October 08 Recipes
2 chicken breasts, sliced
2 tsp fish sauce
2 tblsp soy sauce
1 clove of garlic, crushed
½ inch piece of ginger, grated or finely chopped
½ lt water
150g egg noodles
1 tblsp miso paste (available from Evergreen, I use Shiro Miso by Sanchi for soups)
4 spring onions finely sliced
1 tblsp fresh coriander
Serve garnished with some chopped fresh coriander.
Serves 6 – 8
2 slices of bacon, trimmed of fat and cut into small pieces
½ oz/15g butter
2 medium spring onions, chopped
1 ½ lbs /675g fresh or frozen peas
A sprig of mint
1 ½ pints/900mls of chicken stock, preferably homemade
Salt & pepper to taste
A pinch of sugar
Garnish with a little chopped fresh mint. A dollop of whipped cream is optional.
For best colour and flavour serve immediately, garnished with the fresh mint, the optional cream and some good bread.
375g/12ozs coarse wholemeal flour
125g/4oz plain white flour
60g pinhead oatmeal
1tsp bread soda (bicarbonate of soda)
Preheat your oven to 180ºC.
Pour into a greased loaf tin and bake for approximately 45 to 50 minutes.
3 cooking apples
8oz caster sugar
¼ pint of milk
6 ½oz self-raising flour
A little sugar for dusting the top
Melt the butter and milk together and bring to the boil. Remove from the heat and add to the sugar and eggs, whisking all the time.
Sieve the flour into the mixture gradually and carefully fold in. Pour into the tin.
Peel and slice the apples and arrange on top of the batter. Sprinkle with a little sugar and bake in the oven for 10 minutes at 200ºC.
After 10 minutes reduce the heat to 180ºC and bake for a further 20 minutes or until the top is browned.
Serve with whipped cream or custard.