Family Fine Dining

SarahSchenker It’s long been thought that kids love nothing better for dinner than unhealthy fast food like sausages and chips. Yet it seems that we have misjudged them, and the times have changed – children have now developed a much more sophisticated palate.  In a recent survey conducted by Birds Eye, more than 50% of adults questioned said that their children would eat salmon and 37% would eat Feta cheese. Other surprises were aubergines (27%), asparagus (33%) and lentils (36%)

This comes as a welcome surprise. After a long, busy day who wants to spend hours slaving in the kitchen to prepare different meals that satisfies everyone’s tastes? Now family meals can be just that, a meal that is eaten by all the family and one that is both enjoyable and healthy.

Someone who knows a thing or two about feeding children in a nutritious way to keep them healthy and happy is Dr Sarah Schenker. She will be in the studio to talk about how you can become more inventive when it comes to mealtimes, and how incorporating children’s favourite foods into your own old favourites – such as a feta cheese sandwich or a fish finger sandwich with Salmon fish fingers – can make all the difference. Making meal times fun, tasty and with foods that are better both for you and the whole family.

So if you want to know how to create easy dishes that are both nutritious and delicious, log on to our webchat and join in the discussion. Dr Sarah Schenker will be live online on 4th November at 3pm to discuss how to enjoy a healthy meal with your children

Click here to submit questions before the chat.

For more information visit www.birdseye.co.uk

Good Housekeeping cookery book competition winners!

I am so pleased to announce the winners of our Good Housekeeping cookery book competition are:

SaladsDressings Salads & Dressings

Pamela  – Isle of Wight

Valerie H.

BBQsGrills BBQ’s & Grills

Laura B.

Sarah M.

The winners will be contacted by email and their books will be on the way shortly.

Thank you to everyone who entered the competition and keep your eyes peeled for more competitions coming soon!

The Taste of Christmas

JasonAtherton Are you one of those people who leaves Christmas until the last minute, running around like a maniac rushing to get everything in time for 25th? Does the thought of cooking for your friends and family in the coming festive season leave you with a foreboding sense of dread?  Do you feel like you churn out the same old Christmas meal year after year? If so, you need to log onto to this webchat with top chefs, Jason Atherton and Stuart Gillies.

Wouldn’t it be great if you could go somewhere and “do Christmas” all in one place? That’s buy presents, order locally sourced produce, sample Michelin starred quality food for inspiration and learn gourmet secrets such as how to make your roast turkey moist and flavoursome, or the correct way to flambé your Christmas pudding? Well contrary to popular belief, this place exists. Gordon Ramsay presents Taste of Christmas is an exciting new food festival taking place at London’s Excel from the 4th – 7th December. The live event which celebrates the best in Christmas food, drink and entertaining, will be an opportunity to dine at top London restaurants as well as try your hands at everything from expert wine tasting to hands-on cookery demonstrations.

To get the festivities started, two of Gordon Ramsay’s Executive Chefs are available to answer all your Christmas questions. Jason Atherton from Maze and Stuart Gillies from Boxwood Café will equip you with the gastronomic know-how so that the cooking will be the least of your worries this Christmas.

As this is a live webchat you will be able to submit all your culinary questions in advance so why not log on and get in the Christmas spirit.

Jason Atherton and Stuart Gillies will be live online on Monday 3rd November at 11.30pm to discuss how you can have a delicious Christmas.

Click here to submit questions before the chat.

Fiendish Pumpkin Cake

Halloween has been celebrated for more than 2,000 years but today, it gives children the chance to dress up and take part in trick or treating. This cake is a really good way to use up all that pumpkin flesh you scoop out to make your lanterns.

FiendishPumpkinCake Fiendish Pumpkin Cake
Serves 6-8

Ingredients

1.35kg (3lb) pumpkin or butternut squash, peeled, deseeded and diced
½tsp grated nutmeg
150g (5½oz) light brown sugar
1tsp salt
115g (4oz) desiccated coconut
397g can Carnation Condensed Milk
1tsp vanilla extract
55g (2oz) butter, melted
55g (2oz) raisins

Method

Preheat the oven to 190°C, 375°F, Gas Mark 5.

In a large pan add the pumpkin and cook in boiling water for 20 minutes, or place in a large bowl and microwave on high with 3 tablespoons water for 10–15 minutes until soft. Mash and cool slightly.

Grease an 18cm x 25.5cm (7in x10in) rectangular baking dish. (I didn’t line the bottom of my tray with grease-proof paper and I wish I had, because I couldn’t get the cake out at the end!)

In a large bowl mix together the remaining ingredients and the cooked pumpkin.

Pour into a prepared dish and bake for 55-60 minutes until slightly brown and firm to the touch. Let it cool in the tin for 15-20 minutes (to finish setting) and then turn out.

Happy Halloween!

How to use your cookery books

books_02 This is actually an approach for those with special dietary requirement as a way of looking for inspiration for gluten free recipes for example, and means that you can continue to use those Italian or cake cookbooks, just in a different way.

An example is the tome that is The Silver Spoon – a collection of over 2,000 recipes from home cooks all over Italy. It covers the principles of practically every regional and local Italian dish – and although not an obvious choice for someone with Coeliac Disease, it has an astonishing range of naturally gluten free recipes. The recipes include cakes using potato flour, chestnut flour or ground almonds, plus staples such as gnocchi, meat dishes and risottos. Additional to these are the recipes where a limited amount of wheat flour is used, and could be substituted with a gluten free replacement such as buckwheat or gluten free blend opening up many more meals to try.

While there are some great gluten free cookbooks available, its great to get some inspiration from further afield, so take a look at your book shelves for ones that you may have considered useless and search out those recipes which are naturally suitable for you or are easily adaptable. For further ideas here’s a list of some lesser known books to get your mouth watering:

Guide to cooking with grains – great selection of gluten free recipes using unusual grains / seeds such as amaranth, polenta, buckwheat and much more. Plus there are some interesting new breakfast ideas taken from all over the world too.

Bill Granger – All the books by this author are inspired by his native pan Asian cooking which is often naturally gluten free when using for example tamarai instead of soy sauce.

Silver Spoon – Stacks of inspiration especially for those with a sweet tooth.

Anthony Worrall Thompsons Low GI diet­ ­ – It seems a low GI diet is also great for those who are gluten free and includes recipes for cakes and breakfasts – an area always needing energy.

Alice Waters / Chez Panisse Cookbook – The Californian cooking style embraced by Alice Waters at her restaurant means much in her books are gluten free naturally.

Sally Clarke – Dazzled by the work of Alice Waters, Sally Clarke approaches her cooking in much the same style and her restaurant in West London are a delight for anyone with an allergy.

kim To see Kim’s last article, click here. Kim also has a great blog following her new gluten-free life and adventures, it’s very interesting reading, so make sure you have a look.