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Starters

Chicken & Rice Soup Ingredients Leftover chicken 2 handfuls of rice 1 onion or leek Any other vegetables e.g. carrot 2 pints chicken stock/boullion A little black pepper 1 knob of butter Method Chop leek/onion/carrot finely. Fry in butter gently on low heat for 5mins. Add chicken. Transfer to soup pot. Add stock and rice and cook gently for 1 hour.

Spiced Oven Chips Ingredients 2 large baking potatoes 4 tbsp sunflower oil Âź tsp paprika Âź tsp cayenne pepper 2 thick slices ham 2 eggs Tomato ketchup, to serve (optional)

Method Heat oven to 200C/180C fan/gas 6. Cut the potatoes into chunky chips, place in a pan of salted water and bring to the boil. Simmer for 5 mins until softened slightly, then drain and leave to steam-dry for a few mins. Pour 3 tbsp of the oil into a shallow baking tray and place in the oven to heat for 5 mins. Meanwhile, toss the chips with the paprika, cayenne pepper and some salt. Carefully tip the chips into the hot oil and return the tray to the oven to cook for 40 mins, tossing them halfway through cooking.


Main Meals

Heat garlic and mins. Serve with

Stirfry Ingredients Leftover meat – chicken or beef Leftover vegetables – onion, leek, carrot, pepper, bean sprouts I dessert spoon fresh or frozen ginger 1 tablespoon redwine vinegar 1 teaspoon sugar 2 tablespoons soy sauce 1 clove garlic – crushed Method meat and vegetables in a hot wok. Add then other ingredients. Cook for 3-5 noodles or rice.

Baguette Pizza Ingredients 1 baguette 1 garlic clove, halved 2 tablespoon olive oil 4 tablespoon pizza topping 200g any leftover cheese such as Edam, Gruyere, Cheddar, sliced or grated Pinch of oregano Method Preheat the oven to 230oC (450oF, mark 8). Chop the baguette into three and then split in half. Rub a halved garlic clove over the split baguette. Drizzle with olive oil. Put onto a baking tray in a hot oven for 5 minutes. Spread pizza topping thinly over the hot bread. Top with the cheese and any other topping that you have in the fridge (see list below). Bake for a further 5 minutes. Sprinkle with dried oregano and arrange on a serving plate. Suggested toppings: Any cheese such as Edam, Cheddar, Gruyere, Brie, Goats Cheese etc. Capers Anchovies Leftover chopped or sliced cooked Turkey, Chicken or Ham Sweetcorn Peas Parma Ham Cream Cheese Tuna Olives Sliced Mushrooms Leftover cooked or roasted Vegetables, chopped


Desserts

Fruit crumble Ingredients 2kg fruit – any leftover fruit will do 225g plain flour 75g butter 120g sugar – brown or white Preheat oven to 180oC Chop fruit and heat gently in pan with a little water and 1 tablespoon of sugar until slightly soft. Transfer into oven-proof container. Sift flour into a large mixing bowl and chop butter into this. Rub butter into flour until it forms a fine crumble. Add sugar and mix. Put crumble on top of fruit and bake in oven for 30-40mins. Bread and Butter Pudding Ingredients 1 knob of butter 4 stale bread/hot cross buns 200g lemon curd 2 large eggs 200 double cream 200ml of milk ½ tsp vanilla extract 4 tbsp caster sugar Little lemon zest Method Butter a 1-litre baking dish that will quite snugly fit the buns. Cut each bun into 3 slices, and sandwich back together with a generous spreading of curd. Arrange buns in the dish. Whisk egg, cream, milk and remaining curd, then sieve into a jug with the vanilla and 3 tbsp of the sugar. Pour over the buns and stand at room temperature for 30 mins for the custard to soak in. Heat oven to 160C/140C fan/ gas 3. Scatter the remaining sugar and lemon zest over the pudding. Bake for 30-40 mins until the top is golden and the custard gently set. Stand for 5 mins, then serve with cream or vanilla ice cream, if you like. Cream or vanilla ice cream, to serve


Drinks Lemonade Ingredients Leftover lemons Sugar Water Method



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