Food Diet and Health

Archive for " June, 2011 "

Posted by Asghar in Food at June 19, 2011

Kidneys in Tomatoes

Kidneys in Tomatoes


PREPARATION TIME           35 minutes

COOKING TIME                   15 minutes

OVEN                                     Preheat to 190°C (375°F, gas mark 5)

6 beef tomatoes, each about 8oz (225)

1 ½ tablespoons olive oil

12 lambs kidneys, skinned, halve and cored

12oz (340g) mushrooms, wiped and chopped

Freshly ground lack pepper

1 ½ level tablespoon wholemeal flour

1 level teaspoon fresh rosemary leaves.


  1. Slice the top off the tomatoes and set aside. Use a serrated grapefruit spoon or a teaspoon to scoop out the core and seeds without piercing the flesh. Put the tomato cases upside-down on kitchen paper to drain well.
  2. Heat the oil in a saucepan, stir in the kidneys and mushrooms, and season with pepper. Cover and cook gently for 10 minutes, stirring occasionally.
  3. Lift out the kidneys and mushrooms with a slotted spoon and set aside. Whisk the flour into the liquid left in the pan and bring to the boil, stirring continuously until thickened. Mix in the kidneys and mushrooms. Spoon 2 kidneys halves and some sauce into cash tomato and push 2 or 3 rosemary leaves into each one.
  4. Put the tomatoes in a baking dish, place the reserved tops on them and cook in the heated oven for about 15 minutes, or until they soften.

Serve with toast or muffins.

Beef tomatoes serve as tender cases for a hearty filling of kidneys and mushrooms, hose juices are the basis of a rich sauce.

Posted by Asghar in Food at June 05, 2011

Scrambled Eggs Benedict & Orange Fresh Toast


PREPARATION TIME           10 minutes

COOKING TIME                   10 minutes

1oz (30g) polyunsaturated margarine

1/2oz (15g) plain flour

8ft oz (225ml) chicken stock

1 tablespoons lemon juice

Freshly ground black pepper

4 eggs, size 2

2 tablespoons skimmed milk

4 very thin slices bailed ham, about 4oz (115g) together, fat removed

4 slices wholemeal bread

2 level tablespoons chopped fresh parsley

Fresh parsley sprigs to garnish.

  1. Heat half the margarine in a small saucepan, mix in the flour and cook gently for 1 minute, stirring. Gradually stir in the stock and lemon juice, then season with pepper and bring to the boil over a moderate beat, stirring all the time. Lower the heat and simmer for 2-3 minutes, stirring frequently until the sauce has thickened. Cover and set aside.
  2. Whisk the eggs lightly with the milk and season with pepper. Put the remaining margarine in a small nonstick saucepan and set to melt over a low heat.
  3. Meanwhile, heat the grill to medium, warp the ham in foil and place it in the grill pan under the rack. Arrange the bread on the rack and put it under the grill, toasting it lightly on both side.
  4. While the bread is toasting, pour the egg mixture into the melted margarine and stir continuously over a low beat for about 3 minutes, until it is thickened to a smooth, creamy consistency.

Softly set eggs are piled on crisp toast and wafer-thin ham and topped with a smooth chicken sauce, in a hearty dish for a late Sunday breakfast. For those who like their eggs in a lighter morning dish, French toast offers puffy and crisp triangles of bread that have absorbed the arrange-flavoured egg.

Tip: Take the scrambled eggs off the heat as soon as they become creamy. They will continue to cook in their own heat while you serve out the ham and, if overcooked, will become rubbery.

Orange French Toast


PREPARATION TIME           5 minutes

COOKING TIME                   5 minutes

2 eggs, size 2

6fl oz (175ml) skimmed milk

1 level tablespoon finely grated orange rind

4 slice 3-day-old wholemeal bread, ¼ in (6mm) thick, cut in half      and crusts removed

1 tablespoon corn oil.

  1. Whisk the eggs, milk and orange rind together and pour into a wide, flat dish. Lay the bread in it in one layer and after 10-15 seconds, turn over with a palette knife. Leave for 2-3 minutes to soak up all the mixture.
  2. Heat the oil in a large nonstick frying pan and cook the bread over a moderately high heat for 2-3 minutes on each side, until lightly browned. Serve at once while hot and crisp.

Posted by Asghar in Food at June 01, 2011

Pork and Bean Tacos


PREPARATION TIME           1 hour 10 minutes

COOKING TIME                   40 minutes

OVEN:                                    Preheat to 160ºC (325ºF, gas mark 3)

For the filling:

4oz (115g) dried mixed beans, soaked in cold water overnight.

1 small hock or knuckle end of pork, about 1 ½ lb (680g) including the bone, skin and fat removed.

1 tablespoon olive oil.

1 small onion, peeled and chopped.

1 large clove garlic, peeled and crushed.

½ medium green pepper, de-seeded and chopped.

1 level teaspoon chili powder.

½ level teaspoon each ground coriander and ground cumin.

14oz (400g) tinned tomatoes.

4oz (115g) cos lettuce, washed and finely shredded.

3 spring onions, trimmed and cut into fine strips.


For the tacos:

8oz (225g) unbleached plain flour.

¼ pint (150ml) boiling water.

1 teaspoon sesame oil.

  1. Cook the beans, putting the pork in to cook with them.
  2. Meanwhile, make the tacos. Sift the flour into a mixing bowl and make a well in the centre. Pour in the boiling water and mix to a firm dough, then knead on a lightly floured surface until smooth. Cover and leave to rest for 15 minutes.
  3. Knead the dough again and roll it out with a rolling pin on a floured surface until ¼ in (6mm) thick. Stamp out circles with a plain cutter 2 ½ in (65mm) in diameter, then knead and roll the trimmings and stamp out more circles. There should be 12 in all.
  4. Brush 6 circles with sesame oil and lay the remaining 6 circles on top of them. Roll out the sandwiched pairs on a floured surface until the circles are 6in (15cm in diameter.
  5. Cook the tacos one sandwiched pair at a time in an ungreased heavy-based frying pan over a moderate heat. When the sandwich starts to puff with air bubbles, after about 1 minute, turn it over and cook for 1 minute more, or until the underside is freckled with small brown spots, Lift out the tacos and carefully peel apart the two layers. Lay the tacos in an ovenproof dish, put on the lid and set aside. Cook the other pairs in the same way.
  6. When the beans and pork are cooked, remove the pan from the heat and drain. Take the meat off the bone and cut it into shreds.
  7. Heat the olive oil in a heavy-bases saucepan and fry the onion in it for 3 minutes. Mix in the garlic and pepper, and cook for 2 minutes, then stir in the chili powder, coriander, cumin, tomatoes, beans and pork. Bring to the boil, cover and simmer gently for 30 minutes, then turn into a warmed serving dish.
  8. Fifteen minutes before the beans are ready, put the tacos to warm through in the heated oven. Pile the hot tacos on a warmed serving plate to rake to the table. Serve the beans, lettuce and spring onions in separate bowls for folding in the tacos at the table.


 You can prepare the tacos and bean filling the day before, if more convenient. Store the tacos in a polythene bag in the refrigerator and allow 5 minutes longer for reheating in the oven. Store the filling, once cooled, in a covered dish in the refrigerator and, before serving, bring it to the boil quickly in a saucepan, then simmer it for 10 minutes.

A stack of fresh, warm Mexican pancakes, spicy beans and pork, crisp shreds of lettuce and strips of hot spring onions make a colourful contribution to a spread for entertaining guests or family at brunch.

The diners will enjoy the novelty of filling and folding their tacos at the table.

Tip: To fill and fold a taco, put a spoonful of filling in the centre, turn the bottom third of the taco over it, then turn in the two sides to overlap in the centre and make an open envelope shape.