Get full recipe:
http://www.foodmatters.com/recipe/chai-spiced-energy-bites
Day: May 22, 2017
Summer Holiday Long Weekend Recipes By Closet Cooking
Almond & Honey Dairy-Free Ice Cream By Jamie Olivier
Source:
http://www.jamieoliver.com/recipes/dessert-recipes/almond-honey-dairy-free-ice-cream/
Ingredients
- 500 ml almond milk
- 500 ml hazelnut milk
- 4 tablespoons sugar
- 4 tablespoons runny honey
- 500 g soya yoghurt
- 1 spash of amaretto , optional
Method
- Place the almond milk, hazelnut milk, sugar and honey in a small saucepan and simmer over a low heat until the sugar has dissolved (do not allow the mixture to boil).
- Leave the milk mixture to cool, then whisk in the soya yoghurt and amaretto (if using).
- Place the mixture in an ice-cream maker and churn, following the manufacturer’s instructions, until thick and frozen.
- Remove to a medium bowl or freezerproof container and freeze for at least 1 hour to set. Perfect with crushed toasted almonds scattered over.
Bye Bye Baby Belly Pooch
Michela’s Veg & Lentil Cottage Pie By Jamie Olivier
Ingredients
- 1 medium leek
- 1 large carrot
- 1 small onion
- 1 stick celery
- olive oil
- 100 g split pea red lentils
- 500 ml organic vegetable stock
- 100 g frozen peas
- sea salt
- freshly ground black pepper
- 2 tablespoons tomato purée
- 30 g Parmesan cheese
- 1 large sweet potato , (300g)
Get full recipe:
http://www.jamieoliver.com/recipes/vegetables-recipes/michela-s-veg-lentil-cottage-pie/
Gennaro’s Pasta Frittata – Lots Of Ways By Jamie Olivier
“Delicious hot or cold, pasta frittata is a great way of using up leftover pasta and it’s super quick to make ”
Perfect for Picnic 🙂
Ingredients
- 4 large free-range eggs
- 40 g Parmesan cheese , plus extra to serve
- sea salt
- freshly ground black pepper
- 400 g leftover cooked pasta
- extra virgin olive oil
Get full recipe:
http://www.jamieoliver.com/recipes/pasta-recipes/gennaro-s-pasta-frittata-lots-of-ways/
Tacu Tacu – Peruvian Comfort Food By Jamie Olivier
“A delicious rice-based dish that’s perfect as a pick-me-up breakfast ”
Get full recipe:
http://www.jamieoliver.com/recipes/rice-recipes/tacu-tacu/
Food Allergy Mums’ Chicken Drumsticks By Jamie Olivier
Get full recipe:
http://www.jamieoliver.com/recipes/chicken-recipes/food-allergy-mums-chicken-drumsticks/
Ingredients
- 6-8 chicken drumsticks , (depending on the age and appetite of your children)
- 1/2 a red pepper , deseeded and sliced
- 1/2 a yellow pepper , deseeded and sliced
- 1/2 an orange pepper , deseeded and sliced
- 1 lemon , cut into quarters
- 200 ml fresh chicken stock*
- 1 small bay leaf
- freshly ground black pepper , to taste
- 1 small handful of fresh parsley , chopped
Spiced Veggie Rice With Poached Eggs By Jamie Olivier
Ingredients
- 7-8 spring onions
- 2 cloves of garlic
- 2 fresh red chillies
- rapeseed or olive oil
- 2 fresh bay leaves
- 4 whole cardamom pods
- 3 teaspoons coriander seeds
- 1 teaspoon ground turmeric
- 300 g basmati rice
- 400 g leftover roast veg , such as parsnips, beetroots, potatoes
- 6 medium free-range eggs
- 1 splash of white wine vinegar
- 200 g leftover cooked green veg , such as Brussels sprouts, spinach
- 1 bunch of fresh flat-leaf parsley
- 1 bunch of fresh mint
- 2 limes
- 1 pomegranate
Get full recipe:
http://www.jamieoliver.com/recipes/eggs-recipes/spiced-veggie-rice-with-poached-eggs/
Sweet Potato, Chickpea & Spinach Curry By Jamie Olivier
“This is a cheap and easy dish. You could add chopped cauliflower, red pepper or aubergine before the sweet potato; throw in shredded cooked chicken with the tomatoes; add raw prawns or white fish pieces 5 minutes before the end of the cooking time; or serve in a flatbread with grated carrot, coriander and shredded lettuce. ” Jamie Olivier
Ingredients
- olive oil
- 2 red onions
- 3 tablespoons rogan josh paste
- 1 fresh red chilli
- 3cm piece of ginger
- 1 bunch of fresh coriander
- 3 sweet potatoes
- 1 x 400 g tin chickpeas
- 8 ripe tomatoes or 1 x 400g tin chopped tomatoes
- 1 x 400 ml tin light coconut milk
- 400 g pre-washed spinach
Method
- Heat 2 tablespoons of oil in a large saucepan over a medium heat.
- Peel, finely slice and add the onion along with the curry paste, mix well, then cook for 10 minutes, or until the onion is soft and golden, stirring occasionally.
- Finely chop the chilli, then peel and finely grate the ginger. Pick the coriander leaves and finely slice the stalks. Chop the sweet potatoes into 2cm chunks.
- Add the chilli, ginger, coriander stalks and sweet potato to the softened onion. Drain and tip in the chickpeas, then cook for 5 minutes.
- Roughly chop and add the fresh tomatoes (if using) or tip in the tinned tomatoes. Add 200ml of water and bring to the boil.
- Reduce the heat to a simmer, then cover and cook for 10 to 15 minutes.
- Remove the lid, then cook for a further 15 to 20 minutes, stirring occasionally, or until the sweet potato is cooked through and the sauce thickened.
- Stir in the coconut milk and cook for a couple of minutes, then stir in the spinach and cook until wilted.
- Scatter over the coriander leaves, then serve with poppadoms and rice, if you like.
Source:
http://www.jamieoliver.com/recipes/vegetables-recipes/sweet-potato-chickpea-amp-spinach-curry/
STRETCH & FLEXIBILITY FOCUS // 6-Week Body Toning Bootcamp #6 By Cassey Ho
“This is going to be one of the most relaxing, body-opening stretch routines you’ve ever done. Not only will I show you how to get more flexible in your legs, your hips, your back, your chest, and all tight areas of your body, you’ll be listening to the natural sounds of the ocean as you work on your flexibility too. Wind down with me in this Stretch & Flexibility Focus video – part 6 of the 6-Week Body Toning Bootcamp! You can use this as a cool down after ANY workout.”
6 Amazingly Healthy Dinner Ideas By Jamie Olivier
Rice & lentil-stuffed aubergines
Get full recipe:
Five-spice salmon tacos
Get full recipe:
http://www.jamieoliver.com/recipes/fish-recipes/five-spice-salmon-tacos/#uOVMzjPrkeS5FL26.97
Skinny carbonara
Get full recipe:
http://www.jamieoliver.com/recipes/pasta-recipes/skinny-carbonara/#cd4SYWMCliBJfub8.97
Seared turmeric chicken
Get full recipe:
http://www.jamieoliver.com/recipes/chicken-recipes/seared-turmeric-chicken/#0PVTGhxHvgKM5KMd.97
Vegan shepherd’s pie
Get full recipe
http://www.jamieoliver.com/recipes/vegetables-recipes/vegan-shepherd-s-pie/#TQe3ZYQOkv61hHdr.97
Grilled steak ratatouille & saffron rice
Get full recipe:
Chicken & Spring Mushrooms By Jamie Olivier
WITH A HIT OF GARLIC & FRESH HERBS
Source:
http://www.jamieoliver.com/recipes/chicken-recipes/chicken-spring-mushrooms/
Ingredients
- 1.4 kg free-range chicken
- 10 cloves of garlic
- 1 large fresh red chilli
- 200 g higher-welfare pancetta
- 300 g waxy new potatoes
- olive oil
- 300 ml white wine
- 12 morels , or other seasonal mushrooms
- 6 sprigs of fresh thyme
- 6 sprigs of fresh rosemary
Method
- Joint the chicken into 8 pieces (see tip).
- Peel and roughly chop the garlic, halve your chilli lengthways, chop your pancetta into 1cm cubes and halve any larger potatoes.
- Heat the oil in a large casserole pan over a medium–high heat, then add your chicken, cooking and sealing the meat until golden on both sides, 5 to 10 minutes. Remove the chicken and set aside.
- Cook the pancetta in the pan until golden, then deglaze the pan with 100ml of the wine. Add the morels or mushrooms (slice any larger ones first) and cook for 1 to 2 minutes, stirring, until they have softened.Join
- Tip in the potatoes and stir to coat in the glaze, then add the chilli and cook, stirring, for 2 to 3 minutes.
- Add the chicken back to the pan, along with any juices. Sprinkle over the garlic and herbs, pour in the rest of the wine, then reduce the heat to medium.
- Cover with a lid and simmer for 30 to 40 minutes, until tender, then serve.
Tips
HOW TO JOINT A CHICKEN: Position the bird with its legs facing towards you. Using a sharp knife, cut between the drumstick and breast, with the knife close to the breast, until the thigh joint is exposed. With your fingers under the thigh and your thumb on top, push up with your fingers to pop the thigh joint. Cut through this joint, removing the leg and thigh. Repeat on the other side. Turn the chicken 180 degrees. Cut along one side of the central breast bone with small incisions, close to the carcass, until the breast is removed. Repeat on the other side. Lay each leg piece skin-side down on the board and cut through the at line that runs down the centre of the joint. (If the knife come into contact with the bone, move the blade a little to the left or right so it cuts cleanly through). Slice the breast pieces in half and save the carcass to make a lovely chicken stock or gravy.
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