Use these recipes in conjunction with the Week 1 menus
- 1 pint/500ml whole milk
- 1-2 oz/50g short grain pudding rice or risotto rice
- 2-4 tsp sugar
Boil 1 pint milk and add 1-2 ounces of rice and 2-4 tsp sugar. Simmer for 20 minutes or until rice is soft. Serve with jam, honey or rosehip syrup.
Microwaved chocolate cake (with acknowledgements to the Toshiba Book of Microwave Cooking)
- 4 oz/125g vegetable spread
- 3 oz/75g self-raising flour
- 4 oz/125g caster sugar
- 1 oz/25g cocoa
- 2 tbsp water
- 2 beaten eggs
- ½ tsp baking powder
Whisk all the ingredients together until you get a smooth mixture, and put into a microwaveable bowl or soufflé dish and cook on high in a microwave oven for 6 minutes. Good served as a sponge pudding with cream, ice cream or custard.
Poached pears and marscapone
- 1 pear per person
- 100g sugar
- Glass white wine
- Juice of half a lemon
In a heavy saucepan bring wine and sugar to boil. Simmer for 5 more minutes to burn off alcohol. Add lemon juice and pears. Cook for 10 minutes over medium to low flame. Serve with a scoop of vanilla ice cream or tablespoon of marscapone.
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