Fab Feb – Bulgur Wheat

Fab Feb for 48!

Welcome to the first review for Fab Feb at Hornett Wholefoods – every day there will be a new review and for 48 hours, that product will be reduced by 10%!

The first product is Bulgur Wheat. I’m a big fan of this grain and use it wherever I’d usually use rice. For those on Slimming World, it’s a good substitute when you’re having an Extra Easy SP day and have to avoid carbohydrates. It’s available in organic and non-organic forms – Organic Bulgur wheat is £1.69 (-10% = £1.52), non-organic is £1.39 (-10% = £1.25), both 500g.

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What is Bulgur Wheat?

Bulgur is a common ingredient in Armenian, Assyrian, Lebanese, Turkish, Middle Eastern, and Mediterranean dishes. It has a light, nutty flavour and is a cereal food made from the groats of several different wheat species, most often from durum wheat. Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. Compared to white rice, bulgur has more fibre and protein, a lower glycemic index, and higher levels of most vitamins and minerals.

It’s also delicious hot or cold – here’s a really simple recipe:

Egg Fried Bulgur Wheat

  • 200g Bulgur Wheat
  • 1 red onion, finely chopped
  • 2 eggs, lightly beaten
  • VBites duck style pieces, chopped into smaller pieces
  • A handful of frozen peas
  • Soy Sauce
  1.  Boil a pan of water, adding stock or salt as preferred. When the water is boiling, add the bulgur wheat and simmer for 15-20 minutes. Drain and rinse when cooked.
  2. While that’s cooking, cook the onion until soft. Add the duck style pieces until they’ve browned. In a separate pan, cook the eggs, stirring all the time. Add the eggs to the onions and duck and include the peas aswell. Stir the bulgur wheat and sprinkle it all with soy sauce. Serve with a curry or store it in the fridge to have it for lunch.

b wheat pic

FAB FEB for 48 to save and enjoy…

FAB FEBIt’s going to be a FAB FEB at number 48 because we will review one of our products every day we are open and give you 10% off of it for the next 48 hours! That’s two days to save on each of the 24 lines we review in our shop at 48 Midland Road, Wellingborough.

Look out for your favourites and for some new food and drinks to tantalise your taste buds.  Our comprehensive range is full of healthy options and is continually being updated with new products so watch this space for some tasty surprises…

Our ‘Healthy Hornett’, Emma, will include alergy advice, if it’s vegan and if it effects your Slimming World diet.  She has a vast experiance (and a little book) to help you choose the right option.

ShopEvery ‘FAB FEB for 48’ update will be tweeted, we will have lots of the usual recipe updates too; so why not follow us @healthyhornett

Find us on Facebook too at https://www.facebook.com/HornettWholefoods for ‘FAB FEB for 48’ updates and more details.

You will also have the opportunity to vote for you favourites by liking them on facebook, favouriting them on Twitter, by email or by texting us; and the most favoured will be the star offer for the whole of March!

So it starts tomorrow, have a FAB FEB!

Low fat macaroni cheese recipe

macaroni cheese

Hi all,

I recently posted that I was having low fat macaroni cheese for lunch and was asked a couple of times for the recipe.  Here it is!

Low fat macaroni cheese

Serves 4, vegetarian and can be frozen.

300g dried macaroni
Oil spray
1 red onion, finely chopped
2 garlic cloves, finely chopped
1 roasted red pepper in brine from a jar, finely chopped
1 courgette, grated
400ml vegetable stock
4 tbsp tomato puree
200g fat free cottage cheese
1 tsp mustard powder, mixed with 1 tsp water
2 eggs, lightly beaten
160g reduced fat Cheddar
Salt and pepper

1. Preheat your oven to 200°C/gas mark 6. Cook the macaroni according to the packet instructions, drain well and tip into a wide mixing bowl.
2. Meanwhile, place a large frying pan sprayed with oil over a high heat. Add the onion, garlic, red pepper and courgette and cook, stirring, for 2-3 minutes. Add to the macaroni.
3. Put the stock, tomato puree, cottage cheese, mustard and eggs in a jug and whisk until smooth. Pour this over the macaroni mixture, then stir in ¾ of the Cheddar. Season and stir well.
4. Transfer to a shallow, ovenproof dish. Sprinkle over the remaining Cheddar and bake for 15 – 20 minutes, or until bubbling and golden. Allow to rest for a few minutes, then serve with a salad.

SW mac cheese recipe

I’d like to say that this recipe is all of my own making, but it isn’t.  I follow Slimming World (successfully!) and it’s one of theirs.  It quickly turned into a favourite – it makes four generous servings and can be eaten perfectly well chilled (although it’s much nicer warm!) and can be frozen for a month once it’s cooked.

A good substitute for the courgette is sliced leek; grated courgette also works well in other meals, like curry or shepherd’s pie if you’re looking to include sneaky veg into kids’ meals…

Enjoy!

Scrumptious Dairy-Free Cheesecake

Emma is famous for her cheesecakes, but until now they have included dairy products, perhaps this scrumptious dairy-free cheesecake may change that?

Dairy-free cheesecake

Serves 6

Ingredients

50g vegetable/soya margarine
175g digestive biscuits
275g soya ‘cream cheese’ eg. Tofutti creamy original
½ lemon, grated rind & juice
50g icing sugar
Thin slices of lemon, to decorate

Method

1 For the base: Melt the margarine in a large saucepan, crush the biscuits then add to the pan.

2 Mix thoroughly then using the back of a spoon press into a lined, greased 8” flan tin. Refrigerate.

3 For the topping: Put the soya ‘cheese’ into a bowl with the lemon juice, rind and icing sugar.

4 Stir vigorously and spoon onto the chilled base.

5 Decorate with lemon slices and chill for a further ½ hour. Carefully remove flan case then indulge!

An Unstuffed recipe
© The Vegetarian Society

New lines added to the shop!

Since opening on 3rd January, we’ve been adding all sorts of exciting new products, usually based on what our customers are asking us for.  WP_20150119_17_05_34_Pro

We have VBites on offer at the moment – buy 2 items and get the third free!

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With the weather continuing to be really cold, we have a good range of soups and meals in cans, ready for you to heat up quickly – we also have a lovely range of teas and coffees.

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Come and see us today and see what delights we can provide for you!

Veggie Sausage Casserole

This warming Veggie Sausage Casserole is perfect for the winter months.

There are many different veggie sausages on the market – just find a brand you like and use it for this casserole.  Hornett Wholefoods has V-Bites and Linda McCartney sausages available to add to your casserole today!

Serves 4

Ingredients

675g potatoes, peeled and cubed
2 tbsp vegetable oil
1 medium onion, chopped
2 cloves garlic, chopped
1 bay leaf
2 tsp dried thyme
1 cooking apple, cored and cubed
450g carrots, sliced
1 packet veggie sausages
275g chopped, tinned tomatoes
300ml vegetable stock
1 tbsp tomato puree
Salt and pepper, to taste

Method

1 Put the potatoes into a pan of water and boil for 5 minutes (they need to be part-cooked only and still quite firm). Keep on one side.

2 Heat the oil in a large pan and fry the onion for 2 minutes. Add the garlic, bay leaf and thyme and fry for a further 2 minutes.

3 Add the apple, carrots and sausages and fry gently until the sausages are cooked.

4 Add the tomatoes, stock, tomato puree and potatoes. Bring to the boil and then simmer for about 15 minutes until the vegetables are cooked. Remember to remove the bay leaf before serving.

5 Season with salt and pepper and serve with crusty bread.

© The Vegetarian Society #unstuffed

Hummus

Whether you prefer it smooth or chunky, this heavenly hummus is the perfect dip for carrots and celery. It’s quick and easy too, just like sharing a photo of yours using #Unstuffed on Facebook and Twitter!

Bowl of fresh hummus dip with pita bread slices

Ingredients

1 can chickpeas, drained

30g Sukrin Sesame Flour (or tahini if unavailable)

Juice of half a lemon

1 tbsp water

2 tbsp extra virgin olive oil or avocado oil

½ tsp smoked paprika

1 clove garlic, crushed

Sea salt, to taste

Method

1 Simply place everything in a small food blender and whizz, or crush everything up in a large pestle and mortar to keep it really chunky.

2 Add more or less of any of the flavourings to your taste.

29Visit our shop at 48 Midland Road Wellingborough for more fantastic food ideas…

We are open Monday to Saturday from 9:00am to 5:30pm

Telephone 01933 741798

Kidney Bean Burgers

Here’s today’s Unstuffed recipe – perfect if you’ve got a spare tin of kidney beans in the cupboard. These Kidney Bean Burgers are great with green salad in a wholemeal bread bun.

Kidney Bean Burgers

Preparation time: 20 minutes
Cooking time: 15 minutes
Makes 5 or 6 burgers

Ingredients

1 tin (410g) kidney beans, washed, drained and mashed
2 tomatoes, finely chopped
1 clove garlic, crushed
2 heaped tsp mixed herbs
115g breadcrumbs
50g semolina
1 tbsp soy sauce
1 tbsp lemon juice

Method

1 Mix together the beans, tomatoes, garlic and herbs in a large bowl.

2 Add the breadcrumbs and semolina. Mix well.

3 Add soy sauce and lemon juice. If necessary add a tablespoon of water to increase moisture (but don’t be tempted to add any more!).

4 Shape into burgers.

5 Lightly fry until browned.

© The Vegetarian Society

4Visit our shop at 48 Midland Road Wellingborough for more fantastic food ideas…

We are open Monday to Saturday from 9:00am to 5:30pm

Telephone 01933 741798

Spicy Chickpea Curry

Day-8-Spicy-Chickpea-CurryFor Thursday we have this delicious Spicy Chickpea Curry recipe for you to try. Don’t forget to share photos of your food using #Unstuffed on Facebook and Twitter.

Spicy Chickpea Curry
Serves 4
Preparation time 5 minutes
Cooking time 15 minutes
Vegan

Ingredients
2 tbsp olive oil/extra virgin rapeseed oil
1 onion, chopped
1 clove garlic, crushed
1 yellow pepper chopped
½ tsp turmeric
1 tsp ground ginger
1 tsp ground cumin
2 tsp ground coriander
1 tin chickpeas
1 tin chopped tomatoes
Salt and pepper, to taste
Handful of fresh coriander (optional)

Method

1 Heat oil in a pan, sauté the onion, garlic and pepper in oil, add spices and cook for two minutes, stirring constantly (add a little water if sticking).

2 Add the cooked chickpeas, tomatoes and a little water if needed.

3 Bring to the boil, reduce heat and simmer for at least 10 minutes.

4 Season well and serve topped with fresh coriander. Serve with rice or pitta bread, also goes well with jacket potato.

© Our Lizzy Cooking

45Visit our shop at 48 Midland Road Wellingborough for more fantastic food ideas…

We are open Monday to Saturday from 9:00am to 5:30pm

Telephone 01933 741798

Your first Unstuffed recipe

With the New Year here, this is the first Unstuffed recipe to help you make a healthy, meat-free start to 2015. Each recipe will be sent the day before to give you something to look forward to and time to grab your ingredients. Enjoy your first recipe – a delicious and warming Chilli senza Carne!

Chilli senza Carne

Serves 4

Preparation time 5 minutes

Cooking time 50 minutes

Ingredients

1 tbsp olive oil

1 onion, diced

1 red pepper, diced

1 chilli, deseeded and diced

2 garlic cloves, peeled and diced

300g Meet the Alternative Beef Style Mince (or other vegetarian mince)

500ml tomato passata

400g tin chopped tomatoes

1 tbsp tomato puree

400g tin kidney beans, washed and drained

1 tsp brown sugar (optional)

½ tsp marjoram

1 tsp paprika

1 large lump of dark chocolate (optional)

4 dessert spoons sour cream

Method

1 In a little oil, pan fry the onion for around 20 minutes until golden brown. This will add flavour and colour to the dish.

2 Add the red pepper, chilli and garlic and cook for a further 5 minutes.

3 Add the Beef Style Mince, passata, tomatoes, tomato puree, kidney beans, brown sugar (if using), marjoram and paprika. Bring to the boil and simmer for 20 minutes until the liquid is reduced and the sauce has thickened.

4 Add the chocolate (if using) and stir through the chilli until melted. Season to taste.

5 Finish with a spoonful of sour cream.

6 Serve with rice, jacket potato or healthy sweet potato.

Recipe by Catherine Wantling. Copyright MTA Foods Ltd. Meet the Alternative