Frenlite Recipe Collection

A Collection of New Recipes and Old Favourites

Pasta Recipes

Golden Semolina

Golden Semolina Milk Puddings

  • 1½ ozs golden semolina
  • 1 pint of milk
  • Rind of ½ a lemon (optional)
  • 1 egg (optional)
  • Tiny pinch of salt
  1. Bring the milk to near boiling point with the lemon rind and salt
  2. Whisk in the semolina
  3. Simmer for 7 minutes, stirring frequently
  4. Remove the lemon rind and cool slightly, then stir in the beaten egg
  5. Turn into a baking dish and cook in a moderate oven 350°F or gas mark 4 for about 30 minutes

Children love semolina puddings with black currant purée, a spoonful of syrup or some of their favourite jam.

Golden Semolina Soufflé

  • 2 finely chopped rashes of bacon, lightly fried (optional)
  • 2 ozs golden semolina
  • 1 pint of milk
  • 2-3 ozs grated cheese
  • 2 eggs
  • Knob of butter
  • Salt and pepper
  • A little mustard and cayenne (optional)
  1. Heat the milk and sprinkle in the semolina, whisking well and cook for a about 5 minutes
  2. Add the seasoning, a small knob of butter and nearly all the cheese. Do not allow to boil
  3. When the cheese is thoroughly melted add the bacon and beat in the egg yolks
  4. Fold in the stiffly beaten whites
  5. Turn into a greased fireproof dish, or into a prepared soufflé dish and sprinkle with grated cheese
  6. Bake in the lower half of the oven pre-heated to 400°F or gas mark 6 for 25-30 minutes

Orange Chantilly

  • 3 rounded tablespoons of golden semolina
  • 1 pint of milk
  • 2 ozs caster sugar
  • Finely grated rind of 1 orange
  • 2 eggs
  • 2 tablespoons of orange juice
  • Pinch of salt
  1. Blend the semolina with a little cold milk
  2. Heat the rest of the milk with salt, orange juice, rind and sugar
  3. Whisk in the semolina and bring to the boil
  4. Remove from the heat, cool slightly and stir in the egg yolks. Cook again for a minute over a low heat
  5. While the mixture cools slightly, whisk the egg whites stiffly and fold into the semolina
  6. Pour into a rinsed mould and leave to set in a cold place
  7. Mandarin oranges are excellent with this sweet

Golden Semolina Fruit Cake

  • 8 ozs self raisin flour
  • 2 ozs golden semolina
  • 8 ozs caster sugar
  • 8 ozs magazine or butter
  • 12 ozs currants
  • 4 large eggs
  • Grated rind of 1 lemon
  • 2 tablespoons of milk
  1. Grease a meat tin, 12 by 9 inches (approximately)
  2. Cream the fat and sugar until light and fluffy
  3. Add the eggs one by one, together with the grated lemon rind
  4. Fold in the sieve flour and semolina together with the milk
  5. Turn into the tin and bake at 350°F or gas mark 4 for about 45 miutes

Gnocchi Romana

  • 5 rounded tablespoons golden semolina
  • ½ oz of butter
  • 1 pint of milk
  • 1 onion
  • 2-3 ozs grated cheese
  • 1 clove
  • 1 teaspoon made mustard
  • Salt and pepper
  • 1 bay leaf
  1. Place the milk in a saucepan. Add the onion stuck with a clove, also the bay leaf. Cover and warm over a gently heat for 10 minutes
  2. Remove the onion and bay leaf and then bring the milk to almost boiling point. Whisk in the semolina, then lower the heat and cook for 5 minutes, stirring frequently
  3. Add seasoning to taste, then add the butter and cheese. Stir over a low heat until the cheese is melted, do not allow the mixture to boil
  4. Turn on a wetted baking sheet or flat dish, spread the mixture our to ¾ inch thickness and allow to go cold
  5. Cut into squares, keep immersion the knife blade in cold water to prevent it sticking to the mixture
  6. Arrange overlapping in a fireproof dish and sprinkle with cheese, and dot with butter
  7. Reheat in the oven and brown under a grill. This excellent dish, which may be prepared well in advance, is even better if served with tomato sauce

Fried Gnocchi

Make the gnocchi as in the previous recipe, but this time make it 1 inch thick allow to cool. Cut the paste into small squares or fingers and lightly flour then, then egg and crumb, before frying in either shallow or deep fat.


Important points to watch out for when cooking spaghetti.

  1. Cook the spaghetti in boiling salted water in an uncovered pan. Allow at least 3 quarts of water to a 1lb of spaghetti
  2. Hold the spaghetti at one end and dip the other end into fast boiling water. Then, as it softens coil the spaghetti around the inside of the pan until it is full immersed
  3. Keep the water boiling, stir once or twice to ensure the spaghetti does not stick
  4. To test, lift out a strand out of the pan with a fork and bite it. It should be tender, but still a little chewy, do not over cook
  5. When cooked, turn the spaghetti out into a colander, rinse with boiling water a drain well
  6. Return the spaghetti to the saucepan in which a little butter has been melted

If you have some spaghetti left over, store in a cool place, and to use again run boiling water through it.

Spaghetti Bolognese

  • 12 ozs spaghetti
  • ½ butter (approx)
  • 2 ozs uncooked ham or gammon
  • 1 onion
  • 1 carrot
  • 1 small stick of celery
  • 6 ozs good quality lean minced beef
  • 3 ozs chicken or calves liver, chopped
  • 1 tablespoon concentrated tomato puree
  • 1 crush clove (optional)
  • Salt, pepper and nutmeg
  • 1 small glass of white wine
  • 1 gill of stock or water (4 to a pint)
  1. Heat the butter in a saucepan, then add the chopped ham or gammon. When the fat begins to run add the chopped onions, carrots and celery
  2. Brown the vegetables then add the minced beef and stir carefully to ensure the meat browns evenly
  3. Add the chopped liver then the tomato purée. Next stir in the wine and let it bubble for a few seconds
  4. Add the seasoning, the stock or water. Cover and simmer gently for 30-40 minutes. Some cooks add a cupful of cream to the sauce before mixing it with the spaghetti, this produces a thicker sauce
  5. While the sauce is cooking, boil the bonvisi spaghetti as directed

Mix the spaghetti and sauce together. This is one of the best known and delicious spaghetti dishes, an additional item can be added to further improve the taste, this a sprinkling of grated cheese.

Spaghetti Ocean Delight

  • 8 ozs spaghetti
  • 6 fillets of sole or place
  • 4 ozs shrimps
  • 2 pimentos
  • ¾ pint of milk
  • 2 ozs flour
  • 2 ozs butter
  • ¼ pint of milk
  • 4 tablespoons sherry
  1. Cook the spaghetti as directed
  2. Skin the fish fillets and roll each around a small nut of butter, season well
  3. Place the fish in a covered fireproof dish with ¼ pint of milk. Bake for 2o minutes at 350°F or gas mark 4
  4. Melt the remaining butter into a saucepan, add the flour and stir well
  5. Gradually add the remaining half pint of milk. Stir over a moderate heat until the sauce thickens
  6. Add the liquid from the fish to the sauce, then the shrimps, seasoning, sherry and cream
  7. Place the cooked spaghetti on a heated dish. Arrange the fish on top, cover with the shrimps, sauce and garnish with sliced pimentos

Meat Balls with Spaghetti

  • 8 ozs spaghetti
  • 1½ ozs cooking fat
  • 1 lb minced beef
  • 1 grated onion
  • ½ pint of tomato juice
  • 2 ozs flour
  • 1 egg
  • 1 level teaspoon chilli powder
  • 1 bay leaf
  • Parmesan cheese
  1. Cook the spaghetti as directed
  2. Melt the fat in a frying pan
  3. Mix the meat with the salt, onion and the beaten egg
  4. Form into meat balls and brown then in hot fat, then remove from the pan
  5. Add the flour and chilli powder to the fat in the frying pan, and stir well. Add the tomato juice and bay leaf, then stir until the mixture thickens
  6. Return the meat balls to the sauce and simmer together
  7. Arrange the cooked spaghetti on a platter, place the meat balls on top and cover with sauce
  8. Serve the remaining sauce and grated cheese separately

This quantity is sufficient for four people.

Spaghetti Rarebit

  • 12 ozs spaghetti
  • 2 ozs flour
  • 2 ozs butter
  • 8 ozs grated cheese
  • 1 pint of milk
  • ¼ teaspoon paprika
  • ½ teaspoon dry mustard
  • Salt and pepper
  • Chopped parsley
  1. Cook the spaghetti as directed
  2. Melt the butter and blend in the flour. Season with salt and pepper
  3. Add the milk gradually stirring all the time until the mixture thickens and becomes smooth
  4. Add the cheese and stir over a low heat until the cheese has melted and thoroughly blended. Do not allow to boil
  5. Dish up the spaghetti and pour the cheeses mixture on top. Garnish with paprika, or red pepper and parsley

Spaghetti Swiss Treat

  • 1 lb spaghetti
  • 12 ozs Chedder or Swiss cheese (cubed)
  • 2 ozs butter
  • 1 chopped green pepper
  • 1 chopped onion
  • 1 lb minced beef
  • 14oz tin of tomatoes, or 1 lb of fresh tomatoes, skinned and chopped
  • 1½ teaspoons salt
  • ½ teaspoon of pepper
  • ½ cup of grated Cheddar
  • ½ cup of Cheddar, Gruyere, or parmesan cheese
  1. Cook the spaghetti as per instructions
  2. Melt the butter in a saucepan, then add the onion and chopped green pepper. Sauté for 5 minutes
  3. Add the beef, and brown over a high heat, stirring constantly
  4. Add the tomatoes and seasoning. Cover and cook over a low heat for 1 hour
  5. Add the cubed cheese. Cook for a further five minutes
  6. Add the cooked, drained and very hot spaghetti and mix thoroughly
  7. Serve with grated cheese

This recipe is sufficient for 6-8 people.

Basic Sauce

  • 1½ ozs flour
  • 1½ ozs butter
  • 1 pint of milk
  • Seasoning to taste
  1. Melt the butter, blend in the flour and seasoning
  2. Add the milk gradually over a medium heat. Stir continuously until the sauce is thick and smooth

This basic mixture may be varied in many ways, and the recipes below are good to serve with it.

Bacon and mushroom Sauce

Add 4-6 ozs mushrooms which have been chopped and fried in a little butter and 2 ozs of chopped and fried bacon.

Cheese Sauce

Add a little made mustard to the sauce and grated cheese to taste. A mixture of parmesan and Gruyére is perhaps the best of all. Do not allow the sauce to boil after the cheese has been added.

Shrimp Sauce

Add 6 ozs peeled shrimps and 2 chopped hard boiled eggs.

Tomato Sauce

  • ½ ozs flour
  • ½ ozs butter
  • 1 finely chopped onion
  • 1 crushed clove of garlic (optional)
  • 1½ gills stock or potato water (4 gills to a pint)
  • 1 tablespoon concentrated tomato purée
  • 1 lb fresh tomatoes or a 14 oz tin of tomatoes
  • ½ a bay leaf
  • Salt and pepper to taste
  • Small nut of butter
  1. Melt the fat, then add the chopped onion and cook until transparent
  2. Add the flour and garlic and stir well
  3. Stir in the stock, then add the skinned and chopped tomatoes, purée, herbs and seasoning
  4. Cover and cook over a low heat for at 30 minutes and finish with a small nut of butter

Tomato sauce is excellent with savoury golden semolina dishes as well as spaghetti. Some people like to add a few chopped mushrooms, and when convenient a little sherry or either red or white wine.

Picture of back cover