Tag: oil

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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Braised beef stew

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Served with tomato coulis, this slow-cooking beef stew simmered with ale and root veg is utterly delicious. Warm up the family with this delicious stew recipe

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You can pack this into freezer containers, keeping tomato coulis separate from the beef and vegetables and freeze for up to 1 month. Allow to defrost before reheating.

Woman’s Weekly Cookery Editor, Sue McMahon

Ingredients

2level tbsp White Flora (healthy alternative to lard)
1.25kg (2¾lb) joint topside (or similar) beef
Approximately 1kg (2¼lb) prepared root vegetables e.g. carrot, parsnip, turnip and swede, cut into chunks
150ml (¼ pint) brown ale
150ml (¼ pint) beef stock
1 level tsp tomato purée
Bouquet garni, fresh or dried
Knob of softened butter
Freshly chopped parsley, to garnish

For the tomato coulis:

1 tbsp olive oil
1 large onion, sliced in rings
500g (1lb) tomatoes, skinned, deseeded and sliced
Salt and ground black pepper

Method

Set the oven to gas mark 3 or 160°C.
Heat the White Flora in a flame-proof casserole and brown the beef all over. Remove the beef from the pan and add the prepared vegetables. Cover the pan and sweat them for about 7 mins. Then replace the meat, pour round the ale and stock and add the tomato purée and bouquet garni. Tightly cover the casserole dish, and place the pan in the oven for about 1½ hrs, or until the meat is tender.
When the beef is almost cooked, make the tomato coulis. Heat the oil in a frying pan and add the onion. Cook onion until just brown, then add the tomatoes. Season the mixture, then cover the pan and cook for only 2-3 mins, until the tomatoes are just soft.
Remove the beef from the casserole and strain the gravy. Place the vegetables in a serving dish. Whisk the softened butter into gravy. Slice the beef.
Spoon the tomato coulis on one side of the serving plate and arrange the slices of beef on the other, spoon over a little gravy and serve the rest separately. Sprinkle over chopped parsley. Serve with creamed potatoes and a bowl of carrots and peas, if liked.

By Compiled by Sue McMahon, assisted by Iris Harvey. Photos: www.frankthephotographer.com. Props stylist: Sue Radcliffe

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Nutritional information per portion

Calories 600(kcal)
Fat 20.0g
Saturates 6.0g

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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Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 16%
Saturday 16%
Sunday 6%
Different days every week 17%
In small bits all through the week 17%

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Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs

Cauliflower, tossed with a little olive oil, garlic, salt and pepper then roasted in the oven transforms this powerful cruciferous vegetable into a nutty, delicious side dish, especially when topped with toasted bread crumbs.

You can even add a little color to your plate by choosing a hue other than white—cauliflower now comes in a variety of colors from orange to green to purple. Not only does it contain disease-fighting antioxidants, but it also offers a healthy helping of vitamin C, folate and fiber.

Makeup!

A few weeks ago, I traded in my apron for some heels and slimming jeans as part of a photo shoot for Jones New York^[1].

I was transformed from by the magic of Gregg who’s celebrity list is quite extensive, I knew I was in good hands.

I’ve been on sets of photo shoots before because pre-skinnytaste I worked as a graphic designer, but Getting to sit in the hair and makeup chair, and having a stylist dress me was a whole lot more fun!

You can see the final image below, I am wearing their slimming denim jeans with a pretty blouse. This was part of an online campaign where they photographed three other bloggers; a chef, a decorator and a stylist.

The ads are currently live on Self.com^[2], Bon Appetit^[3], Glamour^[4] and Condé Nast Traveler^[5].

This was so much fun, and quite different than spending the day in my kitchen. And what’s a girl to do in NYC when all dressed up, with their hair and makeup done? Go shopping of course! I stopped for lunch, and did some prop shopping before heading to the Union Square Greenmarket where I picked up a beautiful head of cauliflower.

After a day in the city, I was happy to get home to my family and make them a delicious meal – Garlic Lover’s Roast Beef with this roasted cauliflower, the perfect ending to a great day.

^[6]

Garlic Roasted Cauliflower with Toasted Asiago Bread Crumbs
gordon-ramsay-recipe.com
Servings: 6 • Size: 1 cup • Old Points: 3 pts • Points+: 3 pt
Calories: 130 • Fat: 7.5 g • Carb: 11.5 g • Fiber: 3 g • Protein: 5 g
• Sugar: 0.5 g
Sodium: 191 mg
(without salt)

Ingredients:

1 (1 1/2 lb) head of cauliflower, cut into florets (about 6 heaping cups)
5 – 6 cloves garlic, smashed
2 tbsp olive oil
salt and fresh cracked pepper, to taste

For the topping:

1 tbsp olive oil
1 small onion, finely diced
1 large clove garlic, crushed
1/3 cup seasoned breadcrumbs
2 tbsp shredded Asiago cheese
1 tsp fresh thyme (or fresh herb of your choice)

Directions:

Preheat oven to 450°F. Place the cauliflower and garlic on a large baking sheet and toss with the oil, salt, and pepper. Bake until tender and browned, about 22 – 25 minutes, tossing every 6-8 minutes.

Meanwhile, heat a medium-sized skillet over medium heat. Add the oil, then the onion and sauté about 3 minutes, stirring occasionally. Add the garlic and sauté until the onions become golden brown. Reduce heat to low, add breadcrumbs; sauté until the breadcrumbs are light golden brown, about 3 to 5 minutes, stirring frequently, careful not to burn. Turn off heat and stir in the thyme. When cool, add asiago cheese.

When the cauliflower is ready, remove from oven and top with the toasted bread crumbs.

Nutritional information for quinoa provided by Heather K Jones^[7], RD (aka The Diet P.I.).

References

^{^} Jones New York (www.jny.com)
^{^} Self.com (www.self.com)
^{^} Bon Appetit (www.bonappetit.com)
^{^} Glamour (www.glamour.com)
^{^} Condé Nast Traveler (www.cntraveler.com)
^{^} Garlic Lover’s Roast Beef (www.gordon-ramsay-recipe.com)
^{^} Heather K Jones (www.heatherkjones.com)