Monday, January 14, 2008



Quick Recipes Mushroom and eggs supper

Heat the oil in a frying pan, cook onions till they soften
Add tomatoes and cook for 2-3 min's Put onion and tomatoes into the base of a heatproof dish. Arrange the slices of hard-boiled egg on top. Heat the soup with the milk in a pot, add 50g of cheese and stir till cheese melts. Don’t allow the soup to boil, season to taste. Pour mixture over the egg and sprinkle on the remaining cheese. Place under hot grill until bubbling and golden. Served garnished with chopped parsley.

Mushroom and eggs supper.
1-tlb spoon oil,
1 onion, chopped.
4 tomatoes skinned and sliced.
4 hard-boiled eggs sliced.
1x 300g can of condensed mushroom soup.
2-tlb spoons milk.
75g grated cheese
Chopped parsley for garnish

Serves 2, prep time 10 min's, cooking time 5 min's

Quick Pilchard Special.

1x 300g of pilchards in tomatoes sauce.
2/3 of a cup of tomato Ketchup.
3-4 drops of Worcester sauce.
2 tlb spoonfuls of top-of –the- milk.
1/2 level teaspoon of sugar.
4 tablespoons of mayonnaise.
Salt and pepper.
1 tomato sliced
50g grated cheese
Serves 2 as main dish or 4 as light snack. Prep time 10 min's, cooking time about 5 min's.
Divide the can of pilchard into 2 heatproof dishes. Add the Worcester sauce, to the mayonnaise and tomato ketchup, milk, sugar, salt and pepper. (To taste). Combine thoroughly. Add the mix to the 2 dishes of pilchards. Place slices of tomato to cover dish and sprinkle over the cheese. Pop under a hot grill and brown until pilchard mix is heated through.
These are 2 light and easy suppers. Ideal for the single dinner who doesn’t feel like cooking. Easy to digest and good for those who are on TX or with sx. Cee Gee


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