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Posted on 04.08.05 by Administrator @ 3:40 pm Edit This
As spring is here and we’ve got the first of the mild weather, I thought I’d start including some nice salad recipes - here’s a favourite of mine based on bulgur wheat… Bulgur Wheat Salad - serves 4 100g (4oz) bulgur wheat (cracked wheat) 30 ml (2 tbsp) black olives Soak the bulgur wheat in cold water for 1 hour, until it has “exploded” and drain. Turn it on to a clean tea cloth and wring it out to absorb all the excess water. Put wheat in a bowl and stir in onions, herbs, olive oil, lemon juice and season to taste with salt and pepper. Line each plate with lettuce leaves, pile wheat salad on top and garnish with olives and tomato wedges. Serve with hot pitta bread or crusty rolls and vegetable matchsticks. Filed under: Salads Comments: None |
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Posted on 04.07.05 by Administrator @ 4:01 pm Edit This
Here’s a fruity little number for you, and just the thing for springtime! I’ve made and eaten a lot of different types of fruit salad and this is my firm favourite (I think it might be down to the wine)… Fresh Fruit Salad - serves 4 150 ml (5 fl oz) white wine Mix the wine, orange juice and lemon juice together. Put all the fruit in a bowl, pour on the liquid and chill for an hour or so. Stir in the nuts and serve with plain yogurt if desired. Filed under: Vegetarian and High-fibre and Salads Comments: None |
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Posted on 04.06.05 by Administrator @ 3:52 pm Edit This
I just adore lasagne, but I don’t eat red meat, so here’s a really tasty chicken version that I often cook for me and my husband. It takes about an hour to prepare and an hour to bake, but it’s really worth it… Chicken Lasagne - serves 4 9 dried no pre-cook lasagne 2 tbsp olive oil 4 cloves Grease a 1.8 litre (3 pint) ovenproof dish. Heat oil in large pan and fry onions until soft. Add garlic and fry for 1 minute, stir in herbs, tomato puree and chicken. Fry for 5 minutes while stirring. Add canned tomatoes (including juice) and season to taste. Stir well, cover and simmer for 45 minutes. Stick the cloves in the onion halves and place in small pan. Add milk and yogurt and heat to just below boiling point. Set aside to infuse for 15 minutes, then remove onions and cloves from pan. Melt butter in a saucepan, stir in flour and cook for 1 minute. Add infused milk little by little, beating sauce over medium heat until thickened. Stir in Cheddar cheese, stir and season. Spoon one third of the meat mixture over the base of the greased ovenproof dish. Spread a quarter of the cheese sauce over that and cover with 3 sheets of lasagne. Repeat layers twice more, finishing with a laye rof pasta. Pour over remaining cheese sauce and sprinkle with parmesan. Bake in pre-heated oven 190°C (375°F, Gas Mark 5) for one hour. Serve with a green salad and crusty bread. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 04.05.05 by Administrator @ 3:30 pm Edit This
I cook this quite regularly as it’s great served hot or cold and makes a good light supper or lunch. Lentil & Cheese Wedges - serves 6 225g (8oz) red lentils Cooks the lentils in the water until soft and all the liquid has been absorbed. Chop onion and fry in oil until soft. Combine all ingredients together and press into a greased sandwich tin (23cm/9″). Bake in pre-heated oven 190°C (375°F, Gas Mark 5) for 30 minutes. Cut in wedges and serve hot or cold with a green salad and crusty bread. Filed under: Vegetarian Comments: None |
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Posted on 04.04.05 by Administrator @ 7:41 pm Edit This
Here’s a handy little recipe for light lunches and suppers. I think it was supposed to be a breakfast dish originally but, as I’m a light eater in the morning, I’ve never tried it at that time of day. Let me know if you do! Potato Triangles - serves 4 500g (1 lb) peeled potatoes grilled tomatoes and mushrooms Boil the potatoes in salted water for 20 minutes until tender. Drain and mash with margarine and milk, season with salt and pepper. Stir in the drained sweetcorn and oats and knead into a dough. Roll out on a floured surface to 6mm (0.25 inch) thickness and cut into triangles. Use a heavy non-stick frying pan, lightly oiled if necessary, and fry triangles on a high heat, turning to brown both sides. Serve with the grilled tomatoes and mushrooms. You can also add garlic and onions for a good variation of this recipe. Filed under: Vegetarian Comments: None |
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Posted on 04.03.05 by Administrator @ 4:12 pm Edit This
Here’s a great vegetarian dish using choux pastry, mushrooms and nuts. The first time I made it, I wasn’t sure if it would work with the pastry just pushed to the edges of the dish, but it comes out of the oven looking and tasting good Mushroom Gougère - serves four 50g (2oz) margarine 150 ml (0.25 pint) water 65 g (2.5 oz) wholewheat flour 2 eggs 50g (2oz) grated Cheddar cheese (fat-reduced versions works fine) 2 tbsp oil 1 chopped onion 250 g (8oz) sliced mushrooms 2 crushed cloves garlic 1 tbsp wholewheat flour 150ml (0.25 pint) vegetable stock 75g (3oz) roughly chopped walnuts 2 tbsp chopped parsley salt and pepper Melt margarine in a pan, add water and bring to boil. All flour all at once and beat it until mixture leaves the sides of the pan. Allow to cool, add eggs one at a time. Beat vigorously until mixture is “glossy”. Add cheese and beat. Spoon the mixture around the edge of a greased 1.2 litre (2 pint) ovenproof dish. Heat oil in pan, fry onions until soft. Add mushrooms and garlic and fry for 2 minutes. Stir in flour, then stock and bring to boil while stirring. Cook for 3 minutes, until thickened. Reserve 2 tablespoons of walnuts - stir in the rest with the mixture and add parsley, salt and pepper to taste. Pour this mixture into the centre of the ovenproof dish - sprinkle remainder off walnuts on top. Bake in preheated oven 200°C (400°C, Gas Mark 6) for 40-45 minutes until pastry is golden brown and serve immediately. Filed under: Vegetarian Comments: None |
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Posted on 04.02.05 by Administrator @ 5:21 pm Edit This
Well, I hope you had a great Easter. I went to stay with my family for the weekend and had a great time, although we did end up drinking and eating a lot more than is good for you! Never mind - here’s a tasty Fig Loaf to help us all wean ourselves off of chocolate after Easter Fig Loaf 100g (4oz) All-Bran Pre-heat oven to 180°C (350°C, Gas Mark 4). Grease 900 g (2lb) loaf tin. Soak All-Bran, sugar, treacle and figs in milk for half an hour, until milk is absorbed. Mix the flour and ginger and stir this into the mixture. Spoon it into the tin. Bake for 45-55 minutes, test with a skewer to ensure it is cooked through. Filed under: Desserts, cakes, bread & biscuits and High-fibre and Low-fat Comments: None |
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