Archive for December, 2012

Dec 31

Lemon scones

Lemon scones
 

Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Snack
Cuisine: English
Serves: 12

Ingredients
  • 30g raisins
  • ½ lemon, zest and juice
  • 450g self-raising flour
  • 80g unsalted butter, cubed
  • 3tbsp caster sugar
  • 300ml whole milk

Instructions
  1. Preheat oven to 200C. Put raisins in bowl and pour over lemon juice. In another bowl, sift flour with pinch of salt and stir in lemon zest. Add butter and, using fingertips, rub into flour until resembles fine breadcrumbs.
  2. Stir in sugar, then gradually mix in milk until have rough dough; mix or knead as little as poss. Turn onto floured board and divide in half, so can make batch with raisins and one without.
  3. Drain raisins and gently knead them into one half of dough. Press each half of dough lightly until 2cm high, then cut out rounds with 6cm biscuit cutter.
  4. Put baking sheet; bake for 12-15mins. Cool on rack; serve with cream and jam or lemon curd.

Nutrition Information
Calories: 212 Fat: 7g Saturated fat: 4.3g Carbohydrates: 35.2g Sugar: 7g Salt: 0.4g Fibre: 1.6g Protein: 4.2g

image

0
comments

Posted in Snack

Dec 31

Chicken bake with tomatoes and courgettes

Chicken bake with tomatoes and courgettes
 
Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
  • 2tbsp olive oil
  • 1tbsp balsamic vinegar
  • 1 onion
  • 800g chicken thighs
  • 250g cherry tomatoes
  • 1 courgette, chopped
  • 4 garlic cloves, squashed
  • 2tbsp oregano, chopped
  • ¼tsp chilli flakes
  • ½ lemon, zest and juice
  • ½ ciabatta, torn into chunks

Instructions
  1. Preheat oven to 220C. Combine oil and balsamic vinegar. Peel onion and cut into 8 wedges. Put onion and all remaining ingredients in baking dish, drizzle over oil and vinegar mix and season.
  2. Roast for 35mins, until cooked through and chicken beginning to turn golden. Serve with green salad.

Nutrition Information
Calories: 339 Fat: 9g Saturated fat: 1.5g Carbohydrates: 24.7g Sugar: 5.5g Salt: 0.76g Fibre: 2.8g Protein: 41.1g

image

0
comments

Posted in Chicken, Main

Dec 31

Picnic loaf

Picnic loaf
 

Print

Prep time

Cook time

Total time

 

Plus rising time
Author:
Recipe type: Main
Cuisine: Picnic
Serves: 2 loaves

Ingredients
  • 500g strong white bread flour, plus extra for dusting
  • 1½tsp salt
  • 7g easy bake yeast
  • 1tbsp sunflower oil plus extra for greasing
  • 15g unsalted butter, melted
  • 3tbsp dijon mustard
  • 250g thin-cut honey roast ham
  • 200g extra mature cheddar, grated
  • 100g sunkissed tomatoes
  • 2tbsp thyme leaves

Instructions
  1. Place flour, salt and yeast in large bowl and mix together. Make large well in middle, pour in oil , butter and 300ml warm water, then bring together to make light, soft dough not too sticky. Knead on lightly floured surface for 10mins by hand (5mins by machine), until smooth and elastic. Pop dough into large, lightly oiled bowl, cover with clean tea towel and leave to rise for 45-60mins or until doubled in size.
  2. Divide dough into 2 pieces. Roll out each half on lightly floured surface to square, 1cm thick. Leaving 1cm border around edge, spread each with 1½tbsp mustard, than lay over ham and scatter with grated cheese, tomatoes and thyme. Season and roll up like Swiss roll, sealing seam and sides. With seam on underside, place on lightly oiled baking sheet, cover with tea towel and leave to rise 45-60mins.
  3. Preheat oven to 200C. Remove tea towel and bake for 35-40mins. Cool on wire rack, then wrap tightly in foil for travel.

Nutrition Information
Calories: 272 Fat: 10.5g Saturated fat: 4.9g Carbohydrates: 34g Sugar: 1.6g Salt: 1.8g Fibre: 2g Protein: 12.6g

image

0
comments

Posted in Main

Dec 31

Almond tart with strawberries

Almond tart with strawberries
 

Print

Prep time

Cook time

Total time

 

Plus chilling time
Author:
Recipe type: Dessert
Cuisine: English
Serves: 12

Ingredients
  • 350g plain flour
  • 175g unsalted butter, chilled and cut into cubes
  • 100g icing sugar, plus 2tbsp for dusting
  • 3 eggs, yolks only
  • 400g strawberries, hulled
  • ALMOND FILLING
  • 350g blanched almonds
  • 350g unsalted butter, softened
  • 350g caster sugar
  • 3 eggs

Instructions
  1. For pastry, pulse flour, butter and pinch of salt in food processor until mixture resembles coarse breadcrumbs. Add sugar and egg yolks, then pulse until mixture combines and leaves sides of bowl. Bring together in ball, wrap in clingfilm and chill for min 1hr.
  2. Coarsely grate pastry into 30cm loose-bottomed fluted flan tin. Press on to sides and base as quickly as poss, leaving no gaps. Chill for 30mins.
  3. Preheat oven to 180C. Line pastry case with sheet of greaseproof paper, fill with baking beans and bake blind for 15mins. Remove paper and beans and bake for further 10mins, until golden.
  4. Reduce oven temperature to 150C. For filling, blitz almonds in food processor until finely ground. In large bowl, beat butter and sugar until pale and light. Beat in ground almonds, then eggs, one by one. Spoon into pastry case, level top and bake for 1hr10mins, until puffed up and golden. Cool on wire rack.
  5. Cut strawberries into wedges, arrange on top of tart and dust with icing sugar.

Nutrition Information
Calories: 559 Fat: 55.5g Saturated fat: 26g Carbohydrates: 69g Sugar: 45.5g Salt: 0.16g Fibre: 1.7g Protein: 12g

image

0
comments

Posted in Dessert

Dec 31

Sausage, potato and red pepper bake

Sausage, potato and red pepper bake
 

Print

Prep time

Cook time

Total time

 

Author:
Recipe type: Main
Serves: 4

Ingredients
  • 250g cherry tomatoes
  • 750g new potatoes, quartered
  • 3 red peppers, cored, deseeded and cut into wide strips
  • 2 red onions, cut into wedges
  • 2tsp dried oregano
  • 5 thyme sprigs
  • 2tbsp olive oil
  • 2 garlic cloves, peeled and sliced
  • 12 pork sausages
  • 1½ tbsp balsamic vinegar

Instructions
  1. Preheat oven to 200C. Toss veg, herbs and 1tbsp oil in large roasting tin and season. Roast for 15mins, then stir in garlic and sit sausages over veg. Drizzle sausages with remaining oil and roast for 30mins.
  2. Drizzle in balsamic vinegar, taking opportunity to give veg good stir and turn sausages over. Cook for further 15-20mins, or until golden and caramelised. Serve with green salad.

Nutrition Information
Calories: 620 Fat: 34.9g Saturated fat: 11.5g Carbohydrates: 53.9g Sugar: 17.6g Salt: 2.9g Fibre: 6.7g Protein: 25.5g

image

0
comments

Posted in Main

Dec 31

Macaroni cheese

Macaroni cheese
 

Print

Prep time

Cook time

Total time

 

Can fry 70g diced pancetta until golden and crisp then stir into pasta with courgette and replace thyme with dill. Can replace half cheese with gruyere.
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4

Ingredients
  • 375g macaroni
  • 3 courgettes, coarsely grated
  • 300g half fat creme fraiche
  • 2tsp dijon mustard
  • Pinch freshly grated nutmeg
  • 1tbsp thyme leaves
  • 125g mature cheddar cheese
  • 100g cherry tomatoes, halved

Instructions
  1. Preheat oven to 220C. Cook macaroni for 2mins less than packet instructions. Drain, reserving 1tbsp of cooking liquid, then stir courgette through pasta; set aside.
  2. In bowl, mix together creme fraiche, mustard, nutmeg, thyme leaves, 100g cheese and reserved cooking liquid. Season, then toss through pasta until well combined.
  3. Transfer pasta to ovenproof dish, and top with cherry tomatoes and remaining cheese. Bake for 15-20mins, until top is golden and crisp. Serve with green salad.

Nutrition Information
Calories: 573 Fat: 20.8g Saturated fat: 12.9g Carbohydrates: 77.6g Sugar: 6.2g Salt: 0.8g Fibre: 5g Protein: 23.9g

image

0
comments

Posted in Main

Dec 31

Rhubarb and vanilla jam

Rhubarb and vanilla jam
 

Print

Prep time

Cook time

Total time

 

Plus macerating overnight time
Author:
Recipe type: Snack
Cuisine: English
Serves: 5*340g jars

Ingredients
  • 1.2kg rhubarb, cut into 3cm chunks
  • 2 vanilla pods, split
  • 1kg jam sugar
  • 1 orange, juice only

Instructions
  1. In large stainless-steel saucepan/preserving pan, layer rhubarb and vanilla with sugar, ending with sprinkling of sugar. Pour orange juice over top, cover and leave overnight.
  2. Put couple of saucers into freezer. Fish vanilla pods out of pan, scrape seeds and stir them and pods back into rhubarb, with 120ml water. Gently warm, stirring, until sugar has dissolved.
  3. Boil for 10mins until bubbles look large and sugar thermometer reaches 105C. Alternatively, check jam has reached setting point by putting tsp jam onto chilled saucer. Freeze for 30secs; ready when skin forms that wrinkles when prodded. If not, bubble jam for few more mins and check again.
  4. Skim any skum off surface, let it cool for 10mins, then pour into warm, sterilised jars. Seal, and use within 6 months. Once open, store in fridge and use within 4 weeks.

Nutrition Information
Serving size: 1tbsp Calories: 36 Fat: 0g Saturated fat: 0g Carbohydrates: 9.4g Sugar: 9g Salt: 0g Fibre: 0.2g Protein: 0.1g

image

0
comments

Posted in Snack

Dec 31

Strawberry jellies

Strawberry jellies
 

Print

Prep time

Total time

 

Plus cooling and setting time
Author:
Recipe type: Dessert
Cuisine: English
Serves: 4

Ingredients
  • 4½ Costa gelatine leaves
  • 900g strawberries, hulled and quartered
  • 100g caster sugar
  • 1 lemon, juice only

Instructions
  1. Place gelatine strips in medium-size bowl, cover with cold water and soak for 5mins, then drain.
  2. Blend strawberries with sugar and lemon juice, then pass through fine-mesh sieve into measuring jug (avoid pushing through too forcibly as don’t want seeds to go through). Should have 600ml liquid; if not, make it up with water. Bring to boil, then take off heat and stir in gelatine until completely dissolved.
  3. Divide jelly solution between 4 150ml ramekins or dishes, and leave to cool. Cover and chill overnight. Serve with whipped cream and sugar sprinkles.

Nutrition Information
Calories: 164 Fat: 0.2g Saturated fat: 0g Carbohydrates: 40g Sugar: 38g Salt: Trace Fibre: 3.3g Protein: 2.7g

image

0
comments

Posted in Dessert

Dec 31

Summer pudding

Summer pudding
 

Print

Prep time

Cook time

Total time

 

Plus chilling time
Author:
Recipe type: Dessert
Cuisine: English
Serves: 8

Ingredients
  • 225g redcurrants, stem removed
  • 225g blackcurrants, stem removed
  • 170g caster sugar
  • 350g raspberries
  • 10-12 slices day old white bread, crusts off
  • 227g tub clotted cream

Instructions
  1. Place redcurrants and blackcurrants in saucepan with sugar, and heat for 4-5mins until fruit is soft but retains shape, and there’s plenty of syrup. Add raspberries and blackberries, stir well and heat gently for 2mins. Leave fruit to cool, adjusting sweetness with little more sugar if nec. Set aside 100ml of fruit and syrup, cover and chill.
  2. Line 1.8litre pudding basin with bread; place piece on base, 4 around sides, and fill in triangular gaps as neatly as poss, pressing edges of bread together to seal it. Tip fruit into basin and press down. Make lid with more bread. Place plate slightly smaller than diameter of pudding basin over top and place weight on it. Chill overnight.
  3. Run palatte knife around edge of pudding to loosen it and then invert onto plate. Leave to stand for 30mins, to bring it up to room temperature and to allow juices to soak into base. Spoon reserved fruit and juices over top, soaking any bits of bread not turned red. Serve with clotted cream.

Nutrition Information
Calories: 368 Fat: 18.8g Saturated fat: 11.4g Carbohydrates: 47.6g Sugar: 30g Salt: 0.46g Fibre: 6.8g Protein: 5g

image

0
comments

Posted in Dessert

Dec 31

Piccalilli

Piccalilli
 

Print

Prep time

Cook time

Total time

 

Plus macerating overnight
Author:
Recipe type: Side
Cuisine: English
Serves: 7*340g jars

Ingredients
  • 10 shallots, peeled and quartered
  • 4 carrots, peeled and cut into 1cm dice
  • 1 small cauliflower, broken into bite-sized florets, tough stem discarded
  • 1 cucumber, cut into 1cm dice
  • 3tbsp salt
  • 30g cornflour
  • 1litre cider vinegar
  • 220g caster sugar
  • 1tbsp turmeric
  • 1tbsp English mustard powder
  • 2tsp ground ginger
  • 4 garlic cloves, halved and sliced
  • 2 red chillies, halved, deseeded and thinly sliced

Instructions
  1. Weigh vegetables; should be about 1.5kg in total. Mix shallots, carrots, cauliflower and cucumber together and layer them in large bowl, sprinkling salt between layers. Cover and leave to stand overnight.
  2. Tip veg into colander and rinse under cold water. Drain, then dry with kitchen towel. In bowl, mix cornflour with some of the vinegar until the consistency of single cream.
  3. Mix rest of vinegar, sugar, turmeric, mustard, ginger, garlic and chillies in large stainless-steel pan or preserving pan. Stir over medium heat until sugar has dissolved. Bring to boil and add veg. Simmer, uncovered for 5mins. Remove from heat and stir in cornflour mixture.
  4. Return to heat and stir until mixture boils and thickens, about 4-5mins. Pour into hot sterilised jars and seal immediately with vinegar-proof lids. Leave for 6 weeks in cool place before using. Eat within 6months. Once open, store in fridge and use within 4 weeks.

Nutrition Information
Serving size: 1tbsp Calories: 10 Fat: 0.1g Saturated fat: 0g Carbohydrates: 2g Sugar: 1.7g Salt: 0.3g Fibre: 0.2g Protein: 0.2g

image

0
comments

Posted in Side

« Older Entries
Newer Entries »