By Charles M Robinson
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Additional resources for A Catalogue of The Coins of Guatemala, 1733 - 1963
Place the mince in a bowl, and then add the flour and seasoning and toss until evenly coated. Heat a large pan, and when it’s nice and hot, add the olive oil and lamb mince, and fry until browned all over. Add the onion, celery, carrot, pancetta and garlic to the pan, and throw in the sprig of rosemary and tomatoes. Pour in the stock and stir well so the mixture doesn’t stick to the bottom of the pan. Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour.
For the quesadillas, place the cheese, spring onions, red pepper, coriander and red chillies on 4 of the tortillas. Top each with another tortilla and press down firmly. Lay the quesadillas on baking trays, making sure not to stack them on top or over each other. Bake until golden and melted. Cut into quarters. Serve with the salsa, guacamole and soured cream. 51 Quick Apple and Pecan Strudel with Cinnamon Prep and cook time: 30 mins to 1 hour Serves: 4 Ingredients 4-5 small, sweet and eating apples Juice of 1/2 a lemon 80g butter 4 sheets of filo pastry 150g pecans, chopped Some ground cinnamon 150g dark muscovado sugar 60g caster sugar A handful of dried cranberries Method Preheat the oven to 180°C, 350°F, gas mark 4.
Leave in the same pan or transfer to an ovenproof dish, cover and bake in the oven for an hour. Meanwhile, peel the spuds, boil them in salted water until cooked through, then drain well. Heat the milk gently, then pour over the potatoes. Add a knob of butter and mash well until smooth and creamy. Melt the remaining butter in a frying pan. When it starts to bubble, throw in the handful of rosemary and fry until crisp. Drain and add the rosemary to the mashed potatoes with salt and freshly ground black pepper.
A Catalogue of The Coins of Guatemala, 1733 - 1963 by Charles M Robinson