Salaric Cooking

*3 handfuls of purple sprouting broccili *1/2 a jar of spicey pasta suace *3 handfalls of ransom leaves (wild garlic) *1 handfall of hawthron leaves *1 handfall of dandilion leaves *1 handfall of mint leaves *1 handfall of purple sprouting broccili leaves <5cm in size *1 stone baked cheese topped garlic flatebread

Preheat oven to the garlic breads specifications Whilst waiting for it to come up to temperature rinse all the different leaves Roughly rip the leaves up into a bowl Toss together to mix them up Once the oven is up to temperature put the bread in On the hob place a wok or deep frying pan Rinse purple sprouting broccili Chop any big pieces up – try to keep the broccili long but not ‘wide’ ie the heads should not have a diameter more than 3 cm Put the suace into the wok on a high temperature Throw in the brocolli once the suace starts to bubble Stir turning the broccili pieces over in the suace repeadedly Stir vigoursly for 5-10 mins Serve on a plate with the salad and a section of garlic bread serves 3-4 people *

One of my husbands favourite cook books is Thai Vegetarian Cooking by Vantcharin Bhumichitr. This was bought for him as he loved Thailand and was struggling to find many good veggi resturants in this country(England). It has some very nice dishes in it that he has cooked for me and he has even managed to avoid stuff that is too hot. The thing he tends to do most is the Fried Rice with Turmeric but that maybe becuase he’s obsessed with that particular spice – an unfortunate state of affairs when white cloth napkins are involved!

It gives you lots of background infornmation and has nice large pictures that get you salivating. However the dishes all tend to be to my mind – complecated and so I would not recomend this for a cooking beginner. But if your interested in diversifying your diet or your cooking this book is fantastic. We have done several dinner parties out of it too.

Toast a piece of bread then put slices of cheese on it and place it under the grill and until molten and slightly browning, preferably with cheese running down the sides meaning you will have to wash the grill pan!

This dish is also known as cheese on toast and there are a few squabbles about weather it has to contain onion under the cheese and the such like. But my Welsh nan called cheese on toast Welsh Rare Bit and she was born in 1902 – if you have something that pre-dates this then let me know please. (though my dad pointed out that just becuase its called welsh rare bit doesn’t mean it is welsh – more info would be appreciated thanks).

*2 courettes *1 aubergine *4 sweet red, green, and yellow peppers *6 cloves of garlic *2 large onions *mixed herbs *3 tins of chopped tomatos *White Lasanga sauce *Green pasta sheets *Grated Cheddar

Fry onions and garlic. Add tomatos and herbs Simmer Chop and add other veg Reduce down Once reduced to a gloopy consistancey that resembles bolonasge layer it with the pasta sheets and white suace Make sure the top layer is white suace Sprinkel grated cheese on top Cook in oven for 45 minutes at 180 degrees C

*2 large onions *2 Green peppers *1 Jar of morrisons cheap sweet and sour source *1 cup of rice

Start the rice by putting one cup into the suacepan with three cups of water, add a pinch of salt. Put on medium heat and bring to the boil. Once boiling, turn heat off and place a lid on it, leave rice to absorb the steam – this gives sticky rice that can be picked up with chop sticks.

Whilst waiting far the rice cut up the onions into large chunks which can be seperated out into ‘sheets’ of onion.

Put them in a large frying pan with the sweet and sour source on a high heat.

Cut up the peppers – again in large chunks and once the onions begin to look cooked add the peppers and stir continuously to prevent the sweet and sour source from burning to the pan.

Place the rice into large bowls and add the vegitables on top. Serve and eat!

Feed two with possibly too much veg.