bilsat
Really likes to cook
Last night our Consultant gave us a challenge, out of several bags we had to pick at random, several items that were free food and create a recipe. Our group picked these so here is our fictitious recipe............comments?
We only had the names of the food I have added quantity's and types.
Dee’s Competition Recipe
Serves 4
Ingredients
150g rice noodles
1 corn on the cob
400g tin of broad beans
200g Couscous
2 mackerel (not smoked) deboned
1 Knorr Veg Stock Pot
1 Tub of 0% fat Yoghurt
Bilberries
Sharon Fruit
1 Gherkin
Method
Make the pudding first and place in the fridge, start the soup and 10 mins in start the couscous and stand to one side, then finish the soup.
Starter-Soup
Make up a Litre of stock using the stock pot, save 400mL for the couscous, purr the remainder into a saucepan and heat up, add the corn (after removing from the cob) and the broad beans, bring to the boil, place a bamboo steamer on top of the pan and place the mackerel in it, reduce the heat and steam for 20 mins. Remove the fish and set aside. Using ½ of one fish, flake the fish and add to the soup along with the rice noodles and leave on the heat for a further 5 mins, serve at once.
Dinner
Place the Couscous in a bowl and add 400mL of hot stock, chop the gherkin into small pieces and add to the couscous, cover in cling film and set aside for 5-10 mins until the liquid has been absorbed. Flake the mackerel and mix with the couscous, plate up and enjoy.
Pudding
Check that the Sharon Fruit is ripe and cut into quarters and place in a serving bowl, add the bilberries and add yoghurt, mix together and place in the fridge to chill, remove from the fridge a few minutes before you want to eat it.
We only had the names of the food I have added quantity's and types.
Dee’s Competition Recipe
Serves 4
Ingredients
150g rice noodles
1 corn on the cob
400g tin of broad beans
200g Couscous
2 mackerel (not smoked) deboned
1 Knorr Veg Stock Pot
1 Tub of 0% fat Yoghurt
Bilberries
Sharon Fruit
1 Gherkin
Method
Make the pudding first and place in the fridge, start the soup and 10 mins in start the couscous and stand to one side, then finish the soup.
Starter-Soup
Make up a Litre of stock using the stock pot, save 400mL for the couscous, purr the remainder into a saucepan and heat up, add the corn (after removing from the cob) and the broad beans, bring to the boil, place a bamboo steamer on top of the pan and place the mackerel in it, reduce the heat and steam for 20 mins. Remove the fish and set aside. Using ½ of one fish, flake the fish and add to the soup along with the rice noodles and leave on the heat for a further 5 mins, serve at once.
Dinner
Place the Couscous in a bowl and add 400mL of hot stock, chop the gherkin into small pieces and add to the couscous, cover in cling film and set aside for 5-10 mins until the liquid has been absorbed. Flake the mackerel and mix with the couscous, plate up and enjoy.
Pudding
Check that the Sharon Fruit is ripe and cut into quarters and place in a serving bowl, add the bilberries and add yoghurt, mix together and place in the fridge to chill, remove from the fridge a few minutes before you want to eat it.
