Recipes

  • Recipes

    • Breakfast Pizza

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    Breakfast Pizza
    Pizza for breakfast on a chilly fall morning? Sure! This meatless, but nutritious flatbread pizza will make your day and keep you full till lunch. And, what's the most important, it so easy to make that can be cooked even if you're only half awake!
    Ingredients
    1. Whole-wheat flatbread 1
    2. Pesto 2 T
    3. Avocado (mashed) ½
    4. Fresh spinach 2 c
    5. Mozzarella ⅓ c
    6. Parmesan 3 T
    7. Green onions (chopped) to taste
    8. Salt to taste
    9. Black pepper to taste
    10. Egg 1
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    Instructions
    1. Preheat oven to 400 F. Spread the pesto sauce over your flatbread.
    2. In a bowl, mash avocado with fork; smear on flatbread.
    3. Saute the spinach in skillet; place on flatbread.
    4. Add cheeses and green onion (if using.)
    5. Place on baking sheet; bake 2 minutes to melt cheese. Meanwhile cook egg in skillet.
    6. Remove flatbread from oven; top with cooked egg. Season with salt and black pepper; serve.
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  • Recipes

    • Butternut Squash Soup

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    Butternut Squash Soup
    Taste and color – that's the two reasons to love this soup! It won't let you feel depressed on the greyest fall day and, in contrast to the most comfort foods, it will not damage your waist. Let's make a bowl sunlight right now!
    Ingredients
    1. Butternut squash 1 ½ lbs.
    2. Canola oil 1 t
    3. Celery (chopped) 2 stalks
    4. Onion (diced) 1
    5. Carrot (chopped) 1
    6. Ground cumin 1 t
    7. Ground chipotle chile ¼ t
    8. Ground cloves ⅛ t
    9. Vegetable stock 6 c
    10. Salt 1 t
    11. Black pepper ¼ t
    12. Nonfat plain yogurt ½ c
    13. Fresh chives or parsley (chopped) 2 T
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    Instructions
    1. Preheat oven to 350 F.
    2. Halve and deseed squash; place on baking sheet; bake 45-60 minutes.
    3. Remove squash; scoop out pulp; reserve.
    4. In large pot, heat oil. Cook celery, carrots, onion 8-10 minutes over medium-high. Add squash pulp, cumin, chipotle, and cloves.
    5. Add stock; simmer 20-25 minutes.
    6. Pour soup into blender or food processor; pulse until smooth. Add salt and black pepper. Garnish with yogurt plus chives or parsley. Serve.
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  • Recipes

    • Fiesta Quinoa

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    Fiesta Quinoa
    Yields 4
    Some people think that eating grains without meat has to be super boring. Well, that’s just not true! Trust us, they won’t even miss the meat! This recipe calls for tasty ingredients and they still pack a protein punch, so don’t worry about missing out on nutritional value.
    Ingredients
    1. Olive oil 1 T
    2. Garlic (minced) 2 cloves
    3. Jalapeno (minced) 1
    4. Quinoa 1 c
    5. Vegetable broth 1 c
    6. Black beans (drained and rinsed) 15 oz.
    7. Corn 1 c
    8. Chili powder 1 t
    9. Cumin ½ t
    10. Salt to taste
    11. Black pepper to taste
    12. Avocado (peeled and diced) 1
    13. Juice from 1 lime
    14. Fresh cilantro 2 T
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    Instructions
    1. In a large skillet, heat the olive oil over medium heat; add the garlic and jalapenos and cook 1 minute.
    2. Add remaining ingredients (except the avocado, lime juice, and cilantro); bring to a boil. Reduce heat and simmer for 20 minutes.
    3. Add the avocado, lime juice, and cilantro and serve.
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  • Recipes

    • Tarte Tatin

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    Tarte Tatin
    This wonderful caramel-flavoured apple tart is surprisingly simple to make, but somehow, much more impressive than a normal apple pie. Once prepared it should be deliciously sweet and full of mouth-watering flavours and textures of caramel and apple. According to legend, Tart Tatin was created when one of the sisters running the Hotel Tatin in France in the 19th century was trying to bake a normal apple pie, but left the apples cooking in the hot sugar and butter for too long and burnt it. She decided to serve it anyway, and to her luck, found that it went down a storm with the hotel guests. Whether or not the story is true, the dish has been popular in France ever since. Don’t be scared of turning the tart upside down just before you serve it. It should come out easily enough and it can be repaired quite easily if any pieces do start to fall apart. Like any apple pie, it is best served hot with a scoop of vanilla ice cream or lashings of whipped cream. This recipe uses a ready-made sweet short crust pastry, but if you would rather then you can make your own using half fat to flour with a little sugar and beaten egg yolk.
    Ingredients
    1. Ready-made sweet shortcrust pastry 1 pack
    2. Tart apples 1 lb.
    3. Butter 2 ½ oz.
    4. Castor sugar 2 oz
    5. Vanilla essence ½ tsp
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    Instructions
    1. Heat the oven to 390 F.
    2. Peel, core and chop the apples into lengthways-slices. Melt half of the butter in a heavy-bottomed heat-proof cake tin or pie dish. You need to use a dish that can take direct heat from underneath.
    3. Add half of the sugar mixed with the vanilla essence. Then layer the apple slices over the sugar and butter mixture. Try to arrange the slices in a circular pattern. Carefully heat the dish from underneath on the hob for 15 minutes until the apples start to give off a caramel aroma.
    4. Roll out the pastry and use it to make a pastry cover for the apple slices. Bake for 25-30 minutes until the pastry top is crisp and golden.
    5. Remove from the oven and turn the tart upside down onto a heatproof serving dish. Dot the remaining butter over the top of the apples and sprinkle on the remaining sugar. Heat under the grill until nicely caramelised. Serve immediately.
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  • Recipes

    • Pork and Prune Casserole

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    Pork and Prune Casserole
    If you’re looking for something a little special to serve as the nights start to get colder, you need look no further than this rich, herb-infused recipe for pork tenderloin with prunes and port wine. For such a special dish, you’ll find this casserole surprisingly easy to make. Once you’ve put the fried-up ingredients in the oven you can sit back and relax whilst the wonderful sweet and savory aromas of the casserole drift through the house.
    Ingredients
    1. Pork loin (trimmed of fat) 3 lb.
    2. Olive oil 1 tbsp
    3. Butter 1 tbsp
    4. Bacon (or thin slices of ham) 2 rashers
    5. Shallots 8-10 small
    6. Garlic (crushed) 2 cloves
    7. Leeks (trimmed and chopped) 2
    8. Dried pitted prunes (do make sure all stones have been removed) ½ lb.
    9. Port wine 300 ml
    10. Chicken stock 200 ml
    11. Fresh thyme 2 tbsp
    12. Bay leaves 2
    13. Fresh parsley 1 tbsp
    14. Salt
    15. Pepper
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    Instructions
    1. Pre-heat oven to 350⁰ F.
    2. Heat the olive oil in a large frying pan or skillet and fry the pork loin until browned on all sides. This should take between 4 and 8 minutes. Remove the meat from the pan and set aside.
    3. Add the butter to the pan and when hot add the peeled shallots and chopped bacon slices. Fry until golden then add the crushed garlic and leeks. Continue frying until soft but not burnt.
    4. Remove vegetables from the pan and de-glaze the pan by pouring in the port wine and stirring with a wooden spoon over a medium heat until all the impurities have been removed from the side of the pan and blended into the port. Now add back the meat and vegetables to the pan. Add the pitted prunes, the stock, the fresh, chopped thyme and the whole bay leaves.
    5. Bring to simmering point, season with salt and pepper. Cover the casserole with a firm lid and place in the pre-heated oven for 90 minutes.
    6. Remove and discard the bay leaves. Remove 8 of the prunes. Puree these and then add the pureed prunes back to the dish. Slice the meat into potion-sized rings and serve with the sauce spooned over, sprinkled with the fresh, chopped parsley.
    Notes
    1. This dish goes wonderfully with pureed potatoes, beans, green vegetables or carrots.
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  • Recipes

    • Eton Mess

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    Eton Mess
    This delicious dessert is traditionally served at the annual cricket match between Eton and Harrow schools. It combines three of the world’s favorite dessert ingredient: fresh strawberries, cream and meringues. One of the best things about Eton Mess is that it’s actually meant to look a mess! There’s no pressure on the host serving this dish. You can either make the meringues the day before for the best possible dish, or you can buy 6 large meringue shells if you do not have the time, in which case you can omit the egg whites and castor sugar from the ingredients below and ignore up to step 7.
    Ingredients
    1. Strawberries 500 g
    2. Icing sugar 1 tbsp.
    3. Double whipping cream 500 ml
    4. Egg whites 3
    5. Castor sugar 180g
    6. Crème de cassis (optional) 1 splash
    7. Mint leaves and/or a little extra fruit for garnish
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    Instructions
    1. Carefully separate the egg whites from the yolks.
    2. Pre-heat the oven to the lowest possible setting (110/120⁰C) and grease and line a good quality oven tray.
    3. In a clean bowl, whisk the egg whites until they form stiff peaks when the whisk is lifted out of the mixture.
    4. Add 2/3 of the sugar and continue whisking until the mixture is lovely and smooth. Then gradually add the remaining sugar and fold in gently.
    5. Spoon the meringue mixture directly onto the prepared baking tray. You will want six separate blobs of meringue mixture.
    6. Place the meringues in the oven for anything between 1 ½ to 2 hours. Remove them when they are almost dry, but still slightly chewy in the center. Cool them on a wire rack and when completely cool, store in an airtight container until you are ready to assemble the Eton Mess.
    7. Take half of your strawberries, chop them each in two and set them aside for later. Place the other half in a blender along with one tablespoon of icing sugar. Blend them together until they are completely liquid and pass the mixture through a sieve for strawberry coulis.
    8. To assemble the Eton Mess, whip the cream, and then break up the meringue into walnut-sized chunks. Blend these gently into the cream with the halved strawberries. Mix the crème de cassis (if you are using it) into the strawberry coulis and then drizzle 2/3 of the coulis into the mixture. Blend it in very gently. You are looking for a marbled effect.
    9. Divide the mixture into individual glass serving dishes. This looks particularly good in cocktail glasses if you have any. Drizzle the remaining 1/3 of coulis over the tops. If you have them then top it with a few mint leaves.
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