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     The Winning Recipe
      from our Chat Page

Guilt Free
Carrot Cake

carrot cake

This delicious Carrot Cake was created by 'Celia' the winner of the Sixtyplusurfers Chat & Socialise Competition as chosen by Phil Vickery. Easy to make and healthy
to eat, why not try it yourself.

Ingredients

· 9 oz carrots finely grated
· 3 eggs
· 4 oz brown sugar
· 110 ml rapeseed oil
· 6 oz wholemeal self raising flour
· 1.5 teaspoons of cinnamon
· 0.75 teaspoon nutmeg
· 3 oz ground almonds
·
3 oz raisins

Method

1. Grease and line 8" cake tin (7" for taller cake).

2. Whisk eggs and sugar together until creamy.

3. Slowly whisk in the oil.

4. Add carrots and remaining ingredients. Stir in.

5. Add to cake tin and bake for about 45 minutes at gas 5 (190°C) depending on the strength of your oven, until firm and golden brown. 

6.
Eat when nice and hot.

 Handy Tip

  slice of carrot cake

For those with nut allergy, you can substitute the ground almonds with Matzo Meal, adding slightly less than the amount above.

     

Kid Friendly Recipes

kid friendly recipes
When you've got the grandchildren over, why not
get them involved in cooking - they'll love it! So here are some recipes for them to try out:


Steak Burgers
making a burger

Ingredients:
250g lean steak mince
½ an onion
2 eggs - beaten
2 tsp garlic puree
Some herbs
2 tbsp breadcrumbs
Salt & Pepper

Method:
Put the mince into a large bowl. Chop the onion and cook in a little olive oil until soft and golden. Add to the mince, with the garlic, a little salt and pepper, breadcrumbs and some finely chopped fresh herbs – we used a mixture of parsley, basil and chives.

Add the beaten eggs and mix thoroughly. Shape little burgers and flatten with the palm of your hand. Heat a pan with a little olive oil and sear the burgers on both sides until brown. Lower the heat and cook through until the juices run.

 

Chicken Nuggets
chicken nuggets
Ingredients:

Mini chicken fillets
2 pieces of toast
2 eggs
Salt & Pepper
½ a lemon

Method:

Beat the egg, then squeeze in the juice of half a lemon. Magimix the toast until it becomes breadcrumbs, and put the crumbs in a bowl with a bit of salt and pepper.
 

Dip the chicken fillets right into the egg, then roll them in breadcrumb until well covered.
 

Add a little olive oil to a pan and fry until the breadcrumbs are golden and the chicken is cooked.

 

Chicken Drumsticks
chicken drumsticks

Ingredients
Chicken drumsticks
Lemon
Thyme
Salt & Pepper

Method:

Score the skin of the chicken and put on a rack in a roasting tin. Season with a pinch of salt, freshly ground black pepper, some sprigs of fresh thyme, lemon zest and a squeeze of lemon juice.
 

Roast in a hot oven – 200 degrees C – until the juices run clear and the skin is crisp and golden. 

 

 

                        Food & Drink

 Phil Vickery's Cookery
 
    Master Class    

  

Watch Phil Vickery’s new Video.  This may take up to 30 seconds to load up before you will be able to see it

     Watch Phil Vickery  
  where he barbeques
     food for vegetarians

 
 
 
Click here for more of Phil's Films
 

Get Adobe Flash Player nowTo see many of the movies on this website you will need the Flash Player software. This is a free download from Adobe.com click the FlashPlayer icon to go to the Adobe download page.
 

 

Dear Food Lovers,
 

I tried to get my youngest daughter to try prunes the other day. So I carefully I laid out the black, glistening, shrivelled fruit and called her in.

Her face looked decidedly worried. First she picked up the fruit and tentatively smelt it, her eyes opened and she took a small bite, she looked quizzically at me and waited for a few seconds. I said to her ‘Well, what’s the taste like’ She replied ‘They taste like yucky grapes don’t they?’ We did laugh, but she’s exactly right, they do. We have also tasted other foods, but that’s for next time!

 

My latest book, Seriously Good Gluten-Free Cooking, is coming out next month and I think it will revolutionise the notoriously restrictive gluten-free diet, showing readers how to face every meal of the day with a selection of delicious recipes that coeliacs have until now only dreamed of.

Not only will you discover excellent breakfast, dinner, sweet and bread recipes, but also learn about ‘hidden’ gluten found in store cupboard essentials like stock cubes and soy sauce.

This month's recipe, Breakfast Fruit Seed Bars, is just one of the many gluten free recipes to tempt you to try some gluten free cooking.

 

Sticking with the healthy theme this month and wanting to enjoy the last of the Summer sunshine this month’s film is a vegetarian treat, the recipe is quick and tasty so you can spend more time enjoying the garden.

 

 

Phil Vickery

http://www.vickery.tv

 

 

     So here's my recipe for you to try out:  
    

Breakfast Fruit Seed Bars

          breakfast fruit seed bars
 

These bars are a winner with the kids at home. I think it’s partly because of the texture – crunchy with a lovely background flavour, and of course the sweetness of the sugar. You can omit the sugar if you want, but the texture will be slightly crumblier.

 

 

Preparation time: 15 minutes

Cooking time: 20 minutes

Ingredients:
100g sunflower seeds

100g sesame seeds

100g pumpkin seeds

100g semi-dried cranberries

100g semi-dried blueberries

100g gluten-free porridge oats

2 tablespoons soft brown sugar

1 teaspoon ground cumin seeds

1 teaspoon ground cinnamon

1 teaspoon ground coriander

1 x 397g tin condensed milk

150g unsalted butter, cut into small cubes

Method
 
1. Preheat the oven to 180°C/350°F/gas mark 4. Line a 24cm square
    baking tin with baking parchment.

 
 2.Place the seeds, fruit, oats, sugar and spices in a large bowl and
    mix well.

 3. Put the condensed milk and butter into a bowl and place over a
    pan of gently simmering water. Melt together until well blended
    and  hot.  This will take about 15 minutes.

 4. Stir the butter mixture into the fruit and seeds and mix really well.
 5. Spoon the mixture into the tin and pack down lightly with the
    back of the spoon.

 6. Bake for about 20 minutes, until slightly golden. Remove from the
    oven, cool and
cut into bars.

 

Phil Vickery

www.Vickery.tv
 

        
      
One Pot - Three Dips
 

           pot dips

 

Here are three quick and easy recipes to make delicious dips for a lunch time treat or to share with your friends over a glass of wine.

 

Prep time 15 minutes

Cooking time 15 minutes

Serves 4 people

 

Sweet Chilli dip

Take a third of a pot of TOTAL Greek yoghurt and mix with Chinese sweet chilli dip. Add as much or as little to taste.

 

Roast Garlic dip

Take 1 head of garlic, cut it horizontally.

Roast the garlic in a medium heated oven for 15 minutes. When golden brown allow to cool and squeeze out the sweet garlic pulp and mix with a third of a pot of TOTAL Greek yoghurt.

 

Pecorino, basil and pine nut dip

25gm grated pecorino cheese

2 leaves of fresh basil

1tsp chopped toasted pine nuts

1/3 pot of TOTAL Greek yoghurt

Mix all the ingredients together in a bowl.

 

To serve

Arrange the dips in ramekins and serve with your favourite crudities and bread sticks or rice cakes.

 

Chefs tip if you don’t have any pecorino cheese then use parmesan

 

 

      Wild Alaska Canned
 Salmon And Horseradish    Paté Filled Beetroot Ravioli


 Canned salmon and horseradish pate
The ‘ravioli’ in this dish is simply a salmon paté sandwiched between two square slices of raw beetroot, making it a quick, healthy and colourful summer snack or starter. Just combine chunks of wild Alaska canned salmon with cream cheese, horseradish, lemon, salt and plenty of black pepper to make a chunky pate, sandwich in between thin slices of raw beetroot and serve with a home made watercress purée. 

Alaska salmon are wild and sustainable. They swim freely in the icy waters of the North Pacific Ocean, feeding on natural marine life. It is this natural diet of crustaceans and other marine life that give wild Alaska salmon its distinctive colour and flavour. Wild Alaska salmon is low in fat and a natural source of protein, vitamins, calcium and Omega 3 oils which may help to maintain a healthy heart as part of a balanced diet. 

Processed immediately after harvest to preserve its delicious flavour, wild Alaska canned salmon is also low in cholesterol and high in protein, calcium, vitamins and Omega-3 oils. It’s great value for money too! Wild Alaska Salmon is stocked in most supermarkets, look for the words 'USA SALMON' or 'ALASKA SALMON USA' on the label or stamped on the lid of Your Favourite Brand of pink or red canned salmon.

For delicious, natural and environmentally sustainable salmon look for smoked, chilled, frozen and canned wild Alaska salmon, which are all widely available. Alaska’s long-term dedication to sustainability has ensured continuous, wild and healthy harvests, and guaranteed that stocks of superior seafood are preserved for future generations. Thanks to years of careful management by the Alaska Department of Fish and Game (ADFG) and the escapement programmes implemented during short harvest periods, wild salmon stocks in Alaska have been preserved. 

For more information on wild Alaska Seafood, please visit www.alaskaseafood.org.uk


  Recipe: Canned Salmon
   and Horseradish Paté     
   Filled Beetroot Ravioli


Serves: 6

Ingredients:
1 x 213g can red or pink wild Alaska salmon
50g light cream cheese
1 ½ tsp horseradish sauce
zest and juice of 1 lemon
salt and black pepper
2 tbsp Olive oil
squeeze of lemon juice
3-4 bulbs fresh beetroot
3 tbsp chopped pine nuts, to serve

Watercress puree:
2 handfuls watercress
1 tbsp olive oil
juice and zest of ½ lemon 
50ml water

Method:
Drain the canned salmon and discard the liquid. Remove any skin and bones, if wished, then gently mash the salmon with a fork

Mix in the cream cheese, horseradish, lemon zest and juice, a little salt and plenty of black pepper. Cover and leave in the fridge for at least 1 hour before serving

To make the watercress puree, simply blend the watercress with the olive oil, lemon juice and zest and water in a food processor until smooth and season to taste

Mix together 2 tbsp olive oil, with a good squeeze of lemon juice in a large bowl

Peel and thinly slice the beetroot, with a mandolin if you have one, trim each slice into squares and place in the olive oil and lemon juice

Take squares of beetroot and spoon 1 tsp of salmon paté in the centre, top with another square of beetroot. Repeat until you have used all of the salmon pate

To serve, carefully place the salmon and beetroot ravioli onto serving plates, top each with a few chopped pine nuts, drizzle over some watercress purée and season with black pepper. Serve immediately

Cook’s tip: This dish is perfect for dinner parties as the pate can be made well in advance. Just take time over the seasoning of the pate, and remember that you can always add a little more lemon or horseradish if necessary
.

 

      Summer Salads
          With Stilton
 

Blue Stilton, traditionally associated with Christmas, is fast becoming a popular summertime selection, too. The addition of a full flavoured Blue Stilton such as award-winning Cropwell Bishop to salads, dips, barbeques and, of course, the traditional Ploughman’s Lunch, takes summer dining to another level. Here is a lovely summer salad recipe using Cropwell Bishop Blue Stilton made in the family-run creamery in the Vale of Belvoir.

This is one of those dishes that you can bring to the table and everyone just grabs a fork, a hunk of bread and tucks in. It’s so social and opulent. The smokiness in smoked salmon is a match made in heaven when paired with cucumber and creamy Cropwell Bishop Blue Stilton. 

  Smoked Salmon And        Cucumber Salad With Blue
       Stilton Dressing


Serves 4 as a starter or 2 as a salad
Preparation time: 15 minutes
Ingredients:
For the dressing
100g Cropwell Bishop Blue Stilton 
The zest and juice x 1 lemon
200ml-soured cream
2 tablespoons extra virgin olive oil
Sea salt and freshly ground black pepper
300g smoked salmon
1 cucumber, stripped into ribbons with a potato peeler
10 radishes, trimmed and finely sliced
3 spring onions, finely sliced
1 teaspoon extra virgin olive oil
1 tbsp poppy seed, lightly toasted

Method:
Place the Stilton, lemon juice, soured cream, olive oil with some black pepper and a pinch of salt into a blender and blitz for 15 seconds until smooth. Spread the salmon in neat waves over a large plate or platter. Put the cucumber ribbons, radishes and spring  onions into a mixing bowl and dress with lemon juice, olive oil and some seasoning.
Drizzle the dressing over the salmon, then top with the salad before adding a final drizzle and some crumbled Cropwell Bishop Blue Stilton, bring to the table and let everyone help themselves.


   Mexican Quesadilla
 

Serves: 4 people
 

Cooking time: 10mins

Ingredients:

A pack of Scan Meatballs

8-12 corn/flour tortillas

300g of grated cheese (ideally mozzarella)

A few spoonfuls of Mexican salsa

2 avocados, sliced

Method:


1.    
Place the grated cheese on the tortilla, covering it like a pizza.

2.    
Spread salsa over the cheese.


3.     Lay the meatballs and avocado slices on top of the tortilla.

4.    
Put another tortilla on top.

5.    
Toast in a pan over medium heat and turn over when brown.

 

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