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    105 Recipes

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    Another recipe from my regular reliable source; the Sainsbury's magazine.

    Recipe #174058

    This dish can be made a day ahead of serving, simply reheat gently in a saucepan. The specified cooking time is an estimated one as beans can differ in the time they take to cook, depending on how fresh they are. Soaking time for the beans is not included in the preparation time.

    Recipe #174057

    A delicious recipe originating from Normandy in France. Posted for France and Canada in the Zaar World Tour II. PS The original recipe calls for 1.15kg of apples, not 1 1/4 kg (I can't work out how to input this amount - sorry!)

    Recipe #174053

    Classic Italian ingredients are combined in this tasty and quick to make recipe. Feel free to vary the vegetables according to your taste or seasonal availability. Quark works really well as a change from the ricotta cheese.

    Recipe #174052

    A refreshing desert that’s great for summer days. It’s also a lovely way to round off a spicy Thai meal. The recipe is easy peasy to make, and you don‘t need an ice cream maker. Just pour the mixture in a tub, put it in the freezer and forget about it! You can ring the changes by serving with other tropical fruits. This keeps in the freezer for up to 3 months. Don't forget to allow yourself freezing time.

    Recipe #174050

    The original recipe (from a Sainsbury’s magazine) specifies good quality pork sausages, but here at Blakey Towers we use vegetarian sausages; so feel free to use your favourite kind too.

    Recipe #173978

    This is a very colourful and easy dish. For added colour you could also use tricolour spaghetti. I’m not sure what an Italian would make of this vegetarian version of carbonara sauce, but here at Blakey Towers it goes down a treat!

    Recipe #173977

    This subtly flavoured dish is from Catalonia; an historic country in southern Europe. Geographically it’s the North West corner of Spain and a sliver of neighbouring France. Barcelona is the capital city.

    Recipe #173976

    Yummy served with vanilla ice cream. You can use redcurrent jelly in place of the cherry jam. The recipe comes from a supermarket magazine; Sainsburys I think.

    Recipe #173975

    2 Reviews |  By Mrs B

    Some Sweet and Sour sauces seem too sweet or synthetic for our personal tastes, so I decided to develop my own. This recipe has been worked on over time and you’ll notice there are a couple of optional ingredients. I’ve tried all permutations and also varied the amount of tomato paste and water, but these days I make this sauce with everything listed and we think it’s just right! Good served over egg fried rice and stir fried vegetables.

    Recipe #170049

    6 Reviews |  By Mrs B

    This versatile recipe serves 4 - 6 as a vegetarian main dish or up to 8 as a side dish. Serve hot or cold, with salads or hot vegetable dishes. Posted for RSC#8

    Recipe #161344

    Recipe #161342

    1 Reviews |  By Mrs B

    The soufflé mixture for this recipe is made with a sweet potato puree. You can make one soufflé for a main dish to serve 4, or divide into 6 - 8 individual ramekin dishes for a starter. If making individual soufflés, baking time is reduced to 10 - 15 minutes.

    Recipe #161331

    1 Reviews |  By Mrs B

    This recipe comes from “The Ballykissangel Cookbook”. Ballykissangel is the fictional Irish village in the popular BBC TV drama series of the same name, that was on air a few years ago. I’m not a big soup fan, but this one sounds really interesting, especially as it can be served hot or cold. The original recipe calls for chicken stock, but then that wouldn’t be very vegetarian (!), so I’ll leave it to you what sort of stock you use. Hot and cold serving suggestions are at the end of the cooking instructions, but either way I think this would be a good alternative to gazpacho. You’ll need to add extra time for chilling if serving this cold.

    Recipe #153101

    1 Reviews |  By Mrs B

    This recipe comes from “The Ballykissangel Cookbook”. Ballykissangel being the fictional Irish village of the popular BBC TV drama series of the same name, that was aired a few years ago. This is a simple vegetarian supper dish that can be varied endlessly and easily adapted to suit your personal tastes. Ingredients are per person so this can be made for just one person or sized up to feed the family (If you’re making for more than one and are not cooking this in individual portions you’ll probably find that you don’t need as much milk per person; you’ll also find you need to adjust cooking times upwards). We found this to be a meal in itself so I simply serve it with some crusty bread.

    Recipe #153096

    Another recipe from Waitrose Food Illustrated magazine, that I confess I have yet to try. It sounds super and simple to make; should be a winner! Cooking time is the overnight chilling time.

    Recipe #152529

    The recipe comes from “Waitrose Food Illustrated” Magazine, March 2004. I haven’t made this but it sounds very good. According to the introduction, the coconut cream softens the robust flavours of the other ingredients in this dish. This quantity serves 4-6 as part of a meal. Alternately you could serve this as a main dish and I’m guessing it would then serve about 3 people.

    Recipe #152528

    2 Reviews |  By Mrs B

    This recipe comes from “The Ballykissangel Cookbook”,which was leant to me by my friend Joan. Fraughan is the old Irish name for wild bilberries or blueberries. According to the cookbook, the first Sunday in August was the traditional day for picking fraughans. These days, your nearest supermarket is probably a more convenient place to find the main ingredient! And if you read bayou-mimi's review you'll see that you can also makethe filling with frozen blueberries. I haven't made this pie as written, but having read bayou-mimi's review I just had to try the filling! I too used frozen and also followed her excellent suggestion to add some cornstarch, which worked very well indeed. I’m posting the quantities as written in the book, but I suspect that the filling might be a bit tart for some, so I’ve written a taste test into the directions to check the sweetness. I also doubt if I'd be clever enough to to roll out the specified amount of pastry into such large circles (although no doubt the point is to achieve a super-thin crust), so I used another recipe for my pie crust. However Joan says she follows the recipe exactly and it's one of her favorites.

    Recipe #152527

    This can be used as a snack, starter, main or side dish; depending on your needs and number you're cooking for. It's quick and easy to make, and tastes good too. What's even more impressive in my book is that Mr B (who's not known for being fond of Indian food) actually likes it! The recipe comes from the back of a packet of Paneer.

    Recipe #152499

    This recipe comes from “The Ballykissangel Cookbook” which has been leant to me by my good friend Joan. Ballykissangel was a very popular gentle drama series set in the fictional Irish village of the same name. The cookbook is a collection of traditional and modern Irish recipes, created by Aidan Dempsey, who used to do the catering for the BBC film unit. This cake can be made in advance, frozen, then served straight from the freezer. The recipe states that this serves 4, but I reckon that that's a typo; this will be rich and even though the cake is not deep, a quarter of a 9 inch cake still sounds like a lot of cake to me! You will gather that this means that I haven’t tried this yet, but it sounds super good and super easy to make; it would also be a good way to use up egg yolks if you have been making meringues. Cooking time is freezing time.

    Recipe #151552

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