The
Vivys Web Recipe Pages Contents
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on the dish of your choice or scroll within the section
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liquer or floater coffees |
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trout + apricots & coriander |
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| Ingredients (for two people)
4 large mushrooms
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This is what you do
Clean the mushrooms with a damp cloth, put to one side. Fry the onion for 4 to 5 mins in the oil. Remove the stalks from the mushrooms and chop the stalks and add to the frying onions. Put the herbs, black pepper, salt into the pan and fry gently for a further 10 mins. Remove from the heat and put 1/3rd of the cheese into the pan and quickly stir the mixture together before piling it onto the mushroom hats. Sprinkle the rest of the cheese onto the top of the mixture and bake in a hot oven, gas mark 4 or 180 deg c for 15 - 20 mins. Serve immediately. |
| Ingredients (for two)
1/2lb lambs liver
|
This is what you do
cube or roughly chop the liver and place it in
an ovenproof dish.
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| Ingredients (for 3 or 4)
1 lb sliced or chopped potatoes
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This is what you do
Put the filletted fish on the bottom of a casserole
dish.
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| Ingredients
Preparation time about 20 mins For two people use 4oz of rice. The other
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This is what you do
Prepare the boiled rice according to the number
of people you are feeding. Add some salt to the rice.
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| Ingredients
Preparation time about 20 mins. 1 jar sweet sour sauce with crunchy veg
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This is what you do
Cook the rice until you have about 8 mins of rice cooking time left, then begin preparing the mix below. If you use quick cook rice, which takes about 8 mins, then you can start cooking the chicken and rice at the same time. Heat the oil in a pan or wok till its hot. Toss in the chicken and heat for 3 to 4 mins. Pour in the sweet Sour sauce mix and simmer for about 3 to 4 mins. |
| Ingredients
Preparation time about 15 to 20 minutes 1 onion chopped
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This is what you do
Heat the oil in the saucepan and fry the onion until tender.
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| Ingredients for 4
Preparation time about 30mins + 20mins cooking 4 large beef tomatoes, or any large tomatoe 4 eggs 1 tablespoon grated cheddar or parmesan cheese. Most hard cheeses work well with this recipe. 2 teaspoons tomato puree, tomato ketchup works as well 4 slices bread, wholemeal or white 4 teaspoons double cream 1oz butter 2 teaspoons olive oil salt and black pepper to taste Pots & Pans:- 1 frying pan, sharp kitchen knife, teaspoon |
This is what you do
1.Slice off the tops of the tomatoes, just the tops not halfway down, and scoop out the inside. Rub some salt and a little pepper on the inside and turn them over to drain. 2.Put an egg yolk into each tomato shell keeping the white back. 3.Mix the tomato puree or ketchup with the cream and season with salt and pepper. Spoon this equally over the yolks. 4.Sprinkle the cheese over the tomato and the yolk and bake at 350 deg F or gas mark 4 for 15 to 20 mins or until the yolks have just set. 5.While this is happening, heat the oil in a pan and fry the rounds of bread until golden brown. Place a tomato on each piece of bread & serve at once. |
Fish Dishes
Fish burgers :- children love this quick dish
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A chopped large onion 4 or 5 slices of wholemeal bread, (white bread if you must) 1 egg Herbs, parsley, basil,thyme, (depends on your taste really) salt and pepper |
Mix up and add the beaten egg, the herbs to taste and the salt , pepper. Mix well together, (hands are best). Place the mix in the fridge for 15 mins. Remove from the fridge and shape as required, (make them fish shaped, why not). Use a floured board for shaping. Shallow fry in sunflower or corn oil on each side until golden brown. |
|
some salt and fresh ground black pepper some milk a knob of butter, say 1oz good teaspoon of flour 1/2pt of milk 2 tablespoons of french mustard chopped parsley or chives 2 large tomatos cut in half Serves four adults |
Put the fish in an oven dish, and pour a little milk over the fish add the salt and black pepper and cook in the oven for 20mins. Place the tomato on top of the fish ten mins into the cooking cycle. Heat the butter in a pan, stir in the flour, cook for 2mins. Let it cool and stir in the 1/2pt milk. Bring to the boil and stir in the
mustard and the remaining salt and pepper. Spoon the sauce over the fish
and serve with french beans.
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1,1/2lb of fresh British, cod, coley or haddock salt and fresh ground pepper bay leaf 1,1/2lb old potatoes teaspoon of butter some milk, about 1/4 pint some chopped parsley 2 or 3 hard boiled eggs depending on size 1 tablespoon lemon juice good pinch cayenne pepper chopped chives 2oz grated english cheddar cheese |
Put the fish in a pan with some water and poach for 15mins together with the salt, black pepper and a bay leaf. At the beginning of the cooking cycle cook the potatoe as well, mash them with the butter, the small amount of milk and some salt and black pepper. allow them to cool. Remove the fish after 15mins, drain but keep 1/4pt of the fish stock. Make a white sauce from the stock by melting a knob of butter, stir in the flour, add 1/4pt milk and the stock. Bring to the boil stirring continuously. Flake the fish into an oven dish. Cover with the sauce lemon juice, cayenne pepper and chives, plus the chopped eggs. Sprinkle 1/2 the cheese over the surface. Pipe or spread the mashed potato over the fish and sprinkle the remainder of the cheese over the potato. Bake in the oven for 20 to 30mins, serve with fresh salad or french beans. 'viola delicious' |
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This is the orange recipe 3 large plaice or one small plaice per person, skinned and filleted salt and fresh ground pepper 3 oranges + juice of half a lemon quarter pint mayonnaise one and half oz of butter some paprika french dressing For the lemon recipe substitute 2 lemons for the 3 oranges This dish can also be served cold and the plaice
rolled and secured with cocktail sticks. See opposite.
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2.Grate the rind from one orange over all the fish, dot a few bits of butter over the fish. Place in a heatproof oven dish, cover with foil and bake at 350degF for 20mins approx until firm yet tender. Don't overdo it. 3.Add the juice of half an orange plus the grated rind of the half orange to the mayonnaise, do this a bit at a time or it wont be smooth. 4.Fold and mix thoroughly. 5.Pour over the fish, sprinkle the paprika on plus slices of orangeand bke for a further 5 to ten mins until hot. |
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4 whole trout, gutted
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Mix together the thyme and the butter, salt and seasoning to taste. Spread this in small dabs over the trout. Place under a moderate grill for 12 to15 mins turning once. Dab a little more butter on and sprinkle the almonds on one side, grill for a further 2mins. Try pine nuts instead of almonds. Serve with mangetout, baby corn, new potatoes. Goes well with all mediteranean vegatables. |
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salt and black pepper 1 to 2oz melted butter 3oz shelled pistachio nuts, chopped 4 tablespoons fresh chopped coriander 8oz dried apricots, the ready to eat type. 4oz white breadcrumbs |
This dish is prepared in the oven, preheated to 180degc, 350degf or gas mark 4 Mix the nuts, breadcrumbs, apricots, half the coriander, half the butter and seasoning all together in a bowl. Place a quarter of the mixture into the body cavity of each trout. Place each trout on a separate piece of foil, brush with butter, close each parcel and bake for 25 to 30mins. Remove from the foil and serve on a bed of mixed salad leaves or alternatively with buttered new potatoes and garden peas. |
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Meat
Dishes
Roast Beef and Vegetables :- It might be winter but this fare will keep you warm
The key to a successful
roast beef dinner is timing, everything else is just boiling and roasting.
Don’t let others tell you it’s hard. It’s just timing.
Roast
Beef Dinner for four
| Ingredients
Take one sirloin joint, a 1lb joint will serve 4 people I,lb brussel sprouts Yorkshire pudding mix, see below for recipe 1,lb potatoes parsnips peas sage and onion stuffing gravy Don’t
worry about the quantities, it all depends on how
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This
is what you do
Sirloin gives the best roast joint. Place in a hot oven at 350 deg F. Allow 30 mins. per lb plus 30 mins over. i.e. 90 mins. for a 2,lb joint. If
the joint is on the bone allow 20 mins per lb
Both
these methods will give a joint that is
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| Ingredients
This batter is the same as pancake batter 4,oz plain flour 1/2 pint milk 1 large egg sprinkle of salt some beef fat or lard The
above will make enough puddings for
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This
is what you do
Sift the flour and salt into a large bowl. Drop in a lightly beaten egg. Pour in about half the milk and mix it all together until it’s smooth. Pour in the rest of the milk and mix until it’s all smooth and creamy. Heat the fat in a tart tin, or large single tin @ 425, deg F till it’s smoking hot. Pour the mixture into individual tart tins or the big cooking tin. Bake for 35 - 40 mins @ 425 deg F. Keep an eye on the puddings so they don’t burn. |
| Buy it dried in a packet. It’s just as good as home made
and saves time.
Follow the instructions on the packet.Brush the surface lightly with beatenegg for a crisp top. |
This can make or break the meal. A good
gravy can hide a poor meal. A poor gravy can ruin a good meal. The secret is keep stirring even for ready made granules. Use Gravy granules, why make work for yourself, follow the instructions on the box. The secret is in adding the meat juices. |
| Ingredients
Roasting potatoes Brussel sprouts carrots peas parsnips
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This is what you do
Roast potatoes, dead easy. Boil them first for 15 mins. Transfer to the meat dish or roast separately for up to 1hr @ 350 deg F. Green Veg. not a problem. Put them all in a
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| Remember this recipe
serves 2 people
Ingredients
|
This
is what you do
cut the rind off the steaks and snip the fat vertically with a pair of scissors clean the mushrooms and chop them roughly peel and slice the onion, not to thinly skin the tomatoes and chop them roughly now fry the gammon steaks in the butter for 8mins. turning once after 4mins. They should be golden brown. Keep them hot in the oven fry the mushrooms, tomatoes, onion, basil and marjoram in the pan juices for 5mins stirring or shaking occassionaly return the gammon steaks to the pan together with salt and black pepper to taste. Add the sherry, ham stock, (don't add to much stock you don't want it to runny) the juice of about a quarter lemon. Cover the pan and simmer over low heat for 10 to 12mins. serve sitting on a bed of rice or grilled, seared vegetables such as courgettes with red, green peppers. The type of veg is really up to you. Creamed potatoes and baby brussels sprouts also go well. |
| This
recipe makes 4 pancakes, double the ingredients for 8 pancakes:- takes
about 45 mins to prepare & 12 to 15mins to cook. Remember you can vary
ingredients, if you want more bean sprouts put more in. Recipes are not
sacrosant in terms of quantities. Sometimes yours will turn out better
than ours.
Ingredients
|
This
is what you do
chop the onion, mushroom, celery quite fine. chop the cooked pork and peeled prawns roughly Drain the bean sprouts from the tin and chop 1oz of them roughly Make 4 very thin pancakes, pile them up with grease proof paper in between them to keep them soft and pliable. Heat the vegetable oil in
a pan and fry the onion, mushroom, celery until soft
Spoon equal amounts of mixture
into the centre of each pancake, you can make them like a parcel or like
a roll. With the ends sealed of course.
Heat the frying oil and when
it's really hot fry the parcels until crisp. Drain on kitchen paper.
|
Cool
Salads from viviennes kitchen
We might not
have had many salad days but these dishes are tasty
genuine Greek Feta Salad
| Ingredients for serving 4 people
half a pound of firm tomatoes half a cucumber half a pound of feta cheese one red onion 6oz of black pitted olives some oregano, a handful 4 tablespoons olive oil 2 tablespoons of balsamic or rosemary vinegar salt and black pepper |
This is what you do:- 20 mins preparation
time
1. core and slice the tomatoes, some people like to dice them. 2. dice the cucumber, remove the seeds 3. place the cucumber and tomato in a neat pile on the plate dice the feta cheese and either mix it in with the cucumber and tomato or place it on top of the cucumber and tomato 4. slice the onion into rings and place them all over the base of the plate 5. chop the oregano leaves, (only the leaves), mix with the olive oil and the vinegar and pour all over the salad 6. you can use a mix of green and black olives, you can also mix the lot together and toss it all in the dressing and serve in a well chilled bowl. |
| Ingredients for serving 4 people
3 or 4 large firm tomatoes cut into chunks or wedges 2 large yellow peppers, deseeded approx 4 to 6 oz of halloumi cheese cut into slices one red onion cut and peeled cut into wedges 20 black pitted olives A few fresh basil leaves 3 tablespoons olive oil 2 tablespoons of balsamic or rosemary vinegar salt and black pepper 1 can of artichoke hearts, drained. 1 tablespoon of dijon mustard 1 tablespoon white wine vinegar 4 tablespoons of extra virgin olive oil salt and pepper, fresh ground of course |
This is what you do:-20 mins prepartion,
15 mins cooking
1. For the dressing. Mix the mustard and white wine vinegar, together with the salt and pepper to taste. Mix in the olive oil with a whisk. 2. Place the artichokes in a large bowl with all the cut vegetables and drizzle over 2 tablespoons of olive oil. 3. Having preheated a griddle, place the vegetables in small batches under the griddle to soften and slightly char them. Keep them warm. 4. Take the slices of halloumi, coating the cheese on both sides with olive oil and grill them till slightly charred. 5. Add the cheese and vegetables together and mix in a large bowl, add the olives and basil leaves, toss lightly and serve in warm bowls. |
Tropical
Paradise
1.
take one half measure of white rum Dracula's
Blood
2.
blend with one half measure dark rum 1.
take a tall glass, one
3.
mix in one half measure of vodka third
full with ice
4.
add one full measure of blue curacao 2.
pour in two measures of vodka
5.
top up with fresh orange juice 3.
pour in three quarter measure of peach
6.
pour over ice in a tall glass schnapps
4. stir well, top up with cranberry juice
Carribean
Rum
Daiquiri
1.
two measures of white rum 1.
two measures of white rum
poured over ice
2. one measure fresh lime juice
2.
fill glass with coke
3. one half measure sugar syrup
3.
add several slices of fresh lime stir
well, pour over ice into a glass
4. stir
Vodka
Spritzer
1.
two measures of vodka
2.
four measures of lemonade
3.
one and a half measures of cranberry juice
4.
a good squeeze of lemon
5.
stir over ice
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grate some lime zest, (only a bit). put ice in a tall glass, add the zest and rum and juice and stir, wow. Vodka Snake 1 measure of vodka. 2 parts cranberry juice and 2 parts fresh orange, stir it all together and serve over ice. Vary the juices to taste. After Dark wicked!! |
Add some lemon peel, shake. Add one quarter teaspoon grated ginger, shake again. Strain and pour over ice. Donkey Kick Gin Firefly Fill a water jug, (about one and half pint size), one quarter to one third full with ice. Pour in 5 measures of gin. Top up with ginger ale. Serve with wedges of lime or lemon. |
Iced Tea
This is easy to make, really refreshing
on a hot day!---Brew your tea as you normaly like it for 5 minutes.
Pour the tea through a strainer over ice
cubes in a jug and store in the fridge until cold.You can serve the tea
over fruit in a cup or put fresh mint leaves in according to taste. If
you have never tried iced mint tea on a hot day, have a go.
Iced Coffee
This recipe serves two people.----Make
the coffee at twice normal strength, thats about 4 tablespoons of ground
coffee to 12 fluid ounces of water.
In a blender put 2 tablespoons of white
or brown sugar, then add 3 tablespoons of cream or milk. Tip in lots of
ice up to the 12 ounce line on the blender. Pour in the cooled coffee suitably
strained.
Blend until the ice is crushed according
to your preference, (usually quite fine).
Pour and serve. Delicious.
There's a lot of humbug talked about making Liqueur Coffee, as if there's a magic recipe. Well there isn't and it's this simple.
Make your coffee as normal, we find the caffitierre or compression method gives the best results but its just a matter of taste. Place one or two teaspoons of soft brown sugar in the cup or glass, according to taste. This also helps the cream to float. The cream will still float even without the sugar.
Next pour a measure of the chosen liqueur over the sugar and fill with warm to hot coffee, dont use boiling water if your using instant coffee or you will drive off all the flavour.
If you add cream use double cream for a real 'floater coffee'. Pour the double cream carefully over the back of a spoon held at the edge of the cup or glass, the edge of the spoon a little way off the surface of the coffee.
You can use single cream but dont panic if it sinks, wait a while and it should return to the surface, have patience.
The cream floats because the density of cream is less than the density of water, adding sugar increases the density of the water hence the cream is more likely to float. Good luck.
English
Xmas Fayre
Yes it’s here again, get the credit cards, tinsel
and trimmings out. Prepare to be nice to everyone, even the carol singers.
So off we go with something to drink !!
On this page :- Punch >> Xmas Pudding >> Brandy
Butter
| Ingredients
1 bottle of rum or brandy (good start) 2 lemons 6 or 7 tablespoons white sugar 1 teaspoon cinnamon 1 crushed nutmeg (small) 1 teaspoon of cloves Mace (optional) Remember
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This is what you do
Grate the rind from the lemon. Add the lemon rind, cinnamon, cloves, nutmeg
Strain the liquid into a warm bowl and add the squeezed
Serve immediately, or warm it later, note it’s warm not
|
Dark English Traditional Fruit Cake - when iced it makes the original Xmas cake
| Preparation time about two and
a half hrs
cooking time 5hrs Ingredients
Thats the cake ingredients, any almond paste or icing is can now be bought ready made from the supermarket, though we do include recipes on doing it yourself. Pots and pans
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This is what you do
Butter the inside of the cake tin thoroughly and line it with the greaseproof paper. Brush the inside of the paper with melted butter. On the outside of the tin tie a
double ring of brown paper around the tin with string. Allow the brown
paper to stick up about 2" above the tin. This is an old trick and stops
the cake from burning.
Sift and put all the dry ingredients into the large bowl including the flour, spices, almonds salt etc. and mix together. Put in the fruits, peel etc and blend by hand. Now put the butter, sugar and grated lemon rind into the smaller bowl and cream together until fluffy. Beat in the eggs, one at a time until the mixture is soft and moist. NOW add the butter egg mix to the dry ingredients, mixing it in thoroughly, it should again be soft and moist. At this stage decide if you need to add the 9th egg with a little milk. Add the brandy if required plus the lemon juice. Place the mixture into the cake tin, level the top and bake in the centre of a pre-heated oven for one and a half hrs at gas mark 2 or 150 deg cent, or 300 deg F. Reduce the heat and bake for a further 3 to 3 and one half hrs at gas mark 1/2, or 250 deg F or 130 deg cent. The cake is ready when it just shrinks from the sides of the tin. Cover the top of the cake with brown paper during the last 2hrs of cooking to prevent burning. Remove the cake from the oven and allow to cool completely. When cold seal in aluminium foil and store until six weeks before Xmas. Or eat it. Before Xmas, about six weeks before, unseal the cake. Turn it upside down and make holes in the bottom with a skewer. Using a funnel doctor the cake, that means pour in, some rum or brandy or whisky. Dont over do it, about 4 to 6 or if you insist up to 8 tablespoons of your favourite tipple. Seal it again and its then ready for icing. |
| Ingredients
The quantities shown serve 4 people 3 tablespoons olive oil 1 good sized onion chopped roughly one and a half pounds of topside beef cut into cubes A tablespoon seasoned flour A bottle of red wine 3 large mushrooms, the flat type are best quarter of a pound of black olives, about 18 salt and black pepper quarter pint beef stock some fresh parsley, good pinch Pots and pans
|
This is what you do
Put a tablespoon oil into a pan and fry the onion till soft. Tip the onion into a casserole dish Add the meat chunks to the pan and fry in the rest of the oil after dipping them in the seasoned flour and shaking off the excess. Brown the meat and tip that into the casserole dish with the onion. Pour some red wine into the pan and scrape up the juices from the meat. Tip this plus the remaining wine into the casserole dish and stir it all well. How to cook it You can either put it all in the oven or if its a flame proof casserole dish do it on top of the stove. Simmer for one hour gently 45 mins into the cooking time add the sliced mushrooms and the black olives. Serve when meat is tender. Accompany with roast or new potatoes |
More to come in Greek Italian over the next few weeks
Basmati Rice :- The best known rice, thin tasty and good with all Indian food and pilaffs. The grains stay separate and firm.
Brown Rice :- This is regarded as very nutritious. Its full of fibre, it requires more cooking and for longer than white rice but a mixture of white and brown rice is tasty and adds variety to a dish.
Carnaroli or Arborio Rice :- The risotto rice, short chunky grains which release their starch on cooking making them stick together and producing a creamy consistency.
Pudding Rice :- White, short grain rice which softens and sticks together. It might seem odd but we find you can spend a lot of time making rice pudding when its easier and just as good to open a tin!! sorry.
Long Grain and wild Rice :- A wonderful blend of rice's or individual types. Nutty flavours, good as side dishes to many recipes. Very attractive in salads. Wild rices were one of the foods cultivated by the native American Indians.
Words
of advice :- If you prefer to use Basmati rice in a risotto instead
of Carnaroli rice feel free to do so. Our chef prefers Basmati but very
often its a question of taste and some people don't like the 'stickiness'
of risotto rice. Either will make a good risotto but if you are a purist
go for the Carnaroli.
Jambalaya:-
Easy to prepare, tasty and you can vary the ingredients to taste.
Serves
4, prep. time 15 mins. cooking about 25 mins.
| Ingredients
9oz of basmati rice or a long grain and wild rice mix 2 tablespoons olive oil 3 boneless, skinless chicken breasts, chopped coarsely 6oz chopped spicy sausage, chorizo sausage is good for this dish 1 good sized onion, red or white onion chopped roughly 2 or 3 celery sticks sliced thinly 1 red, 1 yellow, 1 green pepper, deseeded and chopped 3 large mushrooms, the flat type are best teaspoon ground all spice half pint chicken stock 2 teaspoon fresh thyme leaves 1 tablespoon fresh parsley Pots
and pans
You can vary the above ingredients with fish or other meats, go on be adventurous. |
This
is what you do
Cook the rice according to the packet instructions and set it to one side. Put a tablespoon oil into a pan and fry the chicken for 10mins. Add the sausage and cook for a further 3mins. or till both are golden brown. Set aside. Heat the remaining oil in the pan and cook the vegetables and the all spice for about 5mins. Put the chicken and the sausage and the chicken stock back into the pan with all the vegetables, stir in the rice and the thyme, season with black pepper and salt to taste and simmer for 5 to 8 mins. Serve
with crusty bread.
|
| Ingredients
8oz
of long grain or basmati rice
Pots
and pans
|
This
is what you do
Put the beef strips, ginger, in a glass bowl. Whisk the wine vinegar, honey, coconut and soy sauce together and pour it over the beef and ginger. Mix well and leave to marinade for at least 2hrs in the fridge. It wont hurt to leave it longer. Cook the rice according to the packet instructions and set it to one side. Put the oil into a pan or wok and heat to really hot. Add the beef mixture and cook for 3 to 4 mins. Add the peas and carrots and cook for a further 1min. Pour the marinade residue, thats whats left in the bowl, into the pan or wok and heat until bubbling. Pour boiling water over the rice to refresh it. Spoon the rice into rings on a plate or put it into 4 deep bowls and top with the beef mixture. Sprinkle the sesame seeds or pine nuts over the top. |