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Posted on 12.24.05 by Administrator @ 9:23 am Edit This
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 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 |
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Posted on 12.20.05 by Administrator @ 10:49 am Edit This
Thanks to Mary from Brighton who sent me this tasty recipe - I hope you all enjoy it as much as I did… 85g bag watercress, chopped Put the stock in a saucepan and bring to the boil. Reduce the heat and allow the stock to simmer. Heat the butter and oil in a casserole dish over a moderate heat. Add the shallots and cook for 1-2 minutes. Add the garlic and cook for a further minute. Add the mushrooms and thyme and mix well. Add the rice and stir for about 1 minute until the grains are well coated. Pour in the wine and stir until completely absorbed. Add 1 ladle of the hot stock and simmer until completely absorbed. Continue to add the stock as before, for a further 18-20 minutes until the rice is al dente. Stir in most of the watercress (save some to garnish) and season with salt and pepper. Remove from the heat, cover, and rest for 2 minutes, then remove the thyme sprigs. To serve, spoon into warmed bowls, scatter with the goat’s cheese and garnish with the remaining watercress. Filed under: Vegetarian and Rice Dishes Comments: None |
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Posted on 11.21.05 by Administrator @ 4:43 am Edit This
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…) 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 |
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Posted on 11.09.05 by Administrator @ 3:55 am Edit This
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 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 |
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Posted on 10.26.05 by Administrator @ 3:23 am Edit This
A lightly spicy chicken dish with wholemeal pasta. You can serve it with traditional curry accompaniments, plus sliced banana, shredded cocnut, onion and green pepper rings and yogurt and cucumber salad. Golden Chicken Pasta - serves 4 25 g / 1 oz margarine Melt the margarine in a pan and fry onions for 4 minutes. Stir in curry powder and ginger and fry for one minute. Stir in flour and fry for one minute. Pour on the stock and stir, bringing to the boil and adding chutney and chicken. Cover and simmer for 20 minutes. Cook the pasta in boiling lightly salted water for 12-13 minutes until tender (check packaging for exact time). Drain and pour into a greased serving dish. Add sultanas and yogurt to the pan and heat through gently until warm. Pour this over the pasta and toss with the chicken mixture. Filed under: Chicken & Poultry and Pasta Comments: None |
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Posted on 10.25.05 by Administrator @ 2:30 am Edit This
A nice healthy autumn dish with loads of vegetables, this is simple to prepare, then just pop it in the oven for 20 minutes and serve straight away… Norfolk Fish Pie - serves 4 225 g /8 oz sliced carrots Cook all the vegetables until tender (I usually steam them, but you can boil, microwave, stir-fry etc.) Simmer the fish, milk and water for ten minutes. Strain, reserving the liquid. Skin the fish if necessary and remove any bones. Cut into chunks. Preheat oven to 200°C (400°F, Gas Mark 6). Melt margarine in a pan, stir in the flour and cook for one minutes. Gradually stir in the reserved stock and cook until the sauce thickens. Mix the mustard powder into a paste with a little water and add to the sauce. Season to taste with salt and pepper and mace. Drain vegetables, stir them into the sauce with the fish and turn the mixture into a baking dish. Cover with the sliced tomatoes. Mash the potato with the yogurt and spread it over to cover the tomatoes completely. Bake for twenty minutes and serve piping hot. Filed under: Fish & seafood Comments: None |
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Posted on 10.18.05 by Administrator @ 3:59 am Edit This
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 For mint drizzle 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 |
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Posted on 10.13.05 by Administrator @ 6:27 am Edit This
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 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 |
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Posted on 10.12.05 by Administrator @ 5:35 am Edit This
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 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 |
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Posted on 10.11.05 by Administrator @ 1:29 am Edit This
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 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 |
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