On Wednesday, I made a lovely turkey chilli and served it with baked sweet potatoes, cheese and sour cream. It tasted absolutely wonderful and made enough for two large portions. I was inspired by a chilli recipe that can be found here: http://www.eat-yourself-skinny.com/2013/09/the-best-turkey-chili-youll-ever-taste.html. Enjoy!
250g turkey mince
1 small onion, chopped
2 garlic cloves, minced
1/2 tbsp olive oil
400g chopped tomatoes
1/2 tbsp tomato puree
a couple of dashes of hot sauce
400g can kidney beans, drained
1 small green pepper, chopped
1/2 tbsp chill powder (whatever strength you prefer)
1/2 tbsp dried oregano
1 tsp ground cumin
a pinch of cayenne pepper
1/2 tsp sugar
salt and pepper
1. Drizzle olive oil in a large pot and sauté the onion and garlic until beginning to soften, about 3 minutes. Add the turkey mince and cook until crumbled and brown.
2. Add all the other ingredients and cook on medium/low heat for about forty-five minutes. Enjoy!
Yesterday, I made a delicious pasta dish. The recipe is from The Chiappa’s website and can be found here: http://thechiappas.com/farfalle-with-a-mozzarella-tomato-spinach-and-olive-sauce/. It’s super easy to make and tastes really good, enjoy!
I love autumn desserts but summer isn’t over yet and stone fruits are great for making desserts before turning to apples and pears. Yesterday, I made a crumble using plums. The recipe is from a book called A Slice of Cherry Pie by Julia Parsons. The recipe in the book apparently serves four and uses 800 grams of plums but I halved the recipe to use 400 grams worth of plums. Using the amount I did gives you four small portions or two large. If you make this crumble after a roast dinner then small portions may be the way to go. We had a really good roast chicken dinner yesterday and the crumble was the perfect dessert to follow with. The recipe below uses the exact measurements of ingredients in the book. The crumble is really good. Enjoy!
For the filling:
800g ripe plums, stoned and quartered (I cut them in half)
40-60g caster sugar, depending on how sweet the plums are
For the topping:
240g plain flour
80g caster sugar
double cream, custard or vanilla ice-cream, to serve
1. Preheat the oven to 200C (Fan 180C). Put the plums into a greased baking dish (22cm round or square and 8cm deep). Sprinkle with caster sugar and toss the plums till they are coated.
2. Put the flour, butter and sugar into a mixing bowl and rub together between your fingers or cut the mixture together with two butter knives to make a crumb like texture.
3. Sprinkle the crumble topping over the fruit, covering it entirely. Don’t press down on the topping, keep it loose.
4. Bake for 30-40 minutes or until the fruit is bubbling and the top is lightly golden. Serve with double cream, custard or ice-cream.
Here’s a photo of the roast dinner:
On Wednesday, I made brunch for dinner. I ate something similar to this at a wonderful café in Greenwich, London, called The Green Café. It’s really easy to make and doesn’t take a whole lot of time. All you have to do is cook mushrooms in a little butter and oil till brown and then add in chopped shallot and garlic with some finely chopped thyme. Once that has cooked for a few minutes, throw in a couple of handfuls of spinach, double cream, a squeeze of lemon and plenty of seasoning. Once the spinach has wilted, the mix is done. Toast some wholemeal bread, butter it if you want and pour the mushrooms and spinach over the top. Enjoy!
On Thursday, for dinner, I made a wonderful herb crusted salmon. I served the salmon with potato wedges and broccoli. For the wedges I cut two baking potatoes into wedges and tossed them with salt and pepper, all-purpose seasoning and olive oil before baking in the oven for forty-five minutes, turning a couple of times whilst they cooked. The salmon tasted amazing and the wedges were great too. Enjoy!
for the herb crust:
1 cup wholemeal breadcrumbs
a large handful of parsley
10 basil leaves
1 tbsp chopped tarragon
1 large egg
1 tsp lemon zest
salt and pepper
for the salmon: 2 salmon fillets, skinless and boneless, 1 tbsp Dijon mustard, olive oil
1. Heat the oven to 200C (Fan 180C). Place a piece of parchment paper on a baking sheet and grease with a little oil.
2. Lay the salmon fillets on the baking parchment and spread the tops with Dijon mustard.
3. Put all the ingredients for the herb crust into the food processor and blend to make a thick paste.
4. Spread the mixture over the tops of the salmon fillets. Bake for thirty minutes until the salmon is cooked through and the crust has browned.