• 28Jul

    *Mince *Bolongnes suace *1 marrow *Bread *Grated Cheese

    Put the mince and suace into a large suace pan or wok and mix together and heat on a medium head. Cut the marrom into 2 1/2 inch sections. Scoop the soft bit with the seeds out to make a ring. Cut the green strippy skin off of the outside so that you end up with a pale green/white ring of marrow flesh. Line a baking dish with slices of bread – you may want to cut the crusts off so they fit nicely. Place one ring of marrow onto each slice of bread. Fill it with the mince and sprinkle cheese on top. Put it in a medium oven untill the cheese melts and begins to brown. Serve including the slice of bread which hopefully has caught all the juices and dripping cheese and has gone crispy round the edges(if its gone soggy best leave it in the dish!).

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  • 21Jul

    When we were little Dad used to make us ribena milkshakes – we had these shakers which were plastic glasses with lids that attatched in a leak proof way – they were basically cocktail shakers for kid.

    He would put about five mm of ribena in the bottom, fill half way with milk (skimmed cows milk) and shake for ages so that it became all pale lavender in colour and frothy.

    They were very tasty.

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  • 14Jul

    When my brother was little he was quiet fussy and refused to eat baked beans on toast but what he would eat was baked beans and shark fins – this consisted of a bowl of baked beans on a plate with triangles of toast round the edges. These were slices of toast cut in four diagonally.

    He would then stand each fin up in the beans and anounce it was shark infested beans. Once the toast became to soggy to ‘swim’ through the tomato suace anymore he would eat it.

    It’s also a fun way of serving beans and toast up!

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  • 07Jul

    Another one of my husbands favourite cooking books is Rose Elliot’s Vegetarian Kitchen it is brisling with lots of those sticky tags you get for marking places in books. The first time he met my mother and brother we cooked an entire three course meal including sides.

    I think it is an important cook book for vegitarians as it appears to give a variety ofr food leading to balanced eating which is improtant. I like it but I always end up hungry when looking through it. I would love to say we have done all 500 recipes but we haven’t we have our favourites and sort of just started experimenting and making varients by ourselves – maybe one day :)

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