assorted recipes

Aloo Saag

* 1lb Spinach
* 2tbsp Vegetable oil
* 1tsp Black mustard seeds
* 1 Onion thinly sliced
* 2 Garlic cloves
* 1in piece Root ginger finely chopped
* 1½ lb Firm potatoes cut into 1in chunks
* 1tsp Chilli powder
* 4fl oz Water


* 1)blanch the spinach in boiling water for 3-4 minutes
  2)drain spinach thoroughly and leave to cool.when it is cool enough to handle use your hands to squeeze out any remaining liquid
  3)heat the oil in a large saucepan and fry the mustard seeds for 2 minutes stiring until they start to splutter
  4)add the onion,garlic and ginger and fry for 5 minutes
  5)stir in the potatoes,chilli powder and water and cook for 8 minutes stiring occasionally
  6)finally add the spinach to the pan.cover and simmer for 10-15 minutes until the spinach is cooked and the potatoes are tender.serve hot

Penne A La Broccoli


* 16 oz Penne or other hearty pasta. uncooked
* 1 large bunch Broccoli
* 2 tbsp extra-virgin olive oil
* 4 cloves Crushed garlic
* As needed water
*  Salt to taste
*  Red pepper flakes (optional)
*  parmesan cheese. grated


* 1. Cook the pasta in rapidly boiling water until al dente.

  2. Trim the ends of the broccoli stems and cut off the flowers. Peel the outer fibrous layer off the main stalks and cut the stalks into bite-sized pieces.

  3. Separate the flower of the broccoli into bite-sized pieces.

  4. Place the broccoli in a colander and rinse under cold running water. Put it in a saucepan with the olive oil, garlic, water and salt. Bring to a boil, cover tightly, and let steam until the broccoli is bright green and very crunchy-tender - no more than 5 minutes. Remove the lid and boil off most of the remaining liquid.

  5. Toss the broccoli with cooked pasta. Top with red pepper flakes and Parmesan cheese, if desired.

Easy Egg Custard


* 1 cup whole milk
* 1 egg
* 1 egg yolk
* ½ tsp vanilla extract
*  grated or ground nutmeg
* ¼ cup sugar


* 1. Preheat oven to 300° F. Place three 4-ounce ovenproof cups (you can use ramekins, or coffee cups marked as oven-safe) in a deep baking pan just large enough to hold them.

  2. In a medium saucepan, bring the milk to a simmer over medium-low heat. Meanwhile, in a separate bowl, whisk together the eggs, yolks, sugar, and vanilla. Slowly pour the egg mixture into the simmering milk, whisking gently to combine.

  3. Pour the mixture through a fine strainer into the cups (if the strainer clogs, use a spoon to scrape it clean), then sprinkle lightly with the nutmeg. Pour hot (not boiling) water into the pan until it reaches halfway up the sides of the cups.

  4. Bake until the custard is just set (it can still be a little loose), 30 to 35 minutes. Let the custard cool in the water bath for about 2 hours before serving.

To make Easy Custard tart do not heat the milk to hot as the mixture will curdle.
Pour the mixture into the case near the oven. It need steady hand to carry.

Easy Custard Tart


* 1 Pastry case. ready or home made (about 24cm)
* 3 Eggs Beaten
* 1 pint hot milk
* 2 ozs Sugar. granulated


* Beat the eggs just enough to break them down.
Add the sugar.
Pour on the hot milk.(not boiling)
Pour into pastry case.
Grate nutmeg onto tart.
Place on a hot baking tray.
Cook for 40 mins 190c gas no 6 until set.
Serve cold

I use scissors to cut up my bacon as its easier than a knife!! You could use creme fraiche or a low fat cheese spread instead of cream if you are counting the calories or would like to make it more healthy!

Quick and Easy Bacon /cheese Pasta (20 mins)


* 500gm pasta of your choice
* 1 onion. finely chopped
* 8 rashers smoked bacon
* 200gm cheddar cheese. grated
* 500mls double cream
*  salt and pepper


* First boil pasta in a pan for 10 to 12 mins.
  Whilst cooking add the chopped up onion to a frying pan until golden brown.
  Cut up bacon into bite size chunks and add to pan.
  Once cooked add the cream.
  Next add the grated cheddar cheese.
  Season to taste.
  Drain pasta and add to the pan and stir the sauce well into the pasta.
  (Serve with salad or garlic bread.)