Fooding Guide - Food And Drink Recipes

Clementine Shortbread Fingers

2025-03-08T05:00:00.042+00:00

Ingredients for 18 servings

50g/ 2oz/ ¼ cup caster (superfine) sugar, plus extra for sprinkling

115g/ 4oz/ ½ cup unsalted (sweet) butter

175g/ 6oz/ ½ cups plain (all-purpose) flour, plus extra for dusting

Finely grated rind of 4 clementines

Directions

Preheat the oven to 190ºC/ 375ºF/ Gas 5. Lightly grease a large baking sheet.

Beat together the butter and sugar until soft and creamy, then add the grated clementine rind and beat well until it is fully incorporated.

Gradually add the flour, using a wooden spoon at first, and then with your hands gently pull the dough together to form a soft ball. Roll out the dough on a lightly floured surface to about 1cm/ ½ in thick.

Cut into fingers, sprinkle over a little extra sugar and put on to the baking sheet spaced well apart. Prick lightly with a fork.

Bake for 20 minutes, or until light golden brown. Carefully lift the cookies on to a wire rack with a metal spatula and leave to cool completely.

Cook’s Tip. The shortbread fingers will keep in an airtight container.

Variation. Sprinkle the shortbread fingers well with sugar before baking.

Energy 87 kcal/ 362 kj; Protein 0,7g; Carbohydrate 9,5g, of which sugars 4,7g; Fat 5,4g, of which saturates 3,3g; Cholesterol 14mg; Calcium 15mg; Fibre 0,3g; Sodium 47mg.

Cinnamon-coated Cookies

2025-03-05T05:00:00.047+00:00

Ingredients for 30 servings

2 eggs

5 ml/ 1 tsp bicarbonate of soda (baking soda)

5 ml/ 1 tsp vanilla extract

50 g/ 2 oz/ ½ cup finely chopped walnuts

50 ml/ ¼ cup milk

115 g/ 4 oz/ ½ cup butter, at room temperature

350 g/ 12 oz/ 1 ¾ cups caster (superfine) sugar

400 g/ 14 oz/ 3 ½ cups plain (all-purpose) flour

For the coating

30ml/ 2 tablespoons of ground cinnamon

65 g/ 2 ½oz/ 5 tablespoons of sugar

Directions

Preheat the oven to 190°C/ 375°F/Gas 5. Lightly grease two baking sheets.

In a large bowl, beat the butter until light. Add the sugar and vanilla extract and continue mixing until pale and fluffy. Add one egg at a time, beating well after each addition, then the mil and mix well together.

Sift the flour and bicarbonate of soda over the butter mixture and stir in until combined. Stir in the chopped walnuts. Put in the refrigerator to chill for 15 minutes.

For the coating, mix the sugar and cinnamon. Roll tablespoonfuls of the dough mixture into walnut-size balls. Roll the balls in the sugar mixture.

Place the cookies 5cm/ 2in apart on the prepared sheets to allow for spreading during baking and flatten slightly with the back of a spoon. Bake in the oven until golden brown, about 10 minutes.

Leave to firm up slightly on the baking sheets for a few minutes, then using a metal spatula carefully transfer the cookies to a wire rack. Leave to cool completely before serving.

Energy 65 kcal/ 273 kj; Protein 0,9g; Carbohydrate 7,8g, of which sugars 3,1g; Fat 3,6g, of which saturates 2,2g; Cholesterol 14mg; Calcium 15mg; Fibre 0,2g; Sodium 28mg.

Cinnamon Treats

2025-03-02T05:00:00.041+00:00

Ingredients for 50 servings

2 eggs

5 ml/ 1 tsp vanilla extract

10 ml/ 2 tsp ground cinnamon

225 g/ 8 oz/ 1 cup unsalted (sweet) butter, at room temperature

225 g/ 8 oz/ generous 1 cup caster (superfine) sugar

250 g/ 9 oz/ 2 ¼ cups plain (all purpose) flour

pinch of salt

Directions

In a large bowl, sift together the flour, salt and cinnamon. Set aside.

In a large bowl, beat the butter until soft. Add the sugar and continue beating together until the mixture is light and fluffy.

Beat the eggs and vanilla, then gradually stir into the butter mixture. Stir in the dry ingredients.

Divide the mixture into four equal parts, then roll each into 5 cm/ 2 in diameter logs. Wrap tightly in foil and chill in the refrigerator until firm.

Preheat the oven to 190ºC/ 375ºF/ Gas 5. Lightly grease two baking sheets.

With a sharp knife, cut the logs into 5 mm/ ¼ in slices. Place the rounds on the prepared sheets, spaced slightly apart, and bake for about 10 minutes, until lightly coloured. Leave on the baking sheet for 1-2 minutes until the cookies firm up slightly.

With a metal spatula, transfer the cookies to a wire rack and leave to cool completely.

Variation. Replace the ground cinnamon with mixed spice (apple pie spice), if you like.

Energy 71 kcal/ 298 kj; Protein 0,8g; Carbohydrates 8,6g, of which sugars 4,8g; Fat 4g, of which saturates 2,4g; Cholesterol 17mg; Calcium 11mg; Fibre 0,2g; Sodium 31mg.

Lemon and Raisin Rock Cakes

2025-02-27T05:00:00.052+00:00

Ingredients for 16 servings

1 egg, beaten

5ml/ 1 teaspoon of ground mixed spice (apple pie spice)

115/ 4oz/ ½ cup of butter

115g/ 4oz/ generous ½ cup golden caster (superfine) sugar

115g/ 4oz/ ⅔ cup of raisins

225g/ 8oz/ 2 cups self-raising (self-rising) wholemeal (whole-wheat) flour

Finely grated rind of 1 lemon Milk, to mix

Pared lemon rind, to decorate

Pinch of salt

Directions

Preheat the oven to 200°C/ 400°F/ Gas 6. Lightly grease two baking sheets.

Put the flour and salt in a bowl and lightly rub in the butter until the mixture resembles breadcrumbs.

Add the sugar, spice, lemon rind, and raisins to the flour mixture and mix together.

Stir in the egg and enough milk to make a stiff, but crumbly mixture.

Using two spoons, put rough heaps of the mixture on to the prepared baking sheets. Bake for 15-20 minutes, until lightly browned and firm to the touch. Leave to firm up on the baking sheet for 1-2 minutes.

Using a metal spatula, transfer the rock cakes to a wire rack and leave to cool completely. Serve the cookies decorated with lemon rind.

Energy 147 kcal/ 617 kj; Protein 1,9g; Carbohydrate 21,6g, of which sugars 10,9g; Fat 6,5g, of which saturates 3,9g; Cholesterol 27mg; Calcium 27mg; Fibre 0,6g; Sodium 72mg.

Prune and Peel Rock Buns

2025-02-24T05:00:00.040+00:00

Ingredients for 12 servings

10ml/ 2 teaspoons of baking powder

50g/ 2oz/ ⅓ cup chopped mixed (candied) peel

50g/ 2oz/ ½ cup chopped ready-to-eat dried prunes

60ml/ 4 tablespoons of sunflower oil

75g/ 3oz/ ⅔ cup brown (raw) sugar

75ml/ 5 tablespoons of milk

225g/ 8oz/ 2 cups plain (all-purpose) flour

Finely grated rind of 1 lemon

Directions

Preheat the oven to 200°C/ 400°F/ Gas 6. Lightly grease a large baking sheet.

Sift the flour and baking powder, then stir in the sugar, prunes, peel and lemon rind.

Mix the oil and milk, then stir into the mixture, to make a dough which just binds together.

Spoon into rocky heaps on the baking sheet and bake for about 20 minutes until golden. Transfer to a wire rack and leave to cool completely.

Energy 132 kcal/ 559 kj; Protein 2,1g; Carbohydrate 25,3g, of which sugars 11g; Fat 3,2g, of which saturates 0,4g; Cholesterol 0mg; Calcium 44mg; Fibre 1g; Sodium 16mg.

Sultana Cornmeal Cookies

2025-02-21T05:00:00.054+00:00

Ingredients for 48 servings

2 eggs

7.5ml/ 1 ½ teaspoon of baking powder

15ml/ 1 tablespoon of Marsala or 5ml/ 1 teaspoon of vanilla extract

75g/ 3oz/ ½ cup sultanas (golden raisins)

115g/ 4oz/ 1 cup finely ground yellow cornmeal

175g/ 6oz/ 1 ½ cups plain (all-purpose) flour

225g/ 8oz/ 1 cup of butter

225g/ 8oz/ 1 cup of sugar

Pinch of salt

Directions

Soak the sultanas in a small bowl of warm water for 15 minutes. Drain.

Preheat the oven to 180ºC/ 350ºF/ Gas 4. Lightly grease two or three baking sheets.

Sift the cornmeal, flour, baking powder and salt together into a mixing bowl. Set aside.

Put the butter and sugar in a large bowl and beat together until light and fluffy. Beat in the eggs, one at a time. Beat in the Marsalla or vanilla extract. Add the dry ingredients to the butter mixture, beating until well blended. Stir in the sultanas.

Drop heaped teaspoons of the mixture onto the prepared baking sheet in rows about 5cm/ 2in apart to allow room for spreading while baking.

Bake in the oven for 7-8 minutes, until the cookies are golden brown at the edges.

Leave to firm up slightly on the baking sheets for 1-2 minutes before carefully transferring the cookies to a wire rack using a metal spatula.

Leave to cool completely before serving. Store the cookies in an airtight container for up to 5 days.

Energy 60 kcal/ 254 kj; Protein 1,1g; Carbohydrate 9,6g, of which sugars 3,3g; Fat 2,1g, of which saturates 1,2g; Cholesterol 12mg; Calcium 10mg; Fibre 0,3g; Sodium 17mg.

Apricot and Hazelnut Oat Cookies

2025-02-18T13:51:00.001+00:00

Ingredients for 9 servings

15ml/ 1 tablespoon of clear honey

75g/ 3oz/ scant ½ cup chopped ready-to-eat dried apricots

75g/ 3oz/ scant ½ cup golden caster (superfine) sugar

115/ 4oz/ 1 cup rolled oats

115g/ 4oz/ 1 cup self-raising (self-rising) flour, sifted

115g/ 4oz/ ½ cup unsalted (sweet) butter

For the topping

25g/ 1oz/ 2 tablespoons of chopped ready-to-eat dried apricots

25g/ 1oz / ¼ cup toasted and chopped hazelnuts

Directions

Preheat the oven to 160°C/ 325°F/ Gas 3. Lightly grease a large baking sheet.

Put the flour, oats and chopped apricots in a large mixing bowl.

Put the butter, sugar, and honey in a pan and cook over a gentle heat until the butter melts and the sugar dissolves, stirring the mixture occasionally. Remove the pan from the heat.

Pour the honey and sugar mixture into the bowl containing the flour, oats and apricots. Mix with a wooden spoon to form sticky dough.

Divide the dough into nine pieces and place on the prepared baking sheet. Press into 1cm/ ½ in thick rounds.

Scatter over the topping of apricots and hazelnuts and press into the dough. Bake the cookies for about 15 minutes, until they are golden and slightly crisp. Leave to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Energy 262 kcal/ 1098 kj; Protein 3,7g; Carbohydrate 33,2g, of which sugars 14,4g; Fat 13,6g, of which saturates 6,8g; Cholesterol 27mg; Calcium 71mg: Fibre 2,1g; Sodium 130mg.

Date and Orange Oat Cookies

2025-02-15T05:00:00.033+00:00

Ingredients for 25 servings

5ml/ 1 teaspoon baking powder

75g/ 3oz/ ½ cup dried dates, roughly chopped

75g/ 3oz/ ⅔ cup medium oatmeal

150g/ 5oz/ 1 ¼ cups self-raising (self-rising) wholemeal (whole-wheat) flour

150g/ 5oz/ ¼ cup soft dark brown sugar

150g/ 5oz/ 10 tablespoons of butter

Finely grated rind of 1 unwaxed orange

Directions

Preheat the oven to 180°C/ 350°F/ Gas 4. Lightly grease two baking sheets.

Put the sugar and the butter in a large bowl and beat together until light and fluffy.

In a separate bowl, sift the flour with the baking powder. Fold the flour mixture and then the oatmeal in to the butter and sugar mixture until well combined. Add the dates and mix well.

Place heaped tablespoonfuls of the mixture on to the prepared baking sheets, spacing them well apart to allow the mixture room for spreading. Bake in the oven for 15-20 minutes, until golden.

Leave the cookies to firm up slightly on the baking sheet for 1-2 minutes- Use a metal spatula to carefully transfer the cookies to wire racks and leave to cool completely. Store in an airtight container for 3-4 days.

Variation. Replace the dates with dried chopped apricots, raisins, sultanas (golden raisins) or figs.

Energy 121 kcal/ 508 kj; Protein 1,5g; Carbohydrate 17,4g, of which sugars 8,4g; Fat 5,5g, of which saturates 3,1g; Cholesterol 13mg; Calcium 17mg; Fibre 0,7g; Sodium 39mg.

Grilled Bone-In Rib Eye

2025-02-14T05:00:00.015+00:00

Ingredients for 4 servings

1 1 1/2- to 2-pound bone-in rib eye steak

Kosher salt and pepper

Directions

Let steak sit at room temperature 1 hour. Sprinkle both sides with 1 1/2 to 2 teaspoons salt and 1 teaspoon pepper.

Heat grill to medium. Grill steak until instant-read thermometer registers 125°F, 4 to 5 minutes per side. Transfer to cutting board and let rest 10 minutes before slicing.

Parmesan Garlic Knot Hearts

2025-02-13T05:00:00.037+00:00

Ingredients for 1 servings

1/8 cup Olive Oil

1/4 cup fresh Italian parsley, finely chopped

1/3 cup grated Parmesan cheese

2 tablespoon unsalted butter

2 tubes Pillsbury breadstick dough

4 cloves garlic, crushed and finely minced

Directions

Preheat oven to 350 degrees F.

Roll in both sides of each breadstick until there is just an inch or so of space between them. Bring the rolled sides together to form the top of the heart. Pinch the excess on the bottom to create a V, or the point of the heart. +++Place knots on a baking sheet, making sure to give them ample space bake.

Bake for approximately 15 minutes, or until they reach a pale golden color.

While the knots are baking, make the Parmesan-garlic coating.

In a small saucepan over low heat, warm the olive oil, butter, and garlic.

Add the chopped parsley, stir, and remove from the heat. Set aside. When the coating has cooled slightly, mix in the Parmesan cheese.

After removing the knots from the oven, place them in a large, seal-able container and pour over the the Parmesan-garlic coating. Seal the container and shake for about 15 seconds to fully coat the knots. Serve immediately.

Apple and Elderflower Stars

2025-02-12T05:00:00.040+00:00

Ingredients for 18 servings

1 large (US extra large) egg yolk

2.5ml/ ½ teaspoon mixed spice (apple pie spice)

5-10ml/ 1-2 teaspoons of milk, if necessary

25g/ 1oz dried apple rings finely chopped

75g/ 3oz/ scant ½ cup caster (superfine) sugar

115g/ 4oz/ ½ cup unsalted butter, at room temperature, diced

200g/ 7oz/ 1 ¾ cups self-raising (self-rising) flour

For the topping

60-90ml/ 4-6 tablespoons of elderflower cordial

200G/ 7oz/ 1 ¾ cups icing (confectioners’) sugar, sifted

Sugar, for sprinkling

Directions

Preheat the oven to 190°C/ 375°F/ Gas 5.Lightly grease two baking sheets.

Beat together the butter and sugar until light and fluffy. Beat in the mixed spice and egg yolk. Add the chopped apple and flour and stir together well. The mixture should form a stiff dough but if it is too dry, add some milk.

Roll the dough out on a floured surface to 5mm/ ¼ in thick. Using a star cookie cutter, stamp out the cookies.

Place on the baking sheets and bake for about 10-15 minutes, or until beginning to brown around the edges. Using a metal spatula, transfer the cookies to a wire rack to cool.

To make the topping sift the icing sugar into a bowl and add just enough elderflower cordial to mix to a fairly thick but still pourable consistency.

When the cookies are completely cool, trickle the icing randomly over the stars. Immediately sprinkle it with sugar and leave to set.

Energy 157 kcal/ 659 kj; Protein 1,4g; Carbohydrate 26,6g, of which sugars 18,1g; Fat 5,7g of which saturates 3,4g; Cholesterol 25mg; Calcium 27mg; Fibre 0,4g; Sodium 42mg.

Cream of Pumpkin

2025-02-11T05:00:00.086+00:00

Ingredients for 8-10 servings

For Bacon-Pepita Crunch

1/4 tsp. cayenne pepper

1/2 cup granulated sugar

1/2 tsp. kosher salt

1/2 cup light brown sugar

1 large egg white, beaten until frothy

2 cups raw pepitas

5 slices cooked bacon, chopped

Cooking spray

For Cream of Pumpkin Soup

1/4 to 1/2 teaspoon cayenne pepper

1/3 cup heavy cream

1/3 cup long-grain white rice

1 large sweet onion, chopped

1 (2 1/2-pound) sugar pumpkin, peeled, seeded, and cut into 1-inch pieces

2 (32-ounce) containers chicken stock

2 Granny Smith apples, peeled, cored, and chopped

2 Tbsp. pure honey

3 carrots, chopped

3 ribs celery, chopped

4 sprigs thyme

4 Tbsp. (1/2 stick) unsalted butter

Bacon-Pepita Crunch

Kosher salt and freshly ground black pepper

Directions

Make Bacon-Pepita Crunch

Preheat oven to 300°F. Lightly grease a small rimmed baking sheet. Stir together egg white, pepitas, granulated sugar, brown sugar, salt, and cayenne pepper in a bowl. Transfer to prepared baking sheet. Bake, stirring once, 20 minutes. Stir in bacon and bake until lightly browned and fragrant, 10 to 15 minutes. Store in an airtight container in refrigerator up to 1 week.

Make Cream of Pumpkin Soup

Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery. Season with salt and pepper. Cook, stirring occasionally, until tender, 10 to 12 minutes. Stir in pumpkin, apples, thyme, stock, rice, and cayenne pepper. Bring to a boil over medium-high heat. Reduce heat and simmer until pumpkin is tender, 28 to 30 minutes. Cool slightly; discard thyme sprigs.

Puree, in batches, in a blender or food processor until smooth. Return to pot and stir in cream and honey. Season with salt and pepper. Serve topped with Bacon-Pepita Crunch.

Tomato And Mozarella Salad

2025-02-10T05:00:00.002+00:00

Ingredients for 2 servings

1 ball buffalo mozzarella or burrata if you can find it (about 150g), halved

1 large shallot sliced into thin rings

1 tbsp white wine vinegar (muscatel is good)

3 drops of Tabasco

4 shop-bought crostini roughly crushed

5 tbsp olive oil

6 basil leaves shredded, plus extra small leaves to serve

200g mixed heritage tomatoes sliced

Directions

Put the tomatoes in a bowl with the shallots and season with a large pinch of salt. Leave for 10 mins for the tomatoes to release their juices.

Lift the tomatoes and shallots out of the bowl using a slotted spoon, and reserve the juices. Arrange the tomatoes over two plates, then sprinkle over the shallots.

Whisk the olive oil, Tabasco and vinegar into the reserved tomato juices to make a dressing. Drizzle over the tomatoes and shallots, then scatter with the shredded basil and crushed crostini. Put one half of the mozzarella in the centre of each plate, and season with freshly ground black pepper. Top with the extra basil leaves, and serve.

Toffee Apple and Oat Crunchies

2025-02-09T05:00:00.002+00:00

Ingredients for 16 servings

1 large (US extra large) egg, beaten

2.5ml/ ½ teaspoon bicarbonate of soda (baking soda)

50/ 2oz chewy toffees, coarsely chopped

50g/ 2oz dried apple rings, coarsely chopped

75g/ 3oz/ ⅔ cup plain (all-purpose) flour

90g/ 3 ½ oz/ ½ cup sugar

150g/ 5oz/ 10 tablespoons of unsalted (sweet) butter

175g/ 6oz/ scant 1 cup light muscovado (brown) sugar

250g/ 9oz/ 2 ½ cups rolled oats

Pinch of salt

Directions

Preheat the oven to 180°C/ 350°F/ Gas 4. Line two or three baking sheets with baking parchment.

In a large bowl, beat together the butter and both sugars until light and creamy. Add the beaten egg and beat well until thoroughly combined.

Sift together the flour; bicarbonate of soda and salt. Add to the butter; sugar and egg mixture and mix in well. Finally add the oats, sultanas, chopped rings and toffee pieces and stir gently until just combined.

Using a large tablespoon, place heaps of the mixture well apart on the prepared baking sheets to allow room for spreading during baking. Bake for about 10-12 minutes, or until lightly set in the centre and just beginning to brown at the edges.

Remove the cookies from the oven and leave to firm up on the baking sheets for a few minutes.

Using a metal spatula, transfer the cookies to a wire rack and leave to cool completely. Store in an airtight container for 3-4 days.

Energy 249 kcal/ 1047 kj; Protein 3,1g; Carbohydrate 38,8g, of which sugars 23,2g; Fat 10,1g, of which saturates 5,3g; Cholesterol 32mg; Calcium 34mg; Fibre 1,3g; Sodium 79mg

Spaghetti With Shrimp and Chili Pepper

2025-02-08T05:00:00.060+00:00

Ingredients for 4 servings

1/2 onion, chopped

1 bunch of cilantro, chopped

1 of carrot, chopped

1 of celery stalk, chopped

2 lbs 10 oz of shrimp

12 oz of spaghetti

bay leaf

dry white wine

extra-virgin olive oil

fresh chili pepper, chopped

salt

tomato paste

Directions

Shell and devein the shrimp; remove and clean the heads well and set aside with shells for the broth.

Heat 2-3 Tbsp. oil in a saucepan over high heat, sauté the heads and shells for around 5 minutes on high heat, mixing and crushing them with a spoon. Add celery, carrot, and onion and cook for 2 minutes, then add 1 Tbsp. tomato paste and stir. Add 1 cup wine. Let evaporate, then add 2 quarts water and 1 bay leaf and bring to a boil. Cover with a lid and let simmer for 50 minutes.

When broth is ready, remove from the heat and drain, extracting the broth.

Heat a drizzle of oil in a large pan over medium heat and toast the uncooked spaghetti, stirring well, for a couple of minutes. Add three ladles shrimp broth to the pan and continue to cook the spaghetti like risotto for around 10-12 minutes, adding broth in 1/4 cup increments. Add salt to taste. Continue until the pasta is al dente and the broth has evaporated, so as not to need to drain the pasta.

In the meantime, heat 1 Tbsp. oil in a skillet and cook shrimp for 3 minutes. Set aside. Heat a thin layer of oil in another pan. When the spaghetti is cooked to al dente, transfer to the pan and cook for 1 minute until crispy; add the just warmed shrimp and a handful of chopped cilantro. Serve with more cilantro and fresh chili pepper.

Poblano Rice

2025-02-07T05:00:00.001+00:00

Ingredients for 4 servings

1 cup uncooked jasmine rice

1 teaspoon garlic powder

1 teaspoon onion powder

1 ½ cups chicken broth

2 tablespoons butter

4 poblano peppers, seeded and roughly chopped

Directions

Heat butter in a skillet over medium-high heat. Sauté peppers in butter until slightly soft, about 5 minutes.

Stir in onion powder and garlic powder. Pour in chicken broth and bring to a boil; add rice and reduce heat to low. Cover and cook until rice is tender and fluffy, about 12 minutes.

Candied Peel Crumble Cookies

2025-02-06T05:00:00.046+00:00

Ingredients for 24 servings

1 egg, beaten

50g/ 2oz/ ⅓ cup white chocolate chips

75g/ 3oz/ ¾ cup chopped walnuts

90g/ 3 ½ oz/ generous ½ cup candied peel, chopped

90g/ 3 ½ oz/ ½ cup caster (superfine) sugar

175g/ 6oz/ ¾ cup unsalted (sweet) butter, at room temperature, diced

200g/ 7oz/ 1 ¾ cups self-raising (self-rising) flour

Finely grated rind of 1 lemon

For the glaze

15ml/ 1 tablespoon of lemon juice

50g/ 2oz/ ½ cup icing (confectioners’) sugar, sifted

Thin strips of candied peel, to decorate (optional)

Directions

Preheat the oven to 180°C/ 350°F/ Gas 4. Lightly grease two baking sheets.

Put the butter and sugar in a large bowl and beat together until light and fluffy. Add the egg and beat well together.

Add the lemon rind and flour and stir together gently. Fold the candied peel, walnuts and chocolate chips into the mixture.

Place tablespoonfuls of the mixture, spaced slightly apart, on the baking sheets and bake in the oven for 12-15 minutes, until cooked but still pale in colour. Transfer the cookies to a wire rack using a metal spatula and to leave to cool completely.

For the glaze, put the icing sugar in a bowl and stir in the lemon juice. Spoon some glaze over each cookie. Decorate with candied peel, if using.

Variation. Replace the candied peel in the cookies with glacé (candied) cherries and decorate with a small piece of cherry on top.

Energy 150 kcal/ 626kh; Protein 1,8g; Carbohydrate 16,2g, of which sugars 9,8g; Fat 9,2g, of which saturates 4,4g; Cholesterol 23mg; Calcium 31mg; Fibre 0,5g; Sodium 61mg

Valentine's Day Martini

2025-02-05T05:00:00.054+00:00

Ingredients for 1 servings

¼ oz Fresh Lime Juice

½ oz Chambord

½ oz Simple Syrup

2 oz Vodka

1½ oz Cranberry Watermelon Juice - I used Ocean Spray cranberry watermelon juice

Candy Heart Gummies - skewered – or strawberry/watermelon fruit chunks, skewered for garnish

Pink Sanding Sugar - for cocktail rim

Prosecco or Champagne - Optional – dry/brut style sparkling wine for topping

Directions

Grab a martini glass and gently swipe with a lime wedge. Dip the rim of the glass in the pink sanding sugar. Set aside.

Grab a cocktail shaker with a cover and splash in the vodka and Chambord liqueur.

Next, splash in the fresh-squeezed lime juice and simple syrup. Splash in the cranberry watermelon juice.

Fill the cocktail shaker about three-quarters of the way with fresh ice cubes.

Cover the cocktail shaker with a tight fitting lid and shake vigorously. Give everything a good shake until all ingredients are cold and combined.

Strain the Valentine's Day drink into the prepared martini cocktail glass.

Garnish with a skewer of pink heart gummies or fresh fruit.

Optionally, you may top off the finished drink with a light splash of sparkling champagne or prosecco sparkling wine. Serve immediately. Serve very cold.

Nutrition. Calories: 234kcal Carbohydrates: 21g Protein: 0.2g Fat: 0.1g Saturated Fat: 0.02g Polyunsaturated Fat: 0.04g Monounsaturated Fat: 0.01g Sodium: 11mg Potassium: 55mg Fiber: 0.1g Sugar: 20g Vitamin A: 23IU Vitamin C: 6mg Calcium: 6mg Iron: 1mg

Beef Alambre

2025-02-04T05:00:00.001+00:00

Ingredients for 4 servings

½ bunch cilantro

1 green bell pepper

1 jalapeño

1 red bell pepper

1 yellow onion

1 ½ pounds beef petite top sirloin steak

2 avocados

2 limes

2 tbsp taco seasoning

4 tbsp olive oil, divided

8 oz low-moisture part-skim shredded mozzarella cheese

8 oz thick-cut bacon

8 soft white corn tortillas

Mexican style salsa

Directions

Peel and slice the onion. Cut the red and green peppers into strips. Slice the jalapeño and cut the lime into wedges. Rough chop the cilantro. Cut the bacon into 1-inch pieces. Trim any excess fat from the beef and cut into strips ½"x½"x2". Toss the beef strips with the taco seasoning.

Place the bacon in a nonstick pan and cook over medium heat, stirring occasionally until crispy. Drain off any excess fat and set aside.

Heat a large heavy frying pan, preferably cast iron, over medium-high heat. Once hot. add 2 teaspoons olive oil and the onions and bell peppers. Cook, stirring occasionally, until the peppers are a little browned and softened. Remove from the pan and set aside.

Return pan to high heat. Once hot, add 2 teaspoons olive oil and the beef. Spread into an even layer. Let sear without stirring for 2-3 minutes. Stir and let sear again. Once the beef is cooked, add the peppers and onions back to the pan. Top with the bacon and cheese. Turn off the heat and cover the pan for 2 minutes to let the cheese melt.

Meanwhile, heat the tortillas and slice the avocado.

Serve the beef straight from the pan with the tortillas, salsa, lime wedges, sliced jalapeño and chopped cilantro.

Fruits and Millet Treacle Cookies

2025-02-03T12:25:00.003+00:00

Ingredients for 25-30 servings

1 egg

30ml/ 2 tablespoons of black treacle (molasses)

50g/ 2 oz/ ½ cup almonds, chopped

50g / 2oz/ ½ cup millet flakes

90g / 3 ½ oz / 7 tablespoons of butter

150g / 5oz / ⅔ cup light muscovado (brown) sugar

150g / 5oz/ 1 ¼ cups of plain (all-purpose) flour

200g/ 7oz/ generous 1 cup luxury mixed dried fruit

Directions

Preheat the oven to 190°C/ 365°F/ Gas 5. Lightly grease two large baking sheets.

Put the butter; muscovado sugar; treacle and egg in a large bowl and beat together until well combined and the mixture is light and fluffy.

Stir in the flour and millet flakes, the almonds and dried fruit. Put tablespoonfuls of the mixture on the prepared baking sheets, spaced well apart to allow room for spreading during baking.

Bake in the oven for about 15 minutes until golden brown.

Leave the cookies on the baking sheets to film up for a few minutes, then use a metal spatula to transfer them to a wire rack and leave to cool completely.

Cook’s tip. Make sure that you use millet flakes for these cookies rather than millet grains. The grains will swell too much during cooking and spoil the cookies.

Energy 99 kcal/ 416 kj; Protein 1,2g; Carbohydrate 15,8g, of which sugars 10,5g; Fat 3,7g, of which saturates 1,2g; Cholesterol 7mg; Calcium 20mg; Fibre 0,4g; Sodium 32mg.

Microwave Fruit And Nut Cookies

2025-01-26T05:00:00.041+00:00

Ingredients for 16 servings

25g/ 1oz / 2 tablespoon chopped mixed candied peel

25g/ 1oz/ 2 tablespoon glacé (candied) cherries, coarsely chopped

25g/ 1oz/ ¼ cup hazelnuts coarsely chopped

25g/ 1oz/ 2 tablespoons soft brown sugar

45ml/ 3 tablespoon / ¼ cup golden (light corn) syrup

75g / 3oz / tablespoon butter

115g/ 4oz/ ⅔ cup plain (semisweet) chocolate

115g/ 4oz/ 1 ¼ cups rolled oats

Directions

Lightly grease a 20cm/ 8 in square microwave-proof shallow dish and line the base with a sheet of rice paper

Place the butter and golden syrup in a microwave-proof bowl and microwave on full (100 percent) power for 1 ½ minutes until melted. Stir well together.

Add the oats, sugar, peel, cherries and hazelnuts and mix well.

Spoon the mixture into the dish and level the surface with the back of a spoon. Microwave on full (100 percent) power for 6 minutes, giving the dish a half turn every 2 minutes. Allow to cool slightly, then cut into 16 fingers and place on a wire rack to cool.

Break the chocolate into pieces and put in a microwave-proof bowl. Microwave on full (100 percent) power for 2-3 minutes, stirring twice until melted and smooth.

Spread the chocolate over the tops of the cookies and mark in a zig-zag pattern with the prongs of a fork. Leave to set.

Cook’s Tip

Rice paper is used for cooking in traditional recipes as well as in microwave methods. It prevents mixtures, such as this sweet oat base, from sticking by cooking on to them. When cooked, the rice paper can be eaten with the biscuits or other items.

Energy133 kcal/ 555kj; Protein 1,5g; Carbohydrate 15,7g, of which sugars 10,4g; Fat 7,5g, of which saturates 3,7g; Cholesterol 10mg; Calcium 14mg; Fibre 0,9g; Sodium 44mg

Florentine Cookies

2025-01-25T14:30:00.002+00:00

Ingredients for 24 servings

1 egg 115g/ 4oz generous ½ cup caster (superfine) sugar

115g/ 4oz ½ cup unsalted (sweet) butter, at room temperature, diced

225g/ 8oz / 2 cups self-raising (self-rising) flour, plus extra for dusting

a few drop of almond extract (optional)

For the topping

50g/ 2oz/ ½ cup dried mango pieces, chopped

50g / 2oz / ¼ cup golden caster (superfine) sugar

50g/ 2oz / ¼ cup unsalted (sweet) butter

60ml/ 4 tablespoons plain (all-purpose) flour

60ml / 4 tablespoons golden (light corn) syrup

100g/ 3 ½ oz/ scant 1 cup flaked (sliced) almonds

175g/ 6oz / 1 ½ cups ready-to-eat dried apricots, chopped

Directions

Preheat the oven to 190°C / 375°F / Gas 5. Lightly grease two baking sheets.

In a large bowl, beat together the butter and sugar until the mixture is light and fluffy, then beat in the egg. Stir in the almond extract, if using, and the flour; using a wooden spoon and then your hands to make a firm soft dough.

Roll the dough out on a floured surface and, using a 7.5cm / 3in round cookie cutter; stamp out 24 rounds. Place them on the baking sheets, spaced slightly apart.

To make the topping, combine the apricots, mango, almonds, and flour in a bowl. Put in the butter, sugar and syrup in a small pan and heat gently until the butter has melted and the mixture is combined. Pour over the fruit and nuts and mix together.

Spoon the mixture on top of the cookies. Bake for 12-14 minutes until golden crisp. Leave the cookies on the baking sheets for 5 minutes, then transfer to a wire rack to cool.

Energy 167 kcal/699 kj; Protein 2.5g; Carbohydrate 22,1, of which sugars 13g; Fat 8,2g, of which saturates 3,8g; Cholesterol 15mg; Calcium 39mg; Fibre 1,3g; Sodium 51mg

Crispy Honey Garlic Salmon

2020-01-10T07:00:00.000+00:00

Ingredients for 6 servings

½ tsp ground black pepper
½ tsp salt
1 tbsp lemon (lime) juice
1 – 2 tsp avocado oil
2 green onions, finely chopped
2 tbsp honey
2 – 3 large garlic cloves, grated
6 x 3 oz each salmon fillets, skin on/off

Directions

In a small bowl, whisk together honey, lemon/lime juice, garlic, salt and pepper.

Place salmon fillets in a large resealable Ziploc bag and pour marinade over. Squeeze as much air out as possible and seal the bag. Gently move fillets around inside the bag to make sure they are all evenly coated. Place flesh side down and let marinate 15 minutes.

Preheat large non-stick skillet on low – medium heat and add oil, making sure it coats the bottom of the skillet evenly. Place salmon fillets flesh side down leaving enough space in between them. Cover with a lid and cook for 3 minutes.

Remove the lid, cook another minute and flip over. Repeat: cover, cook for 3 minutes, remove the lid and cook for another minute. If your skillet is not large enough, I recommend cooking in two batches. If you over crowd the skillet, cooking time increases by a few minutes for each step.

Serve hot garnished with green onions, alongside quinoa and steamed broccoli.

Tostadas With Chicken Guacamole And Beans

2019-11-29T07:00:00.000+00:00

Ingredients for 6 servings

¼ tsp garlic powder, divided
½ tsp ground cumin
¾ tsp ancho chili powder
1 (10 oz) can Rotel Diced Tomatoes & Green Chilies Mild, drained
1 (16 oz) can Rosarita Traditional Refried Beans
1 cup pico de gallo, homemade or store-bought
1 cup shredded Mexican blend cheese
1 Tbsp fresh lime juice
2 cups shredded iceberg or romaine lettuce
2 cups shredded rotisserie chicken or shredded cooked chicken breasts
2 medium ripe avocados
6 Tbsp Sour cream
6 tostada shells , store-bought or homemade
salt and freshly ground black pepper

Directions

Using a fork mash avocado with lime juice and 1/8 tsp garlic powder to a slightly chunky texture. Season with salt and pepper to taste.

In a small saucepan mix together refried beans, drained canned tomatoes, chili powder, cumin and remaining 1/8 tsp garlic powder.

Season with salt and pepper to taste and cook over medium-low heat, stirring frequently until heated through.

To assemble tostadas, layer each tostada shell with guacamole (avocado mixture), bean mixture, lettuce, chicken, cheese, pico de gallo and sour cream. Serve immediately.

Baked Turkey Enchiladas

2019-11-22T07:00:00.000+00:00

Ingredients for 1 serving

½ a small onion, diced
1 cup of tomato sauce (optional)
1 small zucchini, diced into fine pieces
1 1/2 pounds of Jennie- 0 Lean ground turkey breast or fat-free turkey breast
2 cloves of garlic
2 cans of enchilada sauce (hot or mild)
8 oz of low-fat Mexican cheese blend
10 6 in flour tortillas
cooking spray

Directions

Preheat oven to 375.

Brown ground turkey in a pan until it’s no longer pink. Drain any extra fat. Add in zucchini, onion, garlic and cook for 5 minutes. If you don’t like to cut your vegetables feel free to add them to a food processor and have that do it for you. In the recipe video I cook the onions and zucchini first and then ADD in the turkey. You can do it either way.

In a bowl add in enchilada sauce and 1 cup of tomato sauce. Tomato sauce is optional (I normally don’t add the tomato sauce). Add half of the sauce into the pan and reserve the rest of the sauce for the top of the enchiladas.

Place about ½ cup of turkey mixture onto a flour tortilla and roll up like a burrito and lay seam side down in a 9 X 13 baking dish. When all flour tortillas are done spray with cooking spray. If there are any extra turkey and vegetable mixture you can add that to the top of the enchiladas. Sprinkle with cheese on top.

Cook enchiladas for 20 – 25 minutes. Take out of the oven. Serve with some salsa or sour cream.