Brown onion in fat. Add salt and milk and let simmer. Pour over breadcrumbs. Add other ingredients. Stir gently so as not to break up rice. Shape into rissoles, roll in breadcrumbs. Bake in oven basting several times with oil, or fry in pan.
Mix all together and fry by spoonfuls.
Beat butter and sugar to cream. Add egg, milk, dates, flour, sifted cocoa and soda. Bake 25-30 mins in greased tin.
Mix all ingredients together. Put mixture in pastry-lined pie dish and cover with pastry. Bake about half an hour in moderate oven. Serve hot.
Put dates, ginger, butter and sugar in a saucepan until melted and dates are soft. Add corn flakes and press into tray. Cool in fridge. Melt chocolate and copha over boiling water, spread over the top.
Cook and rinse spaghetti. Melt margarine and add flour to make a "roux". Add milk mixture to roux (off the heat), then add salt and cook until thick, stirring well. Combine all ingredients and spread on wet tray, allowing to cool and stand overnight in refrigerator.
Cook and drain spinach. Squeeze it dry. Combine all ingredients (except for ½ cup crumbs) and allow mixture to stand five minutes to soften crumbs. Form patties, roll in ground crumbs, & fry until brown on both sides. Serve with gravy.
Fry onion in a little oil. Add Marmite. Add to other ingredients. Put into greased casserole dish. Set casserole in pan of hot water and bake at 160° for about an hour.
Mix all ingredients. Bake in moderate oven (180) for at least ¾ hour.
Cook potato (microwave 8 to 10 mins depending on size). Drain and season with salt/pepper to taste. Mix mayonnaise and yoghurt in a large bowl. Add most of the spring onions. Dice the potatoes and mix into the dressing. Place in serving dish, sprinkle with remaining spring onions and chives. Serve at room temperature.
I think you put the curry powder in the pan first, with a bit of butter/milk or the coconut milk. Then add veges and don’t cook for very long.
Bake in greased Pyrex dish in moderate oven.
Melt margarine in saucepan, add onion and capsicum and fry until transparent not brown. Add steak and fry to brown a little. Add mushrooms and fry a few more minutes (gently). Add gravy, then paprika, salt, soya sauce and cream. Mix and heat gently. Flavour improves if left in a warm place for half an hour.
Melt margarine. Add onion, celery and garlic. Cook gently 5 mins. Add tomato and paste and seasonings. Simmer 45 minutes.
Combine cottage cheese, egg and parmesan cheese. Grate mozarella cheese.
Grease the dish. Alternate layers of sauce, noodles, cheese and gluten, ending with sauce on top.
Bake at 190 for half an hour. Stand 10 mins.
Cut carrot into fine strips. Melt butter in large saucepan, add lemon grass, garlic and ginger, stir over medium heat for 1 minute. Add turmeric and ground coriander, stir over heat further 1 minute. Add carrot, chillies, shallots, beans, coconut cream and stock cube, mix well. Bring to the boil, reduce heat, simmer uncovered for 5 mins. Stir in bean sprouts and fresh coriander.
Base
Topping
Soak apricots for a couple of hours. For the base, combine dry ingredients. Pour over melted butter and mix in egg. Press over base of greased pan. Bake in a moderate oven for 20 mins. For the topping, simmer the apricots until tender. Strain off the broth and add water to make 1½ cups. Return broth to apricots, add pineapple, syrup, sugar, lemon rind.Stir in blended arrowroot and cook until thick, stirring. Cool slightly and pour over cold pastry base. Sprinkle with coconut. Base softens if left overnight. Serve with cream.