HEALTHY-CHEF

Really good food...that's really good for you!

Creme Brûlée

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Creme Brûlée
 
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4 simple ingredients, fifteen minutes preparation, 6 fabulous puddings that will win over any dinner guest!
Recipe type: Dessert
Cuisine: French
Serves: 6
Ingredients
  • 6 free range egg yolks
  • 500ml double cream
  • 1 vanilla pod
  • 100g stevia/xylitol
Instructions
  1. preheat oven to 150C/300F/gas mark 3
  2. pour cream into a heavy based pan and scrape the seeds from the vanilla pod into the cream, then add empty pod as well
  3. bring the area to the boil, then simmer for 5 minutes
  4. In a large mixing bowl beat the eggs and stevia/xylitol for several minutes until light and fluffy, an electric whisk is useful for this
  5. bring the cream back to the boiling pour over the egg mixture, whisk constantly till combined and the mixture has thickened
  6. Pour the mixture into a jug and fill six ramekins equally
  7. Place the ramekins into a large deep baking tray and pour water just boiled half way up the ramekins.
  8. Carefully place the tray in the central shelf of your preheated oven and bake for approximately 35-40 minutes, until the custard is just set (it will still wobble when moved)
  9. remove for m the oven and carefully take the ramekins out of the water allow to cool.
  10. when your ready to serve simply preheat your girl to the highest setting and sprinkle one level tsp of stevia/xylitol over the creme brûlées before placing them under the grill for between 30 seconds to 1 minute, remove when the sugar has caramelised and turned nicely golden. This step can also be achieved with a chefs' blow torch.
  11. serve with a puddle of fresh berries.

 

 

 

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Chicken Korma

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Chicken Korma
 
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Perfect blend of indian spices creates an authentic taking korma without the need to use preservative filled off the shelf curry pastes. You can easily substitute the chicken for vegetables.
Author:
Recipe type: Mains
Cuisine: Indian
Serves: 4 people
Ingredients
  • 2 tbsp coconut oil
  • 1 large onion, chopped
  • 4 whole cloves
  • 4 cardamom pods, crushed
  • 4 skinless, boneless free range chicken breasts, cut into bite-size pieces
  • 3 garlic cloves, crushed
  • 4 cm/1½in piece of fresh ginger, peeled and grated
  • 1 tsp ground coriander
  • ¼ tsp ground allspice
  • 1½ tsp ground cumin
  • ½ tsp ground turmeric
  • 1 tsp mild chilli pepper
  • 2 tsp tomato purée
  • 75g/3oz ground almonds
  • 250ml/8fl oz homemade/good quality chicken stock
  • 100ml/4fl oz double cream
  • salt and freshly ground black pepper
  • 50g/2oz flaked almonds, toasted
Instructions
  1. Heat the oil in a large saucepan or frying pan and fry the onion, cloves and cardamom pods for a few minutes until the onion begins to soften.
  2. Add the chicken, garlic and ginger and, after frying for 4 minutes, add all the remaining spices. Stir around in the pan, allowing them to release their flavour into the chicken.
  3. Add the tomato purée, ground almonds, stock and cream and bring to a simmer. Cook for about 15 minutes until reduced to the consistency of thick cream. Taste and add seasoning if it needs it.
  4. Scatter over the toasted almonds and serve with naan bread.

 

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Decadent Chocolate Roulade

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Decadant Chocolate Log
 
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This is one up from a swiss roll and makes a lovely change from making another cake. You can try adding diced strawberries or whole raspberries after you've spread the cream for an even more impressive result. Great as a yule log at Christmas.
Recipe type: Cakes & Bakes
Serves: 10 generous slices
Ingredients
  • 8 oz dark plain chocolate (225g)
  • 4 oz caster sugar (110g)
  • 8 size 1 eggs
  • 2 oz good quality cocoa powder (50g)
  • ¾ pint double cream (425 ml)
  • 2 tbsp brandy/cherrry liqueur (optional)
  • 2 tbsp water
  • grated chocolate for decoration
Instructions
  1. Preheat the oven to gas mark 4 (350 F) (180 C)
  2. Grease and line an oblong baking tin, approximately 11½ x 7 inches (29 x 18 cm) and just over 1 inch (2.5 cm). Oil the greaseproof paper lightly too.
  3. For the chocolate filling:
  4. break the plain chocolate in pieces into a basin with the water
  5. Place the basin over a saucepan of barely simmering water
  6. Wait for the chocolate to melt
  7. Then remove it from the heat
  8. Beat with a wooden spoon until smooth
  9. Separate two eggs and beat the yolks, first on their own, then into the warm chocolate mixture
  10. Let it cool a bit
  11. Then whisk the egg whites till stiff
  12. Fold them into the chocolate mixture
  13. To make the roulade:
  14. Separate six large eggs, putting the whites into a large mixing bowl and the yolks into a pudding basin
  15. Whisk the yolks using a hand whisk or an electric whisker until they start to thicken
  16. Then add the caster sugar
  17. Whisk briefly just until the mixture feels thick
  18. Now, still whisking, add the cocoa powder
  19. Next, using a clean dry whisk, beat the egg whites till they are stiff and form little peaks
  20. Using a metal spoon carefully fold them into the egg yolk mixture, gently and thoroughly, making sure you get right down to the bottom of the bowl with the spoon
  21. Pour the mixture into the prepared tin, spread it evenly and bake on a highish shelf in the oven for about 20-25 minutes
  22. Remove it from the oven it will sink and when it is cool, it will look crinkly on the surface
  23. To turn it out, place a piece of greaseproof paper on the table sift over some icing sugar
  24. Loosen the edges of the cake all round with a knife
  25. Then turn the tin upside down on to the paper
  26. Give a few sharp taps
  27. Lift the tin away from the cake
  28. Carefully peel off the greaseproof paper
  29. Now spread the chocolate filling over the entire surface of the sponge
  30. Whip up the cream until quite thick, add the brandy/cherry liquor if using
  31. Then, using a palette knife, spread the cream over the entire surface
  32. Carefully but firmly use the greaseproof paper to roll the roulade up and turn out onto a serving plate, don't worry if it cracks, simply sift over a little more icing sugar
  33. Serve with a selection of seasonal berries

 

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Brownies

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Brownies
 
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I have a sweet tooth but I've never understood the need for so much sugar to make a brownie taste good. This recipe literally uses 60% less sugar than most brownie recipes and you would never know. Great as a snack or served warm with good quality vanilla ice cream or a dollop of cream and a sprinkling of fresh raspberries.
Recipe type: Cakes & Bakes
Serves: 15-20
Ingredients
  • 185g unsalted butter
  • 185g best dark chocolate
  • 85g plain unrefined flour
  • 40g cocoa powder
  • 3 large free range egg
  • 150g xylitol/stevia
  • 1 tsp vanilla extract
  • 300 g (10 oz) pecan nuts, chopped optional
Instructions
  1. Grease and line the base of a baking tin with baking parchment
  2. Preheat the oven to 180C/350F gas mark 4
  3. Break the chocolate into a bowl
  4. Add the chunks of butter
  5. Melt the butter and chocolate over a saucepan of barely simmering water
  6. Stir occasionally
  7. Remove the bowl from the heat
  8. Allow the chocolate to cool slightly
  9. In a separate bowl sieve the flour, cocoa powder, baking powder and salt
  10. In a third bowl, beat the eggs and then add the xylitol and vanilla extract
  11. Stir the ingredients together until they are just combined
  12. Fold the melted chocolate into the beaten egg mixture using a spatula
  13. Then gently fold in the flour mixture and nuts, if using
  14. You shouldn't be able to see any flour once it's all mixed together
  15. Spoon the mixture into the tin
  16. Smooth the top with a palette knife
  17. Bake for 25 minutes
  18. Allow it to cool in the tin before cutting into squares

 

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Chicken Tagine

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Chicken Tagine
 
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Recipe type: Main
Serves: 6
Ingredients
  • For the tagine:
  • 4 tbsp coconut oil
  • 4 cloves garlic, crushed
  • 2 onions, chopped
  • 2 tsp grated ginger
  • 1½-2 tbsp coriander seeds, crushed
  • 3 tsp cumin seeds, crushed
  • 1½ tsp ground cinnamon
  • 1 tbsp tomato puree
  • 2 x 400 g canned chopped tomatoes
  • 2-3 tbsp honey
  • 1 x 2.25 kg chicken, jointed and skinned
  • For the quinoa:
  • 500 g quinoa
  • 4 tbsp olive oil
  • 1 lemon, juice only
  • 500 ml organic chicken stock
  • 3 tbsp chopped coriander, mint or parsley
  • To serve:
  • lemon wedges
  • Greek yogurt
Instructions
  1. For the tagine: heat the coconut oil in a large pan (wide enough to hold all the chicken pieces in a single layer)
  2. Add the garlic, onions, ginger and the spices
  3. Season with salt and pepper
  4. Cook over a low heat with the lid on for about 10 minutes, or until the onions are soft
  5. Add the tomato puree, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick
  6. Add the chicken to the pan and cover with the sauce
  7. Simmer over a low heat with the lid on
  8. Stirring from time to time, for 25 minutes or until the chicken is cooked through
  9. For the quinoa:
  10. put the quinoa in a saucepan
  11. Pour over the stock bring to the boil
  12. Lower to the lowest heat setting and cover with a pan lid, leave for 15 minutes
  13. Add the oil and lemon juice and mix well to coat the grains
  14. Season with salt and pepper
  15. Use a fork to separate the grains and stir in the herbs

 

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Chicken Tagine with Lemon and Coriander Quinoa

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Chicken Tagine with Lemon & Coriander Quinoa
 
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One of those great one pot recipes which you throw together in 15 mins and cooks in under 30 minutes.I've tweaked a few of the original ingredients to maximise the benefits of this meal and not effect the wonderful moroccan flavours.
Recipe type: Mains
Cuisine: Moroccan
Serves: 4-6 people
Ingredients
  • For the chicken marinade
  • 2½ tbsp lemon juice
  • 3 small garlic cloves, crushed
  • 20g fresh ginger, finely grated
  • ¼ tsp ground turmeric
  • ¾ tsp sweet paprika
  • 1½ tsp ground cumin
  • ¾ tbsp sumac
  • ¼ tsp ground cardamom
  • ¾ tsp ras el hanout
  • 90ml olive oil
  • 25g chopped coriander, stems and leaves
  • For the tagine:
  • 2 tbsp coconut oil
  • 4 cloves garlic, crushed
  • 2 onions, chopped
  • 2 tsp grated ginger
  • 1½-2 tbsp coriander seeds, crushed
  • 3 tsp cumin seeds, crushed
  • 1½ tsp ground cinnamon
  • 1 tbsp tomato purée
  • 1X 400 g canned chopped tomatoes
  • 2-3 tbsp raw honey
  • 1kg skinless, boneless chicken thighs/breast/legs
  • For the quinoa:
  • 500 g quinoa
  • 500 ml organic chicken/vegetable stock
  • 3 tbsp olive oil
  • 1 lemon, zest and juice
  • 3 tbsp chopped coriander, mint or parsley
  • To serve:
  • lemon wedges
  • Greek yogurt
Instructions
  1. Whisk the marinade ingredients until smooth, pour over the chicken pieces and massage in, cover and refrigerate for from one to 24 hours.
  2. For the tagine: heat the oil in a large saucepan (wide enough to hold all the chicken pieces in a single layer). Add the garlic, onions, ginger and the spices. Season with salt and pepper and cook over a low heat with the lid on for about 10 minutes, or until the onions are soft.
  3. Add the tomato paste, tinned tomatoes and honey and cook for a further 10 minutes, until the sauce is thick.
  4. Add the chicken pieces to the pan and cover with the sauce. Simmer over a low heat with the lid on, stirring from time to time, for 25 minutes or until the chicken is cooked through. For the quinoa: put the quinoa in a saucepan and pour over the stock and season with salt and pepper.
  5. Bring to the boil, lower to lowest heat and cover, cook for a further 15 minutes
  6. Use a fork to separate the grains and stir in the herbs and lemon juice, zest and olive oil.

 

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Apple & Walnut Ginger Muffins

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Apple & Walnut Ginger Muffins
 
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I have made these three or four times now to achieve the best levels of baking powder and spice. They are a lovely, wholesome treat perfect for breakfast as well as lunch boxes or to accompany a mid afternoon cup of coffee.
Serves: 12 muffins
Ingredients
  • 300g plain unrefined flour (i used half spelt and half wholemeal)
  • 3 tsp baking powder
  • 2 level tsp ginger
  • 2 level tsp cinnamon
  • 1 level tsp mixed spice
  • 2 large free range eggs
  • 80g mollasses
  • 60g xylitol/stevia
  • 240ml almond milk
  • 100g organic butter, melted
  • 3 apples - leave the skin on (2 grated & 1 diced into 2cm cubes)
  • 50g chopped walnuts
Instructions
  1. Preheat your oven to 392F/200C
  2. Place approx. 12 muffin cases in a muffin tray
  3. Organise all your ingredients before you start baking, timing is of the essence with muffins so you must be prepared
  4. sift the flour, baking powder and spices into a mixing bowl
  5. In another large mixing bowl whisk the melted butter, eggs, molasses, almond milk and xylitol/stevia till well combined
  6. Re-sift (very important, as we will not be doing much mixing and want to get plenty of rise in our muffins) the dry ingredients into your mixture and literally fold in with a large metal spoon for no more than 15 seconds
  7. Carefully and briefly fold in the grated, diced apple and walnuts
  8. Spoon into your muffin cases and bake in your preheated oven for 25mins or until a skewer inserted int the centre comes out clean
  9. Allow to cool on a cooling rack before devouring
Notes
I like to use plain flour whenever I bake adding baking powder to get just the right ratio. However, if you prefer or only have self raising flour just omit 2 tsp of the baking powder,

 

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Chicken Fajitas

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Chicken Fajitas
 
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A quick, colourful, creative dish a little prep, which can be done in advance, and then 5 minutes cooking before you're ready to eat. This makes fajitas ideal for dinner parties as well as last minute family meals. Substitute the chicken for strips of steak, lamb, pork, prawns or vegetables.
Recipe type: Mains
Cuisine: Mexican
Serves: 6 people
Ingredients
  • Fajitas
  • 1 red pepper
  • 1 yellow pepper
  • 1 medium red onion
  • 3 skinless, boneless organic chicken breasts, diced or cut into thin strips
  • 1tbs fajita seasoning (see my recipe)
  • 2 limes juice and zest
  • 3 tbs olive oil
  • 2 cloves garlic, minced
  • To serve:-
  • 6 large tortillas , warmed in a hot oven for 3-5mins
  • Lime Sour Cream Dip: Combine:-
  • 150 ml good quality fat-free natural yoghurt
  • ½ lime zest and juice
  • sea salt and black pepper to taste
  • 1 Iceberg lettuce - shredded
  • Salsa (see my recipe)
  • Guacamole (see my recipe)
  • 150 g Cheddar cheese
  • Tabasco - to taste
Instructions
  1. Slice finely the peppers and onion, I use the slicing adaptor on my food processor to speed up this stage.
  2. In a large mixing bowl combine the fajita seasoning, lime juice, zest, olive oil and minced garlic.
  3. Stir in the chicken and sliced vegetables, cover with cling film and marinade of up to 24hrs, ideally at least 1hr.
  4. Heat a frying pan and add the marinated ingredients, flash fry until the meat is cooked through.
  5. Pour contents into a warmed dish and place on your dining table with the warm tortillas, lime sour cream dip, salsa, guacamole, shredded iceberg lettuce and tabasco.

 

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