I hesitate to call this a recipe. More of an extended tip. But it is absolutely perfect for this time of year when, if you are anything like us, you will have a fridge groaning with cold cuts and cheeses. It is a wonderfully simple, sweet-sour foil to anything from leftover turkey to gammon to wodges of Cheddar. And, unlike most chutneys, it is quick to make. Just allow about an hour for the salting and, if possible, a half hour at room temperature for the cucumbers to soak up some of the liquor.
Ingredients
1 cucumber
3 tbsp white wine vinegar
3 tsp sugar
1 tsp dill*
Salt and pepper
Serves 4, 1 pro point per portion
*I always tend to use dried dill because the real thing is so delicate that is doesn't last. Considering its delicacy, the dried stuff is really pretty good and provides excellent flavour. I wouldn't be without it in my store cupboard.
Using a potato peeler, or an appropriate attachment on a food processor, reduce your cucumber to fat ribbons (rather than slices or shreds). Peel down until the seeds just about start peeping through - the seeds themselves can be discarded.
Place the ribbons in a colander and sprinkle over several hefty pieces of good salt. Toss well/ Then, cover the ribbons with kitchen paper and weight down with a bowl or plate and a couple of tins. Leave for about an hour so the salt can draw the water out. Meanwhile, you can whisk together the vinegar, sugar, dill and a couple of grinds of pepper.
When the cucumber is ready, rinse off the salt and then wring it out as thoroughly as you can - I tend to do it in small fistfuls, transferring it to the vinegar once it is, er, wrung. Then, stir through and, if you have time, leave it to sit for a while to absorb the dressing.
That's it! C'est tout! You could try varying the herbs, perhaps adding a pinch of dried chilli flakes for background heat, and you may wish to alter the ratio of vinegar to sugar to suit your own tastes.
Let the Christmas feasting commence!
Showing posts with label 1 pro point. Show all posts
Showing posts with label 1 pro point. Show all posts
Tuesday, 23 December 2014
Wednesday, 14 December 2011
Recipe Corner – Mrs Scrooge’s Piccalilli
We ventured into York on Sunday. For the uninitiated, York, whilst a very beautiful city with many fine features, is what can only be described as a Tourist Trap. Especially around this time of the year when the main street seems to play host to one rather twee Christmas market after another.
Yes, I know. Bah humbug.
I love Christmas, I really do, but the advent of Internet shopping has spoiled me utterly and I can no longer bring myself to love Christmas shopping. I found myself in the Marks and Spencer’s food hall shooting imaginary death rays at all the old age pensioners who had decided that, despite the fact they have the ENTIRE WEEK to go and do their shopping, Sunday – and the Sunday two weeks before Christmas at that, is the very, very best time to venture out for mince and onion slices. The American tourists who were absolutely fascinated by the contents of the tinned goods aisle – apparently they don’t have Heinz Cream of Tomato soup in the States - were also on the end of my patented Beam of Death.
It was my husband that made me brave the ravening hoards to purchase the ingredients for homemade chutney. And it’s a good job he did really – I should have made it a couple of weeks ago but I’ve been shamefully disorganised. Last year I went it for a Nigella recipe inspired by all good flavours of Christmas, but this year I’m experimenting with a slightly simpler spiced apple recipe which I think will work beautifully with strong cheddar. It spent the night burbling away to itself in the slow cooker which made the whole process even more painless than usual. I’ll also be revisiting a fabulous piccalilli which I discovered a few years ago on the Waitrose website and which is reproduced below. This stuff is truly fantastic so I try and remember to make enough to both give away and retain a jar for us.
The only ingredient in this that the dedicated Weight Watcher needs to worry about is the sugar. I would therefore reckon on a single point for a good dollop.
Ingredients
700ml malt vinegar
2 tbsp coriander seeds
500g cauliflower, broken into small florets
2 onions, peeled and chopped
3 tbsp English mustard powder
3 tbsp plain flour
1 tbsp Tumeric
2 tbsp ground ginger
150ml Cider vinegar
100g French beans trimmed and sliced
½ cucumber, quartered and sliced
2 garlic cloves, peeled and sliced
200g granulated sugar
Makes 1.7kg
Place the malt vinegar and coriander seeds in a large pan and bring to the boil, at which point add the cauliflower and onion and simmer for about five minutes until slightly softened but retaining some crunch.
Meanwhile, put the mustard, flour, turmeric and ginger into a small bowl and gradually whisk in the cider vinegar to make a smooth paste.
Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2-3 minutes until the sugar has completely dissolved. Drain over a large bowl to collect the vinegar.
Put the mustardy mixture in the pan and bring to the boil. Gradually add the malt vinegar back in and then allow to simmer for 10 minutes, until it coats the back of a spoon. Now replace the drained vegetables and take off the heat.
The piccalilli can now be spooned into sterilised jars (the easiest way to do this is to run them through a hot dishwasher) and kept for as long as you can resist it. Not very long in our household.
Yes, I know. Bah humbug.
I love Christmas, I really do, but the advent of Internet shopping has spoiled me utterly and I can no longer bring myself to love Christmas shopping. I found myself in the Marks and Spencer’s food hall shooting imaginary death rays at all the old age pensioners who had decided that, despite the fact they have the ENTIRE WEEK to go and do their shopping, Sunday – and the Sunday two weeks before Christmas at that, is the very, very best time to venture out for mince and onion slices. The American tourists who were absolutely fascinated by the contents of the tinned goods aisle – apparently they don’t have Heinz Cream of Tomato soup in the States - were also on the end of my patented Beam of Death.
It was my husband that made me brave the ravening hoards to purchase the ingredients for homemade chutney. And it’s a good job he did really – I should have made it a couple of weeks ago but I’ve been shamefully disorganised. Last year I went it for a Nigella recipe inspired by all good flavours of Christmas, but this year I’m experimenting with a slightly simpler spiced apple recipe which I think will work beautifully with strong cheddar. It spent the night burbling away to itself in the slow cooker which made the whole process even more painless than usual. I’ll also be revisiting a fabulous piccalilli which I discovered a few years ago on the Waitrose website and which is reproduced below. This stuff is truly fantastic so I try and remember to make enough to both give away and retain a jar for us.
The only ingredient in this that the dedicated Weight Watcher needs to worry about is the sugar. I would therefore reckon on a single point for a good dollop.
Ingredients
700ml malt vinegar
2 tbsp coriander seeds
500g cauliflower, broken into small florets
2 onions, peeled and chopped
3 tbsp English mustard powder
3 tbsp plain flour
1 tbsp Tumeric
2 tbsp ground ginger
150ml Cider vinegar
100g French beans trimmed and sliced
½ cucumber, quartered and sliced
2 garlic cloves, peeled and sliced
200g granulated sugar
Makes 1.7kg
Place the malt vinegar and coriander seeds in a large pan and bring to the boil, at which point add the cauliflower and onion and simmer for about five minutes until slightly softened but retaining some crunch.
Meanwhile, put the mustard, flour, turmeric and ginger into a small bowl and gradually whisk in the cider vinegar to make a smooth paste.
Add the remaining vegetables, garlic and sugar to the pan and stir over the heat for 2-3 minutes until the sugar has completely dissolved. Drain over a large bowl to collect the vinegar.
Put the mustardy mixture in the pan and bring to the boil. Gradually add the malt vinegar back in and then allow to simmer for 10 minutes, until it coats the back of a spoon. Now replace the drained vegetables and take off the heat.
The piccalilli can now be spooned into sterilised jars (the easiest way to do this is to run them through a hot dishwasher) and kept for as long as you can resist it. Not very long in our household.
Monday, 25 July 2011
Recipe corner -Creamy butternutsquash and red pepper soup
Just for you, Starfish!!
Anyone who has ever followed the Weight Watchers plan with any degree of seriousness will have been indoctrinated into the Cult of the Butternut Squash. Or BNS as it is commonly referred to on the messageboards.
For those of you not au fait with the intricacies of pro points – butternut squash is what is called a free food, zero points, eat with impunity. Because of its sweetness and velvety texture when pureed, it features in many a soup recipe. Indeed, it features in a soup recipe that I’ve already posted on here. As well as a risotto recipe and a baked gnocchi recipe. What can I say…I’m clearly a member of the cult!
I’m surprised, however, that I’ve never blogged this recipe because I’ve been making it for years and it never fails to satisfy. I like the way the sweetness of the squash interacts with the pepper – it somehow becomes less sickly than when the squash flies solo. A judicious amount of reduced fat soft cheese makes for a luxurious, velvety texture which tastes far more indulgent than it has any right to. And, as per usual with soup recipes, there isn’t an awful lot to it at all.
Ingredients
Small butternut squash, peeled and cubed
Red pepper, chopped
Onion, chopped
Litre of chicken or veg stock
100g soft reduced fat cheese
Salt and pepper to season
Serves 4, 1 pro point per serving*
*In my earlier meal planning post, I said that this was 2 pro points…but I forgot that I don’t add milk or a swirl of yoghurt as per the original recipe. So it’s an even more bargainous 1 – I would recommend some good crusty bread to go on the side.
Firstly I would recommend that you roast your squash which really enhances the flavour (although you can skip this step if you’re in a hurry). Toss the pieces in a little salt and pepper and roast in a hot oven for around 30 minutes until soft.
About five minutes before your squash is ready, gently soften the onion and pepper in a pan. You could use Fry Light here, or even a little splash of water to prevent the vegetables from catching. A good pinch of salt at this stage will help those vegetables get their sweat on.
Now add your roasted squash to the pan and cover the lot with stock. Simmer for 5-10 minutes.
Reduce the heat and stir through the soft cheese. Then, once cooled slightly, remove everything to the blender and give it a good whizz up. Check the seasoning and adjust before serving. If the soup is a little thick for your taste, you could let it down with a little milk, but you may need to adjust the points upwards in that case.
Anyone who has ever followed the Weight Watchers plan with any degree of seriousness will have been indoctrinated into the Cult of the Butternut Squash. Or BNS as it is commonly referred to on the messageboards.
For those of you not au fait with the intricacies of pro points – butternut squash is what is called a free food, zero points, eat with impunity. Because of its sweetness and velvety texture when pureed, it features in many a soup recipe. Indeed, it features in a soup recipe that I’ve already posted on here. As well as a risotto recipe and a baked gnocchi recipe. What can I say…I’m clearly a member of the cult!
I’m surprised, however, that I’ve never blogged this recipe because I’ve been making it for years and it never fails to satisfy. I like the way the sweetness of the squash interacts with the pepper – it somehow becomes less sickly than when the squash flies solo. A judicious amount of reduced fat soft cheese makes for a luxurious, velvety texture which tastes far more indulgent than it has any right to. And, as per usual with soup recipes, there isn’t an awful lot to it at all.
Ingredients
Small butternut squash, peeled and cubed
Red pepper, chopped
Onion, chopped
Litre of chicken or veg stock
100g soft reduced fat cheese
Salt and pepper to season
Serves 4, 1 pro point per serving*
*In my earlier meal planning post, I said that this was 2 pro points…but I forgot that I don’t add milk or a swirl of yoghurt as per the original recipe. So it’s an even more bargainous 1 – I would recommend some good crusty bread to go on the side.
Firstly I would recommend that you roast your squash which really enhances the flavour (although you can skip this step if you’re in a hurry). Toss the pieces in a little salt and pepper and roast in a hot oven for around 30 minutes until soft.
About five minutes before your squash is ready, gently soften the onion and pepper in a pan. You could use Fry Light here, or even a little splash of water to prevent the vegetables from catching. A good pinch of salt at this stage will help those vegetables get their sweat on.
Now add your roasted squash to the pan and cover the lot with stock. Simmer for 5-10 minutes.
Reduce the heat and stir through the soft cheese. Then, once cooled slightly, remove everything to the blender and give it a good whizz up. Check the seasoning and adjust before serving. If the soup is a little thick for your taste, you could let it down with a little milk, but you may need to adjust the points upwards in that case.
Tuesday, 24 May 2011
Three Star Asparagus
I mentioned yesterday how much we had enjoyed the combination of asparagus, smoked salmon and soft boiled eggs last week. Well, apparently one of us enjoyed it so much that he decided to go off to the supermarket and buy all the constituent parts so we could have it for tea again last night. And it was just as scrumptious second time around.
The real revelation has been the method that Heston Blumenthal suggests using to cook the asparagus which I am going to share with you here. It’s easy peasy and produces perfectly cooked asparagus with just the right amount of bite and a slightly “roasty” flavour (I initially put charred as the adjective there and then realised that not everybody wants their food to taste burned-by-any-other-name).
So, step 1: preparation. Snap the woody ends off your asparagus. Retrieve, from your slightly chaotic cupboard, a medium sized saucepan and attendant lid. Put two pieces of kitchen towel down beside the hob.
Step 2: pre-cooking. Place a scant tablespoon of olive oil into your pan, then bung (a technical term) the asparagus on top and season with plenty of salt and pepper. Lid on.
Step 3: apply heat. Put the lidded saucepan over a medium heat and set a timer for five minutes. This would be a good moment at which to pour a glass of wine. You may wish to shake the pan vigorously several times during the cooking process to redistribute the stalks inside – or simply to work out some of the day’s frustrations.
Step 4: remove from heat. Tip onto sheet one of the kitchen towel and use sheet two to absorb any excess oil.
Step 5: serve.
WW note: I would reckon on counting a single point per portion of this to account for any oil – remember that most of the excess is blotted off.
The real revelation has been the method that Heston Blumenthal suggests using to cook the asparagus which I am going to share with you here. It’s easy peasy and produces perfectly cooked asparagus with just the right amount of bite and a slightly “roasty” flavour (I initially put charred as the adjective there and then realised that not everybody wants their food to taste burned-by-any-other-name).
So, step 1: preparation. Snap the woody ends off your asparagus. Retrieve, from your slightly chaotic cupboard, a medium sized saucepan and attendant lid. Put two pieces of kitchen towel down beside the hob.
Step 2: pre-cooking. Place a scant tablespoon of olive oil into your pan, then bung (a technical term) the asparagus on top and season with plenty of salt and pepper. Lid on.
Step 3: apply heat. Put the lidded saucepan over a medium heat and set a timer for five minutes. This would be a good moment at which to pour a glass of wine. You may wish to shake the pan vigorously several times during the cooking process to redistribute the stalks inside – or simply to work out some of the day’s frustrations.
Step 4: remove from heat. Tip onto sheet one of the kitchen towel and use sheet two to absorb any excess oil.
Step 5: serve.
WW note: I would reckon on counting a single point per portion of this to account for any oil – remember that most of the excess is blotted off.
Thursday, 2 December 2010
Giving the gift of Gougeres
Ah, snow. It may be cold and wet and make your toes go slightly numb when you are walking down the road with a hole in your boot, but it has its uses. For instance, today, I am at home. Living thirty miles away from the office has its uses too - especially when no one you work with lives in the same sort of direction as you.
In fairness, the roads are terrible and that's even if you manage to get out of our car park - D has helped to dig several cars out today. And the station is a mile trudge down icy streets. So I didn't have to exaggerate much when I phoned in. And I've used the time wisely - a lie-in followed by a session in the kitchen making some gorgeous smelling Christmas chutney and a loaf of banana bread.
Today I'm going to give an early Christmas present which is a foolproof recipe for the best canape in the world, ever. Gougeres are basically puffs of cheesy choux pastry - but despite the fact that they look incredibly impressive (homemade pastry always has that effect on people) they are a cinch to make. Having this recipe up your sleeve means that whenever you decide to throw an impromptu Christmas cocktail party you will never be without a nibble for your guests. These are cheesy footballs par excellence (was mine the only household that bought a tub of those things every Christmas, despite the fact that nobody seemed to like them...?)
Oh, and I've even put them through the WW recipe builder, in case you're the type of person who not only throws impromptu Christmas cocktail parties, but likes to be true to their diet while in the midst of them. These are a mere point each - although I defy you to limit yourself to just the one!
Ingredients
125ml milk (skimmed works absolutely fine)
100g butter, diced
1/2 tsp salt
1 tsp sugar
150g plain flour
4 medium eggs
100g Gruyere cheese, grated
pinch of cayenne pepper
small pinch of freshly grated nutmeg
paprika for dusting (optional)
Makes 50, 1 pro point each
Combine the milk, 125ml water, the butter, salt and sugar in a saucepan and set over a low heat. Bring to the boil and then immediately remove the pan from the heat. Add the flour and beat the mixture with a wooden spoon until smooth.
Return the pan to a medium heat for about 1 minutes, stirring, to dry out the paste. It is ready when it all comes away from the sides to form a ball in the middle of the pan. Tip into a bowl and allow to cool for a minute.
Add the eggs one by one, beating with the wooden spoon. At first, you will have a mixture that vaguely resembles baby sick (sorry!) and doesn't seem to want to come together - but persevere. Eventually you will have a smooth, shiny paste. At this point, tip in three quarters of the grated cheese, the cayenne and the nutmeg. You can make the mixture a couple of hours in advance up to this stage. To prevent a crust from forming cover with clingfilm, allowing the clingfilm to sit on the surface of the choux pastry like skin.
Most recipes would now tell you to transfer this mixture to a piping bag - but I've found that there is absolutely no need. Line some baking trays with parchment paper and use a teaspoon to blob the mixture onto the trays, well spaced apart as they will puff up in the oven. Sprinkle with the remainder of the cheese.
Bake at 200 degrees C for 15-20 minutes until the little buns are dry and crisp on the outside but soft on the inside. Dust with paprika before serving.
This recipe is taken from "Eggs" by Michel Roux - an amazing book that is well worth getting if you like, um, eggs.
In fairness, the roads are terrible and that's even if you manage to get out of our car park - D has helped to dig several cars out today. And the station is a mile trudge down icy streets. So I didn't have to exaggerate much when I phoned in. And I've used the time wisely - a lie-in followed by a session in the kitchen making some gorgeous smelling Christmas chutney and a loaf of banana bread.
Today I'm going to give an early Christmas present which is a foolproof recipe for the best canape in the world, ever. Gougeres are basically puffs of cheesy choux pastry - but despite the fact that they look incredibly impressive (homemade pastry always has that effect on people) they are a cinch to make. Having this recipe up your sleeve means that whenever you decide to throw an impromptu Christmas cocktail party you will never be without a nibble for your guests. These are cheesy footballs par excellence (was mine the only household that bought a tub of those things every Christmas, despite the fact that nobody seemed to like them...?)
Oh, and I've even put them through the WW recipe builder, in case you're the type of person who not only throws impromptu Christmas cocktail parties, but likes to be true to their diet while in the midst of them. These are a mere point each - although I defy you to limit yourself to just the one!
Ingredients
125ml milk (skimmed works absolutely fine)
100g butter, diced
1/2 tsp salt
1 tsp sugar
150g plain flour
4 medium eggs
100g Gruyere cheese, grated
pinch of cayenne pepper
small pinch of freshly grated nutmeg
paprika for dusting (optional)
Makes 50, 1 pro point each
Combine the milk, 125ml water, the butter, salt and sugar in a saucepan and set over a low heat. Bring to the boil and then immediately remove the pan from the heat. Add the flour and beat the mixture with a wooden spoon until smooth.
Return the pan to a medium heat for about 1 minutes, stirring, to dry out the paste. It is ready when it all comes away from the sides to form a ball in the middle of the pan. Tip into a bowl and allow to cool for a minute.
Add the eggs one by one, beating with the wooden spoon. At first, you will have a mixture that vaguely resembles baby sick (sorry!) and doesn't seem to want to come together - but persevere. Eventually you will have a smooth, shiny paste. At this point, tip in three quarters of the grated cheese, the cayenne and the nutmeg. You can make the mixture a couple of hours in advance up to this stage. To prevent a crust from forming cover with clingfilm, allowing the clingfilm to sit on the surface of the choux pastry like skin.
Most recipes would now tell you to transfer this mixture to a piping bag - but I've found that there is absolutely no need. Line some baking trays with parchment paper and use a teaspoon to blob the mixture onto the trays, well spaced apart as they will puff up in the oven. Sprinkle with the remainder of the cheese.
Bake at 200 degrees C for 15-20 minutes until the little buns are dry and crisp on the outside but soft on the inside. Dust with paprika before serving.
This recipe is taken from "Eggs" by Michel Roux - an amazing book that is well worth getting if you like, um, eggs.
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