Healthy pizza

Make a healthy, low-calorie pizza that adds up to three of your 5-a-day and give the takeaway a miss. The barbecue chicken lends a moreish smoky flavour

Nutrition and extra info

Nutrition: Per serving

Ingredients

For the base

• 250g wholemeal flour, plus a little for kneading if necessary


• 1 tsp instant article" data-tooltip-w >yeast

Yeast

Yeast is a living, single-cell organism. As the yeast grows, it converts its food (in the form…

Rapeseed oil

If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

For the topping

• pack of 3 peppers


• 1 large article" data-tooltip-w >onion

Onion

Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

Rapeseed oil

If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

Fennel seeds

A dried seed that comes from the fennel herb, fennel seeds look like cumin seeds, only greener,…

2 tbsp barbecue sauce

2 tbsp tomato purée

1 large skinless chicken breast fillet (about 225g), diced

175g baby plum tomatoes, quartered

50g Applewood smoked cheese, grated

Method

Heat oven to 220C/200C fan/gas 7. Tip the flour into a mixer with a dough hook, or a bowl. Add the yeast, salt, oil and 200ml warm water then mix well to a very soft dough. Knead in the food mixer for about 5 mins, but if making this by hand, tip onto a work surface and knead for about 10 mins. The dough is sticky, but try not to add too much extra flour. Leave in the bowl and cover with a tea towel while you halve and slice the peppers and onions. There is no need to prove the dough for a specific time, just let it sit while you make the topping.

For the topping: toss the peppers and onions with the oil and fennel seeds then roast for 15 mins. Meanwhile mix the barbecue sauce and tomato purée with 5 tbsp water.

Take the dough from the bowl and press into the base and up the sides of an oiled 25x35cm Swiss roll tin. Don’t knead the dough first otherwise it will be too elastic and will keep shrinking back. Spread with two thirds of the barbecue sauce mix then add the remainder to the chicken and toss well to coat it.

Take the roasted pepper mixture from the oven and spread on top of the pizza. Scatter over the tomatoes then evenly spoon on the barbecue chicken. Scatter with the cheese and bake for 15 mins. Serve with a salad or healthy coleslaw.

Ground beef recipes

Homemade beef kabobs are the perfect dish to serve for your next outdoor dinner party. These kabobs can be prepared and stored in the fridge up to two days before you're ready to grill them, which makes them ideal for entertaining.

Ingredients

• 8 (10-inch) flat wooden skewers


• 3 firm white bread slices, torn into small pieces


• 1 1/2 pounds ground beef


• 1/2 cup finely chopped yellow onion


• 1/4 cup chopped fresh flat-leaf parsley leaves


• 1 1/2 teaspoons kosher salt


• 1 teaspoon ground cumin


• 1/2 teaspoon ground allspice


• 1/2 teaspoon ground coriander


• 1/2 teaspoon freshly ground black pepper


• 1/2 teaspoon ground red pepper


• Vegetable cooking spray


• 8 pita rounds, warmed


• Yogurt-Tahini Sauce


• Herbed Cucumber-and-Tomato Salad

How to Make It

Soak skewers in water 30 minutes. Meanwhile, place bread and water to cover in a small bowl; let stand 10 minutes. Using hands, squeeze excess liquid from bread; transfer bread to a large bowl. Stir in beef and next 9 ingredients.

Coat cold grill grate with cooking spray. Preheat grill to 400° (medium-high) heat. Divide ground beef mixture into 8 portions, and chill 10 minutes. Press and flatten each portion around a skewer, forming a 4- to 5-inch oval.

Grill, covered with grill lid, 7 to 8 minutes or until golden brown, turning once. Serve warm with pita rounds, Yogurt-Tahini Sauce, and Herbed Cucumber-and-Tomato Salad.

MAKE IT AHEAD Prepare these kabobs up to two days in advance, and store in the fridge. Pop them on the grill just before you're ready to serve.

Green bean casserole from scratch

Learn how to make creamy green bean casserole completely from scratch with real ingredients. This family favorite side dish will put that Thanksgiving turkey to shame!

When I told my husband I was making green bean casserole completely from scratch for Thanksgiving one year, he nearly lost his mind. Green bean casserole is his absolute FAVORITE and this homemade version blows every other recipe out of the water. Bold statement, right? It’s true.

This is Green Bean Casserole From Scratch!

I can’t remember a single holiday season without a batch of good ol’ green bean casserole. You know, the kind made from condensed soup and those addicting greasy fried onions? Like my husband, I love this Thanksgiving side dish. But I decided to make it completely from scratch, right down to the fried (baked!!) onions sprinkled on top. And we couldn’t be happier with the results. You haven’t had green bean casserole until you’ve had green bean casserole from scratch.

• No cans of condensed soup


• Use fresh green beans


• Real, homemade gravy


• Homemade “fried” onions

Fresh green beans give the most wonderful flavor and texture. They aren’t soggy like canned green beans. This homemade version of the classic puts the Thanksgiving turkey to shame.

How to Make Green Bean Casserole

1. “Fry” the Onions: Coat sliced onions in some flour, then beaten egg + milk, then breadcrumbs. Bake.


2. Blanch the Green Beans: Rinse fresh green beans, trim them, halve them, blanch them.


3. Make the Gravy Sauce: Melt some butter with chopped mushrooms on medium-high heat. Add a little salt and pepper, then some garlic for flavor. Next, add some flour to soak up all the moisture that the mushrooms have released in the cooking process. Add chicken broth and half-and-half, and watch that sauce thicken!


4. Stir it All Together: Add some of your breaded onions and all of the green beans, then give it a nice stir.


5. Bake: Top with the rest of the onions and bake in the oven at 400°F (204°C) for 10-15 minutes or until bubbly.

Let’s not ignore the fact that green bean casserole is, for lack of better words, heavy. Rich, buttery, heavy comfort food. It’s certainly not something we eat all the time, which makes it even more special around the holidays. If you’re going to fatten up innocent green beans, this is the way to do it!!

Homemade Green Bean Casserole Ingredients

• Fresh Green Beans


• Butter


• Salt & Pepper


• Flour


• Mushrooms


• Garlic


• Half-and-Half


• Chicken Broth

For the “fried” baked onion topping, you need 1 large onion, flour, egg, Panko breadcrumbs, milk, salt, and pepper. The onions are golden brown and unbelievably crunchy, the perfect texture contrast to the creamy sauce!

What about those mushrooms? They give such a wonderful flavor to the creamy gravy, but I understand they’re not everyone’s favorite. If desired, leave the mushrooms out or replace with 1 thinly sliced bell pepper.

How to Make Green Bean Casserole Ahead of Time

Prepare everything as directed, except turn the oven off after the onions are done. After the sauce is finished and the casserole is assembled, set aside and allow to cool. Cover tightly, then refrigerate overnight. The next day, bake for 15-20 minutes at 400°F (204°C) until bubbly. You can also prepare the casserole, including topping with onions, then freeze for up to 3 months before baking. Thaw in the refrigerator then bake as directed.

More Thanksgiving Recipes

If you’re looking for Thanksgiving side dishes and desserts, I have you covered!

Food recipes

Sometimes you just gotta eat your feelings.

When your day sucked, these comforting eats got your back. From soups to casseroles to all things cheesy, they'll soothe your soul. and fill your stomach. And when you need a healthier twist on your fave, check out our healthier takes on comfort foods.

This classic stew belongs on your winter recipe lineup.

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This classic Southern recipe is SO easy to make.

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Super easy and so cheeeeesy.

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A perfect way to use leftover turkey after the holidays.

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You can't go wrong with ranch dressing, buffalo sauce, bacon, and CHEESE.

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Nothing more comforting than a warm bowl of chicken noodle soup.

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If you know spinach-artichoke dip is the best way to start a party, you can only guess what layering it in lasagna does.

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Cooks so quickly, but tastes like it's been simmering for hours!

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When you're craving cheese and carbs, there's really nothing better.

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It ain't pasta if it ain't fried, y'all.

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The mash-up of your dreams.

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Creamy, cheesy, carb-y, and super super flavorful.

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Everyone needs a go-to lasagna recipe.

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Layers upon layers of delicious bolognese.

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The easiest way to make the most comforting meal.

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BUY NOW: Hamilton Beach Slow Cooker, $27; amazon.com.

The secret to really good garlic bread? Keep it simple!

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Braising only sounds fancy: This easy chili slow-cooks short ribs until they're fall-apart tender. Sweet potatoes and jalapeños round it out.

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When you're craving comfort food, nothing will cure ya like a good carbonara.

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This is the easiest, creamiest chicken alfredo you will ever make.

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There's basically no form of chicken parm that isn't insanely good.

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A staple recipe that you should know like the back of your hand.

Food network star

While not all of those that have gone on to star on their own shows or make their own fame after being the Food Network Star have managed to flourish, there are still those who have made it work are at this time enjoying very lucrative careers that have made them known throughout the Food Network community. Being that it’s such a highly competitive field one almost has to go above and beyond to get any kind of recognition, and several of those that have gone on to win this show have done just that.

It’s all about standing out sometimes.

5. The Hearty Boys

The season one winners were the duo of Dan Smith and Steve McDonagh, who since that time have been running their own catering business, been featured on the network, and have created their own cookbook. The couple managed to set the tone for the show and display the kind of passion for food that really took off as the contest has continued now for 13 seasons and should continue to keep going as long as people are willing to watch.

4. Guy Fieri

There aren’t a lot of people that call themselves foodies that don’t know about season 2 winner Guy Fieri. He’s been such a big personality on the network at this point that many people feel that he might have helped to kickstart it and get the network the kind of attention it needed. That’s kind of up for debate but honestly and truly he is a bold personality that does know what he’s doing and what he’s talking about when it comes to food and cooking.

3. Aaron McCargo Jr.

After winning season 4 of the show Aaron went on to create Big Daddy’s House, which is a show that teaches people about big, bold flavors that can be added to just about any dish. The style of cooking that each individual brings forth is a delight to witness since each of them put their individual passions for cooking into their food and gladly show viewers just how they can accomplish the same thing in their kitchens.

2. Melissa d’Arabian

Melissa won season 5 of the show and has gone on to become a TV host, author, and has a show called Ten Dollar Dinners. This show allows her to teach people how to cook on budget for a bigger family, which is something that’s sorely needed in many cases. Just because a family is inordinately big doesn’t mean that they need to skimp and miss out on some of life’s finer delicacies. Melissa manages to show people just how they can enjoy their food while not breaking the bank.

1. Damaris Phillips

She appears as a judge on Guy’s Grocery Games pretty often and is all about cooking southern food in various ways. Damaris was the season 9 winner and has gone on to be a noted personality on the Food Network thanks to her inclination to spread the taste of the south no matter where she goes and to show people just why she calls it ‘the food of love’. There might be something to that since southern food is very tasty.

In the world of cooking it pays to stand out in some way.

Food network shows

Ina's Back to Basics

America's hostess with the mostess goes back to the basics of cooking and entertaining. On the show, Ina shares her best party tips and incredibly elegant and doable recipes.

More from the Contessa

Cooking for Jeffrey

In her most-personal cookbook yet, Ina reveals the go-to recipes she loves to cook for her favorite person, her husband.

Episodes

Festive Fun

It's festive fun with the Barefoot Contessa who is throwing a dazzling holiday dinner party for friends. A luxurious seafood gratin of lobster, halibut and plump pink shrimp in a golden saffron sauce is served. To follow, there's a creamy pumpkin mousse then spicy mulled wine and festive s'mores stuffed with French chocolate bark round a burning brazier in the garden.

Fondant recipe

Dave King / Getty Images

• Total: 10 mins


• Prep: 10 mins


• Cook: 0 mins


• Yield: 1 1/2 lbs. Fondant (24 servings)

Did you know it's easy to make your own fondant at home? Not only is it fast and simple, but homemade marshmallow fondant actually tastes better than most store-bought brands! The secret ingredient is mini marshmallows―they give the homemade fondant a wonderfully sweet, light vanilla flavor.

You can use marshmallow fondant as you would regular fondant. It's perfect to cover cakes, form shapes, and make candy. Be warned that it tends to get sticky in moist places or humid weather, so it doesn’t hold up as well as regular fondant when placed over frosted cakes and refrigerated for days.

This recipe yields 1 1/2 pounds of fondant and can easily be halved or doubled. If you're wondering how much fondant you need to cover your cake, use a conversion chart.

Click Play to See This Recipe Come Together

Ingredients

• 8 ounces miniature marshmallows (4 cups not packed)


• 2 tablespoons water


• 1 pound powdered sugar (4 cups, plus extra for dusting)


• Optional: food coloring or flavored extracts

Steps to Make It

Gather the ingredients.

Dust your counter or a large cutting board with powdered sugar.

Place the marshmallows and the water in a large microwave-safe bowl. Microwave on high for 1 minute, until the marshmallows are puffy and expanded.

Stir the marshmallows with a rubber spatula until they are melted and smooth. If some unmelted marshmallow pieces remain, return to the microwave for 30 to 45 seconds, until the marshmallow mixture is entirely smooth and free of lumps.

If you want colored or flavored fondant, you can add several drops of food coloring or extracts at this point and stir until incorporated. If you want to create multiple colors or flavors from one batch of fondant, do not add the colors or flavors now. Instead, refer to step 9 below for instructions.

Add the powdered sugar and begin to stir with the spatula. Stir until the sugar begins to incorporate and it becomes impossible to stir anymore.

Scrape the marshmallow-sugar mixture out onto the prepared work surface. It will be sticky and lumpy, with lots of sugar that have not been incorporated yet―this is normal.

Dust your hands with powdered sugar and begin to knead the fondant mixture like bread dough, working the sugar into the marshmallow with your hands. Continue to knead the fondant until it smooths out and loses its stickiness. Add more sugar if necessary, but stop adding sugar once it is smooth―too much sugar will make it stiff and difficult to work with. Once the fondant is a smooth ball, it is ready to be used. You can now roll it out, shape it, or wrap it in cling wrap to use later.

If you want to add coloring or flavoring to your fondant, flatten it into a round disc. You might want to wear gloves to avoid getting food coloring on your hands during this step.

Add your desired amount of coloring or flavoring to the center of the disc.

Fold the disc over on itself so that the color or flavor is enclosed in the center of the fondant ball.

Begin to knead the ball of fondant just like you did before. As you work it, you will begin to see streaks of color coming through from the center.

Continue to knead until the streaks are gone and the fondant is a uniform color.

Your fondant is now ready to be used or stored as outlined above.