THEGAYUK

Tag: Inexpensive Recipe

  • RECIPE | Coffee Jelly with Cream

    RECIPE | Coffee Jelly with Cream

    CREDIT: Pixabay

    Serves 8
    Prep 5 mins (3 hours minimum chilling)
    No Cook

    Coffee lovers and addicts will adore this meeting of dessert and post-dinner coffee. In an unusual twist on a kids party pudding normally served with ice cream comes a surprisingly good and sophisticated version that is perfectly paired with cream. This dessert is not overly sweet and has a distinctively clear taste of coffee. The recipe is easily halved if you would like to make less. Serve in tumblers for pretty presentation.

    COFFEE – 1 cup of coffee provides the following of your daily recommended intake; 11% B2, 6% B5, 3% of manganese and potassium, 2% of magnesium & B3. Although these are small amounts, most coffee drinkers are likely to have more than 1 cup a day.

    Coffee is also a great source of anti-oxidants. Other health concerns coffee is believed to help with are; protection from Alzheimer’s disease, dementia, lowering risk of Parkinson’s, protecting the liver, reduce the risk of depression, lowering risk of stroke, and certain cancers.
    SOURCE: ( http://authoritynutrition.com/top-13-evidence-based-health-benefits-of-coffee/ )

    Ingredients.

    8 tsp high-quality instant coffee
    2 sachets gelatine (12g each) – or use 8 gelatine leaves
    30g caster sugar
    1000ml cold water
    230ml hot water

    Double cream, to serve.

    Method.

    1. Pour the 230ml hot water into a bowl and sprinkle the gelatine onto the hot water. (it is important that gelatine is added to the water and not the other way around).

    2. Stir quickly until mixed thoroughly.

    3. In a large bowl combine the instant coffee with some of the cold water from the 1000ml you have measured out. Whisk until the coffee has dissolved entirely.

    4. Pour in the remaining cold water whilst stirring.

    5. Add the water with the gelatine mix in it to the coffee and stir thoroughly.

    *You could at this point add a shot of whisky for another flavour, if you like.

    6. Pour into a mould, casserole dish or whatever will accommodate the jelly mix in your fridge. You want to be able to transfer the jelly once set into tumblers so when you pour cream over the top there are various nooks and crannies for the cream to flow down and look pretty on.

    7. Chill for at least 3 hours in the fridge.

    8. Serve in tumblers with cream poured over the top.

  • RECIPE | Rainbow Pancakes

    RECIPE | Rainbow Pancakes

    Get your rainbow on this Pancake day with these incredible Rainbow Pancakes

    how to make rainbow pancakes

    Ingredients.

    –          1 large egg

    –          135g plain flour

    –          130ml milk

    –          2 tablespoons butter

    –          Food colouring – red, yellow, green, blue, orange and purple

    –          Toppings: rainbow sprinkles, raspberries, whipped cream and strawberry laces


    Method.

    Add the flour, egg and milk into a bowl and whisk to a smooth batter.
    Separate the batter into five separate bowls for each of the different colours of the rainbow.
    Add food colouring to each of the bowls until you’re happy with the shade. You can combine primary colours to make a wider range; for example, red and yellow can be mixed to make orange.
    Add a little oil or butter to a medium-sized frying pan and put on a medium-high heat.
    Add the batter to the pan once hot and cook for one minute on each side – with the all important Toss Off in between.
    Repeat this process with all of the different coloured batters until you have enough for your rainbow pancake stack.

     

    Comedians Katherine Ryan and David Morgan battled it out for the title of Biggest Tosser at the launch of Terrence Higgins Trust’s pancake-themed fundraiser, Toss Off.

    And to mark LGBT History Month, the TV favourites whipped up a stack of rainbow pancakes.

    The charity is urging supporters to host a party for Pancake Day (28 February) and raise money to support people living with HIV.

    David, who co-presents I’m a Celebrity…Get Me Out of Here! NOW, said,

    “I’ve thoroughly enjoyed my first Toss Off because I love rainbows and I love pancakes. As a gay man, HIV support, prevention and awareness-raising is very, very close to my heart and I’ll happily flip some pancakes with my friends to support Terrence Higgins Trust this Pancake Day.”

    Friends Katherine and David came along to East London LGBT venue Dalston Superstore to see just how much fun it is to Toss Off for Terrence Higgins Trust.

  • RECIPES | Pancakes

    RECIPES | Pancakes

    It’s that time of year again to dust off the mixing bowl and dig out that half-empty tin of syrup from 1998. If you’re looking to make some pancakes here’s how you do it.

    How to make pancakes
    CREDIT: Pixabay / CC / RitaE

    Ingredients.
    100g Plain Flour
    2 Eggs
    300ml milk

    Method.
    1. Sift flour into a large bowl.
    2. Add eggs to centre of flour and mix in.
    3. Slowly add milk and whisk to a smooth batter.
    4. Leave the mix for at least half an hour before cooking.
    5. Once ready to serve heat a little oil in a pan and add a ladle of batter to the hot oil.
    6. Let the mix coat the pan and cook for 30 – 45 seconds. (Thicker batter may require a longer cooking time)
    7. With a spatula slide around the edge off the pancake and shake ready for the first flip.
    8. Confidence will ensure a successful flip. It’s all in the wrist!
    9. Finally, add a choice of fillings from traditional lemon and sugar to chocolate spread and marshmallows.
    Happy Shrove Tuesday! Send us your pancake tossing pictures to newsdesk@TheGayUK.com

  • Recipe: One Pot Pasta, Perfect As A Winter Warmer

    Serves 2 (with leftovers) |  Prep 10 mins |  Cook 20 mins

     

    It cannot get much easier or simpler than this. Some veg, pasta, and water all in one pot, makes a winning dinner choice for Christmas Eve, keeping prep/cook/washing up and expense down before all round and inevitable indulgence on Christmas Day. You don’t even need to drain the water with this savvy self saucing delight!

     

    INGREDIENTS.

     

    200g fusilli longhi (or spaghetti / linguine will do!)

    350g herby passata (jarred)

    100g wild mushrooms

    100g frozen petit pois

    1 medium onion, thinly sliced

    1 lemon, zest only

    15g basil, leave whole

    1 tbsp paprika

    1 tsp bouillon powder (or half a stock cube)

    500ml water

    90g ricotta cheese

    Parmesan (enough to go crazy with, it is Christmas!)

     

    METHOD

     

    1) Add all the ingredients (except for cheeses) to a large saucepan or stockpot (you may have to break your pasta in half), stir around a bit and ensure the majority of the ingredients is covered by the 500ml water.

     

    2) Stirring regularly, heat on high to reach boiling point and then reduce to a simmer.

     

    3) Test your pasta after about 10 minutes, keep testing until al dente or cooked to your liking. Remove from the heat, remove the basil stalks and discard.

     

    3) Stir in the ricotta, season with black pepper and a little salt.

     

    4) Transfer to serving bowl(s) and adorn in parmesan and freshly torn basil leaves.

    5) Served with salad and breads this meal could easily serve more people.

     

  • Devilled & Pulled Leftovers, Perfect for Leftovers on Boxing Day

    Serves 2-4 people (with salad, toasted breads)

     

    A lovely and traditional method of using up leftover chicken or turkey, pairing the dark leg and thigh meat with a spicy sauce, and the light breast meat with a cream sauce. Devilled sauce would normally call for dijon mustard but I use wholegrain, as mustard seed is a wonderful antioxidant. Curry powder is also often used but I go with turmeric for its anti-inflammatory properties, which is enhanced using coconut oil in the dish also.

     

    Pulled sauce, usually made with heavy cream, but I use half fat creme fraiche and grass-fed butter (superfood!). To plough some goodness into a usually nutrient stripped sauce I go heavy on the herbs with parsley and dill, both very good sources of vitamin C. Anti-oxidants present in parsley and dill adds to the sauce’s calcium qualities.

     

    INGREDIENTS.

    150g breast meat

    150g leg / thigh meat

     

    Devilled

    1 tbsp wholegrain mustard

    2 tbsp mango chutney

    1 tbsp Worcestershire sauce

    1 tsp apple cider vinegar

    1 tsp turmeric

    1/2 tsp cayenne pepper (reserve the cayenne to stirring through after the cooking process, as cooking with cayenne actually turns its anti-inflammatory properties into inflammatory, and should always be used as a seasoning like salt or pepper)

    1 tbsp coconut oil, melted

     

    Pulled

    50g grass fed unsalted butter

    100g half fat creme fraiche

    1/2 lemon, juice of

    1 garlic clove, finely chopped

    15g parsley, finely chopped

    15g dill, finely chopped

     

     

    METHOD:

    Mix all the ingredients for the devilled sauce in a large bowl, use a fork to do this if your coconut oil is solid.

     

    Mix together the leg/thigh chicken meat with the sauce and pre-heat your grill to a medium heat.

     

    Line a baking sheet with foil and grease lightly by rubbing in a little coconut oil.

     

    Spread the chicken in its sauce out in a thin layer and grill, you’ll want to get some crispy bits on there, but keep an eye on it.

    Serve.

     

    In a deep frying or sauté pan, begin to melt the butter until it starts to bubble.

     

    Lower the heat and quickly add the creme fraiche and stir constantly for a couple of minutes.

     

    Add the chicken breast and stir into the sauce, add the garlic and herbs for the final minute and remove from the heat. Squeeze over the lemon juice, season & serve.

     

  • RECIPE: Overnight Oats, The Inexpensive Christmas Morning Breakfast

    Serves 1 hungry person | Prep 5 mins | No Cook

     
    Simple and inexpensive. Prepare these on Christmas Eve and let these overnight oats soak in the fridge to produce a “cooked”, creamy, gorgeous fuss-free breakfast to wake up and dig straight into in the morning filling and nutritious, a great way to begin your day, and not just at Christmas! The jars I use in the image are a 500g capacity.
    INGREDIENTS.

    Basic Recipe

    50g quick cook / rolled oats

    100ml coconut milk (not tinned variety, from alpro or koko)

    3 tbsp natural yoghurt

     
    METHOD.

    Mix all ingredients in a jar / bowl / vessel of your choice.

    Stir in either of the flavour combinations below.

    Cover and chill in the fridge overnight (or minimum 3 hours), remove and serve.My favourite flavour variations;
    Berry Coconutty- In picture on right

    50g raspberries (frozen is fine)

    small handful brazil nuts, chopped

    small handful blueberries (frozen is fine)

    small handful coconut flakes

    1 tsp vanilla paste / extract (optional)
    Apple & Cinnamon (tastes like pure Christmas!)- In picture on right

    1 small apple- blitzed or finely chopped, or 2 heaped tbsp apple puree

    1 tbsp maple syrup / honey

    1 tsp cinnamon

    small handful walnuts

    small handful raisins

     

    BACK TO CHRISTMAS FOOD IDEAS

     

  • RECIPE: Bubble And Chic, The Perfect Way To Use Up Christmas Leftovers

    Makes 4 |  Prep 20 mins | Cook 50 mins

     

    Leftovers never looked so good before, right? You can make changes to this recipe dependent on what vegetables you may have leftover from Christmas. Celeriac could be swapped for the beetroot (you will lose the pinky redness of the dish though), use any kind of cabbage or brussell sprouts, standard potato instead of sweet, leek instead of onion etc.

     

    INGREDIENTS.

    1 carrot (peeled if non-organic), roughly chopped

    200g uncooked beetroot, peeled and chopped in small chunks

    200g sweet potato, skin on and roughly chopped

    225g red cabbage, chopped

     

    1 medium onion, finely chopped

    8 tbsp panko breadcrumbs

     

    goes well with;

    dollop of yoghurt

    lemon zest

    pomegranate seeds

    romanesco / cauliflower / broccoli

    raw radish slices

    parmesan

     

    METHOD.

    Pre-heat your oven to 220c / 200c (fan) / Gas Mark 7

     

    Heat a little oil in a frying pan a gently sweat out the onions for 10 minutes, once softened, set aside.

    Meanwhile you can boil the carrot, beetroot, sweet potato and red cabbage in a large saucepan and do so for 15-20 minutes.

    Drain the vegetables thoroughly and tip into a large mixing bowl. Mash the vegetables lightly, then add in the panko breadcrumbs (if your mix looks overly wet then add a couple more tablespoons), and then stir in the onion. Season heavily with black pepper, and just a wee pinch of salt.

    Once cool enough to handle, use your hands to shape into four “cakes”. Alternatively you could use a cookie cutter or ringlet as a mould for the cakes, spooning in the mixture and pressing down as you go. Set the cookie cutter aside once all cakes are shaped.

    At this point you could top each cake with a good grating of parmesan. Now, place into the oven for 30 minutes. Pop under the grill for a few minutes on high if you want them extra crispy!

    Remove from the oven and serve with a dollop of yoghurt, pomegranate jewels, grated lemon zest, and some more left over vegetables that have been lightly steamed, I used romanesco and some raw radish.

  • RECIPE: Miel-Moutarde Pork Tenderloin

    Serves |  Prep 4 hours (minimum marinading, overnight is always good) | Cook 45 mins (+10 minutes resting)

    I love pork tenderloin. It’s a really lovely bit of meat that I think can often be avoided as some people just don’t know what to do with it. Here, tenderloin is paired with a honey, mustard and rosemary marinade, which is delicious, and the dish as a whole is inexpensive!

    There has been great debate as to whether you can serve pork pink. I am not a fan of this concept, thus cook my pork all the way through which is reflected in the recipe.

    Pork is always well suited with something sweet and sticky, so why not try with my Balsamic Shallots.

    PORK TENDERLOIN – Tenderloin is a good source of selenium and phosphorous. Selenium plays an important role in metabolism management, controlling thyroid hormones. 85g of pork tenderloin will contribute towards 48% of your daily recommended intake of Selenium. HIV has been associated with low selenium levels. Phosphorous will help healthy bones and teeth, digestion, energy levels, hormones, production of protein, and brain function. 85g tenderloin providing 30% DRI.

     

    Ingredients.

    Marinade

    ½ tbsp wholegrain mustard

    1 tbsp Dijon mustard

    1 tbsp soy sauce

    1 tbsp honey

    ½ lemon, juice of

    1 sprig rosemary

    1 pork tenderloin (350g)

     

    Method.

    Preheat your oven to 210c / 190c (fan) / Gas Mark 6-7

     

    1. Mix all the marinade ingredients together in a bowl.
    2. Using a large freezer bag, place in the tenderloin along with the marinade and give the bag a squeeze to distribute the marinade. Tie the bag, pop on a plate, and into the fridge for a minimum of 4 hours.
    3. Remove the pork from the fridge 20 minutes before you are going to cook it.
    4. Heat a large frying pan with a few glugs of olive oil over a medium to high heat.
    5. Shake off any excess marinade from the tenderloin and place in the pan to sear it across every part. Do so for 10 minutes.
    6. Remove from the frying pan and place on a baking tray, and now into the oven for 35 minutes.
    7. Remove from the oven and wrap in foil, set aside to rest for 10 minutes.
    8. Remove the foil, transferring to a chopping board where you can begin carving the tenderloin on the slant. Serve.

  • RECIPE: Crack Crispy Kale

    Crack Crispy Kale

    Serves 1, but could be shared through gritted teeth

    Prep 5 mins

    Cook 25 mins

    Uber addictive and really more-ish. If you like crispy seaweed from your local Chinese- then you’ll love this. I was feeling sloth-like when deciding to make these and opted for a pre-shredded bag of kale, as opposed to buying and preparing it myself. Sure, if I had prepared it myself I could have made larger style pieces- but I honestly don’t care as long as they can fit in my palm and shovelled to face.

    The absolute key to success with this dish is keeping the kale as dry as dry can be. You want to initially rinse your kale to rid of grit and dirt, but after, lay spread out on thick kitchen towel and then top and press down to absorb as much water as you can. I did this twice. Waiting for these to be ready is probably the most difficult part of this recipe.

    KALE – There are only 50 calories in 100g kale. Kale is really high in iron, per calorie more so than beef. (SOURCE: http://www.mindbodygreen.com/0-4408/Top-10-Health-Benefits-of-Eating-Kale.html ) Rich in vitamins A, C, K, kale has been marked as a “superfood” for years now.

     

    Ingredients

    100g kale

    1 tbsp olive oil

    1 tsp salt

     

    Instructions

    Pre-heat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. Wash the kale in a colander and dry, dry, dry with kitchen towel. Remove any thick root like parts from the kale as these will not be crispy, but rather chewy!
    2. Line a large baking tray with foil, shiny side up.
    3. Put the kale on top of the foil and drizzle in the oil and salt. Rub all together and lay out in a thin even layer.
    4. Place in the oven for 10 minutes.
    5. Rotate baking tray 180 degrees and place back in the oven for a further 15 minutes. You can then eat these straight away or leave to cool. I prefer them straight from the oven.

     

    Spice Tip!

    If you enjoy these, then why don’t you experiment by adding a teaspoon of different spices with each batch you make. Chilli ? Five spice? Cumin? Even oregano!

     

     

     

  • RECIPE: Crispy Tofu & Green Tea Noodles

    Crispy Tofu & Green Tea Noodles

    Serves 2

    Prep 10 mins

    Cook 20 mins

    Vegan / Quick & Easy / Inexpensive / Take-Out Alternative / Healthy Bones

    These organic green tea noodles are part of Waitrose / Ocado’s new Malaysian range which I recommend you take a look at. The noodles also come in pumpkin, charcoal, and sesame varieties to name a few.

    The mild, creaminess of the tofu is a perfect match for the strong nutty sesame soy flavour of the sauce. This recipe only keeps you in the kitchen for 30 minutes and is a great, inexpensive, and interesting alternative to a local Chinese takeaway.

     

    Soy sauce contains around 4.5% manganese DRI per tablespoon, which will work alongside the calcium, manganese, and phosphorous within the tofu to encourage healthy bones & teeth.

     

    TOFU – Around 113g of firm tofu will provide you with the following DRI; 77% calcium, 67% manganese (bone production, collagen & skin integrity, blood sugar control and protection against free radical damage), 47% copper (immune system function), 35% selenium (benefits immune system, depression, cardiovascular disease, hypothyroidism, and infertility in men), 35% protein, 30% phosphorous (bones), 27% omega-3 fats (reduce risk of heart disease & stroke, reduce symptoms of hypertension / depression / ADHD, and skin ailments), 16% iron, 16% magnesium, 16% zinc, 15% vitamin B1.

    (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=111 )

     

    Ingredients

    Sauce

    120ml water

    100ml light soy sauce

    45g sesame seeds, toasted lightly in a dry frying pan for 3-4 minutes

    4 spring onions, sliced on the diagonal

    1 tsp dark muscovado sugar (or brown sugar will do)

    1 tsp vegetable oil

    1 tsp toasted sesame oil

    ½ tsp garlic granules

    ½ lime, juice of

     

    1 block firm tofu, sliced into rectangles (349g)

    1 pack Cha Soba Organic Green Tea Japanese Noodles (available from Waitrose / Ocado)

    3 tablespoons sweetcorn (frozen is fine)

     

    Instructions

    1. Mix all the ingredients for the sauce together in a bowl and set aside.
    2. Get a large saucepan of boiling water on the go.
    3. Heat a little vegetable oil in a large frying pan and get the pan really hot.
    4. Add in the tofu rectangles and fry each side for 4-5 minutes.
    5. Remove the tofu from the pan and set aside.
    6. In the same frying pan you used for the tofu, add the sauce and the sweetcorn, and increase the heat so you are boiling, reducing the sauce. Stir regularly.
    7. Add your noodles (these only take 4-5 minutes to cook)
    8. Drain the noodles and mix a glug of sesame oil through them. Plate up the noodles.
    9. Place the cooked tofu on top of the noodles, and dress with spooning the sauce over the top and around the plate. Serve.

     

     

     

     

     

  • RECIPE: Ginger Biscuits

    Ginger Biscuits

    Makes 15 large biscuits

    Inexpensive / Quick & Easy / Store Cupboard Ingredients /

     

    These cost hardly anything to make and are super quick and easy. If you keep a well stocked store cupboard then you should already have most of the ingredients to hand. Pomegranate molasses are available in most supermarkets now, but you could always substitute this for golden syrup.

     

    The length of baking is to give a crunchy biscuit, but if you prefer yours more cookie-like & chewy then reduce baking by 5-10 minutes dependent on the size of your biscuits.

     

    Ingredients

    100g butter, unsalted

    225g granulated sugar

    260g plain white flour

    4 tsp dried ground ginger

    1 ½ tbsp pomegranate molasses

    1 tsp baking soda

    1 egg

     

    Instructions

    Pre-heat your oven to 180c / 160c (fan) / Gas Mark 4

     

    1. In a large saucepan or sauté pan, melt the butter on a low heat, adding the pomegranate molasses just before the butter is completely melted. Stir together to combine.
    2. Take off the heat completely, then add in your sugar and egg, whisking together and mixing until creamy & a little fluffy.
    3. Tip in your ginger, baking soda, and flour and mix well to form your biscuit dough.
    4. Once all the ingredients are combined, leave to one side until cool enough to handle.
    5. Line a couple of baking trays with greaseproof paper.
    6. By hand, make equal size balls out of the dough and press lightly onto the baking sheet. Allow space between each one as the dough will spread whilst cooking.
    7. Place in the oven for 20 minutes. Keep an eye on them every now and then after the 10 minute mark.
    8. Remove from the oven and use a spatula to transfer the biscuits from the trays onto a cooling rack. Store in an air-tight container once completely cooled.