Serves 24
Ingredients
115g (4oz) marshmallows
55g (2oz) butter
4 tbsp raspberry jam
140g (5oz) puffed rice cereal (gluten free)
Instructions
1. Grease an 18 x 28cm (7 x 11in) shallow baking ti.
2. Put the marshmallows in a large saucepan with the butter and the jam. Heat gently, stirring all the time, until everything has melted. Boil for 1 minute, stirring throughout.
3. Stir in the cereal fairly rapidly until thoroughly coated in the sticky mixture.
4. Transfer the mixture to the prepared tin; spread it right to the corners; then press down firmly using a wet palette knife or the back of a spoon. Use a knife to mark it into 24 squares.
5. Leave the mixture until cold, and then chill overnight to firm. Store in an airtight container.
Taken from Allergy Free Cookbook, by Alice Sherwood
Sunday, 3 February 2013
Spiced Carrot and Ginger Soup
Ingredients
2 tbsp oil
3 garlic cloves, crushed
1 onion, chopped
2 green chillies, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground turmeric
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
5 cups vegetable or chicken stock (gluten free)
salt and pepper
plain yoghurt
Instructions
1. Heat the oil in a large saucepan. Add the garlic, ginger, onion and chillies. Cook gently for 4 minutes. Stir in the cumin, coriander, ginger, turmeric, parsnips and carrots, then pour in the stock.
2. Bring to the boil and reduce the heat. Simmer for about 20 minutes, until the parsnips and carrots are tender.
3. Process the soup in a food processor and blend until smooth. Stir in lemon juice and salt and pepper to taste. Serve topped with a little yoghurt and sprinkled with mint.
Taken from 500 soups
2 tbsp oil
3 garlic cloves, crushed
1 onion, chopped
2 green chillies, seeded and chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground ginger
1/2 tsp ground turmeric
3 parsnips, peeled and chopped
3 carrots, peeled and chopped
5 cups vegetable or chicken stock (gluten free)
salt and pepper
plain yoghurt
Instructions
1. Heat the oil in a large saucepan. Add the garlic, ginger, onion and chillies. Cook gently for 4 minutes. Stir in the cumin, coriander, ginger, turmeric, parsnips and carrots, then pour in the stock.
2. Bring to the boil and reduce the heat. Simmer for about 20 minutes, until the parsnips and carrots are tender.
3. Process the soup in a food processor and blend until smooth. Stir in lemon juice and salt and pepper to taste. Serve topped with a little yoghurt and sprinkled with mint.
Taken from 500 soups
Tuesday, 29 January 2013
Herbed Gnocchi
50g (1.75oz) mixed fresh herbs, finely chopped
400g potatoes, peeled, boiled and drained
1/8 tsp grated nutmeg
1/2 small egg, beaten
salt and freshly ground pepper
400g can chopped tomato
1/2 onion, peeled and finely diced
2 garlic cloves, peeled and crushed
1 tbsp finely chopped fresh basil
50g (1.75oz) reduced fat Cheddar Cheese, grated
Instructions
1. Place the chopped herbs in a bowl with the boiled potatoes, nutmeg and egg. Season well and mash thoroughly. Cover and refrigerate overnight.
2. Preheat the oven to 190°c. Place the tomatoes, onion, garlic and basil in a saucepan and bring to the boil. Cook over a high heat for 6-8 minutes, seasoning well. Spread the mixture in the bottom of a medium, shallow, ovenproof dish and set aside.
3. On a clean work surface, shape the chilled potato mixture into walnut-sized balls or ovals. Place them in a single layer on top of the tomato mixture. Sprinkle the grated cheese over them and bake in the oven for 10 minutes, until hot and bubbling. Serve immediately with a crisp green salad.
Taken from Slimming World's Best Ever Recipes
Notes: Gnocchi didn't hold its shape, so ended up being mashed potato on top of tomato, topped with cheese - tasty but not what it was meant to be!
Thursday, 24 January 2013
Tomato and Thyme Cod
Ingredients:
1 tbsp olive oil
1 onion, chopped
6 mushrooms, sliced
1x 400g tin tomatoes
1 tsp soft brown sugar
Few sprigs of thyme, leaves stripped
1 tbsp soy sauce
4 cod fillets, deboned
Serves 4
Instructions:
1. Heat the oil in a frying pan. Add the onion and cook for 5-8 minutes until lightly browned.
2. Add the mushrooms and cook for 2-3 minutes, until softened slightly.
3. Stir in the tomatoes, sugar, thyme and soy sauce, then bring to the boil. Reduce the heat and simmer for 5 minutes.
4. Add the cod to the sauce. Cover and cook gently for 8-10 minutes, until the cod is cooked through.
5. Serve with mashed potatoes.
Taken from Easy Food Magazine November 2011
1 tbsp olive oil
1 onion, chopped
6 mushrooms, sliced
1x 400g tin tomatoes
1 tsp soft brown sugar
Few sprigs of thyme, leaves stripped
1 tbsp soy sauce
4 cod fillets, deboned
Serves 4
Instructions:
1. Heat the oil in a frying pan. Add the onion and cook for 5-8 minutes until lightly browned.
2. Add the mushrooms and cook for 2-3 minutes, until softened slightly.
3. Stir in the tomatoes, sugar, thyme and soy sauce, then bring to the boil. Reduce the heat and simmer for 5 minutes.
4. Add the cod to the sauce. Cover and cook gently for 8-10 minutes, until the cod is cooked through.
5. Serve with mashed potatoes.
Taken from Easy Food Magazine November 2011
Wednesday, 23 January 2013
Honey Mustard Pork Chops
Ingredients
1 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp clear honey
2 tsp fresh thyme, finely chopped
zest and juice of 2 oranges
salt and black pepper
4 pork chops
Instructions
1. In a bowl, add the oil, mustard, honey, thyme, orange zest and juice and stir everything together.
2. Add the pork chops to the bowl and toss in the marinade. Season well with salt and black pepper.
3. Cover with cling film and place in the fridge for one hour to allow the flavours to combine.
4. Preheat the grill to high. Remove the pork from the fridge and place on the gril pan, draining any excess marinade from each chop. Keep the marinade.
5. Place the pork under the grill and cook for 4-5 minutes on each side or until cooked through.
6. Meanwhile, pour the marinade into a saucepan and put on a high heat. Bring to the boil, then reduce the heat and simmer for 2-3 minutes or until the sauce has thickened slightly. Remove from the heat, taste and season with salt and pepper.
7. Serve each pork chop with a drizzle of hot marinade.
Taken from Easy Food Magazine
1 tbsp olive oil
1 tbsp wholegrain mustard
1 tbsp clear honey
2 tsp fresh thyme, finely chopped
zest and juice of 2 oranges
salt and black pepper
4 pork chops
Instructions
1. In a bowl, add the oil, mustard, honey, thyme, orange zest and juice and stir everything together.
2. Add the pork chops to the bowl and toss in the marinade. Season well with salt and black pepper.
3. Cover with cling film and place in the fridge for one hour to allow the flavours to combine.
4. Preheat the grill to high. Remove the pork from the fridge and place on the gril pan, draining any excess marinade from each chop. Keep the marinade.
5. Place the pork under the grill and cook for 4-5 minutes on each side or until cooked through.
6. Meanwhile, pour the marinade into a saucepan and put on a high heat. Bring to the boil, then reduce the heat and simmer for 2-3 minutes or until the sauce has thickened slightly. Remove from the heat, taste and season with salt and pepper.
7. Serve each pork chop with a drizzle of hot marinade.
Taken from Easy Food Magazine
Tuesday, 22 January 2013
Easy Mushroom and Chicken Risotto
Ingredients
1 tbsp olive oil
250g boneless, skinless chicken breast, sliced into strips
salt and black pepper
10g butter
100g mushrooms, sliced
3 garlic cloves, minced
2 green onion, finely chopped
475ml chicken stock
185g uncooked white rice
small handful of parsley, chopped
Instructions
1. Heat the oil in a saucepan over a medium heat. Season the chicken with salt and pepper and add it to the pan. Cook thoroughly, about 4-5 minutes each side. Remove from the pan and set aside.
2. Melt the butter in the saucepan and add the mushrooms, garlic and green onions until the mushrooms are cooked and the liquid has evaporated.
3. Stir in the chicken broth and rice. Season with parsley, salt and peper. Reduce the heat, cover and simmer for 20 minutes.
4. Stir inthe chicken and sprinkle with parsley to serve.
Taken from Easy Food
1 tbsp olive oil
250g boneless, skinless chicken breast, sliced into strips
salt and black pepper
10g butter
100g mushrooms, sliced
3 garlic cloves, minced
2 green onion, finely chopped
475ml chicken stock
185g uncooked white rice
small handful of parsley, chopped
Instructions
1. Heat the oil in a saucepan over a medium heat. Season the chicken with salt and pepper and add it to the pan. Cook thoroughly, about 4-5 minutes each side. Remove from the pan and set aside.
2. Melt the butter in the saucepan and add the mushrooms, garlic and green onions until the mushrooms are cooked and the liquid has evaporated.
3. Stir in the chicken broth and rice. Season with parsley, salt and peper. Reduce the heat, cover and simmer for 20 minutes.
4. Stir inthe chicken and sprinkle with parsley to serve.
Taken from Easy Food
Monday, 21 January 2013
Mustard Chicken
Ingredients:
125ml creme fraiche
1 tbsp Dijon mustard
salt and pepper
Instructions
1. Preheat oven to 180°c. Heat oil and butter in frying pan, add chicken and cook until lightly browned on both sides. Retaining the cooking oils in the pan, transfer the chicken to an ovenproof dish. Bake for 25 mins, until completely cooked.
2. Meanwhile, add the wine to the pan and increase the heat. Boil until the wine has reduced by at least half, then add the creme fraiche and bring back to the boil until lightly thickened.
3. Stir the mustard and season with salt and pepper. Add the chicken and any juices to the sauce. Serve with new potatoes with parsley.
Taken from BBC Easy Cook Magazine
Notes: Attempted to use plain yoghurt instead of creme fraiche - doesn't really work!
1/2 tbsp oil
10g butter
2 chicken breast fillets
125ml dry white wine125ml creme fraiche
1 tbsp Dijon mustard
salt and pepper
Instructions
1. Preheat oven to 180°c. Heat oil and butter in frying pan, add chicken and cook until lightly browned on both sides. Retaining the cooking oils in the pan, transfer the chicken to an ovenproof dish. Bake for 25 mins, until completely cooked.
2. Meanwhile, add the wine to the pan and increase the heat. Boil until the wine has reduced by at least half, then add the creme fraiche and bring back to the boil until lightly thickened.
3. Stir the mustard and season with salt and pepper. Add the chicken and any juices to the sauce. Serve with new potatoes with parsley.
Taken from BBC Easy Cook Magazine
Notes: Attempted to use plain yoghurt instead of creme fraiche - doesn't really work!
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