Dean is cooking ! – Everyone’s kitchen

Veggie stir-fried noodles

Plum crumble with homemade custard

Veggie stir-fried noodles

(serves 2)

– 150g egg noodles
– 1 tsp vegetable oil
– 2.5cm piece ginger, finely chopped
– 1 large carrot, cut into matchsticks.
– 1 yellow peppers, thinly sliced
– 100g peas
– 2 spring onions
– 1 tsp white wine vinegar
– Soy sauce


  1. Cook the noodles according to pack instructions.
  2. Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger,
    garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high
    heat for 2-3 mins.
  3. Drain the noodles thoroughly, add to the pan with the onions and
    beansprouts, if using, then stir-fry for 2 mins.
  4. Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2
    mins. Divide between individual plates or bowls and serve immediately.

Plum crumble

(serves 4-6)
– 800g ripe plums
– 50g light brown sugar
– Finely grated zest 1 orange
– 1 tsp ground cinnamon
– 1 tsp plain flour

For crumble
– 250g plain flour
– 150g butter cubed
– 80g caster sugar
– 80g demerara sugar
– 50g ground almonds


  1. Heat the oven to 200C/180C fan/gas 6. Put the plums into the base of a
    shallow gratin dish about 28cm long. Mix together the sugar, orange zest,
    cinnamon and flour and sprinkle over the plums. Trickle over 2 tbsp water.
  2. Put all the crumble ingredients into a food processor, and using the pulse
    button, whizz until the mixture just starts to clump together. Take care not to
    over process at this stage. Alternatively, rub the butter into the flour using
    your hands and then stir in the other ingredients.
  3. Scatter the crumble over the plums and bake in the oven for 30–40 mins until
    golden brown. Leave for about 15 mins before serving with custard or cream.

Homemade custard

(serves 8)
– 200ml double cream
– 700ml whole milk
4 egg yolks
3 tbsp cornflour
100g caster sugar
1 tsp vanilla extract

  1. Put the cream and milk into a large pan and gently bring to just below
    boiling point. Meanwhile, in a large bowl, whisk the yolks, cornflour,
    sugar, and vanilla. Gradually pour the hot milk mixture onto the sugar
    mixture, whisking constantly.
  2. Wipe out the saucepan and pour the mixture back into it. Heat gently,
    stirring with a wooden spoon (see Steps 1 and 2, for stirring tips) until the
    custard is thickened, but before any lumps form. Eat hot or cold.

Published by Nadegegrows

Garden Assistant/Tend and Share project worker

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