Recipe of the Day – A rather pleasing carrot cake

88_1_1349871216_lrg

10_1_1349087914_lrg
A rather pleasing carrot cake with lime mascarpone icing
With almonds, walnuts and spice

The gorgeous cream cheese icing for this exceedingly good carrot cake recipe is an absolute treat

This carrot cake is an exceedingly good cake made all the more pleasing by the twist of lime mascarpone icing. It’s delicious, it works and it’s better than any other carrot cake I’ve tried. I would normally bake this in a square or round cake tin, but for the picture I used a lovely old loaf tin and it came out looking gorgeous.

Nutritional Information (amount per serving)
Calories
658kcal Carbs
49.6g Sugar
37.1g Fat
45.2g Saturates
20.6g Protein
11.5g

Serves 8-10 Approx time: 80 Difficulty: not too tricky

Ingredients
For The Cake
250 g unsalted butter, softened
250 g light brown soft sugar
5 large free-range eggs
1 orange, zest and juice of
170 g self-raising flour, sifted
1 slightly heaped teaspoon baking powder
100 g ground almonds
100 g shelled walnuts, chopped, plus a handful for serving
1 heaped teaspoon ground cinnamon
1 pinch ground cloves
1 pinch ground nutmeg
½ teaspoon ground ginger
250 g carrots, peeled and coarsely grated
sea salt
For The Lime Mascarpone Icing
100 g mascarpone cheese
200 g full-fat cream cheese
85 g icing sugar, sifted
2 limes, zest and juice of

Method
Preheat the oven to 180ºC/350ºF/gas 4. Grease and line a 22cm-square cake tin or a round equivalent with greaseproof paper. Beat the butter and sugar together by hand or in a food processor until pale and fluffy. Beat in the egg yolks one by one, and add the orange zest and juice. Stir in the sifted flour and baking powder, and add the ground almonds, walnuts, spices and grated carrot and mix together well.

In a separate bowl, whisk the egg whites with a pinch of salt until stiff, then gently fold them into the cake mix. Scoop the mixture into the prepared cake tin and cook in the preheated oven for about 50 minutes until golden and risen. You can check to see if the cake is cooked by poking a cocktail stick into it. Remove it after 5 seconds and if it comes out clean the cake is cooked; if slightly sticky, it needs a bit longer, so put it back in the oven. Leave the cake to cool in the tin for 10 minutes, then turn it out on to a rack and rest for at least an hour.

Mix all the icing ingredients together and spread generously over the top of the cake. Finish off with a sprinkling of chopped walnuts.


Reccipe of the Day – Traybaked Keralan fish curry

Traybaked Keralan fish curry
A guaranteed crowd pleaser

Creamy, rich and packed with spices, this traybake is fresh, flavoursome and super-comforting.
1033_2_1387794161_lrg

Nutritional Information (amount per serving)

Calories
327kcal Carbs
7.4g Sugar
5.5g Fat
19.9g Saturates
6.7g Protein
30.7g

Serves 12-14 Approx time: 60 Difficulty: not too tricky

Ingredients
3 medium onions
4 cloves of garlic
5 cm piece of fresh ginger
2 fresh red chillies, deseeded
1 large bunch of fresh coriander, leaves picked
1 red pepper, deseeded
1 yellow pepper, deseeded
sunflower oil
2 teaspoons brown mustard seeds
2 teaspoons fenugreek seeds
2 teaspoons fennel seeds
1 handful of curry leaves
1 x 1.5 kg side of salmon, scaled and pin-boned, skin on
sea salt
freshly ground black pepper
olive oil
300 g ripe cherry tomatoes
28 peeled tiger prawns
2 x 400 g tins light coconut milk
4 lemons

Method
Creamy, rich and packed with spices, this tray bake is fresh, flavorsome and super-comforting. Simply whack it in the middle of the table and let your guests help themselves, and serve with clove-spiked rice, warm chapatis and poppadoms on the side for a really epic meal.

Preheat the oven to 160ºC/325ºF/gas 3. Peel and finely slice the onions, garlic and ginger. Finely slice the chillies and coriander stalks, then slice the peppers. Place your largest roasting tray on the hob over a medium heat and add a good splash of sunflower oil, the spices and curry leaves. Fry for 2 minutes, then add the chopped veg, garlic and coriander stalks. Cook for about 15 minutes, or until soft and golden, stirring occasionally.

Place the salmon into the tray, skin side down. Season and drizzle with olive oil, then carefully turn the salmon skin side up and place the tray in the oven for around 20 minutes, or until the salmon is almost cooked through. Meanwhile, quarter the tomatoes and butterfly the prawns by carefully running a sharp knife down the back of each one and flattening them out.

Remove the tray from the oven and preheat the grill to full whack. Carefully peel the skin off the salmon and place onto a piece of tin foil. Stir the tomatoes, prawns, coconut milk and the zest and juice from 1 lemon into the tray and gently simmer on the hob over a medium to low heat until the prawns are cooked through. Meanwhile, place the skin under the grill for 5 minutes or until lovely and crisp – the skin can turn quickly so keep a close eye on it.

When done, carefully remove the crispy skin from under the grill and set aside to cool. Use a large spoon to break the salmon into big chunks. Season the sauce to taste with salt, pepper and a squeeze of lemon juice, then snap up and scatter over the crispy salmon skin, sprinkle with the reserved coriander leaves and serve with lots of lemon wedges for squeezing over.


Recipe of the Day – Golden Chicken, Braised Greens & Potato Gratin

Golden Chicken, Braised Greens & Potato Gratin
A proper, square meal in minutes

839_1_1354873482_lrg

Nutritional Information (amount per serving)
Calories
666kcal Carbs
48.1g Sugar
11.1g Fat
26.7g Saturates
8g Protein
53.3g

Serves 4 Approx time: 15 Difficulty: super easy

Ingredients
For The Gratin
800 g potatoes
3 onions
olive oil
1 organic chicken stock cube
½ bunch fresh sage
100 ml single cream
30 g Parmesan cheese
For The Chicken
4 x 120 g skinless higher-welfare chicken breasts
few sprigs fresh rosemary
2 rashers smoked higher-welfare streaky bacon
For The Greens
200 g baby leeks
200 g baby spinach
200 g frozen peas

Method
Ingredients out • Kettle boiled • Oven grill on high • Food processor (fine slicer) • Medium lidded pan, high heat • Large high-sided roasting tray, high heat • Large frying pan, medium-high heat

START COOKING
Finely slice the potatoes in the processor, then tip into the medium pan and cover with boiling water and the lid • Peel the onions, finely slice in the processor, then tip into the roasting tray with 2 tablespoons of oil, crumble in the stock cube and season with salt and pepper • Tear in the sage leaves and stir regularly, adding a splash of water if they start to catch

On a large sheet of greaseproof paper, toss the chicken with salt, pepper and the rosemary leaves, then fold the paper over and bash and flatten the chicken to 1.5cm thick with a rolling pin • Put into the frying pan with 1 tablespoon of oil, turning after 3 or 4 minutes, until golden and cooked through • Drain the potatoes well in a colander, then tip into the onion pan, stir together and arrange in a flat layer • Pour over the cream, then finely grate over the Parmesan and pop under the grill on the top shelf

Halve the leeks lengthways, rinse under the tap, then finely slice • Put into the empty lidded pan on a high heat with 1 tablespoon of oil, stirring often • Finely slice the bacon and add to the chicken pan, tossing regularly • Stir the spinach and peas into the leeks and once the spinach has wilted and the peas are tender, pile on a board or platter with the chicken and bacon on top • Serve with the gratin
Juicy chicken and bacon, fresh veg and creamy potatoes, this speedy midweek roast has got it all


Recipe of tthe Day – Sizzling lamb koftas

Serves 4 35m Super easy

382_1_1350903523_lrg

936_1_1375283595_lrg

These sizzling lamb koftas are a joy – as soon as they come off the grill they’re rolled in smashed nuts and spices, before being wrapped up with pickles and crunchy veg in a soft tortilla. They’re super simple to make, fulfilling, and in various shapes and sizes have been the ultimate street food for hundreds of years. These are brilliant in the summer, cooked on a barbecue to really enhance that beautiful, charred smoky flavor.

Nutritional Information (amount per serving)
Calories
472kcal Carbs
42.2g Sugar
13.8g Fat
19.9g Saturates
7g Protein
27.8g

Serves 4 Approx time: 35 Difficulty: super easy

Ingredients
¼ of a red cabbage
2 tablespoons white wine vinegar
1 tablespoon caster sugar
50 g shelled pistachios
1 teaspoon fennel seeds
½ an iceberg lettuce
50 g stale bread
400 g minced lamb
sweet chilli sauce
4 small tortillas
8 radishes
fat-free natural yoghurt, to serve

Method
Very, very finely slice the cabbage, discarding the core, and put it into a bowl with the vinegar, sugar and a pinch of salt and pepper. Gently scrunch with your hands and put aside. Bash the pistachios and fennel seeds in a pestle and mortar or blitz in a food processor until fairly fine, then sprinkle over a board and put to one side, ready to go. Slice the lettuce.

Blitz the bread into breadcrumbs in a food processor with a pinch of salt and pepper and put into a bowl with the lamb. Scrunch and mix together, then divide into 4 pieces and mould each piece around a skewer into a long sausage shape – if it’s a little rustic and taking on the curves of your fingers that’s all part of it (if you’re cooking on a griddle, it’s best to use wooden skewers that you’ve soaked in water, cut to size). Get your barbecue going or put a griddle pan on a high heat to get screaming hot. Add the koftas and cook to your liking – I like them just cooked through but dark golden and really sizzling on the outside. Remove from the heat, brush with sweet chilli sauce, then simply roll in the nuts and spices until well coated.

Briefly warm each tortilla on the griddle or barbecue (give it a quick wipe or brush first), then load with a slice of iceberg, a kofta, a couple of radishes and a dollop of yoghurt. Squeeze the excess salty liquid out of the pickled cabbage and add a little handful of cabbage to each tortilla, then serve.


Recipe of the day – Spicy salami

Spicy salami, courgette, basil, tomato & mozzarella pizza topping
A wicked meat and veg combo

You can’t go wrong with a lovely salami-topped pizza and it works a treat with the courgette

401_1_1350904152_lrg

Recipe for pizza dough and tomato sauce

Nutritional Information (amount per serving)
Calories
831kcal Carbs
11.8g Sugar
6.1g Fat
71.2g Saturates
25.8g Protein
34.1g

Makes enough for 1 pizza Approx time: 85 Difficulty: not too tricky

Ingredients
4 tablespoons tomato sauce
6 thin slices courgette
8 fresh basil leaves
10 thin slices spicy salami
50 g mozzarella
olive oil
sea salt
freshly ground black pepper

Method
Smear your tomato sauce evenly over the pizza base. Lay over your courgettes and basil, then your salami – you want this to go on last so it goes crispy. Place small pieces of mozzarella in between the gaps, drizzle with olive oil and season with salt and pepper. Cook until crisp and golden.


Recipe of the Day – Pasta peperonata

Pasta peperonata With red and yellow peppers

382_1_1350903523_lrg

Chunky rigatoni pasta is great for catching the lovely flavors of the peppers and mascarpone

This is a great pasta dish using rigatoni, which is quite robust. It makes a really nice lunchtime snack. The mascarpone or crème fraîche is a lovely addition, but you can leave it out if you prefer. It will give you a wonderful mottled sauce, but try it without first and see how you go.

Nutritional Information (amount per serving)
Calories
604kcal Carbs
92.0g Sugar
16.4 g Fat
14.0g Saturates
4.2g Protein
23.4g

Serves 4 Approx time: 60 Difficulty: super easy

Ingredients
2 red peppers, deseeded and sliced
2 yellow peppers, deseeded and sliced
extra virgin olive oil
sea salt
freshly ground black pepper
2 red onions, peeled and finely sliced
2 cloves garlic, peeled and grated
2 handfuls fresh flat-leaf parsley, leaves finely chopped, stalks reserved
2 tablespoons red wine vinegar or balsamic vinegar
2 handfuls Parmesan cheese, grated
2 heaped tablespoons mascarpone cheese or crème fraîche, optional
455 g rigatoni, penne or spaghetti

Method
Put all the peppers in a large frying pan over a medium heat with a little olive oil and a pinch of salt and pepper. Place a lid on, and cook slowly for 15 minutes until softened. Don’t rush this too much, as cooking the peppers slowly like this really helps to bring out the flavor. Add the onion and cook for a further 20 minutes. Then add the garlic and parsley stalks and toss around, keeping everything moving in the pan. Cook for about 3 minutes most. Have a little taste, and season with a bit more salt and pepper. Add the vinegar – it will sizzle away, so give everything a good toss. Then add one handful of the grated Parmesan and the mascarpone or crème fraîche if you are using it and turn the heat down to minimum while you cook the pasta.

Meanwhile put a large pot of salted water on to boil. Add the pasta to the boiling water and cook according to the packet instructions. When cooked, drain in a colander, reserving some of the cooking water. Put the peppers, pasta and parsley leaves into a large warmed bowl. Give them a good toss together, then add a little of the pasta cooking water and a few good lugs of extra virgin olive oil to coat the pasta nicely. Serve straight away sprinkled with the rest of the Parmesan.


Recipe of the Day – Bloomin’ brilliant brownies

Made with sumptuous dark chocolate, nuts and sour cherries

This is a great little recipe for easy, fail-safe, gloriously gooey chocolate brownies

88_1_1349871216_lrg

Ingredients
250 g unsalted butter
200 g good-quality dark chocolate (70% cocoa solids), broken up
75 g dried sour cherries, optional
50 g chopped nuts, optional
80 g cocoa powder, sifted
65 g plain flour, sifted
1 teaspoon baking powder
360 g caster sugar
4 large free-range eggs
zest of 1 orange, optional
250 ml crème fraîche, optional

This recipe is from:
Little Book Of Big Treats

Method

This great little recipe is taken from my Little Book Of Big Treats which I put together exclusively for Comic Relief. All you have to do is bake a few of these and sell them to your friends, family, colleagues or schoolmates and you’ll have raised an extra few quid for Comic Relief and their brilliant causes. What could be easier?

Preheat your oven to 180°C/350°F/gas 4. Line a 24cm square baking tin with greaseproof paper. In a large bowl over some simmering water, melt the butter and the chocolate and mix until smooth. Add the cherries and nuts, if you’re using them, and stir together.

In a separate bowl, mix together the cocoa powder, flour, baking powder and sugar, then add this to the chocolate, cherry and nut mixture. Stir together well. Beat the eggs and mix in until you have a silky consistency.

Pour your brownie mix into the baking tray, and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out all clean. The brownies should be slightly springy on the outside but still gooey in the middle.

Allow to cool in the tray, then carefully transfer to a large chopping board and cut into chunky squares. These make a fantastic dessert served with a dollop of crème fraîche mixed with some orange zest.

Nutritional Information Amount per serving:
Calories 349 17%
Carbs 37.3g 16%
Sugar 31.5g 35%
Fat 19.6g 28%
Saturates 7.9g 40%
Protein 5.2g 12%


Recipe of the Day – Keralan veggie curry with poppadoms

Keralan veggie curry with poppadoms, rice & minty yoghurt
A perfect combo of cauliflower, chickpeas and pineapple

This brilliantly fast vegetable curry gets that full-on, fragrant flavor in double-quick time

Serves 4
Preparing timee: 15m
Super easy

850_1_1354897476_lrg

Ingredients

For the curry
½ cauliflower
2 tablespoons rapeseed oil
1 heaped teaspoon black mustard seeds
1 heaped teaspoon fenugreek seeds
1 heaped teaspoon turmeric
1 small handful dried curry leaves
1 thumb-sized piece of ginger
2 cloves of garlic
6 spring onions
1 fresh red chilli
1 large bunch fresh coriander
2 ripe tomatoes
1 x 400 g tin of light coconut milk
1 x 400 g tin of chickpeas
1 x 227 g tin of pineapple chunks in juice
1 lemon

For the rice
1 mug (300g) 10-minute wholegrain or basmati rice
10 cloves
½ lemon To serve
4 uncooked poppadoms
½ a bunch fresh mint
3 tablespoons fat-free natural yoghurt
½ lemon

Method
Ingredients out • Kettle boiled • Griddle pan, high heat • Medium lidded pan, medium heat • Large casserole pan,
low heat • Food processor (bowl blade)

START COOKING
Remove the outer leaves from the cauliflower, then slice it 1cm thick and put it on the griddle pan, turning when lightly charred
• Put 1 mug of rice and 2 mugs of boiling water into the medium pan with the cloves, lemon half and a pinch of salt, and put the lid on
• Pour the oil into the casserole pan, then quickly stir in the mustard and fenugreek seeds, turmeric and curry leaves
Pulse the peeled ginger and garlic, trimmed spring onions, chilli and coriander stalks in the processor until fine,then stir into the casserole pan.
• Roughly chop and add the tomatoes • Pour in the coconut milk, add the drained chickpeas, then tip in the pineapple chunks and their juices
• Add the griddled cauliflower, cover, turn the heat up to high and bring to the boil
Put the uncooked poppadoms into the microwave (800W) for a minute or two to puff up
• Tear off the top leafy half of the mint and bash to a paste in a pestle and mortar
• Stir in the yoghurt, add a good squeeze of lemon juice and season with salt and pepper
• Squeeze the juice of the remaining lemon into the curry and season to taste
• Tear over the coriander leaves and serve with the rice and poppadoms

Whether it’s delicious vegetarian or vegan recipes you’re after, or ideas for gluten or dairy-free dishes, you’ll find plenty here to inspire you. For more info on how we classify our lifestyle recipes please read our special diets fact sheet, or or for more information on how to plan your meals please see our special diets guidance.

Nutritional Information Amount per serving:
Calories 725 36%
Carbs 96g 42%
Sugar 11.7g 13%
Fat 24.4g 35%
Saturates 6.7g 34%
Protein 22.4g 50%


Recipe of the Day – Beautifully cheesy pasta fonduta

908_6_1371633785_lrg

Ingredients
2 tablespoons mascarpone cheese
40 g blue cheese
40 g goats cheese
4 sprigs of fresh marjoram
1 lemon
250 g tagliolini
1 small bunch of fine asparagus
sea salt
freshly ground black pepper
extra virgin olive oil

Method
Place a large pan of salted boiling water on a high heat. Bring to the boil, then reduce the heat
to low. Place a large heatproof bowl over the saucepan, add the cheeses and stir until melted.
Pick in most of the marjoram leaves, grate in the zest of half a lemon and stir to combine.
Remove the bowl from the heat and set aside, then turn up the heat to high and add a pinch of
salt. Once the water is boiling, add the pasta and cook according to pack instructions.

When there’s about 2 minutes left to go, halve the asparagus at an angle and add to the pasta.
Drain in a colander, reserving a cupful of cooking water, and add to the cheese. Toss to coat,
loosening with a splash of the reserved cooking water, if needed.

Place on a serving platter, grate a little more lemon zest on top, scatter over the reserved
marjoram and season with a good pinch of black pepper. Drizzle over a little extra virgin olive
oil and serve.

Nutritional Information Amount per serving:
Calories 307 15%
Carbs 34.3g 15%
Sugar 3.1g 3%
Fat 12.2g 17%
Saturates 6.2g 31%
Protein 13.9g 31%


Five foodie tips for healthier kids

cust3
Five foodie tips for healthier kids
Published by Food Team | May 15, 2014 | In Family cooking, Foundation, Nutrition

By Laura Parr, Jamie’s head nutritionist

There is nothing more important than our children’s health, and you can’t underestimate the importance of nutrition as part of that. Making sure kids eat well and have a strong relationship with food won’t just keep them healthy when they’re young; it will instil in them the right habits for later in life.

I know just how hard it can be to put the right kind of food on the table, let alone make the kids eat it, but these five top tips will help improve your children’s health in a flash.
Do breakfast right

Breakfast is such an important meal for people of any age, but for children it’s even more vital to give them the energy to concentrate at school and keep them going through to lunchtime. According to Kellogg’s, 1 in 7 children leave the house on an empty stomach, which can have a negative effect on their behaviour.

All too often I see children walking to school eating foods of poor nutritional value, such as crisps and chocolate, which means they’ll be hungry again within a short time as their blood sugar levels rapidly rise and fall. Those early years are the time to set good habits in your children, such as seeing breakfast as a way of life rather than a chore.

If you struggle to find the time in the morning, a piece of fruit and a slice of wholemeal toast is better than nothing to send kids out the door with. There are lots of simple, healthy toppings you can use – some mashed or sliced banana, a thin layer of peanut butter, or a little jam (no more than a teaspoon) are some great ways to top toast. Toasted fruit bread is also a lovely way to mix toast up too, and if you’ve got time, a boiled egg with soldiers is fun for kids and full of good stuff.

Porridge makes for a good weekend breakfast, when you’ve got more time on your hands to really embrace this meal with all the family around the table. Thankfully, Jamie’s porridge recipes are delicious, but I remember my mum trying to get me to eat plain porridge on cold winter mornings before school and it was never very appetising (sorry Mum!).
Don’t supersize or over-season

Children don’t need to eat as much food as adults, so don’t load up their plates at meal times with the same quantity of food as yours. Up to the age of six, children shouldn’t have more than 1,500 calories per day, and up to the age of ten no more than 1,800 calories. Take this into consideration when dishing up meals, as this could be around a third of what you eat in a day.

However, children do still need their five a day of fruits and vegetables though, so don’t scrimp on servings of these! It’s not as hard as it sounds – it’s easy to forget that beans and pulses count too, and Jamie’s recipe for Mexican bean wraps are sure to be a hit!

Kids don’t need as much salt in their diet either, so try not to season their food during cooking because they’re probably already getting the 4g of salt they need through pre-prepared foods.
Take kids shopping and read labels

Next time you’re food shopping and you’re not in a hurry, try to spend some time teaching your children about the foods going into your trolley. This way they can understand more of where ingredients come from and how they can be used in cooking. Fruit and vegetables are a good place to start, as there are so many different types and varieties.

Food labels are important because they tell us exactly what is in the food we are eating. By looking at the amount of calories, fat, sugar and salt that’s contained in food, decisions about the food you choose for you and your family will be easier
Get kids cooking

I’m not talking about collaborating on a gastronomic masterpiece; just basic, fun recipes that will arm your children for life, such as fresh pizza or pancakes. These will get your children familiar with ingredients, so they can recognise them and understand where and when they may be used.

Getting kids to prepare and weigh out ingredients, use basic kitchen equipment and try different cooking techniques, will help them develop the cooking skills they will need for adulthood and their own future family. It may even help to eliminate fussiness in your household – if you struggle to get them to try new dishes, slowly introduce ingredients so they become more familiar with them. Jamie’s minty yoghurt dip is a classic example of how to get your kids to try some veggies and “eat the rainbow”, providing lots of brightly-coloured food to tempt them.
Get them active

My last top tip for helping kids to leading a healthy lifestyle isn’t food related, but absolutely essential for good health. The government recommend 1 hour of moderate exercise every day for those under 18 years.

For many children, if they don’t find a sport they enjoy when they’re young, they may become sedentary in later life. It’s a case of finding something they enjoy, so they keep at it regularly and it becomes a part of their lifestyle, whether it’s cycling to school, running or swimming.

I can’t emphasise enough the importance of setting up the good habits of a balanced diet and an active lifestyle early on in life – both are vital to good health and wellbeing in the present and future.

Food Team