Over 50s at The RDS

I am demonstrating at the RDS pn April 14 & 15 at 2 pm at the Senior Times over 50s Show.

Theses are the recipes:-

Gluten Free Cranberry & Nut Rock Buns  makes 18 buns

1 large carton 500g plain yoghurt
400 gm oats
200 gm cranberries
50 gm chopped nuts
200gm mix of sesame, sunflower & pumpkin seeds
1 tsp gluten free baking powder
2 tbsp honey
3 eggs

Heat oven to 180 c
Mix ingredients together.
Place baking parchment on an oven tray.
Place a tablespoon of mixture for each bun.
Bake for 20 minutes until slightly brown.

Spicy Cod Roast

600 g Cod   Or 600 g Chicken filet  Or 200 g halloumi cheese sliced 1cm thick

½ (approx. 300 g)  unpeeled butternut squash, deseeded & cut into 2cm cubes

1 (250 g) courgette cut into 2cm cubes

1 (200 g) red pepper  deseeded & roughly chopped

400 g kidney or black beans (can), drained and rinsed

1 clove of garlic, crushed                      1 onion, chopped

½  tsp red chilli powder                         2 tsp cumin

3 tbsp olive oil                                      500 ml passata

Preheat the oven to 200C fan.

Put the squash, courgette, red pepper, onion and garlic into a large roasting tin.

Add 3 tablespoons oil and season, then toss well to coat. Roast for 25 minutes, turning the vegetables halfway through the cooking time.

Place the Passata and beans in an oven proof dish.  Add your roasted vegetables and sprinkle cumin and chile on top. Place the cod on top, and return to the oven for a further 15 – 20 minutes until the cod is cooked

If using chicken:-  Brown first in a frying pan and then place on top of the passata, beans and vegetable and cook for 30 minutes covering with foil

If using halumi fry first till a light brown, and place on top of the vegetables before serving.    Any roast vegetables and any types of beans may be used

Asian Salad

1 small Chinese leaves                          1 large carrot grated

1 red pepper thinly sliced                      1 small bunch coriander chopped

1 small bunch mint chopped

Dressing           1tbls. Fish sauce           1 lime – juice and grated rind

                        2 tsp. brown sugar        1 red chilli chopped

Thinly slice Chinese leaves.  Mix Chinese leaves, carrot, red pepper and herbs in a bowl

Dressing :- Put all ingredients in a small bowl and mix together.  Pour over salad.

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