Cake Or Death Cooking
By Podwaves
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Podcast Description
Here at Cake or Death Cooking we love to cook! We believe that cooking should be fun, simple and all about the flavours. We want to share our passion, so we have put together a set of podcasts with recipes that you should find simple, quick and easy to prepare. There is something for everyone – the recipes are quick and simple to learn, leaving you to get on with the other important things in your life
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CleanCake or Death Cooking - Chocolate Orange Muffins | Preparation time: 15 minutes Cooking time: 20 minutes Makes 12 Muffins Without doubt muffins are some of the best in the cake kingdom and these chocolate orange muffins are surely some of the best there are. You bite through the sweet crunchy coating and into the soft gooey middle filled with rich chunks of chocolate. These are delicious served warm while the chocolate chunks are still a bit melted. Ingredients 150g (5 ½ oz) caster sugar and one extra tablespoon to sprinkle zest of 1 orange and juice of half an orange. 125g (4 ½ oz) self raising flour 1 heaped tsp bicarbonate soda 40g (1 ½ oz) cocoa powder 1 egg 100ml vegetable oil (sunflower or general vegetable oil is perfect but I wouldn’t use olive oil) 4tbs/50ml milk 90ml warm water 100g (3 ½ oz) chocolate chopped into ½ cm square chunks Equipment 12 hole patty tin (the one with lots of little holes in for making cupcakes) or muffin tin (similar but with deeper holes) OR muffin cases. Method Preheat the oven to 180°C If using a tin, well grease each hole and lightly sprinkle with a little flour, shake the tin upside down to shake off any excess flour. In a small bowl rub together sugar and orange zest until the sugar turns pale orange. Sift flour, bicarbonate of soda and cocoa powder. Stir this into the sugar mixture and stir to combine. In a separate bowl lightly beat the eggs, stir in oil and milk. Pour the egg mixture, chocolate chunks and warm water into the dry ingredients. Now gently stir the mixture just 2 to 3 times. The mixture should still look lumpy and like the wet and dry ingredients are not property combined. Spoon this mixture into the tin with a teaspoon, sprinkle with the orange juice and an extra tbsp of sugar and bake for 20 mins until they are risen. Remove from oven and let cool. | 15 5 12 | Free | View In iTunes |
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CleanCake or Death Cooking - Apple Cake | Cooking time: Preparation time: 25 minutes. Cooking time: 30 minutes. Serves 6. This scrummy apple cake is perfect for a spring or summer day serves with (or even without) a small dollop of ice-cream or cream. The combination of apple and sweet cinnamon and the texture of buttery sponge is lovely. It’s super easy to make, as you don’t even need to peel the apples. Ingredients Cake 115g (4oz) butter, softened 115g (4oz) caster sugar 115g (4oz) flour 2 large eggs 1 ½ tsp baking power ½ tsp vanilla essence 1 tbsp milk (optional) Apple Topping-Filling 1 ½ tsp cinnamon 3 tbsp sugar 340g (12oz) desert apples 1tbsp margarine /butter for greasing the tin Ice cream/cream/custard to serve (optional) Equipment 23cm (diameter) round or 20cm square loose-bottomed cake tin Greaseproof paper or baking parchment Method Preheat the oven to 180C Grease the tin with a hard fat like butter or margarine. Then line the bottom of the tin with a piece of greaseproof paper or baking parchment, the shape of the base and spread more butter/margarine over this paper. Cream together the butter and sugar until it turns pale. Add one egg to the butter mixture and stir gently to combine, then add the second egg, vanilla essence and a tbsp of the flour and again stir gently until combined. Sift the flour and baking powder into the mixture and gently fold this in. If the batter looks a bit thick, add the additional milk. Without peeling them, core the apples then slice them into thin semi circular slices about ¼ – ½ cm thick. You should cut these from the centre of the apple a bit like the wedges of a Terry’s Chocolate Orange. Spoon the cake mixture into the tin, spread it out to fill the tin and arrange the apples in concentric circles on top of the cake mixture. In a small bowl stir sugar and cinnamon together. Sprinkle this evenly all over the cake. Bake the cake in the preheated oven for 30 minutes or until the top is golden and a knife/skewer comes out clean when inserted. Serve with cream or custard. | 26 4 12 | Free | View In iTunes |
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CleanCake or Death Cooking - Melt in the Mouth and Oh So Simple Lemon Cake | Cooking time: Preparation time: 25 minutes. Cooking time: 40 minutes. Serves 6. This lemon cake melts in your mouth like no other, the combination of lemon and white chocolate makes for a lovely fresh and smooth cake – perfect for any occasion. In fact, it’s been voted my best cake yet by my work colleagues. It’s so quick and easy to make and the ingredients are all things you’ll be able to buy at your local shop, so you can throw it together at the last minute! Ingredients Cake 85g (3oz) caster sugar Zest of 1 lemon 100g (3 ½ oz) plain flour 1 tsp baking powder 2 eggs 90ml vegetable oil (sunflower oil or vegetable oil) 90ml yoghurt Drizzle Icing 75g (2 ½ oz) white chocolate, broken into pieces or grated 15g (1/2 oz) butter juice of 1 lemon Equipment 1 lb loaf tin or a 20cm diameter round cake tin with a solid bottom Method Preheat the oven to 180c and grease the tin. For the cake, put the sugar and lemon zest in a large mixing bowl and rub together until the sugar turns slightly yellow. Sift the flour and baking powder into this sugar mixture and stir to combine. In a separate bowl, whisk the eggs and then whisk in oil and yoghurt. Stir this egg mixture into the dry ingredient using a fork, until smooth. Pour the mixture into a greased tin and cook for 40 minutes until it is risen and is golden and a knife inserted comes out clean. Meanwhile, get going on the icing. Put the chocolate a bowl and microwave for about 30 seconds until melted, if the mixture is not completely melted and smooth put it back in the microwave for another few seconds until it is completely melted, but be very careful not to burn it. Add the butter to the melted chocolate and stir these together. Stir the lemon juice into this chocolate mixture, the consistency will be quite runny and may appear a little separated. When the cake is ready, remove it from the oven and let it cool for just 5 minutes before turning out of the tin on to a plate and pouring over the icing immediately. T his icing is supposed to be very liquidy, so you should expect it to run over the edges of the cake. Leave to cool, the icing will cool and solidify on the cake. | 14 4 12 | Free | View In iTunes |
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CleanCake or Death Cooking - Beef Pie | Cooking time: 160 minutes. Serves 3-4 as a main course. This warm, meaty pie is perfect for a cold winters night in. The flavour of the rich stew and light buttery, melt in the mouth pastry together is exquisite. Ingredients Pastry 350g puff pastry (bought pre-made) 20g butter to grease pie dish 1 egg, beaten Filling 450g (1lb) stewing beef, cut into cubes 3 tbsp olive oil 2 medium onions (approx 250g in weight) 2 large cloves garlic 200g closed cup mushrooms, washed and sliced in half 2 medium carrots 1 ½ sticks celery 300ml stock (1 ½ tsp bouillon or other stock cube dissolved in boiling water) ½ tsp mustard ½ tsp each of dried thyme, rosemary and oregano 2 x bay leaf 200ml red wine ¾ tsp vinegar (white wine, red wine or cider vinegar are all fine, but not malt or spirit vinegar) 2 tsp soy sauce 1 heaped tsp cornflour Equipment Ceramic pie dish or 4 ceramic ramekins Rolling pin Pastry brush Method Making the Filling Pre-heat the oven to 150 centigrade (gas mark 2). Fry the onion in a small amount of the olive oil (about 1/3) for 10 mins until translucent, add garlic and fry for 1 min, then add celery and carrot, stir well and turn down the heat. Meanwhile fry mushrooms in a small amount of the olive oil (about 1/3) in another frying pan, when cooked remove to a bowl. Fry beef in the remaining olive oil in the frying pan you used for the mushrooms, until pale on outside, about 5-10 mins, remove from pan and set aside. Brush the casserole dish with a little olive oil and place on a low heat on the hob. Add the fried onion mixture, mushrooms and beef into the casserole and stir together, add the stock, herbs, bay leaves, wine and mustard and give it a good stir. Cover and leave for a few minutes until it begins to simmer lightly. Put this in the oven, covered for at least 1 ½ hours. When the stew has finished cooking, remove from the oven and turn the oven up to 180 centigrade (gas mark 4). Much of the liquid should have evaporated off the stew – leaving just a thin layer of liquid at the bottom. If not remove some of the excess liquid. Remove the bay leaves from the stew. Stir the soy sauce together with the cornflour in a separate cup or bowl and add this and the vinegar into the stew and stir well to combine. Making The Pie Grease the pie dish or ramekins and pour the stew into this. Try to arrange the stew so that it comes about half to ¾ of the way up the depth of the tin, but with more of the stew piled in the middle of the tin or ramekin than around the edges. Roll out the pastry (if it is not already rolled-out) using as little flour as possible and cut a ring the size of the pie dish and about 1 cm wide. Brush the edge of the pie dish with the beaten egg and stick the ring of pastry to this, brush this with egg. Cut a piece of pastry the same shape as the pie dish or ramekins, place this over the pastry rim. Trim off any remaining pieces of pastry from around the edge. Cut the leftover pastry into leaves or another pretty shape and add them to the top, using the beaten egg to stick them on. Cut a cross in the middle of the pastry to let steam out. Brush the pastry top thoroughly with the remaining beaten egg. Bake in the oven for 15 – 20 minutes until the pastry is golden brown on top. Serve immediately. | 22 3 12 | Free | View In iTunes |
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CleanCake or death Cooking - Salmon Pie | Cooking time: 90 minutes. Serves 3-4 as a main course. This delicious pie has a light fresh salmon filling, encrusted in rich crisp pastry. Its ideal as a winter dinner with some steamed veg on the side, and equally perfect eaten in summer served cold with a salad. It’s a fairly healthy option as pies go – we’re sure you’ll love this one as much as us! Ingredients Pastry 6oz (165g) plain flour 3 ½ oz (100g) Butter 55ml water (approx) 1 egg, lightly whisked a bit of butter, to grease the tin Filling 8 ½ oz (240g) salmon steak, skinned and chopped into cubes approx 1 inch cubed 2 tbsp capers 2 tbsp lemon juice ½ tsp French Dijon Mustard 2 heaped tbsp finely chopped dill 2 tsp cornflour 4 ¼ oz (120g) frozen peas (frozen weight), placed in bowl of boiling water to thaw Equipment Ceramic pie dish or 4 ceramic ramekins Greaseproof paper Rolling pin Pastry brush Method Marinating salmon Mix together lemon juice, capers, mustard, and dill in a large bowl. Cover and put this in the fridge to marinate, for at least half an hour, but preferably overnight. Pastry Place a freezer-proof pot or tub in the freezer with the water in it to cool in preparation for making the pastry. In a largish bowl, make the pastry by chopping the butter into small cubes and mixing it into the flour and salt. Then use your fingers to rub the butter and flour together to break down the butter into the flour until the mixture resembles breadcrumbs. Take the water out of the freezer (hopefully it should be cool but not actually frozen hard) and add to the pastry a bit at a time. Stir the water into the flour mixture with a knife; you will know when you have added enough water because when you stir, it should form into a dough. Try if possible to ‘handle’ the pastry as little as possible, i.e. only stir it as much as you actually need to, to bring it together into a dough. Wrap the pastry loosely in cling film and put it on a plate in the fridge to cool for at least half an hour. I always try to form it into a fairly flat shape (max 3cm thick) before putting it into the fridge, as it is easier to roll-out when it comes out of the fridge. Rolling-out pastry Grease the pie dish or ramekins. Lightly dust a surface with flour. Roll out a half the pastry to the shape of the pie dish or ramekins and line the bottom. Brush the inside of the pastry shell with egg, put this in the fridge. Cut a piece of greaseproof paper, bigger than the size of the pastry dish and lightly dust this with flour. Now, roll-out the remaining half of the pastry on this greaseproof paper and cut the pastry to a size that will cover the top of the pie dish or ramekins. Put this on to a plate or other flat dish in the fridge to cool. Making pie(s) When you are ready to cook the pies preheat the oven to 200 centigrade and put a metal tin or tray in to preheat. Take the pastry base out of the fridge and sprinkle the cornflour evenly over the base. Filling Drain the peas and put them on a bit of kitchen towel to absorb any extra liquid, to ensure they are as dry as possible. Mix the peas into the marinated salmon and put this mixture into the pastry case which has been sprinkled with cornflour. Brush the sides of the pastry case with remaining egg, place the other piece of pastry that you have rolled-out over the top and press the edges together to seal the base to the pastry lid. Cut a cross in the middle to allow steam to escape. Put the pie(s) on the bottom shelf of the oven on the preheated tray. Cook for about 25 mins until the pie(s) is just slightly starting to brown. Move it up to the middle shelf for an additional 10 minutes to brown. Serve immediately | 17 3 12 | Free | View In iTunes |
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CleanCake or Death Cooking - Portuguese Chorizo Stew | For more recipies please visit cakeordeathcooking.co.uk Cooking time: Serves 3. 90 minutes. This stew has rich, fresh flavours of Portuguese food; chorizo and lemon, with a sweet kick of honey. The fresh tomatoes that sit on top, brown in the oven, adding a lovely roasted taste. The perfect meal for a cold winters day – enjoy. Ingredients 1 ½ tbsp (22ml) olive oil 1 large onion, chopped 2 cloves garlic, finely chopped or crushed 300 ml (10 fl oz) stock (3/4 tsp bouillon or other stock cube dissolved in 300ml boiling water) 300g (10 ½ oz) tomatoes chopped in half 2 red peppers or sweet peppers (the long thin ones that look like a giant chilli), sliced into approximately 1cm thick slices. 400g (14 oz) tin chickpeas, drained and rinsed under cold water 1/3 fresh chilli 1 tsp ground coriander 3/4 tsp cumin ½ tsp paprika (optional) ¼ tsp cinnamon Juice of ½ a lemon (approximately 1 tbsp) 200g (7 oz) chorizo slices, chopped in half 1 tsp honey A bunch of spinach, washed (optional) Equipment Non-stick frying pan Oven-proof casserole dish Method Fry the onions in the olive oil in the frying pan on a medium heat for about 10 minutes until they are translucent. Add garlic and cook for another minute. Add peppers and fry for 10 minutes until softened. Add the lemon juice, chickpeas, chorizo, stock, chilli, spices and honey. Preheat the oven to 180 centigrade. Brush the inside of the casserole dish with a little oil and warm the casserole dish on the hob. Transfer the stew from the frying pan into the casserole dish and bring up to a simmer. Arrange the tomatoes, which have been cut in half face up (cut side up) on top of the stew so they cover it as completely as possible. Brush the tomatoes with a little olive oil and put in the oven without a lid for about 45 minutes, the tomatoes will begin to brown nicely on top. Remove from the oven and serve with potatoes or rice. | 27 1 12 | Free | View In iTunes |
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CleanCake or Death Cooking - Mini Spicy Tomato Quiches | For more recipies please visit cakeordeathcooking.co.uk Cooking time: 90 minutes. Makes 12 mini quiches I created the recipe for these lovely mini quiches years ago and have made them for practically every party I have held. A twist on your average quiche, the tomato cuts through the richness and they’re vegetarian so everyone’s happy. They can be made in advance and frozen. You can also make this as a large quiche (see below for instructions for this variation). Ingredients Pastry 110g (4oz) plain flour 55g (2oz) butter Approximately 30ml (2 tbsp) water A pinch of salt Filling 2 large onions, chopped 1 large clove of garlic, finely chopped 15g (½ oz) Butter 1 tsp olive oil 1 x 390g tin or tub chopped tomatoes 55g (2oz) cheddar cheese or other hard, mild yellow cheese salt and pepper ¼ tsp cayenne pepper ½ tsp chilli powder 1 egg 100 ml single cream Equipment Large non-stick saucepan with a lid Pattie tin Method Add the water to a freezer-proof tub and place in the freezer to cool in preparation for making the pastry. In a largish bowl, make the pastry by chopping the butter into small cubes and mixing it into the flour and salt. Then use your fingers to rub the butter and flour together to break the butter down into the flour until the mixture resembles breadcrumbs. Take the water out of the freezer (it should be cool, not frozen hard) and add to the pastry a little at a time. Stir the water into the flour with a knife; you will know when you have added enough water because when you stir, it should form into a dough. Try if possible to ‘handle’ the pastry as little as possible, i.e. only stir it as much as you actually need to, to bring it together into a dough. Wrap the pastry loosely in cling film and put it on a plate in the fridge to cool for at least half an hour. I always try to form it into a fairly flat shape (max 3cm thick) before putting it into the fridge, as it is easier to roll out when it comes out of the fridge. Preheat the oven to gas mark 6 (200 centigrade). Heat the butter in the non-stick saucepan, add onions and garlic, and a pinch of salt and fry on a medium to low heat for 20 minutes, covered. You want the onions to become really nice and soft and translucent (go see-through), but not too brown. Butter the patty tin. Take the pastry out of the fridge. Cover the surface that you are going to use to roll out the pastry with flour and sprinkle the rolling pin with flour. Put the pastry on top of the floured surface and roll the pastry from the front to the back of the surface. Turn the pastry around clockwise by about 90 degrees and roll again from the front to the back of the surface, and then repeat this until the pastry is about 2-3mm thick. Using the cookie cutter, cut rounds of pastry and place into the holes in the patty tin. Clump together the remaining pastry and roll it out again. Put the pattie tin back in the fridge for about 20 minutes for the pastry to cool again. When the onions have been cooking for about 20 minutes, add tinned tomato and spices, stir and cook uncovered, on a medium heat for a further 10 minutes to reduce some of the liquid from the tomatoes. Turn off the heat and add grated cheese. Stir well so the cheese melts into the mixture; it will cool the mixture down a bit. Take off the heat and let it cool for 5 mins. In the meantime, in a separate vessel, whisk together eggs and single cream. Then stir this into the tomato mixture. Take the filled pattie tin out of the fridge and fill each pastry round with some of the tomato mixture. Put patty tin in the pre-heated oven on a pre-heated metal tray for 25 minutes. Remove from the oven, leave to rest for 5 minutes then remove the quiches from the tin. You can serve these straight away or leave them to cool. You can also freeze the quiches once they are cool, then when you need them, thaw them and reheat them in the oven. Variation 1: large quiche To make one large quiche, follow the instructions | 15 1 12 | Free | View In iTunes |
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CleanCake or Death Cooking - Goats Cheese and Pear Canapés | Cooking time: 60 minutes. Makes 10-12 Canapés Ingredients Caramelised onion 2 tsp olive oil 1 medium Red onion, copped 1 tbsp brown sugar Pear Half a pear juice of half lemon ¼ tsp cinnamon Other Ingredients 100g bread Bread (remove crusts) 60g butter, melted 90g Goats Cheese, cut into very thin, 2mm slices 1 medium Egg 2 ½ tbsp milk Equipment A Baking Tray Method Preheat the oven to 150C. Fry the chopped onion in olive oil for 15 minutes until caramelised. Add the brown sugar and cook for further 2 mins. When onions almost ready, slice pears and pour lemon juice and cinnamon on top. Put in the fridge until ready to use. Grease a patty tin really well with butter. Cut each slice of bread into quarters and place half of them in the pattie tin. Brush both sides of the bread with butter. Top the bread with cheese and onions and pear. Place the remaining slices of bread on top to make a sandwich. Brush this with remaining butter. Whisk together egg and milk. Pour egg mixture over the bread. Cook in oven for 20-25 mins | 18 12 11 | Free | View In iTunes |
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CleanCake or Death Cooking - Coconut, Orange and Passion Fruit Tarts | For more recipies please visit cakeordeathcooking.co.uk Ingredients Pastry 110g (4 oz) flour 55g (2 oz) butter cold water Filling 2 egg yolks 125g (4 ½ oz) caster sugar 150ml single cream 1 tbsp orange peel (peel of one orange) 140g (5 oz) desiccated coconut 6 tbsp boiling water seeds of 2 large passion fruits Equipment 12 hole patty tin – A baking tray twelve shallow round depressions for putting in batter or dough, the sort of thing you would use for making make buns or cakes. Rolling pin Round cookie cutter, approx 10cm diameter – or you can use a cup of the same diameter. Method Pour the boiling water over the coconut and stir to combine, the coconut should gradually absorb the water. Set this aside for now. Place a freezer-proof tub in the freezer with a little water in it to cool in preparation for making the pastry. In a large bowl, make the pastry by chopping the butter into small cubes and mixing it into the flour. Then use your fingers to rub the butter and flour together to break the butter down into the flour until the mixture resembles breadcrumbs. Take the water out of the freezer (it should be cool but not frozen hard). Add a few spoonfuls of the water into the pastry mixture and stir into the flour with a knife. Kepp adding a few spoonfuls at a time until the mixture has formed into a dough. Try to ‘handle’ the pastry as little as possible, i.e. only stir it as much as you actually need to bring it together into a dough. Wrap the pastry loosely in cling film and put it on a plate in the fridge to cool for at least half an hour. I always try to form it into a fairly flat shape (max 3cm thick) before putting it into the fridge, as it is easier to roll-out later. Take the pastry out of the fridge. Cover the surface that you are going to use to roll out the pastry and the rolling pin with flour. Place the pastry on top of the floured surface and roll moving the rolling pin from the front to the back of the surface. Turn the pastry around clockwise by about 90 degrees and roll again from the front to the back of the surface, and then repeat this until the pastry is about 2-3mm thick. Using the cookie cutter, cut 10-12 little rounds of pastry. Butter the patty tin. Place the rounds of pastry into the holes in the patty tin. Put the tin back in the fridge for about 20 minutes for the pastry to cool again. Pre-heat the oven to 170 degrees. Rub the orange rind into the caster sugar in a large bowl until it turns slightly orange. Chop the passion fruit in half and add passion fruit seeds into the sugar and whisk until it makes a lovely bright paste, then whisk for a further minute. Separate your egg yolk and white. Add egg yolk to the sugar mixture and whisk for a couple of minutes. Add cream and coconut and gently stir to combine. Pour mixture into the pastry shells and cook for 25 mins at 170 degrees centigrade. When the tarts have gone golden brown, remove them from the oven and either serve immediately or leave to cool. You can store them in the fridge, but remember to remove them at least 20 minutes before serving so they are restored to room temperature. | 26 11 11 | Free | View In iTunes |
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CleanCake or Death Cooking - Bruschetta | For more recipies please visit cakeordeathcooking.co.uk Ingredients 100g – 150g Ciabatta or baguette (equivalent to approx 1 small baguette, also known as batons) 2 tbsp olive oil ½ tsp salt 12 cherry tomatoes, cut into eighths 1 tsp white wine vinegar 1/4 a medium red onion, very very finely chopped A handful of fresh basil leaves Equipment Large tray Tin foil Bread knife Pastry brush Method Slice bread into thin slices (approx. 8mm – 1 cm thick), at a diagonal angle. Preheat the oven to 140°C and place a large flat tin in the oven to heat. Brush each slice of bread with olive oil on both sides, using a pastry brush. Remove the tray from the oven and cover with tin foil. Brush the tin foil with olive oil, being careful not to burn your fingers. Put your slices of bread on greased foil. Put the tray back in the oven for 20 minutes. Halfway through cooking, take the bruschettas out and turn them over. While your bruschettas are cooking, mix together the onion and tomatoes and white wine vinegar in a bowl. Wash and roughly chop the basil. When they are done, remove the bruschettas from the oven, take them off the tray and put them on a plate or rack to cool a bit. Chop the garlic cloves into two and brush each slice of bruschetta on both sides with the inside of the garlic clove. Top each bruschetta with a little bit of the tomato mixture and scatter over a couple of pieces of basil. | 9 11 11 | Free | View In iTunes |
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CleanCake or Death Cooking - Ultmate Hummus Sandwich | For more recipies please visit cakeordeathcooking.co.uk Serves 1. Cooking time: 10 minutes. This is a more exciting version of your average houmous sandwich, so you’ll look forward to a scrummy lunch at work. Ingredients 2 large slices wholemeal bread 1 tsp margarine 80g houmous ½ tsp chilli sauce or ¼ tsp chilli powder 1/6 cucumber, finely sliced or 1 small tomato, finely sliced. 1 tsp capers A small handful coriander, finely chopped Black pepper, ground Equipment Chopping board Knife Method Slice the bread (if using unsliced bread) and spread margarine on one side of each slice. Spread half the houmous on to one of the slices of bread. Drizzle the chilli sauce on top of the houmous and arrange cucumber or tomato on top. Sprinkle chopped coriander on top, along with capers and black pepper. Spread the remaining houmous on to the other slice of bread, then place this on top of the filling on the first slice, to close the sandwich. Slice it in two, wrap it up or put it in a Tupperware box and take to work. | 27 10 11 | Free | View In iTunes |
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CleanCake or Death Cooking - Oriental Nicoise Salad | For more recipies please visit cakeordeathcooking.co.uk Serves 1. Cooking time: 30 minutes. This salad is ideal for taking to work for lunch, as it’s healthy but the egg and tuna make you feel comfortably full. The salad dressing provides a delicious oriental flavour. It takes as little as 10 minutes to throw together in the morning, as the main ingredients can be prepared the night before. Ingredients Salad 1 x egg 3-4 iceberg lettuce leave, ripped into pieces 1/6 cucumber sliced ½ green pepper 1-2 spring onions, finely sliced 1 x small (80g) tin tuna 1 tsp capers 3-4 new potatoes quarters Dressing ½ tbsp white wine vinegar 1 tbsp soy sauce 1 tbsp olive oil 20g ginger, chopped into a couple of chunks ½ tsp sesame seed oil Equipment Saucepan Chopping board Tupperware box Method Boil a pan of water, add the new potatoes and simmer for about 15-20 minutes until ready. You can test the potatoes by inserting a knife to see if they feel soft enough to eat. Hard boil the egg by placing it in a pan of cold water with a pinch of salt (or dash of vinegar); heat until the water is boiling; boil for about 5-10 minutes. Set the Potatoes and eggs cooking arrange the lettuce, cucumber, green pepper and spring onions in the Tupperware box. Make the dressing by simply adding all the ingredients into a cup, and whisking together, the flavour from the ginger chunks will soak into the dressing. When the eggs and potatoes are ready, take the pan off the heat, drain them and put them into cold water. Open the tin of tuna, drain off the liquid/oil and use a fork to scrape it out onto the salad. Crack the eggs, peel of the shell, chop into eighths and put on top of salad in the Tupperware. Sprinkle capers over the salad and pour salad dressing on top. Close the Tupperware, take it to work and if possible keep it in a fridge. This can be made the night before, but dress it in the morning before you go to work, otherwise the dressing will make the salad wilt and go mushy. | 20 10 11 | Free | View In iTunes |
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CleanCake or Death Cooking - Egg and Roasted Tomato Sandwich | For more recipies please visit cakeordeathcooking.co.uk Serves 1. Cooking time: 50 minutes. This is a simple, easy and filling sandwich to take to work. The flavours of rich roasted tomato complement the and creamy hard-boiled egg so much more than raw tomatoes. To make life even easier, the fillings can be made in advance. Ingredients 5 cherry tomatoes, washed 1 tsp live oil 1 tsp white vinegar A pinch of salt 2 eggs 1 tbsp mayonnaise 2 slices of bread 1 tsp margarine or butter Equipment Tin foil A grill pan or flat tin Medium saucepan Chopping board Method Preheat the oven to 150 degrees (gas mark 2). Wash the cherry tomatoes and chop them in half. Put the tomatoes onto the greased tin foil and place on a metal tray or grill pan. Sprinkle with olive oil, vinegar and salt on to the tomatoes and roast the tomatoes in the oven for about 30 to 45 minutes. Meanwhile, put the eggs in a pan of cold water, add a sprinkle of salt and place on a medium heat. Once the water is boiling rapidly, cook for a further 5-10 minutes at a good boil. When tomatoes are roasted (they will have gone shrivelled and darker) remove them from the oven and leave to cool for a few minutes. Peel the shell from the hard boiled eggs and roughly chop. Add mayo and mix it into the eggs, but do not thoroughly mash the eggs in the process (as you would for egg mayo), there should still be some good size chunks of yolk and white. Butter the bread, put egg mixture on top and arrange tomatoes on top. Place the second slice of bread on top. Slice the sandwich in two and wrap-up or put in a Tupperware box to take to work. Both the eggs and tomatoes can be made up to two days in advance. If doing so, store tomatoes wrapped in cling film or tin foil and keep the eggs, still in their shells in the fridge. | 6 10 11 | Free | View In iTunes |
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CleanCake or Death Cooking - Winter Vegtable Soup | For more recipies please visit cakeordeathcooking.co.uk Serves 4 as a main course or 6 as a starter. Cooking time: 1 hour. Soup season is fast approaching and this recipe holds the key to a healthy, warming lunch. It is made from all the best winter vegetables, and the key to the flavour is in the coriander and parsley stem that are added. It’s ideal to take to work in a thermos flask or if you have a microwave at work you can heat it up there. Serve with bread and butter. Ingredients 1 medium onion 1 large leek 1 medium parsnip 1 carrot 2 sticks of celery 1250ml stock (or 1250ml of boiling water with 2 stock cubes) 1 tbsp olive oil or sunflower oil 1 tbsp vinegar 1 tbsp chopped coriander stem 1 tbsp chopped parsley stem a grating of black pepper 1 tsp soy sauce 100g Greek yogurt and 6 slices bread to serve (optional) Equipment 1 large non-stick saucepan with a lid 1 chopping board 1 large knife Method Put the non-stick saucepan on the heat and add the oil. Add the chopped onions to the pan, stir, then cover and cook for about 15 minutes on a very low heat, until they are translucent, stirring occasionally. Add the leeks and cook for 5 minutes, covered. Add all the other vegetables, coriander and parsley stem and stir. If you are making your own stock with stock cubes, pour the boiling water over the stock cubes in a measuring jug or other vessel and stir to dissolve. Add the stock to the vegetables in the saucepan and bring the mixture up to a simmer. Add a grating of black pepper and the soy sauce, cover and simmer for 30 minutes. Let it soup cool for a while bit before blending with a blender until smooth. Reheat as necessary and serve with a dollop of yoghurt on top of each serving (optional). | 22 9 11 | Free | View In iTunes |
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CleanCake or Death Cooking - Avocado and Chicken Sandwich with Zing | For more recipies please visit cakeordeathcooking.co.uk Serves 1. Cooking time: 15 minutes. This is a delicious, original sandwich that provides a great way to use up left over cooked chicken. Use chilli powder rather than paprika if you like things with a little extra spice. Ingredients Approximately 50g of cooked chicken (any cut will do), removed from the bone if necessary. Leftover’s from last night’s dinner are ideal. ½ ripe avocado, peeled ½ tbsp finely chopped fresh coriander leaf Juice of ¼ of a lime 1 tbsp yoghurt 1 tsp root ginger, peeled and finely grated 1 spring onion very finely chopped. Large pinch of paprika or chilli powder (optional) 2 slices bread 1 tsp butter 1/6 cucumber, very thinly sliced Equipment 1 chopping board 1 bread knife Method In a bowl mix together all the ingredients except the avocado and chicken. Put the avocado in a separate bowl and mash with a fork until it becomes a slightly lumpy paste and add to the mixture. Roughly chop or shred the chicken into small pieces, approx 1cm thick, depending on the cut of meat. Stir the avocado mixture into the chicken, add a pinch of salt and give the mixture a good stir. Butter each slice of bread on one side. Top one slice with the avocado mixture, then the cucumber slices, then close the sandwich. Cut the sandwich into two, wrap in cling film and take to work. | 8 9 11 | Free | View In iTunes |
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CleanCake or Death Cooking - Sweet and Sour Chicken Curry | For more recipies please visit cakeordeathcooking.co.uk Serves 2. Preparation and cooking time: 2 hours 15 minuets. I love a good curry – who doesn’t? This curry is influenced by Kashmiri flavours of dried fruit, and is also similar to an Achari curry because of its tangy flavour. These sweet, fruity and sometimes sour flavours are created by the dried cherries and olives (not something that usually pops up in a curry!). The chicken is tender and delicious because it is marinated in yoghurt in advance. Preparation takes a bit of time; between an hour and an hour and a half, but you can make it in advance, so it’s ideal for a dinner party and every minute is worth the final result. Ingredients Marinade: Juice of 1 lemon 200g chicken, cut into 1.5 cm cubes 1 large clove garlic, crushed or finely chopped 5 tbsp low fat plain yoghurt Curry: 1 medium onion, chopped 1 tbsp vegetable oil 1 clove garlic, crushed or finely chopped 2cm cube fresh ginger, peeled and grated 1 tsp vegetable oil 1 tsp cumin 1 tsp coriander ½ tsp turmeric A pinch of chilli powder 1/2 fresh green chilli 4 medium tomatoes, chopped 10 green olives, chopped 16 dried cherries 1tsp garam masala Rice to serve Equipment 1 medium size non-stick sauce pan Method Mix chicken with the yoghurt, lemon juice and garlic in a bowl and put in the fridge to marinade for at least an hour. You can leave this overnight if you have time. Add vegetable oil to the non-stick saucepan and heat on the stove. Add the onions and fry on quite a high heat for about half an hour. Make sure that you stir often, until the onions are well cooked and go brown. Add the garlic and cook for another minute and continue stirring. Add the ginger, fresh chilli, coriander, cumin, turmeric and a pinch of chilli powder. Cook all the spices together for a further 5 – 10 minutes, adding a tiny bit of extra oil if necessary. Add the chopped tomatoes and cook for a further 10 minutes. The tomatoes should gradually cook down and disintegrate into a paste. Take the chicken out of the of the fridge. Remove the pieces of chicken out of the marinade and wipe off most of the marinade on some kitchen roll. Add the chicken pieces to the curry. Add the olives and dried cherries and 100ml of water, stir, then cook for another 20 minutes. If you are serving the curry with rice, this would be a good time to put on the rice. When the curry has finished cooking, sprinkle garam masala on top of the curry without stirring it in, cover it and let it cook for a further 5 minutes. Serve immediately with rice | 25 8 11 | Free | View In iTunes |
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CleanCake or Death Cooking - White Fish, Coriander and Lemon Risotto | For more recipies please visit cakeordeathcooking.co.uk Serves 2. Preparation and cooking time: 50 minutes. The lemon and coriander complement the fish in this fresh, tasty risotto. If you have space in your kitchen for people to sit then it’s ideal to cook for friends when they come over, as you can chat to them while you’re stirring. But I wouldn’t cook it for more than three people or for a dinner party because the need to stir may take you away from the guests in the dining area. Ingredients 1 medium onion, chopped finely ½ oz (15g) butter 1 tsp olive oil 8 mushrooms (optional) 1 tsp Bouillon powder or half a vegetable stock cube 150ml of white wine juice and peel of 1 lemon ground black pepper 1 large clove garlic, crushed 250g (9oz) haddock or other white fish such as cod 150g (5 ½ oz) risotto rice (such as Arborio) a handful of fresh coriander, roughly chopped Parmesan to serve Equipment a medium or large sized non-stick frying pan a medium sized saucepan with a lid Method Fry onion, butter and olive oil in a frying pan over a low heat, stirring frequently for around 10 mins until onion is soft. Add the mushrooms after 5 minutes (if you are using them). Meanwhile, pour 450ml of boiling water into a saucepan, add Bouillon or stock cube and stir to combine, then add wine and lemon peel and bring this stock up to a simmer. Season the stock with pepper, I don’t add salt as the vegetable stock will add a salty flavour. Add the whole piece of fish, skin and all, to the stock. Poach the fish for about 7 mins, keeping it simmering, until it is no longer translucent. Poachingthe fish to makes it a little easier to cut it up and gives the stock a full fishy flavour. Once poached take the fish out of the stock and set aside. Bring the stock back to a simmer. When the onion is soft, add the garlic and cook for just another minute, then add the rice, stir and cook for a further 3 minutes. Turn the rice mixture down to a fairly low heat, add a ladleful of stock and stir until absorbed. Continue adding ladlefuls, ensuring all the liquid is absorbed before adding more and keep stirring constantly. The stock should be kept covered and simmering while you are doing this and the risotto pan should remain on a low heat. When the rice is cooked it should be soft on the outside but still have a little bit of ‘bite’, this should take about half an hour. While the risotto is cooking, roughly chop or flake the fish into 1-inch square chunks, removing any large bones if necessary. Once the risotto mixture is ready, add the fish, lemon juice and coriander to it. Continue stiring and cooking for a few minutes until the coriander has wilted, the lemon juice has been absorbed and the fish is warmed through. If it requires more liquid, add some boiling water and cook for a couple more minutes. Serve straight away, sprinkled with parmesan and pepper and accompanied by a side salad such as the one in our sides section. | 11 8 11 | Free | View In iTunes |
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CleanCake or Death Cooking: Brown Bread and Butter Pudding | For more recipies please visit cakeordeathcooking.co.uk Serves 4. Preparation and cooking time: 55 minutes. This yummy pudding takes no more than 15 minutes actual preparation time. The ingredients are really cheap and it’s got a comforting, warm yet light texture. Your friends will love it, which is why it serves four – so there are always leftovers to go around. Ingredients 8 slices brown bread, crusts removed 70g (2 ½ oz) butter (or margarine) 3 eggs 50g (2 oz) brown sugar (replace with white sugar if you prefer) 450 ml semi skimmed milk 1 tsp cinnamon 1 ½ tbsp extra brown sugar 1 ½ packs of Rolos, cut into quarters (use 2 packs if you like a lot of chocolate). You can replace with Mars Bar or other caramel and chocolate based sweets if you prefer Equipment 1 lb loaf tin Method Preheat the oven to 180 c. (gas mark 4) Grease your 1 lb loaf tin. Butter the bread on both sides. Using half of the chopped Rolos, make sandwiches by sprinkling a slice of buttered bread with Rolos and then covering it with another slice. Do this with all the bread and then cut these sandwiches into four diagonally, to make little triangles. Arrange the triangles in overlapping rows in the tin. Whisk together eggs, sugar, milk and cinnamon, pour this over the bread in the tin. Sprinkle the remaining Rolos and additional tbsp of brown sugar on top and bake in the preheated oven for 40 mins until golden and crispy on top. Serve warm, with bananas as an accompaniment if you wish. You can refrigerate the leftovers and eat the following day. | 21 7 11 | Free | View In iTunes |
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CleanCake or Death Cooking: Sausage Casserole | For more recipies please visit cakeordeathcooking.co.uk Serves 2. Preparation and cooking time: 1 hour. This sausage casserole is great to make for a group of friends for dinner. It’s instant comfort food with a slightly fresher feel than your average sausage casserole, because of the topping you sprinkle over before serving. Ingredients Sausage Casserole: 1 tbsp olive oil 1 medium to large onion 2 sticks celery, finely chopped 1 carrot, finely chopped 1 large clove garlic, crushed 250ml beer pinch of salt 6 sausages, pierced 5 savoy cabbage leaves, very finely chopped ½ tsp pepper 1 ½ tsp dried herbs: sage, rosemary or thyme or a combination of these bay leaf (optional) Topping: 4 spring onions, finely chopped 1 heaped tbsp mustard 1 tsp olive oil 1 heaped tsp lemon rind – rind of approx ¾ a lemon. 1 handful flat leaf parsley (approx. 20g), finely chopped Equipment Casserole or any pan with a lid that is non-stick and oven-proof Method Gently fry the onion, celery, carrot and salt in olive oil until soft and onions are translucent (for about 15 mins). When the onions are translucent add the garlic, stir and cook for a further minute. Add the sausages and fry until they have a little colour (for about 10 minutes). Add the beer and allow to bubble for a minute or so. This helps to loosen all the gooey, caramelised bits of onion on the bottom of the pan. Add 200ml boiling water, herbs and pepper and bring the casserole up to a boil again. Put the Savoy cabbage on top of this, cover the pan and leave to simmer gently for at least 30 minutes, longer if possible. Stir occasionally and add a little more water if it appears to be drying out. To prepare the topping, finely chop the spring onions and mix together all the topping ingredients in a bowl. Once the stew has finished cooking, take off the heat, serve into bowls and sprinkle 1 teaspoon of the topping over each. Serve immedietly with mashed potatoes and vegetables of your choice. | 7 7 11 | Free | View In iTunes |
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CleanCake or Death Cooking: Stir Fry | For more recipies please visit cakeordeathcooking.co.uk Serves 1. Preparation and cooking time: 15 minutes. You can’t beat this stir fry for a quick, nutritious meal after work. It’s better than your average stir fry because of the added kick given by the sauce. You can vary this recipe quite a bit, depending on taste and what you have in the cupboard, and if you’re a passionate carnivore there’s the option to add chicken. Ingredients Stir Fry: 1 portion of noodles a small handful of cashew nuts 1tbsp vegetable oil 1.5 cm cube of fresh ginger, grated 1 clove garlic, peeled and crushed half a medium onion, peeled and thinly sliced or 3 spring onions thinly sliced diagonally ¼ of a red chilli sliced very finely (3mm thin slices) half a pepper, julienned (cut into long thin strips approximately 4 millimetres wide) 2 stalks of celery, julienned (cut into sticks about ¼ the width of the stalk) 1 carrot, julienned (cut into strips about ½ cm wide) Sauce: 2 tbsp soy sauce 1 tbsp vinegar 1 level tsp honey sesame oil Equipment Large non stick frying pan or wok. Method Chop and slice all the vegetables, keeping the ginger and garlic separate to the others (I reccomend putting them on a different plate when you have finished chooping). In a cup or bowl stir together soy sauce, vinegar, honey and sesame oil. Prepare the noodles according to the instructions on the packet, then cover to keep warm while you cook the stir fry. When the noodles have about 10 minutes cooking time remaining, put a non-stick frying pan or wok on a medium heat with nothing in it until it begins to get warm. Throw in the cashew nuts and cook them stirring constantly for about 2 minutes until they begin to go brown, but be careful not to burn them. Once the cashews are cooked remove them from the pan. Add the oil to the frying pan and place this back on a medium heat. Once the oil is fairly hot, add all the vegetables except ginger, chilli and garlic. Cook on a high heat, stirring all the time for about 4 minutes. Add the ginger, garlic and chilli, cook stirring for another 30 seconds to 1 minute, but be careful not to burn the garlic. Turn the heat down a little, add the soy sauce mixture and cashews and cook for about another minute or so until the sauce is warmed through. Serve immediately with noodles. Variation 1 Fry 100g chicken breast (cut into 2cm cubes) in the oil in the frying plan for 2 minutes on a high heat before adding the remaining vegetables. Variation 2 Fry 100g tofu in the oil in the frying plan for 4 minutes on a high heat before adding the remaining vegetables. | 22 6 11 | Free | View In iTunes |
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CleanCake or Death Cooking: Creamy Salmon Gratin | For more recipies please visit cakeordeathcooking.co.uk Serves 2 Preparation time: 40 minutes. Cooking time: 40 minutes. This is the ultimate comfort food. It’s inspired by my old German flatmate. She was great at cooking hearty food and knew what to do with a pot of cream. I would come home to find the kitchen smelling heavenly. She always made cooking the dish look easy, so I tried it myself and found that, in fact, it is. I can only describe it as ‘the dish that does everything’ because I think it can be adapted to suit almost every eating situation. It’s nice to cook for yourself, particularly if you’re one of those people who likes to cook in ‘bulk’. Make a tray of it to keep in the fridge for a couple of days, then heat up portions in the microwave. It’s also great to cook for friends; either a dinner party or when someone pops over. It can be prepared in advance so you’re not flapping round the kitchen after your guest have arrived. You can prepare it up to a few hours in advance and refrigerate until your friends are in the vicinity, at which point you can bung it in the oven and pour them a glass of white wine. Make sure it’s reheated and piping hot all the way through before you serve. Ingredients 500g (18oz) new potatoes 15g (½ oz) butter 3 medium cloves garlic, crushed 150ml semi skimmed or skimmed milk pinch of salt 240g (8 1/2 oz) salmon steaks or salmon fillets 1 ½ tsp cornflour 150ml single cream 40g (1 ½ oz) dill, chopped as finely as possible 150g (5 1/2 oz) spinach Small sprinkle grated nutmeg, approx. 1/4 tsp ½ tbsp olive oil 70g (2 ½ oz) mature cheddar cheese Equipment A Pyrex dish approximately 16cm x 22cm, 1 lb loaf tin or small roasting tin, approximately 20cm x 25cm. Method Preheat the oven to 200˚c. Cook potatoes in a pan of boiling water for about 6 minutes just to par boil them, they should be slightly soft on the outside but not cooked through. Drain potatoes and set them aside to cool. Grease the tin or dish you are using. Using the pan used for the potatoes, melt the butter and fry the garlic in this for about 30 seconds. Add the milk and salt and warm until almost boiling, place the salmon in the mixture to poach and cover. Gently simmer on a low heat for about 5 minuets until the salmon is almost cooked through. Open the cold cream and sit the cornflour into the pot, ensuring there are no lumps remaining. Remove the salmon from the saucepan and place on a chopping board. Remove the skin and any large bones and flake it into small pieces. Add the cold cream and cornflour mixture to the milk in the pan. Warm up the cream mixture gently, stirring all the time until almost simmering. Be careful not to scorch the cream. You will find this mixture should gradually thicken. Your potatoes should be cool enough to handle now, so you can slice them as thinly as possible. Arrange half the salmon on the base of the tin, followed by half the dill, half the spinach, nutmeg and a little less than half the potatoes. Pour half the cream over this and repeat with the remaining salmon, dill, spinach and cream. Finish off by covering with a layer of potatoes. These should cover the top completely and overlap, so as to keep in the moisture while the dish is cooking. Drizzle the gratin with olive oil. Cook this in the preheated oven for about 40 minutes until the potatoes are crispy on top. Sprinkle with cheese and cook for another 10 minutes until piping hot and the cheese is golden. Serve warm with salad or steamed vegetables. | 11 6 11 | Free | View In iTunes |
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CleanCake or Death Cooking: Dinner Time Poached Eggs | For more recipies please visit cakeordeathcooking.co.uk Preparation and cooking time: 15 minutes. Serves 1. This is great as a quick dinner for when you can’t be bothered to cook anything more strenuous, as it’s super easy to make. After eating this you feel pleasantly full but not too stuffed so it’s ideal if you’re going out afterwards. It’s made of ingredients that you are likely to have in your cupboard and if not you can get them from your local shop. You can make it two ways – vegetarian or with bacon. Ingredients ½ tbsp olive oil 1 tsp margarine 1 small onion or ½ a medium onion, chopped ½ green pepper, roughly chopped (optional) 230g tin of tomatoes or ½ a 450g tin tomatoes (chopped or whole) ¼ fresh chilli, chopped or 1 tsp chilli sauce 2 x slices bread 30g (1oz) cheddar cheese, grated or finely chopped 1 large egg Option 1: The Veggie 1 tbsp capers Option 2: Bacon 1-2 rashers bacon, smoked or unsmoked Non-stick pan with a lid Method Fry onion and pepper in olive oil and ½ tsp margarine in the pan, on a fairly low heat, covered until soft, about 5 minutes. If using bacon, add it to the onion at this point and cook for a further 3 minutes. Add tinned tomatoes, chilli and capers (if you’re using them), if using whole tinned tomatoes then mush them in the pan with a wooden spoon to break them down. Bring mixture to the boil and simmer for about 2 minutes, stirring occasionally. Meanwhile, preheat the grill and toast two slices of bread (either under the grill or in the toaster). Break the egg on top of simmering tomato sauce mixture, cover the pan and leave this to slowly cook until the white of the egg has turned completely white (is no longer transparent) and yolk looks slightly cooked but still runny, this should take between 5 and 8 minutes if the tomato mixture is on a good simmer. Meanwhile, spread remaining margarine on the toast. Then put the cheese on the toast and put under the grill to melt. Once the cheese is melting and starting to turn golden, put the toast on a plate, put the poached egg on top and pour over the tomato sauce. Eat straight away. | 25 5 11 | Free | View In iTunes |
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CleanCake Or Death Cooking: Pork Ball Noodle Soup | For more recipies please visit cakeordeathcooking.co.uk Preparation and cooking time: 25 minutes. Serves 2 as a main course. This is a delicious dark, rich, oriental-flavoured soup with mouth watering spicy pork mince balls which really make the dish. It’s great as a fairly quick dinner to prepare for yourself or for friends and also makes a nice starter. Pork mince is very inexpensive, which is a bonus. Ingredients 1 tbsp oil 300g (10 ½ oz) pork mince 3 large cloves garlic, crushed ½ red chilli, very finely chopped (can replace with 1 tsp hot chilli powder) 50g (2 oz) ginger, grated Juice of 1 lime 6 spring onions, cut into diagonal strips 2 tbsp sesame seeds or sesame oil (optional) 4 tbsp dark soy sauce (if using light soy, use more and add less water to the soup) 125g (4 ½ oz) chard, pac choi or savoy cabbage, very finely sliced 125g (4 ½ oz) vermicelli rice noodles Handful of coriander, chopped (optional) Non-stick saucepan. Method Mix pork mince, garlic, chilli, ginger and juice of half the lime together and shape into balls about the size of a small walnut. You can refrigerate these until you’re ready to start cooking. In a large non-stick saucepan heat vegetable oil until fairly hot. Add mince balls and fry, turning every so often so they brown all over, for about 10 mins. Turn up the heat, add spring onions and sesame seeds and fry, stirring for another minute. Add 900ml boiling water, soy sauce and sesame oil (if using). Bring the soup to a rapid boil and add the chard (or equivalent), bring back to the boil, cover and simmer for another 3 minutes until the chard is cooked. Add noodles and cook, boiling rapidly for another few minutes, check the noodle packet to see how long they recommend cooking them for and follow this. Add the remaining lime juice and serve in bowls sprinkled with coriander (if using). | 11 5 11 | Free | View In iTunes |
| Total: 23 Episodes |
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