Colour in the faces of Nick

This is dead easy even foa fick norverners.
Use bright colours to giv Nick a character awl of his own. Assemble the colours on a tray befoa you begin. You will need, magenta, prussian blue, primrose yella, deep purple, vermillion, burnt umber, fire engin red, noddy grey, boiled shite an' black Nat.

Creeemy Carrot soop


Annuvva easy recipee but delicious particularly on cold nights.
Cut one laarge onion an' gently sweat until goldin braan. Meanwhile, dice one potato, foa laarge carrots, one stick of celery, one laarge tablespoon of parsley an' add to the onions. In a smoall cup mix one teespoon of Dijon mustard, a few grains of dried chilli, a splash of Worschesetta sawse, one teespoon of tomata puree. Take one concentrated chicken stock cube, that you have personally made an' stored in yoa freeza, an' dissolve in the vege mix; then add the cup of ingredients. The stock can be stretched wiv one an arf pints of wautta. Cook the vege until soft. Blend wiv a hand held electric whisk. serve wiv a dollup of light single cream.
I 'ave often used this recipee as an' excuse to visit one of mi birdss oo's husband worx on the rigs. He's normally away foa free weeks at a time so I givs her a cawl an' pop up wiv the soop. Gradually during the meel we usually experience a natural glow whilst eatin the soop; accompanied wiv cobs of mi 'omemade crusty bread, washed daan wiv a bockkle of mi favrit Cotes du Rhone, light, fruity, raspberry, slightly earffi the ambience in the room turns to fings carnel.
Don't get shirty, this arrangement suits boff of us. She has an opportunity to taste the best an' I get a break from mi norvern bint.

Italian Staple

Paasta

This again is made in similar way to the bread but is wivout the yeast which gives it the lift.

 

The diffrence wiv 'omemade Paasta an' store bought is tremendous. Once you establish the habit of makin' it you won't eat nofink else. Experiment wiv diffrent flowas, ficknesses an rememba there awl sorts of ways of cuttin' it. Not just strips but butterflys, foldin' it like ravioli, twistin' it an' pinchin' it. Be bold, enjoy!!

Ingredienz

Imperial                                                         Metric

Ten ounzes of strong plain flowa                   300grms of plain flour

A pinch of sawlt                                              a pinch of salt

Free eggs, free range                                       3 fresh free range eggs

One tablespoon of olive oil                             15mls of olive oil

Flowa foa dustin’                                            flour for dusting.

Put the flowa on a cold marble work surface, just like wot I’ve got at ‘ome, it cost mi free an’ arf grand, an’ that was trade. Make a well in the centre an’ drop in the free free range eggs. Usin’ the fingas draw in the flowa from the sides an’ mix thoroughly. Slowly add the oil until you ‘ave a soft smoove dough. Place the dough on a flowered surface an’ knead it until its silky an’ elasticatid. Roll out the dough to a fickness of a transparent old shirt, an’ I don’t mean a Billy oa an old Gay. Hang the sheet ovva a broom handle foa about ten minits until it ‘as dried a wittle. Roll the pasta up like a loose old swiss roll, cut it into strips. One eigth foa fettucine an’ a quawtta of an inch foa tagliatelle. Leave ‘em on the cloff foa firty minits befoa cookin’ in sawltid boilin’ wautta. Serve wivany of the boss Italian sawses, but not a lot, just enuff to add flavva to the pasta.