Archive for the ‘Food’ Category
Wouldn’t a lovely summer lunch be perfect now with a delicious glass of Dougas Green!?
Christmas pudding, Christmas mince pies… are there any special treats that your family enjoys over Christmas?
Let mom have a well-earned rest this weekend as you cook up a lovely Mother’s Day Sunday lunch! Here is a delicious yet easy to put together menu for you to share on Sunday!
Starter: Asparagus & Ham packages
Main: Delicious Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
Dessert: Raspberry Tiramisu
Asparagus & Ham Packages:
Havarti cheese, asparagus and red peppers make these “packages” ideal for a starter. They are easy to make but the small touches such as using fresh chives to tie them together is what really makes this a special starter!
16 trimmed fresh asparagus spears
1 medium sweet red pepper cut into 16 strips
226 grams of Havarti cheese cut into 16 strips
8 thin slices deli ham or prosciutto, cut in half lengthwise
16 whole chives
Combine the following:
1) In a large pan, bring about 3 cm of water to the boil.
2) Add the asparagus, cover and cook for 3 minutes.
3) Drain and immediately place asparagus in ice water.
4) Drain again and pat dry.
5) Place 1 asparagus spear, 1 red pepper strip and 1 cheese strip on each slice of ham.
6) Roll up tightly and tie together with a chive.
7) Refrigerate until serving. (makes 16)
Delicious Pork Chops Stuffed with Sun-Dried Tomatoes and Spinach
These appealing pork chops make for the perfect main and will come across really thought out and professionally prepared with a pleasant stuffing.
2 Tablespoons olive oil
2 cloves of garlic (minced)
6 diced sun-dried tomatoes
1 bag of frozen spinach (+-284 grams), thawed and excess water squeezed out.
½ teaspoon salt
½ teaspoon freshly ground black pepper
¼ teaspoon dried thyme
¼ cup goats cheese
1/3 cup low-fat cream cheese
4 centre-cut pork chops (113 grams each)
1 ½ cups chicken broth
½ lemon, zested
2 tablespoons lemon juice
2 teaspoons Dijon mustard
Combine the following:
1) Heat 1 tablespoon of olive oil in a medium sauté pan over a medium heat.
2) Add garlic and cook until fragrant (about 1 minute).
3) Add the sun-dried tomatoes, spinach, salt, pepper and thyme. Cook until these are combined (about 2 more minutes).
4) Transfer the mixture into a medium bowl. Add the goats cheese and cream cheese. Stir to combine and set aside.
5) Using a sharp knife carefully cut a pocket into the thickest portion of the pork chop.
6) Stuff each pocket with ¼ of the spinach and sun-dried tomato mixture and close the pork around the stuffing. Season the outside of the pork with salt and pepper.
7) In a small bowl combine the chicken broth, lemon zest, lemon juice and mustard.
8) Warm the remaining teaspoon of olive oil in a large, heavy saucepan over a medium to high heat. When the pan is hot add the pork.
9) Cook until golden brown and cooked through (about 4 minutes per side).
10) Transfer the pork to a side dish and tent with foil to keep warm.
11) Add the chicken broth mixture to the pan over a medium-high heat.
12) Scrape the brown bits from the bottom of the pan as the chicken broth simmers. Reduce the broth to half to make a light sauce (about 8 minutes). Spoon some of the sauce over the pork before serving.
Tiramisu, which literally means “pick me up,” is a popular Italian dessert and the perfect way to make mom smile on Mother’s day! This variation, which features raspberries rather than coffee and chocolate, is what make this dessert memorable.
2 packets of fat-free cream cheese (227 grams), softened.
¼ cup of sugar (or 6 packets of sweetener/ sugar substitute)
2 teaspoon vanilla
1/3 cup of water + ¼ cup water
1 packet of sugar-free lemon flavoured gelatin (4-serving size)
2 cups of thawed frozen, fat-free, non-dairy whipped topping
½ cup red raspberry preserves
2 packets of ladyfingers (biscuits)
500 grams of fresh raspberries or thawed frozen raspberries.
Combine the following:
1) Combine cream cheese, sugar and vanilla in large bowl.
2) Beat with an electric mixer at a high speed until smooth and set aside.
3) Combine water and gelatin in a small, microwaveable bowl and microwave on HIGH for 30 seconds to 1 minute or until water is boiling and gelatin has dissolved. Cool slightly.
4) Add gelatin mixture to cheese mixture and beat for 1 minute. Add the whipped topping and beat another minute, scraping the side of the bowl. Set aside.
5) Now whisk together preserves and water in a small bowl until well blended.
6) Reserve 2 tablespoons of preserves mixture and set aside.
7) Spread 1/3 cup of the preserves mixture evenly over the bottom of a 28 x 18 cm glass baking dish.
8) Split the ladyfingers in half and place in the bottom of the dish.
9) Spread half of the cheese mixture evenly over the ladyfingers and sprinkle 1 cup of raspberries evenly over this mixture. Top with the remaining ladyfingers and spread the remaining preserves over this.
10) Finally top with the remaining cheese mixture.
11) Cover and refrigerate for at least 2 hours.
12) Drizzle with the reserved 2 tablespoons of preserves mixture and sprinkle with the remaining raspberries before serving.
Don’t you think your Mother will just LOVE this menu?
To spice things up in the kitchen, try this delicious curry recipe. It’s ideal for those relaxed evenings, while enjoying a glass of Douglas green.
- 1 tbsp sunflower oil
- 2 tsp mild curry paste
- 2 large boneless, skinless chicken breasts- cut into bite-size pieces
- 2 medium-sized sweet potatoes – peeled and cut into bite-size pieces
- 4 tbsp red split lentils
- 300ml chicken stock
- 400ml can coconut milk
- 175g frozen peas
- Heat the oil in a deep frying pan or wok, stir in the curry paste and fry for 1 minute. Add the chicken, sweet potatoes and lentils and stir to coat in the paste, then pour in the stock and coconut milk. Bring to the boil, then simmer for 15 minutes.
- Tip in the peas, bring back to the boil and simmer for a further 4-5 minutes. Season to taste before serving.
Here is a lovely quiche recipe. This is such a versatile meal. It can be served as a starter or as a main, but will always go down well. Enjoy…
- 300g frozen peas
- 3 tbsp olive oil
- handful mint leaves
- 2 eggs
- 284ml pot double cream
- 4 spring onions , finely sliced
For the pastry
- 280g plain flour , plus extra for dusting
- 140g cold butter , cut into pieces
- Heat oven to 200C/fan 180C/gas 6. Follow steps 1 and 2 of the Sticky onion & cheddar quiche recipe, opposite page. 2 While the pastry is chilling, cook the peas in boiling water for 3 mins, then drain and refresh under cold water. Use a hand blender to purée the peas with the olive oil, then stir in the chopped mint and season.
- Lightly prick the base of the tart with a fork, line the tart case with a large circle of greaseproof paper or foil, then fill with baking beans. Blind-bake the tart for 20 mins, remove the paper and beans, then continue to cook for 5-10 mins until biscuit brown.
- While the tart is cooking, beat the eggs in a large bowl. Gradually add the cream and stir in the onions. Season. When the case is ready, spoon and spread the peas over the base, pour over the egg mix, then finally scatter over the goat’s cheese. Bake for 20-25 mins until set and golden brown. Leave to cool in the case, trim the edges of the pastry, then remove and serve in slices.