Page 49 - Café 24-7 recipes
P. 49

:




                                                                       Ingredients:                                                       Method:



                                                                        Qty             Ingredients                                      1.   Place 80g each of carrot and celery

                                                                        80g            Carrot batons, 5cm long                                batons in dessert pot.

                                                                        80g            Celery batons, 5 cm long                          2.   Pipe 40g hommus into 60ml sauce


                                                                        40g            Hommus (PFD)                                           container (2/3 full) and lid.
                                                                                                                                         3.   Place hommus portion into centre
                                                                        1              16 oz Enviroware Dessert Pot
                                                                                                                                              of carrot and celery.
                                                                        1              60ml Sauce Portion Container
                                                                                                                                         4.   Seal and label.













         Servings: 1


         Serving Size:200gm



         Shelf Lfe: 4 days
                                                                                                                                                                                       49
   44   45   46   47   48   49   50   51   52   53   54