The Rose Cottage Recipe Book

Ingredients

Method

1. Preheat the oven to 190°C.
2. Make sure the outside of the squash is scrubbed clean. Cut the squash in half lengthways and scoop out the seeds and soft fibres.
3. Put in an ovenproof dish, put a little chopped garlic and a small nut of butter in each cavity, brush with olive oil and season well.
4. Bake for about an hour, until the flesh feels very tender when pierced with the tip of a knife.
5. Carefully scoop out the soft flesh, and the buttery, garlicky juices, into a bowl, leaving a 1cm-thick layer of flesh still attached to the skin, so the squash holds its shape. Roughly mash the flesh.
6. Fold the feta and basil into the soft squash, along with some more salt and pepper.
7. Spoon the filling back into the two empty squash halves, return the squashes to the oven.
8. Bake for a further 15 minutes before serving.

Vegetarian. Serves: 4 (easily). Prep. and cooking: 35 mins.

Always a reliable filling meal.

Ingredients

Technique

Wash the cauliflower and separate into small florets.  Boil gently in salted water for 10 minutes.

Prepare the Béchamel sauce:  Melt 50 g of butter in a saucepan and blend in the flour gradually, stirring constantly to avoid any lumps.  Pour in the milk slowly, stirring all the time.

Bring to boil and leave to look for 5 minutes.  Add the salt, pepper and nutmeg.  Remove from the heat and blend in the fresh cream.

Heat the oven to 230℃.  Strain the cauliflower.  Butter a gratin dish with the remaining 25 g of butter.  Arrange the cauliflower florets on it and pour over the Béchamel sauce..  Scatter with grated cheese and cook in the over for about 15 minutes before serving immediately.

Note:  Cheddar cheese can be substituted for the Gruyère quite happily and can also be mixed into the sauce, if desired..

A very quick and simple yet tasty recipe.

Ingredients

Technique

Chop the herbs and sun-dried tomatoes with a little of their oil, on a board.  Add the crushed garlic, feta and lemon zest.  Mix well.

Make a pocket in each of the chicken breasts.  Stuff each pocket with a quarter of the stuffing mix.  Spear shut with the rosemary sprigs.

Heat the olive oil in a frying pan.  When hot, put in the chicken breasts.  Cover lightly with greaseproof paper lightly scrunched around.  When golden, turn and cook the other side.

Cut into slices and serve.

You will Need

Method

1. Preheat the oven to 200°C.
2. Roll out the pastry into a large rectangle approx 30x45cm.
   
3. Cut this into 6 rectangles.
   
4. With a sharp knife, score a line 1cm in from each side on each rectangle - this will form the edging crust.
   
5. Prick the area inside the scored line to stop it rising.
   
6. Put each piece of pastry onto a baking sheet.
   
7. Spread the pricked area with a half teaspoon of pesto.  Make sure not to put it on the crust.
   
8. Chop the cherry tomatoes into chunks, and the goats cheese into 1cm cubes.
   
9. Sprinkle the tomatoes and cheese over the pesto.
   
10. Cook for 20 mins or until the cheese is melted and the pastry is a golden brown.

Serve hot with a leafy salad but can equally be eaten cold as part of a picnic.

Optionally, you can create it as one big slice, and cut slices from it when needed.

Ingredients

Method

1. Cook the past and drain.
   
2. Mix the margarine, flour, milk and mustard in a saucepan and whisk until the flour dissolves.
   
3. Heat gently stirring all the time.  Bring to the boil and cook for 1 minute.
   
4. Remove from the heat, add half the cheese, cooked pasta and any extras.  Season & stir together.
   
5. Place in an ovenproof dish and sprinkle the remaining cheese on top.
6. Grill under a hot grill until bubbling and browning.