Thai Style Crab Cakes with spicy sesame dipping sauce
(Makes 12 x 5cm cakes)
For the cakes: 150g mash potato 150g crab meat 2 spring onions 1 tbsp red curry paste 1/2 lime, grated zest and juice 1 cm ginger 1 tbsp coriander (dried or fresh) 2 tsp Thai fish sauce (Nam Pla)
To Saute: 3tbsp lightly seasoned flour 1 egg beaten with milk 100g breadcrumbs oil for frying
For dipping sauce: 1 tsp sesame seeds 1 tbsp sesame oil 2 tbsp lime juice 1 1/2 tsp Nam Pla 1 tbsp soy sauce 1-4 tsp caster sugar (depends on sweetness you want) 1 red chilli, de-seeded and chopped small 4 tbsp water
Method: Place spring onions, curry paste, lime zest and juice, ginger, coriander and nam pla in a food processor and blend to a paste.
Remove to a mixing bowl, add crab meat, mash potato and mix well.
Shape to form 12 cakes, keep in fridge until needed.
For the dipping sauce: Combine all the sauce ingredients in a bowl and season to taste. put in fridge until ready to serve.
To cook the cakes, first coat the cakes in flour then dip in beaten egg and coat in breadcrumbs.
Heat the oil at a high heat, then turn heat down to fry the cakes, gently fry on each side to a pale golden brown colour and fully cooked through.
They will need to be cooked in batches, add more oil if needed.
Serve with sauce, choice of salad. Garnish with coriander and slice of lime.
Lemon Posset (Serves 4-8, depending on size of shot glass)
300mls double cream 80g sugar Juice of 1 lemon
To serve: Double cream Grated chocolate Strawberries Mint leaves
Method: In a saucepan, gently bring the cream and sugar to a simmer. Stir until the sugar has dissolved then add lemon juice and mix well.
Remove from the heat and allow to cool slightly, then pour into large shot glasses, leaving a 5mm gap around the top. Cool the refrigerate for 2-3 hours or overnight.
When ready to serve pour some double cream on just to cover the top then sprinkle with grated chocolate.
110 g Caster Sugar 110 g Margarine or butter 2 medium Eggs, Whole, beaten 110 g Flour, Wheat, White or Self Raising 1 pinch Salt 1 teaspoons (level) Vanilla Extract
Method:
Preheat the oven to Gas Mark 5/190°C/375°F. Line a 12-hole patty tin with paper bun cases or you can use silicone cases on a baking tray.
Put the sugar, margarine, eggs, flour, salt and vanilla into a large mixing bowl. Beat vigorously with a wooden spoon for 1 minute. Spoon into the bun cases.
Bake for 18 - 20 minutes until risen and firm. Remove from the tin and cool completely.
750 g Flour, Wheat, White, Plain, strong plain 1 teaspoons Salt 8 g Yeast, Dried, (1 sachet) 300 ml Milk, Skimmed 150 ml Water, boiling 300 g Carrots, Old, Raw, peeled and grated 2 tablespoons Poppy Seeds, plus 1 teaspoon for sprinkling 5 spray(s) ( ) Cooking Spray, Calorie Controlled
Method:
Mix the flour and salt together in a large mixing bowl, then stir in the easy-blend yeast. Make a well in the middle. Mix the milk and boiling water together to give liquid at just the right temperature for adding to the flour. Pour into the well and use your hand to gradually draw the flour into the liquid. Add the carrots and 2 tablespoons of poppy seeds, then mix well to make a smooth dough.
Turn the dough on to a lightly floured surface and knead for 5-6 minutes. When kneaded, place the dough in a large clean bowl misted with low fat cooking spray. Cover with a clean cloth and stand in a warm, draught-free place to rise for about 1 hour until doubled in size.
Turn the dough on to a work surface and knead lightly for 1 minute, so that it is back to its original size. This is known as “knocking back”. It eliminates large air pockets and gives a better rise and even texture to the bread.
Divide the dough into 2 equal pieces and shape into rounds. Place onto baking sheets misted with low fat cooking spray and leave in a warm, draught-free place to rise for 25-30 minutes, until doubled in size. Meanwhile, preheat the oven to Gas Mark 7/220°C/425°F.
Brush the loaves with water, then sprinkle with poppy seeds. Bake for 15-20 minutes, until well-risen and golden brown. Using thick oven gloves, lift the loaves from the baking sheets and turn them over. Pat the bases - they should make a hollow sound if properly cooked. If not, return to the oven to cook for another few minutes.
5 spray(s) Cooking Spray, Calorie Controlled 1 large Onion, All Types, chopped 2 clove(s) Garlic, crushed 1 tablespoons Curry Powder, medium 2 medium Carrots, Old, Raw, chopped 300 g Butternut Squash, chopped 1 medium Courgette, chopped 1 cube(s) Stock Cube, Vegetable, make up to 1 litre with hot water 2 tablespoons (level) Tomato Purèe 75 g Lentils, Split Red, Dried 1 pinch Salt, and black pepper, freshly ground 2 tablespoons Coriander, Fresh, or parsley, chopped
Method:
Heat a large saucepan and spray with low fat cooking spray. Gently fry the onion and garlic for 2-3 minutes, until softened. Add the curry powder and fry gently for a few seconds, stirring constantly.
Add the carrots, butternut squash and courgette. Pour in the stock, then stir in the tomato puree and lentils.
Bring up to the boil, then reduce the heat and simmer for about 20 minutes, partially covered, until the vegetables and lentils are tender and the soup has thickened. Blend with a hand blender or in a food processor.
Stir in the coriander or parsley and season to taste with salt and pepper.
Aloo Ki Tikki (makes 6 patties, double recipe if you want 12)
225g (8oz) potatoes, peeled and chopped into small pieces knob of butter 3 tbsp frozen peas 1/2 onion, finely chopped 1tsp salt 1tsp turmeric 2 green chilies 1 tbsp chopped coriander 1 tsp garam masala oil for pan frying
Method: Boil the potatoes for 15 minutes in salted water or until tender. Drain well and return to saucepan to dry off.
add the butter and mash the potatoes until smooth.
Boil the peas until just cooked and add to the mashed potato with all the remaining ingredients except the oil. Mix well.
Take about a tablespoonful of mixture and with oiled hands, roll first into a ball and then flatten slightly to make a patty. Repeat with the remaining potato mixture.
Heat a noon-stick frying pan and pour enough oil to cover the base. Add the potato patties in batches and cook over a low to medium heat for about 5 mins on each side until golden and crisp. Add a little more as required.
Mango Chutney (makes about 800mls) can be stored up to 2 years in jars
2kg ripe mangoes 500ml white wine vinegar 350g white sugar 2 tsp grated ginger 2 red chilies, seeded and finely diced.
Method: Peel the mangoes and discard the peel. Slice the flesh from the stones, chop coarsely and place in a large saucepan with all the remaining ingredients. Bring slowly to the boil, stirring to dissolve the sugar.
Simmer, partly covered for 1 hour, stirring occasionally. Meanwhile, wash the jars and lids in hot soapy water, rinse well and dry in a warm oven.
Spoon the hot chutney carefully into the warm, clean jars, place the lids on firmly and invert each jar for two minutes.
Store the chutney in a cool dry place. After opening, store in the fridge.
1kg potatoes, peeled and cut into large chips Low calorie cook spray Salt and Pepper
Method: Soak cut chips in cold water for up to 2 hours before cooking. Spray a large roasting tin with the cooking spray, add cut chips after draining from the water to tin add mpre cooking spray, salt and pepper and toss so they are all covered.
Cook in oven at 220C for 20- 25 minutes or until golden and cripsy.
1/2 Ciabatta loaf 1 tsp fennel seeds a few sprigs of oregano or rosemary 1tbsp capers 30g tin of anchovies in oil Fresh basil 6 jarred red peppers 1 clove of garlic 4 vines of cherry tomatoes Red wine vinegar Parmesan cheese
Method: To make croutons, quickly tear the ciabatta into 2cm pieces. Put into a roasting tray, drizzle with olive oil and toss with fennel seeds, oregano or rosemary and a pinch of salt. Mix so the bread is coated then put under the grill for 10 minutes or until golden.
Get a large chopping board and roughly chop and mix 1 tbsp of capers with 1/2 tin of anchovies, most of the basil and 4 of the peppers.
Crush over a clove of garlic and add all into a large serving bowl, add a splash of red wine vinegar, a good drizzle of olive oil and salt and pepper. Add croutons then tear the remaining peppers and scrunch and squeeze everything with your hands.
Taste and tweak as necessary, adding more red wine vinegar if needed. Top with basil and grate over Parmesan.
175g plain flour 100g cold butter, cut into pieces 1 egg yolk (large chicken or duck)
For the filling
200g bacon 300g roughly chopped baby leaf spinach 1 small brown onion finely diced 1 small garlic clove, finely chopped 50g chedder cheese 200ml creme fraiche 200ml double cream 3 duck eggs, well beaten Pinch ground nutmeg
Method For the pastry, put the flour, butter, egg yolk and two tablespoons cold water into a food processor. Process until the mix binds - around 30 seconds.
Remove the pastry and with lightly floured hands form into a ball then roll it out as thin as possible. Find yourself a 23cm fluted quiche tin. The ones where the bottom can removed are easiest to work with. Gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 180 C oven.
Line pastry case with baking paper (or with foil, shiny side down). Weigh down with baking beans (I use dry beans) and bake for 15 mins. Remove lining and beans and bake for 4-5 mins more until the pastry is pale golden.
While the pastry cooks, prepare the filling. Heat a small frying pan, fry the onion, bacon until golden (be careful not to burn). Remove and drain on paper towels. Get the pan back up to heat add a touch more oil. Add garlic then allow to gently fry for 30 seconds then add the spinach. Allow to wilt down and reduce (around 1 - 2 minutes). Remove and drain on paper towels.
Dice roughly two thirds of the cheese and grate the rest. Scatter the diced cheese and fried onion, bacon and spinach over the bottom of the pastry case
Using a spoon, slowly beat in the double cream into the creme fraiche. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg.
Pour the mixture into the case. Scatter the grated cheese over the top. If its getting full, place the Quiche on the oven shelf then top it up to the brim with remaining egg mix. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, with salad. Great cold too.
4-5 egg whites (more if eggs are small) 225g caster sugar 150 ml Cream, Whipping 5 medium Clementines, or tangerines, peeled and sliced A punnet of Raspberries 8 Strawberries 1 passion fruit 80g hazelnuts crushed
Instructions Preheat the oven to Gas Mark 1/140°C/fan oven 120°C. Line a baking sheet with non stick baking parchment and draw a 30cm (12 inch) circle on it.
In a large grease-free bowl and using a hand-held electric whisk, whip the egg whites until they hold their shape. Gradually add the sugar, whisking well until the egg whites are stiff and glossy.
Spread the meringue in an even layer over the marked out circle.
Bake in the oven for 1.5-2 hours. The meringue is “dried out” rather than cooked at this low temperature. Cool completely.
Whip the cream until it holds its shape. Spread on top of the meringue. Arrange your topping as you wish. For the raspberry puree, press raspberries through a sieve into a bowl with a spoon.
5 spray(s) Cooking Spray, Calorie Controlled 6 medium Shallots, peeled and sliced 2 clove(s) Garlic, crushed 500 g Chicken, Breast, Skinless, Raw, cut into chunks 5 stem Lemon Grass Stems, very finely chopped, or 2 tsp prepared lemongrass 2 teaspoons (grated) Ginger, Root, or 2 tsp prepared ‘fresh’ ginger 400 ml Reduced Fat Coconut Milk 1 cube(s) Stock Cube, Vegetable, dissolved in 150ml hot water 4 teaspoons Curry Paste, all types, Thai green curry paste, mild 2 tablespoons Thai Fish Sauce 2 tablespoons Coriander, Fresh 1 teaspoons Salt 1 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground) 1 sprig(s) ( ) Coriander, Fresh, to garnish
Instructions Heat a wok or large frying pan and mist with low fat cooking spray. Add the shallots, garlic and chicken and cook over a medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned.
Add the lemongrass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce or soy sauce and coriander. Simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has reduced a little.
Season with salt and pepper, if needed. Serve with cooked rice or noodles, garnished with coriander sprigs.
5 spray(s) Cooking Spray, Calorie Controlled 1 medium Onion, All Types 1 medium Pepper, Red 20 g Curry Paste, all types 1 individual Chilli, Green or Red 1 can(s) Coconut Milk, Reduced Fat 1 cube(s)Stock Cube, Vegetable 1/2 medium Lime, Whole 150 g Mange-tout 125 g Green Giant Baby Cobs 2 tablespoons Coriander, Fresh 350 g Beef, Rump Steak, 88% Lean, 11% Fat, Raw 140 g Fine Egg Noodles
Instructions
Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes. Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.
1 large Onion, All Types, quartered 1 cube(s) Stock Cube, Chicken, make up to 700ml with hot water 1 tablespoons (level) Coriander, Dried, ground 1 teaspoons Turmeric, ½ teaspoon ground white pepper 2 star anise 5 g Cinnamon, stick 1 teaspoons (grated) Ginger, Root 2 clove(s) ( ) Garlic, sliced and then sliced again into matchsticks 1 individual Cucumber, peeled, de-seeded and sliced thickly at an angle 3 teaspoons Salt, or 1 tbsp 4 strips lime zest 227 g Pineapple, in Juice, Drained 400 ml Coconut Milk, Reduced Fat 2 medium Pepper, Red, de-seeded and cut into strips 1 individual Chilli, Green or Red, use red, de-seeded and sliced 1 tablespoons Thai Fish Sauce 30 g Coriander, Fresh, leaves and stalks separated and both chopped 500 g Pork, Fillet, Lean, Raw, sliced into rounds
Instructions Put the onion in the food processor with the chicken stock and whizz until really smooth. Tip into a large lidded pan and bring to the boil. Reduce the heat, add the ground and whole spices, ginger and garlic, then cover the pan and leave to simmer for 20 minutes.
Meanwhile, toss the cucumber with the salt and set aside to allow the salt to draw out the excess water.
When the onion mixture has simmered for 20 minutes, stir in the lime zest, the juice from the pineapple and the coconut milk, then stir in the peppers, chillies, fish sauce, chopped coriander stalks and pork. Cover the pan and cook gently for 10 minutes.
Rinse the cucumber to remove all traces of salt, then stir it into the pan with the remaining coriander, and the pineapple. Cook for just a minute to warm the pineapple, then serve.
1/2 recipe Cream Cheese Pie Crust, or pie/tart dough of your choice 2 cups Greek yogurt 2/3 cup lemon curd 2 tablespoons honey (or more, depending on tartness of curd) 1/2 teaspoon vanilla extract 1 1/2 teaspoons powdered gelatin 2 tablespoons water Whipped cream Citrus slices or berries (optional, for garnish)
About two hours before assembling tart, roll or press the dough into a 9-inch tart pan and fully bake according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.
In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Do not allow to cool. Thoroughly whisk the hot dissolved gelatin into the yogurt mixture and pour into the tart shell.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.
Additional Notes: • I use full-fat Greek yogurt. I have not tried substituting low- or non-fat Greek yogurt, but I suspect either would work well, though you may need to add a little extra honey.
• Homemade lemon curd would certainly make this recipe special, but any good-quality jarred lemon curd will make a tasty tart.
• The filling can be made into individual puddings instead of a tart: skip the crust and pour the filling into small ramekins. Refrigerate for at least 4 hours, or overnight.
In a large bowl, combine the first five ingredients, are aside. In another bowl or measuring jug combine the egg, oil, buttermilk and vanilla using a fork to beat slightly. Add mixture to dry ingredients until you get a smooth batter. Fold in the rhubarb. Fill greased lined muffin tin or use paper cups and fill each cup 3/4 full. Combine topping ingredients and sprinkle over the tops of each muffin. Set oven to 175C or 160C for fan assisted ovens for 16-18minutes. You can use a cocktail stick to check the middle of muffins and if there is no sticky batter on it then the muffins are done. Cool in the tray for a few minutes then leave to cool on a wire rack and then enjoy!
Preheat oven to 160C if fan assisted and 180C for all other ovens. Mix all ingredients in a bowl or with a electric mixer until smooth. set buncases into tray and spoon mixture to fill about 2/3 of each case. Bake in oven for 15-16mins in fan assisted and 18 mins in a conventional oven.
For buttercream topping:
100g butter 225g icing sugar add whichever flavour you would like eg strawberry, white chocolate, plain chocolate anything goes really.
Food process the butter with half the icing sugar until smooth then add your ingredients for colour or flavour with the rest of the icing sugar until all bound together and voila!
ingredients: Melted butter for greasing your tin 275g plain chocolate (at least 60%) 185g unsalted butter 200g castor sugar 7 eggs, separated 150g ground almonds 150g ground hazelnuts 1 tsp baking powder icing sugar mint raspberries whipping cream
Method:
Preheat oven to 170c. Lightly grease a 23cm round tin with melted butter.
Melt the chocolate. Beat the butter and sugar together with an electric mixer until light and creamy.
Add egg yolks one at a time until each one is incorporated. Fold in melted chocolate and nuts and sift in baking powder.
Whisk egg whites in a clean bowl until they are fluffy. Using a spatula or metal spoon, fold half the egg whites into the mixture, when incorporated, add the remaining mixture and fold in working lightly to retain air in the mixture.
Pour the mixture into your prepared tin and bake for 30-40mins.
To check whether it is cooked, insert a skewer into the middle. if it comes out clean or with only a little mixture then it is cooked. Let cake cool before turning out. Decorate as you like with the icing sugar, whipped cream, raspberries and mint or whichever toppings you like.
Thai Style Crab Cakes with spicy sesame dipping sauce
ReplyDelete(Makes 12 x 5cm cakes)
For the cakes:
150g mash potato
150g crab meat
2 spring onions
1 tbsp red curry paste
1/2 lime, grated zest and juice
1 cm ginger
1 tbsp coriander (dried or fresh)
2 tsp Thai fish sauce (Nam Pla)
To Saute:
3tbsp lightly seasoned flour
1 egg beaten with milk
100g breadcrumbs
oil for frying
For dipping sauce:
1 tsp sesame seeds
1 tbsp sesame oil
2 tbsp lime juice
1 1/2 tsp Nam Pla
1 tbsp soy sauce
1-4 tsp caster sugar (depends on sweetness you want)
1 red chilli, de-seeded and chopped small
4 tbsp water
Method: Place spring onions, curry paste, lime zest and juice, ginger, coriander and nam pla in a food processor and blend to a paste.
Remove to a mixing bowl, add crab meat, mash potato and mix well.
Shape to form 12 cakes, keep in fridge until needed.
For the dipping sauce: Combine all the sauce ingredients in a bowl and season to taste. put in fridge until ready to serve.
To cook the cakes, first coat the cakes in flour then dip in beaten egg and coat in breadcrumbs.
Heat the oil at a high heat, then turn heat down to fry the cakes, gently fry on each side to a pale golden brown colour and fully cooked through.
They will need to be cooked in batches, add more oil if needed.
Serve with sauce, choice of salad.
Garnish with coriander and slice of lime.
Lemon Posset (Serves 4-8, depending on size of shot glass)
ReplyDelete300mls double cream
80g sugar
Juice of 1 lemon
To serve:
Double cream
Grated chocolate
Strawberries
Mint leaves
Method: In a saucepan, gently bring the cream and sugar to a simmer. Stir until the sugar has dissolved then add lemon juice and mix well.
Remove from the heat and allow to cool slightly, then pour into large shot glasses, leaving a 5mm gap around the top. Cool the refrigerate for 2-3 hours or overnight.
When ready to serve pour some double cream on just to cover the top then sprinkle with grated chocolate.
Garnish the plate with strawberries and mint.
Rum Baba: go to http://www.raymondblanc.com/Portals/14/docs/TVHF%20Rum%20Baba.pdf
ReplyDeleteI made mine without the berries..but the baba itself is so versatile you can use them in all different types of recipes..good luck!
Fairy Cakes
ReplyDelete110 g Caster Sugar
110 g Margarine or butter
2 medium Eggs, Whole, beaten
110 g Flour, Wheat, White or Self Raising
1 pinch Salt
1 teaspoons (level) Vanilla Extract
Method:
Preheat the oven to Gas Mark 5/190°C/375°F. Line a 12-hole patty tin with paper bun cases or you can use silicone cases on a baking tray.
Put the sugar, margarine, eggs, flour, salt and vanilla into a large mixing bowl. Beat vigorously with a wooden spoon for 1 minute. Spoon into the bun cases.
Bake for 18 - 20 minutes until risen and firm. Remove from the tin and cool completely.
For you Joanne..xx
750 g Flour, Wheat, White, Plain, strong plain
ReplyDelete1 teaspoons Salt
8 g Yeast, Dried, (1 sachet)
300 ml Milk, Skimmed
150 ml Water, boiling
300 g Carrots, Old, Raw, peeled and grated
2 tablespoons Poppy Seeds, plus 1 teaspoon for sprinkling
5 spray(s) ( ) Cooking Spray, Calorie Controlled
Method:
Mix the flour and salt together in a large mixing bowl, then stir in the easy-blend yeast. Make a well in the middle. Mix the milk and boiling water together to give liquid at just the right temperature for adding to the flour. Pour into the well and use your hand to gradually draw the flour into the liquid. Add the carrots and 2 tablespoons of poppy seeds, then mix well to make a smooth dough.
Turn the dough on to a lightly floured surface and knead for 5-6 minutes. When kneaded, place the dough in a large clean bowl misted with low fat cooking spray. Cover with a clean cloth and stand in a warm, draught-free place to rise for about 1 hour until doubled in size.
Turn the dough on to a work surface and knead lightly for 1 minute, so that it is back to its original size. This is known as “knocking back”. It eliminates large air pockets and gives a better rise and even texture to the bread.
Divide the dough into 2 equal pieces and shape into rounds. Place onto baking sheets misted with low fat cooking spray and leave in a warm, draught-free place to rise for 25-30 minutes, until doubled in size. Meanwhile, preheat the oven to Gas Mark 7/220°C/425°F.
Brush the loaves with water, then sprinkle with poppy seeds. Bake for 15-20 minutes, until well-risen and golden brown. Using thick oven gloves, lift the loaves from the baking sheets and turn them over. Pat the bases - they should make a hollow sound if properly cooked. If not, return to the oven to cook for another few minutes.
Notes
This recipe makes two loaves.
xx
This recipe is for carrot and poopy seed loaf.
Delete5 spray(s) Cooking Spray, Calorie Controlled
ReplyDelete1 large Onion, All Types, chopped
2 clove(s) Garlic, crushed
1 tablespoons Curry Powder, medium
2 medium Carrots, Old, Raw, chopped
300 g Butternut Squash, chopped
1 medium Courgette, chopped
1 cube(s) Stock Cube, Vegetable, make up to 1 litre with hot water
2 tablespoons (level) Tomato Purèe
75 g Lentils, Split Red, Dried
1 pinch Salt, and black pepper, freshly ground
2 tablespoons Coriander, Fresh, or parsley, chopped
Method:
Heat a large saucepan and spray with low fat cooking spray. Gently fry the onion and garlic for 2-3 minutes, until softened. Add the curry powder and fry gently for a few seconds, stirring constantly.
Add the carrots, butternut squash and courgette. Pour in the stock, then stir in the tomato puree and lentils.
Bring up to the boil, then reduce the heat and simmer for about 20 minutes, partially covered, until the vegetables and lentils are tender and the soup has thickened. Blend with a hand blender or in a food processor.
Stir in the coriander or parsley and season to taste with salt and pepper.
xx
Curried vegetable soup.
DeleteAloo Ki Tikki (makes 6 patties, double recipe if you want 12)
ReplyDelete225g (8oz) potatoes, peeled and chopped into small pieces
knob of butter
3 tbsp frozen peas
1/2 onion, finely chopped
1tsp salt
1tsp turmeric
2 green chilies
1 tbsp chopped coriander
1 tsp garam masala
oil for pan frying
Method: Boil the potatoes for 15 minutes in salted water or until tender. Drain well and return to saucepan to dry off.
add the butter and mash the potatoes until smooth.
Boil the peas until just cooked and add to the mashed potato with all the remaining ingredients except the oil. Mix well.
Take about a tablespoonful of mixture and with oiled hands, roll first into a ball and then flatten slightly to make a patty. Repeat with the remaining potato mixture.
Heat a noon-stick frying pan and pour enough oil to cover the base. Add the potato patties in batches and cook over a low to medium heat for about 5 mins on each side until golden and crisp. Add a little more as required.
Mango Chutney (makes about 800mls) can be stored up to 2 years in jars
ReplyDelete2kg ripe mangoes
500ml white wine vinegar
350g white sugar
2 tsp grated ginger
2 red chilies, seeded and finely diced.
Method: Peel the mangoes and discard the peel. Slice the flesh from the stones, chop coarsely and place in a large saucepan with all the remaining ingredients. Bring slowly to the boil, stirring to dissolve the sugar.
Simmer, partly covered for 1 hour, stirring occasionally. Meanwhile, wash the jars and lids in hot soapy water, rinse well and dry in a warm oven.
Spoon the hot chutney carefully into the warm, clean jars, place the lids on firmly and invert each jar for two minutes.
Store the chutney in a cool dry place. After opening, store in the fridge.
Raita (serves 6)
ReplyDelete1/2 red onion
1 carrot, grated
1/2 cucumber, grated
1 small clove of garlic, finely chopped
1 green chilli, finely chopped
300ml natural yogurt
1/2 tsp salt
1/2 tsp cumin seeds
1/2 tsp garam masala
pinch turmeric
Combine all the ingredients in a large bowl and stir until well mixed. Refrigerate until required.
Pork and Chilli burgers (makes 4 burgers)
ReplyDelete500g lean pork mince
1/2 onion, finely chopped
1 red chilli, deseeded and finely chopped.
1 egg, beaten
salt and pepper, to taste
Method: Add all ingredients into a large mixing bowl. mix all the ingredients with a wooden spoon or by hand until well mixed and ground up.
Take a handful of mixture and roll into a ball and then flatten into a burger patty. do same for rest of mixture.
Cook under the grill, turning often until cooked through. I cook mine on a George Foreman grill.
Chunky chips (Serves 4)
ReplyDelete1kg potatoes, peeled and cut into large chips
Low calorie cook spray
Salt and Pepper
Method: Soak cut chips in cold water for up to 2 hours before cooking. Spray a large roasting tin with the cooking spray, add cut chips after draining from the water to tin add mpre cooking spray, salt and pepper and toss so they are all covered.
Cook in oven at 220C for 20- 25 minutes or until golden and cripsy.
Avocado Salsa
ReplyDelete2 Ripe Avocados, peeled and de-stoned
1 red chilli
Juice of 1 Lime
Salt
Coriander
Method: Blend all together until smooth, season to taste. Add chopped cherry tomatoes to garnish.
Tuscan Salad
ReplyDelete1/2 Ciabatta loaf
1 tsp fennel seeds
a few sprigs of oregano or rosemary
1tbsp capers
30g tin of anchovies in oil
Fresh basil
6 jarred red peppers
1 clove of garlic
4 vines of cherry tomatoes
Red wine vinegar
Parmesan cheese
Method: To make croutons, quickly tear the ciabatta into 2cm pieces. Put into a roasting tray, drizzle with olive oil and toss with fennel seeds, oregano or rosemary and a pinch of salt. Mix so the bread is coated then put under the grill for 10 minutes or until golden.
Get a large chopping board and roughly chop and mix 1 tbsp of capers with 1/2 tin of anchovies, most of the basil and 4 of the peppers.
Crush over a clove of garlic and add all into a large serving bowl, add a splash of red wine vinegar, a good drizzle of olive oil and salt and pepper. Add croutons then tear the remaining peppers and scrunch and squeeze everything with your hands.
Taste and tweak as necessary, adding more red wine vinegar if needed. Top with basil and grate over Parmesan.
Peppermint Creams
ReplyDelete1 egg white
1/2 lemon, juice only
1tsp peppermint flavouring
375g icing sugar, plus extra for dusting
175g dark chocolate
Method: Whiskthe egg white until stiff peaks form. Slowly whisk in the lemon juice, peppermint and icing sugar to a stiff paste.
Tip the mixture on to a work surface sdusted liberally with icing sugar and roll out thinly.
Use a 5cm/2in cutter to cut out circles and place them on a baking sheet/tray. Chill in the fridge for 1-2 hours or until mixture has set.
Meanwhile melt the chocolate in a bowl over a saucepan of hot water without letting the bowl touch the water.
Dip each cream into the melted chocolatte and set aside on a baking tray. Chill the creams until set.
Spinach, bacon and duck egg quiche
ReplyDeleteIngredients
For the pastry
175g plain flour
100g cold butter, cut into pieces
1 egg yolk (large chicken or duck)
For the filling
200g bacon
300g roughly chopped baby leaf spinach
1 small brown onion finely diced
1 small garlic clove, finely chopped
50g chedder cheese
200ml creme fraiche
200ml double cream
3 duck eggs, well beaten
Pinch ground nutmeg
Method
For the pastry, put the flour, butter, egg yolk and two tablespoons cold water into a food processor. Process until the mix binds - around 30 seconds.
Remove the pastry and with lightly floured hands form into a ball then roll it out as thin as possible. Find yourself a 23cm fluted quiche tin. The ones where the bottom can removed are easiest to work with. Gather into a smooth ball, then roll out as thinly as you can. Line a 23 x 2.5cm loose-bottomed, fluted flan tin, easing the pastry into the base. Press the pastry into the flutes, lightly prick the base with a fork, then chill for 10 mins. Put a baking sheet in the oven and heat oven to 180 C oven.
Line pastry case with baking paper (or with foil, shiny side down). Weigh down with baking beans (I use dry beans) and bake for 15 mins. Remove lining and beans and bake for 4-5 mins more until the pastry is pale golden.
While the pastry cooks, prepare the filling. Heat a small frying pan, fry the onion, bacon until golden (be careful not to burn). Remove and drain on paper towels. Get the pan back up to heat add a touch more oil. Add garlic then allow to gently fry for 30 seconds then add the spinach. Allow to wilt down and reduce (around 1 - 2 minutes). Remove and drain on paper towels.
Dice roughly two thirds of the cheese and grate the rest. Scatter the diced cheese and fried onion, bacon and spinach over the bottom of the pastry case
Using a spoon, slowly beat in the double cream into the creme fraiche. Mix in the beaten eggs. Season (you shouldn't need much salt) and add nutmeg.
Pour the mixture into the case. Scatter the grated cheese over the top. If its getting full, place the Quiche on the oven shelf then top it up to the brim with remaining egg mix. Bake for about 25 mins, or until golden and softly set (the centre should not feel too firm). Let the quiche settle for 4-5 mins, then remove from the tin. Serve freshly baked, with salad. Great cold too.
Pavlovas!
ReplyDelete4-5 egg whites (more if eggs are small)
225g caster sugar
150 ml Cream, Whipping
5 medium Clementines, or tangerines, peeled and sliced
A punnet of Raspberries
8 Strawberries
1 passion fruit
80g hazelnuts crushed
Instructions
Preheat the oven to Gas Mark 1/140°C/fan oven 120°C. Line a baking sheet with non stick baking parchment and draw a 30cm (12 inch) circle on it.
In a large grease-free bowl and using a hand-held electric whisk, whip the egg whites until they hold their shape. Gradually add the sugar, whisking well until the egg whites are stiff and glossy.
Spread the meringue in an even layer over the marked out circle.
Bake in the oven for 1.5-2 hours. The meringue is “dried out” rather than cooked at this low temperature. Cool completely.
Whip the cream until it holds its shape. Spread on top of the meringue. Arrange your topping as you wish. For the raspberry puree, press raspberries through a sieve into a bowl with a spoon.
Thai Chicken Curry
ReplyDelete5 spray(s) Cooking Spray, Calorie Controlled
6 medium Shallots, peeled and sliced
2 clove(s) Garlic, crushed
500 g Chicken, Breast, Skinless, Raw, cut into chunks
5 stem Lemon Grass Stems, very finely chopped, or 2 tsp prepared lemongrass
2 teaspoons (grated) Ginger, Root, or 2 tsp prepared ‘fresh’ ginger
400 ml Reduced Fat Coconut Milk
1 cube(s) Stock Cube, Vegetable, dissolved in 150ml hot water
4 teaspoons Curry Paste, all types, Thai green curry paste, mild
2 tablespoons Thai Fish Sauce
2 tablespoons Coriander, Fresh
1 teaspoons Salt
1 teaspoons (ground) Pepper, Black (Whole, Cracked or Ground)
1 sprig(s) ( ) Coriander, Fresh, to garnish
Instructions
Heat a wok or large frying pan and mist with low fat cooking spray. Add the shallots, garlic and chicken and cook over a medium-high heat for 4 - 5 minutes, or until the chicken is sealed and browned.
Add the lemongrass, ginger, coconut milk, chicken stock and curry paste. Stir in the fish sauce or soy sauce and coriander. Simmer for 20 - 25 minutes, until the chicken is cooked and the sauce has reduced a little.
Season with salt and pepper, if needed. Serve with cooked rice or noodles, garnished with coriander sprigs.
Thai Chilli Beef Curry
ReplyDelete5 spray(s) Cooking Spray, Calorie Controlled
1 medium Onion, All Types
1 medium Pepper, Red
20 g Curry Paste, all types
1 individual Chilli, Green or Red
1 can(s) Coconut Milk, Reduced Fat
1 cube(s)Stock Cube, Vegetable
1/2 medium Lime, Whole
150 g Mange-tout
125 g Green Giant Baby Cobs
2 tablespoons Coriander, Fresh
350 g Beef, Rump Steak, 88% Lean, 11% Fat, Raw
140 g Fine Egg Noodles
Instructions
Spray a wok or sauté pan with low fat cooking spray. Add the beef and stir-fry for 2-3 minutes, until seared and browned. Add the onion and pepper and stir-fry for 2 more minutes.
Stir in the Thai red curry paste, chilli and lime zest, stirring for a few seconds, then add the coconut milk and stock. Bring up to the boil, then reduce the heat. Add the noodles, mangetout and baby corn and cook for a further 5-6 minutes, until the noodles are tender. Add the coriander and a squeeze of lime juice, then serve.
Malaysian Pineapple Pork
ReplyDelete1 large Onion, All Types, quartered
1 cube(s) Stock Cube, Chicken, make up to 700ml with hot water
1 tablespoons (level) Coriander, Dried, ground
1 teaspoons Turmeric,
½ teaspoon ground white pepper
2 star anise
5 g Cinnamon, stick
1 teaspoons (grated) Ginger, Root
2 clove(s) ( ) Garlic, sliced and then sliced again into matchsticks
1 individual Cucumber, peeled, de-seeded and sliced thickly at an angle
3 teaspoons Salt, or 1 tbsp
4 strips lime zest
227 g Pineapple, in Juice, Drained
400 ml Coconut Milk, Reduced Fat
2 medium Pepper, Red, de-seeded and cut into strips
1 individual Chilli, Green or Red, use red, de-seeded and sliced
1 tablespoons Thai Fish Sauce
30 g Coriander, Fresh, leaves and stalks separated and both chopped
500 g Pork, Fillet, Lean, Raw, sliced into rounds
Instructions
Put the onion in the food processor with the chicken stock and whizz until really smooth. Tip into a large lidded pan and bring to the boil. Reduce the heat, add the ground and whole spices, ginger and garlic, then cover the pan and leave to simmer for 20 minutes.
Meanwhile, toss the cucumber with the salt and set aside to allow the salt to draw out the excess water.
When the onion mixture has simmered for 20 minutes, stir in the lime zest, the juice from the pineapple and the coconut milk, then stir in the peppers, chillies, fish sauce, chopped coriander stalks and pork. Cover the pan and cook gently for 10 minutes.
Rinse the cucumber to remove all traces of salt, then stir it into the pan with the remaining coriander, and the pineapple. Cook for just a minute to warm the pineapple, then serve.
Lemon-Yogurt Icebox Tart
ReplyDeleteMakes one 9-inch tart
1/2 recipe Cream Cheese Pie Crust, or pie/tart dough of your choice
2 cups Greek yogurt
2/3 cup lemon curd
2 tablespoons honey (or more, depending on tartness of curd)
1/2 teaspoon vanilla extract
1 1/2 teaspoons powdered gelatin
2 tablespoons water
Whipped cream
Citrus slices or berries (optional, for garnish)
About two hours before assembling tart, roll or press the dough into a 9-inch tart pan and fully bake according to recipe instructions. Let cool on a cooling rack for at least one hour, until room temperature.
In a medium-size bowl, whisk together the yogurt, lemon curd, honey and vanilla. Taste and add more honey, if needed. Put the water and gelatin in a small microwave-safe measuring cup and let sit for 5 minutes. Microwave for 10-15 seconds, stirring once or twice, until the gelatin is dissolved. Do not allow to cool. Thoroughly whisk the hot dissolved gelatin into the yogurt mixture and pour into the tart shell.
Cover with plastic wrap and refrigerate for at least 6 hours, or preferably overnight. Garnish with fresh whipped cream and sliced citrus or berries before serving.
Additional Notes:
• I use full-fat Greek yogurt. I have not tried substituting low- or non-fat Greek yogurt, but I suspect either would work well, though you may need to add a little extra honey.
• Homemade lemon curd would certainly make this recipe special, but any good-quality jarred lemon curd will make a tasty tart.
• The filling can be made into individual puddings instead of a tart: skip the crust and pour the filling into small ramekins. Refrigerate for at least 4 hours, or overnight.
Thousand Island Sauce (makes enough for 200g prawns)
ReplyDelete2 tbsp mayonnaise (make it light or extra light if your being healthy)
1 tbsp tomato ketchup
1 tsp lemon juice
Put all the ingredients in a bowl and mix them with a spoon until mixture becomes a light pink colour and the mayo and ketchup is combined.
Rhubarb and Cinnamon Muffins-makes 24
ReplyDeleteIngredients:
310g self-raising flour
330g packed brown sugar
6g salt
5g baking powder
2g ground cinnamon
1 egg, lightly beaten
235mls buttermilk
160mls vegetable oil
5mls vanilla extract
245g finely chopped rhubarb
Topping:
100g granulated sugar
30g butter or marg
5g ground cinnamon
Method:
In a large bowl, combine the first five ingredients, are aside. In another bowl or measuring jug combine the egg, oil, buttermilk and vanilla using a fork to beat slightly. Add mixture to dry ingredients until you get a smooth batter. Fold in the rhubarb. Fill greased lined muffin tin or use paper cups and fill each cup 3/4 full. Combine topping ingredients and sprinkle over the tops of each muffin. Set oven to 175C or 160C for fan assisted ovens for 16-18minutes. You can use a cocktail stick to check the middle of muffins and if there is no sticky batter on it then the muffins are done. Cool in the tray for a few minutes then leave to cool on a wire rack and then enjoy!
Cupcakes Recipe makes 12 cupcakes
ReplyDelete100g self-raising flour
100g margerine
100g caster sugar
2 medium eggs
1/2 tsp baking powder
Method:
Preheat oven to 160C if fan assisted and 180C for all other ovens. Mix all ingredients in a bowl or with a electric mixer until smooth. set buncases into tray and spoon mixture to fill about 2/3 of each case. Bake in oven for 15-16mins in fan assisted and 18 mins in a conventional oven.
For buttercream topping:
100g butter
225g icing sugar
add whichever flavour you would like eg strawberry, white chocolate, plain chocolate anything goes really.
Food process the butter with half the icing sugar until smooth then add your ingredients for colour or flavour with the rest of the icing sugar until all bound together and voila!
Flourless Chocolate Cake
ReplyDeleteingredients:
Melted butter for greasing your tin
275g plain chocolate (at least 60%)
185g unsalted butter
200g castor sugar
7 eggs, separated
150g ground almonds
150g ground hazelnuts
1 tsp baking powder
icing sugar
mint
raspberries
whipping cream
Method:
Preheat oven to 170c. Lightly grease a 23cm round tin with melted butter.
Melt the chocolate. Beat the butter and sugar together with an electric mixer until light and creamy.
Add egg yolks one at a time until each one is incorporated. Fold in melted chocolate and nuts and sift in baking powder.
Whisk egg whites in a clean bowl until they are fluffy. Using a spatula or metal spoon, fold half the egg whites into the mixture, when incorporated, add the remaining mixture and fold in working lightly to retain air in the mixture.
Pour the mixture into your prepared tin and bake for 30-40mins.
To check whether it is cooked, insert a skewer into the middle. if it comes out clean or with only a little mixture then it is cooked. Let cake cool before turning out. Decorate as you like with the icing sugar, whipped cream, raspberries and mint or whichever toppings you like.