Courgettes – Seasonal Food
Posted by Tom Willson | Filed under Seasonal Recipes
Courgette Pasta
Ingredients
1 courgette
25g/1oz halloumi cheese, chopped
handful red Peppadew peppers
1 spray L<C Olive Oil Spray
juice of ½ lemon
Method
1. Using a vegetable peeler, peel the courgette into long ‘ribbons’.
2. Place the courgette ribbons into boiling water for 30 seconds and drain.
3. To the courgette add the halloumi cheese pieces, red Peppadews, L<C Spray and lemon juice. Season to taste with salt and freshly ground black pepper.
4. Place in a bowl and serve.
Tags: may, seasonal food, Seasonal Recipes, spring, summer
Asparagus – Seasonal Food
Posted by Tom Willson | Filed under Seasonal Recipes
Asparagus Soup with asparagus tips, Jersey Royal potatoes and watercress
A delicious soup served with perfect seasonal produce Jersey Royals and watercress
For the soup
50g/2oz butter
2 shallots, chopped
2 sprigs fresh thyme
450g/1lb asparagus, stalks roughly chopped, tIps set aside for the stir fry
125ml/4½fl oz white wine
450ml/16fl oz chicken stock (vegetarians may substitute with vegetable stock)
50ml/2fl oz double cream
salt and freshly ground black pepper
For the stir fry
110g/4oz Jersey Royal potatoes, cooked and cut into cubes
1 spray of L<C Olive Oil Cooking Spray
60g/2½oz watercress, leaves only
1 small bunch fresh chives, chopped
Method
1. For the soup, heat a pan until hot and add the butter, shallots and thyme and cook for two minutes.
2. Add the asparagus stalks, reserving the tips for the salad, and cook for one minute.
3. Add the white wine, bring to the boil and cook until the liquid is reduced by half.
4. Add the chicken stock and bring to the boil. Reduce the heat and simmer for 7-8 minutes, until the asparagus is just tender.
5. Remove from the heat and blend with a hand blender or place into a food processor (allow to cool for 3-4 minutes) and blend until smooth.
6. Return the soup to the pan over a medium heat and add the cream. Stir well and season, to taste, with salt and freshly ground black pepper.
7. For the stir fry, heat a frying pan until hot and add the potatoes and L<C Spray and fry for 2-3 minutes, or until beginning to colour.
8. Add the reserved asparagus tips and stir-fry for 2-3 minutes, or until the asparagus is cooked through.
9. Remove from the heat and add the watercress and chives. Mix well and season, to taste, with salt and freshly ground black pepper.
10. To serve, divide the potato and asparagus stir fry equally among the centre of shallow soup bowls and ladle the soup around each.
Tags: may, seasonal food, Seasonal Recipes, spring, summer
8 tips for eating well
Posted by admin | Filed under Latest News
These practical tips can help you make healthier choices. The two keys to a healthy diet are eating the right amount of food for how active you are and eating a range of foods to make sure you’re getting a balanced diet.
A healthy balanced diet contains a variety of types of food, including lots of fruit, vegetables and starchy foods such as wholemeal bread and wholegrain cereals; some protein-rich foods such as meat, fish, eggs and lentils; and some milk and dairy foods.
Tags: Healthy Living
Crepes with raspberries and blackberries
Posted by admin | Filed under Recipes
Ingredients
- L<C Olive Oil spray
- 50g plain white flour
- A pinch of salt
- 1 small egg
- 150ml milk
- Raspberries
- Blackberries
- Icing Sugar
Method
Sift the flour into a mixing bowl with the salt, add the egg and milk and whisk until you have a smooth batter.
Spray the frying pan with L<C Olive Oil spray and heat.
Pour some of the batter into the pan and swirl the mixture until it covers the pan.
Cook for a couple of minutes then flip the crepe and cook the other side for a couple of minutes until golden in colour.
Make the other pancakes the same way.
Sprinkle icing sugar over the crepe and add raspberries and blackberries.
Fold the crepe and enjoy.
Serves 2
Chocolate puddings
Posted by admin | Filed under Recipes
- L<C olive Oil Spray
- 2 eggs
- 50g of caster sugar
- 80g of plain flour
- 30g cocoa powder
- 2 drops of vanilla essence
- 1 tablespoon of milk
- Icing sugar
- Strawberries
- Single Cream
Method
Lightly Spray 4 individual ramekin dishes with L<C Olive Oil Spray and line the base of each with a circle of a non stick baking parchment.
Pre-heat the oven to 180˚C
Place the eggs and caster sugar in a mixing bowl and use an electric beater to whisk the mixture until it is light and fluffy.
Sift the flour and cocoa powder into the mixture, mixing it in with a spoon along with the vanilla essence and milk.
Divide this mixture between four ramekins and bake for 15 minutes until the sponge is firm and springy.
Run a knife around the edge of each pudding and turn them out onto separate plates.
Sprinkle icing sugar over the top of them.
Serve with single cream and strawberries.
Serves 4