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Savoury treat and a special apple parcel
Clare Latimer shares a nibble of some of her friends’ recipes
A VERY friendly smiling woman called Pam drops my Camden New Journal safely through my door each week. We have become good friends and often talk about recipes. She told me of her favourite so I suggested that she let me have it for publication and so here it is. I have left it as she wrote it so it is a slightly different style to my recipes but it looks very good.
Pam’s Healthy Casserole
Thank you Pam and good luck with the Glenfiddich writing competition you have just entered.
Half a tea mug Puy lentils;
One aubergine;
One courgette;
One red pepper – I like the long pointy ones because they’re so sweet;
Six or eight mushrooms cut into quarters. Shiitake are nice but so are chestnut;
Two small chillies, red or green, chopped fine;
Garlic cloves, I like a lot, three or four chopped fine;
One tbsp grated ginger, I like a lot;
Stock: two cubes of kallo, one chicken, one veg.
Method
Chop the vegetables into cubes but not too small, douse with olive oil, place on a baking sheet covered with foil and roast in oven at 220C for 35-40 minutes.
While the veg are roasting get the lentils on to cook. One cup of lentils to two cups of water. Add the stock cubes when it comes to the boil, stir until they dissolve then add the mushrooms, turn down the heat and simmer for 20-30 minutes.
When the vegetables are ready add them to the lentils. Add ginger, chilli and garlic and simmer again for 5-10 minutes.
This really is very nice all on its own but if you have guests serve with a green salad or chunky bread. If you want to serve it as a side dish instead of a main course it goes well with some nice Cumberland sausages. Enjoy!
Ooh Yum Apple Duff
I am giving you this recipe for Hilary who is one of our readers.
She has written me a very kind letter and says that she cannot find a recipe for Plum Duff and asks what ‘Duff’ means.
Well, Molly Bird who sometimes helps us out in my kitchen overheard me discussing this with my cooks and came in the next day with a recipe from her mum.
So, thank you Molly Bird’s mum! The word Duff means wrapped up so hence the pastry round the apple in this case. For plum duff I would do exactly the same either with each plum or wrap three or four in one parcel at a time. Remove the stones first and sprinkle over the mixture that you would have stuffed into the apple. The reason that I have named this recipe so, is because Hilary says my recipes sound especially good when I mention the odd Ooh and Yum. She is very keen for me to support “lovely old recipes”so here is one for sure.
Serves 4
Four dessert apples, peeled and cored;
50g brown sugar;
50g sultanas;
One egg, beaten;
Quarter teasp cinnamon;
300ml double cream, whipped;
One packet puff pastry;
350g approx
Preheat the oven to 200C 400F gas 6.
Method
Mix together the brown sugar, sultanas and cinnamon and stuff into the cored apples. Roll out the pastry and cut out four circles about eightinches in diameter depending on the size of the apples (they have to wrap the apples like a parcel) Place an apple in the centre of each pastry circle and brush the edges with the beaten egg.
Draw up the pastry to enfold the apple, pressing the edges firmly to seal. Brush the outer surface of the pastry with the beaten egg to give a good glaze.
Put the apple ‘duffs’ onto a greased baking tray and then cook for about 40 minutes or until the pastry is puffed up well and golden brown. Serve with the whipped double cream. |
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