Watermelon, Goats Cheese and Couscous Salad Recipe

Delicious salad either on its own, or as part of a meal or buffet. It is quite common in the Middle East to use feta cheese, but for a change we have changed this to soft goats cheese. The secret of this salad is plenty of herbs and the addition of harissa paste to give it a zing. You can also use bulghur wheat instead of couscous.

Serves: 4
Preparation Time: 15 minutes
Cook Time: 10 minutes for couscous (covered in boiling water)



7 oz couscous or bulghur wheat
8 oz watermelon, peeled and roughly chopped
4 oz goats cheese, crumbled
Zest of 1 lemon
1 tbsp fresh lemon juice
2 handfuls fresh parsley, chopped
1 handful fresh mint, chopped
1 red onion, finely diced
2 tsp harissa paste (1tsp if you don’t like it too hot)
2 tbsp olive oil
Seasoning to taste



Prepare the couscous or bulghur wheat by placing in a bowl and covering with boiling water. The water should cover around 2 inches above the couscous. Leave to cook for 10-15 minutes.

Place the watermelon, red onion and herbs in a large bowl. Mix the olive oil, lemon juice, lemon zest and harissa paste in a jug or bowl, whisking to combine.

Mix the couscous, watermelon bowl and dressing together until fully coated. Place on a serving plate and crumble over the goats’ cheese. Season with freshly milled black pepper.

Chicken Tandoor Recipe

Lightly spiced, enjoy the flavor of this particular chicken – it works well if you can marinate it overnight to let the flavors develop. The chicken is moist and tender – serve with a simple salad of tomatoes, onion and cucumber, with chopped fresh coriander or a cucumber raita with fresh yogurt. This dish is relatively low in fat and quite healthy.

Serves: 4
Preparation Time: 10 minutes plus 2 hours or overnight marinating
Cook Time: 30-35 minutes



For the chicken
8 boneless chicken thighs
Juice of 1 lemon

For the marinade
1 small pot low fat plain yogurt (approx 4 oz)
4 large garlic cloves
2 inch piece fresh ginger, peeled
½ tsp medium chili powder
1 tsp garam masala
1 tsp cumin powder
A little vegetable oil



Prepare the chicken by making fairly deep slits in the meat in order for the marinade to seep into the chicken pieces. 3 or 4 slits will be fine. Place in a bowl and toss the chicken in the lemon juice and set aside for approximately half an hour.
Blitz the marinade ingredients together and pour over the chicken.  Place in the fridge for a minimum of 2 hours or preferably overnight, it makes a difference to the flavor.

You can either bake the chicken in the oven to cook for 30 minutes, or under the grill, turning frequently to prevent burning for around 25 minutes. You should have a little ‘charring’ around the chicken to add flavor to the pieces.

Serve the chicken on lettuce with your side salad and a wedge of lemon to squeeze over. You can either serve one or two thighs depending on size.

Light Mustard Chicken with Cauliflower Rice Recipe

Yummy! Coating chicken breasts with a little Dijon mustard, saffron and a sprinkling of breadcrumbs (panko) will get everybody asking for more! Cauliflower rice is obviously so much healthier than normal rice, and just as tasty. You can adapt the chicken used here however you want, with your own favorite coating or flavors.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 35 minutes



4 or 5 – 6 oz skinless and boneless chicken breasts
½ tbsp saffron powder
4 oz panko breadcrumbs
1 tbsp fennel seeds, crushed
A little olive oil for baking
Extra dried herbs or spices if required, for the paste, such as cumin.

For the cauliflower rice
1 medium sized cauliflower
Handful of fresh coriander, chopped
Heaped teaspoon of black onion seeds (nigella seeds)



Heat oven to 340°C/170°C/Gas Mark 5.

Mix the saffron, mustard, fennel seeds and panko breadcrumbs with a little olive oil to form a paste.

Coat the chicken pieces with breadcrumb mixture. Add some extra herbs if desired.

Place in a baking dish and pop into the oven for 25 minutes.

Meanwhile, prepare the cauliflower by cutting off all the hard core and placing the florets into a processor.  Pulse until resembling rice! Microwave in a bowl covered with cling film for approximately 5-6 minutes until tender. When cooked, mix in the coriander and the black onion seeds.

Serve the chicken and the cauliflower rice alone, or with extra vegetables.

Orange and Garlic Chicken Recipe

We love this fairly classic recipe, it is simple and tasty, and can be served at any time of the year, including summer barbecues.

Serves: 2
Preparation Time: 10 minutes
Cook Time: 20 minutes (in the oven), 15 minutes pan frying



2 boneless skinless chicken breasts, approx 6 oz each
1 tbsp olive oil
2 cloves garlic, finely chopped
8 oz fresh orange juice
Grated rind of 1 large orange
1 tsp honey
1 tsp tomato puree
1 tsp fresh rosemary, finely chopped



Heat oven to 340°F/170°C/Gas Mark 4.

Make sure the chicken breasts are no more than about ¾ inch thick. If you need to, gently ‘bash’ them with a rolling pin to get required thickness.

In a saucepan, gently soften the garlic in olive oil. On a low heat to start with, add the orange juice, zest, honey, rosemary and tomato puree, stirring to combine. Heat through for a few moments, then turn off the heat.

Place the chicken breasts in a shallow baking tray and pour over the sauce. Bake for 15 minutes and test the center of the chicken. If cooked, remove from the baking tray. If still slightly pink, cook for a further 5 minutes until ready. The sauce will have reduced and thickened.

Remove the chicken and place onto a warm plate, and pour over the remaining sauce. Serve with braised leeks and fennel for a light aniseed taste, sweet corn or your own choice of vegetables or salad.

Alternatively, finely shred a little red chili and sprinkle over the top.

Cheese and Chutney Pork Recipe

A version of the traditional British dish known as ‘rarebit’, where a combination of cheese, Worcestershire sauce and mustard are combined and grilled on top of toast for a quick supper (we have added chutney as an experiment and wow!). Why restrict this delicious topping to only toast! Try it on pork, it tastes really delicious – you can also substitute cheddar for blue cheese for an extra taste kick.

Serves: 4
Preparation Time: 5-10 minutes
Cook Time: 15 minutes



4 x 5 oz pork steaks
½ tbsp olive oil
2 tbsp onion jam/chutney (you can buy this most supermarkets)
2 oz mild cheddar cheese or equivalent hard cheese, grated
2 or 3 stalks of fresh thyme, leaves removed and chopped
A sprinkling of Worcestershire sauce
1 tsp yellow mustard



Mix together the cheese, onion jam, thyme, mustard and Worcestershire sauce in a bowl.

Lightly ‘bash’ the pork steaks, just to break up the muscle slightly and tenderize.

Heat the grill to high. While the grill is coming up to capacity, place the pork on to a flat baking tray (you can line it with foil if you want) and top evenly with the cheese mixture.

Grill until bubbling and almost forming a crust. Serve with broccoli, mixed greens or a tossed salad.

Pork with Sweet & Sour Caramelized Onions Recipe

This healthy, main course uses lean pork fillets and takes only 30 minutes from start to finish! You can accompany it with rice or lovely creamy and buttery mashed potatoes and a few green beans – absolutely delicious. Alternatively, it is great for a brunch or lunch served in a long roll with crisp lettuce.

Serves: 4
Preparation Time: 10 minutes
Cook Time: 20 minutes



1¼ lb pork fillets, cut into approx 1½ inch thick slices
2 tbsp coarse black pepper (freshly ground)
2 tbsp olive oil
1 chicken stock cube
1 large red onion, halved and sliced
5 oz cider vinegar
2½ oz maple syrup
Small bunch parsley, chopped



Season the meat on all sides with the black pepper and some salt.

Heat 1 tbsp of the oil in a large frying pan. Sear the meat on both sides until nicely browned. Remove from the pan and leave to rest.

Add the remaining oil and the onion to the pan and caramelize. Cook for 5 minutes, then pour in the vinegar and let reduce for 1 min. Stir in the maple syrup, crumble in the stock cube, stir then return the pork to the pan and heat for 5 minutes until cooked through. Serve the pork and sauce with the creamy potato or rice and beans. Add some fresh chopped parsley over the potato.

Tip: Add either Dijon mustard (2 tsp) or apple sauce (2 tbsp) to the mash to give it an extra lift and a different taste!

Pork Steaks with Piquant Pasta Recipe

Delicious breaded pork steaks are accompanied by a delightful pasta, comprising red onions, baby tomatoes, herbs and cornichons, the latter of which adds a little acidity to the dish.  Quick to make, an easy weekday or weekend supper dish.

Serves: 2
Preparation Time: 10 minutes
Cook Time: 15 minutes



For the pork
2 x 6 oz or 7oz  pork steaks
6 oz  breadcrumbs
1 tbsp dried parmesan cheese
½ tsp ground black pepper
1 large egg, beaten
1½ tbsp olive oil for frying

For the pasta
6 oz  rigatoni, penne or other pasta that you like
1 tbsp olive oil
1 tbsp white wine vinegar
10 baby tomatoes, preferably red and yellow
1 red onion, very finely diced
1 clove garlic, crushed
Handful parsley, finely chopped or basil or rosemary if you prefer
2 tsp capers, chopped or 2 tsp cornichons, chopped
½ tsp sugar



Mix together the breadcrumbs, parmesan and black pepper in a large flat bowl.

In a separate flat bowl, pour in the egg mix.

Prepare your pasta dressing by heating the olive oil in a pan and gently softening the onion and garlic – do not burn. Add the tomatoes and continue to soften until they still have a slight bite to them.

Add the white wine vinegar, capers and chopped parsley, and leave to simmer for one minute. Season with ground black pepper.

Cook the pasta as per packet instructions, or to your own taste. While the pasta is cooking, dip the pork steaks first in the egg, and then completely coat with the breadcrumb mixture. Pan fry for 6-7 minutes on one side, flip over and cook for 4-5 minutes on the other side. Keep warm.

Finish your dish by draining the pasta, adding 1 tbsp olive oil and the pasta dressing. Top with some ground black pepper.

Place the pork steaks on top or to one side of the pasta. Serve with a tossed green salad or green beans.

Doreen Knitting Books | Nell Armstrong Vintage eBooks

Browse and print the patterns for free, or buy the ad-free eBooks. Purchase of these eBooks and bundle packs help defray the costs of the websites. Thank you for your support!

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In the 1940s and 1950s, Nell Armstrong published several crochet and knitting leaflets. The company was known as Doreen Knitting Books, Inc. and was located in Rochelle, Illinois.

In 1946, Nell filed U.S. Patent No. 2416040 for her method of knitting socks on two needles. She used this method to create patterns and publish them in four of her pattern leaflets.


These vintage pattern books have been digitally restored, recreated as a downloadable pdf file and offered to you at the low price of only $1.99 per book. Download is immediately available to you when payment is received. Click here to browse all of the Doreen Knitting Books currently available.

If you prefer, you may follow the links to each restored eBook and print the patterns individually from the websites for free instead!

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2 Needle Mittens 91
Baby Book 92
2 Needle Socks 93
Children's Book 94
Book 91
Book 92
Book 93
Book 94
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Baby Book 95
Two Needle Argyles 96
For Tiny Tots
Curtain Pulls 98
Book 95
Book 96
Book 97
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Mittens Gloves Socks 99
Baby Gems 100
2 Needle Mittens 101
Dolls 102
Book 99
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Sweaters Scandinavian Designs 103
Dolls 104
2 Needle Mittens Scandinavian Designs 105
2 Needle Socks 106
Book 103
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Baby Fashions 107
This n That 108
Sweaters 109
Gloves Socks and Mittens 110
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Childrens Sweaters 111
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Butternut Squash and Herb Dauphinoise Recipe

A delicious dish to have as a change to potatoes, a great accompaniment to a rich stew or casserole once the autumn and winter evenings start to draw in. Use your own selection of herbs, but woody herbs such as rosemary and thyme tend to work the best.

Serves: 4-6
Preparation Time: 20 minutes
Cook Time: 1 hour



10 oz double cream
3½ oz full fat milk
2 bay leaves
4 or 5 thyme sprigs
2 or 3 rosemary sprigs
2 garlic cloves, crushed
1 whole nutmeg, for grating
1 tbsp salted butter, for greasing
1 large butternut squash, peeled and thinly sliced. If you have a mandolin or similar slicer, it is much quicker!
3½ oz mature Cheddar or other hard cheese



Heat oven to 350°F/180°C/Gas Mark 4.

Put the cream, milk, bay leaf, sprig of thyme, the garlic and ¼ tsp freshly grated nutmeg in a saucepan, and bring to the boil. Take the pan off the heat and leave to infuse for 15 mins.

Grease a large baking dish with the butter, then layer up the butternut squash, adding seasoning and a few thyme leaves and rosemary leaves in between. Pour over the infused cream, leaving the bay and thyme on the top.

Cover the dish with foil and bake for 30 mins. Uncover then scatter with the cheese. Leave uncovered and bake for 30 mins or until the squash is tender and the whole dish is bubbling and golden (test the center with a knife). Leave to cool slightly as this dish will be extremely hot.

Ratatouille ‘En Tomate’ Recipe (Vegetable Stuffed Tomatoes)

If you have a vegetable slicer, use this for the smaller shreds of veg, or a grater. Combine with small diced vegetables to fill sweet and juicy big beef tomatoes for baking in the oven. This is a lovely and simple to prepare dish for vegetarians or as an accompaniment to grilled meat or fish.

Serves: 4
Preparation Time:  20 minutes
Cook Time:  25 minutes



4 large (beef) tomatoes
1small red onion, diced
1 small zucchini, sliced with your slicer (thin end) or grated
¼ celeriac, sliced with slicer (thin end) or grated
¼ eggplant, finely diced
4 baby (cherry) tomatoes, halved
A little chili powder to taste
1½ tbsp olive oil
Sprinkling of dried mixed herbs



Heat oven to 350°F/180°C/Gas Mark 4.

Gently soften the onion and celeriac in the olive oil. When softened, add the eggplant and continue to soften. Add sliced zucchini and cherry tomatoes. Mix in the chili power to taste. Leave to one side.

Cut the large tomatoes in half and slice a little off each round end so that they will stand up on a baking tray. Remove the inner core and seeds. Turn upside down on some kitchen paper to drain.

When drained, season the insides with a little salt and pepper, and pile in the vegetable mixture, leaving a little of the celeriac for topping. Place in the oven and bake for 20-25 minutes.

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