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New App – Jo Pratt’s Healthy Food

We’re happy to announce that we have recently released a new app on the Apple App Store – Jo Pratt’s Healthy Food: Recipes for Every Day!

“Jo has done it again… lovely, light, delicious food”

– Jamie Oliver.

An app packed with mouth-watering yet simple dishes from acclaimed cookery writer Jo Pratt, this stunning collection of nutritious recipes is for anyone looking to eat well. With the recipes available to access on your iPad or iPhone you can easily check that you’ve picked up all the ingredients while you shop!

Start the day with Ginger Berry Muffins or Raspberry Yogurt Pots, enjoy a light meal of Poached Chicken Broth with Spring Greens or a more substantial Beetroot Gnocchi with Walnut & Watercress Pesto then treat yourself to a guilt-free Dairy-free Vanilla & Blueberry Cheesecake of Chocolate Pumpkin Brownies. This is the perfect companion app for the everyday cook who wants to eat and live deliciously well.

Download Jo Pratt’s Healthy Food today!

£2.29

September 25, 2015/0 Comments/by Nourish

Recipes

No need to plan! Recipes ideas for spontaneous camping

by Tiff & Jim Easton

The sun is shining and you make a last-minute decision to head off with your tent. With planning time at a minimum, simplicity is key, so what you need are recipes that have a short list of ingredients which you may already have at home, or which are easy to find in a local shop. Even on an impromptu weekend camping trip without much preparation or equipment, there is lots here for children to get involved in and enjoy.

The Essentials – Useful Ingredients to Always Have With You
Ground allspice • chilli sauce • fresh herbs (mint leaves, thyme sprigs, bay leaves or parsley leaves) • olive oil and/or sunflower oil • root ginger• salt and pepper • soy sauce • stock cubes • sugar and/or clear honey • vinaigrette

Soy & Ginger Salmon Parcels
We love this served with noodles and Chinese chilli sauce. If you can cook the salmon in the embers of an open fire, you’ll get an added charred dimension.

Preparation time: 10 minutes
Cooking time: about 10 minutes
Ingredients: Salmon steaks or 4 boneless, skinless salmon fillets; 4 tsp suflower oil; 4 tbsp soy sauce, plus extra to serve; 2.5cm/1in piece of root ginger, peeled and finely chopped; 4 pak choi, stems sliced and leaves left whole or 1 broccoli head, cut into florets; cooked noodles or rice, to serve; lime wedges, to serve; chilli sauce, to serve.

1. Cut four rectangles of foil, each large enough to enclose a salmon steak. Scrunch up the edges of each rectangle, then spoon 1 teaspoon of the oil into each one and top with a salmon steak.
2. Sprinkle each salmon steak with 1 tablespoon of the soy sauce and one-quarter of the ginger. Pull up the foil to enclose, tightly sealing the seams of the salmon parcels to prevent them from leaking.
3. Cook over a low heat on a barbecue or in a griddle pan for about 10 minutes until the salmon is opaque and just cooked. For a real taste of the outdoors, cook the parcels in the glowing embers of an open fire. Remember to move the parcels from time to time to allow the salmon steaks to cook evenly.
4. Meanwhile, bring a saucepan of lightly salted water to the boil and add the pak choi. Blanch for about 3–5 minutes until the pak choi is tender but still retains a slight crunch. Unwrap the salmon parcels and serve hot with the blanched pak choi, noodles, lime wedges, soy sauce and chilli sauce.

Cashew Nut Stir-Fry
Stir-fries are always fantastic first-night meals as they are quick and easy to prepare in one pan. This one is no exception. The broccoli in the recipe can be substituted with French beans or any combination of mixed vegetables.

Preparation time: 5 minutes
Cooking time: about 10 minutes
Ingredients: 2 tbsp sunflower oil; 1 broccoli head, cut into small florets; 2 garlic cloves, finely chopped; 5cm/2in piece of root ginger, peeled and finely chopped; 4 spring onions, sliced; 1 tbsp soy sauce, plus extra to taste; 200g/7oz/scant 1¹/³ cups cashew nuts; 450g/1lb fresh noodles; chilli sauce, to serve.

1. Heat the oil in a large frying pan over a high heat. Add the broccoli and stir-fry, stirring frequently, for 1 minute.
2 Add the garlic, ginger, spring onions, soy sauce and 4 tablespoons water and stir-fry for another 3 minutes until the broccoli is just tender, adding a little more water if needed. Add the cashew nuts and stir-fry for another 1 minute.
3 Add the noodles and stir-fry for about 2–3 minutes until the noodles are cooked. Taste and add more soy sauce, if you like. Serve immediately with chilli sauce.

Barbecued Pineapple Wedges
Put this on the barbecue to cook just before you sit down to eat your dinner. The longer it has to cook, the more caramelized your pineapple will become. For an extra dimension, add a splash of rum to the butter.

Preparation time: 15 minutes
Cooking time: about 25 minutes
Ingredients: pineapple; 55g/2oz butter; 2 tbsp sugar, any variety.

1. If using wooden skewers, soak them in cold water for at least 30 minutes before grilling.
2. using a sharp knife, cut the pineapple, including the green top, into quarters lengthways. Cut between the flesh and the skin to release the flesh, but keep the skin in place. Slice the flesh on each pineapple quarter into chunks and push a long skewer lengthways through each wedge and into the skin to hold the flesh in place during cooking.
3. Heat the butter in a saucepan over a low heat until melted. Remove from the heat, add the sugar and mix. Brush the butter mixture over the pineapple quarters.
4. Cook, skin-side down, over a high heat on a barbecue or in a griddle pan for about 20 minutes until golden brown and soft. Serve warm.

Tiff & Jim Easton
Family Camping Cookbook
Available from Nourish Books
£10.99

May 28, 2015/0 Comments/by Nourish

Recipes

Stir-Fried Ideas for a Vegetarian Supper

– Extract from The Big Book of Wok By Nicola Graimes

Since stir-fried vegetables are cooked in a matter of minutes, they retain much of their vitamin and mineral content, making it possible to prepare meat-free meals in a wok that are as packed with nutrients as they are appealing to the senses. Asian countries also offer up a treasure trove of vegetarian culinary delights, that are not only quick to prepare but are also highly colourful, rich in flavour and varied in texture, with a deliciously light, fresh quality.

When stir-frying vegetables in a wok, it is important to remember a few rules. Always cut them up into uniformsized pieces, so that they cook evenly. Add denser vegetables, such as carrots and green beans, to the wok first, as they require a longer cooking time than, say, courgettes or beansprouts. And do bear in mind the shape of the vegetable. Cutting long vegetables on the diagonal makes them look more appealing than chunks or slices and creates a bigger surface area, speeding up cooking time.

In addition, a wok can also be used in the same way as the Indian kadahi (a wok-shaped pan with round handles on either side) to create fabulously fragrant curries, such as the ever-popular vegetable kormas and dahls, as well as Thai green and red curries and Malaysian coconut curries.

Half-moon aubergine with chilli & garlic

Preparation Time: 10 minutes, plus 30 minutes standing time
Cooking Time: 15–22 minutes

Ingredients: 2 medium aubergines, sliced into rounds then halved salt and freshly ground black pepper: 4 tbsp sunflower oil; 4 cloves garlic, chopped; 2 red bird’s eye chillies, deseeded and finely chopped juice of 1 lemon; handful of fresh basil leaves, torn

1 Put the aubergine pieces on a plate and sprinkle generously with salt. Cover and set aside for 30 minutes. Rinse well, then pat dry with kitchen paper.

2 Heat a wok until hot. Add the oil, then toss in half of the aubergine and stir-fry it for 7 minutes until lightly browned and tender. Remove from the wok with a slotted spoon and set on one side. Add the remaining aubergine and stir-fry for 7 minutes.

3 Return the first batch of aubergine to the wok, then toss in the garlic and chillies and stir-fry for 30 seconds. Stir in the lemon juice, season to taste with salt and pepper and serve, sprinkled with the torn basil leaves.

Oriental mushrooms in hoisin sauce
Preparation Time: 15 minutes
Cooking Time: 6 minutes

Ingredients: 4 tbsp hoisin sauce; 4 tbsp water; 1 tsp cornflour; 3 tbsp sunflower oil; 2 cloves garlic, chopped; 5cm (2in) piece fresh ginger, peeled and finely chopped; 1 large green pepper, cut into bite-sized pieces; 125g (41⁄2oz) shiitake mushrooms, halved; 125g (41⁄2oz) chestnut mushrooms, halved; 125g (41⁄2oz) oyster mushrooms, halved if large; 100g (31⁄2oz) enoki mushrooms; 3 tbsp Shaoxing wine or whisky; 1 tsp sesame oil

1 Mix together the hoisin sauce, water and cornflour in a small bowl and set on one side.

2 Heat a wok until hot. Add the sunflower oil, then toss in the garlic and ginger and stir-fry them for 30 seconds. Add the green pepper and stir-fry for another minute.

3 Add the shiitake and chestnut mushrooms and stir-fry for 2 minutes, then add the oyster and enoki mushrooms and stir-fry for another minute until tender.

4 Pour in the wine, stir until reduced, then add the hoisin sauce mixture. Cook for a minute over a medium heat or until the mushrooms are glazed, adding more water if the mixture becomes too dry. Stir in the sesame oil and serve immediately.

Sweet & sour vegetables
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients: 4 tbsp vegetable stock; 1 tbsp Chinese rice vinegar; 1 tbsp caster sugar; 2 tbsp light soy sauce; 2 tbsp groundnut oil; 2 onions, sliced; 12 baby corn; 2 large handfuls of mangetout, trimmed; 115g (4oz) shiitake mushrooms,; thickly sliced; 2 cloves garlic, chopped; 2 pak choi, sliced lengthways; 2 handfuls of beansprouts

1 Mix together the stock, rice vinegar, sugar and soy sauce in a small bowl and set on one side.

2 Heat a wok until hot. Add the oil, then toss in the onions and stir-fry them for 2 minutes. Add the baby corn, mangetout, mushrooms, garlic and pak choi and stir-fry for another minute.

3 Stir in the stock mixture and cook for 1 minute. Toss in the beansprouts and serve immediately.

May 18, 2015/0 Comments/by Nourish

New health advice, Recipes

The Healthier Coffee Morning

– by Jo Pratt

I do love a coffee morning, whether it’s with a bunch of my favourite friends when we’ve a day off work at the same time, or a more formally arranged one through my kids’ school. It is a perfect chance for everyone to relax over a cuppa, catch up on the news and of course the latest gossip! More often than not breakfast will have been skipped by most, in anticipation for some delicious goodies to tuck into. Recently I’ve noticed that we’re much more conscious of what we eat and prefer to go for a healthier option when available. A bowl of granola and fresh berries or a fruity muffin will be chosen, rather than the slightly more indulgent offerings such as croissant, pastries and chocolate muffins.

Apple, Cranberry and Walnut Gluten-Free Loaf

Only the other day I had a text from a friend who was hosting a coffee morning at the end of the week and she couldn’t work out what food to offer. Many of her friends had specifically requested that she doesn’t tempt them with any ‘naughty’ treats. My friends usual flying visit to the bakery on her way back from the Friday morning school run was out of the picture and she needed some help.

So it became a case of ‘Jo to the rescue’ and I responded with some simple healthier alternatives to keep her and her friends satisfied. I thought I’d share with you some suggestions I gave her. You may or may not plan on hosting a coffee morning anytime soon, but these recipe ideas are good to know for any occasion when you are in the mood for some healthy food.

Blend up a big jug of smoothie and sit the jug in a bowl of ice to keep chilled then everyone can help themselves when they arrive. My current favourite is Blackberry and Gogi Berry Smoothie. To make this, put 50g/1¾oz gogi berries in a bowl and add just enough water to cover. Leave to soak overnight then all you have to do the next morning is thoroughly blitz in a blender along with 450g/1lb blackberries (fresh or defrosted frozen ones), 4 ripe bananas and 450ml/16floz/2 cups almond milk. If you prefer cows milk can be used though the almond milk does give this smoothie a delicious mild creamy nutty flavour, and ticks the ‘dairy-free’ box for those who need it. Makes 6 medium sized glasses.

Whip up some sugar-free Pear, Pecan and Spelt Cookies. These really are one of the quickest and healthiest biscuits I’ve made and the results are amazing. Simply grate 1 ripe pear (or apple if you wish) directly into a bowl and discard the core. Mix in 100g/3½oz spelt flour, 50g/1¾oz oats, ½ tsp each of baking powder and ground ginger, 50g/1¾oz roughly chopped pecan nuts (walnuts are nice too), 60ml/2floz/ ¼ cup each of maple syrup and rapeseed or melted coconut oil. Spoon 12 dollops onto baking trays, flatten slightly and bake at 180C/350F/gas 4 for 18-20 minutes until golden.

Apple, Cranberry and Walnut Gluten-Free Loaf. Preheat the oven to 180ºC/350ºF/gas 4 and lightly oil a 1kg/2lb 4oz loaf pan. Combine the flour, bicarbonate of soda/baking soda, cinnamon and salt in a large mixing bowl. Stir in the grated apples and chopped cranberries and walnuts, reserving a small amount of the walnuts to scatter over the top of the loaf.
In a separate bowl or jug, mix together the apple juice, egg, melted butter and honey, then pour into the bowl with the flour. Gently mix together, making sure you don’t overmix so that you have a lighter loaf when cooked. Spoon the mixture into the prepared loaf pan. Scatter the reserved walnuts and the oats over the top. Bake for 40–45 minutes, or until the top is lightly golden and a skewer inserted into the middle of the loaf comes out clean. Leave to cool in the pan for 10 minutes before serving warm or turning out onto a wire/cooling rack to cool completely.

All of these recipes are adapted or taken from In the mood for Healthy Food, my exciting new cookbook, which is bursting with achievable, simple, and deliciously nutritious dishes that are good for you inside and out. Released on 16^th July 2015, so not too long to wait!

Jo Pratt
In the Mood for Healthy Food
Available from Nourish Books in July 2015

May 13, 2015/0 Comments/by Nourish

Recipes

The Benefits of Plant-based Foods

– Extract from The Vegan Cookbook – 100 of the Best Vegan Recipes by Adele McConnell.

Each one of us is different, and for many people a diet based on plant foods is more suitable than one that is centered on animal produce. It addresses the moral and philosophical objections that many have to eating food from animals, and there are a number of health benefits when you eat only foods made from plants.

The Pleasures of A Plant-Based Diet

At the time of writing this book, I have followed a plant-based diet for four years and have never felt better. I sleep well, my digestion is in perfect working order, my skin is clear and my eyes are bright. My hair and nails grow super-fast and I always have tons of energy. Many people, through my blog and mentoring sessions, tell me that they have also enjoyed improved health after they have given up meat and animal produce. They are often surprised that a vegan diet can offer such a vast selection of foods and tastes, and they never miss eating meat. They have soon become completely comfortable with, and accustomed to, the fresh flavors of vegetables combined with the more sustaining vegetarian protein foods of legumes and nuts combined with grains.

As you change your diet, you will probably find that the amount of fiber you eat will increase, particularly if you had been following the standard diet of processed foods. Fiber is important for regular bowel movements and managing cholesterol levels. It also stops you from overeating. Processed foods, which are low in fiber, leave you feeling unsatisfied and prone to eating more.

Plants, nuts and seeds are high in vitamins and minerals, and when you eat a variety of them you will increase your body’s opportunities to benefit from nutrients and antioxidants that it may never have had in the past. A plant-based diet is low in the type of saturated fat that might be harmful to health, but it does include coconut oil, a saturated fat known as medium chain that your body recognizes as an energy source and uses accordingly. Coconut oil is not easily stored by the body as fat.

Numerous studies have shown that people who eat a plant-based diet have lower rates of heart disease and benefit from lower blood cholesterol levels, lower blood pressure, a lower incidence of type-2 diabetes and lower rates of prostate and colon cancer, according to the American Dietetic Association.

Health benefits aside, a plant-based diet can widen your horizons for discovering a wealth of new flavors, textures, colors, tastes and culinary experiences.

Pan-fried sage & basil gnocchi

Preparation:
15 minutes, plus 10 minutes resting and making the cheese
Cooking: 45 minutes

Ingredients:
500g/1lb 2oz floury potatoes, such as Desiree or King Edward, cut into dice; 180g/61⁄4oz/11⁄2 cups plain flour, plus extra if needed and for dusting; 1 tbsp finely chopped sage leaves; 1 tbsp finely chopped basil leaves; 1 tbsp safflower oil or sunflower oil; 150g/51⁄2oz/1 cup pitted mixed green and black olives, chopped; 1 red chilli, deseeded and thinly sliced lengthways 100g/31⁄2oz baby spinach leaves; 80g/23⁄4oz/1⁄2 cup drained; sun-dried tomatoes in oil, chopped; 200g/7oz/1 cup bottled or tinned artichoke hearts
1 handful of basil leaves, torn 200g/7oz Herbed Almond; cheese; crumbled sea salt and freshly ground black pepper

Put the potatoes in a steamer set over a pan of boiling water and steam over a medium heat for 15–20 minutes until soft. Preheat the oven to 100°C/200°F/Gas 1⁄2 and put a baking tray inside to warm.

Pan-fried sage & basil gnocchi

Put the potatoes in a bowl, mash them and sift in 150g/51⁄2oz/ 11⁄4 cups flour, the herbs and add a good pinch of salt. Mix by hand until just combined, adding the remaining flour. Turn the dough on to a floured surface and knead for 1 minute. If the dough is sticky, add more flour, 1 teaspoon at a time, until the dough is soft and workable. Leave to rest for 10 minutes.

Bring a large saucepan of salted water to the boil over a high heat, then reduce to medium-high. Divide the dough into four pieces and roll them into long sausage shapes. Slice each piece into 2cm/3⁄4in pieces to make gnocchi. Lower the gnocchi in batches into the boiling water using a slotted spoon, and cook for 5 minutes, or until they float to the surface. Remove from the pan as they cook and lay them on the baking tray and keep them warm while you cook the remaining gnocchi.

Heat the oil in a large, non-stick frying pan over a medium- high heat and fry the gnocchi in batches, keeping the cooked gnocchi warm on the tray. Add the olives and chilli to the pan, and cook for 5 minutes. Add the spinach, tomatoes, artichokes and basil. Return the gnocchi to the pan and gently toss with the vegetables. Season with pepper and serve with the cheese.

Sweet potato cups with hummus & walnut pesto

Preparation:
30 minutes, plus cooling and making the hummus
Cooking: 1 hour

Ingredients:
250g/9oz sweet potato, cut into small dice; 1 tbsp olive oil or coconut oil, plus extra for greasing; ⁄2 courgette, cut into small dice; 3 flour tortillas;  1 large handful of basil leaves; 1 small handful of parsley leaves ; 100g/31⁄2 oz baby spinach leaves;  30g/1oz/1⁄4 cup walnuts; 60ml/2fl oz/1⁄4 cup good- quality extra virgin olive oil; 1 garlic clove; crushed a squeeze of lemon juice, or to taste sea salt and freshly ground black pepper; 220g/73⁄4oz/1 cup hummus, such as Roasted Garlic & Hazelnut Hummus.

Sweet potato cups with hummus & walnut pesto

Preheat the oven to 200°C/400°F/Gas 6. Put the sweet potato in a bowl and add the oil. Mix well to coat thoroughly and tip on to a baking tray. Roast for 30 minutes, then add the courgette to the tray. Roast for a further 15 minutes, or until tender.

While the vegetables are cooking, cut each tortilla into quarters and, using a small amount of oil, grease six muffin cups. Press 1 piece of tortilla inside a muffin cup and smooth into the edges to line the cup, then add a second piece at an angle and smooth in the same way. Leave the edges overhanging, to create a tortilla ‘cup’. Leave to one side.

Put the basil into a blender or food processor and add the parsley and spinach leaves, then process until they are well combined. Add the walnuts, olive oil, garlic and lemon juice. Season with salt and pepper, and blend into a smooth paste to make a pesto.

When the sweet potato is cooked, leave the baking tray on one side to cool. When the vegetables are cool, tip them into a large mixing bowl, and combine with 2 tablespoons of walnut pesto. Spoon the sweet potato and courgette mixture into each tortilla cup and bake for 15 minutes, or until the tortillas are golden brown. Top with a large spoonful of hummus and serve with the remaining pesto. The pesto can be stored in a sterilized jar in the fridge for up to 1 week or frozen for up to 1 month.

About the Author: Vegan Cookbook author Adele McConnell is the founder of the highly successful vegan food blog, vegiehead.com, and was hailed as the winner of the prestigious “Vegan Food Blogger Award” by The Vegan Woman 2012. Adele loves sharing her passion for vegan food. She has released several eBooks, runs cooking classes and has also set up the YouTube Vegie Head channel, where fellow foodies can watch her inspiring, easy-to-follow cookery demonstrations online.

Adele McConnell
The Vegan Cookbook – 100 of the Best Vegan Recipes
Available from Nourish Books
£14.99

March 26, 2015/0 Comments/by Nourish

New health advice, Recipes

Natural Remedies to Strengthen your Immune System to Prevent Ear, Nose and Throat Infections

– by Kirsten Hartvig

The ear, nose and throat are closely linked by a labyrinth of tubes and passages. This allows infection to spread quickly from one to another. Common ear, nose and throat disorders include middle ear and throat infections (including tonsillitis) and sinusitis.

PREVENTION
The best way to prevent ear, nose and throat infections is to strengthen the immune system by eating lots of vegetables and fruit – particularly those high in vitamins A and C, bioflavonoids and zinc. Avoid common allergens, such as dairy foods (including cow’s milk in baby formulas), eggs, shellfish, wheat and peanut butter. If you do catch a cold or suffer a bout of flu, take plenty of time to convalesce after the symptoms subside and do not go out and about too early.

SUGGESTED RECIPES
Shiitake mushroom soup
For ear infections

100g dried shiitake mushrooms (or 300g fresh/bottled); 2 tbsp olive oil 2 spring onions, finely chopped ; 1 garlic clove, finely chopped; 1 carrot, finely chopped ; 2.5-cm cube of fresh ginger root, finely chopped; 1 tbsp soya sauce;  1 tsp maple syrup ; 11⁄2 litres water with 1 tsp miso ; sea salt and freshly ground black pepper to taste

If using dried mushrooms, soak them in plenty of water for 20 minutes, then discard the stems. Heat the oil gently in a big saucepan and stir-fry the spring onions, garlic, carrot and ginger root for 2 minutes. Add the mushrooms and sauté for another 5 minutes. Add the soy sauce, maple syrup and stock one after the other. Bring to the boil, cover and simmer gently for 30 minutes. Add the salt and pepper and serve.

Elderflower spritzer
For sinusitis

1 head of fresh elderflowers; 1 slice of lemon 100ml boiling water;  1 tsp honey; 100ml fizzy water

Place the elderflowers and the lemon slice in a small bowl. Add the boiling water and the honey. Cover and leave to cool. Strain and pour into a tall glass filled with ice, add the fizzy water, and serve immediately.

Sage mix for sore throats
For throat infection

1 tsp sage;  1⁄2 tsp cleavers;  1⁄2 tsp fresh ginger root, finely chopped; 300ml boiling water

Place the sage, cleavers and ginger in a warmed teapot, add the water, and leave to infuse for 5 minutes.

Kirsten Hartvig
Eat to Boost Your Immunity
ISBN: 9781848990029
£12.99

March 25, 2015/0 Comments/by Nourish

New health advice, Recipes

A recipe for World Vegan Month – Roasted Onions with Nut Stuffing

From Nicola Graimes’s Veggienomics.

This week’s vegan recipe for World Vegan Month is for delicious roasted onions stuffed with toasted nuts and seeds, from Nicola Graimes’ brilliant Veggienomics. Here, the most humble of ingredients are turned into something special with very little effort. The baked onions are perfect served simply with steamed rainbow chard.

Roasted Onions with Nut Stuffing

Serves: 4

Preparation time: 10 minutes

Cooking time: 1 hour 15 minutes

4 onions, unpeeled
4 thick slices of country-style bread
4 tbsp olive oil
4 tsp balsamic vinegar
sea salt and freshly ground black pepper
steamed rainbow chard, to serve

For the Nut Stuffing
55g/2oz/heaped ⅓ cup blanched almonds, toasted
55g/2oz/scant ½ cup sunflower seeds, toasted
3 tbsp day-old breadcrumbs
finely grated zest of 1 lemon
4 tbsp chopped flat-leaf parsley leaves
2 tbsp chopped rosemary or sage leaves

1. Preheat the oven to 180°C/350°F/Gas 4. Trim the root end of each onion so it stands up and then slice a cross into the top, cutting about halfway down. Remove any loose skin from the onions, put each one on a slice of bread and transfer to a small baking tin. Spoon a quarter of the oil and the balsamic vinegar over the top of each onion and season with salt and pepper. Cover the dish with foil and bake for 60 minutes, or until the centre of the onions are tender when prodded with a skewer.

2. Meanwhile, make the stuffing. Coarsely grind the toasted almonds and sunflower seeds in a mini food processor. Tip them into a bowl and mix in the rest of the stuffing ingredients with the remaining oil, and season with salt and pepper.

3. Remove the onions from the oven. Take off the foil, carefully open up the onions slightly and divide the stuffing mixture among them, spooning it into the centre of each one. Return to the oven, uncovered, and roast for another 15 minutes until the stuffing has heated through and is slightly crisp on top. Serve the onions on their slice of cooked bread with the rainbow chard on the side.

Looking for cheap, delicious and healthy vegetarian cooking? Then try the world of Veggienomics. Click to find out how this cookbook can help you cut down your shopping bill!

November 17, 2014/0 Comments/by Victoria Lagodinsky

Recipes

Italian Pork Stew with Summer Herbs Slow Cooker Recipe

This slow cooker recipe is the ultimate in simple and satisfying home cooking, with tender pork rich in comforting flavours

This pork stew recipe is perfect for your slow cooker. You could even prepare it before work, and come home to a warming winter meal.

“Don’t be alarmed by the quantity of dried herbs in this recipe – it isn’t a typing error! After the stew simmers in the slow cooker for eight hours, the herbs mellow and the flavour of mint shines through. I find this dish particularly welcome in the middle of winter, when dried herbs really come into their own” says Beverly LeBlanc, author of I Love My Slow Cooker.

Italian Pork Stew with Summer Herbs (Slow Cooker Recipe)

Serves: 4

Preparation Time: 25 minutes, plus making the stock (optional)
Cooking time: 8 hours on LOW

750g/1lb 10oz boneless pork shoulder, trimmed of fat and cut into large chunks,/span>
400g/14oz tinned chickpeas, drained and rinsed
400g/14oz tinned plum tomatoes
2 tbsp olive oil
1 onion, finely chopped
1 carrot, finely chopped
1 celery stick, finely chopped
4 garlic cloves, finely chopped
250ml/9fl oz/1 cup passata
125ml/4fl oz/½ cup Vegetable Stock or ready-made stock, plus extra if needed
2–3 tbsp dried mint
1 tbsp dried thyme
1 tbsp dried oregano
pinch of caster sugar

salt and freshly ground black pepper

finely shredded mint or chopped parsley leaves, to serve
soft polenta to serve

1. Put the pork, chickpeas and plum tomatoes in the slow cooker.

2. Heat the oil in a large frying pan over a high heat. Reduce the heat to medium, add the onion, carrot and celery and fry, stirring, for 2 minutes. Add the garlic and fry for a further 1–3 minutes until the onion is softened.

3. Add the passata, stock, dried herbs and sugar, then season with salt and pepper and bring to the boil. Boil, stirring, for 3 minutes until the liquid has reduced by about one-third, then pour the mixture into the cooker. Stir well and add extra stock, if necessary, to just cover the chickpeas.

4. Cover the cooker with the lid and cook on LOW for 8 hours until the pork is tender. Add a little more salt and pepper, if you like. Sprinkle with mint and serve with soft polenta.

I Love My Slow Cooker gives you more than 100 slow cooker recipes for hearty soups and starters, tender meat, delicious poultry and fish dishes, inspiring vegetarian dishes and divine desserts. Each recipe is devised to take the stress out of cooking for yourself or your family.

“Everything you need to make the most of your slow cooker”

I Love My Slow Cooker: More Than 100 of the Best Ever Recipes by Beverly LeBlanc

176 pages • Illustrated • £12.99

AUS $27.99

Buy the book now!

January 21, 2014/by Victoria Lagodinsky

Tag Archive for: recipes

New App – Jo Pratt’s Healthy Food

No need to plan! Recipes ideas for spontaneous camping

Stir-Fried Ideas for a Vegetarian Supper

The Healthier Coffee Morning

The Benefits of Plant-based Foods

Natural Remedies to Strengthen your Immune System to Prevent Ear, Nose and Throat Infections

A recipe for World Vegan Month – Roasted Onions with Nut Stuffing

Roasted Onions with Nut Stuffing

Looking for cheap, delicious and healthy vegetarian cooking? Then try the world of Veggienomics. Click to find out how this cookbook can help you cut down your shopping bill!

Italian Pork Stew with Summer Herbs Slow Cooker Recipe

Italian Pork Stew with Summer Herbs (Slow Cooker Recipe)

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