Saturday, 5 January 2013

3 Recipes - a meal swap!

With all this crafting recently, I figured I should check out swap-bot once again! I thought I'd do a few quick email swaps first to get me into the swing of things and a recipe swap caught my eye!
Email 2 family favourites to 3 partners. I thought I'd share them with you too.

To start...

Cheese and Tomato Dip

4oz grated cheddar
2oz butter
1 small onion finely chopped
1 level tsp mustard powder
2 level tbsp mayonnaise
1 level tbsp tomato ketchup
1 level tbsp single cream
1 level tsp Worcester sauce
1/4 level tsp thyme
1/4 level tsp cayenne pepper

Serve with bread sticks or crudites.

This may not look like much, but it's the most delicious thing!! Made of (pretty much) store cupboard stuff too, so I can whip up a batch whenever I fancy!
By rights I'm stealing this off MummySew, but its sew YUMMY!


Pork Chops Oriental

1 tbsp soy sauce
2 tbsp sherry
1 tbsp brown sugar
1 clove garlic
2 pork chops
1 oz butter
6 oz sliced onion
4 carrots in julienne strips
1 tbsp flour
Half a pint of chicken stock
Parsley to garnish

Blend soy sauce, sherry, garlic and sugar and marinate pork chops overnight.
Drain (but keep marinade) and brown chops in oil and remove.
Cook onions and carrots in butter, add flour and cook for 2 minutes
Gradually add stock.
Pour into serving dish and place chops on top.
Pour over marinade, cover and cook for 1 hour in preheated oven.

Gas Mark 3 or 325 F

Best served with creamy, butter mash potato and a green veg e.g. beans/broccoli (although there are lots of carrots in it already!)

This I do at uni in the slow cooker although historically, Mum used to serve it when I came home tired and bruised after a Duke of Edinburgh expedition. Now its just comfort food :)

and lastly (because everyone needs pudding)...

Cinnamon Plum Pudding

For the pastry:
3oz butter
6oz plain flour
1 tsp cinnamon
2 tbsp caster sugar
1 large egg yolk
2 tbsp water

Sieve dry ingredients together.
Rub in butter with hands until texture is like fine breadcrumbs.
Mix in egg and water to form a solid ball.
Leave to stand in the fridge for 30 minutes.
Roll out and line a 9" flan tin, then stand in the fridge for a further 30 minutes.

For the filling:
1 tsp cinnamon
1oz caster sugar
3 large egg yolks
200mls creme fraiche
50mls milk
1lb of plums de-stoned and cut into 8

Arrange plums (I usually go spiral) on the pastry.
Mix the custard and pour over the plums.
Sprinkle with demerara sugar (roughly 1 tbsp)
Carefully place on middle shelf of pre-heated oven and bake.

Gas mark 6 or 200C
20-30 minutes

I made this recently for MummySew and NannyBake. The plums I used were very wet so while it tasted delicious...the centre was quite sloppy. I might try a few different techniques to avoid this and make the custard set better next time...maybe lower temperature for longer, or blind bake the pastry, or use less plums?? MummySew recommends bigger tin, thinner custard e.g. 12x9" sandwich tin.
Never-the-less...yum scrum!

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