Funny How Times Flies

Time is a funny thing, or rather, our perception of time is a funny thing. We can categorically say that time is measured by the second, by the minute, by the hour the world over so, why is it that when we are busy time passes in a flash (hours feeling like minutes) and when we are bored time takes on the pace of a slug (minutes feeling like hours). It also appears that when we decide to have a lazy day and spend our day relaxing, times passes quickly… also happens when we are enjoying ourselves too. The same principle applies when we go to them parks and we queue for our favourite roller coaster we will queue for what seems like hours on end to seat ourselves into a ride that albeit thrilling and exhilarating, seems to last for seconds (I think velocity/speed has got something to do with that though).

This week’s recipes are:- Slow Cooker Vegetarian Sweet Potato Chilli, Vegan Cherry & Almond Brownies & Lemon and Ginger Cheesecake

 

My first recipe is Slow Cooker Vegetarian Sweet Potato Chilli Recipe by Mima Sinclair, Courtesy of GoodFood Channel website.

Serves 4, Prep 15mins, Cook 1hr 15mins.

2tbsp x Olive Oil
1 x Red Onion, finely chopped
2 x Garlic Cloves, crushed
1 x Red Chilli, chopped
1tbsp x Chilli Powder
1tbsp x Ground Cumin
1 x Red Pepper, finely chopped
1 x Green Pepper, finely chopped
3 x Sweet Potatoes, cubed
400g of Canned Chopped Tomatoes
200ml x Vegetable Stock
1 x 400g Can of Pinto Beans, drained
1 x 400g Can of Black Beans, drained
2 x Avocados, sliced
2 x Large Handfuls of Tortilla Chips

Heat the oil in a medium casserole dish and saute the onion for 5 minutes until soft. Then add the garlic, chilli, chilli powder and cumin and cook for a further minute. Stir through the peppers, sweet potatoes, chopped tomatoes and stock and bring to a simmer. Cover with a tight fitting lid and cook for 1 hour over a gentle heat.

Remove the lid and pour over the beans. Stir well to combine and continue to cook uncovered for 10 minutes until the beans are cooked through and the sauce is thick. Spoon into bowls and top with a tablespoon of sour cream, then scatter with spring onions and coriander. Top with slices of avocado and serve with tortilla chips.

 

My second recipe is Vegan Cherry & Almond Brownies Courtesy of Good Food Magazine published May 2014.

Makes 12, Prep 20mins, Cook 45mins

80g x Vegan Margarine, plus extra for greasing
2tbsp x Ground Flaxseeds
120g x Dark Chocolate
½ tsp x Coffee Granules
125g x Self-Raising Flour
70g x Ground Almonds
50g x Cocoa Powder
¼ tsp x Baking Powder
250g x Golden Caster Sugar
1½ tsp x Vanilla Extract
70g x Glacé Cherries (rinsed and halved)

Heat oven to 170C/150C fan/gas 31⁄2. Grease and line a 20cm square tin with baking parchment. Combine the flaxseed with 6 tbsp water and set aside for at least 5 mins. In a saucepan, melt the chocolate, coffee and margarine with 60ml water on a low heat. Allow to cool slightly.

Put the flour, almonds, cocoa, baking powder and 1⁄4 tsp salt in a bowl and stir to remove any lumps. Using a hand whisk, mix the sugar into the melted chocolate mixture, and beat well until smooth and glossy, ensuring all the sugar is well dissolved. Stir in the flaxseed mixture and vanilla extract, the cherries and then the flour mixture. It will now be very thick. Stir until combined and spoon into the prepared tin. Bake for 35-45 mins until a skewer inserted in the middle comes out clean with moist crumbs. Allow to cool in the tin completely, then cut into squares. Store in an airtight container and eat within 3 days.

 

And my final recipe is Lemon and Ginger Cheesecake Recipe by Mary Berry, Courtesy of GoodFood Channel website.

Makes 1 x 20cm cake Serves 8, Prep 10 plus 4hrs setting time

100g x Gingernut biscuits, crushed
50g x Butter, melted
500g x Mascarpone
325g x Lemon curd
1 x Small Lemon, juiced
Fresh Raspberries, to decorate
Fresh Blueberries, to decorate
Icing Sugar, to dust

Grease a 20cm round loose-bottomed cake tin and line with baking paper. Mix the biscuits with the butter in a bowl, then press into the base of the tin, but not up the sides. Put the mascarpone, lemon curd, and lemon juice in a bowl and beat with a spatula until smooth.

Spoon on to the biscuit base and level the top. Chill in the fridge for at least 4 hours and up to 24 hours to firm up. To serve, remove the cheesecake from the tin, peel off the baking parchment, and arrange on a platter. Decorate with the fruit and dust with icing sugar.

 

Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to do so by using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!….. ChefGarfy =D

 

Follow me on Twitter www.twitter.com/therealtonyc
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British Blossoms Spring Forth

Britain in the Spring/Summer is truly a beautiful place, even if I may so myself. The myriad of colours from the lush green fields and meadows, to the rainbows of sprays of flowers every where you go. But most of all the spring breeze carries the perfumes of the flowers and the cherry blossoms, a heady mixture that makes you feel glad to be alive, after the dark and barren winter months.

So, this week’s recipes reflect the myriad of colours in our spring days, they are:- Red Thai Meatball Curry, Warm Potato & Tuna Salad with Pesto Dressing & Chocolate & Caramel Flapjacks.

My first recipe is Red Thai Meatball Curry courtesy of BBC Good Food magazine October 2010

Serves 4, Prep 20mins, Cook 20mins

500g x Lean Beef Mince (10% fat)
2 x Red Chillies, 1 chopped, 1 sliced
A Thumb-Sized Piece of Ginger, grated
1 x Egg
1tbsp x Sunflower or Vegetable Oil
1-1½tbsp x Thai Red Curry Paste, depending on how spicy you like it
1 x 400ml can of Reduced-Fat Coconut Milk
1 x 225g can of Bamboo Shoots, drained
140g x Fine Green Beans, trimmed
1 x Lime, juice of plus extra wedges to serve
20g x Fresh Basil
Basmati Rice or Rice Noodles, to serve

Put the mince into a large bowl with the chopped chilli, ginger and egg, then season generously. Mix well with your hands, then shape into 20 meatballs. Can be made and chilled up to a day ahead.

Heat the oil in a large non-stick frying pan, then brown the meatballs for 5mins. Tip onto a plate. Add the curry paste, fry for 1 min, then pour in the coconut milk and half a can of water. Bring back to the boil and stir to make a smooth sauce.

Return the meatballs to the pan with the bamboo shoots and beans. Simmer for 5 mins until the beans are just tender and meatballs cooked through. To serve, season the sauce with salt, pepper and lime juice, then tear in the basil leaves. Scatter with sliced chilli and serve with rice or noodles and more lime wedges for squeezing over.

My next recipe is Warm Potato & Tuna Salad with Pesto Dressing courtesy of BBC Good Food magazine July 2003

Serves 4, Cook 20-30mins

650g x New Potatoes, halved lengthways if large
2tbsp x Pesto
4tbsp x Olive Oil
8 x Cherry Tomatoes
175g x Tuna (tinned or cooked fresh)
200g x Green Beans, halved
A Couple of Handfuls of Spinach, preferably Baby Leaves, tear if larger

Put the potatoes in a pan of boiling water, bring back to the boil and simmer for 8-10 minutes until tender. Meanwhile, mix the pesto and oil to make a dressing. Halve the tomatoes, drain and flake the tuna. Add the beans to the potatoes for the last 3 minutes of cooking time. Drain the potatoes and beans and tip into a salad bowl. Stir in the spinach so that it wilts a little in the warmth from the vegetables. Season with salt and pepper. Scatter the tomatoes and tuna on top, drizzle with the pesto and gently toss everything together.

And my final recipe for this week is Chocolate & Caramel Flapjacks Recipe by James Martin courtesy of BBC Good Food Magazine June 2010.

Makes 12 mini squares, Prep 10mins, Cook 55mins plus chilling

200g x Soft Brown Sugar
200g x Butter, plus extra for greasing
2tbsp x Golden Syrup
350g x Whole Oats
1 x 397g can of Caramel
200g x Plain Chocolate
1tbsp x Unflavoured Oil, like Sunflower

Heat oven to 150C/130C fan/gas 2. Place the sugar, butter and golden syrup together in a saucepan and gently heat until the butter has melted, stirring occasionally. Take the saucepan off the heat and stir in the oats, mixing thoroughly. Pour the mixture into a lined and lightly greased 22cm square tin, pressing it out evenly using the back of a wooden spoon. Bake in the centre of the oven for 40-45 mins.

Allow the mixture to cool in the tin for 10 mins (or for best results, leave to cool completely overnight), then evenly spread over the caramel. There can be discrepancies between the thickness of caramel, and the more you stir the runnier it gets. If it looks too thin pop it into a pan and boil for a few minutes, stirring. Then leave to cool – it should be thicker. Chill until firm.

Melt the chocolate in a heatproof bowl over a pan of barely simmering water, then stir in the oil and pour over the chilled caramel flapjack base. Let the chocolate set, then cut into squares. Setting chocolate on top of something squidgy can make it difficult to cut, this is why the oil is added.

Tune into my show on 6 Towns Radio Sunday morning 8-10am “Under the Covers with TheRealTonyc” at http://6towns.co.uk/ It’s what your Sunday’s were made for.

If you have enjoyed my blog, or have tried out the recipes I have included and wish to comment, please feel free to do so by using the comment button or by visiting my guestbook, all comments and suggestions will be gratefully received.

Hope you enjoy!!….. ChefGarfy =D

Follow me on Twitter www.twitter.com/therealtonyc
www.garfysplace.blog.co.uk/
www.garfysplaceinfo.blog.co.uk/
www.6towns.co.uk