Vegetable curry and aromatic rice

1tbsp vegetable oil

1 onion, sliced

1 clove garlic, finely chopped

200g (7oz) potatoes, peeled and chopped into chunks

200g (7oz) sweet potato, peeled and chopped into chunks

125g (4oz) carrots, peeled and chopped into chunks

4tbsp medium curry powder

125g (4oz) young leaf spinach

3 tomatoes, cut into quarters

75g (3oz) baby corn

4tbsp plain yogurt

bunch coriander, chopped

½tsp coriander seeds

½tsp cumin seeds

2 cardamom seeds

200g (7oz) basmati rice

1 cinammon stick

5cm (2in) strip lemon peel

In a large pan, heat the oil and cook the onion gently for 4 minutes. Add the garlic and cook for 1 minute, then the potatoes, sweet potatoes and carrots and cook for 2 minutes. Stir in the curry powder.

Add 200ml (7fl oz) water and simmer for 15 minutes with a lid on. Stir well adding the spinach, tomatoes and baby corn and replace the lid. Cook for 5 minutes. Stir in the yogurt and lower the heat for a few minutes. Sprinkle with coriander to serve.

Crush the coriander, cumin and cardamom seeds. Place the rice in a pan, add water, cinnamon, lemon peel and the crushed seeds, bring to the boil and simmer for 8 minutes. Drain and serve with the curry.

Read more at https://realfood.tesco.com/meal-planner/view/my-meal-plan-1040890.html#kpTLiBHSWPX97iGr.99

Fruity buttermilk pancakes

150g self-raising flour

2 medium eggs

2tbsp honey

150ml buttermilk

1tbsp rapeseed oil + extra for frying

100g fresh blueberries or raspberries

Place the flour in a large bowl. Whisk in the eggs and honey then gradually whisk in the buttermilk and 1 tbsp oil to form a thick batter. Stir in the fruit.

Heat a little extra oil in a frying pan and using a tablespoon, spoon some mixture into the pan to make 4 pancakes. Cook gently for 1-2 minutes each side until golden and cooked through. Repeat to make 12 pancakes.

Tip
For an extra healthy option, use self-raising wholemeal flour. Ideal drizzled with honey or maple syrup and scattered with fresh fruit.

realfood.tesco.com

fried cheese

I love this meal Although it very tasty but unhealthy. It is a simple recipe and can combine cheese and ham

sliced cheese

mozzarella, Eidam

1 eggs, breadcrumbs, flour




cheese we put on each other

wrap in flour triple wrapping, egg breadcrumbs

fry in oil

Serve with French fries and mayonnaise

This can be cook with a child on hands :D

Strawberry cheesecake tarts

I love cheesecake like this, I have not eaten




Put the biscuits in a food bag and crush with a rolling pin until fine (alternatively, whizz in a food processor until fine). Tip the biscuit crumbs into a large bowl and stir in the melted butter until combined.

• 200g (7oz) ginger biscuits
• 50g (2oz) butter, melted

• For the filling

• 300g (10oz) light soft cheese
• 150g (5oz) greek yogurt
• 50g (2oz) caster sugar
• 1 lemon, finely zested, plus 3tbsp juice
• 227g strawberries, hulled and quartered
• 3tbsp seedless strawberry or raspberry jam


Put the biscuits in a food bag and crush with a rolling pin until fine (alternatively, whizz in a food processor until fine). Tip the biscuit crumbs into a large bowl and stir in the melted butter until combined.
Divide the biscuit mixture between 4 x 10cm (4in) fluted tart tins with removable bases or 4 x 10cm (4in) cups lined with nonstick baking paper. Using the back of a spoon, firmly press the mixture into the base and sides of each container. Set aside to chill while you make the filling.
In a mixing bowl, whisk the soft cheese, yogurt, sugar, lemon zest and juice until combined and creamy. Divide the filling between the tart tins and smooth the tops. Chill for at least 1 hour.
In a pan, melt the jam over a low heat until liquid, then set aside to cool a little.
Remove the cheesecakes from their tins or cups and arrange the strawberry quarters on top. Using a pastry brush, coat the fruit with the cooled jam until glossy and serve.

https://realfood.tesco.com/recipes/strawberry-cheesecake-tarts.html

Rainbow waffles

This is useful for my daughter who do not want much to eat breakfast :)




What better way to embrace the tasty trend for rainbow food than with these light, fluffy waffles, piled high with deliciously colourful toppings. Prepare a stack of plain waffles and personalise with your favourite ingredients, from peanut butter and banana, to poached plums and fromage frais. 

125g (4oz) spelt flour

125g (4oz) plain flour

3 tbsp golden granulated sugar

1 1/2 tsp bicarbonate of soda

350g (12oz) low-fat plain yogurt

75ml (3fl oz) semi-skimmed milk

2 eggs, separated

55g (2 1/4oz) unsalted butter, melted and cooled

1 tsp vanilla extract

sunflower oil, for greasing

1. Combine the flours, sugar and bicarbonate of soda with a pinch of salt in a bowl. Mix the yogurt, milk, egg yolks, butter and vanilla in a large jug.
2. Heat the waffle iron and lightly brush it with oil. In a new bowl beat the egg whites with an electric whisk until they hold soft peaks. Pour the jug of wet ingredients into the flour mixture and combine. Gently fold in the egg whites using a large metal spoon.
3. Spread a small ladle of batter on the iron and cook for about 3-5 minutes, until set and golden. Keep warm and repeat with the remaining batter. To serve, try the suggestions below.

Tasty toppings

Spread peanut butter on each waffle and top with sliced banana and mango and a few fresh or frozen raspberries. Drizzle over honey and a sprinkling of dried mango and coconut mix.

Spoon Greek yogurt over each waffle and top with blueberries, toasted flaked almonds and maple syrup, to taste.

Poach halved red plums with water and demerara sugar, until tender but still holding their shape. Remove the plums and reduce the liquid to a syrup. Spoon the syrup and plums over the waffles and top with fromage frais, thin slices of pear and finely grated orange zest.

Reduce tinned apricot halves in a pan over a medium heat, until the syrup is thick. Spoon over the waffles and decorate with halved green grapes and chopped pistachios.

Simmer tinned cherries until the liquid is reduced by a third. Mix water with a little cornflour to make a paste, and stir into the cherries. Simmer for a minute until thick, then spoon over the waffles. Top with frozen yogurt, grated dark chocolate and fresh basil leaves.

Arrange slices of galia or cantaloupe melon, kiwi fruit and papaya over the waffles with baby mint leaves and honey, to taste.

Tip: No waffle iron? No worries! Heat a griddle pan over a high heat until hot. Turn down the heat to medium, add a ladle of batter and cook for 4-5 minutes on each side, until golden and cooked through. For a larger waffle, use more batter – but it’s trickier to flip!

shopping list tesco

Read more at https://realfood.tesco.com/recipes/rainbow-waffles.html#WLv4yDTBAd8YzcJg.99

Frozen blueberry yogurt bark

A fruity and delicious sweet treat that's fun to make and takes no time at all. Kids will absolutely love getting stuck in and helping to mix up all of the lovely ingredients. This can be kept frozen for up to 2 months - make sure you cover it with a layer of cling film and kitchen foil.

This recipe can be very good for kids trying it :)

500ml (17fl oz) Greek-style natural yogurt

2 tbsp maple syrup or runny honey

1 vanilla pod, seeds scraped, or pinch ground cinnamon

250g (8oz) blueberries

1. In a medium bowl, mix together the yogurt, maple syrup, cinnamon or vanilla seeds. Stir in the blueberries. Kids will love doing this.
2. Lightly grease a shallow 16cm x 26cm x 3cm baking tray and line with nonstick baking parchment. Pour in the mixture and spread out so that the blueberries are evenly dispersed.
3. Cover with cling film and freeze for 2 hours, or until solid. Cut into finger shapes or long triangles and serve immediately.

Tip: You can easily change the flavours by swapping the blueberries for dried sour cherries or cranberries, fresh raspberries, chocolate drops or nuts. You could also flavour the yogurt with orange or lemon zest instead of vanilla.

Tesco-recipes

Lemon Butter Chicken

Ingredients

• 4 Boneless Skinless Chicken Breasts (cut in half)
• 1/2 Tablespoon paprika
• 3 Tablespoons butter, divided
• 4 garlic cloves
• 1 cup chicken broth
• 1/2 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• Splash of dry white wine (optional)
• 1/2 teaspoon dried thyme
• 2 cups baby spinach
• Dash salt and fresh cracked pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Season the chicken with salt, pepper and paprika. Set aside.
3. Melt 2 Tablespoons of butter in a large oven-proof skillet (a Le Creuset Dutch Oven works well or a RockCrok or cast iron skillet) over medium high heat.
4. Add the chicken and sear both sides until golden brown, about 2-3 minutes per side. Remove and set chicken aside on separate plate.
5. While the chicken is resting, return back to the same skillet and melt remaining tablespoon of butter in the skillet. Add garlic and cook stirring frequently about 1 minute.
6. Stir in chicken broth, heavy cream, Parmesan cheese, lemon juice and thyme.
7. Bring to a boil and reduce heat. Add in the spinach and simmer until the spinach has wilted and the sauce has slightly thickened.
8. Continue to cook the sauce about 5-7 minutes so the sauce becomes thicker. You don't want the sauce to become too runny!
9. Once your sauce is to the desired thickness, return the chicken to the skillet.
10. Place in the oven and cook for about 25-30 minutes.
11. Remove the dish and let sit for about 5 minutes before serving.

eazy peazy mealz.com

dukátové buchtičky

Dukátové buchtičky  (Buns) and call a bobalka can be administered with custard and sprinkled with poppy seeds, cottage cheese.


0.5 kg flour
5 tbsp sugar
pinch of salt
7 g dry yeast
1 egg
1/2 milk
100 g butter

 into a bowl add the flour and Yeast pour warm water and leave to rise slightly.

Add egg, a pinch of salt, sugar into a little pot we pour the milk and butter until melted in it let it cool.

We pour the milk and butter to the flour and knead smooth dough  leave  rise for 20 minutes.

Dough you make small buns and then we roll each loaf into strips. store on a greased with butter and sprinkled the flour baking sheet. The dough frotn next to each other then brush the top with oil ladle I cut about 1cm cubes. Preheat your oven to gas 5/190 degrees We cover with a cloth and leave rise for 10 minutes.

We put in the oven to bake for 40 minutes in gold. We serve with custard. You buy finished products or make custard powder.

Winter - December to early March

Whats in season ?

At their best

winter is a time to cook rustic vegetables and gamey meat. It is also the perfect season for seafood.

Vegetables

beetroot

brussels sprouts

butternut squash

cabbage

savoy, red, white

cauliflower cardoon 

cavolo nero

celeriac

celery

chicory

endive

curly,escarole

kale

horseradish

Jerusalem artichokes

leeks

parsnips

potatoes

pupkin

radicchio

radishes

romanesco

salsify

swede 

Swiss chard

turnips

wild mushrooms

Fruit

apples 

cooking, dessert

cranberries

medlars

pears

quinces

rhubarb

Meat, poultry, and game

duck

goose

grouse

guinea flowl

hare

lamb

partridge

pheasant

ptarmigan

quail

rabbit

snipe

turkey

veal

venison

woodcock

Fish and seafood

abalone

brill

clams

cockles

cod

coley

crayfish

dab

haddock

halibut

langoustines

mullet

mussels

oysters

razor clams

sole

squid