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/
Summer Trifle
Yummy!
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Prep Time
40 min
Cook Time
40 min
Prep Time
40 min
Cook Time
40 min
Victoria Sponge
  1. 110 g butter
  2. 110 g caster sugar
  3. 2 eggs
  4. 110 g SR flour
Custard
  1. 6 egg yolks
  2. 600 ml milk
  3. 1 tsp cornflour
  4. 1 tsp vanilla essence
  5. 1 tblsp sugar
Blackberry Jelly
  1. 300 g blackberries
  2. 4 sheets gelatine
  3. 1 lemon
  4. 2 - 3 tblsp sugar to taste
Cream Topping
  1. 300 ml double cream
  2. 2 passion fruit
  3. 1 tblsp caster sugar
Fruit
  1. Banana
  2. Blackberries
  3. Raspberries
For the Sponge
  1. Cream butter and sugar together until light and fluffy
  2. Add eggs to creamed mixture a little at a time together with a little flour to prevent curdling
  3. Add remaining flour
  4. Divide into lined tins and bake in oven for about 20 mins until risen and browned
For the Custard
  1. Whisk egg yolks and sugar together
  2. Heat milk until nearly boiled and add to egg mix
  3. Return to pan and add cornflour dissolved in a little cold milk
  4. Heat gently stirring until thick
  5. Add vanilla essence
For the Jelly
  1. Simmer blackberries in pan without water until softened and then press through a sieve to remove seeds
  2. Soften gelatine in a little water and then add lemon juice and heat in microwave until gelatine has completely dissolved
  3. Add gelatine to blackberry puree to make about 400 ml of liquid
  4. Sweeten to taste with sugar
For the Cream
  1. Remove contents of passion fruit and strain to remove seeds
  2. Beat cream and add passion fruit juice and sugar to sweeten
To assemble Trifle
  1. Break up sponge and put into bottom of sundae dish
  2. Pour jelly over sponge
  3. Add prepared fruit
  4. Pour in custard
  5. Leave to cool then top with the whipped cream
Notes
  1. Delicious with different flavoured jellies and fruit
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/
Apple Tart
Traditional British Pudding
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Prep Time
40 min
Cook Time
20 min
Prep Time
40 min
Cook Time
20 min
Pastry
  1. 250 g plain flour
  2. 125 g butter
  3. 1 tblsp sugar
  4. 1 egg
  5. cold water to bind
  6. Filling
  7. 1 kg cooking apples
  8. 2 tsp cinnamon
  9. 3 tblsp brown sugar
  10. 2 lemons
Instructions
  1. Rub butter into flour until mixture resembles breadcrumbs and add sugar
  2. Beat egg and stir into flour then add enough cold water until mixture binds together
  3. Roll out half of the pastry to line pie dish
  4. Peel and core apple and chop into small pieces
  5. Add cinnamon, brown sugar and lemon juice to apple
  6. Fill pie with chopped apple
  7. Roll out remaining pastry and place on top of apple
  8. Seal edges and brush with beaten egg and bake in oven until browned
Notes
  1. Try different fruit fillings e.g apple and blackberry, plum, blackcurrant, pear, apricot
Green Nutrition http://www.greennutrition.co.uk/
Summer Tartiflette
Tasty, cheesy starter
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Prep Time
20 min
Cook Time
20 min
Prep Time
20 min
Cook Time
20 min
Ingredients
  1. 500 g waxy potatoes
  2. 150 g courgettes
  3. 1 tblsp chopped parsley
  4. 100 g smoked bacon
  5. 125 g cheddar cheese
  6. 150 ml crème fraiche
  7. 2 cloves garlic
  8. 1 red onions
  9. black pepper
Instructions
  1. Boil potatoes in their skins until just tender
  2. Allow to cool, peel and slice thickly
  3. Chop onion and courgette and fry in a little olive oil until softened
  4. Add chopped bacon and garlic and cook for 2 – 3 mins
  5. Put alternate layers of potato and bacon mix in an ovenproof earthenware dish
  6. Season with black pepper and nutmeg
  7. Spoon crème fraiche over bacon, and potatoes
  8. Grate cheese and scatter on the top
  9. Bake in oven gas 4 (180c, fan 160c) until bubbling and browned (about 20 mins)
Notes
  1. Cook a larger quantity for a main course
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/