Serves: 6
Calories per serving: 113
Fat: 3.5g
Saturated fat: 0.5g
Suitable for freezing: yes

– 1 tbsp olive oil
– 1 large onion, peeled and roughly chopped
– 2 red peppers, deseeded and roughly chopped
– 2 garlic cloves, peeled and chopped
– 1 tsp each ground cumin and coriander
– half tsp ground cinnamon
– 1 tbsp harissa paste
– 2x400g cans whole tomatoes
– zest and juice of half a lemon

to serve:

– 400g can chickpeas, drained and rinsed
– handful of coriander leaves
– flat or pitta breads, toasted

1.Heat the oil in a large pan, add the onion, peppers and garlic and cook over a low heat for 10 minutes, until softened. Add the spices and harissa paste, cook for a minute, then add the tomatoes and two canfuls hot water, to rinse out the cans into the soup. Bring to the boil, cover and simmer for 15 minutes.

2. Use a stick blender to blitz half the soup a little. Reheat for a few minutes, if necessary. Add the lemon zest and juice.

3. Heat a little oil in a frying pan, add the dried chickpeas and fry for a few minutes, until golden and crunchy. Sprinkle on top of soup with coriander leaves. Serve with flat or pitta breads.

Tip from our kitchen: To make this soup even more substantial, or stretch further, add 150g cooked basmati rice.

Chicken breast fillets are a good source of lean protein.

serves:4
preparation time: 10 min
cooking time: 30 min

ingredients:

• 1 can (410g) chopped tomatoes
• 4 chicken breasts
• salt and freshly ground pepper
• 400g baby potatoes, cooked in their jackets
• 4 slices mozzarella cheese
• 15ml olive oil

to serve:

• 60ml herb pesto of your choice
• fresh basil leaves

preparation:

1. Preheat the oven to 200°C. Grease an ovenproof dish with nonstick spray.
2. Add the chopped tomatoes to the ovenproof dish.
3. Lightly season the chicken fillets with salt and pepper and arrange in the dish with the tomatoes. Bake for 20 minutes. Remove the dish from the oven and switch on the grill.
4. Add the potatoes to the chicken and tomato. Arrange the cheese on top and drizzle the olive oil over. Grill for 5-10 minutes or until the cheese has melted. To serve dot with pesto and garnish with fresh basil.
5. Serve immediately.

chicken breast	chopped tomatoes	sliced mozzarella cheese	fresh basil leaves
csirkemell	apróra vágott paradicsom	szeletelt mozzarella sajt	friss bazsalikom levelek

]]> https://www.5percangol.hu/2024-marciusi-szam/food-and-recipes-edgy-veggies-foszerepben-a-karfiol/ Sun, 10 Mar 2024 12:51:03 +0000 https://www.5percangol.hu/?p=108766

Scotch Eggs Covered in Hot Cross Bun Crumbs

makes: 6 large Scotch eggs
preparation: 30 min
chilling: 1 hour
cooking: 30 min

Ingredients:

• 6 eggs, cooked to your liking

for the mince:

• 300g lean beef mince
• 2 garlic cloves, chopped
• 1 onion, grated
• 1 egg, beaten
• a handful of fresh parsley, chopped
• 5ml (1t) freshly ground pepper
• 2,5ml (1⁄2t) salt
• 60ml (1⁄4c) oats

for the crumbs:

• 3x day-old hot cross buns
• 60 ml (1/4 cup) breadcrumbs
• 250ml (1c) flour
• 2 eggs, beaten
• 125ml (1⁄2c) milk

to finish:

• oil for deep-frying
• salt and freshly ground pepper
• herb salad of your choice

Preparation:

Preheat the oven to 200°C. Grease a large baking sheet with non-stick spray.

1. Remove the eggshells and set the eggs aside.
2. Mince: Mix everything well, cover and chill in the fridge for 30 minutes.
3. Crumbs: Use the coarse side of a grater to grate the hot cross buns. Mix with the breadcrumbs.
4. Carefully cover the eggs, one by one, in the mince mixture – the eggs must be completely covered in mince. Roll the egg-mince balls in the flour and carefully shake off any excess
5. Beat the eggs and milk together and dip the mince and egg balls in the egg mixture one by one. Then roll in the crumbs.
6. Arrange the crumbed balls on a plate and chill in the fridge for another 30 minutes.
7. To finish: In a pot or deep saucepan, heat enough oil for deep-frying. Fry the eggs in batches until golden brown. Drain on paper towel, then arrange on the prepared baking sheet.
8. Bake for 10-15 minutes or until the mince is cooked. Season with salt and pepper (if preferred) and serve the Scotch eggs with the herb salad.

Hot Cross Buns Stuffed with Curried Fish

serves: 4-6
preparation: 15 min
cooking: 30 min

Ingredients:

for the fish:

• 4 x 120g fish portions
• salt and freshly ground pepper
• 125ml (1⁄2c) flour
• oil for shallow frying

for the curry:

• 15ml (1T) oil
• 3 onions, thinly sliced
• 2 garlic cloves, chopped
• 1 bay leaf
• 30ml (2T) roasted masala
• 5ml (1t) turmeric
• 2,5ml (1⁄2t) each ground coriander and chilli powder
• 60ml (1⁄4c) chutney 1
• 5ml (1T) brown vinegar
• 60ml (1⁄4c) water
• 5ml (1t) cornflour, mixed with15ml (1T) water
• salt and freshly ground pepper

to finish:

• 6 hot cross buns
• fresh rocket (optional)

Preparation:

1. Fish: Cut the fish into cubes and season with salt and pepper. Roll the fish in the flour, then shake off any excess flour.
2. Heat enough oil for shallow-frying and fry the fish in batches until golden brown and cooked. Drain on paper towel and set aside.
3. Curry: Heat the oil in a deep pan or pot and stir-fry the onion until soft. Add the garlic, bay leaf and spices and fry for another minute until fragrant.
4. Stir in the chutney, vinegar and water and simmer over medium heat for 10 minutes. Add the cornflour paste and stir until the mixture starts thickening. Season with salt and pepper.
5. Add the fish to the curry and heat. Set aside.
6. To finish: Cut the tops off the hot cross buns and hollow out the buns. Put a few rocket leaves in the buns (if using) and stuff with the curried fish. Replace the tops of the buns and serve immediately.

TIP: Make the curried fish a day or two in advance and keep in the fridge until needed. Heat before serving or serve chilled if preferred.

Sticky Spiced Hot Cross Buns

 makes: 20-24 small rolls
preparation: 15 min rising: 30 min
baking: 30-35 min

Ingredients:

• 1kg store-bought bread dough
• 5ml (1t) ground cinnamon
• 2,5ml (1⁄2t) mixed spice
• 125ml (1⁄2c) light brown sugar
• 250ml (1c) cream

Preparation:

Preheat the oven to 180°C. Line a rectangular oven-proof dish or tart tin with baking paper and grease with non-stick spray.

1. Break the dough into 20-24 pieces and roll into balls. Pack the rolls tightly together in the prepared dish or tin, cover with a moist cloth and let rise in a warm spot for 30 minutes.
2. Mix the cinnamon, spice mix and sugar together and liberally sprinkle over the rolls. Put the dish or tin on the baking sheet.
3. Evenly pour the cream over the rolls and bake for 25-30 minutes or until the rolls are golden brown and cooked – the buns will be sticky at the bottom.
4. Serve warm or at room temperature.

Hot Cross Bun Puddings

serves: 6
preparation: 20 min
cooking: 30 min

Ingredients:

for the meringue:

• 375ml (11⁄2c) castor sugar
• 1ml (1⁄4t) cream of tartar
• 80ml(1⁄3c) cold water
• a pinch of salt
• 2 egg whites
• 5ml (1t) vanilla essence

for the puddings:

• 6 hot cross buns
• 30ml (2T) butter, melted

for the chocolate sauce:

• 50g dark chocolate, chopped
• 125ml (1/2c) cream

Preparation:

Preheat the oven to 200°C. Grease a large baking sheet with non-stick spray. Keep a double boiler or a pot with a tight-fitting metal or glass bowl handy.

1. Meringue: Bring a little water to the boil in the double boiler or pot.
2. Put the bowl on top (the bottom of the bowl should not touch the water in the pot). Beat the ingredients for 7-10 minutes with an electric hand whisk until thick and smooth. Remove from the bowl or double boiler and set aside.
3. Puddings: Slice the top off the hot cross buns and hollow out the insides. Brush the buns with butter and arrange on the prepared baking sheet.
4. Spoon the meringue into the hollow and on top of each roll and bake for 10-12 minute or until the meringue is golden brown and the rolls crispy at the edge.
5. Chocolate sauce: Put all the ingredients in a microwaveable mixing bowl or measuring jug and heat for 30 seconds. Stir well until the chocolate has completely melted. If not, heat for another 15-30 seconds.
6. To serve: Serve the buns on plates with the chocolate sauce to drizzle over.