Cobb Salad

Starters | July 6, 2016 | By

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Cobb Salad
Serves 6
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Ingredients
  1. 1 boneless and skinless chicken breast half
  2. 2 large eggs
  3. 3 slices canadian bacon
  4. 1 head romaine lettuce, stalk and tough outer leaves removed, sliced crosswise into 3/4-inch-
  5. wide strips (about 6 cups)
  6. 1 cup chopped fresh watercress
  7. 3 tomatoes, chopped into 1/2-inch pieces (about 1 1/2 cups)
  8. 1/2 small ripe Hass avocado, peeled, pitted, and cut into 1/2-inch pieces (about 1/2 cup)
  9. 1/4 cup chopped fresh flat-leaf parsley
  10. 1/4 cup chopped fresh chives
  11. 1 ounce blue cheese, crumbled
  12. 3 tablespoons red-wine vinegar
  13. 1 teaspoon Dijon mustard
  14. 1 tablespoon extra-virgin olive oil
  15. 1/2 teaspoon freshly ground pepper
Instructions
  1. Bring a medium saucepan of water to a boil.
  2. Add chicken; cook at a bare simmer until it is cooked through, about 15 minutes. Transfer to a plate, and cut into 1/2-inch cubes; set aside.
  3. Place eggs in a small saucepan; fill with enough cold water to cover by 1 inch. Bring to a boil over medium-high heat; turn off heat. Cover; let stand 11 to 12 minutes. Transfer to a small bowl, and cover with cold water; let cool, and peel. Slice eggs in half lengthwise.
  4. Pass the yolks through a fine sieve into a small bowl; set aside. Slice each egg white into six wedges; set aside.
  5. Cook bacon in a medium saute pan over medium-low heat until browned and fat is rendered, turning once, about 3 minutes per side.
  6. Transfer to drain on paper towels. Let cool; roughly chop.
  7. Spread lettuce on a serving platter.
  8. Arrange chicken, eggs, bacon, watercress, tomatoes, avocado, parsley, and chives in separate rows.
Vinaigrette
  1. In a small bowl, whisk together cheese, vinegar, and mustard.
  2. Slowly whisk in the oil.
  3. Season with pepper.
  4. Drizzle vinaigrette over salad, and serve immediately.
Tina's Cooks https://tinascooks.com/

Cod fish with tomato, capers and olives

Mains | July 6, 2016 | By

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Cod fish with tomato, capers and olives
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Ingredients
  1. 2 tins
  2. chopped tomatoes
  3. 1 Onion
  4. 2 Cloves of garlic
  5. 1/2 Stick of celery
  6. 1/2 Carrot
  7. 2 tbsp capers
  8. 2 tbsp chopped olives
  9. 1 chili
  10. 4 fillets of cod fish
  11. Salt and pepper
  12. Fresh thyme to serve
  13. Splash of white wine (if you like)
Instructions
  1. Chop your onion carrot and celery and fry in a pan with some olive oil till soft, then add chopped garlic and fry a little longer.
  2. Add both tins of tomato, capers, olives and chili and cook on a low heat till reduced and a rich red colour.
  3. If you are cooking for children leave out the chili.
  4. Dry your fish off and season with a little salt and pepper.
  5. Add your sauce to an oven dish and place your fish on top baste with a bit of the sauce and a splash of white wine and put into a hot oven to bake for about 20 minutes till you fish is cooked through and your sauce is bubbling around it.
Tina's Cooks https://tinascooks.com/

Pitta crisps

Sides, Snacks and Treats | July 6, 2016 | By

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Pitta crisps
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Ingredients
  1. 6 Pitas
Instructions
  1. Heat oven to 190C/170C fan/gas 5.
  2. Split 6 pitas horizontally into two circles, then cut each into 6 triangles.
  3. Lay them in a single layer, rough side up, on 2 or 3 baking sheets.
  4. Use a pastry brush to brush the pita triangles with olive oil, then sprinkle with fennel seeds and a pinch of sea salt.
  5. Bake for 10-15 mins, until golden.
  6. Leave to cool on the tray.
Tina's Cooks https://tinascooks.com/

Harissa-spiked hummus

Sides | July 6, 2016 | By

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Harissa-spiked hummus
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Ingredients
  1. 2 x 400g cans chickpeas , rinsed and drained
  2. 5 tbsp olive oil
  3. 1 garlic clove crushed
  4. lemon juice , to taste
  5. 2 tbsp harissa paste (see tip below)
  6. 1 tbsp tomato purée
Instructions
  1. Put three-quarters of the chickpeas in a food processor with 3 tbsp olive oil, garlic and half a cupful of water.
  2. Blitz until smooth, adding a little more water if necessary to make a thick cream consistency.
  3. Add the rest of the chickpeas, then whizz again for a few secs until nobbly.
  4. Season with salt and a good squeeze of lemon juice.
  5. Mix together the harissa and tomato purée with the rest of the olive oil.
  6. Drizzle over the hummus to serve.
Tina's tip
  1. I like to use Belazu Rose Harissa (in jars from delis and supermarkets) which is relatively mild but with a complex flavour. Some tubes of North African harissa can be explosively hot - use extra tomato purée and olive oil to lighten.
Tina's Cooks https://tinascooks.com/

Smoky aubergine & coriander dip

Sides | July 6, 2016 | By

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Smoky aubergine & coriander dip
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Ingredients
  1. 4 large aubergines
  2. 4 tbsp Greek yogurt
  3. 2 tbsp olive oil
  4. Large bunch coriander, leaves only, finely chopped
  5. 1 garlic clove, crushed
  6. Squeeze of lemon/lime juice
Instructions
  1. Light the gas on 2 rings, then lay the aubergines directly on them, 2 to a ring.
  2. In 30 secs they will have blackened on one side, so use tongs to turn them until they are well charred on all sides.
  3. Alternatively, cook the aubergines under the grill or on the barbecue, turning them until they are blackened all over.
  4. Once done, put the aubergines in a plastic bag.
  5. When cool enough to handle, strip away the blackened skin and put the flesh (which should be cooked and soft) in a colander to drain for 30 mins.
  6. Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don't make it completely smooth.
  7. Stir in the yogurt, olive oil and a fat pinch of salt, then add coriander, garlic and lemon or lime juice.
  8. Taste and add more salt or lemon juice if necessary, but be careful not to overwhelm the aubergine flavour.
Tina's Cooks https://tinascooks.com/

Courgette and beetroot carpaccio

Starters | July 6, 2016 | By

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Courgette and beetroot carpaccio
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Ingredients
  1. 1-2 courgette, sliced into thin ribbons on a mandolin
  2. 1-2 cooked beetroot
  3. 2 tomatos, chopped
  4. 1 packet low fat feta cheese
  5. 1 lemon, zest and juice only
  6. 1 small handful fresh mint, chopped
  7. 1 small handful fresh parsley, chopped
  8. 4 tbsp olive oil
  9. Salt and freshly ground black pepper
  10. Handful of pine nuts - toasted
Instructions
  1. With a mandolin, slice the courgette and the cooked beetroot into thin rounds or ribbons for the courgette.
  2. Then season the courgette with a splash of lemon and a dash of olive oil salt and pepper.
  3. Lay the beetroot on the bottom of the plate then place the courgette in a layer on the top.
  4. Mix the rest of the ingredients together in a small bowl and drizzle over the courgette and beetroot.
  5. Leave to marinate for ten minutes, then serve.
  6. Sprinkle with pine nuts to serve
Tina's Cooks https://tinascooks.com/

Gazpacho

Starters | July 6, 2016 | By

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Gazpacho
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Ingredients
  1. 1kg really ripe tomatoes, roughly chopped
  2. 1 red onion, chopped
  3. 3 cloves garlic
  4. 1 cucumber , peeled
  5. 2 red peppers
  6. 75ml olive oil
  7. 2 tbsp sherry vinegar
  8. Salt and pepper
Garnish
  1. 2 spring onions
  2. 1⁄2 red pepper
  3. 1⁄2 green pepper
  4. 2 hard-boiled egg
  5. 1 baguettes
  6. Olive oil
Instructions
  1. Put the chopped tomatoes, red onion,peppers, garlic and cucumber in a blender and whizz until smooth.
  2. Pass through a fine sieve 2 or 3 times to remove most of the pulp.
  3. Put the mix back in the blender and slowly add the olive oil and sherry vinegar and season well.
  4. Chill in the fridge.
  5. To make the garnish, finely dice the spring onions, red pepper, green pepper and hard-boiled egg.
  6. Cut the bread into 1cm cubes and gently fry in a little olive oil to make croutons.
  7. Serve all together.
Tina's Cooks https://tinascooks.com/

Healthy blueberry muffins

Desserts, Snacks and Treats | July 6, 2016 | By

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Healthy blueberry muffins
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Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Ingredients
  1. 5 tbsp rapeseed oil
  2. 225g self-raising flour
  3. 115g wholemeal four
  4. 2 tsp baking powder
  5. Zest of 1⁄2 lemon and 1 tsp juice
  6. 85g golden caster sugar
  7. 50g light muscovado sugar
  8. 1 small very ripe banana with black skin (about 85g peeled weight)
  9. 1 egg
  10. 284ml pot buttermilk
  11. 225g fresh blueberries
Instructions
  1. Heat oven to 200C/180C fan/gas 6. Use 1 tsp oil to lightly oil a 12-hole muffin tin (or use paper cases).
  2. Mix both flours with the baking powder and lemon zest. Reserve 1 tbsp caster sugar, then stir the rest into the flour with the muscovado.
  3. Mash the banana well. In another bowl beat the egg, then stir in the banana, buttermilk and oil.
  4. Using a large metal spoon, very lightly stir into the flour mix, just to combine.
  5. Over-mixing will make the muffins tough.
  6. Toss in the blueberries and give just a few turns of the spoon to carefully stir them in without crushing.
  7. Spoon the mixture into the tin - each hole should be very full.
  8. Bake for 20-25 mins until risen and golden.
  9. Mix the reserved caster sugar with the lemon juice.
  10. When the muffins are done, remove from the oven, then brush with the sugar and lemon mixture while they are still hot.
  11. Gently loosen the edges of each muffin with a knife, then leave in the tin for 15 mins to cool a little as they're very delicate while hot.
  12. Remove to a wire rack.
Tina's tip
  1. Best eaten the day of making, but will keep for up to 2 days.
Tina's Cooks https://tinascooks.com/

Lunch box fillers

Snacks and Treats | July 6, 2016 | By

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Lunch box fillers
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Ingredients
  1. Sliced apple or pineapple with chunks of cheese on sticks
  2. Fresh Berries with honey and yogurt toasted muesli to go on top
  3. Carrot pepper and celery sticks with hummus
  4. Half fat Philadelphia Cream cheese mixed with pesto and veggies to dip
  5. Dried fruit chopped with seeds
  6. Puff pastry cut into strips and sprinkle with parmesan cheese bake till golden
  7. Pasta shapes with pesto sauce
  8. Watermelon slices
  9. Cheese and crackers
Tina's Cooks https://tinascooks.com/

Fillings for wraps and sandwiches

Snacks and Treats | July 6, 2016 | By

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Fillings for wraps and sandwiches
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Filling 1
  1. Boiled egg
  2. Tomato
  3. Lettuce
  4. 1 teaspoon of pesto mixed with mayo or greek yogurt
Filling 2
  1. Ham
  2. Cheese
  3. Lettuce
  4. Tomato
  5. Cucumber
  6. Branson pickle
Filling 3
  1. Hummus
  2. Roasted pepper
  3. Grilled eggplant
  4. Feta cheese
  5. Sundried tomato
Filling 4
  1. Smoked salmon
  2. Cream cheese
  3. Rocket leaves
  4. Chives
  5. Dill
Tina's Cooks https://tinascooks.com/

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