Tag: Spoon

Bami goreng

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Originally from Indonesia, bami goreng is simply a noodle dish, similar to a stir fry that we are more commonly used to. The noodles are traditionally fried, but we’ve made this simple family supper healthier by using dried egg noodles. It may seem like a lot of ingredients but there is so little cooking involved; it’s just chopping and heating everything through in a frying pan! The vegetables should still have some crunch to them and if you don’t have chicken, try using shredded beef, pork or turkey. Or to make it vegetarian friendly, try using baby corn instead

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If you’re looking to make this an even speedier supper, buy ‘straight to wok’ noodles which are simply ready to warm through and eat

Ingredients

350g egg noodles
2tbsp sunflower oil
500g chicken breasts, sliced into thin strips
2 garlic cloves, peeled and crushed
2tsps ground coriander
1tsp ground ginger
200ml chicken stock
1 onion, thinly sliced
1 carrot, thinly sliced
1 red pepper, cut into thin strips
1tsp chilli paste
2tbsp soy sauce
2tbsp sweet chilli sauce

Method

First, prepare all of your ingredients so they are ready. Cook the noodles according to the packet instructions and set aside.
Heat a wok until it is very hot. Add 1tbsp of the oil and fry the chicken for 5-7mins until cooked through and golden. Remove from wok and set aside.
Add remaining oil and stir fry all the vegetables together, making sure to move them around continuously. Return the chicken to the wok and now add the spices, chilli paste, soy sauce, sweet chilli sauce and stock.
Allow everything to bubble away rapidly. The added liquid should help steam the vegetables until they are the perfect texture. Finally add the cooked noodles and mix well. Spoon into bowls and serve immediately

By Sophie Rae

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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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Chocolate and cherry pavlova

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What a show stopper! Billowing crisp meringue topped with soft whipped cream, sweet black cherries, hazelnuts and fresh mint leaves. This one is to good to just bring out at Christmas. With its delicious chocolate meringue and morish chewy centre you will be back in the kitchen making this recipe again and again. Perfect for any celebration as it makes such an impressive dish and can be used as a great alternative to a birthday cake or Christmas Pud! Play with the toppings using different fruit chunks or berries then garnish with cocoa powder or a grated of chocolate.

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You can add a handful of chopped hazelnuts to the meringue mixture for a surprise nutty crunch or scatter them over the meringue nest once you have spooned it onto the baking sheet.

Ingredients

6 large egg whites
300g caster sugar
1tbsp corn flour
1tbsp white wine vinegar
30g cocoa powder
300ml double cream
50g icing sugar
200g fresh cherries
30g hazelnuts, roughly chopped
Small handful fresh mint leaves, to garnish

Method

Pre-heat oven to 140°C/275°F/Gas Mark 1. Line a flat baking sheet with baking parchment. Place the egg whites in a large metal bowl and whisk until they form stiff peaks.
Add the sugar a spoonful at a time whisking well after each addition until the mixture is thick and glossy. Add the cornflour, white wine vinegar and cocoa powder and whisk again until combined.
Spoon out onto the prepared baking sheet making swirls of meringue as you place it to a circle approximately 25cm wide. Using the back of a spoon make a slight dip in the centre and build up the sides. Transfer to the oven and bake for 1 hour 15 mins. Turn off the oven, open the door slightly and leave inside until completely cool.
Whip the cream and icing sugar together until soft peaks form then pile onto the cooled chocolate meringue. Scatter with the cherries, hazelnuts and mint leaves to serve.

By Mima Sinclair

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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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£101-£150 16%
£71-£100 12%
£51-£70 9%
£31-£50 11%
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I don’t know yet 6%
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Pasta ribbons with prawns and cherry tomatoes

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A sophisticated pasta dish of tagliatelle with a light creamy wine and garlic sauce, juicy prawns and sweet cherry tomatoes. Use fresh pasta for extra elegance and speed but dried pasta is fine.

Serves: 4
Prep time: 15 mins
Cooking time: 12 mins
Total time: 27 mins
Skill level: Easy peasy
Costs: Mid-price

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For meat lovers, cooked chicken or chunks of ham would work just as well as prawns if you prefer. Leave out the prawns for a vegetarian dish and serve with mozzarella pearls scattered on top.

Ingredients

1tbsp olive oil
2 garlic cloves
500g peeled raw prawns, thawed if frozen
250g assorted cherry tomatoes, halved
Salt and freshly ground black pepper
150ml dry white wine
100ml double cream
500g fresh fettucine or tagliatelle pasta
Baby salad leaves and lemon wedges to serve

Method

Heat the oil in a frying pan and gently fry the garlic for 1 min until soft. Add the prawns and cook, stirring, for 3-4 mins. Add the tomatoes and continue to cook, stirring, for a further 2-3 mins until the tomatoes begin to soften and the prawns are pink all over. Season well.
Pour over the wine and cream, and cook over a low heat, stirring occasionally, for 5 mins until hot.
Meanwhile, bring a large saucepan of lightly salted water to the boil and cook the fresh pasta for 2-3 mins until just tender. Drain well and keep warm.
To serve, pile the pasta into warm serving bowls. Spoon the prawn and tomato mixture on top, season with black pepper and sprinkle with baby salad leaves. Serve immediately with wedges of lemon to squeeze over.

By Kathryn Hawkins

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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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Today’s poll

What’s your budget to spend on food and drink for Christmas this year?

£151+ 24%
£101-£150 16%
£71-£100 12%
£51-£70 9%
£31-£50 11%
Less than £30 10%
I don’t know yet 6%
I’m not setting a budget 12%

Thanks, your vote has been counted!