Easy and quick to prepare, Individual Cheese and Fish Bakes make a tasty first course, or a light lunch dish. If it is served as a lunch dish, bake the mixture in a medium-sized baking dish.
1 oz. butter
4 oz. mushrooms, wiped clean and sliced
10 fl. oz. thick bechamel sauce
4 oz. Cheddar cheese, grated
½ teaspoon grated nutmeg
½ teaspoon salt
1 teaspoon black pepper
Adapted from an old English recipe, Indian Pudding II is a filling dessert.
8 oz. cooked smoked haddock, skinned, boned and flaked
Preheat the oven to fairly hot 375°F (Gas Mark 5, 190°C). Using half of the butter, grease 4 ramekins, individual baking dishes or 1 baking dish, and set aside.
In a small saucepan, melt the remaining butter over moderate heat. When the foam subsides, add the mushrooms and cook, stirring occasionally, for 5 minutes.
Remove the pan from the heat and drain the mushrooms, discarding the juice. Set the mushrooms aside.
In a medium-sized mixing bowl, com-bine the bechamel sauce, half of the cheese, the nutmeg, salt and pepper. Stir in the haddock and mushrooms.
Pour equal amounts of the mixture into each ramekin or baking dish. Sprinkle over the remaining cheese.
Place the dishes in the centre of the oven and bake for 20 to 30 minutes, or until the tops are lightly browned.
Remove the dishes from the oven and serve immediately.
Indonesian Baked Bananas
A simple, inexpensive dessert, Indonesian Baked Bananas is delicious eaten on its own, or with brown bread and butter, or cream. Children are sure to love this dish.2 oz. plus
1 teaspoon butter
2 oz. soft brown sugar
½ teaspoon ground cloves
2 tablespoons orange juice
1 teaspoon lemon juice
1-inch slice fresh root ginger, finely diced (optional)
6 bananas, sliced in half lengthways
Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C). Using the teaspoon of butter, grease a medium-sized baking dish and set it aside.
In a small bowl, cream the remaining butter and the sugar together with a wooden spoon. Beat in the cloves, orange and lemon juice and the ginger, if you are using it.
Lay the bananas in the prepared dish and spread the butter and sugar mixture over them.
Place the dish in the centre of the oven and bake for 10 to 15 minutes, or until the top is bubbling and the bananas are very tender when pierced with the point of a sharp knife.
Remove the dish from the oven and serve immediately, straight from the dish.