Recipes

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Mushrooms kievIngredients
24 small open cup mushrooms
125 g (4 oz) unsalted butter, softened
2-3 garlic cloves, crushed
2 tablespoons finely chopped fresh parsley
2 eggs, beaten
75 g (3 oz) dry white breadcrumbs
sunflower oil, for deep-frying
salt and freshly ground black pepper
chicory leaves, to garnish

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Chinese-Lamb-Curry_cIngredients:
* 2 1/2 lb (1.25 kg) breast of lamb
* 1 1/2 tablespoons oil (preferably groundnut)
* 2 tablespoons coarsely chopped garlic
* 1 tablespoon coarsely chopped fresh root ginger
* 1 pint (570 ml) water
* 3 tablespoons light soy sauce
* 2 tablespoons dark soy sauce
* 6 tablespoons Madras curry paste or powder
* 1 tablespoon sugar
* 1 lb (450 g) potatoes
* 8 oz (225 g) carrots

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dumplings_cIngredients:
* 125g (4 oz) Stork margarine
* 225g (8 oz) self-raising flour, sieved (or use half wholemeal flour and half white flour)
* Pinch of salt
* 4-5 x 15ml spoons (4-5 tablespoons) water

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Fruit-flan-glazes_cIngredients:
* 150ml (1/4 pint) unsweetened fruit juice or diluted fruit juice
* 2 x 5ml spoons (2 teaspoons) arrowroot
* 25g (1 oz) sugar

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Ingredients:
* 150g (5 oz) Stork margarine
* 150g (5 oz) castor sugar
* 2 eggs, size 3, beaten
* 225g (8 oz) self-raising flour, sieved with
* 1 x 5ml spoon (1 teaspoon) mixed spice
* 350g (12 oz) mixed dried fruit, washed and dried
* 150ml milk less 2 x 15ml spoons (1/4 pint less 2 tablespoons)

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Piquant-Tomato-RelishIngredients:
* 1 kg (2 lb) tomatoes, skinned and chopped
* 1/2 cucumber, chopped
* 4 celery sticks, sliced
* 6-8 small gherkins, sliced

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steak-and-kidney-puddingImperial
For the filling
1 oz butter
1 oz flour
1/3 pint hot water
9 oz ox kidney, cored and finely chopped
1 lb chuck steak, cubed
2 onions, grated
1 beef stock cube, crumbled
salt and freshly ground pepper
For the pastry
8 oz flour
2 teaspoons baking powder
1 teaspoon salt
4 oz shredded suet
8-10 tablespoons cold water

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soup1_cThe advance preparation and freezing of stocks, soups and sauces is a valuable aid to kitchen economy; vegetables can be preserved in a useful form when they are cheap, stock can be kept safely, and much time can be saved in the final preparation of cheap meals. Read about such dishes: stock and bouillon, thick soups, basic sauces, meat sauce, tomato sauce and puree, fruit sauces.