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Fife Diet December Recipes PDF

Fife Diet December Recipes PDF

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Published by Mike Small

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Published by: Mike Small on Nov 26, 2009
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Send your recipe ideas to fifediet@yahoo.co.uk Page 1
Winter Vegetable Soup (One Chunky, One Smooth)Raspberry PorridgeStir Fried Winter VegGarlic Mashed PotatoesRosemary Potato WedgesMeat Free GravySpicy Green Egg MamboCream of Brussels Sprout SoupSausages, Cabbage & MustardWINTER VEGETABLE SOUP (ONE CHUNKY, ONE SMOOTH)tablespoon rapeseed/olive oil6 fenugreek seeds1 onion (chopped)3 carrots (roughly chopped)3 large parsnips (roughly chopped)
turnip (roughly chopped)2 potatoes peeled/scrubbed & chopped1 cup red lentils, washed2.5 – 3 litres hot stock or watersalt & pepper to tastefresh parsley to serve
 Soften the onion with the oil and fenugreek in a large heavy based soup pot (or use a pressure cooker). Add the chopped vegetables and allow to mellow on a low heat for 5 minutes while you stir occasionally. Add the hot stock or water, salt & pepper and lentils.Cook until the lentils are cooked and vegetables tender. Add more hot water/stock as required.Serve and eat half today.Then of the remaining you can either freeze as it is i.e. chunky vegetable soup, or blend whilst still warm – the blended soup will have a stronger parsnip flavour – and freeze in plastic bags. When re-heating from frozen,allow to defrost and as you reheat add a little hot water or stock to thin it down.
This uses frozen summer berries to brighten up the winter mornings.
your usual porridge mixa large handful of frozen raspberries (you can use any mix of berries)1 teaspoon fife honeya little cream to serve (optional)
Make your porridge as usual but with about a cup more water. Add a big lump/ a large handful of frozen berries once the porridge is nearly cooked and keep stirring while the berries begin to melt. I like to bash out all the lumps for a very smooth consistency.I also like to add a teaspoon of honey to the pot.Serve hot and add a tiny splash of cream if you like.
Send your recipe ideas to fifediet@yahoo.co.uk Page 2
Prepare all the veg first then start cooking…
2 tablespoons rapeseed or olive oil1 onion2 cloves of garliccurly kale, stalks removed & shreddeda mixture of red/green/white cabbage, shreddedspinach, roughly chopped,chard, roughly choppeda little soy sauce & /or sesame oila handful of nuts/seeds – or rolled oats (optional)
 Heat the oil in a wok. Add the onion & garlic and soften. Add the vegetables: carrots, kale & cabbage first and once they have begun to cook add the spinach and chard.Put a lid on the wok as you stir fry. Add a little sesame oil, soy sauce or dried chilli as you wish.In a separate pan, gently toast any nuts or seeds you have such as pine nuts, cashews and sesame. Do each nutseparately to avoid burning and set aside. Alternatively you can toast some rolled oats in the same manner. When the greens are cooked through serve topped with the toasted nuts/seeds/oats.
I overheard this in a shop changing room last year. The woman, on her mobile, also gave the other persondetailed instructions on how to actually peel the potatoes and boil them. I won’t go into that here – the wholething took hours, but in real life it is quite easy.
as many potatoes as you needabout
pint of milk3 – 10 garlic clovessea saltoil or butter
Peel your potatoes as usual and put in a pan with say 2/3 cold water and 1/3 milk so that the potatoes arecovered. Peel and squash with a flat knife between three and ten garlic coves depending on how garlicky youlike things. The flavour of the garlic comes out mellow though, so don’t worry too much about it being overly pungent. Add the garlic cloves to the pan, with a little salt. Cover and bring to the boil, then reduce heat andsimmer for a further 20 minutes or until the potatoes are cooked.Drain the potatoes – but keep the cooking liquid. Start to mash the potatoes and garlic together adding thecooking liquid as needed. Add salt and pepper to taste and a little oil or butter if you like.
ROSEMARY POTATO WEDGESpotatoes, scrubbedrosemaryolive oilsalt & pepper
Cut the potatoes into even wedges by cutting in half then standing each half on its end and making the wedgesfrom there. Add the potatoes to a pan of cold water, bring to the boil and then boil for three minutes. Place 2 baking trays in the oven to heat them. Drain, and place the wedges in a large bowl. Add the finely choppedrosemary, some salt, pepper and olive oil and use your hands to coat the potatoes with the oil and herbs. Tip the wedges onto the hot baking trays ( you should hear a sizzle) and return to the hot oven. After 20 minutes takeout and turn over, and return for another 20 minutes or until golden all over.
Send your recipe ideas to fifediet@yahoo.co.uk Page 3
I love gravy and it always seems like a bit of a treat to have it. This is how I make a meat free gravy which youcan tweak to go with more or less anything. Don’t put in anything you don’t like and add or take away asrequired or depending on what you have to hand. Just keep tasting as you go along and it usually works outfine.
1 – 2 tablespoons of oil – olive or rapeseedone large onionone or two cloves garlicthen a combination of: a pinch of dried mixed herbs or thyme, chopped fresh herbs like parsleyor rosemary, pepper, sea salt and a teaspoon of marigold bouillona splash of wine (optional)1 - 2 teaspoons of soy sauce1 - 2 cups boiled watercornflour (optional)
 Warm your pan with 1 – 2 tablespoons of oil – olive or rapeseed. Finely slice two small or one large onion andcrush one or two cloves garlic. Add to the pan and allow to caramelise. Add to this base whatever flavours youlike…a pinch of dried mixed herbs or thyme, chopped fresh herbs like parsley or rosemary, pepper, sea salt anda teaspoon of Marigold Bouillon. If you have any wine about add a splash too. Add about 1 -2 teaspoons of soy sauce to give a good colour then add some freshly boiled water – try adding one cups worth to begin with andleave to simmer on a gentle heat for 10 – 15 minutes. Check the seasoning and add more water if it’s too strong.Once you’re happy with the flavour blend till smooth.If you don’t want to blend it then whisk in some corn-flour towards the end and up the water a little.
Try this quick dish for breakfast or lunch – and make it as spicy as you like. The smoked paprika goes well withthe eggs. Serves 2
4 fresh organic eggssome milkolive or rapeseed oil or butteroniongarlicchilli or smoked paprika2 large handfuls seasonal greens, washed and finely shredded (eg. leeks, chard, spinach, kaleor a mixture)grated cheddar cheesesalt & pepper
Heat the oil in a large non-stick frying pan. Add the thinly sliced onion and garlic. Cook till golden. Add the chilliand whatever greens you have. The amount of time needed for the greens to cook will depend on what you areusing – you want them to be wilted and soft. Meanwhile beat the eggs together and add about 1/4 of their volume again in milk. Season.Once the onions are cooked pour over the beaten egg mix and gently stir as they set. Add the grated cheese – you don’t need a lot. And once the eggs are cooked serve with toast, bread, rolls or oatcakes.

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