Thursday, May 01, 2008
2 tomatoes chopped
2 onions chopped
1 egg beaten
salt and pepper
1+1/4 cups cheddar cheese grated
2 teaspoons mixed Herbs
Fry onion till soft not brown then add tomato then fry.
Add egg cook till egg firms, add salt and pepper to taste
Add mixed Herb's cheddar cheese add to mixture while still hot.
Chill before serving.
500 grams large peeled Green Prawns
25 grams Butter
2 Cups Cream
4 Cloves Garlic finely chopped
1 Chicken Stock Cube
1 cup sliced Spring Onions
Salt and Pepper to taste.
Put Cream, crumbled chicken stock cube and half the diced garlic into a saucepan, bring to the boil then turn the heat low and simmer until cream thickens.
Heat a frying with butter to high, add the other half of the garlic and all of the prawns. Stir prawns until cooked (there should be a little or no moisture at this stage.
Pour thicken cream over prawns, add spring onion and mix together.
Season with salt and pepper to your taste.
Serve with either rice or pasta.
This recipe comes from the Secret Man's Business Cookbook - which is one of the best "simply explained" cook books I have ever seen (pretty pictures and all!). So far I have bought three, kept one and handed two on - fabulous book!
NB: I use this recipe as a steak topper - using only one cup of cream (same amount of everything else though...especially the prawns!)
1 cup SR flour
1/2 cup sugar
1 tablespoon cocoa (or more!)
1/2 cup milk
1 teaspoon vanilla
2 tablespoons butter
1 tablespoon cocoa
1/2 cup brown sugar
1 1/2 cup boiling water (or more)
Sift all dry ingredients in an oven ware dish. Add milk, vanilla and melted butter. Stir until smooth.
Mix all together and pour over uncooked pudding. Bake in moderate over for 35 minutes.