Oct 19

Christine’s potato salad

INGREDIENTS

1kg bag baby potatoes

2-3 tbsp mayonnaise

2 tbsp salad cream

Bunch of spring onions

Chives

 

METHOD

Boil potatoes whole until cooked

Cut potatoes to required size (half/quarter) and place in serving bowl

Prepare and chop spring onions (white part) into small pieces and add to potatoes

Chop chives and add to potatoes keeping aside a few for garnishing

Add mayo and salad cream whilst potatoes are still warm and mix well

Sprinkle remaining chives on top

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Aug 16

Healthy Chinese Chicken Egg Fried Rice

SERVES: 2

Ingredients
    • 2 cups cooked long grain rice
    • 2 eggs
    • 1 cup chopped frozen vegetables, thawed
    • 1 chicken breast
    • 3 spring onions
    • 2 garlic cloves
    • 2 cm fresh root ginger
    • 2 tbsp vegetable oil
    • 2 tbsp light soy sauce
    • 1 tbsp dark soy sauce
    • 1 tbsp sesame oil
    • 1/2 tsp salt
    • 1/4 tsp black pepper
    • 1 tbsp chopped fresh parsley
    • 1/2 tbsp rice vinegar
    • 1 tsp sugar

 

Instructions
    1. Heat up the wok or a pan, cut the chicken into small pieces and season with salt and pepeper. Add one tablespoon of oil to the wok or pan, and stir fry on high heat until the chicken is cooked through and slightly browned.

    2. Remove from the wok and set aside.
    3. Beat the eggs, add them to the pan and scramble them. They should be ready very quickly, 1-2 minutes maximum. Remove from the pan, and set aside.

      4. Add more oil to the pan, then add the chopped spring onions, ginger and garlic, and stir fry for about 30 seconds or so. Add the cooked rice, vegetables, chicken and egg, and mix well.

      5. In a small bowl, combine the soy sauces, sesame oil, rice vinegar and sugar, and mix well, then add to the pan to the other ingredients.

      6. Garnish with fresh chopped parsley, and serve hot.

       

https://www.mygorgeousrecipes.com/healthy-chinese-chicken-egg-fried-rice-recipe/

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Aug 16

Whipped butter

SERVES: 10-12

INGREDIENTS

DIRECTIONS

  • Beat milk and butter together until light and fluffy.
  • This expands the volume by a third and makes it easier to spread.

 

https://www.food.com/recipe/homemade-whipped-butter-225178#activity-feed

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Aug 16

iHOP pancakes

SERVES: 8

Ingredients

  • 1 1/4 cups sifted all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 large egg beaten
  • 1 1/4 cups buttermilk
  • 2 Tablespoons butter melted
  • 3 Tablespoons sugar

Instructions

  • In a large bowl, sift together flour, baking powder, baking soda and salt.
  • In a small bowl, combine egg and buttermilk. Whisk together until blended. Add to flour mixture, stirring only until smooth. Add melted butter and sugar to batter and whisk until combined.
  • Heat a griddle or nonstick skillet over medium-low heat. Grease griddle with cooking spray or butter. Drop 1/4 cup batter on pan and spread into a 5-inch circle. Cook until bubbles begin to form on surface and edges begin to brown. Gently flip and continue to brown other side. Repeat with remaining batter.
  • Serve with butter and warm syrup. Enjoy!

 

https://life-in-the-lofthouse.com/ihop-pancakes-copycat/

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Aug 16

Chickpea curry

SERVES: 4

Ingredients

For the paste

  • 2 tbsp oil
  • 1 onion, diced
  • 1 tsp fresh or dried chilli, to taste
  • 9 garlic cloves (approx 1 small bulb of garlic)
  • thumb-sized piece ginger, peeled
  • 1 tbsp ground coriander
  • 2 tbsp ground cumin
  • 1 tbsp garam masala
  • 2 tbsp tomato purée

For the curry

  • 2 x 400g cans chickpeas, drained
  • 400g can chopped tomatoes
  • 100g creamed coconut
  • ½ small pack coriander, chopped, plus extra to garnish
  • 100g spinach

To serve

  • cooked rice and/or dahl

 

Method

  • STEP 1

    To make the paste, heat a little of the 2 tbsp oil in a frying pan, add 1 diced onion and 1 tsp fresh or dried chilli, and cook until softened, about 8 mins.

  • STEP 2

    In a food processor, combine 9 garlic cloves, a thumb-sized piece of peeled ginger and the remaining oil, then add 1 tbsp ground coriander, 2 tbsp ground cumin, 1 tbsp garam masala, 2 tbsp tomato purée, ½ tsp salt and the fried onion. Blend to a smooth paste – add a drop of water or more oil, if needed.

  • STEP 3

    Cook the paste in a medium saucepan for 2 mins over a medium-high heat, stirring occasionally so it doesn’t stick.

  • STEP 4

    Tip in two 400g cans drained chickpeas and a 400g can chopped tomatoes, and simmer for 5 mins until reduced down.

  • STEP 5

    Add 100g creamed coconut with a little water, cook for 5 mins more, then add ½ small pack chopped coriander and 100g spinach, and cook until wilted.

  • STEP 6

    Garnish with extra coriander and serve with rice or dhal (or both).

     

https://www.bbcgoodfood.com/recipes/kadala-curry

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Aug 16

Home-style chicken curry

SERVES: 4

Ingredients

  • 1 large onion
  • 6 garlic cloves, roughly chopped
  • 50g ginger, roughly chopped
  • 4 tbsp vegetable oil
  • 2 tsp cumin seeds
  • 1 tsp fennel seeds
  • 5cm cinnamon stick
  • 1 tsp chilli flakes
  • 1 tsp garam masala
  • 1 tsp turmeric
  • 1 tsp caster sugar
  • 400g can chopped tomatoes
  • 8 chicken thighs, skinned, boneless (about 800g)
  • 250ml hot chicken stock
  • 2 tbsp chopped coriander

 

Method

  • STEP 1

    Roughly chop 1 large onion, transfer to a small food processor, and add 3 tbsp of water – process to a slack paste. You could use a stick blender for this or coarsely grate the onion into a bowl – there’s no need to add any water if you are grating the onion. Tip into a small bowl and leave on one side.

  • STEP 2

    Put 6 roughly chopped garlic cloves and 50g roughly chopped ginger into the same food processor and add 4 tbsp water – process until smooth and spoon into another small bowl. Alternatively, crush the garlic to a paste with a knife or garlic press and finely grate the ginger.

  • STEP 3

    Heat 4 tbsp vegetable oil in a wok or sturdy pan set over a medium heat.

  • STEP 4

    Combine 2 tsp cumin seeds and 1 tsp fennel seeds with a 5cm cinnamon stick and 1 tsp chilli flakes and add to the pan in one go. Swirl everything around for about 30 secs until the spices release a fragrant aroma.

  • STEP 5

    Add the onion paste – it will splutter in the beginning. Fry until the water evaporates and the onions turn a lovely dark golden – this should take about 7-8 mins.

  • STEP 6

    Add the garlic and ginger paste and cook for another 2 mins – stirring all the time.

  • STEP 7

    Stir in 1 tsp garam masala, 1 tsp turmeric, and 1 tsp caster sugar and continue cooking for 20 secs before tipping in a 400g can chopped tomatoes.

  • STEP 8

    Continue cooking on a medium heat for about 10 mins without a lid until the tomatoes reduce and darken.

  • STEP 9

    Cut 8 skinless, boneless chicken thighs into 3cm chunks and add to the pan once the tomatoes have thickened to a paste.

  • STEP 10

    Cook for 5 mins to coat the chicken in the masala and seal in the juices, and then pour over 250ml hot chicken stock.

  • STEP 11

    Simmer for 8-10 mins without a lid until the chicken is tender and the masala lightly thickened – you might need to add an extra ladleful of stock or water if the curry needs it.

  • STEP 12

    Sprinkle with 2 tbsp chopped coriander and serve with Indian flatbreads or fluffy basmati rice and a pot of yogurt on the side.

     

https://www.bbcgoodfood.com/recipes/home-style-chicken-curry

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Aug 16

Picnic pie

SERVES: 10-12

Ingredients

  • 3 cloves of garlic
  • 3 sprigs of fresh rosemary
  • 2 large red onions
  • 2 aubergines
  • 2 courgettes
  • 1 medium butternut squash
  • olive oil
  • 3 large red peppers
  • 1 tablespoon balsamic vinegar
  • ½ teaspoon golden caster sugar
  • 600 g baby spinach
  • 200 g ricotta cheese
  • 2 lemons
  • 60 g Parmesan cheese
  • unsalted butter , for greasing
  • plain flour , for dusting
  • 640 g shortcrust pastry
  • 1 bunch of fresh basil
  • 100 g soft goat’s cheese
  • 1 large free-range egg

 

Method

  1. Preheat the oven to 200°C/400°F/gas 6.
  2. Peel and finely slice the garlic, pick and finely chop the rosemary leaves, discarding the stalks. Peel and slice the onions, and slice the aubergines and courgettes lengthways, roughly 5mm thick.
  3. Peel and cut the squash into 5mm slices, then place on an oven tray, season and drizzle over 3 tablespoons of oil. Roast on the top shelf of the oven for 35 minutes, or until soft, adding the garlic and rosemary after 20 minutes.
  4. Put the whole peppers on a second tray and place on the lower shelf of the oven for 35 minutes, or until blackened. Tip them into a bowl, cover with clingfilm and set aside for 10 minutes.
  5. Peel and discard the skins of the peppers, deseed, then slice the flesh into large pieces. Season, then place in a colander to drain.
  6. Heat 2 tablespoons of oil in a large pan over a medium heat and sweat the onions for 10 to 12 minutes, or until just caramelised. Stir in the balsamic and sugar and cook for another 5 minutes.
  7. Place a griddle pan over a medium-high heat. Brush the aubergine and courgette slices with oil and place on the hot griddle for 5 minutes, until soft and lightly charred (do this in batches). Turn and season them halfway through, then transfer to a plate. Set aside.
  8. Fill and boil the kettle. Put the spinach in a colander and pour over the boiling water to wilt it. Let it cool, then squeeze it dry, chop it up and pop it into a bowl.
  9. Add the ricotta to the spinach, then finely grate in the lemon zest and half the Parmesan. Season, stir to combine and set aside.
  10. Reduce the oven temperature to 180ºC/350°F/gas 4 and grease and flour a 23cm spring-form cake tin.
  11. On a floured surface, roll out 420g of the pastry, so it fits the base and sides of the tin. Carefully press the pastry into the tin, leaving a little overhang, and trim off any excess.
  12. Pick the basil leaves. Sprinkle half the basil and half of the remaining Parmesan over the pastry base, then layer up the veg. Begin with the courgettes and aubergines followed by a layer of the peppers, then the spinach. Spoon over the squash and onions, dot over pieces of the goat’s cheese, then scatter on the rest of the basil and Parmesan.
  13. Beat and brush the egg around the edge of the pie. Roll out the rest of the pastry, place it on top and crimp the edges with your fingers to seal. Poke a hole in the pastry top and brush with the beaten egg.
  14. Bake the pie in the oven for 45 minutes, or until golden, covering the top with kitchen foil for the last 10 minutes if it looks too dark.
  15. Leave the pie to cool in the tin on a wire rack for 10 minutes, then take it out of the tin to cool completely. Serve hot or cold.

 

https://www.jamieoliver.com/recipes/vegetables-recipes/picnic-pie/

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Aug 15

Apple Cinnamon Honey Cake

SERVES: 12

 

INGREDIENTS

  • 1 cup all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon kosher salt
  • 1 1/3 cups granulated sugar divided use
  • 2 large eggs lightly beaten
  • 8 tablespoons of unsalted butter 1 stick, melted
  • 2 teaspoons pure vanilla extract
  • 1 teaspoon ground cinnamon
  • Juice of 1/2 lemon
  • 3 to 4 tart apples such as granny smith
  • 1 tablespoon of honey
  • cooking spray
  • whipped cream or ice cream for serving if desired

INSTRUCTIONS

    • Preheat the oven to 375 degrees F. Coat an 8-inch square pan with cooking spray and line the bottom of the pan with parchment paper.
    • In a medium bowl, whisk together the flour, baking powder, 1 cup sugar and salt. Stir in the eggs, butter and vanilla. Spread the batter evenly into the prepared pan.
    • Squeeze lemon juice into a medium bowl. Peel, core, and thinly slice the apples into the bowl. Add the cinnamon and sugar and toss to thoroughly coat each apple slice. Arrange the apple slices on top of the batter in overlapping rows, pressing lightly into the batter. Bake for 30-35 minutes, until a cake tester or toothpick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 to 15 minutes. Brush the top of the cake with the honey. Cut into squares and serve with whipped cream or ice cream if desired.

 

https://www.dinneratthezoo.com/apple-cinnamon-honey-cake/

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Aug 15

Vegan Apple Cake

SERVES: 10

Ingredients

  • 4 medium eating apples (about 450g unprepared weight) (I used a mix of braeburn and granny smith)
  • 250 g (2 cups) plain (all-purpose) flour
  • 100 g (½ cup + 1 Tbsp) light brown soft sugar
  • 80 g (⅓ cup + 1 Tbsp) caster sugar
  • 2 tsp baking powder
  • ½ tsp bicarbonate of soda (baking soda)
  • 60 g (½ cup) ground almonds
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • ¼ tsp ground nutmeg
  • ¼ tsp ground allspice
  • ¼ tsp salt
  • 160 ml (⅔ cup) unsweetened non-dairy milk (I use soy)
  • 80 g (⅓ cup) non-dairy yogurt (I use soy)
  • 80 ml (⅓ cup) sunflower oil (or another neutral oil)
  • 1 Tbsp lemon juice
  • 1 heaped Tbsp demarera sugar

Instructions

  • Preheat the oven to 180°C/350°F/gas mark 4. Grease a deep 20cm/8 inch round cake tin and line it with baking parchment.
  • Peel and core the apples and chop into 1-1.5cm dice. Set aside.
  • In a large bowl whisk together the flour, light brown soft sugar, caster sugar, baking powder, bicarbonate of soda, ground almonds, cinnamon, ginger, cloves, nutmeg, allspice and salt until no lumps remain.
  • Add the milk, yogurt, oil and lemon juice and whisk gently until no dry lumps remain. Add the apples and fold through.
  • Transfer the batter to the prepared tin and spread it level. Scatter the demarera sugar over the top and bake for about 1 hour 20 minutes until a skewer inserted into the centre comes out clean.
  • Leave the cake to cool in the tin for 20 minutes then very carefully turn it out onto a wire rack to cool completely. It is very delicate when it is warm so be careful with it. Once the cake is cool store in an airtight container.

Notes

  • As with all of my baking recipes I really do recommend using the metric measurements with a digital scale rather than the cup conversions. Cups are a wildly inaccurate measuring system and you will get far better, more consistent results using a scale, not to mention that it is also easier and less messy than cups!
  • The tin you use should be at least 8 cm / 3 inches deep to avoid the cake overflowing.
  • The yogurt can be swapped for unsweetened applesauce.
  • The ground almonds in the batter give this cake a lovely texture, but if you want to make it nut free then you can swap them for an equal weight of plain flour instead.
  • Don’t overmix the batter as that can activate the gluten in the flour and make the cake tough. Only mix until no dry lumps remain. I recommend mixing by hand with a balloon whisk rather than using an electric mixer.
  • This is a delicate cake, especially when it is warm. All those juicy chunks of apple make it quite fragile so I really recommend using a springform or loose bottomed cake tin so that you can remove the cake from the tin without having to flip it out and risk it breaking.
  • Don’t turn the cake out of the tin too early or you risk it breaking. Let it cool in the tin for 20 minutes before you turn it out to give it a chance to settle.
  • Use the toothpick test to check when the cake is ready – if a toothpick inserted into the middle of the cake comes out clean then the cake is done. You may need to try it in a few spots to avoid apple chunks.

 

https://domesticgothess.com/blog/2019/12/08/vegan-apple-cake/

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Aug 15

Caramel Apple Cake

SERVES: 8

INGREDIENTS
FOR POUND CAKE
Cooking spray
450 g butter, softened
200 g caster sugar
large eggs
2 tsp. vanilla extract
250 g plain flour
2 tsp. ground cinnamon
1 1/2 tsp. baking powder
1 tsp. salt
1/4 tsp. ground nutmeg
medium apples, such as Granny Smith, peeled and chopped
FOR THE GLAZE
100 g cream cheese, softened
30 g icing sugar
2 tbsp. whole milk
2 tbsp. caramel
Pinch salt
FOR TOPPING
60 g caramel sauce
30 g chopped toasted pecans
DIRECTIONS
  1. Preheat oven to 180°C. Grease a 9”-x-5” loaf pan with cooking spray and line with parchment. Make cake: In a large bowl with a hand mixer, beat together butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition, then add vanilla.
  2. In a separate large bowl, whisk together flour, cinnamon, baking powder, salt, and nutmeg. Add dry ingredients to wet ingredients and stir until just combined, then fold in apples. Pour batter into prepared loaf pan and smooth top.
  3. Bake until a toothpick inserted into the middle comes out clean, 1 hour 15 minutes. Let cool 10 minutes, then invert onto a cooling rack to cool completely.
  4. Meanwhile, make glaze: In a medium bowl using a hand mixer or whisk, beat together cream cheese, icing sugar, milk, caramel, and salt until smooth. Pour over cooled cake, then drizzle with more caramel and garnish with a sprinkle of pecans.

 

https://www.delish.com/uk/cooking/recipes/a28924258/caramel-apple-pound-cake-recipe/

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