This is a wonderfully zingy, earthy salad which goes well with almost anything. If you want to turn it into a light supper dish on its own just crumble some blue cheese onto the salad. The zesty salad cuts through the richness of the blue cheese.
mixed salad leaves including rocket
pine kernels or cashew nuts
baby plum tomatoes (optional)
One garlic clove- peeled
Blue cheese (optional- if you want a supper dish on its own)
With a very sharp knife, top and tail the oranges, slice off the peel and pith and cut out the segments between the membrane so you get just the orange flesh. Sounds hard but it's not, if you have a decent sharp knife.Keep the centres for the salad dressing
Cut the beetroot into chunks
Wash and dry salad leaves.
Throw this into a large bowl
Add pine kernels or cashew nuts and baby tomatoes if using.
Make the salad dressing in a jug with equal parts of the vinegars and oils. Whisk in 1/4 tsp dijon mustard and squeeze the orange centres into the jug. Add a squeeze of runny honey and salt and pepper to taste.
Bash the garlic clove once with the flat of a large knife and drop into the jug
For anyone who dreads the thought of making gluten free pastry (which is generally horrible) this is a great alternative for the traditional quiche as the flour is included in the batter recipe so it is just as filling.
It freezes well and feeds about 5 people.
Add any leftovers you have lurking around in the fridge- it's a great end of the week use it up meal.
4oz gluten free plain flour- Doves Farm or similar
1tsp baking powder
2oz butter, melted
salt and pepper
2 grated courgettes
4oz grated cheddar cheese
1 chopped onion
Anything else you happen to have lying around- bacon, ham, chorizo, peppers, tomatoes, cooked baby potatoes, roast vegetables. It's great for using up leftovers.
Put flour, eggs, baking powder and melted butter in a large bowl and mix thoroughly with a hand mixer until you get a nice smooth batter.
Stir in grated courgettes and cheese. Season.
Add any already cooked ingredients chopped into rustic chunks.
Chop and gently fry the onion, bacon, if using, and peppers in an oven proof 10 " frying pan or stove top friendly casserole. Allow to cool slightly and add to the batter mix.
Pour the whole lot back into the greased oven proof pan, decorate the top with tomatoes if you want and bake at gas 3, 325 or 170 for 35 minutes or until golden brown and firm to the touch.
Allow to cool a little and cut into thick slices.
Serve with spicy potato or sweet potato wedges or zingy beetroot and orange salad found in "light bites"
2 pounds fresh shallots, peeled, with roots intact
3 tablespoons sugar
3 tablespoons good red wine vinegar
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
2 tablespoons chopped fresh flat-leaf parsley
Preheat the oven to 400 degrees F.
Melt the butter in a 12-inch ovenproof* saute pan, add the shallots and sugar, and toss to coat. Cook over medium heat for 10 minutes, tossing occasionally, until the shallots start to brown. Add the vinegar, salt, and pepper and toss well.
Place the saute pan in the oven and roast for 15 to 30 minutes, depending on the size of the shallots, until they are tender. Season, to taste, sprinkle with parsley, and serve hot.
* If yours, like mine, is not ovenproof, it works to start this dish in your frying pan then scrape the shallots and sauce into a baking dish when it’s ready to go in the oven.
1 large or 2 small onion, chopped into small pieces
1 heaped teaspoon Dijon mustard
30g (1 oz) butter
1 tablespoon cornflour
100ml chicken stock
4 x cloves
salt (if required to taste)
1 tsp honey
Chop the onion into small pieces (saving some of the onion near to the root). Add to a pan of boiling water and boil on a moderate heat for approximately 15 minutes to soften slightly.Dangle rosemary in herb basket.
Melt the butter in a saucepan, and when melted add the cornflour and stir into a thick 'paste'.
Slowly add the milk a little at a time stirring continually to combine with the 'paste'.
When the onions are cooked add them to this white sauce. Add the Dijon mustard, chicken stock, cream, nutmeg, honey, black pepper and salt (to taste), turn down heat and continually stirring, cook until sauce thickens.
Remove saucepan from heat and grate the remaining onion into the sauce, this will give it a stronger flavour.
A quick and easy supper dish with a zingy flavour that can be prepared in advance. G/F, W/F, L/F*
1 chicken breast per person
1 tablespoon sunflower oil
1 lemon, juiced
1 clove of garlic chopped finely
2 teaspoons of paprika
Salt and pepper to taste
1 tub cream/Elmlea/Soy Cream/Lacto free cream*
1 handful basmati rice per person
1 handful frozen peas and sweetcorn per person
1 red and 1 orange pepper
OR use frozen veg mix of your choice
Sunflower oil for frying
Whisk the lemon juice, paprika, garlic, sunflower oil, salt and pepper together. Cube the chicken breast into bite size pieces and place into the marinade for at least 3 hours or overnight in a covered dish in the fridge.
Cut the peppers into cubes and stir fry in oil until tender. Put to one side and bring a large pan of salted water to the boil. Add the basmati rice, the peas and sweetcorn or frozen veg mix of your choice and bring back to the boil.
Remove the chicken from the marinade with a slotted spoon and stir fry in fairly hot oil until cooked through (this may spit a bit at first) add the remains of the marinade and boil until the liquid is reduced to almost nothing. Remove the pan from the heat and stir in the cream or substitute*. Warm gently through until piping hot but do not boil. Drain the rice and veg mix, stir in the peppers and pile onto warmed plates. Spoon the chicken and sauce onto the rice and serve.
This soup is not lactose free unless you buy lacto free milk but it is so good I just had to include it.
Chicken stock made from the remains of the Sunday roast boiled in water for at least 3 hours then strained and stripped adding all the meat from the carcase plus 1 stock cube.
OR 2 pints chicken stock made with stock cubes.
3 large leeks, trimmed chopped and washed
1 large white onion, chopped
2 medium potatoes, cubed.
tblspn sunflower oil
1/3rd pint of milk
Salt and plenty of ground black pepper
I always make the stock the day before and cool it in the fridge. This brings the fat to the top so you can skim it off before using.
Saute onion gently and without browning in the oil. Add potato and leeks and cook gently for ten minutes with the lid on then add the chicken stock and seasoning- be generous with the pepper. Cook for 30 minutes or until the veg is tender. Puree the soup until smooth then add the milk and reheat gently. Do not boil this soup or it will curdle.
This unusual soup is just fabulous in every way. Be bold and just don’t tell anyone what is in it before you serve it! G/F, W/F, L/F. Will freeze.
1 white onion, diced
5 large carrots, roughly chopped
1 tin chopped tomatoes
1 small red chilli finely chopped
3 tsp Marigold Swiss Vegetable stock
Salt and pepper
Zest the orange using a very fine grater then squeeze the juice and put to one side. Warm the oil in the pan and cook the onion until transparent. Add the carrots and cook on a low heat for 10 minutes. Add tinned tomatoes, stock, orange zest and juice, chopped chilli, salt and pepper and enough water to cover the veg. Cook until carrots are soft then puree the soup.