EA Recipe Book

One head of celery, washed and chopped fairly small.
One medium English onion diced finely.
Vegetable or chicken stock.
125g of Stilton more or less depending on your taste.
Butter
Oilve oil
Plain flour

Melt the butter with the oil over a very low heat, add the onion and celery and sweat very slowly until soft. Add the stock and simmer for 15-20 minutes. Liquidise the soup and pass through a sieve to make sure there are no stringy bits in it. Mash up the stilton until soft and making sure the soup is well off the boil add the stilton a small piece at a time stirring well, if the soup is too hot the stilton will split.. If the soup needs to be thickened then mix some soft butter and flour together and add a small piece at a time, always stirring it in thoroughly.
If you don”t fancy the addition of stilton then leave it out and thicken with the flour and butter mixture.

You will need.
Half a kilo of leeks, washed throughly, halved lengthways and diced about centimetre thick.
Half a kilo of potatoes, peeled and diced about a centimetre cubed.
Vegetable or chicken stock.
250 ml of cream or milk.
2 tablespoons of oil as above.

Again put the oil in the pan and add your veggies and stir and cover on the lowest heat possible, stir and re-cover until the potatoes are soft. Add your stock and again simmer for about 15 minutes. Next liquidise and add your cream or milk, always remembering that if you want to freeze any of the soup not to use cream, but milk. Again, into a bowl and enjoy.

You will need:
A kilo of red onions
A half litre to a litre of beef stock, good quality cubes or powder will do.
2 tablespoons of vegetable or olive oil.

First slice your onions fairly thinly. Add the oil to a pan then the onions and stir. Put the pan on the hob on the lowest heat possible and cover. Leave for ten minutes and then stir and re-cover. Keep repeating this until the onions have reduced down are a dark brown colour. They will have released a lot of their natural sugar by this point and will have caramelised slightly. Now add your stock and simmer for about 10 to 15 minutes. Now ladle into a bowl and enjoy.

5  - 6 Aubergines
3 onions finely chopped
1 garlic clove finely chopped
1 bunch parsley finely chopped
2 tomatoes chopped
1 tsp. tomato paste
1/3 cup warm water
5-6 small chili peppers
olive oil
salt
pepper

Directions

Cut off the stems of the aubergines. Fry the whole aubergine lightly in olive oil. Transfer to baking dish and cut in half lengthwise. Fry chili peppers and set aside. Saute onions, garlic parsley and tomatoes. Fill the aubergines with mixture and place a chili pepper on top of each one. Stir tomato paste into warm water and add salt and pepper to taste. Pour over aubergines and bake in medium oven until heated throughly.

There are slight variations to this recipe.

Potates Koftesi.

2 medium potatoes boiled peeled and grated
1 onion chopped
1 garlic clove crushed
1 pinch red pepper
1 pinch cheyenne pepper
1/4 cup feta cheese, crumbled (optional)
1 egg white
1/4 cup fresh parsley chopped
1/2 tsp. salt
1 pinch black pepper
1 egg yolk and 1 egg lightly beaten
1/2 cup flour
1/2 cup oil

Directions

Cook the onion with a few drops of oil in a small pan. Then add the garlic and saute for a few minutes. Place in a large bowl. Add red pepper, cheyenne pepper, feta cheese, egg white, parsley, and salt and pepper. Mix them with your hands. Pour the oil into a large frying pan and heat it up. Meanwhile, take a ball of the potato mixture, and give it a long, slightly flat shape. First roll it in the flour, and then soak in the egg mixture. Repeat for the remaining potato mixture and fry all the pates on both sides until golden brown. Place them on the paper towel to soak up the extra oil.

Ingredients
1 kg green beans
3 medium onions - chopped
2 large tomatoes (skinned)(or tin of toms if no fresh ones available)!
250 ml extra virgin olive oil
2 teaspoons salt
3 teaspoons sugar

Prepare beans top tail string and cut. Use olive oil to fry onions until soft,add toms (if fresh chop)
Add beans salt and sugar, stir up.
Add sufficient water to cover the beans bring to the boil and then simmer until tender - depending on beans can take 45-50 mins. By this time the liquid should have reduced.

Serve hot or cold with bread (freshly baked if possible).

2 Eggs

Thick slices of bread

Olive oil

Butter

Sugar

Jam/honey

Drops of Vanilla Essence

Beat two eggs together with vanilla essence,
Soak thickish bread slices in it,
Fry the soaked bread in a little olive oil and butter,
put sugar on a large plate and run both sides of the bread over it.
Drizzle jam honey or something onto it.