- 3 tsp Melted Butter
- 1 Small Tub Sour Cream
- 1 Large Egg
- 1 Medium Onion Chopped
- 1 Tin Sweetcorn
- 1 Tin Creamed Corn (Chinese Supermarket)
- 1 Pack Jiffy Corn Muffin Mix (Lupe Pintos)
Mix everything together and pour into a greased and dusted oven dish. Bake in a preheated oven at 180c for about an hour.
1 Red onion, chopped
4 Radishes, sliced
2 Large tomatoes, diced
2 Handfuls of chopped parsley
1 Handful of chopped mint leaves
Juice of one lemon
Salt, pepper and a splash of olive oil
Process raw cauliflower in food processor until it looks like rice. Put in bowl and cover with cling-film. Pierce film and microwave on high for 7 minutes. Allow to cool totally and mix in all the other ingredients. Mix well and add a sprinkling of flaked almonds as garnish. How healthy does it get?
This salad is a real family favourite. I have called it Maggi”s Salad. I had the idea from a salad served in an American restaurant called Maggianos which is an absolutely fabulous Italian restaurant chain.
Ingredients for 4
1 Romaine & 1 Iceberg lettuce cut into chunks
Half a cup of cooked lardons (or pancetta)
Half a cup of diced Danish Blue cheese
Half a finely sliced red onion left to steep in cold water
Honey Vinagrette Dressing, see under Sauces and Dressings
Cook up the lardons until crisp and set aside. Drain the red onions. Mix all together and dress to taste.
- For Four people
- 1lb potatoes
- 1lb parsnips
- 4oz gruyere(grated)
- 2 tbsp single cream
Peel and chop potatoes and parsnips.
Boil together until tender then mash with pepper and cream. Stir in 3/4 of the gruyere and place the mixture in a buttered ovenproof dish. scatter over the rest of the gruyere. Can be made to this point the day before .When serving put into oven at 180 for 40 minutes until heated through and golden