Posts Tagged 'health'

Foodie Friday: Chickpea Curry, Southern Style

(Serves 6)

Ingredients:
2 tbsp vegetable oil
1/2 x 165g jar Madras paste
4 garlic cloves, crushed
1cm piece root ginger, finely chopped
3 onions, chopped
4 tomatoes, chopped
2 x 400g cans chickpeas, drained and rinsed
200ml light coconut milk
100g baby spinach
Handful fresh coriander leaves

Method:
1. Heat the oil in a large pan, add the curry paste and fry for a couple of minutes. Add the garlic, ginger and onions and cook gently for 10 minutes until the onions are tender but not browned.
2. Add 450ml water, the tomatoes and chickpeas. Simmer for 15 minutes, stirring from time to time.
3. Pour in the coconut milk, add the spinach and cook for 5 minutes. Scatter over the coriander leaves and serve with naan bread, if you like.

Foodie Friday: Greek Pasta Salad

(Serves 4)

Ingredients:
200g chunky pasta (penne, rigatoni, fusilli)
1/4 cucumber, chopped
1 green pepper, deseeded and cut into strips
75g pitted Kalamata olives
4 tomatoes, cut into wedges
6 tbsp low-fat dressing
Diced feta (optional)

1. Boil the pasta in a pan of salted water for 10 minutes. Put the cucumber, pepper, olives and tomatoes in a bowl.
2. Drain the pasta and tip into the other ingredients. Add the feta (if using) and dressing, season and stir to combine.

Foodie Friday: Prawn and Pickled Cucumber Salad

(Serves 4)

Ingredients:
Sesame oil
1 tsp brown sugar
1 tbsp fish sauce
Juice of 2 limes
1 garlic clove, crushed
1/2 small red chilli, chopped
1 cucumber, sliced
200g spinach leaves
280g raw tiger prawns
Coriander leaves, to serve

Method:
1. Whisk together the sugar, fish sauce, lime juice, garlic and chilli with 1/2 tsp sesame oil. Add the cucumber and stir gently.
2. Divide the spinach leaves between 4 bowls, then spoon over the pickled cucumber.
3. Heat 1 tsp sesame oil in a pan, add the prawns and cook for a few minutes until pink. Spoon onto the salad, sprinkle with sesame oil and coriander leaves and serve.

Foodie Friday: Lentil Peri-Peri Chilli

lentil-periperi-chilli(Serves 4)

Ingredients:
2 tbsp olive oil
1 red onion, chopped
1 tsp Nando’s Peri-peri Rub
1 tsp ground cumin
1 tsp paprika
2 carrots, cut into chunks
1 red pepper, deseeded and chopped
2 celery sticks, chopped
2 garlic cloves, crushed
200g dried red lentils
1 vegetable stock pot
400g can chopped tomatoes
400g can black beans, drained and rinsed
3 spring onions, chopped
Several coriander leaves

Method:
1. Heat the oil in a large pan, add the onion and fry for a few minutes. Stir in the peri-peri rub, cumin and paprika. Add the carrots, pepper, celery and garlic, and cook for 2 minutes.
2. Meanwhile, put the lentils into another pan and cover with boiling salted water. Simmer for 15 minutes until tender.
3. Combine the stock pot with 600ml boiling water and pour over the vegetables. Add the tomatoes and black beans and simmer for 5 minutes.
4. Drain the lentils and add to the vegetables for the final 5 minutes. Serve sprinkled with spring onions and coriander leaves.

Foodie Friday: Fish & Sweet Potato Pie

fish-sweet-potato-pie(Serves 3)

Ingredients:
750g sweet potatoes
350g fish pie mix
450ml skimmed milk
2-3 tbsp thickening granules
1 tbsp freshly chopped parsley
200g cherry tomatoes on the vine
200g green beans

Method:
1. Preheat oven to 200C, gas 6. Bake the sweet potatoes for 45 minutes or until tender.
2. Place the fish in a pan of water and bring to boil. Remove from the heat and leave for 5 minutes until cooked. Drain and divide between 3 individual ovenproof dishes.
3. Bring the milk to the boil, add the granules and stir until thickened. Stir in the parsley and season, then pour over the fish.
4. Peel and mash the baked sweet potatoes and top each dish with the mash.
5. Bake with the tomatoes alongside for 20 minutes or until golden and the skins on the tomatoes start to split. Serve immediately with cooked green beans.


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