Creative food recipes

Baked Potatoes with Cheesy Topping

2012-09-24T05:44:00.000-07:00

MAKES 20

INGREDIENTS

20 small new potatoes
2 floz (65ml) vegetable oil
coarse salt
4 floz (125ml) soured cream
1 oz (30g) blue cheese, crumbled
2 tbsp chopped fresh chives

STEPS

STEP 1: Preheat a 350oF/180oC/Gas 4 oven.

STEP 2: Wash and dry the potatoes. Pour the oil into a bowl. Add the potatoes and toss to coat with oil.

STEP 3: Dip the potatoes in the coarse salt to coat lightly. Spread out the potatoes on a baking sheet. Bake until tender, 40--50 minutes.

STEP 4: In a small bowl, combine the soured cream and blue cheese.

STEP 5: Cut a cross in the top of each potato. Press with your fingers to open the potatoes.

STEP 6: Top each potato with a dollop of the cheese mixture. Sprinkle with chives and serve immediately.

Club Sandwiches

2012-04-25T15:25:00.000-07:00

SERVES 4

INGREDIENTS

8 rashers of bacon
12 slices of white bread, toasted
4floz (125ml) mayonnaise
4-8oz (115-225g) cooked chicken breast meat, sliced
8 large lettuce leaves
1 beef tomato, cut across in 4 slices
salt and pepper

STEPS

STEP 1 : In a Heavy frying pan, fry the bacon until crisp and the fat is rendered. Drain on kitchen paper.

STEP 2 : Lay 4 slices of toast on a flat surface. Spread them of with he some mayonnaise.

STEP 3 : Top each slice with one-quarter of the chicken and a lattuce leaf. Season with salt and pepper.

STEP 4 : Spread 4 of the remaining toast slices with mayonnaise. Lay them on top of the lattuce.

STEP 5 : Top each sandwich with a slice of tomato, 2 rashers of becon and another lettuce leaf.

STEP 6 : Spread the remaining slices of toast with the rest of the mayonnaise. Place them on top of the sandwiches, mayonnaise-side down.

STEP 7 : Cut each sandwich into 4 triangles and secure each triangle with a cocktail stick.

Hearty Lentil Soup

2012-04-25T15:16:00.000-07:00

SERVES 6

INGREDIENTS

6 oz (175g) brown lentils
13\4 pt (1 litre) chicken stock
8 floz (250ml) water
2 floz (65ml) dry red wine
11\2 lb (700g) ripe tomatoes, peeled, seeded and chopped, or 14 oz (400g) canned chopped tomatoes
1 carrot, sliced
1 onion, chopped
1 celery stick, sliced
1 garlic clove, crushed
1\4 tsp ground coriander
2 tsp chopped fresh basil, or 1\2tsp dried basil
1 bay leaf
6 tbsp freshly grated Parmesan cheese

STEPS :

STEP 1: Rinse the lentils and discard any discoloured ones and any grit.

STEP 2: Combine the lentils, stock, water, wine, tomatoes, carrot, onion, celery and garlic in a large saucepan. Add the coriander, basil and bay leaf.

STEP 3: Bring to the boil, reduce the heat to low, cover and simmer until the lentils are just tender, 20-25 minutes stirring occasionally.

STEP 4: Discard the bay leaf. Ladle the soup into 6 soup bowls and sprinkle each with 1 tablespoon of the cheese.

Fried Cheddar and Chutney Sandwiches

2012-04-25T15:05:00.000-07:00

SERVES 4

INGREDIENTS
11\2oz (45g) butter or margarine
3 large garlic cloves, crushed
3 floz (85ml) homemade or bottled mango chutney
8 slices of white bread

STEPS

STEP 1 : Melt the butter or margarine in a small saucepan. Add the garlic and cook until softened but not brown, about 2 minutes, stirring. Remove from the heat.

STEP 2 : Spread the chutney on 4 slices of bread.

STEP 3 : Divide the cheese among the 4 bread slices, spreading it evenly. Top with the remaining bread slices.

STEP 4 : Brush both sides of each sandwich with the garlic butter.

STEP 5 : Fry the sandwiches in a hot frying pan over a medium heat until golden brown, about 2 minutes on each side. Serve immediately.

Roast Pork and Coleslaw Rolls

2012-04-16T07:40:00.005-07:00

SERVES 6

INGREDIENTS
6 floz (175ml)mayonnaise
2tbsp tomato ketchup
1\4-1\2 tsp cayenne pepper
1tbsp light brown sugar
1 lb (450g) roast pork, thinly sliced
1 lb (450g) green or white cabbage, cut into wedges
2 carrots, finely grated
1 small green pepper, seeded and diced
1\2 small red onion, finely chopped
12small round white bread rolls, split open

STEPS

STEP 1 : In a bowl, combine the mayonnaise, ketchup, cayenne and brown sugar. Stir well.

STEP 2 : Stack the slices of roast pork. With a sharp knife, cut them into matchstick strips.

STEP 3 : Remove the cores from the cabbage wedges. Lay them on a chopping board and cut into fine strips across the leaves.

STEP 4 : Add the pork, cabbage, carrots, green pepper and red onion to the mayonnaise mixture. Toss to mix.

STEP 5 : Fill the split bread rolls with the pork and coleslaw mixture.

Roast Beef and Horseradish Open Sandwiches

2012-04-14T03:45:00.001-07:00

SERVES 4

INGREDIENT
4 slices of pumpernickel or rye bread
12oz (350g) roast beef, thinly sliced
salt and pepper
4tbsp mayonnaise
11\2 tbsp prepared horseradish
2 small tomatoes, seeded and chopped
2-2 tbsp finely chopped pickled gherkin
fresh dill sprigs, for garnishing

STEPS

STEP 1 : Lay the slices of pumpernickel or rye bread on a flat surface. Divide the slices of roast beef between the bread, folding the slices in half, if large. Season with salt and pepper.

STEP 2 : In a small bowl, combine the mayonnaise and horseradish. Stir in the tomatoes and pickled gherkin.

STEP 3 : Spoon the horseradish mayonnaise onto the beef. Garnish with dill sprigs and serve.

Tuna and Tomato rolls

2012-04-14T03:20:00.005-07:00

SERVES 4

INGREDIENTS
2 x 7oz (200g) cans tuna fish, drained
2tbsp finely chopped black olives
2 fl oz (65 ml) finely chopped drained sun-dried tomatoes preserved in oil
3 spring onions, finely chopped
4 round white break rolls, split open
1 handful rocket or small lettuce leaves

For the dressing:
1.5 tbsp red wine vinegar
5 tbsp olive oil
3 tbsp chopped fresh basil
salt and pepper, to taste

STEPS:

STEP 1 : For the dressing, combine the vinegar and oil in a mixing bowl. Whisk until an emulsion is formed. Stir in the basil. Season with salt and pepper.

STEP 2 : Add the tuna, olives, sun-dried tomatoes and spring onions and stir.

STEP 3 : Divide the tuna mixture among the rolls. Top with the rocket or lettuce leaves and replace the tops of the rolls, pressing them on firmly.

Enjoy the delicious Tuna and Tomato rolls with your family :)

Chilli Hot Dogs

2012-04-12T12:17:00.004-07:00

SERVES 6

INGREDIENTS
6 frankfurters
6 large finger rolls, split open
1oz (30g) butter or margarine
11\2oz (45g) Cheddar cheese, grated
11\2oz (45g)red onion, chopped
FOR THE CHILLI
2tbsp corn oil
1small onion, chopped
1\2 green pepper, seeded an chopped
8oz (225g) minced beef
8floz (250ml) fresh tomatoes, blanched, skinned, cooked and sieved
3oz(85g) drained canned red kidney beans
2tsp chilli powder, or to taste
salt and pepper

STEPS

STEP 1 : For the chilli, heat the oil in a frying pan. Add the onion and green pepper and cook until softened, about 5 minutes.

STEP 2: Add the beef and cook until well browned, stirring frequently and breaking up lumps with the side of a wooden spatula.

STEP 3 : Stir the sieved tomatoes, beans, chilli powder and salt and pepper to taste. Cover the pan and simmer 10 minutes.

STEP 4 : Meanwhile, put the frankfurters in a saucepan and cover with cold water. Bring to the boil. Remove from the heat, cover and let stand 5 minutes.

STEP 5 : Spread both sides of each finger roll with the butter or margarine. Fry in a hot frying pan until golden brown on both sides.

STEP 6 : To serve, put a frankfurter in each bun. Top with chilli and sprinkle with cheese and onion. Serve immediately.

Mozzarella Cheese and Tomato Sandwiches

2012-04-12T11:26:00.001-07:00

SERVES 4

INGREDIENTS
4 small round white bread rolls
4floz (125ml) freshly made or bottled pesto sauce
8oz (225g) Mozzarella cheese, thinly sliced
4 medium tomatoes, thinly sliced
3 tbsp olive oil
fresh basil leaves, for garnishing

STEPS

STEP 1 : With a serrated knife, cut each roll open in half. Spread 1 tablespoon of pesto sauce over the cut side of each half.

STEP 2 : Arrange alternating slices of Mozzarella cheese and tomato on the bottom half of each roll.

STEP 3 : Drizzle the olive oil over the cheese and tomatoes.

STEP 4 : Replace the top half of each roll; garnish with basil leaves, if you wish.

Warming Autumn Soup

2012-04-12T11:26:00.000-07:00

SERVES 4

INGREDIENTS
1oz (30g) butter or margarine
2 small onions, finely chopped
1 lb (450g) butternut squash or pumpkin, peeled, seeded and cubed
2pt (1.25litres) chicken stock
8oz (225g) potatoes, cubed
1tsp paprika
4floz (125ml) whipping cream (optional)
11\2 tbsp chopped fresh chives, plus whole chives, for garnishing
salt and pepper

STEPS

STEP 1 : Melt the butter or margarine in a large saucepan. Add the onions and cook until soft, about 5 minutes.

STEP 2 : Add the squash or pumpkin, stock, potatoes and paprika. Bring to the boil. Reduce the heat to low, cover the pan and simmer until the vegetables are soft, about 35 minutes.

STEP 3 : Pour the soup into a food processor or blender and process until smooth. Return the soup to the pan and stir in the cream, if using. Season with salt and pepper. Reheat gently.

STEP 4 : Stir in the chopped chives just before serving. If liked, garnish each serving with a few whole chives.

Spicy Mixed Bean Soup

2012-04-12T11:25:00.000-07:00

SERVES 8

INGREDIENTS
12oz (350g) dried black or red kidney beans, soaked overnight
31\2pt (2litres) water
6 garlic cloves, crushed
12oz (350g) dried haricot or white beans, soaked overnight
6tbsp balsamic or white wine vinegar
4 chilli peppers, seeded and chopped
6 spring onions, finely chopped
juice of 1 lime or lemon
2 floz (65ml) olive oil
3tbsp chopped fresh coriander, plus more for garnishing
salt and pepper

STEPS

STEP 1 : Drain and rinse the black or red kidney beans. Place them in a large saucepan with half the water and garlic. Bring to the boil. Reduce the heat to low, cover and simmer until the beans are soft, about 11\2 hours.

STEP 2 : Drain and rinse the white beans. Put them in another saucepan with the remaining water and garlic. Bring to a boil, cover and simmer until soft, about 1 hour.

STEP 3 : Purée the cooked haricot or white beans in a food processor or blender. Stir in the vinegar, chilli peppers and half the spring onions. Return to the saucepan and reheat gently.

STEP 4 : Purée the other cooked beans. Return to the saucepan and stir in the lime or lemon juice, olive oil, coriander and the remaining spring onions. Reheat gently.

STEP 5 : Season both soups with salt and pepper. To serve, place a ladleful of each puréed soup in each soup bowl, side by side. Swirl the two soups together with a cocktail stick. If liked, garnish with extra chopped fresh coriander.

Greek Salad in Pitta Bread

2012-04-11T15:56:00.000-07:00

SERVES 6

INGREDIENTS
1\2 small head of iceberg lettuce, cut in fine strips across the leaves
1\2 cucumber, diced
9 cherry tomatoes, halved
2 spring onions, finely chopped
4oz (115g) feta cheese, crumbled
8 black olives, stoned and chopped
6 oval pitta breads, cut in half crosswise
FOR THE DRESSING
1 small garlic clove, crushed
1\8tsp salt
1tsp fresh lemon juice
2tbsp olive oil
1tsp chopped fresh mint
pepper

STEPS

STEP 1 : In a bowl, combine the lettuce, cucumber, tomatoes, spring onions, feta cheese and olives.

STEP 2 : For the dressing, combine all the ingredients in a small screwtop jar and shake well to mix.

STEP 3 : Pour the dressing over the salad and toss together.

STEP 4 : Gently open the pitta bread halves. Fill the pockets with the salad. Serve immediately.

Chicken Soup with Noodles

2012-03-27T12:12:00.000-07:00

SERVES 8

INGREDIENTS

1 X 3 lb (1.3kg) chicken , cut in pieces
2 onions, quartered
1 parsnip, quartered
2 carrots, quartered
1\2 tsp salt
1 bay leaf
2 allspice berries
4 black peppercorns
43\4pt (3 litres)
3 oz (85g) very thin egg noodles
sprigs of fresh dill, for garnishing

STEPS :

STEP 1: In a large saucepan, combine the chicken pieces, onions, parsnip, carrots, salt, bay leaf, allspice berries and peppercorn.

STEP 2: Add the water to the pan and bring to the boil, skimming frequently.

STEP 3: Reduce the heat to low and simmer 1 1\2 hours, skimming occasionally.

STEP 4: Strain the broth through a fine-mesh strainer into a bowl. Cool then refrigerate overnight.

STEP 5: When the chicken pieces are cool enough to handle, remove the meat from bones. Discard the bones, skin, vegetables and flavourings. Chop the chicken meat ad refrigerate overnight.

STEP 6: Remove the solidified fat from the surface of the chilled broth. Pour the broth into a saucepan and bring to the boil. Taste the broth; if a more concentrated flavour is wanted, boil 10 minutes to reduce slightly.

STEP 7: Add the chicken meat and noodles to the broth and cook until the noodles are tender, about 8 minutes (check packet instructions for timing). Serve hot, garnished with dill sprigs.

Green Bean Soup with Parmesan Cheese

2012-03-27T12:11:00.002-07:00

SERVES 4

INGREDIENTS

1 oz (30g) butter or margarine
8oz (225g) green beans, trimmed
1 garlic cloves, crushed
16 floz (500ml) vegetable sock
salt and pepper
2 oz (55g) Permesan cheese
2 floz (65ml) single cream
2 tbsp chopped fresh parsley

STEPS :

STEP 1: Melt the butter or margarine in a medium saucepan. Add the green beans and garlic and cook 2-3 minutes over medium heat, stirring frequently.

STEP 2: Stir in the stock and season with salt and pepper. Bring to he boil. Reduce the heat and simmer, uncovered, until the beans are tender, 10-15 minutes.

STEP 3: Pour the soup into a blender or food processor and process until smooth. Alternatively, purée the soup in a food mill. Return to the pan. Stir in the grated cheese and cream. Sprinkle with the parsley and serve.

Minty Pea Soup

2012-03-25T02:19:00.000-07:00

Serves 6

INGREDIENTS
1 oz (30g) butter or margarine
1 onion, chopped
1 small head of lettuce, shredded
2 lb (900g) shelled fresh green peas or frozen peas, thawed
21/2 pt (1.5 litres) chicken stock
3 tbsp chopped fresh minth
salt and pepper, to taste
6 fl oz (175ml) whipping cream
fresh mint sprigs, for garnishing

STEPS:

STEP 1 : Melt the butter or margarine in a large saucepan. Add the onion and cook until softened, about 5 minutes.

STEP 2 : Stir in the lettuce, peas, stock and mint. Bring to the boil. Reduce the heat to low, cover the pan and simmer 15 minutes.

STEP 3 : Pour the soup into a blender or food processor and process until smooth. Alternatively, purée the soup in a vegetable mill. Return the puréed soup to the pan. Season to taste.

STEP 4 : Stir in two-thirds of the cream and reheat gently. Ladle into bowls and serve with the remaining cream. For a decorative effect, pour a scant tablespoon of cream in a spiral design into the centre of each serving, or stir it in and garnish with sprigs of mint.

Chilled Avocado and Courgette Soup

2012-03-25T02:07:00.000-07:00

Serves 6

INGREDIENTS
13/4 pt (1 litre)chicken stock
1 lb (450 g) courgettes, sliced
2 large, very ripe avocados
3 tbsp fresh lemon juice
6fl oz (175 ml) plain yogurt
2 tsp Worcestershire sauce
1/2 tsp chilli powder
1/8 tsp suar
dash of chilli sauce
salt, to taste

STEPS :

STEP 1 : In a large saucepan, bring the chicken stock to the boil.

STEP 2 : Add the courgettes and simmer until soft, 10-15 minutes. Let cool.

STEP 3 : Peel the avocados. Remove and discard the stones. Cut the flesh into chunks and put in a food processor or blender. Add the lemon juice and process until smooth.

STEP 4 : Using a slotted spoon, transfer the courgettes to the food processor or blender; reserve the stock. Process the courgettes with the avocado purée.

STEP 5 : Pour the avocado-courgette purée into a bowl. Stir in the reserved stock. Add two-thirds of the yogurt, the Worcestershire sauce, chilli powder, sugar, chilli sauce and salt to taste. Mix well. Cover tightly and chill 3-4 hours.

STEP 6 : To serve, ladle the soup into bowls. Swirl the remaining yogurt on the surface.

Carrot Soup

2012-03-25T01:40:00.001-07:00

SERVES 6

INGREDIENTS
1 oz (30g) butter or margarine
1 onion, chopped
1 celery sick, chopped
1 medium-sized potato, chopped
11\2 lb (700g) carrots, chopped
2tsp grated fresh root ginger
2pt (1.25 litres) chicken stock
3 floz (85ml) whipping cream
1\4 teaspoon grated nutmeg
salt and pepper

STEPS :

STEP 1 : Combine the butter or margarine, onion and celery and cook until softened, about 5 minutes.

STEP 2 : Stir in the potato, carrots, ginger and stock. Bring to the boil. Reduce the heat to low, cover the pan and simmer 20 minutes.

STEP 3 : Pour the soup into a food processor or blender and process until smooth. Alternatively, use a vegetable mill to puree the soup. Return the soup to the pan. Stir in the cream and nutmeg and add salt and pepper to taste. Reheat gently for serving.

Traditional Tomato Soup

2012-03-22T08:43:00.002-07:00

Serves 4

Ingredients

1oz (30g) butter or margarine

1 onion, chopped

2 lb (900g) tomatoes, quartered

2 carrots, chopped

16 fl oz (500 ml) chicken stock

2 tbsp chopped fresh parsley

1/2 tsp fresh thyme leaves, or 1/4tsp dried thyme

3 fl oz (85 ml) whipping cream (optional)

salt and pepper, to taste

STEPS :

STEP 1 : Melt the butter or margarine in a large saucepan. Add the onion and cook until softened, about 5 minutes.

STEP 2 : Stir in the tomatoes, carrots, chicken stock, parsley and thyme. Bring to the boil. Reduce the heat to low, cover the pan, and simmer until tender, 15-20 minutes.

STEP 3 : Purèe the soup in a vegetable mill. Return the Purèed soup to the saucepan.

STEP 4 : Stir in the cream, if using, and reheat gently. Season with salt and pepper. Ladle into warmed soup bowls and serve hot, sprinkled with a little more thyme, if you wish.

Warming Winter Vegetable Soup

2012-03-21T10:40:00.000-07:00

A delicious vegetable soup recipe in 4 easy steps.

Serves 8

Ingredients
1 medium-size head of Savoy cabbage, quartered and cored
2 tbsp vegetable oil
4 carrots, thinly sliced
2 celery sticks, thinly sliced
2 parsnips, diced
21/2 pt (1.5 litres) chicken stock
3 medium-size potatoes, diced
2 courgettes, sliced
1 small cauliflower, stems trimmed and separated into florets
2 tomatoes, seeded and diced
1/2 tsp fresh thyme leaves, or 1/4 tsp dried thyme
2 tbsp chopped fresh parsley
salt and pepper to taste

STEPS:

STEP 1 : Slice the cabbage quarters into thin strips across the leaves.

STEP 2 : Heat the oil in a large saucepan. Add the cabbage, carrots, celery and parsnips and cook 10~15 minutes over medium heat, stirring frequently

STEP 3 : Stir the stock into the vegetables and bring to the boil. Skim off any foam that rises to the top.

STEP 4 : Add the potatoes, courgettes, pepper, cauliflower and tomatoes with the herbs, and salt and pepper to taste. Bring back to the boil. Reduce the heat to low, cover the pan, and simer until the vegetables are tender, 15~20 minutes.

Enjoy your soup!