BREADS AND CARBS AND GRAINS OH MY!
RECIPE 1. THAI-STYLE NOODLES ( A GRAIN )
INGREDIENTS:
1 teaspoon cornflour
1 teaspoon sesame oil (for those with nut allergies, use sunflower oil)
200g (7 oz) raw jumbo prawns
250g (9 oz) packet of rice noodles
50g (2 oz) salted peanuts (optional)
1 lime
1 tablespoon light brown sugar
2 tablespoons Thai fish sauce
6 spring onions
1 clove garlic
2 tablespoons sunflower oil
1 pinch dried chilli flakes
175g (6 oz) beansprouts
8-10 sprigs of coriander leaves
INSTRUCTIONS:
1. Put the cornflour and sesame oil in a bowl. Put the prawns in too and stir to coat them in the mixture. Put to one side while preparing the other ingredients.
2. Put the noodles into a large heatproof bowl, pour boiling water over them and leave them for 4 minutes. then drain them in a sieve or a colander.
3. Put the peanuts on a board and chop them roughly. Squeeze the juice from the lime in a jug. Put the sugar and fish sauce in the jug too, and stir.
4. Trim the roots and most of the dark green part from the spring onions and throw them away. Then, chop the rest into 1 cm (1/2 in) slices. Peel the papery skin off the garlic.
5. Put 1 tablespoon of the sunflower oil in a large frying pan or wok. Put the pan over a high heat for a minute or two.
6. Put the prawns in the pan. Keep stirring them around the pan briskly for around 1 minute, or until they have turned pink all over. Then, lift them out and put them on a plate.
7. Put the second tablespoon of oil into the pan.Leave it to heat up the oil for a few seconds. Add the spring onions and chilli flakes. Cook for 1 minute, stirring briskly.
8. Put the beansprouts in the pan and crush in the garlic. Cook for 2 minutes, stirring briskly all the time, until the beansprouts have softened slightly.
9. Put the prawns back into the pan. Add the noodles and half of the chopped peanuts. Pour over the lime juice mixture and cook for 1-2 minutes, stirring gently, until everything everything is steaming and hot.
10. To serve, sprinkle over the rest of the chopped peanuts and the coriander leaves. If you prefer, you could chop the coriander leaves first. Drizzle over some sweet chilli sauce too, if you like.
11. Enjoy!
RECIPE 2. SWEET POTATO SALAD ( A CARB )
INGREDIENTS:
675g (1 1/2 lb) sweet potatoes
1 Sliced Chorizo sausage
1/2 Diced red onion
8 Sliced cherry tomatoes
INSTRUCTIONS:
1. Peel the potatoes.
2. Cut them into chunks all around 2cm ( 3/4in).
3. Put them in a pan and cover them in cold water. Put the pan over a medium heat.
4. When the water boils turn the heat down so the water boils gently. Put on a lid, leaving a small gap, and cook for 10 minutes until the potatoes are tender.
5. Then drain the potatoes and add the sliced Chorizo, diced red onion, and sliced cherry tomatoes.
6. Enjoy!
RECIPE 3. EASY HOME-MADE BREAD ( A BREAD- OBVIOUSLY)
INGREDIENTS:
450g (1lb) Strong white bed flour
1 Teaspoon of salt
2 Teaspoons of dry easy-blend yeast
300ml (1/2 pint) warm water
2 Tablespoons of olive or vegetable oil
MAKES 1 LOAF OR 12 ROLLS
INSTRUCTIONS:
1. Sift the flour and salt into a large mixing bowl. Add the yeast and start in. Measure the water into a jug and add the oil, then pour them into the bowl.
2. Stir until everything comes together. Put the dough on a surface dusted with flour and knead it for 10 minutes, or until smooth and springy. To knead punch the dough and fold a piece over on to the other and continue.
3. If you are in a hurry skip to step 5.cIf you are not, put the dough in a clean bowl, cover it with a clean kitchen towel and leave it in a warm place to rise.
4. After around 1 1/2 - 2 hours, the dough should have doubled in size. Put it back on the floury surface. Gently squeeze and press it to squash out the tiny air bubbles.
5. Shape the dough into one large ball or 12 small balls and put on a greased baking tray. Cover it with a clean kitchen towel and leave it in a warm place to rise.
6. Wait until the dough has doubled in size. If you followed steps 3-4, this will take 40 minutes; if you didn't, it will take around 1 1/2 - 2 hours. Then heat the oven to 220°C, 425°F or gas mark 7.
7. Brush the dough with a little milk (optional) then put the bread in the oven. For one loaf, bake for 30 minutes. For rolls, bake for 12-15 minutes.
8. The bread is cooked when the crust is brown and it sounds hollow when you tap on the bottom. If it's not cooked, bake for 10 minutes more and test again. When it's cooked, put it on a wire rack to cool.
9. Enjoy!
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