Ingredients
100g porridge oats
500ml skimmed milk
4 apples, cored and diced
100g sultanas
1 tbsp brown sugar, to serve
Put the oats and milk in a small pan and cook, stirring, for 3 mins until almost creamy. Stir in the apples and sultanas, then cook for 2 mins more or until the porridge is thick and creamy and the apples just tender. Ladle into bowls, sprinkle with sugar and eat immediately.
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Recipe from the Ministry of Food campaign. www.jamieoliver.com Jamie’s Ministry
Ingredients Ingredients 650g unsalted butter 650g plain chocolate (70% cocoa)
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 225g very soft salted butter, plus a little
Ingredients Ingredients 200g soft, butter, plus extra for greasing 1
Ingredients Ingredients 350g unsalted butter, softened 350g golden caster sugar
Ingredients Ingredients 150ml sunflower oil, plus a little extra for
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Ingredients 1 tsp olive oil 1 onion, chopped 2 cloves
In a bowl combine 3 tbsp Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 tsp white pepper, black pepper and cinnamon and add chicken. Marinate chicken in the refrigerator for at least 30 mins.
Ingredients 12 cups chopped kale 1 tsp soy sauce salt
In a large skillet heat the oil over medium heat and mix the yogurt. Place the onion in the skillet and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the coriandar.
In a large skillet, brown meat. Remove the meat from the skillet. In the same skillet used for the meat, saute onion, garlic, carrot and green onion.
Ingredients 1 tsp olive oil 1 onion, chopped 2 cloves
In a bowl combine 3 tbsp Greek yogurt, chile sauce, vinegar, barbeque sauce, soy sauce, minced garlic, 1/2 tsp white pepper, black pepper and cinnamon and add chicken. Marinate chicken in the refrigerator for at least 30 mins.
Ingredients 12 cups chopped kale 1 tsp soy sauce salt
In a large skillet heat the oil over medium heat and mix the yogurt. Place the onion in the skillet and cook until tender. Mix in the garlic, ginger paste, green chile peppers, and tomatoes. Cook and stir until tomatoes are tender. Season with garam masala, mint, salt, and pepper, and mix in the coriandar.
In a large skillet, brown meat. Remove the meat from the skillet. In the same skillet used for the meat, saute onion, garlic, carrot and green onion.
Mix the peanut butter, coconut milk, water, lime juice, soy sauce, fish sauce, hot sauce, ginger, and garlic in a bowl Mix in the cilantro just before serving.
Mix all ingredients in a bowl except oil until combine nicely and no lumps left. Heat oil in a deep pan and drop full spoon in warm oil.
Ingredients 1kg boneless chicken breast, cut into bite-sized cubes Oil for
Ingredients 1 (16 ounce) package mostaccioli 1 cup heavy cream
Ingredients a mugful of American long grain rice 250g pack
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