Chef Jeenas food recipes

New Recipes Coming Soon

2011-06-20T15:51:00.007Z

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Keep logging on to JeenasKitchen.blogspot.com

New Recipes coming very soon!
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Chef Jeena has been creating many brand new recipes for you to enjoy.
Both meat and non-meat (vegan) recipes to be updated very soon.

To start with: Aromatic Tarragon Chicken in Coconut Sauce Recipe
Beef and Caramelised Onion Meatballs Recipe
Vegan Chocoalte and Cherry Brownie Recipe

Aromatic Tarragon Chicken in Coconut Sauce

Beef & Caramelised Onion Meatballs

Vegan Chocolate and Cherry Brownies

Bookmark today, new recipes coming very soon!

Middle Eastern Spice Mix Recipe

2010-05-27T20:00:00.006Z

How to make a Middle Eastern Spice Mix

There are many different spice blends in the Middle East varying from country to region.

This Middle Eastern spice mix recipe has been specially blended by Chef Jeena.

As with Indian spices, Middle Eastern spice blends have a variation of some select spices such as cumin, coriander, turmeric, sumac, mint, thyme, nutmeg, pomegranate, cinnamon and many more.

Middle Eastern cuisine uses garlic, olive oil and lemons just as the Mediterranean.

This delicious and aromatic spice blend is very easy to make, there is no roasting of the spices.

Chefs Middle Eastern spice blend recipe can be used to sprinkle on food, marinate meats and more.

Spice ingredients

1 + 1/2 tsp Cumin
1 tsp Coriander
1/2 tsp Sumac
1/4 tsp Dried mint
1/2 tsp Dried thyme
1/4 tsp Dried pomegranate seeds
1/2 tsp Cinnamon
1/4 tsp Nutmeg
2 tsp Paprika
1 tsp Salt
1 tsp Light brown sugar
1/2 tsp Turmeric
Pinch black pepper

Picture of Chefs spice blend mixed with lemon, olive oil and garlic.

How to make Middle Eastern spice mix/blend

Take all of the spices listed on the ingredients and place into a coffee grinder or spice grinder.

Pulse for 1-2 minutes until the pommegranate seeds become powder.

Keep in a sealed container until used.

For a delicious marinade mix Chefs Middle Eastern spice mix with olive oil, garlic paste and fresh lemon juice.

Sweetcorn Frittata Recipe (Omelette recipe)

2010-04-27T14:50:00.022Z

How to make a sweetcorn frittata

What is the difference between a frittata and an omelet?

A frittata is an egg dish that is cooked in a pan or oven dish with a combination of other ingredients such as vegetables, pasta or potatoes and served whole and sliced. Omelette is an egg dish that is pan cooked then folded in half, usually with a filling in the middle.

No need to worry about being technical in the kitchen, it does not matter whether you call it an omelette or a fritatta, all you need to know is that this recipe tastes amazing!

Chef cooks a very delicious sweetcorn frittata recipe that is easy to cook and packed with flavor.

Frozen sweetcorn is fried with garlic and mushrooms then topped with a tasty egg mixture and grilled with cheese and paprika under the grill to finish.

Paprika plays an important part in this delicious frittata recipe so do be generous when sprinkling the paprika in this recipe.

The great thing about this frittata recipe is that once you have cooked the mushrooms and sweetcorn there is no stirring, the frittata sits and cooks whole in the pan.

If you are a novice in the kitchen and find that you're omelette's tend to stick a lot do not worry. If you have trouble removing the frittata from the pan simply and gently slice the frittata whilst it is still in the pan and serve as individual slices.

Chefs sweetcorn frittata recipe is extremely delicious and will leave you're family and friends wanting more.

Ingredients

3 medium Eggs
2-3 Handfuls Frozen Sweetcorn
2 large Handfuls of Mushrooms (sliced)
2-3 Garlic cloves (minced)
Rice bran oil
2 tsp Grated Parmesan cheese
Pinch Salt
Small piece Mature cheddar cheese (low fat works great)
Large pinch Paprika
Pinch Parmesan cheese
Fresh Parsley for garnish

How to make a sweetcorn frittata

Using a fork whisk the eggs, 2 tsp of Parmesan cheese and a tiny pinch of salt.

Leave to the side while you cook the mushrooms.

Warm a large frying pan on a medium heat and drizzle in a little oil.

Add the sliced mushrooms, stir and cook for a minute then add the minced garlic. Once the garlic is added stir well for a minute then immediately turn down the heat so that the garlic does not burn.

Cook for a few minutes on low stirring all the time.

Add the frozen sweetcorn and stir well.

Cook for a minute then turn the heat back up again briefly, keep stirring.

Turn to low and cover for 2 minutes.

Remove lid, cook and stir until the sweetcorn is hot(and the odd few corn kernels start to caramelize).

When you pour the egg mixture into the pan do not stir! Make sure the egg spreads across the whole pan by tilting the pan a little.

It is important that you do not stir at this point.

Leave the frittata to cook on a medium/low heat for a few minutes then turn the heat down.

Once the frittata eggs start to set use a small spatula to gently release the edges of the frittata, do not try to lift the middle of the frittata.

Do not try to turn the frittata over and do try to lift the entire frittata.

Let the frittata cook some more without moving it.

The more it cooks and the more 'set' the eggs become the more you can gently lift the frittata towards the middle. There is no need to life out of the pan yet, or turn over.

Do not try to remove the frittata from the pan until it is ready to serve.

When the frittata is 'almost' cooked it is ready to go under the grill.

The bottom of the frittata should be set and cooked and there should be some raw runny eggs roughly covering the top in a thin layer.

Turn the heat off and place the pan onto a cold cooking ring. Grate the cheese over the top of the frittata (go easy on the cheese you want just enough for flavor) then sprinkle a touch of Parmesan cheese.

The most important part here is to add a good generous pinch of paprika and sprinkle it on top, the paprika makes this dish very tasty.

Take the whole pan and place it under a grill for a few minutes being sure to keep checking on it so that it doesn't burn.

The grill will finish cooking the eggs and melt the cheese.

When the eggs and cheese are cooked and melted then the sweetcorn frittata is ready to serve.

Gently try to ease the frittata out of the pan using a large spatula and let the frittat slide from the pan onto a plate.

Tear some fresh parsley leaves and sprinkle over the top and serve warm.

Enjoy Chefs sweetcorn frittata recipe.

New selection of recipes to be published.

2010-04-25T08:37:00.005Z

New selection of recipes to be published.

Chef Jeena has been real busy in the kitchen.

Keep visiting.

Steamed salmon in tin foil recipe

2010-03-17T10:49:00.019Z

How to make steamed salmon using tin foil in the oven.

This is a very easy salmon recipe to cook.

Salmon is a very healthy and tasty fish to eat but on many occasions lots of different people have said that they love the taste of salmon but do not know how to cook it, Chef Jeena shows you how to cook salmon the simple way.

It is not always necessary to cook salmon in a fancy way, with some simple seasoning salmon can be very easy to cook and extremely delicious to eat.

Chef uses salt, pepper and dried dill to season this salmon, the dill is optional. The fish is then wrapped in tin foil and baked in a hot oven. Once cooked the salmon is then served with kale and garlic potatoes, you can serve with any side dish of your choice.

Salmon is high in omega oils, Vitamin D, Tryptophan (the happy brain chemical), Selenium and B Vitamins. So as well as being very tasty salmon is very healthy.

Ingredients
2-4 Salmon fillets
Salt
Black pepper
Dried dill (optional)

Picture of fresh salmon seasoned with salt, pepper and dill.

Picture of fork digging into the delicious steam baked salmon.

Recipe - How to make steamed salmon using tin foil in an oven

Unroll some tin foil and place it shiny side down on top of a flat oven tray.

Place a square/rectangle of greased proof paper in the center of the foil.

If there is no grease proof paper at hand the fish can be cooked in the foil alone.

Place salmon fillets in the center of the grease proof paper with a small gap between each fish.

Sprinkle with salt and black pepper and if using the dill sprinkle with dill. A fresh sprig of dill can also be placed on top of the fish to infuse the salmon instead of using dried dill.

Pull the tin foil up at both ends and fold to seal the foil.

Make sure that there is space inside the foil for the hot air to steam the fish, almost like a foil bag.

If the foil is wrapped to tightly there will be no room for the hot air to steam the fish nicely.

Bake in an oven at gas mark 6-7 for 20 minutes or until cooked.

Serve with blanched green kale leaves and garlic potatoes or side dish of your choice.

To see how to cook a crispy salmon in the oven see:

Oven baked salmon recipe

Honey cake recipe

2010-03-04T09:56:00.030Z

Learn how to make the perfect honey cake recipe with Chef Jeena.

Honey is fantastic sweetener for desserts, biscuits and of course cakes.

There are many different varieties of honey. In this cake recipe Chef uses eucalyptus honey for the cake batter and some clover honey for the filling. Eucalyptus honey has a delicious toffee flavor, any clear honey can be used in this honey cake recipe.

This delicious cake can be sliced in half and filled with fresh cream or simply slice the cake as a whole and serve with a dollop of fresh cream or creme fraiche.

Chefs honey cake has a beautiful golden color and a wonderful moist spongy texture, combine this with a delectable honey flavor and this honey cake is a winner!

If you love the taste of honey then there is no doubt about how much you will adore this honey cake recipe.

Ingredients for honey cake

1/3 cup Soft light brown sugar
4 level Tbsp Honey (Eucalyptus honey)
4 level Tbsp Condensed milk
1/3 cup of Margarine
2 medium Eggs
1 cup Plain flour
1/2 tsp Bicarbonate of soda
1/2 tsp baking powder
Pinch salt
1/2 tsp Vanilla essence

For the filling

Freshly whipped double cream or a Creme fraiche/Cream cheese filling

Honey can be added to sweeten the filling with lemon zest or a touch of lemon juice.

(The honey cake is a sweet cake so don't overly sweeten the filling unless you have a huge sweet tooth. Add a little honey at a time until it is perfect for your taste. Leaving the filling with a slight sour zing compliments the cake and tastes fabulous.)

Picture of golden honey cake.

Picture of golden honey cake base spread with fresh cream.

How to make a honey cake recipe

Place honey, margarine, light brown sugar and condensed milk into a mixing bowl.

To measure the honey and condensed milk:

Take a tablespoon in one hand and use the other hand to dip a teaspoon into the honey. Let the honey slip and drizzle from off the teaspoon into the tablespoon until the tablespoon is full and level.

Do this method for both the honey and condensed milk for perfect measurements.

Briefly stir together with a spoon then whisk.

Add all of the dry ingredients and two eggs.
Mix well.

Pour into a greased and floured 7+1/2 or 8 inch round cake tin.

Bake in a hot oven at gas mark 5 for 25 minutes, do not open the oven door during the first stage of cooking.

Turn the oven down to gas mark 3 and bake for a further 20-30 minutes.

Leave the honey cake to cool in the tin for 10 minutes then remove and finish cooling on a wire rack.

Once cool carefully use a bread knife to slice the cake in half.

Spread with fresh cream or other filling of your choice.

Place the lid of the honey cake on top of the cream filling and dust with powdered sugar.

Gently cover with plastic wrap and place in the fridge until desired.

The cake keeps very well in the fridge and tastes fabulous the next day.

This cake will keep in the fridge for as long as the cream filling does.

Enjoy this delicious honey cake recipe.

Shepherds pie filling recipe

2010-02-23T12:27:00.021Z

Cooking a shepherds pie filling does not always mean you have to make a shepherds pie recipe.

A shepherds pie filling can be served with mashed potatoes on a plate for the whole family to enjoy. It not only tastes fabulous but takes less time to prepare.

This delicious shepherds pie filling recipe is very simple to cook and very nutritious to eat.

Chef uses a combination of vegetables - leeks, onions, carrots, mushrooms and peas all diced small to fit perfectly into the filling.

Leeks, carrots, garlic and onions give a fantastic flavor to the lamb filling.

Chef adds a lamb stock cube, if you can only find liquid stock then use part water part stock for this recipe.

This shepherds pie filling recipe is a great way to get the whole family eating a good hearty and nutritious meal.

Simply follow the recipe below and get cooking.

Ingredients for shepherds pie

500g Lean minced lamb
2 medium Leeks (washed/diced very small)
1 small Onion (diced very small)
5-6 small Carrots (diced very small)
4 large Garlic cloves (minced)
2 Cups/500ml Water
3-5 White mushrooms (diced very small)
1 Lamb stock cube
1 Tbsp Tomato puree
1 tsp Dried thyme
1 tsp Dried parsley
1/2 - 3/4 Cup Frozen Petite pois peas
1 tsp Paprika
Few drops Browning

How to make a shepherds pie filling

Take a large pan drizzle a dash of oil and lightly sweat/fry the leeks and onions until it starts to soften.

Add the garlic, turn down the heat a little stir well and and cook for a few more minutes.

Add the water, carrots, puree, paprika, thyme, parsley, lamb stock cube (crumbled up) and mushrooms.

Stir well bring to the boil then simmer on low for 20 - 30 minutes or until the vegetables have cooked and softened.

Once cooked add the minced lamb.

Place the minced lamb on top of the vegetables and chop at the mince using a spatula.

Stir well and simmer. Do not be tempted to add more water.

After a few minutes cooking the lamb and stirring, add the green peas.

Simmer with a lid for another 10-2- minutes, stirring occasionally.

Add a few drops of browning for the lovely dark brown color.

Use as a shepherds pie filling or simply serve with fresh creamy mashed potatoes.

Enjoy.

]

Butter Chicken Recipe Video (Indian Murgh Makhani)

2010-02-03T20:02:00.005Z

How to make Butter Chicken - Murgh Makhani

Watch Chefs video recipe so you too can cook some delicious aromatic butter chicken.

Click on the video screen to play this butter chicken video recipe or see Chefs text and picture butter chicken recipe here

Butter Chicken Recipe (Murgh Makhani)

2010-01-30T21:27:00.029Z

How to make Butter Chicken/Murgh Makhani

Butter chicken or murgh makhani originates from the Mughal Empire in India and is eaten through out the world today.

There are different variations of butter chicken but the basic principles of cooking butter chicken are marinating the chicken in yogurt and spices, then cooking the chicken in butter and adding the cooked chicken to a smooth aromatic tomato based sauce.

Chefs tasty butter chicken recipe is very aromatic and easy to prepare, there are a lot of ingredients used in this recipe but do not worry, it is simply a matter of marinating the chicken, cooking a sauce then refrigerating both, then after a few hours the procedure of cooking the butter chicken is easy because the two main parts of the recipe have already been done.

Cream can be added to the dish at the end of cooking, Chef adds evaporated milk instead, the option is yours.

This butter chicken recipe will impress family and friends and make them feel like they have eaten in a restaurant.

Simply follow Chefs easy step-by-step instructions and enjoy this delightful and aromatic dish.

Or see Chefs How to make butter chicken/murgh makhani video recipe

Ingredients for butter chicken (murgh makhani)

For marinade

2-3 Chicken breasts (diced)
1 cup Yogurt
1/4 tsp Ground cardamom
1/4 tsp Garam masala
1 + 1/2 tsp Lemon juice
1/2 tsp Paprika
1 Tbsp Tomato puree
1 tsp Garlic puree
1 large tsp Fresh ginger (grated)

For the butter chicken sauce

1 large Onion (diced)
Oil
3-4 inch Fresh ginger (chopped)
4-5 large Garlic (chopped)
Handful dried methi leaves
Handful dried curry leaves
1 tsp Salt
1/4 tsp Ground Cloves
1 tsp Paprika
8-10 Whole green cardamoms (depends on size of pods)
1/2 tsp Cayenne pepper/ Chili powder
1/4 tsp Cinnamon
1 tsp Sugar
Sprinkle black pepper
1 + 1/2 cup Sieved tomatoes/ Passata (or push some canned tomatoes through a sieve)

To finish

3 Tbsp Butter
1/4 cup Evaporated milk or Cream

Chefs Note... If using canned tomatoes try to use quality tomatoes that are thick in consistency, if the canned tomatoes are runny a little (1 Tbsp) tomato puree may be added.

Picture of green cardamoms, ground cloves, garam masala, cayenne pepper, paprika.

Picture of chopped fresh garlic and ginger.

Picture of butter melting in the pan.

How to make Butter Chicken / Murgh Makhani

Place all of the marinade ingredients except the chicken into a small bowl and mix.

Place chicken in a separate dish that it will be marinaded in.

Pour the yogurt marinade over the chicken.

Cover all of the chicken pieces in the marinade.

Cover the dish and place into the fridge for a few hours.

Heat up a large frying pan and drizzle in some oil. Add the onions and cook the onions for 5 minutes or until the onions soften.

Add the garlic and ginger and cook for a few more minutes stirring often so that the garlic does not burn.

Add the rest of the ingredients for the sauce, stir well and simmer for a few minutes.

Pour into a blender and pulse into a paste.

Cover and place in the fridge for a few hours.

When you are ready to cook the butter chicken remove the tomato base from the fridge and put through a sieve into a pan. This removes any little bits of cardamom shells and seeds that did not get blended in the food processor.

Pour the sauce into a small pan and gently heat on the lowest setting for 10-15 minutes stirring often. Do not boil the butter chicken sauce or else the spices will not be as aromatic and the tomatoes will burn, take your time.

In a large wok/pan add the butter on a medium/high heat.

Add the marinated chicken pieces.

Stir well and cook for a 5 minutes.

Pour the warmed up tomato base into the pan with the butter chicken.

Stir well, cover and simmer for 10 minutes or until chicken is cooked. Stir often so that the chicken cooks evenly.

Pour in the evaporated milk or cream, cook for another 2 minutes.

Serve with basmati rice, roti, naan bread.

Enjoy Chefs butter chicken recipe/ murgh makhani recipe.

See more of Chefs tasty Curry Recipes Here

Shami kebab recipe

2010-01-26T20:39:00.022Z

How to make shami kebabs

Shami kebab recipes can vary from place to place on which ingredients are used.

Traditionally shami kebabs are made using spices minced meat and chickpeas and are cooked in both India and Pakistan. A shami kebab is shaped like a round patty, unlike a seekh kebab which is shaped like a long sausage.

Chefs shami kebab recipe does not use chickpeas, instead sweet red peppers and onions are lightly fried along with fresh garlic, ginger and spices which give the kebabs a fabulous flavour.

These shami kebabs are easy to make and taste wonderful with pita bread, rice and fresh yogurt to dip the kebabs into.

Ingredients for shami kebabs

500g Extra lean minced beef or lamb
1 medium Onion (chopped extra fine)
1 medium Red capsicum/pepper
1 large tsp Garlic (minced)
1 large tsp Ginger (minced)
1 Tbsp Fresh coriander leaves (chopped fine)
1 tsp Butter/margarine
Pinch dried Methi leaves
Oil for frying

Spices

1 tsp Cumin powder
1 tsp Coriander powder
1 tsp Paprika
1/4 tsp Garam masala
1/4 tsp Cardamom powder
1/2 tsp Turmeric
1/2 tsp Salt
Pinch black pepper
1/2 tsp salt

Picture of Indian spices.

Picture of shami kebab cooking in the pan.

How to make shami kebabs

In a frying pan lightly fry the onions for s few minutes.

Add the peppers, garlic and ginger stir and cook for a few more minutes.

Switch off the heat and add the butter and spices and half a teaspoon of salt, stir well then place in a dish to cool.

Spreading the onion mixture on a flat plate helps it to cool down much quicker.

In a mixing bowl mix together 1/2 teaspoon of salt, methi leaves and minced meat.

Add the cooled down onions and fresh coriander, mix well.

The shami kebab mixture can be covered and placed in the fridge for a few hours or used right away.

Mould into patty shapes ready to cook, or mould into patty shapes and leave in the fridge for a few hours.

Heat up a large frying pan on a medium/high heat and pour in some vegetable oil. Place the shami kebabs into the pan and cook for a few minutes.

Do not turn the kebabs over until they have cooked a little on one side.

Turn the kebabs over and cook until the meat is cooked through.

The kebabs may need turning over once or twice more whilst cooking.

Serve the shami kebabs with fresh yogurt. Enjoy Chefs shami kebabs recipe.

Chicken Curry Recipe (How to make a chicken curry)

2010-01-24T17:23:00.044Z

How to make a chicken curry recipe with video

Here is Chefs chicken curry recipe with step-by-step pictures and also a video.

Chicken curry recipes can come in many forms, different spices, textures and flavors.

This chicken curry recipe uses coconut milk, fresh ginger, garlic, chillies and a wonderful blend of aromatic spices.

Chef cooks the chicken curry using chicken on the bone, this way the chicken is tasty and succulent and the curry is infused with the chicken stock flavor that the bones give to the curry dish.

Simply follow the steps and cook your very own tasty chicken curry recipe.

Ingredients for chicken curry

2 Onions (blended)
2 Tbsp Dried coconut
6 Chicken pieces (thighs/legs)
2-3 Tomatoes (skinned/chopped)
6 Garlic (minced)
2 heaped Tbsp Freshly grated ginger
200ml Coconut milk
50ml Evaporated milk
200ml Water
1 Chilli (chopped)
2 Chillies (whole)
5-6 Mushrooms (chopped)
1 cup Frozen peas
2 Onions (chopped)
2 tsp Brown sugar
Vegetable oil

Spices

1 + 1/2 tsp Turmeric
2 tsp Coriander powder
2 tsp Cumin powder
1 tsp Paprika
1/2 tsp Fenugreek powder
1/4 tsp Cardamom powder
1/2 tsp Garam masala
1/2 tsp Salt
Handful dried Methi leaves
Handful dried Curry leaves

1/2 tsp Cumin powder
1/2 tsp Coriander powder

Picture of Indian herbs and spices.

Picture of chicken curry served with basmati rice.

How to make a chicken curry recipe

Take a large pan on a medium/high heat,

Pour in a generous amount of oil, add the blended onions.

Keep stirring and chopping at the onions with a spatula and cook until the onions start to turn lightly golden.

Once the onions have turned a light golden color add the dried coconut keep stirring well for 1-2 minutes or until the coconut starts to toast.

Do not over cook the coconut at this stage.

Remove the coconut onions from the pan and place in a dish until later.

Pour a small amount of oil into the pan and sear the chicken pieces on each side.

Add the ginger, garlic, tomatoes, all spices and herbs (except for half a teaspoon of cumin powder and half a teaspoon of coriander powder), evaporated milk, coconut milk, water and chopped chili.

Stir well.

Place the two whole chillies into the pan.

Bring to the boil then turn the heat onto the lowest heat setting, place the lid on and simmer for 60 minutes or until the chicken is cooked and tender and falling off the bone.

Whilst the chicken pieces simmer for 60 minutes you can cook the onions.

Pour a little oil into a small frying pan, add the onions and fry until soft.

Do not overly brown the onions just cook until the onions soften, add the sugar, stir well and leave to the side until the end of the recipe.

When the chicken is cooked remove the chicken pieces from the pan.

Pick the chicken off the bone.

Add the half teaspoon of cumin and coriander to the pan.

Check for seasoning and add a little salt if needed.

Add the mushrooms to the pan, stir well cook on low heat.

After a few minutes add the peas.

Add the cooked onions to the curry stir well then add the cooked chicken to the curry.

Serve with fresh basmati rice and naan bread.

Enjoy Chefs chicken curry recipe.

Click on the video to see the video version of this chicken curry recipe.

How to make a chicken curry recipe video

2010-01-17T18:30:00.007Z

NEW: How to make a chicken curry video

We have added a new food recipe video below to view, simply click on the player.

To see this chicken curry recipe in step-by-step pictures see chicken curry recipe in pictures.

To view Chef Jeenas video recipe index click here thank you for watching. Please feel free to leave a comment.

Chewy chocolate milk cake recipe

2010-01-11T15:42:00.038Z

This is the ultimate chewy cake recipe!

Chefs chewy chocolate cake recipe is a combination of chocolate cake and milk cake bake together to form the most chewiest cake you have tasted.

The texture of Chefs cake is moist, soft, spongy and chewy chewy chewy.

This cake recipe uses a variety of ingredients including chocolate chips, milk chocolate bar, powdered milk and malted milk. Even though this cake recipe uses a combination of full fat and low fat malted milk, the cake itself does not taste of malted milk at all.

There is no need to melt chocolate or do anything over whelming in this recipe, it is easy and straight forward to bake.

This recipe looks amazing yet is simple to bake if you follow the easy step-by-step instructions below.

First Chef makes a cake mixture with chocolate chips added, then places milk chocolate pieces on top of the cake base. Jeena then tops the cake and chocolate pieces with a milk cake mixture which is heavier in consistency than the base. The milk topping pushes down onto the chocolate pieces whilst cooking which produces the blend and fabulous combination of textures and flavors in this wonderful cake recipe.

If you love biting into chewy cakes or chewy chocolate cookies then I assure you that Chef unique recipe is a piece of chewy heaven.

Ingredients for chewy chocolate milk cake recipe

For the chocolate cake base

100g Margarine
160g Soft brown sugar
2 Tbsp Maple syrup
1 tsp Vanilla essence
2 Medium eggs
1 Tbsp Milk
1 Tbsp Light condensed milk
5oz Plain flour
2oz Full fat malted milk powder
3/4 tsp Bicarbonate of soda
100g Plain chocolate chips
Pinch salt
80 - 100g Milk chocolate

For the milk cake top

2oz Margarine
2oz White caster sugar
3 Tbsp Light condensed milk
1 Medium egg
1/2 tsp Vanilla essence
1oz Light malted milk powder
1oz Skimmed milk powder
4oz Plain flour
1/4 tsp Bicarbonate of soda

Picture of chocolate pieces on top of the cake base.

Picture of chocolate chips and flour ready to be mixed for the cake base.

How to make a chewy cake recipe

First the base of the cake is made.

Cream together the margarine and brown sugar using an electric mixer.

Add the eggs, milk, vanilla, maple syrup and condensed milk for the base.

Mix well.

To measure the condensed milk correctly dip a spoon into the condensed milk and drizzle the milk from the dipped spoon onto a measured table spoon, when the table spoon is full and level then place the dipping spoon back into the condensed milk and repeat as needed.

Add the flour, salt, bicarbonate of soda, malted milk and chocolate chips.

Mix well with the electric mixer.

Pour the base cake mixture into a greased and floured 8 inch square cake tin.

Break the chocolate into bite site pieces and place evenly on top of the cake base.

To make the milk cake top take a new bowl and cream together the margarine, sugar, condensed milk.

Do not use the electric whisk, stir the ingredients together using a spoon by hand.

Add the egg and vanilla essence, now use the electric mixer to mix.

Add the flour, bicarbonate of soda, powdered milk and light malted milk.

Mix well with the electric mixer.

The consistency will be a lot different to the base, it will feel slightly firmer to mixer than the base cake mixture.

Pour the milk cake mixture on top of the base and chocolate pieces.

Carefully spread to the edges of the cake tin, the milk cake mixture is a little more difficult to spread than the base.

To make it easier pour the cake mixture on a bit at a time all over the cake rather than in one big dollop.

Place on the middle shelf of a hot oven at gas mark 5 for 30 minutes.

Turn the oven down to gas mark 3 and bake for a further 25-35 minutes.

Remeber towards the end of baking keep checking with a tooth pick if the cake is cooked inside.

Sometimes it is possible the tooth pick could have melted chocolate on it right until the end of baking, so do not mistake melted chocolate for uncooked cake. If in doubt use a tooth pick in the centre of the cake and the edges to be sure that it is clean and has no undercooked cake on it.

Leave the chewy cake in the tin to cool a little then remove and finish cooling on a wire rack.

This is what the cake will look like warm out of the oven.

This cake is best eaten when fully cool so try to resist temptation!

Once left to cool this cake becomes very chewy and double as tasty to eat.

Left until the next day this cake is totally delicious and chewy so do try to leave it until the next day or at least some of it so you can see the difference in texture.

After 2 days the cake is perfect, but can you wait that long?

Enjoy Chefs ultimate chewy chocolate milk cake recipe.

Chicken stew recipe

2010-01-09T11:06:00.016Z

How to make an easy chicken stew recipe

Chicken stew recipes do not need any special ingredients to taste fantastic, the secret of a tasty chicken stew is cooking chicken pieces on the bone, this way you have your very own chicken stock flavor without having to add extra shop bought stock and of course, the taste is far superior from real chicken.

Chef cooks chicken stew two ways, a chunky chicken stew and then shows you how to turn the stew into a delicious chicken soup recipe without blending which makes the soup very appealing to the eye than a basic soup.

This is a real simple recipe to cook, no wines, stocks, special herbs, using a little salt and curry powder only.

The chicken is moist and succulent and the vegetables compliment one another in such a tasty way. Chef also uses a lot of garlic in this recipe so it sure is a good stew to cook for family and friends when they have a cold.

Chefs easy chicken soup recipe is packed with flavor, warming and healthy, great for winter.

Ingredients for chicken stew recipe

6 mixed Chicken thigh & leg pieces
5-6 Carrots (sliced)
4-5 Zucchini (sliced)
1 Onion (chopped)
5-6 Garlic (crushed)
6-8 Potatoes (chunks)
1 +1/2 tsp Mild curry powder
1/4 tsp Turmeric
Salt to season
1 Litre water
2 Tbsp Cornflour (cornstarch)
Oil

Picture of chicken soup made from the chunky stew.

Picture of succulent chicken placed back into the stew.

How to make an easy chicken stew recipe

Take a large pan and heat on a medium flame.

Add the chicken and onions stir and lightly sear and cook for a few minutes, do not overly brown/cook the chicken.

Add the curry powders and garlic, stir well so that the powder is covers the chicken and all the powder is wet from the oil and juices.

Add the carrots then zucchini and pour in the water.

Do not stir bring to the boil then simmer for 15- 20 minutes.

Now carefully add the potatoes and simmer for another 1 + 1/2 hour or until the chicken meat is moist and falling off the bone.

Simmer with a lid on whilst cooking and stir occasionally.

Once the chicken is cooked turn the heat off, take the chicken from the pan and pick the chicken off the bone and stir back into the stew.

Check for seasoning and add more salt if needed.

In a small bowl mix two spoonfuls of cornflour with approximately two spoonfuls of water into a thick gooey paste.

Add the cornflour mix to the stew to thicken it and stir.

Enjoy Chefs easy chicken stew recipe.

To make this stew into a delicious and delicate chicken soup simply use a potato masher to crush the chicken and vegetables.

This method will produce a fabulous thick chicken soup that not only looks and tastes amazing but is great for people who prefer soups over chunky stews.

See more of Chefs soup and stew recipes

Brownies recipe chocolate

2010-01-02T18:57:00.030Z

How to make chocolate brownies

Chocolate brownies can come in a variety of textures and flavours.

Chefs chocolate brownies are soft and spongy with extra moisture towards the middle of the brownie and covered in a silky smooth chocolate sauce that will then set into a tasty frosting.

These brownies are simple to bake and extra delicious due to the chocolate sauce.

When these brownies are freshly baked and covered in the silky chocolate sauce it will be very hard not to keep going back with your fork for just one extra bite of this delectable chocolate brownie recipe.

Chef uses Belgium milk chocolate in this brownie recipe which gives the cake a nice light golden chocolate brown colour.

Simply follow the step-by-step instructions and get baking.

Ingredients for brownies recipe

Brownie ingredients

100g Margarine (3 + 1/2 oz)
150g Soft light brown sugar ( 5 + 1/2 oz)
3 Medium eggs
1 + 1/2 tsp Vanilla essence
150g Milk chocolate (5 oz)
50g White bread crumbs (2 oz)
75ml Light evaporated milk
200g Plain flour (7 oz)
1 + 1/2 tsp Bicarbonate of soda
Pinch salt

Chocolate sauce frosting ingredients
75g White sugar (3 oz)
150ml Evaporated milk
6oz Milk chocolate
10g Margarine

Picture of chocolate sauce frosting ready to be spread onto of the brownies.

Pictures of Belgium milk chocolate.

How to make the chocolate sauce frosting

Place evaporated milk and sugar into pan.

Gently heat until the sugar has melted. Bring to the boil and simmer for 6 minutes, no need to stir.

Take the pan off the heat.

Immediately add the margarine and chocolate pieces into the pan, keep stirring until well combined and smooth.

Pour into a dish, cover and refrigerate for 2 hours (until you have baked your chocolate brownies and left the brownies to cool).

How to make the brownies

Half fill a small pan with hot water, place a bowl on top of the pan and simmer the water.

Put the chocolate into the bowl and melt.

Cream together the margarine and sugar.

Add each egg to the sugar/margarine mixture one at a time being sure to mix well between each egg.

Try to use and electric mixer for best results.

When adding the last egg also add the evaporated milk and vanilla essence.

The consistency will quite watery at this point.

Pour the melted chocolate into the egg mixture whisking thoroughly as the chocolate is poured in.

Add the salt, bicarbonate of soda and half of the flour, mix thoroughly.

Add half of the white bread crumbs, mix well.

Add the rest of the flour, mix thoroughly.

Add the other half of the bread crumbs and mix well.

The chocolate brownie batter will now be a lot thicker.

Pour into a greased and floured brownie tin.

Cook in a hot oven on gas mark 4 / 180C for 30-35 minutes.

Leave to cool for a few minutes then remove the brownie cake from the tin and cool on a wire rack.

An easy way to do this is to slice the cake in half and take the cake out in two sections.

When the brownie cake has cooled down cover the brownie with the chocolate sauce frosting.

Slice the chocolate brownie cake and serve.

The next day the chocolate sauce will have set into a frosting.

See Chefs other chocolate recipes:

Malted milk chocolate brownies recipe

Chocolate cake recipe

Cherry meringue slice recipe

2009-12-29T20:35:00.026Z

This cherry meringue slice recipe is really simple to bake and delicious to eat.

Do you delight in taking the cherry off the top of a cake and eating it? Do you love it when you bite into a soft sweet cherry whilst eating a fruit cake?

If you love eating glazed cherries then you will really enjoy eating these tasty treats.

Chefs cherry meringue slice recipe is so easy to bake that you do not even have to roll the base out, simply press the base into the oven tin.

These delightful cherry treats look appetizing and colourful and taste really delicious.

Ingredients for cherry meringue slice

Base

1/3 Cup Margarine (2oz/50g)
1/2 + 1/3 Cup Plain flour (4oz/120g)
1 Tbsp whisked egg
2 Tbsp Caster sugar

Meringue

3 Egg whites
1 Tbsp Vanilla essence
18-20 Cherries
1/2 Tbsp Candied peel
1/2 Cup Ground almonds + 2 Tbsp (2oz/50g)
1/3 Cup Caster sugar (2oz/50g)
2 Tbsp Corn starch

Picture of glazed cherries and candied peel.

How to make a cherry meringue slice

In a mixing bowl mix together the margarine, sugar and egg for the base, add the flour and bring together into slumps of pastry.

Grease and flour an 8 inch square cake tin.

Press the clumps of the pastry base into the tin using your fingers.

In a small bowl place the cherries and candied peel, pour over the vanilla.

Mix together the dry ingredients for the meringue in a separate bowl.

Whisk the egg whites in a separate bowl until it forms stiff peaks.

This will take 1-2 minutes only.

Add half of the dry mixtures and half of the cherries into the egg whites.

Fold it in by moving a metal spoon over and under the egg whites, this keeps the air bubbles in the egg whites. Do not stir.

Repeat the process using the other half of the dry mixture and cherries.

Pour on top of the pastry base.

Bake in a hot oven at gas mark 4 / 175C for 35-40 minutes of until bouncy and firm in the middle.

Leave to cool in the tin for a while.

Enjoy Chefs cherry meringue slice recipe.

Also see Chefs Lemon meringue pie recipe

Chocolate Cake Recipe (chocolate frosting recipe)

2009-12-22T16:43:00.047Z

How to make an easy chocolate cake with chocolate frosting recipe

This is a delectable chocolate cake recipe that is simple to bake yet very impressive to serve to family and friends.

Chef uses Belgium milk chocolate to bake a fabulous cake that is filled and covered with a milk chocolate frosting.

The chocolate cake is soft, moist and bouncy like a compact sponge, the frosting is pure milk chocolate silk.

This tasty chocolate cake also has three layers to it baked in three 7 inch cake tins. If you only have two cake tins then this recipe can be make into a chocolate sandwich cake instead, please note two 7 inch tins will be too small so make sure both cake tins are 8 inches wide for a sandwich cake.

If you love milk chocolate and you love cake then you will love this delicious and easy recipe.

To learn how to make Chefs easy chocolate cake recipe simply follow the step by step instructions below and get baking.

Ingredients for chocolate cake

80g / 3oz Margarine
5 medium Eggs (cold from fridge)
275g / 10 oz Plain all purpose flour (1 + 1/2 Cup + 1/4 cup)
6 fl oz Milk
140g / 5oz Milk Belgium chocolate (1 large cup)
2 tsp Bicarbonate of soda
200g / 7oz Soft light brown sugar (1 cup)
1 tsp Vanilla essence

Frosting ingredients

6oz / 180g Milk Belgium chocolate
1 oz Margarine
2 fl oz Milk
190g / 6 + 1/2 oz Powdered sugar

Picture of the centre of a chocolate cake.

Picture of chocolate frosting.

How to make a Triple layer chocolate cake

Use a mixer to cream the margarine and sugar.

Add the five eggs one at a time to the sugar mixture making sure to mix thoroughly between each egg.

Melt the chocolate and leave to slightly cool for a minute or so. Add the chocolate to the egg mixture and mix thoroughly straight away.

Add the milk to the vanilla essence.

Mix the bicarbonate of soda into the flour.

Add parts of the flour and milk a little at a time being sure to mix well between each one.

Grease and flour three 7 inch cake tins (or two 8 inch tins).

Pour the chocolate cake batter evenly between each cake tin.

Place into a hot oven at gas mark 4/ 180C for 40 minutes.

Remove from the oven and leave the chocolate cake in the cake tin for 10 minutes before removing the cakes and leaving to fully cool on a wire rack.

Once the chocolate cakes have cooled down make the frosting.

Fill a pan up with a 1/3 of water and place a dish over the top of the pan. Melt the chocolate and margarine together in the dish.

Carefully take the dish from the pan and add the milk and powdered sugar in parts mixing thoroughly in between adding them, it should be done in approximately 3-4 parts.

Use a spoon or spatula to spread the inside of the cake with chocolate frosting, cover the cake in the chocolate frosting.

Leave the cake to settle and set.

Enjoy Chefs delicious chocolate cake recipe.

Cookie Recipes and Biscuit Recipes

2009-12-19T19:10:00.005Z

Chef Jeens Cookie recipes and Biscuit recipes index page.

This index page is full of step by step cookie and biscuit recipes, it will be updated with brand new recipes very frequently so do bookmark this page today.

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Millionaires shortbread recipe

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Pumpkin cookies recipe

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Chocolate coated peanut cookies recipe

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Marzipan cookies recipe

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Date cookies recipe

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Cherry meringue slice recipe

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Brown rice biscuits recipe

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Chocolate chip cookie recipe

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Coconut macaroons recipe

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Marshmallow cookies recipe

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Pistaccio nut biscuits recipe

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Ginger cake cookies recipe

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Shortbread recipe

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Smartie cookies recipe

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White chocolate coconut cookies recipe

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Chewy flapjacks recipe

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Cinnamon swirl biscuits

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See Chefs Jeenas food recipe homepage:

Food recipes here

Cake Recipes 2

2009-12-19T16:10:00.004Z

Chefs Jeenas cake recipes index page2.

This index page is full of step by step cake recipes that will be updated frequently with brand new cake recipes.

See cake recipes page 1 for more cake recipes.

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Chocolate cake recipe

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Cranberry and walnut cake recipe

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Malted milk chocolate brownies recipe

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Honey cake recipe

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Milk chocolate brownies recipe

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Chewy cake recipe

For more cake recipes see:

Cake recipes page 1

Gluten Free Christmas Cake Recipe

2009-12-18T20:51:00.036Z

How to make a gluten free Christmas cake

Chef has baked a delicious gluten free Christmas cake for the festive weeks.

Infused with rum and brandy this is one tasty cake, Chef spread a marzipan paste on the top of the cake and finishes with a soft white frosting.

Have a fantastic Christmas and Great New Year!

Ingredients for gluten free Christmas cake recipe

Dry ingredients

1 Cup / 140g Rice flour
1/2 Cup / 70g Cornmeal flour (fine polenta)
1/2 Cup / 70g Cornflour (corn starch)
1/2 tsp Salt
1 + 1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
1 Tbsp Xanthan gum
1/2 Cup / 100g Ground almonds
3 Tbsp Ground flax seeds

Fruit ingredients

1 Cup / 160g Jumbo raisins
1 Cup / 160g Raisins
1/2 Cup / 80g Sultanas
14 Glazed cherries (halved)
1/4 Cup / 80g Chopped dates
1 Tbsp Candied peel
1/2 Cup / 125ml Dark rum
1/4 Cup / 60ml Brandy
350ml Hot water
1 Tbsp Vanilla essence
1 Clementine zest
6 Pitted dates (chopped)

Other ingredients

3 Medium eggs (whisked)
1/2 Cup / 80g Margarine
2 Tbsp Rice bran oil
1/2 Cup / 100g Soft light brown sugar
1/2 Cup / 100g Soft light brown sugar
1/2 Cup / 100g Soft dark brown sugar

For the topping

Apricot conserve/jam

Marzipan

1/2 Cup / 100g Ground almonds
1 Tbsp Maple syrup
Water

Frosting

2 Cups / 200g Powdered sugar
2 tsp Margarine (softened)
6 tsp Water

Picture of clementine zest.

Picture of dried fruit.

Merry Christmas!

How to make a gluten free Christmas cake

Place all the fruit into a bowl, pour in the brandy, rum, hot water and vanilla, stir and leave to soak.

Place all the dry ingredients into a large mixing bowl and mix thoroughly.

Add the 2 tablespoons of oil and margarine, rub into the flours.

Add 1/2 Cup light sugar and 1/2 cup of dark sugar, mix well.

Drain the soaked fruit and keep the water to the side.

Add the fruit to the flours mixture and lightly stir.

Add the eggs and six tablespoons of the water drained from the fruit.

Mix well.

Add 1/2 cup of light brown sugar, mix well again.

Grease and flour an 8 inch cake tin.

Pour the gluten free fruit cake batter into the cake tin and cook in a hot oven at gas mark 6 / 200C for 30 minutes.

Do not open the door until 30 minutes is over.

Turn the oven down to gas mark 4 / 180C and bake for 60 minutes until a skewer comes clean out of the middle.

Leave the cake to cool in the cake tin, then finish cooling on a wire rack.

Place cake onto a cake board and spread the apricot conserve over the top of the cake only.

Place the marzipan ingredients into asmall bowl and mix thoroughly.

Spread onto the top of the christmas cake only.

Sieve the powdered sugar into a new bowl, make a little well in the centre and add the wet ingredients, mix well. Add 1/4 tsp of water at a time if the frosting needs a little more moisture.

Pour the frosting into the centre of the cake and lightly spread out wards.

Do not spread it on the sides only the top of the cake needs frosting.

Add the paper border or ribbon.

Decorate the top of the cake as desired.

This cake is best eaten the day after baking.

Merry Christmas and enjoy your gluten free christmas cake.

Marzipan cookies recipe

2009-12-16T19:41:00.039Z

This marzipan cookies recipe is perfect for any marzipan lovers.

These delightful cookies that are dusted with powdered sugar are really festive to bring out on a plate over Christmas.

Chef rolls the marzipan mixture into balls and then tops the marzipan ball with a cookie mixture, the cookie mixture wraps itself around half of the marzipan ball like a tasty blanket.

These cookies look amazing but are really simple to bake.

Ingredients for marzipan cookies

For the marzipan balls

2 Cups / 200g Ground almonds
1/2 Cup Powdered sugar
1/4 Cup Powdered sugar
Pinch salt
1/2 tsp Almond essence
2 Tbsp Water
2 Tbsp Milk
2 Egg yolks (medium)

For the cookie

1/2 Cup / 100g Margarine
1/2 Cup / 100g Caster sugar
2 Tbsp Milk
1 Cup / 160g Plain flour
1/2 Cup / 80g Plain flour
1/2 tsp Baking powder
1/2 tsp Bicarbonate of soda
Pinch salt
1 tsp Sweet mixed spice
2 Egg whites (medium)
1 Egg (medium)
1/2 tsp Vanilla essence
Candied peel (optional)

Picture of the marzipan cookie before going into the oven.

Take a bite into one of these delicious marzipan treats.

Picture of marzipan cookie cooling.

How to make marzipan cookies

Mix the dry marzipan ingredients together.

Make a well in the centre of the almonds.

Add the milk, water, almond essence and egg yolks mix well.

Grease and flour a baking tray. Roll the marzipan into small balls and place on the oven tray with lots of space between each marzipan ball.

Optionally on some marzipan balls you can place a few small pieces of candied peel around the marzipan.

For the cookie topping place the margarine and sugar into a mixing bowl and cream together.

In a small bowl whisk the egg.

Add the flour, baking powder, bicarbonate of soda, salt, egg whites, mixed spice and milk mix well.

Add the vanilla and whole whisked egg mix again.

Take a spoonful of the cookie batter and gently place on top of each marzipan ball.

Try the balance the cookie mixture so it will spread more over one side of the cookie.

The whole marzipan ball should not be covered, there should be part of the marzipan visible after cooking.

Remember when the cookies batter cooks it will spread and mould onto the marzipan ball.

It may be easier to add a small spoon of the cookie batter at a time.

Bake in a hot oven at gas mark 6 / 200C for 15 minutes.

Use a spatula to remove the marzipan cookies from the tray and leave to cool on a wire rack.

Do not eat the marzipan cookies until the cookies have cooled down completely.

Dust with powdered sugar. Enjoy Chefs marzipan cookies recipe.

Even drizzle some with a light icing if desired.

Health Benefits of Vitamin C

2009-12-15T21:43:00.001Z

Health benefits of vitamin C

Nutrition is very important for good health as is knowing the health benefits of Vitamin C.

Our bodies need a multitude of vitamins and minerals to survive, one very important nutrient is vitamin C.

Vitamin C is a powerful antioxidant that our bodies need.

Not only does vitamin c play an important role in warding of colds, it plays a crucial role in preventing heart attacks and strokes.

A lot of people think that by drinking some fresh orange juice daily that this is enough vitamin c nutritionally, this could very well be incorrect, read on to learn more about Vitamin C.

Pictures of red berries, kiwis, oranges, black berries, apples, grapefruits and capsicums.

How can Vitamin C help prevent heart attacks and strokes?

According to Dr Linus Pauling and Dr Mathias Roth, firstly it is important to understand why animals do not have heart attacks but humans do.

The main difference between the metabolism of humans and animals is that the body reservoir of vitamin c in people is 10 - 100 times lower than the vitamin c in animals.

Animals have a constant supply of vitamin c - humans do not.

With a few exceptions, animals produce their own vitamin c within their own bodies. Vitamin C is produced in the liver of the animal, unlike humans, our bodies do not produce any vitamin c, our vitamin c levels totally depend on how much vitamin c rich food we eat.

Vitamin C is a powerful antioxidant and is a co factor for many biochemical reactions within the body.

Strawberries are a great source of Vitamin C.

Vitamin C has the ability to increase collagen, elastin and other molecules within the body.

Collagen has the same structural stability function for our bodies as iron reinforcement rods for a sky scraper building.

Collagen stabilises the walls of our arteries, veins and capillaries.

The correct intake of vitamin c leads to optimum production and function of collagen in the artery walls, a stable blood vessel does not allow atherosclerotic deposits (plaque made up of cholesterol and some other substances) to develop.

Total depletion of vitamin c in the body leads to a gradual breakdown of the body's connective tissue, including the blood vessel walls.

This is the case in extreme scurvy to which thousands of sailors died from blood loss leaking through their artery walls. The sailors then took citrus fruits (vitamin c) on board the ships to help prevent scurvy, this is where the term limeys comes from.

Although the average human diet contains enough vitamin c to prevent full blown scurvy, it is not enough to prevent heart disease and strokes which develop over time.

As a consequence of lack of vitamin c in the body, millions of tiny cracks and lesions develop in the artery walls. Cholesterol and other risk factors then enter the damaged artery walls in order to repair these cracks and lesions.

When there is no collagen that vitamin c produces, your body then uses cholesterol to 'fix' your damaged arteries.

Basically with no collagen protecting your blood vessels your body uses cholesterol and other substances to pave the walls of your arteries to prevent blood leaking. Over many years this 'repairing' overcompensates and fatty deposits develop in the arteries eventually causing heart attacks or strokes if in the arteries that lead to the brain.

Although this develops over a period of time young people should not take this for granted as these problems can start to develop as early as in your thirties.

Taking care of your diet earlier on can help prevent further complications later in life, remember life is short.

Vitamin c is a water soluble vitamin, therefore it is easily excreted out of the body and does not store in the body in excess.

Butternut squash are high in Vitamin C and also Vitamin A, winter squashes contain B Vitamins, Manganese, Potassium and Copper which are all important for heart health and more.

More facts on Vitamin C

Vitamin C is a strong antioxidant that works well in combination with other vital vitamins including Vitamin A and Vitamin E.

Antioxidants are vital for fighting carcinogens in the body, carcinogens destroy healthy cells in the body which can lead to cancer and other diseases.

Vitamin C helps the body to absorb iron which eliminates anemia.

Vitamin C stimulates white blood cells which are needed for protection against viruses and cancer cells, it protects DNA damage.

Vitamin C detoxifies the liver by flushing out toxins caused by pollution and other factors.

It helps defend your body against colds by stimulating the immune system.

It helps prevent inflammatory conditions such as asthma and rheumatoid arthritis.

It helps keeps bones, skin and joints strong.

Vitamin C produces anti-stress hormones.

Kiwi fruit is high in vitamin C.

Almost half of the vitamin c content in an apple is just under the skin.

Even spinach contains Vitamin C.

Fresh oranges are a good source of vitamin c.

Grapefruits are a fantastic source of Vitamin C.

Fruit and vegetable sources high in Vitamin C

Peppers (capsicums)
Grapefruit
Strawberries
Kiwi
Broccoli
Cantaloupe
Lemon
Parsley
Guava
Papaya
Watercress
Mustard greens
Cauliflower
Cabbage
Raspberries
Cranberries
Squash
Pineapple

and many more..

More fruit and vegetable sources of Vitamin C

Kale
Peas
Melons
Limes
Tomatoes
Cucumber
Fennel
Sweet potato
Blueberries
Apples
Corn
Asparagus
Pears
Yam
Grapes
Potatoes

and many more...

Bell peppers (capsicums) contain more Vitamin C than oranges, kiwis and grapefruit put together.

Raw peppers are a fantastic addition to any salad, meal or snack and an easy way of getting a good dose of vitamins into your diet.

Red peppers are very sweet in taste so perfect for a quick snack.

We all need Vitamin C

Including more fruit and vegetables into your diet can only benefit your health.

Remember that the ability to be able to walk into a supermarket and choose all of the different foods that you see (especially processed foods) is only a new thing.

Human beings have achieved so much, we have built and developed the world that we now live in, but humans are still a species on the earth just like other animals, we may have changed in some ways but our bodies have stayed the same, the mechinisms of our bodies still work the same.

Animals still need to eat and drink the same to survive now just as they ever have, are humans so much different?

Our bodies still need vitamins and minerals to live, nourishment we can get from the food we eat.

It is possible to enjoy different indulgent foods in moderation, but don't abandon important vitamins such as vitamin c from your diet.

Vitamin C has a important role to play in protecting your body.

Black and red currants contain Vitamin C.

Another exellent reason to eat fruit and vegetables high in Vitamin C is that fruits and vegetables contain a multitude of vitamins and minerals that all work together to help keep us healthy.

When you eat fruit and vegetables for Vitamin C you will be feeding your body with other important nutrients at the same time.

Be healthy and eat more fruit and vegetables high in Vitamin C.

Cranberry and Walnut Cake Recipe

2009-12-13T19:53:00.018Z

How to make a Cranberry and Walnut Cake

Cranberries and walnuts are a perfect ingredient combination for this season.

This is a wonderful cake recipe that is moist and sweetened to perfection, the outer crust of the cake has a biscuit bite and flavour to it.

Chef used sweetened cranberries, you can use unsweetened cranberries if it is your preference.

Biting into a tasty cake that is infused with rustic walnuts and winter berries is just what you need with a hot cup of coffee on a winters day.

Ingredients for cranberry and walnut cake recipe

1 Cup / 200g Margarine
1/2 Cup / 100g Caster sugar
1 Cup / 160g Soft brown sugar
1 + 1/2 Cup / 240g Plain all purpose flour
1 + 1/2 tsp Baking powder
Pinch Salt
1 tsp Vanilla essence
3 Medium eggs
1 Cup /100g Walnuts
1 Cup /100g Dried cranberries

Cranberries and walnuts.

How to make a cranberry and walnut cake

Cream together the margarine, caster sugar and brown sugar.

In a small bowl whisk the eggs.

Add the half of the eggs to the butter mixture and mix, add the last half of eggs and vanilla, mix well again.

Add the flour, salt, baking powder, walnuts and cranberries, mix thoroughly.

Pour the cranberry and walnut cake mixture into a greased and floured 8 inch cake tin.

Bake in a hot oven at 200C/gas mark 6 for 35 minutes, turn the oven down to gas 180/mark 4 and bake for a further 20-30 minutes or until a skewer comes clean out of the centre.

Do not open the oven door until the cake has been in the oven for the initial 35 minutes.

Leave to cool for 15-20 minutes in the cake tin then cool on a wire rack.
Slice and enjoy.

Merry Christmas

2009-12-13T10:50:00.005Z

Merry Christmas to everyone!

Have a fantastic Christmas and a great New Year!

Christmas is the perfect time to get cooking in the kitchen, look out of your window at the snow and smell the aroma of home baked foods from your kitchen.

There is no better excuse to get on your apron and get cooking than at christmas.

Chef has plenty of brand new recipes to share this December so stay tuned.

Keep logging on to JeenasKitchen.blogspot.com

More brand new recipes are coming very soon!