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MINTED PEA SOUP	POTATO AND MINCE GRATIN	QUICK TOFFEE CHEESECAKE

1 oz Butter 1 Medium Onion ( chopped) 1 tsp Caster Sugar 1 lb Peas (fresh or frozen) 1.75 pts Vegetable Stock 2 tblsps Fresh Mint (chopped) Salt and freshly ground Black Pepper	1.5 lbs Potatoes 1 tblsp Oil 1 Onion (sliced) 1 Clove Garlic (crushed) 1.5 lbs Minced Beef 1 tsp Mixed Herbs 4 oz Mushrooms (halved) 4 oz Frozen Peas (defrosted) 2 tblsps Tomato Puree 4 tblsps Milk 2 oz Butter 3 oz Cheddar Cheese (grated)	3 OZ Butter 1 tblsp Golden Syrup 8 oz Wholemeal or Ginger Nut biscuits ( crushed) 396 gm Can of Condensed Milk Finely grated rind and juice of 3 Lemons .25 pts Double Cream (whipped)
Melt the butter in a pan, add the onion and sugar. Fry gently for 5 mins. Add the peas and cook for 2-3 mins or until defrosted if using frozen. Add the stock and bring to the boil. Simmer for 10 minutes or until the peas are tender. Remove from the heat and add the mint. Puree the soup and serve hot.	Cook the potatoes till just tender. Heat the oil in a frying pan. Fry the onion and garlic for about 5 minites, add the mince and brown. Add herbs, mushrooms, peas and tomato puree. Cook for 20 mins. Meanwhile drain the potatoes and return to the pan and mash thoroughly. Heat the milk in a small pan then gradually add to the potatoes and beat well, then beat in the butter. Put about half of the mince into a shallow ovenproof dish and cover with a layer of potato. Repeat with the rest of the mince and potato. Cover with the grated cheese and bake for 15 mins until the cheese is melted and golden brown at Gas Mk 5/190 C	Melt butter and syrup in a pan, the stir in the crushed biscuits. Using an 8” Cake tin with a loose bottom press into the tin and bake for 10 mins at Gas Mk 5 190C. Place the condensed milk in a bowl, stir in the lemon juice the gradually fold in the cream. Pour into the cake tin and chill. Decorate with the lemon rind.
Recipes by Grace Gray of Fife	©Scotland4me.net2007