Pembroke College Winnie-the-Pooh Society Ready-Steady-Cook Meeting, Ingredients List and Menu
The Ingredients:
- American Easy Cook Rice
- Juliette potatoes
- Maris Piper potatoes
- New potatoes
- Egg noodles
- Vine leaves
- Red onions
- White onions
- Garlic
- Squid chunks in their own ink
- Aubergines
- A chilli
- Can of mushroom soup
- Can of vegetable soup
- Strawberries
- Raspberries
- Rhubarb
- Red pepper
- Physalis
- Bonkers Butterscotch Flavour angel delight
- Mini croustades
- Pork sausages
- Pork and Beef sausages
- Cadbury’s Dairy Milk chocolate
- Chopped tinned tomatoes
- 1 small pot Lapsang Souchong
- Ice cream
The Store Cupboard:
- Bread
- Milk
- Eggs (x6)
- Plain Flour
- Self Raising Flour
- Crême Fraïche
- Spices
- Dried Herbs
- Olive Oil
- Sunflower Oil
- Salt
- Pepper
- Sugar (granulated/caster/brown)
- Malt vinegar
- Soy sauce
- Tabasco sauce
- Worcestershire sauce
- Baking Powder
- Bicarbonate Of Soda
- Butter
- Margarine
- Honey
- Condensed Milk
- Wine
The Menu:
- Squid canapés
- Tomato and Crême Fraïche canapés
- Tomato and vegetable soup
- Toad-in-the-Hole, Mashed potato with cheese, Rhubarb and red onion jam
- Vine leaves stuffed with rice, aubergine and sausages, Potatoes with butter and garlic
- Stir-fry noodles
- Mushroom rice
- Chocolate coated Raspberries and Strawberries
- Ice cream with coulis
- Rhubarb sponge pudding
- Butterscotch milkshake
Minutes
Return To Easter 2003
©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