Easy Recipes to tickle your Tastebuds

[Vaughan]

LEFTOVER CHICKEN or TURKEY AND EGG FRIED RICE

How to adapt using leftovers: For leftover turkey fried rice, simply use leftover turkey instead of leftover chicken.
Otherwise follow the recipe exactly as written.
Total time using leftovers: 15 minutes
Use 300-500g leftover roast turkey, serves 4

This recipe will also work really well with leftover pork, ham, bacon or pre-cooked prawns.
Alternatively, to make a vegetarian version, you could use tofu or Quorn chicken pieces.
This recipe is naturally dairy free and if you make sure you use gluten free soy sauce (tamari), it is gluten free too.

This recipe makes good use of leftovers, turning them into a really easy, family friendly weeknight dinner.
What’s more, by using a pack of ready prepared rice and easy veggies (hardly any chopping!), it’s quick too – this recipe takes just 15 minutes from start to finish – perfect for when time is tight, but you still want to eat well.

No leftover chicken? No problem – simply pan fry two chicken breasts for about 6-7 minutes on each side on a medium heat, leave to rest for 5 minutes, shred using a couple of forks and then continue with the recipe below.

To make this meal a little healthier use brown rice, but it will work just as well if you use white rice.

Using pre-cooked rice to makes this dish really quick and easy, but if you prefer to cook your own rice, do that first – you will need about 170g uncooked rice to produce 500g cooked rice.

When you have cooked your rice, you must cool it down first before starting this recipe – warm rice will not work as well!
The quickest way to do this is to drain my cooked rice in a sieve and then run the cold tap over it until it is cool.

Finally, leave it to sit over the pan it cooked in until it has dried out a little bit.
Alternatively leave your rice to cool to room temperature, then put it in a plastic box in the fridge until you need it.

Course Main Course
Cuisine Chinese
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4 people

Ingredients
Metric – US Customary
2 tablespoons olive, rapeseed or coconut oil
300-500g (10½-17½ oz) leftover chicken / Turkey shredded (or pork, ham, bacon or pre-cooked prawns)
500g (2½ cups) pre-cooked brown rice
100g (¾ cup) frozen peas
100g (¾ cup) frozen sweetcorn
1 red pepper diced
4 spring onions sliced finely (plus 2 extra for garnish)
3 cloves garlic crushed or grated
4 medium eggs
2 tablespoons sesame oil
2 tablespoons soy sauce (or GF tamari)

Instructions
1. Put 2 tablespoons olive, rapeseed or coconut oil in a large frying pan or wok and heat over a medium-high heat for 1 minute.
2. Add the cooked rice, shredded chicken, frozen peas, frozen sweetcorn, red pepper and spring onions.
3. Stir fry 3-4 minutes, until everything is warmed through and the frozen veg is no longer frozen.
4. Add the garlic and stir fry for 1 more minute.
5. Meanwhile crack the eggs into a large mug or small jug and whisk together lightly with a fork.
6. Make a well in the middle of the rice mixture and pour in the eggs – cook for 30 seconds, then mix the rice mixture and eggs together.
7. Continue frying for a couple of minutes, stirring occasionally, until you start to get some nice crispy brown bits.
8. Pour in the soy sauce and sesame oil and fry for 1 more minute.
9. Serve scattered with a few extra spring onions.
10. Put the bottles of soy sauce and sesame oil on the table for everyone to help themselves to extra, if needed.

Notes
No leftover chicken? No problem – simply pan fry two chicken breasts for about 6-7 minutes on each side on a medium heat, leave to rest for 5 minutes, shred using a couple of forks and then continue with the recipe above.

[Vaughan]

Easy sausage casserole

TAKES 15 MINUTES TO MAKE AND ABOUT 1 HOUR TO COOK
SERVES 4

This easy sausage casserole recipe is packed with flavour and requires little clean-up, because it’s made in just one pan. (You can even use the empty chopped tomato tin to measure out the stock!) It’s a midweek, or any day of the week, marvel

Ingredients
4 large potatoes
4 carrots
8 good-quality sausages from outdoor-reared pigs
2 tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
1 tsp paprika
400g (15oz) tin chopped tomatoes
400ml (15 fl oz or 1½ cups + 3 tbsp) vegetable stock (try Knorr)
1-2 bay leaves

Method
1. Turn the oven to 180°C/fan160°C/gas 4.
2. Peel the potatoes and carefully cut them in half, then into quarters.
3. Peel the carrots and cut each carrot into about 4 or 5 even pieces.
5. Prick the sausages all over with a fork – this helps the fat to run out of the sausages, so that they don’t split open as they cook.
6. Heat the olive oil in a heavy-based casserole and fry the sausages, turning often, until lightly golden all over – this should take about 10 minutes.
7. Remove the sausages from the pan and put them on a plate.
8. Add the chopped onion to the casserole (there will still be some oil in the pan from the sausages) and continue to cook over a low heat for 5-10 minutes, until the onion is slightly soft.
9. Add the garlic and paprika and cook for another minute.
10. Add the chopped potatoes and carrots and stir everything around in the casserole so that the vegetables are coated with the oil.
11. Add the tomatoes and stock (to measure the stock, you can use the empty tomato can – filled up, it will hold 400ml of stock) and the bay leaves.
12. Bring to a simmer (so it’s just bubbling gently).
13. Return the sausages to the casserole.
14. Using your oven gloves, carefully put the casserole into the oven.
15. Cook for 45 minutes, until the potatoes are cooked through, and serve.

FAQs
1. Do you really have to brown the sausages at the start?
It helps with colour, flavour and texture. You could skip it but it’s worth doing for nicer results.

2. Can this sausage casserole be made vegetarian?
Yes, this sausage casserole can absolutely be made vegetarian by swapping the sausages for vegetarian sausages.

3. Can I make this sausage casserole in advance?
Yes, cook all the way through the cool and store in the fridge. Reheat in a moderate oven for 20-30 minutes until piping hot before serving

4. Can I freeze leftovers?
The sausages and sauce will freeze but not the potatoes, so it’s best not to.

5. How can I make this gluten free?
You can choose gluten free sausages and check the stock cubes are also gluten free.

6. Can I cook this recipe on the hob/stovetop rather than in the oven?
Yes, cover with a tight fitting lid and reduce the temperature to its lowest setting.
You may need a little more liquid, so check from time to time and top up with stock or water if it looks dry or starts to stick.

[Vaughan]

SLOW COOKER SAUSAGE CASSEROLE WITH ONION AND MUSHROOMS

The best slow cooker sausage casserole recipe.
A delicious and easy to prepare slow cooker recipe. Sausages, onions, bacon, mushrooms and beef stock give this dish a rich flavour.
While the garlic and dried herbs add subtle notes of spice.
With all these ingredients combined and cooked slowly for 6 hours, your family will love the aroma in the house and the flavours it brings to the plate!
Perfect served with mashed potatoes and peas.

PREP TIME 10 mins
COOK TIME 6 hrs
THICKEN GRAVY 15 mins
TOTAL TIME 6 hrs 25 mins

COURSE Dinner, Main Course
CUISINE British, French
SERVINGS 4 People

INGREDIENTS
1 tablespoon Olive Oil
2 Red Onions cut into rings (white or brown onions can be used instead)
1 teaspoon Balsamic Vinegar
6 Sausages
100 grams (3.5oz) Bacon Lardons (You can cut up strips of bacon instead)
190 grams (6.7oz) Mushrooms We like chestnut mushrooms
1 teaspoon Garlic Puree or 2 cloves minced
½ tablespoon Sundried Tomato Puree OR 1 tablespoon regular tomato puree
500 ml (16.91 fl oz)Beef Stock (use reduced salt cubes)
½ teaspoon Mixed Herbs
2 Bay Leaves
1 tablespoon Cornflour

INSTRUCTIONS
1. In a pan, gently sautee red onion rings in olive oil over low heat with the lid on for about 6 minutes or until soft, stirring occasionally.
(1 tablespoon Olive Oil, 2 Red Onions)
2. Add a splash of balsamic vinegar to the onions once softened and stir through with the lid off.
(1 teaspoon Balsamic Vinegar)
3. Meanwhile in another pan and fry off bacon lardons for 2 minutes.
(100 grams Bacon Lardons/bits)

4. Place sausages in a medium hot pan, use a fork to pierce skin to allow fat to escape during cooking.
(6 Sausages)
5. Keep turning sausages until browned on all sides. They do not need to be cooked through, they will finish cooking in the slow cooker.
6. Into the slow cooker, add mushrooms with cooked onions and bacon lardons.
(190 grams Mushrooms)
7. Add sundried tomato puree, garlic, herbs and bay leaves.
(1 teaspoon Garlic Puree, ½ tablespoon Sundried Tomato Puree, ½ teaspoon Mixed Herbs, 2 Bay Leaves)
8. Mix together cornflour with equal amount of water until smooth and lump free.
(1 tablespoon Cornflour)

9. Pour cornflour mixture in with the beef stock and stir well.
(500 ml Beef Stock)
10. Pour stock over the top of all the ingredients and stir through.
11. Pop the browned sausages on top.
12. Pop the lid on. Cook for 6 hours on Low (Recommended for best results) or 4 hours on High.
13. Keep the lid on the whole time. Do not feel tempted to lift it to look inside or stir it! This will affect the total cooking time.
14. After the full cooking time take the lid off and give a good stir.
15. If you like a thicker gravy mix 1 tablespoon of cornflour with 1 tablespoon of water and add to the pot. Turn on high and keep the lid off. It should thicken within 15 minutes.

16. Ready to serve, perfect with mashed potato and peas.

Notes
1. FRESH OR DRIED HERBS IN A SLOW COOKER?
When using a slow cooker, it is important to use dried herbs. Due to the long period of cooking time, fresh herbs do not do well in the slow cooker.

2. CORNFLOUR
Cornflour is brilliant for slow cooker recipes as it helps thicken the sauces up. We use it in with the stock during cooking. And also add more at the end to thicken up the sausage casserole gravy.
It is important to first mix the cornflour with an equal amount of water to prevent lumps from forming.

3. Do not be tempted to add more liquid, the browned sausages will be sat on top of the ingredients in the slow cooker and won’t be submerged in the liquid.
This is normal and during cooking, more liquids will be released from the food and steam and your sausages will have liquid over them by the end of cooking time.

4. DO I HAVE TO BROWN SAUSAGES BEFORE SLOW COOKING?
You don’t have to brown sausages before putting them in the slow cooker casserole dish. But they taste and look a lot better when you do.
Who wants an anaemic soft-skinned sausage on their plate?

5. HOW TO THICKEN SLOW COOKER CASSEROLE?
If you want to make the casserole gravy thicker, after the full cooking time:
Mix 1 tablespoon of cornflour with 1 tablespoon of water, mix until lump-free, then and add to the pot.
Cook on high and keep the lid off. It will thicken within 15 to 30 minutes whilst you prepare the side dishes.

6. WHAT TO SERVE WITH SAUSAGE CASSEROLE?
Serve the slow cooker sausage casserole on top of a bed of creamy mashed potatoes and peas.
Alternatively, serve with roast potatoes and vegetables. On top of rice, or chop the sausages up and mix them together with freshly cooked pasta.

[Vaughan]

Sage and Onion Stuffing Balls

Want an easy stuffing recipe that can be made ahead of time and takes just a few minutes?
Try this delicious Sage and Onion Stuffing Balls recipe.

THE PERFECT ACCOMPANIMENT TO ROAST MEATS
This Sage and Onion Stuffing Balls recipe is the perfect accompaniment to roast chicken, roast turkey or roast duck.
Cooking them separately means they cook really quickly and go super crispy on the outside.
This is also perfect if you have vegetarian guests, as it means they can enjoy this gorgeous stuffing too.
If you prefer, however, you can of course use the Sage and Onion Stuffing mixture to stuff the neck cavity of a turkey, or to stuff the main cavity of a chicken or duck.
Do remember to weigh your bird once stuffed and calculate the cooking time based on the stuffed weight.

Course Side Dish
Cuisine American, British
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 12 balls

Ingredients
Metric – US Customary
1 large red or white onion (or two smaller ones) finely diced
1 tablespoon olive oil
200g (2 cups) white breadcrumbs
2 teaspoons dried sage
2 teaspoons dried mixed herbs
Salt and pepper
1 egg beaten together with a fork

To make white breadcrumbs, just by an ordinary white loaf, cut into thick slices and grate on the large holes of a cheese grater.
It takes less than 5 minutes to get enough breadcrumbs for this recipe. You can also buy ready-made breadcrumbs from the supermarket, if you prefer.

Instructions
1. Preheat your oven to 200C / 180C fan / gas mark 6 / 400F and grease a tin big enough to hold all the stuffing balls – you can use a small roasting tin.
2. Drizzle a tablespoon of olive oil into a saucepan. Add the diced onion and put the lid on.
3. Cook over a low heat for about 5 minutes, stirring occasionally, until the onion is soft but not brown.
4. Meanwhile grate the bread for the breadcrumbs and place in a large bowl. (see note above)
5. When the onions are ready, tip into the bread crumbs.
6. Add the herbs, salt and pepper and stir thoroughly.
7. Allow the mixture to cool slightly and then add the beaten egg and stir together.
8. Divide the mixture into 12 and shape into balls.
9. Place in your greased tin and cook for 30 minutes or until they are golden brown and cooked through.

Notes
(1) To make white breadcrumbs, just by an ordinary white loaf, cut into thick slices and grate on the large holes of a cheese grater. It takes less than 5 minutes to get enough breadcrumbs for this recipe.
(2) If your oven is set at 180C / 160C fan/ gas mark 4 / 350F when you want to cook these stuffing balls, don’t worry, they will still cook happily at this temperature, but you will need to cook them for about 40 minutes.
(3) Suitable for freezing.
(4) GREAT AS LEFTOVERS!
These Sage and Onion Stuffing Balls taste great the next day – I mean REALLY good!! Never more so than at Christmas. They are the sort of perfect Boxing Day food that can be grazed on all day, popping over to the fridge every now and again just to get ‘one more’! Eat as is!

[JessiCapri]

[Vaughan]

Slow-cooker chicken casserole

Prep: 10 mins
Cook: 4 hrs and 15 mins – 7 hrs and 15 mins
Serves 2 adults + 2 children
Treat the family to this wholesome chicken casserole that delivers comfort while being low-fat. And you can let a slow cooker do most of the work

Ingredients
knob of butter
½ tbsp rapeseed or olive oil
1 large onion, finely chopped
1 ½ tbsp flour
650g (1.45lb / 2.75 cups) boneless, skinless chicken thigh fillets
3 garlic cloves, crushed
400g (15oz) baby new potatoes, halved
2 sticks celery, diced
2 carrots, diced
250g (1 cup + 1 tbsp) mushrooms, quartered
15g (1 tbsp) dried porcini mushroom, soaked in 50ml boiling water
500ml (2 1/8 cups) stock made with 2 very low salt chicken stock cubes
2 tsp Dijon mustard, plus extra to serve
2 bay leaves

Method
STEP 1
Heat a knob of butter and ½ tbsp rapeseed or olive oil in a large frying pan, cook 1 finely chopped large onion for 8-10 mins until softened and starting to caramelise.

STEP 2
Meanwhile, put 1 ½ tbsp flour and a little salt and pepper in a bowl and toss 650g boneless, skinless chicken thigh fillets in it.

STEP 3
Add 3 crushed garlic cloves and the chicken to the pan and cook for 4-5 mins more until the chicken is starting to brown.

STEP 4
Transfer to your slow cooker, along with 400g halved baby new potatoes, 2 diced celery sticks, 2 diced carrots, 250g quartered mushrooms, 15g dried and soaked porcini mushrooms with the 50ml soaking liquid, 500ml chicken stock, 2 tsp Dijon mustard and 2 bay leaves.

STEP 5
Give it a good stir. Cook on Low for 7 hours or High for 4 hours.

STEP 6
Remove the bay leaves and serve with a little Dijon mustard on the side.

[Vaughan]

Pickled Beetroot

There are just 3 ingredients required to make pickled beetroot. That’s all!

Whole Beetroot – Try to use beetroot that is all similar in size and that are not really small or really large, but somewhere in between.
Vinegar – Some swear by using malt (brown) vinegar as opposed to white, but white vinegar is fine too.
Sugar – Soft light brown sugar gives a slightly more caramelised flavour here but if you don’t have that, most sugars will get the job done fine. White is fine.

It really is very simple to make your own pickled beetroot. All you really need is time, there’s actually very little hands on with this!

Ingredients
Here is what you will need to fill approx 1 x 500ml Jar. (There may be enough for a 250ml jar too, depending on the size of your beetroot.)

550g (19.4 oz) of Raw Whole Beetroot
270ml (1 + 1/8 Cup) Malt Vinegar
3 – 4 tbsp Soft Light Brown Sugar

Essential equipment
Large Lidded Saucepan
500ml Preserve Jar
Small Saucepan
Sharp Knife

1. Wash the beetroot and trim the stems
2. Place in a pan of cold water and bring to the boil
3. Simmer with a lid on for 1 hour
4. Dissolve a little sugar into vinegar over a low heat
5. Peel the skins off the beetroot and slice thinly
6. Place the beetroot into sterilised jars and cover with hot vinegar
7. Seal and allow to cool completely

How to sterilise your jars
1. Preheat your oven to 190°C/Fan 180°C/374°F and wash your jar(s) in hot soapy water.
2. When there is about 15-20 minutes left on your beetroot timer, place your preserve jar(s) onto a baking tray with the lids off/open. Don’t forget to remove any rubber seals!
3. Place them into the centre of the preheated oven for 20 minutes. This is all you need to do to sterilise your jars.
Just make sure you don’t touch the inside of the jars with anything other than the beetroot/vinegar, or it will no longer be sterile.

Here’s a great cheat to make your own pickled beetroot
1. Buy a vacuum packed, precooked, pack of 4 beetroot. They are already cooked and ready to eat.
They are usually by loose fruit and vegetables in a supermarket.
2. Check they are peeled properly, so only keep the deep red, not the black bits on the vegetable.
3. Slice and cut the beetroot so are medium thick circle shapes.
4. Mix white or malt vinegar with ½ teaspoon of sugar, measured to half way to the sterilised jar you are using.
5. Place the beetroot in the jar. Fill with the vinegar and sugar mix as close to the top as you can.
6. Then keep in the fridge if you like your pickled beetroot cold.

You can also replace the beetroot with Onions (red, Spanish onions, shallots, Baby onions), or cucumber, or red cabbage.
Tastes great without the faff.

[Vaughan]

EASY FERMENTED CUCUMBERS (HOMEMADE PICKLES)

Make your own zesty fermented cucumbers (homemade pickles) with just a few simple steps.
A quick and easy way to get more fermented foods into your diet.
Hearing the word “fermented” is enough to make some people’s stomach churn. But not all fermented food is as gag reflex-inducing as a century-old fermented duck egg. In fact, some fermented foods are downright delectable such as this cucumber recipe
Fermented foods are an excellent source of lactic acid bacteria that help restore order to our digestive systems.
Pickle lovers out there, be warned. Not all pickles meet the criteria.
Only Lacto-fermented cucumbers should be eaten for health purposes. The others should just be enjoyed as the pickles they are.

Lacto-fermentation is a type of fermentation that uses lactic-acid-producing bacteria to break down the sugar in foods.
The easiest way to lacto-ferment is by adding brine to a food that has natural lactic acid bacteria, for example, cucumbers

TRICKS FOR GETTING CRUNCHY PICKLES:
1. Fresh…freshly-picked cucumbers are ideal. If you grow them yourself, make them the day you pick them.
If you are buying them, try to get them from a local farmer’s market so they are as fresh as possible.
At your local grocery store, look for local, firm cucumbers.

2. Pickling cucumbers yield the crunchiest pickles.

3. Cold… soak the whole cucumbers in an ice water bath for a couple hours. Submerging cucumbers in an icy bowl of water in the fridge will help them firm up/stay firm.

4. Trim the end… Cut off the blossom end of cucumber- the opposite end of where it was attached to the vine.
The blossom-end of a cucumber is said to contain enzymes which can cause mushy pickles.

INGREDIENTS
2 tbsp sea salt
1 quart of filtered water (chlorine free)
3 large cucumbers

OPTIONAL ADD INS

1/2 onion, sliced into thin rounds
2 tbsp fresh dill, finely chopped or 1/2 tsp dried dill
2–3 peeled and smashed cloves of garlic
one bay leaf
4–5 black peppercorns
2–3 small hot peppers

INSTRUCTIONS
1. Make a brine with 2 tablespoons salt and one quart (0.95 Litres) of good quality water.
2. Cut cucumbers into 1/2 inch slices (if you slice them too thin, they may get soggy.)
3. Place cucumbers and any optional add ins that you desire into a 1/2 (2.25litres) gallon mason jar.
4. Pour brine over top to cover cucumbers.

5. Add a weight to keep the sliced cucumbers under the brine.
6. Place an airlock lid onto mason jar, wrap jar with kitchen towel to block out light, and place on kitchen counter for 2-5 days (depending on your taste preference)

7 Then refrigerate. **
8. ENJOY!!!

** Fermentation is affected my many factors, including temperature. These fermented cucumbers can take anywhere from 2-5 days to be perfectly sour, depending on the time of year and temperature. I would taste them after 48 hours and go from there. Everyone has a different taste preference.

NOTES
1. Use airlock lids for fermentation to ensure that the fermentation remains anaerobic (no air gets in and no mold spores or other airborne microbes get in.)
But if you do not have one, you can place any mason jar lid on it lightly (meaning don’t screw it on completely) so that air bubbles can escape as the pickles ferment.
By loosely covered, place the lid on without screwing it on. You don’t want anything to fall into it but you don’t want a tight seal as fermentation creates bubbles and could explode from pressure. Once refrigerated, the pickles have lasted up to 3 months.

2. You’ll want to add a weight on top of your cucumbers so they stay below the brine.
You can use glass fermentation weights made specifically for that purpose or get creative and use sterile pebbles or other clean/sterile items.
You can also simply fill a small ziploc bag partway full, close it, n gently set it on top of water. This pushes solids down so they won’t mold, yet it’s light enough for fermentation bubbles to escape around it.
If you use some flat stones of a good size, please boil to sterilise.

3. Organic saurkraut or shredded carrots or radishes can also be used in place of the cucumber as long as it is “raw” it still contains live bacteria.
If it has been heat treated to can or jar it, the beneficial organism are no longer living.

4. Fermented foods will have a bit of bubbly activity. Totally normal.
White dry residue is not. Just smell it. Or taste just a titch. Your mouth should tell you if it is spoiled or not.
Also, if it is slimy, throw it out.
If in doubt, throw it out and try again.

[Vaughan]

NETTLE TEA.

Steeping dried leaves and drinking tea dates back thousands of years. It’s thought to originate in China, where it was used medicinally.
Today, people drink tea for many reasons, including its taste, stimulating or calming properties, and health benefits.
One popular herbal tea is nettle tea.

What is nettle?
Nettle, or stinging nettle, is a shrub that comes from northern Europe and Asia. Its scientific name is Urtica dioica.
The plant boasts pretty, heart-shaped leaves and yellow or pink flowers, but the stem is covered in tiny, stiff hairs that release stinging chemicals when touched.

The leaves, stem, or root from the nettle plant can be crushed and made into powders, tinctures, creams, teas, and more. While people have used it for centuries as an herbal medicine, modern research also supports many of the potential health benefits of nettle and nettle tea.

1. Urinary tract health
Nettle may help flush harmful bacteria from the urinary tract. This can benefit people who have urinary conditions, such as benign prostatic hyperplasia (BPH). BPH causes an enlarged prostate gland in men. This can cause pain or other problems urinating.

According to one 2013 study Trusted Source, men with BPH who took nettle extract had fewer clinical symptoms than those who didn’t.

Nettle may also help support any medications you’re taking for infections or conditions related to the urinary tract. Talk to your doctor first about any possible interactions between herbal remedies and medications you take.

2. Arthritis and pain
Nettle has historically been used to treat pain and sore muscles, especially related to arthritis. The Arthritis Foundation suggests that nettle tea may also reduce the inflammation and pain association with osteoarthritis.

3. Blood sugar management
Nettle has shown some promising effects on blood glucose levels. It may help the pancreas make or release more insulin, the hormone that lowers blood sugar.

In a 2013 study Trusted Source, nettle leaf extract lowered blood glucose and A1C in a group of people with type 2 diabetes who were taking insulin as well as oral diabetes medications.

4. The power of polyphenols
Nettle is high in plant chemicals called polyphenols. A review of the research on polyphenols suggests that these powerful compounds may play a role in the prevention and management of chronic diseases related to inflammation, such as diabetes, obesity, cancer, and heart disease.

In particular, polyphenols from nettle extract have shown some exciting potential for treating breast cancer Trusted Source and prostate cancer Trusted Source. Plants like nettle also contain potent antioxidants, which are substances that protect the body from aging and cell damage.

How to make nettle tea

Ingredients
1 cup of nettles
4 cups of water
1 tbsp of sugar or honey (optional)

Method
STEP 1
Find some nettles and cut of the leaves with as little stem as possible (the older looking nettles are sweeter).
Fill up a cup full and wash them thoroughly in warm water and check for insects.
Put the nettles in a large saucepan with 4 cups of water and add the sugar or honey.

STEP 2
Put the pan on the hob and bring to the boil, then simmer for 15 minutes.
Taste the tea and add any more sugar if needed.
Serve in mugs with a nettle for decoration.

STEP 3
(For the iced-tea) Put the tea on the side for 30 minutes then transfer to the fridge for 2 hours. Serve with ice and a nettle for decoration.

[JessiCapri]

These cookies could not be easier. They are melt in your mouth wonderful.

I add a bit of almond extract. Vanilla extract would work too.

[JessiCapri]

Another family fave!

Not good for those with nut allergies.

Also called “Monster Cookies”

I often substitute finely chopped walnuts instead of pecans. Also good without.

[Vaughan]

Lemon Swiss roll and amaretti trifle aka Platinum Jubilee Trifle Pudding

Celebrate the Platinum Jubilee of Queen Elizabeth II with this impressive trifle, winner of the Platinum Pudding competition.
Jemma Melvin’s Lemon Swiss Roll and Amaretti Trifle was awarded the title of Platinum Pudding for The Queen’s Jubilee celebrations in a unanimous decision by judges.

For this recipe you will need 2 Swiss roll tins, measuring approximately 24cmx34cm/9½inx13½in and a trifle dish with capacity of approximately 3.5 litres/6 pints. However, you could always halve the recipe to serve 10. For shortcuts to this recipe, see our handy tips below.

Preparation time over 2 hours

Cooking time 30 mins to 1 hour

Serves 20

Ingredients

For the Swiss rolls
4 large free-range eggs
100g/3½oz caster sugar, plus extra for dusting
100g/3½oz self-raising flour, sieved
butter, for greasing

For the lemon curd
4 large free-range egg yolks
135g/4¾oz granulated sugar
85g/3oz salted butter, softened
1 lemon, zest only
80ml/2½fl oz fresh lemon juice

For the St Clement’s jelly
6 gelatine leaves
4 unwaxed lemons
3 oranges
150g/5½oz golden caster sugar

For the custard
425ml/15fl oz double cream
3 large free-range egg yolks
25g/1oz golden caster sugar
1 tbsp cornflour
1 tsp lemon extract

For the amaretti biscuits
2 free-range egg whites
170g/6oz caster sugar
170g/6oz ground almonds
1 tbsp amaretto
butter or oil, for greasing

For the chunky mandarin coulis
4x tins mandarins, around 300g each
45g/1¾oz caster sugar
16g/½oz arrowroot (2 sachets)
½ lemon, juice only

For the jewelled chocolate bark
50g/1¾oz mixed peel
1 tbsp caster sugar (optional)
200g/7oz white chocolate, broken into pieces

To assemble
600ml/20fl oz double cream

Method
To make the Swiss rolls, preheat the oven to 180C/160C Fan/Gas 4. Grease and line the 2 Swiss roll tins with baking paper. In a large bowl, beat the egg and sugar together with an electric hand whisk for approximately 5 minutes or until light and pale. Using a metal spoon, gently fold in the flour. Divide between the two tins and bake for 10–12 minutes or until the sponges are lightly golden and cooked through.

Sprinkle some extra caster sugar on two sheets of baking paper then turn the sponges out onto the sugared paper. Peel off the paper from the underside and, while still warm, roll them both up from the short end into a tight spiral using the paper to help. Leave to cool.

To make the lemon curd, place the egg yolks, granulated sugar, butter, lemon zest and lemon juice in a glass bowl over a saucepan of simmering water (don’t let the bowl touch the water). Whisk until combined and whisk continuously as the curd cooks until thickened. This should take about 15 minutes. Pour into a clean bowl and set aside to cool.

To make the St Clement’s jelly, soak the gelatine leaves in cold water for 5 minutes to soften. Using a vegetable peeler, peel 6 strips from a lemon and 6 strips from an orange and put these into a saucepan with the sugar and 400ml/14fl oz water. Bring to a simmer over a medium heat, stirring occasionally until the sugar has dissolved. Remove from the heat and discard the peel. Squeeze the water out of the gelatine and stir into the pan until dissolved then leave to cool. Squeeze the lemons and oranges, so you have 150ml/5fl oz of both lemon and orange juice. Stir into the pan then strain the jelly through a fine sieve into a jug and chill until cool but not set.

To make the custard, place the cream in a saucepan over a gentle heat and bring it up to simmer, stirring occasionally with a wooden spoon. In a bowl, whisk together the egg yolks, sugar, cornflour and lemon extract, then gradually pour the hot cream into the bowl whilst whisking continuously. Immediately return the whole lot back to the saucepan and continue whisking over a gentle heat until the custard is thick and smooth. Pour the custard into a jug or bowl, cover the surface with greaseproof paper and leave to cool.

To make the amaretti biscuits, preheat the oven to 180C/160C Fan/Gas 4. In a large bowl, beat the egg whites until firm. Mix the sugar and almonds gently into it. Add the amaretto and fold in gently until you have a smooth paste.

Place some baking paper on a baking tray and lightly brush with butter or oil. Using a teaspoon, place small heaps of the mixture approximately 2cm/¾in apart, as they will expand during cooking. Bake for approximately 15–20 minutes or until golden brown. Remove from the oven and set aside to cool.

To make the chunky mandarin coulis, strain two tins of mandarins. Discard the juice and put the fruit into a saucepan with the sugar and heat gently until broken down. Remove from the heat. In a small bowl, slake the arrowroot with 2 tablespoons cold water then add to the warm mandarins. Add the lemon juice and mix well before pouring into a large bowl. Strain the remaining two tins of mandarins and add the fruit to the bowl then leave to cool completely.

To make the jewelled chocolate bark, if the peel feels wet or sticky, roll in the caster sugar to absorb any moisture. Melt the white chocolate in a bowl sitting over a saucepan of gently simmering water. Pour the white chocolate onto a baking tray lined with baking paper and scatter over the mixed peel. Leave to set then break into shards.

To assemble, unroll the cooled Swiss rolls and spread with the lemon curd. Roll back up again and slice one into 2.5cm/1in slices and place upright around the bottom edge of the trifle dish so the swirl is visible. Slice the other Swiss roll into thicker pieces and use these to fill the bottom of the dish, ensuring the top is roughly the same level as the slices that line the edge. Use off-cuts of sponge to fill any gaps.

Pour the St Clement’s jelly over the Swiss roll layer and set aside in the fridge to completely set. This will take approximately 3 hours. Once set, pour over the custard then arrange a single layer of amaretti biscuits, keeping a few back for the top. Pour over the mandarin coulis. In a large bowl, whip the double cream until soft peaks form then spoon this over the coulis. Crumble over the reserved amaretti biscuits and decorate with the chocolate bark shards.

Recipe Tips
As a shortcut for this recipe, you can use ready-made versions for most of the components and just make the Swiss rolls and mandarin coulis from scratch. For the lemon curd, use 300g/10½oz ready-made lemon curd. Instead of the St Clement’s jelly, use 1 packet of lemon-flavoured jelly and follow the packet instructions to make 568ml/1 pint. For the custard, use 500ml/18fl oz ready-made custard. For the biscuits, use 100g/3½oz ready-made amaretti biscuits.

Instead of making the jewelled chocolate bark, you can finish this trifle by scattering over the reserved amaretti biscuits, mixed peel and 50g/1¾oz white chocolate chunks.

Here’s the link which includes some “How to” videos
https://www.bbc.co.uk/food/recipes/lemon_swiss_roll_and_42467

[JessiCapri]

Traditional EggNog

Makes 4-5 Servings

Ingredients

2 c. milk
1/2 tsp. ground cinnamon, plus more for garnish
1/2 tsp. ground nutmeg
1/2 tsp. pure vanilla extract
6 large egg yolks
1/2 c. granulated sugar
1 c. heavy cream
1 c. bourbon or rum or whiskey (optional)
Whipped cream, for serving
Cinnamon sticks for garnish

Directions

Step 1
In a small saucepan over low heat, combine milk, cinnamon, nutmeg, and vanilla and slowly bring mixture to a low boil.

Step 2
Meanwhile, in a large bowl, whisk egg yolks with sugar until yolks are pale in color. Slowly add hot milk mixture to egg yolks in batches to temper the eggs and whisk until combined.

Step 3
Return mixture to saucepan and cook over medium heat until slightly thick (and coats the back of a spoon) but does not boil. (If using a candy thermometer, mixture should reach 160º.)

Step 4
Remove from heat and stir in heavy cream and, if using, bourbon. Refrigerate until chilled.

Step 5
When ready to serve, garnish with whipped cream and cinnamon.

ENJOY!!

NOTE: This recipe works great for both alcoholic and non alcoholic versions. Just leave out the rum, bourbon or whiskey. This way kids and adult drivers can still enjoy a fabulous eggnog.

[JessiCapri]

Creamy Tuscan Scallops

INGREDIENTS:

28 oz (800 g) scallops

2 tablespoons salted butter
4 cloves garlic, finely diced
1 small yellow onion, diced
1/2 cup white wine (OPTIONAL)
5 oz (150 g) jarred sun dried tomato strips in oil, drained (reserve 1 teaspoon of the jarred oil for cooking)
1 3/4 cups heavy cream (or half and half) SEE NOTES
Salt and pepper, to taste
3 cups baby spinach leaves, washed
1/2 cup fresh grated Parmesan cheese
2 teaspoons dried Italian herbs
1 tablespoon fresh parsley, chopped

DIRECTIONS:

Thoroughly pat scallops dry with paper towels.

Heat olive oil in a large pan or skillet over medium-high heat until hot and sizzling. Add the scallops in a single layer without over crowding the pan (work in batches if needed).

Season with salt and pepper to taste and fry for 2-3 minutes on one side (until a golden crust forms underneath), then flip and fry again for 2 minutes until crisp, lightly browned and cooked through (opaque). Remove from skillet and transfer to a plate.

Melt butter in the pan. Sauté onion until soft (about 4 minutes). Add in the garlic and sauté until frangrant (30 seconds). Pour in the white wine (if using), and allow to reduce to half, while scraping any bits off of the bottom of the pan. Add the sun dried tomatoes and cook for 1-2 minutes to release their flavours.

Reduce heat to low-medium heat, add the heavy cream (or half and half) and bring to a gentle simmer, while stirring occasionally. Season with salt and pepper to your taste.

Add in the spinach leaves and allow to wilt in the sauce, then add in the parmesan cheese. Allow sauce to simmer for a further minute until cheese melts through the sauce.

Stir in herbs through; take pan off the heat and add the scallops with their juices into the pan. Mix through slightly before serving.

Serve over pasta, rice, zoodles, caulfilower mash, cauliflower rice or steamed veg. (My family enjoys this over angel hair pasta.)

NOTES:

Half and half is an American product, made from equal parts light cream and milk. Feel free to use half light cream and half 2% milk (or full fat if not worried about calories and fat counts), in place of half and half. Alternatively, use light cream or reduced fat cream.

This can also be prepared using shrimp or a combination of shrimp and scallops.

[Vaughan]

Sherry trifle

Preparation time 30 mins to 1 hour

Cooking time no cooking required

Serves 6-8

Traditional trifle recipe couldn’t be easier, use ready-made custard and sponge to save time but don’t skimp on the sherry! The cream syllabub is super simple too. Perfection!
If you prefer Non-Alcoholic, just leave out the Brandy and Sherry.

Ingredients

1 packet trifle sponge fingers, broken into 5cm/2in pieces
150g/5oz amaretti biscuits or ratafias
150ml/5fl oz sweet sherry
1 tbsp cognac
4 tbsp blackberry or raspberry jam
450g/1 lb fresh blackberries
450g/1 lb fresh raspberries
85g/3oz toasted flaked almonds
600ml/1 pint ready-made custard

For the syllabub topping
125ml/4fl oz sherry
2 tbsp brandy
1 lemon, juice only
55g/2oz caster sugar
425ml/15fl oz double cream
freshly grated nutmeg

To garnish
2 oranges, grated zest only
85g/3oz flaked almonds

Method
Lay the sponge pieces and biscuits in the base of a deep glass dish. Spoon over the sherry and cognac and leave to soak in for a few minutes.

Warm the jam in a bowl in the microwave or in a saucepan until it is runny then pour over the soaked sponge and biscuits. Sprinkle the fruit and flaked almonds on top. Pour over the custard.

To make the syllabub topping, place the sherry, brandy and lemon juice into a bowl and stir in the sugar until it dissolves. Pour in the cream with a pinch of nutmeg. Whisk until it holds its shape. Don’t over-whisk, or whisk too vigorously, as the cream may split. Spoon the syllabub over the trifle and refigerate, preferably overnight.

Just before serving, scatter with the grated orange rind and/or flaked toasted almonds.

Here’s the link which includes some “How to” videos
https://www.bbc.co.uk/food/recipes/sherrytrifle_76387

[Author]

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