Monday, 18 November 2013

It’s beginning to look a lot like an HFG Christmas!

Yes, the turkey steals the show at Christmas, but that shouldn’t mean your side dishes pale in comparison. Here are some extra-special festive ideas to bring to the table…

Tonia Buxton’s warming Greek recipes for winter nights

In our Winter issue, TV chef Tonia Buxton explains why the traditional Greek diet is one of the healthiest in the Mediterranean. Here is one of her favourite Greek recipes…

Ceviche masterclass

By Ellen Wallwork
Ceviche is having a bit of a moment and is appearing at an increasing number of restaurants. But while this Peruvian delicacy looks a la carte, it’s surprisingly easy to make in your own kitchen – and you don’t even need to turn on the oven! In its simplest form, ceviche is chunks of raw fish ‘cooked’ in citrus juice it’s the acid in the juice that denatures the proteins in the fish, similar to traditional cooking methods, turning them opaque.

So, with curing raw fish making it into Kenwood’s top 50 food experiences to try in a lifetime, we decided to try our hand at making ceviche. We sought out the expertise of Fernando Trocca, executive chef of the Gaucho restaurant chain where ceviche has been on the menu for more than 11 years. He shared his simple six-step guide to preparing the dish…

Friday, 15 November 2013

‘Tis the season for a HFG makeover

As part of our mission to Fight the Fads: Make Every Meal Healthier, we regularly feature healthy recipe makeovers in Healthy Food Guide and on our Facebook page. And with the party season drawing ever closer, we thought we’d share a recipe with you so you can indulge in a festive treat or two without overdoing it. Our healthier sausage rolls are made with reduced-fat puff pastry and lean pork mince bulked-up with fibre-boosting wholemeal breadcrumbs – and they taste delicious…

Thursday, 14 November 2013

What’s so good about quinoa?

Quinoa (pronounced ‘keen-wah’) is a tiny grain native to the Andes Mountains of South America where it’s been a staple for more than 5,000 years. The Incas prized it as the ‘mother grain’ and used it to supplement their predominantly vegetarian diet of potatoes and corn.

Wednesday, 13 November 2013

Healthy comfort food

As the nights draw in, we’ve been feeling the urge to cook some of our favourite slow-cook recipes. The anticipation created by the aromas wafting from the kitchen as the flavours of your hearty dinner intensify is one of life’s great pleasures.