Beet, apple & ginger salad

This is the easiest, freshest salad to make and to eat. The ginger really gives it some zing and helps wake up those tired old taste buds. The jewel-like hue also perks up a jaded palate...be careful not to drip the juice on any light colored clothing though! lol!

Just as an FYI, you will need a food processor with a shredding blade or a muscular right arm and a sturdy grater for this one!

Beet, apple & ginger salad

Ingredients

4 small raw beets peeled and halved
1 granny smith apple (I leave mine unpeeled for the fiber but you can peel it)cut into quarters
1 thumb sized knob of ginger peeled
Sherry vinegar to taste
Olive oil (optional)
Salt and pepper

Put the fine shredding blade into the food processor then drop the beets,apple and ginger into the tube one by one.
Spoon into a serving dish and add sherry vinegar, salt and pepper to taste. You can add a drizzle of EVOO if you wish but I like it without.

Keeps for about a week in the fridge.

Scottish scone recipe

Now, I know it's January and we are trying to be healthier but, in my defence, these scones are not bad as scones go. The Scots are well known for being frugal and this is reflected in this basic, store cupboard ingredient recipe....no butter in sight!

Try them with a little heart-healthy, light margarine if you want to be virtuous or pile on the jam and clotted cream for a blow out. Best served with lots of hot tea...

Scottish Scone recipe
Makes 9-12 scones

Ingredients:
2 1/4 cups self-rising flour
1 tablespoon granulated sugar
2 teaspoons baking powder
3/4 cup (or more) chilled 1 or 2% milk
1 large egg
1 tablespoon vegetable oil

Extra flour (for sprinkling baking sheet with and to lightly flour work surface with).
Extra milk for brushing tops before baking.

Instructions:

Preheat oven to 425°F (220°C).

Sprinkle large rimmed baking sheet with flour (or use a Silpat mat or other silicone baking mat....saves washing the baking sheets later).

In a large bowl, whisk together the flour, sugar and baking powder.

Whisk together the 3/4 cup milk, the egg and oil in small bowl to blend.

Gradually add milk mixture to dry ingredients, tossing until moist clumps form.

Turn dough out onto lightly floured surface; knead gently for several turns until dough comes together. Do not overknead, you're not making bread!
BTW...you may need to add extra flour if the dough is too sticky......

Pat out dough to 1-inch thick round. Using a 2 1/2-inch in diameter cutter, cut out scones. Gather dough scraps; press out to 1-inch thickness and cut out more scones. Transfer to prepared baking sheet and brush the tops with the extra milk before placing in the oven.

Bake scones in preheated 425°F (220°C) oven until golden on top, and tester inserted into center comes out clean, about 12-14 minutes. Cool on baking sheet for 5 minutes.
Transfer to basket or serving plate and serve warm with butter, jam, and whipped cream (or double or clotted cream).


Variations:

Sultana: add 1/2 cup golden raisins to flour mixture
Chocolate: replace 1/4 cup flour with 1/2 cup unsweetened cocoa powder
Cheese: omit sugar and add 1/2 cup shredded strong cheddar cheese and a pinch of mustard powder to mixture. Sprinkle more cheese on top before baking.

Happy New Year!

Yes, it's that time of the year again. The time when gyms are full to bursting and everyone you know is moaning about how fat they feel!

Well, despair not! I hate the word "diet"....and the general consensus is that going on a diet causes you to feel deprived and dismal and full of despair. So, I am starting the New Year with a no diet approach, just a healthy approach to eating that tastes good. Of course, the odd walk would not go amiss either...

So, in the spirit of healthy eating that tastes great here's one of my favorite recipes:-
(as usual, the quantities are open to interpretation!)

Split Pea Soup

1 onion chopped
2 stalks celery chopped
2 carrots chopped (I often throw all of the above in the food processor and pulse until they are roughly chopped).
3 cups green or yellow split peas (no need to soak)
6 cups ham, veggie or chicken stock
2 dried bay leaves
salt and pepper to taste

Sweat (cook without coloring) the veggies in about 4 tablespoons water in a dutch oven with the lid on until slightly softened. Stir to prevent sticking.
Add peas, bay leaves and stock to pan.
Bring to boil then simmer until peas and veggies are soft.
At this point you can either serve it as is or use an immersion blender to give it a smoother consistency.
Salt and pepper to taste.
Feel free to add more liquid if the soup is too thick.
Extra additions could be diced or chopped ham to make pea and ham soup or curry powder/turmeric for an Indian style soup.

Serve with No Knead Bread and a green salad.