Happy New Year to all my blog readers. I thought I would start this year with a Turkey Stir Fry as you attempt to get rid of the rest of your Christmas leftovers. We personally had a turkey stir fry on boxing day and it was wonderful. Plus it felt even better knowing how little it actually cost!!!!

Many don’t realise the asset of actually freezing some of their turkey once it is cool and then it will last even longer. So you could be having your christmas turkey on valentines day!!!

For the dessert I have opted for a victoria sandwich cake because it is really cheap to make, quick and you can get many days use from it.

Turkey Stir Fry:

Ingredients:

600g Left Over Turkey Pieces
1 tbsp Oil
1 tsp Grated Ginger
2 Cloves Garlic
1 Carrot, Thinly Sliced
½ Green Capsicum, Thinly Sliced
2 Small Sticks Celery, Thinly Sliced
2 Shallots, Chopped
200g Snow Peas
½ Cup Oyster/Soy Sauce
100g Button Mushrooms, Sliced

Method:

1. Heat half oil in a frying pan or wok, stir fry turkey pieces, garlic & ginger 3 minutes. Remove. Heat remaining oil.

2. Stir fry vegetables 2 minutes. Return turkey pieces etc. Stir in Oyster/Soy Sauce.

3. Heat through 2-3 minutes.

4. You could also add some egg noodles if you wanted, cook as per the packet.

Victoria Sandwich Cake:

Ingredients:

8oz of Butter

8oz of Sugar

4 Large Eggs

8oz Self Raising Flour

Jam for Filling

Icing Sugar

1 Tablespoon of Fresh Cream

Method:

1. Firstly you need to preheat the oven to 180c and then using an electric mixer you want to cream together the butter and sugar until light but fluffy. Then in another bowl break the eggs and mix lightly before adding them gradually a bit at a time to the other bowl until thoroughly mixed together.

2. Now add the flour to the mixture via a sieve stirring gently with a metal spoon until it is all mixed in and no flour is visible. Divide the mixture between the two baking tins. Pat it a couple of times so that it is flat and then place it in the oven for 20-25 minutes or until golden brown.

3. When it has cooled for a few minutes using a knife around the edges remove them from their baking tins and place on a cooling tray. Now place a layer of jam on the base of one of the cakes and then whip the cream and place it on the other. Once you have done this and made sure that it is smooth sandwich them together.

4. Finally sieve the icing sugar over the top of the Victoria sponge and enjoy your treat.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic healthy eating tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

Even though we are in our third month now and winter is approaching it is still nice to have a stir fry at this time of year. I personally prefer Pork or Chicken because you can alter the recipe to suit and make it with all your favourite flavours. Compared to beef which you are often restricted on seasoning.

You can make your pork stir fry into a much lower calorie meal just by replacing any oil with one calorie spray.

For the dessert I have opted for one of my wifes favourite, apple crumble. It is really nice to have at this time of year and if you are feeling really naughty you can have it with cream.

Pork Stir Fry:

Ingredients:

600g Pork Strips

1 tbsp Oil
1 tsp Grated Ginger

2 Cloves Garlic
1 Carrot, Thinly Sliced

½ Green Capsicum, Thinly Sliced
2 Small Sticks Celery, Thinly Sliced

2 Shallots, Chopped
200g Snow Peas

½ Cup Soy/Oyster Sauce
100g Button Mushrooms, Sliced
1 Pack Easy Cook Noodles

Method:

1. Cook the noodles as per the instructions on the packet then drain

2. Heat half oil in frying pan or wok, stir fry pork strips, garlic & ginger for 3 minutes. Remove. Heat remaining oil.

3. Stir fry vegetables 2 minutes. Return pork strips etc.

4. Stir in Soy Sauce. Then add the noodles.

5. Heat through 2-3 minutes.

Apple Crumble Recipe:

Ingredients:

4-6 Cooking Apples
½ Cup Sugar
1 Cup Plain Flour
3 tbsp Sugar
3 tbsp Coconut
3 tbsp Butter
Salt

Method:

1. Peel & core apples and cut into eighths. Place in a saucepan with sugar and water and simmer gently until soft. Allow to cool then pour into pie dish, keeping back excess juices.

2. Place flour in a bowl and rub butter in with fingers. Add sugar, coconut and salt and mix well together. Sprinkle lightly on top of the apples. Bake in a moderate oven until apple bubbles through the crumble.

3. Place under griller for a few mins & brown crumble on top (if desired). Serve hot or cold with custard, cream or ice-cream or caramel sauce.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic healthy eating tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

This month is very much focusing on the wonderful world of comfort food and how at this time of year something nice and filling for a low price can be a perfect asset to the table. My wife makes a cheese sauce, maybe once every 10 days and it is always a firm favourite on our dinner table. Whether we have it with cauliflower or a nice selection of root vegetables it provides you with lots of goodness and certainly provides you with your five a day.

For the dessert this month I have opted for a personal favourite of mine – Flapjacks. The can even be served with custard for your trip back to grandma time.

Cauliflower Cheese:

Ingredients:

1 large Cauliflower
300ml (½ pt) Milk
110g (4oz) Cheddar Cheese
3 tbsp Plain Flour
50g (2oz) Butter
25g (1oz) Fresh Breadcrumbs
½ tsp Mustard
Nutmeg
Salt & Black Pepper

Method:

1. Trim the cauliflower boil in salted water for 10-15 minutes or until just tender. Drain and place in a flameproof dish. With the milk, flour and butter make a roux in saucepan. (look up my cheese sauce recipe)

2. Heat, stirring continuously until the sauce thickens, boils and is smooth. Allow to simmer for a further 2 minutes. Add three-quarters of the grated cheese, mustard, a pinch of nutmeg and seasoning.

3. Cook for further minute stirring well. Pour the sauce over the cauliflower. Mix the remaining cheese and breadcrumbs together, sprinkle over the top. Place under a hot grill until golden brown.

4. Serve immediately.

Flapjacks:

Ingredients:

9oz of Butter

4 Tablespoons of Golden Syrup

5oz of Caster Sugar

9oz of Porridge Oats

Method:

1. Firstly you need to get out a tray to make your flapjacks with that is roughly one inch high. Then preheat the oven to 180c and line your flapjack try with some grease proof paper.

2. Now melt the butter with the golden syrup and sugar in a saucepan. Then put all the ingredients into a mixing bowl and add the syrup mixture to it then mix it really well.

3. Then spoon the mixture carefully into the tray patting it down with a wooden spoon or your hand so that it is flat and level all over. Bake it in the centre of the oven for approximately 20 minutes or until nicely brown. Leave it to cool in the tin before chopping it up into nice square pieces.

4. You can also use melted chocolate dipped in to one side to give it a new feel or keep them plain it is up to you.

5. I like these with some custard so if you have some instant custard make some the way it says on the packet and serve.

I recommend that you serve it with some lovely warm custard for the ultimate pudding after your cauliflower cheese. We all love custard and it can take you back to the old fashioned beautiful meals we used to have in the old days. Plus when you make flapjacks there is also some left over that can be used over the coming days for an extra treat.

Hope you give these a try and let me know what you think about my ideas by leaving a comment.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic healthy eating tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

What is the secret ingredient in savory pastries, muffins and other baked goods? Buttermilk, which lends a rich, hearty flavor with fewer calories than whole milk or cream.

Organic buttermilk, produced without using pesticides, synthetic hormones or antibiotics, is not only wonderful for baking, it is great as a base for soups and salad dressings or as a marinade. It also is often used to coat poultry and fish before frying or baking.

Many enjoy drinking this versatile dairy product by itself; it pairs well with sweet fruits and desserts.

Autumn Brennan, Organic Valley’s food aficionado, provides the following holiday recipe for buttermilk gingerbread. The spicy, rich taste of old-fashioned gingerbread is at the heart of many holiday celebrations, she says.

BUTTERMILK GINGERBREAD

(Makes 16 servings)

1 1/4 cups all-purpose flour (sifted)

2 teaspoons ground cinnamon

1 teaspoon ground ginger

1/8 teaspoon ground allspice

1/8 teaspoon ground nutmeg

1/2 teaspoon baking soda

1/8 teaspoon sea salt

1/2 cup molasses

1/3 cup raw sugar

1/2 cup Organic Valley unsalted cultured butter, melted

1/2 cup Organic Valley cultured lowfat buttermilk, chilled and well-shaken

1 Organic Valley Grade A extra large brown egg

Preheat oven to 325 F. Lightly grease an 8-by-8-by-2-inch metal baking pan. Sift flour, spices, baking soda and sea salt into a medium mixing bowl.

In a large mixing bowl, whisk together molasses, 1/3 cup sugar, butter, buttermilk and egg. Fold in the dry ingredients.

Pour gingerbread batter into the prepared baking pan. Place the pan on the middle rack of the oven. Bake for 25 to 30 minutes, or until an inserted tester comes out clean. Allow the cake to cool completely in the pan.

Cut into 16 squares. Top with homemade whipped cream and garnish with candied ginger.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

The word “chocolate” is said to be derived from the Mayan word “xocoatl.” In fact, the Mayans, who occupied the Yucatan Peninsula in Mexico starting in the 3rd century, were the first people to unlock the secrets of cacao seeds to make chocolate paste. This rich culture also crafted a recipe for an iconic beverage, known today as Mayan Hot Chocolate: a mix of intense, bitter dark chocolate with spicy notes of cinnamon and chile. This delicious drink was so revered by the Mayans that it was used in religious ceremonies as an offering to the gods.

Eighteen centuries later, the same flavor notes of the original Mayan Hot Chocolate recipe can be found in a much cooler form-ice cream. Re-created by Häagen-Dazs® ice cream, this new flavor features unadulterated, dark chocolate with a delicate blend of cinnamon varieties sourced from the side of an active volcano. Rich and smooth, Mayan Chocolate ice cream is threaded lavishly with a ribbon of exquisite chocolate sauce, providing the ultimate chocolate-on-chocolate experience.

Make a simple dessert that embodies the true spirit of Mexico-top Mayan Chocolate ice cream with a refreshing fruit salsa. Create your own mild or hot salsas by offering a “salsa bar” for various levels of spiciness.

Ginger Fruit Salsa:

1 cup diced fresh strawberries

1 cup diced fresh pineapple

2 tablespoons minced crystallized ginger

Mayan Chocolate Ice Cream

Combine strawberries and pineapple. Stir in ginger and let stand at room temperature 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

Jalapeño Fruit Salsa:

1 cup diced fresh strawberries

1 cup diced fresh mango

1-2 tablespoons finely minced fresh jalapeño pepper

1 teaspoon granulated sugar

Mayan Chocolate Ice Cream

Combine strawberries and mango. Stir in jalapeño and sugar. Let stand at room temperature for 1 hour for flavors to blend (or refrigerate up to 12 hours). Spoon over ice cream. Makes about 4 servings.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

If there is one traditional tart that I have loved year after year it will have to be the traditional bakewell tart and this is my personal take on the recipe that I used to make many times as a kid in my Grandma’s kitchen.

If you want to create new memories for your kids or grandkids then this is your chance…

Ingredients:

6oz shortcrust pastry
2 tbsp raspberry jam
2oz margarine
2oz caster sugar
1 egg
1oz self-raising flour
2oz ground almonds
1 tbsp milk
Few drops of almond essence
flaked almonds to sprinkle on top

Method:

1. Pre heat the oven to 375°F

2. Roll out the pastry. Line a 20cm (8in) pie dish. Trim the edges and reserve some pastry. Bake blind at: 375°F for 15 – 20 mins. Spread the jam over the base of the pastry. Cream together the margarine and sugar then Beat in the egg, fold in the flour, ground almonds, milk and essence.

3. Sprinkle the flaked almonds on top before you put it in the oven.

4. Cook in a cool oven 325°F until firm to touch and golden brown on the top.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

I personally love eating chicken nuggets and having a child means I have the chance to eat them even more. I prefer not to buy them pre-made though because the salt levels are sky high and they do not offer anything for a growing child.

However whenever you make your own they taste simply amazing and melt in your mouth as you take a bite. Though I should warn you now once you have sampled home made chicken nuggets you will never want to go back to the McDonalds chicken nuggets range again!!!

I love chicken nuggets from McDonalds but these homemade beauties below are in a different league and is so much fun to make them with the kids and watch their faces light up when they see what they have personally made with you!

So here is my golden chicken nuggets recipe:

Ingredients:

4 whole chicken breasts, skinned & boned
1/2 c. unseasoned fine bread crumbs
1/4 c. grated Parmesan cheese
1 tsp. salt
1 tsp. thyme (or 1/4 tsp. powdered thyme)
1 tsp. basil
1/2 c. butter, melted

Method:

1. Cut the chicken into bite-size pieces. Mix the dry ingredients.

2. Dip the chicken into the butter, then into the crumb mixture.

3. Bake on foil-lined cookie sheet at 400 degrees for 10 minutes. Serves 8 to 10.

I hope you enjoy making them as much as I did!

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

We all love something sweet when it comes to getting through the cold month of January and these chocolate oatmeal chewies will do just the trick. They are very simple to make and will have you reaping all the rewards when you tuck into them.

Ingredients:

1 1/2 cups sugar
1 cup butter or margarine — softened
1/4 cup milk
1 egg
2 2/3 cups quick-cooking or old-fashioned oats
1 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon salt
1/2 teaspoon baking soda

Method:

Heat oven to 350º. Beat the sugar, butter, milk and egg in large bowl with anelectric mixer on medium speed, or mix with a wooden spoon. Stir in the remaining ingredients.

Drop the dough by rounded tablespoonfuls about 2 inches apart onto an ungreased cookie sheet. Bake for 10 to 12 minutes or until almost no indentation remains when touched in center. Cool for 1 to 2 minutes; remove from the cookie sheet and onto the wire rack to cool.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic

Here is a great recipe for baking with the kids over Christmas time. It is my Christmas surprise cookies that the children will love making with you.

Ingredients:

3/4 cup of shortening

3/4 cup of light brown sugar

1 egg

1 3/4 cups of flour

1 teaspoons of baking soda

1/2 teaspoon of salt

1/2 teaspoon of vanilla extract

3/4 cup of shredded coconut

2 teaspoons of cream of tartar

Any flavour jam or jelly

Method:

Cream the shortening and sugar together. Add the egg and mix well. Sift dry ingredients together and add the sugar and shortening. Add the vanilla mix well and then drop by teaspoons-full onto un-greased cookie sheet. With your finger or a spoon, make an indentation in the centre of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min.

This is just so simple but so lovely as something to do for half an hour with your children to indulge in the Christmas spirit.

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To your food heaven

Dominic

Here is my outrageous Double chocolate chip cookie recipe.

Double chocolate chip cookies

1 (24 ounce) package  chocolate chips (4 cups)
1 cup butter or margarine — softened
1 cup  brown sugar
1 tspn vanilla
2 eggs
2 1/2 cups all-purpose flour
1 1/2 tspns baking soda
1/2 tspn salt
1 (6 ounce) package white baking bars — cut into 1/4- to 1/2-
inch chunks
1 cup pecan or walnut halves

Method
Pre-Heat the oven to 350º. Heat 1 1/2 cups of the chocolate chips in 1-quart
saucepan over low heat, stirring constantly, until melted. Cool to room
temperature, but do not allow chocolate to become firm.
Beat butter, brown sugar and vanilla in large bowl with electric mixer
on medium speed until light and fluffy. Beat in eggs and melted
chocolate until light and fluffy. Stir in flour, baking soda and salt. Stir
in remaining 2 1/2 cups chocolate chips, the white baking bar chunks
and pecan halves.
Drop dough by level 1/4 cupfuls or #16 cookie/ice-cream scoop about
2 inches apart onto ungreased cookie sheet. Bake 12 to 14 minutes or
until set (centers will appear soft and moist). Cool 1 to 2 minutes;
remove from cookie sheet to wire rack.

Hope you enjoy my Double chocolate chip cookies but don’t eat too many,enjoy.

Thanks for reading my blog post and in the meantime if you would like to read more of my fantastic cooking tips and food recipes you can subscribe to my RSS feed or join my free online Ezine.

To your food heaven

Dominic