Perennial Beer-Braised Chicken

Easy Food Recipes and Cooking - Perennial Beer-Braised Chicken

Serves 4
1 lb hickory smoked bacon, diced
1 Tbsp olive oil
4 chicken quarters, bone in, skin on
1 yellow onion, chopped
2 large carrots, chopped
2 stalks celery, chopped
24 oz Perennial Artisan Ales’ Heart of Gold
2 sprigs thyme
2 sprigs rosemary
¼ cup grain mustard
2 Tbsp light brown sugar
2 cups chicken stock, plus more as needed

Perennial Beer-Braised Chicken

Preparation Heat a large pan over high heat. Add bacon and cook, stirring occasionally, until bacon is crispy and fat is rendered. Using a slotted spoon, remove bacon and set aside.

In the same pan, over high heat, add olive oil. Season chicken generously with salt and pepper. Place chicken, skin-side down, in the bacon fat. Once skin is seared and golden brown, flip chicken over and sear the other side. Remove chicken from pan and set aside.

Reduce heat to medium and add onion, carrots and celery. Cook until soft and fragrant. Deglaze pan with beer, scraping up browned bits from the bottom of the pan. Add herbs, mustard and brown sugar, and stir to combine.

Return bacon and chicken to the pot, and cover with chicken stock. Add stock as needed to completely submerge chicken in liquid.

Cover the pot with a lid or aluminum foil and simmer on low heat for 20 to 30 minutes, until chicken is tender and cooked through. Remove chicken pieces from the pot, taking care to keep pieces whole. Place on a sheet pan while finishing the sauce.

Strain sauce through a fine mesh strainer, and discard the mirepoix and herbs. Remove fat from the sauce using either a gravy separator or ladle. Return sauce to a saucepan and bring to a boil. Simmer for 15 minutes to allow sauce to thicken.

Reheat chicken in sauce and serve over roasted vegetables.

Root Vegetable Lettuce Wraps with Citrus Miso Dressing

Easy Food Recipes and Cooking - Root Vegetable Lettuce Wraps with Citrus Miso Dressing

Serves  4
½ cup shiro miso (white miso paste)
½ cup orange juice
2 Tbsp granulated sugar
¼ cup rice wine vinegar
3 tsp freshly grated ginger
2 tsp reduced-sodium soy sauce
2/3 cup grapeseed or vegetable oil
4 small heads Boston lettuce, cored, leaves separated
1 bunch (6 to 7) scallions, sliced lengthwise and then diagonally in ½-inch segments
1 bunch (8 to 10) radishes
10 to 12 large basil leaves, chiffonade
2 medium red beets, peeled and sliced into matchsticks
1 bunch carrots, peeled and sliced into matchsticks
freshly ground black pepper

Root Vegetable Lettuce Wraps with Citrus Miso Dressing

Preparation
In a medium bowl, whisk together miso paste, orange juice, sugar, rice wine vinegar, ginger and soy sauce.
Slowly drizzle in oil, whisking as you go, until sauce has emulsified. Set aside.

To Serve
Divide the lettuce leaves, scallions, radishes and basil into individual stacks on four large plates. Add beets and carrots to a large bowl and toss with a ½ cup of miso dressing, adding more as needed, until vegetables are slick and coated. Divide evenly over plates and season with pepper to taste. Serve with small bowls of miso dressing to use for dipping or drizzling over wraps.

Rungroj Suntiwan’s Pumpkin Curry

Easy Food Recipes and Cooking - Rungroj Suntiwan’s Pumpkin Curry

Serves 2
1 Tbs red curry paste
1 cup pumpkin slices
½ tsp salt or 1 Tbs (15 mL) fish sauce
1 tsp sugar
1 stem sweet basil leaves
¼ cup bell pepper, sliced
½ cup (120 mL) coconut milk
2 Tbs (30 mL) vegetable oil
Choice of meat/vegetables

Rungroj Suntiwan’s Pumpkin Curry

1. On medium heat, bring the coconut milk to a boil in a pan.

2. Heat oil in a wok, then add red curry paste and stir for 2-3 minutes. Add your choice of meat or vegetables and stir until meat is cooked.

3. In the wok, add the boiled coconut milk and pumpkin slices. Simmer for 2-4 minutes to soften the pumpkin.

4. Add fish sauce, sugar to taste. Toss in sweet basil leaves and sliced bell peppers. Serve with steamed rice.

Stir Fried Chicken with Cashew Nuts

Easy Food Recipes and Cooking - Stir Fried Chicken with Cashew Nuts

Serves 2-3
300 g sliced chicken thigh or breast
1/3 cup fried cashew nuts
3 cloves garlic, minced
5 - 7 dried chillies, chopped
2 Tbs red and green spur chilli, sliced
½ cup water chestnuts, peel and boiled
¼ cup spring onion, cut into 3 cm pieces
½ cup all purpose flour
¼ of an onion
2 Tbs (30 mL) vegetable oil
1 Tbs (15 mL) roasted chilli paste
1 Tbs (15 mL) tomato sauce
2 Tbs (30 mL) oyster sauce
1 Tbs (15 mL) soy sauce
1 Tbs (15 mL) sugar
1 Tbs (15 mL) sesame oil
½ tsp salt

Stir Fried Chicken with Cashew Nuts

1. Heat vegetable oil in a wok and add dried chillies. Fry until fragrant and then leave on a plate to cool.

2. In a bowl, mix the flour and chicken. Heat the oil in a wok on medium heat then stir-fry the chicken until light brown. Set aside cooked chicken to cool.

3. Heat the vegetable oil and add in the garlic. Stir-fry over medium-high heat until fragrant, about ½ minute. Add the fried chicken, onion and water chestnuts. Stir-fry for 1 minute.

4. Add remaining ingredients except the spring onion to the wok. Continue to stirfry for 2 - 3 minutes on low heat. Taste and add more seasoning if needed. Place into a dish and garnish with spring onion.

Wholesome Pumpkin Chai Tea Loaf

Easy Food Recipes and Cooking - Wholesome Pumpkin Chai Tea Loaf

Makes 1 loaf
1 cup all-purpose flour
½ cup whole-wheat flour
2 tsp baking powder
1 tsp baking soda
¼ tsp sea salt
Contents of 2 chai teabags*
½ tsp ground cardamom
½ tsp ground cinnamon
1/8 tsp ground cloves
1 ¼ cups (300 mL) pumpkin puree
½ cup oil (120 mL) vegetable, canola, or grape seed
2 large eggs
½ cup granulated sugar
½ cup brown sugar
2 tsp pure vanilla extract

Wholesome Pumpkin Chai Tea Loaf

1. Preheat oven to 350º F and grease a standard loaf pan (or line with parchment).

2. In a large bowl, whisk flours, baking powder, baking soda, salt, tea, cardamom, cinnamon, and cloves
together; set aside.

3. In a medium bowl, whisk pumpkin, oil, eggs, sugars, and vanilla together. Make a well in the centre of the dry ingredients, and pour the pumpkin mixture in. Stir, just until combined, and transfer to the prepared loaf pan.

4. Bake in the centre of the oven for about 1 hour, or until a toothpick inserted in the middle of the loaf comes out clean. Let cool in the pan for 10 minutes, and then transfer to a wire rack to cool completely before slicing. Can be stored in an airtight container at room temperature for up to three days.

Chai Tea Crackle Cookies

Easy Food Recipes and Cooking - Chai Tea Crackle Cookies

Makes 36
2 2/3 cups all purpose flour
1 tsp baking soda
½ tsp baking powder
¼ tsp sea salt
2 tsp cornstarch
5 chai teabags*
1 cup unsalted butter, at room temperature
1 cup + ½ cup granulated sugar, separated
½ cup brown sugar
1 large egg
1 Tbs (15 mL) milk
1 ½ tsp (7 ½ mL) pure vanilla extract

Chai Tea Crackle Cookies

1. Preheat oven to 375º F and line three large cookie sheets with parchment paper.

2. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cornstarch; set aside.

3. Empty the contents of the tea bags into a food processor or coffee grinder. Process until the tea becomes a coarse powder; transfer 2 tsp of the powder to the dry mixture from step 1, and transfer the rest to a small bowl. Whisk the dry ingredients to incorporate the tea.

4. Using an electric mixer on medium high speed, beat the butter, 1 cup granulated sugar, and the brown sugar in a large bowl until light and fluffy, about 2 minutes. Add the egg, milk, and vanilla, and beat just until incorporated. With the mixer on low speed, slowly add the dry ingredients and mix just until blended; the dough should be slightly dry and crumbly.

5. Add the remaining ½ cup of granulated sugar to the small bowl with the chai powder and mix. Using
your hands, form walnut-sized balls of dough, and then roll them in the chai sugar. Place 12 balls of dough, evenly separated, on each parchment-lined cookie sheet. Press down firmly on each of the balls of dough with the bottom of a glass, so each ball is about half of its original thickness.

6. Bake the cookies in batches until lightly golden in colour, about 15 to 18 minutes. Let cool completely on the pans, and store in an airtight container at room temperature for up to one week.

Mulled Apple Cider and/or Mulled Wine

Easy Food Recipes and Cooking - Mulled Apple Cider and/or Mulled Wine

3.5 L fresh apple cider or 3 bottles of red wine
2 oranges
40 cloves
3 cinnamon sticks
1 tsp cinnamon, ground
1 tsp mace
6 grates fresh nutmeg
9 allspice berries
1 tsp pink peppercorns
1/4 cup (50 g) honey
1/2 cup (125 mL) brandy, optional

Mulled Apple Cider and/or Mulled Wine

1. Pour cider or wine into a large, heavybottomed pot and place over medium heat.

2. Stud the oranges with whole cloves. Add the rest of the spices to the pot. Let the flavours come into their own over the next hour, longer if possible as this should be a relaxing and easy recipe that sinks into your soul.

Vegetarian Samosas

Easy Food Recipes and Cooking - Vegetarian Samosas

2 russet potatoes, peeled and cubed
1 clove garlic
¼ tsp fresh ginger, grated
pinch amchur or few drops fresh lime juice
Scant ½ tsp thyme
I tsp garam masala
½ tsp black pepper
Scant ½ tsp salt
Scant ½ tsp coriander
Scant ½ tsp cumin
¼ tsp turmeric
¼ cup (60 g) corn kernels
¼ cup (60 g) green peas
to taste hot pepper

Vegetarian Samosas

1. Bring a medium pot of water to a boil on high heat. Add potatoes and bring to a gentle boil. Cook approx 18 minutes. Strain, return potatoes to the pot and to the heat to cook off the remaining moisture (another minute or so). Turn off heat.

2. Sauté minced garlic for 3-4 minutes
until soft but not browned.

3. Measure all spices into a bowl.

4. Mash potatoes with a potato masher until smooth, then add spices and mash again. Fold in peas and corn.

Note: can be kept in the fridge for 2 days or frozen for 3 months

Dessert Samosas

Easy Food Recipes and Cooking - Dessert Samosas

1 green apple, peeled and cored
1 red apple, peeled and cored
1 pear, peeled and cored
2 peaches, cored, rough chopped
2 Tbs (30 g) golden raisins
1/2 lemon, juice
1 anise seed
1 g mace
4 g cinnamon
1 g chai spice blend
5-6 grates fresh nutmeg
1 g fresh ginger, grated
pinch sea salt
pinch black pepper, finely ground
55 g walnuts, roughly chopped
275 g mascarpone cheese

Dessert Samosas

1. Add everything except peaches, walnuts and mascarpone to a medium saucepan over medium-high heat. Cook for 5-7 minutes. Add peaches and 2 Tbs (30 mL) water to the pot. Cook another 15 minutes. Turn down heat as water evaporates and stir more frequently. Cook until mixture is on the dry side.

2. Check flavour and adjust seasoning, adding sweetener if needed. Remove from heat, let cool. Remove anise seed.

3. Once cool, fold in mascarpone and walnuts.

Note: if making ahead of time do not add walnuts and mascarpone until ready to fill your dough.

Beef Samosas

Easy Food Recipes and Cooking - Beef Samosas

1 onion, peeled and shredded (use a grater or food processor)
450 g ground beef
4 cloves garlic, peeled and mashed into a paste
½ tsp (2.5 g) amchur powder or fresh lime juice
2 g ginger, peeled and grated
1 tsp masala salt
½ tsp coriander
½ tsp cumin
1 tsp salt
1 tsp ground black pepper
to taste hot green chili pepper, minced
1/4 bunch cilantro, finely chopped
for cooking canola oil

1 batch dough, recipe below. Can also use rice paper wrappers or phyllo dough

Beef Samosas

1. Heat a medium-to-large pot over medium-high heat and add 1 Tbs (15 ml) canola oil and the shredded onion. Cook until translucent approx 3 minutes.

2. Add ground beef and cook another 3 minutes; breaking up the beef into fine pieces.

3. Add garlic, amchur or lime juice, ginger, garam masala, coriander, cumin and salt and pepper. Continue cooking until meat is fully cooked.

4. Drain oil from meat using a fine hole strainer and dry on paper towels.

5. Return to bowl and stir in cilantro. Cool and reserve.

Note: Can be made ahead of time and stored in the fridge for 2 days or in the freezer for 3 months.

Spicy Samosas

Easy Food Recipes and Cooking - Spicy Samosas

Dough
500 g all purpose flour
½ tsp salt
2 Tbs (30 mL) vegetable oil
½ cup (120 mL) water for sealing

Combine all ingredients in a bowl with a fork. Turn out onto a lightly floured surface and knead for approximately 5 minutes. Let rest, covered, for 20 minutes. Knead dough for another 2 minutes and let rest another 40 minutes or until ready to use. Dough will be soft and smooth.

Spicy Samosas


1. Divide dough into 80 g portions (size of a golf ball) and shape into balls. On a lightly floured surface, roll out one ball of dough at a time.

2. Cut dough in half. Smear some water along the edge of the cut side of the dough and fold in half. Press the edge to seal. Using the thumb on the pointer finger to help you form a cone with the dough; add the filling to the centre of the dough.

3. Smear the open ends of the dough with water and press together to completely seal the dough. Give the
edges another press to make sure everything is well sealed.

4. Place on a parchment-lined baking sheet and keep in the fridge until ready to fry.

5. In a heavy pot, heat a few cms of oil on high heat. Fry a few samosas at a time making sure not to overcrowd the pot. Turn and continue frying until both sides are browned. Remove from pot and drain on paper towels. Keep warm in the oven.

Note: 80g balls make 2 large samosas. 40g balls make 2 smaller appetizer-size samosas.

Autumn Pork and Spinach Soup

Easy Food Recipes and Cooking - Autumn Pork and Spinach Soup

Serves 4
Total cook time 1 hour
450 g ground pork
1 yellow onion, diced
2 cloves garlic, minced
4 large carrots, 1 cm sliced, approx. 5 cups
2 Tbs butter
2 cups (480 mL) vegetable stock
1 – 400g can fire-roasted diced tomatoes
2 cups (480 mL) water
1 Tbs tomato paste
2 red potatoes, diced
2 tsp chilli powder
1 ½ tsp cinnamon
3 cups fresh spinach
olive oil
salt and pepper

Autumn Pork and Spinach Soup

1. Brown the ground pork in a large pot with a spoonful of olive oil. Once the pork is completely cooked through, remove from pot and set aside for now. Discard any remaining liquid.

2. In the same pot, cook the onion and garlic until softened, about 5 minutes.

3. Add the sliced carrots and butter and let cook for another 5 minutes on medium-high heat.

4. Pour the vegetable broth into the pot, reduce to medium heat and let simmer for 20 minutes. Use an immersion blender and puree until smooth.

5. Add in the next 7 ingredients and continue to cook for 30 minutes. 10 minutes before serving, stir in the fresh spinach and season to taste with salt and pepper.

Potato, Apple and Roasted Garlic Velouté

Easy Food Recipes and Cooking - Potato, Apple and Roasted Garlic Velouté

Serves 3-4
Total cook time 45 min
2 shallots, minced
3 cloves garlic, minced
4 red potatoes, peeled and 1 cm cubed
2 apples, peeled and 1 cm cubed
5 cups (1.2 L) chicken broth
1 bulb roasted garlic
1 Tbs garam masala
2 tsp smoked paprika
1 cup half and half
2 Tbs butter
salt and pepper
olive oil

Potato, Apple and Roasted Garlic Velouté

1. Start by cooking down the minced shallots and garlic with some olive oil in a medium pot for 5 minutes.

2. Add in the chopped potato, apples and chicken broth. Once the mixture comes to a boil, reduce to medium heat and let simmer for 20 minutes or until the potatoes are fork tender.

3. Place the contents of the pot, along with the roasted garlic into a blender or food processor and purée until very smooth.

4. Return to pot, add remaining in ingredients and let cook for another 20 minutes, stirring occasionally. Season to taste with salt and pepper.

Nasi Goreng (Indonesian Food)

Easy Food Recipes and Cooking - Nasi Goreng (Indonesian Food)

Serves 2
2 cups (500 mL) cooked rice, chilled
2 large eggs
½ cup (125 g) raw shrimps, shell removed
1 small sliced raw chicken breast
3 Tbs (45 mL) cooking oil
4 cloves crushed garlic
¼ cup (60 mL) onion, finely chopped
2 green onions, chopped
½ cup (125 mL) carrot julienne
2 Tbs (30 mL) sweet soy sauce
1 Tbs (15 mL) soy sauce
TT Salt & pepper

Nasi Goreng (Indonesian Food)

1. Heat 1 Tbs (15 mL) oil in a frying pan or wok. Fry eggs sunny side with a pinch of salt, then set aside (for topping).

2. Heat wok or frying pan with 2 Tbs (30 mL) oil, sauté onions into the hot oil until golden. Add crushed garlic then mix shrimp and chicken to fry. Mix until the meat is cooked. Add green onions and carrot, stir for a minute.

3. Add soya sauces, salt and black pepper and cook on high heat until sauce caramelizes.

4. Add cooked rice and toss continuously until the rice is hot. Serve with egg on top.

Laksa

Easy Food Recipes and Cooking - Laksa

Serves 4
2 stalks lemon grass
2 cloves garlic, chopped
1 large onion, chopped
1 tsp (5 mL) turmeric
1 tsp (5 mL) hot chilli powder
1 Tbs (15 mL) vegetable oil
400 mL can coconut milk
1 ¼ cups (300 mL) fish stock
125 g rice noodles
200 g fresh bean sprouts
1 lime, quartered
TT salt
Garnishes: shrimp, hardboiled egg, spring onion, snow peas, red pepper, deep-fried tofu.

Laksa

1. Peel outer layers from lemon grass and finely chop the white bulb. Mix to a chunky paste with garlic, onion, turmeric and chilli powder.

2. Heat oil and fry paste for 5 minutes, stirring. Mix in coconut and stock and bring to boil. Reduce heat and simmer for 15 minutes. If desired, add 225 g cubed white fish fillet, salmon or fish balls and a touch of blaçan shrimp paste.

3. Cook rice noodles, drain and rinse with cold water, blanch beansprouts and snow peas in boiling water for 30 seconds, then drain.

4. Divide noodles and beansprouts between 4 bowls and ladle over the coconut soup. Garnish with shrimp
and choice of toppings; serve with lime.

Chilled Mexican Avocado Soup

Easy Food Recipes and Cooking - Chilled Mexican Avocado Soup

Serves 2
Gluten Free, Dairy Free, Vegan

1 organic avocado
1 cup organic spinach
1 ¼ cups (300 mL) filtered water or organic vegetable stock
100 mL almond milk
2 Tbs cilantro leaves, roughly chopped
1 tsp Spice Sanctuary cumin powder
1/4 tsp Spice Sanctuary paprika
1/4 tsp Spice Sanctuary True Cinnamon
1/4 lime, juiced
2 tsp coconut, fresh grated or desiccated
1 tsp Spice Sanctuary Nigella Seeds

Chilled Mexican Avocado Soup

1. Cut open and scoop out the flesh of the avocado and place into a blender.

2. Add all the other ingredients apart from the coconut and nigella seeds and blend into a smooth soup. Chill the soup for at least one hour.

3. When ready to serve, divide the soup into two bowls and garnish with the coconut and nigella seeds and some grated beets or sauerkraut (optional) for a refreshing, alkalising starter or lunch.

Pear, hazelnut and cinnamon crumble cake

Easy Food Recipes and Cooking - Pear, hazelnut and cinnamon crumble cake

Makes 24 pieces Cake
■ 225g (8oz) light brown sugar
■ 225g (8oz) butter or margarine
■ 4 eggs
■ 225g (8oz) self-raising flour
■ 2 tsp cinnamon
■ 4 medium pears, peeled, cored and cut into 3⁄4cm (1⁄3in) slices Crumble
■ 85g (3oz) plain flour
■ 85g (3oz) Demerara sugar
■ 1 tsp cinnamon
■ 50g (1¾oz) butter
■ 50g (1¾oz) hazelnuts, roughly chopped

Pear, hazelnut and cinnamon crumble cake

1. Make the cake mixture: cream the sugar and butter/margarine together, then beat in the eggs, two at a time. Add the flour and cinnamon and fold them in.

2. Make the crumble: put the flour, sugar and cinnamon into a bowl and rub in the butter with your fingertips until the mixture resembles fine breadcrumbs. Stir in the hazelnuts.

3. Grease a 30 by 23cm (12 by 9in) baking tray and spread the cake mixture into it evenly. Arrange the pear slices on top in a single layer, then spread the crumble mixture evenly over the pears.

4. Bake the cake at 180°C (350°F, gas 4) for 25 minutes, or until a knife inserted into the centre comes out clean.

Pear and vanilla tarte tatin

Easy Food Recipes and Cooking - Pear and vanilla tarte tatin

Serves 8
■ 85g (3oz) sugar
■ 85g (3oz) butter
■ 1 vanilla pod, opened out
■ 1 tsp grated lemon zest
■ 1 tsp lemon juice
■ 4 medium-sized ripe pears, peeled, cored and quartered lengthways
■ 280g (10oz) puff pastry

Pear and vanilla tarte tatin

1. Put the sugar and butter into a frying pan, and stir until the sugar has dissolved.

2. Add the vanilla pod and the lemon zest and juice, and let the mixture simmer until it has caramelised to a dark golden colour (no further; don’t let it burn).

3. Arrange the pear segments in a 20cm (8in) flan tin, cut side up. Pour the caramel mixture over the top, and remove and save the vanilla pod.

4. Roll out the pastry until it is ½cm (¼in) thick and cut out a 24cm (9½in) diameter circle.

5. Drape the pastry over the top of the pears, then tuck its edges down the sides of the tin. Pierce a couple of holes in the centre of the pastry.

6. Bake the tart at 190°C/375°F/gas 5 for 15 minutes, then reduce the oven temperature to 180°C/350°F/gas 4 and bake for a further 10 minutes, or until the pastry is golden.

7. Let the tart cool for 10 minutes, then place a serving plate on top of the pastry and turn the tart out on to the plate. Garnish it with the vanilla pod, and serve it warm or at room temperature.

Warm salad of roasted peppers, tomatoes and chickpeas

Easy Food Recipes and Cooking - Warm salad of roasted peppers, tomatoes and chickpeas

Serves 2
■ 300g (10½oz) red and/or yellow peppers, deseeded and sliced
■ 2 cloves garlic, peeled
■ 2 tbsp olive oil
■ Salt and freshly ground black pepper
■ 115g (4oz) cherry tomatoes, halved
■ 60g (2¼oz) cooked chickpeas
■ ½ tbsp balsamic vinegar
■ 1 tsp muscovado sugar
■ ½ tsp wholegrain mustard
■ A small handful of parsley, roughly chopped

Warm salad of roasted peppers, tomatoes and chickpeas

1. Put the peppers and garlic cloves into a roasting tin with the oil and season them generously with salt and black pepper. Stir the vegetables around so that everything is coated in oil.

2. Put the tin into the oven at 200°C/400°F/gas 6 for 15 minutes, then add the tomatoes, give everything another stir, and return the tin to the oven for another 15 minutes, or until the peppers are starting to char at the edges.

3. Add the chickpeas to the tin, stir everything around, and return the tin to the oven for a final couple of minutes to warm the chickpeas.

4. Crush the roasted garlic cloves, then mix them with the vinegar, sugar and mustard.

5. Put the peppers, tomatoes and chickpeas, the dressing and the parsley into a bowl, mix everything together, and serve straight away.

Stuffed peppers in tomato sauce

Easy Food Recipes and Cooking - Stuffed peppers in tomato sauce

Serves 2
■ 20g (¾oz) rice (dry weight)
■ 1 tbsp vegetable oil
■ 1 medium onion, peeled and finely chopped
■ 2 cloves garlic, peeled and crushed
■ Either 125g (4½oz) pork mince
■ Or 125g (4½oz) Quorn mince plus 1 tsp vegetable stock powder
■ 1 egg
■ 2 sprigs of marjoram, finely chopped
■ Leaves from 4 sprigs of thyme
■ Salt and freshly ground black pepper
■ 4 medium bell peppers
■ 300g (10½oz) ripe tomatoes, diced
■ 1 tbsp tomato puree
■ 85ml (3floz) red wine

Stuffed peppers in tomato sauce

1. Parboil the rice, draining it when it is about five minutes short of cooked.

2. Heat the oil in a frying pan and saute the onion and garlic for five minutes.

3. Put half of the fried onion and garlic into a bowl. Add the rice, the mince, the stock powder if you are
using it, the egg, the marjoram, half of the thyme leaves, a good pinch of salt and a generous grinding of black pepper. Mix everything together well.

4. Cut out the stalks of the peppers, and use a teaspoon to scrape out the seeds. Pack the peppers with the stuffing mixture.

5. Find a lidded saucepan big enough to accommodate the peppers standing upright (then take them out again for now). Put the rest of the fried onion and garlic into the pan, add the tomatoes and simmer them gently for 10 minutes.

6. Add the tomato puree, the wine, the rest of the thyme leaves, a grinding of black pepper and 85ml (3floz) of water to the pan, and stir them in.

7. Sit the peppers in the pan and bring the sauce back to simmering point. Cover the pan and let it simmer for about 40 minutes, by which time the peppers will be tender and the stuffing cooked.

Grilled plums with ice cream and maple syrup

Easy Food Recipes and Cooking - Grilled plums with ice cream and maple syrup

Serves 4
■ 7-8 ripe plums
■ 8 scoops of ice cream
■ a few sprigs of mint
■ 2 tbsp maple syrup

Grilled plums with ice cream and maple syrup

1. Cut the plums in half and remove the stones.

2. Place the fruit on to the grill or hot skillet and cook for 4-5 min.

3. Serve with ice cream, mint leaves and maple syrup drizzled over.

Pink fritters and spicy plum salsa

Easy Food Recipes and Cooking - Pink fritters and spicy plum salsa

Serves 4
Fritters:
■ 2 medium courgettes
■ 1 small beetroot
■ 1 medium carrot
■ 2 large eggs
■ 100g sweetcorn
■ 1 red onion
■ 4 tbsp plain flour
■ 2 tbsp corn flour
■ ½ tsp red peppercorns, crushed
■ ½ tsp salt
■ 2-3tbsp organic sunflower oil

Plum salsa:
■ 4 plums
■ ½ cucumber, de-seeded
■ a couple of sprigs of dill
■ 1 lime, juiced
■ 1 tbsp green jalapeños
■ 1 radish

Pink fritters and spicy plum salsa

1. Grate the courgette, carrot, onion and beetroot into a large bowl and add the sweetcorn and eggs, mix well. Add the flour, corn flour and spices and mix again until combined. Using two large spoons, gently drop the mixture into a large oiled frying pan set on medium heat. Cook the fritters for 5-6 min on each side, or until lightly golden and crispy.

2. Make the salsa by finely chopping the plums, cucumber, radish and jalapeños and add to a bowl. Squeeze over the lime juice, add the dill and mix the ingredients together.

3. Serve with the salsa and pita bread.