Penny joins us here at Expatsradio.com for the first time. She says about herself that she is not a trained chef and her world is not all about food. She is a wife who has grown-up children, knows how to survive on a limited amount of money but wants to feed her family with good food while not spending her whole life in the kitchen. She is also aware of the limits of Nature's resources. Her children grew up eating home-prepared, freshly made, mashed meals and not packaged dishes unless it was absolutely necessary. Although not a purist she has spent a lot of time in supermarkets checking labels and is only too aware that delicious, fresh, home-prepared dishes are the best way to feed your family and they definitely do no need to be complicated.
She continues: I hope these programmes and my website will inspire people to try some new recipes – and tell me what they think.
It’s so important to use the recipes as a base, just an outline idea, and to make changes where you don’t have all the ingredients – or just think the recipe would be better, slightly changed.
Then share ideas. There is nothing more inspiring than someone’s enthusiasm and passion for their favourite food.
That’s enough about me – I look forward to hearing from you at pennysrecipes.com
Please join Penny regularly on Thursdays here at Expatsradio.com
Ingredients
2 apples peeled and chopped
100g / 7 oz vegetarian suet
350g / 12oz raisins
225g / 8oz sultanas
225g / 8oz currants
110g / 4oz glace cherries, chopped
250g / 12oz light muscavado sugar
2 lemons rind grated and juiced
50g / 2oz flaked almonds
4 teaspoons ground mixed spice
1 teaspoon ground cinnamon
1/2 teaspoon nutmeg
6 tablespoons brandy
Cooking Directions
Method 1
1.Place all the ingredients in a large bowl
2.Stir well, cover and leave for 12 hours
3.Put into sterilised jars and seal
4 The mincemeat improves with age, but can be used straight away
Method 2
1.Place all the ingredients in a large bowl except the brandy
2.Place the mincemeat in an oven proof dish
3.Cover with foil and place in a preheated oven at 120 degrees C
4.Cook for 3 hours
5.Allow to cool
6.Stir in the brandy
7.Place in sterilised jars
For more recipes go to pennysrecipes.com
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