Monthly Archives: September 2014

The Perfect Autumn Menu

The Perfect Autumn Menu

.

The Perfect Autumn Menu

Celebrate the harvest season by enjoying some wonderful seasonal British Food.

Recipes taken from the new Fantastic Food For Less cookbook.

Take a look at our Pinterest page for lots more inspirational recipes.


Parsnip Soup

Piquant Parsnip Soup

Time 1 hr. 
Per portion: 264 Kcal,
15g fat (7.7g saturated).
Serves 4
Suitable for vegetarians
Suitable for freezing

Butter 25g (1oz)
Parsnips 675g (1½lb), peeled and sliced
Bramley cooking apple 1, peeled and sliced
Vegetable stock 1.25 litres (2 pints)
Dried sage ½ tsp
Single cream 150ml (¼ pint)
Salt and freshly ground black pepper

1 Melt the butter in a large saucepan over a medium-low heat and add the parsnips and apple. Cover and cook gently for 10 minutes, stirring occasionally.

2 Pour the stock into the saucepan and add the sage. Bring to the boil, then reduce the heat, cover and simmer for about 30 minutes until the parsnip is softened.

3 Purée the soup with a hand-held blender, and then reheat gently with the cream and season to taste before serving.


Mackerel Fishcakes

Mackerel Fish Cakes

Time 20 minutes. 
Per portion: 681 Kcal, 52g fat (12.4g saturated)
Serves 4
Suitable for freezing

Peppered smoked mackerel fillets 345g pack
Mashed potato 350g (12oz)
Chopped parsley 1 tbsp
Creamed horseradish 2–3 tbsp
Salt and freshly ground black pepper
Egg 1, lightly beaten
Milk 2 tbsp
Fresh white breadcrumbs 75g (3oz)
Butter 25g (1oz)
Sunflower oil 1 tbsp
Mayonnaise 4 tbsp

1 Baked potato wedges and salad to serve (optional)

2 Flake the mackerel fillets and stir into the mashed potato, along with the parsley, 1 tablespoon of horseradish sauce and seasoning.

3 Divide the mixture into 8 and mould each portion into shape. Beat the egg with the milk, dip the fish cakes in the egg mixture and then coat in breadcrumbs.

Heat the butter and oil in a large frying pan over a medium heat until foaming and cook the fish cakes for 4–5 minutes on each side (in batches, if necessary) until they are golden brown and warmed through.

4 Stir the remaining horseradish into the mayonnaise and season to taste with salt and pepper.

5 Serve the fish cakes with the flavoured mayonnaise, and with potato wedges and salad, if you like.


Baked Apples

Baked Apples

Time 45 minutes. 
Per portion: 223 Kcal, 8g fat (5.2g saturated)
Serves 4
Suitable for vegetarians

Butter 40g (1½oz), softened
Light muscovado sugar 40g (1½oz)
Chopped glacé ginger 1 tbsp
Glacé cherries 25g (1oz), chopped
Ready-to-eat prunes 75g (3oz), chopped
Dessert apples 4
Custard to serve (optional)

1 Preheat the oven to 180°C/350°F/Gas 4. Beat the butter and sugar together in a bowl until soft and smooth. Stir in the glacé ginger and then add the cherries and prunes.

2 Cut a thin slice off the top of each apple and reserve. Core the apples and cut a very thin slice off the bottom if needed, to stop them rolling around.

3 Stand the cored apples in a small 20cm (8in) circular dish, then press the fruit mixture into the cavities, spooning the remainder over the cut top edge. Press the apple lids back in place.

4 Add 2 tbsp of water to the base of the dish, then bake for 30 minutes until the apples are tender. 5 Serve hot with custard, if you like.


Fantastic Food For Less cookbookFantastic Food for Less

Enjoy fantastic food and save money at the same time with the new Fantastic Food For Less cookbook.

It’s about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.

Fantastic Food For Less features 100recipes that have been triple-tested to ensure perfect results first time!

  • Soups & Snacks
  • Main Courses
  • Desserts & Bakes

Available now for just £7.99

 

 

Read the blogs on our website. 

Autumn Vegetables with Feta recipe

Autumn Vegables with Feta

Autumn Vegetables with Feta

Time 50 minutes.
Per portion: 454 Kcal, 23g fat (8g saturated)
Serves 4

Butternut squash 450g (1lb), about ½ the squash
Sweet potato 450g (1lb)
Parsnips 450g (1lb)
Cumin seeds 1 tsp
Coriander seeds 2 tsp
Paprika 1 tsp
Olive or sunflower oil 4 tbsp
Salt and freshly ground black pepper
Runny honey 1 tbsp
Feta cheese 200g (7oz)
Chopped mint 2 tbsp to serve (optional)
Warmed pitta bread to serve (optional)

1 Preheat the oven to 200°C/400°F/Gas 6. Cut the squash in half, scoop out the seeds and then peel away the skin. Peel the sweet potato and parsnips, then cut all the vegetables into similar-sized chunks.

2 Crush the cumin and coriander seeds in a pestle and mortar or improvise using a mug and the end of a rolling pin. Add the seeds and paprika to a large plastic bag with the oil and a generous amount of salt and pepper. Squeeze the bag to mix, then add the vegetables and shake.

3 Preheat a large roasting tin in the oven for 5 minutes, then tip the vegetables out of the bag into the tin and spread into an even layer. Roast  the vegetables for 30 minutes, turning once.

4 Turn the vegetables again and drizzle with the honey. Roast for 5–10 more minutes until browned around the edges. Crumble Feta over the top and scatter with mint, if using. Serve with warmed pitta if you like.

Cook’s tips
The beauty of this dish is that you can use whatever root vegetables you have available. Chop the leftover squash and use for soup: fry an onion, add the squash and 1 tbsp curry paste. Cook for 1 minute then cover with vegetable stock. Simmer until tender, then purée.

Recipe taken from Fantastic Food for Less.

 

Fantastic Food For Less cookbookFantastic Food for Less

Enjoy fantastic food and save money at the same time with the new Fantastic Food For Less cookbook.

It’s about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.

Fantastic Food For Less features 100recipes that have been triple-tested to ensure perfect results first time!

  • Soups & Snacks
  • Main Courses
  • Desserts & Bakes

Available now for just £7.99

 

 

Read the blogs on our website. 

Competition: Win 25 superb stack-a-boxes

Win Lakeland Storage Set

.

Competition: Win 25 superb stack-a-boxes

 

To celebrate the launch of our much-awaited new cookbook, Fantastic Food for Less  we are offering the chance to win a superb set of Lakeland Stack-a-Boxes.

One of the best ways to waste less food is to store well and this huge set offers you the perfect solution. Giving years of service, these Stack-a-Boxes have become a staple in many kitchens.

They can be used in the fridge, freezer, microwave, store cupboard and dishwasher. All the kitchen storage you’ll ever need!

The Set comprises:

10 Stack-a-Boxes 400ml (12cm sq. x 4cm/4¾” x 1½”)
10 Stack-a-Boxes 750ml (12cm sq. x 8cm/4¾” x 3″)
5 Stack-a-Boxes 2.5 Litre (21 x 15 x 10cm/8¼” x 6″ x 4″)

Enter

 


Fantastic Food For Less cookbookFantastic Food for Less

Enjoy fantastic food and save money at the same time with the new Fantastic Food For Less cookbook.

It’s about cooking delicious meals more economically – each recipe is simple to cook, tastes fabulous and won’t cost the earth.

Fantastic Food For Less features 100recipes that have been triple-tested to ensure perfect results first time!

  • Soups & Snacks
  • Main Courses
  • Desserts & Bakes

Available now for just £7.99

 

Try these mouthwatering recipes from Fantastic Food For Less

Fantastic Food For Less sample recipes

 

 

Read the blogs on our website. 

Friendship Month | Competition: Win 25 superb stack-a-boxes

Friendship Month

.

Friendship Month

Competition: Win 25 superb stack-a-boxes

Friends, where would we be without them?

My select group of special ladies are my lifeline, my fashion/interiors consultants, my sanity and my guarantee for a great night out! They have seen me through many great times and difficult times too.

So, during Friendship Month I would like to
say thank you buddies – you’re the best!

As well as being fabulous, my pals also test all my recipes for me. As you may know, here at DD headquarters we insist that everything is triple-tested – once by the recipe writer, then by an amateur cook (my friends) and finally at shoot by the food stylist. This is to ensure that every recipe will work each and every time and also tastes delicious.

Win a set of 25 stack-a-boxes

Almost every recipe tested for our new cookbook, Fantastic Food for Less, got 9 or 10 out of 10 for taste so we know that this book is going to be a huge success.

And to celebrate the launch of Fantastic Food for Less this month we have this fabulous set of stack-a-boxes to give-away. You’ll wonder how you ever lived without them and this recipe book!

ENTER NOW

Win a set of 25 stack-a-boxes

And here’s a little taster from the book.

Autumn Vegetables with Feta

Autumn Vegables with FetaTime 50 minutes.
Per portion: 454 Kcal, 23g fat (8g saturated)
Serves 4

Butternut squash 450g (1lb), about ½ the squash
Sweet potato 450g (1lb)
Parsnips 450g (1lb)
Cumin seeds 1 tsp
Coriander seeds 2 tsp
Paprika 1 tsp
Olive or sunflower oil 4 tbsp
Salt and freshly ground black pepper
Runny honey 1 tbsp
Feta cheese 200g (7oz)
Chopped mint 2 tbsp to serve (optional)
Warmed pitta bread to serve (optional)

1 Preheat the oven to 200°C/400°F/Gas 6. Cut the squash in half, scoop out the seeds and then peel away the skin. Peel the sweet potato and parsnips, then cut all the vegetables into similar-sized chunks.

2 Crush the cumin and coriander seeds in a pestle and mortar or improvise using a mug and the end of a rolling pin. Add the seeds and paprika to a large plastic bag with the oil and a generous amount of salt and pepper. Squeeze the bag to mix, then add the vegetables and shake.

3 Preheat a large roasting tin in the oven for 5 minutes, then tip the vegetables out of the bag into the tin and spread into an even layer. Roast  the vegetables for 30 minutes, turning once.

4 Turn the vegetables again and drizzle with the honey. Roast for 5–10 more minutes until browned around the edges. Crumble Feta over the top and scatter with mint, if using. Serve with warmed pitta if you like.

Cook’s tips
The beauty of this dish is that you can use whatever root vegetables you have available. Chop the leftover squash and use for soup: fry an onion, add the squash and 1 tbsp curry paste. Cook for 1 minute then cover with vegetable stock. Simmer until tender, then purée.

Recipe taken from Fantastic Food for Less.

Read the blogs on our website. 

An easy way to brighten up the garden | Fiery Winter Pot

Fiery Winter Pot from Seasonal garden Ideas

.

An easy way to brighten up the garden

 

Fiery Winter Pot

How gorgeous would this look next to the front door?

Just because winter is approaching, it doesn’t mean the garden needs to look lacklustre and brown.

Plant up this pot now and you’ll
have a gorgeous display come winter.

Use it to brighten up a dull spot in the garden. We have an expanse of unexciting grass in front of our house and so I am going to place it right in the centre to add drama.

 

Fiery Winter Pot

A few garden shrubs have a special display they reserve for winter – dogwood is a prime example, with bare stems that turn a blazing orange and red colour. Here they contrast spectacularly with delicate pure white snowdrops. The dogwood is a long-term occupant in this pot. Plant the snowdrops in September for a display in January-February.

Pot up the dogwood at the same time, or in spring. Included here is a fringe planting of black Mondo grass. Plant it at the same time as the other items.
Allow a couple of hours for the whole pot.

What you need

Plants

  • 20 or more snowdrop (Galanthus nivalis ‘S. Arnott’) bulbs.
  • Cornus sanguinea ‘Midwinter Fire’ shrub.
  • Four to six plants of black Mondo grass (Ophiopogon planiscapus ‘Nigrescens’ ).

Equipment

  • Large terracotta pot
  • Soil-based potting compost.
  • Broken crocks for drainage.
  • Trowel.

1 Place the pot in the position it is to occupy – a container of this size, once full of compost and plants, will be too heavy to move easily.

2 Line the pot with broken crocks for drainage. Fill about half-full, then place the dogwood, in the container it comes in, into the pot to check for level. Adjust the compost as needed, then tip the dogwood out of its container, place it in the terracotta pot, slightly to the back rather than centrally, and firm in with more compost.

3 The snowdrops need to be about 10cm (4in) deep, so put these in next at the appropriate level, spreading them all round the dogwood in the centre of the container. Cover with compost.

4 Finally put in the black Mondo grasses, setting them all round the edges of the pot to form a fringe falling over the rim.

5 Top up the compost to within 4cm (1½in) of the rim of the pot and water in well.

Tip
The colour of the dogwood stems does best – and shows to best advantage – in full sun and can be brilliant when caught in early morning or late afternoon winter sunshine.

Notes
The snowdrops will need to be lifted and divided or replaced every three years or so.
For a notable spring and summer display in the container, choose Cornus alba ‘Elegantissima’ which has cream variegated leaves; the stems do not turn quite so bright a colour as the ‘Midwinter Fire’ variety, but are still an attractive dark red in winter.
If you are interested in the Ophiopogon, bear in mind that it goes under various different common names – black Mondo grass, black lilyturf and black dragon grass are just three.

Aftercare
The dogwood has attractive mid green leaves which turn orange-red before falling in autumn.
The brilliantly coloured stems only come into their own in late autumn and winter.
To ensure a good display, the stems must be hard pruned in spring – cut to within 7.5cm-10cm (3-4in) in March.
The black Mondo grass bears tiny spikes of pinkish white flowers in summer.

 

Seasonal Garden Ideas £3.99Project taken from the super
Seasonal Garden Ideas

which is available for just £3.99!

BUY NOW

 

 

 

Also available
Dairy Diary 2015
Fantastic Food For Less
Dairy Diary Set
2015 Pocket Diary Set
Dairy Diary Cover
Address/Reminders Book
Recipes just for you

 

 

 

 

 

Recipe of the Day | Spiced Cottage Pie

Spiced Cottage Pie from Fantastic Food For Less

 

Spiced Cottage Pie

Cottage pie is one of those timeless favourites; this version is flavoured with a little curry powder and mixed with red lentils to produce a delicious take on a classic.

Time 50 minutes.
Serves 6
Per portion: 737 Kcal, 25g fat (10.8g saturated)
Suitable for freezing.

Sunflower oil 1 tbsp
Minced beef 500g (1lb 2oz)
Onion 1, peeled and chopped
Medium hot curry powder 2 tbsp
Carrot 150g (5oz), diced
Red lentils 150g (5oz)
Beef stock 600ml (1 pint)
Tomato purée 1 tbsp
Sultanas 50g (2oz)
Salt and freshly ground black pepper
Potatoes 680g (1½lb), peeled and cut into chunks
Butter 50g (2oz)
Milk 4 tbsp
Ground turmeric ¼ tsp
Cooked frozen peas to serve (optional)

1 Heat the oil in a saucepan over a medium heat and fry the mince and onion, stirring and breaking up the mince, for about 5 minutes until it is evenly browned.

2 Stir in the curry powder and carrot, cook 1 minute and then mix in the lentils. Pour in the stock, tomato purée, sultanas and seasoning and bring to the boil.

3 Cover and simmer for 25 minutes, stirring occasionally until the lentils are soft.

4 Meanwhile, put the potatoes into a saucepan with just enough lightly salted water to cover them. Cover with the lid and bring the water to the boil. Then reduce the heat and simmer for about 15 minutes until the potatoes are tender.

5 Drain the potatoes, return them to the pan with half the butter and the milk and turmeric and season with salt and pepper. Mash well, adding the milk as needed to make a soft spoonable mash.

6 Preheat the grill to hot. Spoon the mince mixture into an ovenproof dish, cover with the potato and fork the mash into an even layer. Dot the remaining butter over the top and grill for 5–10 minutes until browned. Serve with peas, if you like.

Cook’s tip
Leftover lentils can be used to make a delicious, filling soup. Cook 110g (4oz) lentils with 1 chopped potato, carrot, onion and parsnip (or any other leftover veg you fancy) and 900ml (1½ pints) stock very gently for 1 hour. Purée with a stick blender before you serve.

 

Fantastic Food For Less cookbookRecipe taken from
Fantastic Food for Less

cookbook. which is now
available for just £7.99.

BUY NOW 

 

 

 

 

 

 

 

 

 

A selection of fantastic recipes for you to try:

Thai-Style Chicken Satay
Strawberry Trifle with Pimms
Tomato & Artichoke Tart
Wild Alaska Salmon Picnic Fishcakes
Tomato & Rosemary Gnocchi
Pesto Chicken with Petits Potatoes
Coconut & Plum Pavlovas
Gooseberry & Hazelnut Fool
Treacle Tart with Glazed Apples
Kashmiri Butter Chicken

 

 

 

 

 

 

#roalddahlday
#familyrecipe
#favouritebooks

#moneysavingcookbook

%d bloggers like this: