Feeds:
Posts
Comments

Archive for the ‘dinner’ Category

20121211-102121.jpg

20121211-102128.jpg

20121211-102134.jpg

20121211-102140.jpg

Read Full Post »

Have you got a fussy eater. then these ideas will help you to get your children to eat their healthy 5 a day.

20121203-214425.jpg

Read Full Post »

I came across this idea on Facebook and had to share. I think it is a brilliant idea to have on a table and getting kids and adults eating their fruits and veggies 🙂

20121127-194835.jpg

Read Full Post »

 

20121125-165331.jpg

This is a moist,tender and delicious cake that has fraction of the fat in it, thanks to the buttermilk and oil.

Serves 12:

1 tablespoon plus 1 1/4 cups sugar

2 cups unbleached all purpose flour

3 tablespoons poppy seeds

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1 large egg

1 cup buttermilk (look further how to make your own)

3 tablespoons canola oil (I used sunflower oil)

1 tablespoon fresh lemon juice

2 teaspoons freshly grated lemon zest

1 teaspoon pure vanilla extract

1. Make your own buttermilk. Just add half tablespoon of white wine vinegar to milk and leave it while you are getting on with the rest.

2. Preheat the oven to 180C or 350F. Lightly oil a 6 or 8 cup pan. Sprinkle the pan with 1 tablespoon of sugar, tapping out the excess.

3. In a large bowl, whisk together the flour, poppy seeds, baking powder, baking soda and salt.

4. In another bowl, whisk the egg until frothy. Whisk in the 1 1/4 cups of sugar, buttermilk, oil, lemon juice, lemon zest and vanilla. Gradually add the wet ingredients to dry ones, whisking until just moistened. Pour the batter into the prepared pan.

5. Bake the cake 30 or 40 minutes, or until a cake taster (toothpick) inserted in the center comes out clean. Loosen the edges and invert onto a wire rack. Let cool completely.

Just took this one out of the oven. The smell is heavenly.

This has now become one of the family favourites. I can see myself baking this again and again. Happy days 🙂

Read Full Post »

Festive Lunch and Dinner at Richmond Gate at Richmond Gate Hotel

Lensbury

The Lensbury, Broom Road, Teddington, Middlesex, TW11 9NU, Tel: 020 8614 6500EmailWWW.LENSBURY.COM

Sat 1 – Fri 21 Dec 2012

  • Rail station: Teddington (0 mile)
  • Christmas Party Nights for sharing

Christmas Open Studios at Eel Pie Island

Happy festive season!

Read Full Post »

image

image

I have been in hiatus for quite a while.
Now that my hubby treated me to a new technology, I will be posting more 🙂

This is what I am cooking tonight. It is has only 328 kcals per serving and is suitable for those on diet or has diabetes.
Bon appetite!

Read Full Post »

In a former Soviet Union this summer soup was very famous. Everybody used to rave about this Korean dish. (The Koreans came to the communist Soviet Union during Stalin and were disperced along all the 15 member states). Apparently the original receipt was made of dog meat! But we always had it either with chicken or pork. So I guess those were the rumours. Ok enough background talk and let the cooking begin.

For 4 people and a child you will need:

 

2 chicken legs skinned

2 onions

1  chinese cabbage

2 bell peppers (if colourful that will bring more colour)

2 tomatos

1/2 of a cucumber

3 garlic cloves

2 or 3 eggs

1l of water

salt, sugar, soy souce, vinegar

Egg noodles 1 packet

dill

spring onions

Method:

Chop the onions, chicken, cabbage, bell peppers, garlic.

Heat the frying pan or wok with some oil. Not much just enough to fry. I use oil pump it uses maximum of 1 table spoon of oil spraying it all over the dish, thus minimisig your usage of oil.

First fry the onions and when they are softened put the diced chicken in and fry them

Add some salt and black pepper from pepper mill. Once the meat is well fried add the cabbage. All of it. Then add bell peppers.

 

While all the vegetables are frying prepare the cold soup. For this take 1 l of water ( I used filtered water from my Brita). Add a table spoon of salt, a table spoon of sugar, a table spoon of vinegar, a table spoon of say souce. Mix well making sure it all dissolves.

Chop the tomatoes, cucumbers in Julien. Chop the dill and the spring onions and add all this to a cold soup.

In the meanwhile brake the eggs and beat with the fork. Fry a pancake out of it in pan. For this just spray your pan with oil put the egg mixture cover with lid and leave on a mild heat for 3 minutes. Once the egg pancake is ready, take it out and cut into strips.

Cook the egg noodles as shown in packet and you ready to serve!

Separate bowl visually to 4 pieces. Put some noodles in 1/4, eggs in second, veggies and meat mixture in third and could tomato cucumber soup in the last bit and enjoy!

Honestly I spent more time typing this rather than cooking it 🙂 Even my toddler loved it, so we all had second servings 🙂 It is cold, summery, has fresh salad (cucumber and tomatoes), noodles, eggs what else can you ask for?

Read Full Post »

Older Posts »