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Recipes

EGG DISH

Scrambled Eggs or Omelette)..


KEY PRODUCTS
(Celtic Sea Salt. & Concentrated Herbal Seasoning
_________________________________________


Ingredients and Method:

Add ½ teaspoon of Gramma's concentrated Herbal Seasoning (any flavour).
2 eggs,
Pinch of Celtic sea-salt
......................................................................

PREPERATION:

  • Beat or whisk the eggs.

  • Heat 1-2 tablespoon of GRAMMA'S Supreme Spicy Garlic / Herb Butter, (or oil) in a frying pan..

  • When hot, simply pour in the egg mixture and cook as usual..







Vegetable Rice:

Vegetable Rice



KEY PRODUCTS:
(GRAMMA'S Concentrated Herbal Seasoning & Herbal Pepper Sauce)
_________________________________________


Ingredients and Method:


  • 600ml (1 pint) water
  • 1 Stock Cube (vegetable or chicken)
  • 1 tablespoon - Coconut Oil (optional)
  • ½ - Red Sweet Pepper, (de-seed and dice)
  • ½ - Green Sweet Pepper, (de-seed and dice)
  • 1 Celery Stalk (de-seed and dice)
  • 1 Carrot (peel and dice)
  • 2 - Garlic Cloves, (finely grated) - optional
  • 1 level teaspoon of Celtic Sea Salt
  • ½ - 1 teaspoon - Gramma's Herbal Pepper Sauce (Mild or Hot).
  • 8oz (250g) - Rice

  • ......................................................................

  • PREPARATION:
  • Put the water in a small sauce pan: bring to the boil; add the stock cube and dissolve.

    Add the coconut oil, garlic, herbal seasoning, celtic sea salt and herbal pepper sauce; cover with the lid; reduce heat to very low and cook for 5 minutes. Add the rice, stir well, cover and cook for 10 minutes. Add all the vegetables, mix in well, cover and cook for 15 minutes.

  • SERVE:
  • Garnish with 1 tablespoon of fresh coriander or parsley leaves (chop small).




Braised Beans

Braised Beans



KEY PRODUCTS:
(Gramma's concentrated Herbal Seasoning - any strength).
________________________________________________________________________________________________

Ingredients and Method:


  • For Braised Beans - use a 2 litre pot.
  • Heat 2-3 tablespoons of Extra Virgin Olive Oil
  • 4 Garlic Cloves (peel, grate or puree).
  • l oz fresh Ginger, (peel, grate or puree).
  • 1. Onion, (chop small).

  • Stir then cover pan with lid and simmer for 5 minutes. Then add ;-

  • 3 Celery Stalks, (chop small).
  • ½ Sweet Pepper, (de-seed and dice).
  • 2 Tomatoes (medium), (chop-small).

  • Dissolve 2 stock cubes (vegetable/chicken) in 100ml (4fl.oz) of boiling water. Then add;-
  • 2 tablespoons.of Light Soy Sauce
  • 150ml (5fl.oz).of Dry White Wine or Water.

  • Stir well, bring to the boil, reduce heat to simmer, cover with the lid and cook for 10 minutes (stirring frequently to avoid burning). Then add ;-

  • 2 tablespoons of finely chop 'fresh' coriander & parsley leaves (of each).
  • Add 1 (400g) tin of cooked beans, (Chickpeas, Red Kidney & Haricot Beans), - Note: drain water from tins.
  • 1 dessertspoon., Tomato Puree
  • 1 ½ dessertspoon, Gramma's Herbal Seasoning (any strength)

  • Stir well, bring to the boil, reduce heat, cover and cook for 20 minutes.

  • Mix 3 teaspoons of Arrowroot or Cornstarch powder in a little cold water, add and stir until thick.
    ..............................................................................................................................................................
  • SERVE:
  • hot to accompany a main meal or on its own with mashed potato or quinoa, couscous, rice or with bread and fresh salad.

Spicy Garlic Mushroom.

Spicy Garlic Mushroom.

(Variation: 'Prawns or mixed Seafood').


KEY PRODUCT:
(Concentrated Herbal Seasoning)

_________________________________________

Ingredients and Method:


  • Heat 2 tablespoons of Olive Oil and 2 tablespoons of Supreme Spicy Garlic / Herb Butter in a frying pan.

  • When just sizzling hot, add ½ stock cube (vegetable or chicken) - dissolve quickly

  • Add 8oz (250g) of sliced mushrooms.

  • Stir well and reduce heat.

  • Sprinkle over 2 tespoons of any Gramma's Herbal Seasoning.

  • Stir well.

  • Cover with a lid and gently cook for 5 minutes, stirring occasionally.

  • ......................................................................
  • SERVE: with crispy salad, French bread, garlic bread or toast.


Baked Fish.



KEY PRODUCTS:
(Herbal Pepper Sauce & Celtic Sea Salt)

_________________________________________


Ingredients and Method:

To make up te Marinade, mix the ingredients below in a bowl:


  • 50ml (2fl.oz) of water.
  • 1 dessertspoon of Gramma's Herbal Seasoning (any flavour).
  • ½ tsp of Gramma's Pepper Sauces.
  • 1 tsp Celtic Sea-Salt.
  • 1 dessertspoon of tomato puree
  • 1 dessertspoon of lemon juice.

  • Mix well.
    ......................................................................

    PREPARATION:
  • Place fish 2lb / 1kg - ((whole or steaks) in a dish.

  • Pour over the marinade.

  • Turn fish over a few times to ensure all sides are well coated.

  • Wrap in securely in foil, (or grease proof paper) sealing edges well, place on a baking tray.

  • Bake in the centre of a hot oven for 30 minutes until very tender.

  • SERVE :
  • with baked/boiled potatoes, steamed vegetables or rice and salad. Variations : use Chicken breasts instead.



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