Transcript
Leek and Potato Soup Ingredients 50g butter 1 small onion 1 clove garlic 1 leek 1 medium potato 1 vegetable or chicken stock cube 300 ml boiling water Pepper to season Variations Add in a carrot or some celery to make a vegetable soup. For a luxurious finish swirl in some single cream when serving. Sprinkle with chopped fresh chives METHOD 1. Peel and dice the onion. 2. Peel and crush the garlic 3. Top and tail the leek, then slice and wash thouroughly. 4. Wash, peel and cube the potato. 5. Dissolve the stock cube in the hot water 6. Heat the butter in a saucepan and fry all the vegetables, except the potatoes, for 5 minutes. 7. Add the stock and potatoes to the saucepan and bring to the boil. 8. Simmer for 20 minutes. 9. Season with black pepper 10. The soup may be blended to make it smooth or left whole. Pour into container, allow to cool and then keep chilled in fridge for up to 3 days. 11. Reheat thoroughly
Carrot and Coriander Soup Ingredients 500g carrots 1 medium sized potato 1 onion 1 tsp dried coriander Or small bunch of fresh coriander 1 tbsp oil 1 litre of water 1 vegetable stock cube Seasoning Sealable container Method 1.Peel and finely chop the potato, carrots and onion. 2. Heat the oil in a large saucepan and gently fry the carrots and onion for 5 minutes. 3. Add the potato, tsp of coriander and seasoning. 4. Add the water and vegetable stock cube. 5. Bring to the boil and simmer until the vegetables are soft. 6. Blend the soup until smooth. Add the finely chopped fresh coriander before serving. To reheat at home: Simmer until piping hot
Fajitas Ingredients 1/2 lime 1 clove garlic 1/2 green chilli Small bunch coriander 1 x 10ml spoon oil 1 small chicken breast (or 3-4 thighs) 1/2 onion 1/2 green pepper 1 tomato 25g Cheddar cheese 2 tortillas 1 x 15ml spoon guacamole (or salsa), optional
Method
1. In a small bowl prepare the marinade. Peel and crush the garlic. 2. Use a juicer to juice the lime, add this to the bowl. 3. De-seed and crush the chilli, add this to the bowl. 4. Wash and finely chop the coriander. Add this to the bowl. 5. Add the oil and stir well. 6. Chop the chicken into thin strips. Add to the marinade. 7. WASH THE CHOPPING BOARD TO AVOID CROSS-CONTAMINATION 8. Slice the onion and pepper into thin strips 9. Chop the tomato 10. Grate the cheese 11. Add the marinated chicken to the wok and fry until chicken is white throughout 12. Add the onion and green pepper and continue to cook for a further 2 minutes. 13. Place the tortillas in the microwave for 15 seconds to warm them up. 14. Spread a little chicken in the centre of the tortilla, add some tomato, cheese and guacamole, then roll
Thai Green Curry Ingredients 1 x 10ml spoon oil 3 spring onions 1 clove of garlic 80g sugar snap peas or mange tout or green beans 1 small chicken breast OR Tofu 2 x 15ml Thai green curry paste 200ml coconut milk (reduced fat) 1/2 lime Small bunch of coriander if liked Use a range of different vegetables, such as broccoli, spinach or courgette. Use frozen vegetables, like peas, runner beans or soy beans. Serve with boiled rice – why not go for a mix of white, brown and wild?
Method 1. Prepare the vegetables: slice the spring onions; cut the sugar snap peas/beans/mange tout in half; crush the garlic. 2. On a chopping board, using scissors, cut the chicken into small chunks. 3. Fry the spring onions, garlic and chicken in the oil for 3-4 minutes. 4. When the chicken has turned ‘white’, stir in the green curry paste, followed by the sugar snap peas /beans/mange tout. 5. Pour in the coconut milk and simmer for 15 minutes. 6. Squeeze the lime and pour over the curry. 7. Tear the coriander and add to the curry. To Cook Rice Allow 50g rice per person. Place rice into pan of boiling water & cook for 10-15minutes (check the packet instructions!). Drain through a sieve. Like it hot? Thai green curry is the least spicy Thai curry. Find out how you can vary the recipe to make it more spicy!
ANZAC BISCUITS Ingredients 85g porridge oats 85g desiccated coconut (Optional) 100g plain flour 100g caster sugar 100g margarine 1 tbsp golden syrup 1 tsp bicarbonate of soda Method: 1. Light oven 180C Gas mark No 5. 2. Put coconut, flour, sugar and oats in a bowl 3. Half melt margarine in a pan. Allow to melt off the heat. 4. Add syrup to pan. 5. Measure 2 tbsp boiling water into a jug. Add bicarb. Pour into pan. 6. Mix the melted mixture with the dry ingredients. 7. Place in spoonfuls (approx. 20) on a tray. Cook 15 - 20 mins. 8. Cool
Vegetarian Low Fat – Recipe Idea Roasted Red Pepper Spicy Houmous Ingredients 1 (400g) tin chickpeas, drained 110g (4 oz) roasted red peppers from a jar 3 tablespoons lemon juice 1 1/2 tablespoons tahini 1 clove garlic, minced 1/2 teaspoon ground cumin 1/2 teaspoon cayenne pepper 1/4 teaspoon salt 1 small handful chopped fresh parsley Method 1.In an electric blender or food processor, purée the chickpeas, red peppers, lemon juice, tahini, garlic, cumin, cayenne and salt. 2. Process, using long pulses, until the mixture is fairly smooth, and slightly fluffy. 3. Make sure to scrape the mixture off the sides of the food processor or blender in between pulses. 4. Transfer to a serving bowl and refrigerate for at least 1 hour. (The houmous can be made up to 3 days ahead and refrigerated. 5. Return to room temperature before serving.) Sprinkle the hummus with the chopped parsley before serving. 6. Drizzle with olive oil if desired.
Cornish Pasties Ingredients Pastry 1 x packet of shortcrust or puff pastry
Filling 100g braising steak, finely chopped 2 medium potatoes, finely chopped 1 Carrot 1 small onion, finely chopped ½ tsp spoon salt Freshly ground black pepper Milk or egg to glaze
Method 1. Heat oven to 220°C or Gas Mark 7. 2. Mix flour and salt in basin, rub in the fat. 3. Using a knife to cut and stir, mix with cold water to form stiff dough. 4. Turn dough on a floured surface and knead lightly. 5. Leave in a bowl with cling film and put in cooler to prove. 6. Peel, and dice the potato, carrot and onion. 7. Fry in a little oil for 3 to 4 mins until golden brown. 8. Add the mice and cook for 5 mins. Remove from the heat. 9. Divide the pastry into 4; roll out each piece about ½ cm thick keeping a round shape. Trim if necessary. 10. Divide the filling between the rounds of pastry, dampen the edges and draw up the sides so they meet in the middle. 11. Firmly press edges together, flute with the fingers and brush with beaten egg or milk. 12. Bake for about 10 minutes then reduce the heat to 180°C or Gas Mark 4 and bake for another 10 minutes.
Pesto Pizza Ingredients - Pizza dough:1 packet of puff pastry Ingredients - Topping Small jar pesto or pizza sauce topping Mozzarella cheese Handful fresh basil leaves or 1 tsp dried herbs 4 slices pepperoni Try different combinations of toppings, including plenty of vegetables, e.g. spinach, peppers, tomatoes, mushrooms, onion. 1. Preheat oven to 200 DegC or gas mark 6. Grease 2 baking trays. 2. Sieve together the flour and salt into a mixing bowl. 3. Stir in the yeast. 4. Add the oil and enough warm water to mix into a soft dough. 5. Knead the dough for 5-10 minutes on a lightly floured surface. 6. Place the dough in a bowl, cover and allow to prove for 15 minutes. 7. Whilst proving, prepare the topping- Slice the mozzarella cheese and prepare any vegetables. 8. Roll out and shape the dough into a circle on a floured table. 9. Place the dough bases onto the baking tray. 10.Spread the pesto or pizza sauce over the base. 11.Arrange the slices of cheese over the tomato sauce. 12. Place the pepperoni over the cheese. 13.Sprinkle chopped basil over the pizza. 14.Place in the oven and bake for 10- 15 minutes Challenge yourself…….. To make a calzone (folded pizza)- shape dough into a circle, place on greased baking tray, Place sauce, toppings & cheese on half of base, brush water around edge of the circle. Fold over remaining half to form a semi-circle. Fold back the edges with your fingers and place in a pre-heated oven.
Key Lime Pie Ingredients Base 225g digestive biscuits (crushed at home) 100g butter Topping 225g cream cheese 125g condensed milk 1 small tub of double cream (not Elmlea) 3-4 limes Decoration 50g - grated chocolate 2 kiwi fruit 1 flan dish
Method 1. In a saucepan melt the butter. 2. Remove from the heat and add the crushed biscuits. 3. Mix together. 4. Press into a lightly oiled flan dish. 5. In a mixing bowl, whisk the cream, cream cheese and condensed milk together until smooth and thickened. 6. Add the rind of the limes and 6 tablespoons of limejuice. 7. Spoon onto biscuit base. 8. Decorate with grated chocolate and kiwi fruit. 9. Chill in fridge until served.
Vegetable Chow Mein
Ingredients
Equipment
1 carrot vegetable peeler 1 red pepper chopping board 75g / 3oz mange tout or green beans vegetable knife 100g / 4 oz egg noodles saucepan 1 tablespoon of oil wok 2 tablespoons of soy sauce wooden spoon 1 tablespoon rice wine (optional) colander
Method 1. Cook the noodles (if necessary) in boiling water for 4-5 minutes. Drain in a colander and rinse under the hot tap. Leave to drain over the saucepan on the sink. 2. Peel and slice the carrot into matchsticks. De-seed and finely slice the pepper. 3. Heat the oil in the wok and stir fry the vegetables for 5 minutes, stirring all the time. 4. Stir in the soy sauce and rice wine. 5. Add the noodles and stir well to blend the flavours for no more than 2 minutes. 6. Serve straight away.
N.B. You can add chicken, pork or prawns to the recipe. For a vegetarian option add cashew nuts, tofu or Quorn.
TECHNICAL CHALLENGE SWISS ROLL - Whisked sponge Ingredients 3 eggs 75g caster sugar 75g self-raising flour 1 tspVanilla essence Filling 3 tablespoons jam/lemon curd Method 1. Set the oven at 200C, Gas Mark 6 2. Grease and line a swiss roll tin. 3. Sieve the flour onto a plate. 4. Whisk the eggs and sugar in a glass bowl until really thick and creamy. Remember that it should leave a trail on the top of the mixture for 5 seconds if it is ready.. 5. Using a METAL spoon carefully fold in the flour a quarter at a time. DO NOT BEAT THE MIXTURE. 6. Add the vanilla essence and fold in 7. Pour into the cake tins and bake for 6 - 10 minutes until golden brown and set – TAKE CARE NOT TO OVER COOK. 8. Turn out onto a cooling wire and cover with a damp tea towel. Carefully peel off the paper. 9. Flip the sponge over so that the pattern is on the bottom. 10. Trim the edges with a sharp knife. Score the end. 11. Roll the sponge in a tea towel. Leave for 5/10 mins. 12. Unroll and spread the jam evenly over the sponge and roll 13. Dust the top of the roll with icing sugar/sugar. 14. Eat!
Chicken Caesar Salad
Ingredients 2 boneless, skinless chicken breasts 1 tsp sunflower oil 1 romaine lettuce hear 10 cherry tomatoes, halved 2 slices of ciabatta bread, each about 1.5cm thick (15g a slice) flaked sea salt freshly ground black pepper Dressing: Get creative – Choose a suitable dressing – you could even have a go at making it!
1. Place a chicken breast between 2 sheets of cling film and bash it with a rolling pin until the chicken is about 1cm thick. 2. Bash the other chicken breast in the same way, then season the breasts on both sides with a little salt and plenty of black pepper. 3. Dip a pastry brush in the oil and brush over the base of a large nonstick frying pan. 4. Place the pan over a medium heat, add the chicken and cook for 2 minutes. 5. Turn the breasts over and cook for 2–3 minutes on the other side until nicely browned and cooked through. 6. Remove from the heat and leave the chicken in the warm pan to rest. 7. While the chicken is cooking, make the salad. 8. Separate the lettuce leaves and wash and drain them well. 9. Tear any large leaves into smaller pieces. 10. Arrange the lettuce in a large serving dish and scatter over the tomatoes. 11. Toast the slices of ciabatta in the grill and tear them into bite-sized pieces. Put the cooked chicken breasts on a board and cut them into thick strips. 12. Scatter these over the lettuce and tomatoes and toss everything together lightly. 13. Spoon over half the dressing and serve while the chicken is warm. Fantastic!
Tuna Nicoise Salad Ingredients 2 eggs 500g broad bean pods or 50g French beans 4 ripe tomatoes ¼ cucumber
For the dressing: 1 small clove of garlic Pinch of coarse salt Small handful of basil leaves, torn 4 tbsp extra virgin olive oil ½ tbsp red wine vinegar Black pepper
2 spring onions, finely chopped ½ red pepper, thinly sliced 50g small black olives, pitted 1 tbsp capers (optional) 4 anchovies, cut into slivers (optional) A few basil leaves, roughly torn Method 1. 2. 3. 4. 5. 6.
Put the eggs in a pan of cold water and bring slowly to the boil. Simmer for 7½ minutes, then place into a bowl of iced water. Meanwhile, pod and then peel the broad beans Drop the tomatoes into boiling water for 15 seconds, then peel, slice and deseed them. Peel the cucumber in stripes, then deseed and cut into half moons. Make the dressing by pounding the garlic (use a pestle and mortar or a rolling pin)to a paste in a pestle and mortar along with a pinch of coarse salt. 7. Add the anchovies (optional) and then the basil, and pound to a paste, adding the olive oil and the vinegar as you go. Season with black pepper. 8. To put the salad together, toss the beans, tomatoes, cucumber, spring onion and red pepper together with two-thirds of the dressing and decant on to a plate. 9. Peel and quarter the eggs and arrange on top, along with the olives, capers, anchovy strips and basil leaves. 10. Spoon the remaining dressing over the salad and serve immediately.
Lentil tabbouleh Ingredients 200 g puy lentils 1 bunch of spring onions 200 g ripe cherry tomatoes 1 large bunch of fresh flat-leaf parsley 1 large bunch of fresh mint extra virgin olive oil 1 lemon
Method 1.Rinse the lentils in a sieve under a tap, then cook in plenty of salted water until tender. 2. Drain and set aside to cool. 3. Trim and finely slice the spring onions 4. Halve the tomatoes, then pick and finely chop the herb leaves. 5. Mix the cooled lentils with the spring onions, tomatoes, herbs and 4 tablespoons of oil. 6. Add the lemon juice to taste, season with sea salt and black pepper, then serve.
Jools’s chopped Summer salad
Ingredients 6 small carrots, mixed colours if possible 2 sticks of celery 1 handful of ripe cherry tomatoes, mixed colours if possible 2 little gem lettuces 100 g feta cheese a few sprigs of fresh mint , leaves picked 1 tablespoon balsamic vinegar 3 tablespoons extra virgin olive oil 1 x SOURCE OF CARBOHYDRATES Method 1. 2. 3. 4. 5. 6. 7.
On a large board, trim and finely chop the carrots and celery, Finely chop the tomatoes Separate and finely chop the lettuce leaves. Once everything is fairly fine, start mixing it up and chopping some more. Crumble over the feta Pick and roll the mint leaves like a cigar and chop into the salad. Combine the balsamic vinegar, oil and a pinch of sea salt and black pepper in a jam jar or small pot 8. Drizzle over and serve
Marble Pear/Apple Tray Bake Ingredients 100g caster sugar 100g soft margarine 2 eggs 100g self raising flour 1 x 15ml spoon cocoa powder 1 x 5ml spoon baking powder 1 pear OR 1 apple
Method 1. Preheat the oven to 180ºC or gas mark 4. 2. Grease the baking tin or foil tray. 3. Cream the sugar and margarine together, ideally using an electric hand whisk, until light and fluffy. 4. In a small bowl, beat the eggs with a fork. 5. Add the beaten egg, a little at a time, to the margarine and sugar. 6. Sieve the flour and baking powder into a bowl. 7. Fold the flour and baking powder into the mixture, a spoonful at a time. 8. Core and chop the pear into small pieces. Scatter pieces of pear into the lined cake tin. 9. Spoon half of the plain cake mixture into the tin. 10. Stir-in the cocoa to the remaining cake mixture. 11. Spoon the chocolate mixture into the baking tin and then swirl the two mixtures together to create a marble effect. 12. Place in the oven and bake for 20 minutes, until golden brown and springy to the touch. 13. Remove from the oven and allow to cool. Top tips When lining the baking tin it is only necessary to line the bottom. The sides can be greased with oil. Instead of chocolate, use other spices and fresh fruit, e.g. mixed spice, apricots.
Finnish fruit plait http://stem.org.uk/rx9k5 Ingredients 250g strong white flour 1 x 15ml spoon mixed spice or cinnamon ½ x 5 ml spoon salt 75g currants 25g mixed peel 1 x 7g sachet of dried yeast 25g caster sugar 15g margarine 125ml lukewarm milk 1 egg (medium) Method 1. Preheat the oven to 200°C or gas mark 6. 2. Grease or line the baking tray. 3. Sift the flour, spice and salt into the mixing bowl. 4. Stir in the currants, mixed peel and yeast. 5. Stir the sugar into the milk in the measuring jug. Stir until the sugar has dissolved. 6. Make a well in the centre of the flour and pour in the milk. 7. Melt the margarine and add to the flour. 8. Break the egg into the small bowl and beat with the fork. 9. Add half the beaten egg. 10. Mix to a soft dough using the palette knife. 11. Turn onto a lightly floured surface and knead for 5 minutes. 12. With lightly floured hands, divide the mixture into three portions and roll into sausage shapes the length of the baking tray. 13. Place the lengths onto the baking tray and neatly plait together, tucking in the ends. 14. Cover the plait with cling film and leave in a warm place to prove until doubled in size. 15. Brush with the remaining egg. 16. Bake for 10 minutes. Reduce the oven temperature to 170°C or gas 4, and bake for a further 10 - 15 minutes. 17. Remove the plait and transfer to the cooling wire.
