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Tuna Nicoise Salad

Tuna Salad

Tuna Nicoise Salad Ingredients Mixed salad leaves 1 small tin of Tuna 1 sliced Boiled egg Handful of baby Tomatoes Handful of sliced cucumber A few anchovies (optional) low fat salad dressing Method Mix them together on a plate and enjoy 🙂

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Thai Quorn Salad

ThaiQuornSalad

Thai Quorn Salad Ingredients 300g Quorn mince 20 Leaves or so of fresh Mint 1 Red Onion 1 Sachet of Laab – Namtok powder (available from Thai supermarket) Method Add the Quorn in to a pot with 3 table spoons of water over medium heat and stir for 10 minutes. Add the sachet and mix well. Turn off the hob and add the Onion and mint, mix well and serve.

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Thai Stir fried Spinach

Ingredients 260g Spinach 2 Thai Hot Chilli 3 large cloves Garlic 1/2 Tablespoon Yellow Soy-bean Paste 1/2 Tablespoon Light Soy Sauce 1/2 Tablespoon Oyster Sauce 1 Tablespoon Vegetable Oil Method Crush the garlic and finely chop the chilli. heat the oil in a wok and add all the ingredients. Stir-fry turning from bottom to top until all the spinach is wilted. Serve

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Home made tomato soup

tomato soup

Tomato soup Ingredients 1 Onion finely chopped 2 cloves of garlic 2 sticks of celery finely chopped 1 Carrot grated 1 x 400g can chopped tomatoes 200g low-fat natural fromage frais 1ltr water or vegetable stock salt and pepper Method Add some olive oil to a saucepan and fry the Onions, Garlic, Celery and carrot for 2 to 3 minutes. Add the water or vegetable stock and tomatoes, bring to the boil. Reduce the heat and simmer for 20 minutes. Remove from the heat and season. Using a hand blender puree the soup. Stir in the fromage frais and serve

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Pan Rustico Bread recipe

Pan rustico bread

Pan Rustico Bread Ingredients: For the starter dough: 150ml warm water 1 tsp caster sugar 3 tsp fast-action dried yeast 125g/ strong white flour For the bread dough: 160ml warm water 1 tsp caster sugar 1 tsp fast-action dried yeast 225g strong white flour, plus extra for dusting 100g strong wholemeal flour 1 tsp salt 1 tbsp olive oil, plus extra for greasing Method : For the starter, pour the water into a bowl and stir in the sugar. Stir in the yeast and leave in a warm place for about 10 minutes or until a beige foam floats on

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Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup

Sweet Potato and Carrot Soup 3 tbsp Olive Oil 500g Sweet Potatoes 300g Carrots 2 Onions finely Chopped 2 crushed Garlic cloves 1 Litre Vegitable Stock 100ml Creme Fraiche Method: Soften the onions in a pan add sweet potatoes and carrots. Fry for 5 mins Add garlic and cook for a further 5 mins Add the stock, cook until its soft enough to blend Puree with a hand blender Add salt and pepper Serve with a dollop of Creme Fraiche and Pan Rustico Bread

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Salmon with Avocado and Mango Relish

Ingredients: 4 Salmon Steaks 1 tsp finley grated lime rind 2 tsp olive oil 1 tbsp lime juice 2 tbsp chopped coriander 1 tsp ground coriander 1 tsp ground cumin 1 crushed garlic clove pepper For the Mango Relish 1 chopped Avocado 1tbsp lime juice 1 tbsp chopped coriander 1 chopped red onion half a chopped mango Method: Mix the Lime rind, olive oil, cumin, garlic and coriander. season with pepper. Cover both sides of the Salmon with the mixture. Fry for 5 mins. Turn the fish and fry for a further 5 mins. transfer to plate and add lime

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Pearl barley and vegetable soup

Pearl barley and vegetable soup

Pearl barley and vegetable soup Ingredients: 60g Pearl Barley 1 large diced Carrot 1 chopped Leek 1 chopped Onion 2 sliced sticks of Celery 1.2 litres of vegetable stock 1tsp mixed herbs Salt and Pepper Method: In a large saucepan add the barley, stock and mixed herbs. Bring to the boil, cover and then simmer for 10 mins. Add the Carrot Leek, Celery and Onion. Cover and simmer for 20 mins. Season, garnish with some fresh parsley and Serve with some rustic bread.

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