An easy no bake treat,Read More
Summer is coming and these make something different and delicious from your regular burger.Read More
No Baking and just a few ingredients - the perfect sweet treat.Read More
Tasty and easy, the perfect accompaniment with Chicken Fish or Tofu as a protein source.Read More
Turkish eggs, delicious creamy spicy poached eggs, perfect start to the dayRead More
Salmon & Cauliflower Puttanesca
The Puttanesca is based on the River Café’s recipe but the addition of the cauliflower in place of the pasta and the salmon are all mine! This is a delicious combination and a perfect evening quick evening meal.
4 salmon fillets skin on
Extra virgin olive oil
½ tin (approx. 25g anchovies)
2 cloves of garlic peeled and crushed
2 tbsp chopped flat leaf parsley
400g cherry tomatoes, deseeded and chopped
1 medium head of cauliflower approx. 800g before trimming
1tbsp dried oregano
1tsp dried red chillies
2tbsp stoned olives of choice
Trim the cauliflower and blitz until it resembles couscous and tip out into a bowl.
Heat a ½ tbsp oil over a medium heat and add the garlic and cook until the garlic starts to brown. Tip in the anchovies, oregano and the chilli stirring well to combine.
Add the capers, olives, the tomatoes and half the parsley, stir well and turn the heat up to boil, then down to a gentle simmer stirring from time to time so it doesn’t catch. Let it cook over this gentle heat for about 5 minutes then tip in the cauliflower, the rest of the parsley and stir well and leave for about another 8 minutes while you cook the salmon.
Heat ½ tbsp oil in a frying pan, season the salmon and add to the pan, skin side down, and cook over a medium heat for about 6 minutes until almost done, turn over and cook for a further minute or 2 to finish.
easy delicious and is delicious the next day so make extra for work.Read More
Quick easy and filling..... Carrot Soup with crunchy nut toppingRead More
1 butternut squash cut in half length ways
2 tins chickpeas drained
2tbsp rapeseed oil divided
1 medium white onion
1tbsp tomato puree
1tsp each nigella, cumin, coriander, turmeric, dried chilies
3 cardamom pods bruised to release their seeds
2 cloves of garlic peeled and mashed
4cm piece of ginger peeled and grated
1 tin coconut milk (you can use light if you like)
2 tbsp fresh herbs flat leaf parsley or coriander
A squeeze of lemon or lime
Oven at 180C
Sprinkle the squash with 1 tbsp of oil, season well and using a sharp knife, cut into it at intervals to ensure even cooking.
Bake for about 30 minutes until tender.
Meanwhile heat the oil over a medium heat, add the onion and cook until tender.
Add in the garlic, ginger and spices and cook for 5 minutes until the spices have lost that rawness.
If it seems to dry just add a splash of water.
Stir in the puree, the coconut milk and mix to combine.
Add the chickpeas and cook over a medium heat for about 10 minutes until the chickpeas are warm and the flavours are well developed.
Stir in 1 tbsp fresh herbs and a squeeze of lemon juice to finish.
Serve with the roasted butternut squash or with rice on its own if you prefer.
This combination is a powerhouse for your gut health and delicious as a side or a complete meal if you are vegetarian or vegan.Read More
Delicious marinated chicken and a bowl of tasty rice with fresh herbs and nuts...Read More
Sweet potato dumpings, delicious in soup or a casserole and perfect to add more substance to a lunch dish.Read More
This takes time but is easy so its perfect weekend food and amazing flavour means it is worth it.Read More
A delicious vegetarian and vegan bake, easy to double up and freezeRead More
Low Fat High in Protein a complete easy meal for the whole family..Read More
Pancakes Huevos Rancheros style - delicious and something difference for Pancake TuesdayRead More
Spicy Warming and deeply flavourfulRead More
This is quick easy and delicious, Serve with some baked sweet potato fries.Read More
A quick easy salmon dish the whole family will eatRead More
This is an easy one pot meal for the whole family. Nutritious, delicious and chock full of vegetables and chicken to warm you on these winter nights and keep you filled.
Winter Minestrone Bowl with Chicken
1 tbsp oil
1 stick of celery sliced
2 white onions sliced
2 carrots diced
2 cloves of garlic peeled and mashed
1 tin chopped tomatoes 240g net weight
1 Bouquet garni
1 good quality veg or chicken stock made up to 500ml
6oz dried pasta like small macheroni or similar
4 chicken breasts off the bone
Heat the oil, toss in the veg, garlic, and 50ml water and cook over a medium heat until the veg start to tenderise.
Add the stock mix, tomatoes, bouquet garni amd mix well to combined then add the chicken breasts and cook over a medium heat until the chicken is almost done, about 10 minutes. Remove and fork apart.
Add the pasta to the sauce and cook for the instructed time and 2 minutes before it is done, add back the chicken and complete the cooking.
Divide across 4 bowls, toss with some parmesan and chopped fresh parsley to finish.