Tag: sunflower oil

Chana masala

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This is a mildly curried side dish to serve alongside a meat or chicken curry, or can be served as a light vegetarian supper on it’s own. Take care to use a mild chilli powder and add sparingly – you can always add more later, but you can’t take it away! If you like hot food add a little chopped fresh red chilli or chilli flakes when frying off the spices. A little fresh coriander is delicious sprinkled over this Chana Masala just before serving.

Serves: 4-6
Prep time: 5 mins
Cooking time: 15 mins
Total time: 20 mins
Skill level: Easy peasy
Costs: Cheap as chips

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If you wish to use dried chick peas you will need to soak them overnight in cold water then drain and place in a large pan, cover with water, bring to the boil, boil for 15 mins then reduce the heat and simmer until tender. Do not add salt until the end of cooking time as this will toughen the skins.

Ingredients

2 onions, diced
2tbsp sunflower oil
3cm piece root ginger, grated
2 cloves garlic, crushed
1tsp garam masala
1/2tsp mild chilli powder
400g can tomatoes
2x 400g can chick peas, drained
1 lime
Warmed Nann bread or chapattis to serve

Method

Fry the onions in the sunflower oil over a low heat for 5 mins until softened. Add the ginger, garlic, garam masala and chilli powder and fry for just 1 minute to release the flavours.
Add the tomatoes and chick peas and bring to the boil. Cover and simmer for 10 mins. Season with salt, black pepper and a squeeze of lime juice, to taste
Slice the remaining lime and serve alongside the Chana masala.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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Caesar salad

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Serves: 4
Prep time: 10 mins
Cooking time: 5 mins
Total time: 15 mins
Skill level: Easy peasy
Costs: Cheap as chips

Learn how to make a classic caesar salad with our easy recipe. One of the most popular salad recipes to order in a restaurant, you can easily make it in the comfort of your own home – and you don’t even have to buy a ready made dressing! Our caesar salad recipe shows you how to make a simple caesar dressing – you won’t believe how easy it is. Combine your homemade dressing with some crispy croutons (we show you how to make them too!), anchovies, lettuce and a little parmesan and voila – a tasty salad is on the table in next to no time!

Ingredients

3tbsp olive oil
4 thick slices of bread
1 cos or romaine lettuce
8-10 anchovies, drained
Parmesan

For the Caesar salad dressing

300ml olive or sunflower oil
2 egg yolks
2tsp Dijon mustard
Spalsh Worcestershire sauce
2tbsp lemon juice
Seasonings (Salt and black pepper)

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Top your salad with fish, strips of cooked bacon or chicken to create a more substantial main course.

Method

Remove the crusts from your bread and cut into small cubes. Heat the oil in a frying pan and fry the bread until golden and slightly crispy. Place on a piece of kitchen roll to drain off the oil.
Separate the leaves of your lettuce or tear into large pieces and place into a bowl. Slice the anchovies (or use whole) and place atop the lettuce.
To make the Caesar salad dressing, blend the egg yolks, mustard, Worcestershire sauce and lemon juice, adding in the oil slowly. The dressing will thicken as you add the oil. Season to taste with the salt and pepper.
Pour the dressing over the lettuce, add the croutons and shave or grate Parmesan over the top.

What do you think of this recipe? Leave us your comments, twists and handy tips.

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Granola

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This is so simple to make and very easy to vary according to your families likes and dislikes. Add flaked coconut instead of almonds, vary the seeds, and add whatever dried fruits and berries your family enjoy. Granola makes a healthy breakfast dish with yogurt and fresh fruit or sprinkle it over cooked fruit such as apples, plums or rhubarb for a quick desert.

Makes: 10 servings
Prep time: 10 mins
Cooking time: 25 mins
Total time: 35 mins

plus cooling time
Skill level: Easy peasy
Costs: Mid-price

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Instead of honey you can also use maple syrup or golden syrup or a mixture of the two.

Ingredients

300g jumbo rolled oats
75ml sunflower oil
4tbsp honey
75g shelled almonds
75g shelled hazelnuts
75g walnut or pecan halves
25g sunflower or pumpkin seeds
100g dried fruits such as dried pineapple, mango, raisins

Method

Heat the oven to 190°C/375°F/Gas Mark 5.
Place the oats in a large bowl and add the oil and honey. Mix well then stir in the remaining ingredients. Spread out on a large non-stick baking tray and bake for 20 – 25 mins, turning once or twice so that the mixture browns evenly. Leave to cool completely when it will crisp up.
Add the dried fruits. Scoop into an airtight jar and store for up to 1 month. Serve with milk or yogurt and fresh fruit.

By Nichola Palmer

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Nutritional information

Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.

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