Sunday, 9 August 2009
BBQ sausage and bean pot
Fry whole sausages with 6 shopped bacon rashers and 1 chopped onion in a little oil for 5-8mins. Add 2 x 400g cans of mixed beans, a 400g can chopped tomatoes with herbs, sugar and some chilli powder. Simmer 8 mins, or until cooked through. Serve with mash.
Lunchbox ideas
Pasta salad
chicken guacamole wrap
mini ham rolls
sweet potato and chickpea soup
bean dip with veggie sticks
paspberry banana smoothie
carot and pineapple muffins
chicken guacamole wrap
mini ham rolls
sweet potato and chickpea soup
bean dip with veggie sticks
paspberry banana smoothie
carot and pineapple muffins
** Leek, cheddar and mustard veggies sausages
3 tb sunflower oil
2 leeks, washed and finely chopped
pinch of chilli flakes
200g white breadcrumbs
150g mature cheddar, finely grated
1tb wholegrain mustart
1/2 bunch fresh chives, finely chopped
3 medium free-range eggs
Heat 1 tb oil and cook leeks until softened. Add chilli, then tip into a bowl. Add 150g breadcrumbs, cheese, mustard, chives and 2 eggs. Mix well, season, then put the bowl in the freezer for 5 mins.
Place the remaining breadcrumbs in a shallow dish and the eggs in another with a pinch of salt and pepper (beat them).
Shape the mixture into 8 sausages, then dip in the egg mixture before rolling in the breadcrumbs.
Heat the oil and fry sausages for 10mins until golden and cooked through. Serve with chutney and a crunchy salad.
2 leeks, washed and finely chopped
pinch of chilli flakes
200g white breadcrumbs
150g mature cheddar, finely grated
1tb wholegrain mustart
1/2 bunch fresh chives, finely chopped
3 medium free-range eggs
Heat 1 tb oil and cook leeks until softened. Add chilli, then tip into a bowl. Add 150g breadcrumbs, cheese, mustard, chives and 2 eggs. Mix well, season, then put the bowl in the freezer for 5 mins.
Place the remaining breadcrumbs in a shallow dish and the eggs in another with a pinch of salt and pepper (beat them).
Shape the mixture into 8 sausages, then dip in the egg mixture before rolling in the breadcrumbs.
Heat the oil and fry sausages for 10mins until golden and cooked through. Serve with chutney and a crunchy salad.
Courgette, broad bean and pancetta pasta in a cheesy sauce
Preheat oven to 180. Cook 120g large pasta shells in a pan of boiling salted water for 12 mins until almost cooked, then drain and refresh in cold water.
Meanwhile, cook 200g frozen broad beans in a pan of boiling water for a few minutes, then drain and refresh in cold water. Once cool, slip the beans out of their outer skins.
Coarsely grate 2 large courgettes, sprinkle with salt and leave for 10mins, then squeeze out as much liquid as possible. Heat 2 tb olive oil and fry 70g pack of pancetta for 2-3mins, then add the courgette with the grated zest of 1 lemon and fry for 5mins.
Add the broad beans and ocok for another minute. Stuff the mizture into the shells and put in an ovenproof dish. Miz a 300g pot of cheese sauce with 100ml creme fraiche and a splash of water, pour over the pasta and sprinkle with 50g grated parmesan. Bake for 10mins until piping hot.
Meanwhile, cook 200g frozen broad beans in a pan of boiling water for a few minutes, then drain and refresh in cold water. Once cool, slip the beans out of their outer skins.
Coarsely grate 2 large courgettes, sprinkle with salt and leave for 10mins, then squeeze out as much liquid as possible. Heat 2 tb olive oil and fry 70g pack of pancetta for 2-3mins, then add the courgette with the grated zest of 1 lemon and fry for 5mins.
Add the broad beans and ocok for another minute. Stuff the mizture into the shells and put in an ovenproof dish. Miz a 300g pot of cheese sauce with 100ml creme fraiche and a splash of water, pour over the pasta and sprinkle with 50g grated parmesan. Bake for 10mins until piping hot.
Aubergine Parmigiana
Preheat oven to 200. Slice 2 small aubergines lengthways into 1cm slices and brush with olive oil. Heat a griddle pan over a high heat and cook the aubergine in batches for 2-3mins, turning once, until tender. Spread 1 side of the cooked aubergine slices with 2tb sun-dried tomato pesto, then layer them up into 3 layers in a lightly greased ovenproof dish with 2 x 125g balls mozzarella, sliced, and a 350g jar of chilli and tomato sauce.
Miz together 50g ready-made fresh breadcrumbs and 50g grated vegetarian parmesan, then sprinkle over the top.
Bake for 20-25mins until bubbling and golden. Serve with a green salad.
Miz together 50g ready-made fresh breadcrumbs and 50g grated vegetarian parmesan, then sprinkle over the top.
Bake for 20-25mins until bubbling and golden. Serve with a green salad.
Chocolate and Banana Tart
You can make this the day efore, cover and chill overnight. Bring up to room temp before serving.
200ml full-fat milk
550ml double cream
65g caster sugar
350g good quality dark chocolate, broken up
2 large free-range eggs
2 large or 4 small ripe bananas
for the hazelnut pastry
75g toasted hazelnuts
250g plain flour, plus extra for dusting
75g icing sugar
150g unsalted butter, chilled and chopped
1 large free-range egg, separated
Pastry
Place the hazelnuts in a food processor until finely chopped. Add 40g flour and grind once more into a fine mixutre - take care not to grind it for too long or it will start to go oily. Add the remaining flour, then add the icing sugar, chilled butter and a good pinch of salt. Whizz briefly until the mixture looks like fine breadcrumbs. Add the egg yolk and about 1 1/2 tsp iced water, then pulse until the mixture comes together in a ball (adding a little more water if necessary,1 tsp at a time). Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 20mins.
Thinly roll out the pastry on a lightly floured surface and use to line a 26cm loose-bottomed tart tin that's 4cm deep. The pastry is quite crumbly and moist so if it breaks, just overlap the edges and press back together. Prick the base here and there with a fork, then chill for 30mins.
Put a baking sheet into the oven and preheat it to 190. Line the pastry case with a crumpled sheet of baking paper and a layer of baking beans or rice. Bake for 15-20mins until the edges are biscuit-coloured and set. Remove the paper and beans and bake for a further 5 mins. Remove once more, brush the base with a little of the egg white, then return to the oven for 3-4mins until the base is crisp and golden. Set aside. Lower the oven temp to 160.
Place the milk, cream and sugar in a saucepan over a med heat and slowly bring to the boil, stirring. Take off the heat, then stir in the chocolate until smooth. Lightly beat the eggs toether, then whisk into the chocolate mixture until smooth. Pour the mixture into a jug.
Peel and slice the bananas, then arrange in an even layer over the base of the pastry case. Pull out the oven shelf, place the tart base on the hot baking sheet, then carefully pour in the chocolate filling and slide the oven shelf back in. Close the oven door and bake the tart for 35-40 mins until the filling is just set but still has a slight wobble (it will continue to firm up as it cools). Cool, then cut into wedges and serve.
200ml full-fat milk
550ml double cream
65g caster sugar
350g good quality dark chocolate, broken up
2 large free-range eggs
2 large or 4 small ripe bananas
for the hazelnut pastry
75g toasted hazelnuts
250g plain flour, plus extra for dusting
75g icing sugar
150g unsalted butter, chilled and chopped
1 large free-range egg, separated
Pastry
Place the hazelnuts in a food processor until finely chopped. Add 40g flour and grind once more into a fine mixutre - take care not to grind it for too long or it will start to go oily. Add the remaining flour, then add the icing sugar, chilled butter and a good pinch of salt. Whizz briefly until the mixture looks like fine breadcrumbs. Add the egg yolk and about 1 1/2 tsp iced water, then pulse until the mixture comes together in a ball (adding a little more water if necessary,1 tsp at a time). Turn out onto a lightly floured surface and knead briefly until smooth. Wrap in cling film and chill for 20mins.
Thinly roll out the pastry on a lightly floured surface and use to line a 26cm loose-bottomed tart tin that's 4cm deep. The pastry is quite crumbly and moist so if it breaks, just overlap the edges and press back together. Prick the base here and there with a fork, then chill for 30mins.
Put a baking sheet into the oven and preheat it to 190. Line the pastry case with a crumpled sheet of baking paper and a layer of baking beans or rice. Bake for 15-20mins until the edges are biscuit-coloured and set. Remove the paper and beans and bake for a further 5 mins. Remove once more, brush the base with a little of the egg white, then return to the oven for 3-4mins until the base is crisp and golden. Set aside. Lower the oven temp to 160.
Place the milk, cream and sugar in a saucepan over a med heat and slowly bring to the boil, stirring. Take off the heat, then stir in the chocolate until smooth. Lightly beat the eggs toether, then whisk into the chocolate mixture until smooth. Pour the mixture into a jug.
Peel and slice the bananas, then arrange in an even layer over the base of the pastry case. Pull out the oven shelf, place the tart base on the hot baking sheet, then carefully pour in the chocolate filling and slide the oven shelf back in. Close the oven door and bake the tart for 35-40 mins until the filling is just set but still has a slight wobble (it will continue to firm up as it cools). Cool, then cut into wedges and serve.
Ultimate Tomato Sauce
Makes enough for 3 dishes. Good to freeze.
5kg ripe vine tomatoes, halved
250ml olive oil, plus 8 tb for drizzling
6 shallots, finely sliced
head of garlic, cloves separated and finely sliced
2 red chillies, halved and deseeded
4 tb red wine vinegar
4 tsp caster sugar
Preheat oven to 200. Place tomatoes in 2 or 3 large roasting tins and drizzle with 8 tb olive oil. Season well with sea salt and freshly ground black pepper and roast for 30-40mins until really softened.
Meanwhile, gently heat 250ml olive oil in a large frying pan. Add the shallots, garlic and chillies and fry over a very low heat for 10mins until softened. Remove the pan from the heat and set aside to infuse for 10mins. Sieve the oil into a jug and discard the solids.
Pour the infused oil into a large saucepan and set over a medium heat. Crush the tomatoes with the back of a fork and add to the oil. Simmer gently for 5 mins, then add the vinegar and sugar and simmer for a further 30mins, stiring occasionally until you have a thick, rich sauce. Check the seasoning and remove from the heat. Divide into 3 portions and freeze.
5kg ripe vine tomatoes, halved
250ml olive oil, plus 8 tb for drizzling
6 shallots, finely sliced
head of garlic, cloves separated and finely sliced
2 red chillies, halved and deseeded
4 tb red wine vinegar
4 tsp caster sugar
Preheat oven to 200. Place tomatoes in 2 or 3 large roasting tins and drizzle with 8 tb olive oil. Season well with sea salt and freshly ground black pepper and roast for 30-40mins until really softened.
Meanwhile, gently heat 250ml olive oil in a large frying pan. Add the shallots, garlic and chillies and fry over a very low heat for 10mins until softened. Remove the pan from the heat and set aside to infuse for 10mins. Sieve the oil into a jug and discard the solids.
Pour the infused oil into a large saucepan and set over a medium heat. Crush the tomatoes with the back of a fork and add to the oil. Simmer gently for 5 mins, then add the vinegar and sugar and simmer for a further 30mins, stiring occasionally until you have a thick, rich sauce. Check the seasoning and remove from the heat. Divide into 3 portions and freeze.
Aubergine satay skewers
2 aubergines
2-3 tb olive oil
for the satay dip
3tb vege oil
225g unsalted peanuts
4 shallots, finely chopped
2 garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
1/2 tsp hot chilli powder
1 tsp brown sugar
2 tsp dark soy sauce
100g coconut cream
juice of 2 lemons
Preheat bbq. Soak 16 wooden skewers in warm water for 30mins. Slice the auergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt and then set aside for 20mins.
Heat 2 tb vegetable oil in a large pan over a low heat and stirfry the peanuts for 5mins until golden. Set aside to cool for a little, then blend in a food processor until smooth.
In the same pan, fry the shallots and garlic in the remaining oil over a high heat for 1 minute. Add the chopped chilli, chilli powder, sugar, soy sauce, coconut cream and 400ml water. Bring to the bowl, add the peanut paste and simmer for 15mins until thickened. Add the lemon juice and season with salt. Keep warm
Thread aubergine onto the skewers so that they form a snake (ie wavy pattern). Cook on the hot part of the bbq for a max of 2mins until charred. Flip over and repeat on the other side.
Serve with the dip.
2-3 tb olive oil
for the satay dip
3tb vege oil
225g unsalted peanuts
4 shallots, finely chopped
2 garlic cloves, crushed
1 small red chilli, deseeded and finely chopped
1/2 tsp hot chilli powder
1 tsp brown sugar
2 tsp dark soy sauce
100g coconut cream
juice of 2 lemons
Preheat bbq. Soak 16 wooden skewers in warm water for 30mins. Slice the auergines lengthways to the thickness of a pound coin, then halve lengthways. Place in a bowl, toss in the olive oil with plenty of salt and then set aside for 20mins.
Heat 2 tb vegetable oil in a large pan over a low heat and stirfry the peanuts for 5mins until golden. Set aside to cool for a little, then blend in a food processor until smooth.
In the same pan, fry the shallots and garlic in the remaining oil over a high heat for 1 minute. Add the chopped chilli, chilli powder, sugar, soy sauce, coconut cream and 400ml water. Bring to the bowl, add the peanut paste and simmer for 15mins until thickened. Add the lemon juice and season with salt. Keep warm
Thread aubergine onto the skewers so that they form a snake (ie wavy pattern). Cook on the hot part of the bbq for a max of 2mins until charred. Flip over and repeat on the other side.
Serve with the dip.
Spiced Mushroom Burger
8 large field mushrooms
4 tb olive oil
2 small red onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground cumin
good pinch of ground coriander
180g baby spinach
2 red chillies, deseeded and finely chopped
grated zest of 1 lemon
120g feta, crumbled
6 flatbreads and greek yoghurt to serve
Light/preheat bbq. Brush mushrooms with 3tb of the oil, then season.
Heat the remaining oil in a frying pan over a low heat and gently fry the onions and garlic for 5mins until softened. Add spices and cook for 2 mins more, then fransfer the spiced onion to a bowl.
Put spinach in a colander, pour over boiling water from the kettle to wilt, refresh under cold water, squeeze fry and then roughly chop.
Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.
BBQ the mushrooms for 5mins, flat side up, place to one side, turn over and divide the filling between them (ie so the filling is in the underneath part of the mushroom). Place back on a med-hot part of the bbq for a further 10mins until cooked through and the filling is hot.
BBQ flatbreads for a minute, then use to wrap the mushrooms and top with a dollop of yogurt and serve.
4 tb olive oil
2 small red onions, finely chopped
2 large garlic cloves, crushed
1 tsp ground cumin
good pinch of ground coriander
180g baby spinach
2 red chillies, deseeded and finely chopped
grated zest of 1 lemon
120g feta, crumbled
6 flatbreads and greek yoghurt to serve
Light/preheat bbq. Brush mushrooms with 3tb of the oil, then season.
Heat the remaining oil in a frying pan over a low heat and gently fry the onions and garlic for 5mins until softened. Add spices and cook for 2 mins more, then fransfer the spiced onion to a bowl.
Put spinach in a colander, pour over boiling water from the kettle to wilt, refresh under cold water, squeeze fry and then roughly chop.
Stir the spinach, chillies, lemon zest and feta into the onion mixture and season to taste.
BBQ the mushrooms for 5mins, flat side up, place to one side, turn over and divide the filling between them (ie so the filling is in the underneath part of the mushroom). Place back on a med-hot part of the bbq for a further 10mins until cooked through and the filling is hot.
BBQ flatbreads for a minute, then use to wrap the mushrooms and top with a dollop of yogurt and serve.
* SUnny vegetable patties (like pasties)
1/2 yellow pepper, diced
1 medium carrot, diced
200g butternut squash, diced
2 tb coriander leaves, chopped
2 spring onions, finely chopped
75g sweetcorn, drained
50g orange cheese, such as double gloucester, grated
1 ts sea salt
for the patty pastry
225g plain flour, plus extra for dusting
1 1/2 tsp ground tumeric
110g cold butter, cut into small cubes
1 small egg, lightly beaten, to glaze.
For the pastry, put the flour, turmeric and a pinch of salt in a bowl and rub in the butter with your fingers. Add 4-5 tb cold water, mixing quickly with a knife until the pastry comes together. Roll into a ball, wrap in cling film and chill for 30mins. Preheat oven to 200.
Put the pepper, carrot and squash in a saucepan with a small amount of just-boiled water to cover. Cook for 4mins. Drain, place in a bowl and mix with the remaining filling ingrediants.
Cut the pastry into 4 equal sized pieces. On a lightly floured surface, roll out the pastry pieces to make 4 large ovals (approx 15cm in diameter) with the thickness of a pound coin. Divide the filling among the patties, placing it on one long half of each oval, leaving 1cm around the edge. Brush the edges with water, fold the empty halves over and use a fork to crimp the patty edges together.
Prick the patties a couple of times with a fork, brush with the beaten egg and cook for 25 mins until golden on the outside and cooked through.
Can freeze before cooking by open freezing them on a tray and then in a freezer bag for up to 3 mths. Defrost in fridge and then cook.
1 medium carrot, diced
200g butternut squash, diced
2 tb coriander leaves, chopped
2 spring onions, finely chopped
75g sweetcorn, drained
50g orange cheese, such as double gloucester, grated
1 ts sea salt
for the patty pastry
225g plain flour, plus extra for dusting
1 1/2 tsp ground tumeric
110g cold butter, cut into small cubes
1 small egg, lightly beaten, to glaze.
For the pastry, put the flour, turmeric and a pinch of salt in a bowl and rub in the butter with your fingers. Add 4-5 tb cold water, mixing quickly with a knife until the pastry comes together. Roll into a ball, wrap in cling film and chill for 30mins. Preheat oven to 200.
Put the pepper, carrot and squash in a saucepan with a small amount of just-boiled water to cover. Cook for 4mins. Drain, place in a bowl and mix with the remaining filling ingrediants.
Cut the pastry into 4 equal sized pieces. On a lightly floured surface, roll out the pastry pieces to make 4 large ovals (approx 15cm in diameter) with the thickness of a pound coin. Divide the filling among the patties, placing it on one long half of each oval, leaving 1cm around the edge. Brush the edges with water, fold the empty halves over and use a fork to crimp the patty edges together.
Prick the patties a couple of times with a fork, brush with the beaten egg and cook for 25 mins until golden on the outside and cooked through.
Can freeze before cooking by open freezing them on a tray and then in a freezer bag for up to 3 mths. Defrost in fridge and then cook.
Frittata with courgettes, peas, mint and ricotta
6 large eggs
2 tb fresh mint leaves
1 tb olive oil
500g courgettes, roughly chopped
1 garlic clove
125g frozen peas
100g ricotta
Preheat grill to med-hiugh. Crack eggs into a bowl to lightly beat together with a fork, the mint and some cracked pepper.
Heat the oil in a large, ovenproof frying pan over a low heat. When hot, fry the courgette and garlic for 8-10mins, stirring often, until the courgette is light golden and tender. Stir in the thawed frozen peas.
Spread the courgette and pea mixture evenly through the pan, then carefully pour in the eggs, crumble over the ricotta, and cook the frittata over a medium-low heat for 8-10mins until almost set.
Place the pan under the grill and cook for a further 1-2minutes until the top is set and golden. Cool slightly, then slice into wedges and serve warm, with a salad if desired.
2 tb fresh mint leaves
1 tb olive oil
500g courgettes, roughly chopped
1 garlic clove
125g frozen peas
100g ricotta
Preheat grill to med-hiugh. Crack eggs into a bowl to lightly beat together with a fork, the mint and some cracked pepper.
Heat the oil in a large, ovenproof frying pan over a low heat. When hot, fry the courgette and garlic for 8-10mins, stirring often, until the courgette is light golden and tender. Stir in the thawed frozen peas.
Spread the courgette and pea mixture evenly through the pan, then carefully pour in the eggs, crumble over the ricotta, and cook the frittata over a medium-low heat for 8-10mins until almost set.
Place the pan under the grill and cook for a further 1-2minutes until the top is set and golden. Cool slightly, then slice into wedges and serve warm, with a salad if desired.
Friday, 19 June 2009
Sausage, tomato and mustard rolls
500g pack of puff pastry
2 tb dijon mustard
500g sausage meat or sausages
1 tb sundried tomato paste
1 tsp dried oregano
pinch grated nutmeg
3 tb semi-skimmed milk
2 tb poppy seeds
Spread mustard over pastry. Place meat in a bowl, add paste, oregano and nutmeg and mix well. Spread on pastry.
Brush pastry with milk and seal. Cut up and you can freeze them at this stage. Otherwise preheat oven to 200c, 180 fan. Brush with milk and scatter popy seeds. Bake 25mins or until golden brown.
2 tb dijon mustard
500g sausage meat or sausages
1 tb sundried tomato paste
1 tsp dried oregano
pinch grated nutmeg
3 tb semi-skimmed milk
2 tb poppy seeds
Spread mustard over pastry. Place meat in a bowl, add paste, oregano and nutmeg and mix well. Spread on pastry.
Brush pastry with milk and seal. Cut up and you can freeze them at this stage. Otherwise preheat oven to 200c, 180 fan. Brush with milk and scatter popy seeds. Bake 25mins or until golden brown.
Sesame peanut noodles
Dressing:
1 tb sesame oil
1 tb garlic oil
1 tb soy sauce
2 tb sweet chilli sauce
100g peanut butter
2 tb lime juice
Salad:
125g mangetout
150g bean sprouts
1 red pepper
2 spring onions
550g egg noodles
20g sesame seeds
4 tb fresh coriander
Whisk together all the dressing ingrediants in a bowl. Mix the salad ingrediants in a bowl and pour the dressing over. Sprinkle with the seeds and coriander.
1 tb sesame oil
1 tb garlic oil
1 tb soy sauce
2 tb sweet chilli sauce
100g peanut butter
2 tb lime juice
Salad:
125g mangetout
150g bean sprouts
1 red pepper
2 spring onions
550g egg noodles
20g sesame seeds
4 tb fresh coriander
Whisk together all the dressing ingrediants in a bowl. Mix the salad ingrediants in a bowl and pour the dressing over. Sprinkle with the seeds and coriander.
Sea bass with puy lentil salsa
2 sea bass fillets
1 teaspoon olive oil
1/2 lime, cut into wedges
salt and fresh black pepper
For the salsa
40g puy lentils (no need to soak), rinsed
120ml water
1 large tomato
1/4 medium red onion, peeled
1 small red chilli, halved and deseeded
2 tb fresh coriander leaves
juice 1 lime
salt and pepper
Place lentils in a small saucepan with the water and some salt. Simmer without a lid for 30mins, or until they are tender and most of the water has been absorbed.
Skin the tomato by placing it in a heatproof bowl and pouring boiling water onto it. After a minute, remove it from the water and slip off the skin (protecting your hands with a cloth if the tomato is too hot), then halve it and squeeze out the seeds. Now chop it into small pieces. Chop the onion and chill very small, add the tomato and coriander, and keep this aside, covered in clingwrap until needed.
When the lentils are cooked, empty them into a bowl and while they are still warm, toss them in the lime juice. Taste to check the seasoning and add the rest of the salsa mix. Leave aside in a cool place.
Grill fish and serve over a bed of lentils.
1 teaspoon olive oil
1/2 lime, cut into wedges
salt and fresh black pepper
For the salsa
40g puy lentils (no need to soak), rinsed
120ml water
1 large tomato
1/4 medium red onion, peeled
1 small red chilli, halved and deseeded
2 tb fresh coriander leaves
juice 1 lime
salt and pepper
Place lentils in a small saucepan with the water and some salt. Simmer without a lid for 30mins, or until they are tender and most of the water has been absorbed.
Skin the tomato by placing it in a heatproof bowl and pouring boiling water onto it. After a minute, remove it from the water and slip off the skin (protecting your hands with a cloth if the tomato is too hot), then halve it and squeeze out the seeds. Now chop it into small pieces. Chop the onion and chill very small, add the tomato and coriander, and keep this aside, covered in clingwrap until needed.
When the lentils are cooked, empty them into a bowl and while they are still warm, toss them in the lime juice. Taste to check the seasoning and add the rest of the salsa mix. Leave aside in a cool place.
Grill fish and serve over a bed of lentils.
Frozen lemon pots with rosewater raspberries
4 egg yolks and 2 large egg whites
150g caster sugar
1tb grated lemon zest
130ml lemon juice
300ml reduced-fat double cream
For the raspberries
zest and juice 1/2 orange
1tb rosewater
1-2tb granulated sugar
150g fresh raspberries
6 x 150ml ramekins
Put the egg yolks, caster sugar and lemon zest in a bowl set over a pan of just simmering water and, using an electric whisk, beat until tripled in volume and looking like cake mix. Stir in the lemon juice, then set aside.
Lightly whip the cream, then fold into the egg yolk mixture. Beat the egg whites until stiff and fold into the mixture. Pour into the ramekins and freeze for at least 4 hours or overnight.
To make the rosewater raspberries, put the orange zest and juice, rosewater and sugar into a small pan, and simmer for 2 mins to dissolve the sugar. Stir in the raspberries and chill until ready to serve with the frozen lemon pots.
150g caster sugar
1tb grated lemon zest
130ml lemon juice
300ml reduced-fat double cream
For the raspberries
zest and juice 1/2 orange
1tb rosewater
1-2tb granulated sugar
150g fresh raspberries
6 x 150ml ramekins
Put the egg yolks, caster sugar and lemon zest in a bowl set over a pan of just simmering water and, using an electric whisk, beat until tripled in volume and looking like cake mix. Stir in the lemon juice, then set aside.
Lightly whip the cream, then fold into the egg yolk mixture. Beat the egg whites until stiff and fold into the mixture. Pour into the ramekins and freeze for at least 4 hours or overnight.
To make the rosewater raspberries, put the orange zest and juice, rosewater and sugar into a small pan, and simmer for 2 mins to dissolve the sugar. Stir in the raspberries and chill until ready to serve with the frozen lemon pots.
Blueberry and Lemon tartlets
250g shortcrust pastry
4 large eg yolks
200g caster sugar
zest and juice 2 lemons
60g butter
200g fresh blueberries
icing sugar
4 x 10cm wide tart tins
Roll out the pastry and use to line th etart tins. Trim the edges and prick the base with a fork, then chill in the fridge for 30mins. Preheat oven to 190c, 170 fan.
Combine the egg yolks, sugar, lemon zest and juice and butter in a glass bowl. Set the bowl over a saucepan on-third filled with water - the bottom of the bowl shouldn't touch the water.
Heat the water over a moderate heat, stir the egg mixture with a wooden spoon. Keep stirring until the mixture is thick enough to coat the back of the spoon. Remove from the heat and set aside.
Take the tart cases out of the fridge and line with baking parchment. Fill with baking beans and bake in the oven for 10mins. Remove the baking beans and parchment and bake for a further 5 mins or until the pastry is golden. Leave to cool.
Spoon the warm lemon curd into the bases, and set aside until the curd is completely cold. Top with a handful of fresh blueberries and dust with icing sugar to serve. These tarts will keep at room temperature for up to 4 hours.
4 large eg yolks
200g caster sugar
zest and juice 2 lemons
60g butter
200g fresh blueberries
icing sugar
4 x 10cm wide tart tins
Roll out the pastry and use to line th etart tins. Trim the edges and prick the base with a fork, then chill in the fridge for 30mins. Preheat oven to 190c, 170 fan.
Combine the egg yolks, sugar, lemon zest and juice and butter in a glass bowl. Set the bowl over a saucepan on-third filled with water - the bottom of the bowl shouldn't touch the water.
Heat the water over a moderate heat, stir the egg mixture with a wooden spoon. Keep stirring until the mixture is thick enough to coat the back of the spoon. Remove from the heat and set aside.
Take the tart cases out of the fridge and line with baking parchment. Fill with baking beans and bake in the oven for 10mins. Remove the baking beans and parchment and bake for a further 5 mins or until the pastry is golden. Leave to cool.
Spoon the warm lemon curd into the bases, and set aside until the curd is completely cold. Top with a handful of fresh blueberries and dust with icing sugar to serve. These tarts will keep at room temperature for up to 4 hours.
Pink marbled berry meringues
3 large egg whites
165g white caster sugar
pink food colouring
100ml whipping cream, lightly whipped
300g mixed summer berries
Preheat oven to 150c, 130c fan. Put the egg whites in a large bowl. Using an electric hand whisk, beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture wont move.
Using a little of the meringue mixture, stick baking parchment on to a clean baking sheet. Using a spatula, dollop the meringue into 4 circles on the parchment, then make a dip in the centre of each. Dip a skewer into the pink colouring and swirl it into the meringues to make a marble effect.
Put the tray into the oven, then immediately turn the oven down to 130c, 110 fan and bake for 40mins.
Turn off the oven and allow the meringues to cool in the oven for a few hours. When you're ready to fill them, spoon over the cream and add the berries. They will sit happily in the fridge for up to 2 hours, but remember they wont be as crispy the longer they sit.
165g white caster sugar
pink food colouring
100ml whipping cream, lightly whipped
300g mixed summer berries
Preheat oven to 150c, 130c fan. Put the egg whites in a large bowl. Using an electric hand whisk, beat for a few minutes until the whites become stiff. Now add the sugar, a little at a time, whisking until the mixture is stiff and glossy. You should be able to turn the bowl upside down and the mixture wont move.
Using a little of the meringue mixture, stick baking parchment on to a clean baking sheet. Using a spatula, dollop the meringue into 4 circles on the parchment, then make a dip in the centre of each. Dip a skewer into the pink colouring and swirl it into the meringues to make a marble effect.
Put the tray into the oven, then immediately turn the oven down to 130c, 110 fan and bake for 40mins.
Turn off the oven and allow the meringues to cool in the oven for a few hours. When you're ready to fill them, spoon over the cream and add the berries. They will sit happily in the fridge for up to 2 hours, but remember they wont be as crispy the longer they sit.
Mini Baked lemon cheesecakes with raspberries
100g plain, sweet biscuits (digestives)
1 tbs porridge oats
75g butter, melted
300g ricotta cheese
200g light cream cheese
125g caster sugar
juice 2 lemons, plus 2 tb finely grated lemon zest
1 large free-range eff, plus 1 large free-range egg white
250g raspberries, or small strawberries to decorate
1 x 15cm square tin, lined with greaseproof paper
Preheat the oven to 150c, 130 fan. Put the biscuits in a clear plastic bag and crush with a rolling pin, until they resemble breadcrumbs. Put the biscuit crumbs in a bowl with the porridge oats and pour over the melted butter. Stir well and press lightly into the base of the tin. Chill in the fridge.
Beat the ricotta, cream cheese, sugar, lemon juice and zest together in a bowl until smooth. Then beat in the egg and egg white. Pour into the tin, smooth the top with the back of a spoon so it is level, and bake in the oven for 35mins.
Once cooked, turn off the oven and leave the foor slightly open (wedge it open with a wooden spoon, so the cake cools slowly and doesn't crack. When cool, cut into 9 squares, decorate with the fruit and chill in the fridge for a few hours before serving.
1 tbs porridge oats
75g butter, melted
300g ricotta cheese
200g light cream cheese
125g caster sugar
juice 2 lemons, plus 2 tb finely grated lemon zest
1 large free-range eff, plus 1 large free-range egg white
250g raspberries, or small strawberries to decorate
1 x 15cm square tin, lined with greaseproof paper
Preheat the oven to 150c, 130 fan. Put the biscuits in a clear plastic bag and crush with a rolling pin, until they resemble breadcrumbs. Put the biscuit crumbs in a bowl with the porridge oats and pour over the melted butter. Stir well and press lightly into the base of the tin. Chill in the fridge.
Beat the ricotta, cream cheese, sugar, lemon juice and zest together in a bowl until smooth. Then beat in the egg and egg white. Pour into the tin, smooth the top with the back of a spoon so it is level, and bake in the oven for 35mins.
Once cooked, turn off the oven and leave the foor slightly open (wedge it open with a wooden spoon, so the cake cools slowly and doesn't crack. When cool, cut into 9 squares, decorate with the fruit and chill in the fridge for a few hours before serving.
Monday, 15 June 2009
WW Italian Chicken and Pumpkin Bake
Serves 6
Points 4.5
800 g fresh pumpkin, deseeded, peeled, cut into thin wedges
300 g chicken mince
2 tsp olive oil 1 medium onion, finely chopped
1 clove garlic, crushed
800 g canned tomatoes, chopped
1 tsp dried oregano
200 g reduced fat ricotta cheese
1 whole whole egg
3 second spray Always Fresh Olive Oil Extra Light Olive Oil Spray, nonstick
100 g reduced fat mozzarella cheese, shredded
Preheat oven to 220C. Line two baking trays with baking paper. Place the pumpkin slices on the trays and spray with oil. Bake in the preheated oven for 30-40 minutes, or until golden and tender. Turn half way through cooking.Meanwhile place a non-stick frying pan over high heat. Spray with oil. Add chicken mince and cook, stirring to break-up any lumps. Season with salt and pepper.
Remove the mince from the pan and set aside.Heat the oilve oil in the same frying pan and place over medium -high heat. Add the onion and garlic and cook for 5 minutes, or until tender. Add the chopped tomatoes and oregano and season to taste with salt and pepper. Add the cooked chicken and simmer for 10 minutes, or until reduced. Place the ricotta cheese and egg in a food processor and blend until smooth.
Spray a 22cm deep pie dish with oil and line the sides and base with pumpkin. Add the ricotta cheese and gently spread over pumpkin. Pour the tomato and chicken mince over the cheese mixture and sprinkle with mozzarella. Reduce the oven temperature to 200C, and bake in the oven for 20-30 minutes. Remove from the oven and allow to stand for 5 minutes. Slice into 6 pieces
Points 4.5
800 g fresh pumpkin, deseeded, peeled, cut into thin wedges
300 g chicken mince
2 tsp olive oil 1 medium onion, finely chopped
1 clove garlic, crushed
800 g canned tomatoes, chopped
1 tsp dried oregano
200 g reduced fat ricotta cheese
1 whole whole egg
3 second spray Always Fresh Olive Oil Extra Light Olive Oil Spray, nonstick
100 g reduced fat mozzarella cheese, shredded
Preheat oven to 220C. Line two baking trays with baking paper. Place the pumpkin slices on the trays and spray with oil. Bake in the preheated oven for 30-40 minutes, or until golden and tender. Turn half way through cooking.Meanwhile place a non-stick frying pan over high heat. Spray with oil. Add chicken mince and cook, stirring to break-up any lumps. Season with salt and pepper.
Remove the mince from the pan and set aside.Heat the oilve oil in the same frying pan and place over medium -high heat. Add the onion and garlic and cook for 5 minutes, or until tender. Add the chopped tomatoes and oregano and season to taste with salt and pepper. Add the cooked chicken and simmer for 10 minutes, or until reduced. Place the ricotta cheese and egg in a food processor and blend until smooth.
Spray a 22cm deep pie dish with oil and line the sides and base with pumpkin. Add the ricotta cheese and gently spread over pumpkin. Pour the tomato and chicken mince over the cheese mixture and sprinkle with mozzarella. Reduce the oven temperature to 200C, and bake in the oven for 20-30 minutes. Remove from the oven and allow to stand for 5 minutes. Slice into 6 pieces
WW Oven-Baked Chicken Schnitzel with Spicy Wedges
Serves: 4
Points per serve: 6
1/21 kg potatoes, well scrubbed but unpeeled and cut into wedges
1 egg white, lightly beaten
1/4 tsp cayenne pepper
1/2 tsp paprika
4 small chicken breast fillets, skin removed
50 g plain flour
2 egg whites extra, lightly beaten
60 g cornflake crumbs
Preheat oven to 200 degrees. Coat a flat oven tray with cooking spray.In a large bowl, toss the potato wedges, egg white and spices. Place the potato into a deep microwave-safe dish and microwave on high for 10 mins. Dry using absorbent paper, then place on the prepared tray.
Bake in the oven for 15-20 minutes or until golden and tender.Toss the chicken in th flour, dip in the egg whites, and coat in the cornflake crumbs. Place on a flat oven tray and cook for 15-20 minutes or until golden and cooked through.
Points per serve: 6
1/21 kg potatoes, well scrubbed but unpeeled and cut into wedges
1 egg white, lightly beaten
1/4 tsp cayenne pepper
1/2 tsp paprika
4 small chicken breast fillets, skin removed
50 g plain flour
2 egg whites extra, lightly beaten
60 g cornflake crumbs
Preheat oven to 200 degrees. Coat a flat oven tray with cooking spray.In a large bowl, toss the potato wedges, egg white and spices. Place the potato into a deep microwave-safe dish and microwave on high for 10 mins. Dry using absorbent paper, then place on the prepared tray.
Bake in the oven for 15-20 minutes or until golden and tender.Toss the chicken in th flour, dip in the egg whites, and coat in the cornflake crumbs. Place on a flat oven tray and cook for 15-20 minutes or until golden and cooked through.
WW Beef & Pasta Bake
Serves 6
Points value per serve 7
1 onion diced
1 tsp minced garlic
500 g lean beef mince
3 slices Weight Watchers bacon, diced
1 carrot, diced
1 celery stick, diced
300 g mushrooms, chopped
400 g canned ready-made tomato soup
2 tbs tomato paste
1/2 cup tomato sauce
1/2 tsp oregano
1/2 tsp parsely
150 g spiral pasta, cooked
150 g Weight Watchers Tasty Cheese, grated
Preheat grill to medium-high. Coat a large baking dish with cooking spray.Coat a medium frying pan with cooking spray. Het to medium-high and cook the onion and garlic until lightly browned. Stir in the mince and bacon. Cook a further 2 minutes.
Add all the vegetables and herbs, stir and simmer for 5 minutes.Stir in the tomato soup, tomato paste and sauce and simmer for a further 20 minutes.Stir in the pasta and mix through.
Transfer the mince mixture to the prepared baking dish and sprinkle with the cheese.Place the dish under the grill and cook until cheese melts and is golden.
Points value per serve 7
1 onion diced
1 tsp minced garlic
500 g lean beef mince
3 slices Weight Watchers bacon, diced
1 carrot, diced
1 celery stick, diced
300 g mushrooms, chopped
400 g canned ready-made tomato soup
2 tbs tomato paste
1/2 cup tomato sauce
1/2 tsp oregano
1/2 tsp parsely
150 g spiral pasta, cooked
150 g Weight Watchers Tasty Cheese, grated
Preheat grill to medium-high. Coat a large baking dish with cooking spray.Coat a medium frying pan with cooking spray. Het to medium-high and cook the onion and garlic until lightly browned. Stir in the mince and bacon. Cook a further 2 minutes.
Add all the vegetables and herbs, stir and simmer for 5 minutes.Stir in the tomato soup, tomato paste and sauce and simmer for a further 20 minutes.Stir in the pasta and mix through.
Transfer the mince mixture to the prepared baking dish and sprinkle with the cheese.Place the dish under the grill and cook until cheese melts and is golden.
Saturday, 13 June 2009
Crispy fish with minted mushy peas (good for children!)
1 tb butter
375g frozen peas
400g white fish filled
2 tb plain flour
1 large egg
8 tb breadcrumbs
olive oil spray
2 large sprigs mint
2 lemon quarters
Heat grill. Put a pan on the stove and add the butter and 1/2 teacup of boiling water. Add the peas, cover and give them a good shake. Cook over a med-high heat while you prepare the fish.
Cut the fish into long fat fingers. Miz the flour with a good pinch of salt and plenty of freshly ground black pepper, and toss the fish in it. Beat the egg lightly with 1 tb of water. Toss the fish pieces into the egg, then one by one, dip into the breadcrumbs, turning each piece so that it is well coated. Put on the grill tray, spray with oil and grill for 2 mins until golden. Turn, spray again, and grill for 2 mins more, until cooked through.
While the fish is cooking, chop the mint leaves. Give the peas a good stir and check that they are heated through. Remove the lid to boil off most of the liquid. WIth a hand blender, blitz a rough puree, taste and season with salt and pepper. Stire in the mint. Serve with the fish with a dollop of pea puree and lemon quarters.
375g frozen peas
400g white fish filled
2 tb plain flour
1 large egg
8 tb breadcrumbs
olive oil spray
2 large sprigs mint
2 lemon quarters
Heat grill. Put a pan on the stove and add the butter and 1/2 teacup of boiling water. Add the peas, cover and give them a good shake. Cook over a med-high heat while you prepare the fish.
Cut the fish into long fat fingers. Miz the flour with a good pinch of salt and plenty of freshly ground black pepper, and toss the fish in it. Beat the egg lightly with 1 tb of water. Toss the fish pieces into the egg, then one by one, dip into the breadcrumbs, turning each piece so that it is well coated. Put on the grill tray, spray with oil and grill for 2 mins until golden. Turn, spray again, and grill for 2 mins more, until cooked through.
While the fish is cooking, chop the mint leaves. Give the peas a good stir and check that they are heated through. Remove the lid to boil off most of the liquid. WIth a hand blender, blitz a rough puree, taste and season with salt and pepper. Stire in the mint. Serve with the fish with a dollop of pea puree and lemon quarters.
Moroccan meatballs with herb couscous
Lean minced lamb, 500g
red onion, 1 grated
garlic, 2 cloves, crushed
root ginger, 2cm chunk, grated
dried chilli flakes, a pinch
ground cumin, 2 tsp
ground cinamon, 1 tsp
olive oil
plum tomatoes, 2 x 400g tins
chicken stock, 200ml
coriander, 1/2 bunch, chopped
Herb couscous
couscous, 200g
butter, 50g
chicken stock, 350ml boiling
coriander, 1/2 bunch, chopped
parsley, 1/2 bunch, chopped
Put the lamb, onion, half the garlice, half the ginger and half the spices in a bowl and season well. Mix and form into little meatballs.
Heat 1 tb of olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 mins. Add the tomatoes and stock and season. Simmer for 10mins, then add back the meatballs and cook for another 20mins until sauce is thickened. Stir in the coriander.
Make couscous with the chicken stock and cover, leave for 10 mins. Stir in the herbs and serve with meatballs.
red onion, 1 grated
garlic, 2 cloves, crushed
root ginger, 2cm chunk, grated
dried chilli flakes, a pinch
ground cumin, 2 tsp
ground cinamon, 1 tsp
olive oil
plum tomatoes, 2 x 400g tins
chicken stock, 200ml
coriander, 1/2 bunch, chopped
Herb couscous
couscous, 200g
butter, 50g
chicken stock, 350ml boiling
coriander, 1/2 bunch, chopped
parsley, 1/2 bunch, chopped
Put the lamb, onion, half the garlice, half the ginger and half the spices in a bowl and season well. Mix and form into little meatballs.
Heat 1 tb of olive oil in a large non-stick pan and add the meatballs in batches, frying until browned all over. Scoop out, then add the rest of the garlic, ginger and spices and cook for 2 mins. Add the tomatoes and stock and season. Simmer for 10mins, then add back the meatballs and cook for another 20mins until sauce is thickened. Stir in the coriander.
Make couscous with the chicken stock and cover, leave for 10 mins. Stir in the herbs and serve with meatballs.
Grilled chicken with spicy guacamole & corn chips
4 tb olive oil
6 chicken breasts, skin on
6 corn tortillas
4 large ripe tomatoes, cut into 2cm chunks
1 small red onion, finely chopped
1 long red chilli, deseeded and fniely diced
1/2 tsptabasco
juice 2 limes, plus extra limtes cut into wedges to serve
2 large ripe avocados
80g pack coriander, leaves picked and chopped
20g pack basil, leaves picked and chopped
handful flat-leaf parsly, leaves picked and chopped
Heat a driddle on a medium heat, rub 1 tb oil all over the chicken, and season with salta nd pepper. COok for 25mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
Meanwhile, heat oven to 180/160 fan. Brush tortillas with 1 tb oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10mins or until golden and crisp.
Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, tabasco and the juice of 1 lime. Leave to one side.
Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over.
6 chicken breasts, skin on
6 corn tortillas
4 large ripe tomatoes, cut into 2cm chunks
1 small red onion, finely chopped
1 long red chilli, deseeded and fniely diced
1/2 tsptabasco
juice 2 limes, plus extra limtes cut into wedges to serve
2 large ripe avocados
80g pack coriander, leaves picked and chopped
20g pack basil, leaves picked and chopped
handful flat-leaf parsly, leaves picked and chopped
Heat a driddle on a medium heat, rub 1 tb oil all over the chicken, and season with salta nd pepper. COok for 25mins, turning every 5 mins, until the skin is golden and the flesh juicy and cooked through. Lift onto a plate to rest.
Meanwhile, heat oven to 180/160 fan. Brush tortillas with 1 tb oil, then cut each into 6 triangles. Spread over a large baking sheet, then bake for 10mins or until golden and crisp.
Put the tomatoes and onion in a mixing bowl, then add a good pinch of salt and a grind of pepper. Add the remaining olive oil, chilli, tabasco and the juice of 1 lime. Leave to one side.
Peel and stone the avocados, then chop and mash lightly. Stir in the remaining lime juice and the tomato mix, then fold through the herbs.
Slice the chicken and serve it with the corn chips, guacamole and more lime wedges for squeezing over.
Thai style turkey (chicken) burgers
Turkey mince 400g
spring onions 4, finely chopped
root ginger, grated to make 1 tsp
red chilli 1, seeded and finely chopped
egg, 1 yolk
coriander, small bunch, chopped
sunflower oil, 1 tbsp
ciabatta rolls, 4
watercress, a few sprigs
Put the first 6 ingrediants in a bowl, season and miz well. Form into 4 burgers
Cook the burgers on the barbecue for about 5 minutes on each side until cooked through. Serve the burgers in rolls with some watercress.
spring onions 4, finely chopped
root ginger, grated to make 1 tsp
red chilli 1, seeded and finely chopped
egg, 1 yolk
coriander, small bunch, chopped
sunflower oil, 1 tbsp
ciabatta rolls, 4
watercress, a few sprigs
Put the first 6 ingrediants in a bowl, season and miz well. Form into 4 burgers
Cook the burgers on the barbecue for about 5 minutes on each side until cooked through. Serve the burgers in rolls with some watercress.
Thursday, 26 March 2009
Choc Mud Cake
Recipe:
250g butter
200g best dark cooking chocolate
375ml strong coffee (Use 3-4 tsp of instant coffee powder)
450g caster sugar
175g flour
1 tsp baking powder
3 Tbsp cocoa
2 eggs
2 tsp vanilla
Grease and line a 25cm cake tin. Preheat oven to 180C. Melt butter, chocolate and coffee togther in saucepan over low heat. Add sugar and stir till dissolved. Remove from heat and whisk in dry ingredients. Whisk in eggs and vanilla. The recipe will be very runny.
Pour into prepared tin and bake for 1 hour. If cake browns too quickly on top (as mine did) then cover with tin foil and continue baking.When cool, remove from tin and serve with cream or icecream. Tastes even better the next day.
250g butter
200g best dark cooking chocolate
375ml strong coffee (Use 3-4 tsp of instant coffee powder)
450g caster sugar
175g flour
1 tsp baking powder
3 Tbsp cocoa
2 eggs
2 tsp vanilla
Grease and line a 25cm cake tin. Preheat oven to 180C. Melt butter, chocolate and coffee togther in saucepan over low heat. Add sugar and stir till dissolved. Remove from heat and whisk in dry ingredients. Whisk in eggs and vanilla. The recipe will be very runny.
Pour into prepared tin and bake for 1 hour. If cake browns too quickly on top (as mine did) then cover with tin foil and continue baking.When cool, remove from tin and serve with cream or icecream. Tastes even better the next day.
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