Wednesday, 24 February 2010

Chicken Burgers



If you buy organic chicken from the supermarket and find as I do, that it is extremely tough, then this is a great recipe.

Ingredients;

  1. 4 (tough as old boots) chicken breasts
  2. 1 teaspoon olive oil
  3. 2 tablespoons dried parsley
  4. Juice of one lemon
  5. Salt and pepper to taste
Method;
  1. Chop up the chicken roughly and blend in the food processor for about 2 minutes
  2. Add all the other ingredients and blend for a further 1 minute
  3. Scoop out handfuls of the resulting gloop and shape in to patties on a greased baking sheet (you may want to keep putting your hands under a running tap as the water stops the chicken from sticking to you)
  4. Bake in a preheated oven for 20-30 minutes at 180 degrees turning once


Friday, 11 September 2009

(Frozen) Cauliflower and Courgette Soup


If you are avoiding potatoes and despair at how you might thicken up a soup then this one is for you.  Frozen cauliflower works very well as a potato substitute, just remember not to add too much additional liquid to the pot.  I've experimented with different variations of this and it does not work with fresh cauliflower - if you want the thickening effect the cauliflower must be frozen.

You will need a 5 litre pot or larger. Freezes well.

Ingredients;

  1. 4 or 5 medium onions, chopped
  2. Oil for frying
  3. 1kg bag of frozen cauliflower florets
  4. 6 courgettes, roughly chopped
  5. 1.5 litres of chicken stock
  6. 3 teaspoons of salt
  7. 1 teaspoon of cumin
  8. 1 teaspoon of turmeric
  9. Generous sprinkling of dried parsley

Method;
  1. Fry the onions in the pot with a little oil and water until translucent
  2. Add all the other ingredients, bring to the boil and simmer for 15 minutes or until the vegetables are cooked through
  3. Blend thoroughly - I use a hand blender in the pot for convenience

Tuesday, 8 September 2009

Turkey Loaf

I ended up in hospital a couple of weeks ago with a kidney infection, thus the lack of posts. I am feeling a lot better now so I thought I would share my recipe for home made turkey loaf.

I've been fiddling about with this recipe for a while now and am finally happy with it. It is great hot, out of the oven (lovely and moist) or next day chilled (still moist!). Great for an Autumn meal - substantial but not too rich and it's quite economical too as it seems to go a long way. It's great to slice and take with you for a picnic or for a quick SCD friendly snack. I hope you like it!


The quantities below will make 1 2lb loaf. I usually make more than one at a time because they freeze well.

Ingredients;
  1. 650g minced turkey (I mince my own so I know exactly what's in it)
  2. 2 small onions, chopped
  3. 2 cloves garlic, minced
  4. 1 large cooking apple, peeled and grated
  5. 25g fresh sage, stalks removed and finely chopped
  6. 80g ground walnuts
  7. 1 large egg, beaten
  8. 1 teaspoon mustard powder
  9. 1 teaspoon salt
  10. Pepper to taste

Method;

  1. Fry the onion and garlic until nearly cooked
  2. Add the sage to the onion and garlic and until the sage is wilted and the onions translucent
  3. Put the minced turkey in a large bowl and add the cooked onions, garlic and sage
  4. Add all the other ingredients to the bowl and mix well
  5. Line a 2lb loaf tin with greaseproof paper, put the mixture in the tin and pack down well with the back of a wooden spoon
  6. Put in a preheated oven at 180 degrees and cook for an hour and a quarter to an hour an a half

Friday, 19 June 2009

Banana Bread



If you are expecting a sweet, cakey type of bread this is not the recipe for you!  Having said that, the bananas do give it some sweetness.  Great for a snack.

Ingredients;



  1. 2 large really, really ripe bananas
  2. 4 eggs
  3. 6oz ground almonds
  4. 1/4 cup (approx 50ml) of oil (I use coconut as the sweetness is good with the bread)
  5. 1 teaspoon vanilla extract (optional)
  6. 1/2 teaspoon bicarbonate of soda
  7. 2oz chopped nuts for topping
Method;

  1. Put the oven on at 170 degrees (non fan assist - if you have fan assisted oven then reduce temperature by 10 degrees)
  2. Line a baking tin (or tins) with oiled baking paper. I used 2 loaf tins but you could easily use a square or round tin instead
  3. Put the bananas, eggs, oil, honey and vanilla extract in the food processor and blend until it looks like a frothy milkshake
  4. Add the bicarbonate of soda and blend again
  5. Add the almonds and blend again to mix
  6. Pour the mixture in to the tin(s) and sprinkle the nuts on top
  7. Bake in the oven for 30 to 40 mins. The bread is ready when a knife inserted into the middle comes out clean.

Saturday, 13 June 2009

Blueberry Muffins

Wow! I just made muffins that look like the real thing and taste great too. The basic muffin recipe is from the book Breaking the Vicious Cycle: Intestinal Health Through Diet by Elaine Gloria Gottschall. I made a dozen and they are all gone already!


Ingredients;
  1. 2 1/2 cup of ground nuts
  2. 1/4cup melted butter (or home made yoghurt)
  3. 1/2 cup runny honey (place honey jar in bowl of hot water to make runny)
  4. 1/2 tea spoon of baking soda
  5. 1/8 teaspoon of salt
  6. 3 eggs (if you can't eat eggs then pureed fruit can be substituted)
Method;
  1. Put the everything except the butter in a food processor and blend
  2. Add the melted butter to get a batter like consistency
  3. Optional - add some fruit (I used a few blueberries)
  4. Spoon the mixture in to tin lined with paper cases (or non-stick muffin tin)
  5. Bake at 190 degrees for 15 to 20 mins
You need to keep a close eye on these while they are cooking as they can burn very quickly.

Tuesday, 9 June 2009

Pea and Mint Soup


Ingredients;

  1. Oil for cooking onions (coconut is good)
  2. 3 or 4 medium onions
  3. 500ml ready made Chicken or Vegetable stock
  4. 1.5 litres Boiling water
  5. 1.2 kg Frozen or Fresh Peas
  6. 3-4 table spoons Dried Mint
  7. Very large bunch (about 80-100g) of fresh mint (stalks removed)
  8. 2-3 tsp salt
Method;

Use a large 9"/5l pot for this recipe
  1. Heat the oil in the pot
  2. Chop up the onions (I use the MagiMix to save time)
  3. Put the onions in the pot and add a little liquid (50 -100 ml) to help them steam cook (put the lid on the pot)
  4. Fill the kettle and put on to boil
  5. When the onions are cooked put the peas, stock, dried mint, salt and boiling water to the pot and bring to the boil - boil until tender (a few mins)
  6. A minute before turning off the heat, add the fresh mint
  7. Blend using Bamix (hand blender)
The very best thing about this recipe is that this soup only takes me about half an hour to prepare and cook (it will take longer though if the peas are straight from the freezer). It will keep in the fridge for two to three days and freezes well.
This was submitted for June's Go ahead honey, it's gluten-free! event.

Spinach and Nutmeg Soup

This soup is light and not something to "stick to your ribs" which is perfect for the hotter weather and above all it is SO quick to make.


Ingredients;

  1. 600g spinach
  2. 4-5 medium onions
  3. 4-5 garlic cloves
  4. 1/3 of a nutmeg
  5. 500g pre made chicken stock
  6. Salt to taste (I use about 3-4 tsp for a pot this size)
  7. Pepper to taste
  8. 1.5 l boiling water
  9. Olive oil
Method;
You will need to use a 5l soup pot like the one on the right for this quantity of ingredients
  1. Fill the kettle and put on to boil
  2. Heat a little olive oil in the pot
  3. Chop the onions
  4. Crush the garlic
  5. Add garlic, onions and 100ml of water to the olive oil in the pot. Put the lid on and steam fry
  6. Wash the spinach thoroughly
  7. When the onions and garlic are cooked add all the spinach to the pot. (It may look like it will not fit but it does!)
  8. Add the chicken stock
  9. Add the boiling water
  10. Add the salt and pepper to your liking
  11. Grate about 1/3 of a nutmeg in to the pot (or however much you like)
  12. Bring to boil
  13. Boil for a minute or so
  14. Blend thoroughly
This takes about 20 mins to make from start to finish. It will keep for 2-3 days in the fridge.

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