4 tbsp Finely chopped mint
3 tbsp Boiling water
3 tsp Caster Sugar
3 tbsp Vinegar
Pinch of salt
1 - Stir mint into boiling water. Add sugar and salt.
2 - Leave until cold.
3 - Add vinegar and mix well.
Sunday, 31 October 2010
Simple Cheese Sauce
50g Cheddar (Finely Grated)
15g Butter
15g Flour
1/2 Pint of Milk
1 tsp Mustard
1/2 tsp Salt
Pinch of Pepper
1 - Melt butter in pan. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown.
2 - Gradually blend in milk.
3 - Cook, stirring, until sauce comes to boil and thickens.
4 - Simmer very gently for 3 minutes.
5 - Stir in the finely grated cheese and mustard.
6 - Season to taste with Salt and Pepper.
15g Butter
15g Flour
1/2 Pint of Milk
1 tsp Mustard
1/2 tsp Salt
Pinch of Pepper
1 - Melt butter in pan. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown.
2 - Gradually blend in milk.
3 - Cook, stirring, until sauce comes to boil and thickens.
4 - Simmer very gently for 3 minutes.
5 - Stir in the finely grated cheese and mustard.
6 - Season to taste with Salt and Pepper.
Basic White Pouring Sauce
15g Butter
15g Flour
1/2 Pint of Milk
1/2 tsp Salt
Pepper
1 - Melt butter in pan. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown.
2 - Gradually blend in milk.
3 - Cook, stirring, until sauce comes to boil and thickens.
4 - Simmer very gently for 3 minutes.
5 - Season to taste with Salt and Pepper.
15g Flour
1/2 Pint of Milk
1/2 tsp Salt
Pepper
1 - Melt butter in pan. Add flour and cook over low heat, stirring, for 2 minutes. Do not allow mixture to brown.
2 - Gradually blend in milk.
3 - Cook, stirring, until sauce comes to boil and thickens.
4 - Simmer very gently for 3 minutes.
5 - Season to taste with Salt and Pepper.
Wednesday, 27 October 2010
Quick Chilli Beef Noodles - Serves 4
Beef (Your preferred choice)
1tsp Garlic
1tsp Garlic
2tsp Chillies or 2 large pinches dried chilli flakes
2tbsp Ground nut oil
250g Noodles
1tbsp Toasted sesame oil
4tbsp Teriyaki sauce
4tbsp Teriyaki sauce
75g Natural unsalted roasted peanuts, toasted
1 - Put the steak in a bowl, add the garlic and chilli and 1tbsp oil. Mix and set aside for 5-10 mins. Boil noodles according to the pack instructions, then drain and rinse under cold water. Toss with sesame oil.
2 - Heat the remaining oil in a large wok, when really hot add the beef and stir-fry for 1 min.
3 - Add the vegetables and stir-fry for 2-3 mins before adding the teriyaki sauce, noodles, peanuts and coriander. Toss together until heated through.
Rhubarb and Apple Crumble - Serves 6
600g (1lb 5oz) rhubarb, sliced into 5cm (2in) lengths
450g (1lb) Bramley apples, cored, peeled and cut into thick wedges
150g (5oz) golden caster sugar
25g (1oz) butter, cubed
50g (2oz) plain flour
100g (4oz) luxury muesli
50g (2oz) light muscovado sugar
pinch of cinnamon
2 Place the butter and flour in a food processor and whizz until the mixture resembles fine breadcrumbs. Mix in the remaining ingredients.
3 Spoon the cooked fruit into a baking dish and scatter over the crumble mixture. Bake for 15-20 mins until golden. Delicious served with crème fraîche.
Saturday, 23 October 2010
Stuffed Baked Potatoes - Serves 4
4 Large potatoes
Salad Oil
25g Butter
100g Grated cheese
4 tbsp Milk
1 tsp Mustard
Salt and pepper to taste
1 - Prepare potatoes and bake exactly as you would jacket potatoes.
2 - When tender remove from oven and cut each into half lengthwise.
3 - Spoon insides into bowl and mash finely with butter, milk and mustard.
4 - Add cheese and mix well, season to taste with salt and pepper.
5 - Return mixture to potato cases
6 - Re-heat towards top of oven (220oC/425oF/Gas 7) for 10 - 15 minutes.
Chefs Tip:
Sometimes i prefer to use bacon instead of cheese, so follow the exact method above and swap ingredients or have both.
Salad Oil
25g Butter
100g Grated cheese
4 tbsp Milk
1 tsp Mustard
Salt and pepper to taste
1 - Prepare potatoes and bake exactly as you would jacket potatoes.
2 - When tender remove from oven and cut each into half lengthwise.
3 - Spoon insides into bowl and mash finely with butter, milk and mustard.
4 - Add cheese and mix well, season to taste with salt and pepper.
5 - Return mixture to potato cases
6 - Re-heat towards top of oven (220oC/425oF/Gas 7) for 10 - 15 minutes.
Chefs Tip:
Sometimes i prefer to use bacon instead of cheese, so follow the exact method above and swap ingredients or have both.
Buttered and Minted Potatoes - Serves 4
750g New potatoes, peeled and washed
40g Butter
3 Fresh mint leaves
1 - Cook potatoes in boiling salted water until tender, then drain.
2 - Stand saucepan of potatoes over low heat.
3 - Add butter and mint, then cover with lid.
4 - Leave over low heat for 2 - 3 minutes, shaking pan frequently.
5 - Remove mint.
6 - Transfer potatoes to warm serving dish.
Chefs tip:
I prefer to sprinkle some finely chopped parsley over to give it that little kick.
40g Butter
3 Fresh mint leaves
1 - Cook potatoes in boiling salted water until tender, then drain.
2 - Stand saucepan of potatoes over low heat.
3 - Add butter and mint, then cover with lid.
4 - Leave over low heat for 2 - 3 minutes, shaking pan frequently.
5 - Remove mint.
6 - Transfer potatoes to warm serving dish.
Chefs tip:
I prefer to sprinkle some finely chopped parsley over to give it that little kick.
Buttered Roast Potatoes - Serves 4
750g Potatoes, peeled and washed
50g Butter
2 tsp Olive or Corn Oil
1 - Cut potatoes into quarters or leave whole if new.
2 - Cook in boiling salted water for 5 - 7 minutes, then drain.
3 - Heat butter and oil in roasting tin.
4 - Add potatoes and turn in tin until fully coated.
5 - Roast towards top of moderately hot oven (200oC/400oF/Gas 6) for 45 minutes or until crisp and golden, basting at least twice.
50g Butter
2 tsp Olive or Corn Oil
1 - Cut potatoes into quarters or leave whole if new.
2 - Cook in boiling salted water for 5 - 7 minutes, then drain.
3 - Heat butter and oil in roasting tin.
4 - Add potatoes and turn in tin until fully coated.
5 - Roast towards top of moderately hot oven (200oC/400oF/Gas 6) for 45 minutes or until crisp and golden, basting at least twice.
Tuesday, 19 October 2010
Maitre d' Hotel Butter - Serves 4
Same principle as all buttters. Can use this for fish and meat.
50g Butter
1 tsp Finely chopped parsley
2 tsp Lemon juice
Shake of pepper
1 - Cream butter until soft.
2 - Gradually beat in parsley, lemon juice and pepper.
3 - Chill until served.
50g Butter
1 tsp Finely chopped parsley
2 tsp Lemon juice
Shake of pepper
1 - Cream butter until soft.
2 - Gradually beat in parsley, lemon juice and pepper.
3 - Chill until served.
Chive Butter - Serves 4
Ideally use this butter for steaks and chicken. Very simple and quick to do.
50g Butter
2 tsp Finely chopped chives
1 tsp Lemon Juice
1 - Cream butter until soft.
2 - Gradually beat in chives and lemon juice.
3 - Chill.
50g Butter
2 tsp Finely chopped chives
1 tsp Lemon Juice
1 - Cream butter until soft.
2 - Gradually beat in chives and lemon juice.
3 - Chill.
Lemon Butter - Serves 4
Savoury butters are highly - seasoned butters which add piquancy and flavour to grilled or fried meat and fish.
50g Butter
1 tsp Finely grated lemon rind
1 tsp Lemon juice
1 - Cream butter until soft.
2 - Gradually beat in lemon rind and juice.
3 - Finally, chill until served.
50g Butter
1 tsp Finely grated lemon rind
1 tsp Lemon juice
1 - Cream butter until soft.
2 - Gradually beat in lemon rind and juice.
3 - Finally, chill until served.
Monday, 18 October 2010
Pork Sausage Stuffing
For chicken, turkey, veal and beef.
250g Pork Sausage Meat
100g Fresh White Breadcrumbs
1/2 tsp Thyme
1/4 tsp Nutmeg
1/2 tsp Salt
2 tsp Finely Chopped Parsley
3 tbsp Milk
1 - Put all ingredients into a bowl.
2 - Knead well together
250g Pork Sausage Meat
100g Fresh White Breadcrumbs
1/2 tsp Thyme
1/4 tsp Nutmeg
1/2 tsp Salt
2 tsp Finely Chopped Parsley
3 tbsp Milk
1 - Put all ingredients into a bowl.
2 - Knead well together
Sage and Onion Stuffing
Everyones favourite stuffing that is perfect for pork, duck and goose.
250g Onions
100g Fresh White Breadcrumbs
1/2 tsp Sage
1/2 tsp Salt
Shake of White Pepper
25g Butter Melted
Milk
1 - Quater onions. Cook in boiling, salted water until tender.
2 - Drain and chop finely.
3 - Combine with breadcrumbs. Add sage and seasoning.
4 - Bind loosely with melted butter and milk.
250g Onions
100g Fresh White Breadcrumbs
1/2 tsp Sage
1/2 tsp Salt
Shake of White Pepper
25g Butter Melted
Milk
1 - Quater onions. Cook in boiling, salted water until tender.
2 - Drain and chop finely.
3 - Combine with breadcrumbs. Add sage and seasoning.
4 - Bind loosely with melted butter and milk.
Bacon Stuffing
For chicken, turkey and veal.
100g Lean Bacon
100g Fresh White Breadcrumbs
25g Butter Melted
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Mixed herbs
Milk
1 - Chop bacon fairly finely. Combine with breadcrumbs, mustard, salt and herbs.
2 - Bind loosely with the Butter and milk
*This recipe is both quick and a child can help out too.
100g Lean Bacon
100g Fresh White Breadcrumbs
25g Butter Melted
1/2 tsp Dry Mustard
1/2 tsp Salt
1/2 tsp Mixed herbs
Milk
1 - Chop bacon fairly finely. Combine with breadcrumbs, mustard, salt and herbs.
2 - Bind loosely with the Butter and milk
*This recipe is both quick and a child can help out too.
Friday, 15 October 2010
Hot Tomato and Mozzarella Salad - Serves 4
A quick easy starter with a Mediterranean flavour. It can be prepared in advance, then grilled just before serving.
450g Plum tomatoes, sliced
225g Mozzarella cheese
1 Red onion, chopped
4-6pces Sun dried tomatoes in oil, drained and chopped
4tbsp Olive oil
1tbsp Red wine vinegar
2.5ml Dijon mustard
4tbsp Mixed chopped herbs
Salt and ground black pepper
1 - Arrange the sliced tomatoes and mozzarella in circles in four shallow flameproof dishes. Scatter over the onion and sun dried tomatoes.
2 - Whisk together the olive oil, vinegar, mustard, chopped herbs ans seasoning. Pour over the salad.
3 - Place the salad under a hot grill for 4-5 minutes, until the mozzarella starts to melt. Grind over plenty of black pepper and served garnished with fresh herb sprigs, if you wish.
450g Plum tomatoes, sliced
225g Mozzarella cheese
1 Red onion, chopped
4-6pces Sun dried tomatoes in oil, drained and chopped
4tbsp Olive oil
1tbsp Red wine vinegar
2.5ml Dijon mustard
4tbsp Mixed chopped herbs
Salt and ground black pepper
1 - Arrange the sliced tomatoes and mozzarella in circles in four shallow flameproof dishes. Scatter over the onion and sun dried tomatoes.
2 - Whisk together the olive oil, vinegar, mustard, chopped herbs ans seasoning. Pour over the salad.
3 - Place the salad under a hot grill for 4-5 minutes, until the mozzarella starts to melt. Grind over plenty of black pepper and served garnished with fresh herb sprigs, if you wish.
Thursday, 14 October 2010
Apple and Cinnamon - Serves 4
If you are like me and have a blender that doesn't get used, now is the right time to start, here i am going to give you one of my recipes, which i tried along time ago.
600g Eating apples
60g Clear honey
¼ tsp Ground cinnamon
Zest of ½ Lemon
75g Porridge oats
150g Low fat natural yogurt
600ml Semi-skimmed milk
1 - Place the apples, honey, cinnamon, 3 tbsp water and lemon zest in a saucepan. Cover
and cook for 10 minutes, stirring occasionally. Allow to cool.
2 - Toast the oats under a preheated grill for 2-3 minutes until lightly browned.
3 - Place the stewed apples, oats and yogurt in a food processor and blend until smooth. Gradually blend in the milk.
4 - Pour into 4 glasses and serve chilled, garnished with freshly chopped apple.
600g Eating apples
60g Clear honey
¼ tsp Ground cinnamon
Zest of ½ Lemon
75g Porridge oats
150g Low fat natural yogurt
600ml Semi-skimmed milk
1 - Place the apples, honey, cinnamon, 3 tbsp water and lemon zest in a saucepan. Cover
and cook for 10 minutes, stirring occasionally. Allow to cool.
2 - Toast the oats under a preheated grill for 2-3 minutes until lightly browned.
3 - Place the stewed apples, oats and yogurt in a food processor and blend until smooth. Gradually blend in the milk.
4 - Pour into 4 glasses and serve chilled, garnished with freshly chopped apple.
Coddled Eggs on Crumpets - Serves 4
A great start to the day, which is both simple and quick to do.
4 large Eggs
4 crumpets
4 tablespoons sun-dried tomato paste
150g packet mozzarella, sliced
4 tomatoes, sliced
1 - Place the eggs in a small pan. Cover with cold water and bring to the boil. Set the timer and cook for 3 ½ minutes. Drain, run under cold water until cool enough to handle and then carefully peel away the shells.
2 - Meanwhile toast the crumpets under a medium grill for 3 minutes on each side. Spread with tomato paste, top with the mozzarella and tomatoes. Cook under the grill for a further 2 minutes or until the cheese is pale golden. Top with the eggs and serve immediately.
4 large Eggs
4 crumpets
4 tablespoons sun-dried tomato paste
150g packet mozzarella, sliced
4 tomatoes, sliced
1 - Place the eggs in a small pan. Cover with cold water and bring to the boil. Set the timer and cook for 3 ½ minutes. Drain, run under cold water until cool enough to handle and then carefully peel away the shells.
2 - Meanwhile toast the crumpets under a medium grill for 3 minutes on each side. Spread with tomato paste, top with the mozzarella and tomatoes. Cook under the grill for a further 2 minutes or until the cheese is pale golden. Top with the eggs and serve immediately.
Banana Pancakes - Serves 2
One of my all time favourites, simple, quick and a pleasure to eat.
100g self raising flour
1 medium free-range egg
150ml milk
1 teaspoon sunflower oil
2 bananas
pure maple syrup
1 - Sift the flour and a pinch of salt into a large bowl and make a
well in the middle. Add the egg and slowly pour in the milk,
whisking constantly. Add the oil and whisk until completely
smooth. This batter mix can be made the night before
and kept in the refrigerator for an even quicker result.
2 - Cut the bananas on the diagonal into thick slices. Make the
pancakes by greasing with butter the base of a frying pan. Once
the pan is hot pour in about 3 tablespoons batter, then top with
one of the sliced bananas. Once you see tiny bubbles and the batter
begins to firm up flip the banana pancake over with a spatula.
Cook on the other side for a minute or so.
3 - Keep warm, loosely covered with foil, while you make
the other pancake.
4 - To serve drizzle with warmed maple syrup
100g self raising flour
1 medium free-range egg
150ml milk
1 teaspoon sunflower oil
2 bananas
pure maple syrup
1 - Sift the flour and a pinch of salt into a large bowl and make a
well in the middle. Add the egg and slowly pour in the milk,
whisking constantly. Add the oil and whisk until completely
smooth. This batter mix can be made the night before
and kept in the refrigerator for an even quicker result.
2 - Cut the bananas on the diagonal into thick slices. Make the
pancakes by greasing with butter the base of a frying pan. Once
the pan is hot pour in about 3 tablespoons batter, then top with
one of the sliced bananas. Once you see tiny bubbles and the batter
begins to firm up flip the banana pancake over with a spatula.
Cook on the other side for a minute or so.
3 - Keep warm, loosely covered with foil, while you make
the other pancake.
4 - To serve drizzle with warmed maple syrup
Baked Stuffed Apples - Serves 4
When apples are plentiful, this traditional pudding is a popular and easy choice.
4 Cooking Apples
75g Ground Almonds
2tbsp Butter, softened
1tbsp Clear Honey
1 Egg yolk
50g Dried apricots
1 - preheat the oven to 200oC/400oF/ Gas 6. Beat together the almonds, butter, honey, egg yolk and apricots.
2 - Stamp out the cores from the cooking apples using a large apple corer, then score a line with the point of a sharp knife around the circumference of each apple.
3 - Lightly grease a shallow baking dish, then arrange the cooking apples in the dish.
4 - Divide the apricot mixture among the cavities in the apples, then bake in the oven for 45 - 60 minutes, until the apples are fluffy.
My Tip - I prefer using bramleys apples.
4 Cooking Apples
75g Ground Almonds
2tbsp Butter, softened
1tbsp Clear Honey
1 Egg yolk
50g Dried apricots
1 - preheat the oven to 200oC/400oF/ Gas 6. Beat together the almonds, butter, honey, egg yolk and apricots.
2 - Stamp out the cores from the cooking apples using a large apple corer, then score a line with the point of a sharp knife around the circumference of each apple.
3 - Lightly grease a shallow baking dish, then arrange the cooking apples in the dish.
4 - Divide the apricot mixture among the cavities in the apples, then bake in the oven for 45 - 60 minutes, until the apples are fluffy.
My Tip - I prefer using bramleys apples.
Wednesday, 13 October 2010
Broccoli Cauliflower Gratin
Broccoli and cauliflower combine well, and this dish is much lighter than a classic cauliflower cheese.
1 Small cauliflower
1 Head broccoli
120ml Natural low fat yogurt
75g Grated cheddar cheese
1tsp Wholegrain mustard
2tbsp Wholemeal breadcrumbs
Salt and ground black pepper
1 - Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for 8 - 10 minutes, until just tender. Drain well and transfer to a flameproof dish.
2 - Mix together the yogurt, grated cheese and mustard, then season the mixture with pepper and spoon over cauliflower and broccoli.
3 - Sprinkle the breadcrumbs over the top and place under a moderately hot grill until golden brown. Serve hot.
1 Small cauliflower
1 Head broccoli
120ml Natural low fat yogurt
75g Grated cheddar cheese
1tsp Wholegrain mustard
2tbsp Wholemeal breadcrumbs
Salt and ground black pepper
1 - Break the cauliflower and broccoli into florets and cook in lightly salted boiling water for 8 - 10 minutes, until just tender. Drain well and transfer to a flameproof dish.
2 - Mix together the yogurt, grated cheese and mustard, then season the mixture with pepper and spoon over cauliflower and broccoli.
3 - Sprinkle the breadcrumbs over the top and place under a moderately hot grill until golden brown. Serve hot.
Iced Pineapple Crush - Serves 4
A refreshing salad, that is both easy and cheap to make.
2 Small pineapples
450g Strawberries
400g Lychee's
3tbsp White Rum
2tbsp Icing sugar
1 - Remove the crown from both pineapples by cutting around the top and twisting sharply. Reserve the leaves for decoration.
2 - Cut the pineapple in half diagonally with a large serrated knife.
3 - Cut around the flesh inside the skin with a small serrated knife, keeping the skin intact. Remove the core from the pineapples.
4 - Chop the pineapples and combine with the strawberries and lychee's, taking care not to damage the fruit.
5 - Combine the white rum with the icing sugar, pour over the fruit and freeze for 45 minutes.
6 - Tip the fruit into the pineapple skins and decorate with pineapple leaves.
2 Small pineapples
450g Strawberries
400g Lychee's
3tbsp White Rum
2tbsp Icing sugar
1 - Remove the crown from both pineapples by cutting around the top and twisting sharply. Reserve the leaves for decoration.
2 - Cut the pineapple in half diagonally with a large serrated knife.
3 - Cut around the flesh inside the skin with a small serrated knife, keeping the skin intact. Remove the core from the pineapples.
4 - Chop the pineapples and combine with the strawberries and lychee's, taking care not to damage the fruit.
5 - Combine the white rum with the icing sugar, pour over the fruit and freeze for 45 minutes.
6 - Tip the fruit into the pineapple skins and decorate with pineapple leaves.
Golden Parmesan Chicken - Serves 4
A small take on the Teesside tradition of the Parmo.
4 Chicken breast fillets, skinned
75g Fresh white breadcrumbs
40g Parmesan cheese, finely grated
2tbsp Chopped fresh parsley
2 Eggs, beaten
4tbsp Butter, melted
Salt and ground black pepper
Garlic Mayo:
120ml Good quality mayonnaise
120ml Fromage frais
1-2 Garlic Cloves, crushed
1 - Cut each chicken fillet into four or five large chunks. Mix together the breadcrumbs, parmesan cheese, parsley, salt and pepper in a shallow dish.
2 - Dip the chicken pieces in the beaten eggs, then into the breadcrumb mixture. Place in a single layer on a baking sheet and chill in the fridge for at least 30 minutes.
3 - Meanwhile, to make the garlic mayonnaise, mix the mayonnaise, fromage frais, garlic and pepper to taste. Spoon the mayo into a small serving bowl. Chill in the fridge until ready to serve.
4 - Preheat the oven to 180oC/350oF/ Gas 4. Drizzle the melted butter over the chicken pieces and cook for about 20 minutes, until crisp and golden. Serve the chicken immediately with a crisp green salad and the garlic mayonnaise for dipping.
4 Chicken breast fillets, skinned
75g Fresh white breadcrumbs
40g Parmesan cheese, finely grated
2tbsp Chopped fresh parsley
2 Eggs, beaten
4tbsp Butter, melted
Salt and ground black pepper
Garlic Mayo:
120ml Good quality mayonnaise
120ml Fromage frais
1-2 Garlic Cloves, crushed
1 - Cut each chicken fillet into four or five large chunks. Mix together the breadcrumbs, parmesan cheese, parsley, salt and pepper in a shallow dish.
2 - Dip the chicken pieces in the beaten eggs, then into the breadcrumb mixture. Place in a single layer on a baking sheet and chill in the fridge for at least 30 minutes.
3 - Meanwhile, to make the garlic mayonnaise, mix the mayonnaise, fromage frais, garlic and pepper to taste. Spoon the mayo into a small serving bowl. Chill in the fridge until ready to serve.
4 - Preheat the oven to 180oC/350oF/ Gas 4. Drizzle the melted butter over the chicken pieces and cook for about 20 minutes, until crisp and golden. Serve the chicken immediately with a crisp green salad and the garlic mayonnaise for dipping.
Minted Melon Salad - Serves 4
I find it best to use two different melons for this starter, such as Charentais and a Galia,
2 Ripe Melons
Fresh Mint Sprigs
Dressing:
2tbsp Roughly chopped fresh mint
1tbsp Caster Sugar
2tbsp Raspberry Vinegar
6tbsp Extra virgin olive oil
Salt and ground black pepper
1 - Halve the melons, then scoop out the seeds using a dessertspoon. Cut the melons into thin wedges using a large sharp knife and remove the skins.
2 - Arrange the two different varieties of melon wedges alternately among four individual serving plates.
3 - To make dressing, whisk together the mint, sugar, vinegar, oil and seasoning in a small bowl.
4 - Spoon the dressing over the melon wedges and decorate with mint sprigs, serve very lightly chilled.
2 Ripe Melons
Fresh Mint Sprigs
Dressing:
2tbsp Roughly chopped fresh mint
1tbsp Caster Sugar
2tbsp Raspberry Vinegar
6tbsp Extra virgin olive oil
Salt and ground black pepper
1 - Halve the melons, then scoop out the seeds using a dessertspoon. Cut the melons into thin wedges using a large sharp knife and remove the skins.
2 - Arrange the two different varieties of melon wedges alternately among four individual serving plates.
3 - To make dressing, whisk together the mint, sugar, vinegar, oil and seasoning in a small bowl.
4 - Spoon the dressing over the melon wedges and decorate with mint sprigs, serve very lightly chilled.
Welcome
I would like to welcome you all to The Tees Chef blog.
My aim is to bring quick and simple recipes that the whole family can do. Everything from Sunday Dinners to Battered Banana's.
Recipes will be uploaded each day.
You can also follow me on Twitter.
ENJOY !!!
My aim is to bring quick and simple recipes that the whole family can do. Everything from Sunday Dinners to Battered Banana's.
Recipes will be uploaded each day.
You can also follow me on Twitter.
ENJOY !!!
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