I was asked to place this recipe. There are no hard and fast rules to this and you can change the ingredients as you wish - maybe you want more of one of the ingredients.
Ingredients
1 Small box Bisto gravy powder
An equal quantity of Maizena (equal to the quantity of Bisto)
2 packets brown onion soup
1 packet cream of tomato soup
1 packet oxtail soup
1 packet cream of mushroom soup
1 packet spring vegetable soup
Method
Place all the ingredients in a container, shake well to mix.
Use this mixture to thicken and flavour gravy.
To make gravy for pies, take 2 teaspoons of the mixture and mix with a little cold water to a paste. Add to 1 cup boiling water and turn the heat down. Let it simmer for a few minutes until cooked.
Naomi
Wednesday, January 28, 2009
Tuesday, January 20, 2009
Mutton Chops with a Difference
This recipe is as easy as can be.
Ingredients
Mutton Chops
Brown Onion soup powder
Method
Pat the soup powder onto the chops. Wrap chops individually in aluminium foil.
Place the parcels in a preheated oven at about 150 degrees C for approximately 1 1/2 hours.
Serve with vegetables of your choice.
The chops can be substituted with any meat of your choice - such as T-bone steaks or rumpsteak.
Ingredients
Mutton Chops
Brown Onion soup powder
Method
Pat the soup powder onto the chops. Wrap chops individually in aluminium foil.
Place the parcels in a preheated oven at about 150 degrees C for approximately 1 1/2 hours.
Serve with vegetables of your choice.
The chops can be substituted with any meat of your choice - such as T-bone steaks or rumpsteak.
Monday, January 5, 2009
Easy Trifle
You can use your imagination on this. The ingredients are my favourites, but you can change it to what you prefer.
Ingredients
1/2 packet finger biscuits (Boudoir)
2 packets jelly (I use one green and one red)
Thick custard (approximately 500ml)
1 tin fruit ( I use fruit cocktail)
Cream
Flake chocolate
Pecan nuts
Glace cherries
Method
Break biscuits into pieces and place in the bottom of a bowl.
Mix the jelly according to instruction on packet.
Pour one colour directly onto the biscuits and leave to set.
Place the other jelly in the fridge to set.
Pour custard over the jelly and biscuits.
Drain fruit and arrange on top of the custard.
Stir the rest of the jelly to break it up, place on top of the fruit.
Whisk cream with one teaspoon vanilla and one teaspoon of castor sugar.
Decorate the trifle with the cream.
Crush the flake and sprinkle over cream
Sprinkle nuts over and arrange a few cherries on top.
This trifle is enough to serve 6 - 8 people.
Naomi
Ingredients
1/2 packet finger biscuits (Boudoir)
2 packets jelly (I use one green and one red)
Thick custard (approximately 500ml)
1 tin fruit ( I use fruit cocktail)
Cream
Flake chocolate
Pecan nuts
Glace cherries
Method
Break biscuits into pieces and place in the bottom of a bowl.
Mix the jelly according to instruction on packet.
Pour one colour directly onto the biscuits and leave to set.
Place the other jelly in the fridge to set.
Pour custard over the jelly and biscuits.
Drain fruit and arrange on top of the custard.
Stir the rest of the jelly to break it up, place on top of the fruit.
Whisk cream with one teaspoon vanilla and one teaspoon of castor sugar.
Decorate the trifle with the cream.
Crush the flake and sprinkle over cream
Sprinkle nuts over and arrange a few cherries on top.
This trifle is enough to serve 6 - 8 people.
Naomi
Subscribe to:
Posts (Atom)