Cranberry & White Chocolate Cookies

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Make Cranberry & White Chocolate Cookies

Cranberry & White Chocolate Cookies

The perfect Christmas cookie, absolutely delicious!

Makes 30

Prep time:  20 minutes

Cooking time: 15 minutes

Ingredients

140g/4 ½ oz plain flour

½ tsp baking powder

½ tsp salt

75g/2 ½ oz rolled oats

125g/4 oz soft butter

75g/ 2 ½ oz dark brown sugar

100g/3 ½ oz caster sugar

1 egg

½ tsp vanilla extract

75g/ 2 ½ oz dried cranberries

140g/ 4 ½ white chocolate chips

Method

1.    Preheat the oven to 180°C/350°F/Gas mark 4.

2.    Place the flour, baking powder, oats and salt into a bowl. 

3.    Add the butter and sugars into another bowl and beat together until creamy with a blender or mixer.  Beat in the egg and vanilla essence.

4.    Mix through the flour mixture and fold through the cranberries and chocolate chips.  Place the cookie dough in the fridge for 15 minutes.

5.    Roll tablespoons of dough into a ball with your hands and place onto a greased baking tray and squash with a fork.  You may need to bake the cookies in two batches.

6.    Cook for 15 minutes until the cookies are golden.  Let the cookies cool and then place on a wire rack, enjoy!

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Risotto with Pesto

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Make Risotto with Pesto

Risotto with Pesto

Risotto & pesto – the flavor combination is fantastic!

Serves 4

Prep time:  10 minutes

Cooking time: 35 minutes

Ingredients

For the Pesto

1 handful of pinenuts, toasted

1 small clove of garlic, peeled & chopped

1 large bunch of basil, chopped

1 handful of parmesan cheese, grated

Extra virgin olive oil

Freshly ground salt & pepper

For the Risotto

1.1 litres/2 pints chicken or vegetable stock

2 tbsp olive oil

1 knob of butter

1 large onion, peeled & finely chopped

2 cloves of garlic, peeled & finely chopped

4 sticks of celery, finely chopped

400g/14 oz risotto rice

2 glasses of dry white wine

Freshly ground salt & pepper

70g/2 ½ oz butter

115g/4oz freshly grated parmesan cheese

Method

1.    To make the pesto, put the basil, parmesan, garlic and pine nuts into a food processor and season well.  Whiz together and with the motor still running, pour the oil in until the pesto thickens, season to taste.

2.    To make the risotto, heat the stock in a pan.  Put the olive oil and butter into another pan and add the onion, garlic and celery.  Cook very slowly on a low heat for 15 minutes.

3.    When the vegetables are softened, add the rice and turn up the heat.

4.    When the rice is slightly translucent add the wine and keep stirring until it has cooked into the rice.

5.    Add the first ladle of stock and reduce the heat to a simmer.  Keep adding the ladlefuls of stock gradually allowing each ladleful to be absorbed before adding the next.  This should take around 15 minutes.  Season to taste.

6.    Remove from the heat and add the butter and parmesan, stir well.  Place the lid on the pan and allow to rest for 2 minutes.

7.    Serve the risotto and top with a dollop of pesto and a sprinkling of pinenuts & parmesan. Enjoy!

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Blue Cheese Macaroni

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Make Blue Cheese Macaroni

Blue Cheese Macaroni

Comfort food at its best!  A perfect mid-week meal for a chilly evening!

Serves 2

Prep time:  5-10 minutes

Cooking time: 15 minutes

Ingredients

250g/8 ½ oz macaroni

20g/ ½ oz butter

1 bunch of spring onions, thinly sliced

1 sprig of thyme

20g/ ½ oz plain flour

200ml/6 ½ fl oz white wine

125ml/4 fl oz double cream

150g/5 oz blue cheese (use your favourite)

Freshly ground salt & pepper

2 large handfuls of baby spinach leaves

Olive oil, for drizzling

Method

1.  Cook the macaroni as per packet instructions.

2.  Whilst the pasta is cooking melt the butter in a pan and stir in the spring onions and thyme.  Cook for 2-3 minutes until the onions are tender then add the flour, stir continuously for one minute.

3.  Slowly add the wine to the pan, stir continuously.  Add the cream and bring to a simmer, cook for 5 minutes until thickened and remove the thyme.

4.  Slice the cheese and add half to the sauce.  Season to taste and heat until the cheese has melted.

5.  Drain the macaroni and add to the sauce, stir the spinach into the pasta and then divide into individual dishes or a large dish to share.

6.  Lay the remaining cheese over the pasta, season with pepper and a drizzling of olive oil and place under a very hot grill.  Cook for about 5 minutes until the top is golden and bubbling, enjoy!

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Slow-Cooked Vegetable Soup

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Make Slow-Cooked Vegetable Soup

Slow-Cooked Vegetable Soup

A perfect winter warmer that is 100% fat free!  Slow-cooking the root vegetables make the flavours all the more intense.

Serves 6

Prep time:  10 minutes

Cooking time: 3 hours

Ingredients

225g/8oz carrots, peeled & cut into 5cm/2in lengths

225g/8oz celeriac, peeled & cut into 5cm/2in lengths

225g/8oz leeks, washed & cut into 5cm/2in lengths

225g/8oz swede, peeled & cut into 5cm/2in lengths

1 onion. peeled & chopped

1.5 litres/2 ½ pints vegetable stock

2 bay leaves

Freshly ground salt & pepper

To serve

Fat-free Greek yogurt

Fresh chives, chopped

Crusty bread (if not sticking to 100% fat-free)

Method

1.  Pre-heat oven to 140°C/275°F/Gas mark 1.

2.  Place all the vegetables and bay leaves into a large oven-proof lidded casserole dish and pour over the stock.  Season, cover and place in the oven to slow cook for 3 hours.

3.  Remove the bay leaves and blend the soup to a puree.  Serve with a teaspoon of Greek yogurt and a sprinkling of chives, enjoy!

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Beef Tagine

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Make Beef Tagine

Beef Tagine

This sweet and spicy tagine is a savoury combination of prunes and beef steak stewed with saffron, cinnamon, ginger and harissa. Pistachio nuts are scattered over the tagine as a garnish. Delicious and easy to make containing no added fat whatsoever which works equally well as a family dinner or special occasion meal.  Delicious!

Serves 4

Prep time:  10 minutes

Cooking time: 2 hours

Ingredients

1kg/2.2 lbs braising steak, fat trimmed and cubed

1 onion, chopped

2 cloves of garlic, crushed

25g fresh ginger, peeled & grated

1 tsp ground cumin

½ tsp ground cinnamon

A small pinch of saffron

1 tsp harissa paste

Freshly ground salt & pepper

650ml beef stock

175g prunes, halved

3 tomatoes, peeled & chopped

To serve

2 tbsp chopped parsley

75g shelled & halved pistachios

Rice or couscous

Method

1.  Place the beef into a tagine or casserole dish/large saucepan.  Add the onion, garlic, ginger, cumin, cinnamon, saffron, harissa paste and seasoning.  Pour over the stock and bring to a simmer, cover and simmer for 1 ½ hours or until the meat is tender.

2.  Add the prunes and tomatoes to the dish and let simmer uncovered for a further 30 minutes.

3.  Season to taste and stir in the parsley.  Serve with rice or couscous and a sprinkling of pistachio nuts... enjoy!

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Butter Bean & Chorizo Soup

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Make Butter Bean & Chorizo Soup

Butter Bean & Chorizo Soup

A deliciously rustic winter warming soup!

Serves 4

Prep time:  10 minutes

Cooking time: 15 minutes

Ingredients

3 tbsp olive oil

225g/8 oz chorizo sausage, chopped into bite sized pieces

2 red onions, peeled & roughly chopped

2 garlic cloves, peeled & thinly sliced

2 fresh thyme sprigs

Freshly ground salt & pepper

2 x 420g tins butter beans, drained

1 small savoy cabbage, cored & roughly chopped

Grated zest of 1 lemon and a good squeeze of juice

Handful of fresh parsley, roughly chopped

Crusty rolls, to serve

Method

1.  Heat the olive oil in a large saucepan and add the chorizo.  Stir on a high heat for 2 minutes until the oil turns reddish brown from the chorizo.

2.  Add the onions, garlic and the thyme and season, cook until tender for 2-3 minutes.  Tip in the butter beans and mix through, add boiling water to cover the beans and simmer gently for 2-3 minutes.

3.  Add the cabbage, pour in extra water if required, simmer for 5-7 minutes or until the cabbage is tender but still has a crunch.

4.  Stir in the lemon zest and juice and cook for 30 seconds.  Check for seasoning, remove the thyme and serve with a sprinkling of fresh parsley and a crusty roll, enjoy.

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The Best Moussaka

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Make The Best Moussaka

The Best Moussaka

Bring Greece to your home with this classic Greek dish, absolutely delicious!

Serves 6

Prep time:  30 minutes

Cooking time: 1 hour 50 minutes

Ingredients

For the Moussaka

3 large aubergines, sliced lengthways

Extra virgin olive oil

60g/2 ½ oz grated kefalotiri cheese or a mixture of gruyere & parmesan

½   tsp ground cinnamon

For the Meat Sauce

2 tbsp extra virgin olive oil

1 large onion, peeled & chopped

2 garlic cloves, peeled and chopped

450g/1 lb minced lamb

1 large glass of dry white wine

2 tbsp tomato puree

450g/1 lb tomatoes, peeled & roughly chopped

1 tsp sugar

1 ½ tsp ground cinnamon

1 tbsp dried oregano

1 handful fresh parsley, finely chopped

Freshly ground salt & pepper

For the white sauce

60g/2 ½ oz butter

60g/2 ½ oz plain flour

600ml/1 pint milk

60g/2 ½ oz grated kefalotiri cheese or a mixture of gruyere & parmesan

1 egg

1 egg yolk

Method

1.  Sprinkle the aubergine slices with salt and set aside for at least 30 minutes, preferably 1 hour.

2.  To make the meat sauce, heat the oil in a large pan and add the onion and garlic.  Gently cook until tender without browning then add the lamb and fry until browned.  Add the wine, puree, tomatoes, sugar, cinnamon, oregano and season to taste.  Simmer for 30 minutes until thick and then stir in the parsley.

3.  To make the white sauce, melt the butter in a saucepan and stir in the flour.  Keep stirring for about 1 minute then remove the pan from the heat.  Slowly start to add the milk, stirring it well.  Return the pan to a gentle heat and simmer for 10-15 minutes until the sauce is thick, frequently stirring.  Add the cheese and season, just before serving beat in the egg and yolk.

4.  Preheat the oven to 190°C/375°F/Gas mark 5.

5.  Wipe the aubergines with kitchen paper and put them onto oiled baking sheets and brush with olive oil.  Bake in the oven for 20 minutes until tender and slightly browned.  Reduce the oven temperature to 180°C/350°F/Gas mark 4.

6.  Oil a 30 x 20cm (12 x 8 in)or 25 x 25cm 10 x 10 in) ovenproof dish. Lay half the aubergine slices on the base, overlapping if necessary.  Spread over half the meat sauce on top.  Lay the remaining aubergine on top and add the remaining meat sauce.  Pour over all the white sauce and sprinkle with cheese and cinnamon.  Bake in the oven for 50-60 minutes until nicely browned.  Let the moussaka rest in the oven for 5 minutes before serving, enjoy!!

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Lamb Tikka Masala

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Make Lamb Tikka Masala

Lamb Tikka Masala

If you love curry you will absolutely adore this dish!

Serves 2-4

Prep time:  10 minutes (plus 24 hours marinating)

Cooking time: 20-25 minutes

Ingredients

For the Tikka Masala

2 tsp ground coriander

1 tsp smoked paprika

1 tsp ground cumin

Pinch of salt

1 tsp fenugreek

½ tsp ground cinnamon

1 tsp ground ginger

1 tsp mild chilli powder

2 tsp hot chilli powder

1 tsp black pepper

1 tsp ground cardamom

1 tsp cloves

1 ½ tsp ground turmeric

For the Lamb

1 tsp smoked paprika

1 tsp hot chilli powder

6 cloves of garlic, finely chopped

1 tsp soy sauce

2 tbsp olive oil

500g (1 lb 2oz) good quality lamb steaks

2 tbsp vegetable oil

1 large onion, finely sliced

2-3 tomatoes, blanched, peeled & finely chopped

1 x 400ml can coconut milk

Salt & pepper for seasoning

Handful of fresh coriander, finely chopped

Basmati rice & Indian breads, for serving

Method

1.  Mix together all the spices for the tikka masala.

2.  To make the lamb, mix together 2 tsp of the tikka masala, a pinch of salt, smoked paprika, chilli powder, 5 garlic cloves, soy sauce and olive oil in a large bowl.  Coat the lamb in the spices, cover and leave to marinate in the refrigerator for 24 hours.

3.  Remove the lamb from the refrigerator and bring it to room temperature.  Heat the vegetable oil in a large frying pan until it begins to smoke.  Add the lamb and sear on both sides for 1-2 minutes.  Remove from the pan and place on a warm plate.

4.  Add 2 large tsp of tikka masala to the oil in the frying pan with the onions, garlic and tomatoes, fry for 2-3 minutes.

5.  Pour in the coconut milk, mix through and add the lamb.  Cook the lamb for 5 minutes on each side.  Remove the lamb to allow it to rest.

6.  Bring the sauce to a simmer to allow to thicken, season to taste.

7.  Serve the rested lamb with the tikka sauce, basmati rice Indian breads and a sprinkling of fresh coriander... Delicious!

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Beef Massaman Curry

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Make Beef Massaman Curry

Beef Massaman Curry

A very tender, melt in the mouth beef curry with a peanut crunch – delicious!

Serves 4-6

Prep time:  20-25 minutes

Cooking time: 2 hours 15 minutes

Ingredients

For the curry paste

15 dried red chillies

1 tbsp coriander seeds, ground

1 tsp cumin seeds, ground

1 stick cinnamon, ground

3 cloves, ground

4 peppercorns, ground

4 tbsp garlic, chopped

4 tbsp shallots, chopped

1 heaped tsp shrimp paste

1 - 2 sticks lemongrass, chopped

1 tsp galangal root, chopped

1 tsp fish sauce

For the curry

90g/3oz unsalted peanuts

400ml can coconut milk

4 tbsp massaman curry paste (if you prefer milder curries use 2-3 tbsp)

900g/2lbs stewing beef steak, cut into large chunks

450g/1 lb waxy potatoes , cut into 2.5cm chunks

1 onion, cut into thin wedges

4 kaffir lime leaves

1 cinnamon stick

1 tbsp tamarind paste

1 tbsp palm or soft light brown sugar

1 tbsp fish sauce

1 red chilli, deseeded and finely sliced, to serve

jasmine rice, to serve

Method

1.  Soak the chillies in lukewarm water for 10-15 minutes and then deseed.

2.  Dry fry all the spices in a large frying pan and then grind to a fine powder in a pestle and mortar or coffee grinder.

3.  Add the rest of the ingredients and blend into a fine paste.  You only need 4 tbsp of the paste for the curry, the remainder you can store in the fridge for 2-3 months.

4.  For the curry, heat the oven to 200°C/Gas mark 6 then toast the peanuts on a baking tray for 5 minutes in the oven.  Now reduce the heat of the oven to 180°C/Gas mark 4.  When the peanuts have cooled, roughly chop and set aside.

5.  Heat 3 tbsp of coconut milk in a large casserole dish with a lid, add the curry paste and fry for 1 minute.  Stir in the beef and cook until the meat is fully coated and sealed.  Add the rest of the coconut milk and fill the can half full with water and add to the dish.  Now add the potatoes, onion, lime leaves, cinnamon, tamarind, sugar, fish sauce and most of the peanuts.  Stir until thoroughly combined and bring the dish to a simmer and then place in the oven.  Cook for 2 hours until the beef is tender.

6.  Serve with jasmine rice, sprinkle with peanuts and sliced chillies.  Enjoy!

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Sausage Carbonara

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Make Sausage Carbonara

Sausage Carbonara

A wonderful twist to a classic carbonara – very quick and easy to make, a perfect mid-week meal.

Serves 4

Prep time:  5-10 minutes

Cooking time: 10-12 minutes

Ingredients

4 good quality sauages

1 tbsp olive oil

4 slices of pancetta, chopped

4 egg yolks

100ml/3 ½ fl oz double cream

100g/3 ½ oz freshly grated parmesan cheese

Zest of 1 lemon

Sprig of fresh flat leaf parsley, chopped

Freshly ground pepper

Method

1.   For the sausage meatballs, with a sharp knife slit the sausage skins length ways and remove the sausagemeat.  Roll the meat into small balls and set aside.

2.  Heat the oil in a large pan and fry the sausage meatballs until golden brown.  Add the pancetta and fry until golden.

3.  Meanwhile cook the linguine in a large pan as per packet instructions.

4.  Place the egg yolks, cream, half of the parmesan, lemon zest and parsley into a large bowl and mix through.

5.  Drain the pasta and keep some of the pasta water aside and place back in the pasta pan.  Add the egg mixture, sausage meatballs and pancetta, toss everything together.  If the pasta becomes too sticky add some of the pasta water.  Sprinkle over the parmesan and season to taste... serve immediately & enjoy!

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