Healthy And Hearty Winter Warmers

Hi everyone and welcome to the blog. This week’s blog is all to do with healthy, hearty, winter warmers. With any luck all of your new years’ resolutions haven’t been lost yet. Hopefully you can continue to keep the resolution for a slimmer you with this week’s recipes, nonetheless just because you’re counting the calories and fat content doesn’t mean that you can’t have something warm and hearty on a cold winter’s night. I’ve also included something naughty to tickle your fancy.

The features recipes this week are Bacon and Sweetcorn Chowder, Italian Stew with Borlotti Beans and Sausage and Tinker’s Tea.

My first recipe is Bacon and Sweetcorn Chowder, recipe courtesy of Slimmer Dinners, published by Olive Magazine January 2011.

Serves 2, Prep 5mins, Cook 15mins approx.

3 x Rashers of Streaky Bacon – chopped (or lardons)
Oil
1 x Small Onion – finely chopped
1 x Large Potato – peeled and cut into small cubes
350ml x Organic Chicken or Vegetable Stock
400ml x Milk
200g x Sweetcorn (frozen or tinned (drained))
Chives, snipped to make 2 tbps

Fry the bacon in a little oil in a pan – as soon as it starts to colour, add the onion and potato and cook until the onion starts to soften. Add the stock and milk and bring to a simmer. Cook for 5mins or until the potato is tender, then add the sweetcorn and heat. Season and stir in the chives.

My next recipe is Italian Stew with Borlotti Beans and Sausage, recipe courtesy of Slimmer Dinners, published by Olive Magazine January 2011.

Serves 2, Prep 5mins, Cook 25mins

2 x Italian-Style Sausages – skins removed
Oil
1 x Onion – roughly chopped
1 x Garlic Clove – chopped
1/2 tsp x Fennel Seeds
A Pinch of Chilli Flakes
1 x 400g tin of Cherry Tomatoes
300ml x Organic Vegetable Stock or water
1 x 400g tin of Borlotti Beans – drained and rinsed
100g x Green Beans – trimmed and cut in half

Roll the sausagemeat into little balls. Heat a non-stick frying pan sprayed or brushed with oil and brown the meatballs until golden and any oil is released. Remove the sausage and add the onion, garlic and fennel seeds to the pan, along with chilli flakes and some seasoning. Cook for 5mins and then add the cherry tomatoes with 300ml of water or stock. Bring to a simmer and add the Borlotti beans and meatballs. Cook for 10mins then add the green beans. Cook for 5mins more until the beans are tender, then serve.

My last recipe for this week is more of a cocktail than a dish, something to warm the cockles on a winter’s night. Tinker’s Tea, recipe by Ray Foley, courtesy of Ultimate Bartender’s Guide. Published by Sourcebooks Inc.

Makes 1, takes minutes to prepare.

45ml x Bailey’s Irish Cream
170ml x Hot Tea

Make yourself a cup of tea as you normally would, but instead of adding milk add 45ml of Baileys Irish Cream and stir until thoroughly mixed, and enjoy.

Feasting with the Seven Fishes

Hi everyone and welcome to the blog. This week’s blog is dedicated to celebrating Christmas, Italiano style (more information can be found on my information blog at https://applesfromthetreeofknowledge.wordpress.com/This week’s recipes are:- Spiced Salmon with Traybaked Sag Aloo, Griddled Garlic & Mint Studded Swordfish and Keralan Fish Curry.

My first recipe is Spiced Salmon with Traybaked Sag Aloo Recipe by Esther Clark, Courtesy of BBC Good Food Magazine published December 2018.

Serves 4, Prep 10mins, Cook 45mins

1kg x Floury Potatoes, such as Maris Piper, peeled and cut into 2cm chunks

Olive Oil, for roasting

1 tsp x Turmeric

2 tsp x Ground Cumin

1 tsp x Chilli Flakes

200g x Spinach

1 x 500g Salmon Fillet

2 tbsp x Tandoori or Tikka spice paste

100ml x Double Cream

Lemon wedge, to serve

Heat oven to 200C/180C fan/gas 6. Cook the potatoes in a large pan of boiling salted water for 6 mins. Drain in a colander and leave to steam dry for a few mins. Toss the potatoes in a roasting tin with 1 tbsp oil, the turmeric, ground cumin and chilli flakes and plenty of seasoning. Roast for 20 mins, tossing halfway through. Boil the kettle.

Put the spinach in a colander and pour over boiling water until wilted. Use the back of a wooden spoon to squeeze out most of the water.Rub the salmon generously with the spice paste and drizzle with oil. Stir the spinach through the potatoes and top with the salmon, skin-side down. Increase the heat to 220C/200C fan/ gas 7. Return to the oven for 20-25 mins or until the salmon is just cooked. Remove the salmon to stir the cream into the potatoes, then replace the salmon and serve with lemon wedges for squeezing over.

My next recipe is Griddled Garlic & Mint Studded Swordfish Recipe by Carmelita Caruana, courtesy of BBC Good Food Magazine published August 2002.

Serves 4, Takes 20-25 mins, plus an hour marinating

4 x Swordfish or Tuna Steaks, 2cm/¾in thick

200ml x Dry White Wine

2 tbsp x White Wine Vinegar

2 x Garlic Cloves

16 x Fresh Mint Leaves

2 tbsp x Extra-Virgin Olive Oil, plus extra for serving

A little fresh Oregano or finely chopped Flat Leaf Parsley, to serve

2 x Lemons, preferably organic, quartered

Wash the fish steaks and pat dry with kitchen towels. Rub with pepper on both sides, but do not salt as it would draw out the juices. Marinate for an hour in the wine and vinegar.

Meanwhile, peel the garlic cloves, cut in half and remove any green shoots in the centre that can taste bitter. Cut each half in four, so you end up with 16 slivers.

Heat a heavy ridged griddle pan on the hob. Remove the fish from the marinade, pat dry and make 4 well distributed small incisions in each steak with a sharp knife. Wrap a mint leaf round a garlic sliver and insert one into each of the incisions.

Brush one side of each fish steak with olive oil, place oiled side down on the griddle, turn down the heat and cook for 3 minutes. Brush the second side with oil while it is on the griddle, then turn the fish over. Turn the heat up for one minute only, then turn it down again and cook the second side for another minute or two. When the fish is cooked it should be moist inside, with white flesh that flakes easily.

Take the fish off the heat and season both sides, drizzle with olive oil, scatter with the herbs and serve with the lemons to squeeze over.

My final recipe is Keralan Fish Curry Recipe by Jamie Oliver, courtesy of jamieoliver.com

Serves 6 to 8, Cooks in 40 mins

6 x Shallots

4 x Garlic Cloves

2.5 cm x Piece of Ginger

1 x Fresh Green Chilli

750g x Firm White Fish, from sustainable sources

Groundnut Oil

1 x tsp Mustard Seeds

20 x Curry Leaves

1 x tbsp Chilli Powder

1 x tsp Turmeric

1 x 400g tin of Light Coconut Milk

1 x 400g tin of Good Quality Chopped Tomatoes

A few Sprigs of Fresh Coriander

Peel and finely slice the shallots, garlic and ginger. Trim and finely slice the chilli. Cut the fish into chunks.

Heat a lug of groundnut oil in a large pan, add the mustard seeds and curry leaves and cook until the seeds start to pop.

Add the shallot, garlic, ginger and chilli, and cook on a medium heat for 5 minutes, or until softened.

Mix the chilli powder and turmeric together with a splash of water, and stir into the pan. Fry for 1 minute, then add the fish, coconut milk and tomatoes.

Season, bring to the boil, then simmer for 20 minutes, or until the fish is cooked and the sauce has reduced.

Pick, chop and scatter over the coriander leaves. Delicious served with basmati rice and warm naan bread

Buon Natale e un Felice Anno Nuovo

Merry Christmas and a Happy New Year

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to comment using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

The Eternal Flame Still Burns Bright

(first published 18^th November 2011)

Hi everyone and welcome to the blog. This week’s blog is dedicated to Thanksgiving and in remembrance of one of America’s most memorable Presidents John F Kennedy. This week’s recipes are all for Thanksgiving, they are Vermont corn, Chilli and Bacon Bread, Roast turkey with Streusled Sweet Potatoes and Old-fashioned Deluxe Pumpkin Pie with Dried Cranberry Sauce.

 

My first recipe is Vermont corn, chilli and bacon bread. Recipe by Anthony Worrell-Thompson, Courtesy of www.uktv.co.uk

Serves:4-6, Prep 15min, Cook 35min

350g x Rashers of Smoked Streaky Bacon, diced
1 tbsp x Corn Oil
2 x Spring Onions, finely chopped
115g x Fresh Kernels of Sweetcorn, or Frozen Corn Kernels, thawed
1/2 tsp x Dried Red Chilli Flakes
350g x Cornmeal, or Polenta
350g x Plain Flour
1 tbsp x Caster Sugar
1 tsp x Baking Powder
1/2 tsp x Bicarbonate of Soda
1/2 tsp x Salt
150ml x Milk
375ml x Buttermilk
2 x Eggs, lightly beaten
1 tbsp x Maple Syrup
1/2 tsp x Freshly Ground Black Pepper
2 tbsp unsalted butter, melted

Preheat the oven to 200°C/gas 6 and lightly butter a 23cm square cake tin. Add in the spring onion and fry for 5 minutes, stirring often. Mix in the corn kernels and chilli, stirring to combine. Remove from direct heat and allow to cool slightly. In a bowl, mix together the cornmeal, flour, sugar, baking powder, bicarbonate of soda, and salt. Add in the bacon mixture, the milk, buttermilk, eggs, maple syrup, black pepper and 1 tablespoon of the melted butter. Mix well. Pour the batter into the prepared cake tin and brush the top with the remaining melted butter. Bake until golden, 20-25 minutes. Serve warm.

 

My next recipe is Roast turkey with Streusled Sweet Potatoes. Recipe by Ed Baines,courtesy of http://www.uktv.co.uk

Serves:2 Prep time: 20 min Cook time: 1 hr 30 min

1 x 400g Leg of Turkey
A Handful of Sage Leaves, chopped
50g x Butter, softened
2 x Garlic Cloves
4 tbsp x Olive Oil
Sprigs of Thyme

For the Strusled Sweet Potato
450g x Sweet Potatoes, peeled, cut into chunks
225g x Caster Sugar
100ml x Milk
75g x Butter
2 x Eggs
1 tsp x Vanilla Extract

For the topping
115g x Desiccated Coconut
115g x Shelled Pecans, chopped
200g x Brown Sugar
40g x Plain Flour
75g x Melted Butter

Preheat the oven to 180C/gas 4. To roast the leg of turkey, place the leg in a roasting tin and rub with the sage and butter. Add the thyme and garlic to the tin and drizzle with olive oil. Roast in the oven for 1½ hours, or until tender when pierced with a knife.

Cook the potatoes in a large pan of boiling, salted water for 15-20 minutes. Drain and mash.
Add the sugar, milk, butter, eggs and vanilla to the mashed sweet potatoes. Mix well and tip into a shallow baking tin.

For the topping; mix together the coconut, pecans, brown sugar, flour and melted butter. Sprinkle this mixture over the sweet potato mixture, and bake, alongside the turkey for about 30 minutes before serving.

 

My final recipe is Old-fashioned Deluxe Pumpkin Pie with Dried Cranberry Sauce. Recipe by Ashbell McElveen, courtesy of www.uktv.co.uk

Serves:4-6, Prep 25min, Cook 40min

340g x Cooked Pumpkin Flesh, pureed using a blender, processor, or ricer
340ml x Evaporated Milk
5 tbsp x Dark Brown Sugar
2 tbsp x White Sugar
1/2 tsp x Ground Cloves
1/2 tsp x Salt
1/2 tsp x Ground Nutmeg
175g x Maple Syrup
3 x Eggs, lightly beaten
1 tbsp x Melted Butter
1 x 20cm Ready-Made Pastry Tart Case

For the Dried Cranberry Sauce
125g x Dried Cranberries
115g x Caster Sugar
1 x Vanilla Pod
50ml x Brandy
170ml x Cranberry Juice

Preheat the oven to 190ºC/Gas 5. In a mixing bowl mix together the pumpkin, evaporated milk, brown sugar, white sugar, cloves, salt, nutmeg, maple syrup, eggs and melted butter making a smooth mixture. Pour the pumpkin mixture into the blind-baked flan case. Bake the pumpkin pie for 40 minutes until the crust is golden-brown and the filling has set. Remove from the oven and set aside to cool.

Meanwhile, make the dried cranberry sauce. Soak the dried cranberries in the brandy and cranberry juice for 30 minutes. Transfer the cranberries and the macerating liquid to a saucepan. Add the caster sugar and vanilla pod. Bring to the boil over a high heat, reduce the heat and simmer for 5-8 minutes until reduced and thickened. Set aside then reheat as required. Serve the pumpkin slices with warm dried cranberry sauce on the side.

Mankind must put an end to war or war will put an end to mankind.– John F Kennedy