Archive for December, 2012

Dec 31

Baked sweet potato

Baked sweet potato
 
Prep time

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Author:
Recipe type: Side
Cuisine: Vegetarian
Serves: 4

Ingredients
  • 2 large sweet potatoes
  • 12 sage leaves
  • Unsalted butter, to serve

Instructions
  1. Preheat oven to 180C. Halve potatoes lengthways, but don’t cut all the way through. Stuff with sage leaves, sprinkle with sea salt and wrap in aluminium foil. Roast for 1hr 30mins until tender. Top with butter to serve.

Nutrition Information
Calories: 160 Fat: 8.6g Saturated fat: 5.3g Carbohydrates: 19.4g Sugar: 5.2g Salt: 0.3g Fibre: 2.2g Protein: 1.2g

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Dec 31

Sticky gingerbread

Sticky gingerbread
 
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Author:
Recipe type: Snack
Serves: 16

Ingredients
  • CAKE
  • 100G unsalted butter, plus extra for greasing
  • 100ml single cream
  • 100g dark soft brown sugar
  • 100g golden syrup
  • 100g treacle
  • 2 large eggs
  • 200g plain flour
  • 1tsp baking powder
  • 1½tbsp ground ginger
  • 1tsp ground cinnamon
  • 3 knobs stem ginger in syrup, 1½ finely chopped and 1½ roughly chopped
  • GINGER GLAZE (OPTIONAL)
  • 3 tbsp stem ginger syrup
  • 3tbsp ginger wine
  • 3tbsp caster sugar
  • 1tbsp golden syrup

Instructions
  1. Preheat oven to 180C. Grease 21*21cm cake tin and line with baking parchment. To make cake, but butter, cream, sugar, syrup and treacle in saucepan and melt over gentle heat until sugar has dissolved.
  2. Pour mixture into bowl, allow to cool for 5mins, then beat in eggs one at a time. Fold in flour, baking powder and spices until have smooth batter, then stir through finely chopped stem ginger.
  3. Tip into cake tin and scatter over roughly chopped stem ginger. Bake 35-40mins, until skewer inserted into centre comes out clean.
  4. If making glaze, heat all ingredients in small saucepan with 4tbsp water, simmer for 5mins, until reduced and syrupy. Prick holes all over cake with skewer/fork, then pour over warm syrup.
  5. Allow cake to cool to room temp in tin set on wire rack, slicing into squares to serve.

Nutrition Information
Calories: 190 Fat: 7.5g Saturated fat: 4.5g Carbohydrates: 28g Sugar: 18g Salt: 0.2g Fibre: 0.5g Protein: 2.6g

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Dec 31

Five spice pork with sesame pak choi

Five spice pork with sesame pak choi
 
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Author:
Recipe type: Main
Cuisine: Chinese
Serves: 4

Ingredients
  • 1tbsp dark soya sauce
  • 2tbsp dark soft brown sugar
  • 2tsp five-spice powder
  • 1 orange, juice
  • 1tbsp fresh root ginger, grated
  • 1 pork fillet (about 600g)
  • 1½tbsp olive oil
  • 2tsp sesame seeds
  • 2 garlic cloves, finely sliced
  • 470g green pak choi, sliced lengthways
  • 1tbsp toasted sesame oil

Instructions
  1. Preheat oven to 180C. Combine soya sauce, sugar, five spice, orange juice and ginger, roll pork in marinade. Heat 1tbsp oil in large frying pan over high heat; fry pork for 5-6mins until brown all over. Reserve marinade for later.
  2. Transfer pork to roasting tray and place in oven for 25mins, pouring in marinade after 15mins. Meanwhile, wipe out frying pan, return it to medium-high heat and toast sesame seeds for 1-2mins until golden; set aside.
  3. Add remaining oil, garlic and pak choi to pan. Cook over medium heat, tossing for 1min, then add 3tbsp water and cook for 4-5mins until water has evaporated. Trickle over sesame oil and pile onto plates; top with sliced pork and sesame seeds. Spoon over any juices from roasting tray.

Nutrition Information
Calories: 430 Fat: 20.1g Saturated fat: 3.6g Carbohydrates: 12.4g Sugar: 10.7g Salt: 1g Fibre: 1.5g Protein: 49.8g

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Dec 31

Spicy moroccan chick pea soup

Spicy moroccan chick pea soup
 
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Author:
Recipe type: Starter
Cuisine: Moroccan
Serves: 4

Ingredients
  • 75g brown basmati rice
  • 1tbsp olive oil
  • 1 large onion, roughly chopped
  • 2 red peppers, deseeded and roughly chopped
  • 2 garlic cloves, crushed
  • 1tbsp fresh root ginger, grated
  • 1tsp ground cumin
  • 1tsp ground coriander
  • ½tsp cinnamon
  • 1tbsp harissa paste
  • 2*400g can chopped tomatoes
  • 400g can chickpeas, drained and rinsed
  • ½ lemon, zest and juice
  • 4tbsp low-fat natural yoghurt
  • 28g coriander, leaves picked

Instructions
  1. Cook rice according to pack instructions. Meanwhile, heat oil in large pan and cook onion and peppers for 10mins until softened. Stir in garlic, ginger, spices and harissa, cooking for 1min, then add tomatoes and 750ml water. Bring to boil, cover and simmer for 10mins.
  2. Using stick blender or food processor, blitz soup, then return to pan and add chick peas and cooked rice. Cook for 2-3mins to heat through, season and stir in lemon zest and juice. Divide between 4 bowls and top with spoonful of yogurt and sprig of coriander leaves.

Nutrition Information
Calories: 274 Fat: 7.2g Saturated fat: 1.3g Carbohydrates: 41g Sugar: 16.2g Salt: 0.5g Fibre: 7.3g Protein: 11.3g

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Dec 31

Tarka dhal

Tarka dhal
 
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If using red split lentils, cook for 30mins
Author:
Recipe type: Side
Cuisine: Indian
Serves: 4

Ingredients
  • 300g yellow split peas
  • ¾tsp turmeric
  • 75g fresh root ginger
  • 4tbsp vegetable oil
  • 1tsp cumin seeds
  • ¾tsp chilli flakes
  • 1 large onion, finely sliced
  • 6 garlic cloves, finely chopped
  • 1 green chilli, finely sliced
  • ¾tsp garam masala
  • 2 tomatoes, each cut into 8 wedges
  • 2tbsp coriander, chopped

Instructions
  1. Put split peas in large pan with turmeric and 1.5litres water. Cut ginger in half, finely chop one portion and set aside. Leave other half whole and add to pan.
  2. Bring split peas to steady simmer, half-cover pan with lid, and cook for about 1hr30mins until completely tender and creamy in texture. Add dash more water if nec. Scoop out and discard ginger.
  3. Meanwhile, heat oil in frying pan and add cumin seeds and chilli flakes, cooking for about 30secs until they release warm, spicy aroma. Add onion and fry until golden.
  4. Stir in garlic, chopped ginger and green chilli. Continue cooking for another 2mins, then add garam masala and tomatoes. Fry for another minute, then tip tarka mixture into hot split peas. Stir in chopped coriander, season and serve with rice or flatbread.

Nutrition Information
Calories: 438 Fat: 17.4g Saturated fat: 2.2g Carbohydrates: 51.9g Sugar: 6.3g Salt: 0.1g Fibre: 6g Protein: 18.5g

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Dec 31

Focaccia with chorizo and rosemary

Focaccia with chorizo and rosemary
 
Prep time

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Plus rising and cooling time
Author:
Recipe type: Side
Cuisine: Italian
Serves: 8

Ingredients
  • 500g strong white bread flour, plus extra for dusting
  • 7g dried yeast
  • 10g fine salt
  • 4tbsp olive oil
  • 200g chorizo, cut into small chunks
  • 3 rosemary sprigs, finely chopped

Instructions
  1. Mix flour, yeast and salt with 325ml water in bowl to form sticky dough. Mix in 1tbsp oil, then turn out onto clean, floured work surface. Knead for about 10mins until smooth and silky. Shape into a round and drizzle with oil. Leave to rise in clean bowl, covered with clingfilm.
  2. After about 1hr, when doubled in size, tip dough onto work surface. Knead chorizo and rosemary into dough, then press into rough rectangle. Place in lightly oiled shallow baking tray, about 26cm*36cm. Press dough right into corners. Now leave to rise, covered, for about 30mins, until puffed up and airy. Meanwhile preheat oven to highest setting.
  3. Use fingers to poke deep holes across surface of dough, pushing down almost to bottom. Drizzle over remaining oil and sprinkle with coarse salt. Bake for 10mins, then turn oven down to 200C and bake for 10mins. Leave to cool on wire rack for about 10mins before serving or leave to cool completely.

Nutrition Information
Calories: 337 Fat: 12.1g Saturated fat: 3.3g Carbohydrates: 49.4g Sugar: 1.6g Salt: 1.6g Fibre: 2.6g Protein: 10.7g

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Dec 31

Easter sugar cookies

Easter sugar cookies
 
Prep time

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Plus chilling time
Author:
Recipe type: Snack
Cuisine: Easter
Serves: 30 cookies

Ingredients
  • 200g unsalted butter, at room temperature
  • 200g caster sugar
  • 1tsp salt
  • 1 large egg
  • 1tsp vanilla extract
  • 370g plain flour, plus extra for dusting
  • 1tsp baking powder
  • ½tsp ground nutmeg
  • 1tsp mixed spice
  • 1tsp ground ginger
  • ICING
  • 500g royal icing sugar
  • Food colouring

Instructions
  1. Using electric whisk, beat butter, sugar and salt in large bowl until pale and thick. Beat in egg and vanilla extract, then sieve in flour, baking powder and spices in 4-5 additions, mixing well between each. Once dough comes together, knead lightly into smooth ball. Flatten to disc, cover with clingfilm and chill for 30mins.
  2. Preheat oven to 180C. Cut dough into quarters and on lightly floured surface, roll out each piece into ½cm-thickness. Stamp out shapes using biscuit cutters, re-rolling and cutting any leftover dough. Transfer to baking sheet lined with baking parchment and cook for 9-10mins until lightly golden, then cool on wire rack. While first batch bakes, roll out and cut out next batch, and so on until all dough is used up.
  3. When cookies have cooled, make icing. Put icing sugar in bowl and gradually stir in 4-5tbsp water until smooth and glossy. Split icing between bowls and add different food colourings; use to decorate cookies. Let icing dry for at least 15mins before serving.

Nutrition Information
Calories: 190 Fat: 6g Saturated fat: 3..8g Carbohydrates: 34g Sugar: 23g Salt: 0.23g Fibre: 0.5g Protein: 1.8g

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Dec 31

Light chocolate cupcakes

Light chocolate cupcakes
 
Prep time

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Plus cooling time
Author:
Recipe type: Snack
Serves: 12

Ingredients
  • 200g courgette, coarsely grated
  • 2 large eggs
  • 150g caster sugar
  • ½tsp salt
  • 100g ground almonds
  • 70g rice flour
  • 20g cocoa powder, sieved
  • 2tsp baking powder
  • 50g dark chocolate (min 70% cocoa solids), grated
  • 1tsp vanilla extract
  • ICING
  • 60g white chocolate, broken into pieces
  • 2tsp honey
  • 150g icing sugar
  • 20g dark chocolate (min 70% cocoa solids), grated

Instructions
  1. Preheat oven to 180C. Line muffin tray with 12 cupcake cases. Rinse grated courgette in cold water, then dry well with kitchen paper; set aside.
  2. Using electric whisk, beat eggs, sugar and salt in large bowl for 3mins until pale and thick. Fold in all remaining cupcake ingredients (bar courgette) until well combined, then fold in courgette. Divide mixture between cupcake cases. Bake for 20mins until cooked through, then cool on wire rack.
  3. For icing, melt white chocolate in bowl over pan of boiling water; stir in honey. In another bowl, mix icing sugar with 5tsp boiling water until smooth, then stir in melted chocolate with wooden spoon. Leave to cool.
  4. Place heaped tsp of icing onto each cupcake, smoothing top with back of spoon. Cool for 10mins before sprinkling over grated chocolate.

Nutrition Information
Calories: 260 Fat: 10g Saturated fat: 2.9g Carbohydrates: 40g Sugar: 33g Salt: 0.5g Fibre: 1g Protein: 5g

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Dec 31

Florentines

Florentines
 
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Author:
Recipe type: Snack
Serves: 12

Ingredients
  • 40g butter
  • ½tbsp honey
  • 40g caster sugar
  • 50g flaked almonds
  • 50g mixed peel
  • 40g glace cherries, roughly chopped
  • 30g pistachios, roughly chopped
  • 20g crystallised stem ginger, roughly chopped
  • 1tsp plain flour
  • 60g dark chocolate (min 70% cocoa solids)

Instructions
  1. Preheat oven to 180C. Take 12-hole muffin tray and cut out 12 circles of baking parchment about 1cm larger that bottom of each hole. Brush bottoms of tray’s holes with water, then sit paper disc in each one.
  2. Melt butter in saucepan over medium-low heat, then add honey, sugar and pinch of salt, stirring until dissolved. Remove from heat and fold in flaked almonds, mixed peel, glace cherries, pistachios, ginger and plain flour.
  3. Place 1 heaped tsp of mixture in bottom of each muffin hole and flatten down with back of metal spoon. Bake in oven for 12-15mins, until caramel-coloured and bubbling. Allow to cool completely, then remove from muffin tin (may need to use small sharp knife). Peel away baking parchment and chill until ready to decorate with chocolate.
  4. Break up chocolate and melt in bowl over pan of boiling water. Using back of metal spoon, smear flat surface of each florentine with little melted chocolate. Allow to set completely.

Nutrition Information
Calories: 129 Fat: 7.7g Saturated fat: 2.9g Carbohydrates: 13.7g Sugar: 12.6g Salt: 0.17g Fibre: 0.5g Protein: 1.7g

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Dec 31

Salmon fish cakes

Salmon fish cakes
 
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Author:
Recipe type: Main
Serves: 4

Ingredients
  • 300g skinless salmon fillets
  • 450g mashed potato
  • 30g cornichons, chopped
  • 1tbsp capers, rinsed and chopped
  • ½tsp English mustard powder
  • 2tbsp flat-leaf parsley, chopped
  • 80g soft white breadcrumbs
  • 3tbsp plain flour
  • 1 egg, beaten
  • 2tbsp olive oil

Instructions
  1. Place salmon in shallow dish and cover with boiling water. Cover with clingfilm and leave for 12-15mins until fish is cooked and can be flaked. Meanwhile, mix cold mashed potato with cornichons, capers, mustard, parsley and 3tbsp breadcrumbs.
  2. Remove fish from water and dry well with kitchen paper, then break into large flakes, season and gently mix into potato. Form mixture into 4 patties and dust both sides with plain flour. Dip patties into egg before coating in remaining breadcrumbs.
  3. Heat 1tbsp olive oil in large frying pan over medium heat. Fry fish cakes on one side for 4-5mins until golden then turn over, add remaining oil to pan and fry for another 4-5mins. Serve with lemon wedges.

Nutrition Information
Calories: 324 Fat: 20g Saturated fat: 5.4g Carbohydrates: 17.9g Sugar: 1.2g Salt: 0.66g Fibre: 2.1g Protein: 19.3g

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