Ann's favourite healthy recipes

RECIPES

Lamb Tagine with Winter VegetablesBy Ann Ogden GaffneyAdd the ground cumin, cinnamon, ginger and turmeric to the pan. Cook stirring to mix for 1 minute to coat the lamb and onions

Mediterranean Winter Squash SaladBy Ann Ogden GaffneyLine a shallow platter or serving bowl with the baby spinach. Tip the dressed squash on top of it. Sprinkle with the crumbled feta. Serve.

Spicy Shrimp and GritsBy Ann Ogden GaffneyThe sauce should have the appearance of a pasta sauce. You can make it ahead of time to this step.

Vegan Mocha Chocolate MousseBy Ann Ogden GaffneyWhile the chocolate is melting, combine the sugar and the hot espresso in a blender. Blend until the sugar is dissolved and the liquid is a light caramel color. Cool slightly.

Creamy Basque CheesecakeBy Ann Ogden GaffneyBake for around 40 -45 minutes or until the top is very dark and caramelized looking, and the cake is puffy and risen rather like a soufflé.

Cream of Cauliflower SoupBy Ann Ogden GaffneyLiquidize the soup in batches in a high-speed blender. Wipe out the pan. Return the blended soup to the pan to reheat.

Twice-Baked QuinceBy Ann Ogden GaffneyFall is the season for quinces, and this recipe for Twice-baked quince is one of the easiest ways I know of to cook these deliciously aromatic fruits.

Quick English SconesBy Ann Ogden GaffneyBake on a middle to high shelf for 12-15 minutes or until well risen and the tops golden-brown. Remove from the oven. Eat immediately.

Spicy Hot Habanero Cider VinegarBy Ann Ogden GaffneySpicy Hot Habanero Cider Vinegar brings the heat and fabulous flavor of super hot habanero peppers to the table. It is a fabulous condiment to add zip to soups, stews, and salads.

Eggplant PolpettoneBy Ann Ogden GaffneyLooking for veggie substitute for meatballs? Eggplant polpettone are for you! They can be used in any meatball recipe.

Salt Cod SaladBy Ann Ogden GaffneyPut the salt cod in a bowl and add enough boiling water to cover by 2”. Leave to soak 15 – 20 minutes

Creamy Autumn Squash SoupBy Ann Ogden GaffneyTransfer the soup in batches to a blender and blend at high speed until smooth.

Apple Walnut CakeBy Ann Ogden GaffneyTo make the cake gluten-free, sub 1 for 1 GF flour for AP flour.

Pressure Cooker RisottoBy Ann Ogden GaffneyCover and lock the pressure cooker lid. Bring to pressure over a medium-high flame. Cook at medium-high pressure for 6 minutes.

Sauteed Rainbow ChardBy Ann Ogden GaffneyMeanwhile, prep the chard. Pull the tender leaves away from the stems and set them aside in a salad spinner. Thinly slice the stems. Set aside.

French Onion TartBy Ann Ogden GaffneyLet the onions gradually and gently cook down, stirring occasionally, about 25-30 minutes

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