Home Economics Recipes
A new page under the Home Economics banner where you can browse and try out the recipes demonstrated at Home Economics Sub Committee events - Enjoy!
Rigatoni & Asparagus au Gratin (serves 2
225g asparagus (prepared weight)
1 1/2 tbsp extra virgin oil
40g Pecorino cheese, pared into shavings
40g Parmesan cheese, grated
450g ripe red tomatoes skinned & chopped
275 mls milk
20g plain flour
A grating of fresh nutmeg
Salt & freshly ground black pepper
2 x Sauceepans, Whisk, Peeler, Frying Pan, Measuring Jug. Vegetable Knife, Tablespoon, Large Bowl, Fine Grater.Colander, Ovenproof dish (18X 18 5cmdeep) lightly buttered.
- Preheat oven to mark 6/ 200Oc
- Make sauce by the all in one method, whisking together over a gentle heat until the sauce simmers and thickens.
- Turn heat down and cook for a further 3 minutes. Season with the nutmeg, salt and pepper
- Stir in the cheese, remove from heat and cover with lid (off the heat)
- Wash the asparagus and cut the stalks diagonally into pieces roughly the same size as the rigatoni.
- Heat the oil in the frying pan and sauté the asparagus pieces for about 5 minutes until they colour at the edges.
- Then add the tomatoes to the pan and let them bubble and reduce for about 1 minute. Turn heat off
- Cook the pasta in plenty of boiling salted water (to which a few drops of oil have been added) for 6 minutes only.
- Drain pasta and return to the saucepan, add the sauce and the asparagus mixture and mix thoroughly. Check seasoning and pour the whole lot into the gratin dish.
- Sprinkle with the Pecorino shavings and bake for 8-10 minutes.
- Serve immediately with a tossed green salad.
White Chocolate, Blueberry & Amaretto Mascarpone Cheesecake
100g amaretti biscuits - crushed
50g unsalted butter - melted
150g white chocolate - broken into pieces
500g mascarpone cheese
25 icing sugar
2 tbsp amaretto
Double Saucepan, Wooden Spoon, Rolling Pin, Plastic Spatula, Large Bowl, Small Saucepan, Tablespoon Sieve
- Crush the amaretti biscuits and mix with the melted butter. Pack the mixture into a 22cm loose bottomed tin and place in fridge.
- Tip the mascarpone into a large bowl. Melt the chocolate in a bowl set over a pan of simmering water and then beat into the cheese. Taste the mixture. Should be sweet, but not cloying. If necessary, add some sieved icing sugar.
- Put cheese mixture on top of biscuit base and push some of the blueberries into mixture. Chill for at least one hour.
- To serve, gently heat a handful of blueberries in a small saucepan with the amaretto liqueur until the blueberries just pop open.
- Transfer the cheesecake on to a serving plate, slice and then spoon over the the hot blueberry sauce and serve immediately.
Thai Fish Cakes with a Cucumber Dipping Sauce
450g white fish cut into chunks
2 spring onions, finely sliced
2 tbsp fresh coriander leaves
2 heaped tbsp Thai red curry paste
1 tbsp fresh lime juice
1 green chilli de-seeded
2 tbsp oil for frying
Chopping Board, Vegetable Knife, Tablespoon, Frying Pan, Lemon Squeezer, Food Processor, Mixing Bowl, Dessert spoon
- Place all of the ingredients in a food processor and blend until a finely minced texture is achieved. Transfer to a mixing bowl.
- Take dessert spoons of the mixture and form them into balls, squeezing the mixture, Then place on a flat surface and flatten with palm of your hand into small cake shapes about 4cm in diameter – 16 in total.
- Cover with cling film and chill for a couple of hours to firm up.
- To cook : heat 2 tbs oil in a frying pan and, when very hot and beginning to shimmer, fry the cakes for about 1 minute on each side. Drain on crumpled kitchen paper.
- Garnish with sprigs of coriander and serve with the dipping sauce.
5cm unpeeled cucumber
2 shallots or salad onions
1 small carrot
1 small green chilli, de-seeded
1 tsp fresh grated ginger
1 tbsp roasted peanuts
1 tbsp soft brown sugar
110mls rice vinegar /wine vinegar
1 tbsp light soy sauce
Vegetable Knife, Chopping Board, Peeler, Food Processor, Jam Jar and Lid, Measuring Jug
- Place the cucumber, shallots, carrot, chilli, ginger and peanuts in the food processor and whizz until very finely chopped. Transfer to a bowl.
- Mix the sugar, vinegar, soy sauce and oil in jar and shake until emulsified. Pour over the vegetables and transfer to small bowl.
Chicken Escalopes with Bacon and Grapes
2 chicken breasts
180g smoked streaky bacon
30 g butter
3 sprigs thyme
100g sweet black grapes
3 tbsp white wine vinegar
Chopping board, Scissors, Frying Pan,Vegetable Knife, Tablespoon, Fish slice
- Bat breast out to a thickness of ½ cm and season. Chop thyme leaves finely.
- Melt butter and add diced bacon. Cook till fat is golden and crisp. Drain
- Put chicken in pan, sprinkle in the thyme. When coloured on underside turn over – 6 minutes cooking time in total. Return bacon to pan and add the grapes for 2 minutes.
- Remove on to warm plate.
- Add wine vinegar to pan and sizzle briefly. Finally whisk in a small piece of butter and spoon these juices over the chicken.
1 tbsp olive oil + extra for drizzling
1 onion, chopped
1 carrot, diced
1 leek, washed & finely sliced
1 large floury potato, thinly sliced
1 litre vegetable stock
400g stinging nettles
50g butter, diced
50ml double cream
Large Saucepan, Blender, Measuring Jug
- Heat the oil in a large saucepan over a medium heat. Add the onion, carrot,leek and potato and cook for 10 minutes until vegetables start to soften.
- Add the stock and cook for a further 10-15 minutes until the potato is soft.
- Add the nettle leaves, simmer for 2 minutes to wilt, then blend the soup until smooth. Season to taste.
- Stir in the butter and cream.
- Serve the soup drizzled with oil and scattered with dead nettle flowers, if you have them.
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