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Quinoa and Black Beans
Heat oil in a saucepan over medium heat; cook and stir onion and garlic until lightly browned, about 10 minutes. Mix quinoa into onion mixture and cover with vegetable broth; season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer until quinoa is tender and broth is absorbed, about 20 minutes. Stir frozen corn into the saucepan, and continue to simmer until heated through, about 5 minutes; mix in the black beans and cilantro.Try Now
Alternatively, if you have a food processor, simply pulse the butter and flour until crumbly. Using a table knife, stir in 4 tbsp cold water until the mixture forms an even dough. If using a food processor, add the water and pulse until the mixture comes together in a ball. Without kneading, use your hands to shape the pastry into a disc, then wrap in clingfilm and chill for 15 minutes. Using a rolling pin, roll out the pastry to a circle large enough to line a loose-bottomed fluted tart tin, size 20cm, x 3.5-4cm (8in x 1 1/2in). Drape the pastry over the rolling pin and lower it into the tin, leaving an overhang. Pull off a little piece of pastry from the overhang, roll into a ball and use to gently mould the pastry into the sides of the tin (this will prevent your fingers perforating the pastry). Roll the rolling pin over the tin to remove the excess pastry, then pinch the pastry up against the side of the tin so it stands a little above the rim (about 2mm). Prick the base with a fork and chill for at least 20 minutes or overnight. Meanwhile preheat the oven to gas 6, 200°C, fan 180°C. Line the pastry case with a large piece of foil and fill with ceramic baking beans or rice. Place the tin on a baking tray and bake for 15-20 minutes, until the pastry is pale and feels sandy to the touch. Take the pastry case out of the oven, carefully remove the baking beans (or rice) and piece of foil, then return to the oven for a further 10 minutes until golden. Brush the inside of the pastry case with the egg white (reserve the yolk for the filling) and cook for 2 minutes more, until shiny. This will create a watertight seal before the liquid ingredients go in. To prepare the filling, heat the oil in a frying pan and cook the diced bacon over a medium heat for 6-8 minutes or until cooked and golden. Meanwhile beat the eggs, leftover egg yolk and cream in a large jug, season generously and set aside until needed. Reduce the oven temperature to gas 3, 170°C, fan 150°C. Scatter the cooked bacon over the pastry case then carefully pour in the egg mixture. Bake for 35 minutes or until the filling is golden, with a slight wobble in the middle when gently shaken. Leave to cool in the tin, before slicing and serving warm or at room temperature. Freezing and defrosting guidelines Once the dish has cooled completely, transfer it to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. Loosely cover with foil and bake until dish is thoroughly heated through. Reheat until piping hot.Try Now
Mac and Cheese
Put on a quart or so of water to boil for the noodles. Salt it well, cover, and place on high heat. Set oven to preheat to 375ºF and grease a 1½ or 2 quart baking dish. Make a roux in a deep skillet by melting butter, then whisking in flour until a smooth paste forms. Add mustard, salt and pepper, and cook over medium-low heat for about 60 seconds until you start to smell the flour toasting. Whisk in half the milk and continue whisking until smooth. Add remaining milk and combine. Continue stirring, making sure to get the corners of the pot, until mixture comes to a simmer. Remove from heat and stir in cheeses, reserving ¼ cup Cheddar for topping. Set aside. By now the water should be boiling. Add the noodles and boil for only 3-4 minutes until beginning to soften. Drain and add the noodles to the cheese sauce. Once coated, spread into your greased pan. (*STOP here if making ahead. Cool. Cover and refrigerate. Add crumbs before baking.) Sprinkle top with bread crumbs and reserved ¼ cup Cheddar Bake 20-25 minutes or until bubbling and golden brown. (Bake 30-40 minutes if starting with a refrigerated casserole)Try Now