Page 46 - The Local Eye - Issue 126 - April 2016

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
Catering & events Seasoning
www.adamandevesfood.webs.com
Catering & events
Ingredients
Fresh Ginger Cake
www.adamandevesfood.webs.com
300g Dried cous-cous Tasty & easy cous-cous
Fresh Ginger Cake
480ml boiling water with one or Ingredients
Catering & Events Ingredients more vegetable stock cubes Method
300g Dried cous-cous
2 cups plain flour
Ingredients Good slug of Olive Oil Boil the water and add stock cubes. Pour over cous-cous and
480ml boiling water with one or
Handful of capers
3/4 tsp cinnamon
2 cups plain flour a splash of the oil- separate with a fork. Leave for 5 mins to
more vegetable stock cubes
One lemon-chopped in chunks
www.adamandevesfood.webs.com 1/2 tsp ground cloves Adam & Eve’s Good slug of Olive Oil
3/4 tsp cinnamon
‘cook through’. Separate again with a fork to keep cous cous
200g chick-peas soaked over-
Food Adam & Eve’s
Handful of capers
1/2 tsp ground cloves
night and cooked.
adamandevesfood@gmail.com 1/2 tsp black pepper fluffy.
3/4 cup treacle One third of a jar of sun-dried Food
One lemon-chopped in chunks
1/2 tsp black pepper
Add the other oil and all the other ingredients and mix lightly.
or call 07948 494024 for a quote
Catering & events 3/4 cup treacle tomatoes, snipped t: 07948494024 200g chick-peas soaked over-
3/4 cup granulated suger
Ideally, leave all the flavours to soak in over night. You can
t: 07948494024
night and cooked.
hello@adamandevescafe.co.uk
Handful of chopped fresh herbs
add other sliced vegetables like courgettes, or olives and other
3/4 cup vegetable oil
3/4 cup granulated suger
One third of a jar of sun-dried
www.adamandevesfood.webs.com 3/4 cup vegetable oil www.adamandevescafe.co.uk
hello@adamandevescafe.co.uk
Seasoning
beans if you prefer.
3/4 cup wat
Fresh Ginger Cakeer
tomatoes, snipped
Serve with meat, cheese or on its own.
www.adamandevescafe.co.uk
3/4 cup water
1/2 tsp bicarbonate of soda
Ingredients
Ingredients 1/2 tsp bicarbonate of soda Handful of chopped fresh herbs
100g fresh grated ginger
Seasoning
Tasty & easy cous-cous 100g fresh grated ginger
2 large eggs
300g Dried cous-cous
2 cups plain flour 2 large eggs Fresh Ginger Cake
480ml boiling water with one or
Method
3/4 tsp cinnamon Tasty & easy cous-cous
Ingredients
Adam & Eve’s
more vegetable stock cubes
Boil the water and add stock cubes. Pour over cous-cous and
2 cups plain flour
Bring to the boil the water and stir in the bicarb.
1/2 tsp ground cloves Bring to the boil the water and stir in the bicarb.
3/4 tsp cinnamon
a splash of the oil- separate with a fork. Leave for 5 mins to
Adam & Eve’s
Good slug of Olive Oil
1/2 tsp black pepper Food
1/2 tsp ground cloves
1/2 tsp black pepper Method Food
‘cook through’. Separate again with a fork to keep cous cous
Pour into a bowl and add the treacle, sugar, oil, ginger and eggs.
Boil the water and add stock cubes. Pour over cous-cous and
Handful of capers
fluffy.
3/4 cup treacle
3/4 cup treacle Pour into a bowl and add the treacle, sugar, oil, ginger and eggs.
a splash of the oil- separate with a fork. Leave for 5 mins to
Stir.
t: 07948494024
3/4 cup granulated suger
One lemon-chopped in chunks
Add the other oil and all the other ingredients and mix lightly.
t: 07948494024
hello@adamandevescafe.co.uk
3/4 cup vegetable oil
3/4 cup granulated suger Stir. ‘cook through’. Separate again with a fork to keep cous cous
Ideally, leave all the flavours to soak in over night. You can
www.adamandevescafe.co.uk
3/4 cup water
200g chick-peas soaked over- fluffy.
In another bowl sift the flour and spices.
hello@adamandevescafe.co.uk
add other sliced vegetables like courgettes, or olives and other
1/2 tsp bicarbonate of soda
3/4 cup vegetable oil In another bowl sift the flour and spices.
Add the other oil and all the other ingredients and mix lightly.
night and cooked.
100g fresh grated ginger
beans if you prefer.
www.adamandevescafe.co.uk
Ideally, leave all the flavours to soak in over night. You can
2 large eggs
3/4 cup water Add the wet ingredients to the dry, stir until smooth.
Add the wet ingredients to the dry, stir until smooth.
One third of a jar of sun-dried
Serve with meat, cheese or on its own.
1/2 tsp bicarbonate of soda add other sliced vegetables like courgettes, or olives and other
tomatoes, snipped
beans if you prefer.
Bring to the boil the water and stir in the bicarb.
Cook in a loaf tin for 45-50 mins on 180 degrees.
100g fresh grated ginger Cook in a loaf tin for 45-50 mins on 180 degrees.
Serve with meat, cheese or on its own.
Handful of chopped fresh herbs
Pour into a bowl and add the treacle, sugar, oil, ginger and eggs.
2 large eggs Stir.
Seasoning
In another bowl sift the flour and spices.
Add the wet ingredients to the dry, stir until smooth.
Bring to the boil the water and stir in the bicarb.
After an exhaustive review of the research literature,
Tasty & easy cous-cous here’s the final word on nutrition and health.:
Cook in a loaf tin for 45-50 mins on 180 degrees.
Pour into a bowl and add the treacle, sugar, oil, ginger and eggs.
1. Japanese eat very little fat and suffer fewer heart attacks than us.
Method 2. Mexicans eat a lot of fat and suffer fewer heart attacks than us.
Stir.
Boil the water and add stock cubes. Pour over cous-cous and
3. Chinese drink very little red wine and suffer fewer heart attacks than us.
a splash of the oil- separate with a fork. Leave for 5 mins to ts of red wine and suffer fewer heart attacks than us.
4. Italians drink excessive amoun
In another bowl sift the flour and spices.
5. Germans drink beer and eat lots of sausages and fats and suffer fewer heart attacks than us.
‘cook through’. Separate again with a fork to keep cous cous
fluffy. 6. French eat foie-gras, full fat cheese and drink red wine and suffer fewer heart attacks than us
Add the wet ingredients to the dry, stir until smooth.
CONCLUSION: Eat and drink what you like. Speaking English is apparently what kills you.
Add the other oil and all the other ingredients and mix lightly.
Ideally, leave all the flavours to soak in over night. You can
Cook in a loaf tin for 45-50 mins on 180 degrees.
add other sliced vegetables like courgettes, or olives and other
beans if you prefer.
Serve with meat, cheese or on its own.
To advertise <> 08000 430485 <> email: info@thelocaleye.com <> www.thelocaleye.com
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