Tag: Watch

Tomato, mozzarella and basil salad

Goodtoknow TV

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This traditional Italian salad – notice how the green, white and red colours of this salad are, patriotically, the same as the colours of the Italian national flag – is so simple to put together. But it looks fab and tastes even better, with the sensational flavours of the Mediterranean. Just the thing to enjoy with a pal on a hot summer’s day…

Serves: 2
Prep time: 10 mins
Total time: 10 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

If you put a finger over the top of the bottles of balsamic vinegar and olive oil you can “dot the plate” to give it that professional look!

Ingredients

6 small tomatoes
125g pkt of mozzarella pearls, drained
A handful of fresh basil leaves
Sea salt and freshly ground black pepper
Balsamic vinegar, to serve
Extra virgin olive oil, to serve

Method

Cut the tomatoes in half, and arrange on two plates with the mozzarella pearls and basil leaves.
Season with sea salt and freshly ground black pepper.
Drizzle with a little extra virgin olive oil and a splash of balsamic vinegar.

By Lucy Knox

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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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Party food face-off

What do you head for first on the buffet table? Sausage rolls or cheese straws?

60% 504 votes

40% 504 votes

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Fruity turkey stuffing

Goodtoknow TV

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Make this delicious stuffing to cook inside the Woman’s Weekly’s roast turkey plus serve some stuffing balls on the side.

Serves: 8-10
Skill level: Easy peasy
Costs: Mid-price

That’s goodtoknow

This stuffing can be made the day before. If you prefer to cook it separately from the bird, pack the mixture into a baking dish and cook in the oven at Gas Mark 5 or 190°C for 20 mins, then cover with foil and cook for another 15 mins. Serve in slices.

Ingredients

30g (1oz) butter
1 large onion, peeled and finely diced
2 sticks celery, diced
1 butternut squash, peeled, deseeded and finely diced – use 500g/1lb for the stuffing and keep rest for a vegetable medley
1 cooking apple, peeled and finely diced
100g (3½oz) ready-to-eat prunes, chopped
100g (3½oz) pecan nuts, toasted and roughly chopped
2tbsp brandy or Marsala
125g (4oz) coarse, day-old breadcrumbs
4tbsp chopped fresh parsley
Salt and freshly ground black pepper

Method

Melt the butter in a large frying pan, add the onion and cook for 3 mins. Add the celery and squash and cook, covered, for 10 mins, stirring occasionally, until the squash is softened. Use a potato masher to crush the vegetables, but not too smoothly. Spoon the mixture into a large bowl.
Add the rest of the ingredients as you prepare them and mix well. Cool before using to stuff the turkey.
Use about 500g (1lb) of stuffing for the neck end of the turkey and shape the rest into 16 stuffing balls. Put on a baking sheet (with some sausages in bacon) to cook later.

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Nutritional information per portion

Calories 184(kcal)
Fat 10.0g

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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Today’s poll

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

£151+ 27%
£101-£150 16%
£71-£100 12%
£51-£70 10%
£31-£50 9%
Less than £30 10%
I don’t know yet 5%
I’m not setting a budget 11%

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Oatmeal and honey cake

Goodtoknow TV

Free & easy recipe video: Watch new how-to recipe videos with goodtoknow and Woman’s Weekly see all videos >

This hearty, oaty cake could not be easier to make. Using store cupboard basics, it costs just 26p per slice – a cheap treat for all the family.

Serves: 6-8
Prep time: 15 mins
Cooking time: 50 mins
Total time: 1 hr 5 mins
Skill level: Easy peasy
Costs: Cheap as chips

That’s goodtoknow

Top tip: Try adding some chopped walnuts to the oat topping for an extra crunchy texture.

Ingredients

300g butter
100g honey
150g oats
50g medium oatmeal
100g light brown muscovado sugar
150g self-raising flour
4 medium eggs, beaten

Method

Preheat the oven to 180°C (gas mark 4). Grease and base line a 20cm round loose-bottomed cake tin.
Melt 100g butter with the honey and add the oats.
Mix together the oatmeal, sugar and flour in a large bowl. Melt the remaining butter and stir into the dry ingredients with the eggs. Pour into the cake tin.
Sprinkle the oat mixture on top and bake for 45-50 mins or until golden and a skewer inserted comes out clean.
Serve warm with a drizzle of honey.

www.allaboutoats.com

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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

Which day of the week do you do the bulk of your food shopping on?

Monday 6%
Tuesday 5%
Wednesday 5%
Thursday 12%
Friday 17%
Saturday 16%
Sunday 5%
Different days every week 16%
In small bits all through the week 18%

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