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Recipes
Spiced Vegetable Pilaf
By Hester
1. Heat oven to 200C/180C fan/gas 6
- 6 carrots, cut lengthways into 6-8 wedges
- 3 red onions, cut into wedges
- 2 tbsp olive oil
- 2 tsp cumin seeds
- 4 cardamom pods
- 1 cinnamon stick
- 200 g brown basmati rice, rinsed
- 400 ml vegetable stock
- 400g can brown lentils, rinsed and drained
- 200 g baby spinach
- handful toasted flaked almonds, or a few whole almonds (optional)
Chicken tikka masala
By Hester
This takeaway favourite is freezer-friendly and quick to reheat, giving you the chance to get ahead and save money
- 4 tbsp vegetable oil
- 25 g butter
- 4 onions, roughly chopped
- 6 tbsp chicken tikka masala paste (use shop-bought or make your own - see recipe, below)
- 2 red peppers, deseeded and cut into chunks
- 8 boneless, skinless chicken breasts, cut into 2 1/2 cm cubes
- 2 x 400g cans chopped tomatoes
- 4 tbsp tomato purée
- 2-3 tbsp mango chutney
- 150 ml double cream
- 150 ml natural yogurt
Royal Icing
By Hester
In a medium bowl, beat the egg white at medium speed until foamy
- 1 egg white
- 1/2 pound confectioners’ sugar (2 1/4 cups)
- 1 tablespoon water
Strawberry Salad with Chocolate Vinaigrette
By Hester
Clean, wash and dry spinach and divide onto two plates
- For the salad
- 4 oz baby spinach
- 10 ripe strawberries
- 4 tbsp sliced almonds
- For the dressing
- 2 tsp raspberry balsamic vinegar
- 2 tsp olive oil
- 1 tsp honey
- 10 g Purdys' 70% Dark Chocolate
- Instructions
Garlic-Rosemary Roasted Chicken & Potatoes
By Hester
Combine butter, minced garlic and chopped rosemary
- 5 tablespoons butter, softened
- 4 cloves garlic, minced
- 1 whole garlic bulb
- 2 tablespoons rosemary, finely chopped
- 3 sprigs rosemary
- 5 pounds roasting chicken
- 2 cans potatoes
- salt and pepper
Paneer Makhani
By Hester
Had at Cuisine of India
- 4 Tbsp. ghee, divided
- 2 cups paneer, cubed
- 1 tsp. cumin seeds
- 2 Tbsp. Kasoor methi (fenugreek leaves) fresh or dry
- 2 cups tomato puree
- 1/2 cup chopped onion
- 1/2 cup thick cream
- 2 tsp. ginger/garlic paste
- 1/2 tsp turmeric
- 2 tsp. garam masala
- 1 tsp. chili powder
- salt to taste
Chicken Fajitas
By Hester
Put your griddle pan on a high heat
- 1 red pepper
- 1 medium red onion
- 2 skinless, boneless higher-welfare chicken breasts
- 1 teaspoon smoked paprika
- 2 Tbsp lime juice
- 2 Tbsp olive oil
- 1 garlic clove, minced
- 1/2 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1/4 cup chopped cilantro
- freshly ground black pepper
- 4 small flour tortillas , or 2 large
- 150 ml good quality fat-free natural yoghurt
- 50 g Cheddar cheese
Chicken and Mushroom Skillet in a Creamy Asiago and Mustard Sauce
By Hester
Heat the oil in a heavy bottomed skillet over medium-hight heat, season the chicken with salt and pepper to taste, ...
- 2 tbsp(s), Oil - Olive
- 24 oz, Chicken Breasts Boneless Skinless
- 0.25 tsp, Salt and Pepper
- 8.00 ounce, Mushroom
- 1.00 grams, Onion
- 2 clove, Garlic
- 1 tsp, Thyme, fresh
- 0.25 cup, Dry White Wine
- 0.50 cup, Chicken Broth
- 1 tbsp(s), Dijon Mustard - Grainy
- 1 tbsp(s), Honey Dijon Mustard
- 0.25 tsp, Salt and Pepper
- 2 oz, Asiago Cheese
- 0.50 cup, Cream, half and half, fat free
Creamy Cilantro-Avocado Dressing
By Hester
Use this tangy, creamy cilantro-avocado dressing on a salad of romaine lettuce, grape tomatoes and black beans, wit...
- 1/2 ripe avocado
- 3/4 cup packed fresh cilantro
- 1/2 cup nonfat plain yogurt
- 2 scallions, chopped
- 1 clove garlic, quartered
- 1 tablespoon lime juice
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
Boston Market Chicken
By Hester
1. Mix all ingredients together and pour over chicken in a non reactive bowl
- 1/4 cup apple cider vinegar
- 1/2 cup canola oil
- 2 tablespoons brown sugar
- 4 fresh garlic cloves (minced)
- 1 whole roasting chicken