Jammy Biscuits
Crisp & Jammy
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Prep Time
15 min
Cook Time
15 min
Prep Time
15 min
Cook Time
15 min
Ingredients
  1. 225 g butter
  2. 150 g caster sugar
  3. 1 tsp vanilla
  4. 2 eggs
  5. 350 g plain flour
  6. 110 g ground almonds
  7. Orange curd
  8. Icing sugar
Instructions
  1. Cream butter and sugar until pale and fluffy
  2. Add vanilla and eggs
  3. Gradually add flour and ground almonds to form a stiff dough
  4. Roll out biscuits and cut into circles
  5. Stamp out small circle from the middle of half of the biscuits
  6. Place biscuits on baking tray
  7. Bake gas 4 (180C, fan 160C) for approx 15 mins
  8. When cool spread whole biscuits with orange curd, dust ring biscuits with icing sugar and place on top of whole biscuits
Notes
  1. You can buy or make orange curd (see recipe) Equally good with lemon curd.
Green Nutrition http://www.greennutrition.co.uk/
Orange Curd
Sweet, buttery and delicious
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 2 oranges
  2. 1 lemon
  3. 3 large eggs
  4. 2 egg yolks
  5. 175 g granulated sugar
  6. 100 g butter
Instructions
  1. Zest and juice lemon and oranges
  2. Whisk with eggs and yolks
  3. Stir in sugar and butter
  4. Put in pan over gently simmering water
  5. Stir frequently until thickened
  6. Sieve to remove zest and any lumps
  7. While hot spoon into jars
  8. Leave to cool
Notes
  1. Keeps well for 2 or 3 weeks in the fridge. Good with pancakes or Jammy Biscuits (see recipe)
Green Nutrition http://www.greennutrition.co.uk/
Steamed Chinese Dumplings
Soft dumpling with tasty pork filling
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Prep Time
1 hr
Cook Time
15 min
Prep Time
1 hr
Cook Time
15 min
Dumpling
  1. 250 g plain flour
  2. 45 g sugar
  3. 25 g yeast
  4. 300 ml water
  5. 1 tsp salt
  6. 1.5 tblsp olive oil
  7. 250 g SR flour
Filling
  1. 400 g minced pork
  2. 1 large onion
  3. 200 g mushrooms
  4. 2 tblsp soya sauce
  5. 2 tblsp sake (Japanese rice wine)
  6. 2 tsp sugar
  7. 2 c.m cube fresh ginger
  8. 2 tsp cornflour dissolved in a little cold water
Filling
  1. Chop ginger and onions finely
  2. Chop mushrooms into small pieces
  3. Fry minced pork with onions, ginger and mushrooms in sesame oil
  4. When pork is cooked add soya sauce, sake and sugar
  5. Stir in cornflour mix to thicken
Dumplings
  1. Blend yeast with sugar and water.
  2. Add water and stir to form a thick batter.
  3. Leave in a warm place for approx 20 mins until bubbling
  4. Mix in SR flour, salt and oil
  5. Knead to a soft dough
  6. Divide dough into small balls approx 5 cm diameter
  7. Flatten the balls and put approx 2 tsp of meat mix into the centre then pull edges together to form round dumplings
  8. Place each dumpling on a small square of foil and leave to rise for 20 mins
  9. When risen place in steamer for about 15 mins until puffed up!
Notes
  1. Serve warm and dip in soya sauce
  2. Try using minced chicken instead of pork and adding some garlic
Green Nutrition http://www.greennutrition.co.uk/
 

Spring Rolls
We love the crunch!
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Prep Time
20 min
Cook Time
5 min
Prep Time
20 min
Cook Time
5 min
Ingredients
  1. 4 large Carrots
  2. 1 Leeks
  3. 2 Red pepper
  4. 100 g bean sprouts
  5. 100 g mange-tout
  6. Ginger
  7. Garlic
  8. 4 tblsp soya sauce
  9. 4 tsp brown sugar
  10. Sesame oil
  11. 1 tblsp cornflour for thickening
  12. 1 tblsp cornflour for glue
  13. Spring Roll Skins
Instructions
  1. Prepare vegetables chopping into small pieces
  2. Chop ginger finely
  3. Crush garlic
  4. Fry vegetables in sesame oil
  5. When vegetables are tender add soya sauce and brown sugar
  6. Mix cornflour with a little water and stir into vegetable mix to thicken
  7. Leave mix to cool
  8. Mix remaining cornflour with a little water to make a paste
  9. With your finger put a little cornflour paste on the edges of the spring roll skins to act as a glue
  10. Put 2 tsp of vegetable mix in a line on the spring roll skins and roll, tucking in the edges
  11. Fry in oil until brown and crisp
Notes
  1. You can buy frozen spring roll skins from chinese/oriental supermarkets. The spring rolls work best using 2 spring roll skins on top of each other.
Green Nutrition http://www.greennutrition.co.uk/
Sweet Chilli Sauce
Sweet & Spicy
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Prep Time
15 min
Cook Time
10 min
Prep Time
15 min
Cook Time
10 min
Ingredients
  1. 100 ml rice wine vinegar
  2. 100 ml water
  3. 100 g sugar
  4. 1 red pepper
  5. 2 red chillies (or chili flakes)
  6. 3 cloves garlic
  7. 1 tblsp fish sauce
  8. 1 tbsp cornflour to thicken
Instructions
  1. Chop chilli and red pepper finely
  2. Crush garlic
  3. Put all ingredients into pan and bring to the boil
  4. Stir to dissolve the sugar
  5. Simmer until liquid thickens and forms a light syrup
  6. Blend in food processor or liquidiser
  7. Return to pan and thicken with cornflour dissolved in water if a thicker consistency is needed
Notes
  1. Great for dipping spring rolls
Green Nutrition http://www.greennutrition.co.uk/
Egg & Prawn Fried Rice
Good for practicing chop stick skills!
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Prep Time
30 min
Cook Time
10 min
Prep Time
30 min
Cook Time
10 min
Ingredients
  1. 200 g basmati rice
  2. 100 g frozen peas
  3. 100 g cooked prawns
  4. 4 eggs
  5. 2 tsp fish sauce
  6. 1 tblsp soya sauce
  7. 2 tblsp salted peanuts
  8. fresh parsley
Instructions
  1. Cook basmati rice and allow to cool
  2. Scramble eggs in dry frying pan (no oil)
  3. Crush peanuts
  4. Chop parsley
  5. Defrost peas in hot water
  6. Fry cooled rice in pan with a little olive oil, add peas, cooked eggs, prawns, soya sauce, fish sauce, chopped peanuts and parsley
  7. Ready to eat when hot
Notes
  1. Just as good without prawns
Green Nutrition http://www.greennutrition.co.uk/
Chinese Sweet & Sour Sauce
If you like pineapple you will love this
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Prep Time
10 min
Cook Time
10 min
Prep Time
10 min
Cook Time
10 min
Ingredients
  1. 4 tblsp soya sauce
  2. 1 tblsp rice vinegar
  3. 1 tblsp cornflour
  4. 1 tin pineapple chunks
  5. fresh ginger
  6. 1 ½ tblsp tomato puree
  7. 6 tblsp water
  8. 1 tblsp brown sugar
Instructions
  1. Chop ginger finely or grate
  2. Put in pan with soya sauce, rice vinegar, pineapple, water, sugar and tomato puree
  3. Simmer gently for about 10 mins until flavours are blended
  4. Thicken with corn flour dissolved in water
Notes
  1. Serve with mixed stir fry vegetables and/or chicken or beef
Green Nutrition http://www.greennutrition.co.uk/
Pancakes
We never get tired of pancakes
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Prep Time
5 min
Cook Time
5 min
Prep Time
5 min
Cook Time
5 min
Ingredients
  1. 227g plain flour
  2. 2 eggs
  3. 400 ml milk
  4. 100 ml water
  5. ¼ tsp salt
Instructions
  1. Beat flour, eggs, milk, salt and water to a smooth batter
  2. Leave to stand for 30 minutes
  3. Heat frying pan with small lump of butter allowing to brown but not burn
  4. Pour a small amount of mixture into hot frying pan
  5. Swirl mixture around the pan until spread
  6. When edges start to curl, toss the pancake and cook on the other side
Notes
  1. Our favourite toppings are lemon with sugar and chocolate spread!
Green Nutrition http://www.greennutrition.co.uk/