Archive for December, 2012

Dec 29

Chocolate and Vanilla Swirls

Chocolate and Vanilla Swirls
 

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Author:
Recipe type: Snack
Serves: 16 biscuits

Ingredients
  • 325g unsalted butter, softened plus extra for greasing
  • 350g icing sugar, sifted
  • 2tsp vanilla extract
  • 25g cocoa powder
  • 125g plain flour
  • 25g cornflour

Instructions
  1. Preheat oven to 170C. Butter 2 baking sheets and line with baking parchment.
  2. Put 175g butter and 50g icing sugar in bowl and beat together until pale and creamy. Add 1tsp vanilla extract and mix well. Sift over cocoa, flours and pinch of salt and mix until combined.
  3. Spoon mixture into piping bag fitted with 9mm star nozzle. Pipe out 16*4cm discs on one tray, leaving a little space between each biscuit. Pipe further 16 rings on other tray, making sure they are same diameter as discs. Bake on middle shelf of oven for 12-15mins. Remove from oven and leave to cool on baking sheet.
  4. In mixing bowl, cream together remaining 150g butter, 300g icing sugar and 1tsp vanilla extract until pale, light and very soft. Pipe or spread buttercream onto base of each disc and sandwich with ring -shaped biscuit. Serve

Nutrition Information
Calories: 275 Fat: 17g Saturated fat: 11g Carbohydrates: 31g Sugar: 22g Salt: Trace

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Posted in Snack

Dec 29

Sticky Chocolate Pudding Cake

Sticky Chocolate Pudding Cake
 

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Plus cooling time
Author:
Recipe type: Dessert
Serves: 8

Ingredients
  • 100g unsalted butter, softened plus extra for greasing
  • 180g medjool dates, roughly chopped
  • 50ml marsala
  • 150g light brown muscovado sugar
  • 2 large eggs, lightly beaten
  • 100g plain chocolate, melted
  • 1tsp vanilla extract
  • 125g plain flour
  • 40g cocoa powder
  • ½ tsp baking powder
  • 1tsp bicarbonate of soda
  • 100g pecan nut halves, chopped
  • CHOCOLATE TOFFEE SAUCE
  • 300ml double cream
  • 175g light brown muscovado sugar
  • 1tsp vanilla extract
  • 50g unsalted butter
  • 75g plain chocolate, chopped

Instructions
  1. Preheat oven to 180C. Butter base and sides of 20cm square cake tin and line with baking parchment.
  2. Place dates, marsala and 125ml boiling water in small saucepan and simmer gently for 1min. Remove from heat and cool slightly. In bowl, beat butter and sugar with electric whisk until light and creamy. Gradually add eggs, whisking well between each addition. Mix in date mixture, melted chocolate and vanilla extract. Sift over flour, cocoa, baking powder, bicarb and pinch of salt, then stir in with 50g pecans.
  3. Spoon mixture into prepared tin, spread level and bake for 40-45mins or until wooden skewer inserted into middle of cake come out clean.
  4. For sauce, heat cream, sugar, vanilla extract and butter over low-medium heat, stirring to dissolve sugar and melt butter. Remove from heat and add chopped chocolate. Stir until smooth.
  5. Cool cake in tin for 5mins, then carefully pour roughly ⅓ of sauce over top. Scatter with remaining pecans and return to oven for further 5mins. Reheat remaining sauce.
  6. Cut cake into squares and serve with remaining sauce and vanilla ice-cream.

Nutrition Information
Calories: 807 Fat: 54g Saturated fat: 28g Carbohydrates: 77g Sugar: 61g Salt: 0.6g

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Posted in Dessert

Dec 29

Butternut Squash Risotto

Butternut Squash Risotto
 

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Recipe type: Main
Cuisine: Italian
Serves: 4

Ingredients
  • 500g butternut squash, cubed (can use frozen)
  • ½tsp crushed chillis
  • 1½tsp ground cumin
  • 2tsp olive oil
  • 1 onion, diced
  • 300g risotto rice
  • 150ml dry white wine
  • 1.25litres vegetable stock, hot
  • 15g unsalted butter
  • 50g parmigiano reggiano, grated

Instructions
  1. Preheat oven to 200C. Toss squash with chilli, cumin and 1tbsp oil, then season and roast for 30mins until golden.
  2. Heat remaining oil in medium pan. Stir in onion, cook on low heat for 8mins. Add rice and cook, stirring for 1min. Add wine, simmer, stirring until absorbed. Now add stock, ladleful at a time; stir often and ensure each is absorbed.
  3. When 1-2 ladlefuls left, stir in half squash. Continue adding stock until rice is al dente. Stir in butter and parmigiano reggiano and dish onto plates; top with remaining squash.

Nutrition Information
Calories: 612 Fat: 15g Saturated fat: 7g Carbohydrates: 76g Sugar: 9g Salt: 1.4g

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Posted in Italian, Main

Dec 29

Smoked Haddock with Spinach

Smoked Haddock with Spinach
 
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Recipe type: Main
Serves: 4

Ingredients
  • 600g smoked haddock fillets
  • 400ml whole milk
  • ½ cinnamon stick
  • 1tsp coriander seeds, roughly crushed
  • 1 bay leaf
  • 2*400g can chick peas, drained and rinsed
  • 250g spinach
  • 2tbsp creme fraiche
  • ½tsp smoked paprika
  • 10g flat-leaf parsley, leaves only roughly chopped

Instructions
  1. Put haddock in large frying pan, skin-side up, and cover with milk. Add cinnamon, coriander seeds and bay leaf. Slowly bring to boil, then reduce heat and simmer for 5mins. Remove fish with slotted spoon and set aside. Turn heat up and bubble for 5mins.
  2. Remove cinnamon and bay leaf and stir in chick peas and spinach; keep stirring for about 5mins.
  3. Meanwhile, pull skin off haddock, discard and flake flesh into small pieces. Add to pan with creme fraiche and paprika; taste and season. Take off heat, stir in parsley and serve.

Nutrition Information
Calories: 423 Fat: 9g Saturated fat: 5g Carbohydrates: 33g Sugar: 7g Salt: 3.2g

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Posted in Fish/seafood, Main

Dec 28

Weekender Lamb Curry

Weekender Lamb Curry
 

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Recipe type: Main
Cuisine: Indian
Serves: 4

Ingredients
  • 1tsp fennel seeds
  • 3tbsp vegetable oil
  • 1tsp cumin seeds
  • 6 cardamom pods, split
  • 1tsp dried chilli flakes
  • 1 cinnamon stick
  • 3 red onions, very finely chopped/grated
  • 6 garlic cloves, crushed
  • 5cm piece fresh root ginger, grated
  • 750g lamb neck fillet, cut into 4cm pieces
  • 2 bay leaves
  • 400g can chopped tomatoes
  • 1tsp turmeric
  • 3 green chillis, deseeded and roughly chopped
  • 1tsp garam masala
  • 250g charlotte potatoes, halved
  • 175g turnips, peeled and cut into 4cm cubes
  • 350ml chicken stock
  • 2tbsp coriander, chopped

Instructions
  1. Heat small frying pan on medium heat and toast fennel seeds for about 20secs or until give off sweet, aniseedy scent. Using pestle and mortar, pound them to powder and set aside.
  2. Heat oil over medium heat in large, lidded ovenproof casserole and add cumin, cardamom, chilli flakes and cinnamon. Stir and fry spices until give off nutty aroma (about 20secs).
  3. Add onions and fry for 10mins, stirring often, until golden. Add garlic, ginger and 75ml water; cook for 1min until water has evaporated.
  4. Preheat oven to 170C. Tip lamb and bay leaves into pan and fry for about 10mins until well browned, stirring all the time. Add dash of water if meat starts to catch.
  5. Stir in tomatoes, turmeric, green chillis, garam masala, potatoes, turnips and crushed fennel. Simmer for 5-7mins till tomatoes have cooked down.
  6. Pour over stock, bring to simmer and cover. Transfer to oven for 1hr15mins, until meat is tender. Scatter with chopped coriander and serve with flatbreads or rice and some yoghurt.

Nutrition Information
Calories: 597 Fat: 35.3g Saturated fat: 13.5g Carbohydrates: 22.7g Sugar: 9.5g Salt: 0.7g Fibre: 4.9g Protein: 47g

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Posted in Indian, Main

Dec 28

Spicy Fish Fingers

Spicy Fish Fingers
 
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Recipe type: Main
Cuisine: Indian
Serves: 16 fingers

Ingredients
  • SALSA
  • 5 tomatoes, roughly chopped
  • 2 garlic cloves, crushed
  • 1tbsp red wine vinegar
  • 2tsp caster sugar
  • 20g coriander, roughly chopped
  • 1 red onion, diced
  • 2tbsp sweet chilli sauce
  • FISH FINGERS
  • 1 egg
  • 2½ limes, juice of ½, 2 in wedges
  • 1tbsp chopped coriander
  • ½ red onion, chopped
  • 1 red chilli, chopped
  • 2cm piece fresh root ginger, peeled and chopped
  • ½tsp ground cumin
  • 2tbsp plain flour
  • 75g soft white breadcrumbs
  • 500g coley/whiting/pollack fillet, skinned and cut into strips
  • 3tbsp vegetable oil
  • 1 lemon, in wedges

Instructions
  1. Mix all ingredients for salsa together, cover with clingfilm and set aside.
  2. Break egg into small bowl of food processor and add lime juice, coriander, onion, chilli, ginger and cumin. Blend to rough paste.
  3. Lay out 3 plates. Put flour on first and season lightly; put egg mix on second, and breadcrumbs on third. Coat fish strips with seasoned flour and shake off any excess. Then dip in egg mixture, followed by breadcrumbs.
  4. Heat oil in large, deep-sided frying pan. Fry fish fingers in batches, for 2-3mins each side. Drain on kitchen paper and season lightly with salt. Serve with salsa and lime and lemon wedges.

Nutrition Information
Serving size: 1 finger Calories: 87 Fat: 3g Saturated fat: 0.4g Carbohydrates: 7.7g Sugar: 2.8g Salt: 0.3g Fibre: 0.8g Protein: 7.3g

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Posted in Fish/seafood, Main

Dec 28

Fudge

Fudge
 

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Author:
Recipe type: Snack
Serves: 35 pieces

Ingredients
  • 1tsp sunflower oil, for greasing
  • 300g caster sugar
  • 1tbsp golden syrup
  • 100g unsalted butter, cubed
  • 100ml double cream
  • 1tsp vanilla extract

Instructions
  1. Lightly oil 15cm*22cm baking dish. Put sugar, syrup, butter and cream in heavy-based saucepan, making sure not more than ⅓ full, as mixture will bubble up when boils. Heat gently, stirring all the time, until sugar completely dissolves.
  2. Stop stirring, put sugar thermometer in pan and turn up heat. Let mixture boil until reaches 116C. If no sugar thermometer, test by spooning small amount into iced water; if forms soft ball it’s ready. Take pan off heat and leave to stand for 10mins.
  3. Add vanilla and beat vigorously until mixture thickens, becomes slightly grainy and starts to come away from base of pan. Can take up to 10mins so can use electric whisk. Tip into prepared dish, smooth with metal spoon and leave to cool. Mark into squares with small sharp knife while still slightly soft, then leave for 3-4hrs to firm up. Remove and store in airtight container.

Nutrition Information
Calories: 71 Fat: 4g Saturated fat: 2.5g Carbohydrates: 8.7g Sugar: 8.9g Salt: Trace Fibre: 0g Protein: 0.1g

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Posted in Snack

Dec 28

Root veg boulangere

Root veg boulangere
 

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Recipe type: Side
Cuisine: Vegetarian
Serves: 4

Ingredients
  • 30g unsalted butter
  • 2 onions, thinly sliced
  • 2 garlic cloves, sliced
  • 1 celeriac (about 800g), peeled and thinly sliced
  • 2 thyme sprigs, leaves chopped
  • 3 sage leaves, finely chopped
  • 3 large parsnips (about 600g), peeled and thinly sliced lengthways
  • 2 large carrots (about 200g), peeled and thinly sliced lengthways
  • 2 large potatoes (about 600g), peeled and thinly sliced
  • 1litre vegetable stock

Instructions
  1. Preheat oven to 200C. Melt butter in heavy-bottomed frying pan and use some of it to grease large gratin dish. Add onions to pan and saute over medium heat until soft (about 10mins), then add garlic and cook gently for 1-2mins.
  2. Spread out celeriac in gratin dish, season well, then sprinkle with half onions and half herbs. Layer parsnips and carrots on top, then scatter over remaining onions and herbs and finish with layer of potatoes.
  3. Bring stock to simmer and season, then pour over vegetables to barley cover them (may not need all stock). Cover dish with foil and bake for 30mins, then uncover and continue to bake until vegetables are cooked (about 30mins). If still liquid covering potatoes, spoon off a little and return dish to oven for about 15mins or until potatoes on top have browned. Can use grill to get darker, crisper top. Serve immediately.

Nutrition Information
Calories: 376 Fat: 9.5g Saturated fat: 4.6g Carbohydrates: 54g Sugar: 19g Salt: 0.99g Fibre: 20g Protein: 17g

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Posted in Side

Dec 28

Big baked Mushrooms

Big baked Mushrooms
 

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Recipe type: side
Cuisine: Vegetarian
Serves: 4

Ingredients
  • 1tsp vegetable oil, for greasing
  • 8 large portabella mushrooms
  • 20g unsalted butter
  • 2 garlic cloves, finely chopped
  • 60g mature cheddar cheese, grated

Instructions
  1. Preheat oven to 190C. Lightly oil roasting tray. Put mushrooms open-side up onto tray, dot with butter, scatter over garlic, then season.
  2. Bake for 15mins, until mushrooms are tender and juicy. Sprinkle over grated cheese and return to oven for another 5mins until golden and bubling.

Nutrition Information
Calories: 131 Fat: 11.4g Saturated fat: 6.2g Carbohydrates: 0.6g Sugar: 0.3g Salt: 0.36g Fibre: 2.2g Protein: 6.5g

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Posted in Side

Dec 28

Soy-braised tofu with butternut squash and spinach

Soy-braised tofu with butternut squash and spinach
 

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Plus pressing tofu time
Author:
Recipe type: Main
Cuisine: Vegetarian
Serves: 4

Ingredients
  • 396g pack tofu
  • 3tbsp groundnut oil
  • 500g butternut squash, peeled and cut into 2cm cubes
  • 3cm piece fresh root ginger, peeled and sliced
  • 3 star anise
  • 1½tbsp soy sauce
  • 2tbsp soft light brown sugar
  • 250g spinach
  • 1 red chilli, finely sliced

Instructions
  1. Pat tofu dry with kitchen paper, then wrap in more sheets of kitchen paper. Place tofu parcel on plate and cover with another plate. Sit couple of tins on top and leave to drain and firm up for 15mins.
  2. Cut tofu into 2cm cubes. Heat oil in large deep-sided frying pan, add tofu and fry, turning regularly, until golden (about 15mins). Remove tofu from pan and set aside. Add butternut squash, frying cubes slowly until golden brown (about 10mins).
  3. Return tofu to pan and add ginger, star anise, soy sauce and sugar, along with 500ml water. Bring to boil and simmer briskly for about 15mins, stirring occasionally. Liquid should be syrupy and reduced and squash tender but still holding shape.
  4. Remove from heat and add spinach and good grinding of black pepper. Turn over gently and allow leaves to wilt for 1-2mins then scatter with chilli and serve.

Nutrition Information
Calories: 262 Fat: 14.5g Saturated fat: 2.6g Carbohydrates: 19.3g Sugar: 13.9g Salt: 1.2g Fibre: 4.4g Protein: 13.7g

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Posted in Main

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