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Joan's Recipes

My family's favourite hearty soup "Corn Beef Hash" with suet dumplings.

This hearty and nourishing soup can be made using whichever vegetables you like.....I have chosen the ones I usually use.........also can be made in any quantity, depending on size of family. I usually make double the amount required as flavour improves on second day, when it can be changed to a different dish , simply by placing the leftover thick soup into an oven proof dish and topping with either home made or frozen shortcrust pastry and serving with the gravy and a side salad if desired. serves 4-6

Suet Dumplings

6 med. potatoes...diced 3 med. carrots...diced one turnip (swede)...diced two med. parsnip...diced two med. onions ...  sliced 3 sticks celery (with some leaves)sliced mushrooms....according to size....(optional) 3 beef stock cubes 1 sachet bouquet garni 2 cans corn beef two cans of condensed celery soup water

1 cup of suet mix 1/2 cup SR flour (self raising) pinch of salt Method: Mix suet mix and flour together, add water to make a firm dough, form into small balls, place on top of soup when cooked, cover and  simmer for 15 mins. **NB if using shredded suet... 125g/4oz of SR flour 50g/2oz suet pinch of salt method as above.

Wash and prepare all the vegetables, placing all in large saucepan, leaving mushrooms aside until later. Chop corn beef into chunks, place in pan with vegetables, add stock cubes and bouquet garni, barely cover with water, bring to boil and simmer, covered  for 20 mins. Add chopped mushrooms and dumplings, prepared as above, and simmer covered for a further 15 mins. Remove bouquet garni and discard, remove dumplings and keep warm, add the cans of celery soup, blending in well........serve in large bowls topped with dumplings, and enjoy!

Shortbread biscuits....submitted by Sugarluv

two cups all purpose flour NB SR flour 1/2 cup packed brown sugar 2 cups softened butter

mix 'em up, roll it out, cut into rounds. Bake in a preheated 325deg F.  150deg C.  25 - 30 mins or until light golden brown on top. yum !!

Bacon, Potato and Bean Chowder

Serves two as a main meal, or four as a starter

1 tablespoon of oil 3 rashers of bacon, chopped 1 onion, chopped 1 teaspoon freshly chopped garlic, from a jar, or one clove garlic crushed 500g peeled and cubed potatoes 1 x 430g can of Three Bean Mix, drained 3 cups of chicken stock white pepper to taste 1/4 cup of cream 2 shallots, finely chopped

A quick, easy and nourishing meal, or starter

1. Heat oil in a large saucepan.cook bacon, onion and garlic for 2-3 mins. Add potatoes and cook a further 2-3 mins. 2. Stir in Three Bean mix and stock. Bring soup to boil, reduce heat and simmer until potatoes are tender. 3. season with pepper. Stir in cream. Garnish with shallots before serving. Serve with crusty garlic or plain bread.

Veal Goulash serves 4

1kg cubed veal 1/2 cup seasoned plain flour 1/4 cup oil 2 onions, chopped 1 clove garlic, crushed 250g mushrooms,quartered, or button 1tbs. ground paprika 1cup beef stock 1/3 cup sour cream salt and freshly ground black pepper to taste

Ginger Fig Scones [makes 10-12] 2 cups of self raising flour pinch of salt 1 teaspoon ground ginger 1 tablespoon finely minced crystallised ginger (optional) 2 tablespoons butter, chilled and finely diced 160g. dried figs, very finely chopped or sliced 4 tablespoons water 4 tablespoons milk Preheat the oven to 230°c. Sift flour, salt and ground ginger together and place in a large bowl. Rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Add the crystallised ginger and figs then add the combined milk and water and mix gently but thoroughly until the dough comes together. Turn out the dough, adding a little flour if the dough is sticky. Knead very briefly until the dough is manageable - do not overmix. Flatten the dough to 2-3cm. thickness then use a 6cm. cutter to cut out rounds. Place the cut rounds on a non-stick oven tray then gather up any remaining scraps and knead briefly. Cut as many more rounds as possible then place these on the oven trays. Brush the scones with a little milk then bake for 10-12 minutes until golden. Serve with butter, marmalade or jam.

Spice Banana Scones These will become a firm family favourite as soon as they emerge from the oven. The spicy aromas and rich banana flavour make these irresistible. Use old, black bananas for best results. 2 cups of self raising flour pinch of salt 90g. butter, chilled and diced 140ml. milk 2 small, ripe bananas 2 tablespoons sugar 1/2 teaspoon cinnamon 1/2 teaspoon nutmeg 30g. extra butter, melted 1-2 tablespoons demarara sugar Preheat the oven to 220°c. Sift the flour and salt into a bowl then rub in the butter until the mixture resembles fine bread crumbs. In a jug, whisk together the milk and mashed bananas, adding the cinnamon, nutmeg and sugar. Add this mixture to the flour mixture, mixing lightly but thoroughly to combine the ingredients, making a soft dough. If the dough is sticky, add a little flour. If the dough is dry, add a few drops of milk. Turn the dough out and knead briefly then using a 6cm. cutter (or wine glass), cut the dough into rounds. Gather up the scraps and knead briefly then cut as many more circles as possible. Place the rounds on non-stick oven trays, brush with the melted butter and sprinkle with extra sugar. Bake in the preheated oven for 12-15 minutes then serve warm with butter. NOTE: These are lovely when toasted and served with butter and cinnamon sugar.

more recipes will be added as I progress.....

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