Traditional food and drink menu

Versatile Veggies

Fruit, Nut and Rice Casserole

Serves 4 people Approximate time: 45 mins.
Ingredients: xxx
2 cups uncooked rice
1 cup onion
½ cup green pepper
1 cup dried apricots

½ cup butter
1 cup raisins
salt and pepper
1 cup almonds


  1. Chop up the onion, pepper, apricots and almonds.
  2. Prepare the rice according to packet directions.
  3. Melt the butter in a large saucepan. Sauté the onion, green pepper and almonds until lightly browned.
  4. Add apricots and raisins. Remove from stove and combine with cooked rice in a large casserole dish.
  5. Cover and bake at 180°C (350°F) or Gas Mark 4 for 45 mins.

    Our thanks to the Friends of Loch Lomond Recipe Book for their contribution …


Creamy Macaroni Cheese Salad

Serves 4 people Approximate time: 20 mins.

350g (12oz) macaroni
200ml (7fl.oz) half-fat crème fraîche
1 tbsp. chives, finely snipped

4 small bunches of vine tomatoes
50g (2oz) wild rocket

150g (5oz) Boursin
juice of 1 lemon
1 tbsp. Dijon mustard
1 small red onion, finely chopped


  1. Pre-heat the grill to high.
  2. Cook the macaroni according to the packet instructions. Drain. Meanwhile place the Boursin, crème fraîche and lemon juice in a food processor and whizz to a smooth sauce.
  3. Tip into a bowl and add in the chives, Dijon mustard and season to taste.
  4. Grill tomatoes gently until softened.
  5. Mix the warm macaroni with the cheese sauce. Spoon onto serving plates, sprinkle on the red onion and serve with the grilled tomatoes and rocket.

Our thanks to the Dairy Diary for their contribution …

Lancashire and Olive Rice Salad


Serves 4 people Approximate time: 20 mins. + chilling time
150g (5oz) wild rice
1 large red onion, finely chopped
200g (7oz) Lancashire cheese, cubed
3 tbsps. fresh mint, roughly chopped
2 tbsps. white wine vinegar
150g (5oz) Basmati rice
200g (7oz) cherry tomatoes, halved
150g (5oz) mixed olives, pitted
3 tbsps. olive oil


  1. Cook the wild and Basmati rice according to the packet. Drain and leave to cool
  2. Spoon the rices into a large serving bowl and stir in the chopped onion, cherry tomatoes, cheese, olives and mint.
  3. Whisk together the olive oil and white wine vinegar. Season to taste, then pour over the rice and give everything a good toss together.
  4. Chill until ready to serve.

    Our thanks to the Dairy Diary for their contribution …




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