Banana yogurt pots Recipes

Ideal as a pudding, or make it for breakfast

Ingredients:

• 1 x 450g tub thick yogurt
• 3-4 bananas cut into chunks
• 4 tbsp sort dark brown sugar
• 25g walnuts, toasted and chopped

Instructions:

1. Dollop about 1 tbsp yogurt into the bottom of 4 small glasses. Add a layer of banana, then some more yogurt. Repeat the layers until the glasses are full. Scatter over the sugar and nuts, then leave in fridge for 20 mins until sugar has dissolved.

Banana yogurt pots • Yield: 4 servings
Ingredients:

• 1 x 450g tub thick yogurt
• 3-4 bananas cut into chunks
• 4 tbsp sort dark brown sugar
• 25g walnuts, toasted and chopped

Banana yogurt pots Nutrition Facts:
• Diet: Balanced
• Calories: 46.81
• Fat: 32.26
• Carbs: 50.82
• Protein: 23.88
• Cholesterol: 19.50
• Calcium: 61.93
• Sodium: 9.24

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Cabbage And Noodles Recipes

Ingredients:

• 1 large yellow onion, peeled
• 1/2 head cabbage, cored
• 6 tbsp. butter
• 1 tbsp. vegetable oil
• Salt and freshly ground black pepper
• 1/2 lb. wide egg noodles

Instructions:

1. Bring a large pot of salted water to a boil over high heat. Meanwhile, thinly slice onion and set aside. Thinly slice cabbage and set aside.
2. Melt butter and oil together in a large heavy skillet over medium-high heat. Add onions and cook, stirring often, until lightly browned, 6-8 minutes. Add cabbage, season to taste with salt and pepper, and cook, stirring often, until cabbage begins to brown, 5-8 minutes.
3. Cook noodles in boiling water until just cooked through, 6-8 minutes. Drain noodles, add to skillet with cabbage, and cook, stirring often, for 5 minutes more. Adjust seasonings.

Cabbage And Noodles • Yield: 8 servings
Ingredients:

• 1 large yellow onion, peeled
• 1/2 head cabbage, cored
• 6 tbsp. butter
• 1 tbsp. vegetable oil
• Salt and freshly ground black pepper
• 1/2 lb. wide egg noodles

Cabbage And Noodles Nutrition Facts:
• Diet:
• Calories: 89.59
• Fat: 93.90
• Carbs: 68.39
• Protein: 40.88
• Cholesterol: 124.56
• Calcium: 33.88
• Sodium: 92.56

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Winter Veg Soup Recipes

Ingredients:

• 1 tbsp. olive oil
• 1 chopped onion
• 2 tsp. ground coriander
• Pinch of cinnamon
• 2 peeled and sliced carrots
• 2 small peeled and sliced parsnips
• 2 small peeled and cubed sweet potatoes
• 2 cups peeled and cubed butternut squash
• 6 cups hot gluten-free low-sodium vegetable stock
• 1/2 14 oz. can cannolini beans

Winter Veg Soup • Yield: 40 servings
Ingredients:

• 1 tbsp. olive oil
• 1 chopped onion
• 2 tsp. ground coriander
• Pinch of cinnamon
• 2 peeled and sliced carrots
• 2 small peeled and sliced parsnips
• 2 small peeled and cubed sweet potatoes
• 2 cups peeled and cubed butternut squash
• 6 cups hot gluten-free low-sodium vegetable stock
• 1/2 14 oz. can cannolini beans

Winter Veg Soup Nutrition Facts:
• Diet: Low-Fat
• Calories: 50.95
• Fat: 16.86
• Carbs: 67.50
• Protein: 27.86
• Cholesterol: 0.00
• Calcium: 60.23
• Sodium: 20.71

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Plum betty Recipes

Plentiful and cheap, plums are full of flavour and goodness, so why not make them into a comforting pud?

Ingredients:

• 200g wholemeal bread, torn into chunks
• 85g butter, melted
• 85g demerara sugar
• 1 tsp cinnamon
• 1¼kg plums, quartered and stoned
• 2 tbsp caster sugar
• 1 tbsp cornflour
• yogurt, to serve

Instructions:

1. Heat oven to 200C/180C fan/gas 6. Whizz bread to chunky crumbs in a food processor. Spread over a large baking tray and bake for 10-12 mins, stirring now and then until evenly crisp. Scrape into a bowl and stir in the butter, sugar and cinnamon. Reduce oven to 160C/140C fan/gas 3.
2. Put the plums, sugar and cornflour into a large lidded pan. On the heat, stir for 1-2 mins until the cornflour is incorporated. Add 200ml water, cover and simmer for 15-20 mins.
3. Layer up the plums and crumbs in an ovenproof dish, finishing with a layer of crumbs, and bake for 20 mins.

Plum betty • Yield: 8 servings
Ingredients:

• 200g wholemeal bread, torn into chunks
• 85g butter, melted
• 85g demerara sugar
• 1 tsp cinnamon
• 1¼kg plums, quartered and stoned
• 2 tbsp caster sugar
• 1 tbsp cornflour
• yogurt, to serve

Plum betty Nutrition Facts:
• Diet:
• Calories: 108.33
• Fat: 79.22
• Carbs: 118.36
• Protein: 31.72
• Cholesterol: 60.92
• Calcium: 46.81
• Sodium: 43.75

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Italian Plum Tart (Tarte aux Quetsches) Recipes

I can never decide what I like better about this Alsatian and Southern-German tart: the quetsches (similar to Italian blue plums, which are available for a short time in the fall) or the butter crust (called a sablé in French and Mürbeteig in German). On a recent trip to France, I learned a trick for making it: if you bake the tart with no sugar over the fruit, you won’t get a soggy crust. Just sprinkle on a small amount of sugar after baking. Italian blue plums are only available in the early fall, so I tend to serve this tart at Rosh Hashanah.

Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter or pareve margarine, cut into 8 pieces
• 1 egg yolk
• 3 tablespoons plum or other fruit jam
• 1 tablespoon brandy
• 1 1/2 pounds Italian blue plums
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 1/4 cup sugar

Instructions:

1. To make the crust, pulse the flour, sugar, salt, and butter or margarine together in the bowl of a food processor fitted with a steel blade until crumbled. Then add the egg yolk, and pulse until the dough comes together.
2. Put the dough in the center of an ungreased 9-inch tart pan with a removable bottom. Dust your fingers with flour, and gently press out the dough to cover the bottom and sides of the pan. Refrigerate for at least 30 minutes.
3. Preheat the oven to 450 degrees, and bake the crust for 10 minutes. Reduce the oven to 375 degrees, and bake for another 5 minutes. Remove the crust from the oven, and let cool slightly. Reduce the oven temperature to 350 degrees.
4. Mix the jam with the brandy in a small bowl, and spread over the bottom of the crust. Pit the plums, and cut them into four pieces each. Starting at the outside, arrange the plums in a circle so that all the pieces overlap, creating concentric circles that wind into the center of the pan. Sprinkle with the cinnamon and lemon zest.
5. Return the tart to the oven, and bake for about 30 minutes, or until the crust is golden brown and the plums are juicy. Remove the tart from the oven, sprinkle on the sugar, and serve warm or at room temperature.

Italian Plum Tart (Tarte aux Quetsches) • Yield: 8 servings
Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1 stick (8 tablespoons) unsalted butter or pareve margarine, cut into 8 pieces
• 1 egg yolk
• 3 tablespoons plum or other fruit jam
• 1 tablespoon brandy
• 1 1/2 pounds Italian blue plums
• 1/2 teaspoon ground cinnamon
• 1 teaspoon grated lemon zest
• 1/4 cup sugar

Italian Plum Tart (Tarte aux Quetsches) Nutrition Facts:
• Diet:
• Calories: 103.55
• Fat: 98.91
• Carbs: 92.94
• Protein: 21.08
• Cholesterol: 130.12
• Calcium: 13.27
• Sodium: 13.85

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Soy Sauce Chicken Recipes

A whole chicken, poached in a ginger and anise–scented soy broth, is a popular dish served at Chinese New Year celebrations.

Ingredients:

• 1 (3 1/4-lb/1.5-kg) whole chicken
• 1 tablespoon dark soy sauce
• 2 cups (16 fl oz/475 ml) vegetable oil
• 1/2 cup (4 fl oz/120 ml) light soy sauce
• 4 oz/120 g rock sugar
• 2 star anise
• 3/4 oz/20 g ginger (about 1-inch/2.5-cm-length piece), sliced
• Steamed rice, to serve

Instructions:

1. Air-dry the chicken in the refrigerator for 30 minutes. Rub the dark soy sauce all over the chicken and air-dry for another hour.
2. Heat the oil in a wok or large saucepan to 300°F/150°C, or until a cube of bread browns in 1 1/2 minutes. Carefully add the chicken and use a slotted spoon to gently roll it in the hot oil for 3–4 minutes until the skin is golden. Carefully remove the chicken from the oil and drain in a colander.
3. Pour out most of the oil, leaving about 2 tablespoons in the wok. Add the light soy sauce, rock sugar, star anise, ginger, and 3 cups (25 fl oz/ 750 ml) water. Bring to a boil over high heat, reduce to low heat, and simmer. Put the chicken, breast side down, into the wok and cook for 18 minutes, basting with the sauce as it cooks. Turn the chicken over, cook for another 18 minutes, and baste occasionally. Turn chicken again with the breast facing down and cook for another 5 minutes, or until cooked through.
4. Carefully transfer the chicken to a colander to drain and set aside to cool. Cut into pieces.
5. Heat the sauce in the wok over high heat and boil for 3–4 minutes until reduced to 1/2 cup (4 fl oz/ 120 ml). Pour the sauce over the chicken, then serve with rice.

Soy Sauce Chicken • Yield: 4 servings
Ingredients:

• 1 (3 1/4-lb/1.5-kg) whole chicken
• 1 tablespoon dark soy sauce
• 2 cups (16 fl oz/475 ml) vegetable oil
• 1/2 cup (4 fl oz/120 ml) light soy sauce
• 4 oz/120 g rock sugar
• 2 star anise
• 3/4 oz/20 g ginger (about 1-inch/2.5-cm-length piece), sliced
• Steamed rice, to serve

Soy Sauce Chicken Nutrition Facts:
• Diet:
• Calories: 333.30
• Fat: 600.24
• Carbs: 42.36
• Protein: 200.39
• Cholesterol: 250.61
• Calcium: 18.42
• Sodium: 257.19

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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Salsa Verde Braised Pork Recipes

Ingredients:

• 3 1/2 pounds bone-in pork shoulder (aka pork butt)
• 1 bottle (15 oz.) salsa verde
• 1 medium onion, finely chopped
• 3 cups reduced-sodium chicken broth
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon dried oregano
• 1/2 cup chopped fresh cilantro, plus some leaves
• Salt

Salsa Verde Braised Pork • Yield: 6 servings
Ingredients:

• 3 1/2 pounds bone-in pork shoulder (aka pork butt)
• 1 bottle (15 oz.) salsa verde
• 1 medium onion, finely chopped
• 3 cups reduced-sodium chicken broth
• 2 teaspoons cumin seeds
• 2 teaspoons coriander seeds
• 1 teaspoon dried oregano
• 1/2 cup chopped fresh cilantro, plus some leaves
• Salt

Salsa Verde Braised Pork Nutrition Facts:
• Diet: Low-Carb
• Calories: 201.68
• Fat: 291.16
• Carbs: 14.96
• Protein: 290.01
• Cholesterol: 375.73
• Calcium: 44.61
• Sodium: 277.08

* E.g. 137.29 = 137mg or 137g – 29%
Nutrition Facts labels are not always factual.

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