Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate
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Sugared scones arro
Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate
Spiced rice pudding with blackberry compote soril
Ingredients 200g brown rice 2 tsp cornflour 500g skimmed milk 405g can light condensed milk 1 long or 2 short cinnamon sticks 5 cardamom pods, crushed with a rolling pin good grating nutmeg 1 vanilla pod, split and seeds scraped out For the compote 500g frozen blackberries 1 tbsp agave syrup
Method Cook the rice following pack instructions – don’t be tempted to cook it until al dente – it will not continue to cook in the milk later, so it needs to be nice and soft at this point. Meanwhile, mix the cornflour to a paste with a little of the milk until smooth. Add this to a saucepan with the remaining milk, condensed milk, cinnamon, cardamom, nutmeg, vanilla and a good pinch of salt. Stir until smooth, then bring to a simmer. Turn down to very low heat and leave to gently infuse while the rice cooks. When the rice is cooked, drain well, then add to the warm milk mixture. Turn up the heat and bubble until thick and creamy – this will take about 20-25 mins. To make the blackberry compote, empty the blackberries into a saucepan, add the agave syrup and bring to a simmer. Boil for a few mins. Cool for a few mins before serving, or serve at room temperature with the rice pudding.
Slow Cooker Shredded Pork 15
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TOTAL TIME:10 hr 10 min
Prep: 10 min
Inactive Prep:--
Cook:10 hr
YIELD:8 servings
LEVEL:Easy
INGREDIENTS
1 (15-ounce) can tomato sauce
3 tablespoons chili powder
3 tablespoons light brown sugar
2 teaspoons ground coriander
1 teaspoon ground cumin
1 (3-pound) pork shoulder (or butt), trimmed of excess fat
Kosher salt and freshly cracked black pepper
5 cloves garlic, minced or grated
2 yellow onions, diced
1/4 cup fresh lime juice
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DIRECTIONS Combine the tomato sauce, chili powder, brown sugar, coriander and cumin in the base of your slow cooker. Stir to combine and distribute the spices evenly. Sprinkle the pork with salt and pepper and place it in the slow cooker. Using tongs, turn the pork to coat it evenly in the sauce. Add in the garlic and onions, stir again. Place the lid on the slow cooker and cook until the pork is tender and beginning to fall apart, on low 8 to 10 hours or on high 4 to 6 hours. Transfer the pork to a serving bowl. Allow to cool slightly, and then shred using 2 forks, removing any excess fat. Skim any excess fat off of the sauce remaining in the slow cooker. Stir in the lime juice and season with salt and pepper. Add the shredded pork back into the slow cooker and mix it with the sauce that was created during the cooking. You can store the pork in its sauce for 3 to 4 days. Per serving: Calories 280; Total Fat 10 grams; Saturated Fat 3 grams; Protein 33 grams; Total Carbohydrate 13 grams; Sugar: 7 grams; Fiber 3 grams; Cholesterol 101 milligrams; Sodium 567 milligrams
Roast leg of lamb wrapped in rosemary 1
Ingredients 2kg leg of lamb, boned 4 garlic cloves, cut into slivers 6 anchovy fillets, quartered freshly ground pepper 2 tbsp olive oil, plus extra for basting 10-12 stems of rosemary 100g black olives paste juice of 1 lemon Method Dry the lamb and hang or rest in a cool, dry place until the surface is dry to the touch. Trim and discard any excess flaps of fat. Make incisions all over the meat using a small sharp knife, creating small pockets about a knuckle deep. Stuff a garlic sliver and a piece of anchovy into each incision then season the surface well with pepper. Heat the oil in a flameproof heavy-duty roasting tin and brown the lamb on all sides over a medium/high heat. Allow to cool. Heat the oven to 220C/fan 200C/gas 7. Stretch a good length of kitchen string along the work surface and overlap the rosemary along the length of string. Smear the lamb with olive paste, then sit it on the rosemary at one end. Roll it up so that it’s completely encased in the rosemary and tie the string tightly to secure – think of a grass skirt. It doesn’t matter how roughly you do this – as long as the rosemary stays in place. Return the lamb to the roasting tin, drizzle with a little olive oil and the lemon juice and place in the oven. Roast for 15 mins per 450g/1lb, plus 15 mins more, turning occasionally to cook evenly. Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result. Reserve the rosemary for garnish, carve and serve.
Roast leg of lamb wrapped in rosemary
Ingredients 2kg leg of lamb, boned 4 garlic cloves, cut into slivers 6 anchovy fillets, quartered freshly ground pepper 2 tbsp olive oil, plus extra for basting 10-12 stems of rosemary 100g black olives paste juice of 1 lemon Method Dry the lamb and hang or rest in a cool, dry place until the surface is dry to the touch. Trim and discard any excess flaps of fat. Make incisions all over the meat using a small sharp knife, creating small pockets about a knuckle deep. Stuff a garlic sliver and a piece of anchovy into each incision then season the surface well with pepper. Heat the oil in a flameproof heavy-duty roasting tin and brown the lamb on all sides over a medium/high heat. Allow to cool. Heat the oven to 220C/fan 200C/gas 7. Stretch a good length of kitchen string along the work surface and overlap the rosemary along the length of string. Smear the lamb with olive paste, then sit it on the rosemary at one end. Roll it up so that it’s completely encased in the rosemary and tie the string tightly to secure – think of a grass skirt. It doesn’t matter how roughly you do this – as long as the rosemary stays in place. Return the lamb to the roasting tin, drizzle with a little olive oil and the lemon juice and place in the oven. Roast for 15 mins per 450g/1lb, plus 15 mins more, turning occasionally to cook evenly. Remove from the oven and rest the meat for one third of the time it took to cook. This ensures a perfectly pink result. Reserve the rosemary for garnish, carve and serve.
Braised stuffed cabbage and
Ingredients 6 large cabbage leaves (Savoy is perfect) 2 tbsp olive oil 1 onion, finely chopped 2 tsp finely chopped rosemary 1 celery stick, chopped 140g mixed basmati and wild rice (we like Tilda) 140g cooked chestnuts, roughly chopped 50g fresh or frozen cranberries 300ml vegetable stock 1 tbsp balsamic vinegar 1 tsp clear honey
Method Heat oven to 180C/fan 160C/gas 4. Remove the tough central stalk from the cabbage leaves. Bring a large pan of salted water to the boil, add the cabbage, then cook for just 1-2 mins until the leaves are starting to wilt. Drain and refresh under cold running water. Drain well, then pat dry with a tea towel. Heat the oil in a pan, add the onion, then fry for 5 mins until slightly browned. Add the rosemary and celery, then cook for 8 mins more. Stir in the rice, then cook for a min or so until the grains are glistening. Remove from the heat, stir in the chestnuts and cranberries, then season. Spoon a little stuffing onto a cabbage leaf, roll up and fold in the sides to enclose the filling. Put in a single layer in a large, oiled, shallow ovenproof dish with the join underneath. Fill the remaining leaves in the same way. Mix the stock, vinegar and honey, then pour over the cabbage. Cover the dish tightly with foil, bake for 1 hr, uncover, then cook for a further 15 mins.
Beetroot houmous with crisp pittas tsohilt
Ingredients 175g cooked beetroot 400g can chickpeas 1 garlic clove, crushed or chopped handful of coriander juice of 2 lemons 5 tbsp olive oil 1 head red chicory 2 handfuls rocket handful olives 6-8 large pitta breads
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Method Roughly chop the beetroot. Drain and rinse the chickpeas. Put these in a food processor with the garlic, coriander, lemon juice and olive oil. Blitz until fairly smooth. Taste and add freshly ground pepper, and salt if you wish. Divide the salad leaves between 6 plates. Spoon a little houmous onto each plate and scatter with a few olives. Drizzle a little oil over the leaves and sprinkle with a little black pepper, and salt, if you wish. Toast the pittas, cut into wedges and serve with the houmous.
Cheat's chilli prawn noodles ush
Ingredients 2 tbsp olive oil 1 medium onion, roughly chopped 1 heaped tbsp coriander purée (from a tube) pinch of crushed dried chillies, to taste 400g can chopped tomatoes with garlic 1 heaped tbsp tomato purée 1 tbsp vegetable bouillon powder half a 250g pack Chinese egg noodles 400g frozen prawns (large North Atlantic ones are tender and juicy)
Method Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned. Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside. When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only – just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.
Good-for-you gr
Ingredients 2 tbsp vegetable oil 125ml maple syrup 2 tbsp honey 1 tsp vanilla extract 300g rolled oats 50g sunflower seeds 4 tbsp sesame seeds 50g pumpkin seeds 100g flaked almonds 100g dried berries (find them in the baking aisle) 50g coconuts flakes or desiccated coconu
Method Heat oven to 150C/fan 130C/gas 2. Mix the oil, maple syrup, honey and vanilla in a large bowl. Tip in all the remaining ingredients, except the dried fruit and coconut, and mix well. Tip the granola onto two baking sheets and spread evenly. Bake for 15 mins, then mix in the coconut and dried fruit, and bake for 10-15 mins more. Remove and scrape onto a flat tray to cool. Serve with cold milk or yogurt. The granola can be stored in an airtight container for up to a month.
The Healthiest Foods tewchqu 20-40
Grapefruit juice, and grapefruit in general, is a potent inhibitor of the cytochrome P450 CYP3A4 enzyme, which can affect the metabolism of a variety of drugs, increasing their bioavailability.In some cases, this can lead to a fatal interaction with drugs like astemizole or terfenadine. The effect of grapefruit juice with regard to drug absorption was originally discovered in 1989. The first published report on grapefruit drug interactions was in 1991 in the Lancet entitled "Interactions of Citrus Juices with Felodipine and Nifedipine," and was the first reported food-drug interaction clinically. However, the effect only became well-publicized after being responsible for a number of bad interactions with medication.
Recently some researchers have shown that furanocoumarins rather than flavonoids are the ingredients causing the various drug interactions.Grapefruit juice has also been reported to increase both the bioavailability of some benzodiazepines, (such as diazepam) and greatly slow the rate of metabolization. An easy way to tell if a medication may be affected by grapefruit juice is by researching whether another known CYP3A4 inhibitor drug is already contraindicated with the active drug of the medication in question. Examples of such known CYP3A4 inhibitors include cisapride (Propulsid),[citation needed] erythromycin, itraconazole (Sporanox), ketoconazole (Nizoral),and mibefradil (Posicor). The flavonoid existing in highest concentration in grapefruit juice is naringin, which in humans is metabolised to naringenin. Other flavonoids exist in grapefruit juice in lower concentrations as well. Orange juice does not contain naringin in as high a concentration, instead containing hesperetin. It is sometimes recommended as a substitute. Juice of limes and Seville oranges can also inhibit drug metabolism, however, as can apple juice with some drugs.
The Healthiest Foods tewchqu 41-60
Grapefruit juice, and grapefruit in general, is a potent inhibitor of the cytochrome P450 CYP3A4 enzyme, which can affect the metabolism of a variety of drugs, increasing their bioavailability.In some cases, this can lead to a fatal interaction with drugs like astemizole or terfenadine. The effect of grapefruit juice with regard to drug absorption was originally discovered in 1989. The first published report on grapefruit drug interactions was in 1991 in the Lancet entitled "Interactions of Citrus Juices with Felodipine and Nifedipine," and was the first reported food-drug interaction clinically. However, the effect only became well-publicized after being responsible for a number of bad interactions with medication.
Recently some researchers have shown that furanocoumarins rather than flavonoids are the ingredients causing the various drug interactions.Grapefruit juice has also been reported to increase both the bioavailability of some benzodiazepines, (such as diazepam) and greatly slow the rate of metabolization. An easy way to tell if a medication may be affected by grapefruit juice is by researching whether another known CYP3A4 inhibitor drug is already contraindicated with the active drug of the medication in question. Examples of such known CYP3A4 inhibitors include cisapride (Propulsid),[citation needed] erythromycin, itraconazole (Sporanox), ketoconazole (Nizoral),and mibefradil (Posicor). The flavonoid existing in highest concentration in grapefruit juice is naringin, which in humans is metabolised to naringenin. Other flavonoids exist in grapefruit juice in lower concentrations as well. Orange juice does not contain naringin in as high a concentration, instead containing hesperetin. It is sometimes recommended as a substitute. Juice of limes and Seville oranges can also inhibit drug metabolism, however, as can apple juice with some drugs.
Cheat's chilli prawn noodles sahius
Ingredients 2 tbsp olive oil 1 medium onion, roughly chopped 1 heaped tbsp coriander purée (from a tube) pinch of crushed dried chillies, to taste 400g can chopped tomatoes with garlic 1 heaped tbsp tomato purée 1 tbsp vegetable bouillon powder half a 250g pack Chinese egg noodles 400g frozen prawns (large North Atlantic ones are tender and juicy)
Method Heat the oil in a wok or deep frying pan. Toss in the onion, squeeze in the coriander purée and sprinkle over the crushed chillies to taste (go easy at this stage). Stir fry for 5 minutes until the onion is softened but not browned. Pour in the tomatoes and 11⁄2 canfuls of hot water, add the tomato purée and sprinkle over the bouillon powder. Season well. Bring to a bubble, stirring, then lower the heat a little and let the sauce simmer for about 15 minutes until slightly reduced but still sloppy. While the sauce is simmering, break the noodles into a bowl and pour in enough boiling water to cover. Stir and set aside. When the sauce is ready, drain the noodles and tip them into the sauce with the frozen prawns. Stir well and heat through for 2 minutes only – just to defrost and heat the prawns. Taste for seasoning and add more chilli flakes and a little sugar if you like. Serve in bowls with spoons and pass round chunky hot bread for scooping up the last of the sauce.
Catherine Berwick's Parsnip & maple syrup cake eej 1
Ingredients
175g butter, plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips, peeled and grated
1 medium eating apple, peeled, cored and grated
50g pecans, roughly chopped
zest and juice 1 small orange
icing sugar, to serve
For the filling
250g tub mascarpone
3-4 tbsp maple syrup
Method Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
Catherine Berwick's Parsnip & maple syrup cake eej
Ingredients
175g butter, plus extra for greasing
250g demerara sugar
100ml maple syrup
3 large eggs
250g self-raising flour
2 tsp baking powder
2 tsp mixed spice
250g parsnips, peeled and grated
1 medium eating apple, peeled, cored and grated
50g pecans, roughly chopped
zest and juice 1 small orange
icing sugar, to serve
For the filling
250g tub mascarpone
3-4 tbsp maple syrup
Method Heat oven to 180C/160C fan/gas 4. Grease 2 x 20cm sandwich tins and line the bases with baking parchment. Melt butter, sugar and maple syrup in a pan over gentle heat, then cool slightly. Whisk the eggs into this mixture, then stir in the flour, baking powder and mixed spice, followed by the grated parsnip, apple, chopped pecans, orange zest and juice. Divide between the tins, then bake for 25-30 mins until the tops spring back when pressed lightly. Cool the cakes slightly in the tins before turning out onto wire racks to cool completely. Just before serving, mix together the mascarpone and maple syrup. Spread over one cake and sandwich with the other. Dust with icing sugar just before serving.
Sugared scones without dess bit 1
Ingredients 85g diced butter 350g self-raising flour ¼ tsp salt 1½ tsp bicarbonate of soda 4 tbsp caster sugar 200ml milk, warmed to room temperature, plus a splash extra crushed sugar cubes, to decorate
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Method Heat oven to 200C/180C fan/gas 6. Whizz butter into flour. Tip into a bowl and stir in salt with bicarbonate of soda and sugar. Using a cutlery knife, quickly stir in milk – don’t over-mix. Tip out onto a lightly floured surface and turn over a couple of times to very gently bring together with your hands. Gently pat to about 1in thick, then stamp out rounds with a floured cutter. Pat together trimmings to stamp out more. Brush the tops with a splash more milk, then scatter with crushed sugar cubes. Bake on a baking sheet for 10-12 mins until risen and golden.
Chicken tikka wraps 2 TAWLN 1
Ingredients ¼ cucumber, halved and sliced ¼ iceberg lettuce, shredded 2 spring onions, sliced handful mint leaves, torn 4 plain small naan bread 140g pack cooked chicken tikka pieces natural yogurt to serve
Method Toss all the salad vegetables together. Heat the naan breads in the microwave on Medium for 1 min until puffed up. Remove the breads. Tip the tikka pieces into a bowl and give them a quick blast in the microwave to heat through. Split the breads in half and stuff with th
Lunchbox snacks Gudamjny tulaan
Ingredients bean dip with veggie sticks raspberry banana smoothie cinnamon custard plums apricot yogurt granola pots carrot & pineapple muffins (all ingredients for recipes below) Method Bean dip with veggie sticks 5 of 5-a-day, low fat. Whizz 215g can drained butterbeans, squeeze lemon juice, 1 small crushed garlic clove, 1 tbsp each chopped parsley and mint, 2 tsp olive oil and 1 tbsp water. Serve with vegetable dippers made from 1 celery stick, 1 carrot and ½ red pepper - wrap in a damp piece of kitchen paper to stop them drying out (serves 1). Raspberry banana smoothie Whizz 85g raspberries together with 1 chopped banana and 150ml orange juice until smooth (serves 1). Cinnamon custard plums Put 1 tbsp honey, 1 tsp butter, 2 quartered plums, few drops vanilla extract, pinch ground cinnamon and 2 tsp water in a dish. Cover with cling film, pierce, microwave for 3 mins on High. Once cooled, put fruit in a container and spoon 2-3 tbsp custard on top. Seal and refrigerate (serves 1). Apricot yogurt granola pots Mix 200g oats, 2 tbsp honey and 1 tbsp sunflower oil in a baking tray. Spread out and bake at 200C/180C fan/ gas 6 for 7 mins. Stir, bake for 7 mins more. Cool. Mix with 150g dried fruits (enough for 8 servings). For one serving, mix 100ml natural yogurt with 1 tbsp sugar-free apricot jam in a container. Store granola in an airtight container and portion into a small bag when packing lunchbox. Carrot & pineapple muffins Sift together 140g self-raising flour, 85g wholemeal flour (reserving about 2 tbsp of the bran), ½ tsp bicarbonate of soda, 2 tsp ground cinnamon and a pinch salt. In another bowl, beat 150ml sunflower oil with 100g golden caster sugar. Add 200g mashed cooked carrots, 3 canned pineapple slices, cut into cubes, 2 tbsp pineapple juice from the can, 1 egg and 1 tsp vanilla extract. Mix in 50g sunflower seeds. Fold dry mix into the wet one. Cut out a dozen 10cm squares of baking parchment and place in the holes of a muffin tin. Spoon mixture into tin, sprinkle with bran and a few sunflower seeds. Bake at 200C/ 180C fan/gas 6 for 20-25 mins or until a skewer comes out clean. Leave to cool (makes 12). Maple & pecan carrots Yalagdashgui
Ingredients 1kg carrot, quartered 1 tbsp olive oil 4 tbsp maple syrup 25g pecans, chopped Method Heat oven to 220C/200C fan/gas 7. You can do this while the turkey is resting. Place the carrots on a large baking tray, toss with the oil and plenty of salt, then spread out in an even layer. Cover with foil and roast for 10 mins, then remove the foil and cook for 20 mins more. Drizzle with the syrup and scatter over the nuts, then return to the oven for a final 10 mins until the carrots are soft and golden and the pecans toasted. Smoked mackerel & horseradish cups ZUVSHUURCH BNA
Ingredients 100g cottage cheese 1 tbsp creamed horseradish 50ml soured cream 3 smoked mackerel fillets small handful chives, chopped juice ½ lemon, plus lemon halves, to serve 12 large white or red chicory leaves
Method Mix together the cottage cheese, horseradish and soured cream, and leave to sit for 10 mins. Remove skin and any bones from the mackerel, break into thumb-sized pieces and pop into a food processor. Pulse briefly to break up the chunks; it shouldn’t be too fine. Turn out into a large bowl.
Prawn bruschetta with lemony fennel salad HATAN
Ingredients 1 fennel bulb, thinly sliced through the root, green fronds reserved 1 heaped tbsp roughly chopped dill zest and juice ½ lemon, plus wedges, to serve 1 tbsp olive oil 4 small slices rustic wholemeal bread, or two large cut in half 1 garlic clove, halved 140g cooked prawns handful rocket
Method Bring a pan of water to the boil then add the fennel slices for 2-3 mins until just tender. Drain well and toss with reserved fennel fronds, dill, lemon zest and juice, 2 tsp olive oil and seasoning. Brush the slices of bread with remaining oil. Place in a hot griddle pan (or under a grill) and toast on both sides until lightly charred. Rub one side of each slice with the garlic, then divide the fennel salad between them. Top with the prawns, then the rocket and serve. 
