Christmas griddled Tenderstem broccoli
Serves 4 Ingredients: 200g packet of Tenderstem broccoli 2tbsp rapeseed oil 80g blue cheese, crumbled 50g pecans, roughly chopped 6tbsp maple syrup Salt and pepper
Method: 1. Toss the broccoli in the rapeseed oil so that it is lightly coated.
2. Heat a griddle pan until it is smoking hot and place the broccoli on the griddle and cook for a minute or so on each side.
3. Once cooked place in a serving dish and crumble over the blue cheese, chopped pecans and drizzle with maple syrup.
4. Season with salt and pepper and serve. Recipe by
www.tenderstem.co.uk.
Merry berry steam pudding
Serves 4 Ingredients: 150ml blueberry and blackcurrant cordial (or similar) 150g cranberries (fresh or frozen but if frozen defrost first) 120g honey 120g unsalted butter 120g light brown sugar Generous pinch of salt 2 large eggs 120g self-raising flour 1tsp mixed spice 75g blueberries 1tbsp milk
Method: 1. Put the cranberries and cordial in a fairly large saucepan and gently bring to the boil. Simmer for a few minutes until the cranberries have softened and quite a bit of the liquid has boiled away. Add the honey and mix it in.
2. Butter a 1.2 litre pudding basin. Pour the berry and honey mixture into the basin.
3. Beat the butter, sugar and salt until light and fluffy. Add the eggs one at a time beating thoroughly between each one. Sieve in the flour and the mixed spice and gently fold it in. Carefully fold in the milk and then finally the blueberries. Pour this on top of the berry mixture in the basin.
4. Fill a large pan with enough water to come half way up the side of the pudding bowl. Bring to the boil. Meanwhile, take a large piece of baking parchment, fold a pleat in the centre of it and place the parchment over the pudding (the pleat gives the pudding room to expand as it cooks). Then take a piece of tin foil, fold a pleat in the centre of it and place over the parchment. Tie some string around the rim to secure the foil and parchment, then use some extra
string to make a handle to lift the pudding into the pan of boiling water.
5. Boil for two hours, occasionally checking that there is sufficient water in the pan. Use the string handle to remove the pudding from the pan. Snip off the string and remove the foil and parchment. Place a plate on top of the bowl, and carefully turn it over. Serve immediately with custard, cream or ice cream.
Recipe by
www.belvoirfruitfarms.co.uk. All About health 31
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