Author: Healthy Diet Tips

Mushroom fans: Bookmark this recipe immediately. It will give you everything you want when you crave a creamy mushroom pasta as soon as the crisp fall air sets in. The hardworking trio of miso, Parmesan, and touch of soy sauce delivers an umami bomb of flavor that doesn’t overwhelm, but magnifies, the best of earthy mushrooms. Coupled with luscious noodles enrobed in a creamy (but not heavy) sauce, what’s not to love?A few helpful notes for pasta success: (1) While any pasta will work, egg-based noodles, like the fettuccine I recommend here, are the best complement to the sauce. The…

In the UK, more than half the average diet is made up of ultra-processed foods (UPFs) and the message is that many of them are bad news for our health. There’s been increasing evidence suggesting a range of health problems may be caused by eating highly processed foods, and two large studies have now connected eating UPFs with greater risk of cardiovascular disease and death. In particular, the research pointed to a 10% increase in heart disease along with a staggering 62% increase in the risk of death (from all causes) when more than four servings of ultra-processed foods were…

Recipe tips for the best kimchiAs kimchi is technically alive, you’ll need to store it in the fridge. Choose the coldest part, such as the bottom shelf or near the back, for the best results.Storing your kimchi in the fridge slows down fermentation and helps to retain the vegetable’s crunchy texture.We’ve used sriracha sauce, in place of the traditional gochugaru (Korean chilli powder/flakes), as it’s easier to get hold of. If you can find gochugaru, use it instead. Start with 1 tbsp and add in extra if needed.For best results, taste your kimchi as you go. Adjust the garlic, chilli…

Crimp the border using your thumb and forefingers, or the blade of a cutlery knife, pressing it around the edge to seal (flour the knife if it starts to stick). Brush more of the beaten egg all over the wellington. If you like, stamp out decorations from the pastry offcuts using biscuit cutters (or cut out using a knife), then fix these to the wellington using some of the beaten egg. Alternatively, simply score the top using a sharp knife. Cover and chill for at least 1 hr, or for up to 48 hrs. At this stage, you can freeze…

To make the sauce, carefully return the pan to the heat (the handles will be hot) and fry the shallots in the residual beef fat for 5 mins until soft. Add the mushrooms and cook for another 6-8 mins until softened. Stir in the garlic and rosemary for 1 min until fragrant, then stir in the tomatoes. Cook for 3-4 mins more until the tomatoes are jammy, then add the wine. Simmer until the mixture has reduced by half, then add the cream, stock, Dijon, Worcestershire and Tabasco. Continue to simmer for 10-15 mins until thick enough to coat the…

Barney’s recipe tipsRoasting a turkey crownTo roast a turkey crown instead, follow the recipe as directed, but use about 75g butter and roast for 1 hr before testing. For turkey breast, the temperature should be at least 70C in the thickest part.Temperature testWhen developing this recipe, I left the turkey at room temperature for a couple of hours before roasting – much to my surprise, it was perfectly cooked after just 1 hr 30 mins. Cooking times will vary depending on the size and how long your turkey has been out of the fridge, so check it with a temperature…

For the pickled cabbage, toast the coriander seeds in a dry frying pan over a low-medium heat until aromatic, then lightly crush using a pestle and mortar or the end of a rolling pin. Tip into a large, non-metallic bowl with the chilli flakes (if using), vinegar, orange juice, sugar and a generous pinch of salt. Stir until the sugar has dissolved, then add the onion and cabbage. Toss well, scrunching the cabbage lightly using your hands. Leave to lightly pickle for at least 1 hr. Will keep covered and chilled for up to a week – the cabbage will…

This week’s episode of Great British Bake Off is definitely not one to watch whilst hungry.After the novelty of Audience Choice Week last week, episode 4 marks the return of a Bake Off classic with Bread Week and it all kicks off with a garlic bread themed signature challenge. There were garlicky Chelsea buns, knitted loaves, tear-and-share rolls and one plaited creation involving an impressive 12 bulbs of garlic. We can only imagine that the tent smelt amazing.This was followed by a struggle of a technical challenge where the majority of the bakers efforts were deemed inedible, and then a…

Step 1Cook 1 medium butternut squash (1½–2 lb.), peeled, halved, seeds removed, cut into 1″ pieces (about 6 cups), in a large pot of boiling salted water until very tender, 12–14 minutes. Using a slotted spoon, transfer squash to a medium bowl. Reduce heat to low, cover pot, and leave on burner to keep warm.Step 2Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet or a medium Dutch oven over medium-high. Add 1 lb. hot or sweet Italian sausage, casings removed, and break up into small pieces with a wooden spoon. Cook, undisturbed, until deeply browned underneath, about…

Step 1Place 1–1¼ lb. boneless New York strip steak (1–1½” thick), cut into 1″ pieces, 1 Tbsp. dried oregano, 2 tsp. onion powder, 2 tsp. sugar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a medium bowl; season generously with freshly ground pepper and toss to coat. Let sit at least 10 minutes or cover and chill up to 8 hours (no need to bring to room temperature before cooking if chilling).Step 2Heat 2 Tbsp. extra-virgin olive oil in a large high-sided skillet or medium Dutch oven with a tight-fitting lid over medium. Add 1 bunch…