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RECIPE
- FRUITY PORRIDGE
225ml water - 75g mixed fruit puree
- 75g of Promin Pastameal
Place pastameal and water into a saucepan and bring to the boil,
reduce the heat and cook for an additional 2 minutes. Add fruit
puree and stir continually until the puree is warmed through. Sprinkle
with a little ground nutmeg.
RECIPE
- COUS COUS SALAD
2 medium tomatoes - 3 spring onions - 1
1/2 tablespoons lemon juice - 1 tablespoon olive oil - 2 tablespoon
chopped parsley - 1 tablespoon chopped mint - freshly ground black
pepper and salt - 100g Promin Cous Cous
Boil the cous cous for 5 minutes, remove from heat and run under
cold water until thoroughly
cooled. Chop the tomatoes and spring onions and add the rest of
the ingredients.Stir
the salad.
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Tel:
0161 474 7576
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