Potato Wedges with Smoked Paprika

These potato wedges are great alone or are particularly good with baked beans.

 

 

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Potato Wedges with Smoked Paprika
These potato wedges are great alone or are particularly good with baked beans.
Course Side
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
sides
Ingredients
Course Side
Cuisine British
Prep Time 5 minutes
Cook Time 20 minutes
Servings
sides
Ingredients
Instructions
  1. Wash and scrub the potatoes.
  2. Chop the potatoes into wedge shapes.
  3. Mix potatoes, oil and smoked paprika in a large bowl.
  4. Put the wedges in a greased roasting tin. Roast at gas 6, 200°C, fan 400°C, 180°F for 30 minutes. Or 20 minutes in a combination oven with microwave and grill.
  5. Enjoy!
Recipe Notes

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Thai Yellow Butternut Squash and Butter Bean Curry

This curry is delicious hot or cold. It is best served with brown rice or wholemeal chapatis. Try it with a dollop of red currant jelly or blackcurrant jam, you will love it.

Butternut Squash

Butternut squash is rich in complex carbohydrates and low in saturated fat and sodium. It is a very good source of vitamins A and C and a good source of beta-carotene, magnesium, manganese, calcium and potassium. It is fresh, cheap and plentiful October to February.

Butter Beans

Butter beans contain a variety of slow burning complex carbohydrates. They are especially high in manganese and iron. When combined with brown rice they deliver a high quality of protein, fat free, in addition to high levels of soluble fibre.

Preserving

Remember that curry is ideal for pressure canning. Follow my pressure canning link to find out how to save freezer space and save energy.


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Thai Yellow Butternut Squash and Butterbean Curry
This recipe uses Thai Yellow Curry Paste, which is usually vegan, but remember the check the ingredients as some brands contain fish or shrimp. This curry is delicious hot or cold. It is best served with brown rice or wholemeal chapatis. Try it with a dollop of red currant jelly or blackcurrant jam, you will love it.
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Course Main Dish
Cuisine Thai
Prep Time 20 minutes
Cook Time 30 minutes
Servings
people
Ingredients
Instructions
  1. If using dried beans soak the beans overnight. Then rinse and pressure cook in water for 12 minutes, allow for a natural release. If using a hob boil until they are cooked. Drain and set aside until needed.
  2. Peel the ginger and onion and finely chop.
  3. Wash, peel and deseed the squash. Cube the flesh, 2-3 cm.
  4. Heat the coconut oil and add the mustard seeds.
  5. When the mustard seeds start to pop add the onion and ginger.
  6. When the onion starts to brown add the Yellow Curry paste. Stir while frying for 1 minute.
  7. Add the coconut milk, and butternut squash. Stir well.
  8. Slow cook on high for 2 hours, or bring to the boil and simmer for 20 minutes.
  9. Stir well, until the sauce thickens.
  10. Add the butter beans and lemon juice, stir in. Then bring back to serving temperature.
  11. Any remaining portions should be canned to enjoy another day. Find out how to do it following this pressure canning link.
Recipe Notes

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Pear and Celery Juice

The sweet juice of the pear perfectly balances with the taste of celery in this juice.

Pears are fresh, cheap and plentiful from October to January, they add their natural sweetness to this juice. In addition to being a sweetener they provide vitamin B6, vitamin C, Potassium and Copper.

Celery is in season from June to December. It is a very good source of Vitamin A, Vitamin C, Vitamin K, Folate, Potassium and Manganese.

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Pear and Celery Juice
This beautiful dark red juice is sweet, earthy with a subtle ginger flavour.
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 330 g Pear (2 pears) Fresh, washed, scrubbed
  • 100 g Celery (2-3 stalks) Fresh, Washed
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
glass
Ingredients
  • 330 g Pear (2 pears) Fresh, washed, scrubbed
  • 100 g Celery (2-3 stalks) Fresh, Washed
Instructions
  1. For the best results chill the pear and celery and fruit in the fridge.
  2. Wash the pears and celery.
  3. Set your juicer to high speed. And juice the celery and pears.
  4. Enjoy!
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Apple, Beetroot and Ginger Juice

This beautiful dark red juice is sweet, earthy with a subtle ginger flavour.

Apples are fresh, cheap and plentiful from October to December, they add their natural sweetness to this juice. In addition to being a sweetener they provide vitamin C and Potassium.

Beetroots are in season from July to January. They get their colour from a pigment called betacyanin, a powerful antioxidant. It is said that the betacyanin in beetroots can assist liver function and be effective at preventing some types of cancer and heart disease. They are also very high in folic acid.


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Beetroot, Apple and Ginger Juice
This beautiful dark red juice is sweet, earthy with a subtle ginger flavour.
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Glass
Ingredients
  • 300 g Beetroot Fresh, washed, scrubbed
  • 350 g Apple (2 Apples) Fresh, Washed
  • 20 g Ginger Fresh, washed, scrubbed
Course Drink
Cuisine British
Prep Time 5 minutes
Cook Time 5 minutes
Servings
Glass
Ingredients
  • 300 g Beetroot Fresh, washed, scrubbed
  • 350 g Apple (2 Apples) Fresh, Washed
  • 20 g Ginger Fresh, washed, scrubbed
Instructions
  1. For the best results chill the vegetables and fruit in the fridge.
  2. Wash the apples. Wash and scrub the beetroot and ginger.
  3. Set your juicer to high speed. And juice the ginger, beetroot and apples.
  4. Enjoy!
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Soya Yoghurt

Live soya yoghurt is incredibly useful. I use it on my breakfast muesli, in smoothies, lassis, fruity desserts and to make frozen yoghurt. I find I find it useful to maintain some live soya yoghurt in my fridge.
However your starter soya yoghurt can be shop bought… however ensure it is a live yoghurt.

In addition to being delicious and useful live soya yoghurt is packed full of probiotic bacteria to help maintain good health.


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Soy Yoghurt
Cuisine British
Servings
Ingredients
Cuisine British
Servings
Ingredients
Instructions
  1. Sterilise your work area. Use boiling water to sterilise 4 500ml jars, lids and one spoon.
  2. Distribute the milk between the jars.
  3. Add 1 tablespoon of live soya yoghurt to each jar.
  4. Add the lids to the jars, give each a little shake.
  5. For the best yoghurt keep the jars at 40C for at least 8 hours. See notes below on how to achieve this.
  6. Refrigerate the yoghurt until it has set.
Recipe Notes

Note: How to maintain 40C.
My multicooker has a "Yoghurt" mode which can create a 40C waterbath.
My combination oven has a 40C setting.

Yoghurt makers can also be used.
Yoghurt can also by fermented in an oven that is cooling down or left in the warmest spot in your house.

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Sage and Onion Bread

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Sage and Onion Bread
This seasonal bread is delicious with winter soups or stews.
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Servings
loaf
Ingredients
Course Bread
Cuisine British
Prep Time 10 minutes
Cook Time 2 hours
Servings
loaf
Ingredients
Instructions
  1. Here are the ingredients for this recipe.
  2. Peel and finely dice the onion and chop the sage leaves, you could also chop in a food processor.
  3. Sauté the onion and sage leaves in 2 tbsp of Olive Oil until the onion starts to turn brown. Leave to cool.
  4. Add the remaining dry ingredients into food processor with dough hook or mixing bowl. Add the sautéed sage and onion mix. Start the processor and slowly add the water, without a processor slowly stir in the water. Mix until you have a dough.
  5. Knead the dough on a clean, dry, floured surface for 5 minutes, or 15 minutes if you didn't use a food processor.
  6. Cover the dough and leave in a warm place to rise for 1 hour. My multicooker has a 'Yoghurt' setting that is ideal. Also my combination oven has a 'Prooving' setting to achieve the perfect temperature.
  7. Divide the dough and place in oiled loaf tins, brush with soya milk and sprinkle on the decorative seeds.
  8. Place the dough in a oiled loaf tin and bake at 220C/410F/Gas 7 for 30 minutes.
  9. You can leave your bread to cool, although I think it is best enjoyed fresh and warm.
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