Your Meals Planned for the Day!
Cornmeal porridge with nutmeg
Cooking 10 to 12 minutes
900 ml full cream milk
300 ml water
100 g corn meal
A pinch of salt
quarter teaspoon freshly grated nutmeg
4 tablespoons caster sugar
4 tablespoons evaporated milk
single or double cream (optional)
1. Put the milk and water into a pan and bring to a boil. Slowly pour in the cornmeal stirring all the time with a wooden spoon to prevent it going lumpy. Add the salt, nutmeg, sugar and evaporated milk and leave to simmer gently stirring every now and then for 10-12 minutes
2. Serve sprinkled with some brown sugar and a little chilled cream if you wish.
Traditional Scottish porridge
Replace the cornmeal with rolled porridge oats and leave out the nutmeg, sugar and evaporated milk. Simmer for just five minutes stirring occasionally and serve topped with extra cold milk or a little cream and a sprinkling of brown sugar.
Jamaican ackee and salt fish in de pan
Ackee is the fruit of a Jamaican tree and has A texture much like strong scrambled eggs it is handily available in cans.
Preparation 20 minutes
Cooking 30 minutes
150 g salt cod fillet
2 Large eggs
2 tablespoons sunflower oil
1 red pepper
1 green pepper
4 fat spring onions
1/2 medium hot red chilli for tomatoes
1 450 g can prepared Ackee
Freshly ground black pepper
West Indian hot pepper sauce- to serve
1. Bring a pan of hot water to boil and add the drained soaked salt cod. Bring back to the boil and simmer for 15 minutes. Drain, flake and set aside
2. Plunge the eggs into another pan of boiling water and boil for eight minutes. Meanwhile heat the oil in the large frying pan. Add the red and green peppers and fry over a medium to high heat for five minutes until tender. Add the Spring onions, thyme, chilli, tomatoes and fry for 3 to 4 minutes more
3. Add the salt cod and Ackee to the chilli mixture and cook for two minutes or so carefully turning over now and then until heated through. Try to avoid breaking up the ackees. Meanwhile drain and peel the eggs and cut into quarters.
4. Arrange the egg quarters on top, sprinkle with the chopped parsley and some freshly ground black pepper with hot pepper sauce for that extra kick!
Italian Bean Salad with Griddled red onion and tuna
Is a great addition to an anti-pasty platter or as an instant lunch. Use the best quality ingredients for the best salad.
Preparation 5 minutes
Cooking 10 minutes
Two red onions
120 mL extra-virgin olive oil
Juice of half a lemon
a pinch of sugar
400 g cannelloni beans
the leaves from a packet of flat leaf parsley
400 g canned tuna in oil
1. Pre-heat the griddle pan. Toss in the onion wedges in a bowl with 2 tablespoons of oil and season generously. Add to the griddle pan and cook for 6 to 8 minutes until cooked through and lightly charred, turning occasionally.
2. Meanwhile place the remaining olive oil in a screwtop jar with lemon juice and sugar and season to taste. Shake well until well combined and pour in to serving dish large enough to hold the beans. When the onions are cooked through, add them to the dressing, turning gently to combine, then fold in the beans, parsley and tuna season to taste and serve at once.
Chicken Parmigiana with parsley butter tagliatelle
This classic italian dish can be prepared in advance and cooked just before serving.
Preparation 20-25 minutes
Cooking 30 minutes
1 tablespoon olive oil
one garlic clove crushed
400 g can chopped tomatoes
1 tablespoon of tomato purée
leaves of 20 g packet of basil
50 g finely grated Parmesan cheese 25 g season plain flour
25 g of butter
4 skinned and boned chicken breasts
150 g of mozzarella cheese
salt and freshly ground black pepper fresh basil sprigs to garnish
For the parsley butter tagliatelle
350 g egg tagliatelle pasta
25 g butter
one small clove of garlic
leaves of a 20 g packet flat leaf parsley chopped
1. Pre-heat oven to 200°C/gas mark six. Put the Olive Oil and garlic into medium-sized pan and a soon as it starts to sizzle add all the tomatoes and tomato purée. Simmer for about 10 minutes until thickened. Stir in the basil and some seasoning to taste. Set to one side.
2. Mix half the grated Parmesan cheese into the seasoned flour and tip it into a shallow dish. Too the egg into another shallow dish.
3. Melt the butter in a medium-sized frying pan. Dip the chicken breast into into the beaten egg, then the flour and the cheese mixture, add them to the pan and cook over a medium high heat for about three minutes on each side until lightly golden. Transfer them to a small shallow ovenproof dish and pour over the tomato sauce.
4. Lay two slices of the mozzarella cheese on top of each chicken breast sprinkle over with the rest of the Parmesan and cover the dish loosely with the foil and bake for 15 minutes. Uncover and cook for a further 15 minutes or until the cheese is lightly browned.
5. Meanwhile, bring a large pan of salted water to the boil. Add the tagliatelle and cook for 8-9 minutes with the garlic, chopped parsley and some seasoning to taste. Drain the pasta, return to the pan with the parsley butter on toss together well. Remove the chicken from the oven and serve with the tagliatelle, garnish ed with fresh basil sprigs.
Apple and berry crumble
No nuts or oats here, just a proper old fashioned delicious crumble!
Preparation 12 minutes
Cooking 45-50 minutes
750 g cooking apples for desert apples such as Cox's or Braeburn 100 g caster sugar
350 g blackberries raspberries or blueberries
double cream to serve
For the crumble topping
225 g plain flour
175 g chilled butter
100 g caster sugar
1. Peel, core and slice apples and put them into a pan with sugar and 3 tablespoons of water. Part cover and cook gently for five minutes, then uncover and cook for a further five minutes until the cooking apples have just started to fall apart and go mushy. Stir in the berries, spoon into a 2.25 L shallow ovenproof dish and leave to go cold.
2. Pre-heat the oven to 190°C/gas mark five. For the topping put the flour and the butter into a food processor and work together until the mixture looks like coarse breadcrumbs. Stir in the sugar.
3. Sprinkle the topping over the top of the flu and bake for 45 to 50 minutes until the top is crisp and golden brown. Serve with some extra cream.
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