1、Mussels in spiced broth

Creamy coconut broth with plump orange mussels makes an easy but impressive starter for two

Mussels in spiced broth recipe

Ingredients

  • 5 coriander sprigs, leaves and stems separated, plus extra for serving
  • 400ml can coconut milk
  • 2 lemongrass, halved and bruised, plus a thumb-size piece ginger, thickly sliced (or galangal if you have it)
  • 6 lime leaves, crushed
  • 2 small green chillies, crushed
  • 125ml coconut cream
  • 500g mussels, scrubbed
  • 2 tbsp fish sauce
  • 2 tbsp fresh lime juice

Method

Bring to the boil and simmer for 4 mins. Add the lime leaves and chillies, then stir in the coconut cream.
  • Add the mussels and fish sauce, then cover with an ill-fitting lid or baking tray so that the mussels can steam, but the broth won’t boil over and make a mess of your stove. Bring the liquid back to the boil, then simmer for a few mins, shaking the pot every so often so the mussels move around and open up – this should take about 3-5 mins.
  • When all the mussels are open, add the lime juice but don’t boil again. Taste, and if you like it, good – otherwise add more chilli for heat, more lime for sourness and more fish sauce if you think it needs salt. Spoon into bowls and sprinkle with the coriander leaves to serve.

  • https://www.truecookbook.com/recipe/mussels-in-spiced-broth-5385/

    2、Poached pears in spiced tea

    This low-fat, easy and fresh-tasting pudding is perfect for feeding a crowd on a budget
    Poached pears in spiced tea recipe

    Ingredients

    Method

    1. Put the sugar, honey, jelly and tea bags into a big saucepan with 600ml water and bring to the boil, stirring to dissolve the sugar. Add the pear halves, then cover and simmer for 12-15 mins until the pears are just tender – poke them with a skewer or the tip of a knife.
    2. Lift out the pears, then turn up the heat, throw in the cranberries and boil for a few mins until syrupy. Discard the tea bags. Serve the pears with the warm syrup poured over and a spoonful of crème fraîche or yogurt.

    3、Oriental pork balls in hoisin broth

    Low in calories and cheap to make, these Chinese flavoured meatballs are served in a clear and nourishing broth with plenty of veg
    Oriental pork balls in hoisin broth recipe

    Ingredients

    • 500g pack lean pork mince
    • 2 tbsp soy sauce
    • 2 tbsp cornflour
    • 1 tsp Chinese five-spice powder
    • 225g can water chestnut, drained, half finely chopped, half sliced
    • 500ml chicken stock
    • 3 tbsp hoisin sauce
    • thumb-sized piece ginger, shredded
    • 2 large carrots, shaved into strips with a potato peeler
    • 8 Chinese leaves, thick part sliced, leaves shredded
    • 300g pack beansprout
    • bunch spring onions, cut into lengths, plus a few tops chopped to serve

    Method

    1. Tip the mince into a bowl with the soy, cornflour, five-spice, chopped water chestnuts and some black pepper. Work everything together, then shape into 12 meatballs.
    2. Pour the stock into a wide, deep pan and stir in the hoisin and ginger. Add the meatballs, then cover and poach for 5 mins. Drop in the carrots, Chinese leaves, beansprouts, spring onions and sliced chestnuts, then put on the lid and simmer for 5 mins. Ladle into bowls, then serve scattered with spring onion tops.

    4、Poached pears in spiced red wine

    A completely fat-free pud that isn't boring. It's not just Good Food, it's genius
    Poached pears in spiced red wine recipe

    Ingredients

    Method

    1. Halve the vanilla pod lengthways, scrape out the black seeds and put in a large saucepan with the wine, sugar, cinnamon and thyme. Cut each piece of pod into three long thin strips, add to pan, then lower in the pears.
    2. Poach the pears, covered, for 20-30 mins, making sure they are covered in the wine. The cooking time will very much depend on the ripeness of your pears – they should be tender all the way through when pierced with a cocktail stick. You can make these up to 2 days ahead and chill.
    3. Take the pears from the pan, then boil the liquid to reduce it by half so that it’s syrupy. Serve each pear with the cooled syrup, a strip of vanilla, a piece of cinnamon and a small thyme sprig.

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