One-foodstuff meals
Corn on the cob, fresh as possible
Leave in leaves, rip out whiskers and pour water into it.
Cook in the microwave on a plate for 2 minutes.
Eat with nothing on it at all.
White Breadmaker Bread
Add to bread machine in order:
340ml water
560g bread flour
1.5 tsp yeast
Turn machine to basic setting, 1000g, medium done.
Tzaziki
Cut the end from 1 clove of garlic and put it in a bowl , cover with freshly boiled water. Allow to sit whilst preparing other ingredients, about 5 minutes or so.
Grate about 10cm of cucmber, then gather up and squeeze out the juice.
Drain garlic,and rinse bowl with cold water. Add cucumber and add 1/2 cup plain, unsweetenend yoghurt.
Add the juice of 1/4 lemon , a pinch of salt and a pinch of black pepper. Leave to sit for at least 1/2 hour before serving.
D
Lo-fat chips
Slice a potato into 2mm slices and toss in spices. Spray a plate with cooking oil and arrange the potato slices in a thin layer. Cook on high in the centre of the microwave until brown, around 7 minutes.
The plate does not need to be re-oiled between batches.
Dumplings
Take frozen or handmade dumplings (see pg. ??), sit in a small plate and por boiling water over them. Use a bowl to cover them, and cook on high in the microwave for 3 minutes. Pour away the liquid and let stand for a further 3 minutes.
Make dipping sauce with asian -style hot sauce, soy sauce and a drop (literally) of sesame oil.
OMG Sandwich
For one sandwich:
Boil 1 EGG for 7 minutes.
Meanwhile, place 1 tsp MAYONNAISE, 1 PINCH SALT, 1 PINCH PEPPER, 1 TBSP GOAT’S CHEESE in a bowl. Mix together with the de-shelled egg.
Spread on BUTTERED WHOLEMEAL OR WHITE TOAST, and lay on WATERCRESS.
OMG.
Veggie rice…a meal in itself
In a pan, fry up 1 red onion in 3 tbsp olive oil. When browned, add 10 sliced mushrooms and 4 cloves garlic in olive oil until the mushrooms are browned. Add 1 tsp milled black pepper and put aside.
After rinsing, fry 2 cups of rice in normal oil on a very high heat until browned. Pour on 2 cups of stock and stir. Add one 400g tin of tomato puree, 100g diced sundried tomatoes, 1 tsp cumin, 2 tsp cajun seasoning and 1 tsp smokey paprika. Add the kernels from 2 corn cobs and add the juice from the mushrooms, then bring to the boil. Add the mushroom mixture, cover and leave for about 1/2 hour, stirring every ten minutes and tasting to check whether the rice is done.
Meanwhile, dice a small courgette and slice 15 kalamata olives. When the rice is done, add these to it and turn the heat way up. Stir until the mixture gets quite dry.
Serve with sour cream, as a bake with cheese or as an alternative to chilli con carne in tacos and burritos
Raisin Bread
Put 1 1/4 cups water, 3tbsp butter, 2 tsp salt, 3 tbsp sugar, 4 1/4 cups flour, 2 tbsp milk powder, 1 tsp nutmeg, 2 tsp cinnamon and 2 tsp dry yeast into a breadmaker on the ‘sweet’ setting. Wait for the first set of beeps, then add 1 cup of raisins. Let it run its course.
Serve toasted with butter and a nice cup of tea, coffee, or red wine.
Ginger Beer
To make 3 litres of concentrate (10 litres of ginger beer)
800g root ginger, cleaned but not peeled
2 lemons
1 stick cinamon
4 cloves
2 bird’s eye chillis
2kg raw sugar
680g honey
3 tbsp ginger powder
Put the chillies and ginger in the blender to chop finely. Add 500ml cold water to help blend.
Add all ingredients to 2 1/2 litres of water and bring to the boil. Simmer for 30 minutes and allow to cool to room temperature..
After this point, anything that comes into contact with the concentrate must be sterilised.
Using large soda bottles, diloute the concentrate at a ratio of 1:3. Add yeast and cap with an Oztop. Leave for 5 days at room temperature, taste to check and allow to ferment for longer if still too sweet. Refrigerate when adequately dry to stop fermentation and guzzle!
