What to do with the leftovers

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With a tummy full of food and drink, you might be tempted to just chuck away the leftovers from the festivities, but don’t. It’s a massive bin and there is no reason to throw it in the bin.

We have had a look at how to get the most out of your festive feasts and hard-earned cash.

Spicy Noodles
Whether you have a plate of leftover chicken, beef, turkey or tofu, noodles are the perfect way to use them up.

For a fast and easy lunch or supper, you will need:

250g medium egg noodles
500g cooked meat or other protein
2 spring onions, peeled chopped
1 red pepper, chopped and seeded
One bag of prepared bean sprouts, washed and drained
The juice of two fresh limes
1 tablespoon of soy sauce
2 tablespoons of olive oil
2 teaspoons of dark brown sugar
1 garlic clove, crushed
1 red chilli, thinly sliced

First things first, cook the noodles, then drain and rinse with boiling water and leave to cool. Mix the soy sauce, lime juice and sugar into a thin paste.

Next heat the oil in a wok and when hot add the garlic, chilli, meat and spring onions, gently fry for a couple of minute then add the noodles and the bean sprouts into the pan and cook for another minute or two.

Next add your sauce to the mix, toss everything together well and once all ingredients are piping hot, serve and add extra soy sauce if needed.

Festive Bubble and Squeak
This is the ultimate in post-Christmas comfort food and is great eaten in bowls watching your favourite movie.

To make four servings you will need:

1 medium parsnip
1 potato
Leftover Brussel sprouts and/or cabbage
1 garlic clove, crushed
Leftover turkey or chicken
A little gravy – around 2 tablespoons
1 tablespoon of olive oil
1 large egg (free range)
Leftover cranberry sauce or mayonnaise

Peel the potato and parsnip, and then grate both into a bowl and spread the cabbage and sprouts.

Put the veg in a sieve and squeeze out as much liquid as you can, then put back into the bowl and beat in the egg as well as seasoning with the garlic, plus salt and pepper.

Once you have a sticky mess, shape into four small balls. Put the leftover meat into a pan and cook with the gravy over a low heat and gently cook until the turkey is warm. Next cook the balls for 3 minutes on each side until they are golden brown then add the cranberry or mayo and enjoy.

Festive Smoothie

As well as being left with plates of meat and veg, you will probably also find your fruit bowl is still full as people tend to opt for the chocolates over the apples and pears.

Don’t throw any of it away, instead use it to make a vitamin packed festive smoothie. For two delicious smoothies you will need:

2 apples, cored but with the peel left on
1/2 teaspoon of ground cinnamon
1/2 teaspoon of ground nutmeg
1 clementine
Small handful of cashew nuts
2 cups of spinach (fresh or frozen)
1 cup of almond milk
Ice cubes

Start by adding the liquid to your blender, followed by the soft fruit. Blend on high for 30 seconds or until the smoothie is creamy, then add the remaining ingredients and ice. Blast until smooth and drink.

Team Pure-Beauty

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Pumpkins are for more than just Halloween

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With Halloween fast creeping up on us, many people will be buying pumpkins and carving them out to create impressive doorstep decorations.

Rather than throwing the golden squash away, we have put together some easy to make, great tasting recipes that will help make your celebrations go even better.

Pumpkin Hummus

Hummus comes in many wonderful varieties and we love the creamy consistency of it when you make it with pumpkins.

You will need:
Around 500g of pumpkin flesh
A little olive oil
Garlic (we would say two cloves)
The juice of half a lemon
2 tablespoons of tahini paste
A 400g can of chickpeas, washed and drained
1 orange and one yellow pepper, deseeded and sliced thinly
Pitta bread and carrot sticks to serve

Firstly, heat your oven to 200C/180C fan/gas 6. Scoop out the pumpkin and cut the flesh into cubes, discarding the seeds, drizzle with oil and cook for around 45 minutes, with the garlic.

Once cool, add the pumpkin and garlic into a blender together with the chickpeas, lemon juice and tahini paste and chickpeas. Add a little salt then blend until smooth and serve.

Pumpkin Soup

As well as being perfect for Halloween, this is a great winter warmer for fireworks night too.

The ingredients needed for one batch are:
1 tablespoon of olive oil
1 medium red onion (finely chopped)
500g of pumpkin flesh
1 vegetable stock cube and water for dissolving
100ml of crème fraise
Salt and pepper to season

Put the onions in a large saucepan and gently cook for around 5 minutes, until soft. Then add the pumpkin flesh and continue to cook for ten minutes, stirring now and again. Make up the stock and add to the pan, using salt and pepper to season as required. Bring the mixture to the boil and then simmer until the pumpkin is very soft and golden. At this point add the crème fraiche then bring back to the boil. If you want super smooth soup, use a blender, then serve with warm crusty bread and enjoy.

Pumpkin Cupcakes
Everyone loves cupcakes and these seasonal beauties taste so fantastic you’ll want to eat them all year round.

For 12 cakes, you will need:

225g of self-raising flour
1 teaspoon of bicarbonate of soda
1 teaspoon of ground cinnamon and the same of ginger
2 large eggs
150ml of vegetable oil
225g of caster sugar
150g of pumpkin, grated
½ a teaspoon of vanilla essence

For icing you will need:
50g of soft butter
200g of cream cheese
50g if icing sugar
½ teaspoon of vanilla extract
Pinch of ground cinnamon

Preheat your oven to 200°C/fan180°C/gas 6 and line your cake tin with paper cases – Halloween patterned ones if you can find them. Put the flour, bicarbonate of soda, ginger and cinnamon into a bowl. Pour in the oil, sugar and eggs into another bowl and beat until blended. Mix the wet ingredients with the dry, then add the pumpkin and stir together.

Spoon this mix into the paper cases and bake for 15 minutes, until well risen and firm but do not burn, then leave to cool.

Make the icing but mixing the butter and cream cheese until soft then stir in the icing sugar, vanilla and spices until totally smooth. Spread over the tops of the cooled cakes and if you can find some spooky sweets, add them to the top.

Whatever you do this Halloween, be safe and have fun.

Team Pure Beauty

Don’t let hay fever get you down

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The sun is shining, the sky is blue, off the shoulder dresses are on trend and everyone is happy.

Well, nearly everyone.

With an estimated one in five people suffering with this common allergic condition during their life, summer can be unbearable for many.

In a nutshell, pollen from grass, flowers, plants and trees can cause sneezing, runny or blocked nose and itchy eyes and it can be both painful and frustrating as there is no known cure.

Of course, the most effective way to keep hay fever under control is to avoid pollen exposure. This, however, it’s difficult and impractical, so we have some tips and tricks to help keep it at bay so you can enjoy your summer as much as everyone else.

Medicines
Hay fever can be controlled with conventional, over-the-counter medicines on sale at your chemist. Antihistamines help prevent allergic reactions and corticosteroids ease inflammation and swelling. If you try these and they aren’t helping it is worth speaking to your GP to see if prescription medication is needed.

Diet
Eat organic food where possible as this helps avoid pesticides and additives. Low-allergen foods such as brown rice, quinoa, broccoli, cabbage, sweet potatoes, leeks, peas, pears, apples and papaya are all good options and of course will aid general peak health.

Mushrooms
Mushrooms aren’t just for breakfast and can really help regulate the immune response. A good quality organic extract from Reishi mushrooms is a good option and worth investing in if you are serious about dealing with hay fever for once and all.

Drinking
Keep your water drinking up and reduce your alcohol intake. Beer, wine and spirits all contain histamine, which is the chemical that sets off allergy symptoms in your body so as well as making you more sensitive to pollen, alcohol also dehydrates you, making your symptoms seem worse.

Wash your hair
Did you know pollen can stick to your hair? Well it can and when you go to bed it transfers to your pillow and will affect you as you try to sleep. If you have been out for the day, it is a good idea to have a shower and change your clothes before going into your bedroom and sprinkling pollen around and making life harder.

Go for sunglasses
As well as shades protecting your precious peepers, they are also a great way of stopping pollen from getting into your eyes. Go for a decent wrap around pair to create a barrier and to ensure your eyes are less red and itchy.

Housekeeping
We aren’t saying you don’t clean but given that pollen can easily get into your carpets it is a good idea to vacuum regularly and sweep it away. Try not to have the windows open too much and dust with a wet cloth so pollen doesn’t unknowingly spread around your house

Barrier
It is said that applying a little Vaseline (petroleum gel) around your nose can stop pollen getting into your system.

Home comforts
This isn’t going to happen every day but if the pollen count is high (over 50 grains per cubic metre of air) you might want to stay at home or visit a shopping centre, cinema or museum rather than being outdoors and at risk of symptoms getting worse.

Spice up your life
Garlic, ginger, red onions and other spices are all brilliant ways to help clear sinuses and ease congestion. Add them to curries, salads, stir fries and BBQs to keep your pain away.

Honey
Pop some honey on your toast or in your green tea and let the bee pollen in it desensitise your body to the plant pollens that cause the hay fever grief.

We hope you find a way to keep your hay fever under control this summer, and if you have a top tip, would love to know what it is.

Team Pure Beauty

Bolognese and Mary Berry – what’s all the fuss?

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While Brexit and Trump are still toping the headlines, it was Mary Berry who stole the media show last week with talk about the ingredients of her somewhat unorthodox Bolognese sauce.

The kitchen veteran revealed that she added double cream and white wine to her sauce, but not everyone was impressed.

Whatever we thought of her ideas, she got on thing right by following the one rule of Bolognese, which is that it must not, under any circumstances, be served with spaghetti and rather pappardelle, as she uses.

For many families, Bolognese is a mid-week staple so we have put together a tasty recipe that will make everyone happy.

For one batch, you will need:

• 2 tablespoons of olive oil
• 400g of minced beef
• 1 onion, sliced and diced
• 2 cloves of garlic, crushed
• 100g of carrots, grated
• 2 x 400g tins of chopped tomatoes
• 400ml of stock
• 400g pasta – ideally tagliatelle, pappardelle or fettuccine
• Salt and pepper to season

With the ingredients prepared, here’s how it goes?

• Heat the olive oil in a pan and once hot add the mince and a little salt and pepper. Cook the mince until browned then transfer to a bowl and set aside.
• Add another tablespoon of oil to the pan and gently fry the onions until softened and translucent. Add the garlic and cook for around two more minutes, then mix in the carrot and put the mince back into the pan.
• Next chuck in the tomatoes, stir and pour in the stock. Bring all of this bring to a simmer before reducing the temperature and cooking for around 45 minutes until the sauce is thick and rich.
• Cook the pasta as advised, we love fresh for a really authentic taste, then serve with the sauce and enjoy.

If you do want to have a little extra taste we do have some other ideas to bring your sauce alive.

Dried porcini mushrooms add a depth of flavour that will really surprise you. Soak the mushrooms for around 10 minutes in boiling water and add them into the sauce for a real taste sensation.

If you aren’t a big red meat-eater, why not use turkey instead. This is lower in fat but does need a little added flavour so cook this in a slow-cooker and add a few dried sage leaves over the finished dish, and enjoy.

Soffritto is a mixture of diced carrots, onion and celery, and adding it to your sauce adds extra flavour, colour and texture. Because it’s finely chopped, it clings more easily to the pasta, too.

You can add various herbs for added taste. A teaspoon of dried Italian mixed herbs added at the start of cooking, or a tablespoon of fresh, chopped oregano added to the meat sauce towards the end of the process, can offer depth as well as taste.

For vegetarians, you can swap the minced beef for Quorn, which is a healthy source of protein.

However you cook your sauce, enjoy eating it!

Team Pure Beauty

Chicken soup, the soul lifter

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anti-biotics, anti-inflammatory, antibacterial and antiviral properties, betacarotene, blender, bones, bowl, brown rice, bug busting, butternut squash, chicken, chicken soup, chillies, cold viruses, fresh ginger, garlic, ginger, gut-friendly bacteria, hydrate, immune system boosters, ingredients, live yogurt, mix, mushrooms, nasal membranes, natural decongestant, nose, onion, pan, potent, powerful, quinoa, sauté, Shiitake mushrooms, shred, smooth, sniff, spoonful, spoonful of live yoghurt, stir, stock, stuffy nose, super-nourishing, zinc

Old wives tale or not, there is something magical about chicken soup.

Clear broths for poorly tums, spicy chicken noodle soup for a stuffy nose and there is nothing like a lovely bowl of hot, creamy soup to cheer you up when you are feeling below par.

You can of course get it in a can, but if you want something super-nourishing that will warm you up and make you feel better and brighter, we have the perfect recipe for you.

For our winning bug buster you will need:

5 chicken thighs (ideally organic)
1 small butternut squash, deseeded
1 small pack of Shiitake mushrooms, washed
4 cloves of garlic
1 red onion
2 green chillies
1 piece of fresh ginger (a 5cm square should work)
1 litre of fresh chicken stock
To make a perfect pan soup, you will need to:

Chop the chillies, garlic, onion and sauté them together until the onion softens and goes slightly brown.

Next, chop the butternut squash into manageable cubes, slice the mushrooms and add to the pan together with the chicken. Stir all of this together and then add enough stock to cover the ingredients.

Turn down the heat and simmer the mix until the squash is soft and the chicken is cooked.

This is the bit many people don’t do, and makes all the difference. Carefully remove the chicken from the soup and put on plate, put the other ingredients in a blender and mix until you have a smooth soup base.

Loosen the chicken from the bones, shred and then put back into the now smooth soup and serve.

Individually these ingredients are powerful, together they are potent, and this is why.

Let’s start with the chicken. We all know chicken is a source of protein which is vital for your immune systems but it also packed with zinc, which is believed to reduce the severity and length of colds.

The chicken stock is added because that extra bit of liquid will not only help hydrate you but also clear blocked noses.

Green chillies are a brilliant natural decongestant that stimulates nasal membranes and helps clear nasty mucus.

Garlic contains the compound allicin, which is full of antibacterial and antiviral properties, which help mop up cold viruses and get rid of them a little bit faster.

We suggest using red, rather than white onions, because they contain antibacterial properties and offer and added blast of goodness.

Butternut squash isn’t always used in soup but we like it because it is full of betacarotene, which an anti-inflammatory that will also helping clear up a stuff nose. Bet you didn’t know that?

Ginger is an all round natural bug busting wonder product. It fires up you circulation so those white blood cells can deal with any infection fast, it warms up if you are feeling cold and because it has anti-inflammatory properties it can clear bunged up noses and heavy heads.

We love this soup served piping hot with a slice of garlic bread and large glass of water with lemon, but there are other ways to enjoy it.

If bread isn’t for you, but you need a little more energy, why not add a handful of brown rice or quinoa.

If you have been on antibiotics, adding a spoonful of live yoghurt will give you a much-needed serving of gut-friendly bacteria.

If you are a vegetarian, don’t despair. Swapping the chicken thighs for a handful of almonds will give you a healthy serving of essential amino acids that are brilliant immune system boosters.

What’s your favourite soup, we would love to know.

Team Pure-Beauty