Spinach Potato Pie

2 1/2 pounds potatoes, peeled
1/3 cup melted butter for dairy, divided (use olive oil for pareve)
1/2 cup milk for dairy (use nondairy milk for pareve)
Salt and pepper to taste
2 large eggs, slightly beaten
1 cup grated Parmesan cheese for dairy, divided
7 garlic cloves, minced
6 green onions, thinly sliced
2 pounds frozen chopped spinach, thawed and drained
2 1/2 teaspoons dried dill
2 1/2 teaspoons dried oregano
1/2 teaspoon ground nutmeg
6 ounces feta cheese for dairy, crumbled

  • Preheat oven to 400°F. Grease 9 x 13-inch pan.
  • Cook potatoes until soft. Drain, cool and mash.
  • Beat in 3 tablespoons butter or oil, milk or nondairy milk, salt, pepper, eggs and 6 tablespoons Parmesan cheese.
  • Heat 1 tablespoon butter or oil in large skillet and saute garlic and onions. Add spinach, reduce heat and cook covered 3 minutes.
  • Remove from heat and add dill, oregano and nutmeg. Mix in feta cheese.
  • Add 1 tablespoon butter or oil to baking pan and spoon half the potato mixture into bottom, pressing down. Layer spinach mixture and top with remaining potato mixture. Sprinkle with remaining Parmesan cheese and drizzle with remaining butter or oil.
  • Bake 50 minutes or until top is lightly browned.

Source: Cooking Jewish

Marshmallow snowmen

Marshmallow snowmen

  • Chocolate Cupcakes
  • Butter icing
  • Marshmallows
  • Chocolate sprinkles
  • Jelly babies
  • Smarties, brown, or covered in chocolate

Cover tops of cupcakes with butter icing. Cut 6 marshmallows in half, and squish to make them slightly smaller. Using a wet toothpick, make two holes in each squished marshmallow, and insert sprinkles to create eyes. Use a piece of jelly baby for the nose. Place a dab of icing on the tops of the remaining 12 marshmallows. Place a squished marshmallow on top of each to create the head. Place a dab of icing on each head, and top with a chocolate candy for a hat.

Adapted from: Martha Stewart

Banana caramel

Basic: Take some bananas, cut them in half lengthwise, fry them in butter, remove from pan, add orange juice to pan, bit more butter, sugar, simmer until thick. Fancier: booze and cinnamon into sauce, almonds sprinkle, cream, icecream, wrap in pancake.
(my recipe)

Steak and Kidney Pudding

Steak and Kidney Pudding
675g chuck steak, cut into 2.5cm cubes
225g ox kidney, cut into 2.5cm cubes
1 small onion, peeled and finely chopped
large pinch celery salt
salt and freshly ground black pepper
1 tsp fresh thyme leaves
2 tbsp plain flour
150ml fresh beef stock


Source: Antony Worrall Thompson at BBC


Suet pastry

400g/14oz self-raizing flour
200g/7oz beef or vegetarian suet
½ tsp salt
freshly ground black pepper
290ml/½ pint cold water

  • Place the steak and kidney into a large bowl. Stir in the onion, celery salt, pepper, salt and thyme leaves. Toss together lightly and set to one side.
  • To make the suet pastry, sift the flour and the salt into a large bowl. Add the suet, salt and pepper. Lightly mix and add the water a little at a time.
  • Cut through the dough using a round bladed knife as if you were making scones.
  • Using your hands mix to form a soft dough.
  • On a lightly floured work surface roll out the pastry into a round disc approximately 0.5-1cm) thick. Cut out about a quarter of the pastry mixture for the lid and set aside.
  • Use the remainder of the pastry to line a well buttered 1.75l/3pt pudding basin, leaving at least 1cm of the pastry hanging over the edge.
  • Add the flour to the steak and kidney mixture and stir gently. Place the batches of the meat mixture into a sieve (with a glass bowl underneath) and shake to remove any excess flour
  • Spoon into the pudding basin lined with the pastry. Do not push the meat filling into the basin and add the fresh beef stock nearly 2/3rds to the top not covering the meat completely.
  • Place the pastry lid over the filling and fold the border over. Press the pastry together securely to seal.
  • Cover the pudding with a double piece of buttered foil, pleated in the middle. Tie in place with string.
  • Steam the pudding on an upturned plate in a large saucepan filled with hot water for 5 hours, topping up with water occasionally so as not to boil the water in the saucepan dry.
  • To serve, turn out the pudding onto a large warm plate. Cut a wedge of the pudding and place on a serving plate with mashed potatoes and a spoonful of peas.

Chocolate mousse

Chocolate mousse

  • 110gz double cream
  • 85g dark chocolate, melted
  • 55g pecan nuts, chopped
  • 1 waffle, chopped

Whip the cream in a bowl until it holds is shape. Fold in the melted chocolate until combined. Stir in the pecan nuts and waffle pieces to combine. Transfer the mousse to a refrigerator until required. Make a lozenge shape with the mousse between two spoons and serve.
Source: Paul Rankin at BBC

Baked Onions with Nut Stuffing

Baked Onions with Nut Stuffing

  • Onions - 4 large
  • Long grain rice - 150g
  • Hazelnuts - 50g
  • Salted peanuts - 50g
  • Tomatoes - 225g roughly chopped
  • Cheddar cheese - 110g
  • Dried basil - tsp, Dried oregano - tsp, Turmeric - 1 ts

Pre-heat oven to 200C / 400F / Gas 6. Boil the onions in their skins for 45-50 minutes until very tender. Drain and leave to cool. Cook the rice in plenty of boiling water, until tender. Drain well. Put the hazelnuts and peanuts on a sheet of foil and cook under the grill until brown, turning frequently. Leave the skins on the hazelnuts and finely chop with the peanuts. Mix the tomatoes with the rice, cheese, nuts, herbs and turmeric. Slice off the tip and root of each onion, but leave on the coloured outer skin. Down one side of each onion cut through to the centre from tip to root. Ease the onions open. Divide the stuffing between each onion, pressing it well into the centre. Place in a roasting tin, cover and bake for about 40 minutes. Serve hot.
Source: Helen Watson at Brittannia

Sweetcorn pudding

  • 5 eggs
  • 510g can sweetcorn, drained
  • 418g can creamed sweetcorn
  • 300ml full fat milk
  • 300ml double cream
  • 60g plain flour
  • 1/2 tsp baking powder

Preheat the oven to 190 C, butter an ovenproof dish. Whisk the eggs in a large bowll. Add the other ingredients. Pour into the buttered dish. Cook for about an hour


Source: Nigela Lawson on Channel 4


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