Rachel's Egg Salad Filling

Whenever i make this Egg Salad Filling it always goes down well and never lasts very long.

It is good in a sandwich, with bacon and lettuce.

It makes a great baked potato topping.

It's good on crostini with Parma ham.

There are so many things you can do with it..........

4 hard boiled eggs crushed with a fork
1 cup of Cheddar cheese grated
½ cup Parmesan cheese finely grated
1 tsp Dijon mustard
¼ cup of mayonnaise
¼ tsp cayenne pepper
¼ tsp salt
¼ tsp freshly ground black pepper

Mix them all together and chill till needed. It is that simple!!!

Cheese and Pesto Scones

These scones are delicious!!! Just spread with butter.......

They are light and fluffy inside and have a crisp and crumbly crust. They are very much like what Americans call biscuits, especially the ones from The Red Lobster Restaurants, in America.



Pre heat oven 180c, 360f, gas mark 5

Makes approx 16 scone

2 cups Self raising flour plus extra for dusting

3 tsp baking powder

Large pinch salt

½ tsp cayenne pepper

1½ cups of grated cheddar cheese

¼ cup of grated Parmesan cheese

2 tbsp vegetable oil
125ml full fat milk

1 egg beaten

75ml pesto homemade or shop bought, i used homemade, recipe follows.

Mix all the dry ingredients together in a bowl.

In a second bowl mix all the wet ingredients together.

Add the wet ingredients to the dry and mix till it all comes together, add more milk if too dry.

Dust board and pat dough down till about 1 inch thick, cut out scones, keep doing this with left over dough till you run out.

Place on a greased baking tray and bake in middle of the oven for 15 minutes.

Pesto Recipe

2 Cups of fresh basil leaves packed

⅓ Cup toasted almonds

½ Cup grated parmesan cheese

½ Cup olive oil 

3 Garlic cloves

Salt & pepper

Put all in a blender and pulse till blended, but not too smooth, season to taste.

Especially For Ashley Spaghetti Bolognese...

This Recipe is dedicated  to my good friend Ashley.

When i lived in America, and i offered to cook a meal, this was one of the meals she would always ask for.

So just for you my dear Ashley a delicious Spaghetti Bolognese!!

Prep time 15 minutes
Cook time 2 ½ hours

Serves 6

1 tbsp Olive oil
1 kg Mince Beef
1 Large onion chopped
3 Large carrots diced
5 Portabello mushrooms sliced
2 Garlic gloves finely chopped
½ tsp Celery salt
1 tbsp Dried oregano
1 tsp Worcester sauce
1 tsp Balsamic vinegar
2 Tins plum tomatoes
1 tbsp Tomato puree
1 tsp Sugar
150ml Red wine
500ml Beef stock
Salt & pepper to season
10 Leaves of fresh basil sliced

1 packet of Spaghetti
Parmesan Cheese to garnish

In a large casserole dish/dutch oven heat the olive oil and brown the mince beef in batches, remove from dish.
Add the onions to the dish and saute till softened, then add the carrots and mushrooms, saute for 5 minutes.
Return the beef to the dish and stir in the celery salt, oregano, Worcester sauce, balsamic vinegar, tomatoes, tomato puree and sugar, cooking for a minute between each ingredient.

Bring to the boil and add the red wine, cook out for 2 minutes, then add the beef stock, turn down the heat to low, season to taste and simmer for 2½ hours.

Cook the spaghetti as per the packets instructions.

Garnish with Parmesan cheese and the sliced basil.