Page 46 - The Local Eye - Issue 135 - January 2017

Catering & events
www.adamandevesfood.webs.com
Ingredients
300g Dried cous-cous
480ml boiling water with one or
more vegetable stock cubes
Good slug of Olive Oil
Handful of capers
One lemon-chopped in chunks
200g chick-peas soaked over-
night and cooked.
One third of a jar of sun-dried
46 tomatoes, snipped
Handful of chopped fresh herbs
Seasoning
Catering & events
Apple & Pear
www.adamandevesfood.webs.com
Ingredients
Tasty & easy cous-cous
Oat Crumble
Catering & Events 300g Dried cous-cous
480ml boiling water with one or
Method
more vegetable stock cubes
Boil the water and add stock cubes. Pour over cous-cous and
Good slug of Olive Oil
a splash of the oil- separate with a fork. Leave for 5 mins to
www.adamandevesfood.webs.com Handful of capers
‘cook through’. Separate again with a fork to keep cous cous
One lemon-chopped in chunks
fluffy.
adamandevesfood@gmail.com 200g chick-peas soaked over-
Add the other oil and all the other ingredients and mix lightly.
night and cooked.
Ideally, leave all the flavours to soak in over night. You can
Catering & events
or call 07948 494024 for a quote One third of a jar of sun-dried
add other sliced vegetables like courgettes, or olives and other
www.adamandevesfood.webs.com
Catering & events tomatoes, snipped
beans if you prefer.
Handful of chopped fresh herbs
www.adamandevesfood.webs.com Ingredients
Serve with meat, cheese or on its own.
Seasoning
300g Dried cous-cous
Ingredients Ingredients 480ml boiling water with one or
Catering & events
300g Dried cous-cous

150g Plain flour

Tasty & easy cous-cous
175g Oats www.adamandevesfood.webs.com more vegetable stock cubes
480ml boiling water with one or
Good slug of Olive Oil
more vegetable stock cubes
125g Brown sugar ½ tsp bicarbonate of soda Handful of capers
Ingredients
Good slug of Olive Oil
Method
300g Dried cous-cous
175g Butter - melted 4 x Apples - peeled & cored One lemon-chopped in chunks
Handful of capers
Catering & events
Boil the water and add stock cubes. Pour over cous-cous and
200g chick-peas soaked over-
480ml boiling water with one or
One lemon-chopped in chunks
4 x pears - peeled & cored 1 tbsp lemon juice night and cooked.
a splash of the oil- separate with a fork. Leave for 5 mins to
www.adamandevesfood.webs.com
more vegetable stock cubes
200g chick-peas soaked over-
‘cook through’. Separate again with a fork to keep cous cous
One third of a jar of sun-dried
Good slug of Olive Oil
Ingredients
Pinch cinnamon Pinch gimger tomatoes, snipped
night and cooked.
Handful of capers
fluffy.
Catering & events
300g Dried cous-cous
One third of a jar of sun-dried
Add the other oil and all the other ingredients and mix lightly. Handful of chopped fresh herbs
One lemon-chopped in chunks
www.adamandevesfood.webs.com
480ml boiling water with one or
tomatoes, snipped
200g chick-peas soaked over-
Ideally, leave all the flavours to soak in over night. You can Seasoning
more vegetable stock cubes
Handful of chopped fresh herbs
Ingredients
night and cooked.
add other sliced vegetables like courgettes, or olives and other
Good slug of Olive Oil
Seasoning
One third of a jar of sun-dried
beans if you prefer. 300g Dried cous-cous
Handful of capers
480ml boiling water with one or
tomatoes, snipped
Tasty & easy cous-cous
Mix Oats, flour, sugar and bicarbonate of soda together. Stir in the
Serve with meat, cheese or on its own. One lemon-chopped in chunks
more vegetable stock cubes
Handful of chopped fresh herbs
200g chick-peas soaked over-
melted butter and mix well
Tasty & easy cous-cous Method
Good slug of Olive Oil
Seasoning
night and cooked.
Handful of capers
Mix your fruit,lemon juice, ginger & cinnamon with a shake of
Boil the water and add stock cubes. Pour over cous-cous and
One third of a jar of sun-dried
One lemon-chopped in chunks
Method a splash of the oil- separate with a fork. Leave for 5 mins to
tomatoes, snipped
flour & brown sugar
Tasty & easy cous-cous 200g chick-peas soaked over-
Boil the water and add stock cubes. Pour over cous-cous and
Handful of chopped fresh herbs
‘cook through’. Separate again with a fork to keep cous cous
night and cooked.
a splash of the oil- separate with a fork. Leave for 5 mins to
Place in a tray and top with your crumble mixture.
Seasoning
fluffy. One third of a jar of sun-dried
‘cook through’. Separate again with a fork to keep cous cous
Method
tomatoes, snipped
Firm gently around edges to seal top
Add the other oil and all the other ingredients and mix lightly.
fluffy. Ideally, leave all the flavours to soak in over night. You can
Boil the water and add stock cubes. Pour over cous-cous and
Handful of chopped fresh herbs
Bake for 30 minutes.
Add the other oil and all the other ingredients and mix lightly.
a splash of the oil- separate with a fork. Leave for 5 mins to
Tasty & easy cous-cous add other sliced vegetables like courgettes, or olives and other
Seasoning
Ideally, leave all the flavours to soak in over night. You can
‘cook through’. Separate again with a fork to keep cous cous
Best eaten straight away!
beans if you prefer.
add other sliced vegetables like courgettes, or olives and other
fluffy.
Method Serve with meat, cheese or on its own.
beans if you prefer.
Add the other oil and all the other ingredients and mix lightly.
Delicious with cream, ice-cream or custard....
Tasty & easy cous-cous
Boil the water and add stock cubes. Pour over cous-cous and
Serve with meat, cheese or on its own.
Ideally, leave all the flavours to soak in over night. You can
a splash of the oil- separate with a fork. Leave for 5 mins to
add other sliced vegetables like courgettes, or olives and other
Method
‘cook through’. Separate again with a fork to keep cous cous
beans if you prefer.
fluffy.
Boil the water and add stock cubes. Pour over cous-cous and
Serve with meat, cheese or on its own.
Add the other oil and all the other ingredients and mix lightly.
a splash of the oil- separate with a fork. Leave for 5 mins to
Eddie the bear went into a bar and ordered a double bourbon. He
‘cook through’. Separate again with a fork to keep cous cous
Ideally, leave all the flavours to soak in over night. You can
knocked it back, slammed down the glass, shook his head and let
fluffy.
add other sliced vegetables like courgettes, or olives and other
Add the other oil and all the other ingredients and mix lightly.
beans if you prefer.
out a big roar. He then ordered another double. The barman, a little
Serve with meat, cheese or on its own.
Ideally, leave all the flavours to soak in over night. You can
concerned poured the drink. Down it went and the bear roared and
add other sliced vegetables like courgettes, or olives and other
pounded his paws on the bar. He then ordered his third double. Again
beans if you prefer.
it went straight down, the bear roared and took a massive chunk out
Serve with meat, cheese or on its own.
of the bar! Apologising he asked the barman how much he owed him.
“£115” said the barman. “HOW MUCH?” Asked the bear. “Well,
£15 for the drinks, and £100 for the drugs” “What drugs” asked the
confused bear. The barman replied, “ The Bar Bit You Ate!”
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