Honey Roasted Parsnip Soup:With the weather getting colder i love a lovely warming soup. This can also double as lunch the following day.
1 Teaspoon vegetable oil
1 Vegetable Stock Cube
1 packet of Aunt Bessies Parsnips
100ml of milk
Salt and Pepper for seasoning
Cook the Parsnips in the oven as directed
Chop and fry the onion in the pan
Once cooked add the parsnips to the onion
Prepare one pint of stock
Add the stock and milk and blend to desired consistency, (i love a thick chunky soup)
|Thick rost parsnip soup|
Steak and Mushroom pie:
400g Casserole beef steak
1 packet of Aunt Bessies Pastry mix
1 oz cornflour
1 beef stock cube.
Salt and Pepper for seasoning.
Trim beef steak, chop onions and mushrooms and add place in a casserole dish
Prepare 1 pint of beef stock and pour over meat
Cook for 1hr 30 mins on 170c
Mix cornflour in a small amount of water
Remove meat mixture add cornflour to the gravy and return the meat. Return to the oven for a further 20 mins
Prepare pastry as per instructions
Roll pastry into round pieces and line base of pie dish
Cook the pastry for 15mins
Add the mixture to the pie base and cover with the oastry 'lid'
Seal the pastry around the edge
Brush the pastry with milk
Cook on 190 for a further 25 mins.
|Steak and Mushroom Pie|
Cheat's Bread and Butter Pudding:
This bread and butter pudding is so quick and easy to prepare, Little man enjoyed helping out with prepartion of the pudding.
4 Slices of white bread
A generous handful of raisins (or raisins if you prefer)
1 pack of Aunt Bessies instant custard
Sprinkling of brown sugar
Simply butter the bread and add a thin covering of apricot Jam to 2 slices of the bread, and slice into triangles.
Arrange in dish and scattered raisins over the bread
Prepare the custard as directed and pour over the bread and leave to soak for 15mins, Sprinkle with bown sugar.
Cook in a preheated oven 180 for 20mins
|Bread and Butter Pudding|