Recipe of the Day

Picture of stuffed cucumber15th July, 2012

Stuffed Cucumber

Pare the cucumber and cut into two inch lengths. Blanch in boiling water for five minutes and put in a basin of cold water.

Remove at once from the water, drain, and with a small sharp knife or spoon carefully remove the seeds and part of the pulp of the cucumber. Stuff with sausage meat etc., then put pieces of cucumber in a saucepan on a layer of bacon rashers and just cover with stock. Cover the saucepan and simmer very gently for about fifty minutes until the cucumber is quite tender.

To serve, place the hot cucumber on a hot dish, strain the sauce into a clean pan and reduce rapidly and thicken with a little flour and butter. When ready add small lumps of butter and pour over the cucumber pieces.

Picture of Stuffed Peppers14th July, 2012

Stuffed Peppers

Blanch the peppers in boiling salted water for three or four minutes, drain, cut off the tops and remove the seeds. Stuff the peppers with the following, a brown finely chopped onion in a little butter, add one or two tablespoon of chopped ham, one clove of chopped garlic and a handful of bread which has previously soaked in milk or stock and press to remove excess. Season with salt and pepper and cook until lightly brown.

When stuffed, sprinkle the stuffed part of the pepper with breadcrumbs, place a pat of butter on each and brown in a quick oven, serve hot with melted butter.

Picture of tomato sauce13th July, 2012

Tomato Sauce

  • one small onion
  • one lb. tomatoes
  • sprig of thyme, parsley
  • half a small bay leaf
  • one tablespoon salad oil or half tablespoon butter
  • salt and pepper

Slice the onion and cook it until it is soft, but without browning in hot oil or butter. Add the tomatoes either sliced or quartered together with the herbs and seasoning. Stir well with a wooden spoon, crushing the tomatoes in order top extract the juice. Simmer very gently for an hour or until the tomatoes are reduced to pulp. Rub through a sieve, then re-warm ready for use.