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Posted on 04.13.05 by Administrator @ 6:30 pm Edit This
Here’s a recipe for a really tasty nut roast that we had on Christmas Day last Christmas. It was very successful and popular with everyone, served with roast potatoes, steamed vegetables and a mushroom and brandy sauce… Walnut & Lentil Roast - serves 6 1 tbsp oil Heat oil in a pan, fry onion until soft. Add garlic, celery, lentils and water and bring to boil. Cover and simmer for 1 hour. Remove lid at the end if necessary to allow excess water to evaporate. Mix in the walnuts, breadcrumbs, parsley, soy sauce, egg and season to taste. Mix thoroughly. Line a loaf tin (500g/1lb) with foil and brush with oil. Spoon the mixture into tin, cover with foil and bake in pre-heated oven 190°C (375°F, Gas Mark 5) for about 50 minutes. Filed under: Vegetarian and High-fibre Comments: None |
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Posted on 04.09.05 by Administrator @ 9:39 pm Edit This
I make and eat soup throughout most of the year, except the middle of the summer (I guess it comes from growing up in chilly England!) and this is a favourite soup recipe of mine.. It’s great for lunches and suppers, served with wholemeal bread.. Pea Soup - serves 4 225g (8oz) dried split peas Soak split peas in water overnight. Drain and place in a large saucepan with the stock, onions, carrot, turnip, mint and salt and pepper to taste. Bring to the boil and simmer one and a half hours until the peas are soft. Cool, then blend in a liquidiser or push through a sieve until smooth. Add sugar to taste and reheat; serve hot. Filed under: Vegetarian and High-fibre and Low-fat and Soups 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 04.02.05 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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Posted on 03.19.05 by Administrator @ 5:45 pm Edit This
This one of my favourite cake recipes - it’s low-fat, high-fibre and therefore totally guilt-free Low-Fat Fruit Cake 100g (4oz) All-Bran 100g (4oz brown sugar (I often leave the sugar out completely and it still tastes great) 100g (4oz) sultanas 100g (4oz) currants 100g (4oz) seedless raisins 275ml (0.5 pint) milk (soya milk works really well) 100g (4oz) wholewheat self-raising flour Pre-heat oven to 180°C (350°C, Gas Mark 4) and grease a 900g/2lb loaf tin. Soak All-Bran, sugar and dried fruit in the milk in a mixing bowl for 30 minutes until milk is absorbed. Stir in flour and turn mixture into loaf tin. Bake for about an hour. Filed under: Desserts, cakes, bread & biscuits and High-fibre and Low-fat Comments: None |
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