1 mozzerella ball
2 salad tomatoes
1/2 a red onion
2 cloves of garlic
1 tsp basil leaves shredded
– Slice the ciabatta on the diagonal into slices about 1.5cm thick and rub a split garlic clove all over.
– Brush with olive oil on both sides.
– Place on a health grill or very hot griddle or even under the grill.
– Chop the tomatoes, mozzerella and red onion into small chunks and mix together.
– Crush one garlic clove into the mix and combine thoroughly.
– When the bread slices are thoroughly toasted and crisp place on a plate and spoon a tablespoon of the mixture on to the top.
I’d been making a lot of cake recently but my dad doesn’t like cake that much. I asked him what kind he liked and he said ginger so I made him a ginger cake. He said it was excellent but he’s probably a bit biased!!
Makes 1 cake!!
250g self raising flour
2 tsp ground ginger
1/2 tsp ground cinnamon
1 tsp bicarbonate of soda
pinch of salt
200g golden syrup (I used two really big spoonfuls)
2 tbsp syrup from the ginger jar
3 lumps of stem ginger in syrup, diced
125g dark muscavado sugar
2 large eggs
– Heat your oven to Gas Mark 4 and grease and line a 20-23cm square baking tin.
– Sieve together the flour, ginger, cinnamon, bicarbonate of soda and salt into a large mixing bowl.
– Put the golden syrup, and butter in a medium heavy bottomed pan and heat until they’re melted together and bubbling.
– Add the stem ginger and sugar to the pan and bubble for 1 minute while stirring.
– Beat together the eggs and milk in a jug.
– Pour the mix from the pan into the flour and mix well ensuring the flour is totally mixed in.
– Add the milk and eggs and mix well.
– Bake for 40-45 mins until a skewer inserted in the middle comes out clean. (Mine took a little longer than this but all ovens are different.)
If wrapped in foil this cake should keep well in a sealed tin even though it is very moist.
500g shortcrust pastry (I buy ready made as I do not have a way with pastry)
6 tbsp sugar
1/2 pint water
1 tsp almond extract
– Roll out the pastry until a few millimeters thick and place over a flan dish. Trim off with a knife and prick the bottom of the tart all over with a fork.
– Bake blind (line with foil and put baking beans on top) at Gas Mark 5 for 20 minutes.
– Take 600 of the apricots and halve them, removing the stones.
– Put the water, almond extract and the sugar in a medium sized heavy bottomed pan and bring to the boil.
– Put the halved apricots skin up in the pan and simmer for 3 minutes. It is best to do this in batches.
– Remove the apricots to a bowl using a slatted spatula.
– Take the remaining 200g apricots and slice up into segments.
– Place these in the pan with the liquid and cook for 10 minutes, boiling constantly, until the fruit is very soft. Keep stiring occasionally.
– Turn off the heat and use a hand blender in the pan to puree the fruit.
– Spread half of the puree on the base of the flan.
-Arrange the halves fruit skin up on top of the puree then use a pastry brush to spread the rest of the puree on top of the fruit.
– Bake at Gas Mark 5 for 20 minutes.
150ml whippng cream
24 vol au vont cases
4 tbsp sugar
– Cook the vol au vont cases accordingto instructions and allow to cool.
– Whip the cream until it is soft but holding peaks.
– Hull the strawberries and chop into small chunks.
– Put half of the strawberries into the cream and stir thorough. Chill until needed.
– Put the other half of the strawberries in a small pan with the sugar and heat until they form a syrup, stiring to make sure it doesn’t stick.
– Use a stick blender to remove the lumps and make a smooth syrup.
– Melt the chocolate in a bowl over a pan of boiling water.
– Put the melted chocolate into a ziplock bag and seal.
– Put a teaspoon of syrup in the base of each vol au vent case.
– Then put a heaped teaspoon of the cream and strawberry mix on top.
– Add another drizzle of syrup on top of the cream.
– Cut a tiny corner off the bag of chocolate and gently squeeze in a zig zag pattern over the top of each vol au vont.
An excellent low fat burger option. Delicious and nutritious!
Chilli Turkey Burgers
500g turkey mince
2 cloves garlic, crushed
3 tbsp fresh corriander, chopped
1 tbsp mint, chopped
1 red chilli, chopped
– Mix together all of the ingredients in a large bowl using your hand. Make sure all the ingredients are thoroughly combined.
– Divide the mixture into four and shape into patties by slapping the mixture between your hands to remove the air, then shaping it into round burgers.
– Place the burgers on a plate and cover then leave to chill in the fridge for at least 30 minutes.
– Cook under the grill or on a bbq for 10 minutes, or until cooked through.
– Serve on buns with lettuce, Red Onion and Tomato Salsa and creme fraiche.
Red Onion and Tomato Salsa
1/2 a red onion, chopped
12 baby plum or cherry tomatoes, chopped
2 tbsp fresh corriander, chopped
1 red chilli, chopped
2 tbsp lime juice
– Combine all of the ingredients in a small bowl, mix thoroughly and leave at room temperature for at least 30 minutes.
Filed under Easy, Mains, Sides
240g bag jumbo king prawns
~ 24 bay leaves (same number as prawns)
2 tbsp fresh thyme
2 tbsp ground garlic
2 tbsp olive oil
– Defrost the prawns thoroughly and blot dry.
– Put the prawns in a bowl and drizzle with olive oil.
– Add the thyme, and garlic and stir until coated.
– Thread the prawns onto skewers (if using bamboo make sure to soak in water first) alternating with a bay leaf. (From my pack of prawns that was 7 prawns per skewer with 2 spares for 3 people.)
– Cook on a griddle or bbq for 4-5 mins until the bay is charred and the prawns heated through.
– Serve with lemon wedges to drizzle over.
Filed under Easy, Starters