(Super) Healthy Spring Rolls Recipe

Wrap-your-own spring rolls

(Super) Healthy Spring Rolls Recipe

(Super) Healthy Spring Rolls Recipe

•    300g pack cooked rice noodles from the chiller cabinet
•    about 400g/14oz mixed vegetables, thinly sliced and put in separate bowls, such as red peppers, beansprouts, carrots, shredded Chinese leaf cabbage, spring onions
•    140g cooked prawns
•    100g cooked chicken or duck, shredded
•    2 garlic cloves, finely chopped
•    small piece ginger, finely chopped
•    splash light soy sauce
•    Chinese five-spice powder, for sprinkling
•    8-10 sheets of brik or filo pastry
•    1 egg, beaten
•    sesame seeds, for sprinkling if you want
For the dipping sauce
•    100g reduced salt and sugar ketchup
•    1 tbsp white wine vinegar
•    small piece ginger, grated
•    pinch of caster sugar

Method
1.    Heat oven to 200C/180C fan/gas 6. Before you get the kids cooking, put the noodles, vegetables, prawns and chicken in individual bowls for everyone to help themselves. Wash hands, put aprons on, sit the kids down and give them their own mixing bowl and spoon. Let them choose which ingredients they want (noodles are essential) in their rolls and if they want to graze as they choose, that’s fine – all the ingredients are cooked or can be eaten raw. Add a bit of garlic and ginger, a tiny dash of soy and sprinkling of five-spice to each bowl and let them mix everything together.
2.    Push the bowl aside and lay a sheet of pastry in front of each child. Ask them to spoon the filling down one side of each sheet then give them the beaten egg and a brush so they can brush around the edges. Then help them to roll them up neatly by folding both sides over the filling, then rolling them up.
3.    Lift the spring rolls onto a baking tray, seam side down, brush with a little more egg and sprinkle with sesame seeds, if you want. Try to remember which child made which roll to save any arguments at the end! Bake the rolls for 20-25 mins or until golden.
4.    While the rolls are in the oven, make the dipping sauce. Get the kids to mix all the ingredients together until the sugar has dissolved. When the spring rolls are golden and crisp, remove from the oven. Leave until cool enough to handle, cut into pieces for smaller kids, then let them eat, dipping the rolls into the sauce.

Source: http://www.bbcgoodfood.com/recipes/1364656/wrapyourown-spring-rolls

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Blue Cheese Souffles Recipe

 Blue Cheese Souffle Recipe

Blue Cheese Souffle Recipe

 

 

 

 

 

 

 

 

 

These make a very elegant starter and are quite easy to prepare. You can make these ahead of time and they will puff up again when you place them back in the oven.

Serves 6 individual portions
160g of blue cheese
40g self raising flour
40g of butter
340ml of milk
3 large eggs, separated
1 small onion cut in half
1 bay leaf
3 black pepper corns
A pinch of grated nutmeg
Preheat the oven to 180°C. Grease and flour 6 ramekins.
Pour the milk into a small pot and add the onion, bay leaf, peppercorns and grated nutmeg. Bring to a steady simmer slowly, then remove from the heat and strain into a pyrex jug.
Melt butter, in a small pot and add the flour to make a roux, whisking until it’s comined. Slowly add the warm milk until you have added it all and are left with a thick white sauce.
Transfer the sauce to a mixing bowl. Then whisk in the egg yolks and 3/4 of the cheese. Beat the egg whites until light and fluffy and forming soft peaks.
Divide the mixture amongst the ramekins and place in roasting tin.
Pour boiling water around the base of the ramekins and place in the oven for 15 minutes until risen.
Serve straight away in the ramekins or allow to cool slightly and remove from the ramekins and place on a lined baking sheet.
At this point you can keep the ramekins to serve the following day if you wish.  Just add a sprinkle of extra blue cheese and place in the oven to puff to puff back up!
Serve with a crisp winter salad!

Source: http://www.donalskehan.com/2011/12/blue-cheese-souffles/

Easter Healthy Vegan Recipe – Peanut Butter Cups

Easter Healthy Vegan Recipe - Peanut Butter Cups

Easter Healthy Vegan Recipe – Peanut Butter Cups

 

 

 

 

 

 

 

INGREDIENTS

For the filling:
1/3 cup cracker crumbs
3/4 cup powdered sugar
3/4 cup natural crunchy peanut butter (no added sugar)

For the chocolate coating:
1 pound milk chocolate couverture or coarsely chopped milk chocolate

INSTRUCTIONS

For the filling:
In the bowl of a stand mixer fitted with the paddle attachment, combine cracker crumbs, powdered sugar, and peanut butter. Mix on medium speed until filling is well combined, breaks into large chunks, and resembles cookie dough, about 3 minutes.
Divide filling into 24 (2-teaspoon) balls, then form into round, compact shapes that will fit in the mini muffin pan wells. (Keep in mind that when the filling is in the wells, there should be enough room to cover it with chocolate.) Set aside.

For the chocolate coating:
To temper chocolate, fill a large bowl with 2 inches of cold water, add 3 to 4 ice cubes, and set aside.
Bring a saucepan filled with 1 to 2 inches of water to a simmer over high heat; once simmering, turn off heat. Place 12 ounces of the chocolate in a dry heatproof bowl. Set the bowl over the saucepan and stir until chocolate is completely melted and reaches 118°F. (Make sure the chocolate does not come in contact with water or exceed 120°F. If either happens, start over, as the chocolate is no longer usable.)
Remove the bowl from the saucepan. Add remaining 4 ounces chocolate and stir until all chocolate is melted and cools to 80°F. To speed the cooling process, after all chocolate has melted place the bowl over the reserved cold-water bath.
Return the bowl to the saucepan and stir until chocolate reaches 86°F; immediately remove from heat. Do not remove the thermometer from the bowl; check the temperature periodically to make sure it stays between 85°F and 87°F. (The chocolate must remain in this temperature range or it will not set up properly.) Keep the saucepan over low heat and use it to reheat the chocolate as necessary.
To test if the chocolate is properly tempered, spread a thin layer on parchment paper and place it in the refrigerator for 3 minutes to set. If the chocolate hardens smooth and without streaks, it is properly tempered. (If it is not properly tempered, you need to repeat the process.)
Using a small pastry brush (or a small, clean paintbrush), liberally spread tempered chocolate inside each cup of the muffin pan. Try to make your coating as even as possible, aiming for about 1/16 inch thick.
Divide filling among chocolate wells. (Don’t push too hard or you’ll crack the coating.) Spoon chocolate over each filling until completely covered. Scrape across the top of the muffin pan with a palette knife or a flat spatula to remove excess chocolate and even out candy tops.
Place the pan in the freezer for 20 minutes to set up. To remove candies, place a towel or a silicone baking mat on a counter and hit one edge of the muffin pan against the counter. If the candies don’t come out easily, freeze them for another 5 minutes and try again. The Peanut Butta Cups will last up to 3 weeks in the refrigerator or up to 2 months in the freezer. Let come to room temperature before serving.

 

Source: http://www.chow.com/recipes/11056-peanut-butta-cups

Healthy Asian Salad Recipe

Healthy Asian Salad Recipe

Healthy Asian Salad Recipe

 

 

 

 

 

 

 

 

 

 

Asian Chicken Salad with Chilli, Ginger and Lime Dressing
Packed with tasty ingredients, this recipe is perfect for entertaining. You can prepare all the ingredients separately, stick them in the fridge and assemble the salad when your guests arrive. Don’t be afraid to add other vegetables here, peppers, cucumber, spring onions and bean sprouts are all tasty additions.

Serves 4

Marinade:
2 tablespoon of soy sauce
Juice of lime
1 clove garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced

Dressing:

3 tablespoons of sunflower oil
1 tablespoon of soy sauce
1 tablespoon of smooth peanut butter
Juice of lime
2 teaspoons of honey
1 teaspoon of sesame oil
1 clove of garlic, finely chopped
red chilli, finely chopped
thumb sized piece of ginger minced
Salad:
4 chicken breasts, sliced thinly into strips
1 Chinese cabbage, slice thinly
3 carrots, sliced thinly
1 red onion, sliced thinly
100g of sugar snap peas, sliced thinly
100g of chopped peanuts to serve
A handful of chopped coriander to serve

Method:
Add the chicken strips to a mixing bowl with the marinade ingredients and mix through.  Cover and place in the fridge while you prepare the salad and dressing.
In a small bowl add all the ingredients for the dressing and whisk to combine.
Place the Chinese cabbage, carrots, red onion, and sugar snap peas in a large salad bowl.  Add half the dressing and combine until all the vegetables are well coated.
Fry the chicken strips until golden brown and cooked through. Approximately 2 minutes either side.
Serve the salad in individual bowls topped with the chicken, a sprinkling of chopped peanuts, a little chopped coriander and a extra drizzle of the dressing.
Source: http://www.donalskehan.com