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5:2 Diet – Fast Days & Feast Days, Monday Meal Plan and a LOW CALORIE Salad Niçoise Recipe224
5:2 diet – fast days & feast days, monday meal plan and a low calorie salad niçoise recipe
5:2 Diet – Fast Days & Feast Days, Monday Meal Plan and a LOW CALORIE Salad Niçoise Recipe 5:2 Diet – Fast Days & Feast Days, Monday Meal Plan LOW CALORIE Salad Niçoise Recipe 5:2 Diet – Fast Days & Feast Days, Monday Meal Plan and a LOW CALORIE Salad Niçoise Recipe Welcome to another Monday Meal Plan and a new week…..and, a Bank Holiday for those of you in the UK, late August Bank holiday, the last  one before schools start back at the beginning of September, and where has the summer gone too? It seems to have passed by in a flash, once the warm weather arrived that is – prior to the sunny days we have been enjoying, summer was REALLY dragging! And, yes, I am STILL on my Weight Watchers diet as well as practising my two weekly fast days on the 5:2 diet too….last week, I lost 3 lbs, so  I was really pleased, plus, I didn’t feel deprived at all, as I have had a HUGE amount of fun developing new recipes, and they have been tasty and interesting – not your usual stale crisp-bread and a plate of rabbit food! My Roast Tomato & Garlic Soup Recipe (70 Calories) has been and absolute BOON to my diet, and we have also enjoyed it on NON fasting days with baguette and home-made bread. The soup has been all the more enjoyable as it is the season for tomatoes, and many a kilo of home-grown tomatoes have found themselves in my weekly batch of this tasty soup! Another recipe that has been enjoyed several times is my Halloumi & Tomato Salad Platter, and with this in mind, I set out to develop a NEW salad recipe to share with you this week, and I am delighted to offer you my Salad Niçoise recipe, which is posted at the end of the meal plan, and it is an amazing 2013 calories only! With lots and lots of delicious ingredients, whilst retaining the core classics of a  Salad Niçoise, with the addition of green beans, olives, eggs and tuna fish. It’s time to share my meal plan for the week ahead now, and I hope that you find some recipe inspiration, whether you are dieting or not! With thanks as always to At Home with Mrs M, who is kind enough to host the Meal Planning Monday event, and see you later today with a SECRET RECIPE! Karen Menu Plan for Week Beginning 27th August 2012 Menu Plan for Week Beginning 27th August 2012 Monday 27th August (5:2 Fast Day – 500 calories): Breakfast: fat-free natural yoghurt and small fresh peach = 75 cals Lunch: Salad  Niçoise = 203 calories 5:2 Diet – Fast Days & Feast Days, Monday Meal Plan and a LOW CALORIE Salad Niçoise Recipe Tea: Small (100g) grilled fillet of chicken with a low-calorie BBQ sauce and salad leaves = 140 cals 1 small fresh peach = 30 cals fresh peaches Daily: 300ml milk allowance = 51 cals TOTAL: 494 calories Tuesday 28th: Breakfast: Toast and home-made lemon curd  Lunch: Ragu Lasagne with Beef and Peppers (recipe to follow) Ragu Beef and Pepper Lasagne Tea: Salad with cheese and home-made sour-dough bread Sour dough starter Wednesday 29th (5:2 Fast Day – 500 calories): Breakfast: Small peach with zero fat fruit yoghurt = 80 cals Lunch: Low-Fat Steak Burger with Artichokes and Olives (NEW 5:2 recipe to follow) = 290 cals Low-Fat Steak Burger with Artichokes and Olives Tea: 4 Surimi crab sticks (60g) with salad leaves, 1 tablespoon Hellmans Dijonnaise & splash Tabasco = 100 cals Daily: 150ml milk allowance = 26 cals TOTAL:  496 calories Thursday 30th: Breakfast: Two boiled eggs and home-made bread Lunch: Cheese and Herb Omelette Tea: Picnic at the bottom of the garden - Poulet Nomade ~ Nomad’s Chicken (Herb Poached Chicken in a Jar)  Friday 31st: Breakfast: Honey, Banana & Blueberry Breakfast Buns  Lunch: Salad with Fantastique Jam Jar French Dressing Tea: Fish on Friday – NEW salmon recipe to be posted! Weekend Baking and Cooking: Sepia Saturday - Mystery bake from my one of my Be-Ro cookbooks Last of the summer BBQ’s for Sunday probably and BREAD making!  And now to my latest 5:2 recipe……below is the printable recipe for my latest low-calorie meal, Salad Niçoise – I hope you enjoy it as much I did, and keep stopping by for MORE new 5:2 recipes, as well as my usual FEASTING recipes too! Karen Salad Niçoise Niçoise salad (French pronunciation: [niˈswaz]), is a mixed salad consisting of various vegetables topped with tuna and anchovies. The salad is displayed on a flat plate or platter and arranged on a bed of lettuce. Ripe tomato wedges, wedges of hard-boiled eggs, are topped with canned tuna (tinned in oil), and Niçoise Cailletier olives. Finally the salad is garnished with tinned anchovies. The salad is served with vinaigrette. The original version of the salad always included raw red peppers, shallots, and artichoke hearts, never potatoes. The French, especially in the Nice area, will clearly state no cooked vegetables are to be used. “…… la salade Niçoise ne contient pas de légumes cuits.” Rumours suggest the famous choreographer Balanchine may have influenced the creation of this dish during his tenure in Monte Carlo. Others claim it is a Provençal dish.  This salad was made famous in America by “the French Chef”, Julia Child. Salade Niçoise and its ingredients are often debated by purists. A common debate is the use of lettuce, which differs from village to village. Salad Niçoise – Low calorie Version Print recipe Serves 1 Prep time 5 minutes Allergy Fish Meal type Lunch, Main Dish, Side Dish, Snack, Starter Misc Pre-preparable, Serve Cold By author Karen S Burns-Booth MY light and tasty version of a classic Salad Niçoise - this salad omits the anchovies and potatoes, which add to the calorie count in this rustic French salad. The total calorie count for this large salad, made my way, is only 203 calories, or 200 calories sans oregano! It's tasty and nutritious and leaves you feeling full, which is essential when dieting. This salad is EXCELLENT for anyone following the 5:2 diet for fast days, as well as those on Weight Watchers. The points for this salad on WW is only 3 1/2 points, (pre pro-points) making it an ideal salad for the lunch box, as well as for an indulgent salad at home. Ingredients 60g fresh green beans, steamed (or tinned green beans, 10 calories) 1 small egg, hard boiled (cut into quarters, 60 calories) 1 tablespoon black olives (10 calories) 85g (1/2 x 165g) tinned tuna fish (in spring water, drained 92 calories) 50g cherry tomatoes (halved, 10 calories) 3 sprigs of fresh oregano leaves (3 calories) 1 tablespoon Weight Watchers low calorie/low fat salad cream style dressing (18 calories) Note MY light and tasty version of a classic Salad Niçoise - this salad omits the anchovies and potatoes, which add to the calorie count in this rustic French salad. The total calorie count for this large salad, made my way, is only 203 calories, or 200 calories sans oregano! It's tasty and nutritious and leaves you feeling full, which is essential when dieting. This salad is EXCELLENT for anyone following the 5:2 diet for fast days, as well as those on Weight Watchers. The points for this salad on WW is only 3 1/2 points, (pre pro-points) making it an ideal salad for the lunch box, as well as for an indulgent salad at home. Directions Step 1 Arrange the cooked green beans in a salad bowl, or on a plate. Add the quartered egg, olives, cherry tomatoes and chunks of tinned tuna fish. Step 2 Scatter the oregano leaves over and then drizzle the salad cream style dressing over the whole salad. Season to taste before eating. Powered by GetMeCooking Salad Niçoise
Fast Days and Feast Days: 5:2 Diet Recipe – Herb and Spice Crusted Baked Chicken Breasts (180 calories)116
Fast days and feast days: 5:2 diet recipe – herb and spice crusted baked chicken breasts (180 calories)
Herb and Spice Crusted Baked Chicken Breasts Fast Days and Feast Days: 5:2 Diet Recipe Herb and Spice Crusted Baked Chicken Breasts (180 calories) Yes you CAN have lovely, tasty and exciting meals when following the 5:2 diet and on your fast days! Fast days on the 5:2 diet aren’t “no food” days, as many of you will know, but they are VERY low-calorie days, where the total calories allowed for women is 500 calories and the blokes get a better deal as they are allowed 600 calories! So, over the last week I have been interspersing my daily posts with some low-calorie meal ideas, as well as my usual recipes too of course. My recipe idea today would make a GREAT main meal on a fast day, as it is ONLY 180 calories, as seen served with some salad leaves and 200 calories when served with a sliced tomato too. The chicken breast is poached and baked with a herb and spice crust in the oven, and is tender and succulent and FULL of flavour; for me, all that is needed is a simple undressed salad to accompany it, and it’s hard to believe that is is diet food. If you serve this with salad AND a sliced tomato, the total will be 200 calories, which allows you 300 calories (400 calories for men) left for the day, so it’s a super meal to treat yourself to if you eat meat. The great thing is,  if you are a vegetarian, you can also have this by using a Quorn “chicken style” fillet, and the calories will be reduced by 20 calories for the meal, so a real WIN WIN situation! The spices and herbs add a real oomph and the oven baked-poaching method results in a VERY tender chicken breast! Herb and Spice Crusted Baked Chicken Breasts You can use any herbs or spices of your choice, and curry powder is also a great idea for the seasoned crust too, in fact, I have been experimenting, and the chicken breast shown in my photos was a curried chicken version, with no herbs, but JUST as tasty and totally delicious! I do eat Quorn, and I do have some “chicken style” fillets on the freezer, so I am going to try that next time for a lower calorie change. I served my salad sans dressing, but you can add salad dressing of your choice and just add the calories on of course. There is a VERY hand Salad Dressings calorie count chart here: The good salad dressing guide For example, a fat-free Italian vinaigrette with garlic is only 6 calories!  Herb and Spice Crusted Baked Chicken Breasts I am sharing the recipe below and this recipe is part of my Fast Day today, you can see the rest of my meal plan here: 5:2 Diet, Feast Days & Fast Days, Monday Meal Plan and Halloumi & Tomato Salad Platter Recipe. I had a boiled egg for breakfast with a peach, which was a total of 134 calories, this chicken recipe for lunch, making a total of 314 calories and I have 186 calories left for the rest of the day, and I plan to have Caprese Crispbreads: Mozzarella and Tomato Basil on Ryvita Dark Rye (122 calories) and another peach, which brings the total to 492 calories! I was recently sent some packets of Ryvita, and I will be sharing this recipe along with several more Ryvita recipe ideas in a separate post. Caprese Crispbreads: Mozzarella and Tomato Basil on Ryvita Dark Rye And, for those of you have made and enjoyed my Roast Tomato & Garlic Soup Recipe (70 Calories), I am posting a VERY handy Calorie Count Chart of accompaniments that go with soup below.…..I printed it and have it stuck to my fridge and I hope you will find it as handy as I do, for a little extra inspiration on Fast days! Calorie Count Chart – Accompaniments for Soups: Breads: 2 extra-thin crispbreads = 50 cals A slice of low-calorie bread = 30 cals A slice of medium-size bread, toasted and cut into croutons = 40 cals 6 small Melba toasts = 90 cals 1 mini pitta bread = 80 cals 3 rice cakes = 90 cals 1/2 medium size naan bread = 185 cals 1 medium size bread roll, soft or crusty = 110 cals 5cm (2″) slice of baguette = 100 cals 5cm (2″) slice garlic bread = 145 cals 1 heaped tablespoon croutons = 85 cals Creams – per tablespoon: Low-fat plain fromage frais = 7 cals Single cream = 25 cals Double cream or crème fraîche = 55 cals Half fat double cream or crème fraîche  = 25 cals Yoghurt – per 2 tablespoons: Low-fat bio = 7 cals Greek-style = 55 cals Low-fat plain = 25 cals Quark = 25 cals Miscellaneous: Rasher of grilled streaky bacon, grilled, and crumbled = 115 cals 1 teaspoon Parmesan cheese = 10 cals 5 cashew nuts or hazelnuts, chopped and toasted = 50 cals 1 tablespoon pumpkin, sunflower or sesame seeds = 80 cals 1 teaspoon desiccated coconut = 10 cals 5 green olives, sliced = 12 cals Herb and Spice Crusted Baked Chicken Breasts (180 calories)  That’s all for now, I’m sorry about the flurry of post lately, but I have QUITE a few review posts due, as well as some blog challenge posts to do this week, before the deadlines expire – but I HOPE you are finding my 5:2 diet ideas helpful and tasty, if you try them!  I will see you later with a FABULOUS Random Recipe, some Ryvita recipe ideas, as well as a Meals on Wheels review courtesy of Gousto – so keep checking back! Have a wonderful mid-week, Karen Herb and Spice Crusted Baked Chicken Breasts Print recipe Print with main photo Print text only Serves 2 Prep time 5 minutes Cook time 25 minutes Total time 30 minutes Meal type Lunch, Main Dish, Salad Misc Pre-preparable, Serve Cold, Serve Hot By author Karen S Burns-Booth A quick and easy dinner or lunch idea which is perfect for 5:2 diet fast days as well as Weight Watchers, and is packed with flavour. Serve at room temperature with a salad, which will be 180 calories; or serve hot with the cooking juices, vegetables, pasta, rice or potatoes, but you must add the extra calories if served that way. Ingredients 2 x 150g skinless and boneless chicken breast fillets a few sprigs of parsley, basil or oregano (very finely chopped) 1/4 teaspoon ground cumin 1/4 teaspoon ground coriander low fat cooking spray 250ml vegetable stock salt and pepper to taste Optional a little chilli powder Note A quick and easy dinner or lunch idea which is perfect for 5:2 diet fast days as well as Weight Watchers, and is packed with flavour. Serve at room temperature with a salad, which will be 180 calories; or serve hot with the cooking juices, vegetables, pasta, rice or potatoes, but you must add the extra calories if served that way. Directions Step 1 Pre-heat oven to 200C/400f/Gas Mark 6. Make shallow cuts in the chicken with the tip of a sharp knife and place the chicken breasts in a non-stick baking tray/tin. Step 2 Mix the herbs and spices together in a small bowl and then spread the mixture all over the chicken breasts with your hands, patting the mixture in to the cuts on the chicken. Spray a little low-fat spray over the top and then pour the stock into the tray around the chicken, but NOT over the top. Step 3 Bake for 20 to 25 minutes, or until the chicken is cooked through and the herb and spice mix is golden brown and slightly crispy. Cut the chicken into slices, and serve with salad. Or, serve with the juices poured around the chicken with seasonal vegetables, rice or pasta. Powered by GetMeCooking Herb and Spice Crusted Baked Chicken Breasts  Links to my other 5:2 Diet Recipes: 5:2 Diet, Fast Days & Feast Days and Roast Tomato & Garlic Soup Recipe (70 Calories)  5:2 Diet, Fresh Fruit Salad Recipe, Meal Plan Ideas and Calorie Counters Fish on Friday with Pink Grapefruit and Prawn Salad suitable for 5:2 Diet and Weight Watchers  A Hot Day,The Lavender Harvest and Barbecued Peaches with Honey and Lavender (5:2 Diet) 5:2 Diet, Feast Days & Fast Days, Monday Meal Plan and Halloumi & Tomato Salad Platter Recipe
A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe144
A 5:2 fast day diet winter meal plan with low calorie highland stew recipe
A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe I know what you all thinking, it’s all been quiet on the 5:2 diet front lately; well, what with doing my Wartime Kitchen and preparing for Christmas, I have not had time to post any meal plans, or indeed any of my new recipes, but, I am rectifying that today with a NEW recipe that’s just right for all the snow and frost we have been having over the last few days – a Scottish inspired Highland Stew. This winter warmer has only 150 calories in one hearty bowl with the optional smoked sausage, or a frugal 125 calories sans sausage, and it really is a VERY filling and tasty meal for all of those on a freezing cold fast day.  Coupled with a creamy porridge in the morning for breakfast (129 calories) it leaves you with over 20o calories to enjoy for another meal; maybe my Creamy Garlic Mushrooms on Toast would be the perfect supper dish, as just 190 calories……… or even a Cheese & Tomato Breakfast Omelette (170 calories), which is perfectly acceptable for tea as well as breakfast! Or, maybe you want a spicy sizzling stir-fry supper, in which case my Smoky Mexican Stir Fry with Chicken is just the meal for you, and is only 234 calories per GENEROUS portion, so should fit in very well with a porridge and stew day. I have been quietly sticking to my 5:2 meal plan whilst preparing for Christmas and living off WW2 rations, but, I have to admit for only one day; so, I have NOT gained weight, but I have not lost any either, which is fine, as I have been feasting and making merry for six days a week! I am sharing a new weekly meal plan with you today, for TWO 5:2 fast days, a seasonally inspired plan for cold morns’ and frosty evenings. I have also got lots of new “Festive” recipes up my sleeve, and I will be posting those over the next few weeks. Do try my comforting Low Calorie Highland Stew recipe, and let me know what you think; if you are vegetarian and  you fancy adding the sausage, I have added a cooked Quorn sausage to this recipe, as well as a very meaty (low-fat) smoked sausage too. Enjoy, the recipe and the 2 day meal plan follows, Karen  A 5:2 Fast Day Diet Winter Meal Plan with Low Calorie Highland Stew Recipe Low Calorie Highland Stew (5:2 Diet) Print recipe Print with main photo Print text only Serves 4 Prep time 15 minutes Cook time 45 minutes Total time 1 hour Dietary Vegetarian Meal type Lunch, Main Dish, Snack, Soup, Starter Misc Child Friendly, Pre-preparable, Serve Hot Occasion Region British By author Karen S Burns-Booth A hearty low-calorie Scottish inspired stew packed with vegetables and pulses, as well as low-fat smoked sausage if using. A bowl of this warming stew is only 150 calories per portion with the sausage or 125 calories without, making it a fabulous meal to have on fast days for those following the 5:2 diet or weight watchers. Vegetarian sausage can be added as an option, just make sure you add the appropriate calories. Ingredients 1 organic, low-fat, low-salt vegetable stock cube (made up with 300ml of water) 1 large onion, peeled and diced 2 cloves garlic, peeled and minced 2 small leeks, cleaned. trimmed and sliced 2 medium carrots, peeled and diced 250g potatoes, peeled and cut into small dice 1 stick celery, cleaned, trimmed and diced 50g Pearl Barley, 50g red lentils Optional 100g low-fat smoked sausage (cut into small slices) Note A hearty low-calorie Scottish inspired stew packed with vegetables and pulses, as well as low-fat smoked sausage if using. A bowl of this warming stew is only 150 calories per portion with the sausage or 125 calories without, making it a fabulous meal to have on fast days for those following the 5:2 diet or weight watchers. Vegetarian sausage can be added as an option, just make sure you add the appropriate calories. Directions Step 1 Pour the vegetable stock into a large saucepan and add the onions, garlic, leeks, carrots, potatoes and celery and bring to the boil. Reduce to heat to a simmer, add the pearl barley and red lentils and simmer for 30 to 45 minutes or until the vegetables are soft and the pulses are cooked. Step 2 Season to taste with salt and pepper, and add the smoked sausage if using. Adjust the liquid if the stew is too thick and continue to heat for a further 5 minutes before serving with dumplings (non-diet), bread, crisp breads or croutons. Powered by GetMeCooking Two Day 5:2 Fast Day Meal Plan: (500 calories for woman and 600 calories for men) Day one: Breakfast: Porridge with skimmed milk and honey = 129 cals Lunch: Low Calorie Highland Stew Recipe without sausage = 125 cals Supper: Hungarian Savoury Minced Beef Recipe = 242 cals with cabbage and carrots  Total: 496 calories (Can this be diet food I ask myself!!) Day Two: Breakfast: Boiled Egg with Ryvita = 123 cals Treat: Milky coffee = 51 cals Lunch: Easy Low-Fat Monkfish Curry = 185 cals Tea: Roast Tomato & Garlic Soup Recipe  = 70 Calories Dessert: Low-fat Yoghurt = 49 cals Total: 478 cals  All my 5:2 diet recipes are here: 5:2 Fast Day Low-Calorie Recipes Day Six on the Advent Calender 6th December: Gold Pomegranate As this is a stew, I am entering this recipe into Linzi’s Season of Soups and Stews challenge over at Lancashire Food!
Bacon Roly Poly53
Bacon roly poly
I was recently sent a Mermaid Pudding Sleeve and discovered that there weren’t that many recipes mentioning how to use one. I had never made a roly poly style pudding before and suet never features on my shopping list. This called for some old fashioned British cookery and I knew just the place to look, my grandmother’s old book entitled The Birds Eye Book of Britains Favourite Recipes. I had never cooked from it before as it seemed so dowdy and old fashioned (1964) but I knew all the old cooking techniques were covered in there. I wanted to find an alternative to the obvious Jam Roly Poly so was pleased to find a savoury dish in the form of Bacon Roly Poly. In the original recipe the onions and bacon go into the pudding uncooked but I didn’t fancy taking my chances with this so fried them up and also added mushroom and changed the onions to red ones. There is mace in the recipe which I bought specially and then promptly forgot to use so if you don’t have any don’t worry as it tasted delicious without! I was very impressed with the way that the Mermaid Pudding Sleeve cooked the Roly Poly as the finished pudding was not like it had been purely steamed. Where the pudding had come into contact with the metal sleeve there was a slightly baked surface which I really liked. The original recipe was rolled up in pudding cloth and boiled for 2 hours so the texture would have been more spongy which you can see from the picture. Indeed I notice some recipes suggesting that you put your Roly Poly in the oven to crisp it up slightly after steaming – so no need with the Mermaid Sleeve! Why don’t you check out the Mermaid bloggers page where you find me and many other lovely bloggers The boiled roly poly had more spongy texture. Dig that photographic style! As this dish is made with fairly inexpensive ingredients I am entering it into this month’s Credit Crunch Munch which is run jointly between myself and Helen over at Fuss Free Flavours. I am also entering it into the Tea Time Treats challenge being run by Lavender & Lovage and What Kate Baked (who is hosting this month) where the theme is Perfect Puddings, both sweet and savoury. As this recipe is also made from scratch I also have to enter it into Made with Love Mondays challenge hosted by Javeline Warrior’s Cookin w/Luv. After mixing up and rolling out the dough you simply lay on the fried onion, mushrooms and bacon. After rolling up and sealing the edges with water, place into Mermaid Baking Sleeve. Then simply place in a steamer for 2 hours topping up the water regularly. Then simply remove the Roly Poly from the sleeve and serve. As it says in the original recipe “an honest to goodness dish for tough guys” ! 4.8 from 9 reviews Bacon Roly Poly Print Prep time 15 mins Cook time 2 hours 15 mins Total time 2 hours 30 mins An old fashioned British Pudding brought up to date, bacon, red onions and mushrooms all rolled into a suet pudding casing. Author: Camilla Recipe type: Main Cuisine: British Serves: 4 Ingredients 200g / 7oz Back bacon, chopped 1 tbsp Rapeseed Oil 2 Medium red onions, chopped finely 120g / 4oz Mushrooms, chopped Pepper Powdered mace (optional) 200g / 7oz Plain flour Pinch of salt 100g / 3.5oz Shredded vegetable suet Water about 5 tbsp Instructions Fry the bacon in a large non-stick pan in the oil until cooked and then set aside using a slotted spoon. Sweat the onions on a low heat in the same pan with a lid for about 5 minutes. Stir in the chopped mushrooms and sweat for a further 5 minutes under a lid. Sieve the flour, mix in the salt and suet and then add the water to give a firm dough which comes away from the sides of the bowl cleanly. Roll out the dough to a rectangle shape the same width as the pudding sleeve about ¼ “ thick. Lay the bacon and onions/mushrooms over the dough leaving a gap along the sides and the bottom edge. Season with the pepper and a little mace if using. Roll up the pudding and seal the sides and bottom edge with a dab of water. Put in pudding sleeve or roll up in a layer of grease proof paper and foil loosely (to allow for expansion) and scrunch foil to seal. Place in a steamer over boiling water for 2 hours topping up the water regularly. Once ready slice up and serve with your favourite vegetables and gravy or tomato ketchup if preferred. 3.2.1226
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Achu Murukku (without egg) - Tamil Nadu2
Achu murukku (without egg) - tamil nadu
Today we come to my home state Tamil Nadu. It lies in the southernmost part of India and shares its boundaries with Pondicherry, Karnataka, Andhra Pradesh and Kerala. It also has Indian ocean to the south and Bay of Bengal to the east. Tamil Nadu cuisine is not as spicy as the Andhra cuisine but we do prefer spicy foods. There are so many different cuicines within Tamil Nadu. Each community involves a different type of cooking. The most famous is the Chettinad cuisine. And every city has a speciality - Tirunelveli halwa, Manapparai Murukku, Srivilliputhur Paalkova, Sattur Mittai, Thoothukudi Macroons, Ooty Varki, Kodaikanal Home Made Chocolates, Madurai Jigarthanda. I can go on telling you as the list is so huge. We have tea kadai in every nook and corner and early morning walk through these shops will seduce your taste buds. The aroma of freshly fried vadas and appams will make you drool. Whenever we go on a road trip, we never miss the road side stalls selling idlis. Our morning breakfast is always at the road side stalls as they are so much better than the luxury hotels. The lunch of Tamil Nadu is so famous. Thalai Vazhai Ilaai Saappadu - a full course meal served on a babana leaf is the best. Starting with a sweet, they serve three types of poriyal, some cruncy chips, pickle, salt, appalam and rice. There will be a pulao and raitha, sambar, mor kulambu, rasam and curd. Spiced butter milk and paayaasam are served at the end. Nowadays there is also a glass of badam milk served after fininshing the meal. As you know, I live in Madurai - The Temple City. This city never sleeps. Even you can get hot idlis and parottas early morning at 3 or 4 am. Around Meenakshi Temple, you can see small vendors selling sundal, vadai and so many snacks. We are lovers of crunchy snacks. Murukku, sevu, achu murukku, thattai, seedai, kai murukku are some of the crunchy snacks we usualy stock. My mom used to make the tastiest achu musrukku. She had that mould which was so many years old. But once I got married and she was caught up in dad's illness, she just stayed away from all the snck making. Where ever we stayed, we used to come to madurai to buy appa chatti, achu muruuku mould, paniyaram pan and vadai chatti. These are special cast iron pans used in some snack preparation. My mom always was telling me to buy an achu murukku mould but because of sheer lazyness, I skipped buying. But when BM was announced, I wanted to try achu murukku. So I went to Pudhumandapam and bought a good looking mould. You cannot make achu murukku once you buy the mould. You need to prepare the mould before using it. For 1 week I soaked the mould in water drained from cooking rice (Vadikanji). You need to change it daily. After a week, I soaked it in a pan of oil. This soaking went on for three days. You will be wondering why I am going through this pain of soaking. If the achu murukku should leave the mould, the mould should be soaked like this. Otherwise the batter will stick to the mould and you will never be able to separate it. The process of making the snack is quite simple only if the mould is prepared. So if ever you buy an achu murukku mould or appam pan or paniyaram pan made of cast iron do all the steps I have mentioned and cooking part will be very easy. Ingredients: Rice Flour-1 cup Maida-1/4 cup Powdered Sugar-1/2 cup Black Sesame Seeds-1 tbs (you can use a combination of black and white sesame seeds) Coconut Milk-1 cup + 2-4 tbs Oil-For Deep Frying Procedure: 1. Heat oil and dip the achu murukku mould in it while preparing the batter. 2. In a bowl mix together flour, rice flour, sugar, sesame seeds and coconut milk. 3. The batter must be of dosa batter consistency. Add more coconut milk if required. 4. Now dip the hot mould into the batter. The batter shpould come only to 2/3rd of the mould. 5. Now remove the mould from batter. The batter would stick to the mould. 6. Now dip the mould into the hot oil. 7. If your mould is ready, just from little shaking the murukku will come out of the mould. But if is it not, then you have to use a fork or a sharp object to pry it and release it from the mould. 8. Fry the murukku on mdium flame until golden. 9. When removing from oil, the murukku may look soft but once cool it will become crisp. 10. Store in airtight jar and enjoy!!! P.S: 1. Always dip the mould in hot oil before dipping into batter. The batter will stick only if the mould is very hot. 2. Slightly shake the mould into the oil. The murukku will be released into the oil. Then use a skewer to remove it from oil once done. 3. As the batter has sugar, it tends to burn easily. So keep flame at medium. Cook until the sizzling stops. 4. If after some days you want to make achu murukku again, soak the mould in oil for two days and then use. Else the batter will stick. Maintaining the mould is very important to get good murukku. Take all the ingredients in a bowl. Add coconut milk and prepare a lump free batter. Dip the mould in hot oil. Now dip it in the batter. See how the batter has stuck to the mould. Place it in oil and gently shake the mould. The murukku will be released. Cook until golden, drain oil. Enjoy!!! Aren'tt they cute??? I just love them... Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 39 An InLinkz Link-up
Chicken, Vegetable and Rice Goodness Soup1
Chicken, vegetable and rice goodness soup
Yesterday the weather turned, it’s raining, miserable and getting dark so early that nothing else can be done but cosy up on the sofa with a blanket and a nice big bowl of soup. As soon as the weather changes, 98% of the time I get a cold – my body rebels and is sadden by the loss of Summer. To try and combat this before it happened, I devised a recipe for some soup that is sure to ward off the cold or just make you feel better if you come down with it. Luckily I did, as the next day I woke up full of the cold, and as soon as I had a bowl of this I felt fabulous! Chocked full of veggies, chicken, wholesome brown rice and glorious broth, which is given an extra special taste by simmering the broccoli in the soup until its wonderfully tender – can only be given one label. GOODNESS! Preparation Time: 10 Minutes Cooking Time: 25 Minutes Serves 4 DIETARY CALCULATIONS PER PORTION134 Calories • 4 WW Pro Points • 0PP on Filling & Healthy You Will Need: 1 Medium Chicken Breast 1 Leek Chopped 2 Cloves Garlic 1 Large Carrot Diced Small Head of Broccoli broken into florets (Or equivalent in Frozen Broccoli) 150g Cooked Brown Rice ( I used leftover microwave rice) Chicken Stock made up with 1.2ltrs water ( I used one Knorr Stock Pot and one Chicken Oxo) Handful of flat leaf parsley Salt & Pepper for Seasoning Frylight/Calorie Controlled Oil Spray Method: In a heavy bottomed sauce pan sprayed with oil gently fry the leeks, carrot and garlic until the leeks are softened but not brown Pour in the stock, and half of the parsley and simmer for a couple of minutes Add the whole chicken breast into the broth and simmer for 7 – 10 minutes. Remove the chicken breast from the stock and shred the chicken, I find it helpful to use two forks to help me to do this. Return to the pan – add the broccoli florets and simmer for another 5-7 minutes until the broccoli is tender but still has a bite. Add the cooked rice to the soup stir and take off the heat. Serve and feel the goodness!
Individual Honey and Walnut Cheesecakes1
Individual honey and walnut cheesecakes
Dessert Challenge time has rolled around once again!  And once again we have a classic combination that I have never encountered before!  This month's ingredients are honey and walnut and my contribution is little, individual cheesecakes!  Also, as an added bonus, these cheesecakes are both sugar free and wheat free, as all the sugar is replaced with honey and the base is made of nuts!  When I sat down to think about this challenge I was at a bit of a loss.  Honey and walnut is not something I've really used in combination and I've only used honey...once I believe as a significant ingredient, back when I made that honeycomb layer cake.  Oh wait, there was also that honey wheat bread.  But yes, for the most part, not really worked with this month's ingredients.  Hence I decided to turn to Google and see what came up for the two of them.  Of course, the most popular result was baklava!  I did consider baklava.  But it does involve my nemesis: pastry!  And you know me, I am wanting to make my own pastry.  I can't just buy it from a shop!  But baklava requires phyllo pastry, which is possibly one of the most terrifying looking pastries to make and I didn't think I was quite ready to attempt that.  Besides, I don't have a big enough table for all the stretching. So it was back to the drawing board.  To be honest, I am not entirely sure how I eventually ended up at cheesecakes.  I have never made cheesecake ever.  Nor have I eaten it.  It just doesn't really appeal to me.  But that never stops me from making something.  Some browsing around yielded that I could use walnuts to make a base so that was great and I figured I could get the honey bit into the cheesecake's filling somehow.  It was then I had an idea!  Honey can be used as a sugar substitute so why not substitute the sugar in the filling for honey!  Clearly this was a stroke of genius!  So I looked into ratios and advice of substituting honey.  When it came to cheesecakes though, most places recommended against it due to the liquid content.  But one site did have some suggestions on how it could be done so I took inspiration from there.  I then found a simple looking cheesecake recipe to work from and was set! Now obviously, when you have no experience either making or eating something then it is clearly a great idea to mess with a recipe!  You may have guessed that the first attempt did not go quite to plan.  Its main problem was the base.  My first issue was that I did not have ground almonds.  Well, I did but they were out of date so I couldn't use them and I hadn't ordered more.  I should really not be so lazy about walking over to the kitchen and checking these things when I am ordering my weekly shop.  Anyway, it meant I ended up substituting in more walnuts.  I also did not bake the base on its own, because the recipe I was adapting didn't either.  I had also read that nuts could burn much more easily than a biscuit base and didn't want to risk cooking them for too long.  The result after baking the whole thing was that I had a greasy base that remained rather gross and soggy even after the cases were removed.  They also fell apart very easily and were apparently quite bitter tasting.  Oh dear.  The topping was apparently quite nice according to my lovely tasters at Markinch Primary School, which was something at least because I had no idea if it had come out correctly.  I had kept them in the oven a lot longer than recommended because I could not work out if they were cooked or not.  However, overall, I was not happy.  So I made a second attempt the following weekend. This time I made some changes.  I actually put the ground almonds in this time and I baked the base sans topping for a bit first to try and firm it up somewhat.  I had also been unhappy with the presentation of the previous cakes because I had used very large cases to line my tins.  Too large and so they folded in and caused the final cakes to have weird shapes.  This time, I used smaller cases.  I also decided to pipe my filling in, rather than use a spoon since it gave a smoother finish.  I stuck to the cooking time too.  I could actually see a change in colour on this attempt.  I couldn't with the last batch which is why I cooked them longer than I should have.  My final changes came with the decoration.  Before I had just drizzled them with honey and topped with a walnut.  I figured I could do better and go a bit fancier.  So I made a honey glaze to coat the walnuts and then roasted them!  And then made a honey sauce for drizzling. And the final result?  A VAST improvement!  For a start, they looked much nicer and more appetising.  The bases were not greasy though they were still a little soft in comparison to a normal cheesecake base.  And the taste was much, MUCH better according to my tasters.  These ones were scoffed!  I was very pleased.  I am definitely getting better at this baking thing if I can mess with a recipe to such an extent and get a great result on the second attempt.  Of course, I would have preferred it to be right first time around but I am still very happy! Recipe - inspired by Bill Granger, via GoodFood Makes 12 individual cheesecakes Base: 100g/3.5oz walnut halves 55g/2oz ground almonds 50g/1.7oz butter  Filling: 400g/14oz cream cheese 55g/2oz runny honey  100ml/3.5fl.oz sour cream 1 egg yolk 1/2 tsp vanilla extract Zest of half a lemon Honey Roasted Walnuts: 30g/1oz runny honey Pinch of cayenne pepper 55g/2oz walnut halves Honey Drizzle: 55g/2oz runny honey 15g/0.5oz butter 1 tsp water  Preheat the oven to 160°C/325°F/Gas Mark 3 and line a 12 hole muffin tin with paper cases. Blend the walnuts into crumbs in a food processor. Melt the butter in a small saucepan and then add it and the ground almonds to the walnuts.  Mix to combine. Divide the nut mixture between the paper cases and press flat. Bake for about 20 minutes. Meanwhile, make the filling by first mixing the cream cheese, sour cream and honey together in a large bowl until smooth. Add the egg yolk, vanilla extract and lemon zest and mix to combine. Either spoon or pipe the mixture into the prepared cases on top of the walnut base. Put back in the oven and bake for about 20 minutes, or until the topping has puffed up and started to change colour. Switch off the oven and leave the door ajar.  Let the cheesecakes rest in the oven for about 30 minutes before removing and carefully transferring to a wire rack to finish cooling. Whilst the cheesecakes cool, make the honey roasted walnuts.  Cover 2 small trays with baking parchment and preheat the oven to 150°C/300°F/Gas Mark 1.   Put the honey in a small saucepan and heat gently until it becomes thin and very, very runny. Stir in the cayenne pepper with a rubber spatula. Add the walnut halves and stir until they are fully coated.  Spread the coated walnuts out onto one of the trays in a single layer and then bake in the oven for about 10 minutes. Remove from the oven and transfer to the other tray and allow to cool so that the glaze sets. When the cheesecakes have cooled, press a glazed walnut piece into the top and then store in the fridge until ready to serve. Make the glaze shortly before serving.  Put the honey, butter and water into a small saucepan. Cook over a gentle heat until the butter melts and the honey turns thin.  Whisk together for about 5 minutes. Remove from the heat and allow to cool.  It will darken and thicken. To serve, remove the cheesecakes from their cases and plate.  Give the sauce a quick whisk and then drizzle over the top of the cheesecakes.
Chocolate Avocado Smoothie / Čokoladno  avokadni smoothie1
Chocolate avocado smoothie / čokoladno avokadni smoothie
Lonček-balon / Papirnate slamice-ciklamne s pikami Not yet Not yet Not yet Not yet Not yet EAT ME NOW Too late. - Avocados Can you see me? I am hiding behind snotty handkerchiefs. A cold, sore eyes and a bad mood, I was attacked by all these at the same time. Ehh! I was peeking in the fridge the other day (umm, well, I do that every day) and I found all the ingredients you need for this smoothie. I used to drink smoothies every day for breakfast, but then I got bored of liquid food and just stopped making smoothies. I would love to write a longer post, but I can barely see due to my sore eyes :(. Be healthy! With love, Neja Me vidite? Za kupom posmrkanih robčkov sem. Prehlad, vnete oči in slaba volja, vse to me je hkrati napadlo. Ehh! Zadnjič sem malo kukala v hladilnik (khm, v njega kukam vsak dan) in v njemu odkrila vse sestavine, ki jih potrebuješ za tale smoothie. Včasih sem vsak dan za zajtrk ruknla en smoothie, potem pa sem se naveličala te tekoče hrane in prenehala z mletjem sadja. Bi še kaj napisala, vendar komaj gledam skozi vnete oči :(. Bodite zdravi! Z ljubeznijo, Neja Papirnate vrečke s pikami - črne Komplet kuhinjskih krp - čaplja Papirnate slamice-ciklamne s pikami / Papirnate vrečke s pikami - črne Recipe from: Texanerin baking The Recipe Ingredients 85 grams cold avocado flesh (~ ½ avocado) 2 tablespoons cocoa powder 1 medium cold banana ¼ cup plain Greek yogurt (or regular yogurt) 2 tablespoons milkThe process Blend everything together in a food processor (or blender) until it's very creamy. Add more milk until it's the desired thickness. Sestavine 85g hladnega avokadovega mesa (~ ½ avokada) 2 žlici kakava v prahu 1 srednje velika banana (hladna) 60g grškega jogurta (ali navadnega jogurta) 2 žlici mlekaPostopek Vse sestavine zmeljite v blenderju. Dodajte več mleka, če je to potrebno.
Raisin Orange Tray Bake8
Raisin orange tray bake
Assalamu alaikum wa rahmatullahi wa barakatuhu! In the Name of Allah, Most Gracious, Most Merciful If you have unexpected guests coming or fancy a quick treat for yourself, then this Raisin Orange Tray Bake is for you. Juicy raisins in an orange flavoured sponge covered with a sugary, crispy topping - it is absolutely divine! If you don't have raisins, use sultanas instead or any other dried berry. I really hope that you try this recipe - it's a one bowl wonder, so not much washing up - always a plus point :) If you want other recipes using oranges, try Banana Orange Loaf, Orange Meringue Pie, Orange Sandwich Cake or Terrys' Chocolate Orange Cupcakes. A Simple List of Ingredients: 1. Butter 2. Sugar 3. Self-Raising Flour 4. Baking Powder 5. Eggs 6. Milk 7. Raisins 8. Orange Zest 9. Light Brown Sugar Bismillah, let's bake! Preheat your oven and prep your cake tin. The oven temperature and cake tin size will be in the written recipe at the end. You can make this cake by hand with a bowl and wooden spoon or in an electric mixer. Start by throwing in the Sugar. Followed by the Self-Raising Flour. The Baking Powder. Crack in the Eggs. To get the orange flavour going, some Orange Zest. To zest an orange or any other citrus fruit, I like to use either this or this. Next, in go the Raisins. I used California raisins but use whatever is in the cupboard. Finally, Softened Butter. Beat and mix everything well for 2 minutes until well combined. Spoon the mixture into your prepared tin. Smooth it out with the back of a spoon. Place in the oven to bake! And, this is the point when I realised that my tin was too small - oops. So, make sure you use the correct sized tin. Complete disaster was averted by cleaning the oven floor and by taking a little batter out. After baking for 25 minutes, the cake comes out to be sprinkled with Light Brown Sugar. This will give it a yummy crunchy top. Once baked, allow to cool in the tin. Then slice and serve up! This cake is divine with hot tea! Full Written Recipe: Raisin Orange Tray Bake Adapted from a recipe by Mary Berry Ingredients – makes approx 21 pieces 8 ounces (225 grams) Butter, softened 8 ounces (225 grams) Sugar 10 ounces (275 grams) Self-Raising Flour 2 level teaspoons Baking Powder 4 Large Eggs 2 tablespoons Milk 10 ounces (275 grams) Raisins Zest of 2 Oranges Light Brown Sugar, for sprinkling Method Preheat the oven to 180C or 160C Fan or Gas Mark 4. Grease and line a 30 x 23cm (12 x 9in) tin, and set aside. Put all the ingredients except the light brown sugar into a large bowl. Beat well for about 2 minutes until well combined, and spoon into the prepared tin. Smooth out the batter. Bake in the preheated oven for 25 minutes. Then, remove from the oven and sprinkle on the light brown sugar. Return to the oven for another 10-15 minutes or until the cake springs back when pressed. Leave to cool in the tin, and then slice into pieces. Another option is to leave out the light brown sugar and instead cover the cake with an Orange Glace Icing. This is made by mixing together 8 ounces (225 grams) sifted Icing Sugar with 3 tablespoons of freshly squeezed Orange Juice. This Time Last Year: Carrot and Coriander Soup You May Also Like: Chicken Twister Wraps Chocolate Truffles Keep me in your duas, please, Wasalaam!
Sunday 25th January – Burns Night – what to make1
Sunday 25th january – burns night – what to make
Burns Night - Haggis Neeps and Tatties © MacsweenMentioned in this post The Cook School ScotlandAttraction in Ayrshire United KingdomMoorfield Roundabout Ayrshire United Kingdom01563 550008http://www.cookschool.org/powered by trippy | get the wordpress map plugin The Cook School Scotland have their first Ayrshire Food Fayre of 2015 on Sunday 25th January from 10am until 2pm. The event has a Burns theme and will include cookery demonstrations (and tasters of course), a wee ‘nip’ on arrival plus a great range of fresh seasonal produce and Burns night specials including: Burns Supper Meal Deal Haggis and Ayrshire Pork Scotch Egg Laphroaig Whisky Cheese Hairy Haggis Macaroon Bites Whisky Sauces & much more… Plus there’s a FREE Rabbie Burns gift bag for the first 25 kids worth £5, FREE Saltire glitter tattoos, facepainting and balloon modelling! Macsween Three bird haggis scotch eggs Sunday 25th January – Burns Night – what to make PrintPrep time 30 minsCook time 10 minsTotal time 40 mins Author: MacsweenRecipe type: StarterCuisine: ScottishServes: 4Ingredients12 Fresh quail’s eggs250g Minced pork250g Three Bird haggis5g Chopped parsley2g Dried sage4 Large eggs80ml Milk80g Plan flour200g Panko breadcrumbs1 liter Vegetable oil for fryingInstructionsBring the quail’s eggs to the boil in enough salted cold water just to cover and simmer for 1 minute. Remove from the heat and stand for 1 minute, then cool in cold running water for 10 minutes. Gently peel and reserve in the fridge to firm up (you will probably loose 2 when peeling hence start with a pack of 12).Crumble the Three Bird haggis and mix with the pork mince, parsley, sage and seasoning, then divide into 10 equal , 50g balls.Moisten your hands in cold water, take one ball of haggis mix and flatten in the palm of your hand, then place a quails egg in the middle and bring the haggis mix around to fully encase the egg. Roll gently and repeat a further 9 times.Chill the haggis balls.Break the eggs into a bowl and whisk, add the milk and mix.Place the flour in a tray and season.Place the panko breadcrumbs in another tray.First roll the haggis balls in flour and dust off the excess.Next dip in egg wash and drain excess, finally rolling in the breadcrumbs.To ensure a good coating repeat the egg wash and breadcrumbs for a second time, roll gently.Reserve in fridge.To serve, heat a deep frying pan to 180c and the oven to 180c.Gently cook the Scotch eggs until golden brown and finish in the oven for 4-6 minutes.Serve with sauce gribiche, Aioli, Tartare sauce or your favourite dip.3.2.2885 more recipes from Macsween. Nairns Oatcakes have partnered with the very lovely Mark Greenaway to develop some east but delicious recipes – bet you thought oatcakes were just for cheese! Mark Greenaway’s Peanut Caramel Cheesecake – a bit healthier than a regular cheesecake but just as tasty. Peanut Butter Cheesecake by Mark Greenaway© Nairns More recipes from Nairns. Some suggestions from the Do Something Delicious website. Chilli Burns: This is a hot toddy / chilli preserve that is inspired by Burns, combining Galloway-grown chillies, Galloway Honey and Bladnoch whisky – so essentially 3 ingredients that are all created along the coastline that Burns used to patrol as an exciseman. Foodies Guide to Glasgow and the West: With a recipe for haggis stovies and featuring us as well as some other fab bloggers. Tiny Tartans: Perfect as a Scottish themed after dinner chocolate. Share this:EmailPrintFacebookTwitterGoogleRedditLinkedInTumblrPinterestPocketStumbleUpon
Easy Prawn Curry1
Easy prawn curry
Quick, easy & healthy prawn curry to be enjoyed by all. By using Frylight this can also be classed as syn free for those of us who are Slimming World members. It took from start to finish about 25 minutes to make, hence the name Easy Prawn Curry!! Ingredients: 1 bag of cooked, peeled prawns 1/2 onion, chopped 3 cloves of garlic, chopped 1 small chilli, chopped 1 small chunk of ginger, peeled & chopped 1 tin of tomatoes 1 tblsp turmeric 1 small bunch of coriander, roughly chopped salt & pepper to season Method: 1. Fry the onion, chilli, garlic & ginger in a pan with a frylight olive oil on a medium heat. 2. Once softened add the prawns, coriander & the tinned tomatoes. 3. Gently stir before adding the turmeric. 4. Season with salt & pepper. 5. Serve with basmati rice. Notes: Add more chillies if you like it HOT! Or add in some yoghurt for a creamier version! Share this:EmailFacebookGoogleTwitter
Custard Tarts1
Custard tarts
Last week on the Bake Off (and this means that technically I finally caught up this week!... even if this post is coming out after the new episode has already aired), I (and a few other inconsequential people known as 'contestants') were challenged to make individual custard tarts. Here are my opinions on custard tarts: 1. They're okay, I wouldn't choose to pick one up over, say, a mini cheesecake, or a chocolate chip cookie, or a brownie, or something LEMONY. 2. I tried to make some custard tarts a few weeks ago when I was doing a huge pastry cooking binge for a road trip (top right picture in the link there) but they were less custard tarts, more scrambled egg cups. 3. They look really easy. However! All of that goes out the window when you're given a Great British Bake Off Technical Challenge, and you must throw caution to the wind, roll up your sleeves and start rolling out your pastry. This time, for the first time in Bake Off history, I cheated. I'd already made custard last week for those silly floating islands, so I used the leftover custard for these bad boys. Now, this changes things because I wasn't sure whether the custard in Paul Hollywood's proper recipe would set in the oven, whereas the cooked custard I was using was already quite well set. So I was worried cooking my custard in the pastry cases - technically their second cook - would maybe overcook the custard and cause it to separate. Also, I don't own a sieve yet, so I was worried my custard (which was supposed to have been sieved originally, but never was) would be a bit lumpy. In any case, I went for it, because I had nothing to lose.  Anyway, I think my shortcut worked! I saved myself wasting more eggs and milk and sugar, and my custard was lovely and set. (You'll notice my tarts don't have that lovely golden brown sprinkling of nutmeg on the top. I have a good reason for this - I forgot to buy it.) While we're sharing, check out my not-so-soggy bottom! Ingredients For the sweet pastry 165g/5¾oz plain flour, plus extra for dusting 25g/1oz ground almonds 120g/4¼oz chilled unsalted butter, cubed 55g/2oz caster sugar 1 free-range egg For the custard filling 700ml/1¼ pint full-fat milk 7 free-range egg yolks 90g/3¼oz caster sugar freshly ground nutmeg or the home-made custard you already have on hand! Preparation method To make the pastry, stir the flour and ground almonds together in a large bowl, then add the butter and rub in with your fingertips until the mixture resembles breadcrumbs. Stir in the sugar. Break in the egg and work it into the mixture with your fingers, bringing it together to form a soft dough. Tip the dough onto a lightly floured work surface and shape it into a ball. Flatten with your fingers to a disc and wrap in cling film. Leave to chill in the fridge for 30 minutes. Preheat the oven to 200C/400F/Gas 6. Roll out the sweet pastry on a lightly floured work surface. Using an 11cm/4½in fluted cutter, cut out twelve discs and line the muffin tray moulds with the pastry circle. The pastry should overlap the top of the moulds by a few millimetres, so that you can crimp the edges if you wish. My muffin tin was too tall, so instead I borrowed my boyfriend's mum's mini muffin tin, so my ~8cm fluted cutter - my largest one - was big enough. For the custard filling, warm the milk in a saucepan, and beat the egg yolks and sugar together in a separate bowl until pale and creamy. Or use your own. Pour the milk onto the egg yolk mixture and stir well, creating little bubbles. Transfer the custard mixture into a pouring jug with a lip, then fill each of the tart cases. Sprinkle a small pinch of ground nutmeg into the middle of each tart. Bake the tarts in the oven for about 10-15 minutes, then turn the temperature down to 180C/350F/Gas 4 and bake for another 10 minutes. I was using pre-cooked custard, and I found that this was pretty much fully cooked after the initial 15 minutes. This might also be because I was using a mini tart tin. You are looking for a very slight dome on the custard, indicating that it is baked. If the custard domes too much this indicates that you have over-cooked the custard, it will have boiled, and will sink back down leaving a big dip. If this does happen you can help rescue it by removing the tarts from the oven immediately and placing the tin in cold water on a cold surface. Cool in the tin for 30 minutes and then carefully remove from the moulds. The base of the tarts should be perfectly baked through, without having over-cooked the custard filling. No soggy bottoms allowed! My boyfriend loves these. I'll be packing some more in his lunchbox tomorrow!
soft bread rolls with ham and truffle mustard - recipe20
Soft bread rolls with ham and truffle mustard - recipe
When I find myself hankering for a specific item of food, there is little point trying to occupy my mind with much else until the desire has been fulfilled. Great bread fresh out of the oven, lacquered with a knob of melting butter, topped with a quality deep meaty filling and a slick of mustard, and you have have something close to what my daydreams are made of. Paul Hollywood has a great recipe for barm cakes (originating from the Northwest) in How to Bake which I've used here, the bread more widely recognised as baps, flour rolls, soft rolls, and so on. They’re compact, hold a filling well and provide more bite than usual loaf bread whilst still remaining soft. To finish the rolls I’ve stuffed them with quality cured ham, chopped capers and a dollop of indulgence in the form of Maille black truffle and Chablis mustard. Think of a whisp of heat coupled with the unmistakable presence of truffle, creating an unparalleled pairing with the rest of the porky and piquant goodness. You can find this flavour of the mustard (along with more than 60 new variants) from La Maison Maille Boutique - a beautiful little store situated in the Piccadilly Arcade in the West End, and their first International Boutique which opened this October. This mustard is sold in a stone pot which once empty, you can take back to get refilled. Soft bread rolls with ham and truffle mustard Makes 12 - 13 rolls Rolls 500g strong white bread flour, plus extra for dusting 10g salt 40g caster sugar 10g instant yeast 40g unsalted butter, softened 320ml cold water Filling Butter Good quality ham, ham hock, or other quality meat filling  (enough for as many rolls as you wish to fill) Capers, chopped Maille black truffle and Chablis mustard Put the flour in a large bowl. Add the salt and sugar to one side and the yeast to the other. Add the butter and ¾ of the water, and turn the mixture round with a wooden spoon or your fingers. Continue to add water a little at a time until you’ve picked up all the flour from the sides of the bowl. You may not need to add all the water, or you may need to add a little more - you want dough that is soft but not soggy. Use the mixture to clean the inside of the bowl, folding the edges into the middle. Keep going until the mixture forms a rough dough. Tip the dough onto a lightly floured surface. Knead for 10 minutes, working through the initial wet stage until the dough starts to form a soft and smooth skin. When it feels smooth and silky, put into a lightly oiled large bowl. Cover with cling film and leave to rise in a warm place until at least doubled in size. This could take anywhere from 1-3 hrs, depending on how the warm the environment is where you put it. Tip I use a very low oven for this (circa 25C) but you could put it into a warm airing cupboard if you have one. Once the dough has risen, tip it out onto a lightly floured surface. Fold it inwards repeatedly until all the air is knocked out and the dough is smooth.  Divide the dough into 12 or 13 pieces weighing around 70g each. Shape each one into a smooth ball by placing a cage formed by your hand and the table and moving your hand around in a circular motion, rotating the ball rapidly. The shape comes with practice! Put the rolls onto a heavily floured surface and leave to rest for 30 minutes. Cover them with large upturned bowls to prevent them drying out. Meanwhile prepare your baking trays, you will need three. Line them with non-stick baking parchment or silicone paper. Once rested, roll out the dough balls, using a floured rolling pin, until they are twice the size of the original diameter. Lift onto the prepared baking trays, spacing them apart to allow room for spreading, and sprinkle with flour. Put each tray inside a large clean plastic bag and leave to prove for about 1hr until the dough has doubled in size and springs back quickly if you prod it lightly with your finger. Meanwhile, heat the oven to 210C. Tip You can also use cling film to cover the trays but if so, ensure you’ve left no gaps and enough room for the dough to rise without pressing against the plastic too much. When the rolls are nicely risen, light and airy, bake them for around 10 minutes only until you’ve achieved the same colour as in the photographs. Leave them to cool a little on the baking trays. Keep the ones you don't plan to eat straight away in a lidded container once completely cool to keep them soft. For the rest and whilst still warm, cut them in half and allow some butter to melt. Add the mustard, layer the meat and top with some of the chopped capers. What joy. Afiyet olsun.
Lorraine Pascale's Chocolate Cheesecake69
Lorraine pascale's chocolate cheesecake
    I saw this recipe on BBC 2 Monday evening last, Lorraine Pascale, Home Cooking Made Easy. It is a no cook recipe that anyone could replicate at home, even with only minimal baking experience. Some points to note on the recipe, I halved the quantity (there is only four of use here and oh the temptation) and I used a 16cm diameter tin. I have found in the past that full fat cream cheese hold it's shape better and sets quicker than the low fat option. I used milk chocolate throughout, next time I'll use the milk and plain combination for more of a chocolate punch. This is a smooth and silky cheesecake that looks very impressive. Serves 8 Ingredients 400g Packet chocolate digestives, crushed to fine crumbs 75g Butter, melted and cooled slightly 800g Cream cheese Icing sugar, to taste 400g Milk chocolate (35% cocoa solids), or you can use a mixture of 300g milk chocolate and 100g dark chocolate (70% cocoa solids) 1 tsp Vegetable oil 100g White chocolate Method Mix the crushed biscuits and butter together in a bowl with the back of a wooden spoon until well combined. Spoon the mixture into a 23cm/9in springform tin and press down very hard all the way around the base until flat and even. Mix the cream cheese and icing sugar together in a bowl. Meanwhile melt the chocolate in a large heatproof bowl set over a pan of simmering water, making sure the bottom of the bowl does not touch the water. Pour a quarter of the chocolate into a jug, stir in the oil, then set aside and keep warm. (The chocolate can also be reheated in the microwave for 20 seconds if it cools down.) Place a large dollop of the cream cheese mixture into the bowl of remaining chocolate and stir until well combined. Keep adding the mixture, one dollop at a time, and mixing it vigorously until the chocolate mixture becomes smooth and silky and you have added all of the cream cheese. Pour the mixture onto the biscuit base and use the back of a large spoon to smooth the top, pressing down so that no gaps remain. Chill the cheesecake in the fridge for 20 minutes, or until the chocolate top begins to firm. The cheesecake can also be placed into the freezer for 10 minutes to set. Melt the white chocolate in a heatproof bowl set over a pan of simmering water and make sure the jug of milk chocolate is nice and runny. Remove the cheesecake from the fridge and pour the milk chocolate on top, spreading it out as you go until the top is completely covered. (For a smooth finish, pick up the cheesecake and tilt it back and forth, letting the chocolate run over and cover the cream cheese filling.) I usually drizzle with the melted white chocolate and allow to set. This is Lorraine's method for decorating the cheesecake: Drizzle white chocolate lines across the top about 2cm/¾in apart. The neatest way to do this is by putting the chocolate into a piping bag fitted with a very small nozzle. Place the cheesecake so the lines are running towards you, then take a cocktail stick and drag it from left to right, making lines from left to right 2cm/¾in apart to form a grid. Drag the cocktail stick once again from right to left between the toothpick lines that you have just made. You will need to do this quite quickly so the chocolate lines are still runny. Leave the cheesecake in a cool place to set for about two hours. Run a hot sharp knife around the inside of the tin and carefully remove the cake. Serve in wedges with a drizzle of single cream.
Slimming World - Creamy Beef Goulash2
Slimming world - creamy beef goulash
Serves 4Ready in about 2 hours 10 minutes Syns per serving - Original Free Ingredients 1 x 400g can chopped tomatoes1 large onion, peeled and finely chopped300g chestnut mushrooms, sliced2 red peppers, deseeded and diced1kg lean braising steak, cut into thin strips2 tbso smoked Hungarian paprikahalf a tsp caraway seeds1 bay leafa pinch of marjoram1 tsp dried mixed herbssalt and freshly ground black pepper250g very low-fat natural fromage frais Method 1. Preheat the oven to 150C/Gas 2. Put the tomatoes and onions in a saucepan and place over a medium heat. Bring to the boil, reduce the heat and cook gently for 10-12 minutes, until the onions have softened. 2. Stir in the mushrooms and peppers and cook for a further 6-8 minutes. 3. Place the steak in an ovenproof casserole dish. Sprinkle over the paprika, caraway seeds, bay leaf, marjoram and dried herbs. Season well and pour over the tomato mixture. Cover tightly and cook in the oven for 1 and half hours or until the meat is tender. 4. Beat the fromage frais until smooth and pour over the casserole before serving. Steamed cabbage and carrots would make great accompaniment.
Crustless quiche...25
Crustless quiche...
I love a nice quiche. But sometimes I just don't have enough time/strenght/patience to make pastry. This quiche is one without it. It's super quick and very tasty. Something between omelet and quiche. This is also great - if you like me - have toddlers at home. They don't have to chew a lot here and you can easily change the ingredients/stuffing/flavour of your crust less quiche to suits them and your family. Feel free to experiment, for ex. substitute ham for tuna or maybe salami for a little bit of kick. Not to myself: buy (finally!) proper pie/quiche dish as the silicon one is... well bad. How to make it... Ingredients: - 75 g self raising flour - 50 g butter - pinch of salt & pepper - 1 onion, chopped - 125 g chopped ham - 125 g grated Cheddar cheese - 1 tomato, sliced - 3 eggs, beaten - 300 ml milk - pinch of dried or fresh mixed herbs Preheat oven 180°C. Lightly grease a 20cm/23cm flan dish. Put flour, margarine, salt and pepper into a bowl. Rub ingredients with finger tips until mixture resembles bread crumbs. Add the onion, ham, cheese and tomato and mix well. Beat the eggs, milk and mixed herbs together and pour into dry ingredients. Gently stir until combined. Pour into the prepared dish and bake for between 30 and 40 minutes until risen and golden brown. Serve warm with a salad. P.S. Baby J ate it as always - with a big blob of ketchup ;) Does all the kids love ketchup so much, or is it only mine?! She would have it on literally everything! Smacznego!
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