healthy choice

A one-pan family favourite of Italian rice that's quick to prepare and low in calories, too

Bacon & Mushroom Risotto

olive oil

onion,chopped

rashers streaky bacon,chopped

chestnut mushroom,sliced

risotto rice

chicken stock

grated parmesan,to serve

Bacon & mushroom risotto

Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.

Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

There's nothing quite like the trio of olive oil, garlic, and salt. They turn simple veggies into proper side dishes, and yes, almonds into feta. But don't take our word for it -- tasting is believing!

Rosemary & Garlic Marinated Almond Feta

almonds

lemon juice

salt

garlic cloves, crushed

rosemary leaves

Put the almonds, lemon juice, olive oil and salt in a high-powered blender or food processor. The almonds can be soaked for a few hours before blending, to soften them. Add 1/2 cup water and blend together for about 5 minutes, until smooth. 

Place the mixture in a nut bag. Place your hands at the top of the bag, above the mixture, squeeze together tightly, then secure the bag with an elastic band. Place in a colander, setting it over a bowl so any excess liquid can drain into the bowl. Refrigerate overnight. 

The next day, carefully remove the 'almond feta' from the nut bag. Discard the drained water. Put the feta in a small square container. Press it down so that it takes on the square shape, and place it back in the fridge for about 30 minutes to set. 

Mix the marinade ingredients together really well. Season to taste with salt, then pour into a shallow serving bowl. 

Carefully turn the feta out onto a chopping board and cut it into small squares. It is super soft like Persian feta, so it breaks easily. Place the squares into the marinade and serve. 

Experience the layered flavors of our GF Banana Loaf with Caramelized Bananas. Merging the natural sweetness of ripe bananas with a luscious caramel drizzle, each slice promises a memorable taste adventure. Begin by caramelizing sliced bananas in a skillet. Melt butter, blend in brown sugar, a hint of cinnamon and a splash of vanilla. As the mixture thickens, introduce the banana slices, ensuring they're well-coated with the caramel. Once done, set them aside for the grand finale. With your oven warming to 350F, ready your 9x4-inch loaf pan with a light spray of cooking spray. In a spacious bowl, mash the remaining bananas. To this, add butter, baking mix, eggs, baking soda, cinnamon, vanilla, a touch of salt and a handful of walnuts. Stir until you achieve a consistent batter. Before this batter finds its way into the pan, there's a walnut topping to prepare. In a separate bowl, combine butter, brown sugar, cinnamon, salt and the remaining walnuts. Pour your batter into the pan, then generously sprinkle this walnut mixture over the top. As it bakes for 40 to 45 minutes, anticipate the comforting aroma that fills your space. Once baked to perfection, allow the loaf a moment of rest. Then, as it cools on a wire rack, blend the reserved caramel with some butter, finishing with a pinch of cracked salt. When ready, slice your loaf, lavish each piece with the salted-caramel butter and adorn with the caramelized banana slices. This banana loaf, with its layers of flavor and texture, is a nod to the timeless joys of home baking.

Gluten Free Banana Loaf with Caramelized Bananas

bananas

Countryside Creamery Unsalted Butter, softened & divided

Baker's Corner Brown Sugar, packed, divided

water

Stonemill Ground Cinnamon, divided

teapsoons Stonemill Pure Vanilla Extract, divided

Carlini Cooking Spray

LiveGfree Gluten Free Yellow Cake Mix

Goldhen Large Eggs

Baker's Corner Baking Soda

Stonemill Iodized Salt, divided

Southern Grove Chopped Walnuts, divided

Stonemilll Sea Salt Grinder,

Slice 3 bananas on a bias. In a skillet, over medium heat, melt 1/4 cup butter, add 1/4 cup brown sugar, water, 1/4 teaspoon cinnamon and 1 teaspoon vanilla. Simmer until thickened and caramelized. Add banana slices, baste with caramel for 3-4 minutes. Set aside.

Spray a 9x4-inch loaf pan with cooking spray. 

In a large bowl, mash remaining bananas.  Add 1 cup butter, baking mix, eggs, baking soda, 1 teaspoon cinnamon, remaining teaspoon of vanilla, 1/2 teaspoon salt and 1/2 cup walnuts. Combine well and pour into prepared pan.

In a medium-sized bowl, combine 1/4 cup butter, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 teaspoon salt and remaining walnuts. Sprinkle over batter.  Reserve caramel. Bake for 40-45 minutes.

Let rest for 10 minutes. Remove from pan and allow to cool on wire rack. Whip together remaining butter and caramel, top with cracked salt. Slice loaf, spread with salted-caramel butter and top with banana slices.

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Top Tags

Bacon & Mushroom Risotto

Rosemary & Garlic Marinated Almond ...

Gluten Free Banana Loaf with Carame...

The most viewed healthy choice recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine