foodland catalogue nuriootpa Don’t dispose of stale bread – put it to use to make a delicious bread pudding with: 225g (8oz) bread, torn in to portions, 275ml (1/2 pt) milk, 175g (6oz) dried fruit, 75g (3oz) margarine, 25g (1oz) Demerara sugar, 1 level tsp blended spice, only a little grated nutmeg, 1 egg, tablespoon of brandy (optional!), a squeeze of orange or red juice. Fill the milk over bread and soak for half an hour, add the residual components and mix together well. Distribute the mix consistently in a set bowl, about 7 inches (18cm) diameter. Prepare at 350F (gas tag 4/180C/fan oven 155C) for 100-120 minutes.
Restore a limp lettuce by adding it in a bowl of cold water with half a lemon and taking it in the icebox for an hour.
Take the bones, Parsons nose and unwelcome leftovers of a chicken, add half an onion and half a pint of water and produce a superb home-made stock.
Produce your personal break fast bars rather than getting store ordered ones. Mix 2 cups old fashioned oats, 3/4 pot brown sugar, one pot flour and half a pot of olive and an egg. Include vanilla extract, raisins, anything you want, press in to a 13″ by 9″ short container, then prepare at 180 for around 20-30 mins until fantastic brown. That produces about 20 bars for a fraction of the cost of store ordered bars and you can regulate the formula to your personal likes or to make a lower nutrient version.