This is just Patterick here to say ta ra bye we're effing off back to our separate familee homes now so word up have a nice time at Christmas and see us round Jan 6 for more hot nice food.
Wednesday, December 19, 2007
A Christmas Roast
This is just Patterick here to say ta ra bye we're effing off back to our separate familee homes now so word up have a nice time at Christmas and see us round Jan 6 for more hot nice food.
Saturday, December 8, 2007
a fatty's delight
Here's a treat for the fatties. Get a tin of choc pudding and a tin of custard and... well just follow the instructions on the tin yo mofos
Sunday, November 25, 2007
Oh the good ol Bangas n Maaaaassh
Okay yeah this is the heartiest shizzle in the bizzle. Alright... here is the way of the food.
To serve 2
Ingredients:
6 good quality vegetarian sausages
a hefty chunk of broc (chopped in to manageable pieces)
1 large carrot (nicely sliced)
a small chunk of onion (sliced finely)
some gravy
a splash of milk
a tbsp of butter-type stuff
a super large potato
Method:
1. Fry the sausage and onion.
2. Boil up the potato, drain, mix in the milk and butter and mash up smooth. Mix up the gravy (using veggie granules). And boil up the broc and carrot.
3. Serve it up with some wholegrain mustard.
We give this a solid 17.5/20
Tuesday, November 20, 2007
Pooky Bear Cheung's cookies
Word up, this recipe was donated by Steffyweff, and is very noice. Put loads of choc drizzle on it and really treat yerself. We ate these in many locations across Derbyshire and they tasted just as good in all of them.
Ingredients:
1/2 Cup Butter, Melted
1/2 cup of sugar
1 egg
1/2 tsp vanilla
1 cup plain flour
1/2 tsp baking powder
1/2 tsp Cinnamon
1 1/2 cups porridge oats
1 dried apricots, chopped
Melted dark chocolate to drizzle over the cookies
Method:
1.Sift together flour and baking powder. Add cinnamon.
2.Cream together butter and sugar. Add egg and vanilla.
3.Add flour mixture to the butter mixture, then add the chopped apricots.
4.Put spoonfuls of mixture onto a greased baking tray.
5.Bake at 180 C for about 10-15 minutes.
6.When cookies are cool, drizzle with melted chocolate.
p.s. we missed out the oats for some reason, perhaps cos it werent mentioned in the method who knows. they were still good. 18/20
Saturday, November 17, 2007
Tossing the noodles
Hello my name is Patrick and I'm here to tell you about a dish that we make every week because it is easy and fast and tasteful. We give this a solid 16/20.
Here is the ingredients.
Ingredients:
(to serve two)
Some oil
1 clove of garlic (crushed)
1 small chunk of ginger (chopped up)
6 chunks of bready, spongy tofu
1 small tree of broccoli
1 small carrot
a half tin of kidney beans
1 sploshing of oyster sauce (we got some vegetarian stuff!)
1 sploshing of soy sauce
1 sloshing of sesame oil
2 nests of fine noodles
1 handul of assorted nuts
Method:
1. First heat up your wok a bit, when it feels hot slap some oil into it. When that heats up, put your garlic and ginger in it. Stir until you can smell the aromas.
2. Add your vegemebles and stir a lot. Add the tofu. Add the oyster sauce and stir more. When the vegemebles are cooked enough for you add the beans and the nuts.
3. Add the noodles (after cooking them) and splash in your soy sauce. Mix it all up. Add sesame oil and you is done!
P.S. To make this even better, we like to have roasted sweet potatoes to munch on as well with this. They is well yum.
Here is the ingredients.
Ingredients:
(to serve two)
Some oil
1 clove of garlic (crushed)
1 small chunk of ginger (chopped up)
6 chunks of bready, spongy tofu
1 small tree of broccoli
1 small carrot
a half tin of kidney beans
1 sploshing of oyster sauce (we got some vegetarian stuff!)
1 sploshing of soy sauce
1 sloshing of sesame oil
2 nests of fine noodles
1 handul of assorted nuts
Method:
1. First heat up your wok a bit, when it feels hot slap some oil into it. When that heats up, put your garlic and ginger in it. Stir until you can smell the aromas.
2. Add your vegemebles and stir a lot. Add the tofu. Add the oyster sauce and stir more. When the vegemebles are cooked enough for you add the beans and the nuts.
3. Add the noodles (after cooking them) and splash in your soy sauce. Mix it all up. Add sesame oil and you is done!
P.S. To make this even better, we like to have roasted sweet potatoes to munch on as well with this. They is well yum.
A mystery curry
Dis is a curry we had. We can't remember which recipe we used. Patterick remembers it not being too special. I, Lucy, don't remember at all.
Wednesday, November 14, 2007
Papier Mache time
Here is the first proper ART post. We are constructing a vast dioramarama in Harold's Mount.
For the gluey substance, mix 2 parts of glue to 1 of warm water.
Wednesday, November 7, 2007
Om o lette
Hi! Patrick is here and he's talking about his hot new omelette recipe. It's a snack-type-lunch-type thing I suppose and it takes a short while to prepare...
It is 15/20
Ingredients:
(to serve 2)
3 eggs (whisked up a little)
1/2 courgette (sliced)
1/2 yellow pepper
Plenty of mature cheddar cheese (vegetarian and grated)
a few slices of onion
a pinch of mixed herbs
2 or 3 large mushrooms (sliced)
1 clove garlic
Method:
1. Fry up the garlic and onion 'til softish in a large frying pan
2. Fry all the other veg 'til softish
3. Pour the beaten, whisked eggs over the mixture and sizzle good. Sprinkle the herbs on top
4. Once that side is brownish, flip it over and cover with a fine layer of cheese.
5. When that side is brown, it's ready and you can eat it all up.
It is 15/20
Ingredients:
(to serve 2)
3 eggs (whisked up a little)
1/2 courgette (sliced)
1/2 yellow pepper
Plenty of mature cheddar cheese (vegetarian and grated)
a few slices of onion
a pinch of mixed herbs
2 or 3 large mushrooms (sliced)
1 clove garlic
Method:
1. Fry up the garlic and onion 'til softish in a large frying pan
2. Fry all the other veg 'til softish
3. Pour the beaten, whisked eggs over the mixture and sizzle good. Sprinkle the herbs on top
4. Once that side is brownish, flip it over and cover with a fine layer of cheese.
5. When that side is brown, it's ready and you can eat it all up.
Sunday, November 4, 2007
Stuffed Aubergine
Hello hello, this here is a wunderbar aubergine whats been stuffed by us. It is rather yummylicious. A fun part of the process is squeezing the juice out of the aubergine after salting. It's REALLY juicy. We give it an 18/20.
Ingredients:
(to serve two fatties)
1 Aubergine (large)
1/2 level tsp salt
some veg oil
1 little onion (finely chopped)
200g of squidgey tofu OR 7 chunks of fried tofu OR 125g of breadcrumbs
25g grated nuts
1/2 tsp mixed herbs
1/2 tsp grated lemon rind
1 egg, beated bad
Salt n pepper to taste
1 fist of grated mature cheddar (vegetarian yo)
Method man:
1. Oh chop the aubergine in two, lengthways. Run the point of a knife around the edge, just inside the skin and make several slits across it. Sprinkle with salt and leave for 30 mins.
2. Drain off liquid (squidge em squidge em) and fry cut-side down in the oil for 5-7 mins.
3. Scoop out the pulp with a spoon in to a bowl.
4. Fry the onion until pale yellow and then stir in the tofu/breadcumbs to absorb the fat.
5. In the bowl, combine aub pulp, onion, tofu/breadcrumbs, nuts, herbs and lemon rind.
6. Bind with egg and season.
7. Brush aub skins with oil and fill with the mixture.
8. Top with grated cheese and bake in a pre-heated oven at gas mark 4 for 30mins.
9. Serve with rice.
Sometimes we place other things in this, like the brock visible in the photograph or mushrooms.
Ingredients:
(to serve two fatties)
1 Aubergine (large)
1/2 level tsp salt
some veg oil
1 little onion (finely chopped)
200g of squidgey tofu OR 7 chunks of fried tofu OR 125g of breadcrumbs
25g grated nuts
1/2 tsp mixed herbs
1/2 tsp grated lemon rind
1 egg, beated bad
Salt n pepper to taste
1 fist of grated mature cheddar (vegetarian yo)
Method man:
1. Oh chop the aubergine in two, lengthways. Run the point of a knife around the edge, just inside the skin and make several slits across it. Sprinkle with salt and leave for 30 mins.
2. Drain off liquid (squidge em squidge em) and fry cut-side down in the oil for 5-7 mins.
3. Scoop out the pulp with a spoon in to a bowl.
4. Fry the onion until pale yellow and then stir in the tofu/breadcumbs to absorb the fat.
5. In the bowl, combine aub pulp, onion, tofu/breadcrumbs, nuts, herbs and lemon rind.
6. Bind with egg and season.
7. Brush aub skins with oil and fill with the mixture.
8. Top with grated cheese and bake in a pre-heated oven at gas mark 4 for 30mins.
9. Serve with rice.
Sometimes we place other things in this, like the brock visible in the photograph or mushrooms.
Saturday, November 3, 2007
Classic eggy bread
This is a very exciting dish. It is essential breakfast food for any camping trip, and is a quick, hot, tasty and nutritious way to start the day.
We give it 19/20
Ingredients:
3 or four slices of thick granary bread
3 eggs
1 cup of milk
Tomato ketchup
Method:
1. To create the eggy mixture beat the eggs in a large bowl and then stir in the milk.
2. Place a slice of bread in the mixture until it's all soaky
3. Fry on both sides
4. Serve with a good quality tomato ketchup
5. Repeat until you're all full up
yum yum
We give it 19/20
Ingredients:
3 or four slices of thick granary bread
3 eggs
1 cup of milk
Tomato ketchup
Method:
1. To create the eggy mixture beat the eggs in a large bowl and then stir in the milk.
2. Place a slice of bread in the mixture until it's all soaky
3. Fry on both sides
4. Serve with a good quality tomato ketchup
5. Repeat until you're all full up
yum yum
Monday, October 29, 2007
Hot Cookies YO
Yo, we are back from our culinary sojourn in the dales of derbyshire (a full report coming real soooon) to blog our COOKIES! These were made with a recipe from Bear (pooky) and decorated with coloured icing and lots of love.
The dough came out a leetle bit sticky, so be cautious. These are much more like biscuits than cookies really, but are very nice and good with a tea. We give them 20/20 for fun and good looks but a 14/20 for tastiness.
The recipe is as follows:
Ingredients:
125g butter
180g flour (plain yo)
1 (free range) egg
80g sugar
That's it
Method:
1. Cream (stir) the butter and sugar together
2. Add that egg
3. And flour
4. Stir it up
5. Chill for 30 mins in 'fridgerator
6. Roll it out upon a flour scattered board and cut out whatever shapes yow like.
7. Place on a greased baking tray in a preheated oven at gas mark 4 for 15-20 mins.
8. Cool on a cooling rack and then DECORATE! Yoweee
The dough came out a leetle bit sticky, so be cautious. These are much more like biscuits than cookies really, but are very nice and good with a tea. We give them 20/20 for fun and good looks but a 14/20 for tastiness.
The recipe is as follows:
Ingredients:
125g butter
180g flour (plain yo)
1 (free range) egg
80g sugar
That's it
Method:
1. Cream (stir) the butter and sugar together
2. Add that egg
3. And flour
4. Stir it up
5. Chill for 30 mins in 'fridgerator
6. Roll it out upon a flour scattered board and cut out whatever shapes yow like.
7. Place on a greased baking tray in a preheated oven at gas mark 4 for 15-20 mins.
8. Cool on a cooling rack and then DECORATE! Yoweee
Saturday, October 20, 2007
Goodbye
Hello, just a little post to say we are going on a culinary research trip to the wonders of Derbyshire. It should be a very fruitful journey. Back in a week. Au revoir. Smooches.
A Vegetable Pilaf
Yo, Lucy here again with a vegemeble pilaf. I'm not really sure what a pilaf is but it seemed to me to be just like a vegetable fried rice.
This tasted quite plain. As in tasteless. We give this 10/20. We recommend adding loads of soy sauce to this. Maybe some egg too.
Onto the ingredients:
2 Tbsp Oil
1/2 a Red onion (finely chopped)
2 Celery sticks (quartered lengthways and diced)
1 Carrot (coarsely grated)
2 Spring Onions (chopped)
20g Almonds (sliced lengthways)
Enough coooked rice for two people
75g lentils (cooked - we used green ones but the original recipe asks for red ones)
100ml vegetable stock (we like to use our favourite BOUILLION)
2 and a half tbsp of orange juice
salt and pepper
Method:
1. Heat oil in pan, add onion and cook til softened over medium heat
2. Add celery, carrots, spring onions and almonds stir-fry until veg are al dente. Transfer this to another bowl and put aside for a mo.
3. Whack more oil in the pan and stir in rice and lentils. Cook over medium heat for 1-2 mins, reduce heat, add stock and orange juice. Season with salt and pepper.
4. Return veg to pan and toss with rice for a bit til its all heated through. DONE.
This tasted quite plain. As in tasteless. We give this 10/20. We recommend adding loads of soy sauce to this. Maybe some egg too.
Onto the ingredients:
2 Tbsp Oil
1/2 a Red onion (finely chopped)
2 Celery sticks (quartered lengthways and diced)
1 Carrot (coarsely grated)
2 Spring Onions (chopped)
20g Almonds (sliced lengthways)
Enough coooked rice for two people
75g lentils (cooked - we used green ones but the original recipe asks for red ones)
100ml vegetable stock (we like to use our favourite BOUILLION)
2 and a half tbsp of orange juice
salt and pepper
Method:
1. Heat oil in pan, add onion and cook til softened over medium heat
2. Add celery, carrots, spring onions and almonds stir-fry until veg are al dente. Transfer this to another bowl and put aside for a mo.
3. Whack more oil in the pan and stir in rice and lentils. Cook over medium heat for 1-2 mins, reduce heat, add stock and orange juice. Season with salt and pepper.
4. Return veg to pan and toss with rice for a bit til its all heated through. DONE.
Friday, October 19, 2007
A blurry Lentil Bolognese
Hai!
Lentil Bolognese
This is a good dish, and is very good with cheese served upon it. Make sure you slosh in a good quantity of the seasoning-type things to avoid blandness.
We gives it a 15/20
So, ingredients:
1 tsp vegetable oil
1 clove garlic (crushed)
25g onion (finely chopped)
25g leek (finely chopped too)
25g celery (ditto)
25g green pepper (dittooo)
25g carrot (dittoooo)
25g courgette (dittooooooo)
85g mushrooms (totally cut up)
1 splosh of red wine (poor quality)
1 pinch of dried thyme
1 can of toms with juice and pulp separated
2 tbsp green lentils (cooked)
pepper to taste
1 tsp lemon juice
1/2 tsp sugar
2 1/2 tbsp basil
Freshly cooked spaghetti to serve ya
Method:
1. Fry up the garlic until golden brown golden brown and then all veg except the mushrooms and cook on medium until soft, stirring occasionally.
2. Add mushrooms and wine and cook on HIGH for two mins. Add thyme and tom juice and cook until reduced by half.
3. Add lentils and pepper. Stir in toms and cook for three mins. Remove from heat and stir in lemon juice, sugar and basil.
4. Serve over a bed of spag and sprinke with nice (vegetarian) cheddar or parmesan.
Lentil Bolognese
This is a good dish, and is very good with cheese served upon it. Make sure you slosh in a good quantity of the seasoning-type things to avoid blandness.
We gives it a 15/20
So, ingredients:
1 tsp vegetable oil
1 clove garlic (crushed)
25g onion (finely chopped)
25g leek (finely chopped too)
25g celery (ditto)
25g green pepper (dittooo)
25g carrot (dittoooo)
25g courgette (dittooooooo)
85g mushrooms (totally cut up)
1 splosh of red wine (poor quality)
1 pinch of dried thyme
1 can of toms with juice and pulp separated
2 tbsp green lentils (cooked)
pepper to taste
1 tsp lemon juice
1/2 tsp sugar
2 1/2 tbsp basil
Freshly cooked spaghetti to serve ya
Method:
1. Fry up the garlic until golden brown golden brown and then all veg except the mushrooms and cook on medium until soft, stirring occasionally.
2. Add mushrooms and wine and cook on HIGH for two mins. Add thyme and tom juice and cook until reduced by half.
3. Add lentils and pepper. Stir in toms and cook for three mins. Remove from heat and stir in lemon juice, sugar and basil.
4. Serve over a bed of spag and sprinke with nice (vegetarian) cheddar or parmesan.
Wednesday, October 17, 2007
A simple treat...
Cake and tea mmm.
Patrick's muvver made this lemon drizzley type sponge cake and yes, yes we had it with masala chai.
We gives it 19.5/20, simple and effective
Patrick's muvver made this lemon drizzley type sponge cake and yes, yes we had it with masala chai.
We gives it 19.5/20, simple and effective
Monday, October 15, 2007
Maltese curry
Hello, Lucy here with a disgusting looking but not actually disgusting tasting Maltese Curry. Normally I don't do curries because I am a wuss with hot food but this weren't too bad. We give this a rating of 11/20. This was not our most special meal. But there are greater things to come...
Check out the ingredients:
250g Onions (peeled and sliced thinly)
1 1/2 Tbsp Oil
1-2 Tbsp Curry Powder
600ml Canned Tomatoes
150ml Water
1-2 Bananas (peeled and sliced)
1 Can of peaches
2 Eggs (beaten)
salt to taste
a few lemon slices
Method:
1. Fry onion in oil in thick pan over low heat until pale yellow.
2. Stir in curry powder. Add tomatoes. Cover and cook for 30 mins.
3. Add water, bananas, and peaches. Cook for 30 mins until soft. Remove from heat and cool a little.
4. Stir in eggs to make a smooth mixture. Season. Garnish with lemon slices and serve with boiled rice. Plus naan and mango chutney.
p.s. This was a little too tomatoey.
Check out the ingredients:
250g Onions (peeled and sliced thinly)
1 1/2 Tbsp Oil
1-2 Tbsp Curry Powder
600ml Canned Tomatoes
150ml Water
1-2 Bananas (peeled and sliced)
1 Can of peaches
2 Eggs (beaten)
salt to taste
a few lemon slices
Method:
1. Fry onion in oil in thick pan over low heat until pale yellow.
2. Stir in curry powder. Add tomatoes. Cover and cook for 30 mins.
3. Add water, bananas, and peaches. Cook for 30 mins until soft. Remove from heat and cool a little.
4. Stir in eggs to make a smooth mixture. Season. Garnish with lemon slices and serve with boiled rice. Plus naan and mango chutney.
p.s. This was a little too tomatoey.
Wednesday, October 10, 2007
(Dark) Chocolate mousse
Hi! Hi there. Gawrsh this is a super rich yet bewitchingly light mousse that is right easy to prepare. It is a good dessert because it will not fill you up too much and is very delightful.
We give it 18/20
To serve 4
Ingredients:
125g/4oz plain chocolate
1 tbsp water
2 large eggs, separated
Method:
1. Melt the choc in a bowl, standing in a saucepan of hot hot water.
2. Remove from heat and stir in the water and egg yolks with a WOODEN spoon.
3. Fold in stiffly beaten egg whites using a METAL spoon.
4. Fill four small pots or glasses with the mixture and chill in a fridge.
For a little fun, why not top with cream or orange rind or sugar or something like that ya.
We give it 18/20
To serve 4
Ingredients:
125g/4oz plain chocolate
1 tbsp water
2 large eggs, separated
Method:
1. Melt the choc in a bowl, standing in a saucepan of hot hot water.
2. Remove from heat and stir in the water and egg yolks with a WOODEN spoon.
3. Fold in stiffly beaten egg whites using a METAL spoon.
4. Fill four small pots or glasses with the mixture and chill in a fridge.
For a little fun, why not top with cream or orange rind or sugar or something like that ya.
Monday, October 8, 2007
Vegetable Lasagne
This is a dish that I, Patterick learnt from my muvver. It is simple yet exciting, hot yet sumptuous and cheesy.
You can put in most vegetable kinds really but we used these on this occasion.
We give it 16.5/20
Ingredients
1 clove garlic (crushed)
1 small onion (cut to ribbons)
1 can of chopped tomatoes
1 splash of red wine
1 splash of (vegetarian!) Worcester sauce
1/2 red pepper (chopped)
1 carrot (mm chopped)
1 handful of butternut squash (hacked up good)
1 pinch of mixed herbs
1/2 tin of kidney beans (drained mmm)
Some lasagne
A right good splash of vegetable oil
2 fists of vegetarian mature cheddar (grated)
Method:
1. Heat up the oil and fry the garlic and then onions and then all the other veg.
2. Add the tinned tomatoes. Splosh in some Worcestershire sauce and wine and season. Simmer for a few minutes.
3. Make the cheese sauce now. Take 2oz of butter and melt it in a pan. Stir in 2oz of plain flour. Slowly add milk whilst stirring until the mixture is thick and smooth and a little bit runny. Stir in the grated cheddar.
4. Take a casserole dish (like the one in the peekture) and pour in half the veg mixture. Then put a layer of lasagne over it. Spread a third of the cheese sauce over the lasagne. Then put the rest of the veg mix atop that. Then a layer of lasagne and the rest of the cheese. Sprinkle a little more cheese on top.
5. Place in an oven pre-heated to gas mark 6 for 30-35 mins or until all golden brown.
Sunday, October 7, 2007
Vegetable Tagine
Yoweee this is truly a very noice dish indeed. A real reliable beauty. This was introduced to us by our Vegan friend Serious Paul. The recipe he gave us was somehow misplaced so we found a new one and customised it to our tastes. This is very yummy and even hardened meat dinosaurs will dig it real good.
We give it 18/20.
Serves 2
Cooking time: About an hour
Ingredients:
150g lentils
1/2 litre vegetable stock (preferably Boullion)
2 garlic cloves (crushed)
225g sweet potato (sliced nicely)
185g tomatoes (chopped well)
100g sweet peppers (all cut up)
100g onions (diced)
1 tbsp grated ginger
1/2tsp cayenne pepper (optional)
1 tsp ground cumin
1 tsp coriander
1 tsp tumeric
1 fistful of raisins
1 carrot (chopped good)
1 cinnamon stick
3 bay leaves
1 pinch of salt
Method:
1. Put lentils, stock and garlic in to a large saucepan, bring to boil. Reduce heat and simmer for 20mins covered.
2. Add everything else and bring to a simmer and continue to cook uncovered for 30 mins or until the tatoes are softish.
3. Serve with rice.
We give it 18/20.
Serves 2
Cooking time: About an hour
Ingredients:
150g lentils
1/2 litre vegetable stock (preferably Boullion)
2 garlic cloves (crushed)
225g sweet potato (sliced nicely)
185g tomatoes (chopped well)
100g sweet peppers (all cut up)
100g onions (diced)
1 tbsp grated ginger
1/2tsp cayenne pepper (optional)
1 tsp ground cumin
1 tsp coriander
1 tsp tumeric
1 fistful of raisins
1 carrot (chopped good)
1 cinnamon stick
3 bay leaves
1 pinch of salt
Method:
1. Put lentils, stock and garlic in to a large saucepan, bring to boil. Reduce heat and simmer for 20mins covered.
2. Add everything else and bring to a simmer and continue to cook uncovered for 30 mins or until the tatoes are softish.
3. Serve with rice.
Thursday, October 4, 2007
Tortilla
Welcome to our VEGETARIAN FOOD ODYSSEY...
Here is the very first of our wondrous festival of real noice food for you and your family and friends. We will unashamedly show the poo and the good food that is created by us: Patterick and Lucy.
This is a tortilla. I made it. I am Patterick. Lucy was just the assistant with this one. This is a good quick food that still looks impressive. I like to use two plates to flip it. We give it 15/20.
So... the ingredients...
To serve 2:
1 medium potato (roughly sliced and par-boiled)
1 medium onion (also roughly sliced)
1 clove garlic (crushed severely)
3 medium free range eggs
Half of a giant courgette (matchstick sliced)
8 little mushrooms (sliced)
Pinch of mixed herbs
3 drops of Worcester sauce
1 handful mature grated vegetarian cheddar cheese
1 splash of vegetable oil
Method:
1. Heat up the oil real hot and fry everything starting with onion, potato and garlic in a large frying pan.
2. Beat the eggs within an inch of their loives and pour over the mixture.
3. Add herbs and seasoning and Worcester sauce
4. When it's browny on the underside flip it over or cook on grill tip topped with cheese.
5. Ha enjoy
Here is the very first of our wondrous festival of real noice food for you and your family and friends. We will unashamedly show the poo and the good food that is created by us: Patterick and Lucy.
This is a tortilla. I made it. I am Patterick. Lucy was just the assistant with this one. This is a good quick food that still looks impressive. I like to use two plates to flip it. We give it 15/20.
So... the ingredients...
To serve 2:
1 medium potato (roughly sliced and par-boiled)
1 medium onion (also roughly sliced)
1 clove garlic (crushed severely)
3 medium free range eggs
Half of a giant courgette (matchstick sliced)
8 little mushrooms (sliced)
Pinch of mixed herbs
3 drops of Worcester sauce
1 handful mature grated vegetarian cheddar cheese
1 splash of vegetable oil
Method:
1. Heat up the oil real hot and fry everything starting with onion, potato and garlic in a large frying pan.
2. Beat the eggs within an inch of their loives and pour over the mixture.
3. Add herbs and seasoning and Worcester sauce
4. When it's browny on the underside flip it over or cook on grill tip topped with cheese.
5. Ha enjoy
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