*More recipes coming and pictures will be uploaded soon*
Poached Cod/Sea bass
This is an easy, quick and super healthy meal that tastes absolutely delicious!
125 ml vegetable stock
1 clove of garlic, peeled and sliced
2 shallots, peeled and sliced
1 lemon, halved
1 cod fillet or sea bass fillet
In a shallow saucepan, bring the vegetable stock to boil with the garlic, shallots, and lemon. Reduce heat and simmer for another 10 minutes. Add the fish, cover the pan and simmer for about 6 minutes or until the fish is opaque.
Optional for an even healthier dish: When serving, toss spinach or wild rocket on top of the fish.
Chinese Stir Fry
This is one of my favourite dishes as it is full of exciting flavours and yet, so simple to make. Scroll down for inspirational stir fry combinations. This dish can be eaten on its own or with rice/noodles. Have you tried soba noodles? They are super healthy and high in protein!
100g large king prawns
2-3 pak choy, roughly chopped
150g of beans sprouts
1/2 courgette, chopped
6 baby corns
1/2 a pepper (red/green/yellow)
For the marinade:
1 teaspoon of fresh ginger, crushed or finely sliced
1 clove of garlic, chopped
Juice of 1/2 a lemon
1.5 tbsp of soya sauce
1/2 tbsp of sesame oil
Combine all the ingredients for the marinade in a large bowl. Add the prawns and vegetables to the bowl and mix well. Heat a wok to a high heat and add the prawn mixture. Stir fry for about 7 minutes, mixing occasionally.
Stir Fry Combinations:
Tofu, chicken, turkey, prawns, tuna, salmon
Broccoli, mushrooms, spring onions, bean sprouts, carrots, cabbage, pepper, baby corn, courgettes
Lemon/lime, chilli, coconut milk, green curry paste, honey, ginger, sesame oil, soy sauce
Lemon and Herb Chicken
Easy and super quick to make…
4 chicken pieces (thighs/breasts)
Finely grated zest and juice of 1 lemon
Handful of fresh herbs like parsley, oregano, thyme or dried herbs but in a smaller quantity
salt and pepper
Preheat the oven to 200°C/400°F/Gas 6. Rub the lemon zest and juice into the chicken with the herbs and add some seasoning. Cook for 30 minutes until crispy on the outside. Serve, with the juices in the pan and top with spinach!
Butternut Squash and Pear Soup
The perfect autumnal soup, full of antioxidants and yummy flavour!
1 onion, sliced
1 tablespoon of olive oil
1 stick of celery, chopped
1 medium butternut sqash, peeled and roughly chopped
500 ml vegetable stock
1 pear, pealed, cored and chopped
Soften the onion in the olive oil on a low heat for about 5 minutes. Add the celery and soften for a few more minutes. When it turns translucent, add the butternut squash, and after a few minutes, add enough stock to cover the vegetables. Simmer for 5 minutes, add the pear and continue simmering until the squash can be pierced with a fork. Blend the mixture and season before serving.
Add spinach and watercress on top!
Carrot, Ginger and Orange Soup
Get your vitamin C!
1 tablespoon of olive oil
1 onion, finely chopped
1 stick of celery, finely chopped
3-4 carrots, peeled and chopped
1/2 teaspoon of grated fresh ginger
500ml of vegetable stock
1 orange, peeled
Soften the onion in olive oil on a low heat for 5 minutes, add the celery and continue to soften for few more minutes. Add the carrots and ginger, giving the pan a good stir and cook for about a minute or so before pouring enough vegetable stock to cover the vegetables. Simmer for about 10 minutes (so the carrot is soft enough to pierce with a fork). Squeeze and break up the peeled orange, so you crumble it into the pan. Blend the mixture in batches and season.