Pembroke College Winnie-the-Pooh Society Ready-Steady-Cook Meeting, Ingredients List and Menu

The Ingredients:
  1. American Easy Cook Rice
  2. Juliette potatoes
  3. Maris Piper potatoes
  4. New potatoes
  5. Egg noodles
  6. Vine leaves
  7. Red onions
  8. White onions
  9. Garlic
  10. Squid chunks in their own ink
  11. Aubergines
  12. A chilli
  13. Can of mushroom soup
  14. Can of vegetable soup
  15. Strawberries
  16. Raspberries
  17. Rhubarb
  18. Red pepper
  19. Physalis
  20. Bonkers Butterscotch Flavour angel delight
  21. Mini croustades
  22. Pork sausages
  23. Pork and Beef sausages
  24. Cadbury’s Dairy Milk chocolate
  25. Chopped tinned tomatoes
  26. 1 small pot Lapsang Souchong
  27. Ice cream
The Store Cupboard:
  1. Bread
  2. Milk
  3. Eggs (x6)
  4. Plain Flour
  5. Self Raising Flour
  6. Crême Fraïche
  7. Spices
  8. Dried Herbs
  9. Olive Oil
  10. Sunflower Oil
  11. Salt
  12. Pepper
  13. Sugar (granulated/caster/brown)
  14. Malt vinegar
  15. Soy sauce
  16. Tabasco sauce
  17. Worcestershire sauce
  18. Baking Powder
  19. Bicarbonate Of Soda
  20. Butter
  21. Margarine
  22. Honey
  23. Condensed Milk
  24. Wine
The Menu:
  1. Squid canapés
  2. Tomato and Crême Fraïche canapés
  3. Tomato and vegetable soup
  4. Toad-in-the-Hole, Mashed potato with cheese, Rhubarb and red onion jam
  5. Vine leaves stuffed with rice, aubergine and sausages, Potatoes with butter and garlic
  6. Stir-fry noodles
  7. Mushroom rice
  8. Chocolate coated Raspberries and Strawberries
  9. Ice cream with coulis
  10. Rhubarb sponge pudding
  11. Butterscotch milkshake


Minutes


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©The Pembroke College Winnie-The-Pooh Society 2003.

Disclaimer: The views given on this page are those of the Pembroke College Winnie-The-Pooh Society and do not necessarily correspond to those of Pembroke College