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.
Only 5 hours to go! Tweet Adapted from Delia Smith's Pot Roast of Pheasant with Shallots & Caramelised Onions. I made...
A promoted ad for the BBC Good Food website's recipe for Easy Katsu Curry Chicken has inspired me to make a slow cooker katsu curry. ...
Homemade Damson & Apple Jam on homemade bread Everyone seems to be going on about how many plums they have this year, so I was hopef...