[AngelBabe]

Meatloaf

Ingredients:
1 LB lean beef mince
1/2 cup milk (i use skim)
1 cup breadcrumbs (i use rolled oats for more fiber)
1 egg
1/2 large yellow onion
Italian spices to flavor: Basil, oregano, rosemary, garlic salt
ketchup to flavor

Directions:
Preheat oven to 180C

Combine all ingredients in a bowl except the ketchup. Knead all ingredients with your hands for a good 3-4 min. until fully mixed. Form a log-like sculpture in a baking dish. Cover log with foil and bake for 45 min. Uncover for last 10 min and brush ketchup over the top.

Cooking time may vary-it was 180C (350F) in a fan for me. You can add peppers and other things if you feel like it.

[AngelBabe]

Cottage Pie

Ingredients:
1/2-1 lb or 225-250g ground beef or lamb
1 med onion chopped
small swede (rutabega/turnip), chopped
3 med carrots, chopped
1 clove garlic, minced or 1 tsp garlic powder
1 400g can chopped tomatoes
2 bullion cubes (beef or veg)
Bisto gravy granules (beef or veg)
8-9 med potatoes, boiled and mashed (add butter/milk to suit)
1 T. veg oil
Extra chopped veg for meat-free version (parsnips, etc.)
2-4 T. grated cheddar
Directions:
Heat oil in large frying pan over med-high heat, add onion and garlic, cook to soften, add chopped vegetables, cook 10 minutes turning often. Add ground meat (or skip) and bullion cubes. Add 1/2 c of water to help soften vegetables. Cook ten minutes or until meat is done, stirring regularly. Reduce heat to medium, add tomatoes and simmer. Drain potatoes and mash. Turn meat/veg mixture into large baking dish, 9×12 in. Add water until mixture is covered. Bake in preheated oven. 45 minutes at 200c(fan), 60 min at 180c.(fan), or reduce further to suit time.

Prepare and start potatoes boiling 30-40 minutes before meat is due to be done.

When vegetables are soft, mixture is ready, remove from oven and add gravy granules to thicken.

Top with mashed potato. (This bit is tricky, I use a knife to spread gently.)

Top with grated cheddar and return to oven for 15-20 minutes, or under a grill to finish off.

[AngelBabe]

True love ways
Buddy Holly

[AngelBabe]

Roasted Lamb with Autumn Vegetables and Mint Pesto

Ingredients
700g new potatoes, halved if large
700g lean boneless lamb, either leg or fillet, cut into 5cm chunks
1 Butternut squash, peeled, seeded and cut into chunks
1 large courgette, cut into chunks
4 large ripe tomatoes, quartered
4 large garlic cloves, peeled and left whole
few pieces artichoke hearts in oil, drained
2 tbsp Olive oil
salt and fresh ground black pepper
100ml White wine
country bread, to serve

For the Mint pesto:
2 tbsp toasted flaked almonds
a bunch of fresh mint, stalks removed
1 tsp Dijon mustard
juice of 1/2 lemon
1 tbsp Olive oil
salt and fresh ground black pepper

Method
1. Preheat the oven to 190ºC/Gas 5. Par-boil the potatoes in a large pan of salted boiling water for 5-10 minutes; drain.

2. Place the lamb, potatoes, butternut squash, courgette, tomatoes, garlic, artichokes and olive oil in a large roasting tin. Season with salt and freshly ground pepper.

3. Mix the ingredients together with your hands until coated with oil and spread out evenly in the tin.

4. Roast for 45-55 minutes. Halfway through pour in the wine and mix with the ingredients.

5. Meanwhile make the mint pesto. Put the almonds into a food processor and process until chopped.

6. Add the mint, mustard and lemon and blend to a rough paste. Gradually add the oil and season well.

7. Serve the roast lamb and vegetables warm from the oven with the mint pesto on the side and country bread.

[AngelBabe]

Apple and Caramel Tourtes

Ingredients
130g caster sugar
40ml water
800g dessert apples, peeled and chopped
3 eggs
2 egg yolks
low-fat crème fraîche, to serve

Method
1. Preheat the oven to 180C/Gas 4. Place the caster sugar and water in a saucepan and heat until the sugar has dissolved. Cook until the syrup turns a deep caramel colour.

2. Carefully pour the hot syrup over the bottom of 4 heatproof ramekins, rolling the ramekins as you pour, so that it quickly coats the sides too.

3. Cook the apples in a medium-sized saucepan until soft, and set aside to cool.

4. Whisk the eggs and egg yolks together until fluffy, and combine with the cooled apple mixture.

5. Fill the ramekins with the apple mixture and place in a deep roasting dish. Half-fill the roasting dish with hot water, cover with foil and cook for 30-40 minutes until the tourtes are firm to the touch. The water in the roasting tin hleps protect the custards from overcooking.

6. Cool the custards before turning out onto plates and serving with a dollop of low fat crème fraîche.

[AngelBabe]

Autumn fruit cobbler
Serves 4-6

1 medium cooking apple, peeled, cored and roughly chopped
2 pears, peeled, cored and roughly chopped
200g plums
200g blueberries
200g blackberries
120g caster sugar

for the cobbler

85g unsalted butter, softened
110g caster sugar
220g strong plain flour
1/2tsp baking powder
A good pinch of salt
100ml milk
1 small egg beaten

Put the apple and pears into a heavy-bottomed saucepan with the sugar and cook on a low heat for 5-6 minutes with the lid on, stirring every so often, until the apple begins to break down. Add the plums and continue cooking for another 5-6 minutes. Remove from the heat and leave to cool for about 10 minutes then stir in the blueberries and blackberries. Transfer the mixture into a large ovenproof serving dish.
Meanwhile make the cobbler dough. In a food mixer or by hand, cream the butter and sugar for a couple of minutes until it begins to turn almost white. Carefully fold in the flour, baking powder and salt until well mixed then gradually add the milk until the mix resembles sticky dough.

Pre-heat the oven to 190C/gas mark 5. Flour your hands and divide and mould the dough into 16-20 small rough balls and place on to a non-stick baking sheet, brush with the egg and bake for 6-7 minutes. Place them on to the fruit mix and bake in the oven for 35-40 minutes until the dough is a golden colour.

Serve with thick cream or custard.

[AngelBabe]

Booze check
Nibbles check
Msn check
No kids Check
im all set hun for night in :lol:

[AngelBabe]

Autumn plum crunch cake

Ingredients
200g/8oz plums
2 eggs, plus 1 egg yolk
140g/5oz butter, softened
140g/5oz golden caster sugar
140g/5oz self-raising flour
grated zest and juice of 1 orange
For the topping:
25ml/1½tbsp fresh lemon juice
200g/8oz golden caster sugar
25g/1oz rough sugar pieces, crushed roughly

Method
1. Preheat the oven to 160C/325F/Gas 3. Grease and line the base of a 1.2L/2pt loaf tin. Halve and stone the plums, then roughly chop half and cut the rest into wedges. Lightly beat the eggs and egg yolk with a pinch of salt.
2. Beat the butter and sugar in a bowl until light and fluffy. Pour in the eggs a little at a time, beating well after each addition. Fold in the flour with the orange zest and 2 tbsp of the juice, then fold in the chopped plums.
3. Spoon into the prepared tin and scatter the plum wedges higgledy-piggledy over the top. Bake for about 50 minutes or until a skewer inserted in the centre of the cake comes out clean.
4. Remove the cake from the oven. Leave in the tin for 10 minutes, then turn out and stand the right way up on a wire rack set over a baking sheet with raised sides.
5. Mix the remaining orange juice with the lemon juice and caster sugar. Spoon on top of the cooking cake and sprinkle with the crushed sugar pieces. Set aside for about 1 hour or until the sugar sets into a rough icing.

[AngelBabe]

all u can do is tell them u are there for them
and try and find out why she took it
its very scary knowing that kids are being asked inside our outside school my son was offered drugs a few years but luckly enough he refused them and informed the school who phoned me
hope u manage to sort it out

[AngelBabe]

spending two hours trying to sort me iginition switch out on me cooker its still under guarantee but the company couldnt find the paperwork would help if they listen to the refrence i gave them grrrrrrrrrrrrrrrrrr :twisted:

[Author]

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