Tuesday, 1 December 2015
Ratatouille & Bulgur Wheat Soup
Only a day of market baking followed by an afternoon of making Thai curries for 40, then I can rest.
About 1 mugful of ratatouille or 200g
250ml boiling water
1 chicken or vegetable stock cube
1 handful of bulgur wheat
Mash the stock cube with a fork then add everything to a small saucepan. Bring to the boil then simmer with a lid on for 15 minutes or until the bulgur wheat is tender. Lunch is served.
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