recipes food cooking

Half Leek(chopped small)

Half Tin Peas

2-3 Small/Medium Sweet Potatoe's(Chopped Small)

apporx 100g Cheshire Cheese(grated)

Wholewheat Pastry(Approx half the amount of butter to wholewheat flour) - click here for jeena's wholewheat pastry recipe

Mix in your cheese and place filling into your pie pastry (that has been heated in the oven for a short time to prevent the filling making the bottom of the pie soggy).

You don't really need to serve this pie with anything as it is very filling. Enjoy this scrumptious Cheshire pie! :)

2 Large Carrots(Sliced)

Add your carrots and potatoe's

Pour in enough water to boil your vegetables for 15 minutes until they soften.

Rub together with your fingers into a coarse crumb like texture.

Add 3 more Tbsp of self raising flour and 1/4 tsp of Bicarbonate of soda.

Stir together lightly but well.

Add cold water gradually, very lightly pull the mixture together with a spoon to form a fluffy dough.

Gently bring together with hands - you do not need to knead this mixture. Now leave to the side for a moment.

By now your vegetables should be quite soft so add your favourite gravy granules to thicken it a little, stir well.

Your dumplings will almost triple in size. Take a spoon and gentle roll them over - simmer again for another 5-7 minutes.

2 eggs
100 ml milk
3-4 small onions
large handful broccoli florets
4 mushrooms
approx 150-200g double Gloucester cheese (or melting cheese of your choice)
10 Tbsp wholewheat flour
approx 100-150g butter


First rub together your butter and wholewheat flour into a bread crumb like consistency.

Mix in enough cold water to make it into a pastry dough.





Boil your broccoli florets for 5 minutes or so - just until they soften. Put to the side for later.



Put your chopped onions into a bowl.



Pour your milk over your onions and leave for 5-10 minutes. (Or while you grate your cheese etc.)




Add your grated/finely chopped cheese with a pinch of salt and pepper.



Mix well.

Add your pre- cooked broccoli.

Then your mushrooms.

Bind it all together with two eggs.

Put your mix into your pastry - that has been rolled out flat and placed into a baking dish(that has been greased and floured) that has been put into a 180C oven for 5-8 minutes or until the pastry goes a little firmer and dryer. This is so that your quiche mix does not make your pastry go soggy.

Cook in the oven at same heat until it goes all golden and yummy on top. I sometimes make the edges of the pastry bigger and then cut them off once cooked.

You can serve this as a snack on it's own or as a meal with some potatoe's or accompaniment of your choice.
Enjoy!

This recipe is healthy, tasty and filling!

I do not always use creamed tomatoes in my curries so I thought it was about time I shared a spicy dish with a vegetable base.

for the vegetables

1 Tin Chickpeas

1/2 Tin Green Peas

2 Tomato's

1 Medium Sweet Potato(chopped small)

2 Carrots(diced small)

1/2 Swede(diced small)

3 Small Onions(chopped)

1 Handful Broccoli(chopped small)

1 Handful Mushrooms (chopped)

Olive Oil

for the spices

1/2 tsp Chili Powder(or required amount)

1 heaped tsp Turmeric

1 tsp Cumin Powder

1 tsp Ground Coriander

2 heaped tsp Garam Massala

Pinch Ground Cloves

Pinch Coriander Seeds

Pinch Black Mustard Seeds

Large Pinch Cumin Seeds

approx inch Fresh Ginger

2 Cloves Garlic

Getting Started

1. Grind your fresh ginger and garlic together and put to the side for later.

2. Take your two tomato's put 3-4 slices around each one (not deep just on the skin) put them into a bowl and cover with boiling hot water. Leave for 2 minutes or so.

You should start to see the tomato skin peeling back, turn them over with a spoon so each side peels off. When you see it peeling you can take them out and discard the water.
(This will only take a minute or two.)

Peel the skin off the tomato's, it should come off easily. Chop up small and leave to the side for later.

3. Lightly simmer your chickpeas to soften and put to the side for later.

On To The Main

Boil your carrots, swede and sweet potato until nearly soft.

You may get some 'scum' floating in the pan.



Scoop it out with a ladle or spoon.

Once your carrots, swede and sweet potato are almost cooked add your tomatoes and broccoli - keep cooking for 6-10 minutes or until they all soften. (broccoli and tomatoes do not take very long)

When cooked drain off the water into a dish and keep to the side.

Do not discard water as you will use this soon.

Mash the vegetables into a thick veggies paste.

Now brown your onions in a new pan.

Add your seeds and stir well.

Add your garlic/ginger paste and lower the heat a little.

Now turn your heat down and add all your spices except garam massala. You may need to add some more olive oil here to help blend and break down the spices.

Add your mashed carrot vegetables to your pan and stir well.

Add your mushrooms and water from the vegetables. Only add enough to loosen the curry a little remember you want it to be thick in texture.

Add your green peas and garam masala.

Add your chickpeas and stir well.

Simmer for a few minutes.

Serve with your favourite bread. Enjoy.