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A Few Scrumptious Recipes From A Leading Supermarket Chain
Cheesy Stuffed Courgettes 4 plump courgettes 25 g margarine or butter 4 salad onions, chopped 1 clove garlic, crushed 125 g vegetarian double Gloucester cheese 1 medium size egg yolk 1 Tbs freshly chopped oregano freshly ground black pepper 1. Preheat the oven to 180°, 350°F, gas mark 4. 2. Place the courgettes in boiling water & cook for 4-5 minutes. 3. Remove them from the water & cut in half lengthways. Scoop out the middle, chop & set aside. 4. Melt the margarine or butter in a saucepan, add the onions & garlic & cook for 3-4 minutes, until softened. 5. Stir in the reserved chopped courgette, three-quarters of the cheese, the egg yolk, oregano & seasoning to taste. Divide into 8 & use to fill the courgette shells. 6. Arrange in a lightly oiled ovenproof dish, sprinkle with the remaining cheese & place in the oven for 40 minutes, until tender & golden. Comments: Courgettes filled with cheese, onions & herbs. Cheat's Tiramisu 1 g tub mocha mascarpone 1 g car ready to serve custard 4 tsp instant coffee, dissolved in 450ml (3/4 -- pint) boiling water, cooled 1 g pac sponge fingers 2 Tbs cocoa powder 1. Combine the mascarpone and custard with an electric whisk until smooth and creamy. 2. Pour the coffee into a shallow dish and dip in sponge fingers one at a time. 3. Layer into a suitable sized dish 20cm (8 inches) in diameter, spoon over a layer of the mascarpone mixture, top with another layer of biscuits and remaining mascarpone mixture. Smooth over the top surface. 4. Sieve over the cocoa powder and serve. Recipe Source: Sainsbury's Website Author Note: A quick version of a traditional tiramisu. Lamb With Sundried Tomato & Basil Sauce 1 tsp olive oil 1 clove garlic, crushed Welsh Lamb loin chops 125 g sundried tomatoes in oil, drained (4oz) 2 cloves garlic, crushed 1 g pac fresh basil leaves 2 Tbs freshly chopped parsley 300 ml lamb stock, (1/2 pint) salt and freshly ground black pepper 1. Heat the oil, add the garlic and cook the lamb chops for 6-8 minutes each side until cooked through. 2. Place the sundried tomatoes, garlic, basil (reserving a few leaves for decoration) parsley, stock and seasoning in a blender or food processor and blend until smooth. 3. Transfer the sauce to a pan, heat through and serve with the lamb. Pan Fried Goats Cheese With Caramelised Pears 25 g unsalted butter, (1oz) 2 Tbs soft brown sugar 1 pear, peeled, cored and cut into 8 wedges 2 Tbs lemon juice 25 g sesame seeds, (1oz) 1 flat round goats cheese 1 Tbs olive oil watercress to serve 1. Melt the butter in a small pan and add the sugar, when caramelised add the pears and cook over a gentle heat until soft. Stir in the lemon juice. 2. Cut the goats cheese in half and coat with the sesame seeds. Heat the olive oil in a frying pan and fry the goats cheese for a minute on both sides. 3. Serve the cheese on a bed of watercress, topped with the caramelised pears. Spoon any remaining juices over the top and serve immediately. Author Note: A deliciously rich starter for a special occasion. Article Directory: http://www.articledashboard.com James Lanka is the owner of The UK Recipe Archive, where you can download his extensive collection of UK television recipes. |
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