As nature springs to life again and daffodils start popping up in forgotten places, Easter becomes a time for taking on fresh ideas, like becoming that little bit healthier and having more of a zest for life. Feeling good on the inside goes hand in hand with all things spring-like, which is why Alpro has developed some scrumptious recipes especially for Easter. These are treats that the whole family can enjoy, full of taste, fun and chocolate!
The Food Standards Agency has launched a campaign to encourage us to lower our intake of saturated fat and the great news is that Alpro soya alternatives to milk and yogurt and delicious desserts are naturally low in saturated fat and contain omega 3 & 6, the good fats which may help to keep your heart healthy. Most importantly, they taste great and can be used in cooking, instead of or alongside dairy.
These recipes are ideal for a real celebration, or simple family suppers with a spring twist. Chicken and Spring Vegetable Pie with a Potato Topping makes a healthier alternative to a heavy pastry topped pie and is full of the delicious flavours of seasonal vegetables. Hot Cross Buns are a true indication that Easter’s well on it’s way. Lamb and Rosemary Skewers with Cannellini Beans have been marinated in honey to make them extra succulent. Spring Risotto with Spinach and Parsley makes a fresh tasting, healthy supper and Chocolate Dessert with Cracked Mini Eggs is the quickest pudding to make, it looks and tastes divine and it really wouldn’t be Easter without chocolate!
Notes to editor:
* The Joint Health Claims Initiative (JHCI) has published the impartial advice that the inclusion of at least 25g of soya protein a day as part of a diet low in saturated fat can help reduce cholesterol in the blood.
For futher information and images to accompany all of the recipes contact:
Sian Bevan/Jayne Waterfall
Richmond Towers Communications
26 Fitzroy Square
London W1T 6BT
020 7388 7421
Chicken and Spring Vegetable Pie
This wholesome pie is a meal in itself. Replace any of the vegetables named with green beans, leeks or butternut squash.
Preparation Time: 40 min
Cooking Time: 40 min
115g unsalted butter
1 large carrot, peeled and sliced
2 sticks celery, sliced
1 onion, sliced
3 tbsp garden peas
5 tender stem broccoli
1 garlic clove, crushed
700g skinless chicken breast, cubed
salt and black pepper
1 pinch nutmeg
1 sprig thyme finely chopped
1 bunch flat-leaf parsley, finely chopped
1 tbsp heaped plain flour
350ml Alpro soya Original alternative to milk
1 lemon, zest only
400g potatoes, peeled and cut into chunks
3 tbsp Alpro soya alternative to cream
Preheat the oven to 150C/300F, gas 2.
Heat half of the butter in a pan on a medium heat and gently cook the carrot, celery, onion, peas and garlic, softening but not colouring, Remove from the pan and set aside.
Add the remaining butter to the pan and brown the chicken pieces, seasoning them with salt, pepper, nutmeg and the herbs.
Sprinkle the flour over the chicken, stir and cook for 2 minutes. Gradually add 300ml Alpro soya Original and beat until the sauce is smooth and glossy. Once the sauce is ready, stir in the cooked vegetables to the pan. Add the lemon zest and pour the mixture into an ovenproof dish. Leave the filling to cool.
Place the potatoes in boiling water and cook for 15 minutes or until soft. Drain and return the potatoes to the pan, shake the potatoes until dry. Add the remaining Alpro soya Original and alternative to cream, season with freshly ground black pepper then mash with a potato masher.
Spoon or pipe over the filling and bake for 25-30 minutes, until the crust is golden brown.
Lamb and Rosemary Skewers
A light dish full of spring flavour. For a creamier mash use Alpro soya alternative to cream.
Preparation Time: 30 min
Cooking Time: 20 min
1 tbsp vegetable oil
2 tbsp runny honey
2 tbsp fresh rosemary, finely chopped
3 tbsp redcurrant jelly
juice of ½ lemon
700 g British Spring leg lamb, cut into cubes
2 red onions, each cut into 8 wedges
for the mash
2 tsp olive oil
1 small onion, finely chopped
1 stick celery, chopped
2 garlic cloves, crushed
410g can cannellini beans, rinsed and drained
3 tbsp Alpro soya Original alternative to milk
2 sprig fresh thyme
Mix together the oil, honey, rosemary, redcurrant jelly and lemon juice in a bowl. Add the lamb and marinate in the fridge for 15-20 minutes.
Thread the lamb and red onion pieces onto 4 metal or wooden skewers.
Preheat the grill to high and cook the kebabs on the grill rack for 6-7 minutes, or until the lamb is cooked to your liking.
Heat the oil in the frying pan. Add the onion and celery, and fry gently for about 5 minutes until very soft, but not coloured.
Add the garlic and cannellini beans and thyme. Cook very gently for 5 minutes until heated through. Add the Alpro soya Original alternative to milk and cook for a further minute. Very lightly crush the beans using a potato masher.
Pile the bean mixture onto warmed serving plates and top with the kebabs and serve with a wedge of lemon.
Hot Cross Buns
Fill the house with the wonderful baking aroma of these hot cross buns. Sure way to impress your friends and family.
Preparation Time: 30 min
Cooking Time: 20 min
450g strong bread flour
2tsp ground cinnamon
2tsp ground allspice
1 x 7g sachet dried yeast
grated rind of 1 orange,
110g caster sugar
50g unsalted butter
250ml Alpro soya Original alternative to milk
1 egg, beaten
For the paste:
2 tbsp plain flour
2tbsp cold water
1tbsp marmalade, melted
Sift flour, salt and spices into a large bowl. Add the yeast, fruit, rind and sugar and mix thoroughly.
Melt the butter, stir in Alpro soya Original and heat until tepid. Whisk into the egg. Add to flour mixture, and mix to form a dough. Knead the dough on a lightly floured surface for 10 minutes until smooth and elastic.
Divide into 12 buns, cover with a damp tea towel and leave in a warm place for about 90 minutes or till doubled in size.
Mix the paste ingredients until it is soft enough to pipe through a nozzle. Remove the polythene bag and pipe a cross on each bun
Bake at 180ºC for 10 minutes, reduce the heat to 150ºC and bake for a further 15 minutes. Lightly brush with the marmalade and cool on a rack. Serve warm, cold or toasted with butter.
Chocolate and Mini Egg Masterpiece
Super simple and very impressive, This is the perfect Easter indulgence!
Preparation Time: 2 min
Cooking Time: 0 min
4 x Alpro soya Desserts - chocolate flavour
75g mini chocolate eggs
Lightly crush a handful of mini chocolate eggs and place in the bottom of 4 glass dishes. Spoon over the contents of four Alpro soya chocolate flavour desserts. Sprinkle with a few crushed and whole mini eggs and serve.
Spring Spinach and Parsley Risotto
Once you have mastered the art of making a risotto you will never look back. Deliciously easy.
Preparation Time: 10 min
Cooking Time: 25 min
250g bag spinach leaves
2 large sprigs mint, halved
1 onion, finely chopped
1.2 litres hot vegetable stock
salt and freshly ground pepper
400g Arborio or other risotto rice
150ml dry white wine
3 tbsp parsley, finely chopped
4 tbsp Alpro soya alternative to cream
shaved parmesan, to serve
Place the spinach and mint in a large colander and pour over boiling water until wilted. Leave to drain.
Pour the stock in a pan and keep hot over a very low heat.
Melt half the butter in a large saucepan over a medium heat. Add the onion, season, and cook for 5 minutes. Add the rice and toss in the butter until glistening.
Add the wine and cook, stirring, until it is absorbed. Add a ladleful of stock and, stirring occasionally, cook until it is absorbed. Repeat until you've used all the stock and the rice is tender. This process could take 20 minutes.
Squeeze out all the water from the spinach and mint. Chop and add into the risotto along with the parsley and Alpro soya alternative to cream. Stir and cook for a further 2 minutes.
Serve immediately with a topped with Parmesan cheese.
Dauphinoise can be served either with vegetables or accompanied by a salad.
Preparation: 10 min
Cooking Time: 45 min
200ml Alpro soya alternative to cream
200ml Alpro soya Original alternative to milk
2 cloves Garlic
Pinch salt and ground Black Pepper
Preheat oven to 180ºC/350ºF/gas mark 4
Thinly slice potatoes. Grease casserole dish or baking tin (about 15cm by 10cm or
thereabouts). Smash up garlic and spread around the bottom. Add potatoes, seasoning as you go, adding the odd pinch of freshly grated nutmeg.
Mix Alpro alternative to cream and Alpro soya Original. Pour over.
Place dish in oven and bake for about 45minutes until soft through and crispy on top.
Serve with selection of spring vegetables
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