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January 10 Whats In Your Store Cupboard?Mag's Thursday Kitchen
 Here are some ideas for those storecupboard items, or provisions, which from time, to time you may have in your house. And with a little embelishment, you can make some winter comfort food with.
FLOUR.
~~~~~
PANCAKES
Ingredients
For the pancake mixture: 110g/4oz plain flour, sifted pinch of salt 2 eggs 200ml/7fl oz milk mixed with 75ml/3fl oz water 50g/2oz butter To serve: caster sugar lemon juice lemon wedges Method
Sift the flour and salt into a large mixing bowl with a sieve held high above the bowl so the flour gets a airing. Now make a well in the centre of the flour and break the eggs into it. Then begin whisking the eggs - any sort of whisk or even a fork will do - incorporating any bits of flour from around the edge of the bowl as you do so. Next gradually add small quantities of the milk and water mixture, still whisking (don't worry about any lumps as they will eventually disappear as you whisk). When all the liquid has been added, use a rubber spatula to scrape any elusive bits of flour from around the edge into the centre, then whisk once more until the batter is smooth, with the consistency of thin cream. Now melt the 50g/2oz of butter in a pan. Spoon 2 tbsp of it into the batter and whisk it in, then pour the rest into a bowl anduse it to lubricate the pan, using a wodge of kitchen paper to smear it round before you make each pancake.
Now get the pan really hot, then turn the heat down to medium and, to start with, do a test pancake to see if you're using the correct amount of batter. I find 2 tbsp is about right for an 18cm/7in pan. It's also helpful if you spoon the batter into a ladle so it can be poured into the hot pan in one go. As soon as the batter hits the hot pan, tip it around from side to side to get the base evenly coated with batter. It should take only half a minute or so to cook; you can lift the edge with a palette knife to see if it's tinged gold as it should be. Flip the pancake over with a pan slice or palette knife - the other side will need a few seconds only - then simply slide it out of the pan onto a plate.
Stack the pancakes as you make them between sheets of greaseproof paper on a plate fitted over simmering water, to keep them warm while you make the rest. To serve, spinkle each pancake with freshly squeezed lemon juice and caster sugar, fold in half, then in half again to form triangles, or else simply roll them up. Serve sprinkled with a little more sugar and lemon juice and extra sections of lemon.
~~~
POTATO
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Potato Pakora
4 large potatoes
2 cups corn oil (for frying) For the Batter
1 cup besan (chickpea flour) 1/2 cup water 1 teaspoon red chili powder 2 teaspoons cumin powder 4 cloves of crushed garlic 3 inches of crushed ginger salt 2 tablespoons chopped coriander (optional) METHOD
Add water to the Besan.
Besan has a tendency to be very clumpy, so you should add just a few tablespoons at a time to keep the batter smooth. Add the Chilli powder, cumin powder, garlic, ginger, salt and chopped coriander and stir the batter. The potatoes should be sliced very thinly. No thicker than 1/4 of an inch. At this point test one slice of potato in the batter. There should just be a thin coat of batter. Heat the oil in a pan. Use a larger frying pan so that you have more surface area. The oil doesn't need to be too deep since the potato slices are very thin. Dip the potato slices in the batter and fry them till they are golden brown. Remove them from the oil with a slotted spoon and set them on a paper towel for a minute to soak up the excess oil. ~~~
TINNED FISH
~~~~~
Salmon (or Tuna) Fishcakes
Ingredients
8 heaped tablespoons cooked, very well mashed potatoes
4 tablespoons butter 1 tightly packed cup tinned salmon (or tuna), flaked, all bones carefully removed 1 tablespoon very finely chopped parsley 1/2 tablespoon very finely chopped chervil squeeze of fresh lemon juice salt and pepper cayenne pepper Method
- Beat the butter into the mashed potato in a large bowl.
- Beat in the salmon, herbs, lemon juice and seasoning. - Taste to test the seasoning. - Cool the ingredients. - Beat in enough beaten egg to make the mixture bind together. - Cover the bowl with Clingfilm and chill. - Divide the chilled mixture into as many portions as required depending on the size of fishcake preferred. - Shape the fishcakes by hand using a dusting of flour. - Coat each cake in the flour then dip them in the remaining egg and coat in the breadcrumbs. - Fry the fishcakes in hot oil until golden brown and crisp. - Serve with chervil sprigs and lemon wedges 1 large egg, beaten 3 tablespoons plain flour 2 tablespoons dried breadcrumbs vegetable oil for frying chervil and lemon wedges to garnish ~~~
RICE
~~~~~
BAKED RICE PUDDING
Ingredients :
56g (2oz) pudding rice (short grain) 710ml (1 pint) whole milk 56g (2oz) sugar 25g butter Grated nutmeg to taste Recipe :
1-Measure out rice and place with sugar, in an oven-proof dish (23cm diametre). Grease bottom to prevent rice from catching. 2-Pour in liquid and stir well.
3-Sprinkle nutmeg over surface for topping.
4-Bake in middle of oven for an hour, stirring after 30 minutes.
5-Bake for a further hour, without stirring, or until you have a thick skin on top of the pudding, then serve.
~~~
I hope you have enjoyed my recipe suggestions..
thanks very very much to all of you who gave me some lovely feedback.
mags x
mags kitchen will return in the spring. December 27 A Feast For The New YearMag's Thursday Kitchen
...and also a feast for the eyes!
 But first something to eat...
A traditional dish served in Scotland on New Years eve (Hogmany) Is steak pie. To be consumed before setting out after midnight to go First Footing, or Visiting your Relatives and friends..not forgetting to carry something in your hands as you cross their threshold. A lump of coal is good. A fine malt would excel!
 Anyway here is a recipe.Steak Pie
 Ingredients
50g / 2 oz dripping or butter 900g / 2 lb stewing beef, diced (my butcher recommends chuck (shoulder) steak for steak pies) 40g / 1½ oz plain flour 1 large onion, peeled, chopped 4 large carrots, peeled, cut into thick slices 600 ml / 1 pint beef stock, hot 1 heaped tbsp tomato purée 1 tbsp Worcestershire sauce 225g / 8 oz puff pastry (ready-rolled) 1 small free-range egg, beaten Method
Heat the dripping or butter in a heavy saucepan or casserole. Toss half the meat in well-seasoned flour and brown all over in the fat. Then remove with a slotted spoon, coat the remaining meat and brown all over. Remove with a slotted spoon and add the onion and carrot (if you need it, add a little extra fat at this stage). Gently fry until softened, for about 5 minutes then return the meat to the pan with the hot stock, tomato purée and Worcestershire sauce. Grind in plenty of black pepper and some salt, stir well and bring to the boil. Then cover and reduce to a simmer. Cook very gently for 2 hours, stirring once, then check seasoning, tip into a 1.8 litre / 3 pint pie dish and allow to cool completely. Refrigerate overnight. Next day, cut a long strip of the rolled-out pastry. Wet your fingers lightly and dampen the edges of the pie dish. Place the pastry strip round the rim of the pie dish, then brush with beaten egg. Place the remaining pastry over the top and press down to seal all the edges. Trim off any excess pastry and crimp the edges between thumb and forefinger. Brush with beaten egg and snip a hole - with scissors - in the middle. Bake at 220C / 425F / Gas 7 for 30 - 35 minutes until puffed up and golden brown. You might need to lightly lay a piece of foil over the surface for the last 10 minutes or so to prevent burning. Serve piping hot.
From Scots Cooking by Sue Lawrence
~~~~~
I would like to wish you all a Happy New Year, when and if It comes..(as we say in Scotland)
Maggie Mae and Jiggy reckon they would like to do a little elf dance for you..our way of thanking you for listening to all of our singing this past year...enjoy
 just clicky on the title link- below Seeing will be believing
 Mag's Thursday Kitchen
...and also a feast for the eyes!
But first something to eat...
A traditional dish served in Scotland on New Years eve (Hogmany) Is steak pie. To be consumed before setting out after midnight to go First Footing, or Visiting your Relatives and friends..not forgetting to carry something in your hands as you cross their threshold. A lump of coal is good. A fine malt would excel!
Anyway here is a recipe.Steak Pie
Ingredients
50g / 2 oz dripping or butter 900g / 2 lb stewing beef, diced (my butcher recommends chuck (shoulder) steak for steak pies) 40g / 1½ oz plain flour 1 large onion, peeled, chopped 4 large carrots, peeled, cut into thick slices 600 ml / 1 pint beef stock, hot 1 heaped tbsp tomato purée 1 tbsp Worcestershire sauce 225g / 8 oz puff pastry (ready-rolled) 1 small free-range egg, beaten Method
Heat the dripping or butter in a heavy saucepan or casserole. Toss half the meat in well-seasoned flour and brown all over in the fat. Then remove with a slotted spoon, coat the remaining meat and brown all over. Remove with a slotted spoon and add the onion and carrot (if you need it, add a little extra fat at this stage). Gently fry until softened, for about 5 minutes then return the meat to the pan with the hot stock, tomato purée and Worcestershire sauce. Grind in plenty of black pepper and some salt, stir well and bring to the boil. Then cover and reduce to a simmer. Cook very gently for 2 hours, stirring once, then check seasoning, tip into a 1.8 litre / 3 pint pie dish and allow to cool completely. Refrigerate overnight. Next day, cut a long strip of the rolled-out pastry. Wet your fingers lightly and dampen the edges of the pie dish. Place the pastry strip round the rim of the pie dish, then brush with beaten egg. Place the remaining pastry over the top and press down to seal all the edges. Trim off any excess pastry and crimp the edges between thumb and forefinger. Brush with beaten egg and snip a hole - with scissors - in the middle. Bake at 220C / 425F / Gas 7 for 30 - 35 minutes until puffed up and golden brown. You might need to lightly lay a piece of foil over the surface for the last 10 minutes or so to prevent burning. Serve piping hot.
From Scots Cooking by Sue Lawrence
~~~~~
I would like to wish you all a Happy New Year, when and if It comes..(as we say in Scotland)
Maggie Mae and Jiggy reckon they would like to do a little elf dance for you..our way of thanking you for listening to all of our singing this past year...enjoy
just clicky on the title link- below Seeing will be believing
Happy New Year Everyone
mags x
mags kitchen returns in 2 weeks time. Happy New Year Everyone
mags x
mags kitchen returns in 2 weeks time.
December 23 mags kitchen special-playfoodHello Everybody,
This is a christmas edition of "mags kitchen" Staying on the theme of toys, I Welcome you to Mags Playfood kitchen, and here it is...I hope you like it?
 So I was wondering, what recipe I could bring to you from mags playkitchen?
 Once you have bought all your groceries of course!
 <ahem!>
I thought, maybe i could show you how to prepare a full cooked breakfast for christmas morning ...
 or else how about a ham and cheese sandwich?
 no I KNOW!!! how about a jacket potato? ...
 well, as its christmas i gave it some more thought, and i have come up with a special playfood recipe, just for you all...
here it is....
NO-COOK MODELLING DOUGH
now here is what you will need
1lb plain flour, 1lb salt
Simply mix together with cold water to make a dough.
Depending on how big you make your decoration you may need to make an extra batch...and you will also need food colourings..
"WHAT AM I MAKING?" I hear you all cry!
well its a table decoration..Now if this was for a childrens party i would name it "waaaaah 364 days untill next Christmas" But if it was a dinner party for the grown ups I think i would name it "desperate housewife!"
I will not be giving out instructions on how to make this ornament...get the kids (or the BIG kids) to have a go at this..it could be a lot of fun ...well here it is
 and that concludes mags playfood kitchen edition
 ..and i sincerely hope that there will be no tears in any of your homes this christmas.... Well You didnt think yous were gonna get away with not hearing maggie mae and jiggy singing you all out this christmas now did yas?
 They are here to sing for you...
 1, 2, 3, 4...
Santa Baby...
   just slip a sable under the tree...
 for me...
 oh weve been AWFULLY good girls...
 Santa Baby
So HURRY down the Chimney tonight!
 Think of all the fun ive missed
 Think of all the fellas, that I havent kissed
 Next year we'll be just as good...
  If you'll check out our christmas lists
 Santa Cutie? ..
I just forgot one thing?
 a ring
 I dont mean on the phone
 Santa Baby
so hurry down the chimney tonight
hurry tonight...
   merry christmas from both of us!
   ~mags x~ December 14 Everything But The BIrdMag's Thursday Kitchen (on a Friday
) Hi Folks,
Ive decided after a lot of thought, not to publish instructions on cooking the bird, or ham for that matter. Instead, here is a selection of recipes to accompany the main event at your christmas table.
Brandy Butter recipe
Brandy Butter ingredients list: 75 grams unsalted butter. 75 grams sieved icing or caster sugar. 2 tablespoons of brandy. Instructions for Brandy Butter:
Mix and cream together the butter and sugar until light and fluffy. Gradually add the brandy and stir until smooth.
Chill prior to serving.
~~~~~
GREEN BEAN BUNDLES
~~~~~
INGREDIENTS
1 pound fresh green beans, trimmed 8 bacon strips, partially cooked 1 tablespoon finely chopped onion 3 tablespoons butter, margarine or bacon drippings 1 tablespoon white wine vinegar 1 tablespoon sugar 1/4 teaspoon salt DIRECTIONS
Cook the beans until crisp-tender. Wrap about 15 beans in each bacon strip; secure with a toothpick. Place on a foil-covered baking sheet. Bake at 400 degrees F for 10-15 minutes or until bacon is done. In a skillet, saute onion in butter until tender. Add vinegar, sugar and salt; heat through. Remove bundles to a serving bowl or platter; pour sauce over and serve immediately. ~~~~~
To Accompany Ham
Pineapple Stuffing
INGREDIENTS
1/2 cup margarine 1 cup white sugar 4 eggs 1 (20 ounce) can crushed pineapple, drained 5 slices white bread, cubed DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch baking pan. In a mixing bowl, cream margarine and sugar. Beat in the eggs one at a time, then add the pineapple and bread cubes. Bake in a 350 degree oven for one hour. Let sit a few minutes to firm up before serving ~~~~~
SAUSAGE BALLS
1 pound sausage meat 2 cups cheese 3 cups of Bisquick ( or dried batter mix) Mix together with hands. Form into balls. Bake at 400 degrees for about 15 minutes.
alternate option
3 cups Bisquick original baking mix 1 pound uncooked bulk pork sausage 4 cups cheddar cheese (shredded) 1/2 cup grated parmesan cheese 1/2 cup milk 1/2 teaspoon dried rosemary leaves 1/2 teaspoon parsley flakes optional - barbeque or sweet/sour sauce for dipping Preheat oven to 350 degrees. Grease 15.5x10.5x1 inch jelly roll pan. Stir together all ingredients using hands or spoon - mix well. Shape mixture into 1 inch balls and place on pan. Bake 20-25 minutes or until brown. Immediately remove from pan and serve warm. (dipping sauce is optional)
~~~~~
COCTAIL SAUSAGES
40 cocktail sausages
1 pound bacon 1 box light brown sugar toothpicks Cut 40 cocktail sausages into thirds. Cut bacon strips into small slices and wrap around individual sausages. Secure with toothpicks. Mix box of brown sugar with enough water to make a saucy consistency. Pour over sausages and bake at 350 degrees for 1-1/2 hours
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NEVER FAIL POTATO STUFFING
5-8 medium Potatoes 8 slices fresh white bread 1 package pork sausage meat 2 large onions 2 teaspoons salt 3 teaspoons pepper or garlic pepper if preferred 2 tablespoons poultry seasoning 1 tablespoon sage 1/2 cup softened margarine optional chicken stock optional ground chicken livers Cook and mash plain potatoes, cut bread into small cubes, ground onion and uncooked sausage meat in food processer(add chicken livers if you wish) fully cook meat mixture( (do not drain fat). Add salt, pepper, sage and poultry seasoning. Mix meat, potatoes and bread in big bowl. Add margarine and mix well. Add more seasonings to taste.bake in lightly greased casserole dish with tinfoil cover for 1 hour at 350 degrees. Stuffing should be moist with a mash potatoes texture.** If mixture is too dry, slowly add chicken stock. If mixture is too wet, add more bread cubes.
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Crunchy Roast Potato Recipe
ingredients
1 lb (450 g) potatoes, peeled hot dripping (fat from roasted meat) to roast 2 cups (4 oz) 120g fresh white breadcrumbs, sieved 1 tbsp mixed herbs, chopped method 1. Cut the potatoes into even pieces and parboil in salted water for 8 minutes. 2. Drain and allow to dry off.
3. Heat the dripping, or any other suitable fat, in a deep roasting tin.
4. Put the potatoes into the dripping and roast in the oven 375°F (190°C) gas mark 5 for 30 minutes basting occasionally with the hot fat.
5. Mix together the sieved breadcrumbs and mixed herbs.
6. Carefully remove the part cooked potatoes from the fat and roll them in the breadcrumb mixture.
7. Return to the roasting tin and continue to cook until nicely browned.
serving amount serves 4 ~~~~~
Bread Sauce
1. To make enough for eight people, halve a large onion and stick cloves into each half (how many you use is a matter of personal taste – 15-18 as a suggestion. If you don't like them at all, use some freshly grated nutmeg instead). Place the onion halves in a saucepan with a bay leaf, 8 black peppercorns, 1 pint (570 ml) of creamy milk and some salt. Bring everything up to simmering point, remove from the heat, put the lid on and leave everything to infuse for at least 2 hours.
2. When you are ready to make the bread sauce, remove the onion, bay leaf and, if you can, the peppercorns, with a draining spoon. Keep the onion to one side, as you may want to put it back into the finished sauce for extra flavour.
3. Stir 4 oz (110 g) freshly made white breadcrumbs into the milk and add 1 oz (25 g) butter. Stir over a low heat to melt the butter and thicken the sauce slightly – this will take about 15 minutes.
4. After that, you can add the onion back in, to give the sauce extra flavour. Leave the sauce in the pan in a warm place until you are ready to serve it.
Just before serving, remove the onion and spices. Re-heat the sauce gently then beat in another 1 oz (25 g) of butter and 2 tablespoons of double cream. Taste to check the seasoning. Pour into a warmed serving jug.
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Finally .....
Here is a delicious Christmas Morning breakfast for all the family to enjoy-which is prepared the night before..no kidding.
What it is....it's
OVERNIGHT FRENCH TOAST
Ingredients:
1/2 loaf of French bread, cut diagonally in 1 inch slices
4 eggs 1 cup milk 3/4 cup half-and-half cream 1/4 cup and 2 tablespoons butter 2/3 cup brown sugar 1/8 teaspoon ground cinnamon 1 teaspoon vanilla extract 1 tablespoon and 1-1/2 teaspoons light corn syrup (or golden syrup) Directions:
Butter a 9x13 inch baking dish, and then arrange the slices of bread in the bottom.
In a large bowl, beat together the eggs, milk, cream, vanilla and cinnamon. Pour over the bread slices, cover, and refrigerate overnight.
The following morning, preheat oven to 350F (180C, Gas Mark 4). In a small saucepan, combine the butter, brown sugar and corn syrup (or golden syrup), and heat until bubbling. Pour over the bread and egg mixture. Bake in the preheated oven, uncovered, for 40 minutes.
It will be ready by the time the family have opened their christmas stockings, and are hungry for breakfast!
Delicious!
~~~~~
Well all it leaves me now is for to wish Everyone a Very Merry Christmas! I hope it will be happy and peaceful for you all...I will be praying this christmas for all my friends..I am so grateful for the prayers that have been said for me (and i got to tell yous that they have WORKED!)
I hope that Santa will be good to all of you Boys and Girls both young and old! Ho Ho Ho!
mags x
*mags kitchen opnes again on 27th December
December 06 A Christmas Buffetmag's thursday kitchen
Hi folks,
For those of you who are not planning a formal meal for this christmas, then here are a few recipes that may be useful for using in a buffet. Most of these recipes can be adapted to suit your own taste...it hopefully will still capture the essence of christmase fare! enjoy
 ChRISTMAS WREATH APPETISER
This Christmas Wreath Appetizer is easy to make and looks like you spent hours making it. Your friends and guests will love it and it's soooooo pretty!
The holidays mean lots of parties and this easy appetizer recipe will be perfect if you are responsible for bringing an appetizer.
What you'll need:
- 2 8-ounce tubes of crescent rolls* - 1 8-ounce package of softened cream cheese - 1/2 cup of sour cream - 1 teaspoon of dill weed - 1/8 teaspoon of garlic powder - 1 1/2 cups of broccoli florets (freshly chopped) - 1 cup of celery (finely chopped) - 1/2 cup of sweet red pepper (finely chopped) - Celery leaves * found in refrigerator section of grocery store
What to do
First, preheat the oven to 375 degrees F. Next, remove the crescent roll dough from its packaging (make sure you don't unroll it). Cut each tube into eight slices and then arrange the slices in a circle (about 11 inches in diameter.) I've found it very handy to make your circle on an pizza pan (ungreased - 14-inch size works well.)
Then, bake it for approximately 15-20 minutes or until the dough turns a lovely golden color. Cool for 5 minutes or so before gently removing your crescent dough wreath to a serving platter. Then, cool it completely.
In a small mixing bowl, beat the sour cream, cream cheese, garlic powder and dill until nice and smooth. Then, spread the mixture over the wreath and top with the chopped celery, broccoli, and red pepper. You can complete this pretty picture by making a bow with the leftover celery leaves.
This recipe for Christmas Wreath Appetizer serves 16.
Enjoy!
~~~~~
CHRISTMAS TREE SALAD
1 pear half for each person (they are sold colored green) salad greens (whatever you like) 1 brick cream cheese assorted cake decorations (especially the silver balls) Drain the pear halves well. Then, frost the rounded side with cream cheese which has been softened. Add a drop of milk to ease spreading, if necessary. Place the pear half, frosted side up, atop salad greens. Visualize that the widest part of the pear is the base of the Christmas tree. Add "tree decorations" by strategically embedding the silver "ornaments", nonparels on the cream cheese frosting, simulating ornaments. Red cinnamon hearts add even more color. Serve each tree with the widest side toward the diner. Add a star to the top of the tree by using a star shaped canapé cutter with a piece of your favorite sliced cheese.
~~~~~
AMBROSIA
1 1/2 cups drained mandarin orange chunks
2 apples- chopped 2 bananas- sliced 1 tub sour cream 1 package mini-marshmallows 1/2 cup coconut 1/2 cup pecans 1 1/2 cups drained pineapple chunks Mix together all ingredients and refrigerate!!!
~~~~~
Tabby The Tomato Nose Reindeer (makes one reindeer)
1/2 cup tuna salad, cheese spread or ham spread carrot strips 2 hard boiled egg slices or cucumber slices 1 cherry tomato On a plate form the head of the reindeer by shaping the tuna, cheese or ham into a "peanut" shape, make the bottom a little larger than the top. Make antlers by cutting the carrot strips into two pieces; arrange like tree branches on top of the head. Use egg or cucumber slices for the eyes. Add the tomato for the nose at the bottom. Serve with crackers. This can be made larger for a crowd or a party. Use more spread for head and 1/2 of an egg cut top to bottom for larger eyes and a larger tomato for a nose. Leave the carrot strips whole
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QUICK AND EASY FRUIT DIP 8 ounces cream cheese (very soft) 7 ounces marshmallow crème Take 8 ounces of very soft cream cheese and put in a mixing bowl. Add 7 ounces (1 small jar) of marshmallow creme. Mix together until smooth. Refrigerate until set. Use as a dip for just about any fruit. Has the taste of cheesecake in just minutes!
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NUTS AND BOLTS 6 cups cheerios 6 cups Shreddies 4 cups pretzels sticks 3 cups salted peanuts 1 1/2 cups margarine or butter 2 Tablespoons Worcestershire Sauce 1 Tablespoon celery salt 2 Tablespoons onion or garlic salt Preheat oven to 200 degrees. In a large roasting pan, melt margarine or butter and Worcestershire sauce. Pour in cereal, pretzels and peanuts. Mix celery salt and onion or garlic powder, and sprinkle mixture over dry ingredients as you put the layers in the pan. Roast for 2 hours, mixing the nuts and bolts every 15 minutes. For best results store in freezer overnight.
~~~~~
CREAM CHEESE SALSA DIP
2 packages Cream Cheese 1 Large Jar OF SALSA dip Medium Style 1 Large Bag Tortilla Chips Let cream cheese come to room temperature. Mix cream cheese and Salsa Dip with a wire whisk until blended. It may be a little chunky. Cool and serve with tortilla chips. It is excellent.
~~~~~
SLUSHY PUNCH 3 cups sugar 6 cups water 1 large can pineapple juice 2 small cans orange juice 3 oranges, peeled 5 bananas Mix ingredients together in a blender to create a concentrate and freeze. When ready to use, mix 2 parts concentrate and 1 part 7-UP or any other soda.
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CHRISTMAS RECIPE (Everything Needed Is FREE) no kidding! Cup of Love Cup of Patience Cup of Kindness Cup of Goodness Cup of Faithfulness Cup of Gentleness Cup of Self-Control Cup of Joy Cup of Peace Mix ingredents together and get a loving and happy Christmas
~~~~~
mags x November 29 Fancy A Christmas Drink?Mag's Thursday Kitchen
 Home Made Eggnog (serves around 6)
Ingredients
6 large eggs
3/4 cups vanilla sugar*footnote below (also available from speciality markets) 1 quarts half and half (or light cream) 1 cup brandy 2 cups bourbon or dark rum freshly grated nutmeg Preparation
In large bowl, beat eggs until pale yellow and slightly frothy. Add sugar and half and half, and stir until well blended. Add brandy and bourbon (or dark rum) and stir. Transfer to large pitcher and chill until cold, at least 3 hours. Divide between 6 punch cups, garnish each with sprinkle of nutmeg, and serve.
*you can make your own vanilla sugar by placing one cup of superfine granulated sugar in a container which can be sealed. add one vanilla bean pod..split open lengthways...Bury the pod inside the sugar and seal the carton...leave for two days so that the vanilla can infuse the sugar with flavour.
~~~~~
Ramos Gin Fizz Serves 1
Ingredients
1 1/2 ounces gin
1 tablespoon simple syrup *see footnote 2 ounces half-and-half 1 egg white 1/8 teaspoon vanilla extract 1/2 ounce orange flower water 1 ounce lemon-lime soda Orange wedge, for garnish Preparation
In bottom part of cocktail shaker, combine first 6 ingredients. Blend with stick or immersion blender for 30 seconds. Partly fill highball or old-fashioned glass with three or four large ice cubes. Pour in drink. Top with soda. Garnish with orange wedge.
*Simple Syrup
Ingredients
1 cup water
1 cup sugar Preparation
In heavy medium saucepan over medium heat, stir together water and sugar until sugar dissolves. Increase heat slightly, then simmer 5 minutes, stirring occasionally. Refrigerate syrup until cold, about 3 hours. (Can be prepared 1 week ahead. Cover and keep refrigerated.)
~~~~~
Brandied Hot Chocolate Serves 8 shots.
Ingredients
2 teaspoons cornstarch
1 1/2 cups whole milk 1/2 cup water 10 oz fine-quality bittersweet chocolate (not unsweetened), finely chopped 1/2 cup heavy cream 1 tablespoon unsweetened cocoa powder (optional) 2 tablespoons brandy or to Taste Preparation
Whisk together cornstarch and 2 tablespoons milk.
Bring water to a boil in a 2-quart heavy saucepan, then reduce heat to moderately low and add chopped chocolate and a pinch of salt, whisking until smooth. Add cream and remaining milk (1 1/4 cups plus 2 tablespoons) and increase heat to moderate, then cook, whisking occasionally, until mixture is smooth and heated through. Taste; for a deeper chocolate flavor, whisk in cocoa.
Whisk cornstarch mixture, then add half to chocolate mixture and simmer, whisking, until slightly thickened, about 2 minutes. Add brandy (if using) and remaining cornstarch mixture to thicken if desired, then simmer, whisking, 1 minute.
~~~~~
Mulled Wine or Glogg
Ingredients
5 whole white cardamom pods, cracked
2 whole cloves 1 1-inch piece of cinnamon stick 1 teaspoon dried orange peel 2 tablespoons brown sugar 1/3 cup Madeira or port 1 bottle good-quality red wine such as burgundy Preparation
Put all of the ingredients in a stainless steel pan and slowly heat. Do not boil. Strain and drink immediately. For a more intense flavor, let spices steep for several hours or overnight; strain and gently reheat.
Serve in a heat proof bowl, and Enjoy welcoming in Christmas with your mulled wine served with mugs or glasses and a large ladel.
~~~~~
Bucks Fizz ...
I shot of Fresh orange juice in a champagne flute
top with Ice cold champagne... Serve your Bucks Fizz' accompanied with strawberries..an exquisite combination CHEERS!
mags x November 22 A Tale of Two BattlesHi Everbody!
I don't know what kind of weather You were having yesterday, but beside me it rained rained rained rained rained. You could say i got rained off of the pitch!-but more of pitches later...
So there was I yesterday, out in the RAIN, but that was ok because i was totally prepared for the inclement weather (or so i thought) ...when, without any warning or pre-curser of any kind, that disaster was looming ...the long stem leading from my umberalla's handle to spokes, suddenly snapped in the middle...leaving ME with a handle and a mean looking jagged spike! As it was still gushing with rain, i hurriedly retrieved the top part of my brolly..so NOW there i was, with my umbrella..and a tiny part of the stem..the base of which being lethally spiky at the point it had snapped in two. And half a brolly is better than none I suppose, but i soon discovered that I was seriously handicapped, when it came to taking part in the "war of the brollies" "think football"? And my sorry brolly meant that my status, on the brolly field, was worse than being relagated to 2nd division ...I just wasnt even quoted...  and because my arm had to be held up unaturally high towards the spokes, all the water ran straight up my sleeve...and the jagged edged stem managed a few scores of its own ..into the flesh of my hand ..(i had no gloves) ooh I can laugh about it now ...  So cut to later on last night, I admit I had a few drinks, and decided to try and have an early night (ive been suffering from insomnia lately) ..so I switches on the telly, and WOAH it was the last 15 minutes or so of the England V Croatia match.So Im feeling quite merry arent I? cos of the few drinks and that, so I peers at the TV screen, Picks out "England" and starts singing "yabadaba doo and we are the boys in BLUE singing easy eeeasy" I remained in this sublime state of ignorance, untill Croatia scored their final goal... I'm yelling "Yes! 3-2 to England!" and the announcer was crying into his pint, saying we're out of the commonwealth tournament!" ....  So now I have to move down to the end of the bed and stare at the screen, and thats when i saw David Bekham! (wearing WHITE) *Why do I ADMIT these things!!! Anyway I hope (football aside) you are all having a great week, Have some Shortbread!
 Butter Shortbread
Ingredients
9oz plain (all purpose) flour 3oz caster sugar 6oz unsalted butter (NOT MARGARINE) Preparation Mix flour and sugar. Rub in butter and knead with warm hands until thoroughly combined and smooth (no cracks) – overwork rather than underwork. Divide into two equal parts and press into the bottom of 2 x 7” lightly buttered cake tins (it should be quite thin). Flute edges with your knuckle. Prick all over with a fork and mark each one into six sections. Sprinkle with granulated sugar.
Bake at 160C for 30 mins. When done it should just start to brown and look a little risen and spongy. Leave to cool just a little then retrace the sections right through the shortbread (do this before it gets cold as the cake becomes very brittle and will break when you try to cut it). Turn out the sections when cold.
Beth That recipe was especially for you...
and Big Patch, here is a pineapple fruit salad for you!
Share nicely now!
 1 whole pineapple
1 papaya, peeled,seeded and cut in chunks 1/4 lb seedless grapes 1 apple, peeled cored and cut into chunks 1/4 cup pecans 1 banana, sliced 1/4 cup lime juice 1 lime, quarted,as garnish Cut pineapple, lengthwise into quarters.
Cut away and discard core. Remove pineapple flesh by carefully cutting between it and the outer skin of pineapple to use the shell for a salad bowl. Cut pineapple into chunks and combine with remaining ingredients, except lime wedges, in a bowl. Gently toss and chill if desired. Serve fruit salad in a pineapple shell topped with lime garnish. mags x November 14 Mag's Thursday KitchenRumtop (Rumtopf)
 This makes a wonderful desert, topped with whipped cream, or a little vanilla ice cream.
This desert is made in a "Rumtop" like the one shown below ...
 My own Rumtop being a Dark Brown colour is rather Drab in comparison LOL but it still gets the Job Done
 Ingredients:
Fruit (see notes below on Type and preparation)
Sugar 1/2 lb to each One lb of fruit
Rum Your choice wether to use dark or white. Rum gives the best flavour but it will colour the fruit.
Method: To be made in a Rumtop or any Jar with a wide neck. NEVER use a metal container. Make sure equipment is steralised before use.
Notes: Suitable fruit for this recipe are firm, soft fleshed fruits as follows:
berries (e.g. raspberries. blackberries. strawberries, boysenberries, tayberries, goosberries) cherries, plums apricots and currants (black white and red) UNSUITABLE fruit, include apples, bananas, peaches, nectarines, and ALL citrus fruits.
TO PREPARE ensure that only ripe UNblemished fruit are used, no damaged or over ripe fruit should be used as these can spark off fermentation Fruit should be carefully washed prior to use Place some pieces of fruit into a bowl (normally first fruit to be used would be strawberries which should be hulled IMPORTANT. For the first layer add equal weight of fruit and sugar, so first layer preparation You add 1lb of sugar to 1 lb weight of strawberries, mix carefully so as not to damage the fruit and allow to sit for 1/2 hour before adding to the rumtop cover with rum ensuring that the fruit is completely immersed. this is important and a small saucer can be weighted on top of the fruit to make sure it is immersed in the rum at all times cover the pot with the lid..you may use clingfilm but dont make it too tight leave in a dark place. after a week, you can add more pieces of prepared fruit and from now on HALF the weight of sugar..to the rumtop do not stir the mixture..and top up the level of rum to cover all of the fruit..recover..leave in dark place... you keep repeating this method untill your rumtop is full (pineapple is normally the last fruit to go into the rumtop)... the actual dish would be ready for consuming by christmas..but you can keep a rumtop going for up to 3 months for maximum taste. the liquer can be strained at the end of the process and served as a liquer
November 08 Mags' Thursday Kitchen CHRISTMAS CAKE
 Hi Folks, The Kitchen is finally opened, its been one of those days, I was awake all last night... i should really have published while i was burning the midnight oil.
I am probably be going to base most of my recipes around christmas ideas, and im publishing the christmas cake recipe first.
I'm trying to keep things simple as possible, so this cake is not iced, instead it is topped by a glaze and studded with fruit/and or nuts...so here is your recipe for Christmas Cake. This is a Nigella Lawson Recipe.
Ingrediants:
6 cups best-quality mixed dried fruit
1-1/2 sticks unsalted butter 1-1/2 cups dark brown sugar 3/4 cup (8-3/4 ounce can) sweetened chestnut puree or spread 1/2 cup dark rum Juice and zest of 1 orange Zest of 1 lemon 3 large eggs, beaten 1-2/3 cups all-purpose flour 1/2 teaspoon baking powder 1/4 teaspoon cinnamon 1/4 teaspoon ground cloves 1/4 teaspoon ground nutmeg To Decorate 4 tablespoons smooth apricot jam
Approximately 2 cups assorted glacé fruits, blanched almonds, pecans and marrons glacés Preheat the oven to 300°F (though you might prefer to do this after the fruits and so forth have started bubbling in their pan). Line the sides and bottom of a deep 8-inch round cake pan with a double layer of wax paper. The wax paper should be higher than the sides of the pan. Wrap a double layer of brown paper (the kind used for parcels) around the outside of the pan, tying it with string. The paper should be double the height of the pan, and this gives an extra layer of insulation for the cake so that it cooks slowly. If you don't have any brown paper, it is not absolutely necessary, but it will keep the cake from becoming too dark around the sides and top. Put the dried fruit, butter, sugar, chestnut puree or spread, rum and orange juice and zests into a large wide saucepan and bring to the boil gently, stirring as the butter melts. Simmer the mixture for 10 minutes, and then take it off the heat and leave to stand for 30 minutes, by which time the fruits will have been soused and the mixture cooled slightly. Now, add the beaten eggs, flour, baking powder and spices and stir to combine.
Pour the fruit cake mixture very carefully into the prepared cake pan.
Place in the oven and bake for 1-3/4 to 2 hours, by which time the top of the cake should be firm and dry and will have cracked a little. If you insert a cake tester into the middle of the cake it will still come out a little sticky.
Put the cake on a cooling rack and take off the brown paper from around the outside of the pan. It will hold its heat and take a long while to cool, but once it has cooled completely, unmold it from the pan and wrap the cake well in a layer of wax paper and then aluminum foil until you want to decorate it.
Spoon the apricot jam into a saucepan and add a tablespoon of water. Heat gently, stirring to make a sticky glaze and then take off the heat to cool.
Paint the top of the cake with the apricot glaze, and then decorate with the fruits and nuts of your choice. I find it easier to cut the glace fruits into pieces and then fit everything together like a jigsaw puzzle.
When the top is completely covered in the glacé fruits and nuts, paint a second coat of apricot glaze over the top to give a glossy finish.
The cake will keep for a couple of months well wrapped and in a cool dark place.
If you want a more boozy offering you can feed the cake with 3 tablespoons more rum as soon as it gets out of the oven. That's to say, pierce the top of the cake several times with a fine skewer, spoon over the rum and let it sink in.
You can also play with the fruits and taste of the cake; for instance, substitute apricot jam for the chestnut puree and halve the mixed dried fruit, making up the weight with chopped dried apricots, replace the rum with apricot brandy, add a drop of almond extract to the cake mixture and cover with slivered almonds as you bake. Obviously, it will not need icing or any fruit topping. Or you can reduce the fruit mixture, throw in many natural colored glacé cherries, quartered to make up the weight and replace the rum with cherry brandy and when the cake's cool, glaze with sieved cherry jam and cover just with pecan halves and natural, dark, glacé cherries.
October 11 Mags Thursday Recipe Hello everybody
This Thursday my recipes are all dedicated to My good Friend Bob and all his luverly critters both those who live him, and those who are members of staff at his Space Cafe They have all come round to mag's kitchen today for a bit of a hoo hah!
*If you look over on my left hand column you will see a list headed "Space Events" you will find under that, a link for bob's space cafe, which is opened 24/7 and there you will meet the critters who are featured here... and a lot more to see besides. Mags Recipes for the critters
all portions to be individually tailored to "critter" size *re-checked that.. yes
All photographs belong to Bob .. apart from the Monkeys Uncle LOL
sam bunny
 Lives with Bob.
and Tigger Bunny
 is a Tiger/bunny cross who is training to be a councellor.. to help the critters cope with their sadness during our miserable winters
 Breakfast
Museli, of Oats, Hay, with mango kiwi and raspberry leaves
---
lunch
meadow platter
Radish tops, Rocket and Pumpkin, with Dandelion, Chicory Plantain Mint and Willow Bark
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tea time
herb delight
marigolds, tree leaf, parsley and chamomile
---
treats
hazel and willow chewsticks
Footnote: HAPPY BUNNYS
Fangy
 Fangy is Gaurd wolf at the Space cafe ...and is an excellent worker ..*it says here written on this scrap of paper weighted down with a £20 note! ;p
Pictured here at his Stag Do.
Fangy is Married to
Gypsy,
 and they are now proud parents to their gorgeous little wolflets - Congratulations
Breakfast
Full Haggis Grill
Lunch
Eight JUMBO size hamburger patties EACH tea time
Special Fish supper ( without the chips)
treats
earthworms berries and grasshoppers Footnote:
I hope fangy&Co didnt wolf all that down
Sasha the Siberian Husky
 (Distant relation to Fangy) and a staff member at Space Cafe
Breakfast
Vegetable Moosh
Lunch
Neck of Chicken
Tea Time
Sweet Potato Omlette
Treat
Snow Balls
Footnote:
This is not the Sasha of the "smiley yellow balls" fame (that statement looks wrong! despite me trying to word it 20 different kinda ways!)
Flipper who is in charge of Beach Patrol at Space Cafe Beach
Breakfast
Shrimps
Lunch
Whole Squid
Tea Time
Prawn cocktail
treats
trawler caught fancies!
Footnote: Oh flip!
Wendy Wombat
ickle wendy wombat baby aww (but she eats LOADS!!!)
Breakfast
Mushrooms on toast Lunch
Bark of the Enchanted Forest Trees Tea time
seaweed soup treat
moss mousse
Footnote: We cant see you wendy.. where ARE you?
Rocky The Mutant Penguin
 who got disfiguired after eating the wrong food Rocky is regaining his confidence by working behind the counter at the space cafe..and is awaiting some counselling sessions with Tigger
Breakfast.
One Yard of Anchovy Paste
lunch
Big Bowl of Krill
tea time
sardine sarnies
treat
pick up a .. (WHAT?)
Footnote: don't mention Penguin Biscuits to Rocky (sore point)
Muffin and Ickle Fleecy Guinea Pig
 Live with Bob
Breakfast
Canteloupe on a bed of Romaine
lunch
cabbage fritters
teatime
crunchy green salad
treat
a juishy carrot or apple
Footnote: Share nicely now wiv Sam and Tigger .. heheheh!
Vlad the vampire Bat  In charge of the barbecue at space cafe, and often works nightshift Breakfast
Black Pudding
Lunch
STeak (Blue)
Tea time
anything that doesnt have garlic in it
treat vodka and tomato juice without the tomato Footnote: ... your menu is the quickest to prepare Vlad
Elf  in charge of "mischief and nusiance department" *ive got an interview tomorrow with her to see about getting a job" *huh? what she turfs the nusiances OUT?
 Here is a picture of Elf when she Graduated (you need a degree for this job ye know?) Breakfast
Cornbread
Lunch fruits of the forest
Tea Time meat sandwiches
Treat draught from hip flask
Footnote: .... Ive left your meal for you at the bottom of the garden Elf
Mabel
Polar Bear/Penguin Cross
In Charge of the Swimming Pool
 Breakfast
Kedgeree
Lunch
Duck L'Orange
Tea Time
Whale Meat
Treat
Reindeer (oh dear)
Footnote: Mabel how COULD ya?
 Daisy Cow
..Dancing Partner to Flip Do you not believe Me?
 Breakfast
Milk
Lunch
tender grass shoots
Tea time
Clover, Daisys and Dandylions
Treat
cud of course
Footnote: I want to "stand and stare" For as long as Daisy does (or even dance as good)
WELL NOW IF YOUVE ALL FINISHED EATING AND RELAXED FOR A BIT ..LETS ALL BOOGY ON DOWN FOR THE POOL PARTY ...LAST IN THE POOL IS A MONKEYS UNCLE!!!   DRINKS WILL BE LEFT AT THE SIDE...
 Thanks Critters for coming to dine at mag's kitchen today.. i hope you all had a lovely time, and please make sure that one of yous stops into the chip shop on the way home and buy a fish supper for Bob
 cos he is Starvin like Marvin!
byeeeeee for now! safe home mags x
 October 04 mags thursday recipe Hi Pete!
For you. Some meat recipes, and fairly healthy too! I hope there is something here for you to try. *I have road tested the paprika chicken and it is Gorgeous!
*I will be adding more to this bog later...i promise. ...
mags x
Pork:
Pork fillet Stacks with yoghurt salsa
Ingredients:
16 thin slices from boneless pork loin 1 teaspoon freshly grated ginger 1 tablespoon orange juice 1 teaspoon sweet chili sauce 1-2 teaspoons vegetable oil Salsa
1 red bell pepper, diced 1 teaspoon diced red onion 1 granny smith apple, cored and diced 4 large leaves of romaine lettuce Yogurt sauce
3 tablespoons plain yogurt 1 teaspoon honey 1 teaspoon orange zest 1 tablespoon orange juice 1/2 teaspoon freshly grated ginger Method Place the fillet slices into a bowl. Coat with a mixture of the ginger, orange juice and sweet chili sauce. Leave for 10 to 15 minutes. Meanwhile combine peppers, onion and apple. Heat a nonstick frying pan until hot; add oil. Add the slices of pork; cook over moderate heat 2 to 3 minutes, or until the pork is lightly browned on the outside. Remove from heat and allow to rest for 1-2 minutes. Place romaine lettuce on four plates. Put two slices of pork on top of the lettuce, top with some salsa and place other slices of pork on top; finishing with remaining salsa on top. Place all yogurt sauce ingredients in bowl and mix well until combined. Drizzle the yogurt sauce over the top of the pork and the salsa. -------
CHICKEN:
Crockpot Fiesta Shredded Chicken
Ingredients:
4-8 oz boneless skinless chicken breasts 2 cups water 1 pkg fajita or taco seasoning mix1 can diced tomatoes with green chilis Method Turn crockpot to low. Mix together water and taco seasoning and pour in crockpot. Place whole chicken breasts in crockpot. Pour entire can of tomatoes over chicken. Cook for 8 hours on low or 4 hours on high. Chicken is done when it is easily shredded (most of the broth will have been soaked up). Using two forks, shred chicken and mix well. You may add additional tomatoes if desired. Notes: This is so easy and makes the best shredded chicken for tacos, taco salads, quesadillas, and nachos!
Number of servings: 12-16
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Chicken:
Mom's Paprika Chicken
Ingredients:
1 large sweet onion, chopped 1 tbsp minced garlic 3 tbsp paprika 4-5 cups chicken bouillon 4-5 chicken breasts, bone in 24 oz sour cream (light or regular) cornstarch and milk mixturebrown rice Method In a large pot, on medium heat, saute onion in extra virgin olive oil until tender. Add minced garlic and paprika. Add chicken bouillon and chicken breasts to pot and cover. Cook on medium high heat for 45 minutes or until chicken is thoroughly cooked and tender. Add a pinch of salt to season chicken. Remove chicken from pan and set aside to rest. To pot add sour cream and bring mixture to a boil. Once boiling, start a mixture (equal parts) cornstarch and milk in a small cup. This will act as a thickening agent for mixture already in pot. Turn heat down and add cornstarch and milk mixture slowly to thicken. Add more salt now if needed. Let sauce simmer on medium high heat. Meanwhile, start a pot of brown rice. I like "1 minute brown rice" because it cooks quickly and goes well with this dish. You could also use white rice instead. Once rice is cooking, return cooked chicken back to deep pan. Let set for about 5 minutes. Stir well and completely cover chicken in sauce. Turn off heat and let thicken. Serve chicken and sauce over rice and enjoy. Notes: This recipe is perfect for a rainy (or snowy) night. It serves anywhere from 6-10 people and is WONDERFUL as leftovers.
Number of servings: 6-10
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*sorry i was rushing this morning pete but i will be back later today and post some more
 ------------
....back!
 Steak:
Steak Sandwich
Ingredients
1 small eggplant 3/4 teaspoon salt 1 tablespoon olive oil 1 medium onion, chopped 4 cloves garlic, minced 8 ounces fresh, mild red cherry peppers or mild banana peppers, halved and stems and seeds removed 2 tablespoons balsamic vinegar 12 ounces beef flank steak or boneless beef sirloin steak, about 1 inch thick 2 teaspoons dried Italian seasoning, crushed 4 6-inch Italian sourdough rolls, split horizontally Olive oil (optional) Salad greens or Romaine leaves 2 ounces of shaved Parmesan cheese Fresh Thyme sprigs (optional)
Directions:
Trim ends off eggplant; discard. Cut eggplant lengthwise into 1/4-inch-thick slices, discarding the outside "peel" slices. Spread the eggplant slices in a single layer on a baking sheet. Sprinkle with 1/2 teaspoon of the salt; cover and set aside for 30 minutes. Rinse eggplant; pat dry. Rub eggplant slices with half of the olive oil; set aside. 2. For pepper spread, in a large skillet heat remaining oil. Cook onion and garlic, uncovered, in hot oil over medium heat for 5 minutes or until onion turns golden, stirring often. Add the cherry or banana peppers, the balsamic vinegar, and the remaining 1/4 teaspoon salt; cook and stir for 2 minutes. Reduce heat; cover. Cook over low heat for 10 minutes or until mixture is soft, stirring occasionally. Remove pepper mixture from heat. Let cool. 3. In a food processor bowl or blender container cover and process or blend pepper mixture until nearly smooth. Set aside. 4. Score meat on both sides by making shallow diagonal cuts at 1-inch intervals in a diamond pattern. Season steak with salt and pepper, if desired. Rub steak on both sides with dried Italian seasoning. 5. Grill steak on rack of uncovered grill directly over medium coals for 18 to 22 minutes for medium doneness (160 degrees F), turning once. Grill eggplant slices for 6 to 8 minutes or until cooked through, turning once. Set aside. If desired, brush cut sides of Italian bread halves with olive oil. Grill bread, cut side down, for 1 to 2 minutes or until toasted. 6. To assemble, Spread about 1 tablespoon pepper spread on bottom half of each Italian roll. Top with greens and eggplant slices. Slice steak across grain into very thin strips. Arrange sliced steak on eggplant slices. Add Parmesan if desired. Lightly spread top halves of Italian rolls with remaining pepper spread. Serve open-face with top halves of rolls on the side. Garnish with sprigs of thyme, if desired. Makes 4 servings -----------
..And finally a Dessert ...
Ingredients:
3 6oz. cartons vanilla low-fat yogurt 2 medium Granny Smith apples, peeled, cored, and cut up 1 medium cucumber, peeled, halved, seeded, and cut up 3/4 cup apple juice or cider 1 Tbsp. packed fresh mint leaves 1 fresh jalepano chile pepper, seeded and cut up* (optional) 1/4 tsp. salt Fresh mint (optional) Purchased plain sweet biscuit thins (optional) Directions1. In food processor or blender combine yogurt, apples, cucumber, apple juice, mint, jalapeno, and salt. Cover and process or blend until mixture is nearly smooth. (If container is too full, process or blend half of the mixture at a time.) If desired, garnish each serving with mint and serve with biscuit thins. Makes 8 (1/2-cup) servings. -------------
September 26 Mags Thursday Recipe  Jiggy (jo) This weeks recipe is especially for you!
Thanks for waiting all these weeks sae patiently! lol, and by the way? Pete? your request is coming up Next Thursday!
 *If anyone else reading this has a recipe request? please let me know and i will try to find it, just for you!
 *also Jo, thank you very much for the scottish piper, This blog would not have been or looked the same without him! LOL
What is a Haggis?
Well, without wanting to disappoint anyone….it is NOT the mythical furry creature,…… with its two inside legs shorter than its two outside legs..…to allow it to run easily along hillsides ! Nor is it any kind of living creature.
A Haggis is a very old Scottish dish, which combines meats, spices and oatmeal to create a very rich, unusual, but none the less delicious feast.
ADDRESS TO A HAGGIS
Fair fa' your honest, sonsie face,
Great chieftain o' the puddin-race! Aboon them a' ye tak your place, Painch, tripe, or thairm: Weel are ye wordy o' a grace As lang's my arm. The groaning trencher there ye fill,
Your hurdies like a distant hill, Your pin wad help to mend a mill In time o' need, While thro' your pores the dews distil Like amber bead. His knife see rustic Labour dight,
An' cut you up wi' ready sleight, Trenching your gushing entrails bright, Like ony ditch; And then, O what a glorious sight, Warm-reekin, rich! Then, horn for horn,
they stretch an' strive: Deil tak the hindmost! on they drive, Till a' their weel-swall'd kytes belyve, Are bent lyke drums; Then auld Guidman, maist like to rive, "Bethankit!" 'hums. Is there that owre his French ragout
Or olio that wad staw a sow, Or fricassee wad mak her spew Wi' perfect sconner, Looks down wi' sneering, scornfu' view On sic a dinner? Poor devil! see him ower his trash,
As feckless as a wither'd rash, His spindle shank, a guid whip-lash, His nieve a nit; Thro' bloody flood or field to dash, O how unfit! But mark the Rustic, haggis fed,
The trembling earth resounds his tread. Clap in his walie nieve a blade, He'll mak it whissle; An' legs an' arms, an' heads will sned, Like taps o' thrissle. Ye Pow'rs wha mak mankind your care,
And dish them out their bill o' fare, Auld Scotland wants nae skinking ware That jaups in luggies; But, if ye wish her gratefu' prayer, Gie her a haggis! TRANSLATION:
Fair is your honest happy face
Great chieftain of the pudding race Above them all you take your place Stomach, tripe or guts Well are you worthy of a grace As long as my arm The groaning platter there you fill
Your buttocks like a distant hill Your skewer would help to repair a mill In time of need While through your pores the juices emerge Like amber beads His knife having seen hard labour wipes
And cuts you up with great skill Digging into your gushing insides bright Like any ditch And then oh what a glorious sight Warm steaming, rich Then spoon for spoon
They stretch and strive Devil take the last man, on they drive Until all their well swollen bellies Are bent like drums Then, the old gent most likely to rift (burp) Be thanked, mumbles Is there that over his French Ragout
Or olio that would sicken a pig Or fricassee would make her vomit With perfect disgust Looks down with a sneering scornful opinion On such a dinner Poor devil, see him over his trash
As week as a withered rush (reed) His spindle-shank a good whiplash His clenched fist.the size of a nut. Through a bloody flood and battle field to dash Oh how unfit But take note of the strong haggis fed Scot
The trembling earth resounds his tread Clasped in his large fist a blade He'll make it whistle And legs and arms and heads he will cut off Like the tops of thistles You powers who make mankind your care
And dish them out their meals Old Scotland wants no watery food That splashes in dishes But if you wish her grateful prayer Give her a haggis  Haggis Recipe
Ingredients:
1 Sheep's stomach bag
1 sheep's pluck - liver, lungs and heart 3 onions 250g beef Suet 150g oatmeal salt and black pepper a pinch of cayenne 150mls of stock/gravy Haggis Cooking Directions:
1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out. 2. Wash the pluck and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
5. Warm the oatmeal in the oven.
6. Mix all the above together and season with the salt and pepper. Then add the cayenne.
7. Pour over enough of the pluck boiled water to make the mixture watery.
8. Fill the bag with the mixture until it's half full.
9. Press out the air and sew the bag up.
10. Boil for 3 hours (you may need to prick the bag with a wee needle if it looks like blowing up!) without the lid on.
11. Serve with neeps and tatties.
The perfect haggis should not be too moist but should not be too dry either. It should be slightly spicy due to the cayenne pepper ingredient.
Easier Haggis Recipe Method:
Ingredients:
2 Lamb kidneys
350g lamb shoulder 125g beef suet 250g beef liver 1 cup of oatmeal 1 cup of stock (tastier if you reserve this from when you boil the meat) 2 pureed onions salt and pepper Cooking Directions:
1. Boil the meat for about an hour and allow to cool. Then chop the meats into wee pieces but grate the liver. 2. Toast the oatmeal in the oven in a shallow dish and shake occasionally. 3. Mix all the ingredients together. 4. Pop into a well greased glass bowl and cover with several layers of foil and steam in a pan of boiling water for two hours. 5. Serve with neeps and tatties. The Bagless Haggis
1/2 lb. beef liver
2 lamb kidneys 3/4 lb. lamb shoulder 1/4 lb beef suet 2 onions, minced 1 cup. oatmeal 1 cup. stock salt and pepper Boil the meats for an hour. Cool. Grate the liver. Chop the others fine. Chop the suet. Toast the oatmeal in a shallow pan in the oven, shaking occasionally. Mix the meats, suet, onions and oatmeal together with a cup of the stock in which liver and meats were cooked. Add salt and plenty of pepper to taste.
Turn into greased Pyrex bowl. Cover with 2 or 3 layers of foil. Steam on a rack in a pan of boiling water for 2 hours, adding more boiling water as it boils away.
Serves 6. Haggis Lite
Ingredients:
2 lb dry oatmeal
1 Ib chopped beef suet 1 Ib calf liver boiled and minced one beef heart boiled and minced large onion chopped. 1/2 teaspoon each of cayenne pepper, ground allspice, salt and pepper. 1 pint of stock Put the oatmeal on baking tray at low heat to dry and crisp it up a little. Cook the calf liver and heart in salted water covered for about half hour on medium heat.
Strain it and reserve one pint of the resultant stock.
Mix all ingredients together and add pint of stock.
Fill a pudding basin or basins with the mixture and set up a bain-marie - however you usually cook your Christmas Pudding will be ideal.
Simmer uncovered for about three hours - maintaining the water level (you'll have to watch it closely or it'll boil dry)
Vegetarian Haggis with Baked Onions
Serves 6 Hungry People
Ingredients:
6 Medium unpeeled onions, trimmed
50g sunflower margarine 50g organic rolled oats 50g pinhead oatmeal 50g chopped mixed nuts 1 onion, finely chopped 100g mushrooms, finely chopped 1 carrot, finely chopped 200g can red kidney beans, drained and chopped 50g vegetable suet 1 teaspoon yeast extract 1 teaspoon ground black pepper 2 tbsp chopped mixed fresh herbs pinch of grated nutmeg juice of 1 lime 1 tbsp whisky seasoning chopped fresh chives and parsley, to garnish Cut a slice from the bottom of each of the onions, so that they stand upright. Cut a cross in the top of each onion - about three quarters of the way down. Place in a large pan, cover with cold water and bring to the boil. Simmer for 15 minutes, drain and refresh under cold water.
Preheat the oven to 190C/375F/gas 5. To make the haggis, melt the margarine in a pan and add the oats, oatmeal and nuts. Cook over a hentle heat, stirring, for about 3 minutes until toasted and golden. Transfer to a bowl.
Melt remaining margarine, add the onion, mushrooms and carrot and cook gently for 5 minutes until softened. Stir into the toasted oat mixture with the remaining haggis ingredients. Season.
Snip out the centre of the onions with kitchen scissors, leaving the skin and 3-4 outer layers intact. Stuff with haggis and bake for 40 minutes
September 19 Thursday RecipeHiya all! ....
I hope you wont mind but i am having THis THursday Off! But fear not, because I have a celebrity chef standing in In My Absence... I "discovered" This chef in Prenin's Space .... so kudos Prenin, This Swedish Chef Is Truly a Find. I didnt stop laughing all Morning! - ENJOY! mags x
September 13 Thursday RecipeIrish Stew
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Paul this recipe is dedicated to You!
I truly am sorry for the long delay, you must be STARVING by now!
 Ingredients!
4 Middle necks of lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
650g floury potatoes, such as King Edward 650g waxy potatoes, such as Desirée or Pentland Javelin 1kg carrots 2 onions ½ tsp fresh thyme leaves chopped fresh chives and parsley, to garnish FOR THE STOCK
bones from the lamb
1 large carrot, quartered 1 onion, quartered ½ celery stick, quartered 1 bay leaf 2 large sprigs of thyme a generous sprig of parsley 6 black peppercorns, lightly crushed METHOD
1 Make the stock. Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1/4 pints water. Bring to the boil and simmer uncovered for 2 hours.
2 Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/2and a quarter pints. (You can make the stock the day before - keep it in a covered container in the fridge, or freeze it for up to 3 months.) 3 Make the stew. Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings. 4 Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes. 5 Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally. 6 Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don't stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.  Recipe 2 Irish Stew
Preheat the oven to 160C.
Heat in a casserole over medium heat: 2 tbls vegetable oil or 30g unsalted butter Add and cook without browning, until softened: 2 medium onions, chopped Stir in: 1.35kg boneless lamb stewing meat, cut into 2.5cm cubes, or 1.35kg lamb shoulder chops 2 tsp fresh thyme leaves, or 3/4 tsp dried salt and ground black pepper to taste Mix in: 2 medium boiling potatoes, peeled and sliced 750ml chicken stock or water 1/2 tsp Worcestershire sauce Add: 4 medium potatoes, peeled and halved Cover tightly and bake for 1 hour. Remove from the oven and add, stirring: 8 medium carrots, peeled and cut diagonally into 1cm slices 45g pearl barley ( according to taste You can add up to 100g) 60ml whipping cream or double cream Cover and return to the oven. Bake until the meat is fork-tender and barley is softened, 45 to 60 minutes more. Season with: salt and ground black pepper to taste Serve sprinkled with: chopped fresh parsley Irish Stew -Slow Cooker Recipe
INGREDIENTS
2 lbs. lean stew beef (or lamb, if preferred) 1 clove garlic, grated or 1/2 tsp. garlic powder salt and freshly ground black pepper, to taste 1 large onion, halved and sliced 1–12 oz. bottle Extra Stout beer 2 cups beef broth 3 Tbsp. tomato paste 2 cups baby carrots 4 new potatoes, cut into quarters 2 turnips, cut into quarters (if desired) 1 4-inch stem of rosemary, or 1 tsp. dried rosemary leaves 2 bay leaves 1/4 cup cornstarch 1/2 cup water PREPARATION Combine all ingredients (except the cornstarch and water) in a slow cooker and cook on low for 6-8 hours. Combine the cornstarch and water in a bowl and stir into the stew. Cover the slow cooker and allow the stew to cook an additional 10 minutes, until thickened slightly. Almost Irish Stew - Vegetarian Recipe
Slow Cooker Size: 4 to 6 quart
Cook Time: 6 to 8 hours Setting: Low Serves 4 1 tablespoon olive oil
1 small yellow onion, chopped 1 ½ cups baby carrots, halved lengthwise 6 very small white potatoes, halved or quarted 2 garlic cloves, minced 15.5 oz can cannelloni beans, drained and rinsed 2 cups vegetable stock 1 bay leaf ¼ cup dry white wine 2 tablespoons tamari or other soy sauce 1 teaspoon dried thyme Salt and freshly ground black pepper 3 large kale leaves or other dark leafy green, chopped, cooked in simmering water to cover until tender, and drained. 1. Heat the oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes.
2. Transfer the onions to a 4- to 6-quart slow cooker. Add the carrots, potatoes, garlic, beans (or seitan), stock, bay leaf, wine, tamari, and thyme and season with salt and pepper. Cover and cook on Low for 6 to 8 hours. 3. About 10 minutes before serving, stir in the cooked kale. Serve hot. September 06 Thursday RecipeEspecially for YOU Pinky Doodle!
Wagon Wheel Salad
 Ingredients:
1 cup uncooked wagon wheel pasta 1 cup sliced, cooked lean sirloin, cold 3/4 cup sliced onion 1/2 cup chopped green bell pepper 2/3 cup barbecue sauce 2 tablespoons Dijon mustard 2 cups red leaf lettuce, rinsed and torn 2 cups green leaf lettuce, rinsed and torn 1 tomato, sliced DIRECTIONS Cook pasta in boiling water until al dente. Drain. In a medium mixing bowl, combine pasta, beef, onion, and green pepper. Mix well. Stir together barbecue sauce and prepared mustard, and mix into beef mixture. Serve beef mixture over mixed greens, and garnish with tomatoes. ***
 Smarties Domino Chocolate Cake
Ingredients :
140g self-raising flour 110g margarine 2 tablespoon milk 110g caster sugar 1 tablespoon cocoa powder 2 eggs 1 tube Smarties For icing:
75g soft butter 150g icing sugar 1 teaspoon vanilla extract Recipe :
1. Preheat oven to 190°C (375°F). 2. Mix flour, margarine, milk and cocoa powder together in a bowl. 3. Add eggs. 4. Grease a brownie tray or rectangular cake tin. 5. Pour mixture into baking tin. 6. Bake for 40 minutes, checking regularly. 7. Leave to cool for an hour, then remove from tin. Icing:
8. Beat the butter in a bow. 9. Sieve in icing sugar, then add vanilla extract and mix well, until you have the required consistency, adding more water and icing sugar if need be. 10. Cover cake with icing.
11. Cut into squares and decorate with Smarties to make dominoes.  August 17 Thursday Recipe. Mint Chocolate Chip GelatoWith Apologies to You Lena, I held this recipe back a day but I honestly didnt forget! I hope its not too late! -enjoy!
 Mint Chocolate Chip Gelato!
 Ingredients.
2 Cups of 2% Milk
2 cups heavy cream 1 cup sugar 1/2 teaspoon salt 1 teaspoon vanilla extract 1 teaspoon peppermint extract 3 drops green food coloring (optional) 1 cup miniature semisweet chocolate chips DIRECTIONS In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours. *************************
Alternative Recipe- Mint-Chocolate Gelato Recipe
Ingredients SERVES 4
6 eggs
150g/5oz caster sugar
300ml/1/2pt milk
150ml/1/4pt double cream
Large handful fresh mint leaves (rinsed and dried)
50g/2oz dark chocolate (broken into small pieces)
Method: Put the eggs and sugar in a heatproof bowl that will sit over a saucepan with plenty of room underneath. Using an electric mixer, beat the eggs and sugar together until thick and creamy.
Put the milk and cream in the saucepan and bring to a simmer, stirring. Pour on to the eggs, whisking constantly.
Rinse the pan and put 2.5cm/1in water in the bottom. Place the bowl on top, making sure the base does not touch the water.
Turn the heat to medium-high and stir the custard over the hot water until it is thick enough to coat the back of the spoon.
Tear the mint leaves and stir them into the custard. Remove the custard from the heat. Leave to cool, then cover and infuse for at least 2 hours. Chill for 30 minutes.
Strain the mixture through a small nylon sieve to remove the pieces of mint. Transfer to a freezer container and freeze for 2 hours, until frozen 2.5cm/1in from the sides. Scrape into a bowl and beat again until smooth.
Stir in the chocolate pieces, smooth the top, cover with Clingfilm and freeze until set. Transfer to the refrigerator 20 minutes before serving.
August 11 The Story Of Mag's Clootie Dumpling The Ingredients
 The Booze (Who put that wine glass there?
  The Apricot Syrup
 Taking Shape ...
 The Mixture
 Clootie In The Pot
 My Clootie Dumpling
 Clootie Is Served ...
 Voila! ....
August 08 Slow Cooker Recipe for Thursday Alphabet Beef Soup
1/2 pound beef stew meat, diced
3 cups water 1 package (16 oz.) frozen mixed vegetables 1 can (14.5 oz.) Italian-style diced tomatoes 1 can (8 oz.) tomato sauce 3 teaspoons Instant Beef Flavor Bouillon 1/2 cup alphabet noodles, uncooked In a slow cooker or crockpot combine meat, water, vegetables, tomatoes, tomato sauce and bouillon. Cover and cook on low for 6 to 8 hours or until meat is tender. Turn control to high. Add noodles. Cover and cook on high for 15 to 20 minutes or until noodles are cooked. Serve hot.  August 01 Clootie Dumpling (yaaay i got a recipe request!) Foreward Note about the Clootie Dumpling:
Dumpling was made as a treat in many households. I suppose the ingredients were easy to come by and many mothers would be at home all day watching the children, so it was easy to make a dumpling.
On special occasions little trinkets like buttons, bells etc, were wrapped in greaseproof paper and mixed into the dumpling. Each trinket had a traditional meaning. If you got a silver sixpence it meant you would be wealthy.
trinkets in a pudding are a choking hazard..so the inclusion of them in your pudding would be at your own discretion. The water has to be kept on the boil, the cloth has to be scalded in the boiling water and squeezed out slightly before being sprinkled liberally with flour, which, when cooked with the dumpling, adds a skin. The skin is fabulous - just like the skin on rice pudding - fought over.
Clootie means cloth. The traditional cloth was a pillow case because of its size. When cooking, the dumpling swells and a pillow case allows for that. Use the largest and roomiest of Soup pots that you can possibly find.You can still use the pillow case, But you can also use a cotton square..calico or linen. *roughly about 60cm in size or 24inches Square
The Material used should be boiled..once for five minutes ..and then scalded again in clean boiling water.. it is then lifted out (handled with extreme care) tongs is the best way..the material is then wrung out to eliminate the excess moisture and laid out on the work surface and sprinkled liberally in the centre with flour When the clootie mixture is prepared you turn it out onto the centre of the cloth..draw the material upwards and secure at the top with string *ensuring that there is room between the mixture and the secured top for expansion of the dumpling when cooking. *NOTE: If you'd rather use a bowl it will need to be greased before adding the mixture. Leave an inch space at the top for the pudding to expand. Cover with greaseproof paper and tie. The pot ( which should be larger than the dumpling) should have an upturned plate at the bottom and the water should come almost to the top of the dumpling. The water must be boiling before the dumpling is immersed, and must boil continually - always being topped up with more boiling water as the water level drops. It's a lot easier than it sounds.
After cooking time It's then turned out onto a plate and put into the oven to dry off (that's when the skin forms).
Dumpling Is delicious when it's just made and still moist. It's nice served with custard. It's just as nice cold on it's own with a cup of tea. it is Delicous with good butter and It's great fried with a traditional Scottish breakfast too.
All dumpling is made in the same manner though boiling times may vary according to the amount of ingredients used. Be prepared to open your windows to let the steam out.
Just remember to: scald the cloth, wring out, lay flat and dredge with flour. Place mixture in 'cloot' and gather together, leaving enough room for the dumpling to swell. Use a pot large enough for dumpling to be covered and remember everything about the water. After opening the 'cloot' remove string and loosen the cloth, put a large plate on the dumpling and turn upside down - then remove the 'cloot'.
then placed in a warm oven for 20 to allow the skin to form. RECIPE FOR THE CLOOTIE DUMPLING
 1.25 cups dried apricots 1.5 cups water 2 tbspn brown sugar 2 eggs 2 tsp grated lemon rind 2 tsp grated orange rind 0.25 cup shredded mixed peel 0.5 cup raisins 0.5 cup sultanas 0.5 cup currants 1 small grated apple 1 small grated carrot 0.5 tsp nutmeg 0.5 tsp mixed spice 0.5 cup fresh wholemeal breadcrumbs 5 level tbspn wholemeal self-raising flour 5 level tbsp plain wholemeal flour 0.5 cup slivered blanched almonds 2 tbsp brandy a little white flour for the dumpling cloth Piece of calico cloth about 60 cm (24 inches square) Method:
Place apricots in a saucepan with water. Bring to boil, cover and cook for about 5 mins. Blend apricots and liquid to a fine puree with brown sugar. Allow to cool.
When cool, whisk in eggs and rind of lemon and orange. Stir in mixed peel, raisins, sultanas, currants, apple and carrots. Then fold in spices, breadcrumbs, both types of flour and almonds. Lastly, add brandy. Allow to stand for 30 mins in a cool place before cooking. Place mixture in centre of the prepared cloth. Now tie cloth very firmly with kitchen string into a round shape (gather corners up first), leaving about 2.5 cm (1 inch) between top of dumpling and the top of secured cloth to allow for expansion during cooking. Cook dumpling in a large volume of simmering water for about 3.5 hours, adding boiling water as required to keep it covered (important!). after cooking time...lift cloot from pot and plunge into a bowl of cold water for one minute to help release the cloot from the dumpling (be careful of steam) then put dumpling into a bowl and untie and loosen the cloot then cover with a plate then inverse then remove the cloth..then leave in a warm oven for 20minutes for skin to form.
If preparing dumpling in advance you can reheat it the next day recovered and simmering in water, if you wish, or in a steamer for 1 hour *here is an IMPORTANT note for anyone in England who may be making this dish...there have been reports from some that ..the finished dumpling does not always have the desired finish. This is my suggestion for the perfect clootie dumpling and that is to use bottled Highland spring water..or maybe even half and half? .. an English friend of mine once told me that when cooking red lentils in Hard water..the pulses dont "burst" ...and when she makes lentil soup she uses bottled scottish water. ...anyway that is just a thought and footnote from me. On first glance this dumpling may look like FAR too much work...but when all ingrediants are assembled.. it is very straightforward...and cooks merrily by itself in the pot..just remember to keep topped up with boiling water and leave your windows open. The finished product is bloomin gorgeous. Hot or Cold. -ENJOY! ---------------------- ALTERNATIVE RECIPE Clootie Dumpling 1lb self raising flour
1 teacup white breadcrumbs 1 teacup shredded suet 1 teacup sugar 1 packet mixed spice half pound currants three-quarters of a pound of raisins/sultanas half pint of milk 1 grated apple 1 dessertspoonful treacle Sift flour and spice together and mix with sugar, breadcrumbs and dried fruit. Then add the suet. Dissolve the treacle in the milk and add this to the flour mixture. Mix to a dough. Scald a pudding cloth, dust with flour and turn mixture out onto cloth. Tie securely, leaving room for the pudding to swell. Place an upturned plate in a large pot with sufficient water to half cover the pudding. Allow the water to boil then place the pudding in the pan. Cover and boil gently for three and a half hours. The pudding must boil continuously. Top up frequently with boiling water. Remove from pan, unwrap cloth gently and dry off pudding in a warm oven for 20 minutes July 26 Thursday Recipe Fisherman's Pie
Ingrediants:
Serves 4
400g potatoes (King Edwards are good for this) 500g mixed fish (smoked haddock, coley and cod for example) 1 leek 200g fresh chopped celery 200g fresh spinach 50g butter 225ml milk 75g grated cheddar cheese A squeeze of fresh lemon juice Salt and pepper 25g plain flour 150ml sour cream Cooking Instructions:
1. Peel the potatoes, cut into chunks, cook in boiling water until soft. Drain and mash with half the butter and milk then leave to one side.
2. While the potatoes are cooking wash the fish and cut into cubes, chop and rinse the spinach and celery, then do the same with the leek.
3. Put the fish into a bowl and drizzle the lemon juice over then season with pepper and salt.
4. Preheat the oven 200ºc.
5. Melt the rest of the butter in a saucepan add the flour. Cook for 1 minute stir in the rest of the milk, the sour cream and the chopped leek, simmer for about 6-7minutes until it thickens, add the fish and cook for a further few minutes.
6. Pour the fish and sauce mixture into a ovenproof dish, cover with the spinach and celery.
7. Spread the potato evenly over the top and then layer the cheese on top.
8. Cook for 30 minutes until golden brown but don't let it burn.
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