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| | + | ''Elin al’Nia''<br><br> |
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| | + | 300g dried rice<br> |
| | + | 2 teasp vegetable oil<br> |
| | + | 450g chicken breast, skinless<br> |
| | + | 3 sticks celery<br> |
| | + | 1 large onion<br> |
| | + | 1 medium red, green or yellow (bell) pepper<br> |
| | + | 2 cloves garlic<br> |
| | + | 10g Cajun seasoning<br> |
| | + | 1 sprig fresh thyme of pinch of dried<br> |
| | + | 4 medium tomatoes<br> |
| | + | Pinch salt<br><br> |
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| − | Chicken jambalaya
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| − | Elin al’Nia
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| − | 300g dried rice
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| − | 2 teasp vegetable oil
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| − | 450g chicken breast, skinless
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| − | 3 sticks celery
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| − | 1 large onion
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| − | 1 medium red, green or yellow (bell) pepper
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| − | 2 cloves garlic
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| − | 10g Cajun seasoning
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| − | 1 sprig fresh thyme of pinch of dried
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| − | 4 medium tomatoes
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| − | Pinch salt
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| | Cook the rice in plenty of boiling, lightly salted water until tender, about 12 minutes. | | Cook the rice in plenty of boiling, lightly salted water until tender, about 12 minutes. |
| − | Meanwhile, heat the oil in a large non-stick frying pan or wok and add the chicken. Cook, stirring, for about 6-8 minutes, until browned all over. Add the celery, onion, green pepper and garlic. Cook for about 3 more minutes, stirring often, until the vegetables are softened slightly. | + | Meanwhile, heat the oil in a large non-stick frying pan or wok and add the chicken. Cook, stirring, for about 6-8 minutes, until browned all over. Add the celery, onion, green pepper and garlic. Cook for about 3 more minutes, stirring often, until the vegetables are softened slightly.<br> |
| − | Add the Cajun seasoning, thyme and tomatoes. Cook gently, stirring occasionally, for a further 5 minutes. | + | Add the Cajun seasoning, thyme and tomatoes. Cook gently, stirring occasionally, for a further 5 minutes.<br> |
| − | Drain the rice thoroughly, then add it to the frying pan or wok, stirring well to mix everything together. Season with salt and pepper, then serve | + | Drain the rice thoroughly, then add it to the frying pan or wok, stirring well to mix everything together. Season with salt and pepper, then serve. |
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| − | Cabbage recipes
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| − | Elin al’Nai
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| − | WHITE cabbage is a great filling vegetable and basis for a slimming meal. Three ideas below:
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| − | Cabbage is delicious sauteed with grated apple and a little cider vinegar. This recipe goes well with lean grilled pork cutlets. Heat 1 tbs olive oil in a large saucepan over medium-high heat. Add a finely sliced onion and 2 cloves crushed garlic. Cook for 10 minutes or until golden brown and tender. Add 4 cups finely shredded cabbage and 1 finely grated apple. Cook for 10 minutes, stirring constantly to prevent the vegetables from sticking. Season with salt and pepper. Add 2 tbs of cider vinegar and 2 tbs maple syrup, reduce the heat to low and cover. Cook for a further 15 minutes or until the vegetables have wilted and are tender. Serves 4.
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| − | Try cutting cabbage into wedges and steaming it. The key is to garnish it with a big flavour like grilled chopped bacon bits. Cut half a Chinese cabbage into 4 neat wedges. Place in a steamer basket and steam for 10-15 minutes or until tender. Meanwhile slice 100g lean middle rasher bacon into thin slices. Cook in a non-stick frying pan placed over medium-high heat for 3 minutes. Add 2 tbs chopped chives and 2 tbs pinenuts. Season with cracked pepper and cook for a further 3 minutes or until pinenuts are golden. Spoon mixture over steamed cabbage and serve. Serves 4.
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| − | Cabbage, potato and lima bean stew is a great vegetarian dish to enjoy in the colder months. Heat 1 tbs olive oil in an ovenproof casserole dish over medium-high heat. Add 1 finely sliced onion and 2 cloves crushed garlic and cook for 5-10 minutes or until golden. Add 3 cups chopped cabbage, 2 peeled and diced potatoes, 1 tbs fresh thyme leaves and a bay leaf. Season well with salt and pepper and cook for a further 5 minutes. Add 1 cup vegetable stock, cover and transfer to a moderate oven. Cook for 20 minutes or until vegetables are tender. Add 1 can drained lima beans and cook for a further 10 minutes or until heated through. Taste for seasoning and serve with a medium crusty wholegrain bread roll. Serves 4.
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| − | Parmesan glazed sole fillets with grilled tomatoes
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| − | Elin al’Nia
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| − | Serves two people
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| − | 4 large tomatoes
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| − | 1 portion shallots
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| − | 3 teasp olive oil
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| − | Half teasp caster sugar
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| − | 2 fillets lemon sole
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| − | 1 tablesp lemon juice
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| − | 1 tesp parsley
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| − | Grated parmesan cheese
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| − | Method
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| − | Preheat the grill to medium. Arrange the tomatoes in the centre of the grill pan, cut-side up, and sprinkle each with some shallots, ¼ teaspoon of olive oil and a pinch of sugar. Season well with salt and pepper. Grill for 3 minutes.
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| − | Lay the sole fillets on either side of the tomatoes. Season well with salt and pepper. In a basin, mix together the lemon juice, 1 teaspoon of olive oil and the parsley. Brush on the fillets.
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| − | Grill the sole and tomatoes for 5 minutes. Baste the fish with the remaining lemon mixture. Sprinkle over the grated parmesan cheese. Turn the grill up high.
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| − | Top the tomatoes with the oregano or marjoram and basil.
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| − | Pop the grill pan back under the grill for 1 - 2 minutes, just to melt the parmesan and wilt the herbs. Serve at once.
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| − | Cranberry-nut Wheat Loaf
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| − | Andra Mikolan
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| − | This one is also from the low-fat cookbook, but again, you can't tell! It's also only 153 calories a serving.
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| − | Makes 1 loaf (16 servings)
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| − | 1 package active dry yeast
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| − | 3/4 cup warm water (110-115 degrees)
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| − | 3 Tablespoons honey
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| − | 2-3 Tablespoons margarine or butter, room temperature
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| − | 1 egg
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| − | 1-2 cups all-purpose flour, divided
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| − | 1 cup whole wheat flour
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| − | 1 teaspoon salt
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| − | 1 cup dried cranberries (I used some frozen ones from last fall that I thawed in the oven for about 15 minutes... they worked just fine.)
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| − | 2/3 cup coarsely chopped walnuts
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| − | Fat-free milk (to brush across the top and make it shiny)
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| − | Gently mix yeast, warm water and honey in large bowl. Let stand five minutes. (Try not to be creeped out by the yeast practically swarming to the honey)
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| − | Add margarine, egg, 1 cup all-purpose flour, whole wheat flour and salt, mixing until blended. (I used a wooden spoon rather than a mixer. Then I got my hands in it.) Mix in cranberries, and walnuts and the remaining flour until it makes a smooth dough.
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| − | Knead dough on floured surface until smooth and elastic, about 5 minutes.
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| − | Place in a greased bowl; let rise, covered in a warm place until it doubles in size. 1-1 1/2 hours.
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| − | Punch dough down. (It doesn't take much but it's fun too!)
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| − | Shape into loaf and place in greased 9x5 inch loaf pan.
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| − | Let stand, covered until double in size, about 45 minutes.
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| − | Brush top of loaf with the milk.
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| − | Bake at 375 degrees until loaf is golden and sounds hollow when tapped, 35 to 40 minutes.
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| − | Remove from pan and cool on a wire rack or plate.
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| − | It's yummy with a smidge of butter! It takes about 3 hours but it's so worth it
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| − | Ajah cocktails & Bubbly Drinks
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| − | Classic Champagne Cocktail
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| − | Put a sugar cube in the bottom of a Champagne flute. Add 4 drops Angostura bitters, then 20ml Cognac. Top up with Champagne and serve.
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| − | WHITE Ajah - WHITE lady cocktail
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| − | Ingredients
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| − | 50ml/2fl oz gin
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| − | 25ml/1fl oz orange liqueur
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| − | ½ free-range egg white
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| − | 25ml/1fl oz lemon juice
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| − | 1 tsp sugar syrup
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| − | Method
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| − | 1. Place the gin, orange liqueur, egg white, lemon juice and sugar syrup into a cocktail shaker filled with ice and shake well.
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| − | 2. Strain into a sour glass
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| − | Yellow Ajah cocktail – Mimosa
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| − | 5 oz sparkling wine & 1 oz fresh orange juice
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| − | Red Ajah cocktail – Red Mist
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| − | 1 shot of cherry brandy
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| − | 1 shot of cranberry juice
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| − | Pour cherry brandy and cranberry juice into champagne flute glass, top up with champagne. Stir gently and serve.
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| − | Green Ajah cocktail – The Ghost
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| − | 15 ml (half an ounce) of Midori liquer
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| − | Top with champage
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| − | Blue Ajah cocktail – Blue Disco Fizz
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| − | 0.5 shot blue Curacao
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| − | 1 shot pineapple juice
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| − | 1 dash lemon juice
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| − | 0.5 shot elderflower cordial
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| − | Pour all ingredients into a champagne flute glass & top up with champagne
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| − | Brown Ajah cocktail – There Will Be Rum
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| − | • oz Malibu Rum
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| − | • 1 oz ruby red grapefruit juice
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| − | • dash of grenadine syrup
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| − | • chilled champagne
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| − | • strawberry slice for garnish
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| − | 1. Shake the rum, grapefruit juice and grenadine in a cocktail shaker filled with ice.
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| − | 2. Strain into a Champagne glass.
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| − | 3. Fill up with Champagne.
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| − | 4. Garnish with a strawberry slice on the rim.
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| − | Gray Ajah cocktail – Earl Grey Fizz
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| − | 1 oz vodka
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| − | 3/4 oz Earl Grey Tea Syrup*
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| − | 3 oz champagne
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| − | Shake Vodka and syrup on ice and strain into a chilled champagne flute. top with champagne. Garnish with a lemon twist.
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| − | *make 1 cup of Earl Grey tea and add 2 cups of sugar to make syrup.
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| − | Black Ajah cocktail – Black Velvet
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| − | Equal quantities of Guinness and champagne.
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| − | Home-made Lemonade
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| − | Makes 3 pints (1.75 litres)
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| − | Ingredients
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| − | 6 large lemons
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| − | about 5 oz (150 g) granulated sugar
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| − | First scrub the lemons in warm water, then thinly pare the coloured outer zest from 3 of them using a potato peeler or zester. After that any white pith will need to be pared from the strips of zest with a sharp knife – this is important to prevent the lemonade tasting bitter. Now put the zest in a large bowl and add the squeezed juice of all the lemons (don't bother to strain the juice at this stage) and the sugar.
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| − | Next pour in 2½ pints (1.4 litres) of boiling water, then stir well, cover and leave overnight in a cool place. Next day stir again and taste to check the sweetness, adding a little more sugar if it needs it. Now strain through a fairly coarse sieve, as it's nice if some of the lemon remains. Pour it into bottles, using sterilised corks, then chill thoroughly.
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| − | Serve the lemonade either straight or diluted with soda water (for maximum bubbliness), with lots of ice.
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| − | Bubble Milk
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| − | Alex & Lizzie Chang via Natalya Laragan
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| − | 1 tall glass of milk
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| − | straw.
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| − | Blow through the straw to the milk.
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| − | Enjoy the bubbles.
| + | [[Category:White Ajah Cookbook]] |
Cook the rice in plenty of boiling, lightly salted water until tender, about 12 minutes.
Meanwhile, heat the oil in a large non-stick frying pan or wok and add the chicken. Cook, stirring, for about 6-8 minutes, until browned all over. Add the celery, onion, green pepper and garlic. Cook for about 3 more minutes, stirring often, until the vegetables are softened slightly.
Add the Cajun seasoning, thyme and tomatoes. Cook gently, stirring occasionally, for a further 5 minutes.
Drain the rice thoroughly, then add it to the frying pan or wok, stirring well to mix everything together. Season with salt and pepper, then serve.
