PEAR AND CARAMEL PUDDINGS

I like the idea of these puddings as you could prepare them up to the baking stage and then put them in the oven just before you’re ready for dessert.  If you don’t like using tinned pears you could poach some fresh pears. I think might actually be really nicer.

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CHICKEN PIE

This is another recipe from the Women’s Week Let’s Go Greek supplement.  It uses fillo pastry, but you could change that to shortcrust or puff if you wanted to.  The fillo would be lighter, but the others would still make a good pie.

BEEF AND BURGUNDY PIE

I suppose this pie recipe should now be called Beef and Red Wine Pie, but as this recipe was published back in the ’70s before the labelling laws changed and only wine from the Burgundy region of France could be called that, I think I can leave it as Burgundy.  I don’t think it matters too much which grape variety of red wine you use for the recipe, but it should be wine that’s worth drinking and of course a good cook should always sample it before adding it!!!!!!

GARLIC AND LEMON LAMB KEBABS

This recipe is from a Women’s Weekly Let’s Go Greek supplement.  I tend to think of kebabs as mainly being cooked on the barbeque, but this recipe cooks them in a pan and then the oven with the marinade poured over at the end.  It makes them an all year round feast, not just for summer barbeques.

 

CREAMY POTATO AND CELERY SOUP

With the emergence of celeriac as a popular vegetable, celery is often now overlooked.  The two are different vegetables although from the same family.  Celeriac is not the root of the vegetable you buy called celery, it is a plant cultivated for its root or base instead of for its stalk or leaves like celery. Sadly I think celery is now very overlooked.  I use it in salads, casseroles and it’s great with cheese, but had forgotten about using it as a main element of soup until I found this recipe.  Try it and see what you think………….  (You could substitute rice or risoni for the sago.)