Serves: 4
Ingredients:
100g Waitrose Wholesome Soup Mix (from the beans and pulses shelf)
1 tbsp olive oil
70g pack Waitrose Cubetti Di Pancetta or streaky bacon, finely chopped
1 onion, finely chopped
2 carrots, finely diced
2 celery sticks, finely chopped
1 courgette, finely chopped
400g can Waitrose Italian Chopped Tomatoes
25g pack fresh basil, roughly torn
For the Parmesan crisps:
100g finely grated Parmigiano Reggiano
Method:
Soak the soup mix in cold water overnight, then drain and rinse well.
Heat the oil in a large deep saucepan and fry the pancetta for 2-3 minutes, stirring all the time. Add the onion, carrot and celery, and continue to sauté for 4-5 minutes until starting to soften.
Add the courgette, tomatoes, seasoning and 700ml cold water, together with the rinsed beans. Bring to simmering point, reduce the heat, cover, and gently simmer for 45 minutes to 1 hour, until all the vegetables are tender. Check the seasoning and stir in the basil.
To make the Parmesan crisps, preheat the oven to 180°C, gas mark 4. Line a baking tray with baking parchment and heap the grated cheese in 4 rough circles. Bake for 5 minutes until the cheese has melted. Remove from the oven and allow to cool and harden.
Serve the minestrone in bowls, with crusty bread and the Parmesan crisps.
Tips:
Traditional minestrone is made with broken spaghetti. Try adding different pasta shapes, pearl barley, or cannellini beans instead.
Drinks recommendation:
With this soup you need a classy, dry and elegant white.
Saturday, December 1, 2007
Fruity Chicken Salad With Clementine Dressing
Serves: 2
Ingredients:
2 Waitrose Select Farm Chicken Breast Fillets
1 ½ tbsp Dijon mustard
200g bread, torn into chunks
1 ½ tsp olive oil
75ml freshly squeezed clementine juice (from approx 2 clementines)
2 tbsp sherry vinegar
½ pomegranate (or 100g Pomegranate seeds, available from the chiller cabinet)
100g Pack Waitrose Wild Rocket and Chard Salad
Method:
Preheat the oven to 200°C, gas mark 6. Season the chicken and smear with 1 tablespoon mustard. Place in a small roasting tin and bake for 25-30 minutes or until cooked through. Set aside to rest for 5 minutes.
Spread the chunks of bread on a baking tray, drizzle ½ teaspoon olive oil over and season. Mix using your hands, to coat the bread. Cook in the oven for 10 minutes or until the bread is golden and toasted.
To make the dressing, place the clementine juice, the vinegar, and remaining oil and mustard in a small bowl. Whisk until smooth then season to taste.
Remove the seeds from the pomegranate and place half of them in a large mixing bowl with the salad leaves. Cut the warm chicken into long diagonal slices and add to the bowl. Pour in the dressing and gently toss the salad.
Divide the salad between 2 serving plates. Sprinkle with the remaining pomegranate seeds and the croutons, then serve.
Tips:
For a quicker version of this salad, swap the chicken for Waitrose Roast Chicken Breast Fillets or shred in leftover roast chicken or turkey meat.
Drinks recommendation:
Chenin Blanc is a great match for this dish.
Ingredients:
2 Waitrose Select Farm Chicken Breast Fillets
1 ½ tbsp Dijon mustard
200g bread, torn into chunks
1 ½ tsp olive oil
75ml freshly squeezed clementine juice (from approx 2 clementines)
2 tbsp sherry vinegar
½ pomegranate (or 100g Pomegranate seeds, available from the chiller cabinet)
100g Pack Waitrose Wild Rocket and Chard Salad
Method:
Preheat the oven to 200°C, gas mark 6. Season the chicken and smear with 1 tablespoon mustard. Place in a small roasting tin and bake for 25-30 minutes or until cooked through. Set aside to rest for 5 minutes.
Spread the chunks of bread on a baking tray, drizzle ½ teaspoon olive oil over and season. Mix using your hands, to coat the bread. Cook in the oven for 10 minutes or until the bread is golden and toasted.
To make the dressing, place the clementine juice, the vinegar, and remaining oil and mustard in a small bowl. Whisk until smooth then season to taste.
Remove the seeds from the pomegranate and place half of them in a large mixing bowl with the salad leaves. Cut the warm chicken into long diagonal slices and add to the bowl. Pour in the dressing and gently toss the salad.
Divide the salad between 2 serving plates. Sprinkle with the remaining pomegranate seeds and the croutons, then serve.
Tips:
For a quicker version of this salad, swap the chicken for Waitrose Roast Chicken Breast Fillets or shred in leftover roast chicken or turkey meat.
Drinks recommendation:
Chenin Blanc is a great match for this dish.
Pheasant Breast with Apples and Crème Fraîche
Serves: 2
Ingredients:
1 tbsp olive oil
Pack 2 Waitrose Pheasant Breast Fillets
1 small English Royal Gala apple, peeled, cored and cut into
12 wedges
100ml Waitrose Cooks’ Ingredients Chicken Stock
2 tbsp crème fraîche
2 tbsp fresh parsley, finely chopped
Method:
Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat right down then stir in the crème fraîche and parsley. Season to taste.
Cut the pheasant breasts into 4 or five diagonal slices and return to the pan, with any juices, to warm through. Serve with ready-prepared Waitrose Red Cabbage, or Cavolo Nero cabbage lightly steamed until tender.
Tips:
Add a splash of cider or Calvados to the sauce for a more complex flavour.
Drinks recommendation:
Try a lovely soft Merlot blend with supple fruit and oak tannins.
Ingredients:
1 tbsp olive oil
Pack 2 Waitrose Pheasant Breast Fillets
1 small English Royal Gala apple, peeled, cored and cut into
12 wedges
100ml Waitrose Cooks’ Ingredients Chicken Stock
2 tbsp crème fraîche
2 tbsp fresh parsley, finely chopped
Method:
Put the oil in a small heavy-based frying pan over a high heat. Season the pheasant breasts well and place in the pan. Cook for 2-3 minutes on each side or until just cooked through and nicely browned. Set aside on a plate to rest for 5 minutes, covering with foil to keep warm.
Meanwhile, place the apple wedges in the pan and cook for 1 minute on each side or until golden brown. Add the chicken stock and cook for 5 minutes or until the sauce reduces by about two thirds and the apple is tender. Turn the heat right down then stir in the crème fraîche and parsley. Season to taste.
Cut the pheasant breasts into 4 or five diagonal slices and return to the pan, with any juices, to warm through. Serve with ready-prepared Waitrose Red Cabbage, or Cavolo Nero cabbage lightly steamed until tender.
Tips:
Add a splash of cider or Calvados to the sauce for a more complex flavour.
Drinks recommendation:
Try a lovely soft Merlot blend with supple fruit and oak tannins.
Apple Scone
Main Ingredients:
1 medium cooking apple
8 oz (250g or two cups) self raising flour (all-purpose flour with baking powder)
½ teaspoon salt
Level teaspoon baking powder
2 oz (60g or ½ stick) butter
2 oz (60g or ¼ cup) castor (fine granulated) sugar
Up to ¼ pint (150ml or half cup) milk
Ingredients for glaze:
A little milk
1oz demerara (light brown) sugar
Method:
Pre-heat the oven to 200C (400F or Gas Mark 6). Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder. Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you have a soft but not sticky dough. Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a greased baking sheet, brush the top with milk and sprinkle with the demerara (light brown) sugar. Bake in the pre-heated oven at 200C (400F or Gas Mark 6) for 20-25 minutes. Serve warm with butter.
1 medium cooking apple
8 oz (250g or two cups) self raising flour (all-purpose flour with baking powder)
½ teaspoon salt
Level teaspoon baking powder
2 oz (60g or ½ stick) butter
2 oz (60g or ¼ cup) castor (fine granulated) sugar
Up to ¼ pint (150ml or half cup) milk
Ingredients for glaze:
A little milk
1oz demerara (light brown) sugar
Method:
Pre-heat the oven to 200C (400F or Gas Mark 6). Peel and core the apple and then finely chop. Sift together the flour, salt and baking powder. Then rub in the butter followed by the sugar and chopped apple and mix. Add milk until you have a soft but not sticky dough. Roll out on a floured surface to about ¼" thick and 8" round and mark into 8 wedges. Place on a greased baking sheet, brush the top with milk and sprinkle with the demerara (light brown) sugar. Bake in the pre-heated oven at 200C (400F or Gas Mark 6) for 20-25 minutes. Serve warm with butter.
Apple Butterscotch Pie
Ingredients:
A 22cm/9" pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ½ cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt
Method:
You can use a ready-prepared pastry flan case or make your own.Thinly slice the apples and fill the case completely.
Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold.
A 22cm/9" pastry lined flan case
Eating apples to fill the flan case completely
3 ounces (100g or scant ½ cup) demerara (light brown) sugar
4 ounces (125g or two-thirds cup) granulated sugar
2 tablespoons plum jam
2 level tablespoons flour
2 tablespoons cream
3 eggs (one complete and two egg whites)
Small pinch of salt
Method:
You can use a ready-prepared pastry flan case or make your own.Thinly slice the apples and fill the case completely.
Beat together one egg and one tablespoon of cream. Mix this with the brown sugar, flour and pinch of salt. Spread this mixture over the apples and bake in a preheated oven at 220C/425F/Gas mark 7 for ten minutes. Then reduce the heat to 180C/350F/Gas mark 4 for a further 20 minutes or so, until the apples are soft.
Make a meringue topping by placing two egg whites in a dry bowl and beat with an electric whisk until firm peaks form. Add the white sugar gradually, beating constantly until the mixture is thick and glossy and all the sugar has dissolved. Spread the plum jam over the apple and then spoon the meringue over the filling. Swirl into peaks with a fork or flat-bladed knife. Bake for a further 20 minutes or so until the meringue is lightly golden. Serve cold.
Abernethy Biscuits
Ingredients:
8 oz plain flour
3 oz caster sugar (granulated will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
1 tablespoon milk
1 standard egg
Method:
Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough. Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. Cut out with a three-inch plain cutter, rolling the trimmings to make more, as required. Prick the top of the biscuits with a fork and place on greased baking trays (cookie sheets) and bake in a pre-heated oven at 375F/190C/Gas Mark 5 for ten minutes until golden brown. After they have cooled, store in an airtight tin (unless you can't resist eating them all immediately!)
8 oz plain flour
3 oz caster sugar (granulated will do)
3 oz butter
Half a level teaspoon baking powder
Half a level teaspoon of caraway seeds
1 tablespoon milk
1 standard egg
Method:
Sift the flour and baking powder and rub in the butter until it is thoroughly mixed. Mix in the sugar and caraway seeds and then add the egg and milk to make a stiff dough. Roll the mixture on a floured surface until it is the thickness required for a biscuit/cookie. Cut out with a three-inch plain cutter, rolling the trimmings to make more, as required. Prick the top of the biscuits with a fork and place on greased baking trays (cookie sheets) and bake in a pre-heated oven at 375F/190C/Gas Mark 5 for ten minutes until golden brown. After they have cooled, store in an airtight tin (unless you can't resist eating them all immediately!)
Fantastic Tempura Beer Batter Shrimp
Ingredients:
3/4 cup beer (do not use a dark beer!)
3/4 cup rice flour
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional or to taste)
15 large shrimp, peeled and diveined (can use a few more)
vegetable oil (for deep frying)
seasoning salt
Preparation:
In a bowl whisk beer with the rice flour until very smooth.
Add in salt and garlic powder and cayenne (if using).
Let sit out at room temperature for 10 minutes.
Make several shallow cuts across inside curve of each shrimp, then press shrimp gently (this will help prevent curling during cooking).
Heat oil to 375 degrees.
Dredge the shrimp into the batter coating completely with batter, letting any excess drip off.
Deep-fry turning once until golden (about 3 minutes).
Transfer to a piece of brown paper (a brown paper bag will do for this!).
Season with seasoning salt.
3/4 cup beer (do not use a dark beer!)
3/4 cup rice flour
3/4 teaspoon salt
1/4-1/2 teaspoon cayenne pepper (optional)
1 teaspoon garlic powder (optional or to taste)
15 large shrimp, peeled and diveined (can use a few more)
vegetable oil (for deep frying)
seasoning salt
Preparation:
In a bowl whisk beer with the rice flour until very smooth.
Add in salt and garlic powder and cayenne (if using).
Let sit out at room temperature for 10 minutes.
Make several shallow cuts across inside curve of each shrimp, then press shrimp gently (this will help prevent curling during cooking).
Heat oil to 375 degrees.
Dredge the shrimp into the batter coating completely with batter, letting any excess drip off.
Deep-fry turning once until golden (about 3 minutes).
Transfer to a piece of brown paper (a brown paper bag will do for this!).
Season with seasoning salt.
Authentic Hummus
Ingredients:
1-2 garlic clove (use smoked garlic if you can get it)
3 tablespoons tahini
1/8 teaspoon salt
2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
1 lemon, juice of, only
1/3 cup water
1-2 tablespoon olive oil
paprika (optional)
parsley, chopped (optional)
Preparation:
Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
Add lemon juice and blend.
Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.
1-2 garlic clove (use smoked garlic if you can get it)
3 tablespoons tahini
1/8 teaspoon salt
2 (16 ounce) cans garbanzo beans, which equals about two cups drained (chick peas)
1 lemon, juice of, only
1/3 cup water
1-2 tablespoon olive oil
paprika (optional)
parsley, chopped (optional)
Preparation:
Drain and rinse garbanzos. Do NOT use can juices for the liquid in this recipe. They 'muddy' the flavour of the end result.
Put garlic, tahini and salt in a blender or food processor and buzz until ingredients are well mixed (10-15 seconds).
Add garbanzo beans (one can at a time) and blend after each addition. You can reserve a few whole beans for garnish.
Add lemon juice and blend.
Add as much water as you need for the consistency you like. I usually use it all, unless the lemon is ultra juicy.
Spread hummus on a flat plate. Create a bowl shape by elevating the edges with hummus.
Drizzle olive oil over the hummus, sprinkle with paprika and garnish with reserved whole beans and chopped parsley.
Serve with flat Arabic bread. It's nice to toast the bread lightly in the oven.
Layered Shrimp Dip
Ingredients:
1/2 cup sour cream
8 ounces cream cheese, softened
1/4 cup mayonnaise
3 (4 ounce) cans shrimp, drained
1 cup seafood cocktail sauce
2 cups mozzarella cheese, shredded
1 green pepper, chopped
3 green onions, chopped
1 tomato, diced
Preparation:
Mix the sour cream, cream cheese and mayonnaise together and spread in *pan.
Scatter the shrimp over top of mayo/cheese mixture.
Add layers of mozzarella, green pepper, green onions and tomato and cocktail sauce.
Cover and chill.
You can use bowls, platters etc -- see what you have, it is adaptable.
1/2 cup sour cream
8 ounces cream cheese, softened
1/4 cup mayonnaise
3 (4 ounce) cans shrimp, drained
1 cup seafood cocktail sauce
2 cups mozzarella cheese, shredded
1 green pepper, chopped
3 green onions, chopped
1 tomato, diced
Preparation:
Mix the sour cream, cream cheese and mayonnaise together and spread in *pan.
Scatter the shrimp over top of mayo/cheese mixture.
Add layers of mozzarella, green pepper, green onions and tomato and cocktail sauce.
Cover and chill.
You can use bowls, platters etc -- see what you have, it is adaptable.
Apple Cornmeal Mini-Muffins
ServesMakes:
24 mini-muffins or 12 regular-sized muffins
Ingredients:
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 1/3 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
3/4 cup peeled, diced Granny Smith apples
Preparation:
Preheat oven to 425°F. Combine cornmeal, flour, sugar, baking powder, soda, salt, cinnamon and nutmeg in medium mixing bowl. Combine eggs, milk, butter, vanilla and vinegar in another. Make a well in the dry ingredients and pour in wet ingredients; stir just until combined. Stir in apples, just until incorporated. Spray mini-muffin pan with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a toothpick comes out clean. Remove from pan using a small offset spatula if necessary; cool on wire rack.
24 mini-muffins or 12 regular-sized muffins
Ingredients:
1 1/4 cups stone-ground cornmeal
3/4 cup all-purpose flour
5 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 teaspoon cinnamon
1/4 teaspoon nutmeg
2 large eggs
1 1/3 cups milk
2 tablespoons unsalted butter, melted and cooled slightly
1/2 teaspoon vanilla extract
1/4 teaspoon white vinegar
3/4 cup peeled, diced Granny Smith apples
Preparation:
Preheat oven to 425°F. Combine cornmeal, flour, sugar, baking powder, soda, salt, cinnamon and nutmeg in medium mixing bowl. Combine eggs, milk, butter, vanilla and vinegar in another. Make a well in the dry ingredients and pour in wet ingredients; stir just until combined. Stir in apples, just until incorporated. Spray mini-muffin pan with cooking spray, and divide batter evenly; bake 7 to 8 minutes, until a toothpick comes out clean. Remove from pan using a small offset spatula if necessary; cool on wire rack.
Apple-Licious Smoothies
Serves:
Makes 6 servings
Ingredients:
4 (1/2 cup) containers Mott's Healthy Harvest summer strawberry apple sauce
2 cups Mott's apple juice
2 cups low-fat vanilla yogurt
Preparation:
In small pitcher, combine all ingredients and mix until thoroughly combined. Cover and chill until ready to serve.
Tip:
Kids can make individual smoothies themselves. Use 1 container apple sauce, then use the container to measure the apple juice and yogurt. Stir together right in the glass!
Nutrition Information per Serving:
140 calories,
1g fat,
5mg cholesterol,
55mg sodium,
30g carbohydrate,
less than 1g fiber,
4g protein
Makes 6 servings
Ingredients:
4 (1/2 cup) containers Mott's Healthy Harvest summer strawberry apple sauce
2 cups Mott's apple juice
2 cups low-fat vanilla yogurt
Preparation:
In small pitcher, combine all ingredients and mix until thoroughly combined. Cover and chill until ready to serve.
Tip:
Kids can make individual smoothies themselves. Use 1 container apple sauce, then use the container to measure the apple juice and yogurt. Stir together right in the glass!
Nutrition Information per Serving:
140 calories,
1g fat,
5mg cholesterol,
55mg sodium,
30g carbohydrate,
less than 1g fiber,
4g protein
Apple, Cheese and Smoked Turkey Cups
Serves:
Makes 30 appetizers
Ingredients:
1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed
Preparation:
In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.
Makes 30 appetizers
Ingredients:
1/2 cup (1/4-inch cubes) Kerrygold Blarney Castle Cheese
1/2 cup (1/4-inch cubes) red apple
1/2 cup (1/4-inch cubes) smoked turkey
3 tablespoons minced fresh fennel
2 tablespoons sliced green onion (green part only)
2 tablespoons each lemon juice and extra virgin olive oil
Pepper to taste
2 (2.1-ounce) boxes mini filo shells, thawed
Preparation:
In bowl combine all ingredients except shells. Chill 1 hour or up to several hours ahead. Spoon mixture equally into shells and serve immediately.
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