Fife Diet March Recipes PDF | Curry | Food And Drink

FIFE D IET MA RCH REC IPE IDEA S

All Seasons Soufflé Purple Sprouting Broccoli Beetroot & Carrot Curry Flatbreads or Roti Croutons for on top of Soup Winter Coleslaw Carrots for a Change Spicy Yellow Split Pea Soup Secret Ingredient Soup Bread & Butter Pudding

ALL SEASONS SOUFFLÉ 10g (1/4 oz) butter finely grated cheese for coating 50g (2oz) butter 25g (1oz) plain flour 250ml (8fl oz) milk 4 eggs, separated 150g (5oz) cheddar cheese, grated (you can use much less) salt, cayenne & nutmeg 5ml (1teaspoon) cornflour Butter & coat the inside of a large soufflé dish with grated cheese. Melt 2oz butter in a pan & add the flour. Stir to a paste & cook for 3 mins. Gradually add the milk, whisking as you go till you have a thick sauce. Remove the pan from the heat & add the egg yolks, cheese, salt, cayenne & nutmeg. Whisk the whites with a pinch of salt and the cornflour till stiff. Add 1/3 of the egg whites to the cheese mixture & mix in. Gently fold in the remaining. Fill the prepared dish & bake for 20 – 25 mins till golden in a moderately hot oven, 180 C You can also shred then steam/sauté whatever seasonal green leafy veg you have e.g. spinach, leeks, winter greens and place in a layer at the bottom of the dish before putting in the oven.

PURPLE SPROUTING BROCCOLI handful of purple sprouting broccoli 2 tsp coriander seeds 2 tsp cumin seeds ½ an onion olive or rapeseed oil few drops of Cairn o Mohr fruit wine Steam the broccoli and place in a serving dish. Dry roast the coriander and cumin seeds for a few minutes in a heavy frying pan. Grind with a pestle and mortar or with an electric grinder. Slice the onion very finely and mix together with a good splash of oil and a few drops or wine. Add the spices to this mixture and drizzle over the prepared broccoli.

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FIFE D IET MA RCH REC IPE IDEA S
BEETROOT & CARROT CURRY a little oil equal amounts of carrots and beetroot (say four beetroot and eight carrots) two onions, finely diced two cloves garlic (crushed and chopped) curry spices: 1 tsp each of coriander powder, turmeric & ground cumin ½ tsp chilli powder vegetable stock thick yoghurt to serve Peel/scrub the carrots and dice into thick quarters. Top, tail and peel the Beetroots and dice to roughly the same size. Heat a heavy bottomed pan with tight fitting lid with a little oil. Add the onions and garlic and allow to sweat over a medium heat - don't let the bottom of the pan burn. Add the coriander, turmeric, ground cumin and chilli powder - adjust according to taste. Add about 150 ml of veg stock and let simmer down for five - ten minutes. Add the beetroot & carrot and mix well for a minute or so. Top up with boiled water to just begin to cover the vegetables. Stir well, put the lid on, reduce heat and allow to simmer for about 20 minutes. The trick is not to make the vegetable chunks too big, and not to over cook them. You want them still to have bite and texture - it's not nearly so nice when they go soggy. Add the yoghurt as a dollop at the end when serving.

FLATBREADS OR ROTI 1 cup of wholemeal flour A pinch salt ½ cup lukewarm water optional extras: dried chilli flakes, cumin seeds and finely crushed garlic These are so easy to make and yet so impressive! You need to be on a gas stove to get the final flourish. Mix ingredients together with your hands to make a soft dough. You might want to add a few drops of oil to your fingertips to make it easier. Split the dough into 8 equal golf balls. Roll each out on a floured surface, till thin and round whilst heating your frying pan or an iron skillet. Place the flatbread on the pan (no oil) till you see bubbles appearing on the surface then turn to cook other side. If you have a gas burner you can then use tongs to hold the roti in the flame for a few seconds, turning evenly so that you get a few blackened spots and it puffs up a little.

CROUTONS FOR ON TOP OF SOUP This will cheer up almost any soup – especially ones you have blended. Add grated cheese on top too. Take some stale-ish bread (any kind or a mix) and cube. Heat one tablespoon oil in a heavy frying pan and heat. When the oil is hot add the bread, toss and fry till golden. I also like to add some crushed garlic cloves. Once golden allow to cool a little so they go crunchy before scattering on top of the soup.

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FIFE D IET MA RCH REC IPE IDEA S
WINTER COLESLAW 2 carrots ½ red/white onion 400g red & white cabbage 1 small turnip 1 beetroot 1 fennel bulb if possible ½ small celeriac juice of 1 lemon olive oil 250ml plain yoghurt some fresh herbs like parsley, mint, dill, chopped 2 tablespoons mustard salt & pepper You can vary the vegetables used according to what you have, but the more variety the better. Prepare all the veg by either scrubbing or peeling & then finely shred either by hand, or by using the bigger shredding setting on a food processor. Place all the vegetables in a large bowl. In another bowl mix together all the other ingredients to make a dressing – adjusting the olive oil, yoghurt and mustard to suit your taste. Pour the dressing over the veg and mix well. Season with salt & pepper. CARROTS FOR A CHANGE carrots 2/3 garlic cloves sea salt oil teaspoon each of mustard seeds, black peppercorns, cumin seeds, coriander seeds After a while carrots can get a bit boring and this makes a nice change. Peel (or scrub), and cut your carrots into chunks. Add some water to a pan with lid and steam on the hob for 5-10 minutes. Meanwhile, crush 2 or 3 garlic cloves and pound with some sea salt and a tablespoon oil. Toast a mix of spices in a dry, heavy frying pan. E.g. a teaspoon of mustard seeds and a teaspoon of black pepper corns, or a teaspoon of cumin seeds with a teaspoon of coriander seeds. Once they start popping crush them in a mortar and pestle. Put the garlic, oil, salt mix and the crushed spices in a bowl. It doesn’t look like much, but don’t worry. Drain the carrots and add to the mixture coating well. Tip out into a baking tray and finish off in the over at about 220 C for another 20 minutes to half an hour. SPICY YELLOW SPLIT PEA SOUP 3 tablespoons rapeseed or olive oil onion 1 ½ teaspoons of cumin chilli flakes, smoked paprika or smoked chilli one cup of yellow split peas This is an alternative to lentil soup, using the closer to home yellow split peas. Heat 3 tablespoons rapeseed or olive oil and add one finely chopped onion and a pinch of salt. Sweat for 5 minutes on a medium heat. Dry toast 1 ½ teaspoons of cumin and then grind. Add this to the pan and also a sprinkle of chilli flakes, smoked paprika or smoked chilli. Rinse one cup of yellow split peas picking out anything that looks like a stone and add to the pan. Stir all this together for a minute. Add 1 ½ pints boiling water. Bring to the boil and then reduce to a simmer with the lid on. Stir often, and cook until the peas are so soft they have disappeared. You don’t want to eat these undercooked, so probably about an hour. Even better, put it in a pressure cooker to cut the time and energy used. There should be no need to blend, but you might want to just a little and serve with some yoghurt on top.
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FIFE D IET MA RCH REC IPE IDEA S
SECRET INGREDIENT SOUP one tablespoon oil 2 onions, diced 4/5 large carrots, grated ½ turnip, grated one cup red lentils about 3 ½ litres vegetable stock 2 teaspoons dried mixed herbs This is a very simple and for some reason much loved soup – especially with the children – but just like the soup in Kung-fu Panda, there is no ‘secret ingredient’, but the grated carrot & turnip does give an intense sweetness. Soften the onions for a few minutes in the oil, add all of the other ingredients and bring to the boil. Cover the pot, reduce heat to a simmer and cook for at least one hour. Season to taste. This stores well for the next day, and can also be served like a pate on toast once chilled.

BREAD AND BUTTER PUDDING I have no idea how it happened, but I had never made or eaten bread and butter pudding till very recently. I spotted the recipe in a library book which I can’t seem to find again, and I now see that all recipes for it are different. Here’s what I did, and it was lovely. I was totally amazed by the transformation – and it is actually very easy – although I’d always been a bit put off the idea of making ‘custards’ as they seemed so complicated. The kids loved it too and we ate it hot with ice cream first and then cold on its own later. bread butter handful of raisins or sultanas one pint milk one egg two egg yolks two and a bit tablespoons caster sugar Take some stale old bread, around about three slices worth, and, leaving the crusts on, lightly butter each slice. Butter an oven dish and line it with the pieces of bread putting any extra bits in the middle. Sprinkle in a handful of raisins or sultanas (plump up in boiling water if you want first). While you heat a pint of milk beat together one egg and two egg yolks. Add two tablespoons caster sugar to the milk and once it is nearing but not actually reaching boiling point take off the heat. Whisk in the egg mixture and return to a gentle heat while it thickens. Don’t be too heavy handed with the heat or it will go a bit scrambled. Pour the liquid over the bread and leave for half an hour to soak in. Sprinkle a little caster sugar over the top and put in the oven at about 220 for 40 minutes.

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