Healthy Recipes Blog

Spicy Red Cabbage
Posted on 12.24.05 by Administrator @ 9:23 am

Here’s a winter-warmer for you - spicy red cabbage. And remember that cabbage is one of the very healthy cancer-busting vegetables. Eat up!

Spicy Red Cabbage

1 large red cabbage, shredded
2 large onions, sliced
2 large cooking apples, peeled, cored and sliced
1 tsp nutmeg
pinch ground cinnamon
pinch ground cloves
2 tbsp soft brown sugar
3 tbsp white wine vinegar
knob of butter
2 tbsp redcurrant jelly

Place all ingredients, except the redcurrant jelly into a large saucepan, bring to the boil, cover and simmer gently for about 1 hour or until the cabbage is tender.

Season well, stir through the redcurrant jelly and serve.


Filed under: Vegetarian and High-fibre and Low-fat
Comments: None

Mediterranean Bean Soup
Posted on 11.21.05 by Administrator @ 4:43 am

Here’s a lovely winter recipe for you - but be warned, it makes a HUGE turreen of soup! You’ll need a large suacepan and lots of hungry mouths…

Mediterranean Bean Soup

500g of mixed dried beans soaked in water over night (eg. white and green haricots, red kidney beans, aduki beans, all types of lentils, split peas, chickpeas…)
2 peeled and sliced carrots
1 sliced leek
2 cloves garlic, crushed or chopped
2 onions, sliced
1 stick celery, sliced
2 litres water or stock
soup pasta (optional)
seasoning to taste

Soak the beans overnight, then drain and rinse. Put the beans and all the other ingredients into a large pan with the water or stock. Boil for ten minutes, then cover and simmer for an hour and a quarter until the beans are tender. If you wish to add soup pasta, add in and stir ten minutes before the end of cooking. Season and serve in warmed soup bowls with crusty bread.


Filed under: Vegetarian and High-fibre and Low-fat and Soups
Comments: None

Spiced Lentil Soup
Posted on 11.09.05 by Administrator @ 3:55 am

As the evenings draw in and the weather cools down, a hot spicy soup is just the thing to warm you up and lift your spirits! Here’s a great recipe for you, packed with nutrition and tasty too…

Spiced Lentil Soup - serves 4

225 g / 8 oz red lentils, washed and drained
1 sliced onion
2 sliced celery sticks
1 bay leaf
700 ml / 1.25 pints stock
2.5 ml / 0.5 tsp ground turmeric
2.5 ml / 0.5 tsp ground ginger
salt & pepper

Simmer the lentils, onion, bay leaf, celery and stock in a large covered pan for 40 minutes. Discard the bay leaf and stir in the turmeric and ginger. Season to taste with salt and peppe and stir well. You can either serve this soup as it is, with a rough texture, or blend it smooth. Serve with croutons or crusty bread.


Filed under: Vegetarian and High-fibre and Low-fat and Soups
Comments: None

Tandoori Chicken with Mint
Posted on 10.18.05 by Administrator @ 3:59 am

Here’s a fantastically tasty, fantastically low-fat recipe for you for a spicy chicken breast. It’s great eaten with a rice, salad and other trimmings such as poppadoms and chappati. Watch out for the fat content of these extras though…

Tandoori Chicken with Mint - serves 4

150 g carton low-fat plain yogurt
2 crushed cloves garlic
1 tsp ground cumin
1 tsp chili powder
pinch ground turmeric
4 skinless chicken breasts

For mint drizzle
bunch fresh mint
5cm piece of cucumber, peeled and cubed
1 small chopped clove garlic
150 g carton low-fat plain yogurt
lemon juice from one lemon

Stir together the yogurt, garlic, cumin, chili, turmeric and salt and pepper to taste in a shallow dish. Trim any fat from the chick breasts, score them deeply and let them marinate in the dish for an hour, turning them from time to time.

Make the drizzle by placing the mint, cucumber and garlic in a mini-chopper or food processor. Blend well and add the yogurt. Blend again and add the lemon juice and salt and pepper to taste. Mix and chill in the fridge.

Place the chicken breasts on a non-stick baking sheet and cook in a pre-heated oven 200°C Gas Mark 6 for 30 minutes until cooked right through. Serve at once with the mint drizzle and other trimmings.


Filed under: Chicken & Poultry and Low-fat
Comments: None

Fruit Buns
Posted on 10.13.05 by Administrator @ 6:27 am

Low-fat and absolutely delicious - these fruit buns are great for all the family. When I make them, they’re always all eaten the same day!

Fruit Buns makes 12 buns

275 ml / 0.5 pint warm milk and water
65 g / 2.5 oz sugar
15 g / 0.5 oz dried yeast
450 g / 1 lb wholemeal flour
5 ml / 1 tsp salt
5 ml / 1 tsp mixed spice
2.5 ml / 0.5 tsp grated nutmeg
50 g / 2 oz mixed candied peel, chopped
50 g / 2 oz currants
50 g / 2 oz melted margarine
1 beaten egg
milk and water to glaze

Stir 5 ml / 1 tsp of sugar into the warm milk and water and sprinkle on the yeast and 100g / 4 oz of the flour. Stir and leave to activate in a warm place for half an hour.

Mix the remaining flour, salt, spices, peel, currants and all but 5 ml / 1 tsp of the sugar together. Mix the margarine and egg in with the yeast mixture and pour this onto the flour. Mix well into a dough.

Turn onto a lightly floured work surfae and knead for ten minutes. Wrap loosely in greased polythene and leave to rise in a warm place until it doubles it’s size. Knead again for 4-5 minutes. Divide the dough into twelve pieces, make into balls and space them out well on a baking sheet. Cover againa and leave in a warm place to double their size once more.

Bake for 15-20 minutes on a warm greased baking tray in a pre-heated oven 190°C (375°F, Gas Mark 5) . Glaze with the remaining sugar dissolved in a little warm milk and water, brushed over the buns.


Filed under: Desserts, cakes, bread & biscuits and Low-fat
Comments: None

Lentil Cakes
Posted on 10.12.05 by Administrator @ 5:35 am

Here’s a yummy lentil recipe and these lentil cakes are great served with a tomato sauce and a salad or vegetables. You can serve them hot or cold, just like vegeburgers.

Lentil Cakes - serves 4

175g /6 oz split red lentils
1 chopped onion
1 bay leaf
2.5 ml/ o.5 tsp ground cumin
2 skinned and chopped tomatoes
425 ml / 15 fl oz vegetable stock
100g / 4 oz chopped blanched almonds
75g / 3 oz wholemeal breadcrumbs
30 ml/ 2 tbsp bran
salt and pepper 30 ml/ 2 tbsp chopped parsley
1 beaten egg

Simmer the lentils, bay leaf, cumin, tomatoes and stock in a pan for 30-40 minutes until the lentils are soft and the water has been absorbed. Remove the bay leaf and beat the mixture until smooth.

Heat the oven to 190°C (375°C, Gas Mark 5) and grease a baking sheet.

Mix the almonds, breadcrumbs and bran and beat half of this into the lentil mixture. Season to taste with salt and pepper, stir in the parsley and beat in the egg. Flour your hands and divide the mixture into eight flat round cakes. Spread the other half of the breadcrumb mixture on a plate and coat the lentil cakes on both sides. Place the cakes on the baking sheet and bake for 25 minutes until golden brown.


Filed under: Vegetarian and High-fibre and Low-fat
Comments: None

Barley & Vegetable Broth
Posted on 10.11.05 by Administrator @ 1:29 am

Well, autumn has arrived here so I’m digging out all my warm stew and soup recipes. Here’s a hearty one for you containing lots of pot barley, one of my favourites…

Barley & Vegetable Broth - serves 6 to 8

40g / 1.5 oz pot barley
2 tbsp oil
1 chopped onion
2 sliced celery sticks
3 sliced carrots
2 crushed cloves garlic
1 chopped turnip
75g / 3oz French beans
bouquet garni
1.5 litres / 2.5 pints vegetable stock
1 tbsp soy sauce
salt & pepper to taste
4 skinned, chopped tomatoes
2 tbsp chopped parsley

Soak the barley in cold water for one hour.

Fry onion in oil until soft. Add the celery, carrots, garlic and turnip and cook for ten minutes.

Add the barley, French beans, bouquet garni, stock, soy sauce and salt and pepper to taste. Cover and simmer for 45 minutes.

Add tomatoes and parsley, cook for ten more minutes and serve in a warm soup tureen.


Filed under: Vegetarian and High-fibre and Low-fat and Soups
Comments: None

Spring Green & Pepper Salad
Posted on 10.08.05 by Administrator @ 2:37 am

Here’s a really vitamin-packed salad for you, tasty, wholesome and full of goodness. Choose a low-fat salad dressing if you’re watching your weight and allow an hour for the greens to marinate….

Spring Green & Pepper Salad - serves 4-6

250g / 8 oz shredded spring greens
4 tbsp French dressing or dressing of your choice
3 diced celery sticks
4 spring onions
1 diced red pepper

Plave the spring greens in a bowl with the dressing. Mix and leave to marinate for an hour. Add the reminaing ingrediaents, toss and serve.


Filed under: Vegetarian and Low-fat and Salads
Comments: None

Granary Loaf
Posted on 06.14.05 by Administrator @ 10:33 pm

Well, a few of you have asked me to post some bread recipes, so here’s the first. It’s a yummy granary loaf which is both tasy and healthy. Hope you like it….

Granary Loaf

250 g (8 oz) granary flour
250 g (8 oz) wholewheat flour
1 tsp salt
15 g (0.5 oz) fresh yeast
300 ml (o.5 pint) warm water
1 tbsp malt extract
1 tbsp oil
cracked wheat for sprinkling on top

Mix the two types of flour and salt togather and cream the yeast with a little water in a bowl and put to one side until frothy. Add to the flour with the rest of the water. Add malt extract and oil and mix in to form a dough.

Turn dough onto a floured surface, knead for 5 minutes until smooth and springy. Place in a clean bowl, cover it with a damp cloth and leave to rise in a warm place until doubled in size.

Turn onto a floured surface and knead for a few minutes. Shape into a round loaf shape, place on a greased baking sheet and brush with water. Sprinkle with cracked wheat and leave to rise in a warm place for about 30 minutes.

Bake in a pre-heated oven 220°C (425°C, Gas Mark 7) for 25-30 minutes. Tap bottom of loaf to ensure it is done (if it sounds hollow, then it’s cooked) and cool on a wire rack.


Filed under: Vegetarian and Desserts, cakes, bread & biscuits and High-fibre and Low-fat
Comments: None

Tzatsiki
Posted on 06.09.05 by Administrator @ 11:15 pm

I think this dish is Greek, but I’m not 100% sure. Anyway, it’s a kind of healthy dip made with yogurt and is delicious served with wholewheat pitta bread…

Tzatsiki - serves 6

500 g (1 lb) natural yogurt
1 cucumber, peeled and grated
3 cloves crushed garlic
salt & pepper to taste
1 tbsp chopped fresh mint

Drain the grated cucumber then add it to the yogurt. with the garlic and salt and pepper to taste. Chill for at least an hour then serve sprinkled in mint with wholewheat pitta bread and crunchy raw vegetables such as carrot sticks, peppers and cauliflower florets.


Filed under: Vegetarian and Low-fat
Comments: None

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Hi! My name's Emily and welcome to my healthy recipes blog where you'll find loads of tempting ideas for tasty meals, suppers, snacks and much much more!

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