Spicy Fruit Salad

Fruity KissesWarm fruit in a juice which tastes like cordial served with a crunchy light meringue.  This dish feels like your tongue is being kissed 🙂 … Well that’s how I felt anyway.  Boy do I love cooking.

This recipe was adapted from ‘The Best of Sainsbury’s Vegetarian Cooking’ (Reed International Books Ltd, 1992).

Ingredients:

125g (4oz) Apricots, 150ml (1/4 pint), Orange Juice, 1tbsp Clear Honey, a pinch of Ground Cinnamon, 25g (1oz) Raisins, 2 Bananas, 2 teaspoons Lemon Juice, 150g (5oz) Natural Yoghurt

Method:

1. Place apricots in a spall saucepan with the orange juice, honey cinnamon and raisins.
2. Cook over a gentle heat until soft, but do not let the apricots become mushy.
3. Allow to cool slightly.
4. Slice the bananas, and toss in lemon juice..
5. Combine with apricots and raisins.
6. Serve with yogurt and meringue. (see my quick meringue recipe)

Saffy’s Top Tip

I used apple juice rather than orange juice and chopped up a wedge of orange. Be creative and mix up your fruits to your taste.

Nice ‘n Spicy Roast Chicken with Lemon and Thyme

Moist and DeliciousI have never made a whole roast chicken in my life but I dared to challenge myself and cook this beauty.  With a little help from Levi Roots I made a succulent moist roasted chicken which delivered on flavour.  Some techniques I was a little unsure of, but I really urge people to try something they have never done before.  The leap really paid off.

This recipe was taken from ‘Levi Root’s Reggae Reggae Cookbook’, (Collins, 2008)

Ingredients:

1 Onion, 1.3kg/3lbs Whole Chicken, 1 Lemon, 6 Fresh Thyme Sprigs, 1tbsp Chicken Seasoning, 2 tsp All- Purpose Seasoning, Ground Black Pepper, 2tbsp Olive oil, 4tbsp Reggae Reggae Sauce.

Method:

1. Wash and prepare the chicken.
2. Push the onion into the cavity of the chicken.
3. Cut the lemon into 4 wedges and puch right inside with 4 thyme sprigs.
4. Put the chicken in a large roasting tin.
5. Preheat the oven to 200 degrees C/ 400 degrees F/ Gas Mark 6.
6. Throw other 2 sprigs of thyme, then sprinkle the chicken seasoning, all-purpose seasoning and black pepper evenly over the top and drizzle with oil.
7. Roast the chicken for an hour.
8. Spread the reggae reggae sauce and cook for 20 more minutes.

Saffy’s Tips:

1. I did not have a heating rack to raise the chicken so it wouldn’t cook in the juices below.  I therefore found a technique on youtube which involves rolling foil in a rope and placing around the outline of the base of the chicken to raise it up.

2. If you want to save a few calories and therefore don’t want to eat the skin of the chicken then, rub some of the sauce withing the top skin of the chicken so you don’t miss out on the tasty reggae sauce flavour.

3. You know the chicken is cooked when … A) If you wiggle the leg it should move easy and feel loose. B) When pricked with a sharp knife between chicken breast and the thigh the juice should be clear not pink or red!

Sweet Potato Pie Caribbean Style

“Feels Like I’m Home Again”

I truly felt like I was back in Barbados listening to soca while smelling the flavours of my beautiful sweet potato pie.

This recipe was adapted from latinfood.com

Ingredients:

3 lbs white-flesh sweet potatoes, boiled and mashed, 1 cup crushed pineapple, drained, 2 tbsp salted butter, room temperature, 1/2 tsp ground cinnamon, 1/4 tsp grated nutmeg, salt and pepper to taste, 5 – 6 slices pineapple rings , 5 – 6 stemmed cherries (remove stones) , 1 Tbsp melted butter

Method:

1. Preheat oven to 350 degrees F
2. Combine mashed sweet potatoes, crushed pineapple, room temperature butter, cinnamon, nutmeg, salt and pepper to taste. Mix thoroughly.
3. Transfer mixture to a greased 8 x 8-inch casserole dish. Arrange pineapple slices on top of mixture and place a cherry in the center of each pineapple ring.
4. Brush the entire top of the pie with the melted butter and bake for 40 minutes or until golden brown.
5. Let pie cool until warm or room temperature before serving.

Orange and Thyme Stuffing

First StuffingEveryone who loves stuffing needs to try this recipe! It is fantastic. It is also the first time I have ever made stuffing. I will definitely be using this recipe again. It’s the sort of food that puts a smile on your face and is a memorable part of a roast dinner rather than something which you will easily forget.

Recipe taken from Morrison’s recipes

Ingredients:

1 tbsp Olive Oil, 1 Large Onion (peeled and finely chopped, finely grated zest and juice from 2 oranges, 200g Wholemeal Breadcrumbs, 4tsp fresh Thyme Leaves (chopped), 1 Vegetable Stock Cube (crumbled and dissolved in 2tbsp of boiling water).

Method:

1. Preheat the oven to 200 degrees C/ 400 Degrees F/ Gas 6.

2. Heat the oil in a pan and gently fry the onion over a low heat for 5 minutes or so until it softens.

3. Remove from the heat and add the orange zest, juice, breadcrumbs, thyme and chicken stock.

4. Mix well, place in an ovenproof dish and bake for 20mins.

Christmas Orange Cookies

Christmas Again

Christmas can be a very stressful period and sometimes when you are so busy trying to make everyone else happy you forget about yourself.  I decided that I was going to have my own special Christmas with someone special in the middle of January after exams.  I wanted to make these cookies at Christmas, but never had a chance to make them. Well better late than never.  They don’t taste as healthy as my mothers nutty biscotti but they are sweet and fun to make.

This recipe was adapted from Sainsburys supermarket xmas recipe ideas.

Ingredients:

140g Caster Sugar, 1/2 tsp Pure Orange Extract, Lemon Rind, 1 Egg Yolk, 250g Butter (cut into cubes), 375g Plain White Flour, 1/2tsp Cinnamon, 1 tsp Ground Cardamom (optional).

Method:

1. Place the caster sugar , orange extract, egg yolk, butter and food colouring (optional) into a food processor and pulse until well combined.
2. Add the flour, cinnamon and cardamom and mix to form a dough.
3. Shape the dough into flat shapes and wrap in cling film and chill for 20 – 30 minutes.
4. Roll the dough onto a lightly floured surface to a thickness of 5mm and cut out desired cookie shapes.
5. Bake for 12 minutes or until golden brown.
6. Cool on wire wrack.
7. Decorate 🙂

Saffy’s TipI used a few drops of orange food colouring, I admit it was accidental but it really brightened up the biscuits! Then  the Orange Christmas Cookies actually looked orange 🙂 Yay!

I melted chocolate and placed Christmas decorations ontop, as you can see I also used smarties.  Fun Kiddie Treats!

Use cookie cutters to make different shapes!

Quick Meringues

Genius Moment
I was making cookies and the recipe only required egg yolk so I thought that I would make meringues for the first time.  I even got to use the new whisking equipment I was given for my birthday! So exciting! I am very pleased that I learnt a new technique.  Crisp and crunchy on the outside and soft on the inside.  My recipe is a mixture of a few, and they all say the same basic thing.  This one worked very well for me so I hope it works for you.  Though I used a mixer patience was still required, so on this occasion good things come to those who wait 😉

Ingredients:

3 Large Egg Whites, 175g (6oz) Caster Sugar, pinch of Salt.

Meringues:

1. Heat the oven to gas mark 1 (140 degrees c).
2. Line a large, baking tray with baking parchment.
3. Place the egg whites in a grease free bowl using a pinch of salt.
4. With a whisker, whisk for 1 minute on a low speed.
5. Increase speed to medium and whisk until egg whites form stiff, white peaks. (approximately takes 2 -3 minutes)
6. If you lift the whisk attatchment out of the bowl the mixture should look fluffy and cling to the whisk.
7. While you whisk gradually add a table spoon of sugar at a time. This should take 5 – 10 minutes untilt he mixture is nice and glossy.
8. Using a large metal spoon place shapes around the baking tray.
9. Bake for 30 – 40mins or until the meringues are pale and dry.
10. Turn off the heat and allow the meringues to cool int he oven.

Tips from the professionals

1. Make surethe egg whites are at room temperature.
2. The meringues can be stored in an air tight containter for up to 2 weeks! (I made extra)
3. Do not open the door for the first 30 mins or the meringues will break. ( I know I was tempted too.)

Saffy’s Tips

1. Meringues taste great with fruit! Or…
2. If you want something a little more “romantic” melt some chocolate and drip over the meringue, add a few strawberries and whipped cream. 😉

Turkey with Apples and Celery

 Apples I had been eating lots of apples, at least one a day and decided it was time I put them in a savoury and sweet main course.  This dish was really good home cooking, filling and not only was it my first time putting apples in a main dish but it was also my first time making sweet potato mash! Which tasted superb! The original recipe does not use sweet potatoes and does not include carrots, so you can choose your own vegetable accompaniments.

Recipe adapted from Asda’s ‘Change 4 life Supermeals’Ingredients:

750g Sweet Potatoes (cut into random chuncks), 2 tbsp Vegetable Oil, 1 Red Apple cored and sliced, 1/2 tsp Casto Sugar, 400g Turkey, 2tsp Mixed Herbs, 1 Onion (chopped and sliced), 2 Celery Sticks (thinly sliced), 150ml Vegetable Stock, 150ml Apple Juice, Ground Black Pepper, 5tbsp Whole Milk.

Method:

1. Cook the Sweet Potatoes in simmering water, until tender. (roughly 20 – 30mins)
2. Whilst this is cooking heat 1tsp of oil in large non stick frying pan.
3. Add the Apple slices, cooking them over a medium- high heat for 2-3 minutes per side.
4. Add Sugar and cook for another 1 -2 minutes until browned.
5. Remove the pan and set aside, then wipe the pan with kitchen paper.
6. Season Turkey with Mixed Herbs.
7. Heat the remaining oil in frying pan and cook the turkey over the same heat settings until the turkey is cooked and brown.
8. Add the Onion and Celery, cook for 2 minutes then pour in Stock and Apple Juice.
9. Simmer for 10 – 15 minutes. The liquid should reduce down slightly and season with pepper.
10. Mash up the potatoes and beat in the milk. They should feel smooth and should have no large lumps and smell beautiful 🙂
11. Serve the Sweet Potato mash with the turkey.

Saffy’s Tips:

1. Serve with some fresh green vegetables or frozen green vegetables.
2. The sauce may be very thin, you can make an extra thicker gravy by using the juice left over from the Turkey.
3. You can boil or poach the apples rather then cooking in the oil and adding sugar. Apples are already high in sugar, so they do not really need the extra sugar. To make sure of this buy a really ripe one.

Sweet and Sour Chicken

All the right stuff

While I was shopping I discovered these eating plans designed to keep families healthy.  I saw a range of free quick and easy recipes. I was happy to see that there were more recipes than just standard pasta and pre made sauce. Though I was provided with some dishes included tomato sauce dishes, the sauce was all amde from scratch.  I decided to make ‘Sweet and Sour Chicken’, though it may not taste like the takeaway.  It still had all the things I needed for my diet including lots of protein.

This recipe was adapted from the ‘Asda Change For Life: Supermeals’

Ingredients:

227g Tinned Pineapple Rings in Natural Juice, 1tbsp Cornflour, 2tbsp Tomato Puree, 1tbsp Soy Sauce, 300g chicken breast, 1 Onion, 1 Red Pepper, 3 Celery Sticks, 2 medium Tomatoes, Ground Black Pepper, Long Grain Brown Basmati Rice (to serve).

Method:

1. Wash the Chicken Breasts (I chicken with salt and lemon), then chop them into small pieces and put aside in a separate bowl from other ingredients.
2. Chop Onion, Tomatoes, Pepper (and deseed) and Celery into small pieces and set aside.
3. Drain the juice from pineapple tin into a small bowl or jug. Cut the rest of the pineapple into chunks to use later.
4. Add the Cornflour then stir until smooth.
5. Add Tomato Puree and Soy Sauce, then put to one side.
6. Start cooking the rice.
7. Heat oil in wok or very large frying pan, when hot add chicken then stir fry until chicken is cooked until white.
8. Add onion, pepper and celery to the wok or frying pan.
9. Stir fry for another 3-4 mins then add pineapples and tomatoes.
10. Stir in thr pineapple juice mixture, then add it to the wok, stirring until hot and thickened.
11. Season with pepper then serve with rice.

Mango and Raisin Flapjack

Exam Treat

A certain someone was preparing for their last exam before the 2nd semester.  I had just returned from Leeds and wanted to show my support for someone special by making them a special treat.  As my flapjacks are always a hit I decide I would make some with different ingredients.  I chose dried mango and sultanas.

Learning Curve

Though I was very confident about my recipe, I encountered a problem whilst I was backing the flapjack.  It seemed to bubble and usually it just stays flat.  I realised that my technique of using a pureed fruit works very well because it holds the mixture and pastry together whilst cooking. However, as usual it tasted great, especially when warmed up and proved to be a worthy stress relieving treat.

Saffy’s Top Tips:

1. When using dried fruit like raisins you can soak them before hand.
2. Keep tasting the recipe, if it doesn’t taste right work out what you need more and less of.
3. Even every brand of margerine and butter tastes different, so whenever you change one ingredient remember it could change the whole recipe.
4. Each time you make a mistake or discover something new just remember not to get frustrated because it is all about learning.

As I made mine without measuring and through taste whilst listening to Boyz 2 Men, hear is a fruity flapjack recipe adapted from flapjackrecipe.com, which is roughly what I did. Check this recipe for a sweeter heavier flapjack.   http://www.flapjackrecipe.com/fruit-flapjack-recipe/.

Differences

1. I used less sugar
2. I used only butter, not butter and margerine.

Ingredients:

Handful mango pieces and Raisins – to your taste, 60g Butter, 40g Brown Sugar, 250g Oats, 2 Tablespoons Golden Syrup.

Method:

1. Melt the butter in a saucepan over a low heat.
2. Add the brown sugar and 2 tablespoons of golden syrup and stir in until you have a brown paste
3. Keep stirring to your satisfaction.
4. Add in the oats, if you find it easier add them in gradually stirring and covering the oats with the paste.
5. Mix in the fruit of your choice, as much as you feel is necessary.
6. Spread the mixture over a non stick baking tray (or a greased baking tray). Use a knife to make top smooth.
7. Place in an oven (gas mark 5, 220 C) and bake for 15 minutes, checking the progress regularly. Take out when the mixture starts turning a golden brown. It should be soft in the middle and firm at the touch.
8. Stand for a minute, then score the mixture with a knife into you portions.
9. Cover the tray and leave for a few hours to cool.

Rocket Pesto Filled Mushrooms with Camembert

My Own

I made my very own pesto for the first time ever! Go Saffy Go! It didn’t taste like the stuff in the jar because it was rocket based, but I changed the recipe as usual and added some spinach.  It tasted superb with the mushrooms and the tomato, homemade breadcrumbs and melted camembert was just delicious.  I also made my own breadcrumbs! It was really exciting, I am not usually a fan of the food processor but I have to admit this was kinda cool 🙂

Ingredients:

2 garlic cloves (crushed)
25grams of fresh rocket and 10 grams of spinach (change this if you like, to be honest I just did it by handfuls)
5 tbsps olive oil (I just poured in what i felt was needed)
65 grams of white breadcrumbs
4 large mushrooms
Camembert
Salad to Serve

Method:

1. Put the garlic, rocket, spinach and oil in food processor and whizz to give a thick green oil.
2. Mush it up some more if it’s not pasty enough for you.
3. Add 50g of breadcrumbs, seasoning and mix this well. Put it aside.
4. Preheat oven to Gas 6
5. Cut tomato into slices and place on top of mushrooms
6. Divide rocket mixture between each
7. Lay a few pieces of camembert across the mushrooms then transfer onto a baking tray. ( I just did it all on a baking tray, it’s less likely then to fall to pieces.)
8. Bake for 12 – 15 minutes until breadcrumbs are light and golden and cheese has melted.
9. Serve with salad (and crusty bread if you are really hungry).

Saffy’s Daffy’s Tips

1. I served my mushrooms with a chutney, this gave it an added sweetness.
2. You don’t need to put on so much camembert because it is a strong cheese.
3. I served mine with delicious fresh rocket.
4. I cut out a little of the mushrooms so I could fill them, the rest of the mushroom could be used in my chilli recipe, stir fry or any other dish which could use some extra veg.
5. I used pumpkinseed bread to make my breadcrumbs, I do not eat white bread so this is a great alternative.

Mum’s Tips

Mum always gives me tips after I cook, she enjoyed it a lot but gave me a few points for next time to improve the recipe.
1. I need to cook the mushrooms for about 5 minutes with the rocket mix and breadcrumbs before I ad the cheese for 15- 20mins
2. I could remove an extra layer of skin from the mushrooms.