 |
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Pasta Salad with Fresh Vegetables
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
350 g Pasta
1 red Onion
1 tsp Cider Vinegar
75 g small Broccoli
225 g small Courgettes
2 stalks Celery
1/2 Cucumber
2 small Carrots
1 large Beef Tomato
3 tblsps fresh Basil leaves
3 tblsps Virgin Olive Oil
Salt and Black Pepper
50 g Goats Cheese
|
|
|
|
|
|
|
|
|
METHOD
To pickle onion, peel, slice thinly , then place in a bowl. Cover with boiling water and allow to stand for 30 seconds. Drain and return to the
bowl with just enough cider vinegar to cover the slices. Store in the refrigerator to marinate for 3 hours.
Cook the pasta in boiling salted water for 10-12 minutes and leave in water until tender. Meanwhile, break the broccoli into very small florets and add to a pan with just enough boiling water to cover them. Add a pinch of salt and blanch for 2 minutes . Drain and put to one side.
Trim and dice the courgettes and celery into 15
|
|
|
|
|
mm cubes. Peel and dice the cucumber and carrots and dice the tomato into cubes of the same size. If using cherry tomatoes, simply halve them.
Combine the vegetables together in a serving bowl.
Drain the onion and add to the bowl, along with the broccoli and basil. Mix thoroughly.
Drain and rinse the pasta in cold water, then drain again thoroughly and add to the bowl with the olive oil. Toss well and season to taste. Sprinkle with crumbled goat's cheese, if desired, and serve cold.
|
|
|
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
4 large Wholemeal Baps or soft Rolls
4 tablespoons Olive Oil
2 large Tomatoes skinned and sliced
6 oz Mozzarella Cheese
4 pinches Oregano
4 pinches Basil
|
|
|
|
|
|
|
|
|
METHOD
Slice the Baps in half and brush the surfaces with Olive Oil. Arrange the Tomato slices on top of the Baps and sprinkle with Oregano. Arrange the Cheese on top of the Tomato slices and grill or bake until the cheese is melted and golden. Serve sprinkled with Basil. These are delicious hot or cold
|
|
|
|
|
|
|
|
|
|
Orange and Honey Tea Bread
|
|
|
|
|
|
|
|
|
|
INGREDIENTS
1 large Orange
6 oz dried Sultanas
2 1/2 oz Bran
3 oz dark Brown Sugar
1/4 pint warm Tea
1 medium Egg
5 tablespoons Skimmed Milk
6 oz self-raising Wholemeal Flour
1 1/2 tablespoons Pure Irish Honey
|
|
|
|
|
|
|
METHOD
Finely grate rind of the Orange and strain juice into a large bowl. Add rind and Sultanas to bowl, with bran, sugar and tea. Mix well, cover and leave to stand for 2 1/2 hours. Line a 1 lb loaf tin . Beat Egg, mix with Milk and pour into the Orange mixture. Stir well, then fold in Flour. Spoon the mixture into the loaf tin, level top and bake for 1 1/4 hours. When the tea bread is ready remove from the tin and leave to cool on a wire rack. Put the honey in a small
|
|
|
|
|
saucepan and heat gently for 2 minutes. Spoon evenly over the tea bread.
|
|
|
|
|
|
|
|
|
|
|
|
|
|
Secretary
Ravensdale Guild I.C.A.
Community Hall
Ravensdale
Dundalk
Co Louth
Ireland
|
|
|
|
|
|
|