Salad, but not as you know it

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apricots, Asparagus, Balsamic vinegar, BBQ, beef tomato, cherry tomatoes, cold water, crushed, dinner, Extra virgin olive oil, free range chicken breasts, friends, garlic, grated, Hot Tuna and Sweetcorn Salad, ingredients, lemon juice, lemon zest, lunch, luscious green salad, olive oil, organic butter, pan, pan of salted water, peppery leaves, picnic, pitta, plates, red chilli, red onion, Red wine, roasting, rocket, salt and pepper, serve, slivers, soft, steaks, Summer chicken salad, tasty, trimmed, tuna, Vegan, very finely sliced, Watercress, Watercress and apricot pitta bread

How many times do you buy luscious green salad, only to find it limp and sad at the back of the fridge because you don’t know what to do with it?

Full of flavour, the peppery leaves of watercress and rocket contain essential vitamins and can be a great addition to any diet.

Whether you are having friends for dinner, planning an end of term BBQ or packing a picnic for the park, we are here to share some ideas of how to get the most out of your salad leaves.

Watercress and apricot pitta bread
This vegan option takes around 10 minutes to get ready and serves two, making it a quick, easy lunch that is light but tasty.

Ingredients
1 bag of watercress and rocket (washed)
4 ripe apricots
½ a head of fresh fennel
Extra virgin olive oil
Wholemeal pitta breads
For the dressing:
75ml of extra virgin olive oil
1 clove of garlic, peeled and crushed
½ teaspoon of lemon zest
Fresh lemon juice
Salt and pepper

To start, halve the apricots, cut them into slices, brush them with oil and place in a hot, dry pan and cook for a minute or so, turning so they are soft.

To make the dressing, whisk together the lemon juice, lemon zest, garlic, olive oil, and salt and pepper, adding more lemon juice if required.

Toast and break open the pitta bread, add the salad and apricot slices, and enjoy.

Summer chicken salad
This is perfect for a mid-week treat or a lighter alternative to a full roast with all the trimmings.

Ingredients
2 free range chicken breasts
1 x bag of watercress and rocket
1 beef tomato, sliced
60ml olive oil
Large bunch of fresh asparagus, trimmed and washed
Salt and pepper to season

For the dressing
1 red onion, very finely sliced
1 red chilli, grated
2 tablespoons of olive oil
2 tablespoons of cold water
Salt and pepper to season

Method
Start by making the dressing as giving it time to settle before eating makes it taste best. Ensure that the onion is finely sliced into slivers and the garlic is well crushed. Put all the ingredients into a glass bowl and beat with a fork until you have a smooth mixture. Pour into a jar and put in the fridge.

We would suggest either putting the chicken on the BBQ or roasting for around 25 minutes, using any left-over garlic plus salt and pepper to season.

Cook your asparagus for two minutes in boiling salted water, then drain and set aside.
Wash the watercress and place onto each plate, then add the chicken and asparagus before drizzling on your dressing – and enjoy.

Hot Tuna and Sweetcorn Salad

Ingredients
1 bag of watercress and rocket
2 fresh tuna steaks
Cherry tomatoes
2 fresh corn on the cob
Olive oil
Balsamic vinegar to drizzle
A large knob of organic salted butter
Salt and vinegar

Method
Firstly, boil your corn on the cob in a pan of salted water, chop the tomatoes and wash them, together with the watercress and place on plates.

Next, cook the tuna steaks but do note, this doesn’t take long and burning can happen easily, so don’t walk away mid-cook! Brush the tuna lightly with oil, and season with salt and pepper. Place the fish in a heated frying pan over a high heat and cook for just a couple of minutes, depending on how thick the steaks are. Then, turn the tuna over and cook for another couple of minutes.

Add a drizzle of the balsamic vinegar to the salad, place the tuna on the leaves, drain and butter the corn and enjoy with seasoning as required.

Team Pure Beauty

Soup To Nourish Your Body

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5 a day, Asian Broth, blender, blitz, body, boiling water, bowl, carrots, celery, crème fraîche, crush, delicious soup, dried red lentils, eating, enjoy, fat free, flask, fresh, fresh thyme leaves, fry, goodness, ground coriander, gym session, heat, humus, leeks, lime, lump free, made from scratch, Nourishing food, olive oil, oven, pan, peel, pitta, quick and easy recipe, red chilli, red pepper., Roast Sweet Potato Soup, satisfying, silky smooth soup, small chunks, smooth, spring onions, steaming, stir, supermarket, sweet potato, tablespoons, tinned, tomato purée, vegetable bouillon powder, vegetable stock, vegetables, warming soup, wholesome, winner, winter, Winter Vegetable Soup with Lentils

If you are looking for wholesome, nourishing food that will feed your body this winter, soups are a real winner.

Yes, you can buy tinned and fresh ones at the supermarket, but there is something really satisfying about serving up a steaming bowl of goodness you have made from scratch.

Asian Broth
If you are looking for a light lunch option, you can’t go wrong with this quick and easy recipe that serves four.

You will need:
3 cloves of garlic
One piece of ginger (around 5cm)
200 g of pak choi, choy sum and Chinese cabbage
2 spring onions
1 red chilli
2 star anise
800 ml of clear vegetable stock
1 lime
Soy sauce

To make:
Peel and crush the garlic, then peel and grate the ginger. Trim the greens and finely slice the spring onions and chilli then add to a saucepan together with the garlic, ginger and star anise.
Put the pan over a low heat, add the stock, then bring to the boil. Gently simmer for around half an hour, then finally add the vegetables and cook gently until they are slightly wilted but still give a little bit of crunch.
Serve with soy sauce and a little lime juice and enjoy the fragrant flavours.

Winter Vegetable Soup with Red Lentils
This is a great warming soup to enjoy with family and friends after a country walk but also makes a hearty dinner when served with pitta bread and humus.

You will need:

85g of dried red lentils
2 medium carrots, diced
2 leeks, thinly sliced
1 red pepper, deseeded and diced
2 tablespoons of tomato purée
1 tablespoon of fresh thyme leaves
3 cloves of garlic peeled and crushed
1 tablespoon of vegetable bouillon powder
1 teaspoon of ground coriander
Boiling water
Salt and pepper to taste

To make:
Add the lentils and vegetables to a pan together with the tomato purée, thyme, garlic, bouillon powder and coriander, then pour in one litre of boiling water and stir well. Cover the pan and simmer for 30 minutes or until the lentils are tender.
You can either eat this as a chunky soup, or blitz in a blender and enjoy a smoother meal.

Roast Sweet Potato Soup

This delicious soup is a packed with 2 of your 5 a day and is perfect for taking to work in a flask or eating after a gym session.

You will need:
500g of sweet potato, peeled and cut into small chunks
300g of carrots, peeled and diced
Olive oil
2 small red onions, peeled and finely chopped
2 garlic cloves, peeled and grated
1 tablespoon of vegetable bouillon powder
100ml of fat-free crème fraîche, plus extra to serve
Salt and pepper
Boiling water

To make:
Heat oven to 220C/200C fan/ gas 7 then drizzle the carrots and sweet potatoes with olive oil plus salt and pepper and cook for around half an hour.
Heat two large tablespoons of olive oil in a saucepan and fry the onion until it is soft and translucent. Add the garlic and cook for several minutes then pour in the boiling water and vegetable bouillon powder and mix well and simmer for around ten minutes.
Take the roasted vegetables out of the oven and once cool, add to the pan mix and blend together until smooth and lump free.
Add the crème fraîche, reheat and enjoy.

Pumpkins are for more than just Halloween

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all year round, bake, batch, bicarbonate of soda, blender, boil, carving, caster sugar, chickpeas, cloves, cook, crème fraise, cubes, doorstep decorations, easy to make, eggs, fireworks, flour, fun, garlic, ginger, golden squash, great tasting recipes, ground cinnamon, icing, ingredients, lemon, olive oil, pan, pitta bread, Pumpkin Cupcakes, Pumpkin Hummus, pumpkin soup, pumpkins, red onion, salt and pepper, seasonal beauties, self-raising flour, simmer, soft and golden, spoon, stirring, stock, super smooth soup, tablespoon, tahini paste, teaspoon, vanilla essence, vegetable oil, vegetable stock cube, warm crusty bread, washed, wet ingredients, winter warmer, yellow pepper

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

Celebrate World Chocolate Day

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baking, baking powder, bicarbonate of soda, boiling water, cake, caster sugar, chocolate, chocolate cake, chocolate hit, clean, cocoa, cool, cream, creative, dark chocolate, delicious cake, double cream, Double Decker, electric whisk, enjoy, enjoy life, firm, fool-proof, free range eggs, full fat milk, good stuff, grease, guilt free, healthy eating plan, hour, ice, ice cream, icing, liquid, low heat, lump free, Maltesers, Mars bar, melted, Minstrels, mixing bowl, mixture, money, pan, plain flour, pour, quality, rack, Rolos, sandwich tins, skewer, smooth liquid, squares, Thornton’s, touch, Twix, vanilla extract, vegetable oil, wash your hands, wooden spoon, World Chocolate Day

World Chocolate Day, also known as International Chocolate Day, is here once again on 7th July and it is a great reason to ditch your healthy eating plan and enjoy the good stuff, guilt free.

With so many bars and brands out there, just where do you start when it comes to chocolate?

‘I love nothing more than a Double Decker and quite like Rolos too.”
Jane

“I love dark chocolate and have a couple of squares everyday.”
Danni

“For me it’s chocolate ice cream with chocolate sauce.”
Vicky

“I wish I could stop at one chocolate but no, I can eat an entire tray of Thornton’s in one go.”
Annie

Whilst you can go out and buy a Mars Bar, Twix and family bag of Maltesers to enjoy on 7th July, why not make this amazing fool-proof chocolate cake that is bang on the cocoa money.

For one delicious cake you will need:
225g of plain flour
350g of caster sugar
85g of cocoa powder
2 teaspoons of good quality vanilla extract
1½ teaspoons of baking powder and the same of bicarbonate of soda
2 large free-range eggs
125 ml of vegetable oil
250 ml of full fat milk
250 ml of boiling water
For the top of the cake you will need
200g of good quality, dark chocolate
200 ml of double cream
1 large bag of Minstrels or similar

In preparation for baking, wash your hands then preheat your oven to 180C/350F/Gas 4 then grease and line two 20cm sandwich tins.

To start making your cake, put all the ingredients, except the water, into a mixing bowl and beat the mixture until smooth and lump free. You can do this using a wooden spoon or an electric whisk.
Next add the boiling water a little at a time, until you have a smooth liquid – don’t worry this is how it is meant to be.

Divide the mix in two and pour into the sandwich tins and bake for around 30 minutes, or until the top of the cakes are firm to the touch and a skewer inserted into the centre comes out clean.

When ready, take the cakes out of the over and allow them to cool on a rack before you add the icing.

To make the icing, you will need to put the chocolate and cream in a pan and let them melt over a very low heat. Once they have melted, take away from the heat and whisk the mixture until it is smooth and thick then cover and let it rest for around an hour.

When ready, spread the icing onto the base of one cake, add the second cake then ice the top with the reminder of the mixture.

You can then get creative and add an extra chocolate hit with the Minstrels or sweets of your choice.

Serve as it comes or with ice cream and enjoy!

Team Pure Beauty

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

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alive, authentic taste, boiling water, Bolognese, carrots, celery, chopped tomatoes, diced carrots, dish, double cream, Dried porcini mushrooms, dried sage leaves, family, fat, fettuccine, garlic, healthy source of protein, Italian mixed herbs, Mary Berry, media, minced beef, olive oil, onion, pan, pappardelle, pasta, Quorn, red meat, rich, salt and pepper, sause, sensation, slow-cooker, Soffritto, spaghetti, stock, surprise, tagliatelle, taste, thick, tomatoes, translucent, turkey, vegetarians, white wine

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