Breakfast muesli
Breakfast muesli
2016-07-05 20:30:31
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
- 4 cups rolled oats
- 1/2 cup chopped nuts (your favorite)
- 1/2 cup pumpkin seeds
- 1/2 cup sunflower seeds
- 1/4 cup sesame seeds
- 1/4 cup flax seeds
- 2-3 tablespoons runny honey or agave syrup
- 1 teaspoon cinnamon
- 1 cup of your favorite dried fruits chopped
- 1/4 cup desiccated coconut (if desired)
Instructions
- Place all dried ingredients on a baking tray except the coconut and fruit,drizzle with honey and give it a good mix before placing it in a preheated oven (180 C) for 12-15 minutes.
- take out and give a good mix then add dried fruit and coconut (if using) put back in the oven for another 5 minutes or until the fruit becomes soft.
- Remove from the oven and let cool completely before storing in an airtight container.
- This mix can be eaten with fruit and yoghurt or just with milk or even added to a crumble topping to give it a healthy twist!
- For added fiber you can add a cup of all-bran to the mix if you like!
Tina's Cooks https://tinascooks.com/
No pastry Quiche
No pastry mini quiches
2016-07-04 23:46:28
Yields 1
Prep Time
30 min
Cook Time
30 min
Total Time
1 min
Ingredients
- 2 bacon rashers
- 1 teaspoon extra-virgin olive oil
- 8 ounces mushrooms, sliced
- 1/4 cup sliced spring onions
- 1/4 cup shredded Swiss cheese or hard goat's cheese (organic if possible)
- 1 teaspoon freshly ground pepper
- 5 eggs
- 3 egg whites
- 1 cup lowfat milk or goats/soya milk
Instructions
- Position rack in center of oven; preheat to 325°F.
- Coat a nonstick muffin tin generously with cooking spray.
- Heat a large nonstick pan over medium-high heat.
- Add bacon and cook until golden brown, 6 to 8 minutes.
- Transfer to a bowl to cool. Add oil to the pan, then mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes.
- Transfer mushrooms to the bowl with the sausage.
- Let cool for 5 minutes.
- Stir in scallions, cheese and pepper.
- Whisk eggs, egg whites and milk in a medium bowl.
- Divide the egg mixture evenly among the prepared muffin cups.
- Sprinkle a heaping tablespoon of the bacon mixture into each cup.
- Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes.
- Place a rack on top of the pan, flip it over and turn the quiches out onto the rack.
- Turn upright and let cool completely.
- If you want to make them vegetarian you could just add another veg instead of the bacon eg. sweetcorn, red pepper, spinach, roast pumpkin or zucchini.
Tina's Cooks https://tinascooks.com/
Orange Polentina
Orange Polentina
2016-07-04 23:40:46
Serves 4
Cook Time
20 min
Total Time
20 min
Ingredients
- 1 medium orange
- 2 cups water
- 1 1/2 cups low-fat milk
- 1/4 teaspoon salt
- 3/4 cup instant polenta or fine cornmeal
- 1/4 cup mascarpone (Italian cream cheese)
- 1/4 cup nonfat Greek-style yogurt
- 4 tablespoons honey
- 1 teaspoon finely chopped fresh
- Tarragon (optional)
Instructions
- Zest the orange to get 1 1/2 teaspoons; set the zest aside.
- Remove the rest of the peel and white pith with a sharp knife.
- Working over a bowl, cut the segments from their surrounding membranes. Set aside for garnish.
- Combine water, milk and salt in a large heavy saucepan and bring to a boil. Gradually whisk in polenta (or cornmeal) and return to a boil.
- Reduce heat to medium-low to maintain an even bubble and whisk until the polentina thickens, 1 to 5 minutes.
- Remove from the heat, cover and let it stand for 5 minutes.
- Meanwhile, combine mascarpone, yogurt, 1 tablespoon honey and 1/2 teaspoon of the orange zest in a small bowl.
- Whisk the remaining 3 tablespoons honey and the remaining 1 teaspoon zest into the polentina.
- Divide among 4 bowls and top with a dollop of the mascarpone topping.
- Garnish with the reserved orange segments and sprinkle with tarragon, if desired.
- Serve immediately.
Tina's Cooks https://tinascooks.com/
Pancakes
Pancakes
2016-07-04 23:34:24
Total Time
30 min
Ingredients
- 1 cup flour
- 2 large eggs
- 1/2 cup oats
- 1 teaspoon baking powder
- 1 cup milk
- Pinch of salt
- Pinch of cinnamon if you like
- 2 bananas or cup blue berries or both!
Instructions
- Separate the eggs into two bowls.
- With the egg yolks add your flour oats, baking powder, salt and milk.
- In the other bowl whisk up the egg whites till stiff and then fold into the other mixture.
- Heat up a pan with a bit of oil and add a spoonful of the mixture then add a few slices of banana and a few berries to the top.
- When it has started to set flip it over and keep warm in the oven while you make the rest!
- Enjoy with some honey or syrup and creme fresh!
Tina's Cooks https://tinascooks.com/
Basic polenta
Basic polenta
2016-07-04 23:31:16
Prep Time
15 min
Cook Time
15 min
Total Time
30 min
Ingredients
- 6 cups water
- 2 teaspoons salt
- 1 3/4 cups yellow cornmeal(polenta)
- 3 tablespoons unsalted butter
Instructions
- Bring 6 cups of water to a boil in a heavy large saucepan.
- Add 2 teaspoons of salt. Gradually whisk in the cornmeal.
- Reduce the heat to low and cook until the mixture thickens and the cornmeal is tender, stirring often, about 15 minutes.
- Turn off the heat.
- Add the butter, and stir until melted.
Tina's Cooks https://tinascooks.com/
Tomato sauce
Tomato sauce
2016-07-04 23:29:16
Ingredients
- 2 tins of chopped tomatoes
- 1 Onion
- 2 Cloves of garlic
- 1 Stick of celery
- 1 Carrot
- 1 grated zucchini
Instructions
- Chop your onion carrot and celery and fry in a pan with some olive oil till soft,then add chopped garlic and and zucchini and fry a little longer.
- Add both tins of tomato and cook on a low heat till reduced and a rich red colour.
- When the sauce is reduced, set it aside to cool slightly then put it into blender to blend till smooth.
- You can use this as a sauce for pasta or fry some minced beef or chicken and add sauce for bolognese.
Tina's tip
- You can also try this sauce with Chicken legs or pork chops as a stew.
Tina's Cooks https://tinascooks.com/
Veggie pikelets
Veggie pikelets
2016-07-04 23:26:52
Total Time
30 min
Ingredients
- 2 cup self-raising flour - I use 1 cup wholemeal and 1 cup white self-raising flour
- 6 eggs
- 4-5 cups of grated zucchini, and corn
- 1⁄2 teaspoon grated cheese of your choice
- Salt and pepper to taste
- Milk
Instructions
- Mix all ingredients together, adding milk last until mixture is slightly runny.
- Heat a frying pan with a small amount of olive oil and drop a tablespoon of the mixture into the pan, patting into a neat circle.
- Cook until golden on each side.
- Serve with sauce or a dip such as natural yoghurt flavoured with a small amount of curry.
Tina's Cooks https://tinascooks.com/
Lemony prawn & pea risotto
Lemony prawn & pea risotto
2016-07-04 23:25:24
Prep Time
40 min
Cook Time
30 min
Total Time
1 hr 10 min
Ingredients
- 400g bag raw prawns, in their shells, defrosted if frozen
- 3 tbsp olive oil
- 1 red chilli , deseeded, half sliced and half finely chopped
- 11⁄2 l fish stock
- 1 onion, chopped
- 300g risotto rice (we used arborio)
- 1 small glass white wine
- 200g frozen peas
- Zest and juice of 1 lemon
Instructions
- Peel the prawns, keeping the heads and shells.
- Heat 1 tbsp olive oil in a large saucepan and fry the prawn shells and heads with the sliced chilli until they have toasted and changed colour.
- Pour in the stock and bring to the boil, then turn down to a simmer.
- In a separate pan, melt half the butter over a medium heat.
- Stir in the onions and sweat gently for 8-10 mins until soft but not coloured, stirring occasionally.
- Stir the rice into the onions until completely coated in the butter, then stir continuously until the rice is shiny and the edges of the grain start to look transparent.
- Pour in the wine and simmer until totally evaporated.
- Add the stock, a ladleful at a time, stirring with each addition until absorbed.
- Stir through the prawns and peas.
- Continue adding stock a ladleful at a time and stirring the rice over a low heat for 25-30 mins, until the rice is cooked al dente (with a slightly firm, starchy bite in the middle).
- The risotto should be creamy and slightly soupy.
- When you draw a wooden spoon through it, there should be a wake that holds for a few moments but not longer.
- Cook until the prawns change colour.
- Stir through the chopped chilli, lemon juice and remaining olive oil.
- Let the risotto rest for a few mins, then serve, topped with the lemon zest.
Tina's Cooks https://tinascooks.com/
Mushroom wellington
Mushroom wellington
2016-07-04 23:18:15
Ingredients
- 4 large field mushrooms
- 1 packet mushrooms mixed
- 1 cup defrosted frozen spinach
- 200g stilton cheese or goats cheese
- 1 packet fresh thyme
- 2 cloves garlic
- 1 packet ready rolled puff pastry
- butter and olive oil for frying
- 1 egg + 2 tbsp water
Pancake
- 1 cup plain flour
- 1 egg
- 2 cups milk
- fresh herbs if you wish
Instructions
- Turn on your oven to 200 C .
- First make your pancake batter by putting flour in a bowl making a well in the center and cracking in the egg.
- Then whisk in the milk gradually till the right consistency is acquired then add your chopped herbs if you like( thyme or rosemary work well). Set aside.
- Then finely chop your mushrooms for the duxelles, melt some butter in a pan and add a splash of oil to stop it burning.
- Fry your mushrooms and garlic together till all the liquid has gone then add your spinach, seasoning and your chopped thyme.
- Next make your pancakes In a hot pan melt a small knob of butter and add a small ladle full of the batter to it making sure it is not too thick.
- Turn over and cook the other side make 4 big enough to wrap your steak in.
- Now sear your large mushrooms in a in a hot pan long enough for liquid to come out, then place your pastry out with the pancake in the middle, top your mushrooms with some cheese and mushrooms duxelles with spinach, then fold the pancake around to seal in the juices.
- Inclose your parcel with the pastry making sure that you seal the edges well with a bit of egg wash in the seal and on top for nice gloss.
- Bake in a pre heated oven till pastry is puffed and golden.
Tina's Cooks https://tinascooks.com/
Sweet corn relish
Sweet corn relish
2016-06-30 06:19:54
Yields 3
Ingredients
- 2 cup extra-sweet corn kernels, freshly cooked or frozen and thawed
- 1 cup cherry tomatoes, chopped
- 1/2 cup finely chopped red onion
- 2 teaspoons of red wine vinegar
- 4 teaspoons extra-virgin olive oil
- 2 tablespoon chopped fresh basil
- 1/4 teaspoon salt
Instructions
- Whip the oil and vinegar together in a large bowl. Season with the salt and black pepper.
- Now stir in the corn kernels, cherry tomatoes, onion and fresh basil.
- Cover the relish and chill overnight.
Tina's Cooks https://tinascooks.com/
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