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Posted on 05.26.06 by Administrator @ 2:42 am
People have been writing to me just recently requesting more beans and pulses recipes, so here’s a delicious chickpea stew recipe my next door neighbour gave me last week. Chickpea Stew 2 tbsp olive oil Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chillies and salt and cook for five minutes (or until the onions are soft) being careful to stir regularly. Add the chickpeas, 80ml/2¾fl oz water, cumin, turmeric and pepper and cook for five minutes or until the water evaporates. Add the tomatoes and cook for another two minutes to soften. Remove from the heat and check for seasoning. Stir through the spinach and top with yoghurt. To make the pitta crisps, break up pieces of pitta bread and drizzle with olive oil, salt, pepper and paprika. Bake in a moderate oven for 10-12 minutes or until crisp. Serve with the stew on a warmed plate. Filed under: Vegetarian and Soups Comments: None |
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Posted on 05.18.06 by Administrator @ 2:54 am
Here’s a recipe my aunt gave me. She’s a strict vegetarian and also a wonderful cook! Mixed Vegetable Gratin 2lb / 1kg mixed vegetables such as cauliflower, broccoli, carrots, potatoes, leeks Preheat the oven to 350°F/180°C/gas mark4. Wash and slice the leeks and carrots, divide the cauliflower and broccoli into florets, and cut the potatoes into small pieces. Steam them until just cooked but still fairly firm to the bite. Place in a large buttered casserole dish. Melt the butter in a pan, stir in the flour and cook for 1 minute. Remove from the heat and gradually add the milk and water. Return to the heat and stir until thickened. Add the crushed garlic, two cheeses and seasoning to taste. Pour over the vegetables and bake in the oven for about 20 minutes or until heated thoroughly. Serve immediately with a side salad. Filed under: Vegetarian Comments: None |
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Posted on 05.12.06 by Administrator @ 2:56 am
I love curry but know that a lot of restaurant and take-away Indian food is very high in fat and calories. Here’s a great, simple recipe for a tasty, low-fat chicken curry… Low-Fat Chicken Curry 1 tbsp Oil Heat the oil and butter in a wok or large, heavy frying pan. Add the garlic and onion and stir fry for about 5 minutes until onion is golden. Stir in the garam masala, coriander and mint. Add the chicken and cook over a moderate heat for 5 minutes, stirring occasionally. Add the water, stir, and simmer without a lid for 10-15 minutes until the chicken is cooked and sauce has thickened. Stir in a tablespoon of chopped fresh coriander and serve with rice and vegetable dishes. Filed under: Chicken & Poultry Comments: None |
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Posted on 05.11.06 by Administrator @ 5:02 am
Why not try this really low fat, tasty chili recipe that’s healthy and delicious…? Turkey Chili - serves 4 2 lbs. ground turkey breast, extra lean Brown the ground turkey in a pan. Drain the fat off and add 12oz. crushed tomatoes. Add 12oz. water, garlic powder, paprika, cumin, oregano, chili powder, black pepper and diced onion and mix thoroughly. Cover pan and simmer for 25-30 minutes. Stir every 10 minutes. Uncover skillet, add flour and mix through. Add red kidney beans, mix and let simmer uncovered for 20 minutes. Serve with steamed/boiled rice or baked potato for a tasty, satisfying, yet healthy dinner. Filed under: Chicken & Poultry Comments: None |
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Posted on 05.10.06 by Administrator @ 5:42 am
Here’s a tasy healthy dish with some of my favourite ingredients… Prawn Pasta with Watercress & Garlic 450g pasta shapes Cook the pasta in a large pan of salted boiling water for 12-15 minutes or according to the packet instructions. Heat the olive oil in a frying pan and add the garlic. Cook for a couple of minutes but don’t let the garlic burn. Add the prawns followed by the grated lemon zest and juice. Cook, stirring, for a minute. Throw in the watercress and cook until the watercress is just beginning to wilt, about 30 seconds. Turn the heat up and stir in the creme frâiche. Let the sauce bubble for a minute or two. Taste and season with salt and ground black pepper. Drain the pasta and return to the pan. Stir in the prawn and watercress sauce and serve immediately with some shaved parmesan. Filed under: Pasta and Fish & seafood Comments: None |
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Posted on 05.09.06 by Administrator @ 2:21 am
Here’s a great chicken recipe sent to me by a friend. I tried it last week and it’s delicious. Enjoy! Chicken Garlic Supper - serves 4 Free-range chicken – either a small bird, jointed by the butcher, or 2 chicken pieces per person, skin and bones to remain in place PREPARATION: 1. Rub the chicken all over with a little oil and some black pepper. In a large pan – it can be high-sided or shallow but it must have a lid – warm enough olive oil to give a small puddle at the bottom, then add the butter. Once the butter starts to froth, put in the chicken pieces and keep the heat moderately high while they colour to a pale and even gold. 2. Meanwhile, put the whole unpeeled garlic cloves on a board and, with the flat blade of a knife, squash them so that they flatten but remain fairly intact. Throw them in with the chicken. 3. Turn down the heat so that the fat under the chicken is gently fizzing, then add a little sea salt, cover the pan with a lid and leave to cook over a low to moderate heat. The time it takes to cook will depend on the thickness of your chicken joints, but you should expect them to need about 40 minutes. You’ll have to turn them during cooking so that they colour on all sides. 4. While this is happening, pluck the leaves from the herbs and chop them roughly. Transfer the chicken to a serving dish or warm plates, then fish out the garlic (although the garlic has done its work, it may be sweet and tender and is worth adding to the plate, though the skin should be discarded at some point). 5. Tip most of the fat from the pan – what you’re after is the golden, caramelised juice stuck to the bottom – then turn up the heat, pour in the wine and add the herbs and let it all bubble. Scrape away any stuck bits in the pan, encouraging them to dissolve into the wine with a wooden spoon. Let it bubble away for a minute or two until you have a thin liquor. It should be pale and interesting. 6. Now taste the juice for seasoning – it may need salt, pepper or a squeeze of lemon juice – and spoon it over the chicken. Filed under: Chicken & Poultry Comments: None |
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Posted on 05.08.06 by Administrator @ 3:40 am
Here’s a recipe packed full of healthy fresh vegetables - simply leave out the lardons or bacon if you prefer a vegetarian version… Bean, Vegetable & Bacon Soup 2 tblspns olive oil (I use less, and prefer groundnut oil) Heat oil in large pan, add onions and bacon/lardoons. Fry for about 5 mins until onion is starting to brown. Tip in carrots, celery, potato, garlic and mushrooms. Stir well and cook for a few minutes. Add tomatoes, stock and sage. Bring to boil, stirring. Reduce heat to simmer and cook for 15 minutes. Add finely sliced Brussels sprouts, or shredded cabbage, kale, spinach, broccoli. Cook for further 15 minutes. Drain and rinse beans. Add to pan with parsley. Heat through, season to taste if necessary and serve. Filed under: Soups Comments: None |