Deadlines coming up? Here are a few homely recipes to help you through!
Hearty Red Wine Beef Stew:
This comforting stew can be eaten with potatoes, packed into a pie, or piled onto pasta! Serves Four.
750g of cubed stewing steak
3 tbsp of flour
1 onion, sliced
300g of carrots, chopped
2 garlic cloves, crushed
1 glass of red wine
500ml of beef stock
Oil for frying
- Place the beef and the flour in a large bowl and toss around until each cube is well coated. Fry in batches until everything is well browned. Transfer into a casserole dish.
- Add a little more oil to the pan and fry your carrots and onions until softened. Add the garlic and cook for a further one minute. Pour over the wine and bring to a simmer for one minute. Pout the mixture over the meat, followed by the beef stock.
- Let the dish simmer on a low heat until the meat is tender, normally about 2 ½ hours.
Leek and Bacon Macaroni:
400g of macaroni shells
75g of butter
1 leek, chopped
Small bunch of spring onions, chopped
75g of plain flour
1l of semi-skimmed milk
200g extra mature cheddar, grated
50g parmesan, grate
4 rashers of smoked streaky bacon
Handful of tomatoes, chopped
- Preheat the over to 200C/gas 6.
- Cook the macaroni in a large pan of salted water, according to the pack instructions.
- Fry the bacon until crisp in a large pan.
- For the cheese sauce, melt the butter in a large pan and fry the spring onions and leeks until soft. Then add the flour and mix to form a paste. Slowly add the milk, a little at a time until you have a thick, smooth sauce. Add your cheese, and stir until melted.
- Place your cooked pasta into a large casserole dish and cover with cheese sauce. Stir until everything is well combined. Place the bacon on top of the pasta and sprinkle the chopped tomatoes over.
- Bake in the over for 25 minutes or until golden.
Sensational Sticky Toffee Pudding
150ml of boiling water
½ tsp of bicarbonate of soda
½ tsp of baking powder
85g of golden caster sugar
30g of butter
2 eggs, beaten
110g of plain flour
1 tsp of vanilla essence
140g of dark brown sugar
70g of butter
5 floz of double cream
- Place the dates and the bicarbonate of soda in a bowl, cover with boiling water and leave for two hours.
- In a separate bowl, combine the 30g portion of butter and caster sugar, before beating in the eggs one at a time alongside the vanilla essence. Beat in the flour and the baking powder. Stir in the date mixture before decanting into a lined ovenproof dish. Bake at 200C for 40 minutes.
- For the toffee sauce, place the dark brown sugar, the 70g portion of butter and the cream in a pan. Stir and bring to the boil. Simmer for three minutes.
- Remove the sponge from the oven and prick with a skewer a few times. Pour the toffee sauce over and enjoy!