Welcome to our Recipe Page.
Gravy Mix, Bisto, oxo granules - Stir 1½ oz of mix into a small amount of boiling water. Add remainder of 1 pint of water and stir.
Cornflour - Use as a thickener for soups and sauces.
Soups - We have a variety of flavours - just mix 2oz soup mix in cold water (Taken from 1 pint) to make a paste.Add remaining water. Bring to the boil and simmer for 3-5 minutes. To make a more substantial meal add cooked meat or vegetables. Cut thick slices of french bread, spread with mustard and sprinkle with grated cheese. Toast and float on top of soup.To make instant soup use 3 teaspoons of soup per mug. Add boiling water and stir.
Maykway Curry Sauce - 2oz of mix to 1 pint of water. Bring to the boil stirring vigorously.
Mixed Vegetables - Bring to the boil and simmer for 15-20 minutes. Use in omelettes and casseroles.
Potato Flakes - Add boiling water to required consistency.
Dried Onion - Add to casseroles 15 minutes before the end of cooking.
Crisp Fried Onions - Add to bread mix to make onion bread or use as a topping for jacket potatoes or add to burgers or add to curry, spaghetti sauces or chilli.
Bean And Pulses - Cooking time for the following.
Marrowfat peas 40-50 minutes
Butter Beans 1½ hours
Red Lentils 10-15 minutes
Yellow Split Peas 1 hour
Broth Mix 1 hour
Adding cooked beans to dishes make them go further and also add valuable nutrients and fibre.
Stir into eggs to make omelettes or scrambled eggs or add to salads or add to pasta dishes or stir into mashed potato or add to pie fillings or add to soups, casseroles and stews. For best results soak beans or pulses overnight. Change water, use 1½ pints of water to each 8 oz of beans or pulses. This will serve 6-8 people. Bring to boil rapidly for 10 minutes. (Red Kidney beans contain toxins which are destroyed in rapid boiling). Simmer following the cooking times above or until tender. Alternatively beans and pulses can be soaked quickly but bringing to boil, cover. Boil for 2 minutes then leave covered for 1 hour. Change water and cook. Beans and pulses can be cooked without soaking, they will need twice as much water and will take up to 3 hours to cook, check every 15 minutes till tender. Due to the very long cooking time it is a good idea to cook in large batches, drain and freeze any extra beans.
Tasty Snacks - Japanese ricecrackers, Bombay Mix, Pork scratchings, Tropical mix, Peanuts, Cashew Nuts, Dry Roasted, Popcorn, Walnuts, Coconut, Ground Almonds, Brazil Nuts.
Use peanuts in salads, curries and Coleslaw or mixed nuts are a must for ice cream toppings or use in cookies, Nut Loaves or use in Satay sauce for barbecues.
Popcorn - Heat 2 tablespoons of vegetable oil in a pan, add 1-2 oz of popcorn. Place lid securely and shake frequently to prevent sticking or burning. Remove from heat and take off lid when all "popping" noises have stopped. Add a tablespoon of golden syrup to give a toffee flavour
Rice and Pasta - Long grain rice - 2 oz (50g) rice to 1½ pints of water. Bring to the boil and simmer for 15-20 minutes. Brown Rice - 2 oz (50g) rice to 1 pint water. Bring to the boil and simmer for approximately 25 minutes. Easy Cook Rice/Basmati rice - 2 oz (50g) rice to 1 pint water. Boil rapidly for 10 minutes. Add 1 teaspoon turmeric during cooking. - Short grain rice - for pudding rice use 2 oz (50g) rice to 1 pint of milk with 1 oz of sugar. Dot with butter and sprinkle with nutmeg. Bake for 1½ hours at 325°/170°C, Gas Mark 3. Savoury Rice, Golden Rice, curried Rice and sweet and sour rice - add 1 cup of water to a cup of rice and simmer for 20 minutes or until all water is absorbed.
Pasta Twists, coloured pasta, pasta shells, pasta and macaroni - cover the pasta with water in a large pan, bring to the boil and simmer for 10 minutes or until the pasta is soft.
