Posts Tagged bbc

Quick courgette lasagne

“This comforting midweek meal is on the table in under an hour, and it’s sure to keep veggies and meat-eaters happy”

  • olive oil
  • 2 large courgettes , grated
  • 1 clove garlic , crushed
  • a pinch of chilli flakes
  • ½ 250g tub ricotta
  • 3 tbsp parmesan , grated
  • 300ml home made tomato sauce
  • 6 sheets fresh lasagne

Heat the oven to 190C/fan 170C/gas 5. Heat 1 tbsp olive oil in a pan. Cook the courgette, garlic and chilli until soft. Add the ricotta and 2 tbsp of parmesan, season and mix well.

Put a layer of the mix in the bottom of a small dish. Add a quarter of the sauce then cover with 2 sheets of lasagne. Repeat twice, ending with lasagne. Spoon over the last 1/4 of tomato sauce and sprinkle over the parmesan. Bake for 20-30 minutes until bubbling.

Source : Olive Magazine : June 2010

Servings/Yield : 2 Servings

Difficulty : Surprisingly Easy

Course : Main

Preparation Times : Prep 15 mins Cook 30 mins

Nutritional notes : per serving : 573 kcalories, protein 25.4g, carbohydrate 57.8g, fat 28.3 g, saturated fat 9.2g, fibre 5.2g, salt 2.39 g

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10-minute couscous salad

“This makes a great lunchbox filler for a day out and is equally good at home from the fridge”

  • 100g couscous
  • 200ml hot low salt vegetable stock (from a cube is fine)
  • 2 spring onions
  • 1 red pepper
  • ½ cucumber
  • 50g feta cheese , cubed
  • 2 tbsp pesto
  • 2 tbsp toasted pine nuts

Tip couscous into a large bowl, pour over stock. Cover, then leave for 10 mins, until fluffy and all the stock has been absorbed. Meanwhile, slice the onions and pepper and dice the cucumber. Add these to the couscous, fork through pesto, crumble in feta, then sprinkle over pine nuts to serve.

Notes : Be very careful with the couscous to stock ratio, when we made this the couscous came out too watery so we ended up making couscous without stock  instead.  We’ll try a little less stock next time and make it properly.  Secondly we would dice the peppers instead of slicing them.

Source : Good Food August 2009

Servings/Yield : 2 servings

Difficulty : Easy

Course : Salad

Preparation Times : Prep : 10 mins

Nutritional notes : Per Serving: 327 kcalories, protein 13g, carbohydrate 33g, fat 17 g, saturated fat 5g, fibre 2g, sugar 7g, salt 0.88 g

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Pasta with Parsley & Hazelnut Pesto

“Cross that jar of pesto off your shopping list and get cooking with this fresh and super easy alternative”

  • 350g tagliatelle
  • 80g pack flat-leaf parsley
  • 100g toasted hazelnuts
  • 50g parmesan , grated
  • zest and juice 1 lemon
  • 100g olive oil

Cook the pasta in salted, boiling water according to pack instructions.

Put the parsley, hazelnuts, parmesan and lemon zest and juice into a food processor and whizz to a paste. With the motor still running, gradually drizzle in the olive oil. Season, if you like, with salt and pepper.

Drain pasta, return to pan and stir in pesto. Divide pasta between serving bowls and serve.

Make double : Double the quantity of pesto, cover with a layer of oil and keep in the fridge

for up to a week. Or add your own flavours, like watercress and walnuts or pine nuts and rocket.

Notes : I found this a little dry, even though Silli enjoyed it immensely and preferred it to the over oily normal pesto.

Source : Good Food August 2007

Servings/Yield : 4 servings

Rating : 4 out of 5

Difficulty : Easy

Course : Main

Preparation Times : Prep : 10 mins Cook : 10 mins

Nutritional notes : Per Serving: 727 kcalories, protein 19g, carbohydrate 70g, fat 43 g, saturated fat 7g, fibre 5g, sugar 3g, salt 0.27 g

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Cider Chicken with Tagliatelle

“Patrick added an English flavour to an Italian favourite mixing cider and pasta”

  • 400 g tagliatelle
  • 2 tbsp vegetable oil
  • 400 g chicken breasts, skinless, cut into chunks
  • 210 ml dry cider
  • 1 1/2 tbsp wholegrain mustard
  • 15 g butter
  • 1 large leek, halved lengthways and finely sliced across
  • 80 g mushrooms, sliced
  • 100 ml double cream
  • 1 tbsp chives, snipped to garnish

Cook tagliatelle to packet instructions.  Meanwhile, heat 1 tbsp oil in a pan and fry chicken for 8 minutes, turning occasionally, until golden all round.  Add cider and mustard.  Season and simmer for 5-7minutes until slightly reduced.

Melt butter in a pan, add remaining oil and cook leek for 3 minutes.  Add mushrooms and cook for another 2 minutes.  Add leek and mushrooms to chicken, stir in cream and simmer for 2 minutes.

Toss cider chicken with tagliatelle.  Garnish with chives.

Source : Adapted from, Ready Steady Cook by Patrick Anthony

Servings/Yield : 4 servings

Rating :

Difficulty : Easy

Course : Main

Preparation Times : Prep : 15 mins Cook : 25 mins

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Tomatoes for Healthier Skin

Recent studies including a paper from the British Society for Investigative Dermatology, have shown that a component of tomatoes could protect your skin from UV damage such as sunburns, it’s the known antioxidant lycopene.  According to ststistics, approximatly 85% of lycopene in the western diet comes from tomatoes only, and the best place to find it is in tomato paste.
The BBC documentry ‘The Truth About Food’ conducted tests to establish whether eating tomato paste could help protect the skin from UV damage and UV-induced reddening. They took 23 women who were used to burning merely at the sight of the sun and asked half of them to eat 55g of tomato paste every day for 12 weeks (giving them 16mg of lycopene).

“an unbelievable 30% increase in skin protection”

After 12 weeks of rigorously following the tomato paste diet, the women were retested through a re-exposure test. The results showed that the volunteers on the lycopene diet had a 30% increase in skin protection.

This doesn’t mean that you should stop using sun block but it’s good to know that simply by increasing tomatoes in your diet you can help protect your skin from the daily sun damage which happens without us even realising.

Source : http://news.bbc.co.uk/2/hi/health/7370759.stm / http://www.bbc.co.uk/sn/humanbody/truthaboutfood/young/tomatoes.shtml

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Oven-baked Thai chicken rice

thaichickenbakedrice

“A fuss-free family meal that will you’ll want to make again and again, with a lovely coconut taste”

  • 1 tbsp. Vegetable oil
  • 1 Onion, Chopped
  • 400 g Mini Chicken Fillets
  • 4 tbsp. Thai Green Curry Paste
  • 250 g Basmati and Wild Rice Mix
  • 2 Red Peppers, Deseeded and Cut into Wedges
  • Finely Grated Zest and Juice of 1 Lime
  • 400 g Coconut Milk Reduced Fat
  • 1 handful Coriander Leaves, To Serve

Heat oven to 200C/fan 180C/gas 6. Heat the oil in a shallow ovenproof casserole dish, then soften the onion for 5 mins. Add the chicken and curry paste, then cook for 3 mins, stirring to coat.

Tip in the rice and peppers, then stir in the lime zest and juice, coconut milk and 250ml boiling water. Bring to the boil, then pop the lid on and bake for 20 mins until the rice is fluffy. Scatter with coriander before serving.

Source : Good Food : May 2007

Servings/Yield : 4 servings

Difficulty : Easy

Cuisine : Asian : South East Asian : Thai

Course : Main

Preparation Times : Prep: 5 Minutes Cook: 30 Minutes

Nutritional notes : Per Serving: 510 kcalories, protein 32g, carbohydrate 59g, fat 18 g, saturated fat 10g, fibre 2g, salt 1.02 g

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Low lead levels harming children

Lead is linked to a number of health problems

Young childrens exposure to lead in the environment is harming their intellectual and emotional development, according to UK researchers.The researchers say the toxic effects of lead on the central nervous system are obvious even below the current so-called safe level of lead in the blood.They are recommending the threshold should be halved.A spokesman for the Health Protection Agency said levels of exposure should be kept to the minimum.Lead has been removed from paint and petrol by law in the UK, but it is still widespread in the environment.The study from the University of Bristol Centre for Child and Adolescent Health set out to see if there was any effect on the behaviour and intellectual development of children who had ingested just below the so-called safe level of 10 microgrammes per decilitre or tenth of a litre of blood.The study is published in the journal, Archives of Diseases in Childhood.

SOURCES OF LEAD

  • Lead-based paint
  • Household dust
  • Lead water pipes
  • Soil around the home
  • Paint on childrens toys
  • Childrens bead necklaces
  • Christmas lights
  • Lead smelters/industries

Lead levels

The Bristol researchers took blood samples from 582 children at the age of 30 months.They found 27% of the children had lead levels above five microgrammes per decilitre.They followed the childrens progress at regular intervals and then assessed their academic performance and behavioural patterns when they were seven to eight years old.After taking account of factors likely to influence the results, they found that blood lead levels at 30 months showed significant associations with educational achievement, antisocial behaviour and hyperactivity scores five years later.With lead levels up to five microgrammes per decilitre, there was no obvious effect.But lead levels between five and 10 microgrammes per decilitre were associated with significantly poorer scores for reading 49% lower and writing 51% lower.A doubling in lead blood levels to 10 microgrammes per decilitre was associated with a drop of a third of a grade in their Scholastic Assessment Tests SATs.And above 10 microgrammes per decilitre children were almost three times as likely to display antisocial behaviour patterns and be hyperactive than the children with the lower levels of lead in their blood.Adverse effectsThe effects of lead toxicity in children were first described in 1892 in Brisbane, Australia. The Agencys advice is that exposures to lead should be kept to the minimum that is reasonably practical Health Protection Agency spokesmanSince then acceptable levels of lead in the blood have fallen sharply.In 1991, the US Centres for Disease Control and Prevention, revised their level of concern for blood levels down to ten microgrammes per declitre.The World Health Organisation estimates that globally half of the urban children under the age of five have blood levels exceeding this limit.Professor Alan Emond, who led this study, said a third of the children in his study had levels only half of this but were still exhibiting adverse effects.He said: “Lead in the body is one of many factors that impacts on education, but this is a reminder that environmental factors are important and paediatricians must test more children with behavioural problems for lead.”"We did our blood survey when the children were about two and a half years old.”We think this is quite close to the peak age for lead ingestion when the children are putting everything in their mouths as they explore their environment.”This is a normal phase that we grow out of, but for children who have developmental problems, like autism, it may go on for a longer time so they may be particularly vulnerable. “A Health Protection Agency spokesman said: “The Agencys advice is that exposures to lead should be kept to the minimum that is reasonably practical.”This has been the policy in the UK and of health agencies throughout the world for many years.”Measurements have shown that levels of lead in children and adults have decreased markedly over the last two decades or more, primarily because of these policies.”

via BBC NEWS | Health | Low lead levels harming children.

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Timeless Tom Baker Makes Return Trip to Doctor Who | Wired.com

Photos courtesy BBC

By John Scott Lewinski September 2, 2009  |  3:57 pm  |  Categories: sci-fi

Though 11 actors have now played the lead role in Doctor Who, most sci-fi fans older than 30 have only one image in mind when considering The Doctor: A tall, wide-eyed man with a mop of dark, curly hair and a toothy smile that seems to pop up at the least-appropriate times. He wears a mismatched outfit, a wide-brimmed hat and a foolishly long, multicolored scarf.

That’s the fourth Doctor, who propelled the long-running British show to its highest British ratings in the 1970s and appeared in most of the BBC’s first exports of the show to U.S. PBS stations in the early 1980s.

That’s Tom Baker’s Doctor — the one who’s finally returning to the show’s universe after almost 30 years in a Who-less void.

Baker stars in Doctor Who: Hornet’s Nest, a five-part adventure series for BBC audio dramas. The first episode (”The Stuff of Nightmares”) will be released Thursday in the United Kingdom, with subsequent episodes arriving Oct. 8 (”The Dead Shoes”) and Nov. 5 (”The Circus of Doom”). The final two parts (”A Sting in the Tale” and “Hive of Horror”) arrive Dec. 3.

Baker took a few moments following the recording of all five episodes to tell Wired.com about his experience coming back to the role and the character who made him a legend. Fans have been calling for his return for years, and something about Hornet’s Nest’s mix of material and co-stars made it happen now.

“The BBC caught me at a good moment,” Baker said. “And part of the bait was dear Nicholas Courtney, who was to play the Brigadier. Unfortunately, he was unwell and had to be replaced before recording. So I carried on and pretended Nick was there.”

With Courtney out of the picture, Richard Franklin stepped in to play Capt. Mike Yates, the Brigadier’s one-time right-hand man. Baker said Franklin filled in just fine as someone to whom The Doctor could tell his tales.

While lost in the rigors of recording, Baker never heard the statements made by outgoing, 21st-century Doctor Who producer Russell T. Davies. When asked about how he cast David Tennant, Davies admitted looking to Baker for inspiration.

“Tom Baker and The Doctor was the single best marriage of an actor to a role in TV history,” Davies said.

Baker had no problem getting on board with that sentiment.

“I often agree with Russell,” he said. “He is spot-on. Playing the role is easier than putting on an old pair of boots. I said that I never stopped being Doctor Who — not when I walked off the set every day in the ’70s and not since I left the show. I said ‘never’ and I mean it.

“How could I stop? The Doctor was just Tom Baker. No acting. So, when it came time to record [Hornet's Nest], I just dropped into the studio and picked up the script and away we went. Just like the old days.”

Meanwhile, these exciting “new days” could be continuing, as Baker made it clear he’d consider returning once again to audio adventures in the near future.

“If the fans like them, then there will be more,” he said.

via Timeless Tom Baker Makes Return Trip to Doctor Who | Underwire | Wired.com.

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