The CP Diary

Pasta and Spinach Pine Nut Ricotta Lasagne

We’ve tried this recipe and I wanted to share it with you. It’s taken from ‘Delia on line’.  I am sure you could replace the Spinach and pine nuts Ricotta with other toppings of your choice. Low fat ingredients could be used as an alternative to full fat.

Sauce:

1½ pints (850ml) milk

2 oz (50g) plain flour

2 oz (50g) butter

1 bay leaf

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Baked Chicken Curry

We tried this recipe the other day. It was so nice I wanted to share it with you, taken from ‘River Cottage Every Day’ by Hugh Fearnley-Whittingstall.  I am sure you could replace the chicken with beef or lamb and it would still be delicious!

Ingredients:

2 heaped tsp coriander seeds

2 heaped tsp cumin seeds

Granola breakfast biscuits

Ingredients:

125ml (4.5 oz maple syrup)

2 tbsp vegetable oil

2 tbsp honey

50g (1.75oz) sunflower seeds

300g (10.5 oz) rolled oats

50g (1.75 oz) pumpkin seeds

4tbsp sesame seeds

1 tbsp vanilla extract

100g (3.5 oz) flaked almonds

50g desiccated coconut …

Banana loaf

Ingredients:

110g (4 oz) Golden Caster Sugar

75g butter (2.5 oz), softened

100g (3.5 oz) Wholemeal flour

125g (4.5 oz) plain flour

2 eggs

2 tsp baking powder

4 mashed ripe bananas

50g pecans (1.75 oz) halved

1 tbsp golden caster sugar to finish (optional)

Preparation:

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Smoked mackerel, chick pea and potato salad

This is a wonderful summer salad that is very easy to prepare.

Ingredients:

New potatoes cut into quarters; 250g (9ozs)

2 tsp extra virgin olive oil;

3 tbsp mustard and honey dressing;

Wild rocket leaves, use about 100g (4ozs)

1 can chick-peas;