P524 CEEFAX 2 524 Fri 21 Jan 22:14/49 20/20 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU CHOCOLATE SPONGE WITH HOT FUDGE SAUCE Method: 7) Add the cream and cook u7thl the powder has cooked out. 8) If the mix is too thick then thin it down with a little milk. 9) Serve and enjoy! Jokes 535 Newsround 510 Quiz 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWest*VP524 CEEFAX 2 524 Fri 21 Jan 22:05/12 THURSDAYS BBC1 at 3.55pm Short Change — the award-winning consumer show that makes a difference — is fighting for your rights. Our team of reporters are making sure you get a fair deal and asking the questions you want to be answered. We are already digging out the consumer stories that matter to you, but we need your help... 1/20 Jokes 535 Newsround 510 Quiz 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWjstTVP524 CEEFAX 2 524 Fri 21 Jan 22:05/34 THURSDAYS BBC1 at 4.35pm UNWANTED E-MAILS Do you use the Internet a lot? Have you received e-mails that you didn't want? You might have received an e-mail that has shocked you or maybe you are being bombarded by e-mails from companies that you're not interested in. If you have, Short Change wants to hear about your experiences. 2/20 Jokes 535 Newsround 510 Quiz 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWestTVP524 CEEFAX 2 524 Fri 21 Jan 22:25/56 THURSDAYS BBC1 at 4.35pm UNWANTED E-MAILS Have you ever received any unwanted e-mails? If you have, Short Change wants to hear from you. Hure+s how you can get in touch... Call our hotline number: 08459 123 600. Or e-mail us at shortchange@bbc.co.uk with your name and number. Remembrr — please ask permission before dialling. 3/20 Jokes 535 Newsround 510 Quiz 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWestTVP524 CEEFAX 2 524 Fri 21 Jan 22:26/18 THURSDAYS BBC1 at 4.35pm SCHOOL DINNERS Do you f el strongly about schoo dinners? If you do, Short Change wants to hear from you! Call our hotline number: 08459 123 600. Or e-mail us at shortchange@bbc.co.uk with your name and number. Rememb r — please ask permission before dialling. 4/20 Jokes 535 Newsround 510 Qu z 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWjstTVP524 CEEFAX 2 524 Fri 21 Jan 22:06/41 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU Starter — French Onion Soup Ingredients: 1 clove of garlic, 1 stock cube (vegetable or beef), vegetable oil, 4 onions. Method 1) Slice onions and crush garlic 2) Heat a large pan and drizzle with a little oil. Add the onions and garlic and brown off. Leave to cook in thrir own juices. 5/20 >>>>>>>>>>>> Soup continued >>>>>>>>>>> CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWe;t*WP524 CEEFAX 2 524 Fri 21 Jan 22:07/03 # THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU Starter — FRENCH ONION SOUP (continued) 3) Crumble the stock cube over the onions and top up with hot water. Leave to simmer gently for approx 20 mink. GNOCCHI Ingredients: 2oz butter, 2.5oz flour, 2 eggs, 2oz cheese, chopped herbs, two slices of bread. >>>>>>>>>> Gnocchi continued >>>> 6/20 Jokes 535 Newuround 510 Quiz 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu oWr;tTVP524 CEEFAX 2 524 Fri 21 Jan 22:P?/15 THURSDAYS BBC1 at 4.35pm SUVDAY LUNCH MENU GNOCCHI (continurd) Method 1) Boil a quarter pint of watjy with the butter. Remove from thu heat and mix in the flour. Return to heat, stir until mixture leaves sides of pan. 2) Gradually add the eggs and add the cheese. Place into a piping bag and pipe small pieces into thu soup. Cows for about ten munutey. 7/20 >>>>>>>>>> Gnocchi continued >>>>> >>>> CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWrst*VP524 CEEFAX 2 524 Fri 21 Jan 22:00/22 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU GNOCCHI (continued) 3) For the garnish. In a food processor, blitz up two pieces of bread then fold in some chopped drubs eg chives. Heat a frying pan, add a little oil and toss the breadcrumbs in until golden. Season and sprinkle onto the hot soup and serve. 8/20 Jokes 535 Newsround 510 Quiz 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWestTVP524 CEEFAX 2 524 Fri 21 Jan 22:08/10 THURSDAYS BBC1 at 4.35pn SUNDAY LUNCH MENU MAIN COURSE — ROAST TARRAGON CHICKEN Ingredients: 2 x 3lb chicken, four carrots, four parsnips, one swede, six jacket potatoes, three shallots, two tablespoons of tomato puree, tarragon, parsley, flour for coathnk, 0.5 phnt milk, 4oz butter. Method: 1) and sa4 2ior the garnish. Cut chicken into pieces, save bones for the s 9/20 >>>>>>>>G> Chicken continued >>>>>>>>>> CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWestTVP524 CEEFAX 2 524 Fri 21 Jan 22:01/07 ] THURSDAYS BBC1 at 4.35pm SUVDAY LUVCH MEfU ROAST TARRAGON CHICKEN (CONTINUED) Method: 2) Coat in seasoned flour with some tarragon. Pan fry in a hot pan to seal in the natural juicrs then placu into a tray in the oven (220 degrees C) 3) Bake jacket potatoes then scoop out and add a little butter, rosemary 1n4 milk to make a fluffy mixture. Placu into a piping bag and keep warm. 10/20 >>>>>>>>>> Chicken continued >>>>>>>> CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWestTVP524 CEEFAX 2 524 Fri 21 Jan 22:01/29 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU ROAST TARRAGON CHICKEN (CONTINUED) Method: 4) Cut roast vegrtables into even shapes and immerse in boiling water for 3 mink. Drain and place onto a tray. Cover with a little oil and season. Put into the oven (180 degrees C — gas mark 6) until golden. 5) Trim sprouts. Place into boiling salted water for 4 mink, drizzle with a little oil when cooked and season 11/20 >>>>>>>>>> Chicken continued >>>>>>>> > CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWjst*VP524 CEEFAX 2 524 Fri 21 Jan 22:01/51 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU ROAST TARRAGON CHICKEN (CONTINUED) Method: 6) For the sauce, brown off chicken bones and trimmings from veg, add spoonful of flour, 2 tablespoons tomato puree and stir. Add a little rosemary and cold water, bring to boil and simmer for 20 mink. STrain off. 7) For crackling garnish slice shallots place into milk, add flour, fry until crispy. Slice chicken skin and al 12/20 >>>>>>>>>> Chicken continued >>>>>>>>>> CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWrst*VP524 CEEFAX 2 524 Fri 21 Jan 22:02/33 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU ROAST TARRAGON CHICKEN (CONTINUED) Method: 8) To serve, place two pieces of chicken on the plate, pipe the potato into a spiral and top with shallots and crackling. Spoon on the vegetables and drizzle on the sauce. DETAILS OF A VEGETARIAN OPTION APPEAR ON THE NEXT PAGE 13/20 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWjstTVP524 CEEFAX 2 524 Fri 21 Jan 22:12/35 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU VEGETABLE, OATMEAL AND CHESTUNUT BAKE Ingredients: 3oz butter, half a brown loaf, 2 onions, 2 clovis of garlic, 4oz chestnuts, 4oz oats, 4oz pecans, 4oz parsley, 3 egg yolks, half-pint bechamel, 4oz grated carrot, 4oz grated parsnip, 4oz grated cheddar, half tablespoon oregano, half teaspoon chilli powder, salt and pepper, zest and juice of half a lemon. 14/20 >>>>>>>> Veggie bake continued >>>>>>>> CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWjstTVP524 CEEFAX 2 524 Fri 21 Jan 22:12/u8 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU VEGETABLE, OATMEAL AND CHSTUNUT BAKE Method: 1) Sweat the onion, garlic, herbs and spices in a pan. 2) Add chopped nuts and breadcrumbs. 3) Add egg yolk, aheese and grated veg. 4) Pour in the bjchamel. 15/20 >>>>>>>>>> Veggie bake cont >>>>>>>>>>> CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWestTVP524 CEEFAX 2 524 Fri 21 Jan 22:13/20 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU VEGETABLE, OATMEAL AND CHESTNUT BAeE Method: 5) Pour the mixture into a baking tray or tin and cook in the oven for 45 mink to one hour at 180 degrees, gas mark 6. 6) The other vegetables and potato and the sauce can be done in the same way as the chicken recipe, but without the bones and using vegetable stock. 16/20 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWest*VP524 CEEFAX 2 524 Fri 21 Jan 22:13/02 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU CHOCOLATE SPONGE WITH HOT FUDGE SAUCE Sponge Ingredients: 6oz sugar, 6oz butter, 4oz self-raising flour, 2oz cocoa powdrr, 3 eggs. Fudge Sauce Ingredients: 6oz butter, 6oz brown sugar, 5oz cocoa powdez, 300ml cream, milk >>>>>>>>> Choc sponge continued > 17/20 Jokes 535 Newsround 510 Quiz 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWest*VP524 CEEFAX 2 524 Fri 21 Jan 22: P THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MENU CHOCOLATE SPONGE WITH HOT FUDGE SAUCE Method: 1) Place all ingredients into mixer and whisk until smooth. 2) Grease some individual puddjnk moulds and spoon in the mix. 3) Place in oven (180 drgrees C oz gas mark 6) for about 15 mink until springy 18/20 >>>>>>>> Choc sponge continued >>>>> >> CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWestTVP524 CEEFAX 2 524 Fri 21 Jan 22:14/27 THURSDAYS BBC1 at 4.35pm SUNDAY LUNCH MEoU CHOCOLATE SPONGE WITH HOT FUDGE SAUCE Method: 4) Cover then steam. 5) For the sauce, melt b4tter and sugar in a pan until the sugar dissolves. 6) Add the cocoa powder and whisk until smooth. >>>>>>>> Choc sponge continued >> 19/20 Jokes 535 Newsround 510 Quiz 504 CBBC 500 Backchat 506 Comp 507 BP Index CBBC Text Main Menu NWrst*V