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Paprika Sausage Supper

The tangy crunch of dill pickle provides a delicious contrast to this goulash-style dish.

Paprika Sausage Supper

Preparation time 20 minutes
Cooking time 1 hour 20 minutes
Calories per portion 401 Kcal
Fat per portion 26g of which saturated 8.3g
Serves 4
Suitable for freezing

Good-quality pork sausages 8
Onions 2 large, peeled, each cut into 6 lengthways
Garlic 2–3 cloves, peeled and crushed
Green peppers 2, deseeded and thickly sliced
Sweet paprika 1 tbsp
Plain flour 1 tbsp
Chicken stock 300ml (½ pint)
Chopped tomatoes 400g can
Soured cream
Sliced dill pickled cucumbers cut into thin strips
Chopped parsley

1 Preheat the oven to 180ºC/350ºF/Gas 4. Heat a large flameproof casserole and cook the sausages until they are lightly browned. Remove and set aside.

2 Add the onions, garlic and peppers to the pan and cook them gently until they are slightly softened. Then stir in the paprika, flour, stock and tomatoes and bring to the boil.

3 Return the sausages to the pan, coat well with sauce and cover the surface with greaseproof paper. Cover the pan with its lid, then cook in the oven for 1–1¼ hours.

4 Before serving, skim off the excess fat. Top with soured cream, dill pickled cucumbers and parsley and serve immediately with thick slices of a French loaf for mopping up the juices.

Cook’s tip
Supermarkets sell a wide range of flavoured sausages. Garlicky Toulouse sausages, chillied sausages, or venison sausages could also be used for a stronger tasting dish.

Recipe taken from Just One Pot.

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Raspberry, Mango & Stilton salad

Raspberry, Mango and Stilton Salad

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A tangy yet fruity salad with the distinctive taste of Stilton.

Preparation time 10 minutes
Calories per portion 279 Kcal
Fat per portion 21g of which saturated 7.8g
Serves 4
Suitable for vegetarians

Raspberry vinegar 6 tbsp
Olive oil 4 tbsp
Dijon mustard 1 tsp
Caster sugar 1 tsp
Salt and freshly ground black pepper
Raspberries 250g (9oz)
Mango 1 peeled, stoned and cubed
Stilton cheese 110g (4oz), cubed
Salad leaves 150g bag

1 To make the dressing, pour the raspberry vinegar and olive oil into a bowl and add the mustard, sugar and seasoning. Whisk the dressing to mix together the ingredients.

2 Add half the raspberries to the bowl and use a fork to mash them slightly into the dressing. Stir the mango and cheese into the dressing.

3 Divide the salad leaves between four plates. Spoon over the mango and cheese and scatter over the remaining raspberries, drizzling over any remaining dressing

4 Serve immediately with some crusty bread to mop up the dressing.

Cook’s tip
If possible, choose a bag of salad that contains some shredded beetroot as the deep red colour looks good with the red raspberries and orange mango.

Recipe taken from Just One Pot.

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Curried Soup with Bacon

A super tasty soup that’s so easy to prepare.

Currie Soup with Bacon

Serves 4
Time 35 mins
Calories 171 per portion
Fat 9g of which 4.2g is saturated
Suitable for freezing

Butter 15g (½oz)
Carrot 1, peeled and chopped
Onion 1, peeled and chopped
Potato 175g (6oz), peeled and diced
Smoked streaky bacon 4 rashers, chopped
Korma curry paste 2 tsp
Chicken stock 450ml (¾ pint)
Milk 300ml (½ pint)
Chopped coriander 3tbsp

1 Melt butter in a large pan and gently sauté carrot, onion, potato and bacon for 10 minutes.

2 Stir in curry paste, cook 1 minute then add stock and season with salt and pepper. Bring up to boil, stirring, then cover and simmer for 20 minutes.

3 Purée with a stick blender or in a food processor. Add milk and coriander and reheat.

A Dairy Diary recipe.

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Marmalade Cake

Simple to make and delicious on a summer afternoon.

Marmalade Cake from The Dairy Book of Home Cookery, 2012 editionServes 6–8
Preparation 20 mins
Cooking 1¼ hrs
Per portion 264 kcals,
13g fat (7.7g saturated)
Suitable for freezing
Suitable for vegetarians

225g (8oz) plain flour
Pinch of salt
1 tbsp baking powder
110g (4oz) butter
50g (2oz) caster sugar
½ tsp grated orange rind
2 eggs, beaten
3 tbsp orange marmalade
2–3 tbsp milk

1 Grease and line an 18cm (7in) round cake tin or a 450g (1lb) loaf tin.

2 Sift flour, salt and baking powder into a large bowl. Rub in butter until mixture resembles fine breadcrumbs.

3 Add sugar and orange rind. Mix to a fairly soft batter with eggs, marmalade and milk. Transfer to tin.

4 Bake at 180°C (350°F) Mark 4 for 1–1¼ hours or until a wooden cocktail stick, inserted into centre, comes out clean. Leave in tin for 5 minutes.

5 Turn out on to a wire cooling rack. Peel off paper. Store cake in an airtight container when cold.

Recipe taken from The Dairy Book of Home Cookery | 2012 edition

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Fruit Crumble with variations

Fruit Crumble from The Dairy Book of Home Cookery | 2012 edition

Fruit Crumble with Variations

This fabulous Fruit Crumble with Variations will be favourite with all the family. Choose from Original, Oaty, Ginger or Crispy Lemon crumble to go with your fruit. Served with real custard a good crumble is a wonderful thing. A Dairy Book of Home Cookery recipe.

Variations

Oaty Fruit Crumble

Ginger Fruit Crumble 

Crispy Lemon Crumble

CLICK HERE FOR RECIPE

Recipe taken from The Dairy Book Of Home Cookery | 2012 edition

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Nutty Pesto Tomatoes

Big juicy tomatoes with a crunchy pesto-infused filling.

Nutty Pesto TomamatoesPreparation time 10 minutes
Cooking time 20 minutes
Calories per portion 407 Kcal
Fat per portion 26g
of which saturated 6.5g
Serves 4
Suitable for vegetarians

Beef tomatoes 4
Ciabatta rolls 2
Green pesto sauce 180g jar
Salt and freshly ground black pepper
Olive oil 3 tbsp
Pine nuts 2 tbsp

1 Halve the tomatoes horizontally then carefully scoop the flesh into a large bowl. Place the tomato shells in a roasting tin.

2 Tear the ciabatta into pieces. Put into a food processor and whizz to coarse crumbs. Add the crumbs and pesto to the tomato flesh and mix thoroughly, seasoning to taste.

3 Spoon the tomato mixture into the shells, then drizzle with a little olive oil and a sprinkling of pine nuts.

4 Bake in the oven for 15–20 minutes, until the tomatoes are softened and the topping is golden. Serve immediately.

Cook’s tip
This simple recipe is only as good as the tomatoes, so buy those that are still on the vine for the best flavour.

Recipe taken from Just One Pot.

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