Devastatingly Divine Dishes

Fish and Chips Recipe and Potato Scallops  play >

Fish and Chips Recipe and Potato Scallops

5/9/2006 | Download File (12.81 MB) - right click to download

Fish and Chips Recipe Fish and Chips and Potato Scallops by our next door neighbours Frank and Alison Midgely who used to run Jack's Fish and Chip shop on Clay Street in Burnley, Lancashire, UK Ingredients: Haddock fish (skinned and boned) Maris Piper potatoes Batter mix Salt Vinegar Bicarbonate of soda Beef dripping(for frying) Method: To the batter mix add a pinch of salt, bicarbonate of soda and 1/2 egg cup full of vinegar. Mix with the water until batter is airy and is of a treacle like consistency. heat the beef dripping to 170c. Batter fish and cook for approximately 7-10 minutes. For the potatoes, cut slices to half inch thickness and fry in the beef dripping at 140c until nicely browned. http://www.devastatinglydivine.blogspot.com

Tuna Noodle Casserole Recipe  play >

Tuna Noodle Casserole Recipe

4/6/2006 | Download File (0.29 MB) - right click to download

Tuna Noodle Casserole Recipe 1 onion, chopped 250 g mushrooms, sliced 2 sticks of celery, chopped ˝ bag Pennsylvania Dutch Egg Noodles 2 tins tuna fish in brine small head of broccoli, florets cut 1 can cream of celery soup 1 can cream of mushroom soup milk Boil a sauce pan of water and cook the egg noodles until al dente. Boil the broccoli until cooked through. Sauté the onion, mushrooms and celery in oil until soft and taking on colour. Once finished drain the oil and add the vegetables to a bowl. Drain the tuna and add to the vegetables. Also, add the noodles, broccoli, cream of celery and cream of mushroom soup. Add a can or two of milk and mix up well. Pour the mixture into a baking dish and bake at 175c for 45 minutes or until piping hot. http://www.devastatinglydivine.blogspot.com/2006/04/tuna-noodle-casserole-recipe-1-onion.html

Spaghetti Bolognese Recipe  play >

Spaghetti Bolognese Recipe

3/29/2006 | Download File (0.44 MB) - right click to download

Spaghetti Bolognese Recipe 1 454g package of pork mince 3 pieces of bacon chopped 1 onion chopped 4 cloves of garlic chopped 4 pieces of celery chopped 2 carrots chopped package of mushrooms sliced ˝ red pepper chopped ˝ yellow pepper chopped six plum tomatoes chopped three cans chopped tomatoes 1 glass red wine beef bouillion cube 2 large glasses of water 2 Tbsps balsamic vinegar 2 Tbsp Worcester sauce ˝ cup milk brown the pork and bacon. Drain in a sieve. Add oil to pot and soften, onion, garlic, celery. Then add the mushrooms and peppers and allow them to soften. Add the carrots and coat with the oil. Add the plum tomatoes and return the meat. Next add the cans of tomatoes and plenty of basil, oregano and salt and pepper. Allow this to heat through for about ten minutes. Next add the wine, balsamic vinegar and Worcester sauce, beef cube and water, combine. Allow to simmer on a low heat for about two and ˝ hours. Add the milk and simmer for another ˝ hour. Serve over pasta and toss with mozzarella cheese http://devastatinglydivine.blogspot.com/2006/03/spaghetti-bolognese-recipe-1-454g.html

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