Michael Caines Vegetable Curry With Lentils, Cauliflower, Baby Corn & Spinach

Posted on June 25, 2014 by Frostie

Prep time; 1 hour

Serves 4

Ingredients

Spice mix

4 cloves

1 tsp coriander seeds

1 tsp cumin seeds

1 tsp turmeric

1 tsp madras curry

4 gloves of garlic, peeled and crushed

1tsp Root ginger grated finely

2 tblsp white wine vinegar

½ tsp salt

1 tsp palm sugar

150g Red lentils

40ml Vegetable oil

1 large cauliflower cut into even size florets

1 large fennel cut in half and the into 4

1 onion finely chopped

2 red chillies deseeded and finely chopped

200g of tinned chopped plum tomatoes

400ml coconut milk

400ml water

200g Baby corn cut into quarters lengthways

100g baby spinach

4 tblsp coriander chopped

1 lemon or lime

Large sprig of coriander

Sea salt

For the tarka or chaunk

30ml Vegetable oil

1tblsp mustard seeds

1tsp cumin seed

1tspfennel seed

3 curry leaves

3 Bay leaves

Method

First you need to make the spice paste. For this toast the coriander and cumin seeds in small pan for a minute. Now place into a spice grinder and grind to a finely, alternatively use a pestle and mortar or a blender/food processor.

Place into a small bowl and add the turmeric, madras powder, crushed garlic, grated ginger, white wine vinegar, salt and palm sugar and mix together well. Set aside.

Place the lentils in a pan and cover with 500ml of water, bring to the boil and simmer for 15/20 minutes until the lentils are a thick puree. Cover and set aside until later.

Heat half the oil in a large pan and over a medium heat; caramelise the cauliflower florets evenly until golden brown. Remove and place on a plate. Now caramelise the 8 fennel pieces and remove. Add the remaining oil and heat, add the chopped onion and fry until golden brown, now add the spice mixture and cook out for 2 minutes. Add the chopped tinned tomatoes and chopped chillies and cook for 5 minutes before adding the coconut milk, cauliflower florets, fennel and baby corn. Bring to the boil and reduce to a simmer and leave to cook for 15 minutes stirring from time to time.

To finish, add the spinach before stirring in the lentil to required texture and consistency and now add the chopped coriander.

For the tarka or chaunk

Heat the oil in a small frying pan and add the spice and bay and curry leaves until the seeds start to pop. Now drizzle over the curry.

Uniform Foodies App
Chef Michael Caines and Uniformdating.com, the UK’s top dating site for uniformed singles, have partnered up to develop an app dedicated to uniformed professionals favourite foods!

Following a national survey to find out the UK’s uniformed professions favourite dishes, Michael Caines has develop these dishes into a range of delicious, easy-to-make recipes. All these, and many more recipes are available on the Uniform Foodies recipe app.

Uniform Foodies is available on iTunes, iOS, 69p
Please click here

Michael Caines Leek and Potato Soup Recipe

Posted on June 24, 2014 by Frostie

Prep time; 30 minutes

Ingredients

300g Peeled potatoes, cut to a medium dice

400g Leeks, chopped and washed

200g Onions, sliced

100g Butter

1 liter Water

500ml Chicken stock

Bouquet Garni (parsley stalks and thyme wrapped in celery and leek then bound with string)

4 Large scallops

1 tblsp Olive oil

Salt and Pepper

Chopped chives

4 tbsp. double cream

Method

Place the onions and leeks in a saucepan, along with the butter, and cook until soft and without colouring them. Add the water, chicken bouillon, bouquet garni and potatoes and bring to the boil. Season with salt and pepper and reduce the heat and simmer for 30 minutes. After this time remove the bouquet garni then blend with a hand blender until smooth. Finally pass the soup through a sieve and correct the seasoning if required.

Season the scallops with salt and pepper, add some olive oil to the non-stick pan and heat well.

Now seal off the scallops in a non-stick pan until golden brown on both sides, remove from the pan and place the scallops into the middle of each of the bowls, now pour in the soup around and serve.

Sprinkle with chives and dribble a spoonful of double cream around the bowl.

Enjoy!

Uniform Foodies is available on iTunes iOS, 69p
Please click here

Bottle Green Elderflower Cordial Review & Cocktail Recipes

Posted on June 13, 2014 by Frostie

We love Bottle Green’s Elderflower Cordial at Frost. It is a delicious, refreshing and versatile drink. We got sent some to review this week and have been trying it in different ways. It is great with cold water, either still or sparkling, and preferably with ice. It also tastes great in hot water, champagne and various cocktails. We have some great cocktail ideas below.

The light, delicate taste of hand-picked elderflowers perfectly captures the essence of warm summer days and relaxing evenings on the veranda. Simply dilute with iced water or try adding to Champagne for a refreshing twist.

Grey Goose Le Fizz

An elegant and refreshing combination of Grey Goose vodka, fresh lime juice and elderflower, served in a flute topped with chilled soda.

Glass: Flute

Ingredients

35ml Grey Goose vodka

15ml elderflower cordial

15ml freshly squeezed lime juice

75ml chilled soda

Method

Add the GREY GOOSE vodka, fresh lime juice and elderflower cordial into a cocktail shaker and shake hard. Double strain into a flute glass and top with chilled soda water.

The Elderflower G&T

Gordon’s & tonic and elderflower cordial – two British classics, one classic drink.

Step 1 Fill a chilled glass with cubes of ice

Step 2 Add 50ml* of Gordon’s gin and 5ml of bottlegreen Elderflower cordial

Step 3 Squeeze a wedge of lime into the glass and add a choice of fresh cucumber, mint or strawberry

Step 4 Top up with fresh tonic and stir to release the refreshing taste

Elderflower Cooler

Utterly refreshing and elegantly simple, this cooler really hits the spot with the elderflower and vodka complimenting each other perfectly. Enjoy.

Ingredients

25ml bottlegreen Elderflower cordial

apple wedges

Fill with ginger ale

50ml Vodka

Glass

Highball

Decoration

apple wedges

Method

Stir ingredients into glass and add apple wedges to decorate

Elderflower Delight

A wonderfully light and refreshing cocktail, blending the freshest ingredients to finish with a perfect cocktail for a Summers evening.
Ingredients

6 mint leaves

50ml Gin

15ml bottlegreen elderflower cordial

15ml Orange Juice

5ml Syrup

Glass

Martini

Decoration

Mint leaf

Method

Muddle Mint with Lemon Juice and Sugar Syrup.

Add remaining ingredients and shake with ice, fine strain into chilled 5oz martini glass.

Garnish with mint leaf on surface of drink.

Available from Amazon and Ocado.

The Wine Cocktail Guide

Posted on September 11, 2013 by Frostie

Frost has come across an excellent wine cocktail guide from the great people at formulawine.co.uk. Mixologists from five London based cocktail bars (Callooh Callay, Sketch, Stories, Detroit bar and Dabbous) have created cocktail recipes containing wine and we have a graphic to display the recipes. The guide gives delicious wine cocktail recipes but also interesting new places to visit around London. Let us know what you think. Will you try them all?

The Great British Bake Off Recipe Videos | Bake Your Own Cakes

Posted on September 9, 2013 by Frostie

Ready, Steady, Bake!

With The Great British Bake Off back on our screens, now is the perfect time to get back in the kitchen, whip out your apron and bake some yummy treats that the whole family will love.

In preparation for the nation’s favourite baking series, Jordans has teamed up with The Boy Who Bakes and original winner of The Great British Bake Off, Edd Kimber, to create three exclusive new recipes.

To kick start your day Edd has created some delicious Oat and Raisin Muffins using Jordans Crunchy Oat Granola with Raisins and Almonds. These muffins are perfect for breakfast to set you up for the day or for an afternoon snack.

Finally, Edd’s show-stopper: Strawberry Cheesecake Tart. This stunning creation is a perfect centre piece for Summer dinner parties, but actually very simple to make.

Oat and Raisin Muffins

– makes 6

150g Plain flour

1 1/2 tsp Baking powder

1 tsp Cinnamon

125g Jordans Crunchy Oat Granola with Raisins and Almonds

100ml Vegetable oil

125g Light brown sugar

75ml Whole milk

2 Large eggs

1 tsp Vanilla extract

Preheat the oven to 180C fan and line a muffin pan with six paper wrappers.

In a large bowl mix the flour, baking powder and cinnamon together. Add the Jordans granola, breaking up any large clusters with your fingers, mix to combine.

In another bowl add the oil, sugar, milk, eggs and vanilla extract and whisk until fully combined. Make a well in the dry ingredients and pour in the wet ingredients. Using a spatula or wooden spoon gently mix the ingredients together, don’t worry if there are a few lumps because you want avoid over mixing the batter which can result in tougher muffins.

Divide the batter between the paper cases and place the muffin pan into the oven and bake for 20 minutes or until golden and risen. Allow to cool in the pan for 10 minutes before placing on a wire rack to cool completely.

Strawberry Cheesecake Tart

– serves 12

Tart Base

250g Jordans Strawberry Country Crisp

125g Unsalted butter, melted and cooled

Cheesecake Filling

250g Cream cheese

70g Caster sugar

1 tsp Vanilla bean paste

150ml Double cream

Strawberry Topping

500g Strawberries, hulled and halved

30g Caster sugar

Juice of 1/2 lemon

Place the Jordans Country Crisp in the bowl of a food processor and blend until fine. Add the butter and process to combine evenly. Lightly grease a tart tin with a removable base and line the base with a disc of parchment paper (this helps to remove the tart later on). Press the crisp mixture firmly into the base and sides of the tin, make sure to press firmly so the tart base is solid. Place in the refrigerator for an hour to set.

To make the cheesecake filling place the cream cheese, caster sugar and vanilla into a large bowl and using an electric mixer or wooden spoon beat together for a few minutes until smooth and creamy. In a separate bowl whisk the cream until it has soft peaks. Add a third of the cream to the cream cheese and beat to combine. Add the remaining cream and fold together until fully combined. Spread the cheesecake mixture evenly across the base of the tart shell and pop back in the fridge whilst you make the topping.

For the strawberries place the berries, sugar and lemon juice into a medium saucepan and cook over medium/low heat for about 5 minutes until the sugar has dissolved and the fruit has released some juice. Remove the strawberries from the pan, leaving behind all the juice. Increase the heat to medium/high and cook for a couple of minutes or until the juice has reduced and is syrupy in consistency, remove from the heat and allow to cool.

To serve, carefully remove the tart from the tin and place onto a serving plate, top with the strawberries and drizzle over the syrup, serve immediately.

Honey Nut Granola Bars

– makes 8

300g Super Nutty Granola

125g Clear honey

50g Unsalted butter

25g Light brown sugar

A pinch of salt

Preheat the oven to 160C and grease and line an 8 inch square tin (preferably with a loose base) with parchment paper.

Place the granola into a large bowl and break up any clusters with your fingers, set aside. In a small saucepan add the honey, butter, sugar and salt and cook over low heat until fully melted. Pour this mixture over the granola and mix thoroughly. Press into the prepared pan making sure to press in firmly, this will help the bars hold together once baked. Place in the preheated oven and bake for 25-30 minutes or until lightly golden. Allow to cool for around half an hour before carefully removing and allow to cool completely in the fridge (this helps to dip the bars later).

When ready to dip the bars place the chocolate in a heatproof bowl and place over a pan of gently simmering water. Once the chocolate is melted, remove from the heat and carefully dip the bars in the chocolate, coating half of the bar. Set onto a parchment lined baking tray and place in the fridge to set.

For more information visit www.jordanscereals.co.uk

Liz Earle’s Skin-Saving Salads & Dressing Recipes for Summer Picnics

Posted on August 14, 2013 by Frostie

Liz Earle on sensational salads and skin friendly dressings

The perfect choice for Bank Holiday picnics

Heading out for a family picnic? Look no further for some healthy pack-and-go recipes from Liz Earle, creator of the award-winning Liz Earle Beauty Co., mother of five and organic farmer. When time is tight but you still want something tasty everyone will enjoy, try these simple summer salad suggestions packed with skin-saving goodness to help nourish sun-kissed skins.

SENSTAIONAL SALADS

Chopped salads are a simple way of combining local, fresh and seasonal skin-friendly foods in one healthy picnic dish. Each of the recipes here is designed to be prepared in advance and put into plastic boxes, perfect to keep fresh when travelling. They make great office lunch-boxes too. Here are Liz’s personal favourites:

Sunshine Salad
Serves 6
For the dressing:

150ml (1/2 pint) cold pressed olive oil or rape seed oil
25ml (1fl oz) fresh lime juice
2tsps French mustard
freshly ground black pepper

For the salad:

4 large carrots, scrubbed and grated
225g (8oz) mixed salad leaves, such as spinach, radicchio, frisḗe, oakleaf and Batavia leaves, endive and lamb’s lettuce
50g (2oz) sun-dried tomatoes, finely chopped
50g (2oz) hazelnuts, almonds or pecans, finely chopped

Combine the salad ingredients together in a large bowl and mix thoroughly before transferring to a picnic box. Next, mix together the dressing ingredients and store in an airtight container or jam jar, ready to shake and drizzle over the salad just before eating. Sun-dried tomatoes keep well for picnics but you can also replace with twice the amount of cherry tomatoes, which also travel well. Both kinds of tomatoes are a rich source of lycopene, an important antioxidant that may help prevent sunburn, reddening of the skin in the sun and even some kinds of skin cancers.

Herb Salad
This tasty all-leaf salad makes a great accompaniment to a cold pasta or rice salad. Don’t be tempted to make a more complicated dressing – let the herb flavours speak for themselves.

Serves 4

300g (11oz) mixed salad leaves such as; spinach, radicchio, frisee, chicory, rocket (argula)
50g (2oz) mixed fresh herbs such as; chevrl, basil, parsley, coriander
2tbsps (30ml) olive oil, rape seed or walnut oil
1tsp (5ml) lemon juice

Mix the salad leaves and place into a picnic container, or put into a bag ready to tip into a salad serving bowl. Mix the remainder of the ingredients in a travel container or jam jar. Shake well to mix before drizzling over the salad before serving. Green leafy salads, such as baby spinach, rocket and lambs lettuce, are an especially useful source of skin-friendly beta-carotene, an important antioxidant that helps prevent the free-radical cell damage that leads to premature skin ageing. Each of the plant oils suggested here is a good source of the skin-plumping essentially fatty acids that help keep skin soft and smooth.

DELICIOUS DRESSINGS

Dressings are the fastest way to liven up raw vegetables and salad combinations, making summer salads tastier whilst adding more skin-saving nutrients. The thicker dressings are based on yoghurt and can also be used as dips for raw veggie crudités. For the thickest dips, use a Greek-style yoghurt. Quick and easy to prepare in advance, simply store in a plastic sealable pot or jam jar to pack with your summer picnic.

Fine French Dressing
If stored tightly sealed in the fridge, this dressing will also keep for up to a week.
Makes 300ml (1/2 pint)

175ml (6fl oz) unrefined sunflower or safflower oil
120ml (4fl oz) freshly squeezed lemon juice
freshly ground black pepper
1/2tsp mustard, Dijon or whole grain can be used
1/2tsp freshly grated root ginger
1-2 cloves garlic, peeled and crushed

Put all the ingredients in a screw-top jar, replace the lid and shake vigorously to mix well. This twist on the traditional classic has added fresh ginger for a unique zingy freshness. Works especially well when combined with skin-cleansing salads based on cucumber, chicory and fennel.

Cucumber Dressing
A delicious, refreshing dressing that also works well on sliced avocados, one of the richest sources of the skin-saving antioxidant vitamin E.
Serves 2-4

150g (5oz) cucumber
150g (5oz) natural low-fat, plain live (bio) yoghurt
1tsbp cider vinegar
1 sprig of dill
½ tsp dried sill seeds

Blend all the ingredients together in a food processor (or hand-held whisk) until the dressing is smooth and creamy. The bio yoghurt is packed with healthy acidophilus, the beneficial intestinal bacteria that can also help to keep skin clear.

Yoghurt and Chive Dressing
Serves 2-4

150ml (1/2 pint) natural low-fat, plain live (bio) yoghurt
1tbsp lemon juice
1tbsp Dijon mustard
2tbsp chopped chives
1 clove garlic, peeled and crushed
freshly ground black pepper

In a large bowl, mix all the ingredients together, adding black pepper to season, and stir vigorously. Alternatively, place ingredients in a large, screw-top jar, replace the lid and shake well. Yoghurt and chives are a tasty, skin-friendly combo containing calcium and vitamin C.

Orange and Tamari Dressing
Tamari sauce is made from soya beans and is similar to soy sauce. This tangy recipe works very well with raw baby spinach or dark green salad leaves. It is also a useful dressing for those who dislike vinegar.
Serves 2-4

150ml (1/2 pint) freshly squeezed orange juice
1tsp grated orange peel
2tbsps tamari sauce
1tsp finely chopped fresh root ginger
3tsbsps cold-pressed olive oil
1 clove garlic, peeled and crushed

In a large bowl, mix all the ingredients together and stir well before using. Alternatively, put the ingredients into a large, screw-top jar, replace the lid and shake well. Use organically grown oranges where possible, alternatively, scrub the skins in mildly water to remove fungicide residues and rinsing well before grating. A cleansing and refreshing dressing, rich in the skin-saving antioxidant vitamins A (in the form of beta-carotene from the oranges), vitamin C (also from the orange juice) and Vitamin E (from the olive oil). Orange peel also contains skin-friendly bioflavonoid nutrients and fresh ginger is a traditional intestinal cleanser.

Follow @LizEarleMe on Twitter for more tips on wellbeing.

Liz Earle is backing this year’s Sunlight Campaign run by the National Osteoporosis Society to show people how to safely embrace the sun to protect their health. For more information head to: http://www.nos.org.uk/page.aspx?pid=535

Grilled Goat’s Cheese and Roasted Peppers on Corn Cakes Recipes

Posted on August 1, 2013 by Frostie

Grilled Goat’s Cheese and Roasted Peppers on Corn Cakes
Makes 3 loaded rice cakes

Create a wonderfully warm snack by topping your rice cakes with grilled goat’s cheese
and roasted red and yellow peppers. Just joyous!

 2 large red peppers
 2 large yellow peppers
 4 tbsp extra virgin
 olive oil
 200g soft goat’s cheese
 Salt and pepper
 3 Kallo Corn Cakes

Place your cored and deseeded peppers in a roasting dish, cover generously with olive
oil and roast for 20 minutes.

Cut the goat’s cheese into rounds and place under a moderate grill for 2 to 3 minutes.
Layer onto your rice cake, before seasoning with salt and pepper and another drizzle of
olive oil.

King Prawns with Chilli Crème Fraiche Recipe

Posted on July 31, 2013 by Frostie

King Prawns with Chilli Crème Fraiche
Makes 3 loaded rice cakes

Just the best with prawns & crème fraîche!

A fabulous fishy topping that’s perfect to serve when a few friends pop round for an
afternoon of kitchen snacking. Wondrous!

 1 tsp chopped red chilli
 Zest of a lime
 Small bunch of coriander leaves, chopped
 150g crème fraîche
 Salt and pepper
 150g cooked king prawns
 Sesame seeds, toasted
 3 Kallo Sesame Seed rice cakes

Mix the chilli, lime zest and coriander with the crème fraîche.

Season with salt and pepper and spread generously on top of your rice cake.
Top with the cooked prawns and a sprinkle of toasted sesame seeds.

Perfect with Kallo Sesame Seed rice cakes

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Tag Archives: recipes

Michael Caines Vegetable Curry With Lentils, Cauliflower, Baby Corn & Spinach

Michael Caines Leek and Potato Soup Recipe

Bottle Green Elderflower Cordial Review & Cocktail Recipes

The Wine Cocktail Guide

The Great British Bake Off Recipe Videos | Bake Your Own Cakes

Liz Earle’s Skin-Saving Salads & Dressing Recipes for Summer Picnics

Grilled Goat’s Cheese and Roasted Peppers on Corn Cakes Recipes

King Prawns with Chilli Crème Fraiche Recipe