THEGAYUK

Tag: Quick Recipe

Check out our latest, ultra quick recipes.

  • 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 | Sex Salsa

    The perfect recipe to get your sex drive back up and running

    CREDIT: Jordan Lohan

    Sweet & Fiery | Serves 4 | Prep 15 mins | No Cook

    Pineapple contains the enzyme Bromelain, which can improve libido in men.

    Pomegranate increases testosterone levels, believed due to its array of antioxidants. Also shows an increase in Nitric Oxide Synthase (NOS), which is essentially the same function as a medication like Viagra etc.

    Garlic a potent testosterone booster, and again increases NOS.

    Onions as with garlic, contain allicin that thins your blood and thus improves circulation.

    Chilli Capsaicin promotes circulation and endorphins for the feel good factor.

    Parsley more antioxidants and a great odour neutraliser for the onion and garlic!

    Ingredients.

    ½ pineapple, in small chunks
    1 pomegranate, seeds of (around 80g)
    1 red onion, finely chopped
    1 bunch (30g) parsley, chopped
    1 large red chilli, thinly sliced
    1 garlic clove, finely chopped
    1 lime, juice of

    Method.

    1. Mix all ingredients in a bowl, season and serve along side grilled or barbequed meats or vegetables. Alternatively, go for prawns as these pack Arginine which will increase your NOS levels. Store in an air-tight container for up to 24 hours.
  • 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 | Dukkah Goats Cheese Salad with Raspberry Basil Vinaigrette

    Dukkah Goats Cheese Salad with Raspberry Basil Vinaigrette

    Serves 6-8 people

     

    ingredients.

    Goats cheese:

    4 teaspoons Dukkah spice (available at most supermarkets)

    35g plain flour

    35g panko breadcrumbs (or regular breadcrumbs would work)

    1 egg, beaten

    4 x 100g goats cheese rounds

     

    Salad:

    70-100g rocket

    10 radishes, sliced

    10 sundried tomatoes, sliced (Check out our recipe for Slow Beau Tomatoes on TGUK website)

    2 handfuls of Good 4 U Lentil & Bean Shoots (available at most supermarkets)

    2 handfuls spinach

    a handful basil leaves

    50g hazelnuts

     

    Raspberry & Basil Vinaigrette;

    180ml extra virgin olive oil

    65g fresh raspberries

    60ml red wine vinegar

    1 tsp dried basil

    2-3 fresh basil leaves

    2 tbsp honey

     

     

     Method.

    1. Set up three plates like a little factory line for each the; flour, egg and panko.
    2. Coat each goats cheese firstly in the flour, then dip in the egg, and finally coating in the panko. Sprinkle a teaspoon of dukka onto the top of each goats cheese piece and press down lightly with the back of a spoon. Set these aside in the fridge on a foil lined baking sheet, for at least half an hour, or you could even do this the night before.
    3. Blitz all the vinaigrette ingredients in a food processor and set aside in the fridge.
    4. Pre-heat your oven to 200c / 180c (fan) / Gas Mark 6
    5. Arrange your salad ingredients either on individual plates or serving platter.
    6. Place the goats cheese into the oven for 15-20 minutes, but do keep your eye on them to avoid the Dukkah spice from catching on the heat.
    7. Remove from the oven, and place on top of your salad and serve with the dressing on the side. Slice the goats cheese rounds in half for serving.

     

    MORE: Salad recipes

  • RECIPE | Firework Chickpea Salad

    Serves 2 (or 4 as a starter) Prep 10 mins Cook 30 mins

    This far from boring warm chickpea salad has a beautiful array of colours and flavours, hence the name firework. It goes amazingly well with grilled meats. I usually would have minted lamb meatballs, pita bread, and houmous to create a Middle-Eastern theme for the table. You could add some feta after all the cooking has been done. Or a handful of raisins. The recipe could easily be doubled and is bound to get attention at the table. Leftovers are fab the next day for lunch whether you add feta, a few olives and cucumber and make it into something Greek-Chic, or slapped between two pieces of bread with some ham. To get the most out of your shopping why don’t you use the other half of the fennel and cabbage in my Fennel & Red Cabbage Slaw.

    FENNEL – Fennel contains a healthy amount of flavonoids that give it strong antioxidant properties. When researchers tested the impact of fennel on animals, it has repeatedly shown to have anti-inflammatory properties and help prevent cancer. Fennel is a very good source of fibre too, as fibre helps flush out potential carcinogenic toxins, fennel could be useful in the treatment of colon cancer. High in potassium, this vegetable is another winner for helping lower blood pressure. (SOURCE; http://www.whfoods.com/genpage.php?tname=foodspice&dbid=23 )

    RED CABBAGE – The deep purple colour of red cabbage denotes high amounts of antioxidant properties. Red cabbage is more than 90% water so could also be a useful aid in weight management if you are watching calories. When cooked, 150g of cabbage will provide the following of your daily recommended intake; 79% vitamin K , 68% vitamin C, 20% B6, 16% manganese, and 15% fibre- to name a few. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19 ). Cabbage has also had extensive research into it’s prevention and in some cases treatment of cancer. This is due to it’s ; antioxidant, anti-inflammatory, and glucosinolate properties. (SOURCE: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=19 )

    FRESH MINT – One of mint’s best attributes is it’s anti-oxidant properties. Fresh mint also may help healthy digestion due to it being an anti-inflammatory. Mint also stimulates digestive enzymes which absorb nutrients from food, consuming fat and converting it into usable energy, which may help with weight management. (SOURCE; https://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-mint.html )

    Ingredients.

    Olive oil

    1 carton chickpeas (230g drained weight)

    1 lemon, juice and zest of

    1 small red onion, thinly sliced

    ½ fennel bulb, thinly sliced

    1 small carrot,  grated

    ¼ head red cabbage, finely shredded

    20g mint, finely shredded

    2 cloves garlic,crushed 1

    tsp dried marjoram

    1 tsp dried oregano

    1 tsp dried thyme

    More lemon zest & lime zest for decoration (optional)

     

    Method.

    Preheat your oven to 140c / 120c (fan) / Gas Mark 1

    1. In a bowl mix the drained chickpeas with the marjoram, oregano, thyme, lemon juice / zest, and two teaspoons of olive oil. Place in a shallow baking tray, give a good shaking of salt and a bit of pepper, and bake for 10 – 20 minutes. *The outer shells should turn crispy and leave a soft centre due to the low cooking temperature. Set aside once done.

    2. Meanwhile, pop a glug of oil in a small frying pan and shallow fry the red onion slices until they have turned a deep red colour and look crispy. Remove from the heat and drain using kitchen towel. You will use the crispy onions to decorate the
    top of the salad.
    3. If the rest of the ingredients will fit in the frying pan you used for the onions then use it again (saves washing up!) when you heat about a tablespoon of olive oil on a high heat and add in; red cabbage, carrot, fennel, and garlic. Cook stirring regularly
    for 5 minutes.
    4. Take the heat off, and stir in the chickpeas and mint (I usually leave some behind to scatter on top for presentation).
    5. Move the salad to your desired plate / platter / bowl – top with remaining
    chickpeas, any remaining mint, crispy red onions, and more lemon / lime zest. Taste

  • 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.

     

  • RECIPE | Artichoke And Pistachio Pesto

    Serves 4 | Prep 5 mins | No Cook

    Quick & Easy / Minimal Ingredients / Vegan / Anti-Oxidant Rich / Digestion Helper

    Creamy, garlicky, and nutty, bound together with olive oil and lemon, this pesto makes a lovely change from the usual basil pine nut combo. This pesto also doesn’t have any cheese in it so is suitable for Vegans. You can whip this up in 5 minutes, you could have it “raw” and spread on toast, or use as a stir through sauce for pasta. I use it to stuff cod fillet’s in the Posh Cod & Chips recipe.

    ARTICHOKES- A long standing digestive aid, first discovered by the Egyptians, used to also combat acid reflux, stomach discomfort, bloating, and mild diarrhoea. (SOURCE: http://www.livestrong.com/article/471274-what-are-the-health-benefits-of-artichoke-hearts/ ). Artichokes are also a good source of anti-oxidants; silymarin, caffeic acid, and ferulic acid.

    PISTACHIOS – Rich in mono-unsaturated fats like oleic acid make the pistachio nut another good source of anti-oxidants. Pistachio nuts also contain carotenes, vitamin E, and polyphenolic anti-oxidant compounds which help remove free-radicals from the body. They are also rich in the essentials for boosting our immune system; copper, manganese, iron, zinc and selenium. (SOURCE: http://www.nutrition-and-you.com/pistachio.html ) Pistachios also contain potassium which can aid healthy digestion.

     

    Ingredients.

    1 400g can artichoke hearts, drained

    30g shelled pistachio nuts

    2 tbsp olive oil

    1 tbsp lemon juice

    1 garlic clove

    Small bunch fresh parsley leaves

     

    Method.

    1. Place all the ingredients in a small food processor and pulse until you have a paste.
    2. Serve or keep in the fridge for up to 2 days.

  • RECIPE | Sausage and Greens with Polenta

    Sausage and Greens with Polenta

    Serves 2 | Prep 10 mins | Cook 25 min

    Take a break from mash and serve polenta instead. Some people naturally have an aversion to polenta because of it’s texture. Some people prefer the hard wedged grilled style, and for others it is this creamy mash-like version. Fresh spring greens flash fried in a cider vinegar make a good match for the creamy polenta and Italian herby, sweet sausage. I couldn’t possibly have anything less than two vegetables on my dinner plate, so I serve this meal with an Italian staple vegetable, the zucchini / courgettes, and carrots that have been steamed.

    POLENTA Traditionally, a peasant food from Northern Italy. Nowadays is served over the globe at breakfast, lunch, or dinner due to its versatility. Carotenoids from milled corn produce is easier to digest than those which lie in carrots and spinach. Carotenoids are fat soluble, and therefore easier to digest when eaten with some fats. (SOURCE) . The beta-carotene within polenta could be a useful aid with heart disease and cancer prevention.

    SPRING GREENS“Underrated & not eaten enough. Spring greens are delicious. I flash fry them usually in a little sesame oil and finish with a dash of soy . Simple. 1 cup (about 190g) of spring greens can provide 70% of your vitamin A and 20% vitamin C intake. Also a great source of iron, calcium, vitamin K, vitamin E. Being full of fibre and low in calories, spring greens also make a wonderful detox aid. (SOURCE)

    Ingredients.

    400g Italian Sausage (or a Sicilian style from your supermarket), removed from casings and each sausage made into 3 balls.

    2 heads spring greens, thoroughly washed, drained, root removed and shredded roughly.

    2 salad onions, sliced

    1 tsp cider vinegar

    100g polenta

    75g emmental (OPTIONAL)

    Method.

    Preheat your oven to 180c / 160c (fan) / Gas Mark 4

    1. Begin to fry your sausage balls in a frying pan until they have browned, 8-10 mins. Remove with a slotted spoon into a baking dish (you will use the oil left in the pan to fry the greens later), transferring the sausage into the oven to keep warm.
    2. Add 400ml boiling water to a non-stick saucepan and gradually add the polenta. Keep the saucepan over a medium heat. The polenta will begin to thicken. Once it reaches boiling point, reduce to a slow simmer. If it starts to get to thick add some more hot water to thin it out. I serve mine with a consistency of a thin mash.
    3. Put the heat back on the pan with the sausage cooking oil.
    4. Add the cider vinegar and spring onions to the frying pan for a couple of minutes.
    5. Add the spring greens and fry for 3-5 minutes.
    6. Check the polenta’s consistency (stir in emmental if using), add seasoning to your taste and serve.
    7. Plate up the greens along side the polenta and scatter your sausage balls on top.

  • RECIPE: Tuna Gruyère Tomatoes

    Tuna Gruyère Tomatoes

    Serves 2 | Prep 5 mins |  Cook 20 mins

    A simple but triumphant mid-week meal. Tuna, melted Gruyère and rosemary fuse together cased in beef tomatoes for a light, tasty dish. The red onion in the filling also gives you a nice crunchy texture against the tuna, cheese, and supple tomato.

    Serving Suggestion:

    If you take my serving suggestion of having black rice with carrots, green beans, and red cabbage alongside- you are about to chow down on some serious anti-oxidant action. A tablespoon of black rice has more antioxidants in it than that of blueberries. Carrots rich in Vitamin A is great for our skin and helping the liver flush out toxins.

    CARROTS

    also have studies showing reduced risk in lung, breast, and colon cancer when consumed regularly. We will also get antioxidants from green beans, rich in vitamin C, and beta-carotene, and the antioxidant mineral, manganese. 150g of cooked red cabbage will give you 79% vitamin K & 68% vitamin C of your daily requirements.

    TOMATOES

    Tomatoes are full of beta carotenes which is really beneficial to our skin.

    Tomatoes contain high vitamin C, and also vitamins A & K. They are helpful when needing to boost your immune system and also have anti-cancer properties. They also have a good supply of copper (good for immune system), and potassium (protects heart, blood pressure, and brain).

    RED ONION

    Any dark fruit or vegetable is going to be anti-oxidant rich, but with the red onion, it also contains a bioflavanoid called Quercetin. Quercetin has been found to contain anti : fungal / bacterial / inflammatory, and cancer fighting properties. One study suggests that half an onion a day could reduce the risk of stomach cancer by 50%. (SOURCE: http://www.healwithfood.org/health-benefits/eating-red-onions.php)

    Ingredients.

    4 Beef tomatoes, tops removed and insides scooped out and discarded

    1 Tin tuna in spring water

    1 red onion, finely chopped

    1 large sprig rosemary, finely chopped

    60g Gruyère, grated

    20g light mayo

    Pinch of pepper

    Method.

    Heat your grill to a medium heat

    1. Combine all the ingredients (except the tomatoes), in a bowl and mix well.

    1.  Stuff the de-seeded tomatoes with even amounts of filling.

    2.  Wrap each tomato loosely in an individual piece of foil. You want the top to still be exposed for when you put it under the grill.

  • RECIPE | Lamb And Lentils

    Lamb & Lentils

    Serves 2 | Prep 5 mins | Cook 25 mins

    Earthy & spicy. I enjoy serving this crispy lamb dish with a Spiced Whole Roasted Cauliflower. Mainly because it goes wonderfully with the cauliflower’s leftover yoghurt marinade. If you didn’t want to serve the cauliflower with it then a normal low fat natural yoghurt would go nicely. Lentils and yoghurt are renowned for their beneficial digestion properties. This meal would also go really well served with warmed pita breads.

     

    GREEN LENTILS- Lentils are a slow-burning energy giver from it’s complex carbohydrate composition. The high levels of soluble fibre mean that lentils can help lower cholesterol, reduce your risk of heart disease (as they also contain folate & magnesium) , and have great digestive health properties; prevent constipation, slow down digestion and stabilize blood sugar levels. (SOURCE; http://www.mindbodygreen.com/0-5488/7-Health-Benefits-of-Lentils.html )

     

    Ingredients

    250g lamb mince

    1 tbsp olive oil

    1 can cooked green lentils, with its liquid reserved

    1 garlic clove, finely chopped

    1 tsp cumin

    Bunch of Coriander, finely chopped

    Small Chipotle chilli, deseeded and finely chopped (I buy these from my supermarket dried and rehydrate them in hot water. Alternatively you could use a teaspoon of chilli powder, or omit if you’re not a fan of a kick)

     

    Method.

    1. Heat the oil in a large frying pan and begin to brown the lamb mince.
    2. Once browned add the cumin, garlic, and chilli to the pan and continue frying for a minute longer.
    3. Add the lentils to the pan and mix together with the lamb. You want to cook this all together for 5-10 minutes, stirring occasionally. You want to crisp the lentils during this process. Don’t worry about any sticking to the pan as we will add a little liquid.

    If the lentils are burning then reduce the heat.

    1. Add about half of the reserved liquid from the can to the pan and cook for a few minutes. You want a consistency that is leaning more towards a dry sauce.
    2. Serve with scattered coriander.