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MINT SOUP
Serves 1 |
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INGREDIENTS
Bunch of Mint leaves (see photo) 1 Egg 1 1/2 cups Water 1 Pork stock cube (Knorr brand) 1 tbsp Cooking oil Salt to taste |
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METHOD
Select a good hand full of mint leaves, wash and place in a bowl
Break the egg and put into a small bowl
Beat the egg briefly
Add salt to the egg and mix in
Heat oil in a fry pan and add the egg
Spread the egg over the pan and cook until firm
Add the mint leaves
Add the pork stock cube and break it up in the pan
Add water
Taste and if required add a bit more salt
Cook until the mint leaves go soft.
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All the recipes on this disc/website are original and copyright © 2010 Dorothy P.C. Loader.
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