Serves 4 This simple recipe can be made with dark or golden raisins instead of the pecans if you'd like. You could use any kind of nut too - try them with walnuts or cashews. 4 Granny Smith apples 1/2 cup brown sugar 4 Tbsp. butter, softened 1/2 cup chopped pecans 1 tsp. cinnamon 1/3 cup water 2 tsp. lemon juice Preheat oven to 350 degrees F. Cut the top off the apples to make a flat surface. Cut a strip of peel around the apple right next to the cut surface. Cut the core out of the apples, making sure to leave the skin at the bottom intact. In small bowl combine remaining ingredients except water and lemon juice. Stuff apples with this mixture. Mound any remaining mixture on top of the apples. Place in shallow baking dish and pour 1/3 cup water and lemon juice around apples. Bake, uncovered, at 350 degrees for 30-40 minutes until apples are tender. Let cool 15 minutes before serving.
This tart is made on a baking sheet instead of in a pie plate. It's a beautiful tart with the great flavour of apples and maple syrup.
1 two-crust pastry recipe
1 cup cornflakes cereal, slightly crushed
5 cups peeled, thinly sliced apples
1 cup chopped walnuts
1/4 cup sugar
3/4 cup brown sugar
3 Tbsp. maple syrup
1 tsp. cinnamon
1 egg white, beaten until frothy
2 tablespoons sugar
1/2 teaspoon cinnamon
3/4 cup powdered sugar
3 Tbsp. maple syrup
1 Tbsp. melted butter
Preheat oven to 350 degrees F. Roll out two crusts to 10" circles. Place one crust on un-greased cookie sheet and sprinkle cornflakes over crust, leaving a 1" border.
Top evenly with apples and nuts, leaving 1" border. In medium bowl combine sugar, brown sugar, 3 tablespoons maple syrup, and 1 teaspoon cinnamon and blend well. Sprinkle over apples and nuts.
Brush edge of crust with the beaten egg white and top with second crust. Fold edge of bottom crust over top crust and pinch with fingers. Flute edges, then cut decorative slits in top crust. Then brush with more beaten egg white. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle on crust.
Bake for 45-50 minutes or until crust is golden brown, juices are bubbling in the centre, and apples are tender when pierced with a fork.
In small bowl, combine powdered sugar, 3 tablespoons maple syrup, and melted butter until blended. Drizzle over warm tart. 8-10 servings
This tart is made on a baking sheet instead of in a pie plate. It's a beautiful tart with the great flavour of apples and maple syrup.
1 two-crust pastry recipe
1 cup cornflakes cereal, slightly crushed
5 cups peeled, thinly sliced apples
1 cup chopped walnuts
1/4 cup sugar
3/4 cup brown sugar
3 Tbsp. maple syrup
1 tsp. cinnamon
1 egg white, beaten until frothy
2 tablespoons sugar
1/2 teaspoon cinnamon
3/4 cup powdered sugar
3 Tbsp. maple syrup
1 Tbsp. melted butter
Preheat oven to 350 degrees F. Roll out two crusts to 10" circles. Place one crust on un-greased cookie sheet and sprinkle cornflakes over crust, leaving a 1" border.
Top evenly with apples and nuts, leaving 1" border. In medium bowl combine sugar, brown sugar, 3 tablespoons maple syrup, and 1 teaspoon cinnamon and blend well. Sprinkle over apples and nuts.
Brush edge of crust with the beaten egg white and top with second crust. Fold edge of bottom crust over top crust and pinch with fingers. Flute edges, then cut decorative slits in top crust. Then brush with more beaten egg white. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle on crust.
Bake for 45-50 minutes or until crust is golden brown, juices are bubbling in the centre, and apples are tender when pierced with a fork.
In small bowl, combine powdered sugar, 3 tablespoons maple syrup, and melted butter until blended. Drizzle over warm tart. 8-10 servings
This tart is made on a baking sheet instead of in a pie plate. It's a beautiful tart with the great flavour of apples and maple syrup.
1 two-crust pastry recipe
1 cup cornflakes cereal, slightly crushed
5 cups peeled, thinly sliced apples
1 cup chopped walnuts
1/4 cup sugar
3/4 cup brown sugar
3 Tbsp. maple syrup
1 tsp. cinnamon
1 egg white, beaten until frothy
2 tablespoons sugar
1/2 teaspoon cinnamon
3/4 cup powdered sugar
3 Tbsp. maple syrup
1 Tbsp. melted butter
Preheat oven to 350 degrees F. Roll out two crusts to 10" circles. Place one crust on un-greased cookie sheet and sprinkle cornflakes over crust, leaving a 1" border.
Top evenly with apples and nuts, leaving 1" border. In medium bowl combine sugar, brown sugar, 3 tablespoons maple syrup, and 1 teaspoon cinnamon and blend well. Sprinkle over apples and nuts.
Brush edge of crust with the beaten egg white and top with second crust. Fold edge of bottom crust over top crust and pinch with fingers. Flute edges, then cut decorative slits in top crust. Then brush with more beaten egg white. Combine 2 tablespoons sugar and 1/2 teaspoon cinnamon and sprinkle on crust.
Bake for 45-50 minutes or until crust is golden brown, juices are bubbling in the centre, and apples are tender when pierced with a fork.
In small bowl, combine powdered sugar, 3 tablespoons maple syrup, and melted butter until blended. Drizzle over warm tart. 8-10 servings
Alfalfa is a great little sprout which is very good for your body and your taste buds. This fantastic food has a mild flavour is ideal to add to quick snacks like sandwiches and salads.
Prawn wrap with mayo, tomato and Alfalfa
Beef burger with bacon, cheese, mushrooms and alfalfa
Pita stuffed with hummus, cucumber, carrot and alfalfa cheese
Tomato and alfalfa salad with basil, mozzarella, balsamic vinegar and olive oil
Smoked salmon with cream cheese and alfalfa bagel
Chicken and bacon sandwich with mayo, chutney, spinach and alfalfa
Or add to any of your favourite snacks, it's all about being experimental with your food.
Wash artichokes under cold running water.
Pull off lower petals which are small or discoloured.
Cut stems close to base.
Cut off top quarter and tips of petals, if desired. (Generally, some people like the look of clipped petals, but it really isn't necessary to remove the thorns. They soften with cooking and pose no threat to diners.)
Plunge into water with a tablespoon of vinegar or lemon juice per quarter of water to preserve colour.
Optional: The trimmed artichoke stems are edible. Cut brown end about 1/2-inch. Peel fibrous outer layer to reach tender green of stem. Stem may be steamed whole with the artichoke. Cut into rounds or julienne for salads or pastas.
(Recipe for 4 artichokes, Serves 8)
This recipe is perfect for the lazy cook, since all preparation can be done the previous day. The slightly smoky taste compliments the nuttiness of the artichoke and no dip is necessary, although some might want to use additional marinade for dipping.
4 large artichokes
¼ cup balsamic vinegar
¼ cup water ¼ cup soy sauce
1 T minced ginger
¼ cup olive oil
Slice artichoke tops off, crosswise. Trim Stems.
Boil or steam artichokes until bottoms pierce easily, or a petal pulls off easily.
Drain artichokes. Cool. Cut each artichoke in half lengthwise and scrape out fuzzy centre and any purple tipped petals.
Mix remaining ingredients in a large plastic bag. Place artichokes in the bag and coat all sides of the artichokes. For best flavour marinate in the mixture overnight in the refrigerator but should marinate at least one hour.
Drain artichokes. Place cut side down on a grill over a solid bed of medium coals or gas grill on medium. Grill until lightly browned on the cut side, 5 to 7 minutes. Turn artichokes over and drizzle some of the remaining marinade over the artichokes. Grill until petal tips are lightly charred, 3 to 4 minutes more.
Serve hot or room temperature.
Serves 4
2 medium artichokes, 2 tablespoons lemon juice, 2 medium onions sliced thick, 2 tablespoons olive oil, 1 teaspoon Italian herb seasoning, 2 medium tomatoes, sliced, 6 ounces mozzarella sliced.
Bend back outer petals of each artichoke until they snap off easily near base. Edible portion of petals should remain on artichoke bottom. Continue to snap off and discard thick petals until central core of pale green petals is reached. Trim brown end of stem and cut off top 2-inches of artichokes; discard. Pare outer dark green surface layer from artichoke bottoms. Cut out centre petals and fuzzy centres. Slice artichoke bottoms about 1/4-inch thick. Toss with lemon juice to prevent discoloration; set aside. Sauté onions in olive oil 5 to 8 minutes or until tender. Spoon evenly into 2-quart oven-proof baking dish. Sprinkle with Italian herb seasoning. Arrange tomato slices, artichoke slices and cheese slices on onions, over-lapping slightly in centre of dish. Cover dish with lid or foil. Bake at 375°F for 40 minutes.
Tips
Yes, avocado is a fruit! Wash, then cut in half lengthwise, going around the pit. Twist the two halves gently to separate. Some people then hit the pit with a knife to remove it but you can cut the avocado in half lengthwise again and gently pry out the pit. Then just pull off the skin with your fingers and slice. Sprinkle with lemon juice if you aren't serving it immediately to stop browning.
This simple five ingredient fresh salsa recipe will spice up any simple grilled chicken or fish fillet.
2 tomatoes, chopped
2 avocados, peeled and chopped
1 jalapeno chilli, seeded and minced
1/4 cup chopped fresh cilantro or flat leaf parsley
2 tsp. lemon juice
Combine all ingredients in small bowl, cover and chill 1-2 hours to blend flavours. Store in refrigerator up to 8 hours.
Now this is a colourful plate! If you want to eat healthy, make your dinner plate as colourful as a painting. And this delicious recipe is super easy.
2 lbs. salmon fillets, cut into serving size pieces
1 pint cherry tomatoes, chopped
1 orange bell pepper, seeded and chopped
1 avocado, finely chopped
1/4 cup oil and vinegar Italian salad dressing
salt and pepper to taste
Preheat grill.
In medium bowl, combine vegetables and salad dressing; toss to coat and set aside.
Place salmon, skin side down, on foil 4-6" from heat source.
1 Avocado
Extra Virgin Olive Oil
1 Lemon
Sea Salt
Peel, Slice and Seed Avocado Fan out on plate Drizzle Olive Oil and lemon over and around avocado Sprinkle desired amount of sea salt Enjoy!
Serves 4
16 stalks asparagus, cleaned and trimmed
2 tbsp. butter
2 tbsp. grated Parmesan Cheese
salt and pepper
Preheat Oven to 350 degrees. Cook Asparagus in boiling, salted water for 5 to 7 minutes, or until al dente. Drain. Melt Butter in ovenproof pan. Add Asparagus and sauté for 5 minutes. Sprinkle with cheese, add salt and pepper, and bake for 2 minutes. Transfer to grill for 2 minutes, or until golden brown. Serve.
Serves 4
1 pound asparagus
2 cups water
1 tablespoon margarine
2 tablespoons all-purpose flour
1 cup water
1 teaspoon Chicken bouillon granules
1 teaspoon curry powder
1/2 teaspoon salt
1/8 teaspoon pepper
1 cup low-fat milk
1 teaspoon grated lemon peel
Cut tips from Asparagus stalks; reserve. Cut stalks into 2-inch pieces. Heat 2 cups water and the Asparagus stalks to boiling; reduce heat. Cover and simmer about 10 minutes or until tender; do not drain. Pour Asparagus with water into blender. Cover and blend until smooth. Heat Margarine in 3-quart Saucepan until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in 1 cup water. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Asparagus mixture, bouillon granules, curry powder, salt, pepper and Asparagus tips. Heat to boiling; reduce heat. Simmer uncovered 10 minutes. Stir in milk; heat just until hot. Sprinkle with lemon peel.
75g/3oz melted butter
250g/9oz self-raising flour
1 tsp baking powder
½ tsp bicarbonate of soda
pinch of salt
½ tsp ground cinnamon
½ tsp ground nutmeg
115g/4oz caster sugar
1 tsp vanilla extract
2 large, ripe bananas
2 medium eggs
125ml/4fl oz milk
10 walnut kernels (optional)
2 bananas, sliced
50g/2oz walnut kernels
2 tbsp crème fraiche or yoghurt
2 tbsp honey
Heat the oven to 190C/375F/Gas 5. Melt the butter and allow to cool. Mash the bananas well. Sift flour, baking powder, salt, cinnamon and nutmeg together in a large bowl, add caster sugar and stir through.
With a fork, beat together the eggs, vanilla extract, melted butter and milk in a second bowl. Add the mashed banana and stir through.
Make a well in the centre of the dry ingredients and add the egg mixture, stirring roughly with a fork (don't over mix) until it is a lumpy paste.
Set paper cases into the moulds, or grease the moulds well with a little extra oil or butter and spoon in the mixture until almost full. Top each one with a walnut kernel if you like.
Bake for 20 to 25 minutes or until the muffins come away from the side of the pan when touched. Rest the muffin tray on a wire rack for five minutes then remove the muffins and leave on the rack for another five minutes before serving.
Serve the muffins with sliced banana and a dollop of creme fraiche, scattered with walnuts and drizzled with honey.
75g/2¾oz plain flour
75g/2¾oz wholemeal flour
1 tsp bicarbonate of soda
1 tsp ground mixed spice
100g/3½oz butter, softened
100g/3½oz caster sugar
2 large bananas, mashed
2 eggs, lightly beaten
100g/3½oz pecan nuts, roughly chopped
Preheat the oven to 180C/350F/Gas 4. Grease and line a 900g/2lb loaf tin.
Sift together the flours, bicarbonate of soda and mixed spice, tipping any bran in the sieve into the bowl.
In a large bowl beat together the butter and sugar until light and fluffy. Beat in the bananas and egg, then stir in the flour mixture along with 75ml/5tbsp boiling water. Stir in the pecan nuts.
Spoon the mixture into the tin and smooth out the top.
Bake for about 1 hour until risen and golden. Delicious served warm.
This pesto must be made with fresh basil, so it's ideal to make to preserve your basil harvest from the summer. Freeze the pesto in an ice cube tray, then keep the cubes in the freezer to add summer flavour to your cooking year round.
2 cups firmly packed fresh basil leaves
3 cloves garlic, peeled
1/2 cup chopped cashews
2/3 cup extra virgin olive oil
1 cup grated Parmesan cheese
1-2 Tbsp. water
Place basil, garlic, cashews, and cheese in food processor. Start processing, and add olive oil in a steady stream. Process until a paste is formed. Add a bit of water if necessary to form the correct consistency.
Either use immediately, refrigerate with plastic wrap pressed onto the surface, or freeze in 2 Tbsp. amounts.
A delicious side dish which can be eaten hot or cold. It is nice cold in summer for barbeques or ideal for parties as a side dish, as you can prepare it well beforehand and let it marinade in the dressing.
1lb of French beans or long green beans, topped and tailed, washed
1/2 red onion, peeled and very thinly sliced
1 1/2 tablespoons of olive oil
1/2 tablespoon of wine vinegar, red or white
salt and freshly ground pepper
Mix the oil, vinegar, salt and pepper all together, put aside
Bring some salted water in a pan, just enough to cover beans, to the boil
Add the beans and let simmer for 15 - 20 minutes, beans should be cooked but still firm
Drain into a colander and hold under cold water for just a second
Serve with the onion rings and dressing, either hot or cold.
Serves 4
The secret to this recipe is to make sure the runner beans stay slightly crunchy before adding the sauce. Prepare all the vegetables and the sauce before you start cooking, because this really is quick to cook.
400g runner beans
1 medium onion
200g kidney beans
10ml sesame or olive oil
1 tablespoon soy sauce
1 teaspoon honey
1 teaspoon sesame seeds (optional)
1 tablespoon fresh lemon juice
1/2 inch fresh ginger, finely sliced
Wash the runner beans. Trim the ends and remove the stringy bits, if necessary.
Slice them diagonally into 1 cm wide strips, which are about 6 cm long.
Peel the onion. Chop it in half and slice finely.
Mix the sauce in a cup by blending together the soy sauce, honey, sesame seeds, lemon juice and ginger.
Heat the sesame oil in a wok and add the onion. Stir regularly and cook on a medium heat for 3-5 minutes, until nearly soft.
Add the runner beans and the kidney beans.
Stir the wok contents and cover (if you have a lid - not a problem if you don't). Cook for about 3 minutes, until the runner beans are tender.
Add the sauce and heat through.
Serve on its own or with rice or noodles.
A quick and simple way to cook your runner beans.
About 100g fresh runner beans per person
Salt and pepper
Butter
Cut the ends off the runner beans
For later-season beans, which are larger and tougher, remove the stringy bits. Do this by taking a thin slice off each of the long edges (about 2mm).
Slice the beans diagonally into slices about 1 cm wide and 5-6 cm thick.
Boil a pan of water.
Simmer the runner beans for 3-5 minutes, until tender. Later-season beans take longer to cook than early-season pods.
Serve as they are or with a knob of butter.
3-4 medium beetroot (about 500-600g/1lb 2oz-1lb5oz, grated coarsely, or chopped into small dice
500g/1lb 2oz ripe tomatoes, halved
1 clove garlic, chopped roughly
1 medium onion, peeled and finely chopped
2 tbsp olive or sunflower oil
500ml/16½fl oz good strong stock (beef is best, but chicken or vegetable will do)
salt and freshly ground black pepper
125g/4oz real (i.e. Greek not Danish) feta cheese
Place the halved tomatoes in an ovenproof dish. Throw over the garlic and drizzle over half the olive oil.
Roast for 25-30 minutes in a fairly hot oven (190C/375F/Gas 5) until soft and pulpy. Rub through a sieve to remove the skin and pips.
Heat the remaining oil in a pan and sweat the onion for a few minutes until soft. Add the beetroot and the stock and bring to the boil. Season lightly with salt and freshly ground black pepper. Simmer gently for 7-10 minutes until the beetroot is tender.
Stir in the tomato purée, transfer the soup to a blender and process until completely smooth. Taste and adjust the seasoning if necessary
To serve cold, chill the soup in the fridge, then divide between six bowls. Using your fingers, crumble a little feta into each bowl. A sprinkling of grated raw beetroot makes a good garnish for the cold version
To serve hot, reheat the soup until thoroughly hot but not boiling. Divide between warm bowls and crumble over a little feta into each bowl. Serve with crusty bread.
Serves 4
Here's a quick and nutritious recipe to use up cooked beetroot and add a new twist to a traditional dish.
Hummus is a staple of Middle Eastern cookery. Its blend of chick peas and sesame seeds are a valuable source of calcium, protein, vegetable fats, iron and B vitamins. The addition of beetroot increases the vitamin C content and adds magnesium. All of which combines to make this pretty much a super-food.
The pretty pink colour makes it fun for kids, so you might even be able to persuade little ones to eat this on toast or with fresh veg sticks! Mmmmmm!
You can either make this from scratch, with dried chick peas and fresh beetroot or you can whiz it up in 5 minutes using pre-cooked beetroot and a can of chick peas / frozen chick peas.
4 small beetroot, cooked (NOT pickled beetroot)
200g chickpeas (1 can or equivalent dried chickpeas, cooked)
3 tbsp tahini (sesame seed paste)
2 tbsp olive oil
1 clove garlic (optional, but tastes great)
Juice of 1/2 lemon (optional)
Put all the ingredients together in a blender or food processor and blend until smooth.
You may need to add a little water, if the paste is too thick.
The easiest way to do it is to process in this order:
1. lemon, olive oil, garlic, tahini
2. then add beetroot
3. then add chickpeas (and water, if needed).
Serve with toast, fresh vegetable sticks or as a side salad.
If using dried chickpeas, you'll need to soak them overnight and cook them in boiling water for about 50 minutes, until softened, before using.
It's worth doing a large batch and freezing them in 200g portions.
Makes 6 large muffins
Delicious light Muffins!
4 oz (110g) small blueberries
2 oz (50g) pecan nuts, finely chopped
5 oz (150g) plain flour
0.5 level tablespoon baking powder
0.25 level teaspoon salt
1 large egg
1½ oz (40g) caster sugar
4 fl oz (110ml) milk
2 oz (50g) butter, melted and cooled slightly
0.5 teaspoon pure vanilla extract
For the topping:
2 oz (50g) pecan nuts, finely chopped
some Demerara sugar
Pre-heat the oven to gas mark 6, 400°F (200°C).
You will need 1 standard muffin tin. These can be baked with or without cake papers - if you're not using papers, grease the tins well. Sieve the flour, baking powder and salt into a large bowl.
In a separate bowl, mix together the egg, sugar, milk, melted butter and vanilla extract. Sieve the dry mixture into the egg mixture, sieve it again, your muffins need a lot of air! Take a large spoon and fold the dry ingredients into the egg mixture, this should be done as quickly as possible, this should take about 12 seconds - Don't beat or stir, the mix will look uneven, this is what will ensure that the muffins stay light.
Fold in the blueberries and pecan nuts, again with a minimum stirring. Spoon in enough mixture to fill each muffin cup then top with chopped pecans and Demerara sugar. Bake on a high shelf of the oven for 30 minutes or until well risen and brown. Remove the muffins from the oven and cool in the tins for 5 minutes before transferring to a wire rack.
4 eggs, yolks and whites separated
310g/11oz ricotta
190ml/6½fl oz milk
255g/9oz plain flour
1 tsp baking powder
pinch of salt
310g/11oz blueberries
110g/4oz sugar
85g/3oz butter
extra blueberries to garnish
Place the egg yolks, ricotta and milk in a large mixing bowl and mix together.
Sieve in the flour, baking powder and salt and mix well with the prepared mixture.
Whisk the egg whites to a soft peak. Add a third of the egg whites to the ricotta mixture and stir in to loosen the mixture then gently fold in the remaining egg whites.
Add one third of the blueberries to the batter and stir in.
Place the remaining blueberries in a small pan with the sugar and half the butter and simmer for a couple of minutes so that some of the berries collapse.
Melt the remaining butter in a frying pan and add a ladle of the batter to the pan. Once the pancake bubbles a bit, after about 1-2 minutes, turn the pancake over and cook on the other side. Once nicely brown continue with the rest of the batter.
Serve by placing three pancakes on top of each other and drizzle some of the blueberry compôte over the pancakes and plate.
Add a dollop of crème fraiche to the pile and a few blueberries to garnish.
Tips
Broccoli has so much fibre and so many nutrients. Separate the florets from the stalk, wash well and cook by steaming or boiling. The stalks can be peeled and cut into thin pieces. Begin cooking the stalks a few minutes before the florets so they are done at the same time.
8 oz chestnut mushrooms, wiped
3 tbsps groundnut oil
4 spring onions, chopped
2 large cloves garlic, sliced
8 oz broccoli in bite size pieces
2 tbsps light soy sauce
2 tbsps rice wine or dry sherry
Cut the mushrooms into quarters.
Heat a wok until quite hot then add the oil. Add the spring onions and cook until they wilt and turn dark green, about a minute.
Add the garlic and cook for a minute more.
Add the broccoli and stir fry for 2 minutes until a vivid green. Add the mushrooms and a little more oil if needed.
Fry for two minutes then add the soy sauce and rice wine. Stir fry for 1-2 minutes until the broccoli is tender. Season with pepper and serve hot.
Serves 6
10-oz. pkg. frozen chopped broccoli, thawed and drained
2 cups shredded cheddar cheese
1 cup shredded mozzarella cheese
1-1/2 cups cooked cubed chicken
1 onion, chopped
1-1/3 cups milk
3 eggs, beaten
3/4 cup baking mix
1/2 tsp. salt
1/8 tsp. pepper
Preheat oven to 400 degrees F and grease a 10" pie pan; set aside. Be sure to drain the broccoli thoroughly; combine in pie pan with the cheddar cheese, chicken, and onion.
In medium bowl combine remaining ingredients and beat until smooth.
Pour into plate and bake at 400 degrees F for 25-35 minutes, until puffed and set. Top with mozzarella cheese and return to oven for 2-3 minutes to melt cheese.
175 g (6 oz) broccoli, divided into florets
8 oz (225 g) tomatoes, sliced
6 radishes, sliced
4 oz (100 g) sweet corn
chopped fresh parsley, to garnish
for the tomato dressing
4 oz (100 g) tomatoes, skinned and seeded
1 garlic clove, skinned and crushed
pepper, to taste
2/3 cup (150 ml) 1/4 pt low fat natural yogurt
1 tbsp (30 ml) tomato puree (paste)
Put the broccoli florets into boiling water and cook for 3 minutes. Drain and cool.
Arrange the tomatoes on a plate.
Add the broccoli around the outside edge of the tomatoes and place the radish slices on top of the tomatoes.
Place the sweet corn in the centre.
To make the dressing, place the tomatoes in a blender with the garlic, pepper, yogurt and tomato puree and blend until smooth.
Dressing can either be served on salad or separately.
1 lb (450 g) Brussels sprouts
1 clove garlic
freshly ground black pepper
water to barely cover
Trim the sprouts and slice them 6 mm (1/4 in) thick.
Finely chop the garlic.
Bring the water to the boil in a saucepan.
Put in the sprouts and garlic and season with the pepper.
Cover and cook gently for 10 minutes.
The sprouts should still be slightly crunchy and most of the water will have been absorbed.
300g carrot, peeled and finely grated
250g unsalted butter
300g soft brown sugar
4 large eggs, beaten
2 teaspoons ground cinnamon
3/4 teaspoon ground cardamom
1 teaspoon mixed spice
350g plain flour
1 level tablespoon baking powder
grated zest and juice of 1 lemon
250g finely ground almonds
For the icing and garnish:
250g cream cheese
200g icing sugar, sifted
grated zest and juice of 1 orange
60g chopped walnuts
Preheat the oven to 180°C/gas mark 4.
You will need 1 x 30cm (12 inch) cake tin, lightly oiled.
Cream the butter and sugar together until light and fluffy. Gradually add the eggs to the creamed mixture, beating well between each addition.
Sift the spices, a little salt, flour and baking powder together; fold into the creamed cake mixture. Stir in the carrots, lemon zest and juice and ground almonds. Put the mixture into the prepared cake tin and spread flat with a knife. Bake for 1 hour, or until cooked; a skewer inserted into the centre of the cake will come out clean when the cake is ready.
Remove the cake from the oven and leave to cool for 5 minutes. Loosen from the tin and lift onto a wire rack. Allow the cake to cool completely.
To make the icing:
Sift the icing sugar. Then put the cream cheese and icing sugar into a bowl and stir together until well combined. Add the orange zest and some of the juice to taste. Be careful not to add too much juice as the icing will become too watery.
Spread it over the top of the cake and sprinkle the top with chopped walnuts. Keep refrigerated.
500g Carrots, cut into chunks
500g Swede, cut into chunks
Salt
freshly grated nutmeg
freshly ground black pepper
Put the carrots and swede in a large saucepan of salted water. Bring to the boil, then cover and simmer briskly for about 20 minutes until soft.
Drain in a colander set over a bowl. Reserve the water and put the vegetables in a warm serving bowl.
Pour a little of the water into the vegetable bowl and start to mash.
Once you have mashed the carrot and swede to your preferred texture, add a little freshly grated nutmeg and black pepper to taste and mix in gently.
30g/1oz unsalted butter
6 carrots, peeled and diced
425ml/15fl oz vegetable stock
3 handfuls fresh coriander
110ml/4fl oz double cream
salt
black pepper
Melt the butter gently in a pan and sauté the carrot for few minutes until they start to soften.
Gradually add the stock and bring to the boil.
Reduce the heat and simmer for 10 minutes.
Add the coriander and cream and season to taste.
Blend the soup in a liquidiser until smooth.
Return the soup to the pan and heat gently until suitable temperature to serve.
5 parsnips, peeled
3 carrots, peeled
2 ½ tbsp butter
2 ½ tbsp honey
2 tbsp lemon juice
250ml stock
1 tsp curry powder (optional)
salt & pepper
Peel parsnips and carrots and cut into sticks.
In a large flat pan, combine carrots, butter, stock and a pinch of salt. Bring to the boil over a high heat.
Reduce the heat to medium and simmer, covered for 5 minutes.
Add the parsnips and cook for another 5 minutes or until the vegetables soften.
Transfer the vegetables to a shallow baking dish leaving juices in the pan.
Sprinkle with salt and pepper.
Add more stock to the pan if necessary to make 250ml. Stir in
honey, lemon juice and curry powder.
Bring to the boil over a high heat and boil for 1 minute or until the liquid has thickened
slightly and pour over carrots and parsnips.
Cook uncovered in a 200ºC oven until lightly glazed. Normally it takes about 15 minutes.
1 medium sized firm cauliflower
2 tbsp butter or margarine
4 tbsp flour
200 ml milk
150 g grated Cheddar cheese
a pinch of dry mustard
a pinch of Cayenne pepper
salt and pepper
3 tbsp (30 g) fine dry white breadcrumbs
Prepare the cauliflower.
Put the head in a saucepan containing enough boiling salted water to half cover it.
Cover the pan, and cook gently for about 25 minutes until tender.
Drain well, reserving 175 ml of the cooking water.
Break the head carefully into sections, and place in a warmed ovenproof dish.
Keep warm under greased greaseproof paper.
Melt the margarine in a medium sized pan, stir in the flour, and cook for 3 minutes, stirring all the time, without letting the flour colour.
Mix together the milk and reserved cooking water, and gradually add to the pan, stirring all the time to prevent lumps forming.
Bring the sauce to the boil then simmer until thickened.
Remove from the heat, and stir in 100 g of the cheese, with the mustard and Cayenne pepper.
Season to taste.
Stir until the cheese is fully melted, then pour the sauce over the cauliflower.
Mix the remaining cheese with the breadcrumbs, and sprinkle them on top.
Place in a hot oven, 220°C, Gas 7, about 10 minutes until brown.
Serves 6
75 g butter
175 g plain wholemeal flour
3 tbsp lemon juice
1 cauliflower, trimmed and broken into florets
25 g butter
25 g flour
300 ml milk
142 ml carton soured cream
75 g button mushrooms, sliced
salt and black pepper
Preheat the oven 200°C, 400°F, Gas Mark 6.
Rub the butter into the flour, until the mixture resembles breadcrumbs, then add lemon juice to bind.
Roll out on a lightly floured surface and use to line a 23 cm flan ring. Chill for 30 minutes.
Bake in the preheated oven for 10-15 minutes, until it starts to brown. Cook the cauliflower in boiling water for 5 minutes or until just tender. Drain.
Melt the butter and stir in the plain flour. Cook for 1 minute, then gradually stir in the milk and cook for 2 minutes, until thickened and smooth.
Stir in the cream, mushrooms and seasoning to taste.
Arrange the cauliflower in the flan case and pour the sauce over the top.
Return to the oven for 10 minutes.
Serve.
Serves 4
1 medium cauliflower, cut into florets
25 g (1 oz) butter
1 small onion, chopped
25 g (1 oz) flour
300 ml (1/2 pint) fresh milk
salt and freshly ground black pepper
175 g (6 oz) Charnwood cheese, grated
1/2 teaspoon prepared English mustard
4 rashers streaky bacon, cut off rind and half
1 rye crisp-bread, crushed
Cook cauliflower in boiling salted water for 10 minutes or until tender. Drain and place in a shallow ovenproof dish.
Melt butter in a pan, add the onion and fry until soft. Stir in the flour and milk and heat stirring continuously until the sauce thickens and boils. Cook for a minute. Season to taste. Remove pan from the heat add 150 g (5 oz) cheese and mustard and stir off heat until it has melted. Pour over cauliflower.
Stretch bacon pieces and roll up. Cook under a moderate grill until crisp.
Mix together the crispbread and remaining cheese. Sprinkle over the cauliflower and place under grill until bubbling and golden brown. Garnish with the bacon rolls to serve.
Serves 4
1 small white cabbage
1 tbsp sunflower oil
4 oz (110 g) bacon pieces, roughly chopped
Remove cabbages outer leaves and finely shred the rest of the cabbage.
Heat the oil in a large saucepan, and fry the bacon until the fat runs out.
Increase the heat and fry until the bacon is crisp.
Stir in the cabbage and cook over high heat for 5 minutes, continuously tossing the cabbage.
A red cabbage cored and shredded
1 large onion, chopped
1 or 2 cooking apples, peeled, cored and chopped
A strip of orange zest (optional)
3 rashers thick smoked bacon, cut off rind and chopped into peices
50 ml red wine vinegar or 25 ml balsamic vinegar
250 ml of either stock, wine, cider or water
A tablespoon of butter
2 bay leaves
Spices - this dish is fine without any spices but if you want to add some, you could try a small teaspoon containing a mixture of allspice, ground cinnamon and grated nutmeg, 5 whole cloves or 3 crushed juniper berries
Salt and black pepper
Melt the butter in an oven proof casserole add the onion and bacon and cook for 10 minutes
Turn the heat up, add the cabbage and cook for 2 - 3 minutes stirring all the time
Add the other ingredients and bring to a simmer
Cover with a tight fitting lid and either simmer on the lowest setting or bake in a low oven (170 degrees gas mark 3) for 1 hour stirring once or twice during cooking
You may need to add more liquid during cooking, if the mixture becomes dry add a little water
Check and adjust seasoning
Serve hot or reheated
Red Cabbage (shredded)
Sunflower Oil
Butter
1 Onion
1 Apple
½ Bottle red wine
Vegetable stock
3 sprigs fresh rosemary
Balsamic vinegar
Quarter red cabbage, remove the core, then shred.
Heat some oil and butter in a large pan; add a sliced onion; cook until softened.
Add the shredded cabbage and one apple, cored and roughly chopped; stir well.
Add 1/4 - 1/2 bottle red wine, depending on the size of the red cabbage, some stock and 2-3 whole sprigs fresh rosemary.
Cover and cook for 1.5 - 2 hours, adding more stock or water if necessary.
Add a small dash of balsamic vinegar; season well.
Serves 6
1.5 litre (2 1/2 pt) chicken stock
2 large celeriac, peeled and sliced
65 g (2 1/2 oz) coarsely chopped celery
50 g (2 oz) chopped leeks
1 small endive, chopped
2 large carrots, diced
2.5 g (1/2 tsp) salt
2.5 g (1/2 tsp) white pepper
In a large soup pot, bring the chicken stock to a boil.
Add the remaining ingredients, reduce the heat to low and simmer for 40 minutes.
Serve hot.
Serves 4
1 lb (450 g) celeriac salt
slice of lemon and lemon juice
3 Tbsp (40 g) butter
2/3 cup (150 ml) 1/4 pt fresh single cream
pinch of grated nutmeg
Wash and trim the celeriac; cover with cold, salted water in a pan with the lemon slice. Simmer, covered for about 50 minutes until almost tender; drain, peel and slice.
Melt the butter in a pan, add the celeriac with a little lemon juice; cover and cook for 8 - 10 minutes, occasionally shaking the pan.
Remove from the heat and add the fresh cream. Simmer gently for 5 minutes and
sprinkle with nutmeg.
Serve
2 head celery
3 onions
1/4 cup (55 g) butter
3 teaspoons plain flour
4 cups milk
1 bay leaf
120 ml (4 fl oz) 1/2 cup creme fraiche
salt and pepper
Cut2 sticks celery into thin strips, place in a bowl of iced water and set aside. Reserve a few leaves for garnish.
Reserve one half of an onion, and then chop remaining onion and celery.
Melt butter in a saucepan, add onion and celery and cook for 5 minutes.
Stir in flour and cook for 1 minute, then gradually stir in milk. Add bay leaf, cover and simmer for 20 minutes.
Cool slightly, remove bay leaf, and then puree soup in a blender.
Return to pan, stir in creme fraiche and add salt and pepper.
Reheat gently.
Chop reserved onion and add to soup.
200 g (8 oz) shortcrust pastry
1 head of celery
1 lb (450 g) fennel
3 tbls (25 g) 1 oz flour
250 ml (8 fl oz) milk
2 tbsp (25 g) 1 oz butter
4 oz (100 g) grated cheese
salt and pepper
Roll out the pastry and line a flan tin.
Bake for 20 minutes at 200°C, 400°F, mark 6.
Take out the beans and finish cooking.
Wash the vegetables and split the fennel bulb into a manageable size.
Boil celery and fennel until tender.
Make a thick white sauce with the flour, butter and milk, adding three-quarters of the grated cheese, and season.
Arrange the vegetables in the pastry case, pour over the sauce, sprinkle with the remaining grated cheese and brown under the grill.
1 large bunch of fresh chard
1 small clove garlic, sliced
2 Tbsp olive oil
2 Tbsp water
Pinch of dried crushed red pepper
1 teaspoon butter
salt
Rinse out the Swiss chard leaves thoroughly. Remove the toughest third of the stalk and roughly chop the leaves into inch-wide strips.
Heat a saucepan on a medium heat setting, add olive oil, a few small slices of garlic and the crushed red pepper. Sauté for about a minute. Add the chopped chard leaves. Cover. Check after about 5 minutes. If it looks dry, add a couple tablespoons of water. Flip the leaves over in the pan, so that what was on the bottom, is now on the top. Cover again. Check for doneness after another 5 minutes. Add salt to taste, and a small amount of butter.
18 muffins
1 cup oatmeal
1 cup oat bran
2/3 cup brown sugar
1 cup flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 cup safflower oil
1 cup buttermilk
2 eggs
2 cups halved and pitted fresh or frozen cherries
Preheat oven to 375 degrees. Line muffin tins with paper liners.
In large bowl, combine oats, oat bran, brown sugar, flour, baking powder and baking soda and mix well.
In another bowl, combine oil, buttermilk, and eggs and mix with fork until blended.
Add wet ingredients to dry ingredients and mix just until dry ingredients disappear.
Gently stir in cherries. The batter should be a bit lumpy.
Fill prepared muffin tins 2/3 with batter and bake at 375 degrees for about 20 minutes until light golden brown.
Short crust pastry made with 10 oz (285 g) of plain flour, 5 oz (140 g) of butter, 4 - 5 tbsp of iced water and a pinch of salt.
For the filling
10 oz (285 g) of cherries
4 oz (115 g) of brown sugar
2 tbsp of Kirsch
1 tbsp of Demerara sugar
2 tsp of cornflour
To glaze
1 beaten egg
Preheat the oven to 400°F/200°C.
Remove the stones from the cherries. Place the cherries into a bowl with the Kirsch and the
sugar and leave to soak for an hour.
Strain the cherry mixture over a separate bowl and collect the juice in the bowl.
Sift the cornflour and add it to the cherry juice. Stir well until the juice is thickened by the
cornflour and then return the juice to the cherries.
Divide the pastry into two pieces, one slightly larger than the other. Roll out the bigger piece
of pastry dough on a lightly floured surface and use it to line a 10 inch pastry case or pie dish
Fill the pie dish with the cherry mixture, placing more cherries in the centre of the dish.
Roll out the second piece of pastry and lay it over the top of the pie dish, pressing down on the two pastry edges to seal them together. Decorate the top and the edges of the pastry as you wish.
Brush the top of the pastry with the beaten egg to glaze and then sprinkle with the Demerara sugar. Cut two small holes into the top of the pastry for the steam to escape.
Place into a hot oven and bake for around 40 minutes or until the top of the cherry pie is golden brown.
3 garlic cloves minced, more if you like
1 tablespoon lemon juice
¼ cup low fat yoghurt
1 tablespoon olive oil
¼ teaspoon salt
¼ teaspoon paprika
1/8 teaspoon pepper
1 can chickpeas
Combine everything in blender or food processor and process until smooth.
The blender gives the best result.
If you need more liquid to make a nice consistency, add a bit more yogurt.
Chill.
Serve with pitas or as a veggie dip.
200 g dried chorizo, peeled and sliced into thick coins
A few pork sausages, skinned and crumbled (optional)
Pigs trotter (ask the butcher to clean and split this for you) or a ham hock
2 cans of chickpeas, drained
Large can of chopped tomatoes
2 tablespoons red wine vinegar
Large onion, sliced into rings
Pinch of sweet paprika
Salt and black pepper
Heat some olive oil in a large casserole, add the trotter and brown for 10 minutes
Add the onion rings and cook until softened, add the chorizo coins and any other sausage meat
Cook gently for a further 10 minutes, add the wine vinegar, tomatoes and chick peas
If you are using a ham hock add this now
Cover and gently simmer for 1 hour
Taste and adjust seasoning - you may not need any salt if you have used a ham hock
Remove the trotter/ham hock, remove meat and return to the pan
Serve with crusty bread and a green salad
Serves 4
4 heads of chicory
15g (1/2oz) fresh white breadcrumbs
40g (1 1/2oz) parmesan cheese
8 sundried tomatoes in oil
1/2 lemon
3 tbsp olive oil
Tarragon and black olives
Black pepper
Preheat oven to 200C.
Mix parmesan and breadcrumbs then roughly chop tomatoes and put to one side.
Remove outer chicory leaves, tidy bases and cut each chicory head into quarters lengthways.
Put 1 tbsp of lemon juice and 2 tbsp of olive oil in an oven proof dish; arrange the chicory with cut sides upwards; pour over the remaining olive oil, season with pepper and tarragon; scatter the sundried tomatoes over, then sprinkle the breadcrumb and cheese mix on top.
Bake in the oven for 15 minutes until golden brown.
Garnish with black olives.
Use as a topping for bruschetta or toast
4 heads of chicory
3 tbsp olive oil
lemon juice
salt and black pepper
1/2 tsp fresh oregano, chopped
110 g/4 oz gorgonzola
Preheat the grill to high; trim the chicory and rinse in cold water; cut in quarters lengthways.
Mix oil, lemon juice, seasoning and oregano; brush a baking tray with the mixture; arrange the chicory on the tray and brush liberally; grill until tender.
Crumble the cheese over the chicory and grill briefly until cheese is melted.
Place on top of bruschetta and drizzle with a little olive oil and pepper.
Serves 4-6
1tbsp oil
1 onion, finely chopped
2 cloves garlic, crushed
10oz carrot, finely grated
10oz courgette, medium grated
1 tsp fresh chopped sage
4oz cheddar cheese, grated
3oz sesame seeds
6 eggs, separated
Sauce:
2oz butter
2oz plain flour
18 floz milk
1 leek
salt & pepper
Heat the oil, saute onion and garlic until they start to soften.
Add carrots and courgettes, soften for 1-2 mins. Put in bowl, season; add sesame seeds, cheese and egg yolks.
Whisk egg whites until stiff; fold into yolk mixture; pour into prepared swiss roll tin; bake at 200C/400F/gas 6 for 15-20 mins.
Finely slice and sauté leek until soft.
For the sauce - melt butter, add flour, cook for 1-2 mins; add milk slowly; cook until thick; add leek and season.
Carefully invert roulade on to a clean tea towel; spread filling evenly; roll up using the tea towel to help; serve immediately.
4 tbsp chopped fresh coriander
150g Spenwood/Pecorino cheese, grated
1 clove garlic, peeled & chopped
1cm fresh root ginger, peeled & chopped
350g potatoes, peeled & thinly sliced
200g courgettes, thinly sliced
1 large onion, peeled & thinly sliced
75 ml white wine or vegetable stock
Mix the coriander, cheese, garlic & ginger in a bowl.
Line a dish with half the potatoes and cover with half the courgettes and then half the sliced onion. Next spoon on half the cheese mixture.
Add another layer of the remaining potato, courgette and onion. Pour on the wine or stock and cover with foil.
Bake in the oven (190 C/375 F/gas 5) for an hour until tender. Top with the remaining cheese mixture and grill until brown.
Serves 6
1 large cucumber
juice of 1 lemon
salt
3 table spoons olive oil
a few sprigs of mint, finely chopped
black pepper
Peel and finely slice the cucumber. Sprinkle very generously with salt and leave to drain in a colander for 1 hour.
Mix the lemon juice, oil, mint and pepper, and let the herb infuse the dressing.
Rinse the cucumber allowing most of the salt to go with the water.
Drain the cucumber well then add dressing.
1 cucumber, finely diced
1 small onion, finely diced
1/2 litre yoghurt
1/2 tsp mustard seeds, toasted until popping
finely chopped green chilli, to taste
salt and freshly ground pepper
chopped fresh coriander leaves
Mix together the cucumber, onion, yoghurt, mustard seeds and chilli.
Season well; garnish with coriander leaves; serve.
24 blanched whole Almonds
24 Pitted Dates
12 Rashers Streaky Bacon
Preheat the oven to 200C, 400F, Gas Mark 6 and line 1 or 2 baking trays with aluminium foil.
Place an almond in each date. Cut the bacon rashers in half then wrap a piece of bacon around each stuffed date and secure with a toothpick.
Place the dates on the lined baking trays and bake for 12-15 minutes or until the bacon is crisp. Drain on kitchen paper and serve immediately.
50g/2oz butter
175g/6oz sugar
225g/8oz self raising flour
1 teaspoon baking powder
2 Eggs, beaten
175g/6oz dates, chopped
240ml/8fl.oz. boiling water
1 teaspoon bicarbonate of soda
1 teaspoon vanilla extract
For the sauce
75g/3oz Butter
150g/5oz Soft Brown Sugar
4 tbsp Double Cream
Place the dates, vanilla and bicarbonate of soda in a bowl and pour the boiling water over them. Mix well and leave to stand until the dates have absorbed most of the water.
Preheat the oven to 180C, 350F, Gas Mark 4 and grease an 18cm/7inch cake tin.
In a mixing bowl, cream the butter and sugar together until light & fluffy. Gradually beat in the eggs then fold in the flour and mix well.
Add the date mixture to the creamed mixture and beat all the ingredients together until well blended.
Pour into the greased cake tin and bake for 40 minutes.
5 minutes before the end of the cooking time, make the sauce by melting the butter in a saucepan. Add the sugar and cream, stirring constantly, and cook for about 3 minutes.
1.2kg/2½ lb boned leg of pork
100g/4oz fresh white breadcrumbs
1 x 200g/4oz pineapple chunks
25g/1oz dates, chopped
grated rind and Juice 1/2 Lime
1 tbsp marmalade
1 tbsp pineapple juice
Preheat the oven to 200C, 400F, Gas mark 6. Drain the pineapple chunks, reserving the juice and chop.
Make the stuffing by mixing breadcrumbs, pineapple, dates, lime rind and juice and pineapple juice (reserving 1 tablespoon) to bind it. Stuff the joint and secure with trussing pins. Bake in the oven for 2 hours.
Blend the marmalade with the reserved pineapple juice. 15 minutes before end of cooking time, remove the joint from oven and brush with glaze and return it to oven for the remaining cooking time. Serve hot.
Serves 4
2 fennel bulbs, stalks cut off, bulbs sliced
Olive oil
Balsamic vinegar
Preheat oven to 400°F.
Rub just enough olive oil to cover fennel. Sprinkle on some balsamic vinegar again just enough to coat.
Line a baking dish with aluminium foil.
Lay out piece of fennel and roast for 15-20 minutes, until the fennel is cooked through and beginning to caramelize.
Serve and enjoy.
Serves 2-3
1 fennel bulb, shaved paper thin with a mandolin or meat slicer
2 Tbsp extra virgin olive oil
1 Tbsp fresh lemon juice
1/8 teaspoon of chopped fresh thyme leaves
1 Tbsp chopped flat-leafed parsley
2 Tbsp shaved Parmesan cheese
Mix all ingredients together and serve immediately.
1 cup chopped, slightly toasted walnuts
1 cup celery, thinly sliced
1 cup red seedless grapes, sliced
2 sweet apples
4 tbsp mayonnaise
2 tbsp fresh lemon juice
Salt
Pepper
Lettuce
In a medium sized bowl, whisk together the mayonnaise (or yogurt) and the lemon juice.
Add 1/2 teaspoon of salt, 1/4 teaspoon of fresh ground pepper.
Core and cop apple the mix with celery, grapes, and walnuts.
Serve on a bed of fresh lettuce.
4 grapefruit
3 heads fennel
6 tbsp olive oil
Juice of 1/2 lemon
Grapefruit juice
Salt and black pepper
Peel grapefruit in a bowl, to retain juice. Cut into segments.
Wash and thinly slice fennel.
Take 4 plates and arrange fennel and grapefruit together.
For the dressing use mix the olive oil, lemon juice and juice saved from the grapefruit. Season.
Drizzle sauce over each plate, leave to chill for a few hours.
Serve.
2.2lb (1kg) grapefruit
3 lemons
2 litres water
4 1/2 lb (2 kg) sugar
Wash the fruit and cut it in half.
Squeeze out and strain the juice.
Remove some of the pith if it is thick, cut it up coarsely and put it with the pips in a muslin bag.
Slice the peel finely.
Put all the fruit and juice into a basin, add the muslin bag, cover with the water and leave overnight to soften and bring out the flavour.
Next day, put it all into a preserving pan and cook gently for 2 hours or until the peel is soft.
Remove the bag and squeeze out the juice, add the sugar, stir until it is dissolved, and then boil rapidly until setting point is reached.
Remove from the heat, skim, cool slightly, then stir, pot, cover, and label.
Perfect as a topping for steak, garlic bread and mushrooms
1 cup (225 g) butter
4 cloves garlic, crushed
salt and freshly ground black pepper
Cut the butter into chunks and put in a blender or food processor with the garlic and seasoning.
Process until smooth.
Turn into a glass container, cover well and store in the refrigerator until required.
It can be stored for up to 1 month.
Serves 6
1 leg lamb, approximately 1.5 kg
4 tbsp Dijon mustard
40 g pack curly leaf parsley
125 g fresh white breadcrumbs
1 tsp dried chopped garlic, soaked in boiling water
salt and freshly ground black pepper
Preheat the oven to 190°C (375°F) Gas Mark 5.
In a dry frying pan seal the leg of lamb on all sides, then cool slightly.
Next spread the lamb evenly with the mustard.
Mix the parsley, breadcrumbs, garlic and seasoning in a bowl. Then press this mixture onto the leg of lamb. Cover with foil.
Cook in the oven for 25 minutes per 500 g plus 25 minutes extra, removing the foil 40 minutes before the cooking time is complete.
Allow to sit for 10 minutes before carving. (This is the hard part)
4 chicken breasts with skin
2 limes
1 oz (25 g) fresh peeled ginger
1 tablespoon honey
1 tablespoon soy sauce
salt black pepper
Put the chicken breasts into a bowl.
Squeeze the limes and pour the juice over the chicken.
Add the honey and the soy sauce. Grate the ginger and spread it over the chicken and leave to marinate in the fridge as long as possible preferably (up to 12 hours). Turn a couple of times.
Heat the grill until it is really hot. Put the chicken under it, skin side up. Grill for 4-5 minutes, then turn over, season, and grill for another 6 or 7 minutes.
If you have to, turn the heat down slightly, but make sure the chicken is cooked all the way through.
Meanwhile, put the marinade into a saucepan, bring to the boil and let it bubble for a few minutes.
Pour it over the chicken then serve straight away.
1 cup (225 g) butter, cut into small pieces
1 1/3 cup (250 g) light brown sugar
4 cups (1 lb) 450 g plain flour, sifted
4 tsp ground ginger
3 oz (75 g) chopped mixed peel
Preheat the oven to 300°F (150°C) gas mark 2.
Cream together the butter and sugar.
Add the flour, ginger and peel and mix thoroughly.
Put the mixture into a greased large Swiss roll tin and bake in the oven for 30 minutes.
Leave in the tin to cool, then cut into squares.
Serves 4
300g pasta shapes
200g Kale, chopped
1 tbsp olive oil
1 onion, chopped (175g)
250g smoked back bacon, chopped
1-2 tsp mild chilli powder
400g can chopped tomatoes with herbs
In separate pans, boil the pasta and Kale for 10 minutes. Drain.
Meanwhile, heat the oil in a frying pan and fry the onion, bacon and chilli powder for 5 minutes.
Add the tomatoes and cook for 1-2 minutes.
Stir in the Kale and pasta and season to taste.
Tip: Great served with freshly grated parmesan and a sprinkling of chopped parsley.
Serves 2
2 medium potatoes, diced (350g)
1 tbsp olive oil
1 onion, sliced (175g)
75g Kale, chopped
6 medium eggs, beaten
75ml milk
Boil the potatoes for 8-10 minutes until tender. Drain.
Meanwhile, heat the oil in a 24cm frying pan and fry the onion and Kale for 7-8 minutes.
Add the potatoes.
Mix together the eggs, milk and seasoning.
Pour into the frying pan and cook gently, covered for 7-8 minutes, finishing under a preheated grill for 1-2 minutes until cooked throughout.
Tip: Sprinkle with toasted pine nuts and serve either hot or cold with a crisp green salad.
Makes 12
3/4 cup (75 g) 3 oz plain flour (All purpose)
1/2 cup Cornmeal
1/2 cup Wholemeal
3 tsp Baking powder
1/2 cup Oil
1/2 cup Sugar
1/2 cup Kiwifruit; peeled, chopped
2 Eggs
1/2 cup Milk
Sift flour & baking powder into a bowl, add cornmeal, wholemeal and sugar.
In another bowl beat eggs, oil and milk.
Gently stir kiwifruit into wet mixture.
Add dry mix to wet mix and stir until just combined
Spoon into pans and bake at 400 degrees F for 15 - 20 mins.
Serves 4
6 kiwi fruit, peeled and chopped
300 ml water
2/3 cup (150 ml) 1/4 pt orange juice
4 tbsp clear honey
crushed ice, to serve
Place the kiwi fruit, water, orange juice and honey in a blender and process until smooth
Chill until required.
Serve in chilled glasses with crushed ice.
Serves 4
500g leeks
150ml white wine
2 tbsp olive oil
1 garlic clove, chopped finely
25g pine kernels, chopped finely
50g parmesan cheese, grated
salt
Cut the leeks in half lengthways, then into 10–15cm lengths; wash thoroughly; place in an ovenproof dish; pour over wine and olive oil and sprinkle with salt.
Mix together the garlic, pine kernels and parmesan and sprinkle over the top.
Cover and bake at 200C (400F) for 15 minutes; remove the cover and bake for a further 10 minutes or until the top is lightly browned.
3 large leeks, cut lengthwise, separate, clean. Use only the white and pale green parts, chop.
2 Tbsp butter
2 cups water
2 cups chicken or vegetable stock
2 lbs potatoes, peeled, diced into 1/2 inch pieces
Salt & Pepper
Marjoram - dash
Tabasco sauce
Cook leeks in butter with salt and pepper in a medium sized sauce pan.
Cover pan, cook on low heat for 10 minutes.
Check often. Do not brown leeks! Browning will give leeks a burnt taste.
Add water, stock, and potatoes. Cook for 20 minutes.
Scoop about half of the soup mixture into a blender, puree and return to pan.
Add dash of marjoram and Tabasco sauce to taste - about 1/4 teaspoon. Not too much or it might blow your head off.
4oz Margarine
4oz Caster Sugar
2 eggs
4oz Golden syrup
8oz self raising flour
1 teaspoon baking powder
2 teaspoons ground ginger
2 tablespoons milk
Filling
2 oz softened butter
6oz icing sugar
2 tablespoons lemon cheese
2 teaspoons lemon juice
Icing
6oz icing sugar
Zest of 1 lemon (finely grated)
1 tablespoon lemon juice
¾ teaspoon warm water
Preheat oven to 160 C and grease and line two 8in sponge tins.
Add the following into a large bowl - 4oz soft margarine, 4oz caster sugar, 2 eggs, 4oz golden syrup, 8oz self raising flour, 1 teaspoon baking powder, 2 teaspoon ground ginger and 2 tablespoons of milk.
Beat the mixture well, put into the tins and even out the tops. Bake for about 25 minutes until well risen and springy to touch.
Leave in tins for 5 minutes and then turn out onto rack to cool.
To make the filling, beat 2oz softened butter until creamy, sift in 6oz icing sugar and add 2 tablespoons lemon cheese and 2 teaspoons lemon juice. Beat well.
Spread over one of the cooled sponges and sandwich together.
For the icing, sift 6oz icing sugar into a bowl, beat in the lemon zest and lemon juice.
Add enough warm water ( 3/4 teaspoons) to make a smooth icing. Spread over cake and leave to set.
450g/1lb chicken breasts, cut into strips
1 egg white
2 tsp cornflour
good pinch salt
sesame oil
250ml/8fl oz groundnut oil
3 lemons, juice and zest
85ml/2fl oz chicken stock
1 tbsp sugar
1 tbsp light soy sauce
1 clove garlic, crushed
1 red chilli, finely chopped
1 tsp cornflour - mixed with water
small bunch spring onions, shredded
salt and pepper
Place the egg white, cornflour, salt, a little sesame oil and chicken in a bowl - stir to make sure the chicken is well coated. Leave to marinade for about 20 minutes.
Heat a wok until very hot, add some groundnut oil and heat until smoking.
Remove from the heat and add the chicken and cook until the chicken turns white. Drain the chicken and set to one side.
Once the wok has cooled clean ready to make the sauce.
Add the stock, lemon juice, sugar, soy together with the garlic and chilli. Bring to the boil and whisk in the cornflour.
Simmer gently for a few moments and then add the chicken. Stir fry to make sure the chicken is well coated and heated through properly.
Add a little sesame oil as final seasoning and serve scattered with spring onions.
400 g lettuce
1 onion (medium)
200 g (7 oz) potatoes
1 clove of garlic
2 cups (500 ml) white stock
2 tsp butter
bouquet garni
salt and pepper
125 ml milk
Wash and shred the lettuce.
Prepare and slice the onion and potatoes.
Skin and crush the garlic.
Heat the stock to boiling point and pour it over the lettuce.
Melt the butter in a deep saucepan. Add the onion, potato, and garlic, and fry them gently for 10 minutes.
Add the lettuce and stock, bouquet garni, and seasoning to taste.
Heat to boiling point; then simmer gently for 2 minutes until the lettuce is tender.
Remove the bouquet garni.
Rub the soup through a sieve. Add the milk. Re-heat, and add extra seasoning and sugar to taste.
16 large lettuce leaves, thick stalks removed
8 lemon sole fillets, about 4 oz (100 g) each, skinned
1 tbsp (15 ml) lemon juice
salt and pepper, to taste
4 oz (100 g) peeled cooked prawns
1 tbsp (15 ml) chopped fresh dill
2/3 cup (150 ml) 1/4 pt fish stock or dry white wine
lemon slices, to garnish
Drop the lettuce leaves into a large saucepan of boiling water and simmer for 2 minutes.
Drain and rinse in cold water until the leaves are chilled. Dry on absorbent kitchen paper, then spread out on a flat surface.
Sprinkle the fillets with a little of the lemon juice and season.
Arrange a few prawns in the centre of each fillet and sprinkle over half the dill.
Fold the fish into thirds to enclose the prawns.
Place each folded fillet on a lettuce leaf and roll up again, folding the edges to form a neat parcel.
Place the fish parcels in a non-stick frying pan and sprinkle over the remaining lemon juice, stock or wine and pepper to taste.
Cover and cook gently for 15 minutes, until tender.
Remove the fish to a warmed serving dish.
Boil the cooking juices until reduced to about 90 ml (6 tbsp).
Stir in the remaining dill and pour over the fish.
Serve with lemon slices.
Large pork tenderloin, weighing approx 450g (1lb)
2 red onions, peeled and cut into wedges
3 sprigs fresh thyme
45ml (3tbsp) olive oil
butchers string for tying
for the stuffing:
55g (2oz) pecans, roughly chopped
1 mango, finely chopped
55g (2oz) butter
half an onion, finely chopped
15ml (1tbsp) parsley, chopped
15ml (1tbsp) thyme, chopped
55g (2oz) fresh breadcrumbs
1 beaten egg
salt and pepper
Pre heat your oven to 190ºC 375ºF Gas mark 5.
To make the stuffing, dry fry the pecans in a heavy based pan over a medium heat for 3-4 minutes, stirring frequently until evenly toasted. Set the nuts aside and add the butter to the pan.
Fry the onion in the butter for 2-3 minutes until soft. Add the mango, parsley and thyme and cook for a further 1-2 minutes. Remove from the heat and mix in the rest of the stuffing ingredients.
Slice the pork tenderloin open lengthways, three quarters of the way through. Open out the split and cover with cling film. Pound the meat with a rolling pin to flatten and widen it.
Remove the cling film and spread the stuffing along the centre of the meat, patting it down firmly.
Roll up the pork and tie with string to secure at roughly 5cm (2”) intervals.
Lay the meat, stuffing side up, in a roasting tin. Surround with the red onion wedges and thyme sprigs and drizzle with the olive oil.
Roast for 40-45 minutes, basting occasionally. Once cooked, cover with foil and allow to rest for 5-10 minutes before removing the string to carve.
Serve with creamy mashed potatoes and seasonal vegetables.
225g (8oz) soft brown sugar
600ml (1 pint) white wine vinegar
12 green, hard mangoes peeled and sliced
1 tablespoon salt
250g (9oz) sultanas, chopped
50g (2oz) chopped garlic
50g (2oz) grated fresh ginger
50g (2oz) chopped crystallised ginger
6 small dried red chillies, finely chopped
½ tablespoon allspice
Boil the sugar and vinegar until sugar has dissolved. Allow to cool
Salt the mango and leave for 4 hours.
Drain the mango and add to the vinegar syrup with the remaining ingredients
Bring to the boil and cook slowly for about 2 hours, stirring regularly.
Spoon into sterilised jars and seal.
Melon and Palma ham....simple but so good!
2 melons
4 tbsp maraschino liqueur or port
Cut the melons in half crossways and scoop out the seeds.
Spoon 1 tbsp of maraschino liqueur or port into the centre and chill for 1 hour before serving.
Serves 4
250 g (9 oz) button mushrooms
50 g (2 oz) butter
2 tablespoons plain flour
600 ml (1 pint) milk
75 g (3 oz) full-fat soft cheese with chives
2 teaspoons lemon juice
salt and freshly ground black pepper
1 tablespoon snipped chives, to garnish
Finely chop the mushrooms. Melt half the butter in a frying-pan. Add the chopped mushrooms and fry gently until soft. Set aside.
Melt the remaining butter in a large saucepan, sprinkle in flour and stir over low heat for 1 - 2 minutes until it is straw-coloured. Remove from the heat and gradually stir in milk. Return to the heat and simmer, stirring, until the mixture is thick and smooth.
Remove from the heat, add the cheese a little at a time and stir until melted. Stir in the mushrooms, their juices and the lemon juice. Season to taste.
Return to heat and simmer for 2 - 3 minutes.
Pour into 4 warmed soup bowls.
Sprinkle lightly with chives and serve.
14 oz (400 g) button mushrooms
1 1/2 oz (40 g) piece Parmesan cheese
olive oil
salt
Wipe the caps of the mushrooms with a damp cloth and trim off the ends of the stalks.
Just before serving, cut the mushrooms into thin slices, arrange on individual plates, sprinkle with a small pinch of salt and a little oil.
Scatter flakes of Parmesan cheese over the mushrooms and serve.
150g / 6oz Pasta Penne
1 x 15ml tbsp olive oil
1 medium size leek, trimmed, halved top to bottom and cut into fine slivers
110g / 4oz small chestnut mushrooms, halved
1 clove garlic, crushed
2 x 15ml tbsp cranberry jelly
1 x 15ml tbsp fresh roughly chopped flat leaf parsley
70g / 1 individual round goats cheese, halved horizontally
1 x 5ml tsp pine nuts
Cook the Pasta following instructions whilst preparing the vegetables. Rinse and drain.
Lightly fry the leeks, mushrooms and garlic into the olive oil for 8 - 10 minutes to soften. Stir in the cranberry jelly and parsley.
Combine with the pasta and divide between 2 individual size ovenproof dishes.
Top with the rounds of goats cheese and sprinkle with the pine nuts.
Cook in a hot oven for between 8 - 10 minutes until the goats cheese just starts to brown and begins to melt.
300ml chicken stock
4 chicken thigh fillets, quartered
375g puff pastry
50g butter
250g pack Chestnut Mushrooms, quartered
25g plain flour
4 tbsp double cream
1 cup fresh flat leaf parsley, roughly chopped
½ lemon
1 medium egg, beaten
Place the stock in a pan and bring to the boil.
Reduce the heat, add the chicken and gently poach in the stock for 15 minutes. Transfer to a
plate and set aside to cool. Strain the stock through a fine sieve and reserve.
Meanwhile, unroll the puff pastry on a floured surface. Invert 2 x 13cm round pie dishes onto the pastry. Cut out tops about 2cm larger than each dish. Cut 2 long ribbons, about 2cm wide, from the remaining pastry and press one firmly onto the rim of each dish. Then cut out 6 leaf shapes and place on a baking sheet along with the tops. Chill the pastry for 15-20 minutes or until needed.
Preheat the oven to 200°C, gas mark 6.
Melt half the butter in a pan, add the mushrooms, season and cook gently for 3-4 minutes without browning. Then transfer the mushrooms to a plate and reserve.
Melt the remaining butter in the pan and stir in the flour. Add the reserved stock gradually, stirring constantly to avoid lumps. Bring to the boil, then reduce the heat and cook gently for about 5 minutes, stirring occasionally, until thickened.
Add the double cream, return to the boil then simmer for 5 minutes until thickens slightly. Stir in the mushrooms, chicken, parsley and add a squeeze of lemon juice. Season and divide between the pie dishes, filling to about 1cm from the top.
Brush the pastry ribbons with beaten egg, then place the pastry tops over the dish and trim off the excess. Press the edges around the rim. Cut a small slit in the top of each pie to allow steam to escape. Brush the pastry with beaten egg, arrange the leaf shapes on top and brush again with beaten egg.
Bake the pies for 30-35 minutes until the pastry is golden.
Serve immediately.
4 medium onions
butter
salt and freshly ground black pepper
chopped fresh parsley
Preheat the oven to 350°F (180°C) Gas Mk 4.
Peel the onions and leave them whole.
Cut out four pieces of foil and stand an onion on each.
Place a knob of butter on top of each onion and sprinkle with salt and pepper.
Seal the onion inside the foil, place in an ovenproof dish and bake in the oven for about 1 hour or until the onions are tender.
Unwrap the onions, sprinkle with parsley and serve.
200 g (8 oz) short crust pastry
2 tablespoons butter
2 oz (50 g) fresh breadcrumbs
2 egg yolks, beaten
5 large onions, chopped
1 level tablespoon sugar
pinch of powdered cloves
3 tablespoons top of milk
Roll out the pastry and line a flan tin. Bake blind for 10 - 15 minutes at 200°C, 400°F, mark 6.
Melt the butter in a pan and slowly cook the onions without allowing them to brown - about 25-30 minutes with a lid on should be enough.
Add a little water if they begin to dry up.
Mash or blend the onions into a puree.
Soak the breadcrumbs in the milk, season, add the egg yolks, cloves and sugar.
Mix well into the onion puree.
Dot with butter and pour into the flan case.
Cook at 200°C, 400°F, gas mark 6 until the mixture is set.
1 duck
basic herb forcemeat
fat for basting
2 tbsp plain flour
275 ml stock
salt and pepper
for the garnish
1 large orange
1 tbsp brandy
Fill the duck with herb forcemeat, and truss for roasting.
Heat the fat and baste the duck well.
Roast in a hot oven, 190-200°C, Gas 5-6, covered with buttered heat proof paper, for about 1 ½ hours or until tender, baste fairy frequently while cooking.
Uncover for the last 30 minutes.
Meanwhile, peel the rind off the orange and remove all the pith.
Cut the orange into segments, discard the, and soak the segments in the brandy.
Cut the rind into thin strips, boil in a little water for 5 minutes, then drain.
Heat the orange segments gently in the brandy.
Serve the cooked duck with the strips of rind and hot orange segments as a garnish.
25g (1 oz) margarine
1 large onion
2 celery sticks
100g (4 oz) fresh parsley
4tsp plain flour
900ml (1 1/2 pints) vegetable stock
Salt and pepper
A dash of single cream
Finely chop the onion and slice the celery. Chop the parsley roughly and discard any long stalks.
Heat oil or margarine and add the onion, celery and parsley. Cook until soft, then stir in the flour and cook for a minute or two before adding the stock.
Simmer for 25 minutes then allow to cool slightly and purée with a blender.
Reheat, season, and add cream before serving with a sprig of parsley
3 tablespoons butter
1 kg (4.4 lb) carrots
1 kg (4.4 lb) parsnips
1 kg (4.4 lb) leeks
480 ml (16 fl oz) double cream
240 ml (8 fl oz) single cream
5 tablespoons brown mustard
5 tablespoons sage chopped
Parmesan
salt and pepper
Heat the oven to 400°F/200°C.
Boil pan of salted water.
Slice carrots, parsnips and leeks.
Sauté the leeks in butter for about 10 minutes or until they start to brown. Remove from heat.
Boil carrots and parsnips for a few minutes and drain.
In a large bowl whisk the cream, mustard, sage and salt and pepper to taste.
Add vegetables to the cream mixture and mix thoroughly.
Pour the mixture into a 9” x 13” baking dish, top with grated Parmesan and cover with foil.
Bake at 400°F/200°C for half an hour.
Serves 4
1 1/2 pounds of parsnips, peeled and cut into 2 to 3 inch batons
4 teaspoons of extra virgin olive oil
Salt and freshly ground pepper
1/3 cup of stock - turkey stock, vegetable or chicken stock
3 Tbsp butter
4 teaspoons horseradish
1/2 Tbsp finely chopped flat-leaf parsley
1/2 small garlic clove, finely chopped.
Pre-heat oven to 400°F. In a large roasting pan, toss the parsnips with the olive oil, salt and pepper. Add the stock, cover with foil and roast, stirring a couple of times, until the parsnips are tender and the stock has evaporated or been absorbed, 30-45 minutes. Check often to avoid their getting mushy.
Combine the softened butter with the horseradish, parsley and garlic and season with salt and pepper. Toss the warm roasted parsnips with the horseradish-herb butter and serve.
The parsnips (with the oil, salt, pepper, and broth) can be pre-cooked in a covered container in the microwave for 5 minutes. Transfer to oven to finish cooking in a much shorter time. You may want to uncover them to help evaporate the liquid when in the oven.
225g flour
110g melted butter
90g brown sugar
3 egg yolks
1 pinch salt
Topping:
8 pears
70g brown sugar
1 tsp cinnamon
1 tsp ginger
1 pinch of nutmeg
Make pastry:
Mix 90g brown sugar, pinch of salt and grated nutmeg in a bowl.
Melt butter at low heat and add to mixture.
Work ingredients together with fingers until consistency of breadcrumbs, shape into a ball.
Leave pastry to rest in fridge for at least 1 hour.
Make crumble:
Pre-heat oven to 180°C (Gas 4).
Peel and dice pears and place in a dish.
Sieve the rest of the sugar, ginger and cinnamon on top.
Stir well.
Crumble pastry roughly over pears and spices, covering well.
Cook in oven for 40 minutes.
175g/6oz icing sugar, plus extra for dusting
50g/2oz plain flour
125g/5oz ground almonds
Zest of 1 lemon
5 egg whites
175g/6oz butter, melted, plus extra butter for greasing
2 pears
25g/1oz flaked almonds
Preheat the oven to 200C/400F/Gas 6.
Peel, core and quarter peers and cut into long slices about ¼in thick
Lightly grease the sides of a 23cm/9in tart tin with a removable bottom and place a disc of greaseproof paper on the base.
Sieve the icing sugar and flour into a clean bowl and stir in the ground almonds and
lemon zest.
Place the free-range egg whites into another clean bowl. Whisk the egg whites for 30 seconds, until just frothy.
Add the whisked egg whites and warm melted butter to the bowl containing the dry ingredients. Mix the ingredients until the Ingredients combine and become smooth. Then pour the mixture into the prepared tart tin.
Arrange the pieces of pear on the top of the mixture and sprinkle the flaked almonds onto the top of the pears.
Transfer the tin to the oven and bake for 15 minutes, then turn down the heat of the oven to 180C/350F/Gas 4 and cook for a further ten minutes or until the mixture has risen and has a pale golden colour.
Allow tin to cool for a few minutes before turning it out onto a wire rack.
Sprinkle with icing sugar and Serve.
1 cup dark brown sugar
1/2 cup unsalted butter
20 oz of pineapple slices
Cake:
1 1/2 cups flour
6 tbsp cake flour
6 tbsp of ground almonds
3/4 teaspoon baking powder
1/2 teaspoon salt
1 3/4 cups of sugar
1 cup unsalted butter
4 large eggs
3/4 teaspoon vanilla extract
3/4 cup sour cream
Topping
Take brown sugar and butter and combine and melt in a saucepan on medium heat for a few minutes until sugar dissolves and the mixture starts to bubble.
Pour mixture into a 10 inch non stick cake pan with 2 inch high sides. Arrange pineapple slices in a single layer on top of the caramel mixture.
Preheat oven to 325 degrees F.
Whisk the flour, almonds, baking powder, and salt in a large mixing bowl.
In a separate bowl, use a mixer to beat the sugar and butter together until light. Add eggs one at a time, beating after each addition then beat in the vanilla.
Add dry ingredients alternately with sour cream, beating well after each addition. Pour batter over caramel and pineapple in pan.
Bake cake until tester inserted into the centre comes out clean, about 1 hour. Allow to cool on rack. Turn cake out onto a platter.
Serve.
85g/3oz caster sugar
3 slices of pineapple
pinch of chilli flakes
handful of coriander leaves
Heat the sugar in a pan until a caramel has formed.
Add the pineapple slices with the chilli flakes and roughly chopped coriander leaves.
Shake the pan to coat and heat for a further two minutes then serve.
½ red pepper, de-seeded
1 tbsp honey
55g/2oz roasted onions, sliced
1 chorizo, sliced
2 slices of mozzarella
sea salt, to sprinkle
Carefully char grill the pepper on an open flame or use a char grill pan and turn the pepper..
Next drizzle the pepper with honey and stuff with the sliced onion and chorizo.
Top with the mozzarella slices and sprinkle with salt.
Place the pepper on a non-stick baking tray and grill at high temp until the cheese has melted and serve straight away while hot.
4 chicken breasts,
1/3 cup (75 g) butter
1 tbsp oil 2 onions, sliced
2 green peppers cut into strips
1 lb (450 g) tomatoes, peeled
1 tbsp tomato puree
salt and black pepper
1 tsp caster sugar
1 tbsp corn flour
1/4 pint (150 ml) dry white wine
Preheat the oven to 375°F (190°C) Gas Mk 5.
Fry the chicken in the oil and butter until evenly browned all over.
Remove from the pan and place in a casserole.
Add the onions and peppers and sauté gently for 5 minutes until soft but not brown.
Add the tomatoes, tomato puree, seasoning and sugar, stir well and simmer for another 5 minutes.
Blend the corn flour with the wine and stir into the sauce, Bring to the boil and simmer for a further 2 minutes.
Pour over the chicken, cover and cook in the oven for 40 minutes.
Make sure chicken is cooked properly before you serve.
675 g (1 1/2 lb) plums, halved and stoned
1/4 cup (50 g) 2 oz sugar
topping
1 3/4 cup (170 g) 6 1/2 oz plain flour
3 oz (75 g) 6 tbsp butter or margarine
2 tbsp (25 g) 1 oz Demerara sugar
1 tsp (5 ml) ground cinnamon
3 oz (75 g) hazelnuts, toasted and chopped
Set the oven at 180°c (350°f) gas 4.
Place the plums in an ovenproof dish and sprinkle with the sugar.
Make the topping. Sift the flour into a mixing bowl and rub in the butter or margarine until the mixture resembles fine breadcrumbs.
Stir in the sugar, cinnamon and hazelnuts.
Sprinkle the topping evenly over the plums, pressing it down very lightly.
Bake the crumble for about 45 minutes, until the topping is golden brown and the plums are cooked.
8 ripe plums, halved and stoned
2 tbsp (1 oz) 25 g butter
1/2 tsp ground cinnamon
100 g white Cheshire cheese, crumbled
Place the plums, cut side up in a lightly buttered ovenproof dish.
Drizzle over the melted butter and sprinkle over the cinnamon and cheese.
Place under a preheated moderate grill for 10 minutes until the cheese is golden.
Delicious served warm with crème fraiche. Yum!
350g (1lb) British new potatoes, scrubbed
2tbsp extra virgin olive oil
1 large onion, chopped
2 (approx 300g/10oz) fillets chicken breasts, diced
2 red peppers, seeded and thickly sliced
2 yellow peppers, seeded and thickly sliced
2 cloves of garlic, finely chopped
2 x 400g can chopped tomatoes
75g (3oz) black olive
1 tsp dried mixed Italian herbs
Small handful basil leaves
Cut the potatoes into halves or quarters, so they are roughly 2.5cm/1” pieces, put into a pan of boiling water and cook for 5 minutes, drain
Meanwhile, heat a large sauté pan with lid and add the oil. Add the onion and chicken and fry for 3-4 minutes to soften. Add the potatoes, peppers and garlic and stir together for 2 minutes.
Pour in the tomatoes, add the olives and dried herbs then bring to simmer
Cover the pan and cook for 30 minutes or until the potatoes are tender
Shred the basil then adds to the dish, seasoning with salt and pepper if needed.
1 lb (450 g) potatoes, grated
1 onion, peeled and grated
3 tbsp (60 ml) chopped fresh parsley
1.25 ml (1/4 tsp) grated nutmeg
salt and pepper
1 tbsp (15 ml) oil
parsley sprig
Thoroughly mix together the potatoes, onion, parsley, nutmeg and seasoning.
Heat the oil in a large non-stick frying pan and add the potato mixture, patting it down to form a firm cake.
Cook very gently for about 15 minutes on each side until firm and golden.
Remove from the pan and serve immediately.
Leek, Potato, Pea and Sage Soup
Serves 4
3 leeks, cut into small pieces and washed
1 onion, peeled and finely cut
3 medium potatoes, peeled and cut into small pieces
3–4 tbsp olive oil 25–50g butter
1 cup of peas
3 small leaves of sage
Salt
Heat oil and butter in a pan and cook onions with a pinch of salt for at least 10 mins over a moderate heat.
Add the potatoes and cook for a couple more mins, and then cover by slightly less then their volume with hot water. Add a good pinch of salt and simmer until the potatoes are well cooked.
Next add the leeks and cook at a brisk boil until just tender. Remove pan from heat.
Blend the soup until smooth and return to the pan.
While you are blending the soup, blanch the peas if frozen by pouring boiling water onto them. They will be ready after 3–4 minutes.
Add the peas to the soup along with the finely cut sage
Season to taste and serve.
1 x 200g can Tuna, drained
100g Radishes, diced
1/4 Cucumber, diced
1 garlic clove, crushed
4 tbsp Greek yogurt
1 Lettuce, shredded
sprig Mint, chopped
4 tortillas
Mix together all of the ingredients except the tortilla wraps and season.
Pile the mixture at one end of each tortilla wrap and roll up.
1 x 50g/2oz bag wild rocket
250g/9oz cherry tomatoes, halved
125g/4oz boccinini (little mozzarellas) or one large 150g/5oz ball mozzarella
3 tbsp olive oil
Balsamic vinegar or juice of ½ lemon
salt and black pepper
warm crusty bread
Olives (optional)
Divide the rocket, cherry tomatoes and mozzarella between six serving plates.
Drizzle with olive oil and balsamic, a little lemon juice or balsamic and season with salt and black pepper. Serve with crusty bead.
40g pack rocket salad
125g cherry tomatoes, halved
1 orange, segmented, keep juice for dressing
2 avocados, stone removed, peeled and sliced
3 tablespoons olive oil
freshly ground black pepper
Arrange the salad, tomatoes, orange segments and avocado slices in a bowl. Mix the orange juice, olive oil and pepper well or place in a container with a lid and shake well. Drizzle over the dressing and serve immediately.
2 lb of fresh spinach
1 ½ cups of hot milk
1 cup of cheddar cheese, grated
2 tablespoons of butter
2 tablespoons of flour
1 teaspoon of salt
Pinch of pepper
Pinch of nutmeg
Place spinach in a suitably-sized pot with water still on the leaves.
Cover; then cook only until wilted.
Allow to cool, then squeeze out the excess water.
In a saucepan, melt the butter; then add the flour.
Whisk and gently cook for 3-4 minutes.
Add the milk; then bring to a boil.
Add the salt and a pinch of pepper and nutmeg.
Cook for about 5-6 minutes.
Combine the sauce with the spinach and ½ cup of grated cheese.
Spoon into a baking dish, then top with the left over grated cheddar.
Bake at 375°F (190°C) for 20 minutes.
Serves 4
2 lbs. fresh spinach
4 tbsp. unsalted butter
3 tbsp. olive oil
2 cloves garlic, finely chopped
salt, to taste
cayenne, to taste
4 tbsp. raisins
4 tbsp. pine nuts
2 tbsp. Parmesan cheese
Wash and drain spinach. Cut into coarse shreds then plunge into boiling water and immediately drain.
Heat 2 tbsp butter and olive oil in frying pan.
Add Garlic and cayenne.
Cook over moderate heat 2-3 minutes, then add raisins and pine nuts.
Cook 2 minutes more and add spinach, stirring until well blended.
Place in hot, flat ovenproof serving dish. Sprinkle with cheese.
Melt remaining Butter and pour over then brown quickly under grill.
2 chicken breasts
2 tbsp dark soy sauce
2 stalks spring onion
a few slices ginger
1/2 tsp minced garlic
1 tbsp rice wine
1 pc rock sugar
1/4 cup water or chicken broth
Cut chicken into pieces. Marinate with dark soy sauce for about 15
minutes.
Heat up 2 tbsp of vegetable oil in a wok and cut spring onion into one and a half inch
pieces. Cut ginger into slices.
Stir fry garlic and chicken until chicken is cooked the leave to one side.
Stir fry ginger and spring onions until fragrant. Add chicken, rice wine, rock sugar and
water (or chicken broth). Mix well, cover wok and allow to braise over low heat for
about 10 minutes.
Olive oil
1/2 onion, finely chopped
1 clove of garlic, peeled and finely chopped
150g risotto rice
75ml white wine
750ml warm light vegetable stock
A bunch of spring onions, thinly sliced
150g cooked peeled prawns
3 tablespoons low-fat crème fraîche
A squeeze of lemon
1/2 bunch of basil, chopped
Salt and freshly ground black pepper
Heat up a splash of oil and gently fry the onion and garlic until translucent. Add the rice and continue frying for two minutes. Add the wine and continue stirring until the wine is absorbed.
Now start to add the stock, ladle by ladle, stirring until the stock is absorbed between each spoonful.
Give the risotto lots of tender loving care, by stirring regularly, and the creamy starch will come out of each grain. Continue like this for 10 to 15 minutes.
Add the spring onion to the risotto, continue cooking for five minutes and then add the prawns and crème fraîche.
You need the rice to be al dente, which means firm to-bite, so keep tasting it until it is time to take it off the heat.
Add a squeeze of lemon and stir through the basil. Season to taste and grate some lemon zest over the top if you want.
1 tbsp butter
200g shallots
4 sprigs of rosemary
1 tsp sugar
175ml red wine
1 tsp balsamic vinegar
Heat butter in a pan and add shallots sauté un till start to brown - add rosemary and cook until shallots start to caramelise.
Add sugar, dissolve and add wine and vinegar. Cover and simmer for about 20 minutes.
Just before serving, uncover and reduce liquid until shallots are shiny and have a sticky glaze.
6 shallots
2 leeks
4 garlic cloves
olive oil
salt and pepper
Cut the leeks lengthways to the core and rinse under running water to clean. Top and tail the leeks keeping the white part whole.
Take the outer leaves off the shallots and garlic cloves then place them in a roasting tin with the leeks.
Drizzle over olive oil, add a little salt and pepper and put in the oven at 200°C/Gas Mark 6 for 25 minutes, stirring them midway.
1 large tin of sweetcorn
2 red peppers
1 tin of crab meat (180 to 200g)
100g black olives (optional)
Dressing:
1 tbsp lemon juice
3 tbsp oil
salt & pepper
chives and parsley (chopped)
Drain the tins of sweetcorn and crab. Cut the peppers into strips, and mix to the contents of the tins and the olives if using. Mix the ingredients for the dressing and drizzle over. Garnish with parsley and chives. Serve chilled.
Serves 12
A dessert with a difference
125 g sweetcorn,
250 g self raising flour
1 chilli, deseeded and finely chopped
1 tsp ground cumin
1 tsp ground coriander
1 clove garlic, finely chopped
1 small onion, finely chopped
2 medium size eggs
3/4 stick (6 Tbsp) 75 g butter, melted
250 ml full fat milk
Preheat the oven to 230°C, 450°F, Gas Mark 8.
Place the sweetcorn in a blender and blend to a puree.
Place the self raising flour, chilli, cumin, coriander, garlic and onion in a large bowl. Mix to incorporate all the ingredients.
In a jug, combine the eggs, butter and milk and beat to combine.
Make a well in the centre of the dry ingredients, then gradually mix in the liquid to form a batter mixture. Fold in the sweetcorn puree.
Spoon the mixture into well oiled muffin tins, fill each hole 2/3 full. Place in the oven and bake for 20-25 minutes or until golden brown. Allow to cool slightly, then run a palate knife around the edge and remove muffins.
2 lb (900 g) swede , peeled and cut into small pieces
salt and freshly ground pepper
1/2 stick (4 Tbsp) 2 oz (50 g) butter
chopped fresh parsley to garnish
Put the swede into a large pan, cover with cold salted water and bring to the boil. Cover the pan and boil gently for about 40 minutes, until quite tender. Drain well in a colander.
Return to the pan. Mash the swede, add the butter and seasoning and cook over a high heat, stirring frequently to drive off all excess moisture.
When a dry, slightly stiff puree is formed, adjust seasoning and spoon into a serving dish. Garnish with parsley.
1 kg (2 lb) swede, cut into 4 cm (1 1/2 inch) pieces
40 g (1 1/2 oz) margarine
salt and freshly ground black pepper
grated nutmeg
1 bunch spring onions, chopped
2 tablespoons single cream
3-4 tablespoons fresh white breadcrumbs
vegetable oil, for greasing
Heat the oven to 190°C (375°F) Gas 5.
Lightly grease an ovenproof dish or casserole.
Put the swede in a large saucepan with just enough cold water to cover. Bring to the boil, then lower the heat. Cover, simmer for 20 minutes or until tender, then drain.
Mash the cooked swede with 25 g (1 oz) margarine and season. Stir in nutmeg, spring onions and cream.
Put the swede mixture into the greased dish, smooth the top and sprinkle evenly with the breadcrumbs. Dot with the remaining margarine.
Bake for 40 minutes, until golden then serve hot.
1 small butternut squash, halved, peeled and seeds scooped out
2 red onions, peeled and quartered
2 tbsp olive oil
2tbsp balsamic vinegar
salt and freshly ground black pepper
150g baby spinach, washed
150g light feta, crumbled
Preheat oven to 200°C/400°F/gas mark 6.
Cut the squash into 2 cm chunks and place in a roasting tray with the onions. Drizzle with olive oil and stir it to coat the butternut squash and onions evenly. roast for about 35 to 40 minutes.
Remove from the oven, then stir in the balsamic vinegar and season generously with salt and pepper.
Divide the spinach into four bowls and mix straight away with the warm squash and all the juices from the pan. Scatter with the crumbles feta and serve.
Serves 10
In a large pot, melt 60g butter on low heat. Add 1 cup chopped white onions, 225g peeled and diced carrots, and 2.25kg peeled, seeded and diced butternut squash. Cook on low heat, covered, stirring occasionally until vegetables are translucent but not brown, (30 minutes to an hour).
Add 2 l vegetable stock; cook 2 hours, until the vegetables are soft. Add 125ml cream and 1tbsp. curry powder. Blend in a mixer until smooth. Season with salt and pepper, adjusting for sweetness and acidity with lemon juice and sugar.
2 avocados
1 tbsp mayonnaise
2 tbsp crème fraiche
1 tsp honey
1 tsp Dijon mustard
1 tbsp balsamic vinegar
100g/4oz bacon, finely chopped
1 apple, cored and diced (optional)
2 x 85g/3oz packs watercress
1 red pepper, de-seeded and sliced
Cut the avocados in half and remove the stone. Mix together the mayonnaise, crème fraiche, honey, mustard and vinegar. Place the bacon and apple in a frying pan and fry until the bacon is brown and crispy.
Chop a little watercress and add to the pan.
Make a salad with the remaining watercress and red pepper. Put the avocado on top of each salad, spoon the mayonnaise sauce over the avocado and sprinkle with the bacon, apple and chopped watercress.
