Monday, November 25, 2019

Yogurt smoothie

Yogurt smoothie


  • 1/2 cup 2% milk

  • 1/3 cup strawberry yogurt

  • 1/3 cup frozen unsweetened strawberries

  • 1/2 medium firm banana, chopped

  • 4 ice cubes

  • 8 teaspoons sugar

Friday, November 22, 2019

White sauce for pasta


  • 2 tablespoons butter

  • 2 tablespoons all-purpose flour

  • 1/8 teaspoon salt

  • Dash white pepper

  • 1 cup 2% milk

Thursday, November 21, 2019

Tapas recipes

Tapas recipes



The stigma of a type of crocus, saffron threads have a pungent and distinctive aroma and flavour…

Olive oil

Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 2 large chicken breasts or 6 boneless, skinless thighs, cut into bite-sized pieces

  • large pinch of ground cinnamon

  • 1 red chilli, deseeded and chopped

  • 2 tbsp sherry vinegar

  • 1 tbsp clear honey

  • 6 cherry tomatoes, quartered

  • 1 tbsp raisins

  • handful of coriander, roughly chopped

  • 25g toasted pine nuts or almonds

  • crusty bread, to serve
  • Method

    Add the saffron to the hot stock to soak. Heat the oil in a medium pan and cook the onion until it is soft and just beginning to turn golden. Push to the side of the pan and add the chicken. Cook for a few mins until the chicken is browned all over.

    Add the cinnamon and chilli, and cook for a couple of mins. Add the stock, vinegar, honey, tomatoes and raisins. Bring to the boil, turn down the heat and simmer for 10 mins until the sauce is reduced and the chicken is cooked through. When ready to serve, scatter with the coriander and nuts, and serve with bread on the side.

    Wednesday, November 20, 2019

    Sweet potato soup


    • 1 tbsp olive oil

    • 1 onion, roughly chopped

    • 2 large carrots, peeled and roughly chopped

    • 4cm/1½ inches fresh root ginger, finely chopped

    • 1 garlic clove, crushed

    • ½ tsp dried red chilli flakes

    • 700g/1lb 10oz sweet potatoes, peeled and cubed

    • 1.2 litres/2 pints vegetable stock

    • salt and freshly ground black pepper


    Heat the oil in a large, lidded saucepan over a medium-high heat. Add the onion and carrots and cook until softened. Stir in the ginger, garlic and chilli flakes and fry for 2–3 minutes, or until fragrant.

    Stir in the sweet potatoes and stock. Turn up the heat and bring the pan to the boil. Reduce the heat to low and simmer with the lid on for 15 minutes, or until the sweet potato is tender.

    Remove the pan from the heat and blend the soup, using a stick blender, until smooth. Alternatively, tip it into a food processor and blend. Season to taste and serve.

    White sangria recipe

    White sangria recipe


    • 1/4 cup sugar

    • 1/4 cup brandy

    • 1 cup sliced peeled fresh or frozen peaches, thawed

    • 1 cup sliced fresh or frozen sliced strawberries, thawed

    • 1 medium lemon, sliced

    • 1 medium lime, sliced

    • 1 bottle (750 milliliters) dry white wine, chilled

    • 1 can (12 ounces) lemon-lime soda, chilled

    • Ice cubes

    Sweet potato fries oven

    Sweet potato fries oven


    1. Preheat the oven to 200ºC/400ºF/gas 6. Wash 2 large sweet potatoes under cold running water, scrubbing well with a scrubber to get rid of any dirt (there’s no need to peel them)

    2. Cut each sweet potato in half lengthways, cut each half in half lengthways, then each piece in half again so you end up with 8 wedges

    3. Add to a large mixing bowl, then sprinkle over a tiny pinch of sea salt and black pepper, and ½ a teaspoon of sweet smoked paprika

    4. Drizzle with 1 tablespoon of olive oil, then toss everything together to coat

    5. Spread out into a single layer in a large baking tray, then bake for 35 to 40 minutes, or until golden and cooked through

    6. Leave to sit for a couple of minutes (this will make it easier to remove them from the tray), then use a fish slice to transfer them to a serving dish

    7. These are perfect served with anything from grilled chicken to homemade burgers, or served in a big bowl for a party snack.

    Tuesday, November 19, 2019

    Slow cooker pork shoulder

    Slow cooker pork shoulder


    Olive oil

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…


    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp black peppercorns

  • 1 garlic bulb

  • Method

    Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.

    Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

    Yogurt smoothie

    Ingredients 1/2 cup 2% milk 1/3 cup strawberry yogurt 1/3 cup frozen unsweetened strawberries 1/2 medium firm banana, chopped ...