Strawberry and lemon cream puff cake

For the topping: 

350g fresh strawberries, sliced 1 tsp sugar

For the pastry case: 

160ml water 

75g unsalted butter 

1 tbsp sugar 

80g plain flour 

3 large eggs 

For the filling:

 125g cream cheese, softened 65g icing sugar 

240m1 double cream 

1 tsp lemon zest 

380g lemon curd 

1. Preheat the oven to 190t/170'C fan/gas mark 5. Lightly grease the sides and bottom of a 24cm springform cake tin. 
2. In a bowl, toss the strawberries with the sugar and place in the fridge until needed. 
3. In a medium saucepan, bring the water, butter and sugar to a boil. odd the flour all at once and quickly stir the mixture until it begins to pull away from the sides of the pan. Remove from the heat and keep stirring until the mixture is smooth. Allow to cool for five minutes. 
4. Using a handheld electric mixer, beat the eggs in one at a time until well combined, smooth and shiny. Spread the mixture In the bottom of the prepared cake tin and around 3cm up the sides. Bake for 30-35 minutes until golden brown and crisp to the touch. 
5. Prick the cake all over with a toothpick (if there is a lot of sticky batter on the toothpick, bake for another five minutes).Tum the oven off, put the cake back in and prop the over door open oath a wooden spoon. Allow to dry in the open oven for 40-45 minutes. Remove the cake to a wire rack and allow to cod completely. 
6. In a large bowl, whip the cream cheese until smooth. Slowly add the icing sugar, and whip until light and fluffy. Add the cream and lemon zest and continue whipping until it forms stiff peaks. 
7. Spread the lemon curd over the bottom of the cream puff shell. Spread the cream filling over this and top with the sugared strawberries. 

sunshine fish curry

 "Turmeric, with its brilliant shade of yellow, is what makes this golden wiry look like sunshine on the plate. As with all ashes that use cilli, the level of heat is really up to you If you'd like it hotter, you can use the whole chilli and not deseed it (the seeds being where most of the heat comes front Or you can leave it out altogether if you prefer" 

Prep Time: 15 minutes
Cook time: 1 hour Yield: 1 loaf

Nutrition facts: Per Serving 298 kca1s, 21.9g fat (14.8g saturated), 6.2g carbs, 3.3g sugars, 22.1g protein, 2.1g fibre, 0.37g sodium

Ingredients: - 6 skinned fillets of white fish, such as cod, haddock, whiting, pollock or ling 1 tsp cumin seeds, toasted and finely ground 

1 tsp coriander seeds, toasted and finely ground 

1 tsp turmeric 

3/4 tsp salt 

2 thsp sunflower oil 

1 onion, peeled and chopped 

1 x 400m1 tin of coconut milk, whisked in a bowl to remove any lumps 

1/2-1 fresh red chilli pepper, deseeded and thinly sliced (optional)

Squeeze of lemon juice 
140 comments:

From Rachel, Aug 2015 -- ...

1. 1 Place the fish on a plate or in a wide, shallow howl. Mix the ground, toasted seeds with the turmeric and salt, then scatter over the fish, slaking sure the fillets are fully coated. 
2. 2 Place a wide saucepan (or large frying pan) on a medium heat and pour in the sunflower oil. When the oil is hot, add the dropped onion and sauté for 7-10 minutes or until completely softened and a little golden around the edges. 
3. 3 Lay the fish pieces on top of the onion, making sure to scrape any leftover seeds and spices from the plate into the pan. Cook the fish on each side fcv 2-3 minutes or until light golden (you might need to turn the heat up so that the tel sizzles slightly). 
4. Pour in the coconut milk and add the chilli (if using). Bring to the boil, then reduce the heat and simmer for 5-10 minutes or until the fish is cooked all the way through.To finish, add a squeeze of lemon juice and a little more salt if necessary. Serve immediately. 

Cheesy bread gratin recipe By chef Rachel

SERVES 6-8

'Across between a savoury bread and butter pudding and a cheese souffle, this is perfect for a hearty bunch or late-night supper It's also a great standby dish that's ideal for using up leftover scraps& cheese (any mixture of hard Breese would dal and bread that's no longer fresh. Slightly stale bread is actually best for this recipe, as it ash absorb the egg mixture without disintegrating.": Rachel

2 tbsp olive oil

250g rindless streaky bacon (either in rashers or in one piece), cut into' 1/2 x 2cm pieces

1 slightly stale baguette or loaf, cut into 2oughly 2cm slices

200g Parmesan cheese, grated 2009 Mozzarella, grated

100g Gruyere cheese, grated

6 eggs

Salt and freshly ground black pepper 11108 Cheddar, grated 2 tbsp chopped chives

1.     Preheat the oven to 220.0200iC fan/gas mark 7 Place a large frying pan on a high heat and add the olive oil When the oil is hot tip in the bacon pieces and cook for 5-10 minutes or until browned and slightly crisp.

2.     While the bacon is cooking, lay out the bread slices in a 20x30crn ovenproof dish. When the bacon is cooked, remove from the pan with a slotted spoon and scatter over the bread.

3.     Place the Parmesan, Mozzarella and Gruyere in a food processor with the eggs and who for about one minute or until smooth. Season with salt and pepper to taste.

4.     Pour the egg and cheese mixture over the bread and bacon, then sprinkle over the grated Cheddar and chopped chives and season with pepper. Place the dish in the oven and bake for 15-20 minutes or until just set in the middle and puffed up and golden brown on top.

Per Serving  612kcals. 35g fat (15.1g saturated). 31.6g carbs, 1.8g sugars, 42.2g protein, 1.2g fibre, 1.5g sodium 

Make it Ahead-FoolProoF Ribs with Barbecue Sauce

ACTIVE: 25 min l TOTAL: 2 hr l SERVES: 6

5 pounds Danish baby back ribs (4 racks) or St. Louis ribs (2 racks) Kosher salt and freshly ground black pepper
1 recipe Barbecue Sauce (recipe follows)
1. Preheat the oven to 350 ̊. Line a sheet pan with aluminum foil.
2. Place the ribs on the sheet pan meat-side up and sprinkle them with 2 teaspoons salt and 1 teaspoon pepper. Pour the barbecue sauce generously on each rack and cover the ribs loosely with aluminum foil. Bake for 11⁄2 hours for baby backs and
13⁄4 hours for St. Louis ribs, until the meat is very tender when tested with a fork. As soon as the ribs are out of the oven, spread them generously with additional barbecue sauce. Grill right away or refrigerate to grill later.
3. About 40 minutes before you want to serve, heat a charcoal grill with a layer
of hot coals or heat a gas grill to medium-high heat. After the charcoal turns gray, brush the cooking grate with oil to keep the ribs from sticking. Place the ribs on the grill ribs-side down, put the lid on top (be sure both vents are open!) and
grill for 5 minutes. Turn the ribs meat-side down, put the lid back on and grill for another 4 to 5 minutes, until nicely browned. Place on a cutting board and cover tightly with aluminum foil and allow the ribs to rest for 10 minutes. Cut into ribs and serve hot with extra barbecue sauce on the side. 

Barbecue sauce
ACTIVE: 10 min l TOTAL: 45 min l MAKES: 11⁄2 quarts

1⁄2 cup vegetable oil
11⁄2 cups chopped yellow onion
(1 large onion)
1 tablespoon minced garlic
(3 cloves)
1 cup (10 ounces) tomato paste 1 cup cider vinegar
1 cup honey

1⁄2 cup Worcestershire sauce
1 cup Dijon mustard
1⁄2 cup soy sauce
1 cup (8 ounces) hoisin sauce 2 tablespoons chili powder
1 tablespoon ground cumin
1⁄2 tablespoon crushed red pepper
flakes

1. Heat the oil in a large saucepan over low heat, add the onions and cook for 10 to 15 minutes, until the onions are translucent but not browned. Add the garlic and cook for one more minute. Add the tomato paste, vinegar, honey, Worcestershire sauce, mustard, soy sauce, hoisin sauce, chili powder, cumin and pepper fakes.
2. Bring to a boil, then lower the heat and simmer uncovered for 30 minutes. Use immediately or pour into a container and refrigerate for several weeks. 

Clambake With Chorizo: Recipe

Clambake With Chorizo

ACTIVE: 25 min l TOTAL: 40 min l SERVES: 4

4 tablespoons unsalted butter, at room temperature
1 to 2 tablespoons adobo sauce (from a can of chipotles in adobo) Kosher salt
1 pound baby red-skinned potatoes
8 cloves garlic, smashed
4 ears of corn, husked and quartered
2  pounds littleneck clams (about 20), scrubbed
3  links fully cooked (not dried) chorizo (about 10 ounces),
cut into thick slices
2 poblano chile peppers, seeded and sliced juice of 1 lime
1 cup fresh cilantro

1. Mix the butter, adobo sauce and a pinch of salt in a small bowl until combined; set aside.
2. Fill a large pot or Dutch oven with 3 quarts water; season generously with salt and add the potatoes and garlic. Bring to a boil, then reduce the heat and simmer until the potatoes are tender, about 10 minutes. Add the corn and cook 2 minutes. Add the clams, chorizo and poblanos; cover and cook until the clams open, 3 to 5 minutes (discard any clams that do not open).
3. Remove the clams, potatoes, corn, chorizo and poblanos to a large bowl using a slotted spoon; cover to keep warm. Ladle 2 cups of the cooking liquid into a small saucepan; add the chipotle butter and lime juice. Whisk over medium-high heat until the butter melts and the broth is hot. Uncover the clam mixture and pour the hot broth on top. Top with the cilantro.

Per serving: Calories 660; Fat 41 g (Saturated 18 g); Cholesterol 105 mg; Sodium 1,370 mg; Carbohydrate 47 g; Fiber 5 g; Protein 31 g 

Teriyaki Chicken Rice Bowl - Recipe - A low calorie dinner

3 tablespoons teriyaki sauce
2 tablespoons peanut oil (preferably roasted)
4 cups baby spinach (about 2 ounces)
8 ounces sugar snap peas, trimmed and halved
1 orange bell pepper, cut into strips
1 10-ounce container yellow and/or red cocktail tomatoes,
quartered
4 scallions, thinly sliced
1⁄2 cup fresh basil leaves, thinly sliced
2 cups shredded rotisserie chicken (skin removed) 1⁄2 cup salted roasted cashews, roughly chopped Kosher salt and freshly ground pepper
2 cups cooked brown rice (thawed if frozen)
1. Whisk the teriyaki sauce, peanut oil and 1⁄4 cup water in a large bowl until smooth. Add the spinach, snap peas, bell pepper, tomatoes, scallions, basil, chicken and cashews; toss to combine and season with salt and pepper.
2. Warm the rice in the microwave. Serve topped with the chicken- vegetable salad.
Per serving: Calories 404; Fat 18 g (Saturated 4 g); Cholesterol 34 mg; Sodium 662 mg; Carbohydrate 43 g; Fiber 6 g; Protein 23 g 

RECIPE: STEAK KEBABS WITH QUESADILLAS

ACTIVE: 40 min l TOTAL: 40 min l SERVES: 4 

2 cups fresh cilantro (leaves and tender stems) 3 scallions
2 limes (1 juiced, 1 cut into 8 wedges)
1 tablespoon red wine vinegar
1 teaspoon Worcestershire sauce
Kosher salt and freshly ground pepper
1⁄4 cup extra-virgin olive oil, plus more for the grill
11⁄4 pounds beef tri-tip steak
2 burrito-size flour tortillas
11⁄2 cups shredded pepper jack cheese (about 6 ounces) 16 small romaine lettuce leaves
1 mango, peeled, pitted and sliced

1. Preheat a grill to medium high. Make the salsa verde: Pulse 13⁄4 cups cilantro, the scallions, lime juice, vinegar, Worcestershire sauce and
a large pinch each of salt and pepper in a food processor until slightly chunky. With the motor running, pour in the olive oil and puree until combined, scraping down the sides of the processor as needed. Season with more salt and pepper.

2. Poke the steak all over with a fork to tenderize it, then cut into 1-inch cubes; toss with 2 tablespoons of the salsa verde and season with salt and pepper. Thread onto eight metal skewers, fnishing each skewer with a lime wedge; set aside.

3. Tear of a 16-inch piece of foil. Place 1 tortilla on the left side of
the foil; top with the cheese and the remaining 1⁄4 cup cilantro, then sandwich with the other tortilla. Fold the right side of the foil over and seal the edges to form a packet.

4. Brush the grill grates with olive oil. Grill the kebabs, turning occasionally, 4 to 6 minutes for medium rare. Transfer to a plate and let rest. Meanwhile, grill the quesadilla until the cheese melts, about 2 minutes per side; unwrap and cut into wedges. Serve the kebabs
in the lettuce leaves with the remaining salsa verde, the quesadilla wedges and mango slices.

Per serving: Calories 705; Fat 45 g (Saturated 16 g); Cholesterol 145 mg; Sodium 660 mg; Carbohydrate 31 g; Fiber 2 g; Protein 44 g