To our kitchen !!

Here are a few of our favourite recipes that we have collected
over the years.
They are simply delicious !
We do hope you try them out and enjoy them!!

Fusilli lunghi with courgette and Boursin sauce

(Serves 4)

12oz (350g) fusilli lunghi

For the sauce

2 tablespoons olive oil
1 oz (3og) butter
1 large onion, peeled and finely chopped
1lb (500g)courgettes (zucchini), trimmed and cut into fine shreds
5oz (150g) Boursin cheese with garlic and herbs
salt and ground black pepper
Freshly grated nutmeg
Freshly grated Parmesan cheese,for serving,optional

Cook the pasta in a large saucepan of boiling salted water for about 15 minutes, until tender
Meanwhile, to make the sauce:
Heat the olive oil and butter together in a large frying pan, add the onion and courgette and cook over a moderate heat until the courgette is just softened
Add the Boursin cheese, season lightly with salt and black pepper.Add freshly grated nutmeg to taste.
Stir very gently until the cheese melts.
Drain the pasta well and turn into one large serving bowl, or spoon on to individual plates.
Spoon the courgette sauce on to the pasta and sprinkle with some Parmesan cheese, if using
Serve Immediately.

Seafood Paté

7 ½ oz tin Salmon
7 ½ oz tin Tuna
4 oz Prawns
6 oz breadcrumbs
4 oz melted butter
½ pint single cream
The juice and rind of 1 large lemon
Salt and pepper

Remove dark skin from salmon and flake into small pieces
Chop the prawns
Place the breadcrumbs into a bowl with the melted butter
Add the lemon juice and rind, both cans of fish and the prawns.
Stir in the cream and season with salt and pepper
Chill in the fridge !!
Delicious with toast or melba toast.

Butter Bean Hotpot

15 oz can butter beans
1 oz margarine
1 onion chopped
1 strick celery chopped
3 carrots peeled and sliced
1 tablespoon flour
¾ pint stock
salt and freshly ground pepper
1 teaspoon mixed herbs
2 courgettes sliced

Melt margarine in a large saucepan, add the onion and fry gently until soft
Add the carrots, celery and potato , gently cook for 5 minutes
stir in flour and cook for 1 minute
remove from heat and gradually add stock
Bring to boil, stirring all the time until thickened
add remaining ingredients.
Season to taste.
Cook until the vegetables are tender.
Serve with rice.

Leek and Cheese Pudding

50g/2 oz butter,plus extra for greasing
450 g/1lb trimmed leeks,washed and finely chopped
3 size 3 eggs
450ml/ ¾ pint milk
salt and pepper
12 slices medium-cut white bread
175g/6 oz mature Cheddar cheese, grated
2 teaspoons chopped fresh sage

• Preheat oven to 180ºC/350ºF/Gas mark 4

• Melt the butter in a heavy-based pan,add the leeks and cook gently for 10 mins until soft

• Whisk the eggs/milk and seasoning together.Cut the crusts off the bread and cut each slice into 2 triangles

• Dip the bread triangles into the egg mixture and arrange one-third in the base of a 1.7 litre/3 pint baking dish.

• Sprinkle with one-third of the grated cheese and sage and spoon over half of thr cooked leeks

• Repeat the layers, finishing with bread.Pour any remaining egg mixture over, then sprinkle the top with the rest of the cheese and sage.

• Bake for 45 mins, until the top is golden brown and crisp.

• Serve straightaway.

A useful shopping list to print off

A Happy Marriage

Combine love & warmth

Mix thoroughly with tenderness

Add forgiveness

Blend with friends & hope

Sprinkle all remaining tenderness

Stir in Faith and Laughter

Bake with sunshine

Serve daily in generous helpings.