2. Lightly brush eggplant with 1 tablespoon oil. Arrange evenly on large baking sheet. Broil until lightly golden on both sides, turning once, about 5 minutes total. Set aside. Lower oven temperature to 400°F.

3. Heat remaining 2 tablespoons olive oil in a large skillet over medium. Add onion and mushrooms; cook until softened, stirring occasionally, about 5 minutes. Add garlic, thyme, and salt; cook until fragrant, about 1 minute, stirring.

4. Add tomatoes and wine; bring to a boil over high heat. Reduce to a simmer and cook, covered, about 15 minutes.

5. Meanwhile, melt butter over medium in a medium saucepan. Add flour and cook until golden, stirring constantly, about 2 minutes. Add milk and bring to a boil over high heat. Stirring constantly. Cook until thickened, stirring, about 5 minutes. Remove from heat.

6. Assemble the Moussaka: Arrange a layer of eggplant along the bottom of the prepared baking dish. Spoon half the mushroom sauce over the eggplant. Repeat with an additional layer of eggplant and sauce; top with a final layer of eggplant. Pour milk sauce over the entire mixture; sprinkle with breadcrumbs and cheese.

7. Bake until golden and bubbly, about 30 minutes. Cool slightly and serve.

Source: Moussaka Recipes.

Ingredients:
1 1/2 pounds of tenderloin pork, cut into thin strips
1/2 teaspoon of salt
1/4 teaspoon of freshly ground black pepper
2 tablespoons of unsalted butter
2 tablespoons of olive oil
1 medium red onion, thinly sliced
2 cloves garlic, sliced
1 teaspoon of dried thyme leaves
3/4 pound of button mushrooms, sliced
1 cup of dry white wine
1 cup of cream
1/2 cup of creme fraiche

Directions:
1) Season the pork with salt and pepper.

2) Heat butter and oil in a large skillet. Add pork and cook until browned, 3 to 5 minutes. Remove from skillet and set aside.

3) Add onions, garlic, and thyme to skillet; cook until softened, 4 minutes. Add the mushrooms and cook for 3 minutes, until softened.

4) Add wine, cream, and reserved pork; stir to combine and bring to a boil over high. Lower heat to a simmer, cover, and simmer gently until cooked through, 25 to 30 minutes.

5) Stir in the creme fraiche and serve.

Source: Stroganoff Recipe.

Ingredients:
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons vegetable oil
¼ cup sliced green onions
Cooked white rice, for serving
Marinade:
¼ cup soy sauce
2 tablespoons honey
2 tablespoons rice wine or vinegar
1 teaspoon grated fresh ginger

Directions:
1. Combine the chicken and marinade ingredients in a large bowl; toss to coat, cover, and refrigerate 30 minutes.

2. Heat the vegetable oil in a large skillet over medium-high. Remove chicken, shaking off excess marinade, and place in skillet. Cook until no longer pink, 5 to 7 minutes total. Add marinade to skillet and bring to a boil over high heat. Simmer until thickened, 3 to 4 minutes; stir in green onions.

3. Serve immediately over cooked white rice.

Source: Chicken Stir Fry Recipe.

A sign placed inside the pub reads: “If you grow, breed, shoot or steal anything that may look at home on our menu, bring it in and let’s do a deal.”

Fresh fruit, fish, meat and vegetables have been traded for pints.

Meals or vouchers have also been exchanged for produce, depending on its size, quantity and quality.

Manager Cloe Wasey, 24, said the offer has been a success as people have started to feel the credit crunch.

Full article from the BBC: http://news.bbc.co.uk/1/hi/england/norfolk/7560246.stm

Ingredient list

8 eggs.
2 cups of vinegar.
water.

How to poach

Bring the water to a boil in a large saucepan.

Crack the eggs one at a time and drop them gently into the boiling water, being careful not to break yolks.

Simmer for 3 to 4 minutes, moving the eggs several times with a spoon to cook them evenly.

When firm and fully cooked, remove the eggs from the water with a slotted spoon and place in another pan filled with cold water until ready to serve.

Source: http://www.eggrecipes.org/poached-eggs.html

3 medium eggs.
1 ½ cups of half-and-half.
1 tablespoon of butter, melted.
1 ½ cup of lobster meat, coarsely chopped.
¾ cup of Swiss cheese, grated.
¾ cup of Cheddar cheese, grated.
1 small onion.
1 clove of garlic.
¼ teaspoon of dry mustard.
½ teaspoon of tarragon.
1 teaspoon of parsley.
Salt and pepper, to taste.
1 packet of prepared pie crusts.

Method:

Preheat your oven to 350F.

Finely chop the onion and sauté in a little butter. Once onion is almost clear, crush the galic and stir in; then remove from heat.

In a large bowl, beat the eggs thoroughly.

Add the half-and-half and beat again.

Stir in the lobster meat, Swiss cheese and Cheddar cheese.

Add the onion and garlic, dry mustard, herbs, salt and pepper to the lobster mixture and combine thoroughly.

Pour into a pie crust that is lining a 9-inch quiche pan.

Bake for 45 minutes or until the quiche is set.

Allow to cool for 5 minutes before slicing.

Source: http://www.lobsterrecipes.us/lobster-quiche.html