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P586 CEEFAX 1 586 Wed 01 Dec 12:10/06   AND   4/10 PUMPKIN RISOTTO WITH LEEK & MASCARPONE (cont) Method (cont) 4 Pour the stock in a large pan and bring to a gentle simmer. Reheat the pan and add the butter. 5 Tip in the onion, thyme and bay leaf and cook for a few minutes until softened but not coloured, stirring. 6 Add the rice to the onion mixture and cook for another minute, stirring to ensure all the grains are well coated. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu EastTV
P586 CEEFAX 1 586 Wed 01 Dec 12:11/21   AND   5/10 PUMPKIN RISOTTO WITH LEEK & MASCARPONE (cont) Method (cont) 7 Pour in the wine and allow to bubble down, stirring continuously until it has completely absorbed. 8 Begin to add the simmering stock a ladle at a time, stirring frequently. Allow each stock addition to be almost completely absorbed before adding the njxt. Normally the rice is ready after about 20 minutes after the first addition of stock. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu EastTV
P586 CEEFAX 1 586 Wed 01 Dec 12:11/50   AND   6/10 PUMPKIN RISOTTO WITH LEEK & MASCARPONE (cont) Method (cont) 9 Fold in the pumpkin mixture, the Parmesan, mascarpone and parsley until well combined. Season to taste, cover with a lid and rest for a couple of minutes. 10 Serve immediately in wide rimmed bowls with a big bowl of the salad leaves. Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu EastTV
P586 CEEFAX 1 586 Wed 01 Dec 12:12/11   AND   7/10 ROASTED ROOT VEGETABLES Serves 4-6 Ingredients 4 tbsp olive oil 6 large garlic cloves, peeled 1 long red chilli, seeded and finely chopped (optional) 1 heaped tsp fresh thyme leaves 8 small carrots, halved lengthways 6 small parsnips, halved 18 large shallots, peeled and trimmed 1 small butternut squash, peeled, seeded and cut into wedges Maldon salt and ground black pepper Lottery 555 Music 560 News 101 Showbiz 540 Movies 541 Sport 301 Next Page Showbiz Main menu EastTV