WINTER RECIPES |
We want to reduce emissions of CO2 by cutting our food miles. So we try, whenever possible, to use food that is in season and has been grown locally. All the recipes under Winter use food that is likely to be available in Winter.
DREAMING OF A GREENER CHRISTMAS
Most people admit to wasting a lot of food over the Christmas period. Last year it was estimated that £64 million of Christmas food was thrown away in the UK. This is due to overestimating the amount of food that will be eaten and often buying certain foods out of habit despite not liking them or regularly throwing them away. After all, the shops are generally only shut for 1 day so there’s no need to stockpile enough for 2 weeks! With a bit of advance planning, you can waste less this year AND save money.
Here are some tips to reduce waste this Christmas:
For more ideas for a green Christmas click here.
Here are some tips to reduce waste this Christmas:
- Make the most of your freezer – almost everything can be frozen, so keep a daily check of food in the fridge and freeze items that are not likely to be used up in time. Freeze bread and rolls as soon as they are bought and just take out as you need them (toast can be made with frozen bread, rolls can be thawed quickly in a microwave or just removed from the freezer about 1 hour before they are needed, sandwiches can be made with frozen bread which will have almost thawed by the time the sandwich is made).
- Freeze leftover cooked vegetables to add to casseroles or to turn into a quick soup with some stock at a later date; freeze grated or crumbled leftover cheese to add to mashed potato or pasta dishes; freeze leftover wine in ice cube trays to add to casseroles and sauces.
- Make a fruit salad – people are likely to eat more of it this way. If the fruit is already looking a bit sad, blitz with a bit of fruit juice, yoghurt or milk to make a refreshing smoothie.
- Make a festive pastie with turkey, cranberry sauce, stuffing and leftover vegetables moistened with a little gravy, wrapped in shortcrust or puff pastry and baked for about 30 mins in a hot oven.
- Remember that “Best Before” and “Sell By” dates are there for the shop’s attention and do not mean that food has to be thrown away – use your eyes and nose to make your own decision.
- Reflect on what you throw away most often or what you threw away last Christmas, and buy less of it in the first place!
For more ideas for a green Christmas click here.
IF YOU HAVE FOOD LEFT OVER, WHY NOT PUT IT IN YOUR FREEZER?
Now that the summer is long gone and making ice cream is less appropriate, there are other things we can use a freezer for. When you have food left over and you can’t use it immediately, it is very easy to just throw it away. But, with a bit of thought, you can avoid waste and save yourself some money. Another day you will have part of a meal waiting for you in the freezer! You can freeze a number of portions – in quantities to suit your family’s needs. It’s a good idea to label it carefully too. To avoid a long defrosting time, freeze food in a fairly thin layer, and cut it up if necessary. This is usually a feature of shop-bought frozen food.
There are some foods, e.g. salads or hard-boiled eggs, which definitely can’t be frozen. (Or rather, they can be frozen but won’t be worth eating when defrosted.) However, nearly all cooked foods can be frozen. Raw fruit and vegetables can still be cooked after freezing and may take less time. It’s best to pick them before they become over-ripe. Always wash and trim them before freezing, as they will tend to be a bit mushy afterwards, although still good to use in cooking.
With the festive season approaching, it is very likely there will be times when food is left over after guests have departed. So, why not make sure you have room in your freezer for anything that can’t be used straight away? Then, in January they will provide many an easy meal to cheer you up, whether reheated or used to make soup.
ENERGY SAVING TIPS FOR FRIDGE & FREEZER
Some ideas of ways to use less electricity and save money:
• When cooking for the freezer, leave out some water and add it after defrosting (e.g. soups).
• Leave food outside the fridge as little as you can, to avoid it warming up.
• Open the fridge or freezer as little as possible.
• If the fridge or freezer is not very full, put in empty containers, to keep cold air inside when it’s opened.
• Let food cool down before putting it in fridge or freezer. (N.B. Rice can be dangerous if not cooled quickly.)
• Immerse a container of hot food in cold water to cool it more quickly.
• Immerse a container of frozen food in cold water to help it defrost quickly, rather than using the microwave.
Janet
There are some foods, e.g. salads or hard-boiled eggs, which definitely can’t be frozen. (Or rather, they can be frozen but won’t be worth eating when defrosted.) However, nearly all cooked foods can be frozen. Raw fruit and vegetables can still be cooked after freezing and may take less time. It’s best to pick them before they become over-ripe. Always wash and trim them before freezing, as they will tend to be a bit mushy afterwards, although still good to use in cooking.
With the festive season approaching, it is very likely there will be times when food is left over after guests have departed. So, why not make sure you have room in your freezer for anything that can’t be used straight away? Then, in January they will provide many an easy meal to cheer you up, whether reheated or used to make soup.
ENERGY SAVING TIPS FOR FRIDGE & FREEZER
Some ideas of ways to use less electricity and save money:
• When cooking for the freezer, leave out some water and add it after defrosting (e.g. soups).
• Leave food outside the fridge as little as you can, to avoid it warming up.
• Open the fridge or freezer as little as possible.
• If the fridge or freezer is not very full, put in empty containers, to keep cold air inside when it’s opened.
• Let food cool down before putting it in fridge or freezer. (N.B. Rice can be dangerous if not cooled quickly.)
• Immerse a container of hot food in cold water to cool it more quickly.
• Immerse a container of frozen food in cold water to help it defrost quickly, rather than using the microwave.
Janet
PARSNIP & ALMOND SOUP
An unusual winter soup I first tasted at the Lost Sock Diner, next to the launderette, Canonmills, Edinburgh. Parsnips contain selenium which is good for us in winter.
Serves 4
½ stick of celery, chopped
1 medium onion, peeled & chopped
450 g (1 lb) parsnips, peeled & chopped
100g ground almonds
1 tsp almond extract
500ml (3/4 pt) water or light stock
500ml (3/4 pt) milk
Salt & white pepper
2 Tbsp flavourless oil (eg rapeseed) for frying
The idea is to keep the soup very pale and to let the delicate flavours shine through.
Can be served with a few parsnip crisps floated on top
Mary
Serves 4
½ stick of celery, chopped
1 medium onion, peeled & chopped
450 g (1 lb) parsnips, peeled & chopped
100g ground almonds
1 tsp almond extract
500ml (3/4 pt) water or light stock
500ml (3/4 pt) milk
Salt & white pepper
2 Tbsp flavourless oil (eg rapeseed) for frying
The idea is to keep the soup very pale and to let the delicate flavours shine through.
- Place the oil and chopped veg in a frying pan and soften over a gentle heat. Take your time over this stirring to avoid browning
- Add the water or stock and simmer until all veg are very soft.
- Add the ground almonds, stir then blitz everything either in a blender or with a stick blender until smooth.
- Return to the pan, add the almond extract, milk and seasoning to your taste and heat up again to a good serving heat but not boiling
Can be served with a few parsnip crisps floated on top
Mary
MULLED CRANBERRY JUICE
This recipe makes a mulled wine base which doesn’t drive off the alcohol for mulled wine lovers and is a pleasant substitute for those wanting alcohol free drinks. When mixed it is hot enough without scalding your mouth.
1 litre cranberry juice
1 heaped Tbsp soft brown sugar
Half orange or whole satsuma sliced
1 cinnamon stick
1 piece mace
2 cloves (or more if you like cloves)
6 allspice berries
Mary
1 litre cranberry juice
1 heaped Tbsp soft brown sugar
Half orange or whole satsuma sliced
1 cinnamon stick
1 piece mace
2 cloves (or more if you like cloves)
6 allspice berries
- Simmer together stirring to dissolve sugar, simmer about 20 minutes to infuse. Can be kept warm or reheated or taken in thermos.
- Top up half and half with red wine or more cranberry juice for non alcoholic drink. Also good topped up with cider, apple juice or ginger beer. Or port or brandy for extra kick.
Mary
FRESH FRUIT FLAPJACKS
100g fruit such as strawberries/raspberries/ black currants/blackberries
200g rolled oats
100g butter/marge
100g sugar (any sort – a mix of brown and white is nice)
1 Tbsp honey/golden syrup or a mixture
1/2 tsp mixed spice
200g rolled oats
100g butter/marge
100g sugar (any sort – a mix of brown and white is nice)
1 Tbsp honey/golden syrup or a mixture
1/2 tsp mixed spice
- In a medium mixing bowl melt butter/marge and sugar and honey. (over hot water or on ‘defrost’ in microwave.
- Add the oats and spice and mix well.
- Spread half the mixture in a rectangular baking tin.
- Scatter the fruit over.
- Cover with the rest of the mixture and smooth it down.
- Bake in moderate oven 180 C/ 350F/ Gas 4 for 20 minutes or until golden brown.
- Cut in squares or rectangles while still warm.
LOVE YOUR LEFTOVERS: LEMONS
It is so easy to cut a lemon in half to squeeze over fish, slice a bit of lemon to add to a drink or something similar and then leave the other half in the fridge until it has dried out. Here are some other uses for lemons:
- Zest the rind and freeze to add to cakes or add to a jar of sugar to flavour the sugar. You can also freeze the juice or even wedges of lemon.
- It's easier to remove the zest before cutting or squeezing the lemon. You can also freeze the zest separately.
- Add slices to a cup of hot water for a refreshing and healthy alternative to tea.
- Rub your hands with a cut lemon before handling raw fish to stop your hands smelling fishy (avoid any cuts or scratches!)
- Add lemon juice or a lemon wedge to the water when boiling an egg to stop the shell from cracking. Hard-boiled eggs prepared this way will also be easier to peel.
- Make your own air freshener: mix 1 tablespoon lemon juice, 1 teaspoon bicarbonate of soda and 480 ml water. Leave to fizz. When fizzing stops, stir well and pour into a spray bottle.
- Mix 60 g salt with 2 tablespoons lemon juice to make a paste. Use to remove rust from bicycle wheel rims and handlebars.
- To clean a microwave oven, add a half lemon (you can even use a lemon that has already been squeezed) to a bowl of water and heat on HIGH for 5 mins. The inside of the oven can then be wiped clean.
- Whiten fingernails by soaking in 240 ml lukewarm water and the juice of half a lemon for 5 mins. Then rub the inside of the lemon peel on your nails.
THE WET NEWSPAPER METHOD OF COOKING FISH
- For each whole fish get a large sheet of newspaper doubled and run it briefly under the tap.
- Place the fish at an angle near one corner.
- Place whatever seasonings you like such as herbs/flavoured butter in the fish's cavity.
- Roll it up like a parcel tucking in the ends and lay each parcel on a baking tray.
- Place the baking tray in a moderately hot oven (gas 5/ 190 C/375 F) and bake for 25 to 35 minutes or until the newspaper is dry.
- When you unwrap the fish you will find that the skin will come away with the paper and the fish will be perfectly cooked.
Mary
FULL OF BEANS
2016 was named International Year of Pulses by the United Nations. Pulses include beans, lentils, chickpeas and dried peas and are all low-fat, high-protein, full of fibre and provide various vitamins and minerals. They are also climate-friendly to grow, requiring less water than most crops, only small amounts of fertilisers and even improve the ground they are grown in by adding nitrogen to the soil via their roots. Pulses are cheapest when bought in dried form but then require soaking and fairly lengthy cooking (except lentils) but they are widely available ready-to-use in cans or now even in microwaveable pouches.
The use of pulses in UK meals is rapidly increasing but still lags a long way many other areas of the world. Baked beans are a firm British favourite and we have more recently developed a taste for hummus (chickpeas), and frequently eat beans in Mexican dishes and lentils in many Indian curries but we still tend to overlook adding them to other everyday dishes to save money, add nutritional value and variety.
My own favourite ways of using them are adding lentils to bulk out mince in bolognaise, quick and tasty chickpea, tomato and spinach curry and butter beans with chorizo – mmm!
BUTTER BEAN AND CHORIZO STEW
200 g chorizo, sliced (or any spicy sausage)
1-2 red onions, sliced
2 garlic cloves, sliced
Olive oil
1 tsp smoked paprika
1 x 400g tin tomatoes
1 x 400g tin butter beans
The use of pulses in UK meals is rapidly increasing but still lags a long way many other areas of the world. Baked beans are a firm British favourite and we have more recently developed a taste for hummus (chickpeas), and frequently eat beans in Mexican dishes and lentils in many Indian curries but we still tend to overlook adding them to other everyday dishes to save money, add nutritional value and variety.
My own favourite ways of using them are adding lentils to bulk out mince in bolognaise, quick and tasty chickpea, tomato and spinach curry and butter beans with chorizo – mmm!
BUTTER BEAN AND CHORIZO STEW
200 g chorizo, sliced (or any spicy sausage)
1-2 red onions, sliced
2 garlic cloves, sliced
Olive oil
1 tsp smoked paprika
1 x 400g tin tomatoes
1 x 400g tin butter beans
- Gently cook the chorizo, onion and garlic in a little olive oil for 5 minutes.
- Add the smoked paprika, tomatoes and butter beans, then reduce the heat, cover and cook for 20 minutes.
- Remove the lid in the last few minutes to thicken stew, if desired.
- Serve with crusty bread or baked potatoes and lots of green salad.
IDEAS FOR USING UP MILK
We throw away the equivalent of 6 million glasses of milk a day in the UK - but some of this waste could be avoided or used.
Milk can be frozen - ideally in 500 ml plastic bottles or cartons as it takes quite a time to thaw or in ice-cube trays for handy individual portions. Just because the container says “use by …”, don’t just throw milk away – use your nose or check whether the milk separates in hot water. Nowadays milk keeps a lot longer than it used to, as long as it has been kept cool.
Surplus milk that’s still fresh can be used to make pancakes or smoothies/milkshakes (add fruit and yoghurt to thicken). If you’re feeling a bit more adventurous, it can be used to make sauces, form the basis of a creamy soup or rice pudding.
If the milk is turning sour, it is ideal for making scones or can also be turned into soft cheese. To make cheese, heat the milk to boiling point, add a few drops of lemon juice and a little salt, then leave it to strain for an hour or so. To do this, line a sieve with muslin or other fine cloth, clean tea-towel, old (clean) tights, etc. and leave over a bowl. The milk will separate into curds and whey. Squeeze the curds to extract as much liquid as possible to make excellent scones. The whey can also be used to make excellent scones.
If you also have some left over chicken, make a white sauce from the milk, together with flour and some fat and/or juices from cooking the chicken. Then cut up the chicken and heat in the sauce, adding other things to provide flavour, such as tomatoes, mushrooms (or tarragon and lemon juice).
Milk can be frozen - ideally in 500 ml plastic bottles or cartons as it takes quite a time to thaw or in ice-cube trays for handy individual portions. Just because the container says “use by …”, don’t just throw milk away – use your nose or check whether the milk separates in hot water. Nowadays milk keeps a lot longer than it used to, as long as it has been kept cool.
Surplus milk that’s still fresh can be used to make pancakes or smoothies/milkshakes (add fruit and yoghurt to thicken). If you’re feeling a bit more adventurous, it can be used to make sauces, form the basis of a creamy soup or rice pudding.
If the milk is turning sour, it is ideal for making scones or can also be turned into soft cheese. To make cheese, heat the milk to boiling point, add a few drops of lemon juice and a little salt, then leave it to strain for an hour or so. To do this, line a sieve with muslin or other fine cloth, clean tea-towel, old (clean) tights, etc. and leave over a bowl. The milk will separate into curds and whey. Squeeze the curds to extract as much liquid as possible to make excellent scones. The whey can also be used to make excellent scones.
If you also have some left over chicken, make a white sauce from the milk, together with flour and some fat and/or juices from cooking the chicken. Then cut up the chicken and heat in the sauce, adding other things to provide flavour, such as tomatoes, mushrooms (or tarragon and lemon juice).
BRUSSELS SPROUT SOUFFLE
There are a lot of cheap winter greens about. If you don’t care for the strong taste of sprouts try using other brassicas e.g. cauliflower. (I wonder if it would work with red cabbage. Would it go an interesting colour?)
Serves 4
250g (8 oz) brussel sprouts
35g (1 oz) butter
35g (1 oz) plain flour
300ml (10 fl oz) milk
½ leek or ¼ onion finely sliced and chopped
2 large eggs, separated.
1 oz grated cheese
Salt & pepper
Serves 4
250g (8 oz) brussel sprouts
35g (1 oz) butter
35g (1 oz) plain flour
300ml (10 fl oz) milk
½ leek or ¼ onion finely sliced and chopped
2 large eggs, separated.
1 oz grated cheese
Salt & pepper
- Before you start, grease a soufflé dish and heat your oven to gas 5 (200o)
- Cut the sprouts in half to cook quicker and boil in just enough water to cover until soft. Drain, keeping the cooking water. Mash the sprouts well and set aside.
- Melt the butter in a saucepan and add the onion or leek to soften (about 5 minutes).
- Take off the heat and add the flour, stirring then add the milk.
- Return to a moderate heat & stir continuously until thickened. Add some of the cooking water to make a sauce like custard.
- Take off the heat and stir in the mashed sprouts and the egg yolks.
- Whisk the egg whites until stiff and fold into the sauce and season.
- Pour into the soufflé dish, sprinkle on the cheese and bake for 25-35 minutes.
- Serve with potatoes and green salad.
WHAT DO I DO WITH … CELERIAC?
Celeriac is a rather ugly, but very tasty, root vegetable, in season during the winter months. It can be roasted, boiled and mashed, steamed, made into soup or used to flavour stocks. The French are far more familiar with this vegetable than we are – they frequently serve it grated raw, then mixed with a rémoulade sauce (mayonnaise with Dijon mustard). It can quite hard to peel but is worth the effort. Keep the peeled vegetable in lemon or vinegar water before cooking or dressing to prevent it from discolouring. Mashed celeriac can be cooked like mashed potatoes or if you don't want strong celeriac flavour, use half-and-half with potatoes.
Celeriac & Apple Soup with blue cheese toasts (serves 6)
75 g / 3 oz butter or 3 tbsp olive oil
I large onion, peeled & chopped
1 large leek, chopped
2 medium carrots, peeled & chopped
2 sticks celery, chopped
about 900 g / 2 lb celeriac, peeled & diced (it is easier to peel if you chop the celeriac into quarters first)
1 apple, peeled, cored & diced
200 ml cider
1.2 litres / 2 pts stock
Salt & pepper to season
For the toasts:
6 slices baguette or other small chunks of bread (can be slightly stale or dry)
25 g / 1 oz butter
60 g 2½ oz blue cheese
Mary
Celeriac & Apple Soup with blue cheese toasts (serves 6)
75 g / 3 oz butter or 3 tbsp olive oil
I large onion, peeled & chopped
1 large leek, chopped
2 medium carrots, peeled & chopped
2 sticks celery, chopped
about 900 g / 2 lb celeriac, peeled & diced (it is easier to peel if you chop the celeriac into quarters first)
1 apple, peeled, cored & diced
200 ml cider
1.2 litres / 2 pts stock
Salt & pepper to season
For the toasts:
6 slices baguette or other small chunks of bread (can be slightly stale or dry)
25 g / 1 oz butter
60 g 2½ oz blue cheese
- Place the butter or oil in large pan over a medium/low heat. Add the onions, leeks, carrots & celery and cook 10-12 minutes until beginning to colour.
- Add the celeriac & apple and cook for a further 5 minutes.
- Add the cider & stock, bring to the boil and simmer gently until the celeriac is tender (about 15 minutes)
- Puree the soup in a blender or press through a sieve. Return to the pan and season lightly (go easy on salt as the blue cheese will be salty).
- Mash the blue cheese and butter together. Toast the slices of bread, then spread with the cheese mix and reheat under the grill until melted & sizzling.
- Reheat the soup, if necessary. Serve in bowls with a slice of cheesy toast on top.
Mary
PARSNIPS – NOT JUST FOR CHRISTMAS
Often, after Christmas, we run out of interesting ways to serve parsnips and they are left to turn rubbery in the bottom of the fridge. So, why not use them instead of carrots in a cake with orange zest and juice or ginger for flavouring? Use your favourite carrot cake recipe as a base
Or, while they are still fairly fresh, try them roasted with a different twist:
LIME & HONEY ROASTED PARSNIPS Serves 4-6
2 tablespoons olive oil
700g parsnips, cut into thick chunks (no need to peel)
1 tablespoon runny honey
juice of 1 lime, plus another lime for the wedges for serving
salt (optional) and pepper to taste
flat-leaf parsley - chopped
OVEN-BAKED PARSNIP CRISPS
Using a potato peeler, make thin parsnip shavings. Pat as dry as possible with kitchen roll. Toss in a little oil then lay in a single layer on a baking tray. They can be sprinkled with paprika, salt or herbs but are still tasty without. Bake at 160 C for about 15 mins, keeping an eye on them to check they don’t overcook.
This method works well with sweet potatoes and ordinary potato skins and apparently, beetroot, although I haven’t tried this myself yet.
Jill
Or, while they are still fairly fresh, try them roasted with a different twist:
LIME & HONEY ROASTED PARSNIPS Serves 4-6
2 tablespoons olive oil
700g parsnips, cut into thick chunks (no need to peel)
1 tablespoon runny honey
juice of 1 lime, plus another lime for the wedges for serving
salt (optional) and pepper to taste
flat-leaf parsley - chopped
- Preheat the oven to 190 C (170 C fan oven, Gas 5-6).
- Heat the oil in a roasting tin then add the chopped parsnips, honey and lime juice. Stir until well coated and season with (salt and) pepper.
- Roast for 35-40 minutes until lightly golden and caramelised, turning the pieces over halfway through the cooking time.
- Transfer to a serving dish if required, scatter with parsley and garnish with lime wedge
OVEN-BAKED PARSNIP CRISPS
Using a potato peeler, make thin parsnip shavings. Pat as dry as possible with kitchen roll. Toss in a little oil then lay in a single layer on a baking tray. They can be sprinkled with paprika, salt or herbs but are still tasty without. Bake at 160 C for about 15 mins, keeping an eye on them to check they don’t overcook.
This method works well with sweet potatoes and ordinary potato skins and apparently, beetroot, although I haven’t tried this myself yet.
Jill
TUSCAN BEAN SOUP
Traditionally this is made with dried borlotti beans but kidney or runner beans or fresh broad beans are equally good, or tinned beans. If using more than 1 kind of bean it’s best to cook them separately as they may take different times
Serves 4
250g (8 oz) dried beans, soaked then cooked. (How long depends how old & dry they are.)
or 375g (12 oz) fresh broad beans
or (400g) 14oz tin of borlotti beans drained and rinsed
or a mix of all of the above
250 g (8 oz) root crops eg carrot, swede, parsnip
or a mix of roots and butternut squash
1 clove garlic, crushed
1 medium onion
1 stick celery
100 g (3-4 oz) winter greens eg kale or sprout tops roughly chopped
1 Tbsp tomato puree
1 tin tomatoes
2 Tbsp cooking oil
2 Litres stock
1 dessertsp mixed herbs (parsley, marjoram, basil, thyme).
Serves 4
250g (8 oz) dried beans, soaked then cooked. (How long depends how old & dry they are.)
or 375g (12 oz) fresh broad beans
or (400g) 14oz tin of borlotti beans drained and rinsed
or a mix of all of the above
250 g (8 oz) root crops eg carrot, swede, parsnip
or a mix of roots and butternut squash
1 clove garlic, crushed
1 medium onion
1 stick celery
100 g (3-4 oz) winter greens eg kale or sprout tops roughly chopped
1 Tbsp tomato puree
1 tin tomatoes
2 Tbsp cooking oil
2 Litres stock
1 dessertsp mixed herbs (parsley, marjoram, basil, thyme).
- Peel & chop the root veg to the size of chunks you like.
- Sauté the veg in the bottom of a large pan with the garlic in the oil until slightly softened.
- Add tomato puree and stir about for a few minutes.
- Add the tinned tomatoes and stock and bring to the boil.
- Add the winter greens and cooked beans then simmer about 10 mins more.
- Add herbs and season. If it tastes a little dull a teaspoon of pesto or balsamic vinegar will lift it.
- Serve with crusty bread.
CHOCOLATE BEETROOT BROWNIES
Beetroot is in season now and packed full of goodness so Chocolate Beetroot Brownies make an (almost) healthy treat. Why not have a spot of indulgence before the pre-Christmas diet or even freeze some for a festive treat?
200g (7oz) beetroot, cooked, peeled and chopped
200g (7oz) dark chocolate
200g (7oz) butter or soft margarine
200g (7oz) caster sugar
125g (4oz) self-raising flour
2 large eggs
80g (3oz) broken walnuts (optional)
The last batch I made I did in a hurry and just chucked everything in the blender at once. They came out fine.
Mary
200g (7oz) beetroot, cooked, peeled and chopped
200g (7oz) dark chocolate
200g (7oz) butter or soft margarine
200g (7oz) caster sugar
125g (4oz) self-raising flour
2 large eggs
80g (3oz) broken walnuts (optional)
- Prepare a rectangular tin about 20 x 30 cm or equivalent (eg 3 loaf tins) - grease and line with greaseproof paper.
- Heat oven to gas mark 3, 150°C.
- Melt the chocolate and butter together in a medium bowl either in a microwave on defrost (about 15 mins) or over a pan of simmering water. Stir a few times until smooth.
- Whisk together the eggs and sugar in a large bowl until frothy.
- Add the beetroot and mash in well or combine in a food processor.
- Fold in the chocolate/butter, flour and nuts (if used).
- Pour the mixture into the lined tin(s) and bake for approx 25 mins until risen but still squidgy in the middle. It will sink again on cooling but over-baking will make the brownies too dry.
- Allow to cool a little and cut into squares.
The last batch I made I did in a hurry and just chucked everything in the blender at once. They came out fine.
Mary
STIR-FRIED SPROUTS, CANTONESE STYLE
At Christmas and New Year, we tend to buy more, eat more and … waste more. It is important to remember to recycle as much as possible so at least we don’t produce more rubbish than necessary. Visit recyclinginbeeston.weebly.com for information about recycling.
If you do have leftover food, freeze it as soon as possible or turn it into exciting, tasty dishes. Stale bread can be frozen as crumbs for topping savoury and sweet dishes, vegetables can be turned into a healthy, warming soup, leftover Christmas dinner, including stuffing and gravy, can be wrapped in pastry and baked to make a tasty pastie.
Here’s an idea for using up spare sprouts. Why don’t you share your favourite leftover recipes?
Stir-fried Sprouts, Cantonese style
500g Brussels sprouts
1 or 2 cloves garlic
1 thumb-sized piece fresh ginger
1 dessertsp light soya sauce
1 dessertsp lemon juice or vinegar
1 heaped teasp sugar
1 rounded Tablespoon tomato puree
200ml (1/3 pt stock or water)
2 Tbsp bland veg oil.
1 Tbsp sesame oil
Jill
If you do have leftover food, freeze it as soon as possible or turn it into exciting, tasty dishes. Stale bread can be frozen as crumbs for topping savoury and sweet dishes, vegetables can be turned into a healthy, warming soup, leftover Christmas dinner, including stuffing and gravy, can be wrapped in pastry and baked to make a tasty pastie.
Here’s an idea for using up spare sprouts. Why don’t you share your favourite leftover recipes?
Stir-fried Sprouts, Cantonese style
500g Brussels sprouts
1 or 2 cloves garlic
1 thumb-sized piece fresh ginger
1 dessertsp light soya sauce
1 dessertsp lemon juice or vinegar
1 heaped teasp sugar
1 rounded Tablespoon tomato puree
200ml (1/3 pt stock or water)
2 Tbsp bland veg oil.
1 Tbsp sesame oil
- Prepare the sprouts by removing damaged leaves and slicing thinly down towards stalk end.
- Crush the garlic then peel and chop it. Peel the ginger then slice very finely into matchsticks
- Heat the veg oil in a large frying pan or wok. When fairly hot but not smoking place the garlic and ginger in the oil and stir a few seconds to flavour the oil
- Add the sliced sprouts and stir to get everything coated thinly in oil and cook lightly for about 1 minute
- Push the sprouts to one side and add the tomato purée. Cook the purée stirring for a few seconds. Add sugar, soya sauce, lemon juice or vinegar and stock (it will hiss) and stir a minute longer. The sprouts will take up the colour of the tomato purée differently in different parts so you will end up with green yellow and orange. Check how tender the veg are. I like them still a bit crunchy but you can make them softer if liked. Adjust seasoning to your taste
- Sprinkle in the sesame oil and dish up.
Jill
HONEY TEA LOAF
100g mixed dried fruit
70ml warm tea
2 tablespoons honey
1 egg
150g plain flour
1 level tsp baking powder
½ tsp mixed spice
Grease 1lb/500g loaf tin. Preheat oven to 180°C (160°C fan), Gas Mark 4.
Jill
70ml warm tea
2 tablespoons honey
1 egg
150g plain flour
1 level tsp baking powder
½ tsp mixed spice
Grease 1lb/500g loaf tin. Preheat oven to 180°C (160°C fan), Gas Mark 4.
- Put dried fruit in a bowl, then pour over warm tea and honey. Leave to stand, if time allows.
- Add beaten egg to fruit mix.
- Sieve the flour, baking powder and mixed spice into a separate bowl.
- Add the fruit/egg mix and stir to combine well.
- Pour mixture into loaf tin.
- Bake for 20-25 mins in the preheated oven.
Jill
USING BAY LEAVES
ay leaves, or Laurus Nobilis (used by Romans for Laurel wreaths) are an ingredient of mixed herbs for savoury dishes along with such things as parsley, thyme and marjoram. I always add one or two to a goulash or coq au vin.
They are also used in garam massala, usually dried and ground along with cinnamon, cumin, black pepper, coriander, fennel and cardamom. Experiment with your own mixtures. Every Indian family has their own favourite mix.
One or two can be used in a baked rice pudding giving a subtle fragrance. Here’s how I make it
BAKED RICE PUDDING
2 oz (50g) short grain rice (the sort used for paella or risotto)
2 pints(1.2 L) milk.
2 oz (50g) sugar. (I’ve always used white but brown could give a pleasant caramel flavour)
1 or 2 bay leaves
½ tsp ground nutmeg
Small knob of butter/marge
Mary
They are also used in garam massala, usually dried and ground along with cinnamon, cumin, black pepper, coriander, fennel and cardamom. Experiment with your own mixtures. Every Indian family has their own favourite mix.
One or two can be used in a baked rice pudding giving a subtle fragrance. Here’s how I make it
BAKED RICE PUDDING
2 oz (50g) short grain rice (the sort used for paella or risotto)
2 pints(1.2 L) milk.
2 oz (50g) sugar. (I’ve always used white but brown could give a pleasant caramel flavour)
1 or 2 bay leaves
½ tsp ground nutmeg
Small knob of butter/marge
- Grease a pyrex pudding basin (big enough for 2 pints) with the butter/marge.
- Add all the ingredients except the milk to the container (to avoid spills).
- Place the container in the middle of the oven and then pour in the milk.
- Bake at 180C/350F/Gas 4 for about 1 ½ hours. It should develop a bit of a brown crust.
- Serve with stewed or tinned fruit or a dollop of jam. Lovely with apple and blackberry.
Mary