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Serves
4-6 people
Parsnips,
sweet potato and celeriac weighing approx 1 kg. (2 lbs) in all
1 large onion - skin and chop
1 tbls. oil
25g (1 oz) butter
175g (6 ozs) grated cheese
150ml (5 ozs) double cream (or a small carton of natural yoghurt)
freshly ground white pepper
¼ teas. medium curry powder
2 tbls. jumbo porridge oats (or fresh breadcrumbs)
4 -6 slices lean rindless streaky bacon
Set
oven gas 6/400f/200c/Aga roasting oven
Peel the sweet potato and celeriac, scrub the parsnip and cut all
into small chunks before boiling in water to cover until softened.
Meanwhile,
using a large frying or saute pan, cook the prepared onion in a
tablespoon hot oil and when softened add the butter.
Strain
the liquid from the cooked vegetables and mash them together before
adding to the cooked onion.
Add
100g (4ozs) of the grated cheese and cream, season with pepper and
the curry powder and mix together.
Turn
on to a lightly oiled baking tray and shape like a cake approx.
25cm (10") in diameter and stick the bacon rashers round the
sides.
Mix
the remaining cheese with the oats and scatter on top.
Bake
in the pre-set oven for 20-30mins. or until hot and bubbly.
Lazy
Cook tips - if preferred, the bacon, cut into small pieces,
can be cooked with the onion and the prepared bake can be put into
a pie dish to cook with the cheese and breadcrumb mixture on top.
A selection of cheeses can be used, I recommend Cheddar, Stilton
and Double Gloucester for good flavour and colour.
Serving
suggestions - serve straight from the oven with fresh bread, rice
or couscous. A delicious savoury meal and very filling.
| Chocolate
and Cinnamon Biscuits |
Make
approx. 40
175gms.
(6ozs) margarine - softened
175gms (6ozs) plain flour
25gms (1oz) drinking chocolate
25gms (1oz) semolina
75gms (3ozs) soft brown sugar
1 teas. ground cinnamon
Set
oven at gas 4/350ºf/180ºc/Aga baking oven
Lightly oil a baking tray.
Put
the flour, drinking chocolate, semolina, sugar and cinnamon powder
into a food processor and process for a few seconds.
Add
the softened margarine and process for a few seconds to blend together.
Put
teaspoonsful of the mixture on to the prepared tray, spaced a little
apart, and flatten each with a wet fork.
Bake
in the pre-set oven for 20-30mins. or until they become crisp. Cool
on a wire tray, store in an airtight tin.
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Lazy
Cook Mo Smith's growing reputation is founded on her delicious simple
recipes. Go on - have a go!
