BOOSTING THE SYSTEM ON A SHOESTRING

BOOSTING THE SYSTEM ON A SHOESTRING

Reading Time: 2 minutes

 

As we move further into lockdown, we are all looking at ways of feeding our families and indeed ourselves in isolation.    Some of us are on very limited budgets at this time and certain produce is also being restricted.

One recipe that is straight out of my grandma’s kitchen is good old fashioned vegetable soup.  She had been through the war when rations and the threat to life was major.

On a lighter note, this is not only nutritious and a boost to the immune system, but a good low calorie option.

I would normally give you specifics but in these unprecedented times, you can substitute what is in your fridge, freezer or food cupboard with any of the ingredients below:

Carrots
Onions
Celery
Tomato puree or finned tomatoes
Frozen peas
Sweet corn

Boil the fresh vegetables for 15 mins, add the frozen vegetables and add the seasoning, tomato puree, tinned tomatoes.

Serve with bread or add pasta for a filling family meal.


 

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Recipe: Crispy Egg & Parmesan Breakfast Buns

Recipe: Crispy Egg & Parmesan Breakfast Buns

Reading Time: 3 minutes

 

Crispy Egg & Parmesan Breakfast Buns

Easter is fast approaching – the festive period where eggs are being served up in abundance. In case your Easter weekend is still in need of the perfect breakfast food to kick off the celebrations with, try these quick and easy Egg & Parmesan Breakfast Buns. Crunchy on the outside, warm and gooey within, these special bakes are not only quick and effortless to prepare but also incredibly tasty thanks to the sharp and nutty flavour from the Parmesan and the saltiness from the cured ham. Let the celebrations begin!

 

Ingredients:For 4 Buns

4 bread rolls

4 tsp. crème fraiche

4 slices Parma ham or similar

4 small eggs

70 – 100g Parmigiano-Reggiano cheese, grated

Bunch fresh chives (alternatively parsley)

Black pepper to season

 

What you’ll need:

Baking tray with non-stick baking foil

Grater

Chopping board

Large bread knife

Sharp small knife

Teaspoon

Scissors

 

Method:

  1. Preheat oven to 180°C (fan, middle-rack)
  2. Use a bread knife to cut the tops off the bread rolls, but make sure not to cut too low as there needs to be enough space for the egg without risking spillage.
  3. Scoop out the centre. Use a small sharp knife to cut around the edges before scooping out the centre.
  4. Fill each bread roll with a slice of cured ham, a teaspoon of crème fraiche and a raw egg. Then sprinkle some cracked black pepper on top, fresh chives (I use scissors to cut them) and a handful of grated Parmigiano-Reggiano cheese. Put the top back on each roll and sprinkle some more Parmesan on top.
  5. Place the filled Breakfast Buns on a baking tray that has been lined with non-stick baking paper. Take some extra baking paper or aluminium foil to cover the buns as they would burn too easily if left uncovered.
  6. Bake in the oven for 10-20 minutes (depending on how runny the egg yolk should be). Check frequently to avoid burning of the buns but also whether the egg is set.
  7. As soon as the egg is cooked, remove from oven and serve immediately.

Breakfast_Buns_1

 

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

 

Transporting you to the ‘Land of Smiles’ with this authentic Thai recipe for Tom Yum Kai

Transporting you to the ‘Land of Smiles’ with this authentic Thai recipe for Tom Yum Kai

Reading Time: 3 minutes

This quick and easy recipe for Tom Yum Kai (Hot & Sour Chicken Soup) will transport you to the wonderful land of Thailand with its authentic flavours and taste of Asia. Delicious on its own or served with rice or noodles for a more filling meal

hot sour soup

Ingredients

Serves: 4-6 people

680ml chicken stock (from Cube or fresh)

1 tablespoon tom yum paste

1/2 clove garlic, finely chopped

3 stalks lemon grass, cut into 1” pieces

2 kaffir lime leaves

2 chicken breast fillets (skinless) – cut into thin strips

110g fresh mushrooms, thinly sliced

2 medium sized tomatoes (cut into 8ths)

2 tablespoon fish sauce

2 tablespoons Palm Sugar (or use brown sugar)

1 tablespoon fresh lime juice

1 teaspoon chopped fresh green chilli

1 small handful fresh coriander, chopped

1 small bunch fresh basil, chopped

 

Method

In a large saucepan, bring the chicken stock to a boil.

Stir in the tom yum paste and garlic, and cook for about 2 minutes.

Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until cooked through.

Mix in the mushrooms and Tomatoes. Add the fish sauce, lime juice, and green chilli.

Continue cooking for 10 minutes.

Remove from heat, and serve hot with the coriander and basil sprinkled on top.

Serve

 

Substitute the chicken for prawns for Tom Yum Goon
Add in cooked noodles for a more filling meal

thai soup

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Cookalong Pancakes With Reza Mahammad This Shrove Tuesday

Cookalong Pancakes With Reza Mahammad This Shrove Tuesday

Reading Time: 4 minutes

 

Reza is best known as the flamboyant and highly entertaining TV chef, with an encyclopedic knowledge of Indian food. He has received high praise for his last three Food Network series Reza’s African Kitchen and Reza, Spice Prince of India and Reza, Spice Prince of Thailand/Spice Prince of Vietnam.

He has made recent appearances on BBC’s The One Show as guest chef and judge for the UK Food and Farming Awards and guest chefs for ITV’s This Morning.
The British Curry Awards awarded Reza the special recognition award 2015 for his contribution to the UK curry industry.
Reza’s Indian Spice was published with Quadrille to much acclaim, winning 2nd prize in the Gourmand World Cookbook awards (Indian section) and Editor’s Pick in The Bookseller. Drawing from his encyclopaedic knowledge of Indian food, Reza combines Indian and Western flavours to stunning effect, delivered in his informal, humorous style.
Reza cut his televisual teeth on Flavours of India in 1993/4 but he really came into his own as co-presenter with Sanjeev Bhaskar on Delhi Belly in 2001 for UKTV. The much talked-about series is still being repeated on air to this day and has lost none of its popularity. In 2002 Channel 4 came looking for the next big star for their hugely popular series A Place in France and found it in Reza Mahammad. This resulted in the completion of the next two series,A Place in France II and III. Reza’s relationship with UKTV resumed with Coconut Coast in 2003 and was followed by United States of Reza in 2004.
Reza has a wealth of experience on the food festival circuit, headlining most recently at The Good Food and Wine Shows Durban, Cape Town, Jo’burg, Kuwait Food Festival, The Taste of Dubai, Taste of Abu Dhabi, Leicester Food Festival, Russia Food Festival as well as BBC Good Food Shows. He is scheduled to make appearances at the Fantastic British Food Festivals this year.

Below you will find all the ingredients needed to follow Reza at home for his delicious recipe for
‘Ricotta pancakes with spiced red and golden plums’

Follow along with Reza in this exclusive video

Ingredients                                      Serves 4

250g ricotta cheese
2 eggs separated plus I whole egg
25g unsalted butter melted plus more for frying
40g sugar
½ tsp vanilla paste/extract
finely grated zest of 2 oranges
50g plain flour

For the spiced plum compote

250ml water
225g caster sugar ( add 25g more if the plums are not too ripe and sharp)
3 star anise
Juice of 2 oranges
½ tbsp finely grated ginger
¼ tsp salt
200g ripe red plums cut into halves remove the stone then cut into wedges
200g ripe golden plums do the same as the red plums
A squeeze of lemon juice optional  (if the plums are very sweet)

 

Reza has a highly regarded cookery school in South West France, Chez Cartier, where he teaches and hosts international clients, showcasing his vast repertoire of cuisines and flavours.

 

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Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Reading Time: 2 minutes

 

These oven-roasted sweet potato wedges served with a generous amount of fresh, home-made basil mayonnaise are the perfect comfort food. It is creaminess topped with more creaminess – and truly bursting with flavor! The tangy basil as well as the umami parmigiano reggiano adds extra character to the savoury condiment, making it even more delectable. Making a home-made mayonnaise seems a daunting task, but is actually very simple and quick to whip up. This silky basil and parmesan mayonnaise is an irresistible dip and can be combined with a wide variety of dishes. Why not use it as a sandwich spread or, instead of tartar sauce, to complement a fish course?

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Yield: 4

Sweet Potato Wedges with Parmigiano Reggiano and Basil Mayonnaise

Ingredients

  • 4 midsized sweet potatoes
  • Olive oil for frying
  • Sea salt
  • 2 egg yolks
  • 1 tsp. Dijon mustard
  • 2 tsps. lemon juice
  • 250ml extra virgin olive oil
  • Large handful of fresh basil leaves
  • 35g grated parmigiano reggiano
  • Salt, pepper to taste

Instructions

  1. 1. Prepare the sweet potato wedges. Scrub the sweet potatoes under running water, then remove any spots or dry edges from the skin. Cut them into chunks and place the wedges on a non-stick baking tray, rub the potato pieces with olive oil and sprinkle sea salt on top. Bake in the oven, middle rack, fan 180-200°C or gas mark 5, for about 45 minutes until soft.
  2. 2. Please note: Before preparing the mayonnaise, make sure that all the ingredients you´ll need have room temperature.
  3. 3. Take a mixing bowl, add the egg yolks to it along with mustard, lemon juice and a dash of salt and pepper. With a hand mixer, combine all ingredients well.
  4. 4. Take a herb chopper (small blender) and combine fresh basil, grated parmigiano reggiano and 50 ml extra virgin olive oil. Alternatively, use a stick blender and combine the ingredients in a high rimmed bowl. Blend the ingredients well. Set aside.
  5. 5. Take the hand mixer and whisk the egg-mustard mixture on middle speed while very slowly pouring the remaining 200 ml of extra virgin olive oil to the bowl. Make sure not to rush the procedure as the egg may curdle otherwise. With a steady speed, the mixture should become thick and smooth. Once the oil is used up, carefully add the basil and parmesan oil. Combine well.
  6. 6. Serve the mayonnaise immediately. If the sweet potato wedges are not ready once the mayonnaise is prepared, store it in a sterilized glass jar or a vacuum seal plastic tub in the fridge. Because the mayonnaise is made with raw eggs, it should not stay uncovered and outside the fridge for too long. It can go off very easily, so make sure to keep it cool and finish it off within 3 days.
http://www.glotime.tv/sweet-potato-wedges-with-parmesan-and-basil-mayonnaise/

(Credit to: Castelli/Parmigiano for these beautiful recipes)

http://www.castelli-uk.com

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