Tuesday, 5 January 2010

4 jan chicken rice and apple yogurt for pud

chicken Rice
larger than usual large pan needed

3 small glasses of Basmati Rice... Soak in hot water for at least 10 mins.

Water from some boiled chicken bones from Sunday Roast.

1/2 onion chopped and fried. Add spices:
Coriander, black onion seeds, cloves, black pepper, salt, caraway seeds,

add a tin of chickpeas and some baby toms.

drain and disgard the water from the rice and add the rice to the fried spices.

add 41/2 small glasses of the stock water or a mix of the stock water and top up with water.
boil until the rice is cooked.

cinamon and apple winter yoghurt warmer.
one peice of cinnamon or ground into a pan with apples (core and peel) and figs (take the hard bit of the top) mash these together as they boil. Add a couple of teaspoons of sugar.
When they are mashed let them cool and add them with plain yogurt.

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