I always try to make something everyone can eat when I cook - I think it's nice for everyone to have the same meal, and I hate being that 'odd one out' with the different meal when Omnis cook, so I didn't want to do the same thing to my friends with allergiesI think your side dishes all sound lovely and I'd be happy eating them with no main. I also think it's really nice to do the whole menu that all your friends can eat it all. Do you have a recipe for the chocolate banana cheesecake?
That sounds like a fabulous recipe SG. I also don't use plain flour when making pastry as I prefer either wholewheat, spelt or kamut flour.It's very long so I'll write it in note form.
Kate & Sidney Pudding. Serves 4.
300g shallots, quartered
4 cloves garlic
500g chestnut shrooms
250g cooked chestnuts
125g prunes, chopped
2 tbsp fresh sage, chopped (or 1 tbsp dried)
1tbsp veg bouillon
150ml boiling water (or omit the sherry and use 300ml water)
300g self-raising flour (or use any flour and add extra baking powder)
1 1/2 tsp baking powder
12 tsp salt
150g veg suet
125ml water or soya milk to mix
Fry shallots until browning then add the garlic, shrooms, 1/2 the chestnuts, prunes, sage, sherry & bouillon. Mash the other 1/2 chestnuts with boiling water and add. Season.
Boil large pan of water. Grease 850ml pudding basin.
Sift flour, baking powder & salt into bowl. Add suet. Use knife to mix to a soft dough with water/milk. Make ball, knead lightly, divide into 3. Roll out 2/3 and line pudding bowl with it, roll out 1/3 to form lid.
Use slotted spoon to place shroom mixture into pastry-lined bowl. Reserve liquid to serve as gravy. Pack down shroom mix and fold excess pastry sides over the top. Damp with water/milk and add pastry lid. Pinch together to seal.
Cover with greaseproof paper and 2 layers of foil. Tie with string and lower into boiling water. Cover and simmer for 1 12 hours, topping up water if it evaporates -should reach halfway up pudding basin. (There are some videos on YouTube that show how to wrap and tie a steamed pud).
Yeah, I usually braise cabbage when I cook it. But the method for stuffing cabbage leaves usually requires boiling the whole head of cabbage for a couple of minutes until you can peel the leaves off easilyCabbage tastes far better if you use the braising method when cooking it. I love cabbage and just had some for dinner.
No worries. Kamut flour -not familiar with that one. I wonder if I know it by another name?That sounds like a fabulous recipe SG. I also don't use plain flour when making pastry as I prefer either wholewheat, spelt or kamut flour.
I have posted it in the Recipe section as this recipe is for keeps !!
Thank you for posting it.