MENU: comfort food recipes
A gloriously warming collection of SHE magazine recipes
Looking for deliciously comforting but simple recipes? Just click on the recipe names below for your step-by-step instructions, and see the Time Plan below that if you want to create the whole menu at one sitting...
Menu - serves 4
Starters
Watercress and goats’ cheese soup with herbed croûtons
Bubble and squeak cakes
Main courses
Individual chicken and mushroom pies
Stuffed cabbage with tomato and tarragon sauce
Side dishes
Honey-roasted parsnips and carrots
Peas with lettuce and bacon
Beetroot with horseradish cream
Dessert
Vanilla rice pudding with apricot compote
TIME PLAN
The day before...
* Make the compote; chill.
* Prepare and assemble the bubble and squeak cakes and chill in the fridge.
* Make the soup and chill.
* Make the croûtons; store in an airtight container.
* Make the chicken pie filling and assemble with the pastry lids, cover and chill.
On the day...
10.00-11.00am:
* Make horseradish cream - chill.
* Prepare the stuffed cabbage; assemble and chill.
* Prepare the ingredients for the pea, lettuce and bacon and also for the honeyed parsnips and carrots.
11.00am-midday:
Assemble the beetrootdish. Cook the parsnips and carrots and keep warm.
Midday-1.00pm:
* Cook the chicken pies and the stuffed cabbage.
* Fry the bubble and squeak cakes; keep warm.
* Heat the soup and serve with the croûtons.
1.00-2.00pm:
* Make the rice pudding.
* Cook the pea, lettuce and bacon recipe; serve with the pies and accompaniments.
2.00-3.00pm:
* Serve pudding with compote.
Look here too...
October menu
Post your comment
You must be registered on All About You to post comments. If you don't have an account, join now - it's free!
