Christmas with Good Housekeeping. Good Housekeeping

Чтение книги онлайн.

СКАЧАТЬ time: 25 minutes

      Cooking time: about 30 minutes

      1 tbsp oil

      2 onions, finely chopped

      4 celery sticks, chopped

      2 large garlic cloves, roughly chopped

      1½ tsp ground ginger

      1½ tsp English mustard powder

      750g (1lb 11oz) parsnips, peeled and cut into rough 2.5cm (1in) pieces

      500g (1lb 2oz) potatoes, cut into rough 2.5cm (1in) pieces

      2 litres (3½ pints) vegetable stock

      TO GARNISH

      Pecans, chopped

      Maple syrup

      Per serving 136 cals, 4g protein, 3g fat (0.4g saturates), 24g carbs (8g total sugars), 8g fibre

       1. Heat the oil in a large pan and gently cook the onions and celery for about 10 minutes until completely softened (but not coloured). Add the garlic, ginger and mustard powder, and fry for a further 1 minute, then add the parsnips, potatoes and stock.

       2. Bring to the boil, then turn down the heat and simmer for 15 minutes or until the vegetables are completely soft.

       3. Carefully blend the soup in batches until completely smooth, then return to the pan and add salt and pepper to taste.

       4. Reheat if necessary, then ladle the soup into eight warmed soup bowls and garnish with chopped pecans, freshly ground black pepper and a little drizzle of maple syrup.

       GET AHEAD

      Make the soup to the end of step 3 up to 1 day ahead. Cool completely, then transfer to a bowl, jug or airtight container, cover and chill. To serve, reheat gently in a pan and check the seasoning. Complete the recipe to serve.

Christmas Wreath Salad

      This makes a beautiful centrepiece. Toasting nuts brings out their flavour.

      Serves 6

      Hands-on time: 15 minutes

      Cooking time: about 5 minutes

      75g (3oz) walnut pieces

      130g bag mixed green salad leaves

      3 pears, peeled, cored and sliced

      250g (9oz) blue cheese, crumbled

      50g (2oz) pomegranate seeds

      Baguette, to serve (optional)

      FOR THE DRESSING

      3 tbsp white wine vinegar

      1 tbsp runny honey

      1 tsp wholegrain mustard

      2 tbsp extra-virgin olive oil

      Per serving 347 cals, 13g protein, 27g fat (11g saturates), 11g carbs (11g total sugars), 3g fibre

       1. Heat a large dry frying pan, then add the walnut pieces. Toast over a medium heat for 3–5 minutes, shaking the pan often, or until the walnuts smell toasted. Tip into a bowl and set aside to cool.

       2. In a small serving bowl, whisk the dressing ingredients with some salt and freshly ground black pepper. Set aside.

       3. On a large board or platter, arrange the salad leaves in a wreath shape. Dot over the pear slices and blue cheese. Scatter over the pomegranate seeds and cooled, toasted walnuts.

       4. Place the bowl of dressing in the middle of the wreath and serve with sliced baguette, if you like.

       GET AHEAD

      Make the dressing up to a day ahead and store in a jar in the fridge. To serve, complete the recipe (don’t slice the pears too soon or they’ll go brown).

Smoked Salmon Ponzu Salad

      Ponzu is a classic Japanese dressing of soy sauce and citrus juice. Here, it cuts through the rich slices of smoked salmon.

      Serves 8

      Hands-on time: 15 minutes

      2 large ruby grapefruit

      2 large white grapefruit

      1½ tbsp light soy sauce

      1½ tsp runny honey

      400g (14oz) smoked salmon (about 16 slices)

      100g (3½oz) watercress leaves

      100g (3½oz) pomegranate seeds

      Per serving 114 cals, 14g protein, 3g fat (0.4g saturates), 8g carbs (8g total sugars), 2g fibre

       1. Peel and segment the grapefruit with a serrated knife, removing the pith. Pour the juices into a bowl as you go. Spoon off 3 tablespoons of the juice into a jug (any remaining juice can be discarded), mix in the soy sauce and honey and set aside.

       2. Arrange the smoked salmon slices, grapefruit segments and watercress leaves on eight starter plates. Scatter with the pomegranate seeds. Just before serving, drizzle each plate with 1½ teaspoons of the dressing.

       GET AHEAD

      Segment grapefruit and make dressing a day ahead. Store dressing, and segments in remaining juice, in separate covered containers in fridge. Arrange salads on plates up to 3 hours ahead and chill. Remove from fridge 30 minutes before serving.

Prawn and Bacon Pâté

      This easy starter can be made up to a day ahead.

      Serves 6

      Hands-on СКАЧАТЬ