MIXED SEED BREAD

ADVICE
Useful tips if you have never made bread before.

1. take your time – enjoy making it.
This won’t be easy the first few times because it is difficult to know
what the consistency of the dough should be.
I used to panic but I don’t any more –
if it is too sticky add more flour – if it is too dry,
have some spare tepid water on hand and slosh it in as you go.
Verging on sticky is better than dry – too dry won’t rise so well and will be crumbly.

2. Buy equal quantities of strong wholemeal flour and strong white flour
and mix it half and half, that way ‘white bread’ people are happy
and they still get the roughage!

3. Allow PLENTY of time. It can take at least 30 minutes for bread to double in size

4. Use the largest mixing bowl you have, you need plenty of room to move the ingredients around after the water is added ingredients makes four 1lb loaves

INGREDIENTS
1.5kg of mixed white and wholemeal strong bread flour
3 sachets fast acting dried yeast teaspoon salt
2 Tablespoons pumpkin seeds
2 tablespoons sesame seeds
2 tablespoons linseed
2 Tablespoons virgin olive oil
1 level tablespoon sugar
1 litre of warm to tepid water

METHOD
Sprinkle the yeast into the warm/tepid water and mix in with an egg whisk.
Add the sugar and whisk again add the oil and whisk again
(if you would like a ciabatta dough, double the oil)
leave to work until if is robustly frothy on the top
Place the flours in the mixing bowl with the salt. Add the seeds.
Make a well in the centre of the flour and add the litre of yeasted water.
Mix slowly – it will be sticky at first but when the flour has absorbed the water.
You may need to add more so have ready another 150 ml of tepid water.
Mix until all of the liquid is absorbed and then turn out onto a floured surface and Continue kneading the dough (pushing away with the heel of the hand and bringing back to the centre) for approx 7 minutes.
if the dough becomes too sticky to work add a light dusting of flour and continue.

Place back into the mixing bowl, cover with cling film and place in a warmish place – I put it to one side on the work surface if the kitchen is warm) and leave it to double in size – this can take at least 30 minutes. turn out onto flour surface and continue kneading for a further 5 minutes.
Oil four 1lb bread tins and divide the dough equally between them.
Again cover with cling film and leave to double in size – this again can take 30 minutes.
Place in oven – temp 175 deg. for 30 minutes.
Take out of tin and tap the bottom of the loaf. If it does not sound hollow return to oven for further 10 minutes.

TRUDI’S CARROT AND LENTIL SOUP

INGREDIENTS
6 large carrots
2 medium onions
2 mushrooms
5 ozs (five heaped tablespoons) of red split lentils
2 tablespoons of oil
2 organic (preferably) vegetable stock cubes
pinch of dried crushed chilli
(more or less according to taste)
1.5 litres of water

METHOD
Slice the carrots and onions
Chop the mushrooms finely
(mushrooms always make the soup taste better whatever sort you are making.)
Heat the oil in a large saucepan
Add the carrots, onions and mushrooms,
Saute for a couple of minutes.
Add the lentils and continue for 30 seconds
Add the two stock cubes and one litre of water
And a pinch of dried crushed chilli.
Put lid on pan and bring to the boil
Then turn down the heat
Simmer gently for 40 minutes or until the lentils are soft.
You will need to add the remaining water
After about 10 minutes because the lentils will absorb the water.
Allow to cool and liquidise the soup, adding salt and pepper to taste

Wednesday, February 05, 2003 2:24 PM

PIZZA TOAST

Cooking time: 5 minutes

UTENSILS
bowl, grater, knife

INGREDIENTS
2 slices of bread
1 ounce of grated cheese
3 teaspoons of tomato puree
1 dtsp of finely chopped green pepper
1 dtsp of finely chopped onion
1 dtsp of margarine or butter
Pinch of chili powder
Quarter teaspoon of celery salt
Quarter teaspoon of oregano

METHOD
1. Toast the bread on one side.
2. Meanwhile combine all the other ingredients, except the oregano, in a bowl.
3. Spread the mixture on the untoasted side of the bread and sprinkle with oregano.
4. Return to the grill and toast until the cheese bubbles.

POTATO FANS

Preparation time: 15 minutes
Cooking time: 40 minutes

UTENSILS
Knife, baking tray

INGREDIENTS
1 lb of small potatoes
2 to 3 teaspoons of oil
Half an ounce of butter or margarine
1 ounce of cheese, finely sliced
Salt 

METHOD
1. Peel the potatoes
2. Starting at one end make slices about 3mm apart all the way along the potato to within 1 cm of the bottom of it. Be very careful not to cut it all the way through.
3. Lay out the potatoes on the baking tray and pour the oil over them. Sprinkle with salt
4. Roast for about twenty minutes, take them out of the oven, and put the knob of butter on top of each one. Return them to the oven.
5. The potatoes will need to cook for about 40 minutes altogether.
6. When they seem to be within 10 minutes of being cooked (crisp and golden brown) and the fans have opened out, carefully place a slice of cheese on top of each potato and return it to the oven to melt

CHOP SUEY

Preparation time: 10 to 15 minutes
Cooking time: 12 minutes 

UTENSILS
wok or frying pan, wooden spoon, knife

INGREDIENTS
2 sticks of celery
2 tablespoons of white cabbage, finely chopped
1 small onion, chopped
2 cloves garlic
1 carrot
Quarter lb of mushrooms, sliced?
Half pint of tin tomatoes
Root ginger, chopped
Soy sauce
chili Powder
1 tablespoon of pineapple juice
Small can of bean sprouts
Cooked rice for four

METHOD
1. Heat the oil until it is  very hot. Fry the onion and garlic for about three minutes, Add ginger.
2. Add the cabbage, carrot and celery. Fry for a further 3 minutes, stirring.
3. Add the mushrooms and pepper and continue to stir.
4. Add the remaining ingredients and spices. Stir for a further 2 minutes.
5. Serve on a bed of rice

CHOW MIEN

Preparation time: 10 minutes
Cooking time: 15 minutes

UTENSILS
wok or frying pan, knife, wooden spoon

INGREDIENTS
2 tablespoons of oil
2 sticks of celery, chopped
1 small onion, chopped
1 clove of garlic, chopped
I small can of bamboo shoots
Quarter ounce of mushrooms
Green pepper, chopped
3 ounces of egg noodles
Oregano
Basil
2 tablespoons of wine vinegar (or 1 tablespoon of cooking sherry)
Soy sauce, 2 tablespoons
Scrambled egg to garnish 

METHOD
1. Boil a saucepan of water, add noodles, simmer for 5 minutes and drain
2. Heat the oil and fry the vegetables in it for about ten minutes, stirring.
3. Add the noodles, spices and wine vinegar. Stir to ensure the noodles are coated
4. Turn onto serving dish and garnish with scrambled egg.

PATRICK’S CURRY

INGREDIENTS
Chop 10 -12 oz of potatoes into one inch cubes and boil When cooked sprinkle with/ toss in quarter tsp of tumeric & half tsp salt 

Recipe for the Paste
6 cloves of garlic
1 ” cube of ginger
Chop up and make paste with 3 oz of water

METHOD
Fry potatoes in 30z of oil remove
Fry 1 tsp cumin seeds and 3 cardamoms in remaining oil for 30 seconds Put in ginger, garlic paste, 1 tin of tomatoes, 1 tsp ground cumin, 1 tsp of ground coriander.
Simmer & reduce until the paste is thick
Add the potatoes again only this time with 80z water and 12 oz of mushrooms.
Simmer with lid on for 5 mins. Then simmer until this sauce has thickened  Add 1 tsp garam masala. Stir and serve with nan breads & rice etc. 

DAHL

INGREDIENTS
8 oz red lentils
2 tbsp oil
half tsp methi seeds
1 tsp mustard seeds
1 tsp cumin seeds
2/3 cloves
Cinnamon stick
Bay leaf
Salt
Chili powder
Half tsp of haldi
2 tsp jeera
2 tsp dhania
Quarter tsp sugar
Half tsp garum masala
tin of tomatoes
lemon juice

METHOD
1. Wash (thoroughly) and cook about 8 ounces red lentils until mushy (25 minutes on high heat, then simmer forever)
2. Heat 2 tablespoonfuls of oil and fry half a teaspoon of methi seeds, 1 teaspoonful of mustard seeds, 1 teaspoonful of cumin seeds, 2 or 3 cloves, a little cinnamon stick and a bay leaf.
3. Add lentils to this mixture. Bring to the boil
4. Add to this salt, 1 teaspoon of chili powder, half a teaspoonful of haldi, 2 teaspoonfuls of jeera, 2 teaspoonfuls of dhania, a quarter of a teaspoonful sugar, half a teaspoonful of garum masala
5. Stir then add half a tin of tomatoes and a little lemon juice

MICKS BROWN LENTIL BOLOGNESE

Preparation time: 10 to 15 minutes. Cooking time: Lentils: 40 minutes, sauce and spaghetti: 20 minutes

UTENSILS
Two large saucepans, knife, wooden spoon, cheese grater

INGREDIENTS
Half a packet of whole-meal spaghetti
3 onions, chopped
4 cloves of garlic chopped
1 large green pepper, chopped
2 tablespoonfuls tomato puree
Dash of soy sauce
4 ounces of brown lentils
1 tablespoon of margarine
Salt and Pepper
2 to 3 ounces of grated cheese

METHOD
1. Cook the lentils by boiling them for 40 minutes (20 minutes in a pressure cooker)
2. Peel and chop  the onions and garlic. Fry in the margarine with salt and pepper until soft
3. Add the chopped peppers and fry on a low heat  for a further five minutes
4. Tip in the tin of tomatoes, chopping them with a wooden spoon
5. Add the tomato puree and soy sauce. The taste at this stage should be quite strong. Add  more if necessary.
6. Add the lentils with more water if necessary
7. Top with grated cheese in generous amounts and serve on spaghetti

SPAGHETTI  BOLOGNESE

Serves four
Large saucepan, knife, wooden spoon

INGREDIENTS
1 onion
I clove garlic, chopped
I green pepper, chopped
Half cauliflower in small florets
half a can of tomatoes
half pint of water
Tablespoonful of tomato paste
2 carrots finely sliced
Oregano
Half teaspoonful Celery salt to taste
Half teaspoonful black pepper to taste
1 teaspoonful of oil
4 ounces of mushrooms
2 ounces of grated cheese
1 ounce of Sosmix or red lentils

METHOD
1. Heat oil and fry onion, pepper and garlic
2. Add the tomatoes, water, carrots, cauliflower, lentils (if used) mushrooms, tomato paste and spices
3. Cook for thirty minutes and simultaneously cook the spaghetti
4. If using some Sosmix add Sosmix to thicken
5. Serve with spaghetti and garnish with grated chees

MICKS NORTH SEA OIL CURRY

INGREDIENTS
Vegetable oil
1 tsp salt
half tsp ginger
1 tsp coriander
1 tsp turmeric
half tsp cayenne
half tsp cumin
half tsp mustard seeds
2/3 bay leaves
2/3 cloves of garlic
3/4 medium sized potatoes
12 oz sliced mushrooms
2 chopped tomatoes
1 tin of garden peas

METHOD
1. Peel potatoes and cut into small chunks. Put in small saucepan and cover with water. Put to one side.
2. Put oil in large saucepan and heat spices listed above for about 5 minutes.
3. When mustard seeds begin to pop (and not until) pour in potatoes and water and on full heat cook for about 8-10 minutes.
4. When the potatoes are just about to go soft add mushrooms peas and tomatoes. Stir in the mixture. The mushrooms will gradually reduce in bulk, so do not add any more water if you want a thick viscous texture to the curry. Cook for another 2 minutes and then simmer for a short while before serving. Make sure potatoes break up easily with a fork before serving.
5. Serve with boiled rice, Tarka Dahl. mango chutney and plain yogurt.

BIG SOUP

Utensils: Very large saucepan, knife, wooden spoon. Cooking time: One hour

INGREDIENTS
2 lbs potatoes, diced
3 ounces red lentils
2 onions chopped
I tin of tomatoes
4 ounces peas
Half a pound mushrooms, sliced
Optional: 2 carrots,
half a cauliflower, or 2 ounces green beans,
1 to 2 cooked aduki beans,
half a small swede,  diced
1 parsnip, diced
2 teaspoons of Marmite
1 to 2 tomato puree
Margarine,
butter,
salt and pepper
Half a teaspoon of ground mace
Half a teaspoon of ground coriander
Half a teaspoon of basil
Half a teaspoon of oregano

METHOD
1. Fry onions in margarine with the salt and pepper until soft
2. Add potatoes, fry a little longer
3. Add the other root vegetables being used and sufficient water to cover. Simmer for five minutes
4. Add dried red lentils and cauliflower; simmer for five minutes
5. Add tinned tomatoes, tomato puree and Marmite
6. When potatoes are cooked add peas, beans and mushrooms
7. Turn down and simmer gently. Add mace and coriander and herbs
8. Serve in large bowls to hungry people topped with grated cheese

ONION SOUP

Cooking time: 45 minutes

UTENSILS
Knife, large saucepan, wooden spoon, tablespoon

INGREDIENTS
1 lb of onions
1 clove of garlic
1 and a half ounces of butter or margarine
2 pints of water
3 teaspoons corn-flour
1 teaspoon of marmite
Salt and pepper
3 tablespoons red wine (optional)
4 pieces of toast
2 ounces of grated cheese

METHOD
1. Fry onions in butter, with the garlic and salt for about 20 minutes over a low heat until very brown.
2. Add the water and marmite, simmer 20 minutes.
3. Add the corn flour blended with a little cold water and bring to the boil.
4. Meanwhile place the buttered toast in the bottom of each individual soup dish and cover with grated cheese.
5. Add the red wine to the soup. Pour the soup over the cheese and toast.

POTATO SOUP

Preparation time: 5 minutes
Cooking time: 70 minutes

UTENSILS
Knife, large saucepan, wooden spoon, liquidizer or sieve

INGREDIENTS
1 lb of potatoes
1 onion, chopped
1 carrot, chopped
1 ounce of butter or margarine
2 pints of stock or water
Half pint of milk
2 teaspoons of milk
salt and pepper to taste

METHOD
1. Fry the potatoes, onion and carrot in butter until fat is absorbed
2. Add water and simmer for 60 minutes
3. Rub through a sieve or liquidize
4. Blend the corn flour with the milk, add to the soup, boil
5. Season to taste

SOUPY SOUP

Preparation time: 10 minutes. Cooking time: 70 minutes

UTENSILS
knife, large saucepan, electric blender or grater

INGREDIENTS
1 onion, chopped
2 cloves of garlic, chopped
Half a cucumber, cubed
Half a red pepper, chopped
Half a green pepper, chopped
2 slices of bread, crumbled
14 ounces of tinned tomatoes
1 pint of water
1 tablespoon tomato paste
2 tablespoons lemon juice
2 tablespoons oil
Salt and black pepper to taste
Chopped parsley

METHOD
1. Place all the ingredients together in an electric blender. Blend for two minutes. (Instead of using an electric blender ingredients can be coarsely grated

2. Heat and serve

SPICY CARROT AND LENTIL SOUP*

INGREDIENTS
6 large carrots
2 medium onions
2 mushrooms
5 ozs (five heaped tablespoons) of red split lentils
2 tablespoons of oil
two organic (preferably) vegetable stock cubes
pinch of dried crushed chilli (more or less according to taste)
one and a half litres of  water

METHOD
Slice the carrots and onions
Chop the mushrooms finely
(mushrooms always make the soup taste better whatever sort you are making.)
Heat the oil in a large saucepan and add the carrots, onions and mushrooms,
saute for a couple of minutes.
Add the lentils and continue for 30 seconds.
Add the two stock cubes and one litre of water and a pinch of dried crushed chilli
put lid on pan and bring to the boil then turn down the heat
and simmer gently for 40 minutes or until the lentils are soft.
You will need to add the remaining water after about 10 minutes because the lentils will absorb the water.
Allow to cool and liquidise the soup, adding salt and pepper to taste

*by Trudi Foggo

CAULIFLOWER CHEESE

INGREDIENTS
1 cauliflower, divided into florets
knob of margarine or butter
2 tablespoonfuls of plain flour
Half a pint of milk
2 ounces of cheese
Pinch of mustard powder
1 ounce of cheese to garnish

METHOD
1. Put the cauliflower florets into a saucepan and cover with water. Boil 15 to 20 minutes
2. Meanwhile prepare the sauce: melt the butter in a small saucepan over a fairly low heat
3. Stir in the flour.
4. Add the milk very, very gradually, making sure each bit is well mixed in before adding the next drop to prevent the sauce from becoming lumpy
5. Remove from the heat and add the cheese and mustard powder
6. Drain the cauliflower and pour the cheese sauce over
7. Sprinkle on the rest of the cheese
8. Melt the cheese under the grill
9. Serve with peas and roast potatoes

CHEESE AND POTATO PIE

Preparation time: 15 minutes
Cooking time: 35 minutes

UTENSILS
Saucepan, bowl, oven proof dish, masher or fork or knife

INGREDIENTS
1 lb of potatoes
8 ounces of grated cheese
14 ounces of tinned tomatoes, drained
1 onion , sliced
Salt and black pepper

METHOD
1. Peel and boil the potatoes for fifteen minutes
2. Mash the potatoes with the cheese, salt and pepper
3. In an oven proof dish layer the cheese and potato mixture alternately with a layer of onions and tomatoes, finishing with a layer of cheese and potato.
4. Bake in a medium oven for 20 minutes

CUCUMBER SALAD

Preparation time: 10 minutes

UTENSILS
Serving dish, small bowl, knife, spoon

INGREDIENTS
1 cucumber, sliced
1 teaspoon of lemon juice

For the dressing:
1 small carton of natural yogurt
Quarter teaspoon of celery salt
Quarter teaspoon of ground fenugreek
Pinch of chili powder 

METHOD
1. Spread out the cucumber on a dish and sprinkle with the lemon juice
2. Combine the dressing ingredients
3. Pour the dressing on to the cucumber

EXTRA TERRESTRIAL PIZZA

INGREDIENTS
Pizza Dough:
8 ounces white flour
Half ounce of dried yeast
I teaspoonful of sugar 

Topping:
1 onion
2 cloves of garlic
1 large green pepper cut in thin strips
8 ounces of mushrooms
10 ounces of cheese
4 teaspoonfuls of thyme
1 tablespoonful of white wine
Half teaspoonful of oregano
1 (drained) tin of skinless tomatoes
Oil 

METHOD
To make the dough:
1. Sieve the flour and put in a warm place
2. Put the yeast into a large bowl and add one cup of tepid water and the sugar. Mix and wait until it becomes very frothy – about ten minutes
3. Add one more cup of tepid water and mix in the flour. Knead and leave, covered in a warm place for 30 minutes
4. Roll out the mixture and line a large baking tray with it
5. Stand it in a warm place and leave to prove for 30 minutes. Meanwhile make the topping.

To make the topping:
Preheat oven to 375 degrees
1. Chop the vegetables and grate the cheese
2. Fry the onions and garlic in the oil until soft. Turn down the heat
3. Add the tomatoes, wine and thyme. Simmer gently to reduce the juice. Tip into a bowl and cool.
4. Rinse the frying pan
5. Lightly fry the pepper, remove it from pan and cool
6. Lightly fry the mushrooms (1 to 2  minutes) remove from the pan and cool
7. Spread the tomato mixture on the pizza base
8. Arrange the strips of pepper and the mushrooms on top
9. Cover thickly with grated cheese and sprinkle with oregano
10. Bake in oven for 35 minutes

PEPPER & MUSHROOM FLAN

INGREDIENTS
8 ounces of whole meal pastry
6 ounces of mushrooms, sliced
3 ounces of cheese, lightly grated
2 small or 1 large egg beaten
1 tablespoonful of sesame seeds
1 onion, finely sliced
Half a large green pepper
1 small clove of garlic, finely sliced
Soy sauce, salt and pepper and oil

METHOD
1. Preheat oven to 375 degrees
2. Grease and line a flan dish with the pastry
3. Bake for 10 minutes
4. Meanwhile sauté the onions and garlic in oil until golden
5. Add the green pepper and mushrooms, sauté briefly. Cool.
6. Beat the eggs with salt and pepper and a dash of soy sauce
7. Mix with the sautéed vegetables and the cheese
8. If you wish to add the sesame seeds quickly rinse the frying pan and gently sauté them for 2 minutes in a little oil. Add to the mixture
9. Put the mixture into the pastry case and bake for 35 to 40 minutes
10. Serve with baked or roast potatoes, vegetables and gravy or sauce, or alternatively it is equally good with a salad

RED KIDNEY BEAN STEW

INGREDIENTS
8 ounces of whole meal pastry
6 ounces of mushrooms, sliced
3 ounces of cheese, lightly grated
2 small or 1 large egg beaten
1 tablespoonful of sesame seeds
1 onion, finely sliced
Half a large green pepper
1 small clove of garlic, finely sliced
Soy sauce, salt and pepper and oil

METHOD
1. Preheat oven to 375 degrees
2. Grease and line a flan dish with the pastry
3. Bake for 10 minutes
4. Meanwhile sauté the onions and garlic in oil until golden
5. Add the green pepper and mushrooms, sauté briefly. Cool.
6. Beat the eggs with salt and pepper and a dash of soy sauce
7. Mix with the sautéed vegetables and the cheese
8. If you wish to add the sesame seeds quickly rinse the frying pan and gently sauté them for 2 minutes in a little oil. Add to the mixture
9. Put the mixture into the pastry case and bake for 35 to 40 minutes
10. Serve with baked or roast potatoes, vegetables and gravy or sauce, or alternatively it is equally good with a salad

SAVOURY LENTIL BAKE

Cooking time: 20 minutes for lentils and sauté, 30 minutes to bake

INGREDIENTS
5 ounces dried red lentils
1 large egg, beaten
3 ounces cheese, finely grated
1 stick of celery, finely sliced
I large onion, chopped
Half a green pepper, finely chopped
Quarter of a pound of mushrooms
1 clove of garlic (optional)
Salt, pepper and margarine

METHOD
1. Set oven to 350 degrees. Put lentils in a saucepan and add enough water to cover them. Cook slowly and gently to prevent them going mushy. This will take 5 to 10 minutes. Drain and cool
2.  Fry the onion and garlic gently with salt and pepper until slightly browned
3. Add pepper and celery and fry a little longer, then add mushrooms. When this is lightly cooked but not shrunken remove from heat and cool
4. Beat the egg adding 1 to 2 teaspoonfuls of water. Add the cheese, lentils and sautéed vegetables. Mix everything gently taking care not to squash the lentils. The mixture should be tacky and not runny
5. Scoop mixture into oven proof dish and bake for 30 minutes.
6. Serve with potatoes baked, vegetables and gravy or salad  

STUFFED BAKED POTATOES

INGREDIENTS 

3lbs potatoes, medium sized
1 onion, finely chopped
1 egg beaten
Half a small green pepper, finely chopped
1 teaspoonful fine herbs
Half teaspoonful grated nutmeg
1 ounce of cheese grated
Salt and Pepper to taste

METHOD
1. Prick the potatoes and bake in hot oven until soft.
2. Remove from the oven and cut in half
3. Using a metal spoon, scoop out the baked potato from the skins into a bowl
4. Lay out the empty skins on the baking trays
5. Combine the potato in the bowl with the other ingredients and spoon back into the shells
6. Return to the oven and bake until golden brown, this will take ten to fifteen minutes
9. Serve with peas and roast potatoes

VEGETABLE ROLL

Preparation time: 15 to 20 minutes
Cooking time: 45 minutes

UTENSILS
Frying pan, wooden spoon, rolling pin, knife, pastry brush

INGREDIENTS
8 ounces of whole-meal pastry
1 potato, chopped fairly small
1 stick of celery, finely sliced
1 carrot, finely sliced
Half a green pepper, finely chopped
1 onion, finely chopped
1 ounce of sesame seeds
4 ounces of mushrooms
2 ounces of peas or beans
2 teaspoons of Marmite
1 teaspoon of fine herbs
Half a teaspoon of celery salt
Pinch of chili powder
Beaten egg to glaze
2 tablespoons of oil

METHOD
1. Preheat oven to 425 degrees. Fry over a low heat with onions, green pepper, celery, potato, carrot , peas and mushrooms in the oil, stirring frequently. Cook until the vegetables are soft, this should take about 15 minutes
2. Meanwhile roll out the pastry into an oblong
3. Add the herbs and spices to the vegetables and remove from the heat. Stir in the Marmite and sesame seeds and cool
4. Spoon this cooled mixture into the center of the rolled out pastry. Fold over one side. Brush it with cold water. Fold the other side over this and brush that with cold water. Starting from one of the unfolded sides roll up the pastry taking care not to break it and making sure to seal the edges
5. Brush over with beaten egg and decorate with a few sesame seeds or shapes made from any left over pastry
6. Bake for 30 minutes

WALNUT AND APPLE SALAD

Preparation time: 15 minutes

UTENSILS
knife, grater, spoon, bowl

INGREDIENTS
3 sticks of celery, sliced
3 ounces of walnuts
2 apples, cored and chopped
2 carrots, grated
1 teaspoon of lemon juice
1 small carton of natural yogurt

METHOD
Combine all the ingredients

WINTER SALAD

Preparation time: 25 minutes
Cooking time: 10 minutes for the egg

UTENSILS
saucepan, knife, bowl, screw top jar

INGREDIENTS
Half a small white cabbage, sliced
2 carrots, grated
1 onion, sliced
A few raw cauliflower florets

For the dressing (or use salad cream):
4 tablespoons of oil
One and a half tablespoons of vinegar
Pinch each of salt, pepper and sugar
2 hard boiled eggs

METHOD
1. Prepare and combine the vegetables
2. To make the dressing put the ingredients together in a screw topped jar and shake until well mixed
3. Pour the dressing over the salad and mix well
4. Garnish with the hard boiled eggs cut into quarters