Page 46 - The Local Eye - Issue 138 - April 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 Banana & Walnut Cake
Tasty & easy cous-cous
www.adamandevesfood.webs.com
Catering & Events Method
Ingredients
300g Dried cous-cous
Boil the water and add stock cubes. Pour over cous-cous and
480ml boiling water with one or
a splash of the oil- separate with a fork. Leave for 5 mins to
more vegetable stock cubes
www.adamandevesfood.webs.com ‘cook through’. Separate again with a fork to keep cous cous
Good slug of Olive Oil
fluffy.
Handful of capers
adamandevesfood@gmail.com Add the other oil and all the other ingredients and mix lightly.
One lemon-chopped in chunks
200g chick-peas soaked over-
or call 07948 494024 for a quote Ideally, leave all the flavours to soak in over night. You can
night and cooked.
add other sliced vegetables like courgettes, or olives and other
Catering & events
One third of a jar of sun-dried
beans if you prefer.
tomatoes, snipped
www.adamandevesfood.webs.com
Serve with meat, cheese or on its own.
Handful of chopped fresh herbs
Catering & events Seasoning Ingredients
300g Dried cous-cous
Banana and Walnut Cake
www.adamandevesfood.webs.com
Ingredients Ingredients 480ml boiling water with one or
Catering & events
Tasty & easy cous-cous 300g Or Ingredientsganic butter more vegetable stock cubes
Good slug of Olive Oil
300g Dried cous-cous
400g Fairtrade dark brown sugar
www.adamandevesfood.webs.com
300g Organic butter 400g Fairtrade dark brown sugar 7 Holdenhurst Road Handful of capers
6 Medium free-range eggs
480ml boiling water with one or
300g Walnut pieces
Method
Lansdowne
One lemon-chopped in chunks
Ingredients
more vegetable stock cubes
6 Medium free-range eggs 300g Walnut pieces T 01202 558303 / 463306
Catering & events 6 Ripe bananas
Bournemouth
Boil the water and add stock cubes. Pour over cous-cous and
200g chick-peas soaked over-
BH8 8EH
90ml Organic milk
Good slug of Olive Oil
www.adamandevesfood.webs.com
300g Dried cous-cous
700g Self raising flour
night and cooked.
a splash of the oil- separate with a fork. Leave for 5 mins to
6 Ripe bananas 90ml Organic milk www.adamandevescafe.co.uk
Handful of capers
480ml boiling water with one or
Ingredients
1 Vanilla pod - (de’seeded)
‘cook through’. Separate again with a fork to keep cous cous
One third of a jar of sun-dried
One lemon-chopped in chunks
more vegetable stock cubes
700g Self raising flour 1 Vanilla pod - (de-seeded) tomatoes, snipped
Catering & events 1 Lemon zest
300g Dried cous-cous
fluffy.
200g chick-peas soaked over-
Good slug of Olive Oil
www.adamandevesfood.webs.com
Handful of chopped fresh herbs
1 Lemon zest Cream together the butter and sugar and slowly add the eggs, add the flour,
480ml boiling water with one or
Add the other oil and all the other ingredients and mix lightly.
night and cooked.
Handful of capers
vanilla and lemon zest.
Ingredients
more vegetable stock cubes
One third of a jar of sun-dried
One lemon-chopped in chunks
Ideally, leave all the flavours to soak in over night. You can Seasoning
Slowly mix
Good slug of Olive Oil
tomatoes, snipped
200g chick-peas soaked over-
300g Dried cous-cous
add other sliced vegetables like courgettes, or olives and other
Mash the bananas into a puree and add to the muxture mix until smooth
Handful of capers
Handful of chopped fresh herbs
night and cooked.
and then add the walnuts
beans if you prefer. 480ml boiling water with one or
One lemon-chopped in chunks
Tasty & easy cous-cous
Seasoning
Cook in a pre heated oven for 1hr 15mins at 180 ˚c or untill a skewer pulls
more vegetable stock cubes
One third of a jar of sun-dried
Serve with meat, cheese or on its own.
out of the cake clean
200g chick-peas soaked over-
tomatoes, snipped
Good slug of Olive Oil
Cream together the butter and sugar and slowly add the eggs.
Ice with a traditional butter icing and decorate with walnut pieces
night and cooked.
Handful of capers
Handful of chopped fresh herbs
Method
One third of a jar of sun-dried
add the flour, vanilla and lemon zest and slowly mix.
One lemon-chopped in chunks
Seasoning
Tasty & easy cous-cous Boil the water and add stock cubes. Pour over cous-cous and
tomatoes, snipped
200g chick-peas soaked over-
Mash the bananas into a puree and add to the muxture mix until
a splash of the oil- separate with a fork. Leave for 5 mins to
Handful of chopped fresh herbs
night and cooked.
Method ‘cook through’. Separate again with a fork to keep cous cous
Seasoning
One third of a jar of sun-dried
smooth and then add the walnuts.
Tasty & easy cous-cous fluffy.
Boil the water and add stock cubes. Pour over cous-cous and
tomatoes, snipped
Cook in a pre heated oven for 1hr 15mins at 180 ˚c or untill a skewer
a splash of the oil- separate with a fork. Leave for 5 mins to
Add the other oil and all the other ingredients and mix lightly.
Handful of chopped fresh herbs
Method Ideally, leave all the flavours to soak in over night. You can
‘cook through’. Separate again with a fork to keep cous cous
Seasoning
Tasty & easy cous-cous
pulls out of the cake clean.
Boil the water and add stock cubes. Pour over cous-cous and
fluffy.
add other sliced vegetables like courgettes, or olives and other
Ice with a traditional butter icing and decorate with walnut pieces.
a splash of the oil- separate with a fork. Leave for 5 mins to
Add the other oil and all the other ingredients and mix lightly.
beans if you prefer.
Method
‘cook through’. Separate again with a fork to keep cous cous
Ideally, leave all the flavours to soak in over night. You can
Boil the water and add stock cubes. Pour over cous-cous and
Tasty & easy cous-cous Serve with meat, cheese or on its own.
fluffy.
add other sliced vegetables like courgettes, or olives and other
a splash of the oil- separate with a fork. Leave for 5 mins to
Add the other oil and all the other ingredients and mix lightly.
beans if you prefer.
Method
‘cook through’. Separate again with a fork to keep cous cous
Ideally, leave all the flavours to soak in over night. You can
Serve with meat, cheese or on its own.
Boil the water and add stock cubes. Pour over cous-cous and
fluffy.
Name that band....
add other sliced vegetables like courgettes, or olives and other
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
beans if you prefer.
Blue Oyster Cult - formed from an anagram of Cully Stout Beer which was being
Ideally, leave all the flavours to soak in over night. You can
‘cook through’. Separate again with a fork to keep cous cous
Serve with meat, cheese or on its own.
add other sliced vegetables like courgettes, or olives and other
fluffy.
drunk by the producer and manager of the band while trying to think of a name.
beans if you prefer.
Add the other oil and all the other ingredients and mix lightly.
Iron Maiden - from a medieval torture device, a metal capsule in which the victim
Serve with meat, cheese or on its own.
Ideally, leave all the flavours to soak in over night. You can
was enclosed and contained many iron spikes on the inside.
add other sliced vegetables like courgettes, or olives and other
beans if you prefer.
Thin Lizzy - named after a robot in ‘The Beano’ called Tin Lizzie. The band added
Serve with meat, cheese or on its own.
the letter ‘h’ to make it into ‘Thin’ knowing that it wouldn’t be pronounced in Ireland
anyway, and would give them a laugh if it confused people!
The Pretenders - named after ‘The Great Pretender’ sung by Sam Cooke
To advertise <> 08000 430485 <> email: info@thelocaleye.com <> www.thelocaleye.com
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