Chicken Broth with Spring Onion, Spinach and Watercress

 
Method:
  • Cook the pasta as per instructions, refresh under  cold water, drain and add back into saucepan.
  • To the pasta add the chopped spring onion,  spinach and basil leaves. 
  • Add Cully & Sully Chicken Broth, put on a gentle  heat and heat through until piping hot.
  • Divide between two warm soup bowls, top with  watercress and serve immediately. 

Miso Broth with Noodles, Mushrooms & Sugar Snaps

 
Method:  
  • Put noodles in a pot of boiling water  and cook as per instructions. Drain,  refresh in cold water and set aside. 
  • Put the pok choy, beansprouts,  mushrooms and sugar snaps into a  saucepan and add Cully & Sully Miso.  Bring the miso gently up to heat but  don’t let it boil. 
  • Divide your cooked noodles between  two warm soup bowls and ladle over  your steaming miso broth. 
 
Serve with  chopsticks.

Veggie Broth with Chorizo, Halloumi and Parsley

 

Method:

  • Heat 1 tsp of olive oil in a saucepan on a  medium heat and throw in the chorizo.  Fry gently but don’t allow to get too dark. 
  • Add chopped halloumi and fry until  golden brown. 
  • Add Cully & Sully Veggie Broth and heat  gently for 5 mins until heated through.  While soup is heating mix together the  parsley with 2 tsp’s of olive oil.
  • Ladle the soup into two warm bowls,  garnish with parsley oil and grated  cheese and serve with hot crusty bread.

Chocolate Chip and Strawberry Ice-Cream Sandwich

Method:

  • Spread peanut butter over half the cookies top with a scoop of ice cream sandwich with remaining biscuits.
  • Place on a tray and freeze until ready to serve.

Yesterdays Croissants

Method:

  • Preheat oven to 180c and the grill to high.
  • Split croissants lengthways and toast under grill, cut side up.
  • Melt the butter in a saucepan over medium low heat. Add the flour and cook, stirring for 1 minute.
  • Add the milk, reduce heat to low and whisk for 5/6 minutes until thick and smooth.
  • Add the mustard, lemon zest and three quarters of the cheese, then season well.
  • Lay the ham slices on the croissant bases and spread with most of the cheese sauce.
  • Sandwich the croissant tops and spread each top with a little of the remaining sauce.
  • Sprinkle with the remaining 25g cheese and bake for 6 minutes or until bubbling and golden.

Blazin' Hot Wing Sauce

Method:

  • In a small saucepan, melt the butter over a medium heat.
  • Add onion, garlic and chives then reduce heat to low and cook until the onion are clear.
  • Remove from heat.
  • Add 1/2 cup hot pepper sauce and salt.
  • Stir, mix with hand mixer
BBQ

Garlic Bread With A Twist

Method:

  • Place in tray, melt butter, add garlic and saute until tender.
  • Remove from heat, add parsley, cook bacon, spread sauce over bread.
  • Place in oven at 170c for 10 mins and when done take out, cut up and serve hot.
  • Sprinkle the cheese over the garlic bread.

Chinese Broccoli With Oyster Sauce

Method:

  • Crush the garlic and clean the Chinese Broccoli. Be careful to make sure the vegetable is very clean — bugs also think it’s a yummy vegetable!
  • Add the oil to the pan. When the pan is hot, throw in the garlic. When the garlic starts to turn light brown, add the Chinese Broccoli.
  • Stir for a few seconds until it starts to cook. It should cook fast, maybe 1-2 minutes tops.
  • Chinese Broccoli is done when the leaves are dark green and wilted, and the stem is medium green.
  • Then add the oyster sauce and remove from heat.

Spinach with Chorizo

Method:

  • Fry off cubes of chorizo, keeping the red oil.
  • Add some butter and then add your spinach.
  • Cook until wilted perfectly.
  • Alternative to plain chorizo! YUM!

Deep Fried Banana

Method:

  • Coat banana in caster sugar and shake off any excess.
  • Deep fry @ 19oC for a minute or until golden and crispy.
  • Serve right away with toffee sauce and meringues!
  • Toffee Sauce can be bought pre-made in M&S or make your own :-)

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