Monthly Archives: May 2016

National Barbecue Week | WIN a Gorgeous Barbecue!

3 Easy Barbecue Recipes

3 Easy Barbecue Recipes you’ll Cook Again and Again

It’s National Barbecue Week, so what better excuse to get out in the garden and cook up some delicious grub?
(Keep a brolly handy just in case!)


Win a Portable BBQ

Here’s your chance to WIN a Gorgeous Barbecue!

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These three barbecue recipes are really easy and taste fantastic.

 

Halloumi-with-Wild-Rocket

Halloumi with Wild Rocket

  • Difficulty: easy
  • Print

Calories 528 per portion
Fat 45g (26g sat) per portion
Suitable for vegetarians

Ingredients

  • Halloumi 250g packet, drained
  • Olive oil 2 tbsp plus 1 tsp
  • Lime 1, juice only
  • Garlic 2 cloves, peeled and finely chopped
  • Freshly ground black pepper
  • Wild rocket and salad leaves 50g packet, to serve

Instructions

  1. Cut the Halloumi into 6–8 thick slices and place in a non-metallic dish.
  2. Mix together the oil, lime juice and garlic, season with plenty of pepper and pour over the Halloumi. Turn the cheese so it is coated in the marinade. Cover and chill for 10 minutes to allow the flavours to infuse.
  3. Oil, then heat a griddle pan over a medium heat or heat the barbecue. Remove the Halloumi from the marinade, reserving the garlic oil mix, and cook on the hot griddle until golden on both sides. The Halloumi will brown quickly and only needs 1–2 minutes on each side.
  4. Arrange the wild rocket and salad leaves in two bowls and top with Halloumi, drizzle with the reserved garlic oil and serve.

Cook’s tips
There is no need to add salt to the dish as Halloumi is already quite salty.
You could also serve with griddled sweet peppers.


 

Spiced-Chicken-in-a-Bun

Spiced Chicken in a Bun

  • Difficulty: easy
  • Print

Calories 613 per portion
Fat 28g (4g sat) per portion

Ingredients

  • Skinless chicken breasts 2
  • Lemon 1 small, juice only
  • Olive oil 1–2 tbsp
  • Harissa paste 1 tsp
  • Salt
  • Rustic rolls 2
  • Mayonnaise 1–2 tbsp
  • Little Gem lettuce 1, trimmed, washed and sliced
  • Tomato 1 large, sliced
  • Red onion 1 small, peeled and finely sliced

Instructions

  1. Put the chicken breasts, skinned-side down, on a large piece of cling film and slash them a couple of times so they can be opened out. Put another piece of cling film on top, then bash the meat with a rolling pin until it is about 1cm (about ½in) thick all over.
  2. In a small bowl, mix together the lemon juice, oil, harissa paste and salt.
  3. Brush the harissa mix liberally over the chicken, discarding any leftover harissa mix.
  4. Preheat a griddle or barbecue over a medium heat and cook the chicken for 7 minutes on each side, or until the juices run clear.
  5. Meanwhile, cut each roll in half and spread with mayonnaise. Fill with lettuce, tomato slices, chicken and red onion. Serve straight away.

Cook’s tip
Harissa paste, once opened, should be stored in the fridge. To use up any that is leftover, stir a little paste into couscous or Greek yogurt and chopped mint for a spicy Moroccan-style side dish.

These two recipes are taken from the Just for One or Two cookbook, a gorgeous book that shows you how to cook delicious meals for one or two people with little effort and minimal waste.

 

 


 

Lamb, Apricot & Coriander Burgers

Lamb, Apricot & Coriander Burgers

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 326 per portion
Fat 19g (7.6g sat) per portion
Suitable for freezing

Ingredients

  • Minced lamb 450g (1lb)
  • Dried apricots 25g (1oz), finely chopped
  • Shelled pistachio nuts 25g (1oz), finely chopped, optional
  • Chopped coriander or mint 1 tbsp
  • Lemon ½, grated zest and juice
  • Ciabatta buns, salad and relish to serve

Instructions

  1. In a large bowl, mix first five ingredients together. Season.
  2. Using slightly damp hands shape mixture into four 9cm (3½in) burgers. Cover and chill for 20 minutes.
  3. Cook burgers on a barbecue or under a moderate grill for 6-8 minutes on each side until cooked and any juices run clear.
  4. Serve in a ciabatta bun with salad and relish.

This recipe is taken from this year’s Dairy Diary and was kindly supplied by http://www.simplybeefandlamb.co.uk


 

And don’t forget to enter our competition to win a gorgeous Bentley Portable Kettle Barbecue.

Enter here.

#nationalbarbecueweek

#barbecuerecipes

#tripletested

#win

#competition

 

 

 

 

 

 

 

4 Steps to a Fabulous Fragrant Pot

4-Steps-to-a-Fabulous-Fragrant-Pot

At the moment, I have a rather sad looking pot of mint by the sink. It needs a proper place to live as it’s bedraggled and neglected. 

I absolutely love the scent of herbs and would love to create somewhere special for them to grow and be nurtured so that we can use them in salads and stews and enjoy the aroma.

After browsing through our Seasonal Garden Ideas book I have decided to do this project (adding in my little pot of mint). It will look fabulous by the front door, will create a wonderful aroma as we pass into the house and give me an easily accessible supply of delicious herbs. I can’t wait to get started!

 

Bay, Thyme & Lavender

Three strongly aromatic plants combine here to make an enticingly scented corner. A  standard bay in a large ceramic pot is circled by a medley of low-growing thymes, with lavender surrounding the base.

Plant in spring.
All of these plants have a year-long presence – bay and thyme are evergreen, while lavender, which flowers in summer, retains its grey leaves throughout winter.

Allow a couple of hours to complete this container and the surrounding bed.


What you need

Plants

  • One bay tree (Laurus nobilis), trained to standard shape and clipped to a ball.
  • Eight thymes (Thymus serpyllum and Thymus citriodorus varieties – here golden leaved, variegated and grey-leaved forms as well as the more usual dark green).
  • Eight lavenders (Lavandula variety, such as ‘Munstead’).

Equipment

  • Large ceramic container (or any other pot large enough to take the bay tree).
  • Soil-based potting compost with added grit or sharp sand for drainage.
  • Broken crocks for drainage.
  • Trowel.

Instructions

  1. Position your pot where it is to stand – it will be too heavy to move once planted. Here the pot is surrounded by a narrow bed of lavender which will need about 45cm (18in) of planting space all around the pot.
  2. Line the container with broken crocks for drainage, then half-fill with compost. Check the level of the bay’s rootball by placing it in its original pot on the compost. Adjust the level as necessary to get the rootball to the same depth it was in before, then plant the bay, placing it centrally in the pot. Firm in.
  3. Top up the container with more compost – the thymes will have much shallower rootballs than the bay. Plant the thymes in a circle around the bay, firm in, then top up again with more compost to within 2.5cm (1in) of the rim. Water thoroughly.
  4. Work some of the compost/grit mix into the soil around the pot, then plant the lavenders all round. Water thoroughly.

Tips
If you wish, choose a dry, sunny day and cut some of the lavender flowers when they are at their peak. Leave them to dry in bunches, then use them in a vase or a potpourri, or make little sachets and stuff them with the lavender flowerheads – place in linen drawers or hang in clothes cupboards to keep the clothes smelling fresh and sweet.

Note
Both the bay and the thymes are culinary herbs, so use them freely in your cooking.

Aftercare
All these plants do best in full sun and need light, well-drained soil. Keep the bay in shape by trimming any straggly shoots in summer; remove any frost-damaged leaves/shoots in spring. Remove faded lavender flowers in autumn, then prune in April – but do not cut into old wood. Clip the thyme, removing dead flowerheads and straggly shoots in spring.


 

Seasonal Garden Ideas £3.99Seasonal Garden Ideas
is available for just £3.99!

A perfect gift for your
green-fingered friends.

 

#gardening

#easypots

#growourownherbs

Recipe of the Week | Gourmet Beans on Toast

Not just for lunch – this must-try version of beans on toast with tuna and cheese, will fill you up until tomorrow!

Gourmet Beans On Toast

Gourmet Beans on Toast

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 576 per portion
Fat 23g (8g sat) per portion

Ingredients

  • Baked beans 400g can
  • Tuna in spring water 160g can, drained and flaked
  • Mayonnaise 2 tbsp
  • Snipped chives 1 tbsp
  • Salt and freshly ground black pepper
  • Rustic bread 2 large thick slices
  • Cheddar cheese 50g (2oz), grated
  • Tomato 4–6 slices

Instructions

  1. Preheat the grill. Gently heat the baked beans in a small pan on the hob.
  2. Mix the tuna with the mayonnaise and chives and season to taste.
  3. Toast the bread on one side, then turn over and very lightly toast the other side.
  4. Spread the tuna mixture evenly over each slice of toast (right up to the edges).
  5. Spoon the baked beans over the tuna, sprinkle with cheese and cook under the grill until the cheese is melted and lightly browned.
  6. Add the tomato slices and cook for just 1 minute. Serve hot.

 

 

A recipes from the Dairy Diary Favourites cookbook.

#recipeoftheweek #beansontoast

5 Best Ever On Toast Ideas

5 Best Ever On Toast Ideas

5 Best Ever On Toast Ideas

Speedy and delicious, these quick ideas for something on toast are a welcome alternative to the ubiquitous cheese on toast.


Gourmet Beans On Toast

Gourmet Beans on Toast

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 576 per portion
Fat 23g (8g sat) per portion

Ingredients

  • Baked beans 400g can
  • Tuna in spring water 160g can, drained and flaked
  • Mayonnaise 2 tbsp
  • Snipped chives 1 tbsp
  • Salt and freshly ground black pepper
  • Rustic bread 2 large thick slices
  • Cheddar cheese 50g (2oz), grated
  • Tomato 4–6 slices

Instructions

  1. Preheat the grill. Gently heat the baked beans in a small pan on the hob.
  2. Mix the tuna with the mayonnaise and chives and season to taste.
  3. Toast the bread on one side, then turn over and very lightly toast the other side.
  4. Spread the tuna mixture evenly over each slice of toast (right up to the edges).
  5. Spoon the baked beans over the tuna, sprinkle with cheese and cook under the grill until the cheese is melted and lightly browned.
  6. Add the tomato slices and cook for just 1 minute. Serve hot.


Brunchtime French Toasts

Brunchtime French Toasts

  • Servings: 1
  • Difficulty: easy
  • Print

Calories 645 per portion
Fat 42g (8.3g sat) per portion

Ingredients

  • Egg 1, beaten
  • Salt and freshly ground black pepper
  • Wholemeal bread 1 slice
  • Vegetable oil 2 tbsp
  • Lean trimmed back bacon 2 rashers, de-rinded
  • Field mushroom 1, wiped, peeled and sliced
  • Tomato 1, thickly sliced
  • Snipped chives to garnish

Instructions

  1. Beat the egg with 2 tablespoons of water and some seasoning and then pour onto a plate. Dip the bread on both sides in the egg, allowing it to soak up all the mixture.
  2. Melt the butter with the oil in a frying pan until bubbling, then cook the bread for 2–3 minutes on each side until lightly golden and set. Drain well, reserving the pan juices, and keep warm.
  3. Add the bacon to the pan and cook for 3–4 minutes on each side until cooked through and lightly golden. Drain well, reserving the pan juices, and keep warm.
  4. Add the sliced mushroom and tomato to the pan and cook, turning occasionally, for about 5 minutes until cooked through and tender.
  5. To serve, place the eggy bread on to a warm serving plate and top with the bacon, tomato, mushrooms and snipped chives. Eat immediately.

Cook’s Tip
If preferred, replace the bacon with pork sausages or a vegetarian variety for a tasty veggie version.


Scrambled Eggs with Smoked Salmon

Scrambled Eggs with Smoked Salmon

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 766 per portion
Fat 55g (25.2g sat) per portion

Ingredients

  • Butter 75g (3oz), softened
  • Tomato purée 2 tsp
  • Chopped dill 2 tbsp, plus a few fronds to garnish
  • Capers 2–3 tbsp, well drained and roughly chopped
  • Freshly ground black pepper
  • Mediterranean-style bread with olives 4 slices, approximately 2cm (¾in) thick, cut diagonally
  • Eggs 5 large, beaten
  • Smoked salmon slices 100g packet, cut into thin strips
  • Beefsteak tomato 1, deseeded and diced, to garnish (optional)

Instructions

  1. Put 50g (2oz) of the butter into a small bowl, then add the tomato purée, chopped dill and capers. Season with black pepper, then mix well together and set aside.
  2. Toast the bread and keep warm.
  3. Melt the remaining butter in a small saucepan (preferably non-stick), add the eggs and half of the salmon strips. Then cook over a moderate heat, stirring continuously, until the eggs are softly scrambled – taking care not to overcook, as they will become dry.
  4. Spread the toasted bread with the tomato butter and put onto two serving plates. Spoon the scrambled eggs on top, garnish with the remaining strips of salmon, dill and the chopped tomato, and serve immediately.

Cook’s Tip
For quick assembly, prepare all the ingredients before starting to cook and toast the bread while scrambling the eggs.


Gorgonzola Bruschetta with Balsamic Figs

Gorgonzola Bruschetta with Balsamic Figs

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 193 per portion
Fat 10g (2.9g sat) per portion

Ingredients

  • Brown sugar 1 tbsp
  • Balsamic vinegar 2 tbsp, plus extra to serve
  • Figs 2, cut into eight
  • Olive oil 2 tbsp
  • Ciabatta 4 slices
  • Garlic ½ clove, peeled
  • Watercress 2 small handfuls
  • Mint leaves 2 tbsp
  • Gorgonzola piccante 50g (2oz), crumbled

Instructions

  1. Preheat oven to 200°C/Gas 6. Combine sugar and vinegar and coat figs in this mixture. Leave for 15 minutes and then transfer to a baking tray and roast for 10-12 minutes until soft.
  2. Meanwhile, brush oil over ciabatta slices and toast for 1-2 minutes each side. Rub lightly with garlic.
  3. Top ciabatta with watercress, mint, figs, a little black pepper and Gorgonzola. Drizzle with a little oil and vinegar before serving.


Avocado Toast

Avocado on Chilli Buttered Toast

  • Servings: 2
  • Difficulty: easy
  • Print

Suitable for vegetarians

Ingredients

  • Butter 25g (1oz)
  • Chilli jam 2 tsp
  • Seeded bread, such as Vogel, 2 large slices
  • Ripe avocado 1 large or 2 small, peeled stoned and sliced

Instructions

  1. Beat butter together with chilli jam.
  2. Toast bread on both sides.
  3. Spread with chilli butter, top with avocado and season to taste.

 

#ontoast #tripletested #avocado

Recipe of the Week: Chilli Beef Noodles

There are many delicious recipes that cost very little in our cookbook, Fantastic Food for Less.

Here’s one of my favourites:

 Chilli Beef Noodles

Chilli Beef Noodles

  • Servings: 3
  • Difficulty: easy
  • Print

Calories 494 per portion
Fat 15g (4.4g sat) per portion

Ingredients

  • Egg noodles 2 nests
  • Olive oil 1 tbsp
  • Beef frying steak 175g (6oz), thinly sliced
  • Red onion 1, peeled and cut into 8 wedges
  • Frozen peas 110g (4oz)
  • Ready prepared stir-fry vegetables 225g pack
  • Chilli powder ½ tsp
  • Dried oregano ½ tsp
  • Sherry 2 tbsp (optional)
  • Soy sauce 2 tbsp

Instructions

  1. Cook the noodles according to the packet’s instructions.
  2. Meanwhile, heat the oil in a large frying pan or wok and fry the beef and onion for 4-5 minutes, stirring occasionally, until browned all over. Remove from the pan and keep warm.
  3. Add the peas and stir-fry vegetables to the pan and cook for 2-3 minutes. Then stir in all the remaining ingredients with 4 tbsp water. Stir in the beef and drained noodles and cook for 1 minute before serving.

 

Cook’s tips
Ready prepared stir-fry vegetables are really inexpensive to buy and make midweek cooking super-speedy. If you don’t have sherry available then replace it and the water with 6 tbsp beef stock.

#savvy #savemoney #tripletested #toptips

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