| Recipes These are some of my own favourite recipes which are quick, easy to make, tasty and healthy. I hope you enjoy them. |
| Pork in apple juice
(serves 2) 2 small lean pork medalions 2 leeks 4 large carrots 3 apples 4 small - medium onions ½ litre apple juice 1/3 pint water 3 tablespoons ground corriander 1 teaspoon dried mixed herbs 1 teaspoon dried garlic Cover the base of a good sized casserole dish with a little water, add chopped onion, and cook till its softened. Add the chopped pork and brown. Add garlic, herbs & corriander & stir. Add sliced leek and carrot and chopped apple. Stir & simmer for 10 mins stiring occasionally. Place in medium oven for 2-3 hours. Serve with boiled brown rice, or on baked potatoes. |
| Chilli con carne (serves 4-5) Medium to Hot 1lb Lean Minced beef 4 Medium Onions 2 Tins Kidney Beans 2 Tins Tomatoes chopped 2 Handfuls Sweetcorn ½-1 Red Pepper 1 Tin Mushrooms (or same amount of fresh) ¼ Tube Tomato Puree ½ Can Lager Spices - 2-3 teaspoons Chilli powder, 1-2 teaspoons paprikka, 1 teaspoon cayenne pepper Black Pepper to taste Worcester Sauce (a goodly goosh of it) 2 teaspoons English Mustard 1 teaspoon Marmite 1-2 teaspoon mixed herbs chopped/crushed garlic (I use a lot of garlic, but try 3-5 cloves if you're not sure) chilli puree (how much depends on the strength of the puree you get, but use this VERY sparingly till you know how strong it is. I'd advise 4-5 drops! to begin with). In large pan, using water to cover base, soften the onions, and brown the mince. Add the chopped tomatoes, kidney beans, chopped onion, sweetcorn, chopped red pepper, mushrooms & tomato puree. Stir. Sprinkle in the herbs, garlic & black pepper & stir. Add the mustard, marmite, worcester sauce and lager. Stir & simmer till everything begins to soften down and add a little extra water if necessary. Turn the heat down, and put the lid on. A chilli will improve if it's left for quite some time, so what I normally do is to let it cook for about 2 hours stirring it occasionaly, and then turn the heat off and let it sit. If I can, I then bring it back to temperature two or three times throughout the day, leaving it on the hob with the heat off and the lid on in between so that the flavours meld together better. Serve with rice, or for a nice change, serve wrapped in tortillas and baked in the oven with a little cheese or cheese sauce over the top. |
| Fruit compote (4 servings) 5 sticks rhubarb 2 green apples 4 dried apricots small handful of sultanas 3-5 sweeteners (to taste) small glass apple juice small glass pineapple juice 2 teaspoons Cinnamon 1 teaspoon Ginger Chop all the fruit and place in a cold pan, add the apple juice and pineapple juice and turn the heat on. Sprinkle on the spices and add the sweeteners Simmer gently for 5-10 mins till the fruit softens. Serve hot or cold. |
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