Tag: Free

Tartiflette

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This classic recipe of sliced potatoes, bacon and melting cheese is often served to skiers and families in the French Alps as it is so comforting and filling on a cold winters day. All your family and friends will love this and any left overs are good warmed up the next day too

Serves: 6
Prep time: 20 mins
Cooking time: 25 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Mid-price

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Reblochon cheese is traditionally used, but you can also use Taleggio or a well-flavoured Camembert.

Ingredients

750g potatoes, peeled
1tbsp sunflower oil
150g smoked back bacon, snipped
1 onion, peeled and very thinly sliced
150ml dry white wine
4tbsp crème fraiche
150g Reblochon or cheese

Method

Cut the potatoes in half and boil in lightly salted water for 10 minutes until just tender but not too soft. Drain and cool.
Meanwhile fry the onions in the oil for 10 minutes until transparent and soft but not browned. Add the bacon and fry for another 2-3 minutes.
Preheat the oven to 210°C/410°F/Gas Mark 5. Cut the potatoes into thin slices and place in a 2ltr baking dish. Pour the wine into the pan with the onions and bring to the boil then pour it over the potatoes. Drizzle with crème fraiche. Remove the rind from the cheese and cut into thin slices and arrange over the top. Season with black pepper. Bake for 20-25 minutes until tender and golden brow.

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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Chunky roast chicken soup

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Got some leftover chicken from your Sunday dinner that you want to use up? Make this delicious chunky roast chicken soup – it’s full of flavour and is perfect for warming the heart

Serves: 4
Prep time: 10 mins
Cooking time: 35 mins
Total time: 45 mins
Skill level: Easy peasy
Costs: Mid-price

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This soup isn’t suitable for freezing because it’s made with cooked chicken which is heated again in teh cooking. If it were to be frozen, it would mean heating it three times which is against food safety recommendations

Ingredients

30g butter
2 medium onions, peeled and chopped
2 parsnips, peeled and chopped
2 carrots, peeled and chopped
1 litre chicken stock
1 tablespoon freshly chopped thyme
200-250g cooked chicken, shredded
Croutons, to serve
Sprigs of parsley, to garnish

Method

Melt the butter in a pan, add the vegetables and cook over a medium heat for 10-15 mins until they start to soften but not colour.
Pour the stock into the pan, add the thyme leaves and bring to the boil. Reduce the heat and simmer the soup for 15 minutes. Add the chicken to the pan and cook for a further 5 mins to heat through.
Remove the pan from the heat, pour half the soup into the bowl of a food processor and purée it, then pour it back into the pan and mix with the chunky soup. Serve the soup with croutons and garnished with a sprig of parsley.

By Woman’s Weekly

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Nutritional information per portion

Calories 274(kcal)
Fat 9.0g
Saturates 5.0g

This nutritional information is only a guide and is based on 2,000 calories per day. For more information on eating a healthy diet, please visit the Food Standards Agency website.

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

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Pumpkin soup

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This warming, low-fat pumpkin soup recipe is perfect for Halloween – especially when it’s served with breadstick broomsticks!

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To spice up your pumpkin soup, crumble in a pinch of dried chilli when you’re cooking the onion.

Ingredients

2tbsp olive oil
1 onion, chopped
1 garlic clove, crushed
700g (1lb 6oz) pumpkin flesh, roughly chopped (can use butternut squash instead)
2 sweet potatoes, peeled and roughly chopped
1.2 ltrs (2pts) water or vegetable stock
200ml (7fl oz) soya light alternative to milk
4tbsp soya alternative to cream

For the ‘broomsticks’

4 part-baked breadsticks
2tbsp olive oil

Method

Heat the olive oil in a large pan, add the onion and garlic and cook for a few minutes to soften.
Add the pumpkin and sweet potato and cook for a couple of mins, then add the water or stock. Season with salt and ground black pepper, cover and bring to the boil, then simmer for 25 mins until the pumpkin and sweet potato are really tender.
Meanwhile, preheat the oven to 200°C/400°F/gas mark 6. Cut the bread in half lengthways, then make several cuts one third of the way up the length to look like broom bristles. Repeat with the other bread, put onto a large baking sheet and drizzle with olive oil. Bake for 5-8 mins until golden.
Stir the soya light into the soup, whiz everything together in blender or processor in batches until smooth. Return to the pan and gently warm through. Pour into bowls and finish with a swirl of soya alternative to cream.

By alprosoya.co.uk

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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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57% 1306 votes

43% 1306 votes