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Spiced Bread Pudding
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225g (8 oz) slightly stale bread
250ml (
1
/2 pint) milk
2 eggs
1 tablespoon brandy, optional
175g (6 oz) mixed dried fruit
40g (1
1
/2
oz) demerara sugar
50g (2 oz) melted butter
1 teaspoon mixed spice
Finely grated rind of 1 lemon
Grated nutmeg
Caster sugar
375g (12 oz) aubergines
Salt
225g (8 oz) onions, peeled and sliced
1-2 cloves of garlic, crushed
2 tablespoons vegetable oil
375g (12 oz) tomatoes, skinned and
roughly chopped
375g (12 oz) courgettes, sliced
375g (12 oz) red peppers, de-seeded
and sliced
Bunch of fresh herbs
Salt and pepper
Chopped parsley
Menu 6
Tomato Soup
Fruity Chicken Casserole
Rice Pudding
1. Grease shallow ovenproof dish. Line
base with greased greaseproof
paper.
2. Cut bread into very small pieces.
3. Bring milk to boil and pour over
bread. Add pinch of salt, allow to
stand for about 20 mins or until pulped.
4. Lightly beat eggs and stir into bread
mixture with brandy, dried fruit,
sugar, butter, mixed spice and lemon
rind. Mix well together.
5. Turn mixture into prepared dish.
Sprinkle with little nutmeg and
caster sugar.
6. Place in oven.
1. Slice aubergines and sprinkle with
salt, leave for 30 mins, pat dry.
2. Cook onions gently with garlic, in oil
until soft.
3. Add remaining ingredients, and heat
thoroughly.
4. Place in casserole dish.
5. Cover tightly with foil and lid.
6. Place in oven.
Method
Slow Cook for 6 hrs..
1. Fry onion gently in oil until soft.
2. Add tomatoes, stock, seasoning and
bring to boil.
3. Place in casserole dish cover with foil
and lid and place in oven.
4. Before serving, sieve soup.
5. Reheat, adjust seasoning if necessary
and stir in sugar.
6. For cream of tomato soup stir in 50 ml
(2floz) cream and reheat soup very
gently without boiling. Garnish with a
swirl of cream.
Menu 5 continued
Ratatouille
Tomato Soup
1 medium sized onion, peeled
and chopped
15ml (1 tbsp) vegetable oil
675g (1
1
/2 lb) tomatoes, roughly
chopped
500ml (1 pint) vegetable stock
Salt and pepper
5ml (1 level tsp) caster sugar