Recipes
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Pax Lodge special recipes
Vegetable Cannelloni
Ingredients:
(serves 5)
Methods:
Dice all the vegetables into small dice. Heat the oil in the pan and fry the vegetables for 1 minute until they start to soften. Add the basil, tomato paste and tomatoes and simmer for a few minutes. Let cool. In another dish, melt the butter, and add the flour and whisk until a crumble appears. Slowly add the milk while stirring. Keep stirring until the mixture becomes smooth and thick. Once the mixture is thick add the cheese and turn off the heat. Carefully spoon the vegetables into the cannelloni tubes and place tubes in an oven proof dish. With the white sauce poor over the tubes and place in the oven. Bake at gas 5 190c/375 F for 30- 45 min.
Cauliflower Cheese Plait
Ingredients:
(serves 5)
Methods:
Cut the cauliflower into flourettes. Fry the onions, mushrooms, and garlic in butter. Make a thick cheese sauce by: melting the butter, and add the flour and whisk until a crumble appears. Slowly add the milk while stirring. Keep stirring until the mixture becomes smooth and thick. Once the mixture is thick add the cheese and turn off the heat. Roll the pastry out into a long rectangle. Mix the sauce and the cauliflower together and place the mixture in the centre of the pastry. With a knife, diagonally cut the pastry at one-inch intervals on each side. And as you would your hair, braid the pastry over the top of the vegetables. With the egg, beat it and take a pastry brush and lightly paint the egg on top of the pastry. Place in the oven at gas 6 200C/400F for 30 min until golden brown.
Turkey Pasta Bake
Ingredients:
(serves 10)
Methods:
Skin and bone the fillets. Fry half of the mushrooms in a little butter and place them along the fillets. Roll them up and hold them together with a toothpick. Place them in an oven- proof dish. Make your sauce: melt the butter, and add the flour and whisk until a crumble appears. Slowly add the milk while stirring. Keep stirring until the mixture becomes smooth and thick. Add the mushroom stock to the sauce. Once the sauce is smooth pour over the fish. Place tin foil over the top and put in the oven to bake at gas 4 350F/180C for 30 min or until cooked.
Rice Pudding
Ingredients:
(serves 15)
Methods:
Wash the rice and place into a pie dish. Add the sugar and milk and mix well. Add the butter, vanilla and nutmeg. Clean the rim of the pie dish and place the dish onto a baking sheet at gas 5 180C/350F until the milk starts to simmer. Reduce heat and allow the pudding to cook for 1 ½ - 2 hours.
Mixed Pudding
Ingredients:
(serves 15)
Methods:
Place the fruit in a pan with the sugar, water and cinnamon. Bring to the boil. Reduce the heat and simmer for 5-10 min so the fruit softens but still holds its shape. Line the base and sides of the dish with the bread ensuring that there are no gaps and there is enough bread to line the top. Spoon the fruit into the bread lined dish and cover with more bread. Place something heavy on top of the bowl to weight it down. Store over night in the refrigerator and serve the next day.
Meringue Bombs
Ingredients:
(serves 15)
Methods:
place the meringue nests into the bottom of the place. Place a scoop of ice cream on top and drizzle chocolate on top and serve with cream.
Banoffi Pie
Ingredients:
(serves 15)
Methods:
Place the condensed milk in its tins into a pan of water( the cans should not be peirced) allow the tins to boil for about 1 ½ hours. DO NOT LET THE PAN TO BOIL DRY. Crush the biscuits and and the melted butter. Line the bottom of a shallow dish with the mixture. Once the tins are ready open them up and pour over the biscuits. Slice the bananas on top and whip the cream and pipe on the top os the toffee and bananas. Sprinkle the chocolate on top of it all.
© 2001 Pax Lodge London (UK)