Caroline Hadley Smith's
Cous Cous Salad

    450 ml water
    75 g raisins
    1/2 teaspoon salt
    1 tablespoon virgin olive oil

    Put the above in a saucepan and bring to the boil, then add 250g couscous.
    Stir and allow to stand off the heat for 5 minutes.
    Fluff up with a fork and transfer to a bowl.

    3 tablespoons virgin olive oil
    4 spring onions - chopped
    2 large garlic cloves crushed
    2 tablespoons sherry vinegar
    1 tablespoon lemon juice
    2 tablespoons drained capers
    100g toasted pine nuts
    2 tablespoons flat leaf parsely chopped
    2 tablespoons mint chopped
    salt & pepper
    sliced green olives (optional)

    Gently sauté the onions and garlic for a few minutes, then stir in the remaining ingredients and mix through the cous cous.

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    6 oz butter
    6 oz caster sugar (fine granulated sugar)
    8 oz plain flour
    2 oz cornstarch
    1 tsp baking powder

    Cream together the butter and sugar, beating very well.
    Sift together the flour, cornstarch and baking powder and beat into the mixture.
    Spread into a baking tray (12") and smooth even.
    Prick the shortbread at even interval with a fork.
    Bake in a preheated oven (350F/180C/gas4) for 20 minutes or until golden brown.
    Take the tin out and dust the shortbread liberally with sugar, shaking it over the surface. The sugar will stick to the hot shortbread.
    Cut into squares or rectangles and let cool on a wire rack.

    Enjoy !


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