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APPLE AND RAISIN CHELSEA BUNS

"MAKES 16

PREP 30 minutes + 90 minutes rising

COOK 20-25 minutes + 15 minutes for filling

Ingredients

250g wholemeal flour

200g plain flour

20g caster sugar

7g sachet fast-acting yeast

50ml rapeseed oil (reserve 2 tsp to oil bowl and baking sheet)

1 egg, beaten

200ml milk, warmed to lukewarm (reserve dash to brush buns)

1 tsp honey

For the filling:

2 dessert apples, peeled, cored and roughly chopped

1 tbsp water

2 heaped tsp ground cinnamon

2–3 tsp granulated sweetener

70g raisins

Method

Mix the wholemeal and plain flour with the sugar and yeast. Make a well in the middle.

Add the oil, egg and half the milk. Mix well, gradually adding the rest of the milk until it comes together as a dough.

Turn out the dough onto a floured surface and knead for five minutes until it becomes elastic. Place into an oiled bowl, cover with cling film and leave in a warm place for 1 hour to double in size.

Meanwhile, make the filling: add the apples to a pan with the water, cover and cook for 10 minutes over a low to medium heat, mashing with a fork occasionally until they are a soft pulp. Remove from the heat and add the cinnamon, sweetener and raisins. Mix well, cover and leave to cool.

‘Knock back’ the dough by shaping to its original size, then turn out onto a lightly floured surface. Roll out into a rectangle, ½cm thick (approximately 48x30cm).

Spread the apple/raisin mixture over the dough, leaving a 2–3cm margin along the longest top edge.

Tightly roll the dough into a cylinder with the seam on the bottom, then cut into 16 pieces approximately 3cm thick.

Place the buns onto a lightly oiled baking sheet, cover with a tea towel and leave to rise for another 30 minutes. Meanwhile, preheat the oven to 180°C /gas 4.

Brush the buns with the milk and bake for 20–25 minutes until risen and golden. Remove from the oven, brush with honey and allow to cool.

Chef's tips

You could use sultanas, currants or a mixture of dried fruit.Try adding some grated lemon or orange zest to the filling or use mixed spice in place of cinnamon".

Fonte e imagem: https://www.diabetes.org.uk/Guide-to-diabetes/Recipes/Apple-and-raisin-chelsea-buns/

The best cauliflower & broccoli cheese

Serves 8
Cooks In 1H 35M
Difficulty Super easy
Vegetables, Christmas, Dinner Party, Father's day
Nutrition per serving

Calories 267 13%
Fat 14.5g 21%
Saturates 6.7g 34%
Protein 14.2g 32%
Carbs 16.9g 7%
Sugars 7.4g 8%
Of an adult's reference intake

Ingredients
2 cloves of garlic
50 g unsalted butter
50 g plain flour
500 ml semi-skimmed milk
500 g fresh or frozen broccoli
75 g mature cheddar cheese
1 kg fresh or frozen cauliflower
2 slices of ciabatta or stale bread
2 sprigs of fresh thyme
25 g flaked almonds
olive oil

Method
Preheat the oven to 180°C/350°F/gas 4. Peel and finely slice the garlic and put it into a medium pan on a medium heat with the butter. When the butter has melted, stir in the flour for a minute to make a paste, then gradually add the milk, whisking as you go, until lovely and smooth. Add the broccoli (cut up first, if using fresh) and simmer for around 20 minutes, or until the broccoli is cooked through and starts to break down, then mash or blitz with a stick blender (adding an extra splash of milk to loosen, if using fresh broccoli). Grate in half the Cheddar and season to perfection.
Arrange the cauliflower in an appropriately sized baking dish (cut into florets first, if using fresh), pour over the broccoli white sauce and grate over the remaining Cheddar. Blitz the bread into breadcrumbs in a food processor, then pulse in the thyme leaves and almonds. Toss with a lug of oil and a pinch of salt and pepper, then scatter evenly over the cauliflower cheese. Bake for
1 hour, or until golden and cooked through, then enjoy!

Tips
It’s really good fun to play around with different cheeses in this dish and how they taste and melt. It’s also nice to try different veg instead of cauliflower – for instance, 2–3cm chunks of celeriac, squash, potatoes or leeks would all work a treat. Have a play and see what your favourites are – some veg might take longer to cook than others, so test with a knife to check they’re cooked through before serving.

Fonte e imagm: http://www.jamieoliver.com/recipes/vegetables-recipes/the-best-cauliflower-broccoli-cheese/#CqlGl8OSWE7ZVewV.99

Panquecas ao estilo EUA

Maravilhosamente fofas e espessas

Ingredientes

3 ovos de galinhas criadas ao ar livre

115 g farinha

1 colher de chá bem cheia de fermento-em-pó

140 ml leite

1 pitada de sal

Estas panquecas americanas são incríveis com frutas, natas, banana, xarope de Ácer, etc

20m

Muito fácil

Metodo

Estas panquecas americanas são ótimas! Em vez de serem finas e sedosas como crepes franceses, elas são maravilhosamente macias e espessas e pode ser feitas, até à perfeição, de imediato. Simples, simples, simples.

Primeiro separar os ovos, colocando as claras numa tigela e as gemas noutra. Adicione a farinha, o fermento e o leite às gemas e misture com um batedor, até obter uma mistura de espessura lisa. Bata as claras com o sal até formar picos firmes. Misture as claras em castelo na massa - que agora está pronta para usar.

Aqueça uma boa frigideira antiaderente em fogo médio. Despeje um pouco de sua massa na frigideira e frite por alguns minutos até que começar a ficar dourada e firme. Neste ponto, pode acrescentar o ingrediente extra para o lado cru antes de soltar com uma espátula e virar a panqueca. Continue fritando até que ambos os lados estejam dourados.

Você pode fazer essas panquecas grandes ou pequenas, a seu gosto. Você pode servi-las simplesmente mergulhado em xarope de Ácer, ou com um pouco de manteiga ou natas. Ou, se você optar por um ingrediente extraa, tente um destes:
milho fresco,
mirtilos,banana, maçã ralada/às fatias,chocolate ralado,qualquer outra coisa que você pode imaginar...
PS - Panquecas de mirtilo (acima) são óptimas, mas você deve experimentar as panquecas de milho. Com uma condição - você deve usar milho fresco. Para fazer isso, retire as folhas exteriores e corte cuidadosamente uma faca de milho - este vai soltar todos os grãos de milho - e polvilhe dessas matérias sobre sua panqueca, antes de virá-lo na panela. Eu gostaria de ter um pouco de bacon grelhado sobre minhas panquecas de milho, regadas com um pouco de xarope de Ácer. Isso soa horrível mas sinceramente gosto muito!
Informação Nutricional. Quantidade por porção

Calorias 254 13%
Hidratos de carbono 40.9g 18%
Açúcar 19.3g 21%
Gordura 5.7g 8%
Gorduras saturadas 1.7g 9%
Proteínas 9.4g 21%

Fonte e imagem: http://www.jamieoliver.com/recipes/eggs-recipes/pancakes-usa-stylie/?utm_source=facebook&utm_medium=Editorial%20Social&utm_term=general&utm_content=271013

Old-fashioned sweet shortcrust pastry

Fotografia: David Loftus

"This pastry is perfect for making apple and other sweet pies. Even if you've never made pastry before, as long as you stick to the correct measurements for the ingredients and you follow the method exactly, you'll be laughing. The one place where you can experiment is with flavouring. If you don't fancy using lemon zest, try another dry ingredient like orange zest instead. Or a pinch of cinnamon, nutmeg or cocoa powder. Vanilla seeds are great too. Just remember to be subtle and don't go overboard with any of these flavours! Try to be confident and bring the pastry together as quickly as you can – don't knead it too much or the heat from your hands will melt the butter. A good tip is to hold your hands under cold running water beforehand to make them as cold as possible. That way you'll end up with a delicate, flaky pastry every time.

Nutritional Information - Amount per serving:

Calories 515kcal
Carbs 56.9g
Sugar 13.6g
Fat 27.9g
Saturates 16.8g
Protein 8.3g

Ingredients

500 g organic plain flour, plus extra for dusting
100 g icing sugar, sifted
250 g good-quality butter, cut into small cubes
zest of 1 lemon
2 large free-range eggs, beaten
1 splash milk

Method

Sieve the flour from a height on to a clean work surface and sieve the icing sugar over the top. Using your hands, work the cubes of butter into the flour and sugar by rubbing your thumbs against your fingers until you end up with a fine, crumbly mixture. This is the point where you can spike the mixture with interesting flavours, so mix in your lemon zest.

Add the eggs and milk to the mixture and gently work it together till you have a ball of dough. Flour it lightly. Don't work the pastry too much at this stage or it will become elastic and chewy, not crumbly and short. Flour your work surface and place the dough on top. Pat it into a flat round, flour it lightly, wrap it in clingfilm and put it into the fridge to rest for at least half an hour".

Fonte e imagem: http://www.jamieoliver.com/recipes/eggs-recipes/old-fashioned-sweet-shortcrust-pastry?prev=1

Lasanha de Bacalhau com Espinafres

Valor energético	516 Kcal
Proteínas	34 g
Hidratos de carbono	66 g
Lípidos	12 g




Número de Doses	10 Doses
Preço por refeição	1,20 €




Dificuldade	MÉDIA
Tempo de Preparação	MÉDIA

Preparação
Demolhar bacalhau pelo menos 12h;
Descascar alho, cebola e cenoura;
Picar alho e pimentos, cortar meias luas de cebola
e ralar cenoura;
Refogar em azeite a cebola, alho, cenoura, pimentos, louro;
Acrescentar migas de bacalhau e envolver;
Colocar os espinafres;
Adicionar a farinha e o creme vegetal;
Juntar o leixe e mexer bem para envolver tudo;
Temperar com noz moscada e sal;
Deixar cozer;
Ferver a água e cozer a massa lasanha;
Depois de cozida arrefecer em água fria;
Colocar a massa num tabuleiro e depois o preparado
do bacalhau;
Depois massa e assim por camadas até encher o tabuleiro;
Colocar queijo ralado no final;
Levar a forno médio para gratinar e acabar de confeccionar.

Qtd	Produto	Preço Unid.	Custo*

0,75 Kg	BACALHAU MIGAS (salgadas)	9,00 €	6,75 €
0,2 Kg	CEBOLA	0,30 €	0,06 €
0,005 Kg	ALHO	2,50 €	0,01 €
0,015 L	AZEITE	2,75 €	0,04 €
0,1 Kg	PIMENTO VERDE	1,00 €	0,10 €
0,001 Kg	LOURO	11,00 €	0,01 €
0,75 Kg	ESPINAFRES (congelados)	2,00 €	1,50 €
0,06 Kg	FARINHA	0,34 €	0,02 €
1,2 L	LEITE MEIO GORDO	0,44 €	0,53 €
0,001 Kg	NOZ MOSCADA	30,00 €	0,03 €
0,75 Kg	MASSA LASANHA	3,00 €	2,25 €
0,1 Kg	QUEIJO RALADO	6,00 €	0,60 €
0,04 Kg	MARGARINA	1,25 €	0,05 €
0,005 Kg	SAL GROSSO	0,15 €	0,00 €

Custo 11,95 €
* Custos meramente indicativos.
0,00 € = abaixo de 0,009 €.
Fonte e imagem:
http://www.programa100porcento.com/receitas.aspx?id=8&cat=3

Fettuccine Alfredo com pouca gordura

Serve 4| Tempo de preparação: 15min | Tempo total: 15min

Ingredientes

300g de fettuccine
1 cabeça de bróculo, corta em pequenas partes
1 1/2 chávenas de leite magro
1 colher (sopa) de manteiga
1 colher (sopa) de farinha
3/4 chávenas de Parmesão ralado no momento, mais um pouco para servir
sal

Instruçõess

Coza a massa de acordo com as instruções da embalagem. Escoe e reserve, na panela.
Coza os brócolos a vapor, reserve.
Aqueça o leite e a manteiga numa panela grande, em lume baixo. Adicione a farinha, mexendo sempre. Cozinhe até o molho espessar, mexendo sempre, cerca de 2 a 4 minutos.
Retire do lume e misture o Parmesão e uma pitada de sal. Volte a colocar a panela sobre o fogo médio, junte a massa e os brócolos e aqueça.
Salpique cada prato com o Parmesão ralado restante.

By Maureen Callahan, R.D., and Kay Chun, May 2004

Fonte e imagem:

http://www.realsimple.com/food-recipes/browse-all-recipes/low-fat-fettuccine-alfredo-10000000663085/index.html

Baked Spaghetti with Homemade Ricotta

Photo by Jaymi Heimbuch

I know this Baked Spaghetti dish has a lot of moving parts but it can easily be simplified by substituting some of the from-scratch ingredients with your favorite store-bought items. However, once you make fresh ricotta cheese you will never return to the store for it!

Homemade Ricotta

1 gallon whole or raw milk
1/3 cup of white vinegar
1 teaspoon salt
1. Heat milk in a large, heavy-bottomed pot until it reaches 185 degrees.
2. Remove from heat and add the vinegar and salt, stirring gently.
3. Cover the pot and let stand for two hours.
4. Carefully transfer mixture to a cheese-cloth-lined colander.
5. Let drain for about two hours.
If you are fortunate enough to have any leftover ricotta from this bake, it can be refrigerated in an air tight container for up to a week. Or you might just want to make extra. May I suggest some Ricotta Pancakes? Add a tablespoon of ground food-grade lavender for a nice twist.

Your Favorite Fresh Pasta

Green Wine Guide AmByth Winery Recipe: Baked Spaghetti

Photo by Jerry James Stone
6 large eggs
3 1/2 cups semolina flour, sifted
2 tablespoons ice cold water
1 tablespoon olive oil
1 pinch of sea salt
1. Separate the egg yolks from the whites.
2. Place the yolks into a measuring cup.
3. Slowly add the egg whites to about 7/8 of a cup.
4. Gently whisk together the egg mixture and olive oil.
5. In a large bowl, slowly add the egg and oil mixture to the semolina flour.
6. Knead dough for about 10 minutes.
7. Roll dough into a ball, wrap with a towel and let rest for 30 minutes.
8. Roll out spaghetti through a pasta machine.
9. Bring salted water to a boil in a large pot.
10. Cook pasta for about 2 minutes and drain.

Roasted Tomato Marinara

Green Wine Guide Kaz Winery Recipe: Indian Spiced Soup

Photo by Kevin Schuder
10 pounds fresh tomatoes
2 yellow onions, peeled and diced
2 shallots, chopped
6 gloves of garlic, chopped
1/2 cup red wine
1 tablespoon of dried basil
1 tablespoon of dried oregano
2 tablespoons of dried sage powder
1 teaspoon of dried thyme
1 bay leaf
1 or 2 tablespoons of chili powder
1 teaspoon of sugar
Olive oil
1. Heat a large saute pan over high heat.
2. Add the tomatoes, don't move them until they burn and blister. Then flip them over, repeating until the tomatoes are charred and softened.
3. In a large sauce pot, warm some olive oil over a medium-high heat.
4. Add the onions, shallots, and garlic. Cook until softened then remove from heat.
5. Add the tomatoes.
6. Deglaze the saute pan with some of the red wine, add it to the sauce pot.
7. Add the remaining red wine, the dried herbs, and the chili powder.
8. Carefully blend with an immersion blender or in batches through a food processor.
9. Add bay leaf and cook at a very low simmer for 2 hours.
10. Finish with sugar.
11. Salt and pepper to taste once cooled.

Baked Spaghetti

Photo by Jaymi Heimbuch

Homemade ricotta cheese
Fresh spaghetti, cooked
Roasted tomato sauce
1 bunch of fresh basil, washed
1 cup of mozzarella cheese, grated
1. Using a 9 x 13 dish, layer the sauce, ricotta and spaghetti as you would a lasagna.
2. Top with mozzarella and bake at 350°F until the sauce is bubbly.
3. Finish with fresh basil leaves and serve.
This dish is simple in its construction but with all of the fresh ingredients, it is bursting with flavor. Still, don't steer away from modifying it. Spinach and roasted red peppers would be a quick compliment, as would mushrooms.

Fonte e imagens:
http://www.stumbleupon.com/su/2Y8zGu/www.treehugger.com/files/2011/03/baked-spaghetti-with-homemade-ricotta.php