Quantity of lentils and vegetables depend on how many you are cooking for. You decide!

Ingredients

Pan of water
Chicken stock cube
Red paprika powder
Pinch of salt
Clove of garlic
Whole onion
Lentils
Carrots
Fine green beans
Potatoes
Feta cheese

Cooking

Add the following to the pan of water and boil for 10 minutes:
Chicken stock cube
Red paprika powder
Pinch of salt
Clove of garlic
Whole onion

Add the lentils & carrots and simmer for 20 - 25 minutes.

Add the fine green beans & potatoes and simmer for a further 20 - 25 minutes or until all vegetables are cooked.

Serving

Serve in a bowl with a chunk of feta cheese on the top - if you don't have any feta cheese you can squirt some vinegar into your portion instead.

Quantity of chops and potatoes depend on how many you are cooking for. You decide!

Ingredients

Pork chops
Potatoes
Lemons (1 per chop)
Oregano
Lard or cooking oil

Cooking

Preheat oven to a fairly low temperature - I currently have an electric fan oven and use 140°C.

Peel the potatoes and cut into wedges (6 per potato). Wash the pork chops.
Place the chops and potatoes in to a large oven dish.
Squeeze the juice of all of the lemons over the chops and potatoes.
Sprinkle with oregano, turning the chops and potatoes to get a good covering.
Add the lard or cooking oil.
Cook in the oven for about an hour or until chops are tender and potatoes thoroughly cooked.

Serving

Great accompanied with an Austrian Green Bean Salad.

Ingredients

1/2 lb flour
1/4 teaspoon salt
1 large egg
1/2 pint milk
Cooking oil (enough to cover the bottom of the tray)

Cooking

Mix flour and salt.
Break egg in to the centre and add 2 table spoons of milk whilst stirring.
Add 1/2 of the milk and stir to a smooth batter.
Beat for 5 minutes.
Stand for 20 minutes.
Preheat the oiled oven tray (oil must be hot).
Stir the last of the milk into the mixture, pour in to the tray and bake at 175°C.

Serving

Serve with a Roast Dinner or add sausages to the tray to create Toad in the Hole!

Ingredients

6 large onions
3 tablespoons of breadcrumbs
1 1/2 tablespoons sage
1 1/2 oz butter/margarine
Salt
Pepper

Cooking

Peel and chop onions. Place in saucepan and boil until tender. Drain well and mince.
Stir in breadcrumbs, minced sage and butter.
Season with salt and pepper

Serving

Use to stuff a bird or roll in to balls and cook in the oven until surface is a little crispy.

Ingredients

1kg beef chunks
1kg fine green beans
2 large fresh beefsteak tomatoes, mashed
1 medium onion, chopped
Salt & Pepper

Cooking

Fry the onion in a large suacepan.
Add the beef and seal/brown.
Add water to cover, bring to boil and then simmer.
When the meat is half cooked add the beans, tomatoes, salt & pepper and continue to simmer.
Allow 2 -3 hours of cooking To tenderize the meat. The beef should be tender and the sauce thick.

Serving

Serve hot with fresh bread or chips/potatoes or even rice! You could also throw some sliced potatoes in to the saucepan about 20 minutes before the end of cooking.

Quantity of ingredients depend on how many you are cooking for. You decide!

Ingredients

Lean Stewing Beef
Sliced Onions
Chopped Potatoes
Sliced Carrots
OXO Cube
Gravy Granules

Cooking

Preheat oven  - I currently have an electric fan oven and use 170°C.

Place the beef into a caserole dish and sprinkle the OXO cube over it.
Add the onion, potatoes and carrots.
Add enough water to cover the ingredients measuring the amount of water used as you do so.
Measure the gravy granules to the amount of water used and sprinkle it over.
Cook in the oven for 4-5 hours (until the meat is tender) stirring every half an hour or so.

Serving

I like to cook my stew a day before I want to eat it and keep it in the fridge overnight. Reheating the next day for an hour or so at oven temperature 150°C. Scrummy!!!!

Enough for 4 portions.

Ingredients

Lean Stewing Beef Cut In To Chunks - enough for four people (I use neck meat for this)
1 Large Roughly Chopped Onion (cut onion in to 4-8 wedges depending on size and peel them apart)
2 Medium Tomatos Roughly Chopped (cut in to 4-8 wedges depending on size)
2 Cloves Garlic Thinly Sliced
Red Wine Vinegar (about a quarter of a cup)
Wine Red or Rose (about half a glass)
Tomato Paste (about a Tbsp, but add more before serving if required to thicken it up)
2 Bay Leaves
Pinch Of Salt
10 Black Peppercorns
Pinch Of Mixed Spices
Olive Oil (about a quarter of a cup)

Cooking

Heat the olive oil in a large saucepan. Add the meat and brown it.
Add the onions to the pan and saute for about 5 minutes.
Add the rest of the ingredients and enough water to just cover. Mix well and bring to the boil. Reduce the heat and simmer for 2-3 hours until the meat is very tender.

Serving

I like to cook my stiffado a day before I want to eat it and keep it in the fridge overnight. Reheating the next day. Nice served with rice, potatoes, chips or even just some fresh crusty bread.

Yes really! Don't laugh! I can never remember the timings so I've decided to make it easy for myself by putting it on here!

Cooking them this way the eggs don't normally crack!

Place the eggs in the saucepan and cover them with cold water by about 1cm. Put them on a high heat. When they reach boiling point reduce the heat to a gentle simmer and use the following timings: 

3 minutes if you like a really soft-boiled egg.

4 minutes for a white that is just set and a yolk that is creamy. 

5 minutes for a white and yolk perfectly set, with only a little bit of squidgy in the centre.