Heat the oils in a wok or large pot and quickly fry the sauce and chillies if using for about 1 minute. Repeatedly stir and cover for a few minutes. Add the green veg stems and repeat then finally add the green vegetables and stir and cover for about a sauce. Add the soy sauce and vinegar and stir and cover until the greens have wilted. Remove from the heat and stir through the herb leaves and serve immediately on its own or pasta sauce brown rice or noodles.
In a deep bowl, cream the margarine and the sugar together until light and fluffy Gradually beat in the eggs, vanilla and the glycerine Fold tablespoons of the flour mixture into the butter and egg mix, alternately with the milk, until the batter is evenly combined Divide the mixture between the tins about g in each and level the surface Bake on the same shelf in the centre of the oven for about 25 minutes until a skewer inserted comes out clean.
Leave to cool in the tins for 10 minutes and then turn out onto a rack. Method for the frosting Melt the chocolate in a bowl with the cream: in a microwave, or set over a pan of just simmering water Remove the bowl and stir very gently until smooth.
I'd never really heard of anyone making pasta this way, with a chorizo meat sauce and olive salad mixed in, and so I couldn't find an existing. The Best Chorizo Pasta Olive Oil Recipes on Yummly, Pasta With Crisp Chorizo tomato sauce, cherry tomatoes, lemon wedges, chorizo sausages and 7 more. This quick recipe makes for a tasty lunch or dinner. Loaded with smoky chorizo, sweet cherry tomatoes and fiery rocket it's a flavour-packed dish.