Hello ''cooking tutorials'' community, we are pleased to share this french country LEEKS VINAIGRETTE Recipe with you.
a perfect and simple little meal with a dressing of local walnut oil and minced shallots and parsley. Served with hard-boiled eggs, it is a filling lunch.

INGREDIENTS

5 medium sized leeks, dark greens trimmed
1 shallot, minced
1 handful curly parsley, chopped
4 hard-boiled eggs
1 small handful chives, chopped
6 tbsp. walnut oil
6 tbsp. sunflower oil
2 tbsp. apple cider vinegar


METHOD

1. Fill a big pasta pot with water and bring to a boil. Salt the water. To prepare the leeks: slice the root end off very close to the roots. If you cut too much off, the individual leaves will not stay together but will all separate. Cut each leek in half lengthwise and then each half in half again. If you have tiny leeks, you can simply cut them in half and not bother quartering them. Rinse them thoroughly under cold running water making sure to get all the grit out from between the outermost leaves.

2. Once the water has come to a boil, put the leeks in the water bending them gently to fit inside the pot. Allow to gently boil for 30 to 40 minutes until they are tender throughout. Remove them from the water and let them drain and cool throughly in a colander.

3. Slice the hard-boiled eggs in half and arrange them on a plate then sprinkle with the chopped chives.

4. To make the vinaigrette, combine the walnut and sunflower oils, the vinegar, and salt and pepper to taste in a small jar, cover with a lid, and shake well to emulsify.

5. Serve the leeks warm or at room temperature sprinkled with the shallot and parsley and with the eggs on the side. You may have leftover vinaigrette but that is never a bad thing.

serves 4

Health Recipes Vegetarian recipes

04:02

Hello ''CT'' community, we are very glad to share with you this Crispy Fried Brussels Sprouts Recipe with Mom's Chili Fish Sauce.
You might have some left over chili fish sauce dip, but that's ok. Save it for your next batch of fried brussels sprouts, egg rolls, fresh fries or even baste the sauce on steak or chicken. It's a winner! Also, depending on your size of brussels sprouts, cut them to appropriate bite sized pieces. If your brussels sprouts are small, cut them in half. If they are very large, cut them in quarters. How ever you decide to cut them, make sure they're all about the same size so that they can cook evenly in the hot oil.

Ingredients:

2 pounds brussels sprouts, ends trimmed and quartered
oil for frying

For Chili Fish Sauce

1 cup water
1/2 cup fish sauce (use Tamari for Gluten Free)
2 tablespoons sugar
2 fresh chiles, minced (or to taste)
3 tablespoons minced garlic
3 tablespoons fresh lime juice

For slurry:

1 Tablespoon corn starch
1 Tablespoon water

Directions:

1. Make the Chili Fish Sauce: Combine all chili fish sauce ingredients in a medium sauce pan. Bring the sauce to a boil. As the sauce is coming to a boil, make the corn starch slurry by combining the cornstarch and water in a small bowl. Make sure to stir the slurry well and break up any lumps of cornstarch.
2. When the fish sauce comes to a boil, gently stir in the corn starch slurry. Slowly stir the sauce till it thickens. Once the chili fish sauce thickens, turn off heat. Allow chili fish sauce to cool.
3. Fry the Brussels Sprouts: In a large work, deep pot or dutch oven, fill oil to about two inches high. Heat the oil to about 350 to 375 degrees. Test the oil by frying one piece of brussels sprouts first. If it sizzles and cooks quickly, then the oil is ready.
4. Fry the Brussels sprouts in batches, so start by frying about 1/4 of the brussels sprouts till they are golden brown. Remove them from oil and blot them on paper towels to remove excess oil. Repeat the frying for the rest of the brussels sprouts.
5. Once all brussels sprouts are fried and crispy, combine them in a large bowl. Toss the crispy brussels sprouts with the chili fish sauce and serve warm.

Chicken Recipes Health Vegetarian recipes

03:55

Suit to our ‪#‎Autumn_program‬, we are pleased to share with you this lovely Kale, Cranberry, and Sausage Stuffed Acorn Squash recipe to make in this season. Enjoy it!

INGREDIENTS :

2 large acorn squash
2 tablespoons extra virgin olive oil, divided
1/2 tablespoon maple syrup
pinch of sea salt
1/2 large yellow onion, chopped
2 celery stalks, chopped
3 cups chopped or torn Tuscan kale
1 cup vegetable broth
1/3 cup dried cranberries
1-2 cooked Italian sausages, cut into bite-sized pieces use vegetarian)
3 cups stuffing mix (or 1 bag Mrs Cubbison's corn bread stuffing)

METHOD :

Preheat the oven to 400 degrees F.

Cut the squash in half lengthwise and scoop out and discard the seeds with a spoon. Drizzle or brush cut edges and inside of squash with 1 tablespoon olive oil and syrup. Sprinkle with salt. Place on a rimmed baking sheet and roast for 20 minutes.

Meanwhile, heat the remaining tablespoon of olive oil in a large pot over medium heat. Add the onion and celery and saute until softened. Add the kale and continue to saute until tender, adding a tablespoon of water and covering if needed. Add the vegetable broth, cranberries, sausage, and stuffing mix and stir to combine. Cook for one minute and remove from heat.

Fill roasted squash with the stuffing. If there is extra stuffing, bake it in a small casserole dish. Cover stuffed squash with foil and bake for 20 minutes. Remove foil and bake for 10 minutes longer to brown the top.

Makes : 4

Chicken Recipes Health Recipes Vegetarian recipes

06:36

This Tuna bucatini Recipe based on Anchovies and tomatoes which are a match made in heaven in this summery pasta dish – with tuna and a zesty hit of lemon thrown in, gives you a very healthy, delicious and easy recipe to make. you will love it for sure!

Ingredients

- 200 g bucatini
- sea salt
- 1 large clove of garlic, peeled
- 1 fresh red chilli
- 2 anchovy fillets
- 4 ripe cherry tomatoes
- extra virgin olive oil
- 1 x 180 g tin of quality tuna in olive oil
- 1 tablespoon baby capers, rinsed
- 1/2 lemon, juice from
- 100 g wild rocket, washed

Method

Cook the bucatini in a large pan of boiling salted water until al dente. Meanwhile, finely slice the garlic and chilli, then roughly chop the anchovies and tomatoes. Heat 3 tablespoons of oil (use the oil from the tin of tuna for added flavour, if you can) in a frying pan over a medium heat, then add the garlic, chilli, anchovies and capers. Fry for 2 minutes, then add the tomatoes and toss well.

Reserving some of the cooking water, drain the bucatini and add to the sauce. Toss well over the heat until lovely and glossy, adding a splash of the cooking water to loosen, if needed. Flake in the tuna, then add some lemon juice and most of the rocket. Toss well to warm the tuna through and wilt the rocket, then season carefully with salt and more lemon juice. Serve with a drizzle of oil, and a scattering of the reserved rocket.

- serves 2
- prep time: 10 min
- super easy

Health Italian Recipes Seafood

01:57

If you like kedgeree you'll love this easy variation on that theme, using good British ingredients to flavour the plump, juicy grains

Ingredients
- about 750ml vegetable, chicken or fish stock
- 2 tbsp olive oil
- 1 large leek, finely sliced
- 250 g risotto rice
- 125 ml white wine or dry sherry
- 1 undyed smoked haddock fillet, finely chopped
- 1 spring onion, finely chopped, to garnish
- 1 tbsp parsley, finely chopped, to garnish
   black pepper

Method
1. Pour the stock into a small saucepan and slowly bring it to a simmer.
2. In a large saucepan, heat the oil. Add the sliced leek and cook, stirring, over a medium heat for 5 minutes or until wilted and golden. Add the rice and cook, stirring, for 3 minutes or until the rice grains are glistening with oil and are becoming fragrant.
3. Pour the white wine or sherry into the rice and allow it to bubble away. Add a ladle of hot stock from the other saucepan and cook, stirring, until it has been absorbed by the rice. Add another ladle of hot stock and cook, stirring, until it has been absorbed by the rice. Repeat this process for about 17 minutes or until the rice is just tender and still has some bite to it.
4. Add another ladle of hot stock and stir the chopped smoked haddock into the rice. Continue cooking for another 2-3 minutes. Season to taste with a little salt and plenty of black pepper. Divide amongst serving dishes and scatter with the finely chopped spring onion and parsley before serving.

Prep time: 5 min
Cook time: 25 min
Serves: 4

Health Vegetarian recipes

03:27

Ingredients:
- 300 g trimmed leeks, finely sliced
- 200 ml light vegetable stock
- 200 g trimmed brussels sprouts
- 2 tbsp freshly squeezed lemon juice
- salt and black pepper

METHOD:
1. Place the leeks in a large saucepan and add the stock. Bring to the boil, cover and simmer on a low heat for 5 minutes before adding the sprouts.
2. Stir, replace the cover and simmer again for 4-5 minutes until starting to soften. Drain then season and stir in the lemon juice, just before serving

Prep time: 10 min
Cook time: 10 min
Serves: 4

Health Vegetarian recipes

03:07

Eating a healthy, balanced diet is an important part of maintaining good health, and can help you feel your best. It doesn't have to be difficult either. Just follow these eight diet tips to get started.
The key to a healthy diet is to do the following:

• Eat the right number of calories for how active you are, so that you balance the energy you consume with the energy you use. If you eat or drink too much, you’ll put on weight. If you eat and drink too little, you’ll lose weight. The average man needs around 2,500 calories a day (10,500 kilojoules). The average woman needs 2,000 calories (8,400 kilojoules). Most adults are eating more calories than they need, and should eat fewer calories. 
• Eat a wide range of foods to ensure that you’re getting a balanced diet and that your body is receiving all the nutrients it needs. 
  

   

  Get started 

  These practical tips cover the basics of healthy eating, and can help you make healthier choices:
  

   

  Base your meals on starchy foods

  Starchy foods should make up around one third of the foods you eat. Starchy foods include potatoes, cereals, pasta, rice and bread. Choose wholegrain varieties (or eat potatoes with their skins on) when you can: they contain more fiber, and can make you feel full for longer.
  Most of us should eat more starchy foods: try to include at least one starchy food with each main meal. Some people think starchy foods are fattening, but gram for gram they contain fewer than half the calories of fat.
  

   

  Eat lots of fruit and veg

  It’s recommended that we eat at least five portions of different types of fruit and veg a day. It’s easier than it sounds. A glass of 100% unsweetened fruit juice can count as one portion, and vegetables cooked into dishes also count. Why not chop a banana over your breakfast cereal, or swap your usual mid-morning snack for some dried fruit?
  

   

  Eat more fish

  Fish is a good source of protein and contains many vitamins and minerals. Aim to eat at least two portions a week, including at least one portion of oily fish. Oily fish is high in omega-3 fats, which may help to prevent heart disease. You can choose from fresh, frozen and canned: but remember that canned and smoked fish can be high in salt.
  Oily fish include salmon, mackerel, trout, herring, fresh tuna, sardines and pilchards. Non-oily fish include haddock, plaice, coley, cod, tinned tuna, skate and hake. Anyone who regularly eats a lot of fish should try to choose as wide a variety as possible.
  

   

  Cut down on saturated fat and sugar

  We all need some fat in our diet. But it’s important to pay attention to the amount and type of fat we’re eating. There are two main types of fat: saturated and unsaturated. Too much saturated fat can increase the amount of cholesterol in the blood, which increases your risk of developing heart disease.
  Saturated fat is found in many foods, such as hard cheese, cakes, biscuits, sausages, cream, butter, lard and pies. Try to cut down, and choose foods that contain unsaturated rather than saturated fats, such as vegetable oils, oily fish and avocados.
  For a healthier choice, use a just a small amount of vegetable oil or reduced-fat spread instead of butter, lard or ghee. When you're having meat, choose lean cuts and cut off any visible fat.
  Most people in the UK eat and drink too much sugar. Sugary foods and drinks, including alcoholic drinks, are often high in energy (measured in kilojoules or calories), and could contribute to weight gain. They can also cause tooth decay, especially if eaten between meals.
  Cut down on sugary fizzy drinks, alcoholic drinks, cakes, biscuits and pastries, which contain added sugars: this is the kind of sugar we should be cutting down on rather than sugars that are found naturally in foods such as fruit and milk.
  Food labels can help: use them to check how much sugar foods contain. More than 22.5g of sugar per 100g means that the food is high in sugar.
  

   

  Eat less salt

  Even if you don’t add salt to your food, you may still be eating too much. About three-quarters of the salt we eat is already in the food we buy, such as breakfast cereals, soups, breads and sauces. Eating too much salt can raise your blood pressure. People with high blood pressure are more likely to develop heart disease or have a stroke.
  Use food labels to help you cut down. More than 1.5g of salt per 100g means the food is high in salt. Adults and children over 11 should eat no more than 6g of salt a day. Younger children should have even less.
  

   

  Get active and be a healthy weight

  Eating a healthy, balanced diet plays an essential role in maintaining a healthy weight, which is an important part of overall good health. Being overweight or obese can lead to health conditions such as type 2 diabetes, certain cancers, heart disease and stroke. Being underweight could also affect your health.
  Most adults need to lose weight, and need to eat fewer calories in order to do this. If you're trying to lose weight, aim to eat less and be more active. Eating a healthy, balanced diet will help: aim to cut down on foods that are high in fat and sugar, and eat plenty of fruit and vegetables.
  Don't forget that alcohol is also high in calories, so cutting down can help you to control your weight. You can find information and advice in Lose weight. If you’re underweight, see Underweight adults. If you're worried about your weight, ask your GP or a dietitian for advice.
  Physical activity can help you to maintain weight loss or be a healthy weight. Being active doesn’t have to mean hours at the gym: you can find ways to fit more activity into your daily life. For example, try getting off the bus one stop early on the way home from work, and walking. Being physically active may help reduce the risk of heart disease, stroke and type 2 diabetes. For more ideas, see Get active your way.
  After getting active, remember not to reward yourself with a treat that is high in energy. If you feel hungry after activity, choose foods or drinks that are lower in calories but still filling.
  

   

  Don't get thirsty

  We need to drink about 1.2 liters of fluid every day to stop us getting dehydrated. This is in addition to the fluid we get from the food we eat. All non-alcoholic drinks count, but water, milk and fruit juices are the most healthy. Try to avoid sugary soft and fizzy drinks that are high in added sugars and can be high in calories and bad for teeth. When the weather is warm, or when we get active, we may need more.
  

   

  Don’t skip breakfast

  Some people skip breakfast because they think it will help them lose weight. In fact, research shows that eating breakfast can help people control their weight. A healthy breakfast is an important part of a balanced diet, and provides some of the vitamins and minerals we need for good health. Wholemeal cereal, with fruit sliced over the top is a tasty and nutritious breakfast.
  

   

Featured Health

13:54