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Creamy Garlic and Tomato Risotto

You will need;

Risotto rice (Amount depending on how many people you are feeding)

Cooked meat of some sort (Chicken/ham)

Onions

Worcestershire Sauce

Tomato Puree

Garlic Puree

Butter

Parsley

Stock cubes

Garlic

Olive oil

Tomato Sauce

  • Fry your onions off in a little olive oil and some crushed garlic in a large sauce pan
  • Once soft then add your rice, a large knob of butter and a good squeeze of garlic puree
  • Let the butter melt with the rice on a low heat (if you have it on too high the butter will burn and the rice will stick
  • Whilst that is happening, make your stock. Make a pint at a time, depending on how much rice you have and how soft you like the rice.
  • After you have finished adding each pint, check the texture of the rice, if it is to your liking then it is ready – you may even need up to 4 pints of stock.
  • So boil a kettle of water and to a jug add your a stock cube, some Worcestershire Sauce, parsley, tomato puree, tomato sauce (if desired) and some salt and pepper
  • Add the first of your stock, a little at a time to the rice. The key is not to add too much at once or the rice with become stodgy on the outside and will remain hard on the inside.
  • Once the stock you have added has been absorbed, add the next lot.
  • Do this until you have run out of stock and repeat the process until your risotto is the texture you desire
  • Add your cooked meat, whatever it is to your risotto
  • Then add 1/4 of a pint of stock and another knob of butter before you serve, just to make it that little extra bit creamy.

Risotto is an extremely versatile dish and can be made with almost any meat or veg to make it a different meal each time. I often add mushrooms to mine. To make it even more tomatoey, you could add some fresh tomatoes (make sure they are peeled or you will get bits of skin in it) or a can of chopped tomatoes. You could also make a broccoli and cheese risotto using the same recipe and using smoked ham. There aren’t really many things you can’t add to a risotto so have fun experimenting!
Enjoy!

Dee

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Cooking Questions

Hello Readers!

I have put in a new page on my site called ‘Cooking Questions’. This area; http://deelicious.co.uk/?page_id=17 ,was created with you, The Reader, in mind. I want you to ask me questions that you might have that are food related. Have you perhaps been having trouble with a recipe, maybe you can’t get it quite right? Perhaps there is something that you have always wanted to make but you don’t know how? Maybe you want to know more about my own cooking? Whatever it is, I’ll answer your questions to the best of my ability.

I look forward to your questions,

Next slice of the pie soon,

Dee

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Special Fried Rice

You will need;

500g of cooked rice (Most types will do, except risotto rice)

3 eggs

Any meat; prawns, chicken, pork, sausages (doesn’t really matter)

Any veg; peas, onions, mushrooms, bean sprouts (again, doesn’t matter, can be anything)

Soy sauce

Butter

  • After you have cooked your rice, take off the heat, drain and leave to rest in the hot pan to dry.
  • Scramble the 3 eggs in a sauce pan and take off the heat
  • Heat up some butter in a wok or deep frying pan and fry off the meat and then the veg
  • Add the cooked rice and some soy sauce to your veg and meat
  • Add the egg to the wok and stir in
  • Leave the mix to fry for a few minutes.

(Serves 4-6 as a meal or as a side)

Serve and enjoy!

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Illness

Hello Readers!

I have not been well of recent but I have been thinking about an idea for an article. Every cloud and all that. I know everyone finds it difficult to find something that they want to eat when they are not well, especially when they have an illness that is making them feel sick. So I have been thinking to myself as my mind de-clouds itself from the masses of painkillers I have been on, that people need ideas when they are ill as to what to eat which will either go down easier or have a particular good quality that will help the healing process, such as vitamin C.

So look for an article coming soon by me – Ten Tasty Tummy Treats – Food That Has Your Stomach in Mind

Next slice of the pie soon,

Dee

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Up and Coming

One of my next projects with be an article on family recipes and traditions. Great food creations passed down the generations, from mother to daughter, father to son. I will be wanting help from my friends and followers from up and down the country and across the globe. I need you lovely people to tell me what your mum used to cook for you that you’ll never forget, or an old family meal time tradition. Perhaps you think that your dad made the best Christmas dinner gravy, or your mum made the best apple crumble. Whatever it is, I want to know.

My new email address attached to this site is not up and running yet so you can email me at mrandmrsstrutt@msn.com or you can message me on  Facebook under the name Honey Dee Strutt or catch me on Twitter – deelicious_couk.

Next slice of the pie coming soon,

Dee

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The Cabbage Soup Diet
Cabbage? What Cabbage?

For a number of years I have been hearing bits and bobs from different people about The Cabbage Soup Diet. This Diet has various names, including The Sacred Heart Memorial Hospital Diet (Which I am told is a myth).  A number of people I have spoken to have said they couldn’t finish the diet due to it’s strict regime and limited content of mainly fruit and vegetables.  The worst offender seems to be the cabbage, not the nicest vegetable out there, some people seem to like it but I have never been one of those people. It can be made more pleasant by blanching it or pickling it but to me and many others it is still a boring old cabbage. Now in this diet, as the name gives away, there is quite a bit of cabbage in it due to it’s fat burning qualities and the fact that there are only good calories in it, but it seems to be the very thing that deters people from trying the diet. So I decided to make the cabbage the item to obliterate without actually taking it from the diet, along with a number of other vegetables that seem to make the diet rather unappealing.

Here is the diet in it’s entirety for you to review.

Fat Burning Soup
6 large onions/ 3 onions and 3 leeks
2 green peppers,
2 cans of tomatoes
1 bunch of celery,
1/2 head of cabbage
1 pkt of dried soup,
2 stock cubes
seasoning

cut all veg into small pieces and cover with stock and re-hydrated soup, boil fast for 10 minutes. Reduce to simmer until veg is soft. Season to taste.
Eat as much of this as you want, when you want. The more you eat of this the more you will lose.

DAY ONE – ALL FRUITS EXCEPT BANANAS
Your first day will consist of all the fruits you can eat except bananas, Eat all fruits and your soup. For drinks – water, unsweetened teas and cranberry juice.
DAY TWO – ALL VEG.
Eat until you are stuffed with all fresh, raw or cooked veg of your choice. try to eat leafy veg and stay away from beans, corn and peas. Eat all the veg you can along with your soup. At dinner time reward yourself with potatoes of some sort – preferably baked. You may have butter. Eat all the soup you want but no fruit.
DAY THREE – MIX DAY ONE AND DAY TWO
Eat all the soup, veg and fruit you want but you cannot have a potato today.
DAY FOUR – BANANAS AND SKIMMED MILK
Eat as many as eight bananas and drink as many glasses of skimmed milk as you can this day along with your soup. Your body will need all the nutrients that these can bring this day.
DAY FIVE – BEEF AND TOMATOES
You may have as many as 20 ounces of beef and 1 can of tomatoes, or six fresh tomatoes this day. Drink at least 6 glasses of water today to drain the uric acid from your body. Eat your soup at least once today.
DAY SIX – BEEF AND VEG
Eat to your hearts content beef and veg on this day, you may have 2 or 3 steaks and some leafy veg but no potato. Be sure to eat your soup at least once today.
DAY SEVEN – BROWN RICE, UNSWEETENED FRUIT JUICE AND VEG
Eat as much as you like and be sure to eat some of your soup too.

If you do not cheat you will find you have lost 10 – 17 lbs after the week. Continue on as long as you like. If you have lost more than 17lbs take a two day break. Stop the diet 24 hours before drinking alcohol. Although you can have coffee with this diet, you will find your need for caffeine has vanished after the third day.

Definite NO NO’S

BREAD
ALCOHOL
FIZZY DRINKS
FRIED FOODS
PASTA

Using this diet as a base I created a meal plan that would suit me and a number of other people who seem to be afraid of this diet.

Meal Plan

Day 1
Breakfast – Soup (Minestrone)
Lunch – Soup (Minestrone)
Dinner – Fruit salad of raspberries, strawberries, pineapple, peach in orange juice and soup (Minestrone)

The Minestrone soup was created from the basic fat burning soup and then separated the veg from the stock, added the veg to a blender with a couple of spoonfuls of stock and blended until smooth. With this method, I found I could make almost any flavour soup with the base without having the over powering flavours of some of the more bitter vegetables.

Day 2
Breakfast – Soup (Minestrone)
Lunch – Mushroom and onions, cooked in Worcestershire sauce, balsamic vinegar and garlic tossed over tomatoes and lettuce
Dinner – Ratatouille (Courgettes, tomatoes, onions, peppers, garlic, mushrooms stewed with Worcestershire sauce and balsamic vinegar and boiled garlic potatoes rolled in butter

Day 3
Breakfast – Grapefruit (no sugar) or some melon
Lunch – Salad and soup (Mushroom)
Dinner – Pineapple and beansprout stir fry
The Wild Mushroom and veggie soup recipe is on the website and still starts with the basic fat burning veggies, blended together, just without the tomatoes. The Beansprouts in the stir fry give the illusion of noodles in their absence. They are cooked with the pineapple, onions and mushrooms in soy sauce and garlic and make a lovely stir fry. You will notice an abundance of mushrooms due to their meaty consistency, and up till day 5, you will need something to satisfy that meat craving.

Day 4
Breakfast – banana
Lunch – Mushroom Soup and a Banana smoothie
Dinner – Mushroom Soup and several more bananas

Day 5 (drink water only today)
Breakfast – Soup (Beef and tomato)
Lunch – meatballs and tomato based sauce
Dinner – Beef and tomato stew (Made from soup)
The recipe for the Beef and Tomato stew is also on the website, and once again starts with you basic fat burning veggies, cooked with the same method.

Day 6
Breakfast – stew with added carrots (Made from Soup)
Lunch – Bolognese sauce with salad
Dinner – Steak topped with Mushrooms and onions + salad

Day 7
Breakfast – Soup (Minestrone)
Lunch – Chinese style rice with mushrooms, spring onions and bean sprouts
Dinner – Meat Free Chili Con Carne (Rice with tomatoes, kidney beans, onions, peppers in a chili and paprika sauce)

At the end of this diet – you may or may not have lost weight, but you begin to appreciate the food we eat everyday more. Carbs and such things come as quite a shock to the system when you introduce them back in and can make you bloated so it is best to ease them in slowly. By day 3 or 4 you will be craving something as simple as some baked beans or perhaps a bowl of pasta, but once you get past this stage and go onto beef day, you will have never tasted something so wonderful when you take that first mouthful of meat. My husband is a typical man and feels that a meal without meat is no meal at all, however, he has done very well on the diet and found its rules a good deal less restricting with my meal plan.

In review though, you can see that a very daunting and strict diet is made much more interesting and much less cabbage related. Give it a go, I think you will find that you struggle less than you think.

Dee

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Beef and Tomato Soup/Stew

You will need;

A green pepper
4 shallots/2 large onions
half a head of cabbage
2 leeks
bunch of celery
2 cloves of garlic
mushrooms
6 carrots
2 cans of chopped tomatoes
red wine vinegar
malt vinegar
Worcestershire  sauce
thyme
sage
parsley

  • Start with you base by boiling your shallots/onions, peppers, leeks, cabbage, celery, garlic, 1 can of tomatoes, and 2 of your carrots in several pints of beef stock (depending on how thick you want to make it and how much soup you want to make) for 10 minutes on a fast rolling boil and then simmer for the same.
  • Separate the veggies from the stock and add to a blender with 3/4 spoonfuls of stock and blend until smooth.
  • Add back to the stock with the other can of tomatoes and some more herbs plus some of each vinegar and a good splosh of Worcestershire sauce.
  • Poach the carrots for 15 minutes in a good amount of butter (make sure you put a lid on the saucepan so the steam will cook them properly) and then add them to the soup.
  • Now fry some mushrooms in butter and Worcestershire sauce and add that to the soup as well.
  • Simmer for a further 5 minutes.

You may wish to add some beef gravy granules to make it a bit meatier or of course you could make this into more of a stew by adding some stewing steak and simmering on a low heat for a few hours until meat is tender.

Enjoy!

Dee

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About Me

I thought I would tell you a little bit about what I am like with food and the way my personality comes across in the kitchen.

  • Firstly, I prefer to use fresh produce but it’s not always possible. Most of the time using fresh ingredients isn’t any more dear than using canned goods or frozen food but for some things, it can make a meal alot easier.
  • I ALWAYS poach my carrots in butter before I add them to anything, it gives them a wonderful texture and flavour, a trick I learned from my mother, something I will be writing more about soon.
  • If I could pick one flavouring/spice/herb to take with me on a desert island then I would pick  Worcestershire Sauce. I use it in most things, sometimes I like it to be the sole flavour and other times it adds a certain zing to a cocktail of flavours that other spices or herbs couldn’t give.
  • I am a big Hairy Bikers fan and as far as I’m concerned, they can do no wrong.
  • I am an extremely messy cook – I leave a trail around the kitchen after me. I also tend to stir my current creation violently so it spatters everywhere, but as far as I am concerned, a messy cook is a happy cook and most of the time, a happy cook is a good cook.
  • I much prefer to see other people enjoy my food than enjoy it myself. The thrill I get when people tuck into something scrummy that I have made them is better than any high, chocolate or otherwise.
  • I’m a big believer in sitting down at the dinner table to enjoy a family meal. Nothing brings a family together like good food.
  • I have certain standards on seasonal food, I don’t tend to serve or eat salads in the winter, I like heart warming stews, soups and chowders. Nothing warms your cockles like a big bowl of beef stew. Summer is a different kettle of fish. Summer is a time for crisp salads with cool dressing and spicy chicken.

That’s all for now, next slice of the pie soon,

Dee

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Wild Mushroom and Veggie Soup

Cut up 2 large onions/4 shallots
2 leeks
half a head of cabbage
bunch of spring onions
2 cloves of garlic
some fresh chives (to taste)
bunch of celery
wild mushrooms

  • Add chicken stock (stock cubes) and boil fast for 10 minutes and then simmer for the same.
  • Separate stock from veggies and add to blender with 2/3 spoonfuls of stock.
  • Blend until smooth. Add back to the pot of stock and stir in.
  • Fry some more selected mushrooms in a frying pan with some garlic.
  • Once soft add to the soup with a couple of spoonfuls of low fat yogurt if desired.
  • Simmer for 5 minutes and add some more fresh chives and seasoning to taste.

Enjoy!

Dee

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The Dawn of a New Era

Welcome to Deelicious Journalism,

Here you will find recipes, ideas and articles on every day food, special food, odd food and every other kind of food. You will also get my personal opinions on food, including criticism and praise on supermarket food, restaurant food and general musings about my experiences with it. There will also be plenty on wine, cocktails and other drinks.

My relationship with food has brought me to start a career directly involved with it, I have always been interested in hospitality and entertaining but I have a passion for writing as well. My wisdom comes from experience, there isn’t a day that I go without being in the kitchen and new ideas for food pop out of me at all times of the day and night. Sometimes you will find me at 3am baking bread or cooking up something for my family for the next day or possibly a midnight snack. I love to make the meals I cook interesting and even diets can be spiced up so they don’t seem so much like diets. Meats can be given their proper justice with the right gravy recipe and vegetables can come alive with the right herbs – no matter how you choose to eat, eat with vibrancy because we take our food for granted and we don’t know what we have until it’s gone.

Next slice of the pie soon,

Dee

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