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
For those with nut allergy, you can
substitute the ground almonds with Matzo Meal, adding
slightly less than the amount above.
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
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
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
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
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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.
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.
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
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.
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.
September
2010 
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