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Friday, 18 September 2015

GARLIC CROUTONS

GARLIC CROUTONS 

TO MAKE:
4tbsps olive oil
3 garlic cloves
8 baguette slices
1 hard-boiled egg
2 tomatoes
8 anchovy fillets
1-2 tsps lemon juice
Salt and freshly ground black papper
1 tbsp chopped chives 

Preparation time :
20 minutes

Nutritional value:
Analysis per crouton,approx:
·        540kj/130kcal
·        5g protein
·        6g fat
·        14g carbohydrate

Heat the oil in a large frying pan.
Peel the garlic cloves and crush two cloves through a garlic press into the oil.
Add the bread slices and fry on both sides over a medium heat until golden brown
Leave the croutons to drain on kitchen paper.
Remove the shell from the hard-boiled egg.
Place the tomatoes in boiling water for a few seconds, remove thr peel, halve and seed.
Add the egg,chopped garlic clove and puree in a liquidiser.
Season with salt, papper and lemon juice and the spread over the baguette slices.
Sprinkle chopped chives iver the croutons and serve.

COTTAGE CHEESE WITH HARBS ON FRENCH-BREAD BOATS

COTTAGE CHEESE WITH HARBS ON FRENCH-BREAD BOATS
1 garlic clove
Fresh herbs.e.g. dill ,tarragon,chercil,parsley,salad burnet,rosemary,chives
1 large green papper
400g/14oz french stick
500g/1lb 2oz cottage cheese
2 tbsps olive oil
1 tsp seasoned salt


Preparation time:
40 minutes

Nutrition value:
Analysisi per serving,approx:
·        1890kj/450kcal
·        13g protein
·        15g fat
·        64g carbihydrate

Shake dry,discard any tick stalks and chop finely,Halve the papper lengthwaya and remove the  seeds, pith and stalk.Rinse the pepper halves,dry and cut into cube.
Cut the french stick in half lengthways and then into even slices ,Tear out and discrad about two-thirds of the soft crumb,Mix the cottage cheese with the oil, seasoned salt,chopped garlic,herbs and cream.
Season well and then spoon the cheese topping on to the bread,Garnish each boat with a few pepper cubes.

Thursday, 17 September 2015

COTTAGE CHEESE ON CUCUMBER SLICES

COTTAGE CHEESE ON CUCUMBER SLICES

400g/14oz cucumber
½ tsp salt
200g/7oz small courgettes
2 tomatoes
1 onion
Some dill leaves
500g/1lb 2oz cottage cheese
1 tsp salt
Freshly ground white papper
Pinch hot paprika

Preparation time :
40 minutes

NutritioNAL Value :
Analysis per seving,approx:
·        1590kj/380kcal
·        28g protein
·        25 fat
·        9g carbohydrate

Rinse the cucmber thoroughly in lukewarm wate and then cut it into 1cm/ ½ -inch slices,Arrange them in a serving dish and sprinkle with salt,rise the courgettes and cut them into small,even cubes.
Score the skin of the tommatoes,dip them in boiling water for a few seconds,remove the skin and cut into quarters,Remove the midrib and cut into cubes,Peel and chop the onion.
Rinse the dill,shake dry and snip into samll springs,mox the chopped vegetables with the cottage cheese and then season well with salt, pepper and paprika,Spoon the cottage cheese on to the cucumber slices and  garnish each porton with a small spring of dill.
Serve with buttered wholemeal rolls of pumpernickel.

CORIANDER STRAWS

CORIANDER STRAWS
To make 40 straws:
15g/ ½ oz yeast
125ml/4fl oz lukewarm water
250g/8oz flour
125g/5oz softened butter
1 egg yolk
1 tsp salt
2-3 tbsps coriander seeds
1 egg
Salt
Butter fo greasing

Preperation time:
20 minutes
Nutrotional value:
Analysis per serving,approx:
·        210kj/50kcal per straw
·        1g protein
·        3g fat
·        5g carbohydrate

Crumble the yeast into lukewarm water,stir well,cover and leave for about 30 minutes.
Sift the flour into a bowl,Cut the butter into knobs and place around the edge of the flour with the salt and egg yolk.

Pour the yeast in the moddle,Stir first with a spoon and then knead to a amooth dough, Cover and leave at room temperature for 30 minutes.

Heat the oven to 200/400/gas mark 6 and grease the baking tray.
Roll out the  dough on a floured work top into a sheet about 20cm/8inches by 40cm/16inches and to a thickness of about 1cm/ ½ inch,Cut fingers about 1cm/ ½ inch wide and then lay them out on the baking tray about 2 cm/1inch apart.

Crush the corander seeds using a pestle  and mortar,Whisk the egg white the salt,Coat the straw with the egg and then sprinkle whitw the coriander seeds,Bake the straws in the oven for about 20 minutes or until golden.

CHICKEN STRUNDEL

CHICKEN STRUNDEL

To make serve 8:
2 x 1kg/2 ¼ lb chickens,with giblets
100g/4oz rindless smoked bacon
1 tsp dried thyme
1 tsp dried sage
Salt and freshly ground wihite pepper
100g/4oz mushrooms
10 large savoy cabbage leaves
2 eggs
2 tbsps fine chopped fresh parsley
125ml/4fl oz double cream
15g/ ½ oz butter

For the pastry:
300g/10oz flour
1 egg
Salt
125ml/4fl oz lukewarm water
1 tbsp sunflowe oil
2 tbsps flour oil
75g/3oz butter

Preparation time:
1 ½ 

Baking time:
30 minutes

Nutritional value:
Analysis per serving,apprpx:
·        3000kj/710kcal
·        61g protein
·        40g fat
·        30g carbohydrate

Skin the chickens and remove the breasts,Cut the remaining meat from the bones and dice,Trim the chicken livers,wash,apt dry and dice,Cut the bacon into 1cm/ ½ -inch wide strips.

Place the chicken and the bacon on a plate,sprinkle over the thyme and sage,and season to taste with salt and papper,set aside in the refregerator for 30 minutes,finely slice the mushrooms,Wash the cabbage leaves ,pat dry and remove the stalk.

Make the pastry,Sift the flour onto a clean work surface,add the egg ¼ tsp salt and half water ,and knead into a smooth dough,Add a little more water,if necessary,The dough should be smooth and shiny,shape the dough into a ball,brush with the oil,cover and set aside to rest for 30 minutes.

Put the chicken meat ,apart from the breast,through a mincer twice,on its finest setting,Put the minced meat in a bowl over ice cubes,stir in the aggs,parsly and cream,Season to taste with salt and papper,Cover and set aside over the ice for 30 minutes,cit the chicken breast into 2cm/3/4-inch wide strips.

Melt the butter,and stir-fry the chicken breast and the livers and over a high heat for 2 minutes,Drain on kitchen papper and set aside,Roll out the dough on a lightly foured work dough on a lightly floured work suface to a large,paper thin square,Trime off any thick edges,Melt 50g/2oz of the butter and brush over the dough.

Sprread half the chicken stuffing over the cabbage leaves,Place the strips of breast meat and the strips of breast meat and the diced liver in the centre,cover with the remaining stuffing .Place everythinf on the dough and roll up,Shape the pastry roll into a horse shoe and lay on the baking sheet,mealt the remaining butter,and brush half of it over the pastry roll.

Bake in a preheated oven at 200//gas mark 6 for 30 minutes,durung the baking time,Brush the pastry roll frequently with the remaining melted butter,Cut the chicken strudel into 16 equal portions,and serve hot with a colourful mixed salad.