Recipes
  

These recipes have been used at Peace Haven and have been much enjoyed.

 

  Toad in the Hole    
 

Ingredients

 450g/1lb. vegetarian sausages by Linda McCartney (beef or pork sausages will also work)
60ml/4 tablespoons olive oil

Batter
110g/4ozs plain flour
pinch salt
2 eggs
150ml/1/4 pint milk

  
  Method

Turn on the oven to gas mark 6, Electric 400f, 200c Make the batter in a mixing bowl by mixing the flour and salt.
Beat eggs and add to the flour
Gradually stir in the milk, until a smooth batter results.
Allow to stand for 30 minutes, if time permits.
Meanwhile cook sausages as directed on the pack.
Grease a casserole dish and add the oil.
Heat the oil slightly in the hot oven, add the sausages and pour over the batter. Cook in a hot oven gas mark 7/Electric 450F/220C.
When raised and brown serve the dishimmediately.

 

  
  Borsch (suitable for vegetarians)  
 

Ingredients

 1lb. 2 ozs/0.5 kg. Beetroot (whole with tops on) (can use prepared beetroot)
1 oz/25 g Textured vegetable protein (available at health food shops)
1/4 pint/150ml vegetable stock
2 tablespoons Olive Oil
1 Onion (chopped)
3 garlic cubes (pressed or finely chopped)
2 Carrots diced or grated
4 cups/1L of vegetable stock
14ozs/400 g canned chopped tomatoes
1 dessert spoon tomato puree
2 large potatoes, peeled and diced or grated
1 cup shredded red cabbage
1 tablespoon vinegar (balsamic or wine vinegar if possible)
1 dessert spoon brown sugar

For garnish:
Sour cream or natural yoghurt and parsley to serve.

  Method

Cut the tops and the root off the beetroot and place in boiling water and
cook for 30 minutes. Cook so skin can easily be removed and the beetroot grated.
Place the textured vegetable protein (TVP) in a bowl and add hot stock, allow to stand for 5 minutes.
Heat the oil and lightly fry the onion until soft
Transfer to a large stock pot and add all the other ingredients.
Simmer gently for 20 minutes, stirring occasionally.

 

  
  Damson In Dis-Dress  
 

Ingredients

1lb/440g ripe damsons
3 ozs/75g sugar
2 tablespoons water
2 tablespoons natural or flavoured yoghurt (natural yoghurts are preferred)
1 small pot of double cream whipped

Optional garnish: grated chocolate and some mint leaves.

 

  
  Method

Wash the damsons and remove stalks, simmer with the sugar and water for 5 minutes. Cool and remove stones. This can easily be done with 2 teaspoons.
Place the stewed fruit in the base of 4 wine glasses.
Mix the yoghurt and whipped cream and place on top of the stewed fruit.
Decorate with grated chocolate and if available a couple of mint leaves.


  
  Peace Haven Good Morning Granola  
 

Ingredients

Wheat germ
Sesame seeds
Desiccated coconut
4 tablespoons dry milk powder
Chopped mixed nuts
Rolled Oats

Vegetable Oil
Shropshire Honey
Vanilla Essence
Brown Sugar

Raisins

 

  
  Method

Combine all the dry ingredients at the top of the recipe.
Mix the oil, honey, essence and sugar.
Pour over dry ingredients
Bake in a large baking tray at Gas mark 3, Electric 300F/160C for 40 minutes, stirring halfway through to prevent over-browning.


When cool add raisins and store in a sealed container

 

  
  Dublin Grape Sandwich  
 

Ingredients

2 slices of good whole-wheat bread
1 tsp. Mayonnaise
1 tsp. Cream cheese
2 tsp. Cranberry sauce
8 black grapes (sliced)
1 oz. French Brie cheese (sliced)
1 leaf of cos lettuce
Black pepper


  
  Method Spread one slice of bread with mayonnaise and the other with cream cheese and cranberry sauce.
Place on sliced grapes, brie cheese and lettuce.
Season to taste.

Serve with chips and a grape garnish on a leaf of lettuce.

 

  
  Peaceful Perry Sorbet  
 

Ingredients

1 Ogen Melon or similar
340g/12 ozs granulated sugar
75ml/5 tablespoons water
Juice of 1 lemon
425ml/3/4 pint Perry


  
  Method Remove the outer skin and the seeds from the melon and liquidize it until smooth.
Put the water and sugar in a heavy saucepan and dissolve over a gentle heat. Boil rapidly until the mix is tacky and a thread can be formed.
Mix the melon puree, sugar mixture, juice of the lemon and the Perry.
Cool and freeze overnight.
Remove from the freezer and whisk until smooth. Refreeze.

An ice cream maker can be used for this recipe.

 

  
 
Webmonger: Tom Holloway