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2019年04月01日
Sausage bake with gnocchi
This easy sausage bake is made with gnocchi rather than pasta. Roasted gnocchi is magical – while the inside stays light and fluffy, the outside goes crisp and golden, like mini roast potatoes.

Ingredients
1 red pepper, deseeded and cut into chunks
1 yellow pepper, deseeded and cut into chunks
1 orange pepper, deseeded and cut into chunks
250g/9oz gnocchi
1 tbsp olive oil
4 pork sausages
salt and freshly ground black pepper
Recipe tips
Method
Preheat the oven to 200C/180C Fan/Gas 6.

Toss together the peppers, gnocchi, olive oil and a generous amount of salt and pepper on a large baking tray.

Place the sausages on the tray. Roast for 25 minutes, or until the sausages and gnocchi are golden-brown and the peppers are soft and have started to brown around the edges. Serve.
[ 投稿者:yangguangzmm at 15:26 | huell | コメント(0) | トラックバック(0) ]

2019年03月27日
A fresh and bright bowl for some post-Christmas goodness
A fresh and bright bowl for some post-Christmas goodness made with leftover turkey and gochujang, a Korean hot pepper paste.

Ingredients
sunflower or rapeseed oil, for frying
4 shallots, thinly sliced
2cm/¾in fresh root ginger, grated
3 garlic cloves, thinly sliced
2 tsp brown sugar
2 tsp gochujang (Korean fermented chilli paste)
1 yellow pepper, seeds removed, sliced thinly
2 tsp soy sauce
300g/10½oz leftover turkey, diced
1 red pepper, seeds removed, sliced thinly
3 spring onions, sliced
2 tbsp freshly chopped parsley
200g/7oz cooked long grain rice
1 lime, juice and zest (juice to taste)
50g/1¾oz baby spinach
½ cucumber, peeled into ribbons
2 carrots, peeled and grated
2 tbsp toasted sesame seeds, to garnish
Method
Heat a frying pan with a little oil, add the shallots and fry for about 2 minutes before adding the ginger, garlic, brown sugar and gochujang. Stir well for a minute. Add the yellow pepper, half the soy sauce and 70ml/2½fl oz of water and cook for 2 minutes before adding the turkey.

Cover and simmer on low for about 4 minutes, or until the peppers are cooked and the turkey fully heated through.

In a separate pan, heat a little oil, add the red pepper slices and fry for about 3–4 minutes, remove from the pan and set aside. Add the spring onions to the pan and fry for 2 minutes before adding the parsley, cooked rice, a teaspoon of soy sauce and the lime zest and juice (to taste). Continue to cook for a further 2–3 minutes, or until the rice is fully heated through.

To serve, add some spinach to the bowl, followed by the rice, red pepper, cucumber ribbons, grated carrots and turkey in sections, then top with toasted sesame seeds.
[ 投稿者:yangguangzmm at 19:25 | huell | コメント(0) | トラックバック(0) ]

2019年01月19日
Lighter baked mushrooms for carbohydrate
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This recipe will get you off to a good start in the morning with two of your five-a-day.

Each serving provides 207 kcal, 18.5g protein, 19g carbohydrate (of which 5g sugars), 6g fat (of which 1.5g saturates), 2.5g fibre and 1.9g salt.


Ingredients
1 tsp olive oil
2 large, flat Portobello mushrooms (150g/5½oz total weight), wiped clean, stalks finely chopped
1 spring onion, thinly sliced
1 stick celery, thinly sliced
1 bacon medallion (30g/1oz), roughly chopped
20g/¾oz fresh breadcrumbs
30g/1oz baby spinach
1 tomato, halved
salt and freshly ground black pepper
Recipe tips
Method
Preheat the oven to 220C/200C Fan/Gas 7.

Heat the oil in a small frying pan over a medium heat. Add the mushroom stalks, spring onion, celery and bacon and cook for 1–2 minutes, or until softened. Stir in the breadcrumbs and spinach and season.

Place the mushrooms cup-side up on a baking tray. Season the tomato and place on the baking tray.

Spoon the filling into the mushrooms and bake for 10–15 minutes, or until they have softened. Serve the mushrooms with the tomato.
[ 投稿者:yangguangzmm at 10:20 | huell | コメント(0) | トラックバック(0) ]