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MUESLI MADNESS

This recipe was given to me by a nutritionist.  I have modified it slightly by adding extra rolled oats, bran flakes and fruit.  I don’t add the protein why or the walnuts as I am not a big fan of these foods however, I have kept them in there as they may be your favourites. 

  • 3 cups rolled oats
  • 1 cup bran flakes
  • 1 cup amaranth (super grain) available from health food stores and in the health food section at major supermarkets
  • 1 cup whole linseed or ground LSA
  • 1 cup slivered almond or raw almonds chopped
  • 1 cup desiccated/shredded coconut
  • ½ cup lecithin granules
  • 1 cup pumpkin seeds
  • ½ cup psyllium husk
  • 1 cup sesame seeds
  • 1 cup crushed walnuts
  • 1 cup Protein supplements (soy and Whey)
  • 1 cup cranberries or sultanas 

This muesli combines many super foods that are well know for their health benefits. These food provide high levels of nutrients such as essential fatty acids including Omega 3, soluble fibres, essential amino acids, plant enzymes, natural anti oxidants, vitamins and minerals.

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DHAL

Serves 4-6

  • 2 tablespoons olive oil
  • 1 red onion, finely sliced
  • 2.5cm/1 inch piece of fresh ginger, peeled and grated
  • 3 garlic cloves, finely sliced
  • 1 large green chilli, finely sliced
  • 1 teaspoon sea salt
  • 1 teaspoon ground cumin
  • 250g/1 cup red lentils
  • 1 tablespoon lime juice

TO SERVE

  • Small handful fresh coriander leaves

Heat a heavy-based saucepan over medium heat and add the olive oil. When hot, add the onion, ginger, garlic, chilli, salt and cumin and cook for 10 minutes, stirring occasionally, until the onion is soft. Add the lentils and 750mls (3 cups) of water and cook, stirring occasionally, for 20 minutes until the lentils have dissolved.

Remove from the heat and stir through the lime juice. Top with the coriander leaves and serve with naan bread

 To make this more of a meal I also added 1 grated carrot and 10 button mushrooms, chopped.

 This recipe is from Simply Bill by Bill Granger

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BREAKFAST ON THE RUN – Real Muesli Bars

makes 18

  • 350g/31/2 cups Rolled oats
  • 30g/1/2 cup Shredded coconut
  • 50g/1/2 cup Flaked almonds
  • 45g/1/2 cup Wheatgerm
  • 30g/1/4 cup Sesame seeds
  • 35g/1/3 cup Sunflower seeds
  • 55g/1/4 cup Chopped dried apricots (or cranberries are good)
  • 185ml/3/4 cup Honey
  • 55g/1/4 cup firmly packed soft brown sugar
  • 125ml/1/2 cup vegetable oil

Preheat the oven to 130C/250F/Gas 1. Lightly grease and line a 35 x 25 cm (14 x 10 inch) tin. Put the oats, coconut, almonds, wheatgerm, sesame seeds, sunflower seeds and apricots in a bowl.

Put the honey, sugar and oil in a small pan and stir over medium heat until the sugar has dissolved. Pour this over the dry ingredients in the bowl and stir until everything is well combined, mixing with your hands if necessary.

Press the mixture into the tin and bake for 50 minutes, or until golden brown. Cut into bars while still warm.

 This recipe is from Every Day by Bill Granger

 

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BIG GREEN SALAD

You can add anything you like to this as a base I use the following

  • 1 packet – packaged Baby Salad Leaves
  • 1/2 iceberg lettuce
  • 1 small cucumber
  • 1 avocado
  • 1 bunch bean sprounts

DRESSING

  • 1/2 cup extra virgin olive oil
  • 1/4 cup tamari sauce (gluten free soy sauce)
  • 1 garlic clove, crushed.

Put all the salad ingredients in a bowl. In a separate container mix together the dressing ingredients and shake vigorously.  When ready to serve pour the dressing over the salad.

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POTATO GRATIN DAUPHINOIS

Serves 6

  • 900g potatoes
  • 1 garlic clove
  • 575ml double cream
  • 150ml milk
  • 1/4 nutmeg
  • salt and pepper
  • butter, for greasing

UTENSILS

  • 3.5-5cm deep gratin dish
  • mandoline grater
  • large bowl
  • heavy saucepan
  • grater
  • large spoon or spatula

Preheat oven to 130C/Gas Mark 1. Grease the grain dish generously with butter. Peel and slice the potatoes on the mandoline into a bowl of water.  If you don’t have a mandoline use a knife the slices need to be about 5mm thick. Peel and finely chop the garlic.

Put the cream and milk into a heavy saucepan. Grate the nutmeg into it, season with salt and pepper and add the finely chopped garlic. Place over a medium heat. Drain the potato slices and turn to coat thoroughly and evenly. Adjust the seasoning, if necessary.

Transfer to the prepared gratin dish and pack down firmly with the back of a large spoon or spatula. The mixture should be very liquid and the dish should not be full to the top.

Bake for 1 hour . If the surface is not golden and bubbling at the end of this time, brown the top under the grill.

This recipe is from Keep it Simple by Alistair Little

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SPROUTS WITH LEMON PARSLEY CRUMBS

 Serves 6 

Takes 10 minutes to make, 10 minutes to cook 

  • 750g brussel sprouts, trimmed with outer leaves discarded
  • 50g butter
  • Grated zest of 1 lemon
  • 75g fresh white breadcrumbs
  • Small handful fresh flatleaf parsley, finely chopped

Place the sprouts in a large pan of boiling water and boil for 3-4 minutes until nearly tender. Drain and plunge into cold water to refresh, then drain again.

Meanwhile, melt half the butter in a large frying pan over a medium heat, add the lemon zest, fresh breadcrumbs and parsley and toss until the breadcrumbs are toasted and lightly golden. Season, remove from the pan and set aside.

When ready to serve, melt the remaining butter in a large frying pan over a medium heat. Put the sprouts in the frying pan and warm through over a low heat. Tip into a bowl, then scatter with the breadcrumbs. 

FREEZE-AHEAD: Parboil the sprouts in boiling water, then refresh under cold running water. Pat dry and place in a freezer bag. To serve, heat from frozen, in a pan with some olive oil and butter, for about 10 minutes. 

This recipe is from Delicious UK Magazine December 2009

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CLASSIC ROAST POTATOES WITH GARLIC AND ROSEMARY

Serves 8

Takes: 5 minutes to make, 1 hour to cook.

• 1.5kg floury potatoes, such as king Edward, cut into chunks
• 5 tablespoons goose fat or olive oil
• 1 garlic bulb, cloves separated
• 3 sprigs fresh rosemary, leaves stripped
Preheat the oven to 200C/Fan 180c/Gas 6. Put the potatoes in a pan of cold salted water, cover and bring to the boil, then simmer for 5 minutes. Drain, return to a low heat and shake the pan to roughen up the potatoes.
Melt the fat in a large roasting tin in the oven until really hot, then carefully add the potatoes, garlic and rosemary. Toss well and roast for 50 minutes-1hour, turning occasionally, until crispy. Season with sea salt to serve.

FREEZE-AHEAD: After you have parboiled and fluffed up the spuds, lay them on a baking sheet to cool. Once cold, open-freeze until solid, then transfer to freezer bags. On Christmas Day, carefully add the frozen potatoes to the hot fat with the garlic and rosemary and cook until golden and crisp.

This recipe is from Delicious UK Magazine December 2009

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FETTUCCINE WITH WINE AND MUSHROOMS

Serves 4-6 

  • 600g (11/4lb) fettuccine
  • 1 tablespoon olive oil

MUSHROOM SAUCE

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 2 garlic cloves, crushed
  • 500g (1lb) button mushrooms, sliced (diced if you want to hide them from the kids)
  • 15g (1/2oz) butter
  • 1 tablespoon plain flour
  • 60ml (2fl oz) white wine
  • 250mls (8fl oz) vegetable stock
  • 125mls (4fl oz) cream, pouring
  • 2 tablespoons fresh basil, chopped
  • Freshly ground black pepper
  • 2 tablespoons Parmesan cheese, grated
  • 2 tablespoons fresh chives, finely snipped

Cook fettucine in boiling water following packet instructions. Drain and toss in oil. Set aside and keep warm. 

Meanwhile, to make the sauce, heat the oil in a sauce and cook onion and garlic over a gentle heat for 10 minutes or until onion is golden. Stir in the mushrooms and cook for 2 minutes longer. Remove from pan, drain on absorbent kitchen paper and set aside. 

Melt butter in a clean saucepan, then mix in flour and cook for 2 minutes. Remove from the heat and gradually stir in the wine and stock. Cook over a medium heat, stirring constantly until sauce boils and thickens. Whisk in cream and stir in mushroom mixture and basil. Season to taste with salt and freshly ground pepper and cook gently until heated through. 

To serve, spoon sauce over hot fettucine and top with Parmesan cheese and chives. 

This recipe is from Vegetarian Recipes by Family Circle.

 

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KORMA ZUCCHINI AND CHICKPEA BURGERS

Serves 4

  • 1 onion, finely chopped
  • 25g/1oz butter
  • 1 garlic clove, crushed
  • 2 medium-sized zucchini, finely diced or grated
  • 225g/8oz carrots, coarsely grated
  • 397g/14oz can chickpeas, drained and rinsed
  • 75g.3oz fresh breadcrumbs
  • 2 teaspoons mild or korma curry paste (you can use any flavour, these are just suggestions)
  • 2 tablespoons crunchy peanut butter (or I have used Tahini paste which was successful)
  • 1 medium egg yolk
  • 3 tablespoons chopped fresh parsley
  • Sea salt and freshly ground black pepper

TO SERVE

  • 4 wholemeal or ciabatta bread rolls, halved
  • 4 tablespoons mayonnaise
  • 2 tablespoons chopped fresh coriander
  • a few crisp green salad leaves
  • 2 tomatoes, thinly sliced

Fry the onion in the butter for 5 minutes until soft and lightly browned. Add the garlic, zucchini and carrots and fry for 5 minutes over a high heat until soft.  Leave to cool.

Blend the chickpeas in a food processor until smooth. Scrape them into a bowl and mix in the cooked vegetables and the remaining ingredients.

Shape the mixture into 4 x 10cm flat discs, either by hand or by pressing the mixture into a metal pastry cutter. Cover and chill for at least 2 hours or until required.  (You can make the discs small if you prefer).

Brush the outside of each burger with a little oil and barbecue over medium-hot coals for 6-7 minutes on each side.  If preferred you can cook them in a frying pan inside.

Lightly toast the bread rolls, cut-side down , on the barbecue for a couple of minutes. Mix the mayonnaise with the coriander and spread a little over the bottom half of each bun. Cover with the salad leaves, sit a burger on top and finish with a few slices of tomato and the rest of the mayonnaise.

This recipe is from Ainsley Harriott’s Barbecue Bible.

 

 

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SPAGHETTI WITH GARLIC AND SPINACH

Serves 4 

  • 400g Spaghetti
  • 80ml extra virgin olive oil
  • 6 garlic cloves, thinly sliced
  • Sliced red chilli, to taste (1-2 small ones)
  • 80ml white wine
  • 90g baby English spinach
  • Sea salt
  • Small handful finely chopped fresh flat-leaf parsley 

TO SERVE: Grated Parmesan cheese 

Cook the spaghetti in a large pan of boiling salted water until al dente. Meanwhile, put the olive oil, garlic and chilli in a frying pan over medium heat and cook, stirring often, for about 5 minutes until the garlic is golden. Add the wine and cook, stirring for 20 seconds. Add the drained pasta and spinach and toss to coat it well.  Season with salt and sprinkle with parsley, then serve with lots of grated parmesan. 

This recipe is from Everyday by Bill Granger

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