Olga Klesch's profile page
Recipes
Spinach and Bacon Salad
By Olga Klesch
Put the spinach leaves in a bowl
- 110 Gram Baby spinach leaves (4 oz), washed
- 175 Gram Bacon, chopped (6 oz)
- 1 Tablespoon Cider vinegar
- 50 Gram Croutons (2 oz)
London Particular (Pea and Ham) Soup
By Olga Klesch
The thick blankets of fog known as «pea-soupers» that used to descend on London are now a thing of the past since...
- 15 Gram Butter ( 1/2 oz)
- 50 Gram Streaky bacon, rinded and chopped plus extra fried or grilled pieces for garnish (2 oz)
- 1 Medium Onion, chopped
- 1 Medium Carrot, diced
- 1 Sticks Celery, chopped
- 450 Gram Split dried peas (1 lb)
- 2.3 Litres Ham or Chicken stock (4 pints)
- 4 Tablespoon Natural yogurt
Crab Salad
By Olga Klesch
Mix together the lemon juice, mayonnaise and yogurt
- 2 Tablespoon Lemon juice
- 2 Tablespoon Mayonnaise
- 2 Tablespoon Natural yogurt
- 450 Gram Crab meat (1 lb)
- 1 Cucumber, diced
- 4 Tomatoes, skinned and cubed
- 110 Gram Pasta shells, cooked (4 oz)
- 1 Lettuce, shredded
- Cucumber and lemon slices, to garnish
Bramley Crunch
By Olga Klesch
The Bramley apple is the perfect ingredient to turn everyday recipes into quick and easy dishes with a healthy diff...
- 450 Gram Bramley apples, peeled, cored & sliced (1 lb)
- 2 Tablespoon Water
- Sugar, to taste
- 1-2 Teaspoon Cinnamon
- 75 Gram Butter (3 oz)
- 75 Gram Fresh white breadcrumbs (3 oz)
- 25 Gram Rolled oats (1 oz)
- 50 Gram Demerara sugar (2 oz)
- 50 Gram Hazelnuts, chopped (2 oz)
- Greek style yogurt
Aberdeen Angus Fillet Steak with Whisky Sauce
By Olga Klesch
Although not an old or traditional dish, this combination of beef cooked with whisky reflects how Scottish cooks ar...
- 50 Gram Butter (2 oz)
- 1/2 Onion, finely chopped
- 2 x 175 Gram Aberdeen Angus fillet steaks (6 oz)
- Salt and freshly ground black pepper
- 1 Shot Whisky
- 150 ml Stock (1/4 pint)
- 4 Tbsp Cream
Cornish Pasties
By Olga Klesch
Cornish pasties originated as portable lunches for tin miners, fishermen and farmers to take to work
- 1 Medium Potato, cut into 5 mm ( 1/4 inch) dice
- 1 Medium Onion, chopped
- 225 Gram Blade of beef or rump steak, cut into 1cm cubes (8 oz)
- 225 Gram Plain flour (8 oz)
- 50 Gram Butter, diced (2 oz)
- 50 Gram Lard, diced (2 oz)
- Cold water, to mix
- Beaten egg or milk, to glaze
By Olga Klesch
As spring slips into summer, May is the season to enjoy the bounty of fresh young produce, especially home-grown as...
- 450 Gram Medium asparagus spears (1 lb)
- 50 Gram Butter (2 oz)
- 100 Gram Fresh white breadcrumbs (4 oz)
- 1 Tablespoon Fresh parsley, finely chopped
- 1 Hard boiled egg yolk, mashed
- Salt and pepper
- Melted butter, to serve
Cheese Paté
By Olga Klesch
A blend of cheddar and soft cheese makes a good paté, suitable for vegetarians too
- 100 Gram Reduced fat cheddar cheese, grated (3 1/2 oz)
- 100 Gram Skimmed milk soft cheese (3 1/2 oz)
- 2 Tablespoon Fresh chives, chopped
- 1/2 Lemon, zest only
Cobweb Pizza
By Olga Klesch
This is a fun pizza to serve at a Halloween party
- 15 Gram Butter ( 1/2 oz)
- 1 Onion, chopped
- 1 x 227 Gram Can chopped tomatoes with herbs (8 oz)
- 50 Gram Mushrooms, sliced (2 oz)
- 1/2 Green or orange pepper, chopped
- 50 Gram Sweetcorn (2 oz)
- 1 x 250 Gram Pizza base or bread mix (9 oz) packet
- 200 ml Milk (7 fl oz)
- 75 Gram Cheddar cheese, grated (3 oz)
- 2 x 50 Gram Anchovies, drained (2 oz) cans
Redcurrant Quail Eggs
By Olga Klesch
Place the quail eggs in cold water and bring to the boil, gently simmer, to avoid cracking for approximately 5 minu...
- 12 Quails eggs, boiled for 5 minutes
- 1 Tablespoon Plain flour, for coating eggs
- ---- batter ----
- 4 Tablespoon Plain flour
- 4 Tablespoon Cornflour
- 2 Teaspoon Baking powder
- 1/2 Teaspoon Salt
- 90 ml Water (3 fl oz)
- ---- sauce ----
- 4 Tablespoon Redcurrant jelly
- 4 Tablespoon Port or red wine
- 2 Tablespoon Orange juice