Cabbage and mushrooms

I made this great tasting vegetable the other day....it makes a great addition to a roast and to top it all cabbage keeps in or out the fridge for ages!

Ingredients:
8 - 10 cabbage leaves cut into 1cm squares.
1 tablespoon of olive oil
1 punnet of sliced mushrooms
1 heaped teaspoon of crushed garlic
1/2 round of feta cheese

Method:
In a large frying pan heat the olive oil. Add the cabbage and fry on a high heat for 3 minutes. Add mushrooms and fry for a further 3 minutes. Add garlic and feta, stir and switch off stove. Place lid on pan and leave for 5 minutes. Give a quick stir before serving.

My family used the term "Heaven on a fork"...

Chocolate coconut sweets

This is a family favourite. My husband makes it and it is a guaranteed request on any and every birthday in our house!


Ingredients:

3 heaped tbsp margarine
¾ Cup sugar
¼ Cup cocoa
1 Cup Milk
1 ½ Cups coconut (desiccated)
1 tsp vanilla essence
2 ½ Cups Oats

Method:

In a medium pot on medium heat on a stove plate, melt sugar and butter together. Add the vanilla essence and milk and stir thoroughly. Add cocoa and mix well ensuring all the lumps are gone. Allow to cook, as it starts to boil add the coconut and mix it in. Add the oats and mix thoroughly. Once it is completely mixed remove from heat. Fill paper cup holders with the mixture and allow to cool in the fridge for 2 – 3 hours.

Mmm Delicious!

Toasted Sandwiches

Okay so we all make toasted sandwiches but we don’t use a sandwich maker, we use a frying pan. I love these sandwiches, they have few crusts and turn out perfectly delicious especially with tea.
Ingredients:

Bread
Butter/Margarine
Filling of your choice (we use leftovers every Monday night but cheese is our favourite)
Method:

Spread 1 side of the bread with margarine or butter. Place the buttered sides together and put your desired topping on the unbuttered side. Heat a frying pan lightly covered with spray and cook. Place the sandwich, buttered sides out, into the frying pan. Using an egg lifter flip the sandwich once browned pushing down to ensure the 2 slices adhere to one another while cooking.

And there you have it delicious, low crust toasted snacks. Great ideas for fillings are:
Chicken mayonnaise, Curry and rice, spaghetti bolognaise, mince, cheese and ham or anything else you have in your fridge. It saves me a fortune in spoiled foods!

Fried Toast

On our yacht we don’t have a toaster (220 volts is not really available whilst at anchor) so we make toast like this:


Ingredients:
Bread
Margarine
Method:
Spread both sides of the bread with margarine and fry in a frying pan greased with spray and cook. Cook both sides.

Serve as you would normal toast, with egg or your favourite spread (no extra margrine necessary)

Sausage Stew

This is a winter favourite in my house!


Ingredients

Spray and cook
1 Onion finely chopped
1kg Stewing meat ( I love lamb and use lamb neck)
6 –8 baby potatoes (leave them in their jackets)
Salt to taste
75ml Tomato sauce
30ml Peach chutney
50ml Worchestershire Sauce
30ml Sweet mustard
Steak and chop spice
1 Cup carrots
½ Cup peas
½ Cup sweetcorn
8 – 10 sausages (I prefer pork, but chicken or beef work too)
1 Cup Water

Method:


Coat a large pot in Spray and cook. Fry the chopped onion until transparent. Place the meat and salt into the pot and cook for 30 minutes until brown stirring occasionally. Add steak and chop spice to taste. Place baby potatoes into pot and leave to simmer for 30 minutes. Add the Tomato sauce, mustard, Chutney, Worchestershire Sauce and water. Bring to a boil on a low heat. Cook for 1 hour. Add the vegetables and sausages and cook for a further 30 minutes.

Serve with rice!