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When it comes to entertaining the children during the summer holidays, there is one four letter word I use to get me through — camp.
Forget waiting for the GCSE results, this envelope is the one I am always relieved to see, happily hallmarked with the camp insignia. After this, it is time to think about princess packing them off for two weeks in the countryside. For any JP who has done this before, there are certain rules to abide by — do not pack couture clothes, as they will have to be binned on return, so I suggest Princess Primark.
Wherever our Junior JPs may be, they are still firmly attached to our apron strings. Therefore, food plays an important part in camp life, and it is my duty to provide the most pucker of all tuck boxes. I have even been known to courier emergency supplies. The Princess deluxe tuck box is filled with sought-after delicacies including Princess Pot Noodle (this is the only time of year this finds its way into my trolley).
So what does the Jewish Princess make as she prepares to wave goodbye to her little treasures? Their last healthy meal, in readiness for the long, long journey ahead.
1 iceburg lettuce (large leaves)
2 tablespoons light olive oil
1 large onion diced
1 aubergine sliced finely
250g mushrooms peeled and diced
1 tin of sweetcorn (drained weight 285g)
1 stick of a celery heart, finely diced
100g Chinese egg noodles for frying
4 plums de-stoned and peeled
1 cinnamon stick
2 tbs red wine
2 tbss caster sugar
-Place the olive oil in a frying pan and fry the onions until soft. Continue to fry and add the aubergine and then the mushrooms.
-Once the vegetables are soft add the corn and celery.
-Boil the noodles according to the packet and then fry them.
-Add them to the vegetables.
-While you are doing the above, in another saucepan place the plums and cinnamon stick with the red wine and cover with water.
-Bring to the boil for ten minutes and then remove the cinnamon stick and drain the plums. Add the sugar and blend until smooth.
-When ready to eat, take a lettuce leaf and spread a teaspoon of plum sauce over the leaf.
-Then take a couple of tablespoons of the vegetable mixture and place in the middle of the wrap.
-Take one end of the leaf and roll the leaf with the mixture inside.
-Pop into your mouth and savour. Mmmmm.
JP’s Notes: Hi ho, hi ho, its off to camp they go, it’s a wrap.