Leek Kuftadas

Leek Kuftadas

serves 4–6

Ingredients:

700g / 1 1⁄2lb leeks, trimmed and thinly sliced

175g / 6oz feta cheese, crumbled

3 Lge eggs, beaten

50g / 2oz fresh breadcrumbs

4 Tbls / 60 ml vegetable oil

Preparation:

• Steam the leeks for 4 minutes in a colander or steamer over a pan of

boiling water. Remove from the heat and leave to cool.

• In a large bowl, combine the cooled leeks, feta cheese, eggs and breadcrumbs.

• Using a tablespoon of the mixture at a time, mould it into round patties with your hands.

• Heat the oil in a shallow heavy frying pan over a high heat.

Shallow-fry the patties for about 5 minutes on each side or until golden brown, cooking in batches if necessary. Drain on kitchen paper, and serve warm.

Pork & Apricot Casserole

Pork & Apricot Casserole

serves 4

Ingredients:

4 lean pork loin chops

1 onion, finely chopped

2 yellow peppers, seeded and sliced

2 tsp / 5 ml medium curry powder

1 Tbsp / 15 ml plain flour

250 ml chicken stock

100g dried apricots

2 Tbsp wholegrain mustard

salt and freshly ground black pepper

Preparation:

• Trim the excess fat from the pork and fry without fat in a large heavy pan until lightly browned.

Add the onion and peppers, and stir over a medium heat for 5 minutes. Stir in the curry powder and the flour.

• Add the stock, stirring, then add the apricots and mustard. Cover

and simmer for 25–30 minutes until tender. Season with salt and

pepper, and serve hot.

Mississipi Mud Pudding

Mississipi Mud Pudding
Ingredients:  
   
Mix Together:
   
2 Cups / 300 g Cake Flour  
1 1/2 Cups / 315 g Sugar   
20 ml / 15 g Baking Powder  
5 ml / 1 tsp Salt   
60 ml / 4 Tbsp Cocoa   
   
Add:   
1 Cup / 250 ml Milk   
10 ml / 2 tsp Vanilla Essence   
   
Add:   
   
125 gms Melted Butter   
   
Add:   
1/2 Cup / 125 ml Chopped Walnuts   
   
Mix well and pour into greased baking tin   
   
Mix Together:   
1 1/2 Cups / 300 g Brown Sugar   
1/2 Cup / 125 ml Cocoa   
   
And sprinkle over batter   
   
Now pour over Pudding:
   
3 1/2 - 4 Cups / 875 ml hot water   
Bake at 350 F / 180 C for 40-50 minutes 

Eat hot from the oven with custard or vanilla ice-cream 

Apricot Delice

Apricot Delice

serves 8

Ingredients:

850g / 1 3/4 lb canned apricots in natural juice

50g / 2 oz granulated sugar

25 ml / 1fl oz freshly squeezed lemon juice

5 teaspoons powdered gelatine

425g / 15 oz low-fat ready-to-serve custard

150ml / 5fl oz Greek-style yogurt

1 ripe apricot, sliced, to decorate

Preparation:

• Line the bottom of a 1.2-litre / 2 pt cake tin with baking parchment.

• Drain the apricots, reserving the juice. Put the apricots in a blender or

food processor together with the sugar and 4 tablespoons of the apricot

juice. Puree until smooth.

• Measure 2 tablespoons of the apricot juice into a small bowl. Add the

lemon juice, then sprinkle over 2 teaspoons of the gelatine. Leave for

about 5 minutes until spongy.

• Stir the gelatine into half of the puree, and pour into the prepared tin.

Chill in the refrigerator for 1 1⁄2 hours or until firm.

• Sprinkle the remaining gelatine over 4 tablespoons of the reserved

apricot juice. Leave for about 5 minutes until spongy. Mix the remaining

apricot puree with the custard, yogurt and gelatine. Pour on to the layer

of set fruit puree, and chill for 3 hours.

• To serve, dip the cake tin into hot water for a few seconds, and unmould

the delice onto a serving plate. Peel off the lining paper. Decorate the

top with the sliced apricot.

Catalan Soup

Catalan Soup

serves 6

Ingredients:

15 ml / 1 Tbsp vegetable oil

900g / 2lb beef mince

2 carrots, chopped

2 onions, chopped

2 tomatoes, chopped

25g / 1oz plain flour

1.2 litres / 2 pints hot vegetable stock

Preparation:

• Heat the oil in a flameproof casserole dish over a medium heat.

Sauté the beef until it is just cooked, then remove and keep to

one side. Sauté the carrots, onions and tomatoes in the same pan for

a few minutes, stirring continuously to prevent sticking.

• Blend in the flour using a wooden spoon, and cook for a few more

minutes. Return the cooked mince to the casserole.

• Cover the mixture with the hot stock, and simmer the soup gently

for about 45 minutes. Serve piping hot.

Variations:

-Add a chopped chilli and /or minced garlic clove to the vegetables when they are being sautéed.

-Before serving, top the soup with grated cheddar cheese and chopped parsley.

-Put a dollop of lightly whipped cream on top of the soup just before serving.

- A slice or two of French bread toasted and topped with grated cheddar. Melt the cheese under a grill before placing the bread slice on top of the soup.

- For a full evening meal, add two medium potatoes, diced small, to the soup when adding the stock.