RORY’S SCOUT BREAD
Oven. 200C | |
In a big bowl mix | 3 cup flour 3 tsp baking powder 1 tsp salt |
Pour in one of Dads favourite | 330ml can/stubbie of beer |
Rinse out the bottle with water and add to mix. (Brings it to about 400mls total liquid). | |
Mix well. Tip into greased loaf tin. | |
Grate and sprinkle over | 1/2 cup cheese (Optional) |
Bake for 50-60 mins. Yummy hot. Toasts well. Doesn’t work with stout or low alcohol beer (what use is low alcohol beer to a scout? Gotta be prepared!) |
(Under 6 YRS) PUMPKIN SOUP
If I go to the trouble of chopping up any pumpkin I do the whole thing, then roast the pieces with skin on. We eat what we need that night, and the rest I leave in the oven.The next day (theoretically) when I open the oven and discover it again, I easily peel the skin off and throw together this soup. Butternuts are easiest as they only need to be halved and the garlic/oil floated in the middle. Life is too short and fingers too precious to peel pumpkin raw.
| Halve, de-seed, and roast | 1 Butternut Pumpkin 1 clove crushed Garlic Glug Olive Oil |
| Chop and fry | 1 onion 1-2 cloves of crushed garlic (Optional !) 3 rashers of Bacon |
| Peel and add | Cooked pumpkin 5 cups chicken stock/water mixed with pkt soup S&P Dash of Sweet chlli Sauce (Optional) |
| Boil and mash pumpkin. To serve, add | 1/2 cup cheese (Anything, but Gruyere for No.1 flavour) |
(Over 6YRS) THAI PUMPKIN SOUP
| As with recipe above but instead of stock add | 2 cups water 1 400ml tin Coconut milk 1-2 fresh/dried chillis, or Sweet Chilli Sauce 1tbsp Lemongrass, minced 1tbsp Fish Sauce S&P |
| Serve with | Fresh Coriander |
No comments:
Post a Comment