Apple and cinnamon cupcakes

 

Apple and cinnamon are a classic flavour combination.
Here is an easy recipe that’s full of sweet spiciness. 

 

Preheat oven to 200°C. Line a muffin tray with 12 paper cases.
Mix 125g soft, unsalted butter with 125g soft light brown sugar, until pale and fluffy.

Crack in two eggs and beat until well mixed.

Stir in 140g self-raising flour and ½ teaspoon of ground cinnamon.

Peel and core two medium-sized eating apples and chop into approximately 1cm large cubes.

Stir three-quarters of these into the cake mixture and then fill the cupcake cases.

Push in a few of the remaining cubes of apple into the top of each cupcake.
Bake for 15-20 minutes, until cooked.

When cool, dust with icing sugar.

Ginger Honey Cookies Daily Recipe

Makes 14 cookies
active time: 15 min
total time: 45 min

 

The crisp edge and pillow-soft, chewy middle of these cookies will be the first things that
strike you when you bite into them. But it's the faintly peppery traces of ginger that will make you crave more.

Ingredients

1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/4 cup finely chopped crystallized ginger
1/4 teaspoon salt
1 stick unsalted butter, softened
1/2 cup packed light brown sugar
1 large egg
1/4 cup mild honey
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Preparation:

Preheat oven to 350°F with racks in upper and lower thirds. Whisk together flour, baking soda, ginger, and salt in a bowl.
Beat together butter and brown sugar in a large bowl with an electric mixer at medium-high speed until pale and fluffy.

Beat in egg and honey until combined.
Reduce speed to low, then mix in flour mixture.
Drop 14 heaping tablespoons of dough 2 inches apart onto 2 ungreased baking sheets.
Bake, switching position of sheets halfway through baking, until golden, 10 to 14 minutes total
(cookies will spread flat).

Cool completely on sheets on racks.

 

 note:

Cookies keep in an airtight container at room temperature 3 days.

Daily Recipe ..Chicken kebabs

Hear "Kebabs" and most of us think of a slab of some kind of meat-
but these Chicken kebabs are a far healther and tastier version,
with simple and nutritious ingredients.
and they couldn't be easier to prepare!

Serves 4

 

Ingredients: 

 4 skinless chicken breasts cut in ti tiny pieces

 
 Juice of a lemon

 
 2 cloves garlic,crushed

 
 3 1tsp chilli paste

 
 4 1 tomato, grated

Method:

Step 1: Mix all the ingredients Ina bowl and season well.

Step 2: Leave to marinade for few hrs
(but don't worry if you don't have time-they still be delicious)

Step 3: shape into balls-put on skewers
(soak wooden skewers in water first, or they will risk burning)

and barbecue them on charcoal, or pop them under the grill.

Serve with salad and Pitta bread.

Daily Recepi Peri-Peri Chicken

 

Easy Portuguese Peri-piri chicken recipe is perfect for
the barbecue - and ready in 30 minutes.

Ingredients

1 whole chicken (about 1kg/2lb 3oz), spatchcocked salt and freshly ground black pepper
 
For the piri-piri sauce
6-12 fresh red chillies, depending on how hot you want it
1 tbsp garlic, blanched and chopped
 
1 tsp salt flakes
 
½ tsp oregano
 
½ tbsp paprika
 
100ml/3½fl oz olive oil
 
50ml/1¾fl oz red wine vinegar
 

To serve Chips And Salad

 

Preparation method

.To make the piri-piri sauce, preheat the oven to 180C/350F/Gas 4. Place the chillies on a roasting tray and roast them for 10 minutes.

.Cool and roughly chop the chillies. Place the chillies, garlic, salt, oregano, paprika, olive oil and vinegar in a saucepan, and simmer for 2-3 minutes.

.Allow the mixture to cool, then blend it to a purée in a jug blender or food processor. Store in a lidded container at room temperature; it will keep for about a month.Shake before using.

.Place the spatchcocked chicken in a sealable plastic bag. Add half the piri-piri sauce, spreading it evenly over the chicken. Seal and marinate in the refrigerator for at least one hour. Technique: Spatchcocking chicken and poultry .


.Preheat the oven to 200C/390F/Gas 6, and preheat a large griddle pan on the hob. Alternatively, light your barbecue.


.Season the marinated chicken, and cook it on the griddle pan for 2-3 minutes on each side, until golden brown.


.Transfer the grilled chicken to a roasting tray and roast in the oven for 30 minutes, until cooked through. with the remaining piri-piri sauce.

.Serve with chips and salad.

 

Daily Recipe..... Strawberry Pudding

 
Healthy Cooking For Diabetes from Davita
Portions: 6 | Serving Size: 1/2 cup

Ingredients 

1 cup water
1/2 cup Splenda granular sugar substitute
2 cups crushed strawberries
1 Tbsp fresh lemon juice
1 tsp lemon zest
3 Tbsp cornstarch
6 Tbsp nondairy whipped topping

Directions

1. Bring water to a boil. Stir in sugar substitute. Drop crushed
strawberries into boiling water; bring to a gentle simmer. Add
lemon juice and lemon zest. Stir as the mixture simmers for 3
minutes.

2. Mix cornstarch in a small amount of cold water and stir into
strawberries. Stir and cook until mixture thickens, about 1 to 2
minutes. Remove from heat.

3. Divide mixture into 6 dessert dishes and cool in refrigerator.

4. Top each serving with 1 tablespoon whipped topping and serve.

Helpful Hints

* Fresh or frozen strawberries work well in this recipe.
* Adjust the portions to meet your meal plan or carbohydrate goal.

Daily Recipe....Thai Coconut Shrimp with Brown Rice Pasta

Thai cuisine is beloved for its pungent flavors and fiery curries. In this noodle bowl, we’ve used the sweet creaminess of light coconut milk and the good-for-you monounsaturated fat of natural peanut butter to balance the sharper tastes of garlic, ginger and spicy red pepper.

INGREDIENTS

8 oz dry brown rice noodles or pasta of your choice
2 cups broccoli florets
2/3 cup light coconut milk
1 tbsp tomato paste
3 tbsp natural peanut butter with sea salt
1 tsp ginger, ground
4 cloves garlic, minced
1/4 tsp red pepper flakes
Juice of 1/2 lime
1 red bell pepper, sliced into thin strips
1 cup bean sprouts
24 medium raw shrimp, peeled, deveined and rinsed under cold running water

Preparation

Bring 2 medium pots of water to a boil over high heat. In 1 pot, cook pasta according to package directions, then rinse with hot water to ensure pasta doesn’t get sticky when left to stand. (NOTE: Hot water washes away the starch better than cold water.) Fluff pasta with your fingers or a fork to further de-clump noodles, then set aside. In the second pot of boiling water, add broccoli, cover, turn heat down to low and simmer for 5 minutes. Drain and set aside.

Meanwhile, in a bowl, add coconut milk, tomato paste, peanut butter, ginger, garlic, pepper flakes and lime juice. Use a fork or whisk to thoroughly combine.

Simmer coconut mixture, bell pepper and bean sprouts in a nonstick pan over medium-low heat for 5 minutes, stirring often to prevent clumping. Add shrimp and cook for another 2 minutes, then flip shrimp over and continue to cook for a final minute.

Toss noodles and broccoli with coconut-shrimp mixture and serve piping hot.

Butter mutton with puri Recipe

IngredientsFor the mutton curry marinade
1kg/2lb 2oz mutton leg, bone removed,
meat cut into 2.5cm/1in cubes

150ml/5fl oz plain yoghurt

3 garlic cloves, crushed

3cm/1¼in piece fresh root ginger,
peeled, finely grated

1 lemon, juice only

1 tsp garam masala

1 tsp chilli powder

½ tsp ground coriander

½ tsp ground cumin

½ tsp ground turmeric

½ tsp salt

 

For the mutton curry sauce1 tsp cumin seeds

1 tsp coriander seeds

¼ tsp fenugreek seeds

1 cinnamon stick

6 cloves

50g/2oz ghee

2.5cm/1in piece fresh root ginger,
peeled, finely grated

2 garlic cloves, crushed

300g/10½oz tomato purée

150ml/5fl oz double cream

75g/3oz ground almonds

salt and freshly ground pepper

For the puri
300g/10½oz wholewheat flour,
 plus extra for dusting

pinch salt

110ml/4fl oz water

vegetable oil, for deep frying

To serve
2 birds’-eye chillies, finely sliced

2 tbsp fresh coriander leaves

 

Preparation method

1.For the mutton curry marinade, place the mutton into a large bowl, add all the mutton curry marinade ingredients and mix well.

2.Place in the fridge to marinate for at least 3 hours, or preferably overnight.

3.For the mutton curry sauce, when the mutton has marinated, heat a large wok over a high heat, add the cumin, coriander, fenugreek, cinnamon and cloves and stir-fry for 10-20 seconds,or until fragrant and just toasted.

4.Tip the toasted spices into a pestle and mortar and grind to a fine powder. Set aside.

5.Add half of the ghee to the wok. When it has melted, add the marinated mutton, in batches, and fry for 1-2 minutes on all sides, or until slightly charred on all sides. Remove from the wok and set aside. Repeat the process with the remaining mutton.

6.Add the remaining ghee to the wok, then add the ginger and garlic and fry for 30 seconds.

7.Add the ground spices and tomato purée and cook for a further 1-2 minutes.

8.Reduce the heat slightly, add the double cream and bring the mixture to a simmer, stirring well.

9.Reduce the heat to very low, return the mutton to the pan and cook the curry gently for 1½ hours, or until the meat is tender.

10.Just before serving, add the ground almonds. Stir well and cook for a further minute. Season, to taste,
with salt and freshly ground pepper.

11.For the puri, place the flour into a bowl with a pinch of salt. Make a well in the centre.
 

12.Gradually add the water, drawing more flour into the well as you go, until the mixture comes together as a firm dough.
(You may not need to add all of the water.)

13.Turn out the dough onto a lightly floured work surface. Knead for 1-2 minutes, then wrap in cling film and chill in the fridge for 30 minutes.

14.When the dough has chilled, divide it into 4-8 golf-ball sized portions. Roll each out into 2mm thick flat discs.

15.Heat the vegetable oil in a wok until a breadcrumb sizzles and turns golden-brown when dropped into it. Alternatively, heat the oil in a deep-fat fryer to 190C/375F.

16.Carefully lower the puri into the hot oil one at a time. Fry for 30-45 seconds on each side, or until light golden-brown and puffed up. Remove from the pan using a slotted spoon and set aside to drain on kitchen paper.

17.To serve, ladle the butter mutton curry onto serving plates. Sprinkle over some of the green chillies, fenugreek leaves and coriander leaves. Pile 1-2 puri alongside each serving.