Does anyone remember these two cook books?
When I got married, 42 years ago my mum gave me this Dairy Book of Home Cookery, my first and only cook book at the time and certainly well used in those early days. Now of course, I have hoards of the things, so many in fact that I've run out of space in the kitchen and they have been relegated to a cupboard in the garage! Suffice it to say, I quite often go back to some of the tried and tested recipes that we've enjoyed over the years.
When I was growing up my parents always, without fail used their pressure cooker to cook just about everything. Just like the one on this cover - it was big and bulky and made an awful hissing sound when it was up to pressure. When I got married it was only natural that I followed suit and bought one myself - well you do don't you? I didn't really enjoy using it - preferring to cook more casseroles and meat rather than vegetables that always came out far too overcooked and soft. I did have a few favourites though, and although I haven't a pressure cooker any more I've adapted many of the recipes for normal cooking. This one is a regular. Hope you like it.
Minced Beef and Pasta Casserole
1 onion peeled and chopped
1 garlic clove
500g minced beef
300 ml hot beef stock - or adjust accordingly
400 g can baked beans
400g can tomatoes
1 teaspoon mixed dried herbs
2 teaspoons paprika
Worcestershire sauce - about a tablespoon
75-100g dried pasta shapes (depending how hungry you are)
Salt and pepper
I sometimes throw in some chopped mushrooms to make it go further.
Fry the onions and garlic in a little oil in a large pan or wok until soft.
Add the minced beef
When the beef is brown add the tomatoes and beans (I used canned cherry tomatoes for a change)
Give it a good stir and add the dried herbs, paprika, stock and worcestershire sauce
Then add the pasta shapes
Cook for about 25-30 minutes - add more water/stock if it starts to look too dry. It should come out slightly drier than the consistency of a bolognaise sauce - adjust the stock depending on how much pasta used
Serve with some grated parmesan cheese and a few sprigs of basil or parsley