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Recipes
Low-Fat DC Cupcakes New Year's Eve Strawberry Champagne Sparkler Cupcakes
By Hester
Directions Preheat the oven to 350°
- 1/2 cup fresh strawberries , diced
- 1/2 cup good Champagne (sweet rose Champagne suggested)
- 2 1/2 cups flour , sifted
- 2 1/2 tsp. baking powder , sifted
- 1/4 tsp. salt
- 4 Tbsp. (4 ounces) unsalted butter
- 4 Tbsp. unsweetened applesauce
- 1 1/4 cups sugar
- 1 1/2 cup zero-calorie sweetener (e.g., Splenda)
- 2 large eggs , at room temperature
- 2 1/4 tsp. pure vanilla extract plus seeds from 1 vanilla bean
- 1 1/4 cups skim milk , at room temperature
- 16 Tbsp. (8 ounces) unsalted butter
- 4 cups confectioner's sugar , sifted
- 1 tsp. skim milk
- 1 tsp. pure vanilla extract
- 1/8 tsp. salt
- 1/2 cup good Champagne (sweet rose Champagne suggested)
Mild chicken curry
By Hester
A mildly-spiced curry with a rich yogurt sauce that will appeal to adults and children alike
- 1-1 1/2 tsp coconut oil (we used Fushi) or sunflower oil
- 1 large onion , finely chopped
- 2 fat garlic cloves , crushed
- 1 cm fresh ginger , grated or finely chopped
- 1 tsp ground coriander
- 1 tsp yellow mustard seeds
- 1 tsp garam masala
- 1/2 tsp ground cumin
- 1 x 500g pack chicken pieces (thighs and drumsticks), or thighs
- 1 chicken stock cube
- 1 cinnamon stick
- 250 g Greek yogurt , at room temperature
- 2 tbsp sultanas
- handful chopped coriander , to serve (optional)
Creamy Split Pea Curry
By Hester
This freezable vegetarian curry reheats well, and provides 3 of your 5 a day - perfect for busy families eating at
- 1 tbsp olive oil
- 2 onions, chopped
- 2 peppers (any colours will do), chopped
- 4 tbsp curry paste (I used jalfrezi)
- 2 tsp nigella or black onion seeds
- 200 g yellow split peas
- 400g can chopped tomatoes
- 400g can light coconut milk
- bunch coriander, stalks finely chopped, leaves roughly chopped
- zest and juice 1 lime
- 150 g coconut yogurt, plus a dollop to serve
- boiled rice or mini naan breads, to serve
Slow Cooker Beef au Jus
By Hester
1. Cut roast in half. In a large nonstick skillet coated with cooking spray, brown meat on all sides over medium-hi...
- 1 beef rump roast or bottom round roast (3 pounds)
- 1 large onion, sliced
- 3/4 cup reduced-sodium beef broth
- 1 envelope (1 ounce) au jus gravy mix
- 2 garlic cloves, halved
- 1/4 teaspoon pepper
Romovaya Baba (Rum Cake With Currants and Raisins)
By Hester
In a small, shallow bowl, sprinkle the yeast and 1/2 teaspoon of sugar over 1/2 cup of lukewarm milk
- 2 packages active dry yeast
- 1/3 cup granulated sugar
- 1 cup lukewarm milk (110 to 115 degrees F)
- 1 teaspoon salt
- 4 cups sifted all-purpose flour
- 8 eggs, lightly beaten
- 3/4 pound plus 2 tablespoons unsalted butter, softened
- 1/2 cup dried currants (2 ounces)
- 1/4 cup sultana raisins (1 ounce)
Indian Tomato Omelette
By Hester
1.mix all the ingredients together, except oil
- 1 cup gram flour/besan
- 2 medium size tomato, finely chopped
- 1 medium size onion, finely chopped
- 1/2 inch ginger, finely chopped
- 1 green chili, finely chopped
- 1/4 or 1/2 cup coriander/cilantro leaves, chopped
- 1/4 tsp red chilli powder
- a pinch of asafoetida (optional)
- a pinch of garam masala
- 1/4 tsp turmeric powder (optional)
- 1.5 to 2 cups water
- salt as required
- sunflower oil as required for cooking the omelette
Agua de Jamaica (Hibiscus Punch)
By Hester
Jamaica flowers and ginger make an exotic tropical tea
- 3 quarts (12 cups) water
- 1 (1/2-inch) piece ginger, finely grated
- 1 1/2 cups dried Jamaica flowers (also known as hibiscus or flor de Jamaica)
- 1 1/2 cups granulated sugar
- 2 tablespoons freshly squeezed lime juice (from about 1 large lime)
Sweet Potato & Black Bean Chili
By Hester
In a nonstick Dutch oven coated with cooking spray, saute sweet potatoes and onion in oil until crisp-tender
- 3 large sweet potatoes, peeled and cut into 1/2-inch cubes
- 1 large onion, chopped
- 1 tablespoon olive oil
- 2 tablespoons chili powder
- 3 garlic cloves, minced
- 1 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 2 cans (15 ounces each) black beans, rinsed and drained
- 1 can (28 ounces) diced tomatoes, undrained
- 1/4 cup brewed coffee
- 2 tablespoons honey
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 cup shredded reduced-fat Monterey Jack cheese or reduced-fat Mexican cheese blend
Mexican Bean Salad
By Hester
Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool
- 4 eggs
- 2 avocados, peeled and stoned
- 2 x 400g cans of beans, (we used pinto bean and kidney beans, rinsed and drained
- small red onion, finely sliced
- large bunch coriander, leaves only, roughly chopped
- 250 g punnet cherry tomatoes, halved
- bottle bought good-quality dressing (we used English Provender Company Lime & Coriander dressing)
- 1 red chilli, deseeded and finely sliced
- 1/2 tsp cumin
Vietnemese Style Spicy Fried Rice
By Hester
Allow the rice to completely dry out before beginning this dish
- 4 cups cooked long-grain rice (1 1/3 cups raw)
- 1/2 cup dried shrimp
- 4 teaspoons peanut oil
- 1 large onion, sliced
- 2 cloves garlic, crushed
- 1/4 cup unsalted dry roasted peanuts
- 4 teaspoons finely chopped fresh lemongrass
- 2 teaspoons ground turmeric
- 1 small fresh red chili pepper, finely chopped
- 4 teaspoons vietnamese fish sauce
- 4 teaspoons chopped fresh cilantro
- 1/2 teaspoon ground black pepper