Recipes - All Recipes

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Onion Soup with Cheese

Ingredients

  • 1 heaped tbsp. butter
  • 500g brown onions thinly sliced
  • 1 tbsp. plain flour
  • 1 litre veal or chicken stock
  • 1 potato peeled and grated
  • 2 bay leaves
  • Salt & pepper to taste
  • 4-6 rounds toasted, buttered French bread
  • Grated Swiss cheese

Serves 4 – 5

Preparation

  • Melt the butter in a large saucepan, add the onions and stir until soft and golden brown
  • Sprinkle onions with flour and stir to combine
  • Pour in stock; bring to just under the boil
  • Add potato, bay leaves and seasonings to taste
  • Cover and simmer for 20 minutes. Remove bay leaves
  • After reheating, pour soup into individual bowls and serve topped with toasted, buttered bread and grated cheese

Tip:
Best made a day ahead.

Speedy Spotted Dick

Ingredients

  • 225gr SR flour
  • 110gr butter, melted
  • 50gr caster sugar
  • 175gr currants
  • 2 large eggs, beaten
  • ½ cup skim milk

Preparation

  • Sift the flour into a mixing bowl and stir through melted butter evenly
  • Stir in the sugar and the currants
  • Add the eggs a little at a time until the mixture is smooth
  • Pour in the milk and combine, so the mixture has a consistency where it will drop off the spoon
  • Pile the mixture evenly into 6 lightly oiled individual custard cups
  • Cover with plastic wrap and place on the outer edge of the microwave turntable
  • Cook on High (100%) for 4 minutes
  • Stand for a minute before inverting onto serving dishes to serve warm with golden syrup

 

Gingered Steamed Scallops

Ingredients

  • ½ tsp finely grated ginger
  • 1 tsp oyster sauce
  • 1 tblsp Chinese rice wine or dry sherry
  • ½ tsp sugar
  • 250g scallops, cleaned
  • 2 spring onions finely chopped

Serves 4

Preparation

  • Place ginger, oyster sauce, wine and sugar in a small glass jug and zap on HIGH (100%) for 30 seconds.
  • Marinate the scallops in a shallow microwave safe container for 15 minutes.
  • Scatter with spring onion, cover container and zap on MED HIGH (80%) for 2 ½ minutes.
  • Stir through and serve in lettuce cups.

Lemon Tarragon Chicken Marinade

Ingredients

  • Juice 2 lemons,
  • ¼ cup olive oil
  • 2 cloves garlic, crushed
  • 2 tbsp fresh tarragon leaves, finely chopped
  • Salt and pepper to taste
  • 6 small chicken tenderloins

Preparation

  • In a large glass jug whisk together the first 6 ingredients.
  • Add the chicken and leave to marinate for at least 20 minutes, or up to an hour.
  • Grill for 5 minutes, turning over once.

 

Pear & Fig Jam Bread & Butter Pudding

Ingredients

  • 3 or 4 slices of bread
  • Butter
  • Pear & fig jam
  • 3 eggs
  • ¼ cup castor sugar
  • 1 cup milk, room temperature
  • 1 cup milk, room temperature
  • 1 teaspoon vanilla essence
  • Cinnamon for dusting

 

Serves 4

Preparation

  • Lightly butter 1 side of the bread slices.
  • Spread with jam
  • Cut into triangles and arrange in a 20 cm round Pyrex pie plate, in overlapping rows.
  • Mix eggs, castor sugar milk, cream & vanilla and pour gently over and around bread.
  • Allow pudding to sit for 15 minutes to soak up the custard, before sprinkling with cinnamon and covering with plastic wrap.
  • Place in the microwave oven and cook on MED HIGH (80%) for ten minutes.
  • Stand for 5 minutes before slicing and serving with yoghurt

 

Option: You can add fresh, sliced poached pears or good tinned ones in one lay, with fig jam on the next bread layer.