![]() To use, reheat from frozen at 220☌ (425☏) mark 7 for 25min.Ĭook's tipDelicious to mop up the sauce, no other vegetable is needed. Bubble and squeak The perfect way to use up leftover veg, bubble and squeak is packed with flavor and so easy to make. Helps prevent tangles forming in dry hair. ![]() To use, thaw overnight at cool room temperature, bring to the boil for 10min Cool, pack and freeze the Bubble & Squeak Cakes at the end of the recipe. Smoothing proteins and ProVitamin B5 put an end to tugging and breakage. Heat the oil and remaining butter in a nonstick frying pan and cook the cakes for 4min on each side or until they are golden, crisp and hot through.įreezer Notes: Cool, pack and freeze the Mushroom & Port Sauce. When cool enough to handle, mould into 12 cakes and dust with flour. Combine the cabbage and leeks with the potatoes and season well. Add remaining oil to skillet and heat over medium heat. With floured hands, shape into twelve 1/2-in.-thick patties. In a large skillet, heat 1 tablespoon oil oil over medium heat add onion. Melt 50g (2oz) of the butter in a large nonstick frying pan, add the leeks and cabbage and fry for 5min, stirring, or until soft and beginning to colour. Add enough flour until mixture holds it's shape when squeezed together. Cook the potatoes in a large pan of boiling, salted water until tender, then drain and mash.
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