Chinese Dumplings
Great for a snack or main course
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Prep Time
40 min
Cook Time
15 min
Prep Time
40 min
Cook Time
15 min
Ingredients
  1. 500 g strong plain flour
  2. 350 ml boiling water
Filling
  1. 300 g minced pork
  2. 1/4 chinese cabbage
  3. 2 corn on the cob
  4. fresh ginger
  5. 4 cloves garlic
  6. 2 tblsp sesame oil
  7. 2 tblsp sugar
  8. 2 tblsp soya sauce
  9. 2 tblsp sherry
  10. 1/2 tsp ground szechwan pepper
  11. 1/4 tsp salt
  12. 1 egg
Filling
  1. Finely chop ginger and crush garlic
  2. Slice cabbage finely
  3. Remove corn from kernels using a knife
  4. Mix all ingredients until they bind together
Dough
  1. Put the flour into a large bowl and stir in the hot water gradually to form a dough
  2. Tip the dough mixture onto a board and knead until it is smooth
  3. Put the dough back in the bowl and let it rest for about 20 minutes.
  4. Divide the dough into small balls each piece about 15g and roll each ball into a small, round, flat, 'pancake' about 9cm/3½in in diameter.
  5. Place about two teaspoons of filling in the centre of each 'pancake' and moisten the edges with water.
  6. Fold the dough in half and pinch together with your fingers to seal
  7. Fry the dumplings in oil until lightly browned
  8. Add water, cover the pan tightly and simmer gently for about 12 minutes or until most of the liquid is absorbed.
Notes
  1. Try different ingredients for the filling e.g minced chicken with spring onions and runner beans
Green Nutrition http://www.greennutrition.co.uk/
Hoisin Sauce
A rich salty, sweet and spicy sauce
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
Ingredients
  1. 100 ml soya sauce
  2. 100 g peanut butter
  3. 100 g greengage jam
  4. 100 ml water
  5. 1 tblsp sesame oil
  6. chilli to taste
Instructions
  1. Chop chilli finely and put all ingredients in pan
  2. Simmer gently until well mixed and sauce has thickened
Notes
  1. We ate this sauce with our chinese dumplings. This sauce is also good for adding to a stir fry and with pork spare ribs
Green Nutrition http://www.greennutrition.co.uk/
Tomato & Lamb Rice
Tasty fried rice dish
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Prep Time
40 min
Cook Time
10 min
Prep Time
40 min
Cook Time
10 min
Ingredients
  1. 3 cups white basmati rice
  2. 100 g cherry tomatoes
  3. 1 breast of lamb
  4. 2 lambs hearts
  5. 3 cloves garlic
  6. 250 g green beans
  7. 2 tblsps chopped parsley
  8. 3 tblsps soya sauce
Instructions
  1. Bake breast of lamb in oven until tender and when cool strip meat from bone and chop into small pieces
  2. Chop hearts into small pieces and fry in oil until cooked
  3. Cut beans into small slices and boil in water until tender and drain
  4. Put rice into pan with equal quantity of water
  5. Bring to the boil then cover and simmer until all water has been absorbed
  6. Leave rice to cool
  7. Put oil in frying pan and add crushed garlic and whole tomatoes
  8. Add rice and stir until heated and tomatoes softened
  9. Chop parsley and add to rice
  10. Add prepared lamb breast and hearts and cooked beans to rice
  11. Stir in soya sauce and serve
Notes
  1. This dish works well with any left over roast meat such as chicken or pork.
Green Nutrition http://www.greennutrition.co.uk/
Greengage & Plum Jam
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 1 kg greengages or plums
  2. 1 kg granulated sugar
  3. 200 ml water
Instructions
  1. Wash the fruit, cut in half and remove the stones
  2. Simmer the greengages or plums with the water for about 10 mins until softened
  3. Add the sugar and boil gently for about 10 mins stirring occasionally until setting point is reached
  4. Test for setting by putting a small amount of jam on a cold plate in the fridge
  5. If done when cold the surface of the jam should wrinkle when you pull your finger through it. If it is still runny continue to boil the jam for a few more minutes and test again
Notes
  1. Will keep for about a year if stored in sterilised jars with lids
Green Nutrition http://www.greennutrition.co.uk/
Meringues
Crunchy Meringues
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Prep Time
10 min
Cook Time
2 hr
Prep Time
10 min
Cook Time
2 hr
Ingredients
  1. 4 egg whites
  2. 225 g caster sugar
Instructions
  1. Line baking sheets with non-stick paper
  2. Whisk egg whites until stiff
  3. Whisk in half of the sugar gradually until stiff
  4. Add remaining sugar
  5. Pipe meringue mixture onto baking sheets
  6. Bake for about 2 hours until meringues are dry and will lift off the paper easily
Notes
  1. Excite any desert with a meringue on the top or just eat on their own. We put our meringues on top of summer trifle and blackberry mousse
Green Nutrition http://www.greennutrition.co.uk/
Ice Cream
Rich custard ice cream
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Prep Time
20 min
Prep Time
20 min
Ingredients
  1. 4 large egg yolks
  2. 75 g sugar
  3. 300 ml milk
  4. 1 tsp vanilla essence
  5. 300 ml double cream
Instructions
  1. Whisk egg yolks and sugar together until thick and pale
  2. Heat milk until almost boiling
  3. Pour milk into eggs stirring all the time
  4. Stir in vanilla and cream
  5. Pour into ice cream maker.
  6. If making without a machine put mix in freezer and after about 45 mins as it starts to freeze stir vigorously with hand or electric whisk or stick blender to break up ice crystals
  7. Repeat every 30 mins until completely frozen (2 to 3 hours)
Notes
  1. Add different flavours or fruit. We added a few drops of rose water instead of vanilla. Other ideas are raspberries, strawberries, chocolate chips, pistachios, toasted breadcrumbs. Experiment!
Green Nutrition http://www.greennutrition.co.uk/
Coconut & Oat Crunch Biscuits
Crunchy Golden Biscuits
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 80 g oats
  2. 80 g coconut
  3. 140 g plain flour
  4. 1 level tsp bicarb
  5. 140 g caster sugar
  6. 140 g butter
  7. 2 tblsp golden syrup
Instructions
  1. Melt butter and golden syrup in pan
  2. Add remaining ingredients and mix well
  3. Roll mixture into small balls and place onto a greased baking tray
  4. Flatten with the back of a spoon
  5. Bake in oven for approx 20 mins until golden brown
  6. The biscuits will become crisp when cool
Notes
  1. Break up biscuits and top with ice cream and fruit to make an ice cream sundae
Green Nutrition http://www.greennutrition.co.uk/