Winter
Starters
Curried root veg and coconut soup - blog 28/2/11
This is an interesting soup. I made it when going to a friends to feed 8 kids between 6 and 12. 7 of them tried it and 6 of them cleared their plates with no encouragement. The seventh, and youngest, found it a bit spicy so less chilli next time. A bit of a result though. This serves about 8 adults
2 onins chopped
2 cm piece ginger peeled and chopped
1/4 teaspoon dried chilli - to taste
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 kg root veg washed and peeled
1.5 litres veg stock
juice 1/2 lime
250ml coconut milk
Fry onion and ginger till soft
Add spices and fry for a further 1 -2 minutes
Add root veg and toss to cover with spices
Add stock adn bring to boil
Simmer for about 30 minutes till veg soft - this varies depending ot type of veg chosen and size of the chunks
Remove from heat add the lime juice and coconut milk
Hand blend to desired consistency.
2 onins chopped
2 cm piece ginger peeled and chopped
1/4 teaspoon dried chilli - to taste
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 kg root veg washed and peeled
1.5 litres veg stock
juice 1/2 lime
250ml coconut milk
Fry onion and ginger till soft
Add spices and fry for a further 1 -2 minutes
Add root veg and toss to cover with spices
Add stock adn bring to boil
Simmer for about 30 minutes till veg soft - this varies depending ot type of veg chosen and size of the chunks
Remove from heat add the lime juice and coconut milk
Hand blend to desired consistency.
Celeriac and leek soup - blog 16/2/11
This is based on a Rosemary Conley recipe. I have increased the amount of celeriac as I found the original recipe a bit thin. But then I like thick soup.
2 leeks, chopped and washed
2 cloves garlic finely chopped
5 - 6 3cm sprigs thyme leaves only
300g celeriac cleaned, peeled and chopped
800 ml vegetable stock
Fry onions and garlic until soft but not brown.
Add remaining ingredients and simmer until celeriac is cooked.
Take off heat and hand blend
Serve with crusty bread
2 leeks, chopped and washed
2 cloves garlic finely chopped
5 - 6 3cm sprigs thyme leaves only
300g celeriac cleaned, peeled and chopped
800 ml vegetable stock
Fry onions and garlic until soft but not brown.
Add remaining ingredients and simmer until celeriac is cooked.
Take off heat and hand blend
Serve with crusty bread
Pea and ham soup - blog 9/2/11
This is again based on a Rosemary Conley recipe from her Slim to Win book and is very quick and easy to make.
450g frozen peas
1 onion chopped
2cloves garlic crushed
600ml stock
1 tablespoon lemon juice
50g (2 slices) ham chopped
Put peas, onion, garlic and stock in a pan.
Bring to boil for 10 minutes
Take off heat and allow to cool sloghtly
Add lemon juice and hand blend to smooth
Mix in ham and serve.
450g frozen peas
1 onion chopped
2cloves garlic crushed
600ml stock
1 tablespoon lemon juice
50g (2 slices) ham chopped
Put peas, onion, garlic and stock in a pan.
Bring to boil for 10 minutes
Take off heat and allow to cool sloghtly
Add lemon juice and hand blend to smooth
Mix in ham and serve.
Roast squash soup - blog 24/1/2011
My kids aren't fond of the texture of squashes, but don't mind the taste. This is one way I have found of getting round it. I've added it in for Phil and Alex our hard suffering Pellet Boiler installers. The original recipe came from Sarah Raven's Kitchen Garden Cookbook
1 squash - any edible kind seeds removed and chopped into wedges
3 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
2 onions chopped
2 cloves garlic chopped finely
750ml veg/chicken stock
Place squash in oven tray and roast at 200C GM5 until cooked - you may need to wipe some oil over them but I find they cook ok without
Dry fry the spices then grind in a mortar and pestle
When the squash is cooked remove from the oven and allow to cool.
Remove flesh from skin on squash and place in pan with rest of ingredients
Bring to boil
Remove from heat, hand blend and serve
1 squash - any edible kind seeds removed and chopped into wedges
3 teaspoons cumin seeds
1 teaspoon coriander seeds
1 teaspoon caraway seeds
2 onions chopped
2 cloves garlic chopped finely
750ml veg/chicken stock
Place squash in oven tray and roast at 200C GM5 until cooked - you may need to wipe some oil over them but I find they cook ok without
Dry fry the spices then grind in a mortar and pestle
When the squash is cooked remove from the oven and allow to cool.
Remove flesh from skin on squash and place in pan with rest of ingredients
Bring to boil
Remove from heat, hand blend and serve
Main Courses
Tomato and mushroom lasagne - blog of 22/2/2011
This is a great dish to prepare in advance and then pop in the oven for 30 minutes when you are ready. It serves 4 - 6 depending on what you are serving with it.
500g mushrooms sliced
2 x 400g cans chopped tomatoes
1 clove garlic crushed
500ml milk
1 oz white flour
50g grated cheese
375g lasagne sheets
Fry the onions until soft and slightly brown, set aside
Put tomatoes in the empty pan and simmer for 20 minutes until reduced and slightly thickened
Add garlic and stir
Menwhile pour cold milk and flour into a pan and put over a medium heat
Bring to boil gradually, stirring all the time until thickened then remove from heat
To assemble lasagne place 1/2 the tomato mixture in the base of a 20cm casserole dish
Cover with half the lasagne
Cover this with a 1/3 of the white sauce, followed by the mushrooms and the rest of the tomato mixture
Completely cover with the remaining lasagne and cover this with the white sauce
Sprinkle the grated cheese over the top and bake in a preheated oven GM6 200C for 30 - 40min till golden and bubbling
500g mushrooms sliced
2 x 400g cans chopped tomatoes
1 clove garlic crushed
500ml milk
1 oz white flour
50g grated cheese
375g lasagne sheets
Fry the onions until soft and slightly brown, set aside
Put tomatoes in the empty pan and simmer for 20 minutes until reduced and slightly thickened
Add garlic and stir
Menwhile pour cold milk and flour into a pan and put over a medium heat
Bring to boil gradually, stirring all the time until thickened then remove from heat
To assemble lasagne place 1/2 the tomato mixture in the base of a 20cm casserole dish
Cover with half the lasagne
Cover this with a 1/3 of the white sauce, followed by the mushrooms and the rest of the tomato mixture
Completely cover with the remaining lasagne and cover this with the white sauce
Sprinkle the grated cheese over the top and bake in a preheated oven GM6 200C for 30 - 40min till golden and bubbling
Bolognese - blog 29/12/2010
This recipe is a lovely warming dish which is easy to prepare and very tasty. As it is based on a Rosemary Conley recipe from her Slim to Win book it is also healthy, just what we need after the Christmas excesses. It serves 4.
1 onion chopped
1 garlic clove crushed
225g lean minced beef
2 x 400g chopped tomatoes
1 glass red wine
1 tablespoon chopped fresh herbs or 1/2 tablespoon dried herbs
400g pasta - dry weight
Dry mince until brown. Remove from pan onto a plate lined with kitchen roll
Wipe pan out and dry fry onion and garlic till soft.
Return cooked mince to pan with herbs, tomatoes and wine.
Simmer on hob or in oven for 15 - 20 minutes
Meanwhile, cook pasta in water for 10 - 12 minutes as per packet instructions
Serve
1 onion chopped
1 garlic clove crushed
225g lean minced beef
2 x 400g chopped tomatoes
1 glass red wine
1 tablespoon chopped fresh herbs or 1/2 tablespoon dried herbs
400g pasta - dry weight
Dry mince until brown. Remove from pan onto a plate lined with kitchen roll
Wipe pan out and dry fry onion and garlic till soft.
Return cooked mince to pan with herbs, tomatoes and wine.
Simmer on hob or in oven for 15 - 20 minutes
Meanwhile, cook pasta in water for 10 - 12 minutes as per packet instructions
Serve
Kale and Chickpea Curry
This is a wonderful recipe that I originally got from Sarah Raven's Garden Cookbook. You can infact use kale or cabbage - savoy works very well.
1 large onion chopped
3 cloves garlic crushed
2cm fresh ginger grated or chopped
1 tablespoon curry powder - which ever strength you like
200g cooked chickpeas (cooked weight) or 1x 400g tin chickpeas rinsed
2 tablespoons lime juice
1 x 400ml coconut milk
125g button mushrooms
10 kale leaves
1 tablespoon soy sauce
1 tablespoon Thai fish sauce
Dry fry onion and garlic in a non stick pan.
When soft add ginger and curry powder.
Fry for a minute or two, stirring all the time.
Add chickpeas, coconut milk, mushrooms and lime juice
Cook for 15 minutes
Meanwhile remove the stems from the kale, chop roughly and wilt in a colander with a kettle full of boiling water
Drain kale and add to chickpea mix.
Stir well, then add soy and fish sauces.
Stir well. Serve with rice and or naan.
1 large onion chopped
3 cloves garlic crushed
2cm fresh ginger grated or chopped
1 tablespoon curry powder - which ever strength you like
200g cooked chickpeas (cooked weight) or 1x 400g tin chickpeas rinsed
2 tablespoons lime juice
1 x 400ml coconut milk
125g button mushrooms
10 kale leaves
1 tablespoon soy sauce
1 tablespoon Thai fish sauce
Dry fry onion and garlic in a non stick pan.
When soft add ginger and curry powder.
Fry for a minute or two, stirring all the time.
Add chickpeas, coconut milk, mushrooms and lime juice
Cook for 15 minutes
Meanwhile remove the stems from the kale, chop roughly and wilt in a colander with a kettle full of boiling water
Drain kale and add to chickpea mix.
Stir well, then add soy and fish sauces.
Stir well. Serve with rice and or naan.
Chilli con Carne blog 14/12/10
This is a lovely winter warming meal based on a Rosemary Conley recipe, from her "Slim to Win" book, so it is low fat to boot. It gives 4 generous servings
1 large onion finely chopped
2 garlic cloves crushed
450g extra lean mince
1 tablespoon freshly chopped thyme or 1/2 tablespoon dried thyme
1 beef stock cube
1 red or green pepper finely chopped
1 small chilli to taste - with the kids I omit this
400g can chopped tomatoes
250g cooked or 400g can drained and rinsed red kidney beans
300ml passata
1 tablespoon tomato puree
Dry fry the mince until brown. Take it out of the pan onto a plate lined with kitchen paper
Wipe out pan and dry fry onion and garlic till soft but not browned
Return mince to pan with thyme.
Sprinkle over stock cube, then add the pepper, chilli, chopped tomatoes, red kidney beans passata and tomato puree.
Simmer gently on hob or in oven for 20 - 25 minutes until thickened up.
Serve on a bed of rice.
1 large onion finely chopped
2 garlic cloves crushed
450g extra lean mince
1 tablespoon freshly chopped thyme or 1/2 tablespoon dried thyme
1 beef stock cube
1 red or green pepper finely chopped
1 small chilli to taste - with the kids I omit this
400g can chopped tomatoes
250g cooked or 400g can drained and rinsed red kidney beans
300ml passata
1 tablespoon tomato puree
Dry fry the mince until brown. Take it out of the pan onto a plate lined with kitchen paper
Wipe out pan and dry fry onion and garlic till soft but not browned
Return mince to pan with thyme.
Sprinkle over stock cube, then add the pepper, chilli, chopped tomatoes, red kidney beans passata and tomato puree.
Simmer gently on hob or in oven for 20 - 25 minutes until thickened up.
Serve on a bed of rice.
Pineapple Curry - blog 01/12/10
We can't grow pineapples in Central Scotland, and I prefer to buy locally, but they do appear from time to time in our veg box. This is one way I like to use them up, I based it on a recipe from "The World in Your Kitchen Calendar 2010.
Serve 4
2 medium pineapples - skinned cored and chopped into pieces
seeds from one star anise
1 tspn cinnamon powder
1/2 tspn ground cloves - or 3 cloves
1 tspn coriander seeds
1 onion
1 cm fresh ginger chopped
100g cashew nuts
400ml coconut milk
Grind together start anise seeds, cinnamom, cloves and coriander seeds into a paste
Dry fry onions, ginger and nuts for 30secs - 1 min
Add spice mix and cook for a further minute stirring to ensure it doesn't burn
Add pineapple chunks and coconut milk
Bring to boil and simmer for 10 - 15 minutes until the desired consistency
Serve with rice and or naan
Serve 4
2 medium pineapples - skinned cored and chopped into pieces
seeds from one star anise
1 tspn cinnamon powder
1/2 tspn ground cloves - or 3 cloves
1 tspn coriander seeds
1 onion
1 cm fresh ginger chopped
100g cashew nuts
400ml coconut milk
Grind together start anise seeds, cinnamom, cloves and coriander seeds into a paste
Dry fry onions, ginger and nuts for 30secs - 1 min
Add spice mix and cook for a further minute stirring to ensure it doesn't burn
Add pineapple chunks and coconut milk
Bring to boil and simmer for 10 - 15 minutes until the desired consistency
Serve with rice and or naan
Baking
Bread - blog 15/1/2011
Having heard Andrew Whitley speak last weekend bread has to be on the menu this week. Really the recipe doesn't matter nor does it matter if you do it by hand or with a bread maker. The take home messages are:
1. Dough needs to be rised for at least 6 hours to allow the gluten and other wheat proteins to be broken down sufficiently to allow us to digest the bread and to access the nutrients.
2. A sourdough starter is never dead - Andrew kept one but never fed it for 5 years and it still revived - but it may need fed to get it going.
3. Using a starter add roughly 10% starter in addtion extra to your recipe - and then once the dough is mixed remove the same volume to go as old dough or starter for your next loaf. I have found I can omit the yeast from the recipe if you do that.
4. With a bread maker I make up the dough with the 10% by volume of starter and then put it on the dough setting once made I remove the same volume leave the dough to rise for 6+ hours then put it on the quick bread cycle to knock it back allow it to rise a final time and cook it. People have comented on the bread and asked if I have changed my flour type!
SORRY no picture yet - I have never taken a photo of one of my loaves of bread but I will do and add it!
1. Dough needs to be rised for at least 6 hours to allow the gluten and other wheat proteins to be broken down sufficiently to allow us to digest the bread and to access the nutrients.
2. A sourdough starter is never dead - Andrew kept one but never fed it for 5 years and it still revived - but it may need fed to get it going.
3. Using a starter add roughly 10% starter in addtion extra to your recipe - and then once the dough is mixed remove the same volume to go as old dough or starter for your next loaf. I have found I can omit the yeast from the recipe if you do that.
4. With a bread maker I make up the dough with the 10% by volume of starter and then put it on the dough setting once made I remove the same volume leave the dough to rise for 6+ hours then put it on the quick bread cycle to knock it back allow it to rise a final time and cook it. People have comented on the bread and asked if I have changed my flour type!
SORRY no picture yet - I have never taken a photo of one of my loaves of bread but I will do and add it!
Pudding
Marmalade frozen yoghurt - blog Christmas 2010
This recipe developed from my daughter's dislike of ice cream, my son's love of ice cream and my mother buying my husband an ice cream maker for his birthday. It is so easy and makes about 1.5 litres - 10 - 12 servings.
1 litre plain yoghurt
454g (1lb) jar marmalade
Place yogurt and marmalade in ice cream maker and blend for 20 minutes. Put in freezer.
Remove to fridge 20 minutes before serving.
1 litre plain yoghurt
454g (1lb) jar marmalade
Place yogurt and marmalade in ice cream maker and blend for 20 minutes. Put in freezer.
Remove to fridge 20 minutes before serving.
