Tag Archives: Recipe of the week

Recipe of the Week: Lamb Jalfrezi

LAMBJ ALFREZI

 

This Lamb Jalfrezi recipe looks stunning and tastes as good as it looks!

Try this Lamb Jalfrezi recipe now.

 

Lamb Jalfrezi

 

 

#curryweek

#tripletested

#delicious

 

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Recipe of the week: Nutty Seeded Burgers on Brioche 

This is the best veggie burger EVER!

It may be the last opportunity this year, so pop them on the barbecue and sip a glass of something lovely while enjoying the last days of summer.

 

 

Nutty Seeded Burgers on Brioche

Nutty Seeded Burgers on Brioche

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 348 per portion
Fat 27g (5g sat) per portion
Suitable for vegetarians
Suitable for freezing

Ingredients

  • Bulgur wheat 50g (2oz)
  • Vegetable stock 300ml (½ pint)
  • Unsalted cashew nuts 50g (2oz)
  • Brazil nuts 50g (2oz)
  • Mixed seeds 50g (2oz)
  • Garlic 1 clove, peeled
  • Wholemeal bread 1 small slice, torn into pieces
  • Egg 1 Harissa paste 2 tsp
  • Sunflower oil 1-2 tbsp
  • Brioche buns, tomato slices and salad leaves to serve

Instructions

  1. Place bulgur wheat in a pan with stock and bring to the boil. Cover and simmer for 15 minutes. Drain well.
  2. Place all remaining ingredients except oil, brioche and salad in a food processor and whizz to blend together. Stir in bulgur wheat and season to taste. Shape into four patties, cover and chill for 1 hour.
  3. Heat oil in a non-stick frying pan and cook burgers for 4-5 minutes on each side until golden. Serve on brioche with tomatoes and leaves.

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Recipe of the Week: Buttermilk Pancakes with Bacon & Maple Syrup

Buttermilk Pancakes with Bacon & Syrup recipe

It’s the weekend – treat yourself to a rather special breakfast.

Buttermilk Pancakes with Bacon & Syru

  • Servings: 4
  • Difficulty: easy
  • Print

Calories 367 per portion
Fat 18g (7.7g sat) per portion

Ingredients

  • Plain flour 110g (4oz)
  • Baking powder 2 tsp
  • Bicarbonate of soda ½ tsp
  • Caster sugar 1 tbsp
  • Salt ½ tsp
  • Eggs 2 large, beaten
  • Buttermilk 284ml pot
  • Butter 25g (1oz), melted, plus extra for frying
  • Streaky bacon 8 rashers
  • Maple syrup to serve

Instructions

  1. Sift flour, baking powder and bicarbonate of soda into a bowl. Stir in sugar and salt. Whisk in eggs, buttermilk and butter, taking care not to over-whisk.
  2. Heat a non-stick frying pan and add a small amount of butter. Pour in a ladleful of batter and cook for 2-3 minutes, until bubbles appear and edges start to turn dry. Flip and cook for 1 minute more, until golden underneath. Keep warm. Repeat until batter is used up.
  3. Place bacon rashers side-by-side in a large non-stick frying pan. Fry over a medium heat for 5-6 minutes, turning halfway through, until crisp.
  4. Serve pancakes topped with bacon rashers and drizzled with maple syrup.

A Dairy Diary recipe.

 

#recipeoftheweek

#dairydiaryrecipe

#yummy

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#baconday

Recipe of the week: Coconut, Pineapple & Fruit Loaf

Coconut, Pineapple & Fruit Loaf

 

Coconut, Pineapple & Fruit Loaf

  • Servings: One large loaf
  • Difficulty: easy
  • Print

Suitable for vegetarians
Suitable for freezing

Ingredients

  • Self-raising flour 150g (5oz)
  • Desiccated coconut 75g (3oz)
  • Caster sugar 75g (3oz)
  • Butter 110g (4oz), softened
  • Eggs 2
  • Pineapple chunks in juice 227g/230g can
  • Luxury dried mixed fruit 75g (3oz)
  • Granulated sugar 25g (1oz)

Instructions

  1. Preheat the oven to 190°C/170°fan/Gas 5. Grease and line a 900g (2lb) loaf tin.
  2. In a mixing bowl, mix together flour, 50g (2oz) coconut, caster sugar, butter and eggs.
  3. Fold in pineapple chunks (reserve juice) and dried fruit. Spoon into prepared tin and smooth the top. Sprinkle with remaining coconut.
  4. Bake for 40-45 minutes until a skewer comes out clean (cover with foil if the top is browning too quickly). Mix reserved 5 tablespoons pineapple juice with granulated sugar and spoon over the cake as soon as it comes out of the oven.
  5. Leave to cool in tin for 10 minutes before cooling on a wire rack.

Coconut, Pineapple & Fruit Loaf

For more recipes, check out the Dairy Diary 2018 and Cook it Slowly! cookbook.

 

#tripletested
#recipes
#baking

Recipe of the Week: Apricot Bakewell Tarts

 

Cookbooks

Apricot Bakewell Tarts

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 546 per portion
Fat 26g (8g sat) per portion
Suitable for vegetarians

Ingredients

  • Plain flour 50g (2oz)
  • Caster sugar 2 tsp plus 25g (1oz)
  • Butter 25g (1oz), diced
  • Strawberry or raspberry jam 4 tsp
  • Dried ready-to-eat apricots 40g (1½oz), sliced
  • Egg 1
  • Almond extract a few drops
  • Ground almonds 3 tbsp
  • Skimmed milk 2 tbsp
  • Flaked almonds 1 tbsp (optional)
  • Icing sugar for dusting
  • Cream or ice cream to serve (optional)

Instructions

  1. Place the flour and 2 teaspoons sugar in a bowl and rub in the butter to make fine crumbs. Stir in 2-3 teaspoons cold water to make a smooth dough. Knead lightly on a floured surface and then cut in half and roll each half out thinly. Use to line two 10cm (4in) diameter tart tins. Trim the tops and chill for 15 minutes.
  2. Preheat the oven to 190°C/375°F/Gas 5. Spread the jam over the base of the tarts and then sprinkle with the apricots.
  3. Separate the egg into two medium-sized bowls. Whisk the white until stiff and moist peaks form. Add the remaining sugar and almond extract to the egg yolk and whisk until it is thick and pale. Fold in the ground almonds and milk, then gently fold in the egg white.
  4. Pour the mixture over the apricots, sprinkle with the flaked almonds, if using, and bake for 15–20 minutes until golden and just set. Check after 10 minutes and cover with foil if necessary to stop over-browning.
  5. Leave to cool for 15 minutes, remove from the tins and dust with icing sugar. Serve with fresh cream or ice cream if you like.

Cook’s tips
You could use other types of dried ready-to-eat fruits. Choose your favourite.
If you don’t have individual tart tins, you could use poachette rings set on a baking tray.

 

A Just for One or Two  recipe.

 

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#bakewelltarts
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#recipeoftheweek

Recipe of the Week: Chorizo Fried Rice

Chorizo Fried Rice

A speedy favourite – this is so quick and easy. Just throw anything in that you have leftover in the fridge!

Chorizo Fried Rice

  • Servings: 2
  • Difficulty: easy
  • Print

Calories 476 per portion
Fat 24g (11g sat) per portion

Ingredients

  • Butter 15g (½oz)
  • Garlic 1 clove, peeled and crushed
  • Mushrooms 50g (2oz), wiped and sliced
  • Microwave basmati rice 250g packet
  • Chorizo 75g (3oz), chopped
  • Egg 1, beaten
  • Frozen peas 75g (3oz)
  • Frozen sweetcorn 75g (3oz)
  • Soy sauce 1–2 tbsp

Instructions

  1. Melt the butter in a wok or frying pan over a medium heat and sauté the garlic and mushrooms for 5 minutes. Set aside.
  2. Meanwhile, cook the rice in the microwave according to the packet’s instructions.
  3. Add the chorizo and egg to the pan and cook until lightly scrambled.
  4. Add the peas and sweetcorn and cook for 2 minutes and then add the rice and mushrooms and cook for a further 2 minutes until everything is hot.
  5. Serve on warmed plates sprinkled with soy sauce.

Cook’s tips You could replace the mushrooms with peppers, if you prefer. For an even more cost-effective meal you could cook your own basmati rice rather than using the microwave version. It will just take a little longer to prepare.

 

Fantastic Food For Less cookbookThis recipe is taken from Fantastic Food For Less.

The clever recipes in this cookbook show you how to cook fantastic food using good quality, affordable ingredients with minimum waste.

Enjoy Fantastic Food for just £5.99!

READ MORE

 

 

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