Baked Tropical Fruits

Ingredients:

½ pineapple
2 bananas
2 mangoes grated
zest and juice of 1 lime
2tsp of brown sugar
½tsp of mixed spice
200g low fat fromage frais

Method:

1. Preheat the oven to 200.C. Gas Mark 602
2. Prepare the fruit.
3. Peel the pineapple and cut into bite sized chunks.
4. Peel and slice the bananas.
5. Peel and stone the mangoes and cut the flesh into cubes.
6. Fold a large sheet of kitchen foil in two and then place all
the prepared fruit in the centre.
7. Pour the zest and juice of the lime, brown sugar and mixed spice
over the fruit and fold the foil inward from the corners,
so that it envelops the fruit.
8. Seal well and bake in the oven for 15 minutes.
9. Remove from the foil and serve warm in individual bowls with a
large dollop of fromage frais.

Thai Green Vegetable Curry

Image via Wikipedia Ingredients:

1 tin(400ml)of reduced-fat coconut milk
2 tbsp of Thai green curry paste
2 medium courgettes,sliced
1 large head of broccoli,divided into small florets
150g manage touts or snow peas,trimmed
150g baby sweetcorn,cut in half
100g unsalted cashew nuts,lightly toasted

Method:

1. Pour the coconut milk into a wide pan,
then stir in the green curry paste and bring to a simmer.
2. Add the courgettes and simmer gently for 5 minutes.
3. Add the broccoli florets, mange touts and sliced baby sweet corn
and simmer gently for a further 5 minutes.
4. Serve topped with toasted whole cashew nuts with some boiled rice or rice noodles.

Minestrone Soup

Ingredients:

2tbsp of olive oil
1 onion,chopped
2 garlic cloves,roughly chopped
2 carrots, peeled and diced
2 medium courgettes,diced
1 large tin (400g) of chopped tomatoes
1tbsp of fresh basil,roughly chopped freshly
ground black pepper
1 large tin(400g) of cannellini beans,drained and rinsed
¼ green cabbage,chopped
1tbsp of grated Parmesan cheese

Method:

1 Heat the oil in a large saucepan over a medium heat.
2. Add the onion and garlic and gently fry, without browning, for 2-3 minutes.
3. Add the carrots, celery and courgettes, and cook for further 4-5 minutes.
4. Stir in the tomatoes.
5. Fill the tomato can with water twice and mix into the vegetables
along with the chopped basil.
6. Season with freshly ground balck pepper and then simmer gently for 30 minutes.
7. Add the cannellini beans and the cabbage, and simmer gently for a further 30 minutes
8. Sprinkle with grated Parmesan just before serving.

Pomegranate Citrus Salad

Image via Wikipedia Ingredients:

4 large oranges
8 clementines
2 pomegranates
4 tsp of orange flower water

Method:

1. With a sharp knife, cut off the tops and bottoms
of the oranges and clementines ,
then remove the pith and peel.
2. Slice the fruit horizontally into thin discs and arrange
in a shallow dish or 4 individual sundae dishes,
along with any excess juice.
3. Discard any pips.
4. Cut each pomegranate open over a bowl,
so you don’t lose the juices and extract its pink
seeds with a teaspoon.
5. Discard the cream-coloured membrane as this tastes bitter.
6. Scatter the seeds over the oranges and clementines,
along with any juice.
7. Sprinkle with oranges flower water, cover and chill in the
refrigerator for at least 30 minutes before serving.

Bagel with Scrambled Egg and Tomato

Image via Wikipedia Ingredients:

1. Food Doctor Bagel
2. Large eggs
3. Dash of mil
4. 1tsp butter
Seasoning:
1 vine ripened tomato, sliced

Method:

1. Cut the bagel in half and lightly toast the bready side.
2. Meanwhile crack open the egg and whisk with a dash of milk and add butter.
3. Cook on a medium heat whisking to make scramble egg.
4. Season with pepper.
5. Slice the tomato and place a layer of tomato on the bagel and top with scrambled egg.
6. Place the top on the bagel.

Cranberry Sauce - Recipe

Ingredients

375g fresh or frozen cranberries

Zest and juice of 3 oranges

100g unrefined brown sugar

1tbsp balsamic vinegar

1tbsp water

Method:

1. Place the cranberries, orange zest and juice, brown sugar, vinegar and water in a saucepan.

2. Put over a low heat and gently simmer for 45 minutes.

3. Stir the sauce frequently, taking care that it does not catch and burn.

4. Remove and allow to cool.

5. Reheat when needed.

Banana Ice - Recipe

Ingredients:

2 ripe bananas

Method:

1. Mash the bananas.

2. Transfer to a small plastic container.

3. Cover and place in the freezer for several hours.

4. Allow to stand at room temerature for 10 minutes before serving.

5. Serve in bowls or in ice cream cones.

Spicy Christmas Turkey

Image by cobalt123 via FlickrA spicy turkey roast is ideal for a cold Christmas day because it has a warmish flavor. It is not very spicy - meaning it won't burn your tongue - so it is ideal for the whole family. It is easy to make and very, very tasty. The aroma is especially nice and it looks good too.

Spicy Christmas Turkey recipe:
Ingredients:
1 whole boneless turkey (about 4 pounds, thawed)
8 large cloves garlic
3 tablespoons rosemary
1 tablespoons paprika
1 tablespoons coarsely ground black pepper
1 tablespoon coarse salt
2 tablespoons olive oil
Rosemary sprigs for garnish
Red pepper for garnish

Cooking:
1) Lay the turkey out as flat as possible on a cutting board, placing the skin side down.
2) Put the garlic, rosemary, pepper and salt in the work bowl of the food processor (blender);
Turn blender on;
Add the olive oil;
Process until coarsely chopped.
3) Spread half the garlic mixture over the inside of the turkey.
Roll the turkey in your cooking mesh.
4) Tie firmly with string every two inches to return the turkey to its original log shape.
Spread the remaining mixture evenly over the turkey.
5) Place on rack in roasting pan.
6) Roast at 350 degrees for 1-1/2 to 2 hours until a meat thermometer inserted in the center registers 170 degrees.
7) Remove from oven.
Let stand 20 minutes before removing strings.
8) Cut thin slices to serve.
Garnish with rosemary and red pepper.
Scrape up cooking juices from bottom of pan and spoon it over the turkey.
9) Add roasted veg to the plate.
10 Most important: Enjoy!

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