Tuesday, April 27

O is for original!

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I know I’ve gone on and on before about my love for horseradish and when I found this recipe, I knew I would HAVE to make it. As I suspected, it’s delish. It’s not too horseradishy but you definitely know it’s in there. I used bacon bits so the bacon-hater wouldn’t have a fit (and I used very few). I think that this makes much more than 8 to 10 servings so it would be great for a potluck or a barbeque.

Horseradish Potato Salad

2 1/2 lbs red potatoes
2 or 3 tbsps bacon bits ~ either crumble cooked bacon or use real bacon bits
4 hard-boiled eggs, chopped
3 green onions, sliced
3/4 cup mayonnaise
3/4 cup sour cream (I used light)
6 tbsps prepared horseradish
2 tbsps chopped fresh parsley
salt and pepper to taste

Tuesday, April 20

N is for New Poatoes!

New Potato Salad

A few weeks ago my Sister in Law gave me a small bottle of olive oil containing chillis and garlic. It has become one of my favourite ingrediants. To make a very simple dish to accompany left over meat or chicken, or to go with a quiche just cook the new potatoes and stir in herbs or vegetables of your choice.

The one above I added chopped chives but it is equally lovely with chopped spring onions, red onions or dried tomatoes! It is such a refreshing change from the conventional potato saald made with mayonaise.

Supposidly we are approaching the warmer part of the year so instead of the root mashes/roast potatoes to go with a roast I will use this together with other vegetables, all in the same dish - so easy to prepare - I just steam all the vegetables, place in a large serving dish and add the olive oil!

As I write this I must admit I am feeling inspired to experiment with a variety of herbs/spices to add to the olive oil!

Hmmmm next week is O, sorted then O is for Olive Oil! - so come back to see what I am getting up to in the kitchen, all part of my Recipe a week challenge!!

Tuesday, April 13

M is for Mmmmmmmmmmmmmmmmmm!

I use a lot of minced beef in my recipes and one new recipe I have tried is this one!
Jon isn't particularly fond of tomatao sauce so I often leave it out and add an onion gravy!


serves 4
675 g (1 1/2 lb) minced beef
1 onion, finely chopped
1 tablespoon chopped parsley
100 g (4 oz) fresh white breadcrumbs
1 egg, lightly beaten
2 - 3 tablespoons dry red wine
salt and pepper
1 tablespoon oil
1 onion, finely chopped
2 cloves garlic, crushed
400 g (14 oz) can chopped tomatoes
150 ml (1/4 pint) beef stock ( I use oxo)

Grease a 1 kg/2 lb loaf tin.

1. Mix the mince, onion, parsley, breadcrumbs, egg, red wine and seasoning togetherform into balls.

2. Bake in a moderate oven (180‚°C, 350‚°)for 20 minutes

3. Heat the oil in a saucepan and cook the onion and garlic until soft.

4. Blend the tomatoes in a liquidiser and add to the onion mixture with the stock, parsley and seasoning to taste.

5. Bring the sauce to the boil, reduce the heat.and simmer for 10 - 15 minutes, stirring occasionally, until the sauce has thickened.

6. Tip the meat balls and arrange on a serving dish, then pour over the hot tomato sauce. Garnish with sliced pickled cucumber, if liked.

Tuesday, April 6

L is for Lamb

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We love lamb and for Easter Saturday we sat down to this beautiful joint!
I rubbed olive oil, garlic and rosemary into the surface and cooked for a couple of hours. Awesome!

We have had leftovers and another meal from this so all in all a good idea of the time!