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“Apple, Mint and cranberry cooler”

Apple, Mint and cranberry cooler

by “Herbal Teas” by Richard Craze

 

4          Tbsp. dried cranberries

2          sprigs fresh mint

1          apple, peeled and sliced

1-3/4  cups freshly boiled water

 

Put all the ingredients in a large tea pot, jug, or other container, and pour over the water.  Let stand for 1 hour.  Strain and chill before pouring over ice.

 

**With Alcohol – 1-1/2 Tbsp. cup grenadine and either 1 measure (1-1/2 Tbsp.) gin or vodka per glass.

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Recipe – “Herb Stuffing”

“Herb Stuffing”

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson

 

 

2          oz. butter

4          oz. shallots, peeled and chopped

8          oz. fresh white breadcrumbs

1          teaspoon salt

1          teaspoon black peppercorns, roughly crushed

1          teaspoon juniper berries, roughly crushed

4          tablespoons chopped fresh parsley

2          tablespoons chopped celery leaves

1          egg, beaten

——————————————–

Preparation time:   15 minutes

Cooking time: 4 – 5 minutes

——————————————–

The quantities given here are sufficient to stuff a large chicken or capon; they can be increased or decreased as necessary.

  1. Melt the butter in a frying pan, add the shallots and fry over a gentle heat until soft and lightly coloured.
  2. Put the breadcrumbs into a large bowl and stir in the onions with the butter. Add the salt, peppercorns, juniper berries and herbs.  Add the beaten egg and stir to mix very thoroughly.

 

Variation:  Extra herb stuffing may be shaped into balls, placed on a baking sheet and roasted for 30 minutes.

Recipe – “Cheese Nuggets”

Cheese Nuggets
 
 
1/2    cup butter
1        cup all-purpose flour
2        cups grated sharp cheddar cheese
1/4    tsp. Cayenne pepper
 
Mix butter and flour together well.   Add cheese and work in well.   Shape into small marble-size balls.  Place on un-greased baking sheet.
 
Bake in 375 degree Fahrenheit for about 10 minutes.
 
Makes 36.

Recipe – “Devilled Eggs”

Devilled Eggs
 
6    eggs
Hard-boil the eggs and remove shells.   Cut eggs in half lengthwise and remove yolk.  Place yolks in a small bowl.
Mash yolks with a fork and add the following:
 
6    tblsps. Mayonnaise
1    tsp. Mustard
Salt and pepper to taste
When well blended, fill the cup like white of the egg.
 
1    tsp. Paprika
Sprinkle paprika on top of each egg

Recipe – “Stir-Fried Courgettes with Herbs and Spices”

Stir-Fried Courgettes with Herbs and Spices

“A Culinary Guide to Herbs, Spices and Flavourings”

by Arabella Boxer, Jocasta Innes, Charlotte Parry-Crooke, Lewis Esson.

 

1-1/2   large courgettes, peeled, and cut into 1” inch chunks

              Salt

3           Tablespoons sunflower oil

1           Tablespoon chopped curry leaves

3           spring onions, sliced

1            garlic clove, peeled and chopped

1            tablespoon chopped fresh ginger root

1            tablespoon chopped fresh coriander

1            teaspoon light soy sauce

2          tablespoons chicken stock or hot water

 

Preparation time: 15 minutes, plus draining

Cooking time: 10 to 12 minutes

————————————————————————————————————

1.  Put the courgettes into a colander and set over a large plate.  Sprinkle the courgettes with the salt and leave to drain for 30 minutes, then pat dry with a cloth or absorbent paper.

2.  Heat a wok or deep frying pan, add the oil and heat until they turn brown, and then add the spring onions, garlic, ginger and coriander.  Stir-fry over brisk heat for 1 to 2 minutes.

3.  Add the courgettes and stir-fry for a further 2 minutes, then cover the wok and simmer for a further 2 minutes over a gentle heat.  Add the soy sauce and stock and stir-fry for 30 seconds.  Turn the courgettes into a warmed serving dish and serve immediately as an accompaniment to curried poultry, fish or veal.

 

Variation:

Vegetable marrow, peeled, seeded and cut into 1” inch cubes, may be substituted for the courgettes.

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