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Food And Nutrition

Beetroot and feta pasta

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3 months ago

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All you need for this is a blender, smoothie maker or food processor – and the only cooking is for the pasta. This tastes delicious, but my goodness, the colour!

Ingredients

  • 500g/1lb 2oz pasta
  • 200g/7oz feta cheese
  • 20g/¾oz fresh dill, finely chopped
  • 1 tbsp lemon juice (out of a bottle or fresh)
  • extra olive oil, for drizzling

For the sauce

  • 600g/1lb 5oz cooked beetroot, drained
  • 100ml/3½fl oz olive oil
  • 1 tsp fine salt
  • 4 garlic cloves, finely chopped
  • 1 large red chilli (with or without seeds)

Method

  1. Cook the pasta following the instructions on the packet.

  2. Meanwhile make the sauce. Put the beetroot into a blender and add the olive oil, salt, garlic and chilli. Blend to a smooth paste. Put half of the sauce into a small zip-lock freezer bag, seal and freeze – now you have another batch of the sauce ready for another meal.

  3. Crumble the feta cheese into a bowl, add the chopped dill, then drizzle over the lemon juice and mix.

  4. Once the pasta is cooked to your liking, drain and put back into the pan. Pour in all that beautiful beetroot sauce and mix through. Tip out on to a serving dish and sprinkle over all the feta and dill mixture.

  5. Drizzle with a little extra olive oil for good measure before serving. Drizzle with a little extra olive oil for good measure before serving.

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Food And Nutrition

Delicious Onion Burgers Recipe

Published

3 months ago

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June 16, 2023

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Who doesn’t love a nice juicy grilled burger? This is a quick and easy recipe for onion burgers just bursting with flavor. Hamburger meat is combined with onion soup mix and Worcestershire sauce, along with ketchup, and then grilled. To achieve those juicy, luscious burgers, you want to use sirloin or ground round and try to get 80 to 85% lean beef.

Form the patties, and make sure to press your thumb into the center of each hamburger patty to create an indentation. This helps to keep the burgers from puffing up in the middle. When grilling, avoid the temptation to press down on the burgers with the spatula as that will release the juices, and leave them alone, don’t keep flipping them. These tips will further assist you in getting the ideal burger that is juicy and tasty.

This onion burger recipe offers a special topping for the burgers consisting of mayo and steak sauce and also uses swiss cheese, but you’re welcome to change the cheese to whatever your favorite one is, and to use another topping if you’d like.

Toast the buns on the grill for a crispy effect, or leave them untoasted. Don’t forget to put your favorite toppings, such as a combo of lettuce, a slice of tomato and onion, and a pickle.

These onion burgers are perfect for weeknight meals, tailgating, game day, or cookout. Serve them with homemade french fries or potato salad and baked beans.

Ingredients

Steps to Make It

  1. Gather the ingredients.

  2. Combine ground beef with soup mix, Worcestershire sauce, ketchup (or tomato sauce), and salt.

  3. Form into six equal-sized patties.

  4. Preheat the grill for medium-high heat.

  5. Place patties onto grill and cook for 6 to 7 minutes per side (or until internal temperature reaches a safe 165 F). During the last minute or two of cook time, place one slice of Swiss cheese on each patty.

  6. Once the cheese has melted and patties are cooked through, remove from heat and place onto a cookie sheet or platter. Cover with aluminum foil.

  7. To prepare burger topping, simply combine mayonnaise and steak sauce until mixed through.  Store in an airtight container in the refrigerator for up to two days after preparation.

  8. Assemble hamburgers and top off with mayonnaise mixture.

  9. Serve immediately.

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Food And Nutrition

Preparing Healthy sausage casserole

Published

3 months ago

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June 16, 2023

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Never thought you’d hear the words ‘healthy sausage casserole’? Well, here it is. This all-in-one-dish dinner is packed with veggies for a perfect midweek meal.

Each serving provides 348 kcal, 34g protein, 33.5g carbohydrates (of which 18g sugars), 7g fat (of which 2g saturates), 9.5g fibre and 1.8g salt.

Ingredients

  • 2 red peppers, seeds removed, cut into chunks
  • 2 carrots, cut into thick slices
  • 2 red onions, cut into wedges
  • 5 garlic cloves, finely sliced
  • 8 lean sausages
  • 400g tin peeled cherry tomatoes
  • 400g tin chickpeas, drained
  • 200ml/7fl oz vegetable stock
  • 1 green chilli, seeds removed, chopped
  • 1 tsp paprika
  • 2 tsp French mustard
  • 100g/3½oz frozen mixed vegetables

Method

  1. Preheat the oven to 220C/200C Fan/Gas 7.

  2. Put the peppers, carrots, onions and garlic into a deep baking dish and roast for 20 minutes. Add the sausages and roast for a further 10 minutes.

  3. Turn the oven down to 200C/180C Fan/Gas 6. Pour the tomatoes and chickpeas into the baking dish, then stir in the stock, chilli and paprika. Bake for another 35 minutes.

  4. Stir in the mustard and the frozen mixed veg and return to the oven for 5 minutes. Leave to rest for 10 minutes before serving.

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Food And Nutrition

Perfect coronation chicken

Published

3 months ago

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June 16, 2023

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Step back into 1952 and showcase the classic coronation chicken salad for a delicious nostalgic lunch. This is not a bashed-together mayo and mango chutney affair, this is the real deal and fit for a queen.

Ingredients

  • 2 chicken breasts, skin removed
  • 1 tbsp olive oil
  • 1 unwaxed lemon, zest and juice
  • knob of butter
  • 1 shallot, finely chopped
  • 1 red chilli, deseeded and finely chopped
  • 2 tsp madras curry powder
  • 2 tbsp tomato purée
  • 100ml/3½fl oz dry white wine
  • 100ml/3½fl oz chicken stock
  • 1 tbsp apricot jam
  • 150ml/5fl oz mayonnaise
  • 75ml/3fl oz crème fraîche
  • 1 large mango, peeled, stone removed, flesh diced
  • 4 spring onions, finely chopped
  • 2 tbsp finely chopped fresh coriander
  • dash Tabasco sauce
  • salt and freshly ground black pepper
  • green salad leaves, to serve
  • 50g/2oz flaked almonds (toasted lightly dry frying pan), to serve

Method

  1. Rub the olive oil all over the chicken. Scatter over the lemon zest and season with salt and pepper.

  2. Steam the chicken for 20–25 minutes, or until cooked through. Set aside to cool.

  3. Melt the butter in a frying pan, add the shallot and chilli and cook for 5 minutes. Stir in the curry powder and cook for 2–3 minutes. Stir in the tomato purée and cook for a further minute. Add the wine and simmer until the volume of the liquid has reduced by half.

  4. Stir in the jam and stock, and simmer until the volume of the liquid has reduced by half. Set aside to cool.

  5. Mix the mayonnaise and the crème fraîche together in a bowl, then stir in the curry dressing. Fold in the mango, spring onions, lemon juice and coriander.

  6. Cut the chicken into bite-sized pieces. Fold into the curry dressing and season with salt, pepper and Tabasco to taste. Serve with a green salad, and scatter with the toasted almond flakes.

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