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Main Meals

Babotie : BBQ Meatballs : Bacon and Egg Pie : Beef Bourguignon : Cauliflower Cheese : Chicken Valentine : Chicken Casserole : Eggplant Parmiagiana : Spicy Saffron Chicken : Sausage and Potato Pie : Beef Stir Fry : Walnut Rice : Pazole : Slow Cooked Scottish Stew

Asparagus Mushroom Pasta : Thanks to Carolyn Moncier


1/2 pound Farfale Pasta
1 pound Asparagus, cut on the diagonal
1/2 pound Mushrooms (your choice)
1/4 cup Shallots
1 1/2 tablespoons Butter
1/2 cup Chicken Stock
Salt and Pepper to taste

Boil Pasta, drain and set aside.
Sauté in Butter the Asparagus, Mushrooms and Shallots, 1-2 minutes (or until desired tenderness)
Add Chicken Stock and simmer 3 minutes.
Add Pasta, toss and season to taste.
PMay add ~ 1 pound of Chicken, Shrimp or Scallops. Brown, boil or sauté as desired and toss in with the pasta.
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Babotie : Thanks to Terry Smook

llb Beef Mince
1 thick slice Bread
1 cup Milk
I large chopped Onion
2 tablespoons Butter
2 large Eggs
I tablespoon Vinegar
1 tablespoon Apricot Jam (or any other Jam)
Salt, Pepper to taste
I tablespoon Curry Powder.

Fry mince and onion in butter, add curry powder. Take off heat. Soak bread in 1/2 of milk. Squeeze out milk and reserve it.
Add bread to mince plus I egg, vinegar, jam, salt & pepper. Place in greased oven dish. Beat remaining egg in milk and pour over mince mixture. Bake at 375 F for about 30 mins. Serve with rice and chutney.

Bacon and Egg Pie : Thanks to  Joan McCulloch

This bacon and egg pie is inexpensive, tasty and fabulously easy to prepare. Sure to please the entire family. To make egg wash, add water to egg yolk and a pinch of salt, whisk, then brush top of pie for a golden finish.
Ingredients to serve 6

2 sheets Shortcrust Pastry
400g diced Bacon
6 large Eggs
1/4 teaspoon Salt
Black Pepper to taste
1/2 bunch Parsley
1 Egg Yolk, beaten
1 tablespoon Water
extra pinch of Salt
Preparation method

Preheat oven to 180 C / Gas 4. Line the base of a greased 20cm pie dish with one sheet of pastry, pushing up the sides. Scatter bacon over the base. Break eggs, one at a time into a saucer, and slide each one separately on top of the bacon. Season with salt and pepper.

Cover dish with the second sheet of pastry, pinch the edges firmly together, and trim away any excess. Prick the centre so that the steam can escape, and brush with egg wash.

Transfer to the oven, and bake for 30-35 minutes or until pie is well browned on top

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Beef Bourguignon Thanks to  Joan McCulloch

Total Time: 1 hr 45 min

Prep30 min
Cook1 hr 15 min
Yield:6 Servings
1 tablespoon good Olive Oil
8 ounces dry cured center cut Applewood Smoked Bacon,
2 1/2 pounds Chuck Beef cut into 1-inch cubes
Kosher Salt Freshly ground Black Pepper To Taste
1 pound Carrots, sliced diagonally into 1-inch chunks
2 Yellow Onions, sliced
2 teaspoons chopped Garlic (2 cloves)
1/2 cup Cognac 1 (750 ml.) bottle good dry Red Wine such as Cote du Rhone or Pinot Noir
1 can (2 cups) Beef Broth
1 tablespoon Tomato Paste
1 teaspoon fresh Thyme Leaves (1/2 teaspoon dried)
4 tablespoons unsalted Butter at room temperature, divided
3 tablespoons All-Purpose Flour
1 pound frozen whole Small Onions
1 pound fresh Mushrooms stems discarded, caps thickly sliced

For serving: Country Bread or Sour Dough, toasted or grilled and rubbed with Garlic Clove 1/2 cup chopped fresh Parsley, optional


Preheat the oven to 250 degrees F.

Heat the olive oil in a large Dutch oven. Add the bacon and cook over medium heat for 10 minutes, stirring occasionally, until the bacon is lightly browned. Remove the bacon with a slotted spoon to a large plate.

Dry the beef cubes with paper towels and then sprinkle them with salt and pepper. In batches in single layers, sear the beef in the hot oil for 3 to 5 minutes, turning to brown on all sides. Remove the seared cubes to the plate with the bacon and continue searing until all the beef is browned. Set aside.

Toss the carrots, and onions, 1 tablespoon of salt and 2 teaspoons of pepper in the fat in the pan and cook for 10 to 15 minutes, stirring occasionally, until the onions are lightly browned. Add the garlic and cook for 1 more minute. Add the Cognac, stand back, and ignite with a match to burn off the alcohol. Put the meat and bacon back into the pot with the juices. Add the bottle of wine plus enough beef broth to almost cover the meat. Add the tomato paste and thyme. Bring to a simmer, cover the pot with a tight-fitting lid and place it in the oven for about 1 1/4 hours or until the meat and vegetables are very tender when pierced with a fork.

Combine 2 tablespoons of butter and the flour with a fork and stir into the stew. Add the frozen onions. Saute the mushrooms in 2 tablespoons of butter for 10 minutes until lightly browned and then add to the stew. Bring the stew to a boil on top of the stove, then lower the heat and simmer for 15 minutes. Season to taste.

To serve, toast the bread in the toaster or oven. Rub each slice on 1 side with a cut clove of garlic. For each serving, spoon the stew over a slice of bread and sprinkle with parsley.
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BBQ Meatballs Thanks to Hannah Frame

1lb Chuck Meat – Beef
2 Eggs
½ Onion
1 thick slice of White Bread
1 tablespoon of Matzomeal or Breadcrumbs

For Sauce:
1 Onion chopped
Black Pepper
4 tablespoons Dark Brown Sugar (I use less)
2 teaspoons Mustard
2 teaspoons Worcester Sauce
2 tablespoons Lemon Juice
125g of Tomato Puree mixed with 1 cup of Water

Beat eggs
Soak bread in egg mix
Grate onion into chuck meat
Add matzomeal, pepper and mix together
Leave in fridge for 30 mins
Wet hands – make meatballs out of chuck mixture – keep wetting hands otherwise mixture sticks to it
Put flour on plate and roll meatballs in it
Heat oil in frying pan
Brown meatballs on both sides and put in a cassorole dish
In same oil fry onions until golden brown
Add all remaining ingredients and simmer for 5 mins
Pour sauce over meatballs
Bake for 45 mins at 350 degrees
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Cauliflower Cheese Thanks to  Hannah Frame

1 Cauliflower
50g Butter
40g Flour
¾ pint of Milk
2 oz Chedder Cheese

Boil cauliflower for 10 mins or until just tender and drain
Melt butter in saucepan gently
Add flour, mix and cook for 1 minute
Slowly add milk a little bit at a time
Keep stirring as sauce thickens
When sauce is thick take off heat and stir in grated cheese
Put cauliflower in a baking dish and pour sauce over it
Sprinkle some grated cheese on top
Cook in preheated oven for 15 mins at 375F.
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Chicken Valentine Thanks to  Terry Smook

1 large cooked Chicken
1/4 teaspoon cayenne Pepper
12 ozs. Crab Meat
1/4 teaspoon Nutmeg
1/2 lb Bacon
1 teaspoon Paprika
4 ozs. Butter
2 cloves Garlic
1 teaspoonn Salt
1/2 pint Sour Cream
2 cups Chicken Broth

Cut chicken meat into bite-size pieces.
Cut bacon in small squares and fry until crisp. Drain and make sauce as follows:
Melt butter, stir in flour, cayenne, nutmet, paprika and blend well.
Cook for about 1 min. Remove from heat and grdually stir in chicken stock.
Add crushed garlic and salt & pepper to taste. Stir over direct heat until it comes to the boil.
Simmer gently for a few minutes. Remove from heat. Stir in chicken, bacon, crab and sour cream (I added mushrooms and asparagus). Stir gently over low heat for a few mins, stirring occasionally. Serve with walnut rice.
Cover dish with the second sheet of pastry, pinch the edges firmly together, and trim away any excess.
Prick the centre so that the steam can escape, and brush with egg wash.

Transfer to the oven, and bake for 30-35 minutes or until pie is well browned on top.
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Chicken Casserole Thanks to  Hannah Frame

8 chicken pieces – thighs, breast
1 large onion – chopped
1 clove of garlic – chopped
4 large tomatoes – roughly chopped
1 large pepper cut into pieces
1 lb of small mushrooms
10 oz of chicken stock – ie water plus one stock cube
5 oz of red wine
salt and pepper
Matzo meal (available in grocery stores) or
2 teaspoons sugar (I use just one)

Preheat oven to 150
Coat chicken joints in matzo meal/breadcrumbs – you can put chicken in bag and shake it up with matzomeal/breadcrumbs
Brown joints in hot oil to seal
Put in cassorole dish
In same oil – left over form chicken – fry onion and garlic
Add tomatoes, sugar, red pepper and simmer for 5 mins
Add stock and wine and simmer for another 5 mins
Pour sauce over chicken – so half covered if necessary add more stock
Cook for 40 mins
Add mushrooms and cook for further 15 mins
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Eggplant Parmiagiana Thanks to  Hannah Frame

Recipe from old Italian mama – key is cooking sauce for very
long time

Canned tomatoes

For Sauce:
Crush garlic and fry in olive oil
Add pasata and bring to boil
Add sugar and salt to taste
For Eggplant :
Peel and cut into slices
Place on kitchen towel and pour some salt on top
Wait for eggplant to leak brown juice
Rinse of salt in cold water
Fry eggplant in batches in large amounts of olive oil – one layer in pan at a time
Layer ingredients in this order in cassorole dish:
Red Sauce
Mozzerella – cut into small pieces and scatter over the eggplant
Whisk the Egg and pour over parmesan
Repeat until dish is full

Serve with some nice Ciabatta
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Spicy Saffron Chicken Thanks to ANON

For the Roux
½ stick butter
2 tablespoons of All purpose flour
½ cup milk

One Onion Diced small
½ Red Bell Pepper Diced
½ Orange Bell Pepper Diced
4 cloves garlic chopped small
½ teaspoon Madras curry powder
½ teaspoon Garam Masala
¼ teaspoon Red Cayenne Pepper
One pinch Dried Saffron
Seasoning to taste
3 Tablespoons Sour cream or Yoghurt
1.5 lbs chicken breast
3 desert spoons of Extra Virgin Olive oil
Melt the butter in a heavy based pan, when melted remove from the heat and slowly add the flour. Mix well stirring continuously until the butter has been fully absorbed.

Very slowly stir in the milk until the mixture is runny and lump free. (If you get lumps. when the milk is all in strain the mixture through a fine strainer)

Place back on the heat and bring up to warm, stirring continuously. Remove the pan and allow the mixture to cool

In a large oven proof metal dish add two dessert spoons of Olive oil. Heat until it starts to smoke, add the garlic and stir reduce the heat. Do not allow the garlic to burn. Cook for two minutes then add the onion and continue cooking until the onion is soft and clear to look at. Now add the peppers and cook for two minutes.
Remove the mixture from the pan and place in a bowl.
Slice the chicken breasts into finger sized pieces season with salt and pepper.
Add one more dessert spoon of oil to the pan and bring it back to hot. Add the chicken slices and brown both sides. Remove the chicken to a plate and allow the pan to cool.
Slowly pour in the roux mix and start warming it. Then add the onions and pepper mix, Stir continuously. If the sauce becomes too thick add a little more milk. Cook for two mins.
Add the Sour Cream and stir it in.
Mix the Curry paste, Garam Marsala, Cayenne pepper and saffron in small bowl add some of the heated liquid and stir well to a fine paste
Add this paste slowly to the main liquid in the pan and blend well.
Add the browned chicken to the liquid and cover with a lid.
Cook in an oven at 350 Deg F for approximately 45 mins.

Serve with Popadoms and Cooked Rice.
Serves four.
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Sausage and Potato Pie Thanks to  Shirley Miller

Shortcrust pastry pie using
6 oz plain flour
11/2 or2oz butter
11/2 or2oz lard
OR – your favorite shortcrust pastry recipie

12 oz new or Yukon gold Potatoes, scrubbed and thinly sliced
I medium Onion, thinly sliced
a little Oil
1 lb Sausage Meat.

Cook the potatoes in boiling, salted water for 5 minutes and drain.
Cook onion in a little oil until medium brown.
Crumble sausage meat into cooked onion, add potatoes, and
transfer to 8” pie plate.
Top with short crust pastry, glaze with egg wash and cut steam

Bake 35 to 40 minutes at 400F.
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Jims Beef Stir Fry Thanks to  Jim McCulloch

4 Cups cooked cold Rice
3 lightly beaten Eggs
2 Tablespoons Soya Sauce
3 Tablesoons Olive Oil

1 Lb Ground Chuck 90% Fat Free
1 Medium Onion
3 Cloves Garlic
1 Red Pepper
1/2 Cup Pearl Onions
1 Cup Baby Lima Beans
2 Oxo Cubes ( Bullion)
1/4 teaspoon of red pepper(Cayenne)
2 Tablesoons Mirin (Japanese Sweet Wine)

Add 1 Tbs Oil to a Hot Wok
Once oil is hot add the Eggs stirring and breaking them up. Once set remove to a plate
Wipe out the Wok and add one more tb oil.
Bring back to hot and add the rice. Heat the rice through while breaking it up with a fork,
Add the eggs and combine well with the Soy Sauce. Do not allow any lumps to form. Remove the rice mix to a plate.

In a skillet heat two teaspoons of oil and then add the ground chuck in the form of a pattie. Start cooking the beef. Continue cooking and turning the beef while preparing the Vegetables
In the Wok add the remaining oil and heat. Soften the Garlic and then add the onions
Cook the onions until soft but do not brown.
Add the Lima Beans, Pearl Onions and Pepper and cook through.
Crumble or break up the beef and add it to the Wok.
Crumble the Oxo Cubes over the mix and continue cooking.
Add the Mirin and salt and pepper to taste.
Sprinkle the Cayenne Pepper over the mix.
Add the rice mix to the Wok and combine gently.
Heat through, reduce the heat to low and cook for 10 minutes. Do not allow the mixture to stick,
Serve hot with either cold beer or a nice Red Wine.
Any left can be frozen then reheated in a MicroWave Oven.
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Walnut Rice Thanks to  Terry Smook

3/4 lb Rice, cooked and well drained.
1 1/2 cups Walnuts cut lengthwise
2 ozs. Nutter
1/2 teaspoon salt
frozen Peas
1/4 tsn Paprika
2 tablespoons Worcestershire Sauce.

Melt butter in frying pan, add paprika, salt and sauce.
Cook for about 1 min. Add walnuts and toss around until glazed.
Drain well on paper.
Drain cooked rice, add walnuts and peas and toss well together.
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PazoleThanks to  Irene Lenick

1½ lbs lean pork,cut into ½” pieces

1½ cups chopped onion
2 cloves garlic, minced
2 x 4oz cans chopped green chilis
2 tsp chili powder
½ tsp salt
½ tsp pepper
6 cups chicken broth
4 cans (15oz) white hominy, drained.


Use cooking spray to coat pan, if needed.
Add pork, tossing until well browned on all sides.
Remove pork from pan and set aside.
Remove any drippings from the pan.
Spray pan again, if needed.
Add onion and garlic and sauté 5 minutes.
Add chili and chili powder and cook 2 minutes.
Return pork to the pan, add salt, pepper and broth.
Bring to a boil, cover and simmer 30 minutes.
Add hominy, cover and cook 30 minutes.

Garnish with sliced radish, chopped green onion and cilantro.
Adding diced avocado is also an option.

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Slow Cooked Scottish StewThanks to  Joan McCulloch


2 tbsp. vegetable oil
1Lb Aberdeen angus braising/stewing beef, chopped into bite-size chunks
2 tbsp. plain (all purpose) flour mixed with a pinch of salt and pepper
2 large onions
3 cloves garlic, peeled and crushed
2 tbsp red current jelly (or cranberry sauce)
1/2 bottle red wine
2 large carrots, peeled and chopped
2 medium potatoes, peeled and chopped
Half a small swede or rudabaga, peeled and chopped
700ml beef stock (water plus 2 stock cubes is fine)
2tbsp tomato puree
1 tbsp Worcestershire sauce
4 bay leaves
2 tsp dark brown sugar
¾ tsp salt
¾ tsp crushed black pepper

Preheat the oven to 325F
Heat the oil in a large pan. Dust the chunks of beef in the flour and fry the beef for 7-8 minutes until golden brown all over. Add the onions and cook for a further 5 minutes. Stir in the garlic. Add the red currant jelly, then pour in the red wine and simmer for 5 minutes.
Add in the carrots, potatoes, swede, stock, tomato puree, Worcestershire sauce, bay leaves, sugar, salt and pepper. Bring to a gentle boil then place a lid on and cook in the oven for 3-4 hours – stirring a couple of times during cooking (alternatively you could transfer to a slow cooker and cook on high for 5-6 hours or low for 7-8 hours).
Serve topped with a little fresh thyme and some freshly cut bread.

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