Teletext Recovery Viewer

Part of the Computer Legacy Teletext Recovery Project

This is a static representation of a Teletext stream that meets the following parameters:

Note:If this page has sub-pages, they will all appear in a line!

P613 CEEFAX 613 Sat 19 Nov 15:03/26  1/8  READY STEADY COOK   LOUISE'S PASSION Chef: Kevin Woodford For two people Ingredients Vanilla essence 1 Mango, cut into small pieces and chopped finely (with skin left on) 1 Grenadillo Physallis Cape Chinese gooseberries (with the husks peeled back) 2 Eggs 4oz Caster sugar Vanilla pod 1pt Milk 1 Orange Flaked almonds to decorate  TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Sky
P613 CEEFAX 613 Sat 19 Nov 15:10/21  2/8  READY STEADY COOK   Method 1 Pour 1/2pt of milk into a saucepan and add 1/2 the vanilla pod, heat gently. 2 Spread the almonds onto a baking tray and brown in the oven - reserve for decoration. 3 Whisk two egg whites until stiff and gradually add 4oz caster sugar until you have a soft meringue. Warm two spoons in water and scoop out a spoonful of the egg white mixture - mould into an egg shape and place into the heated milk, bring the milk to the boil and cook for 2-3 minutes, then remove onto a plate.  TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Sky
P613 CEEFAX 613 Sat 19 Nov 15:00/12  3/8  READY STEADY COOK   Method (cont) 4 Meanwhile make the sauce anglaise (custard) in a baine mairie. Put the two egg yolks, and a spoon of caster sugar in a bowl and sit over a saucepan of boiling water. Then add the rest of the milk and the other 1/2 of the vanilla pod and bring to the boil - whisking constantly. 5 Cut the Grenadillo in half and scoop the soft seedy centre into the sauce anglais, reserve one half for decoration. 6 Add the mango to the drained milk (which was used for the meringue) to sweeten and soften.  TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Sky
P613 CEEFAX 613 Sat 19 Nov 15:04/17  4/8  READY STEADY COOK   Method (cont) 7 Use the zest of the orange as a garnish and peel the segments. 8 To serve, spoon the sauce anglaise onto the plate, arrange the orange segments and place the meringues on top, finally, garnish with the Chinese gooseberries.  TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Sky
P613 CEEFAX 613 Sat 19 Nov 15:01/21  5/8  READY STEADY COOK   ALLY'S QUORN MILLE-FEUILLE For two people Ingredients 1 Packet quorn 10oz Puff pastry, ready rolled 2oz Mushrooms, sliced 1/2 Onion, sliced 2 Carrots, sliced into julienne Head of celery, sliced into julienne 6oz Fresh spinach 2tbsp Olive oil Juice of 1/2 lemon 2tsp Freshly chopped coriander 1tsp Freshly chopped mint  TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Sky
P613 CEEFAX 613 Sat 19 Nov 15:05/47  6/8  READY STEADY COOK   Ingredients (cont) 1tsp Red Thai curry paste Sesame seeds 1 Clove garlic 1 inch Ginger root, diced finely White wine 3 desert spoons Double cream 2 desert spoons Greek yoghurt A little milk Method 1 Using a pastry cutter, cut out four circles from the pastry, brush each with a little milk, place on a baking sheet and put in the oven for 8-10 minutes until risen.  TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Sky
P613 CEEFAX 613 Sat 19 Nov 15:02/11  7/8  READY STEADY COOK   Method (cont) 2 Heat 1tbsp of oil in a frying pan, add the carrots and celery, cook until softened, stir in 1tsp of red Thai curry paste, 1tsp of mint and the lemon juice. Leave on a low heat. 3 In a separate frying pan, heat 1tbsp of oil, add the garlic and quorn, sprinkle in the ginger and coriander and cook gently. 4 Add the mushrooms, white wine and washed spinach, cook for a further two min. Stir in the double cream and Greek yoghurt. Season well and grate a little nutmeg all over.  TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Sky
P613 CEEFAX 613 Sat 19 Nov 15:02/41  8/8  READY STEADY COOK   Method (cont) 5 Spoon the carrot and celery sauce onto a plate. Slice the risen pastry rounds in half and place the bases on top of the sauce. Layer each pastry base with a good quantity of the quorn mixture and cover with the pastry 'lids', then sprinkle with sesame seeds.                TV Links 610 BBC2 602 Lifeline BBC1 TV BBC2 TV Sky