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Devastatingly Divine Dishes

The day to day quest for the perfect dish for dinner. If you are feeling a bit uninspired drop by my blog for some ideas! http://www.devastatinglydivine.blogspot.comthe day to day quest for the perfect dish for dinner. If you are feeling a bit uninspired

Last Build Date: Wed, 02 Mar 2016 17:39:51 GMT

Copyright: Molly Eckert

Fish and Chips Recipe and Potato Scallops

Tue, 09 May 2006 17:06:09 GMT

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.

Tuna Noodle Casserole Recipe

Thu, 06 Apr 2006 18:14:15 GMT

Tuna Noodle Casserole Recipe 1 onion, chopped 250 g mushrooms, sliced 2 sticks of celery, chopped ½ 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.

Spaghetti Bolognese Recipe

Wed, 29 Mar 2006 16:48:21 GMT

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 ½ red pepper chopped ½ 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 ½ 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 ½ hours. Add the milk and simmer for another ½ hour. Serve over pasta and toss with mozzarella cheese

Carrot and Lentil Soup Recipe

Mon, 27 Mar 2006 22:16:21 GMT

Ingredients 1 Tbsp Cumin seeds 1 Tbsp red pepper flakes 1 Tbsp ground coriander 1 knob of ginger chopped 2 cloves of garlic ½ red chilli 5 or six large carrots, chopped 2 onions, chopped 1 cup red split lentils 1 litre vegetable broth bunch of chopped coriander Method Sauté the spices, ginger, garlic and chilli for a couple of minutes. Then add the onions and allow them to soften. Next add in the carrots and allow to soften a bit in the oil. When the ingredients become fragrant add the vegetable broth and lentils and boil until the lentils and carrots have softened, about 25 minutes or so. Finally add the chopped coriander and then puree with a hand blender.