August, 2010 Archives

The Story of Grandma Through Hard Times

Stuffed Courgette Rolls Nutrition per serving: 49 kcalories, protein 2g, carbohydrate 1g, fat 5 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.03 g
Stuffed Courgette Rolls Nutrition per serving: 49 kcalories, protein 2g, carbohydrate 1g, fat 5 g, saturated fat 1g, fibre 0g, sugar 1g, salt 0.03 g
Posted on Aug 25th, 2010 by Henley

Mexican Bean Salad

For a tasty supper or lunchbox snack, pile the Mexican bean salad into the centre of a flour tortilla or stuff into a pitta, then grate over some cheddar and add a dollop of natural yogurt. Roll up the tortilla or close over the pitta tightly and eat.
For a tasty supper or lunchbox snack, pile the Mexican bean salad into the centre of a flour tortilla or stuff into a pitta, then grate over some cheddar and add a dollop of natural yogurt. Roll up the tortilla or close over the p
Posted on Aug 25th, 2010 by Henley

Honeyed Winter Salad

If you want a more cheesy flavor, toss 50g crumbled goat's cheese or feta through the vegetables before serving. Save time by using ready-to-roast root vegetables.
If you want a more cheesy flavor, toss 50g crumbled goat's cheese or feta through the vegetables before serving. Save time by using ready-to-roast root vegetables.
Posted on Aug 25th, 2010 by Henley

Wild Mushroom Tartlets

Easy to make and delicious tartlets, you can have variations of your own mushrooms to make it your own.
Easy to make and delicious tartlets, you can have variations of your own mushrooms to make it your own.
Posted on Aug 25th, 2010 by Henley

Stuffed Mushroom Bruschettas

Stuffed Mushroom Bruschettas Ingredients and Preparation: Healthy, tasty, Easy-to-make Stuffed mushroom Bruschettas. Ingredients and procedures for your recipes.
Stuffed Mushroom Bruschettas Ingredients and Preparation: Healthy, tasty, Easy-to-make Stuffed mushroom Bruschettas. Ingredients and procedures for your recipes.
Posted on Aug 25th, 2010 by Henley

Baked Stuffed Romano Peppers

Baked Stuffed Romano Peppers Preparation:1. Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins. 2. Meanwhile, toast the bread, then blitz into rough crumbs in the food processor. Mix with the pine nuts, Parmesan, chilli, capers, parsley and remaining oil. Boil the kettle. Put the spinach in a colander, then pour over the boiling water to wilt the leaves. Press out as much liquid as possible.
Baked Stuffed Romano Peppers Preparation:1. Heat oven to 190C/fan 170C/gas 5. Put peppers in a roasting tin, then drizzle with a tsp of oil and a little pepper. Bake for 20 mins. 2. Meanwhile, toast the bread, then blitz in
Posted on Aug 25th, 2010 by Henley

Open Ravioli with Squash and Porcini Mushrooms

The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature.
The squash can be mashed and the dressing made up to 2 days ahead; keep them both covered in the fridge. To serve, reheat the squash in a pan or in the microwave and take the dressing out to come to room temperature.
Posted on Aug 25th, 2010 by Henley

Artichokes and Serby Olive Sauce

Artichokes and Serby Olive Sauce Preparation: 1. Bring one or two large pans of salted water to the boil with the lemon halves in. Cut the stalk off each artichoke and discard. Boil the artichokes for 40-45 mins until the base feels tender when the tip of a knife is inserted. 2. Meanwhile, make the sauce. Mix the lemon juice, oil, olives, tomato and herbs. Season with salt and pepper. 3. To eat, pull off the leaves, dip the bottom end into sauce and discard the tips of the leaves. When you get to the middle, scrape out the hairy 'choke' and eat the artichoke heart.
Artichokes and Serby Olive Sauce Preparation: 1. Bring one or two large pans of salted water to the boil with the lemon halves in. Cut the stalk off each artichoke and discard. Boil the artichokes for 40-45 mins until the bas
Posted on Aug 25th, 2010 by Henley

Halloumi, Watermelon and Mint Salad

Halloumi, Watermelon and Mint Salad Preparation: 1. Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the lemon juice and olive oil, season well, then layer on plates with the slices of halloumi. 2. Drizzle with a little more oil if you like, and then serve with warm pittas.
Halloumi, Watermelon and Mint Salad Preparation: 1. Heat grill to high. Lay the cheese on a baking tray in a single layer, then grill for 2 mins on each side until golden. Toss the watermelon, beans and mint together with the le
Posted on Aug 25th, 2010 by Henley

Baked Aubergines with Walnuts and Spices

Baked Aubergines with Walnuts and Spices Preparation: 1. Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender. 2. Meanwhile soften the chopped onion, crushed garlic, raisins, ground cinnamon, cumin and coriander in a little oil, then stir in the chopped walnuts and most of the chopped coriander. 3. To serve, scatter over the aubergines, sprinkle with more coriander, and eat with yogurt, lemon wedges and flatbread.
Baked Aubergines with Walnuts and Spices Preparation: 1. Halve the aubergines lengthways, slash the cut side, brush all over with olive oil, season and roast at 200C/180C fan/gas 6 for 40 mins or until really tender. 2.
Posted on Aug 25th, 2010 by Henley