Balsamic vinegar; sherry vinegar.
Cauliflower and chickpea curry
Guardian website
Serves four to six
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
Serves four to six
1 whole cauliflower
3 medium onions
4 cloves of garlic
½ tsp chopped fresh ginger
2 tsp ground coriander
2 star aniseed
½ tsp ground chilli
4 curry leaves
2 tsp garam masala
2 tsp ground cumin
1 tin of chopped tomatoes
1 tin of chickpeas, drained
2 tbsp of chopped fresh coriander
Ginger snaps (MC's recipe)
Here is the original Be Ro recipe for ginger snaps, comments in italics update from the 1970s to the 21st century:
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
225 g (8 oz) Be-Ro Self Raising Flour
pinch salt
1 x 5 ml spoon (1 tsp) ground ginger (I use 1 tbsp)
100 g (4 oz) caster sugar (I use brown sugar)
75 g (3 oz) margarine (I use butter)
100 g (4 oz) golden syrup (flour your scales, then the syrup doesn't stick so badly)
1 medium egg, beaten (free range)
I also add some chopped crystallised ginger and add a cheeky little bit on top.
Caramelised Balsamic and Red Onion Tarts with Goats' Cheese
SM 2002-10 p.58 [01.006.04]
Makes 8
Vinegar: Balsamic vinegar.
Makes 8
Vinegar: Balsamic vinegar.
Oven-roasted Ratatouille and Mozarella Strudel with Parmesan and Pecans
SM 2002-10 p.56 [01.006.01]
Serves 6
Serves 6
Subscribe to:
Posts (Atom)