Mummys Ginger Soup Food
HALLOWEEN MUMMY HOT DOGS
Cut croissant dough into strips and roll around chipolatas for these spooky bandaged mummies. Serve with your favourite dip.
Provided by Cassie Best
Categories Buffet
Time 35m
Yield Makes 12
Number Of Ingredients 6
Steps:
- Heat oven to 200C/180C fan/gas 6 and brush 2 baking trays with a little oil. Mix the honey, ketchup and mustard together in a bowl, then brush over the chipolata sausages.
- Unroll the croissant dough and divide into 3 rectangles. Pinch together the diagonal perforated seams, then cut into long thin strips - you should get about 16 per rectangle.
- Wind the little croissant strips around the chipolatas, leaving a little gap at one end to make a slit for the eyes. Place on baking trays and bake for 20 mins. Cool a little, then, using the mustard, dot a pair of little yellow eyes on to each mummy. Serve warm with glow-in-the-dark goo (see goes well with, below) and/or your favourite dip.
Nutrition Facts : Calories 148 calories, Fat 9 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 4 grams sugar, Protein 6 grams protein, Sodium 0.8 milligram of sodium
MUMMY'S GINGER SOUP
This original recipe remains a winter favorite in my family! This is a perfect first course to serve before a curry dinner. It is essential to use fresh ginger to get the best flavor.
Provided by Priyanka
Categories Soup
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter and vegetable oil in a saucepan over medium heat. Stir in the ginger, and cook for five minutes. Sprinkle in the flour, turmeric, and pepper; stir for 1 minute. Whisk in water and milk. Increase heat to medium-high, and bring to a simmer. Simmer for 3 minutes whisking constantly as the mixture thickens. Season to taste with salt, and strain through a mesh sieve before serving.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 7.8 g, Cholesterol 35.1 mg, Fat 19.5 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 695.7 mg, Sugar 5.6 g
MUMMY'S GINGER SOUP
This original recipe remains a winter favorite in my family! This is a perfect first course to serve before a curry dinner. It is essential to use fresh ginger to get the best flavor.
Provided by Priyanka
Categories Soup
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Melt the butter and vegetable oil in a saucepan over medium heat. Stir in the ginger, and cook for five minutes. Sprinkle in the flour, turmeric, and pepper; stir for 1 minute. Whisk in water and milk. Increase heat to medium-high, and bring to a simmer. Simmer for 3 minutes whisking constantly as the mixture thickens. Season to taste with salt, and strain through a mesh sieve before serving.
Nutrition Facts : Calories 220.7 calories, Carbohydrate 7.8 g, Cholesterol 35.1 mg, Fat 19.5 g, Fiber 0.2 g, Protein 4.3 g, SaturatedFat 8.8 g, Sodium 695.7 mg, Sugar 5.6 g
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