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Posted on 05.03.07 by Administrator @ 1:59 am
Here’s a scrummy spring recipe for you that will appeal to vegetarians and carnivores alike simply because it’s sooo tasty! Falafel in Pitta 225g/8oz dried chickpeas, soaked overnight in water To serve: Drain the chickpeas and place in a food processor with the tahini, salt, baking powder, cumin, coriander, cayenne, garlic, watercress and lemon juice. Whizz until very finely chopped but not puréed. Preheat the oven to 220C/Gas Mark 6. Place a large roasting tin in the oven to heat up. Shape the mixture into 16 balls, then flatten slightly into patties. Add the oil to the roasting tin, return to the oven for 2 mins, then carefully add the falafel, tossing to coat in hot oil. Bake for 20 mins, turning once until crisp and golden. Whilst they cook, roughly chop half the remaining watercress and stir it into the yogurt with the garlic and season to taste. Lightly toast the pittas on each side, cut each in half and open up each half to make a pocket. Fill the pitta pockets with falafel, remaining watercress and the yogurt sauce. Serve whilst warm. Filed under: Vegetarian Comments: None |
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Posted on 02.13.07 by Administrator @ 5:46 am
Here’s a great new vegetarian recipe for you to try. This really is tasty and will convince even the most hardened meat-eater that veggie food can taste delicious! Artichoke & Pine Nut Risotto 600ml/ 1pt vegetable stock Heat the stock to a bare simmer and keep simmering over a very low heat. Bring a pan of water to the boil and add the green beans for three minutes. Remove from the water, drain and set aside. In a large frying pan, heat the olive oil and add the onion. Cook for 2 minutes then add the garlic and sauté for a couple of minutes. Add the rice and cook for a further 2 minutes, stirring constantly. Begin adding the stock a ladle at a time, allowing the rice to absorb all the stock before adding more and continue stirring. When half the stock has been used, add the wine and oregano, stirring constantly. Continue adding the remaining stock for about 20 minutes until cooked. When the last ladle of stock has been added, add the beans, pine nuts, artichoke hearts and herbs. Cook for an additional few minutes until the rice is the texture you like. When cooked, remove the pan from the heat, stir in the Parmesan if using, season to taste and serve immediately. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 01.10.07 by Administrator @ 2:57 am
Here’s a great recipe if you’ve got some turkey breasts still to be used after Christmas. It makes twelve burgers and they’re perfect in a bun with salad and tomato… Turkey Burgers These tasty burgers can also be eaten sandwiched between a bun and layered with salad and tomato ketchup. 450g/1lb turkey breast, chopped roughly or minced Mix together the turkey, onion, herbs and apple. Chop for a few seconds in a food processor. Return the mixture to a large bowl and stir in the breadcrumbs, stock and Worcestershire sauce and season to taste. Using your hands form the mixture into 12 burgers. Dip the burgers in the flour, then in the egg and coat with the breadcrumbs. Heat the vegetable oil in a frying pan and sauté the burgers for about 4 minutes on each side or until golden and cooked through. Filed under: Chicken & Poultry Comments: None |
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Posted on 12.05.06 by Administrator @ 7:06 am
Here’s a delicious winter salad to help beat those grey day blues. Packed with nutrition, this dish is ideal as a salad or served on a bed of spinach cooked with garlic and lemon juice as a side vegetable dish to almost any meal. Balsamic Beetroot Salad 500 g whole beets, cooked, peeled and diced Season the beetroot with salt and black pepper. Whisk the vinegar, olive oil, lemon juice and mustard together in a bowl. Toss with the beetroot and leave to marinate for at least one hour, or overnight. Filed under: Salads Comments: None |
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Posted on 11.23.06 by Administrator @ 10:01 am
Turkey’s tasty and low-fat so turkey recipes are always worth a look. THis recipe with red pesto is a really delicious dish for all the family - but don’t forget that pesto is high fat so you need to adjust your fat intake for the day accordingly Red Pesto Turkey - serves 4 1 tbsp olive oil Heat the oil in a large frying pan and fry the turkey steaks on both sides until brown, then remove them from the pan and set to one side. Add the sliced courgette and chopped pepper to the pan and fry for 5 minutes, stirring occasionally. Add the wine, allow to simmer for 1 minute, then add the stock, tomato puree and red pesto. Return the turkey to the pan, cover and simmer gently for 15 minutes. Stir in the crème fraiche, bring the sauce back to simmering point and scatter over the olives. Serve with pasta, rice or sauté potatoes. Filed under: Chicken & Poultry Comments: None |
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Posted on 11.19.06 by Administrator @ 11:52 am
Here’s a delicious, low-fat carrot cake recipe - try it and you’ll see what I mean… Carrot Cake 85g plain flour 1 large egg 350g carrots, peeled and grated Preheat oven to 180C/Gas Mark 4. Line a 20cm (8 inch) cake tin with baking parchment then mix all the dry ingredients in a small bowl. In a large bowl, beat the wet ingredients until smooth then stir in the grated carrots and add the dry ingredients. Mix thoroughly. Spoon the mixture into the prepared tin, smooth the top and bake for 35-40 minutes until a skewer inserted in the middle comes out clean. Cool in tin for ten minutes, then removing the parchment and allow to cool on a wire rack. Filed under: Desserts, cakes, bread & biscuits Comments: None |
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Posted on 11.12.06 by Administrator @ 6:57 am
Well, winter’s practically here so it’s a great time make warming, heavier dishes. I’m a great fan of the humble baked potato, so here’s a tasty, simple recipe to try out on a cold day… Baked Potatoes With Tuna, Cheese and Watercress - serves 4 4 baking potatoes (wash the skins) Preheat the oven to 220°C/ Gas Mark 7 and bake the potatoes or about 1 hour or until tender. Cut the potatoes in half lengthways and use a spoon to scoop the flesh out of the skins into a bowl. Mash the potato with the butter and half the cheese. Add the watercress and tuna, then mix well and add salt and pepper to taste. Stuffthe potato skins with this mixture and place them on a baking tray. Sprinkle on the remaining grated cheese and return to the oven for a further 10 -15mins or until the tops are golden. Filed under: Fish & seafood Comments: None |
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Posted on 10.23.06 by Administrator @ 1:23 am
Here’s a fantastic low-fat, healthy recipe my sister gave me a couple of weeks ago. I adore aubergines, so this is a new favourite of mine Turkey and Aubergine Rolls - serves 4 2 large aubergines trimmed and thinly sliced lengthways Filling - 450g/1lb turkey mince Sauce- 2 tbsp olive oil Preheat the oven to 200°C/400°F/Gas 6. Brush two baking sheets with a little olive oil and spread out the aubergine slices on them. Brush the slices with the rest of the oil and bake for 10-15 minutes or until golden. For the filling, mix the turkey mince, onion, breadcrumbs, coriander, cumin and seasoning in a large bowl. For the sauce, heat the oil in a pan, add the onion and fry for 5 minutes. Sprinkle in the paprika, cook for one minute, add the tomatoes and puree and simmer for ten minutes. Spoon a thin layer of the tomato sauce over the base of a large shallow ovenproof dish or roasting tin. Take one aubergine slice, spoon a little filling at one end and roll up. Place in the dish with the end of the aubergine slice tucked underneath. Repeat with the remaining aubergine slices and filling, placing the rolls close together so they do not unroll. Spoon over the remaining sauce, lower the oven temperature to 180°C/350°F/Gas 4 and cover the dish with foil. Bake for 30 minutes and serve hot with vegetables. Filed under: Chicken & Poultry Comments: None |
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Posted on 10.06.06 by Administrator @ 8:40 am
Salads can be one of the most nutritious and healthy meals you can choose, but always remember to beware of high-fat dressings, mayonnaise and too much oil. Here’s a healthy, enormously tasty salad that also happens to be easy to prepare… Watercress, Feta and Red Salad 125g red/ brown rice Empty red/ brown rice into a pan and pour in 1pt of boiling water. Cover and simmer for 25 minsthen pour rice into a colander, drain and rinse under the cold tap. Mix cooked rice with the orange segments, feta and watercress. Serve. Filed under: Vegetarian and Salads Comments: None |
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Posted on 08.31.06 by Administrator @ 1:21 am
Here’s another great healthy chicken recipe for you - enjoy! Orange Chicken - serves 2 10ml / 2 teaspoon sunflower oil Heat the oil in a pan and brown the onions over a low heat. Cut the chicken fillet into large pieces and toss in the flour to coat each piece. Add the chicken to the pan and brown for 2 minutes, stirring all the time to make sure it doesn’t stick. Filed under: Chicken & Poultry Comments: None |
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