This is one of the specials recipes. You have to make it with the fresh pasta sauce, and aubergines done this way taste divine. Made up of three cheeses, cheddar, mozzarella and vegetarian hard cheese (the veg version of Parmesan), aubergines gently fried in olive oil and drained and the fresh pasta sauce, when it is baked it smells amazing. Served with a little garlic bread and a side salad this is a winner with the guests, and my daughter loves it!! As does mum and me.....
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This is very easy to make. You don't need to use lemon curd though you can put golden syrup or jam in the bottom instead so it is versatile. No more steaming up a kitchen - four minutes in the microwave. Easy/ quick and simple. Using just eggs, baking powder, caster sugar, self rising flour and butter. This tastes divine and is always cooked right through in the microwave.
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There is nothing like the taste of home made lemon curd. Shop bought is no comparison. This is so easy to make too and if you can stop yourself eating it all before you put it in the jar well done you! Until you have tried the fresh version you haven't tasted real lemon curd at all. Then you can use it on sandwiches, or in the quick microwaved pudding also featured on the channel., or in home made lemon curd tarts. It's made with only eggs, lemons, butter and granulated sugar.
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This dip was shown to me years ago by a friend whose parents had a restaurant. It's a very simple dip with just Mayonnaise and Ketchup and tastes really good. We served it here with carrot and celery sticks but do try it for yourself. Even our cameraman liked it, he doesn't do Mayonnaise, and he is definitely a fussy eater! Result!
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When making most soups I use a basic formula of sliced potato, chopped onion and chosen veg, then Oxo vegetable stock, cornflour, water and black pepper. This formula works for most of my soups. Celery soup is very easy to make and really good tasting too, and from a budget point of view it's relatively cheap as well. Celery is also low calorie, full of anti-oxidants and a good source of fibre. It has also been used in Chinese medicine for centuries.as an anti-inflammatory so should definitely help with Arthritic conditions too. I always serve the soups with crusty bread or sliced wholemeal bread.
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When we went to a hotel in Scarborough with Lia who was five years old then, she asked for pasta for her tea. They served her a version of this that she liked. She said can you make me this at home mum? So I tasted it and said it's just a pasta sauce with pasta shells and red Leicester cheese on top, I will make it when we get home and you can try it. Oh the pressure! So I used a basic fresh pasta sauce that I make, the conchiglie and finely grated Red Leicester on top. She loved it, and so did mum, and so did I. Result.
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Part of the fun of making the Blackberry Jam is the going out and picking them yourself. It's free food! You can freeze the blackberries too if you pick too many and use them later. Always check and wash them first for any little Caterpillar's etc. If you like you can make little blackberry jam tarts too like the jam tarts we used to make with leftover pastry bits. The children enjoy collecting them too. My daughter who was five at the time said, If you make it I will review it!" Flippin' heck. So I said "Ok then and I can always edit it if you don't like it!" What's editing? She asked. As it happened she did review it and she liked it! By the way you could also do this with raspberries or strawberries instead.
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