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Rosemary Shrager recipes

I’m A Celebrity…Get Me Out Of Here! star Rosemary Shrager has been making those meals in camp a lot tastier and now you can have the same effect on your family meals with our delicious selection of Rosemary Shrager recipes.

A haute cuisine teacher, Rosemary became famous for teaching food standards as a judge on reality TV shows Ladette to Lady and Soapstar Superchef.

With two TV shows, Kitchen Showdown with Rosemary Shrager and Rosemary Shrager’s School for Cooks, under her belt, Rosemary is now the resident chef on The Alan Titchmarsh Show.

If you want to cook like Rosemary you’ve come to the right place. We’ve got some of her classic recipes where she shows you how to create good, old-fashioned dishes like beef goulash, roast chicken and toad in the hole.

Love baking? Rosemary shows you how to get perfect scones and a Victoria sponge in our handy step-by-step picture recipes. Once you’ve got these classic bakes mastered, the world’s your oyster.

See something you like? Save all your favourite celebrity chef recipes by starting our own Recipe Book on goodtoknow. It takes seconds to start and you can save all your top recipes in once place.

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Kale and Potato Soup with Turkey Sausage

A hearty soup made with kale, potatoes, carrots, and sausage.

I’m feeling a bit under the weather this week. It seems I caught a cold from my toddler who just entered Pre-K. Along with her projects, crafts, and books, she’s been taking home a new cold each week (lucky me!)

Right now hot tea and soup are on the menu. I thought I would make something from the archives that I haven’t made in a while, something with lots of vitamins and antioxidants to help me kick this cold.

So I made this soup, which really hit the spot. It’s a meal in a bowl and kale is one of the healthiest vegetables around, high in vitamins K, A and C with both antioxidant and anti-inflammatory benefits.

This soup will taste as good as the sausage you purchase, so be sure to find an Italian turkey or chicken sausage that you like, either would work. If you want this a little spicy, you can certainly use a hot sausage instead. Vegetarians could swap the sausage for soyrizo and vegetable broth.

Kale and Potato Soup with Turkey Sausage
gordon-ramsay-recipe.com
Servings: 6 Size: 1 2/3 cups Old Points: 4 pts • Points+: 6
Calories: 232 • Fat: 4 g • Carb: 31 g • Fiber: 5.5 g • Protein: 19 g • Sugar: 3 g
Sodium: 647 mg (will vary by brand of broth you use)

Ingredients:

  • 14 oz reduced fat Italian chicken or turkey sausage
  • 8 cups (1/2 batch) kale, stems removed, leaves shredded
  • 1 tsp olive oil
  • 1 onion, chopped
  • 1 medium carrot, sliced
  • 4 cloves garlic, chopped
  • 8 cups fat-free reduced-sodium chicken broth
  • 2 cups water
  • 3 medium red potatoes, peeled diced into 1/4 inch pieces
  • 1 pinch dried red pepper flakes
  • salt to taste
  • 1/4 tsp fresh ground pepper

Directions:

In a large Dutch oven or pot, cook sausage over medium-low heat. Turn and cook until brown, about 10 minutes. Remove from pot, let cool and cut into thin slices.

Add oil to pot, add onions and carrots; cook on medium until translucent, about 5 minutes. Add garlic and cook 1 minute more.

Add broth, water and black pepper, bring to a boil and cook 5 minutes. Add cooked sausage, potatoes, red pepper flakes and bring back to a simmer. Cook covered for about 4 minutes. Add kale and bring back to a simmer. Cook partially covered until the potatoes and kale are cooked, about 5-6 minutes. Adjust salt if needed.

Makes 10 cups.

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Mushroom Stroganoff


A quick and easy meal, perfect for Meatless Mondays! A combination of Shiitake, Baby Portabella and Cremini mushrooms with noodles in a light creamy sauce.

I played around with Mushroom Stroganoff a few times last week (until we were sick of it) for a Meatless Monday option. Now don’t get me wrong, I love Beef Stroganoff, so for me it was a challenge to get the flavor of the beef without using any meat as well as keeping it creamy yet light. The bonus of making it without the beef is that you can eat more for less calories and fat.

Using a variety of mushrooms gave nice textures and flavor and the Worcestershire sauce and tomato paste helped give me some of that beef flavor I was looking for. I love Ronzoni Smart Taste noodles, I think they have the best taste but No-yolk and Healthy Harvest are also good options.

As a kid, I always topped my Stroganoff with grated Parmesan cheese. This is completely optional, but I personally think it makes any noodle dish go from good to great. Hope you enjoy!

Mushroom Stroganoff
gordon-ramsay-recipe.com
Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt)

Ingredients:

  • 1 tablespoon butter
  • 1/2 cup chopped onion
  • 2 tbsp unbleached all-purpose flour
  • 2 cups fat-free, less-sodium vegetable broth (or beef if you’re a carnivore)
  • 1 tbsp Worcestershire sauce
  • 1 tsp tomato paste
  • 5 oz sliced Cremini mushrooms
  • 8 oz sliced baby Bella mushrooms
  • 3.5 oz Shiitake mushrooms
  • 1/4 tsp thyme
  • salt and pepper to taste
  • 2 tbsp white wine or sherry
  • 1/4 cup reduced-fat sour cream
  • 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
  • 1 tbsp minced fresh flat-leaf parsley for garnish

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 – 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly.

Add wine; bring to a boil, reduce heat, and simmer 4 minutes. Remove from heat; let stand 30 seconds. Stir in sour cream; add noodles, mix well and garnish with parsley if desired.

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