tag:blogger.com,1999:blog-18999101887322396712024-03-14T03:05:30.896+00:00St Margarets KitchenUnknownnoreply@blogger.comBlogger38125tag:blogger.com,1999:blog-1899910188732239671.post-20679056167510735262009-07-06T11:01:00.010+01:002009-07-06T11:54:33.092+01:00Really Rich Chocolate Torte<a href="http://2.bp.blogspot.com/_hydVcZeQoEI/SlHMPW7RM8I/AAAAAAAAAHQ/LhPcZ7TE59g/s1600-h/chocolate+torte.jpg"><img id="BLOGGER_PHOTO_ID_5355285996144505794" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 214px" alt="" src="http://2.bp.blogspot.com/_hydVcZeQoEI/SlHMPW7RM8I/AAAAAAAAAHQ/LhPcZ7TE59g/s320/chocolate+torte.jpg" border="0" /></a>I've made this cake twice now and each time it's gotten rave reviews. It's relatively easy to make and the cake come out gooey and extremely chocolatey. The recipe makes a 9 inch cake but since it's so rich you can easily serves 12-14 people with a little slice for each. This recipe can be made gluten free using any gluten free flour.<br /><br /><br /><p><strong>Really Rich Chocolate Torte</strong><br /></p>200g Dark Chocolate (85% cocoa)<br />200g unsalted butter<br />1/2 cup granulated sugar<br />1/2 cup brown sugar<br />1 double espresso or 1/2 cup of brandy (optional)<br />6 eggs separated<br />1/3 cup rice flour, whole wheat flour, or buckwheat flour<br /><br /><br />Line a 9 inch spring form pan with parchment paper and preheat the oven to 160 degrees C.<br /><br /><br />In a double boiler melt the chocolate and butter. Stir in the coffee (if using) and sugar. Taste the chocolate mixture to see if it is sweet enough for your tastes, feel free to add more sugar to get the taste desired.<br /><br /><br />Whisk the egg whites until they form stiff peaks. In a separate bowl mix the egg yolks with the flour. Slowly pour the chocolate mixture into the egg yolks and mix thoroughly. Mix the the egg whites into the egg yolks.<br /><br /><br />Pour the mixture into the pan and bake for 25 minutes or until a knife inserted into the cake come out clean.<br /><br /><br />Cook time: 25 minutes<br />Prep time: 20 minutes<br />Serves: 12Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-36654183335786396912009-06-03T15:26:00.006+01:002009-06-03T15:40:46.653+01:00Rustic Pesto Chicken<a href="http://4.bp.blogspot.com/_hydVcZeQoEI/SiaJsR0Gq9I/AAAAAAAAAHI/45S8yjHrSrY/s1600-h/pesto+chicken.jpg"><img id="BLOGGER_PHOTO_ID_5343109401710865362" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px" alt="" src="http://4.bp.blogspot.com/_hydVcZeQoEI/SiaJsR0Gq9I/AAAAAAAAAHI/45S8yjHrSrY/s320/pesto+chicken.jpg" border="0" /></a>This is such an incredibly easy main course that takes only minutes to prepare and uses very few ingredients. It has a wonderful taste of summer and makes great leftovers (if there are any!) This recipe can easily be doubled and other vegetables such as courgettes, mushrooms or peas could be added to the tomatoes in the dish.<br /><br /><br /><br /><br /><br /><br /><p></p><p></p><p></p><p><strong></strong> </p><p><strong>Rustic Pesto Chicken</strong></p>1 small package chicken mini fillets (or 2 chicken breasts cut into slices)<br />3 teaspoons of pesto sauce<br />1/2 cup breadcrumbs (a few handfuls)<br />15 cherry tomatoes<br /><br />Coat the chicken fillets in pesto sauce and roll in breadcrumbs. Place in a shallow baking tray. Add the cherry tomatoes to the baking dish. Cook for 15 to 20 minutes at 200 degrees C<br /><br />Prep time: 5 minutes<br />Cook time: 15-20 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-47756217486318554912009-05-30T19:39:00.006+01:002009-05-30T20:02:33.619+01:00Really Simple Pita Breads<a href="http://3.bp.blogspot.com/_hydVcZeQoEI/SiGB7R4OpjI/AAAAAAAAAHA/rxiqule8OLA/s1600-h/pitas.jpg"><img id="BLOGGER_PHOTO_ID_5341693488449627698" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px" alt="" src="http://3.bp.blogspot.com/_hydVcZeQoEI/SiGB7R4OpjI/AAAAAAAAAHA/rxiqule8OLA/s320/pitas.jpg" border="0" /></a>Last weekend I had my neighbor over for dinner and decided to try out my culinary skills. I found a recipe for mini garlic bread pizzas and spent ages trying to get it out work out correctly. After 3 batches of hard little cracker-like lumps, I decided to just throw some of the dough in the oven without any sauce on it. I was completely amazed to find that without the sauce, the dough rose wonderfully into pita breads. This weekend I decided to try it again and the result was far better than the first set of pizzas!<br /><br /><br /><strong>Really Simple Pita Breads</strong><br />2 cups of white flour (250 grams)<br />2 cups of wholewheat flour (250 grams)<br />1 sachet of fast acting yeast (2.25 teaspoons)<br />1 tsp salt<br />2 tablespoons olive oil<br />1.25 cups warm water (300 ml)<br /><br />Combine all the dry ingredients then pour olive oil and water over them. Mix well. Kneed dough for about 5 minutes until all flour has been absorbed by the dough. Place the dough in an oiled bowl and cover with a damp cloth. Let rise for between 30 minutes and 2 hours (the dough doesn't need to double just rise a bit) after it rises, punch the dough down and separate into 30 small balls. On a floured surface and using a rolling pin, roll out each ball the the size desired.<br /><br />Bake the pitas in a fan oven at 220 (475) degrees for about 5 minutes or until they turn golden<br /><br />Yield: 30 6inch diameter pitas<br />Prep time: 20 minutes plus rising time<br />Cook time: 5 minutes a batchUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-57977021998231670982009-05-06T08:42:00.007+01:002009-05-06T12:42:50.338+01:00Beetroot and Barley Risotto<a href="http://2.bp.blogspot.com/_hydVcZeQoEI/SgF3B_wPagI/AAAAAAAAAGY/jdYNcBXTjwc/s1600-h/beetroot+risotto.jpg"><img id="BLOGGER_PHOTO_ID_5332674309960722946" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_hydVcZeQoEI/SgF3B_wPagI/AAAAAAAAAGY/jdYNcBXTjwc/s320/beetroot+risotto.jpg" border="0" /></a>My parents were over visiting last week, which meant that I stocked my fridge and made a few meals. Now that they are gone I found that I have quite a few left overs which have to be taken care of. I spent yesterday making chicken stock with leftover roast chicken and then figured I would make a risotto out of it. Originally the plan was to make a mushroom risotto but then I found 1 cooked beetroot in the fridge and decided I'd see if I could make a risotto with that. I found a couple recipes online and added my own touch and here is the result---3 servings of pink risotto! This risotto has a very earthy flavor because of the beetroot and barley. It is also very hearty and packed full of good nutrients and fiber from the beetroot.<br /><br /><strong>Beetroot and Barley Risotto</strong><br />1/2 onion diced<br />2 tsp of butter<br />1 cup of pearl barley<br />approximately 4 cups of chicken stock (vegetable or cubed stock could be used also)<br />1/2 cup of white wine<br />1 cooked beetroot cut into small cubes<br />Parmesan cheese to top<br /><br />In a large pot saute the onion in the butter about 2 minutes. Add the pearl barley and saute a minute longer. Pour in the white wine and half of the chicken stock. Cover and bring to a boil. Reduce heat and simmer for 25 minutes. Add the beetroot and about 1 cup of chicken stock. Stir occasionally over low heat until the liquid is absorbed (another 10 minutes or so). At this point the barley should be cooked or almost cooked. If it needs to cook longer add extra stock until the barley has cooked. Top with <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Parmesan</span> cheese to taste.<br /><br />Cook time: 45 minutes<br />Active time: 15 minutes<br />Serves: 3-4Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-91837919405811750782009-04-17T14:13:00.007+01:002009-04-17T15:32:50.851+01:007 Minute Peanut-Lime Noodles<a href="http://2.bp.blogspot.com/_hydVcZeQoEI/SeiRwN5TiHI/AAAAAAAAAGQ/_soYmq8Ed1I/s1600-h/peanut-lime+noodles.jpg"><img id="BLOGGER_PHOTO_ID_5325666816915376242" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 229px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://2.bp.blogspot.com/_hydVcZeQoEI/SeiRwN5TiHI/AAAAAAAAAGQ/_soYmq8Ed1I/s320/peanut-lime+noodles.jpg" border="0" /></a>I made this recipe for lunch today. It was so quick to cook that the longest part was bringing the water to boil and cooking the noodles. Depending on the type of noodles you are using you could probably cook the whole meal in less than 7 minutes.<br /><div></div><div> </div><div>Another fantastic thing about this recipe is that it is pretty much "no measure." As long as you get the ingredients in roughly the right quantities it will work well. If you want the sauce slightly thicker don't add as much water, if you want it thinner do the exact opposite. Realistically it's pretty hard to go wrong on this one! </div><br /><div></div><br /><div><strong>7 Minute Peanut-Lime Noodles</strong></div><div>2 teaspoon peanut oil, divided</div><div>1 clove garlic </div><div>1 chili pepper</div><div>1 cm (about a 1/4 inch) piece of fresh ginger </div><div>2 tablespoons chunky peanut butter </div><div>2 teaspoons soy sauce</div><div>Juice of 1 lime</div><div>250 ml (1 cup) water </div><div></div><div></div><div> </div><div>250 grams (8 oz) noodles (soba, udon, whole wheat linguine, etc)</div><div>chopped vegetables (peppers, mange tout, bok choy, broccoli, mushrooms etc.)</div><div>pinch of sesame seeds</div><div>1 spring onion chopped</div><br /><div></div><div></div><div></div><div>In a large pot, boil enough water to cook the noodles. Cook the noodles for the time listed on the package. Drain the noodles and run cold water over them.</div><div> </div><div>While the noodles are cooking, dice the garlic, pepper and ginger. In a small pot saute the garlic, pepper and ginger in 1 teaspoon of peanut oil for 2 minutes. Add the peanut butter, soy sauce, lime juice and water and stir until everything has blended. Bring sauce to a boil and then turn off heat.</div><br /><div></div><div> </div><div>Chop the vegetables into bite sized pieces. Using the same pot the noodles cooked in, heat a bit of peanut oil and saute the vegetables for 2-3 minutes. Pour the peanut sauce and noodles into the vegetables and heat through. </div><br /><div></div><div>Serve with sesame seeds and spring onions</div><div></div><br /><div>Serves: 2</div><div>Cooking time: 5-10 minutes</div><div>Prep time: 2 minutes</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-37990356191884685432009-04-16T17:50:00.008+01:002009-04-17T09:29:34.930+01:00Rainy Weekend Cinnamon Rolls<a href="http://2.bp.blogspot.com/_hydVcZeQoEI/Seg9bhsx87I/AAAAAAAAAGI/66tcoGL85cA/s1600-h/cinnamon+roll.jpg"><img id="BLOGGER_PHOTO_ID_5325574102477566898" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px" alt="" src="http://2.bp.blogspot.com/_hydVcZeQoEI/Seg9bhsx87I/AAAAAAAAAGI/66tcoGL85cA/s320/cinnamon+roll.jpg" border="0" /></a> These cinnamon rolls are decadent but you need loads of time to make them. Like any yeast based recipe they need to rise for a few hours before they can be baked so make sure you have set aside 3-4 hours before you're planning on serving them. I made these last week and served half the following day and put half in the freezer. The there is only 1 left of the "freezer stash" and the ones I served were gone in a matter of minutes!<br /><div><br /><div></div><br /><div><strong>Whole Wheat Cinnamon Rolls</strong></div><div><u>Dough</u></div><div>1 package of yeast</div><div>1/2 teaspoon of white sugar</div><div>1/8 cup (25 ml) warm water (slightly warmer than body temperature)</div><div>1 cup(250 ml) low fat or fat free milk </div><div>1/4 cup (50g) white sugar</div><div>1 teaspoon salt</div><div>2 teaspoons vegetable oil</div><div>1 egg</div><div>2 cups (300g)whole wheat flour</div><div>1.5 cups (200g) all purpose flour</div><div><u></u></div><br /><div><u>Cinnamon filling</u></div><div>3/4 (150 g) cup of brown sugar</div><div>1/4 cup (55 g) of butter -melted</div><div>1 teaspoon milk</div><div>2-3 teaspoons cinnamon</div><div>1/4-1/2 cup of chopped pecans</div><div>1/4-1/2 cup of raisins</div><br /><p>Combine the yeast, water and 1/2 teaspoon of sugar. Let sit for 5 minutes. Add liquid ingredients into the yeast mixture, then add the 2 types of flour. Kneed for 5-10 minutes to ensure that everything is fully mixed and that the dough has a nice elastic feeling. Place the dough in a greased bowl and cover with a cloth. Let the dough rise in a warm place until it has double. Tip: Turn your oven on to the lowest temperature for about 2-3 minutes. Turn the oven off and then put the bowl in. This guarantees a warm place where the dough will rise well.</p><div></div><div>After the dough has doubled in size, punch it down and let rise again in a warm place until doubled. </div><div></div><br /><div>Punch the dough down a third time and roll out into at least a 12 x 16 inch (30x40) rectangle. Combine the butter, sugar, milk and cinnamon in a bowl. Spread this mixture onto the dough rectangle. Sprinkle the chopped nuts and raisins on top of the dough. Roll the dough along the short side. Cut into 12-15 pieces and place in a greased tray (I used 2 trays, one round and one rectangular) Let rise for about 10 minutes</div><div></div><br /><div>Bake at 180 C (375F) for 15-20 minutes or until golden brown.</div><div></div><br /><div> </div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-17476038943525767772009-03-20T12:55:00.010+00:002009-04-17T18:41:56.377+01:00Polenta Farmer's Eggs (Huevos Rancheros)<a href="http://2.bp.blogspot.com/_hydVcZeQoEI/ScOXGoCSrBI/AAAAAAAAAFg/7Q9EzjCvRZY/s1600-h/huevos+rancheros+in+pan.jpg"><img id="BLOGGER_PHOTO_ID_5315258125309357074" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px" alt="" src="http://2.bp.blogspot.com/_hydVcZeQoEI/ScOXGoCSrBI/AAAAAAAAAFg/7Q9EzjCvRZY/s320/huevos+rancheros+in+pan.jpg" border="0" /></a>I love brunch. It's so nice to start a Sunday by having a nice hearty meal with your friends or family. Unfortunately most brunch meals require spending the whole morning in front of a stove cooking and very little time actually enjoying the meal and the company.<br /><br />This recipe is a variation of <em>huevos rancheros</em> that can be baked, allowing more time to enjoy the morning. Huevos rancheros is a popular breakfast in Mexico and the US meaning "eggs ranch-style" or "eggs country-style". The dish traditionally was served for on rural farms for a mid-day meal.<br /><br />In Mexico, huevos rancheros is made with corn tortillas, vegetables and eggs. In Europe, corn tortillas can be hard to find so I've made this with polenta and added large quantities of vegetables to make a wonderful healthy brunch.<br /><br /><strong>Polenta Farmer's Eggs (Huevos Rancheros) <a href="http://2.bp.blogspot.com/_hydVcZeQoEI/ScOe-GjwNxI/AAAAAAAAAFw/I7zETm8hHrU/s1600-h/huevos+rancheros+on+plate.jpg"><img id="BLOGGER_PHOTO_ID_5315266774976968466" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px" alt="" src="http://2.bp.blogspot.com/_hydVcZeQoEI/ScOe-GjwNxI/AAAAAAAAAFw/I7zETm8hHrU/s320/huevos+rancheros+on+plate.jpg" border="0" /></a><br /></strong>3/4 cup (125 grams) of polenta<br />1.5 cups (375 ml) of water<br />1/4 teaspoon salt<br />1/4 teaspoon cumin seeds<br />1/4 teaspoon coriander seeds<br />1 tsp olive oil<br />1 green pepper diced<br />1 onion diced<br />1 can of diced tomatoes (drained)<br />6 eggs<br /><br /><ol><li>Combine the polenta, salt and water in a pot and bring to a rolling boil. As soon as it boils, turn the heat off and let the polenta cool slightly and absorb all the water. </li><li>Spread the polenta on the bottom of a greased 9x12 baking tray. </li><li>Crush the coriander and cumin seeds in either a blender or a mortar and pestle (you can substitute powdered spices but the flavor will be milder) </li><li>Saute the onions and peppers in the olive oil for about 5 minutes. </li><li>Add the spices and drained tomatoes and cook another 2-3 minutes. </li><li>Spoon the mixture on top of the polenta. Using a spoon make 6 indents in the vegetables where the eggs will go. </li><li>Crack the eggs into the indentations. </li><li>Cover the dish and cook at 180 degrees until the eggs have set. Approximately 20-25 minutes. </li></ol><p>This recipe can be partially made the night before. Simply put the dish in the refrigerator after step 6 and finish in the morning.<br />Serves 3-6 people</p>Cooking time: 45 minutes<br />Active time: 15 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-69886367824266879852009-03-06T17:00:00.000+00:002009-03-06T16:56:36.910+00:00Grandma's Tomato Sauce<a href="http://3.bp.blogspot.com/_hydVcZeQoEI/SbEJYRc6agI/AAAAAAAAAFY/4jff5AXoTeM/s1600-h/P1000883.JPG"><img id="BLOGGER_PHOTO_ID_5310035748252707330" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_hydVcZeQoEI/SbEJYRc6agI/AAAAAAAAAFY/4jff5AXoTeM/s320/P1000883.JPG" border="0" /></a>Whenever I make this tomato sauce I'm reminded of my grandmother. She was a fantastic cook that could make almost any Italian dish without a recipe. She also was amazingly good at making food appear out of nothing. She would just look at what dried, frozen or canned ingredients she had in the house and somehow make a really nice meal from them. One thing that she always had frozen in the house were Italian fennel sausages. They were usually broken into pieces and mixed with beef mince in her lasagna. <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">Occasionally</span> she would make a rich tomato sauce out of the sausages serve it with a steaming bowl of spaghetti.<br /><br />I now serve it with wholewheat pasta or spelt pasta because my tastes have matured a bit, but on the whole this is a recipe that Grandma would be proud of.<br /><br /><strong>Grandma's Tomato Sauce</strong><br />4 Tablespoons Olive Oil (for those of you who don't like to measure, a good <span class="blsp-spelling-error" id="SPELLING_ERROR_1">glug</span>)<br />1/2 an Onion or the white part of1 leek, diced<br />a large pinch of fennel seeds<br />1/4 of a red pepper, diced<br />4 <span class="blsp-spelling-error" id="SPELLING_ERROR_2">Quigliano's</span> Sausages (Italian Sausages)<br />2 Cans of diced tomatoes<br />Salt to taste<br />a pinch of hot pepper flakes<br /><br />Heat the olive oil in a pot and fry the onion, fennel seeds and yellow pepper for 2 minutes. Remove the sausage meat from the casing and break into small pieces. Add the sausage pot and continue cooking for 5 minutes or until the sausages are browned. Add the two cans of diced tomatoes and let simmer for about 10 minutes. Taste and add salt and hot pepper flakes as needed. Let simmer for at least another 10 minutes. This sauce can be served immediately but is best if left to sit overnight before serving.<br /><br />You can also add minced vegetables such as courgettes, spinach, mushrooms or white beans to this sauce. Add the vegetables a few minutes before you serve the sauce so that they don't get over cooked.<br /><br />Prep time: 5 minutes<br />Cook time: 27 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-24311690821652891052009-02-23T08:30:00.001+00:002009-02-23T11:58:48.499+00:00Sausage, Pears and Onions<a href="http://4.bp.blogspot.com/_hydVcZeQoEI/SZ8Vr6SXt7I/AAAAAAAAAFQ/PJe6B5nGpAk/s1600-h/P1000847.JPG"><img id="BLOGGER_PHOTO_ID_5304982730190600114" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_hydVcZeQoEI/SZ8Vr6SXt7I/AAAAAAAAAFQ/PJe6B5nGpAk/s320/P1000847.JPG" border="0" /></a>One of the foods that reminds me so much of baseball games and Boston is "sausage, peppers and onions". Well it's been years since I've lived in Boston and it's not quite baseball season yet, so I decided it was time to make this dish a bit more winter and a bit more London.<br /><br /><br />The great thing about british pork sausages is that you can find really high quality, lean pork sausages of all different flavors. I'd suggest using either plain sausages or pork and apple sausages for this recipe. Pears are one of the few fruits grown in Britain that can still be found in February and red onions bring a bit of color to this dish<br /><br /><br /><strong>Sausage, Pears and Onions</strong><br />1 tsp olive oil<br />6 lean pork sausages<br />1 red onion chopped into 1/4 moons<br />2 pears cored and sliced<br /><br />Preheat the oven to 180 degrees C (350 F) In a roasting dish or large frying pan heat the olive oil and fry the sausages until they are brown on each side (about 5-10 minutes) Add the onion and pears to the pan and place the whole pan into the oven for 15 minutes. Remove the pan from the oven and stir the contents of the pan and cook for a further 15 minutes.<br /><br /><br />Prep time: 5 minutes<br />Cook time: 35 minutesUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-1899910188732239671.post-69803516188647305882009-02-20T19:35:00.010+00:002009-02-20T20:45:12.677+00:00Indian Spiced Lentil Soup<a href="http://2.bp.blogspot.com/_hydVcZeQoEI/SZ8Sayf9eWI/AAAAAAAAAFI/kyE-q8WfYX4/s1600-h/lentil+4.jpg"><img id="BLOGGER_PHOTO_ID_5304979137507457378" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_hydVcZeQoEI/SZ8Sayf9eWI/AAAAAAAAAFI/kyE-q8WfYX4/s320/lentil+4.jpg" border="0" /></a>I recently bought a container of coconut oil at my local health food store. Originally I thought I would use it for baking only; cookies, cakes and the like, but as it turns out the coconut oil seems to have been used for everything but baking! I've used it to make hand cream after reading that it was very good for moisturizing the skin overnight. I've used it to make Thai curries and in hot chocolate. Yesterday I used the coconut oil to fry onions in for a lentil soup with a bit of an Indian twang. I love the very slight hint of coconut that this soup has, but if coconut isn't you thing or you can't find the oil, butter will work well too, and the spices are so strong that you won't miss the coconut.<br /><br /><div><div><div><div><div><div><strong>Indian Spiced Lentil Soup</strong><br />1 tablespoon coconut oil or butter<br />1 onion minced<br />3 cloves of garlic minced<br />1 teaspoon turmeric<br />1 tsp cumin<br />1/2 teaspoon chili powder<br />1 cup split red lentils<br />4 cups of water<br />1/3-1/2 yellow pepper minced<br /><br />In a large pot heat the oil and saute the onions and garlic until translucent. Add the turmeric, cumin and chili powder to the mixture and stir until the spices are mixed into the oil. Add the lentils and water and bring to a boil. Boil for 15 minutes. Add the pepper and cook for another 5 minutes. Blend the soup well. If needed add more water to the soup to thin it.<br /><br />Prep time: 5 minutes<br />Cook time: 20 minutes</div></div></div></div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-52302902049245850452009-02-10T18:02:00.005+00:002009-02-27T16:56:39.483+00:00Nutmeg and Chili Chocolate Souffle<a href="http://1.bp.blogspot.com/_hydVcZeQoEI/SZHCO8-S8aI/AAAAAAAAAEA/I7B7EwwKZq4/s1600-h/chocolate+souffle.jpg"><img id="BLOGGER_PHOTO_ID_5301231798533157282" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_hydVcZeQoEI/SZHCO8-S8aI/AAAAAAAAAEA/I7B7EwwKZq4/s320/chocolate+souffle.jpg" border="0" /></a> In the spirit of Valentine's day I've decided to make something rather sinful, which apparently boasts aphrodisiac qualities.<br /><br />This souffle has 3 distinct tastes. Nutmeg which is tasted first, has been though of as an aphrodisiac for centuries. It's believed in Eastern cultures that nutmeg increases both sex drive and fertility. Chocolate, the strongest flavor in this dessert, is a stimulant that mimics endorphins, giving an overall sense of well being and excitement. Chili, the last flavour undertone, is thought to release endorphins giving the body a natural high.<br /><br /><strong>Nutmeg and Chili Chocolate Souffle</strong><br />50 grams (half a regular sized chocolate bar) dark chocolate. Do not use bakers chocolate.<br />1/2 chili pepper<br />3 eggs<br />2 tablespoons sugar<br />pinch of freshly grated nutmeg<br />unsalted butter to coat ramekins<br /><p align="center"><a href="http://1.bp.blogspot.com/_hydVcZeQoEI/SZHB3JiFj6I/AAAAAAAAAD4/FfhA9jUIJSE/s1600-h/P1000837.JPG"><img id="BLOGGER_PHOTO_ID_5301231389587640226" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_hydVcZeQoEI/SZHB3JiFj6I/AAAAAAAAAD4/FfhA9jUIJSE/s320/P1000837.JPG" border="0" /></a></p><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Preheat fan oven to 180 degrees C (200 degrees C if conventional oven.) Butter 2 large ramekins or 4 small ramekins. In a food processor pulse the dark chocolate and the chili until a course powder forms. Melt the chocolate mixture in a double boiler or in the microwave. Separate the eggs. Put the whites in a large bowl and the yolk of the egg back into the food processor. Whisk the egg whites until they form a soft peak (about 5 minutes using an electric egg beater) Add the sugar to the egg whites and whisk a further 2-3 minutes. Mix the melted chocolate with the egg yolks in the food processor. Fold the chocolate mixture into the egg white. Add a pinch of nutmeg to the mixture and pour into the buttered ramekins. Bake for 15 minutes.<br /><br /><br />Serves 2<br />Prep Time: 15 minutes<br />Cook Time: 15 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-6822544342097462932009-02-05T12:59:00.009+00:002009-02-05T21:22:48.455+00:00Lemon Chicken with Chickpeas and Artichokes<a href="http://3.bp.blogspot.com/_hydVcZeQoEI/SYrm_8AzNYI/AAAAAAAAADw/_hXCbugitD4/s1600-h/chicken+2.jpg"><img id="BLOGGER_PHOTO_ID_5299301897670440322" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 229px" alt="" src="http://3.bp.blogspot.com/_hydVcZeQoEI/SYrm_8AzNYI/AAAAAAAAADw/_hXCbugitD4/s320/chicken+2.jpg" border="0" /></a>When I talk with my dad about the food he ate growing up he always mentions that there wasn't much food to go around, and yet he probably had the healthiest diet of his life in those "lean" years. <p>Since money was always in short supply in his family, family dinners weren't heavy on meat --it was just too expensive. My father's mother often supplemented other sources of protein such as beans into the meal to "stretch" the meat.</p><p>This dish is made in the spirit of my father's family dinners. It is an incredibly simple one pot meal which combines different protein sources, is quick to make and full of flavor. </p><strong>Lemon Chicken with Chickpeas and Artichokes</strong><br />1 tsp olive oil<br />1 small onion finely sliced<br />2-3 chicken breast cut into cubes<br />1/4 tsp cumin<br />1 can of chickpeas drained<br />1 can of artichokes in brine<br />1/2 lemon cut into thin slices<br /><br /><br />In a non stick pot, heat olive oil and saute onion and chicken for 5 minutes until the chicken is lightly browned. Add the chickpeas, brine from the artichokes, cumin and lemon to the pot. Bring the liquid to a boil then turn down the heat to low. Cover the pot and cook for 15 minutes.<br /><br />Add the artichokes to the pot and cook for another 2-3 minutes until the artichokes are heated through. Serve with rice and vegetables<br /><br /><a href="http://3.bp.blogspot.com/_hydVcZeQoEI/SYrj8tEoFdI/AAAAAAAAADo/8pDTdaGggvo/s1600-h/P1000825.JPG"><img id="BLOGGER_PHOTO_ID_5299298543585465810" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_hydVcZeQoEI/SYrj8tEoFdI/AAAAAAAAADo/8pDTdaGggvo/s320/P1000825.JPG" border="0" /></a><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />Prep time: 5 minutes<br />Cook time: 25 minutesUnknownnoreply@blogger.com1tag:blogger.com,1999:blog-1899910188732239671.post-17680324179934767472009-01-27T14:51:00.001+00:002009-01-27T16:49:41.618+00:00Butternut Squash, Lentil and Chickpea Salad<a href="http://3.bp.blogspot.com/_hydVcZeQoEI/SX8g08gad6I/AAAAAAAAADY/3f81we8M-EY/s1600-h/butternut+chickpea+lemon.jpg"><img id="BLOGGER_PHOTO_ID_5295987780778358690" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 238px; CURSOR: hand; HEIGHT: 320px" alt="" src="http://3.bp.blogspot.com/_hydVcZeQoEI/SX8g08gad6I/AAAAAAAAADY/3f81we8M-EY/s320/butternut+chickpea+lemon.jpg" border="0" /></a>Yesterday a butternut squash caught my eye at the green grocers. I admit I bought it completely on a whim without a clue what to do with it. I knew I didn't want to just plain roast or mash the squash, but I really wasn't sure how to mix the sweetness of the squash with other ingredients I had in the house. After looking through <u>a lot</u> of recipes I finally decided that I could make a warm salad out of chickpeas, lentils and squash. Most of the recipes I saw leaned towards Indian or Moroccan spices, but I just wasn't into it and wanted something more, well, general. I opted for a lemony flavor and I'm so happy I did! This salad is fantastically light in flavor but filling enough to make a meal out of it. Using the seeds of the butternut squash adds a nice texture as well as making the salad super nutritious.<br /><br />This recipe takes a while to cook but most of the time is inactive so you can make it while doing something else. The salad is good both hot and cold so if you don't have 40 minutes in a row, make the squash and squash seeds first and then combine it with the chickpea and lentil mixture when you are able.<br /><br /><strong>Butternut Squash, Lentil and Chickpea Salad</strong><br />1 Butternut Squash<br />1 tsp olive oil<br />2 cloves of garlic, minced<br />1 small onion, minced<br />1 cup cooked chickpeas (Rinse well if using canned)<br />1/2 cup split red lentils<br />Juice and Zest of 1 lemon<br />1.5 cups water<br />Salt to taste<br />Dash of chili powder<br />1 bay leaf<br /><br /><u>The Squash</u><br /><ol><li>Preheat the oven to 180 degrees C (350F)</li><li>Cut the squash in half and scoop out the seed. Rinse the seeds and reserve for later. Prick the squash a few times with a fork.</li><li>Line a baking sheet with foil and place the squash on the foil, cut side down. Bake for approximately 40 minutes</li></ol><p><u>The Seeds</u></p><ol><li>Thinly spread the squash seeds into a pan and bake at 180 degrees C for 20 minutes</li></ol><p><u>The Lentils and Chickpeas</u></p><ol><li>In a large pot saute the garlic, onion and olive oil until onion is lightly browned</li><li>Add the chickpeas, lentils, lemon juice, lemon zest, bay leaf, water, salt and chili powder to the pot. </li><li>Cover and bring to a boil</li><li>Reduce the heat to low and cook for approximately 20 minutes or until the water has been absorbed.</li></ol><p><u>Making the Salad</u></p><ol><li>Allow the butternut squash to cool for 15 minutes</li><li>Peel the skin from the butternut squash (now that the squash is cooked you can do this with your fingers or a butter knife)</li><li>Cut the butternut squash into 1/2 inch cubes</li><li>Combine the squash and lentil mixture.</li><li>Top with squash seeds</li></ol><p>Prep time: 10 minutes </p><p>Total Cook Time: 40-45 minutes</p><p>Total active time: 15 minutes</p>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-57597950270162070642009-01-25T21:30:00.000+00:002009-01-27T15:32:12.026+00:00Chicken, Mushroom and Leek Quiche<a href="http://4.bp.blogspot.com/_hydVcZeQoEI/SX8coHmSJ6I/AAAAAAAAADI/-fEUj8Iq0c4/s1600-h/P1000594.JPG"><img id="BLOGGER_PHOTO_ID_5295983162370959266" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_hydVcZeQoEI/SX8coHmSJ6I/AAAAAAAAADI/-fEUj8Iq0c4/s320/P1000594.JPG" border="0" /></a>For the past few weeks I've been on a comfort food kick and have been dying for some rich food. Last week I happened to pick up a cookbook loaded with comfort foods which had a beautiful picture of a chicken and leek quiche. Unfortunately, the recipe had about 20 ingredients and a ridiculously long prep time so I decided I would take matters into my own hands and come up with an easier recipe that required little effort and yet still fit into the comfort food category.<br /><br /><p><strong>Chicken, Mushroom and Leek Quiche</strong><br />1 tbs olive oil<br />1 leek cut into 1/4 inch semi circles<br />12 mushrooms sliced<br />2 chicken breasts cut into 1/4 inch cubes<br />4 eggs<br />1 can condensed cream of mushroom soup (low sodium is best)<br />a splash of white wine (optional)<br />1 shortcrust pastry shell</p><div>Heat the olive oil and saute the leek and mushrooms for about 5 minutes. Transfer the mixture into a bowl. In the same pan brown the chicken for about 5 minutes (it doesn't need to cook through but should be browned on the edges) Add the chicken to the vegetable mixture and mix <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">thoroughly</span>. Pour the mixture into the pie shell. Beat the 4 eggs thoroughly using a whisk. Add the can of soup and wine to the egg mixture and whisk until fully blended. Pour the mixture on top of the chicken mixture. Bake the pie at 180 degrees C (350 F) until the top is golden brown (about 40 minutes)</div><div></div><div></div><div>Prep time: about 15 minutes</div><div>Cook time: 40 minutes</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-50300240237819665372009-01-14T13:07:00.001+00:002009-01-14T14:22:50.234+00:00Thai Curried Chicken Salad<a href="http://3.bp.blogspot.com/_hydVcZeQoEI/SW3zBpJJTQI/AAAAAAAAACw/JY-weua7cnA/s1600-h/cropped+chicken+salad.jpg"><img id="BLOGGER_PHOTO_ID_5291152346779831554" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 244px" alt="" src="http://3.bp.blogspot.com/_hydVcZeQoEI/SW3zBpJJTQI/AAAAAAAAACw/JY-weua7cnA/s320/cropped+chicken+salad.jpg" border="0" /></a> It's January so if you're anything like me you've decided its time to eat healthy and save some money. One of the easiest ways to do both of those at once is to bring a packed lunch to work. Not all offices have microwaves (or at least not microwaves you'd actually want to use) so the lunch possibilities are often limited to things that can be eaten cold, like salads and sandwiches. I must admit I get a bit bored with both so I came up with a recipe that's a bit different, a bit spicy and remains healthy at the same time. This Thai Curried Chicken Salad can be eaten either as a sandwich filling or, if your feeling very virtuous, on top of a salad. <div><br /><div></div><br /><div><strong>Thai</strong> <strong>Curried Chicken Salad</strong></div><div>3 cooked chicken breast (you can use left overs, store bought or just boil the chicken breasts until they are cooked through)</div><div>5 spring onions finely diced</div><div>1 tsp Thai red curry paste</div><div>3-4 heaping Tablespoons of thick set (or Greek) plain yogurt </div><div>1/2 red pepper finely diced</div><div>Juice of 1 lime </div><div>7 sprigs of <span class="blsp-spelling-corrected" id="SPELLING_ERROR_0">coriander</span> finely chopped</div><br /><div></div><div>Chop the chicken into small bite sized <span class="blsp-spelling-corrected" id="SPELLING_ERROR_1">pieces</span> and mix with all other ingredients. For best taste let sit a few hours or overnight before serving. </div><div></div><br /><br /><div>Serves 4</div><div></div><div>Prep Time: 10 minutes</div><br /><br /><div></div><br /><br /><div></div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-20341443568484066382009-01-09T11:23:00.000+00:002009-01-14T07:41:04.648+00:00Spicy Vegetable Soup<a href="http://3.bp.blogspot.com/_hydVcZeQoEI/SWdLnWu8AWI/AAAAAAAAACg/1m0ruzW_-bY/s1600-h/P1000555.JPG"><img id="BLOGGER_PHOTO_ID_5289279426859368802" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_hydVcZeQoEI/SWdLnWu8AWI/AAAAAAAAACg/1m0ruzW_-bY/s320/P1000555.JPG" border="0" /></a>The holiday season is over, and I'm now feeling really guilty about all the excesses of the past few months. The problem is that after eating rich food for weeks my body just doesn't want to be healthy. The old standbys that were always my healthy options just aren't cutting it lately. My palate craves something with a kick, so I've had to find ways of tricking my tongue that what it's eating is rich and full of bad stuff when actually it's really quite healthy. This soup is completely healthy but added chilies give it heat and loads of flavor. This soup can any combination of vegetables as long as the main ingredients stay the same so be adventurous or use what every you have in the fridge. I tend to also add a starch like potatoes or buckwheat which reduces the heat a bit and makes it more filling.<br /><br /><div></div><div><strong>Spicy Vegetable Soup</strong><br /><u></u><br />1 leek<br />1 portion of chili or capiscum pepper (start with about 1/4 of a pepper and add more if needed)<br />1 teaspoon olive oil<br />2 cups of chopped mixed vegetables (Carrots, celery, peas, beans, mushrooms, corn etc)<br />1/4 cup of buckwheat (or rice, pasta, chopped potatoes, chickpeas, etc)<br />1 vegetable stock cube<br />Water<br />1 can of artichokes in brine<br />1 can of chopped tomatoes<br /><br /><br />Roughly chop the leek, the pepper and any vegetables you are using. In a large pot saute the leek and pepper in olive oil for about 5 minutes. Add the remaining vegetables, the stock cube, the buckwheat and enough water to cover everything in the pot and bring to a boil. Add the can of tomatoes and the brine (liquid) from the canned artichokes. Turn heat down and simmer for about 15 minutes or until the vegetables are tender. Cut the artichokes into quarters. When the vegetables are cooked add the artichokes and cook for another 2-3 minutes.<br /><br />Cooking time: 20 minutes<br />Prep time: 15 minutes<br /><br />Serves 6-8</div>Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-1899910188732239671.post-71070759120254050922008-12-16T14:59:00.000+00:002009-01-27T15:32:48.585+00:00Boureki - Potato and Courgette Lasagna<a href="http://4.bp.blogspot.com/_hydVcZeQoEI/SUfTFSxphhI/AAAAAAAAAB4/-X_eoVyayzo/s1600-h/P1000467.JPG"><img id="BLOGGER_PHOTO_ID_5280421176008082962" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://4.bp.blogspot.com/_hydVcZeQoEI/SUfTFSxphhI/AAAAAAAAAB4/-X_eoVyayzo/s320/P1000467.JPG" border="0" /></a> I've decided to use food to trick my body into thinking that it's summer instead of winter. Today instead of making typical winter foods like soup, stew or just comfort food, I've decided to make a dish that I've only had once before, on the island of Crete, when it was gorgeous, sunny and warm outside. To me this recipe tastes of the sunny days and cool nights of Crete in April. The typical Boureki recipe is made with either filo dough or a pastry crust but I've found that making it this way gives virtually the same taste but is infinitely easier!<br /><div><br /><strong>Easy Boureki</strong></div><div>3 courgettes/zucchini </div><div>2 large potatoes peeled</div><div>1 leek sliced in 1/4 inch semi circles</div><div>Salt and pepper<br />1/2 cup flour</div><div>4 cloves of garlic minced</div><div>1/4 cup minced mint</div><div>3 tablespoons minced coriander (cilantro)</div><div>2 eggs </div><div>1 250g container of ricotta</div><div>1 200g package feta cheese</div><div>3/4 cup olive oil (yes seriously...it's good for you!*)</div><div>1/4 cup water</div><br /><div>Thinly chop all the vegetables and place in a large bowl. Add salt and pepper to taste and sprinkle with the flour. Using your hand toss everything in the bowl to make sure they are coated with flour. Add the garlic, mint, coriander, eggs, cheeses and olive oil to the bowl and mix with your hands until the eggs and cheese are equally spread throughout the vegetables. Pour mixture into an oiled lasagna dish. Press down on the vegetable mixture with your hands to pack the mixture into the dish. Drizzle the water on the top of the vegetable mixture.</div><br /><div></div><div>Cook in a 170 degree C (340 F) oven. Do not put in a hotter oven than 180 C or 350F because the olive oil will oxidize and lose it's healthy benefits! Cook for 1.25 -1.5 hours. </div><br /><div></div><div></div><div>Serves: 6</div><div>Cooking time: 1.5 hours</div><div>Active time 15-20 minutes</div><div>Total time: 1.75-2 hours</div><div></div><div></div><br /><div><span style="font-size:85%;">*Olive oil has been shown to lower cholesterol, is an anti inflammatory, helps prevent gastric ulcers. Also people who use olive oil in place of other fats, have much lower rates of heart disease, atherosclerosis, diabetes, colon cancer, and asthma. </span><a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132#healthbenefits"><span style="font-size:78%;">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=132#healthbenefits</span></a></div><br /><div><br /></div><br /><br /><div></div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-69605459217007021472008-12-14T17:48:00.001+00:002009-01-27T15:33:08.340+00:00Stir Fried Crab with Soba Noodles<a href="http://3.bp.blogspot.com/_hydVcZeQoEI/SUVQAsSNwnI/AAAAAAAAABg/ZSNx2-BdUAg/s1600-h/P1000459.JPG"><img id="BLOGGER_PHOTO_ID_5279714110979555954" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://3.bp.blogspot.com/_hydVcZeQoEI/SUVQAsSNwnI/AAAAAAAAABg/ZSNx2-BdUAg/s320/P1000459.JPG" border="0" /></a>I spent most of today studying nutrition; reading about shellfish and essential fatty acids, and ultimately getting hungrier by the moment. I do love fish, but I wasn't brought up in a family that ate fish regularly (or at all for that matter.) Therefore I usually struggle to know exactly how to cook fish properly. Today I was determined that I was going to try something different and make a simple seafood dish. So around noon I headed to the local fishmonger, only to find that it was closed on Sundays. A few more minutes of walking and I found myself at Waitrose. I scoured the fish counter, freezer section and then the canned fish section and brought home 1 can of lump white crab meat and determined that I would find a nutritious recipe that used that 1 can of crab meat and made a full meal.<br /><br /><strong>Stir Fried Crab with Soba Noodles</strong><br />1 portion of Soba Noodles (they usually come 3 portions to a package)<br />2 teaspoons olive oil<br />1 clove of garlic, chopped<br />1/4 teaspoon of chopped fresh ginger<br />1/2 red pepper roughly chopped<br />3 salad onions chopped into rounds, keep the green part separate from the whites<br />80 grams (about 1/2 cup) mange tout (snow peas) chopped into 1/2 inch pieces<br />1 can crab white meat drained<br />Juice from 1/2 an orange<br />1 teaspoon tamari soy sauce (tamari soy sauce has a richer flavor than regular soy sauce so you need less of it)<br />red pepper flakes to taste<br /><br />Boil 1 liter of water and add 1 teaspoon of olive oil to it. Cook the Soba noodles for 5 -6 minutes. Drain the noodles and rinse them in cold water. Keep them in cold water until you are ready to use.<br /><br />Heat the remaining teaspoon of oil and add the garlic and ginger on medium heat. Saute for 1-2 minutes. Add the mange tout, red peppers and the white parts of the salad onions. Saute for another 2 minutes or until the mange tout are cooked but still crunchy. Stir in the crab meat. Add the soy sauce and orange juice to the pan. Turn the heat down to low. Add the cooked soba noodles and heat until everything is hot.<br /><br />Sprinkle with the green part of the the salad onions and serve with red pepper flakes.<br /><br />Serves 2<br />Cooking time: 15 minutes<br />Active time: 9 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-25507409698784330742008-12-02T12:36:00.000+00:002009-01-13T11:14:40.124+00:00Maine Pumpkin Bread<a href="http://1.bp.blogspot.com/_hydVcZeQoEI/SUVTGZRQmQI/AAAAAAAAABo/f2mF8caFTWA/s1600-h/P1000456.JPG"><img id="BLOGGER_PHOTO_ID_5279717507489372418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://1.bp.blogspot.com/_hydVcZeQoEI/SUVTGZRQmQI/AAAAAAAAABo/f2mF8caFTWA/s320/P1000456.JPG" border="0" /></a><br /><div>I've been playing with this recipe since October and today I've finally nailed it! I think I've bought every can of pumpkin in Southwest London with my attempts to recreate the divine pumpkin muffins I had in Bar Harbor, Maine, this past September.<br /><br />This recipe makes a huge loaf and 6 muffins or 3 7x3 loafs. It freezes really well and actually tastes better the day after it's made.<br /></div><div></div><div><br /><strong>Maine Pumpkin Bread</strong><br />4 eggs<br />1/2 cup walnut oil (or vegetable oil)<br />3/4 cup molasses<br />1/2 cup brown sugar<br />3/4 cup white sugar<br />1 can of mashed pumpkin<br />1/4 tsp freshly grated ginger<br />1 1/2 tsp ground cinnamon<br />1 1/2 tsp groung nutmeg<br />1/2 tsp ground cloves<br />3.5 cups of self rising light brown flour<br /><br />Heat the oven to 180 C (350 F) and butter the loaf pans.<br /><br />In a large bowl, lightly beat the eggs and oil. Add the sugar pumpkin and molasses to the mixture. (tip: heat the molasses for 20 seconds in the microwave so it is pourable then measure it in the same cup as the oil to reduce sticking) Stir in the ginger, cinnamon, nutmeg and cloves. Add the flour. The batter will be very thick.<br /><br />Spoon the batter into the pans and cook for 30-40 minutes or until a knife inserted in the bread comes out without any batter stuck to it.</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-1899910188732239671.post-20860464950010589052008-12-02T12:14:00.000+00:002009-01-13T11:16:19.590+00:00Turkey Jambalaya<a href="http://2.bp.blogspot.com/_hydVcZeQoEI/SUu5gS0_qNI/AAAAAAAAACQ/78ktju2RSwk/s1600-h/P1000509.JPG"><img id="BLOGGER_PHOTO_ID_5281518952483104978" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px" alt="" src="http://2.bp.blogspot.com/_hydVcZeQoEI/SUu5gS0_qNI/AAAAAAAAACQ/78ktju2RSwk/s320/P1000509.JPG" border="0" /></a>2 weekends ago I held my annual British Thanksgiving dinner, with the world's largest turkey as the main course! Every year after everyone has gone home stuffed from the thanksgiving dinner, I get to work cutting up the leftovers and making a meaty turkey stock that I can use with risottos and soups. To be honest after all that is done, I'm usually so sick of turkey that the last thing that I want is something that tastes like turkey leftovers. This year I discovered a new recipe and it is now my favorite way to use the left over turkey stock and turkey meat.<br /><br /><strong>Spicy Turkey Jambalaya</strong><br />1 1/2 cups of brown rice<br />3 cups of turkey stock<br />1/2 cup of cooked turkey<br />6 creole sausages (if you can't find creole use plain and add 1/4 teaspoon thyme, 1/4 teaspoon chili powder 1/8 teaspoon paprika)<br />1/2 an onion roughly chopped<br />2 portabello mushrooms roughtly chopped<br />1/3 cup of frozen sliced peppers (or 1 roughly chopped green pepper)<br />1 can crushed tomatoes<br />1/2 courgette roughly chopped<br /><br />Boil the turkey stock and add the rice and turkey to it. Turn the heat down to low and cook until all the water has evaporated and the rice is soft (about 30 minutes) Remove the sausage meat from the casings and brown it in a large pot. Add the onion, mushrooms and peppers to the sausage meat and cook for 5 minutes. Add the canned tomatoes and the rice to the large pot. Bring to a low boil. Add the courgette and cook a further 5 minutes.<br /><br />Serves 4<br />Cooking time: 40 minutes<br />Active time: 10 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-91692209092794317252008-10-06T16:36:00.000+01:002009-01-13T11:17:17.264+00:00Chunky Split Pea SoupI've always loved soups. Having a bowl of soup always reminds me of playing in the snow as a kid and having soup to warm up afterwards. There isn't much snow here (a bit early anyway) but it is cold and miserable outside so soup is a great warming option.<br /><br />Another interesting thing about soup is that apparently eating soup is a great way to lose weight. I think the reason is two fold. One reason (and the most commonly heard one) is that the water in the soup fills you up more quickly than if you had eaten all the ingredients on their own. The second reason is that most soups are full of vegetables which contain fiber and therefore are very filling per calorie. <a href="http://www.independent.co.uk/life-style/health-and-wellbeing/health-news/why-eating-soup-could-be-the-key-to-losing-weight-447090.html"><span style="font-size:85%;">http://www.independent.co.uk/life-style/health-and-wellbeing/health-news/why-eating-soup-could-be-the-key-to-losing-weight-447090.html</span></a><span style="font-size:85%;"> </span><br /><br />This chunky split pea soup is loaded with vegetables and can easily be made vegetarian by omitting the ham. I like to make this chunky by only half blending the soup but you could easily blend it futher to make a more smooth soup.<br /><br /><strong>Chunky Split Pea Soup</strong><br />250/9 oz Grams dried split peas (either green or yellow)<br />2 carrots<br />2 ribs of celery<br />1 leek<br />2 bay leaves<br />1 tsp cumin powder<br />Salt and pepper to taste<br />1/4 cup frozen peas<br />Cooked ham diced (optional)<br /><br />Rinse the split peas in cold water. Place the split peas in a large pot, cover with enough water for the water to be approximately 2 inches over the top of the peas. Boil for 20 minutes, skim the water as needed. Meanwhile roughly dice the carrots, celery and leek. After the split peas have cooked for 20 minutes pour vegetable into the water and add further water to just cover all the vegetables. Add in the bay leaves, cumin and salt and pepper and cook for another 10-15 minutes. Using a blender blend half of the soup. Add the diced ham and frozen peas and cook another 5 minutes.<br /><br />Cooking time:40 minutes<br />Active time: 15 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-767624751792625342008-09-29T15:54:00.000+01:002009-01-27T15:33:32.275+00:00Chicken OreganoThis recipe is a family favourite. The great thing about it is that you really can't mess it up. One time I made this and burned the chicken and it still came out well. Last night I made it with left over breaded chicken fingers and I have to say the reworked leftovers were better than the original dish.<br /><br /><strong>Chicken Oregano</strong><br />6 chicken breasts cut into 2 inch cubes<br />2 eggs<br />2 cups of breadcrumbs<br />1/2 cup of olive oil<br />1/2 cup of white wine<br />Juice of half a lemon<br />3 cloves of garlic chopped<br />1 teaspoon of dried oregano<br />1/2 teaspoon of dried parsley<br /><br />Preheat oven to 180 degrees C/ 250 degrees F<br /><br />Lightly beat the eggs, dip the chicken breast in the eggs and then cover with breadcrumbs. Fry the chicken on each side until it is brown but not cooked through. Place the chicken in a casserole dish. Using the same frying pan heat the remaining ingredients until they boil. Pour over the chicken in the casserole dish. Cook in oven for 30-40 minutes checking that the chicken has cooked through before serving. I serve this with whole wheat pasta and cooked vegetable.<br /><br />This recipe is great on day 1 but almost better as leftovers<br /><br />Active time: 15 minutes<br />Cooking time: 45 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-91861463337546541932008-09-23T08:38:00.001+01:002009-01-13T11:19:24.996+00:00Butternut Squash SoupSeptember is the best month to be in New England. The days are warm and feel like summer but the nights have a nice autumnal crispness. I go to New England every year in September to see my family, have a bit of open space and celebrate my birthday. This year I saw all but one New England State on my trip! I started in Boston, drove up through New Hampshire to Maine, drove back to CT to see my parents, then took a day trip to Rhode Island. Personally I feel that the further north you go the more "New England" you get. The few days I spent in Maine were heavenly; the people are laid back, the scenery is pristine and you really feel the culture of New England.<br /><br />At this time of year in New England, squashes are one of the most prevalent vegetables at the markets. Historically squash was one of the few vegetables that would store well throughout the long, cold winters so they became a stable of the settlers diets (there is a reason Americans love pumpkin!) One of my favorite squashes that is readily available in the UK is butternut squash. It has a nice sweet flavor that's good both for savory and sweet dishes. Last night I decided to make a butternut squash soup to remind me of my holiday. This soup takes a while to make but most of the time is not active so you can make this while doing something else.<br /><br /><strong>Butternut Squash Soup</strong><br />1 Butternut squash<br />1 cube of knorr vegetable bouillon cube<br />a handful of shallots (about 6) or 1 onion<br />Water (approximately 3/4 of a liter-6 cups- but it depends on how big the squash is)<br />1/2 cup of white wine<br />6 sage leaves<br /><br />Cut the butternut squash in half and scoop out the seeds (see recipe below for spiced seeds) place the butternut squash, cut side up, in a 200 Degrees C /400 Degrees F oven for 45 minutes or until soft. Take out of the oven and let rest for 5 minutes.<br /><br />Scoop the flesh of the butternut squash out of the rind. Combine the squash flesh and the shallots in a pot. Lightly fry this mixture for 5 minutes. Add the vegetable cube and enough water to cover the vegetables by about 1 inch. Simmer for 15 minutes adding more water if soup looks too thick. Add the wine and cook for 5 more minutes. Blend the soup adding the sage leaves as you blend (the wand/stick blenders work really well for this because they can just be put directly into the hot soup) Simmer for 2 more minutes and serve<br /><br />Cook time: 77 minutes<br />Active time: 15 minutes<br />Servings: 4-6<br /><br /><strong>Spicy Squash Seeds</strong><br />The seeds of a large squash (pumpkin, butternut, spaghetti, etc)<br />1 tbs of spices (I like using either Caribbean spices or mild curry powder)<br /><br />After the seeds have been removed from the squash put them in a colander and run water over them. Place the seeds on a foil lined baking pan and sprinkle them with spices. Mix the spices and the seeds around on the baking pan. Bake at 200 Degrees C /400 Degrees F for 20 minutes. These are great on salads or as a snack.<br /><br />Cook time: 20 minutes<br />Active time: 5 minutesUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-25942485249497514902008-09-09T11:23:00.000+01:002009-01-13T11:20:01.288+00:00Oven Dried Tomatoes (for Andy)I've had a bumper crop of Tom Thumb tomatoes this year. I've made soups and salad and still have loads of tomatoes to spare. This year I decided to dry some tomatoes, but since the UK has had no sun all summer, oven drying was the way to go. The result is soft, sweet tomatoes that store well in oil and are a great taste of summer.<br /><br />Oven Dried Tomatoes<br />Tomatoes (as many as you want/have)<br />a pinch of salt<br />Olive oil<br />2-3 whole cloves of Garlic<br /><br />Cut the tomatoes in half and scoop out the seeds. Sprinkle the cut sides with a pinch of salt. Turn the tomatoes cut side down onto kitchen roll and allow them to drain for about 20 minutes.<br />Heat oven to 180 degrees C. Place the drained tomatoes with the cut side up on a wire rack. Cook in oven for approximately 2 hours.<br /><br />When they are shrivelled and mostly dry pack them into a jar with the cloves of garlic, fill the jar with olive oil. The tomatoes will keep throughout the winter (if you don't eat them all in the first week!)<br /><br />Prep time: 10 minutes<br />Cook time: 2 hoursUnknownnoreply@blogger.com0tag:blogger.com,1999:blog-1899910188732239671.post-37617778709844407452008-09-05T10:53:00.000+01:002009-01-13T11:21:34.388+00:00Soba Noodles with Summer VegetablesA few months ago I tried one of Heidi Swanson's Soba noodle recipes (<a href="http://www.101cookbooks.com/archives/garlic-soba-noodles-recipe.html"><span style="font-size:85%;">http://www.101cookbooks.com/archives/garlic-soba-noodles-recipe.html</span></a>) and I am now a true fan of them. I never would have thought that Soba Noodles which are typically Japanese could be done in a more Italian style and still taste wonderful!<br /><br /><br />Soba noodles are great because they are high in protein, so fill you up more than most other pastas would. They are also super quick cooking, taking only about 4-5 minutes to make.<br /><br /><br /><strong>Soba Noodles with Summer Vegetables</strong><br />1 portion of soba noodles (the individually wrapped bunches will feed 1 as a main)<br />1 handful of green beans, chopped into 1 inch peices<br />2 small tomatoes chopped<br />3 tablespoons olive oil<br />3 chopped sage leaves<br />Goat's cheese to top (I used this wonderful Devon garlic cheese from Yellowedge)<br /><br /><br />Add 1 tablespoon of olive oil to boiling water then add the soba noodles to the boiling water. Put a timer on for 1 minute less than the cooking time written on the soba noodle package (Soba noodles will get very sticky if over cooked) When the timer goes off add the green beans to the the boiling water and cook for one minute more. Drain the noodles in a colander and rinse with cold water.<br /><br /><br />In a frying pan heat the remaining oil and tomatoes and sage. Add the drained noodles and stir until everything is hot (about 1 minute.)<br /><br /><br />Serve with goats cheese.<br /><br /><br /><br />Prep Time: 2 minutes<br />Cook Time: 5-6 minutesUnknownnoreply@blogger.com0