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Try this one for something healthy and different.
Spicy Beetroot |
| Use four cooked and peeled beetroot. Cut them into wedges. Meanwhile heat a tablespoon of olive oil in a pan and add to this, half a finely chopped onion, a crushed clove of garlic, a teaspoonful of cumin powder, and some chopped coriander. Sweat them off for 2/3 minutes and then add the beetroot, some finely chopped fresh ginger and the juice of half a lemon. Heat thoroughly and serve with virtually any dish as an accompaniment with a little chopped parsley over. Beetroot contains vitamin B6, Folic acid, Calcium, Iron and several other minerals. It helps with kidney and liver functions and the gall bladder. The Iron will help fatigue. |
Chilli Cobbler |
| Put a tablespoon of olive oil in a saucepan and heat. Add one finely chopped onion, a crushed clove of garlic and sweat these off for a couple of minutes without browning. Then add 500g of lean minced beef, two teaspoons of chilli powder, a teaspoon of ground cumin and cook for another 5 minutes stirring frequently. Then add a tin of chopped tomatoes and a tin of drained washed red kidney beans half a pint of vegetable stock and a tablespoon of tomato puree, salt and black pepper to taste. Bring to the boil cover and leave to cook for another 15 or 20 minutes stirring from time to time. For the cobbler sieve together 4oz self raising flour and a teaspoon of baking powder and add two teaspoons of mixed herbs. Rub in 1 1/2oz of low fat spread and add enough milk to form soft dough. Roll the scone mixture out on a floured surface to about ½ inch thick. With a two inch cutter or smaller if you prefer, cut out the scone rounds. Now place the chilli mixture in an ovenproof dish and place the scones overlapping around the edge. Brush with a little milk and bake for a further 15 minutes or until the scones are a golden brown. Serve with some fresh green vegetables. |
Yeast Free Bread |
| Yeast free bread try this using baking powder. Put 1lb plain flour in a bowl and rub in 1teaspoonful salt and 2oz margarine and two teaspoons of baking powder until looking like breadcrumbs. Mix in the milk (approx ½ pint) and mix to a light spongy dough. Cut in half and place in two 6 inch cake tins and bake in a pre heated oven at 220c for 15 minutes. |
Lunchtime Filler |
| Take 3oz split red lentils and put into 200ml vegetable stock. Add one bay leaf and season with a pinch of salt and some freshly ground black pepper and a pinch of chilli powder for some extra flavour. Bring to the boil and simmer for 15 minutes or until the lentils are mushy and thick. Serve in a bowl with some freshly chopped parsley and a slice of buttered granary bread. |
Prawns in honey and ginger |
| Cut one large carrot into batons roughly chop 2oz bambooshoots and finely slice 4 spring onions and mix together.In a large frying pan or wok gently heat 1tbsp clear honey 1tbsp tomato ketchup 1tsp soy sauce an inch square piece of freshly grated ginger 1 crushed clove of fresh garlic 1tbsp lime juice 3 tbsp water and bring to the boil. Add the other ingredients and cook for 2-3minutes. Now add 6oz good sized prawns and continue to cook for another 2 minutes. Chop some fresh corriander and add to the prawns before serving. |
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