Pumpkin Soup

Pumpkin
Olive oil
Half a large pumpkin, peeled, seeds removed and diced
1 red chilli, finely chopped
2 litres chicken or vegetable stock
100ml buttermilk
1 Heat a large saucepan over a medium heat and add a drizzle of olive oil. Add pumpkin, chilli and seasoning and cook for 5 minutes to lightly caramelise.
2 Add stock and simmer until pumpkin is tender. Blend, whisk in buttermilk and serve.

Das’s chickpea curry

Das’s chickpea curry

Author:

EasyRecipes .

Recipe type: Curries

Cuisine: Indian

Serves: 5

Prep time: 15 mins

Cook time: 35 mins

Total time: 50 mins

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

This hearty chickpea curry is based on a recipe by Jamie Oliver's good friend Das Sreedharan - See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Ingredients

• Olive oil, to fry
• ½ cinnamon quill
• 3 cardamom pods, crushed
• 2 cloves
• Pinch fennel seeds
• 4 garlic cloves, chopped
• A thumb-sized piece of ginger, finely chopped
• 2 green chillies, finely chopped
• 3 onions, chopped
• ½ tsp ground turmeric
• 1 level tsp chilli powder
• 1 heaped tsp ground coriander
• 1 level tsp garam masala
• 1 heaped tsp tomato paste
• 4 ripe tomatoes, chopped
• 2 x 400g cans chickpeas, rinsed, drained
• 200ml light coconut milk
• 100g baby spinach
• Bunch coriander, leaves picked, chopped

Instructions

1. Step 1:
2. Put a wide pan over medium heat, and once hot, add a good drizzle of olive oil, the cinnamon quill, cardamom, cloves, fennel seeds, garlic, ginger and green chilli. Stir and cook for a couple of minutes, then add the onion. Cook, stirring occasionally, for a further 15-20 minutes until soft and golden.
3. Step 2:
4. Stir in the turmeric, chilli powder, ground coriander, garam masala, tomato paste and a pinch of salt. Add the tomatoes, then 450ml water. Bring to a boil, then add the chickpeas. Cover and cook over medium heat, stirring occasionally, for 15 minutes.
5. Step 3:
6. Reduce the heat to low and pour in the coconut milk. Simmer gently for 5 minutes, until well combined, adding the spinach to wilt for the last couple of minutes. Season to taste. Remove the pan from the heat, scatter with the coriander leaves and serve.

- See more at: http://way2foodie.com/veg-recipes/dass-chickpea-curry-5015.html#sthash.qTy0jgkn.dpuf

Pecan, chocolate & cherry cookies

Makes 20 Prep 15 mins Cook 12 - 14 mins

200g/7oz unsalted butter, at room temperature
85g/3oz light muscovado sugar
85g/3oz golden caster sugar
1 egg
225g/8oz self-raising flour
100g/4oz plain chocolate
50-70% cocoa, roughly chopped
85g/3oz glacé cherries, roughly chopped
50g/2oz pecan nuts, roughly chopped

1. Heat oven to 190C/170C fan/gas 5. Beat the butter, sugars and egg until smooth, then mix in the flour, chocolate, cherries, pecan pieces and 1/2 tsp salt.

2. Spoon the mixture onto non-stick baking sheets in large, rough blobs - you should get about 20. Make sure they are spaced well apart.

3. Bake for 12 - 14 mins until just golden, but still quite pale and soft in the middle. Cool on the sheets for 5 mins, then lift onto racks and leave to cool completely.

BBC Cheesy Broccoli Pasta Bake

BBC Cheesy Broccoli Pasta Bake

Reference:
http://www.bbcgoodfood.com/recipes/372605/cheesy-broccoli-pasta-bake

Cooking time

Prep:10 minsCook:20 mins

Skill level

Easy

Servings

Serves 4

Ingredients

• 280g penne
• 280g broccoli, cut into florets
• 25g butter
• 25g plain flour
• 300ml milk
• 1 tbsp wholegrain mustard
• 140g mature cheddar, grated

Method

1. Cook the pasta, adding the broccoli for the final 4-5 mins and cooking until tender. Drain well, then heat the grill.
2. Heat the butter in a saucepan and stir in theflour. Cook for 1 min, then gradually add the milk, stirring well between each addition. Bring to the boil, stirring, then simmer for 2 mins, before stirring in the mustard, half the cheese and seasoning.
3. Mix the pasta and broccoli into the sauce and spoon into an ovenproof dish. Scatter over the remaining cheese and place under a hot grill for 3-4 mins until golden and bubbling.

Spinach & Nutmeg Soup

Spinach & Nutmeg Soup

The NCG Kitchen

Reference: http://newcoventgardensoup.com/recipes-grouping/spinach-nutmeg-soup/

Ingredients

• 25 gs butter
• 1 large onion finely chopped
• 25 gs plain flour
• 900 mls vegetable stock
• half a lemon, juice of
• 700 gs fresh spinach
• freshly grated nutmeg
• 50 mls single cream
• 150 mls milk

Cooking Instructions

STEP 1 – Melt the butter in a saucepan, add the onion, then cover and cook gently for 10 minutes, without browning. STEP 2 – Stir in the flour, then cook gently for 2 minutes. Gradually add the stock, lemon juice, spinach and nutmeg. STEP 3 – Cover, bring to the boil, then simmer for 5 minutes, until the spinach has wilted. Blend until smooth, then stir in the milk and cream. STEP 4 – Season to taste, then reheat gently and serve. 

BBC Lemony roast chicken pie

Reference: http://www.bbcgoodfood.com/recipes/1974655/lemony-roast-chicken-pie

Prep:1 hrCook:3 hrs, 15 mins

Skill level

Moderately easy

Servings

Serves 6

A pie that's worth taking the time over, crisp shortcrust pastry filled with roasted chicken and a creamy onion and fennel sauce

Ingredients

• 3 lemons, 2 halved
• 1 large chicken, about 1.85kg
• 25g softened butter
• 2 celery sticks, diced
• 1 onion, diced
• 1 large fennel bulb, diced
• 50g flour
• 500ml chicken stock
• 170ml pot single cream
• small pack flat-leaf parsley, chopped
• 500g pack all-butter shortcrust pastry
• little flour, for dusting
• 1 egg, beaten with a fork

Method

1. Heat oven to 200C/180C fan/gas 6. Push lemon halves inside the chicken’s cavity – they should all fit if you fiddle them around. Sit chicken in a smallish roasting tin, smear butter over the breasts and season well. Roast, breast-side up, for 30 mins, then flip over and roast, breast-side down, for a further 1 hr 30 mins-1 hr 40 mins until the chicken is cooked through and juices run clear when you pierce the thigh with a knife.
2. With 30 mins to go, pour all juices from the tin into a jug. After juices and fat separate, spoon 50ml fat from the top into a big, wide pan. Add the celery, onion and fennel, and soften gently for 20 mins.
3. When the chicken is done, pour any more juices into the jug. Reserve an extra 2 tbsp fat (see Nearly spring greens, related recipes) and discard remaining fat. On the heat, stir the flour into the veg until absorbed, then gradually stir in the stock and chicken roasting juices, simmering to a sauce. Stir in cream and parsley, remove from the heat and season.
4. Shred chicken from the carcass in large-ish chunks, discarding skin – if the bird is still hot, use clean rubber gloves or 2 forks. Juice the roasted lemons, pick out the seeds and stir all the juices and roasted pulp into the sauce with the chicken. Taste and season with a squeeze more juice from the final lemon if it needs it. Tip into a large pie dish.
5. Roll out the pastry on a flour-dusted surface until big enough to cover the pie. Brush the rim of the dish with beaten egg and lift on the pastry. Trim edges, then press and crimp to seal. Brush all over with more egg and bake for 30-40 mins until golden and crisp.

Recipe from Good Food magazine, March 2012

Spiced swede fritters

SERVES 4 as a starter, MAKES 15
PREP 20 mins
Cook 35 mins

Ingredients
1 swede (about 650g), peeled and diced into small chunks
75g/2 1/2 oz plain flour
100ml/ 3 1/2 fl oz crème fraiche
1 egg, beaten
1 red chilli, deseeded and finely chopped
1 red onion, finely chopped
1 tsp cayenne pepper
2 tsp garam masala
1/2 tsp ground turmeric
1 tsp crushed coriander seeds
small handful coriander, chopped
sunflower oil, for frying
mango chutney, to serve

1. Cook the swede in a pan of boiling water for 15 mins until tender, then drain well. In a large bowl, mix together the flour, creme fraiche and egg to make a smooth, thick batter. Stir in the chilli, onion, spices and coriander, then season generously. Very roughly mash the swede and stir in the mixture.

2. Heat a splash of the oil in a large non-stick pan and cook small, flattened spoonfuls of the mixture for 2 mins on each side until crisp and browned. Serve hot with chutney.

Chicken & Almond Pilaff

Preparation 10 minutes
Cooking 1 hour
Serves 4

ingredients
240g Tilda Wholegrain Basmati rice
2 tbsp veg oil
8 chicken drumsticks, skinned and scored (approx, 1kg)
2cm piece fresh ginger, chopped
2 cloves garlic, chopped
2 tsp cumin seeds, lightly crushed
2 tsp coriander seeds, lightly crushed
1 tsp fenugreek
1 tsp black mustard seeds
2-3 cloves
50g almond flakes
600ml chicken stock
200g green beans, halved

1. Preheat the oven to 200C
2. Heat the oil in a frying pan and fry the chicken for 4-5 minutes until golden
3. Add ginger, garlic and dry spices and cook for 1 minute
4. Transfer to a casserole dish and stir in the remaining ingredients
5. Cover and cook for 1 hour until the rice is tender and chicken is cooked through.

Prawn Laksa

http://www.thefitnessproject.co.uk/recipe/prawn-laksa-soup/

Ingredients

• 150g (5.3oz) cooked prawns
• 2 handful’s beansprouts
• ½ cucumber (cut into matchsticks)
• 50g (1.7oz) medium rice noodles
• 400ml tin Light unsweetened coconut milk
• 500ml chicken stock
• Coriander (leaves)
• 2-3 tbs Laksa paste (or use homemade as below)
• Laksa Paste
• Dried red chilli
• 2-3 fresh red chillies (deseeded)
• 3 cloves garlic
• 1 inch cubed piece fresh ginger (peeled & chopped)
• 1 bunch fresh coriander stalks
• 2 limes (zest & juice)
• 2 tbs fish sauce
• 1 tbs Sesame oil
• Ground black pepper

Cooking Instructions

1. To make the Laksa paste: Put into blender the chilies, garlic, ginger, coriander stalks, sesame oil, lime zest & juice and fish sauce then blend to a paste.
2. Heat a large pan or wok add olive oil and Laksa paste cook for approx one min then add the coconut milk and chicken stock.
3. Simmer gentley for 10-15 mins.
4. Add the noodles to the soup, simmer for a few minutes
5. Then add the prawns and bean sprouts and heat through.
6. Ladle soup into 2 bowls and top with cucumber ribbons and sprinkle with coriander leaves 

Nasi Goreng by Jeremy Pang

Reference: http://www.lovefood.com/guide/recipes/19137/nasi-goreng-recipe

At a glance

• Cuisine Chinese
• Recipe Type Main
• Difficulty Easy
• Preparation time 10 mins
• Cooking time 10 mins
• Serves 2 people

Ingredients

• 1 cup cooked rice
• 1 egg
• 0.5 red pepper
• 2 spring onions
• 1 clove garlic
• 1 tsp shrimp paste
• 1 tbsp kecap manis (sweet soy sauce)
• 1 glug sesame oil
• 1 pinch salt and pepper to taste
• 6 tiger prawns peeled and deveined, optional
• 30 g (1.1oz) petit pois 

Step-by-step

1. Finely chop the spring onions and place the rings into a small prep bowl. Finely dice the red pepper. Finely chop the garlic.
2. Heat 1 tbsp vegetable oil in a wok on high heat. Add the garlic and peppers to the wok and stir fry for 1 minute.
3. Push aside to allow space for the rest of the ingredients. Now heat 1 tbsp vegetable oil in a wok on high heat.
4. Crack the egg into the wok and fry. Once the egg is half cooked, break the yolk and cut into the white with your spatula.
5. Now push the egg to one side of the wok to allow space for your rice.
6. If using add prawns and cook until just pink. Separate the rice as much as possible using a wooden spoon/spatula.
7. Add 1 tbsp vegetable oil to the wok. Once smoking hot, add the rice to the wok and mix well, trying to separate rice so as to remove any large clumps.
8. If using add petit pois now. Once the rice is well mixed, add 1 tsp shrimp paste and 1 tbsp kecap manis to the pan.
9. Continue to stir fry and make sure the paste and soy sauce get well mixed into the rice.
10. Finally add a dash of sesame oil and stir. Serve in a large bowl with spring onion scattered on top.

Recipe from The School of Wok (follow them on Twitter - @schoolofwok)

Parsley Rarebit Chicken

Serves 6
Prepare 25 minutes
Cook 35 minutes

6 chicken breasts, skins on

Rarebit
25g unsalted butter, plus extra for greasing
25g plain flower
100ml porter or other dark ale
1 tsp salt
2 tsp english mustard powder
2 tbsp wholegrain mustard
1 tsp soft light brown sugar
1/2 x 25g pack flat leaf parsley, stalks finely chopped, leaves roughly chopped
100g mature cheddar, grated

1. For the rarebit, melt the butter in the pan; stir in the flour until bubbling. Gradually whisk in the porter; boil for a few minutes. Take off the heat and transfer to a bowl, cool. Beat in the remaining ingredients.

2. Slice each chicken breast horizontally, leaving one side so it opens up like a book. Spoon some rarebit into the centre, then fold the meat over again so the breasts resemble their original shape. Seal the opening shut with cocktail sticks.

3. Wrap each breast in buttered foil; grill on a hot barbecue for 30 minutes, until cooked through. Unwrap and grill for 1 minute on the barbecue skin-side down.

Spiced potato samosas

http://www.bbcgoodfood.com/recipes/1974649/spiced-potato-samosas

Prep:35 minsCook:40 mins

Skill level

Moderately easy

Servings

Serves 8

Healthy little pastry pockets of potato and peas flavoured with Indian spices - ideal for afternoon tea, canapés or a buffet

Ingredients

• 2 small onions, chopped
• 2 garlic cloves, chopped
• 4cm-piece fresh ginger, grated
• 2 green chillies, deseeded and finely chopped
• 4 tbsp oil
• 3 large potatoes, cut into small cubes
• 100g frozen peas or finely sliced green beans
• small bunch coriander, leaves chopped
• mango chutney, to serve

For the pastry

• 2 tbsp oil
• 225g plain flour

Method

1. To make the pastry, add the oil to the flour with 100ml warm water and mix to form a dough. Knead briefly and leave to rest for 30 mins.
2. Fry the onions, garlic, ginger and chilli together in 2 tbsp oil for 1 min, then add the potatoes. Cook over a low heat, stirring often, until the potatoes are cooked through – add a little water if they begin to stick. Add the peas or beans and cook until tender, then stir in the coriander, season well and leave to cool.
3. Heat oven to 200C/180C fan/gas 6. Divide the dough into 8 balls. One by one, roll each ball into a thin circle, then halve to make 2 semi-circles. Use your finger to brush a little water along the straight edges. Hold one and bring the 2 corners together and, using your hand as a cup, seal along the straight edge to form into cones. Fill the cones with the potato mix and pinch the tops closed, sealing again with water. Brush with remaining oil on all sides. Put on baking sheet and bake for 20 mins or until the pastry is crisp. Serve with mango chutney.

Recipe from Good Food magazine, March 2012

Leek, cheese & potato pasties

http://www.bbcgoodfood.com/recipes/1958638/leek-cheese-and-potato-pasties

Prep:30 minsCook:55 minsPlus cooling

Skill level

Moderately easy

Servings

Makes 6

Mini veggie pastry parcels with oozing cheese make a great value and comforting home made snack

Ingredients

• 2 small potatoes (about 300g/11oz), cut into 1cm cubes
• knob of butter
• 2 small leeks, tough outer leaves removed, split in half lengthways and finely sliced
• 3 thyme sprigs, leaves chopped
• 1 tbsp Dijon mustard
• 2 tbsp cream
• flour, for dusting
• 500g block shortcrust pastry
• 140g/ 5oz Welsh Caerphilly cheese, strong cheddar or vegetarian alternative, cut into small chunks
• 1 egg, beaten

Method

1. Cook the potatoes in boiling, salted water for 5-8 mins until tender, but still holding their shape. Meanwhile, melt the butter in a large saucepan. Add the leeks and thyme and soften for 10-12 mins. Drain potatoes and add to the leeks with the mustard and plenty of seasoning. Stir in the cream and leave to cool a little.
2. Heat oven to 180C/160C fan/gas 4. On a floured surface, roll out the pastry to the thickness of a £1 coin. Use a side plate or a bowl as a template to cut out 6 x 15cm circles. Mix the cheese with the leek mixture and pile a mound of the mix onto the centre of each pastry circle. Brush around edges with a little egg, then bring edges together and crimp with your fingers to seal.
3. Place pasties on a baking tray lined with baking parchment, brush with the remaining egg and bake for 40-45 mins until golden brown. Serve warm or leave to cool.

Recipe from Good Food magazine, March 2012

BBC Coconut & Mango Sponge

http://www.bbcgoodfood.com/recipes/coconut-mango-

Prep:20 minsCook:30 mins

Skill level

Easy

Servings

Cuts into 12 squares

Ingredients

• 425g can sliced mangoes in syrup, drained
• 200g butter, softened
• 225g golden caster sugar
• 4 large eggs
• 200g self-raising flour
• 50g desiccated coconut, plus 3 tbsp for sprinkling
• 140g Greek-style coconut yogurt

Method

1. Heat oven to 180C/160C fan/gas 4. Grease and line a 20 x 30cm baking tin with 2 strips of criss-crossed baking parchment. Dry the mango pieces on some kitchen paper, then chop into 3cm pieces and set aside.
2. Place the butter and sugar into a bowl, and whisk until smooth and creamy. Add the eggs, one at a time, beating well after each addition. Use a spatula to fold through the flour and coconut, then the mango pieces and yogurt. Scrape the mixture into your tin and smooth over the surface, then sprinkle with a little extra coconut. Bake for 30 mins until risen and golden and a skewer inserted into the centre of the cake comes out clean. Cool for 10 mins in the tin, then transfer to a wire rack. This cake is delicious served warm with an extra blob of coconut yogurt, or just as good cold. Keeps in a tin for up to 3 days.

Recipe from Good Food magazine, March 2014