Bacon Dippy Eggs

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How about instead of dipping toast ‘soldiers’ in your boiled egg, you dip a rasher of bacon – yum! Takes guests by surprise!

Cook a rasher or two of bacon per egg to your liking.

Boil an egg or two per person to your desired runniness.

Cut off top of egg and dip bacon in the yolk.

Italian Flag Salad (4 as appetizer)

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This is an alternative to the traditional Italian mozzarella and tomato appetizer or salad. My recipe replaces the mozzarella with feta cheese and then I added diced avocado . No dressing is needed. Lovely summer dish and the feta prevents it being bland. Use a nicely ripe beefsteak or other large tomato.

1 large beefsteak tomato – cut in thin slices

Pinch of salt

Slices of feta cheese – halved so they fit on the tomato, and 2 pieces of feta per slice of tomato

1 avocado – diced

Place slices of tomato on a large plate and sprinkle with a pinch of salt.

Place 2 pieces of feta cheese on each slice of tomato.

Top with diced avocado.

 

 

Braised Lettuce, Peas and Bacon (4)

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Lovely, light summery dish made using shallots, buttery lettuce, peas, bacon and a good dollop of mustard.

3 rashers of bacon – cut into small pieces

2 x shallots – finely chopped

1 large head of buttery lettuce – finely sliced and chopped

2 cups of frozen peas

1 cup chicken broth

1 tbsp. Dijon mustard

Heat a skillet/frying pan and when nice and hot add the bacon and let brown for a few minutes, then add shallots and let them brown a little too.

Then add lettuce, peas, broth and mustard. Bring to boil and simmer for 5 minutes.

Jo’s Chinese Chicken (4)

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I have played with the flavors here and they are less salty as there is no soy sauce. Good both hot and cold. I have introduced rice noodles (Annie Chun’s brand) into my diet and used the very fine ones – even better if you can find a brown rice variety. Love the ‘A Taste of Thai’ brand as the products mainly seem gluten and diary free (but I always check). Incorporated water chestnuts and baby sweetcorn as well as spinach. There is ginger too and garlic – healthy.

1 tbsp. olive oil

1 shallot – finely chopped

2 large cloves of garlic – grated

1 large tbsp. ginger – grated

Kettle full of boiling water

4oz. rice noodles

2 x chicken breast – sliced thinly and halved into bite-size pieces

10 oz. baby spinach

1 x 8 oz. can sliced water chestnuts

1 x 15 oz. baby sweetcorn  (pre-cut into chunks)

Juice of 1/2 lime – freshly squeezed

Handful of unsalted peanuts – bashed with a rolling pin

Place oil in cast iron casserole dish and when sizzling add shallot and garlic, turn down heat and let soften. Then add ginger and cook for a few minutes.

Add chicken and let brown a little, then add 1 cup of sauce (see below) and cook, stirring from time to time, for 10 minutes.

Add water chestnuts, baby sweetcorn, 5 oz. spinach and rest of sauce.

Cover with lid and let spinach wilt for 5 minutes or so and then add 5oz more of spinach and the lime juice

Cook for 5 more minutes.

During this time bring kettle full of water to boil then pour over rice noodles and let noodles sit for about 6 minutes. Drain, wrap in tea-towel and when water has been removed chop rice noodles into 2 or so inch pieces. Add to chicken mixture. Mix together and sprinkle peanuts over the top

SAUCE

2 tbsp. tamarind concentrate

1/2 cup water

1 tbsp. fish sauce

1 tbsp. A Taste of Thai Garlic Chilli Pepper Sauce (aka sriracha)

Mix all ingredients into a bowl and it will make just about 1 cup of sauce.

Jo’s Spinach and Artichoke Dip

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This is going right to the top of my hors d’oeuvres list. This dip contains no mayo and the cheese is feta (which I can eat, I discovered as it is sheep’s milk not cow’s milk) and I serve it with spinach and kale corn chips (the Better Chip brand – all sorts of lovely veggie chips)

10 oz. baby spinach – wilted and water squeezed out

10 oz. artichoke hearts – drained

7 oz. feta cheese – crumbled not too finely

1/3 cup veg. broth/stock

pinch or 2 red pepper flakes – depending on how spicy you like things

Salt and freshly ground black pepper

Place spinach and artichoke hearts in food processor and blend

Melt feta in broth in a pan placed over a larger pan of boiling water

Add melted feta, red pepper flakes and salt and pepper to food processor and process for a few seconds.

Watermelon and Feta Bites

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People have been telling me that I may not be intolerant to goat’s cheese or Feta cheese only to dairy cheese. So I am giving Feta a go. Have just made these nibbles. Nothing simpler, but the taste of the salty Feta and the juicy, sweetness of the watermelon is a winning combo. Just cut watermelon and Feta into equal sized pieces and skewer them on a cocktail stick. To avoid the possibility of the watermelon slipping off the end of the cocktail stick, place it on top of the Feta!

Curried Carrots and Sweet Potato (4)

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This vegetable puree has tamarind concentrate as the secret ingredient and is a great addition to the curry flavor. If you dip your finger in the concentrate you will find it rather sour or tart but this is toned down when added to other ingredients. I added some turmeric to the curry spices as it is meant to be so good for you. This recipe brims with goodness. I roasted the vegetables and then pureed them with the addition of some vegetable broth/stock.

1 sweet potato – peeled and cut into 1″ chunks

8 oz. carrots – peeled and cut into 1″ chunks

1 tbsp. each of cumin, ground coriander and garam masala

1 tsp. turmeric

Pinch of salt

3 tbsp. olive oil (+ one extra halfway through cooking)

1 cup vegetable broth/stock

1 tbsp. tamarind concentrate

Place carrot and sweet potato chunks in a roasting dish.

In a small bowl combine spices and salt with 3 tbsp. olive oil and mix well, then pour over veg. and toss them in this mixture.

Roast in the oven for 1 hour at 350 degrees, but stir after 30 minutes and add another tbsp. olive oil.

Stir tamarind concentrate into veg. broth.

Puree carrots and sweet potato in food processor adding tamarind broth mixture as you go.