Google Alert - recipe |
- <b>Recipe</b>: Asparagus with peppered soft boiled quails' eggs <b>...</b>
- Rachel Phipps: <b>Recipe</b>: A Simple & Delicious Bolognese Sauce
- An easy, healthy pot sticker with a sweeter side
- Healthy sesame <b>recipe</b>: Til ke laddoo
- Healthy sesame <b>recipe</b>: Til jowar puri
- David's Daily Dish: Betty Crocker, real or imagined, makes Monday <b>...</b>
| <b>Recipe</b>: Asparagus with peppered soft boiled quails' eggs <b>...</b> Posted: 16 Sep 2013 01:25 AM PDT Recipe: Asparagus with peppered soft boiled quails' eggs, watercress and British wasabi dressing9:20am Monday 16th September 2013 in Leisure
Marcus Bean says: "I love this as it's one of the first asparagus dishes I put on the menu at the pub. We use wild asparagus from a local stream across the field from the pub, soft poached Shropshire quails' eggs and some punchy wasabi. It's a firm favourite on our menu during the season because it's a great combination of flavours." Serves 2 You'll need: 8 stems of asparagus (4 per person)
To cook the asparagus place in a steamer until just cooked then place in ice water to stop cooking and allow the asparagus to keep that lovely green colour. Put a small pan of water on the hob, bring to the boil then add your quails' eggs and cook for 2 minutes 15 seconds then put into ice water for 5 minutes. After 5 minutes peel the eggs in the water for ease. For the dressing mix the olive oil, white wine vinegar, honey, mustard and fresh wasabi until combined, then set aside. Once the quail eggs are peeled, grab your freshly cracked black pepper and roll the eggs in it until the white is covered. Put your watercress in a bowl, slice your asparagus into 3 pieces per stem, now drizzle the watercress and asparagus with the wasabi dressing and then lightly season. Very carefully slice your quail eggs in half, then add them to the plate with the asparagus and watercress. Submitted by www.british-asparagus.co.uk  |
| Rachel Phipps: <b>Recipe</b>: A Simple & Delicious Bolognese Sauce Posted: 16 Sep 2013 12:39 AM PDT As September is actually Organic Month, today I want to talk about organic food. Now, when I was younger I used to be one of those people who was absolutely obsessed with having everything organic, but I have since realised it is about buying organic wisely. Choosing organic where you otherwise can't be sure of the province and contents of your food. Organic tomatoes? If you are getting your tomatoes from a farmers market, where you know they've been grown on a good farm and not picked too early or coloured up with chemicals, they've simply just grown the things, I don't think you need to be worrying about buying organic or not. Tinned beans or tomatoes where they use god knows what in the canning process? I'm always happier to spend a few pennies more so I know what I am eating. It's savvy food shopping, really.
The team at Sainsbury's, in celebration of Organic Month sent me a box of different products from their So Organic range to play about with, and the moment I lifted a pack of their spaghetti and a tin of tomatoes out of the box I suddenly started craving spaghetti bolognese. Yes, I know real Italians only eat the meat sauce with tagliatelle, but this is what I grew up with, so this is how I am going to enjoy it, on this occasion at least! This recipe serves about 4 to 6 people (but it freezes beautifully), and is adapted from a classic recipe by Prue Leith. Usually when i say adapted I mean I've paired it down to serve less people, I've adjusted the ingredients to make them cheaper or easier to find, or to match my flavour preference. However, as this is a family classic in our house by adapted I mean we started off working from the original recipe, and either because we have not had something at the time or we've adapted a step by accident, or we've been trying to use something up, this version you see before you has materialised. You can use either smoked or streaky bacon, or even pancetta (we used whatever is to hand), and either beef or veal mince. Beef is usually our go to, but I've actually used veal in the picture. It makes for a much richer flavour.
Heat the oil in a large saucepan over a medium heat and gently fry the finely chopped vegetables, garlic and bacon for about five minutes until golden and softened. Add the mince and break up with a mixing spoon. Stir and cook for about 5 minutes until the meat is browned. Season with salt and pepper. Add the stock, tomatoes, wine, tomato puree, sugar and oregano and stir until everything is combined. Bring to the boil and cook for 10 minutes. Rescue the heat and simmer for 20 minutes. While your sauce is on this final simmer, cook your spaghetti as per the packets instructions in salted water. Enjoy! What are some family classics in your homes you grew up with (I'm hoping to put a few more of the dishes I grew up with here on the blog this Autumn), and do you make an effort to buy organic goods? |
| An easy, healthy pot sticker with a sweeter side Posted: 16 Sep 2013 12:20 AM PDT Redirect Notice The previous page is sending you to http://www.fosters.com/apps/pbcs.dll/article?AID=/20130916/GJLIFESTYLES/130909647/-1/FOSLIFESTYLES. If you do not want to visit that page, you can return to the previous page. |
| Healthy sesame <b>recipe</b>: Til ke laddoo Posted: 16 Sep 2013 12:16 AM PDT
Ingredients 1 cup sesame seeda (til) 1/2 tbsp ghee 1/2 cup jaggery 1/4 cup crushed peanuts A pinch of fruit salt Method 1. Put the sesame seeds in a microwave-safe bowl and microwave on high for 3 minutes. Keep aside. 2. Put the ghee in a microwave-safe bowl and microwave on high for 1 minute. 3. Add the jaggery and mix well, add the fruit salt, mix well and microwave on high for 15 seconds. 4. Add the sesame seeds and peanuts, mix well and microwave on high for 15 seconds. 5. Divide it into 15 equal portions and shape each portion into a round ball. 6. Cool completely and store in an air-tight container. Here is the original recipe source: Til ke laddoo by Tarla Dalal Image source: festivals.iloveindia.com For more articles on healthy recipes, check out our fitness section and for videos, check out our YouTube Channel. |
| Healthy sesame <b>recipe</b>: Til jowar puri Posted: 16 Sep 2013 12:16 AM PDT
Ingredients 1 1/3 cups jowar (white millet) flour 1/4 cup sesame seeds (til) 2 tsp ginger-green chilli paste 2 1/2 tsp garlic (lehsun) paste Salt to taste Jowar (white millet) flour for rolling Method Combine all the ingredients in a bowl and knead into a semi-soft dough using enough warm water (approx. ¼ cup).
Here is the original recipe source: Til and Jowar Puri by Tarla Dalal For more articles on healthy recipes, check out our fitness section and for videos, check out our YouTube Channel. |
| David's Daily Dish: Betty Crocker, real or imagined, makes Monday <b>...</b> Posted: 16 Sep 2013 12:09 AM PDT
This may come as something of a shock to some of you, but Betty Crocker is not a real person Let me rephrase that, there probably was somebody born with the name Betty Crocker but she wasn't the one that we all know and love. Betty Crocker was made up, an advertising gimmick designed to put a real face on a company. Personally I don't care if she's a real person or not. Whoever she is or isn't she remains one of my favorite people because she knows how to cook and doesn't mind telling you what she knows. Since the 1920s Betty Crocker has been helping people like me find our way about the kitchen. In short, she helped show me how to cook. And she's done so with a series of cookbooks designed for cooks over every level of expertise. The series of books offer a splendid mix of familiar recipes and new innovations designed to fit the needs of working families. Her newest offering is no different. Simple titled "Betty Crocker Cookbook" offers more than 1,500 recipes in a neat, clean presentation. The familiar ring binder format makes it easy to follow along as Betty (I think I know here well enough to call her by her first name) leads you through the recipes, step-by-step. In the newest incarnation (Houghton, Mifflin, Harcourt; $29.95) you will find one section that's of particular appeal to me, especially on a Monday. It offers a whole series of recipes that can be prepared in 20 minutes or less, which is good news for anybody who has a day job but also has to put food on the table for a hungry family. Here is a wonderful recipe that, in addition to being easy to make, comes in at only 240 calories per serving. Dijon Chicken Smothered in Mushrooms 4 servings 4 boneless skinless chicken breasts (about 1 ¼ pounds) ¼ pound all-purpose flour ½ teaspoon salt ¼ teaspoon pepper 2 tablespoons olive or canola oil ½ cup roasted garlic-seasoned chicken broth (from a 14.5 ounce) can 1 jar (4.5 ounces) sliced mushrooms, drained 1½ tablespoons Dijon mustard Chopped fresh thyme, if desired Between pieces of plastic wrap or waxed paper, gently pound each chicken breast to ¼-inch thickness. In shallow pan, stir together flour, salt and pepper. In 12-inch nonstick skillet, heat oil over medium-high heat. Coat both sides of chicken with flour mixture. Cook chicken in oil 6-8 minutes, turning once, until chicken is no longer pink in center. Place chicken on serving plate; cover to keep warm. Stir broth into skillet. Heat to boiling over medium-high heat. Stir in mushrooms and mustard. Cook 2-3 minutes, stirring frequently, until slightly thickened. Spoon sauce over chicken. Sprinkle with thyme. |
Great for your heart, bones and brain, til is packed with all the essentials to keep you healthy. When combined with the amazing 
Known for its amazing benefits, til or sesame seeds, is a great way to satisfy that mid meal craving. Mixed with the healthy and high fiber jowar flour this snack is bound to keep you full and your tummy happy.
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