The Rose Cottage Recipe Book

You need

Method

1. Toss the beef in a little flour to coat it.
2. Chop all the vegetables into bit sized pieces and layer them with the beef.
3. Mix up a stock cube with boiling water and just cover the veg. and meat with the stock.
4. Add the herbs (and pearl barley, if desired).
5. Bring to boiling point, then cover reduce to a simmer for at least an hour.  Check occasionally to ensure that it doesn't burn.
6. Make up the dumplings by mixing the suet, flour and salt with just enough cold water to clump it all together.
7. Toss into the liquid and allow to simmer for 15 mins.

Makes loads.  Also, tastes better the next day!

Ingredients

Method

1. Finely chop the onion, carrot and celery.
2. Melt a large knob of butter in the pan. Add the vegetables and sauté gently.
3. Skin the tomatoes by immersing them in boiling water for about 5 minutes.  Remove from the water with a fork and rub the skin off, which should come off easily.
4. Add the skinned tomatoes and the stock to the pan along with the tomato paste. Allow to simmer for 20 minutes.
5. Take off the heat and mash with a potato masher or blend in a blender until smooth.
6. Season to taste.

Serve with fresh bread or croutons.

Very, very easy.  The only thing to remember is to thaw out any frozen or chilled ingredients beforehand.  Although things like frozen peas and corn can be added directly to the boiling water.

Ingredients

Method

1. Prepare all the veg. depending on the types chosen.  Peel and chop potato, carrots, etc. into bite sized pieces.  Chop up broccoli or cauliflower and the like into florets.  Defrost frozen peas and sweetcorn and so on.
2. Simmer the veg. in a pan of salted water until lightly cooked. This can all be done in the same pan if tipped in at different times (e.g. root veg first, then florets, then smaller podded veg). Drain the veg.
3. Make a cheese sauce, by melting the butter in a pan and cooking the flour in it. Then, add the milk slowly, mixing all the time to avoid lumps. Finally, add in the cheese and stir until smooth.
4. Pour the drained veg. into the sauce and stir well. Tip into a casserole dish
5. Roll out the pastry to roughly fit the top of the casserole. Score 2 or 3 short lines through the pastry in the centre to allow the steam out, then place on top of the cheesy veg mixture
6. Bake for 20 to 25 mins at 200°C

Ingredients

Method

1. Preheat the oven onto 180°C.
2. Put the sweet potatoes directly onto the oven shelf for 20 to 30 minutes.
   (until mostly soft - which depends on size and shape of the roots).
3. When cooked, take the potatoes out of the oven and cover with a damp tea towel for 10 minutes.
   (This loosens the skins as they cool to make them easier to remove.)
4. In a large pan, fry the onions and minced garlic in some sunflower oil until soft and transparent.
5. Add a small teaspoon of Thai curry paste and stir gently for a couple of minutes.
6. Remove the sweet potatoes from their skins. Dice and add to the pan of onions and spices.
7. Add the stock and bring to the boil. Then, turn down to a simmer and cook until the sweet potato is soft.
8. Put everything through a blender, or food processor and process until smooth.
9. Pour back into the pan. Add the can of coconut milk and heat through.  Ready to serve.