Barbecued Sausage Stuffed Peppers

August 8, 2017

Fresh Cherry Pavlova

August 8, 2017

Risotto with Seared King Prawns and Lemon (Gino Di Campo)

July 20, 2017

Asian Crab and Corn Fishcakes (Slimming World)

July 20, 2017

Thai Style Chicken Noodle Salad With Coconut and Chilli Dressing (Slimming World)

July 20, 2017

Thai Green Chicken and Courgette Curry (Slimming World)

July 20, 2017

Sweetcorn Fritter with Salsa (Slimming World)

July 20, 2017

Beery Barley Beef

May 25, 2017

http://www.aol.co.uk/living/food/beery-barley-beef/2536/

1 tablespoon sunflower oil

625 g (1¼ lb) lean stewing beef, cubed

1 onion, chopped

1 tablespoon plain flour

250 g (8 oz) carrots, diced

250 g (8 oz) parsnips or potatoes, diced

300 ml (½ pint) light ale

750 ml (1¼ pint) beef stock

small bunch of mixed herbs or dried bouquet garni

100 g (3½ oz) pearl barley

salt and pepper

 

Preheat the slow cooker if necessary; see the manufacturer’s instructions. Heat the oil in a frying pan, add the beef a few pieces at a time until it is all in the pan, then fry over a high heat, stirring, until browned. Remove the beef with a slotted spoon and transfer to the slow cooker pot. 1 Add the onion to the frying pan and fry, stirring, for 5 minutes or until lightly browned. Mix in the flour, then add the root vegetables and beer and bring to the boil, stirring. Pour into the slow cooker pot. 2 Add the stock to the frying pan with the herbs and a little salt and pepper, bring to the boil, then pour into the slow cooker pot. Add the pearl barley, cover with the lid and cook on low for 9–10 hours until the beef is tender. Serve with herb croutons or spuds

Chicken Korma (Dan Toombs)

May 23, 2017

Chicken Jalfrezi (Dan Toombs)

May 23, 2017