Having been inundated with requests for some more recipes, I've decided to publish monthly from now on.
I hope you can all wait a few weeks for each one?
In answer to the letter from Jayne of Ashby-de-la-Zouch; YES! Of course you can use duck eggs in
Fried Egg Sarnie (Dec 31), only make sure the bread is wide enough to cope with the egg's size. Duck eggs in the UK are traditionally larger than a basic hen's egg, regardless of whether it's 'free range'.
And to Simon of Gomshall in Surrey; I've yet to come across a cockerel's egg, and would advise caution in this purchase.
Continuing with the sandwich-theme, this month we are going to make Hot Pot-Noodle(tm.)sarnies.
Please be aware that this recipe contains very hot water.
HOT POT NOODLE SARNIEYou will need thick-sliced bread for this rare delicacy.
Any sliced bread will do, but try and buy fresh if possible.
Butter the bread.
It doesn't have to be real butter, but something that trys to emulate the taste of butter (Country Life spread, Utterly Butterly, I Can't Believe.....)is preferable to say, mayonnaisse or jam.
Boil a kettle with water, and follow the instructions on the side of the Pot Noodle(tm.)cup.
It's not too important what flavour you use.
I tend to use spicy curry, but have found chicken & mushroom just as versatile in the past.
NEVER use sweet & sour!
It's really not worth it.
When the noodles are ready (and not before!) carefully spoon them onto one side of the buttered bread.
Now fold it over, being even more careful not to lose any noodles.
I find using a plate helps with any rogue drips.
Et voila!
A nourishing & warming meal for all the family, ready in less than ten minutes!
Ingredients:
Pot Noodle(tm.)
Sliced bread
Butter (or similar)
Boiling water
(Serves approx. 4)
As I have been consigned to my bed with proper woman-flu this week, I thought I'd take the time to offer you a special midweek treat.
