Page 46 - The Local Eye - Issue 128 - June 2016

Catering & events
l
46 Catering & events
www.adamandevesfood.webs.com
Catering & Events
www.adamandevesfood.webs.com
adamandevesfood@gmail.com
or call 07948 494024 for a quote
Ingredients
Tasty & easy cous-cous
1 courgette
Method
4 large salad onions or 12
Boil the water and add stock cubes. Pour over cous-cous and
small
a splash of the oil- separate with a fork. Leave for 5 mins to
‘cook through’. Separate again with a fork to keep cous cous
1 small savoy cabbage
fluffy.
1 cucumber (peeled with
Add the other oil and all the other ingredients and mix lightly.
Ideally, leave all the flavours to soak in over night. You can
seeds removed)
add other sliced vegetables like courgettes, or olives and other
or 1 green pepper
beans if you prefer.
Dressing of your choice
Serve with meat, cheese or on its own.
(see method for sauggestions)
1 lemon & 1 lime
Thai green curry paste
What do you call fake spaghetti? Impasta!
................................
A waitress is explaining to a guest in the restaurant that the
specialty of the day is calf tongue in beautiful port wine sauce. The
guest shakes his head and says, “I don’t want anything that comes
from an animal’s mouth, just give me some eggs.”
To advertise <> 08000 430485 <> email: info@thelocaleye.com <> www.thelocaleye.com
LE June 2016.indd 46
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
catering & events 200g chick-peas soaked over-
night and cooked.
www.adamandevesfood.webs.com
One third of a jar of sun-dried
tomatoes, snipped
Handful of chopped fresh herbs
hello@adamandevescafe.co.uk
Seasoning
Ingredients or call 07948494024 for a quote.
300g Dried cous-cous
Catering & events
Summer Greenslaw
480ml boiling water with one or Ingredients
www.adamandevesfood.webs.com
Tasty & easy cous-cous
more vegetable stock cubes Ingredients
Good slug of Olive Oil
1 courgette
Catering & events
Handful of capers 300g Dried cous-cous
4 large salad onions or 12
Method
One lemon-chopped in chunks 480ml boiling water with one or
www.adamandevesfood.webs.com
Boil the water and add stock cubes. Pour over cous-cous and
small
200g chick-peas soaked over- more vegetable stock cubes
a splash of the oil- separate with a fork. Leave for 5 mins to
Ingredients
1 small savoy cabbage
night and cooked. Good slug of Olive Oil
‘cook through’. Separate again with a fork to keep cous cous
1 cucumber (peeled with
300g Dried cous-cous
One third of a jar of sun-dried
Handful of capers
Catering & events
seeds removed)
fluffy.
tomatoes, snipped 480ml boiling water with one or
One lemon-chopped in chunks
or 1 green pepper
Add the other oil and all the other ingredients and mix lightly.
www.adamandevesfood.webs.com
Handful of chopped fresh herbs more vegetable stock cubes
200g chick-peas soaked over-
Ideally, leave all the flavours to soak in over night. You can
Dressing of your choice (see
Seasoning Good slug of Olive Oil
Ingredients
night and cooked.
below)
Handful of capers
add other sliced vegetables like courgettes, or olives and other
One third of a jar of sun-dried
One lemon-chopped in chunks
beans if you prefer. 300g Dried cous-cous
1 lemon & 1 lime or Thai
Catering & events
tomatoes, snipped
480ml boiling water with one or
200g chick-peas soaked over-
green curry paste
Handful of chopped fresh herbs
www.adamandevesfood.webs.com
more vegetable stock cubes
Serve with meat, cheese or on its own.
night and cooked.
Good slug of Olive Oil
Seasoning
Ingredients
One third of a jar of sun-dried
Handful of capers
300g Dried cous-cous
Chop all of the above ingredients tomatoes, snipped
One lemon-chopped in chunks
Handful of chopped fresh herbs
Greenslaw - a gorgeous summer Slaw
480ml boiling water with one or
finely.
Seasoning
Tasty & easy cous-cous 200g chick-peas soaked over-
more vegetable stock cubes
night and cooked.
Good slug of Olive Oil
Mix with your choice of creme
Method One third of a jar of sun-dried
Handful of capers
Chop all of the above ingredients finely.
tomatoes, snipped
fraiche, yoghurt,
Boil the water and add stock cubes. Pour over cous-cous and
One lemon-chopped in chunks
Tasty & easy cous-cous
Handful of chopped fresh herbs
200g chick-peas soaked over-
mayonnaise or salad cream.
Seasoning
a splash of the oil- separate with a fork. Leave for 5 mins to
night and cooked.
Mix with your choice of creme fraiche, yoghurt,
‘cook through’. Separate again with a fork to keep cous cous
Method
Season well.
fluffy. mayonnaise or salad cream. One third of a jar of sun-dried
Boil the water and add stock cubes. Pour over cous-cous and
tomatoes, snipped
Stir in either lemon and lime
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.
Tasty & easy cous-cous
Handful of chopped fresh herbs
Ideally, leave all the flavours to soak in over night. You can
Season well, then stir in either lemon and lime
Seasoning
(unwaxed) zests for some zing
‘cook through’. Separate again with a fork to keep cous cous
add other sliced vegetables like courgettes, or olives and other
(unwaxed) zests for some zing or Thai green curry
fluffy.
Method
Thai green curry paste
beans if you prefer.
paste (to your taste) for spice!
Add the other oil and all the other ingredients and mix lightly.
Boil the water and add stock cubes. Pour over cous-cous and
(to your taste) for spice!
Ideally, leave all the flavours to soak in over night. You can
Tasty & easy cous-cous
a splash of the oil- separate with a fork. Leave for 5 mins to
Serve with meat, cheese or on its own.
add other sliced vegetables like courgettes, or olives and other
‘cook through’. Separate again with a fork to keep cous cous
beans if you prefer.
fluffy.
Method
Serve with meat, cheese or on its own.
Add the other oil and all the other ingredients and mix lightly.
Boil the water and add stock cubes. Pour over cous-cous and
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
‘cook through’. Separate again with a fork to keep cous cous
add other sliced vegetables like courgettes, or olives and other
beans if you prefer.
fluffy.
Serve with meat, cheese or on its own.
Add the other oil and all the other ingredients and mix lightly.
Ideally, leave all the flavours to soak in over night. You can
add other sliced vegetables like courgettes, or olives and other
beans if you prefer.
Serve with meat, cheese or on its own.
26/05/2016 10:59:26