FOOD BRAINS RECIPES

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RAINBOW FRUIT SKEWERS RECIPE | BBC GOOD FOOD



Rainbow fruit skewers recipe | BBC Good Food image

These vitamin-packed fruit skewers are a simple, colourful and fun way to get kids to eat fruit. They'll love helping to make them too.

Provided by Good Food team

Categories     Snack

Total Time 15 minutes

Prep Time 15 minutes

Yield 7

Number Of Ingredients 9

7 raspberries
7 hulled strawberries
7 tangerine segments
7 cubes peeled mango
7 peeled pineapple chunks
7 peeled kiwi fruit chunks
7 green grapes
7 red grapes
14 blueberries

Steps:

  • Take 7 wooden skewers and thread the following fruit onto each – 1 raspberry, 1 hulled strawberry, 1 tangerine segment, 1 cube of peeled mango, 1 chunk of peeled pineapple, 1 chunk of peeled kiwi, 1 green and 1 red grape, and finish off with 2 blueberries. Arrange in a rainbow shape and let everyone help themselves.

Nutrition Facts : Calories 59 calories, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 2 grams fiber, ProteinContent 1 grams protein

RED VELVET CUPCAKES RECIPE | FOOD NETWORK



Red Velvet Cupcakes Recipe | Food Network image

Provided by Food Network

Categories     dessert

Total Time 2 hours 15 minutes

Prep Time 50 minutes

Cook Time 55 minutes

Yield 16 cupcakes

Number Of Ingredients 16

15 1/2 ounces all-purpose flour
1 1/4 teaspoons baking soda
1 1/4 teaspoons salt
1 1/4 teaspoons unsweetened cocoa powder
1 1/2 cups vegetable oil
13 ounces granulated sugar
1 1/4 cups buttermilk
3 eggs
2 tablespoons, plus 2 teaspoons red food coloring
1 1/4 teaspoons vinegar (white or apple cider can both work)
1 1/4 teaspoons vanilla extract
1/8 cup water
1 1/2 pounds cream cheese, room temperature
1 pound butter, room temperature
2 pounds powdered sugar, sifted
1 tablespoon vanilla extract

Steps:

  • For the cupcakes:
  • Preheat oven 350 degrees F. 
  • Sift together flour, baking soda, salt, and cocoa powder into a bowl and set aside. 
  • In a mixer fitted with paddle attachment, mix oil, sugar, and buttermilk until combined. Add eggs, food coloring, vinegar, vanilla and water and mix well. Add the dry ingredients a little bit at a time and mix on low, scraping down sides occasionally, and mix until just combined. Be sure not to over mix, or the batter will come out tough. 
  • Line a 16-cup cupcake pan with paper liners, scoop the batter into the liners and bake at 350 degrees F for 20 to 30 minutes or until the toothpick comes out clean. Let cool.
  • For the cream cheese frosting:
  • Whip the butter and cream cheese together in a mixer fitted with a paddle attachment until creamed. Gradually add powdered sugar to the mixture and scrape down the bowl as needed. Add the vanilla and mix until combined. 
  • The frosting can be used right away, or stored in the refrigerator up to a week. 
  • Frost cooled cupcakes with the cream cheese frosting.

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This is a delicious dish with great depth of flavour. I’ve used spices and ingredients that might make you think of Morocco or Tunisia – cinnamon and chilli, dried fruit and even couscous – but because North Africa is so close to Sicily, their styles of cooking can be surprisingly similar. Cauliflower is super-high in both vitamin C and folic acid, both of which help our brains to think properly. Along with protein-rich chickpeas and wholewheat couscous, which is higher in fibre than regular couscous, I’ve packed this dinner with plenty of nutritious goodness. Enjoy!
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