Golden couscous with apricots and crispy onions

For special occasions I like to go the extra mile. Something so simple like couscous is really quick to make and can be a vehicle for maximum flavour.

Serves 6• Prep 15 mins • cook 20 mins

500g cous cous
1 vegetable stock cube / gel pot
2 tsp tumeric
1 tsp ground cumin
100g dried apricots chopped
3 red onions thinly sliced
1 tsp caster sugar
500ml veg oil
Zest an juice of 1 lemon
2 tbsp olive oil
Small bunch coriander, chopped
Small handful mint, chopped

1. Boil your kettle. Tip the cous cous into a large bowl, crumble stock cube or add stock pot, then tumeric, cinnamon and apricots and season well n pour over 500 ml hot water, stir then cover with cling film and leave for 5 mins.

2. Put half sliced onion in a bowl with a good pinch of salt and sugar, pour over enough boiling water to cover and leave to steep for 10 mins.

3. Heat enough oil to come about 5cm up the side of a deep saucepan. Once hot fry the remaining onions in batches until golden and crispy. Drain on kitchen paper and sprinkle with salt.

4. Use a fork to fluff up the couscous, Drain the steeped onions and stir through the couscous with lemon zest and juice and olive oil and herbs. Tip onto a serving platter t bowl and scatter with crispy onions and mint leaves.

Minty Carrot and feta salad

I cooked a Moroccan meal for my sisters birthday. This was one the recipes I made as part of the feast.

Serves 6 • prep 20 mins. • cook 30 mins

2 tbsp olive oil plus extra for drizzling
500g / 1lb 2 oz carrots, halved and cut into chunks
400g can chickpeas, drained
2 tsp ground cumin
Juice 1/2 lemon
1 tbsp clear honey
Small bunch mint chopped
2 big handfuls spinach
100g pistachios roughly chopped (I didn't add these as my nephew is allergic to nuts)
200g feta, crumbled

• heat the oven to 200oC / 180oC fan / gas 6
Tip 1 tbsp of the oil, the carrots, chickpeas and cumin onto a baking tray, season and toss to coat. Roast for 30 mins or until carrots are tender.
• mix of the lemon juice, honey and 1 tbsp olive oil, then pour all over the carrots and chickpeas. Leave to cool. You can make up to this stage the day before.
• mix through the mint spinach leaves and pistachios, taste to make sure you have seasoned enough, if not add more salt / pepper. Scatter with feta cheese and drizzle with extra olive oil.

Compote of Plums - Low GI

I'm attempting to make healthier desserts. I love baking and mostly the richest things so I've been looking for healthier alternatives.

Great thing about this you can have it for breakfast as well as dessert with some granola and yogurt. Enjoy x

Serves 4

150ml red wine / port (I used port)

50g (2oz) caster sugar

Small sprig of rosemary

1 bay leaf

1 strip lemon and orange zest

2 whole cloves

5cm (2inch) piece cinnamon stick

500g (18oz) red plums halved and stoned

Bring to boil all ing except the plums and simmer until the sugar has dissolved. Add the plums and cover with a lid. Cook gently until the plums are just tender.

Remove the plums and set aside. Boil the juices to reduce slightly. Pour over plums and serve with low fat Greek yoghurt.

Jamaican chicken with mango rice & beans

I love one pots and tray bakes, on days when I'm tired these work well for me. I love preparing everything and just popping the tray into the oven and forgetting about it till the food is ready.

N.B use half a chilli if kids will be eating. I like it hot but not everyone else does.

Serves 4 • Prep 20 mins plus marinating • Cook 1hr 10 mins

Bunch spring onions chopped
4cm ginger / thumb size piece chopped
3 garlic cloves
1 red chilli, seeds removed ( if you like it super hot leave them in)
Handful coriander, stalks roughly chopped and leaves picked
1tbsp thyme leaves
Zest and juice 1 lime, plus cut into wedges to serve
1 1/2 tsp ground allspice
2 tbsp sunflower oil
1 tray chicken drumsticks
300g long grain rice
400g can kidney beans, drained and rinsed
500ml chicken stock
1 ripe mango peeled, stoned and cut into bite sized chunks
200g mango chutney plus extra to serve

Place spring onions, ginger, garlic, chilli, coriander stalks, thyme, lime zest, lime juice, allspice and oil into a food processor and blend into a paste. Pour over the chicken drumsticks and leave to marinate for an hour or overnight.

Heat oven to 180oC / 160oC fan / gas 4. Tip the rice and beans into a large roasting tin with deep sides. Remove chicken from marinade and set aside

Mix stock with marinade and pour over the rice and beans. Place drumsticks and mango ontop. Cover tightly with foil and bake for 30 mins.

Remove tray from oven. Remove foil increase oven temp to 220oC / 200oC fan / gas 7. Spoon mango chutney over chicken and return to the oven uncovered for approx 30 mind or until chicken is browned and there is no liquid in the tray.

Fluff up the rice with a fork and scatter with coriander. Serve with lime slices and extra mango chutney if you fancy.

Creamy Fish Curry

I am always looking for other ways to cook fish, I usually bake or fry fish. Speedy tasty supper.

Serves 4 • Prep 5 mins • Cook 20 mins

250g basmati rice
3 tbsp mild curry paste e.g Korma ( I used Pataks)
1 onion thinly sliced (chopped if sharing with smaller children)
400g can coconut milk (reduced fat if you want to be healthier)
1 chicken stock cube / gel pot
140g green beans (fresh / frozen)
400g white white chopped into large chunks
1/2 bunch spring onions sliced

• cook the rice following pack instructions
• heat the curry paste with a splash is water in a frying pan with a lid. Add the onion and cook gently until soft.
•pour in coconut milk and crumble stock cube / add gel pot. Simmer to make a smooth sauce, adding water if it is too thick.
•stir in beans then top with fish. Cover and simmer for 10-12 mins until the fish is cooked.
•sprinkle the curry with spring onions and serve with rice.

Chocolate and Raspberry Zebra Cake

I made this cake for my sisters birthday. It turned out really well.

It requires a little more effort and it is well worth it

Makes 22cm round cake• prep 40 mins•Cook 1hr 5 mins

Veg oil for greasing,

For Raspberry Sponge

150ml pot of raspberry yogurt
150ml / 1/4 pt vegetable oil
100g / 4oz frozen raspberries, defrosted
200g / 7oz self raising flour, plus an extra 5 tbsp
140g / 5 oz caster sugar
2 large eggs
Artificial pink food colouring

FOR CHOCOLATE SPONGE
200g / 7oz self raising flour
140g / 4oz caster sugar
3 tbsp cocoa powder
2 large eggs
150ml pot natural yogurt
150ml / 1/4 pt veg oil
1/2 tsp vanilla extract

To Decorate

200ml double cream
100g seedless raspberry jam
100g dark chocolate bar, roughly chopped

Cheat - 1 pot Betty Crocker Chocolate Fudge Icing

• preheat oven to 180oC/160oC/gas 4. Grease and line base of deep 22cm round cake tin with baking parchment.
• to make the raspberry sponge, put the yogurt oil and raspberries into a food processor or blender, and whizz until well blended. Sieve, to remove the seeds, into a measuring jug until you reach 300ml. Discard the rest. 🍓
•make the two cakes. In two mixing bowls, separately mix the dry ingredients, plus a pinch of salt, for the raspberry and chocolate sponges. Crack in the eggs, then add the yogurt, oil and vanilla extract to choc cake and raspberry mix to the other. Beat each with an electric Whisk until smooth, cleaning whisks between bowls. Quickly stir some pink food colouring into the raspberry cake mix.
• sit the cake tin in front of you and a bowl of cake batter to each side , work fast. This is important that you be quick.
Using 2 1/2 cup measures or equal sized ladles spoon choc into the centre of the tin, don't wait for it to settle quickly too with raspberry mix and repeat choc, rasp, until finished. Put straight into the oven.
• bake for 1 hr until a skewer poked ino the middle comes out clean. Keep an eye on it you might cover it loosely with parchment paper after 45 mins if the cake is looking dark. (The top will crack). Cool in tin
. To decorate put cream and jam in a pan And bring nearly to the boil, stirring to melt the jam. Take off the heat, tip in chocolate and leave until melted. Stir together until smooth. When thick enough spread over cooled cake that has been removed from its tin.

Pancakes for shrove Tuesday

There are so many lovely recipes to try for crepes or thick pancakes, fritters, sweet / fruit pancakes or even savoury. I couldn't really make up my mind what to make so here are some of my favourites ..... Enjoy

Classic Pancakes

Makes approximately 12, Prep: 10mons, Cook: 20 mins

100g / 4 oz plain flour
2 large eggs
300ml / 11 fl oz milk
1tbsp sunflower / veg oil plus a little extra for frying
Lemon wedges and caster sugar

1. Put the flour, eggs, milk and a pinch of salt into a bowl or large jug, then whisk to a smooth batter. Set aside for 10 mins if you have time, if not start cooking right away.

2. Set a medium frying pan / crepe pan over a medium heat and carefully wipe it with some oiled kitchen paper. When hot cook your pancakes for 1 min each side till golden, keeping then warm in the oven as you go.

3. Serve with lemon wedges and sugar or your favourite filling.

TIP. Once cold you can layer your pancakes between baking parchment then wrap in cling film and freeze for up to 2⃣ months.




American style Banana and crispy bacon pancakes

8 streaky bacon rashers / pancetta strips
140g / 5 oz self raising flour
1 tsp baking powder
2 tbsp light soft brown sugar
2 ripe bananas, 1 mashed, 1 sliced
2 large eggs
25g / 1 oz butter melted
125ml / 4 fl oz milk
Maple syrup to serve

1. Heat grill on high and grill bacon, turn over and when done switch off and leave in the grill to keep warm.

2. In a bowl mix the flour, baking powder, sugar and a pinch of salt. Make a well in the centre and add the mashed banana, eggs, butter and milk and whisk to a smooth batter.

3. Heat a knob of butter in a large frying pan over medium heat and ladle the batter into the pan leaving room on between each pancake. Place banana slices on top and flip over when bubbles appear between the banana slices approx 2 mins. Cook for 1 min on the other side until puffed and golden. Keep warm with the bacon and serve with maple syrup.


Blueberry Pancakes

Makes 14 - 16 Prep. 10 mins Cook . 20mins

200g / 7 oz plain flour
1 tsp cream of tartar
1/2 tsp bicarbonate of soda
1 tsp golden syrup
75g / 2 1/2oz blueberries
Zest of 1 lemon
200ml / 7 fl oz milk
1 large egg
Butter for cooking

1. Put flour, cream of tartar and bicarbonate of soda in a bowl. Mix them well with a fork. Drop the golden syrup into the dry ingredients along with the blueberries and lemon Zest.

2. Pour milk into a measuring jug and break in the egg and mix well with a fork. Pour most of the milk into the bowl and mix well with a rubber spatula. Keep adding more milk until you get a smooth, thick, pouring batter.

3. Heat the frying pan and brush with a little butter. Spoon 1 tbsp of batter into the pan. Bubbles will appear on top as pancakes cook - turn them at this stage.?Cook until born on the second side, then keep warm on plat, covered with foul. Repeat till all batter is used up.

Serve with maple syrup / honey.

Fillings

Spiced apple compote

Melt a knob of butter in a medium pan, then add 4 - 5 apples pealed and diced, 1 cinnamon stick, 3 cloves, 1 star anise, 1/2 tsp ground ginger and a good splash of water. Cover and cook for 5 mins over medium heat, then drain any excess liquid. Full pancakes with the compote, drizzle with maple syrup and dollop with Greek yogurt / sour cream.

Scrambled egg and chorizo

Heat a drizzle of olive oil in a frying pan then cook 1 red onion, sliced over a medium heat for 10 mins. Remove to a bowl. In the same pan, fry 250g cooking chorizo, skinned and crumbled for 15 mins or until cooked, then add to the onions with a handful of chopped flat leaf parsley. In a pan , melt a knob of butter, then add 6 medium eggs beaten and a splash of milk. Season with salt and pepper and cook gently, stirring until just set. Divide the egg and chorizo amount pancakes, then serve scattered with grated cheddar and sliced spring onion.


For the intolerant / allergy sufferers

Eggless Pancakes
Prep time: 15 Mins Cook time: 10 Mins Yields: 6 Small Pancakes
If you want to make eggless pancakes for some reason or the other, this is the only recipe you should be trying. Don’t waste time searching for recipes and going through each one of it.

INGREDIENTS:
1 Cup All Purpose Flour
1 Teaspoon Sugar
1/4 Teaspoon Ground Cinnamon
2 Teaspoons Baking Powder
1 Cup Milk
1 Tablespoon Vegetable Oil
1 Tablespoon Water
1 Teaspoon Vanilla Extract
2 Tablespoons Butter
PROCEDURE:
Whisk together the dry ingredients.
In a liquid measuring mug, measure 1 cup milk. To that add the vegetable oil, water and vanilla extract.
Stir in the wet ingredients to the dry ingredients. Do not over-mix. Lumps are perfectly fine. Set aside for a couple of minutes.
Heat a griddle at medium-high heat. Once the pan is hot add the butter and let it melt.
Add the melted butter to the pancake batter and return the pan to the stove. Mix the butter into the batter.
When the pan is hot enough, pour a ladleful of batter on the pan for each pancake. Cook until bubbles appear on the face of the pancake.
Carefully flip the pancake and cook until its golden brown.
TASTE:
I have said it earlier and I’m going to say it again, these are THE best eggless pancakes. Light, soft and fluffy! You have to have some syrup or something to sweeten it because its not sweet by itself. But I guess that’s how pancakes are supposed to be.
MY NOTES:
The pan should not be over-heated or else the pancakes will blacken. You can add about 1/2 a cup of nuts, fruits or chocolate chips or a couple of blueberries for this measurement.

Gluten-Free Buttermilk Pancake Recipe


If you don't have buttermilk in the fridge, just add 1 tablespoon of white vinegar to the milk for an instant substitute for buttermilk.

Prep Time: 5 minutes

Cook Time: 30 minutes

Total Time: 35 minutes

Ingredients:

1 1/4 cups gluten-free flour blend
2 tablespoons sugar
1 teaspoon gluten-free baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 1/4 cup buttermilk OR 1 cup plus 3 tablespoons milk + 1 tablespoon white vinegar
2 tablespoons light olive oil OR your favorite vegetable oil
1 large egg
1/2 teaspoon vanilla extract (optional)

Combine dry ingredients in a mixing bowl and whisk to thoroughly blend.

Combine buttermilk, oil, egg and vanilla in a separate mixing bowl. Whisk to combine. If you are making your own "buttermilk," pour milk into a mixing bowl. Add white vinegar and let sit for about 5 minutes. Then add olive oil, egg and vanilla extract to the milk mixture. Whisk to blend.

Stir milk mixture into dry ingredients and whisk until batter is smooth. If batter looks too thick, add more milk, 1 teaspoon at a time.

Heat a skillet over medium high heat. Lightly brush the skillet will light olive oil or canola oil. For medium-sized pancakes, use a 1/4 cup measuring cup for each pancake. Pour into heated skilled and cook until bubbles form and the bottom is golden brown. Flip and cook second side until golden. For larger pancakes, use a 1/3 cup measuring cup to measure batter for each pancake.

To freeze pancakes - allow to completely cool. Wrap each pancake separately and place in a plastic freezer bag.


Light and Fluffy Gluten Free Pancakes
Yield: 12 medium size pancakes

3/4 cup brown rice flour *
1/4 cup tapioca starch *
1/4 cup potato starch *
1 tablespoon baking powder
1 tablespoon white sugar
1/2 teaspoon kosher salt
1 egg
1 cup buttermilk (or 1 cup milk plus 1 teaspoon lemon juice)
2 tablespoons butter, melted and slightly cooled
* if you do not need a GF version of this recipe, simply substitute 1 1/4 cup AP flour for the items marked with an *

Whisk together the dry ingredients and set aside. In a smaller bowl, lightly whisk the egg and then add the buttermilk. Add the wet to the dry ingredients, whisk for just a moment and then add the butter. Whisk to combine and then let rest while the griddle or pan heats.

Butter the pan or griddle if desired and then pour about 3 tablespoons (or a scant 1/4 cup) of batter onto the griddle for each pancake. Let cook until they begin to bubble on top and they are lightly browned on the bottom. Flip and cook second side just until golden brown. Serve warm with the toppings of your choice. Enjoy!
Recipe from Barefeet in the Kitchen

Crumbed turkey with broccoli-bean smash

Another fast recipe

3 tbsp plain flour
1 large egg
100/4oz fresh breadcrumbs / .
Zest 1 lemon, plus lemon wedges to serve (optional)
Small handful parsley, chopped
450g/1lb turkey breast steaks
2 tbsp sunflower oil
4 vine cherry tomatoes
350g/12oz broccoli, cut into small florets
400g can butter beans, drained
4 tbsp pesto

1 Hear oven to 180oC/ 160oC fan / gas 4. Put the flour into a wide shallow bowl with a little seasoning. Whisk egg in a second shallow bowl with 1 tbsp water. Add the breadcrumbs, Lemon zest and parsley to a third bowl.

2. Get the kids to dip each turkey steaks into the flour, shaking off any excess, then into the egg, and finally into the breadcrumbs - press the crumbs into the turkey to make sure they really stick. Put the steaks on a large baking tray, drizzle with oil and bake for 20 mins.
Add cherry tomatoes to the tray and bake for a further 5 mins.
3. Meanwhile, boil a pan of water, then add the broccoli and cook for 5 mins
Add the butter beans and cook for 2 mins more until broccoli is really tender. Drain well and leave to steam dry for 1 - 2 mins. Tip back into a pan, add the pesto and mash.

Enjoy

Thai Pork Curry

A quick curry that's tastes amazing. You can make double and freeze half and save for a rainy day when you don't fancy cooking.

Serves: 4 • Prep 10 mins • Cook 30 mins

1 tbsp vegetable oil
Bunch spring onions, sliced
Small bunch coriander, stalks finely chopped, leaves picked

400g / 14 oz pork tenderloin, sliced

4 tbsp Thai red curry ( if using Mae Ploy start with 2 tbsp as it is very strong)

4 tbsp peanut butter

1 tbsp soft brown sugar

1 tbsp soy sauce

400ml can light coconut milk

175g pack baby corn

Juice 1 lime

Steamed jasmine rice, to serve

1. Heat the oil in a large saucepan or flameproof casserole dish. Add spring onion and coriander stalks and cook for 1 min. Add pork slices and cook for 5 mins until starting to brown.

2. Stir in the curry paste and peanut butter. After 30 secs, add the sugar, soy and coconut milk, plus 1/2 can of water. Mix well, put a lid on and leave to simmer for 15 mins, stirring occasionally.

3. Remove the lid, add the baby corn and increase the heat. Bubble for 3 mins until the corn is cooked and the sauce has thickened a little. Stir in the lime juice and check for seasoning.

Can freeze for up to 2 mths. To cook from frozen: thoroughly defrost, then heat in a pan on the hob until curry is hot all the way through.

Serve scattered with coriander leaves and rice