Friday, 23 October 2015

Recipes: Bonfire Night

Prepare for Bonfire Night with these warm recipes for friends and family while watching the sky come alight with fireworks

Chilli Lettuce Leaves (pictured above) 

Preparation time: 15 minutes
Cooking time: 15-20 minutes
Serves: 4

Ingredients
1 onion, chopped (170g)
500g pack of extra lean minced beef 1-2 tsp chilli powder
400g can chopped tomatoes
400g can kidney beans (240g drained and rinsed)
1 round lettuce, leaves washed and separated (80g)
275g leftover cooked rice
4 tbsp soured cream

Method
Fry the onion and mince in a large saucepan to brown. Stir in the chilli powder and cook for 1 minute. Add the tomatoes and kidney beans, cover and cook for 15-20 minutes. Allow to cool slightly.

Place 16 large lettuce leaves on a large platter or 4 onto 4 plates. Heat the rice and divide between the leaves. Top with the chilli and serve with soured cream. Cook Tips: For a vegetarian option, swap the minced beef for minced Quorn.

Recipe found at: www.makemoreofsalad.com


Shallot, Cherry Tomato and Mascarpone Pizza (pictured above)

Perfect for a supper with friends, easy and quick to make; the shallots can be prepared ahead of time and everything simply thrown together at the last minute.

Serves: 2
Preparation time: 10 minutes
Cooking time: 10-15 minutes

bonfire-night-590-5

Ingredients 
12 shallots, peeled and halved
1 tbsp olive oil
1 ready-made pizza base or use flatbreads
100g mascarpone cheese
12 cherry tomatoes, halved
25g Godminster cheddar cheese, grated
Rocket leaves, to serve

Method
Pre heat oven 200c/ 180c fan/ Gas 6. Place the shallots in a frying pan, add the olive oil and cook gently until softened and beginning to brown, approx 10-15 mins, cool a little.

Spread the pizza base with the mascarpone cheese, top with the shallots, cherry tomatoes and the grated cheese.

Cook for 10-15 minutes until golden and melting, serve straight from the oven sprinkled with rocket.

Recipe found at: www.ukshallot.com

Lighter brighter bread & butter budding with Streamline marmalade

This classic warming pudding has been given a lighter makeover and infused with Streamline marmalade, so you can enjoy a deliciously easy dessert without the guilt.

Serves: 6
Preparation time: 25 minutes
Cooking time: 30 minutes

bonfire-night-590-3

Ingredients
4 slices whole wheat bread
2 tsp Flora Pro-active
8 tbsp Streamline Thin Cut Marmalade
60g raisins
1 tbsp golden caster sugar
300ml semi-skimmed milk
3 medium eggs

Method
Preheat the oven to 180°C/160°C Fan/ Gas 4.

Spread each slice of bread, sparingly, with ½ teaspoon Flora and 2 tablespoons of Streamline Thin Cut Marmalade and cut them into triangular quarters.

Arrange in an ovenproof baking dish, with the raisins scattered between the slices.

Mix the sugar, milk and eggs together, pour over the bread and allow to soak in for 15 minutes.

Bake for 30-35 minutes until the top is golden and the corners of the bread are starting to crisp.

Did you know? Streamline is launching limited edition jars with a pink lids this autumn to raise money for Breast Cancer Care. 10p from each jar you buy (available in supermarkets) will be donated to the charity.

Recipe found at: www.streamlinefood.co.uk

Watercress Soup

Preparation: 15 minutes
Cooking: 35 minutes
Serves: 3-5

bonfire-night-590-6

Ingredients
1 onion, peeled and roughly chopped
25g butter
250g potatoes, peeled and diced
600ml chicken stock 2 x 85g bags of watercress, roughly chopped
50ml cream
a little milk if needed
salt and black pepper

Method 
Take a large pan and cook the onion in the butter until soft but not browned.

Add the potatoes and stock and cook until the potatoes are soft (approx 15-20 minutes). When potatoes are almost cooked, add the watercress (try to allow for no longer than 5 minutes cooking time for the watercress). Liquidise and add the cream. Use a little extra milk if the soup seems too thick. Season with salt and black pepper and serve hot.

Recipe found at: www.watercress.co.uk

Hot dog with sweet & smoky shredded beetroot

Forget fried onions this summer and top your hot dogs with sweet and smoky shredded beetroot instead. The sweet, tanginess of the beetroot perfectly complements the rich, juicy sausages.

Serves: 4
Preparation time: 5 minutes
Cooking time: 30 minutes

bonfire-night-590-2

Ingredients:
1 tbsp maple syrup
2 tsp wholegrain mustard
1 tsp cider vinegar
4 Hot dog rolls or pieces of french stick
1 pack sweet & smoky shredded beetroot
Lambs lettuce to serve
Salt to season

Method:
Combine the syrup, mustard and vinegar with a pinch of salt. Paint the mixture over the sausages then cook them on a hot barbecue or under a preheated grill for 10-15 minutes. Turn them frequently and baste with glaze until cooked through.

Serve in hot dog rolls and top with shredded beetroot and lambs lettuce.

Cook’s Tips: Sweet & smoky shredded beetroot is available at Tesco.

Recipe found at: www.lovebeetroot.co.uk

Love the Crunch special fried rice

This quick and easy special fried rice recipe is packed full of colour, flavour and crunch thanks to the radishes, spring onions, celery and Chinese leaf lettuce. Perfect for a tasty mid-week supper.

Serves: 2
Preparation time: 10 minutes
Cooking time: 15 minutes
bonfire-night-590-4

Ingredients:
1 tbsp sesame oil 250g pork strips
1 clove garlic, crushed
3cm ginger, grated
2 sticks of celery, sliced diagonally
4 radishes, sliced
1 pack wholemeal microwave rice
¼ Chinese leaf lettuce, shredded
2 spring onions, sliced
2 tbsp soy sauce
1 tsp hot sauce
1 tbsp mirin
2 tsp sesame seed

Method:
In a large wok, heat the oil until very hot and cook the pork strips, tossing and stirring throughout. Add the garlic and ginger, stir and then add the celery and radish.

Continue to stir while adding the rice, Chinese leaf lettuce and spring onions. Add in the soy, hot sauce and mirin and stir while everything cooks. The vegetables should keep a good crunch. Serve sprinkled with sesame seeds.

Recipe found at: www.lovethecrunch.com



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