Sunday 13 September 2009
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Thursday 3 September 2009
Beetroot Risotto with Feta Cheese
Hils Comment:
Astonish your veggie friends with this. It is one of The Food Doctor meals that we love even when not weight watching nor feeding vegetarians; it is tasty and filling. I am keen on 'one-pot meals', not only for the great taste but also they seem easier than coordinating several different items.
For those who have tried all the weight-loss diets, and failed at all the weight-loss diets, I can highly recommend The Food Doctor's Diet Club and healthy eating plan. George & I followed it a few years ago with great success, it really does what it says on the tin. To my great astonishment, I might add, as I do not lose weight easily! The ounces came off steadily, and this without feeling hungry or deprived. The recipes and list of ingredients can appear daunting initially, but once you get into it it is really not too difficult. The '10 Principles' of how to eat well for the rest of your life are absolutely sound. Especially Number 8: the 80/20 Rule - stick to the plan for 80% of the time, but allow yourself to stray every now and then (except for the first month when you are re-educating your body and your habits).
http://www.thefooddoctor.com/The-Food-Doctor-Diet-Club-Book-PDIETCLUBBK/
Saturday 29 August 2009
Tomato and avocado salad
1 ripe (but not overripe and going mushy or stringy) avocado
200g halved cherry or baby pomodorino tomatoes (or normal tomatoes cut into quarters or eighths)
Juice of 1/2 a small lemon
2 tbsp extra virgin olive oil
METHOD
Slice the tomatoes and place in a dish.
Halve the avocado and remove the pip.
Using a knife, cut the avocado into cubes whilst still in the skin, then scoop the diced avocado out with a spoon. Add to tomotoes.
Squeeze over the lemon juice, add the olive oil and season with salt and freshly ground black pepper.
Tomato and onion salad
Serves 2
INGREDIENTS
3-4 ripe medium-sized tomatoes (or tasty cherry tomatoes, halved)
1/2 a small red onion (normal onion, finely sliced, is fine)
1/2 a small lemon
2 tbsp extra virgin olive oil
METHOD
Slice the tomatoes, cutting out the green middle if it is tough. Place in a dish. Slice the red onion as finely as you can and scatter over the tomatoes.
Squeeze over the lemon juice, add the olive oil and season with salt and freshly ground black Read more: http://www.dailymail.co.uk/femail/food/article-1137902/Recipe-Tomato-onion-salad.html#ixzz0PZd1d5Rc
Asparagus & salmon supper
A sophisticated salmon dish that's super fast to prepare.
Serves 2
INGREDIENTS
2 salmon fillets , about 140g/5oz each
100g pack asparagus spears
3 tbsp olive oil
juice half a lemon
2 tsp wholegrain mustard
410g can cannellini beans , drained and rinsed
2 large handfuls of baby spinach leaves
METHOD
- Get a steamer on to boil. Put the salmon fillets in the first tier and steam for 3 mins until the salmon has changed colour. Throw the asparagus spears in with the salmon and continue to steam for 4-5 mins until the asparagus is tender and the fish is cooked.
- While everything's steaming, make a dressing by whisking together the olive oil, lemon juice and mustard. Tip the cannellini beans and spinach into a large bowl. When the asparagus is cooked scoop it into the bowl, then stir in the dressing. Divide the vegetables between two plates and sit the salmon on top.
TIPS:
If you don't have a steamer pan
Fry the salmon in a splash of oil for 2-3 mins on each side, or bake it in a lightly oiled oven-proof dish, covered with foil, for about 15 mins at 160C/320F/gas mark 3 .
Plunge the asparagus in a pot of boiling water for 3-4 mins until cooked.
Preparing the asparagus
Remove the woody stem ends before cooking: hold a piece of asparagus at each end, and bend it. It will naturally snap at just the right place. Discard the woody ends, or cook them for the dog!
Per serving
565 kcalories, protein 41g, carbohydrate 25g, fat 32 g, saturated fat 5g, fibre 9g, salt 2 g
http://www.bbcgoodfood.com/recipes/1942/asparagus-and-salmon-supper
Hils comment:
Exceptionally quick & easy, looks impressive, and a very healthy option too! It doesn't need any other veg, just serve with one of the following: crusty bread, new potatoes, or a simple salad of thinly sliced tomato and onion or tomato and avocado. It was perfectly adequate on its own though, for George and I last night, followed by Activia strawberry yoghurt; we felt very virtuous!
http://hilsrecipeoftheweek.blogspot.com/2009/08/tomato-and-avocado-salad.html
http://hilsrecipeoftheweek.blogspot.com/2009/08/tomato-and-onion-salad.html
Thursday 27 August 2009
Courgette Tian
A tian is the name for a shallow Provençal baking dish and anything cooked in it. Sometimes made with cheese and rice, I prefer just vegetables. Baking the courgettes brings out their sweetness and makes a lovely accompaniment to lamb or chicken.
INGREDIENTS
2 large onions, peeled and sliced
1 garlic clove, crushed
3 courgettes, thinly sliced on the diagonal
3 large tomatoes
Pinch of sugar
Heat the oven to 200C/400F/gas mark 6 (or lower if that suits another dish you are cooking – the exact temperature is not important).
Heat half the olive oil in a large frying pan and add the onions with a pinch of salt. Cook gently for half an hour or so until meltingly tender. Add the garlic and cook for another couple of minutes.
Oil a shallow gratin dish (mine is an oval, 10in/25cm long) and spread the onions in the base.
Arrange the courgettes and tomatoes in overlapping circles over the top. Brush with olive oil, sprinkle with the sugar and season with salt and pepper.
Bake for about an hour, until coloured and slightly shrivelled, which means the flavours have intensified.
Eat the tian hot or at room temperature.
Baked peaches with marzipan
By Diana Henry in the Daily Telegraph 21 Aug 2009
Serves six
INGREDIENTS
75ml (2¾fl oz) amaretto, marsala or peach schnapps (or more orange juice, if you prefer)
juice of ½ small orange
generous squeeze of lemon
2 tbsp caster sugar
200g (7oz) marzipan
15g (½oz) flaked almonds
icing sugar, to serve
Wednesday 12 August 2009
Honey & cinnamon duck with lentil and pomegranate salad
4 small or 3 large duck breasts, skinned
2tsp ground cinnamon
3tbsp runny honey
2tbsp olive oil
250g (9oz) cooked Puy lentils
1 red onion, finely sliced
Seeds from 1 pomegranate
100g (3½oz) baby spinach leaves
1 small bunch mint
juice of 1 lemon
3tbsp extra virgin olive oil
½tsp ground cumin
½tsp ground coriander
75g (2½oz) toasted almonds
2-3tsp harissa paste
6tbsp Greek yoghurt
Place the duck breasts in a bowl and coat with the honey and cinnamon and season with salt and pepper.
Heat a frying pan over a medium heat. Add 2tbsp olive oil, and fry the duck breasts for 3-4 minutes each side until they are golden. Remove from the pan and leave to rest for about 5 minutes.
In a large bowl, mix together the pomegranate seeds, lentils, red onion, spinach leaves and roughly chopped leaves from the mint. in a separate bowl, mix together the lemon juice, extra virgin olive oil, cumin and coriander and season with salt and pepper.
Pour over the salad and mix well.
Divide the salad between plates and arrange the duck on the side, either whole or sliced. Scatter the almonds over the top.
Mix together the harissa paste and yoghurt and serve with the duck and lentil salad. http://www.dailymail.co.uk/femail/food/article-1201669/Recipe-Honey-cinnamon-duck-lentil-pomegranate-salad.html#ixzz0NzqeXmJs
Hil's Comment:
Jo Pratt's Pimms & Strawberry Ripple Creams
Serves 4
INGREDIENTS
3tbsp caster sugar
50ml Pimm's
Grated zest of 1 large orange
275ml double cream
225-250g strawberries, sliced
175-200ml strawberry sauce, bought or homemade (see tip)
3 individual meringues, bought or homemade, crushed into small chunks
6 sprigs of mint (optional)
METHOD
In a large bowl, stir the caster sugar into the Pimm's until it starts to dissolve. Add the orange zest and double cream, and whisk manually or with an electric hand whisk (which is far easier and quicker) until it is thick enough to just hold its shape.
Take four glass dishes – sundae or wine glasses – and randomly layer up the strawberries, Pimm's cream, strawberry sauce and crumbled meringue to create a ripple effect. Finish by garnishing with a sprig of mint, if using.
Keep in the fridge until needed or serve straight away.
TOP TIP To make your own strawberry sauce, blend 200g strawberries with about 50g caster or icing sugar until you have a smooth purée.
http://www.dailymail.co.uk/femail/food/article-1192630/Recipe-Pimms-strawberry-ripple-creams.html
Hil's Comment:
14.6.09 Lovely light and easy pud, I did it for an impromptu summer barbecue and it was delicious. If you don't have Pimms, it would also be nice with the juice of the orange instead.
Roast chicken with butternut, chorizo & chilli
4 medium red onions , 1 halved, the rest cut into wedges
1 tbsp olive oil , plus extra for greasing
12 sage leaves, 8 shredded, 4 left whole, plus an extra sprig to garnish
1 butternut squash , peeled and cut into large, chunky wedges
500g pack Charlotte potatoes , halved
2 red chillies , seeds left in and sliced
110g pack chorizo sausages, sliced
1 garlic bulb, separated into cloves
Heat oven to 190C/fan 170C/gas 5. Pull the white fat out of the chicken's cavity and discard. Tuck 2 onion halves inside the cavity with the 4 whole sage leaves, rub the skin with a little oil, then season well. Put the chicken, breast-side down, in a large roasting tin, then roast for 45 mins. Turn it over then roast for 30 mins more.
Toss the onion wedges with the sage, squash, potatoes, chillies, and garlic. Add the oil, season well, and mix again. Scatter round the chicken, toss in the pan juices, then roast for 45 mins.
Lift the chicken from the roasting tin and put on a plate, then turn up the oven to 220C/fan 200C/gas 7. Add the chorizo to the roasting pan, toss the vegetables in the pan juices, spread over the tin to give them a bit of space, then return to the oven for 15 mins to brown while the chicken rests under foil and tea towels. Garnish with fresh sage leaves and serve with broccoli and wilted spinach.
Thursday 6 August 2009
Roasted butternut, beetroot & goat's cheese salad
1 butternut squash, peeled and seeds removed, and cut into small wedges
4-6 small-medium raw beetroot, washed and cut into wedges
1tbsp olive oil
1 bag of rocket, watercress and spinach salad leaves
200g (7oz) soft mild goat's cheese
1 tub of mustard cress
50g pine nuts, lightly toasted
1tbsp balsamic vinegar
3tbsp extra virgin olive oil
Preheat the oven to 200degrees C/gas 5.