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Ingredients
- 2 70cl bottles red wine
- 100 ml Cointreau
- 2 large Oranges peeled zest and juice
- 1 pared zest of Lemon
- 120 g golden caster sugar
- 2 cinnamon sticks
- 3 Star anise
- 4 Cloves
- 1 orange Sliced
Method
Put all the ingredients (except the slices of orange) in a slow cooker on low for 1 1/2 - 2hrs until hot. Ladle into heatproof glasses and serve with slices of orange. Using the 'keep warm' setting (if your cooker has one) will ensure the mulled wine stays hot during the party.
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Ingredients
- 10 ml Aperol
- 10 ml Lemon juice
- 20 ml orange juice
- 25 ml Gin (your preferred)
- 1 bottle Prosecco
- 1 whole orange sliced and burned
Method
Shake aperol, lemon juice, orange juice, and gin in a cocktail shaker.
Top with a dash of prosecco and garnish with burned orange skin.
Tuna Veggie Pasta
A delicious and healthy lunch or dinner for all the family!
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Ingredients
- 2 cups Pasta
- 1 can tuna
- 1 cup cherry tomatoes
- 2 cups arugula
- 2 tbsp olive oil
- 2 tbsp Freshly Squeezed Lemon Juice
Method
1. Cook the pasta of your choice according to package instructions.
2. While the pasta is cooking, cut the zucchini and cherry tomatoes into bite-sized pieces.
3. Add a drizzle of olive oil to a large pan and allow to heat up for a few minutes, then add the zucchini and cherry tomatoes to the pan, sauteing for about 5 – 10 minutes with a little sea salt and pepper.
4. During the final minute of sauteing the vegetables add in the arugula and cook until almost wilted.
5. Drain most of the pasta, reserving just a tbsp or two of the pasta water and pour the pasta back into the pot with the olive oil and lemon juice. Add in the canned tuna (chopped up with a fork) and sauteed vegetables.
6. Divide between two plates, sprinkle some black pepper on top and enjoy.
Protein Pancakes
Delicious post workout pancakes, perfect for refueling!
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Ingredients
- 25 grams whey protein powder
- 100 ml milk
- 1 lrg Egg
- 50 grams porridge oats
- 1 tsp Cinnamon
- 1/4 tsp baking powder
- light cooking spray
Method
1. Add the oats to a blender and blitz until it resembles a fine flour. Add the protein powder, baking powder, egg, milk and cinnamon to the blender too and blitz everything until you have a texture like pancake batter.
2. Heat a lightly oiled frying pan over medium high heat. Pour the mixture onto the pan, using approximately ¼ of the total mixture for each protein pancake.
3. Tilt the pan in a circular motion so that the batter coats the surface evenly.
4. Cook the pancake for about 50 seconds until the bottom is light brown. Loosen with a flexible spatula or fish-slice, flip over and cook the other side. Serve hot with your filling of choice. Recommendation: Fresh fruit & toppings of your choice.
Espresso Martini Cake
Bake Off honoured the roaring Twenties last night, and so are we...
Try this delicious tiered alcohol cake - Espresso Martini Cake to WOW your guests at any occasion.
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Ingredients
- 200 grams unsalted butter (7oz)
- 250 grams self raising flour
- 1 tsp Bicarbonate of soda
- 50 grams sifted cocoa powder (2oz)
- 125 grams each light muscovado and caster sugar (4oz)
- 150 ml tub soured cream 5 fl oz (¼ pint)
- 3 large Eggs
- 1 tsp vanilla extract
- 2 tbsp espresso/strong coffee, cooled
- 2 tbsp Kahlùa
- 100 ml freshly made espresso or strong coffee, cooled (3 ½ fl oz)
- 3 tbsp Kahlùa
- 75 grams caster sugar (3oz)
- 400 grams full-fat cream cheese, at room temperature – option: Philadelphia 14oz
- 100 grams unsalted butter, softened (at room temperature) (3 ½oz)
- 100 grams sifted icing sugar (3 ½oz)
- 2 tsp espresso coffee powder dissolved in 1tbsp water
- 1 tbsp chocolate coffee beans
Method
1. Preheat oven to 180°C (160°C fan) mark 4. For the cakes, grease and line 2 x 20.5cm (8in) round vake tins. Put the flour, bicarbonate of soda, cocoa, sugars and a pinch of salt into a large bowl or freestanding mixer. Into a jug, measure the soured cream, eggs and vanilla. Whisk briefly to combine. Pour on to the dry ingredients and whisk until fully incorporated, then whisk in the melted butter, coffee and Kahlúa. Divide the mixture equally between the tins.
2. Bake for 25-30min until risen and firm. Leave to cool for 10min in the tin, then transfer to a wire rack to cool completely.
3. For the espresso syrup, put the espresso, Kahlúa and caster sugar into a small pan, heat gently until the sugar dissolves, then increase the heat and simmer for 4-5min until reduced and syrupy. Set aside to cool.
4. When the cakes are cool, cut each in half horizontally to make 4 even layers. Make sure all of them are cut-side up, then drizzle each layer with 1tbsp espresso syrup.
5. For the icing, whisk together the cream cheese, butter and icing sugar until smooth. Then whisk in the coffee mixture until combined.
To assemble, place the first layer of cake on a cake stand, spread with a thin layer of cream cheese icing, top with another cake layer and repeat twice more, finishing with the final
cake layer. Top with the remaining icing. Scatter with chocolate coffee beans and drizzle with the remaining syrup.
Whiskey Smash
If you like Mint Juleps, you’ll love the Whiskey Smash!
This perfect citrusy & minty 19th-century cocktail is perfect for those who say they'll never think whiskey.
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Ingredients
- 3 tbsp mint leaves (about 7 or 8 leaves)
- 1/2 of a whole Lemon cut into 4 pieces
- 1 tbsp white sugar
- 2 ounces irish whiskey
- 1 cup Crushed Ice
Method
1. Place the mint, lemon, and sugar in a cocktail shaker. Muddle together until the sugar has dissolved and the lemon has expressed its juices.
2. Add the whiskey, cover, and shake for 30 seconds. Transfer mixture to an Old Fashioned glass.
3. Top with crushed ice and garnish with a sprig of mint.
Chipotle Chicken Burritos
Chipotle Chicken Burritos
This hot & spicy burrito recipe is a mouthful, and all you'll need for filling lunches and cosy nights in with friends & family.
Quick & easy to make, and an absolute delight!
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Ingredients
- 454 grams Fresh For You Chicken Breasts` cut lengthwise into strips about 1-inch wide
- 1 tbsp Chipotle Chilli Paste (plain chilli paste will be perfect if chipotle is not available)
- 2 tbsp salt
- 1 tbsp Preferred cooking oil
- 1 medium Centra Red Onion quartered and sliced crosswise 1/2-inch thick
- 3 medium Cloves/Lazy Garlic thinly sliced (about 2 tablespoons)
- 2 medium peppers stemmed, seeded, quartered lengthwise, and sliced into 1/2-inch strips
- 120 ml Chicken broth or Water
- 2 teaspoons roughly chopped fresh/dried oregano
- 6 to 8 flour tortillas warmed, for serving
- salsa Optional for serving
- Guacamole Optional for serving
- Sour Cream Optional for serving
- 2 cups Black Beans
- 3 cups White Rice
Method
Place chicken in a bowl, add chilli paste, and salt and toss until chicken is well coated. Set aside.
Heat 1 teaspoon of the oil in a large frying pan over medium-high heat. When it smokes, add half of chicken and cook until golden brown on both sides, about 1 to 2 minutes per side.
Remove to a plate and, return pan to stove, add 1 more teaspoon of the oil, and repeat with second batch.
Add remaining 1 teaspoon of the oil, add onion and garlic and cook until golden and soft, about 2 minutes. Add peppers and cook until softened and golden brown, about 3 to 5 minutes.
Return chicken and any accumulated juices to pan, add broth and cook until sauce is slightly reduced, chicken is cooked through, and peppers are soft, about 5 to 7 minutes.
Stir in oregano, taste, and adjust seasoning, as necessary.
Boil rice and add into the pan with chicken and veg mixture.
Add a generous helping to the warm tortilla. Add toppings - Guacamole, Sour Cream, Salsa and your extra favourites, for example cheese and jalepenos.
Roll and serve immediately.
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Ingredients
- 100 grams Raspberries
- 150 grams Vanilla Drinking Yogurt
- 1 Fresh Lime
- 1 tbsp Maple Syrup
Method
Put the raspberries, vanilla yogurt and maple syrup in a bowl, then pour over 350ml boiling water. Leave to infuse for 10 mins.
Juice the lime, then stir in the lime juice and leave to cool. Pour into six ice lolly moulds and freeze for at least 4 hrs, or overnight.
Sweet Potato Fries
These healthy loaded sweet potato fries are delicious way to indulge responsibly on game day, or next time you’re entertaining!
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Ingredients
- 6 Large Organic Sweet Potatoes Throughly washed
- 1 tbsp olive oil
- 1/4 tsp salt
- 1 1/2 cups Vegan Mozzarella Shreds
- 8oz Tempeh Bacon
- 6 Baby Sweet Peppers Sliced
- 6 scallions Sliced
- 2 tomatoes Chopped
Method
Preheat the oven to 400F. Line 2 large baking sheets with parchment paper
Cut the potatoes into fry size pieces. Transfer them to a large bowl, add the oil and salt and toss well, so the potatoes are coated. Arrange them on a single layer on the lined baking sheet and bake them for 30 minutes, until tender
Once the potatoes are cooked, transfer them all to one baking sheet, forming a big pile. Sprinkle the Shreds on top and return to the oven for 15 more minutes, or until the cheese starts to melt
Top with tempeh bacon, sliced peppers, scallions and tomatoes and garnish with cilantro (optional)
Spaghetti and Meatballs
A simple tomato sauce with lots of flavour is perfect for spaghetti and meatballs. A weeknight classic. This is designed to be a low cost recipe.
Cooking Time:30 minutes - 1 hour
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Ingredients
- 1 tbsp olive oil
- 1 Brown Onion Diced
- 1 garlic clove Finely chopped
- 1 tsp dried mixed herbs
- 400 grams Tin Tomatoes
- 500ml/18fl oz Vegetable or Beef Stock From a cube
- 400g/14oz Dried Spaghetti
- salt and pepper
- 400g/14/oz Beef Mince
- 1 garlic clove Finely chopped
- 1/2 tsp dried mixed herbs
- 1 tbsp olive oil
Method
Heat a large saucepan over a medium heat and add the olive oil. Once hot, add the onion and cook gently without browning for 4–5 minutes, or until softened and translucent. Add the garlic, continue to cook for 2 minutes until aromatic, then add the dried herbs, tomatoes and stock. Bring the sauce to a simmer, reduce the heat and simmer gently while you make the meatballs.
For the meatballs, mix together the beef, garlic and herbs along with a decent pinch of salt and pepper. Using wet hands roll into 20 balls.
Heat a frying pan over a medium heat and add the olive oil. Once hot, fry the meatballs on all sides until nicely coloured, being careful not to burn them. You may need to do this in batches. Transfer to the saucepan containing the sauce.
Continue to simmer the sauce for 10 minutes while you cook the spaghetti.
Bring a large saucepan water to the boil, add a pinch of salt and cook the spaghetti according to the packet instructions. Once cooked, drain and tip into the saucepan with the meatball sauce. Mix well and serve hot.
