Categories
Recipes

Fennel & Apple Soup

INGREDIENTS

1 onion, minced 3 small shallots, minced 3 fennel bulbs, diced 1 apple, peeled, cored and diced 3 tablespoons extra-virgin olive oil 1 tablespoon fennel seed 1 quart vegetable stock or low-sodium broth 1⁄2 teaspoon fresh thyme leaves 1⁄2 teaspoon salt Freshly ground black pepper

DIRECTIONS

1. Gently sauté the onion and shallots in 1 tablespoon olive oil without browning them.
2. Add the fennel and apple. Season with pepper.
3. Stir in the fennel seeds and cover with stock. Simmer for 30 minutes.
4. Add thyme, and season with up to 1⁄2 teaspoon salt and more pepper to taste.
5. Transfer to a blender and puree, adding remaining 2 tablespoons olive oil.

Categories
Recipes

French Toast

Ingredients

  • 4 large Eggs
  • 1/2 cup Low-fat milk
  • 1 tsp Vanilla extract
  • 1/2 tsp Cinnamon (or more if you love cinnamon)
  • 8 slices Whole wheat bread

Method

1. Put eggs, milk, vanilla extract, and cinnamon into shallow medium bowl.
2. Beat lightly with a wire whisk or fork.
3. Spray frying pan with vegetable oil and heat on medium heat.
4. Dip each slice of bread into the egg mixture, soaking both sides of
bread.
5. Place onto the hot frying pan, and cook until golden brown on one side,
then flip it over and cook the other side until it is also golden brown.

Categories
Recipes

Blueberry Muffins

Ingredients

  • 1 cup All-purpose flour
  • 1/2 cup Whole wheat flour
  • 2 tsp Baking powder
  • 1 tsp Baking soda
  • 1/2 tsp Salt
  • 1/2 tsp Ground nutmeg
  • 1 large Egg
  • 1/4 cup Canola oil
  • 1/2 cup Sugar
  • 1/4 cup Nonfat milk
  • 2 cups Blueberries, fresh or frozen

Method

1. Preheat the oven to 375 degrees.
2. Pull out your muffin tin and put paper liners into each cup (or spray
with non-stick vegetable cooking spray).
3. Put all-purpose flour, whole wheat flour, baking powder, baking soda, salt, and nutmeg into a large bowl. Mix with a large spoon until well blended.
4. Put egg, oil, sugar, and nonfat milk into medium bowl. Mix with a spoon until well blended.
5. Pour egg mixture all at once into the flour mixture. Stir with a spoon
until all the flour is wet. The batter is supposed to be lumpy.
6. Add the blueberries and use a spatula to fold the berries gently into
the batter.
7. Spoon the batter into the muffin cups until each cup is about 3/4 full.
8. Bake for about 20 minutes, until the muffins are lightly browned.
9. Use mitts to remove the muffins from the oven. If you have a cooling rack, turn the muffin pan upside down onto the rack so muffins can cool.

Categories
Recipes

Banana Bread

Ingredients

  • 1 cup Sugar
  • 1/2 cup Sour cream
  • 2 large Eggs
  • 3 medium Bananas, very ripe
  • 2 cups Flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Baking powder
  • Vegetable cooking spray
  • 1/2 cup Walnuts (optional)

Method

1. Preheat the oven to 350 degrees.
2. Blend sugar and sour cream together in a large bowl with an electric
mixer. Add eggs to sugar mixture.
3. Peel and slice bananas. Mash them with a fork. Add to mixture in bowl and mix well.
4. In a small bowl, stir together flour, baking soda, and baking powder.
5. Add half the flour mixture to the banana mixture. With a large spoon, stir until all the flour is wet.
6. Add the rest of the flour mixture and blend again until flour is wet to make the banana bread batter. (If adding nuts, stir them in now.)
7. Spray a 9 by 5–inch loaf pan with vegetable cooking spray.
8. Pour the batter into the loaf pan and put it in the oven. Bake for 1
hour. To test doneness, insert a toothpick in the center of the bread.
If it comes out clean, the bread is done.
9. Cool the bread at least 30 minutes before slicing.

Categories
Recipes

Simple Chicken Curry

Ingredients

  • 500g/1lb 2oz skinless chicken
    breasts
  • 1 onion, chopped
  • 1 tbsp tomato puree/paste
  • 3 cloves garlic, crushed
  • 1 tsp low fat ‘butter’ spread
  • 1 tbsp fresh grated ginger (or use
    1 tsp of ground ginger)
  • 1 tsp garam masala
  • 1 tsp ground cumin
  • 1 tsp turmeric
  • 1⁄2 tsp chilli powder
  • or
    2 tbsp curry powder
  • 250ml/1 cup fat free Greek
    yoghurt
  • 375ml/1 1⁄2 cups passata/sieved
    tomatoes
  • Salt & pepper to taste

Method

Combine all the ingredients, except the yoghurt, into the slow cooker. Cook on low for 5-6 hours or on high for 3-4 hours with the lid tightly shut. Ensure the chicken is cooked through and tender, turn off the heat and stir in the yoghurt. Serve with green beans and naan
bread.

Categories
Recipes

Rustic Chicken Stew

Ingredients

  • 2kg/41⁄2lb chicken pieces, skin
    removed
  • 2 tbsp plain/all purpose flour
  • 1 onion, chopped
  • 1 red (bell) pepper, sliced
  • 2 cloves garlic, crushed
  • 2 400g/14oz tins chopped
  • tomatoes
  • 1 tsp dried rosemary
  • 1 handful pitted green olives
  • 1 tsp anchovy paste
  • 3 bay leaves
  • 500ml/2 cups chicken stock
  • Low cal cooking spray
  • Salt & pepper to taste

Method

Season the chicken pieces well.Dust with flour and then quickly brown in a large pan with a little low cal cooking spray.
When browned, remove the chicken from the pan and place it in the slow cooker with all the other ingredients. Leave to cook on low for 5-6 hours on high 3-4 hours with the lid tightly shut, or until the chicken is cooked through and tender. If you prefer the sauce to be a little thicker continue cooking for about 45min on the high setting
with the lid removed.

Categories
Recipes

Vanilla Cheesecake

Ingredients

  • 1 lemon, zested
  • 160g caster sugar
  • 160ml sour cream
  • 160ml double cream
  • Splash of vanilla extract
  • 475g cream cheese
  • 1 dsp caster sugar
  • 140g digestive biscuits
  • Fruit to finish
  • Strong coffee or espresso
    85g butter

Method

1) Melt the butter and sugar together in a saucepan over a gentle heat
and then pour into a bowl containing the crushed biscuits. Mix
thoroughly.
2) Line a 23cm springform cake tin with greaseproof paper. Spoon the biscuit mixture into the tin and press it down to form a firm, well-
packed base. Leave in the fridge to set for about 30 minutes.

3) Meanwhile, make the filling. Beat the cream cheese in a bowl to soften it and then add half the sugar and the lemon zest. In a seperate bowl, mix the sour cream, double cream, the remaining sugar and the vanilla extract together and then whisk until it forms firm peaks – you should be able to turn the bowl over your head and the mixture be firm enough to stay put.
4) Fold the cream cheese mixture into the cream and then pour it all onto the chilled biscuit base. Chill for at least 4 hours or preferably
overnight.
5) You can top with fruit. We used fresh strawberries mixed with a little bit of icing sugar to bring out their sweetness.

Categories
Recipes

Chocolate Brownies

Ingredients

For the coffee topping

  • 3 tablespoons milk
  • 25g (1 oz) Stork packet
  • 1 teaspoon coffee extract
  • 12 walnut halves to decorate
  • 85g (3 oz) plain chocolate
  • 225g (8 oz) soft brown sugar
  • 1 tablespoon coffee extract
  • 2 large eggs
  • 85g (3 oz) plain flour, sieved with 25g (1 oz) cocoa and 1/2 teaspoon
    baking powder
  • 115g (4 oz) Stork packet

Method

1) Preheat the oven to 180°C, 160°C fan oven, Gas mark 4.
2) Cream the Stork, sugar and coffee essence until light and fluffy.
3) Add the eggs one at a time and beat well.
4) Fold in the flour, cocoa and baking powder using a metal spoon.
5) Place in a greased 28 x 18cm (11 x 7 inch) Swiss roll tin and spread
evenly.
6) Bake in middle of the preheated oven for 25 – 30 minutes. Turn out
and cool on a wire tray.
7) To make the topping, melt the chocolate in a bowl over hot water.
Add the milk and Stork and beat until smooth and glossy.
8) Stir in the coffee essence.
9) Spread over the brownies and cut into squares.
10) Decorate with walnuts.

Categories
Recipes

Lemon Drizzle Cake

Ingredients

  • Finely grated rind of 2 lemons
  • Juice of 2 lemons, strained
  • 115g (4 oz) caster sugar
  • 2 tablespoons milk
  • 3 medium eggs
  • 1 teaspoon baking powder
  • 175g (6 oz) Stork tub
  • 175g (6 oz) caster sugar
  • 175g (6 oz) self raising flour

Method

1) Sift the flour and baking powder into a large mixing bowl, add the
remaining cake ingredients and beat with a wooden spoon until
smooth.
2) Spoon the mixture into a greased and base lined 1 kg (2 lb) loaf tin.
3) Bake in a preheated oven at 180°C, 350°F, Gas 4 for 1 hour or until
cooked.
4) Turn out on to a wire tray.
5) Put the lemon juice and sugar in a saucepan and heat gently until the sugar has dissolved.
6) Whilst cake is warm, drizzle the syrup over so that it soaks into the
cake.
7) Slice and serve warm.

Categories
Recipes

White Chocolate Brownies

Ingredients

  • 200g (7oz) white chocolate, chopped
  • 115g (4oz) fresh raspberries
  • 125g (4 1/2 oz) plain flour
  • 2 medium eggs
  • 115g (4oz) caster sugar
  • 115g (4oz) Stork packet

Method

1) Pre-heat your oven to 190°C, 170°C Fan, Gas 5.
2) Melt the Stork, add half the chocolate and stir until nice and smooth.
3) Whisk the eggs and sugar in a large bowl until creamy and slightly
thickened.
4) Sieve the flour into the bowl and fold in gently with the chocolate
mixture, then add half the remaining chocolate and half the
raspberries.
5) Carefully pour your mixture into an 18cm (7 inch) square tin, lined with
baking or greaseproof paper brushed with oil.
6) Sprinkle the remaining chocolate and raspberries on top.
7) Bake in your pre-heated oven for 35-45 minutes until beautifully golden