Posted:
#101
ESPA 0/1 maybe
Tuesday 06/03/2025
GFTO
have to grill Chicken Kebabs but not in the mood 
Posted:
#114
Vegemite Soup
Equipment
1 kettle
1 bowl
1 soup spoon
Ingredients
1 slice of bread
Water
Vegemite
Fill the kettle with about half a pint (250ml) of water and boil. While you’re doing this carefully prepare your soup base. Using the spoon, gently spread enough Vegemite so the bread is completely covered.
It’s important to get a consistent covering for aesthetic purposes, and after all, as chefs will continually tell you if you give them half a chance - you eat with your eyes.
The next bit is a tad more tricky. Take your bowl and carefully press the bread into it so it’s evenly centred with the corners poking up into four peaks. The Vegemite side should be facing up.
Pour in enough water to half fill the bowl and let it rest for two minutes to amalgamate the flavours and give the bread a doughy - almost melted cheese - consistency. Serve immediately.
Posted:
#116
Quote Originally Posted by Skyfall:
Vegemite Soup Equipment 1 kettle 1 bowl 1 soup spoon Ingredients 1 slice of bread Water Vegemite Fill the kettle with about half a pint (250ml) of water and boil. While you’re doing this carefully prepare your soup base. Using the spoon, gently spread enough Vegemite so the bread is completely covered. It’s important to get a consistent covering for aesthetic purposes, and after all, as chefs will continually tell you if you give them half a chance - you eat with your eyes. The next bit is a tad more tricky. Take your bowl and carefully press the bread into it so it’s evenly centred with the corners poking up into four peaks. The Vegemite side should be facing up. Pour in enough water to half fill the bowl and let it rest for two minutes to amalgamate the flavours and give the bread a doughy - almost melted cheese - consistency. Serve immediately.
Vegemite Soup Equipment 1 kettle 1 bowl 1 soup spoon Ingredients 1 slice of bread Water Vegemite Fill the kettle with about half a pint (250ml) of water and boil. While you’re doing this carefully prepare your soup base. Using the spoon, gently spread enough Vegemite so the bread is completely covered. It’s important to get a consistent covering for aesthetic purposes, and after all, as chefs will continually tell you if you give them half a chance - you eat with your eyes. The next bit is a tad more tricky. Take your bowl and carefully press the bread into it so it’s evenly centred with the corners poking up into four peaks. The Vegemite side should be facing up. Pour in enough water to half fill the bowl and let it rest for two minutes to amalgamate the flavours and give the bread a doughy - almost melted cheese - consistency. Serve immediately.
# 930
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