Archive For The “Recipes” Category

Brockmans Warm Winter Mull Cocktail Recipe

Brockmans Warm Winter Mull Cocktail Recipe

What san-gria is to summer, this crowd-pleasing punch is to winter. Brockmans Warm Winter Mull: so much more interesting than mulled wine. Mull over the joys of the season whilst this sharing-recipe prepares itself in a slow-cooker, filling the room with a wonderfully festive aroma. Brockmans Warm Winter Mull SERVES 6 150ml Brockmans Gin 1…

Read more »

Brockmans Herbal Sour

Brockmans Herbal Sour

Brockmans Herbal Sour is delicious at any time of the year. The tarragon is aromatic and fresh and the ginger warming. Ingredients 50ml Brockmans Gin 25ml Lemon Juice 12.5ml Gomme White of one egg 3 or 4 slices of Fresh Ginger Large Fresh Tarragon Sprig and more for garnish Method Muddle a large sprig of…

Read more »

Copperpot Fudge for Christmas

Copperpot Fudge for Christmas

Well, where did that year go? Seems like it was just a couple of weeks ago we were enjoying summer barbecues in blazing sunshine. Now the dark evenings are long, and the air has a chill. It’s the festive season, or will be in a moment. Its Copperpot Fudge for Christmas! So, thoughts move from…

Read more »

Lee Kum Kee and Smokin’ Lotus Noodles and Pork

Lee Kum Kee and Smokin’ Lotus Noodles and Pork

Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow. Rosie was born…

Read more »

Lee Kum Kee and Smokin’ Lotus Lamb and Salmon

Lee Kum Kee and Smokin’ Lotus Lamb and Salmon

Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow. Rosie was born…

Read more »

Lee Kum Kee and Smokin Lotus Rib and Tofu

Lee Kum Kee and Smokin Lotus Rib and Tofu

Lee Kum Kee is collaborating with Rosie Chik of Smokin’ Lotus, a street food company, that has a regular slot at Kerb in London (King’s Cross and West India Quay) – she has created some recipes ideal for al fresco eating and barbecues. Here are two of them with more to follow. Rosie was born…

Read more »

Feta, Rocket and Olive Pasta Salad

Feta, Rocket and Olive Pasta Salad

From BBC Food   Our healthy olive pasta salad, bursting with herby goodness can be made in a matter of minutes.   Ingredients 350g/12oz penne, rigatoni or other similar shaped pasta 8-10 large sprigs of mint, leaves removed, and chopped 150g/5oz frozen peas 200g/7oz feta cheese, crumbled 50g/2oz bag of rocket leaves 1 lemon, grated…

Read more »

Especially Good Sweet Potatoes

Especially Good Sweet Potatoes

From Whole Foods Market   Serves 8 Everybody will say how good this is – and nobody will know how good it is for you. If you happen to have leftovers, it’s also great for breakfast or dessert. For an extra sweet touch, add chopped fresh pineapple or use pineapple juice instead of orange juice….

Read more »

Eggs Florentine by Sophie Dahl

Eggs Florentine by Sophie Dahl

A classic eggs Florentine is perfect for an indulgent weekend brunch.   Ingredients For the hollandaise sauce 100g/3½oz butter, cut into cubes 2 free-range egg yolks ½ tbsp cold water ½ tbsp lemon juice salt and freshly ground white pepper   For the eggs Florentine 2 English muffins, split in half horizontally, buttered 2 large…

Read more »

Egg-fried Rice

Egg-fried Rice

Egg-fried rice is easy to prepare and tastes great as a meal on its own. For the best result, make sure the rice is cooked and cooled beforehand so it won’t stick together when frying. Ingredients 1 egg 2 tsp sesame oil 2 tbsp vegetable oil 200g/7oz long-grain rice (uncooked weight), cooked and left to…

Read more »

Creamy Spinach Dip

Creamy Spinach Dip

Rich avocado and puréed white beans give this crowd-pleasing, healthy Spinach Dip its creamy texture. Serve with carrots, celery and red bell pepper for dipping. Our Health Starts Here® recipes celebrate naturally flavorful whole foods by limiting added sodium and containing no extracted oils or refined sweeteners. From Whole Foods Market   Serves 8 Ingredients…

Read more »

Creamy Curried Cauliflower Soup

Creamy Curried Cauliflower Soup

Curry powder and almond milk conspire here with the cauliflower to produce a full-flavored blended soup that’s creamy on the palate without including any actual cream. The toasted sunflower seeds on top are a beautiful touch both floating in the bowl and crunching in the mouth. From Whole Foods Market   Serves 4 Ingredients 1/4…

Read more »

Creamy Corn Empanadas

Creamy Corn Empanadas

Corn Empanadas are perfect for picnics or pop a couple of these creamy corn pasties in your lunch box. From BBC Food   Ingredients For the pastry 450g/1lb plain flour 2 tsp baking powder 1 tsp salt 60g/2¼oz butter, diced into 1cm/½in cubes 60g2¼oz lard or vegetable shortening, diced into 1cm/½in cubes   For the…

Read more »

Couscous Salad

Couscous Salad

A hearty couscous salad that is so simple to make. For a slightly different flavour, use the zest and juice of one lime. Serve with plain grilled chicken or fish for an easy summer meal. From BBC Food   Ingredients 225g/8oz couscous 1 bunch fresh parsley, chopped 1 bunch fresh coriander, chopped 1 red onion,…

Read more »

Corn Pancakes with Chilli Sauce

Corn Pancakes with Chilli Sauce

Corn Pancakes by Allegra McEvedy   Ingredients 280 g sweetcorn, fresh or frozen 1-2 spring onion, green part only, finely chopped 3 eggs 1 tbsp light soy sauce 3 tbsp plain flour groundnut oil, to fry, sunflower/veg also fine Asian chilli sauce, to serve   Method Mix the sweetcorn and spring onions together. Beat the…

Read more »

Chickpea dip and pitta fingers

Chickpea dip and pitta fingers

Chickpea dip: a combination of chickpeas, garlic, virtually fat free fromage frais and parsley. From Sainsbury’s Serves: 4 Preparation time: 10 Minutes   Ingredients 410g can chickpeas, drained 1 small clove garlic 3 tablespoons Be Good To Yourself virtually fat free fromage frais 20g pack flat leaf parsley, finely chopped 1-2 teaspoons fresh lemon juice…

Read more »

Chickpea Devilled Eggs

Chickpea Devilled Eggs

Chickpea Devilled Eggs from Whole Foods Market   Makes 2 dozen   Which came first, the chickpea or the egg? These rich and tangy devilled eggs with chickpeas (a.k.a. garbanzo beans) are inspired by hummus, yet have an irresistible appeal all their own.   Ingredients 1 dozen eggs 1 cup canned chickpeas, rinsed and drained,…

Read more »

Cheese and Vegetable Wholewheat Flan

Cheese and Vegetable Wholewheat Flan

Cheese and Vegetable Wholewheat Flan from Delia Smith   For this recipe – ideal for vegetarians – I use a 7 inch (18 cm) metal pie plate with a rim which is about 1½ inches (4 cm) deep. Serves 4-6   Ingredients For the pastry: 1½ oz (40 g) wholewheat flour 1½ oz (40 g)…

Read more »

Charred Onion and Swiss Cheese Tart

Charred Onion and Swiss Cheese Tart

Charred Onion and Swiss Cheese Tart from Delia Smith   East Anglia is not a place for gentle breezes, what you get here are mega-strong winds. Normally I quite enjoy the high drama of the lashing winds (or rather the sound of them), but on Sunday it was slightly different. I had settled in for…

Read more »

Celery Citrus Salad with Balsamic and Feta

Celery Citrus Salad with Balsamic and Feta

Celery Citrus Salad from Whole Foods Market   Serves 4   Crunchy celery contrasts with sweet, tender citrus in this lovely salad that perfectly exhibits how a touch of highly flavorful ingredients–balsamic vinegar and feta–can elevate a dish without adding too much in the way of fat or sodium.   Ingredients 5 satsumas, clementines or…

Read more »