Archive for April, 2019

Apr 28

Lovely cheesy pasta

SERVES 2

Ingredients

  • 150g pasta
  • 50g peas or sweetcorn
  • 100g precooked smokey bacon
  • 250ml semi-skimmed milk
  • 20g margarine
  • 15g plain flour
  • 1/2 tsp mustard powder
  • 80g cheddar cheese
  • some seasonings of your choice (salt, pepper, spices, herbs etc.)

Method

  1. Preheat the oven to 200 degrees C/ gas mark 6
  2. Grab a saucepan, pour all the pasta in and fill with cold tap water until the pasta is submerged. Cook the pasta until “al dente” or done. But just before it is done, add the vegetables into the saucepan.
  3. While the pasta is cooking, place the flour, the margerine, the mustard powder and the milk into another clean saucepan and stir well until smooth.
  4. Set the sauce on a cooker and start to boil, stirring continuously until the sauce thickens. Keep simmering until smooth.
  5. Add the cheese to the sauce, and stir in in.
  6. Remove the pasta and veg from the cooker, and drain it using a colander. Put the pasta and veg back in the saucepan and mix in the cheese sauce.
  7. Mix in all up then pour it into the oven proof tray, and put it in the oven for 10 minutes.
  8. Take the tray out, take the pasta out the tray and put on a plate. Sprinkle the bacon all over, then serve.

https://www.bbcgoodfood.com/recipes/1366639/lovely-cheesy-pasta

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Apr 28

Cauliflower cheese

SERVES 6

Ingredients

1 large cauliflower (leaves cut off), broken into pieces
500ml milk
4 tbsp flour
50g butter
100g strong cheddar, grated
2-3 tbsp breadcrumbs, if you have them

Method

  1. Bring a large saucepan of water to the boil, then add 1 large cauliflower, broken into pieces, and cook for 5 mins – lift out a piece to test, it should be cooked.

  2. Drain the cauliflower, then tip into an ovenproof dish. Heat oven to 220C/200C/gas 7.

  3. Put the saucepan back on the heat and add 500ml milk, 4 tbsp flour and 50g butter.

  4. Keep whisking fast as the butter melts and the mixture comes to the boil – the flour will disappear and the sauce will begin to thicken. Whisk for 2 mins while the sauce bubbles and becomes nice and thick.

  5. Turn off the heat, stir in most of the 100g grated cheddar cheese and pour over the cauliflower. Scatter over the remaining cheese, and 2-3 tbsp breadcrumbs if using.

  6. Put in the oven and bake for 20 mins until bubbling.

     

https://www.bbcgoodfood.com/recipes/358608/cauliflower-cheese?amp

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Apr 28

Healthy Banana Bread

INGREDIENTS

  • ⅓ cup melted coconut oil or extra-virgin olive oil or high quality vegetable oil*
  • ½ cup honey or maple syrup
  • 2 eggs
  • 1 cup mashed ripe bananas (about 2 ½ medium or 2 large bananas)
  • ¼ cup milk of choice or water
  • 1 teaspoon baking soda (NOT baking powder; they aren’t the same!)
  • 1 teaspoon vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon ground cinnamon, plus more to swirl on top
  • 1 ¾ cupwhite whole wheat flour or regular whole wheat flour
  • Totally optional: ½ cup mix-ins like chopped walnuts or pecans, chocolate chips, raisins, chopped dried fruit, fresh banana slices…

NSTRUCTIONS

  1. Preheat oven to 325 degrees Fahrenheit (165 degrees Celsius) and grease a 9×5-inch loaf pan.
  2. In a large bowl, beat the oil and honey together with a whisk. Add the eggs and beat well, then whisk in the mashed bananas and milk. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 10 seconds in the microwave.)
  3. Add the baking soda, vanilla, salt and cinnamon, and whisk to blend. Lastly, switch to a big spoon and stir in the flour, just until combined. Some lumps are ok! If you’re adding any additional mix-ins, gently fold them in now.
  4. Pour the batter into your greased loaf pan and sprinkle lightly with cinnamon. If you’d like a pretty swirled effect, run the tip of a knife across the batter in a zig-zag pattern.
  5. Bake for 55 to 60 minutes, or until a toothpick inserted into the center comes out clean (typically, if I haven’t added any mix-ins, my bread is done at 55 minutes; if I have added mix-ins, it needs closer to 60 minutes). Let the bread cool in the loaf pan for 10 minutes, then transfer it to a wire rack to cool for 20 minutes before slicing.

NOTES

STORAGE SUGGESTIONS: This bread is moist, so it will keep for just two or three days at room temperature. Store it in the refrigerator for five to seven days, or in the freezer for up to three months or so. I like to slice the bread before freezing and defrost individual slices, either by letting them rest at room temperature or lightly toasting them.
*OIL OPTIONS: I love coconut oil here. I used unrefined coconut oil and can hardly taste it in the final product. Olive oil might lend an herbal note to the muffins, if you’re into that (I tested with California Olive Ranch’s “Everyday” variety and couldn’t even taste it). Vegetable oil has a neutral flavor, but the average vegetable/canola oil is highly processed, so I recommend using cold-pressed sunflower oil or grapeseed oil if possible.
MAKE IT VEGAN: Use maple syrup instead of honey, replace the eggs with flax eggs and choose non-dairy milk (I used almond milk) or water.
MAKE IT DAIRY FREE: Choose non-dairy milk (I used almond milk) or water.
MAKE IT EGG FREE: Replace the eggs with flax eggs.
MAKE IT GLUTEN FREE: Bob’s Red Mill’s gluten-free blend works best here. Do NOT substitute coconut flour.
MAKE IT LOWER IN FAT: I would argue that this bread contains a healthy amount of fat, but you can replace the oil with applesauce if you’re following a low-fat diet.

FLOUR ALTERNATIVES: An equal amount of all-purpose flour can be used in place of the whole wheat flour.

 

https://cookieandkate.com/healthy-banana-bread-recipe/

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Apr 28

Overnight French Toast

SERVES 6

Ingredients

FOR THE OVERNIGHT FRENCH TOAST:

  •  3 tablespoons granulated sugar
  •  1 1/4 teaspoons ground cinnamon — divided
  •  16 slices Bimbo 100% Whole Wheat Bread — 1 (16-ounce) loaf
  •  1 (12-ounce) can fat-free evaporated milk — for a dairy-free option, swap light coconut milk
  •  1 cup 2% milk or whole milk — for a dairy-free option, swap full-fat coconut milk
  •  6 large eggs
  •  1/4 cup pure maple syrup
  •  1 tablespoon pure vanilla extract
  •  Zest of 1 small lemon or 1/2 orange
  •  1/4 teaspoon kosher salt

FOR SERVING:

  •  Pure maple syrup
  •  Butter
  •  Fresh berries
  •  Greek yogurt
  •  Powdered sugar
  •  Peanut butter
  •  Whatever you like!

Instructions

  1. The night before: Place the racks in the upper and lower thirds of your oven and preheat the oven to 350 degrees F. Arrange the bread slices in a single layer on two large baking sheets. Toast the bread in the oven until it is very lightly toasted and feels dry to the touch on top but is not yet turning brown, about 8 to 10 minutes, switching the pans’ positions on the upper and lower racks halfway through. Transfer to a cutting board and cut in half diagonally (this is easiest while the slices are still warm). Let cool slightly.

  2. Meanwhile, butter a 9×13-inch casserole dish. In a small bowl, whisk together the granulated sugar and 1 teaspoon cinnamon. In a large bowl, whisk together the evaporated milk, milk, eggs, maple syrup, vanilla, lemon or orange zest, salt, and remaining 1/4 teaspoon cinnamon.
  3. Fan the bread slices into the pan, arranging them however you like. Check out the photos above for inspiration, or make the arrangement your own.
  4. Pour the custard mixture evenly over the top of the bread. Lightly press down the slices, sprinkle on the cinnamon-sugar mixture, and cover the pan with foil. Let sit for 15 minutes or refrigerate overnight.
  5. When ready to bake: Place a rack in the center of the oven and preheat the oven to 375 degrees F. (If you’ve been refrigerating the French toast, remove it from the refrigerator now and let it come to room temperature.) Bake covered for 20 minutes, then uncover and continue baking until the bread is puffed and golden and no liquid seeps out of the toasts when lightly pressed, about 10 additional minutes. Remove from the oven and let rest a few minutes. Slice into squares and serve hot, with any and all of your favorite toppings.

https://www.wellplated.com/overnight-french-toast/

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Apr 28

Make-Ahead Baked Egg Recipe With Turkey Sausage, Mushrooms & Tomatoes

SERVES 4

Ingredients

  • 4 links turkey sausage, cut into 1/2-inch pieces
  • 2 tsp olive oil
  • 12 oz. crimini or white mushrooms, diced
  • 1/2 tsp freshly ground black pepper
  • 1/4 tsp salt
  • 12 grape or cherry tomatoes, quartered
  • 4 eggs
  • 4 egg whites
  • 6 tbsp water
  • 6 large basil leaves, thinly sliced
  • 3 tbsp grated Parmesan cheese

Directions

  1. Preheat oven to 400 degrees.
  2. Place the turkey sausage in a large skillet and cook until browned and cooked through. Transfer to a paper towel to drain.
  3. Heat olive oil in a large skillet set over medium heat. Add the mushrooms and black pepper and cook, stirring occasionally, until the mushrooms are tender, about 5 minutes. Season with salt.
  4. Add the cooked sausage and the tomatoes to the mushrooms.
  5. Coat four 6-ounce ramekins with nonstick cooking spray or grease with butter. Divide the mushroom mixture between the ramekins.
  6. In a large bowl, whisk together eggs, egg whites and water. Divide the mixture between the ramekins, pouring over the mushroom mixture. Divide the basil evenly between the ramekins.
  7. Place the ramekins on a baking sheet and place in the oven. Cook until the eggs are set, about 20 minutes. A few minutes before the cooking is done, sprinkle the eggs with Parmesan and place back into the oven.
  8. Remove from the oven, transfer the ramekins to plates and serve immediately.
  9. Make-ahead: The night before, you can make the mushroom, bacon and tomato mixture and prepare the egg mixture. Place the mushroom mixture in the prepared ramekins. Cover and chill the ramekins and the egg mixture. In the morning, pour the egg mixture over the mushrooms, sprinkle with the basil and bake as directed.

https://www.cookincanuck.com/make-ahead-baked-egg-recipe-with-turkey-sausage-mushrooms-tomatoes//

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Apr 28

Roasted cheesy breakfast potatoes

SERVES 4

INGREDIENTS

  • potatoes Cubed
  • large onion chopped
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • 4 sprigs fresh thyme
  • 2-3 tbsp olive oil
  • ½ cup mozzarella grated
  • chives to serve

INSTRUCTIONS

  • Pre-heat the oven to 200ºc/400ºF.
  • Combine all the ingredients, except for the cheese and chives, in a large bowl and mix well.
  • Transfer to an oven-proof dish and place in the oven. Bake for 30-40 minutes or until cooked through, crisp and golden.
  • Top with the cheese and bake until just melted then scatter over the chives and serve.

Roasted cheesy breakfast potatoes

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Apr 28

Herby Everything Cheddar Swirl Buns

MAKES 12 rolls

INGREDIENTS

  • 1 cup warm whole milk
  • 1 packet instant dry yeast
  • 1 tablespoon honey
  • 2 eggs, beaten
  • 2 tablespoons butter, melted
  • 3 ½ – 4 cups all-purpose flour
  • 1/2 teaspoon kosher salt
  • 2 cups shredded cheddar cheese
  • 1 tablespoon fresh thyme leaves
  • 2 tablespoons everything bagel spice
  • 1/2 teaspoon crushed red pepper flakes
  • 1/4 cup basil pesto, homemade or store-bought

 

INSTRUCTIONS

  1. 1. In the bowl of a stand mixer, combine the milk, yeast, honey, eggs, butter, 3 ½ cups flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. If the dough seems sticky, add the remaining ½ cup of flour.

    2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.

    3. Meanwhile, make the filling. In a small bowl, combine the cheddar, thyme, everything bagel spice, and crushed red pepper flakes.

    4. Preheat the oven to 350 degrees F. Line a 9×13 inch baking dish with parchment.

    5. Lightly dust your work surface with flour. Turn out the dough, punch it down, and roll it into a rectangle about 10 x 16 inches. Spread the pesto evenly over the dough. Sprinkle the cheddar mix evenly over the pesto, lightly pushing it into the pesto. Starting with the long edge closest to you, carefully roll the dough into a log, keeping it fairly tight as you go. When you reach the edge, pinch along the edge to seal. Using a sharp knife, cut into 12 rolls. Place the rolls in the prepared baking dish. Cover with plastic wrap and let rise 20-30 minutes. Alternately, you can let the rolls sit in the fridge overnight.

    6. Bake the rolls for 20-25  minutes, or until the cheese is bubbling. Serve warm and enjoy.

     

Herby Everything Cheddar Swirl Buns.

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Apr 28

Whole wheat Easter hot cross buns (with dried cherries and lemon)

MAKES 12

Ingredients

The Hot Cross Buns

    • 3/4 cup low-fat buttermilk, well-shaken
    • 1 (0.75 ounce) package (2 1/4 tsp) dried yeast
    • 3 tbsp agave nectar or honey, divided
    • 6 tbsp coconut oil, melted and cooled
    • 3 large eggs
    • 4 cups whole wheat pastry flour + more, if needed
    • 1 tsp salt
    • 1 tsp ground cinnamon
    • 2/3 cup dried tart cherries
    • 1 large egg
    • 1 tbsp water

The Glaze

  • 1/2 cup powdered sugar
  • 1 tbsp milk
  • 1 tsp fresh lemon juice
  • 1 tsp lemon zest

 

Directions

The Hot Cross Buns:

  1. Pour low-fat buttermilk into a small saucepan. Heat to approximately 110 degrees F. Pour into a large liquid measuring cup. Stir yeast and 1 tablespoon agave nectar into the buttermilk.
  2. Let the mixture sit until foamy bubbles appear on the surface of the buttermilk, about 10 minutes. Whisk in eggs, the cooled melted coconut oil and remaining 2 tablespoons agave nectar.
  3. The next part can be done with a stand-mixer equipped with a dough hook or by hand. In a large bowl, combine whole wheat pastry flour flour, salt, and cinnamon. Whisk to combine.
  4. Add the buttermilk mixture. Mix with a wooden spoon until the ingredients form into a dough. Turn the dough onto a lightly floured surface. Knead for 8 to 10 minutes, adding flour by 1 tablespoon at a time if dough is sticky, until dough is smooth and elastic. (Alternatively, use a dough hook in a mixer.)
  5. Punch a whole in the center of the dough, and the dried cherries. Knead the dried cherries into the dough until they are evenly dispersed. Place the dough into a bowl coated with cooking spray.
  6. Cover with plastic wrap and place in a warm, draft-free place until the dough doubles in size, 2 to 2½ hours.
  7. Turn the dough onto a lightly floured surface and divide the dough into 12 pieces. With the palm of your hand, roll each ball to form a ball. Coat a 9- by 13-inch baking pan with cooking spray. Place the 12 balls of dough into the pan. Wrap tightly with greased plastic wrap. Let the dough rise in a warm, draft-free place for 1 to 1½ hours, or until the rolls double in size and are pressed against each other.
  8. Preheat the oven to 350 degrees F with the rack in the middle position.
  9. Using a small, sharp knife, cut a ¼-inch deep X through the top of each bun.
  10. In a small bowl, whisk together 1 large egg and 1 tablespoon water. Brush the tops of the buns with the egg mixture.
  11. Bake for 25 to 30 minutes, or until the buns are puffed and golden brown. Sit the pan on a cooling rack and let the buns cool in the pan for 5 minutes.

The Glaze:

  1. Whisk together powdered sugar, milk, and vanilla. Using a small spoon, drizzle the glaze over top of the buns in an X, in the grooves on the buns. Serve warm or cool to room temperature.

Make-Ahead Option:

  1. Make ahead:
  2. Once you place the balls of dough in the baking pan, do not let the dough rise. Instead, store in the refrigerator overnight, up to 16 hours. Before baking, let the buns sit at room temperature until they double in size, 1 to 1½ hours.
https://www.cookincanuck.com/whole-wheat-hot-cross-bun-recipe-with-dried-cherries-lemon/

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Apr 28

Turkey Apple Breakfast Patties

MAKES 10-12 patties

Ingredients

  • 1 pound ground turkey
  • 1 small apple, Blade D
  • ½ teaspoon garlic powder
  • 1 teaspoon Italian seasoning
  • salt and pepper
  • 2 tablespoons avocado oil (or coconut oil)
  • to serve: fried eggs, avocado, greens

Instructions

    1. In a medium mixing bowl, combine the turkey, apple, garlic powder, Italian seasoning, and season with salt and pepper. Mix thoroughly.
    2. Using wet hands, form the meat mixture into patties (about 10-12.)
    3. Heat half of the oil in a large skillet over medium-high heat. Once the oil is shimmering, add the patties and let cook for 5 minutes per side, flattening after the flip, or until browned and no longer pink on the inside.
    4. Transfer the patties to a paper towel lined plate. Repeat with remaining oil and patties until cooked through, about 5 minutes per side.
    5. Serve the patties as you desire. We recommend with fried eggs, avocado, and greens.

Turkey Apple Breakfast Patties

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Apr 28

Easter Bread (orange almond sweet bread)

SERVES 12

FOR THE BREAD:
1½ cup whole milk
6 tablespoons unsalted butter
¼ teaspoon almond extract
2/3 cup granulated sugar
Zest of 1 orange
2 1/4 ounce packages active dry
yeast
6 cups all-purpose flour plus
more for kneading the bread
3 large eggs lightly beaten

FOR THE TOPPING:
1 large egg lightly beaten
1 tablespoon cold water
1 cup Honey Roasted sliced
almonds

1 tablespoon pastel sprinkles or
nonpareils

 

1. In a small saucepan, over medium-low temperature, heat the milk,
butter and almond extract. The temperature of the milk mixture, using an
instant-read thermometer, should be between 120°- 130°F.
2. While the milk/butter mixture warms, place sugar and orange zest in the
bowl of a stand mixer fitted with the paddle attachment. With your
fingertips, rub the sugar and zest together until it is well combined.
3. Add the yeast, salt and 2 cups of the flour to the sugar/orange zest, and
mix on low to combine.
4. Add the warm milk mixture to the dry ingredients; beat on medium-low
speed 2 minutes.
5. Add the 3 beaten eggs and beat 2 more minutes.
6. Gradually, add the remaining 4 cups flour and beat until a soft dough
forms. Increase the speed to medium-high and continue beating until
the dough pulls away from the sides of the bowl, about 5 minutes. The
dough will be sticky.

7. Turn the dough onto a lightly floured surface and knead (adding extra
flour as needed) about 6-8 minutes or until the dough is elastic and
smooth.
8. Place the dough upside down in a lightly buttered, large bowl and then
gently turn it upright making sure the entire surface is buttered. Cover
the bowl, with plastic wrap, and let it rise in a warm place until doubled
in size, about 1-1½ hours (depending on the warmth of your kitchen).
9. Line a baking sheet with parchment paper and lightly spray the paper
with nonstick cooking spray; set aside.
10. When the dough has doubled in size, punch down the dough and
transfer it to a lightly floured surface. Cut it into thirds and gently roll
each third into a 20-inch-long rope. Transfer the ropes to the prepared
baking sheet and press the ropes together at one end. Braid the ropes
together and tuck the ends under. Cover the braided loaf with plastic
wrap that has been lightly sprayed with nonstick cooking spray. This will
prevent the plastic wrap from sticking to the dough. Let the dough rise
until doubled in size (30 minutes-1 hour).
11. While the braided dough rises, heat oven to 350°F.
12. In a small bowl, lightly beat together one egg and water. Brush the loaf
with the egg wash and sprinkle the loaf with almonds and pastel
sprinkles. The loaf will spread when baking, so sprinkle the majority of
the almonds and sprinkles toward the middle of the loaf.
13. Bake the bread 40-55 minutes or until it turns golden brown and sounds
hollow when tapped.
14. Transfer the bread to a cooing rack and cool 30 minutes before slicing.
15. Enjoy

 

https://www.thecookierookie.com/easter-bread-recipe-orange-almond-sweet-bread/

 

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