Autumn Fruit Punch

This fruity punch can be enjoyed warmed or chilled - depending on the weather and the mood. It's refreshing as a chilled sangria but also comforting as a warm mulled wine.

In the past I've made traditional Mulled Wine and several Infused Spirits.

The nutritional information below is just for the liquid - i.e. alcohol and juice. If the boozy fruit is also eaten, add a few more calories and grams of sugar!

Autumn Fruit Punch
Makes 8 (150ml / 5floz servings)

Ingredients:
- 1 apple, sliced
- 1 pear, sliced
- 1 orange, sliced
- 1 cinnamon stick
- 8 cloves, whole
- 750ml / 1 bottle red wine
- 480ml / 16floz pomegranate juice
- 240ml / 8floz vodka OR bourbon
- 240ml / 8floz water

Method:

• Warm all ingredients gently over low heat for 15 minutes to combine and infuse the liquids and flavours. 
• Strain before serving in glasses, removing the cloves and cinnamon stick.
• If drinking chilled, allow to cool before straining and refrigerating. ENJOY!

Nutritional Information:

Chicken and Prawn Risotto

This dish originally started out as a paella but I didn't have any spicy sausage and once I'd cooked the dish, I thought it tasted and looked more like a risotto. I love the taste of soft creamy rice with tender chicken breast and juicy prawns.

Unlike a previous risotto I made with mushrooms spinach and peas, I didn't bother to use arborio 'risotto' rice and stir constantly for 20+ minutes. Instead I boiled plain brown rice separately. This can be done ahead of time and then simply added to the pan for a quick and tasty meal. Likewise, to save time with the chicken and prawns, I used frozen prawns and canned chicken breast. Fresh meat and seafood can be cooked ahead of time and then stored in the fridge until ready to use. Then it's just a case of chopping the veg and throwing everything into a saucepan!

Chicken and Prawn Risotto
Makes 4

Ingredients:
- 170g / 6oz rice, dry
- 110g / 4oz onion, chopped
- 2 clove garlic, chopped
- 60ml / 4tbsp wine wine
- 33g / 2tbsp tomato paste
- 1 bay leaf
- 1/2tsp paprika
- 1/4tsp ground black pepper
- 85g / 3oz celery, chopped
- 85g / 3oz green pepper, chopped
- 85g / 3oz green peas
- 480ml / 16floz chicken broth, reduced sodium
- 170g / 6oz chicken, cooked and shredded
- 170g / 6oz prawns/shrimp, cooked
- 15ml / 1tbsp lemon juice
- parsley (optional)

Method:

• Cook the rice, then rinse and drain.
• In a pan sprayed with cooking spray, cook the onion and garlic in the white wine and the tomato paste, adding in the bay leaf, paprika and black pepper.
• After 5 minutes, add the vegetables and chicken broth.
• Bring to a boil and then simmer for 15 minutes so the liquid can absorb.
• Add the chicken and prawns and cook for another 5 minutes.
• Turn off the heat and stir in the lemon juice and parsley. ENJOY!

Nutritional Information:

Spaghetti Bolognese

This Spaghetti Bolognese recipe is really easy and full of flavour, but does take a good hour to fully prepare and cook. It's a filling meal that uses lean ground meat (protein) and whole grain pasta (carbs and fibre). Plenty of vegetables provide great nutrition and by gently simmering the Bolognese sauce in some broth and red wine, the mince is really tender and delicious.

Spaghetti Bolognese

Makes 5
Click HERE for a printable recipe card.

Ingredients:
- 160g / 6oz onion, chopped

- 2 cloves garlic, chopped

- 140g / 5oz carrot, chopped
- 85g / 3oz / 2 stalks celery, chopped
- 160g / 6 oz pepper, chopped
- 412g / 14.5oz diced tomatoes, no salt added

- 560g / 20oz lean ground beef OR turkey (I use 93% lean)

- 480ml / 16floz chicken OR beef broth, reduced sodium

- 150ml / 5floz red wine

- 1tsp thyme, dried

- 1tsp basil, dried

- 280g / 10oz spaghetti (I use whole grain)

- ground black pepper

Method:

In a large pan sprayed with cooking spray, cook the onion, garlic, carrot, celery and pepper for 5 minutes, adding a splash of water when the vegetables begin to stick to base of pan.

Stir in the tomatoes, mince, broth, wine and herbs. Simmer gently for 1 hour, until the meat is tender.

Meanwhile, cook and drain the spaghetti.
Spoon the mince on top and season with black pepper. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

Mulled Wine

We're well into the festive period and as the weather turns colder, it's the perfect time to continue my Infused Spirits collection with some Mulled Wine. In Germany, this spice wine is called glühwein. There are endless recipes online, with varying ingredients and quantities. All of them contain a bottle (or two) of red wine, spices (cinnamon, cloves, star anise), citrus fruits (orange, lemon), sweetener (honey or sugar) and brandy. Cardamon pods, nutmeg and vanilla are also popular ingredients.

The recipe below doesn't contain brandy (I didn't have any) but if it did, the general consensus is 1/4cup / 60ml for every bottle of red wine.

The recipes I looked at on the internet also had differing methods when it came to citrus fruits. Some said zest or peel oranges and lemons, and then squeeze the juice, whilst others instructed to slice the fruit.

In this first batch, I used Cabernet Sauvignon. Next time I will try using a Pinot noir.

Mulled Wine
Makes 6, (150ml / 5floz) servings
Click HERE for a printable recipe card.

Ingredients:
- 1 orange
- 1 lemon
- 750ml / 1 bottle red wine
- 60ml / 2floz brandy(optional)
- 60ml / 2floz water
- 40g / 2tbsp honey
- 6 cloves, whole
- 1 cinnamon sticks
- 1 star anise

Method:
Zest and juice the orange and lemon.

In a non-aluminum saucepan, combine all the ingredients. Cook over a medium heat for 3-5 minutes.

Reduce to a low heat and gently simmer for at least 20 minutes.

Strain, and pour into a bottle.

Serve warm. ENJOY!

Click HERE for a printable recipe card.

Nutritional Information:

A typical glass (150ml / 5floz serving) of wine has approx. 125 calories, whilst a serving (50ml / 1.5floz) of spirits - vodka, gin, brandy, whisky - has approx. 95 calories.