Cheesy Bread Spread
Ingredients: 60 g butter 115 g Cheddar cheese, grated 50
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Ingredients: 60 g butter 115 g Cheddar cheese, grated 50
Peel the turmeric root, if using, and grate. Put all ingredients in a blender with 600ml water and blend until smooth. Serve in a bowl with chia seeds or some chopped nuts sprinkled over.
Combine the flour, yeast, sugar, milk, eggs and ½ tsp salt in a freestanding mixer fitted with a dough hook and mix for 5 mins, or tip into a large bowl and mix with your hands for 10 mins – the dough should look quite sticky at this stage. Add the butter, bit by bit, mixing after every addition, until it is all fully incorporated. Mix for a few more mins until smooth. Transfer to a clean, oiled bowl, cover with a sheet of oiled cling film and leave to rise for 3 hrs at room temperature (somewhere cool, otherwise the butter in the dough will start to melt), then transfer to the fridge and leave overnight (you can use the dough straight away but the flavour will not be as good). Tip the almonds into a large frying pan and toast for a few mins until starting to brown, then add the poppy seeds and toast for a few mins more until aromatic. Leave to cool completely. Tip the cooled seeds and nuts into a food processor with the butter, vanilla and honey, and whizz to a smooth paste. If using dough from the fridge, remove at least 3 hrs (or until it reaches room temperature) before using. Generously grease a large Bundt tin with butter (ours has a 2.5-litre capacity). Tip the dough onto your work surface and gently knead to knock out the air bubbles. Roll the dough to a rectangle, roughly 35 x 45cm, and spread the poppy seed butter all over the surface. Starting from one of the long sides, roll the dough up tightly. With the seam side facing up, place the dough into the Bundt tin in a ring shape, tucking one end into the other. Cover the tin with oiled cling film and leave to rise for 30-40 mins, or until it fills roughly ¾ of the tin. Heat oven to 200C/180C fan/gas 6. Uncover and bake for 35 mins until golden brown. Meanwhile, for the glaze, mix the icing sugar and vanilla with 2 tbsp water. Turn the cake out onto a wire rack and brush all over with the vanilla glaze – keep layering it on until it is all used up. Cool for 10 mins before serving.
Ingredient: Green peas – ½ kg (mashed) Salt – to
Whisk the chipotle paste with the egg and some seasoning in a jug. Heat the oil in a large frying pan, add the kale and tomatoes. Cook until the kale is wilted and the tomatoes have softened, then push everything to the side of the pan. Pour the beaten egg into the cleared half of the pan and scramble. Layer everything into the centre of your wrap, topping with the avocado, then wrap up and eat immediately.
Lightly beat the egg in a shallow bowl along with the milk. Season with salt and black pepper. Dip each slice of bread into the egg mixture, making sure it has soaked up all of the liquid. Heat a frying pan over a medium heat and add the butter. Swirl the butter around the pan and when it’s beginning to foam, add the bread and fry on each side for 1 min or until golden brown. Transfer to a plate and serve with crispy bacon or fruit compote.
Put the sweet potato in a bowl, cover with cling film and cook in the microwave on high for 5 mins (or steam them). Mash the potato with a fork. When cooled a little, beat in the vanilla, orange zest, ricotta, eggs and baking powder to make a batter.
Heat the oil in a non-stick frying pan and fry spoonfuls of the batter for a few mins. Carefully flip the pancakes to cook the other side. When done, set aside on a plate and cook the remaining batter, aiming for eight pancakes in total.
If you are following our Healthy Diet Plan, you should serve four on the first day and set aside four for another day – keep in the fridge and reheat in a microwave or in a pan. Alternatively, cook half the batter now, reserving the rest for another day – but you will need to add ¼ tsp baking powder to the mixture before using it.
Mix the grapefruit and orange segments with mint and serve with the pancakes.
Ingredients: Chicken breast 2 Puff pastries as required Red onion
Ingredients Fish fillet 1/2 kg (4×4 size) Black pepper 1/2
Ingredients: Boneless chicken – 1 kg Salt – to taste
Ingredients: For Marination: Boneless beef 1/2 kg Garlic paste 1/2
Marinate chicken wings in salt and lemon juice for three hours. Make a masala with fried onion paste tomato, ginger, garlic paste chili, coriander in the grinder.
Ingredients Oil 2 tsp Cumin ½ tsp Grated or crushed
Ingredients Boiled Potatoes 1 kg Onion’s 2 Tomatoes 2 Green
Ingredients: Chicken wings 1 kg Ginger 1 tbsp Chili garlic
Ingredients: Whole chicken 1 Orange food color 1/4 tsp Ginger
Ingredients Ingredients 350g plain flour, plus extra 200g salted butter,
Ingredients: 1 stick of butter or margarine, softened 1 box
Ingredients Ingredients 225ml rapeseed oil, plus more for the tins
Ingredients Ingredients Easy vanilla cake mix (see recipe below –
Ingredients Ingredients 150ml sunflower oil, plus extra for the tin
Ingredients: 2/3 cup all-purpose flour 2 cups sliced apples 2
Ingredients: 1 ½ pounds carrots 1 cup mayonnaise 1 tablespoon
Ingredients Ingredients sunflower oil, for the tin 200ml double cream
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