"The recipe was specifically aimed at things one might have in the store cupboard and, of course, well soaked (overnight) dry beans could also be used, but the ready cooked haricots worked very well indeed" P
HARICOT BEAN GRATIN
1 tin of white beans (I used haricot), drained and rinsed.
1/2 onions sliced thinly and cooked in a little oil and butter at a VERY low heat until caramelised
1 cup of breadcrumbs
1 cup of grated cheese
A little stock – just enough to cover the beans
Turn the oven to 180 and put the beans in a shallow dish with the onions spread on top; sprinkle the combination of crumbs and cheese.
Bake in the oven for about 20 minutes till the top is brown and crispy.
Tip: I latterly cooked some small tomatoes with the onion till they were squidgy and added a little sugar.
We ate it with gammon one night and pork chops the next
:-) :-) :-)
SEE BELOW FOR SOME DELICIOUS RECIPES FROM KAREN BOOTH AT LAVENDER AND LOVAGE
Emergency bread, scones and cake
Easy Cornflake tart
Store-cupboard cowboy pie
Karen’s recipe for Totally Tinned Chilli Con Carne is exactly that, a delicious, spicy and easy to make family recipe that is NEARLY made 100% from tinned or long life ingredients. The only added fresh ingredient is an onion, and the OPTIONAL serving ingredients of cheese, sour cream and tortilla chips. It's made with just one tin each of stewed steak, chopped tomatoes and kidney beans. Then all that's needed are the dried, powdered spices and a dollop of tomato puree. Serve this hearty chilli with rice, or if supplies allow, some grated cheese, sour cream and tortilla chips. Another bonus with this recipe, is it is made in one pot and us on the table in 30 minutes.
1 onion, peeled and diced
2 teaspoons vegetable oil
1 x 400g tin stewed steak in gravy
1 x 400g tin chopped tomatoes
1 x 400g tin kidney beans, drained
2 x small fresh red chillies, finely diced
2 tablespoons tomato puree
1 teaspoon chilli powder
1 teaspoon ground cumin
1 teaspoon garlic granules, NOT salt
1/2 teaspoon ground coriander
1/2 teaspoon dried oregano
Salt and pepper, to taste
Optional extras to serve:
Cooked rice, Grated cheese, Sour cream, Tortilla chips
1.Heat the oil in a large saucepan that has a lid. Add the diced onion and sauté for 5 minutes until they are soft, light brown and translucent.
2.Add the tinned steak, chopped tomatoes and drained kidney beans to the cooked onions, and mix together gently with a wooded spoon.
3.Add all of the spices, the oregano, chopped red chillies, tomato puree, and mix well.
4.Add one tin of water to the chilli, using an empty tin such as the steak and mix one more time.
5.Simmer for 20 to 25 minutes over a low to medium heat with the lid on.
6.Season to taste with salt and pepper and serve straight away with rice, and/or sour cream, grated cheese and tortilla chips.
If the chilli has too much liquid, take the lid off for the last 5 minutes of cooking and add 1 tablespoon of cornflour mixed with a little water, and cook until thickened. Serve as before.
To make it veggie, omit the stewed steak and add an extra tin of beans, or a chopped red pepper and an extra onion.
To make it vegan, make it as the veggie version above, but don't serve with cheese or sour cream.
Lavender and Lovage
FRUITY POTATO CAKES
A Marguerite Pattern recipe which was served at The WW11 Hoxne Heritage Group Exhibition in St Edmund’s Village Hall.
Recipe supplied by Chris Parkin who says “It is a great recipe for when there is not much flour in the house…”
Cooking Time; 9-10 minutes. Quantity; 10-12 cakes.
125g/4oz cooked potato.
65g/2oz self raising flour with 1/2 teaspoon of baking powder.
65g/2oz plain flour with 1 teaspoon of baking powder.
50g/10z butter or margarine.
1 tablespoon of marmalade.
50g/1oz dried fruit.
Sugar and mixed spice if desired.
Mash the potato until light and floury. Do not add any milk.
Sift the flour and baking powder and mix with the potato.
Cream the marmalade, sugar and margarine.
Add the potato/flour mixture to the margarine mixture.
Add the dried fruit, mix all together.
Put on a floured board and roll out with a floured rolling pin.
Cut into 10-12 rounds or triangles.
Grease a heavy frying pan or griddle.
Heat for a few minutes, test if hot enough by sprinkling a little flour on to the pan.
The heat is correct when the four turns golden brown within one minute.
Put on the potato cakes, cook for two minutes on either side to brown then lower the heat and cook for a further 5 to 6 minutes.
Remove from the pan and sprinkle with a little sugar and mixed spice if desired.
Serve hot or cold.