Squeeze out 1 lemon, add 2 teaspoons of honey, and 2 teaspoons of cider vinegar. Add 1/2 teaspoon of ground ginger, 1/2 teaspoon of ground cinnamon and mix together all ingredients in a mug. Then fill mug with boiling water. Allow to cool till it is ready for drinking.
Coffee ice cream ( or Madagascan Vanilla Ice Cream )
Handful of crushed walnuts
instant coffee ( crema )
Simply crush some walnut halves, or sprinkle some crushed walnuts over coffee ice cream. Then make a very small cup of coffee ( 1/4 tea cup ). Wait for this to cool a little, then pour over the walnuts and ice cream.
Walnuts are high in manganese and meant to be very good for the brain.
Defrost a frozen berry mix overnight, then add a dessert spoon of brown sugar to bring out the juices. Then serve with a not too generous sized scoop of Madagascan vanilla ice cream. I recommend Tesco’s finest Madagascan Vanilla Ice Cream.
1/2 teacup cup red split lentils (boil for 10 minutes)
3 large carrots, peeled and chopped
1 potato peeled and chopped
1 teacup of cooked butterbeans (frozen are good, although canned can be used)
1 large teaspoon of mango chutney
1 large teaspoon of lime pickle
1 handful of brown rice
a little salt and pepper.
1 vegetable stock cube
1/2 teaspoon tumeric
1/4 teaspoon of garlic granules
1 tablespoon of olive oil
1 teaspoon of curry powder.
First thoroughly wash then boil the dried split lentils for 10 minutes in a medium sized saucepan together with 1/2 teaspoon of turmeric.
While the lentils are boiling, finely chop an onion then fry in 1 large tablespoon of olive oil in a large saucepan. Then when the onion is lightly browned add a peeled and chopped potato and a peeled and sliced carrot. Then simmer for 5 minutes, adding a teaspoon of curry powder, a little salt and a generous sprinkling of pepper. Add a handful of rice, and the butter beans and simmer for a couple of minutes.
Then add the boiled lentils together with the water that you used to boil the lentils in. Add a stock cube, and a pint of boiling water together with a teaspoon of mango chutney and a teaspoon of lime pickle to give the soup some flavour.
Simmer for 18 minutes with the lid on the large saucepan.
1 Large Potato, 1 Small/Medium Onion, 2 large leeks, 1 vegetable stock cube, salt & pepper, 1 large tablespoon of olive oil.
Chop onion finely, then fry gently in olive oil until soft. Chop potato then add to saucepan with a pinch of salt and lots of pepper. Simmer gently for 5 to 10 minutes. Add leeks, 1 pint of water, and 1 vegetable stock cube. Simmer for further 15 minutes until potatoes are cooked. 1 minute from the end, add 1 tea cup of milk, then bring back to the boil, then immediately mash and serve.