EA Recipe Book

Very easy quick curry recipe from Scorps junior.

200g Chicken
1 Pepper
1 onion
Fresh garlic (or garlic paste)
Ground ginger
Curry powder
Flour
1 can coconut milk

Dice pepper, onion and chicken and fry off.
when chicken is cooked, stir in 3/4 can of cocnut milk
Add tblsp of chopped garlic (or paste), 1/2 tblsp curry powder  1 tblsp ground ginger and later 1 tbslp flour to thicken.
Stir and simmer.

8oz tinned tuna
2oz sliced mushrooms
1  medium onion diced
1 tblsp oil
3oz frozen peas
3 packets of plain cisps
4 medium eggs }
1/2 pt milk       }beaten together
salt and pepper }

sweat off onion and mushrooms in the oil
flake tuna and mix with peas crisps, onions, mushrooms,seasoning and 4oz of the cheese.
Place in buttered dish
Pour the beaten egg and milk mixture over tuna and sprinkle with remaining cheese
bake for 30 - 40 mins until set.

Ingredients (serves 2)

• 600g variety of tomatoes (I’ve used cherry, baby plum and normal)
• 2 cloves of garlic
• half a red chilli
• half a red onion
• 100ml extra virgin olive oil
• 3tbsp wine vinegar
• salt and pepper
• ciabatta loaf
• buffalo mozarella
• handful of basil leaves

Slice the larger tomatoes and cut the smaller ones in half, and put them in a mixing bowl. Finely chop the chillies and add to the tomatoes with the crushed garlic.

Slice the onion finely and add to the tomato mixture. Pour in the oil and the wine vinegar, season, and mix thoroughly with your hands

Leave for 30 minutes for the flavours to develop. In the meantime, tear the bread into chunks, about a handful per person and arrange on the plates. Shred the mozarella and sprinkle over the bread.

Shred the basil leaves and mix in with the tomato mixture

Spoon the tomato mixture over the bread and mozarella

Spoon the juices over the food - the bread tastes gorgeous as it soaks up the vinegar and oil.

(Fully illustrated instructions available in cafe area!)

Grilled Halloumi with Tomato and Olive Tapenade Beans:

Serves 2

• half a red onion
• 12 cherry tomatoes
• 1 small can of cannellini beans
• 2tbsp olive tapenade
• 3tbsp good olive oil
• 1tbsp wine vinegar
• salt and black pepper
• 1 large beef tomato
• 1 red pepper
• 4 halloumi slices

Peel and finely slice the onion. Roughly chop the cherry tomatoes

Drain and rinse the cannellini beans and toss them in a bowl with the red onion, cherry tomatoes, olive tapenade, olive oil, vinegar and salt and pepper. Leave to stand for 20 mins.

Cut the red pepper into quarters, seed, and place under a medium hot grill until charred on top. Peel the charred skin from the peppers and set aside.

Slice the beef tomato horizontally into four rounds, and slice the halloumi cheese into four rounds. Brush both sides of cheese and tomato with olive oil and season the tomato.

Cook the cheese and tomato slices on both sides under a medium hot grill until golden.

Meanwhile, divide the bean mixture between 2 plates, then layer the tomato, cheese and red pepper slices on top of each other.

(Fully illustrated instructions available in Cafe area!)

 2 ripe bananas
1 level teaspoon bicarbonate of soda
2 tablespoons boiling milk
4 ozs (100 gr) soft margarine
6 ozs (175 gr) caster sugar
2 eggs
8 ozs (225 gr) plain flour
1 level teaspoon baking powder
2 ozs (50 gr) glace cherries, chopped
2 ozs (50 gr) stoned dates, chopped.

Heat the oven to 350 F. 180 C.(Fan 160) gas mark 4 and grease and line a 2-lb (900 gr) loaf tin.

Peel the bananas, put them in a large bowl and mash well. Dissolve the bicarb. in the milk and add to the bowl, together with the remaining ingredients and mix very thoroughly for 2 to 3 minutes.

Turn into the tin, smooth the top and bake for 1 to 1 1/4 hours until well risen and golden brown.

Turn out, remove paper, cool on wire rack.
Serve as it is or spread with butter.

Enjoy!!!!!!!!!!!!!!!!

Pre heat oven to 160 degrees - fan 140 degrees

For Cake:

6 ozs S.R. flour
4 ozs soft margarine
6 ozs caster sugar
1 tsp baking powder
2 eggs
4 tablespoons milk
rind of one lemon

Throw all ingredients into a bowl and mix thoroughly for 2 minutes!!
Put into a greased 7″ tin
Bung into the oven for 50-60 minutes.

Mix the juice of the lemon with 2 ozs of caster sugar.
When cake is cooked, leave in tin and pour the syrup over it.
Or drizzle it, if you like!!

This is for the meat option so those who are vegetarian should substitute for their favourite vegetables.

Ingredients. 1. Large chopped onion
2.  Two or more crushed/chopped garlic cloves
3.  One red pepper.  One green pepper.  Both finely chopped.
4.  One tin of green lentils (drained)
5.  One tin of tomatoes
6.  Pieces of  pre cooked chicken or pre cooked beef (depending on what you fancy)
7.  One pint of chicken stock or beef stock (depending on what meat you’re using)
8.  One teaspoon of cumin seeds
9.  One teaspoon of coriander seeds
10.  Half a teaspoon of black peppercorns
11.  One teaspoon of powdered ginger
12.  Half a teaspoon of powdered cinnamon
13.  One and a half teaspoons of tumeric
14.  One teaspoon of cayenne pepper

Instructions.

Heat a small amount of vegetable oil in a large pan. Add cumin, coriander and black peepercorns and heat until they start to pop.
Add onion and garlic and fry them slowly until they go soft. Add red and green peppers along with a chopped apple and fry for approximately three to four minutes.
Now firstly add the remaining spices then the remaining ingredients and simmer on a low heat for 25 minutes. Stir the mixture regularly.

Serve with rice and a glass of your favourite tipple.

Ingredients.

1) Two slices of bread.

2) One hunk of cheese (choose a flavour that you like).

Instructions.

Cut the cheese into slices ensuring you have enough slices to completely cover one side of each slice.

Put the bread under the grill, and grill until golden brown.

Remove the now half cooked bread and turn over, cover the untoasted side completely with the slices of your choosen cheese.

Place the now cheese covered bread back under the grill and cook until the cheese is nicely melted.

Remove and enjoy, remembering to turn the grill off