Posts Tagged 'recipes'

Foodie Friday: Speedy Slimline Lasagne

(Serves 4)

1 tbsp olive oil
1 garlic clove, crushed
400g can chopped tomatoes
A splash of balsamic vinegar
Handful of basil, torn, plus extra to garnish
150g fresh cherry tomatoes
12 lasagne sheets
250g light mozzarella, torn
20g chunky breadcrumbs, toasted
20g Parmesan, grated

1. Warm the oil and garlic in a pan, add the chopped tomatoes, vinegar and basil, and simmer for 10 minutes. Add the cherry tomatoes and cook for a further 5 minutes.
2. Cook the lasagne in boiling salted water for 8 minutes, until tender. Layer up 3 sheets each with the tomato sauce and torn mozzarella pieces, then sprinkle over the breadcrumbs and Parmesan.

Foodie Friday: Pastry-free Spinach, Feta & Olive Quiche

(Serves 6)

1 red onion, sliced
1 tbsp light olive oil
80g baby spinach
200g feta, cubed
50g pitted black olives, halved
6 large eggs, beaten

1. Preheat the oven to 180C, gas 4. Gently fry the onion in the oil for 5-7 minutes to soften. Turn off the heat, add the spinach to the pan and stir until it starts to wilt.
2. Spoon the onion and spinach into a 20cm round, solid-based sandwich tin, buttered and lined with baking parchment.
3. Add the feta and olives, and stir to mix up slightly. Season the beaten eggs well and pour over the vegetables.
4. Bake for 20-25 minutes, or until just set. Cut into wedges to serve.

Foodie Friday: Italian Beef with Tomato & Basil

(Serves 1)

2 slices sourdough bread
2 tsp low fat cream cheese
3 little gem lettuce leaves
1 tomato, sliced
20g bresaola or cooked beef
6 slices cucumber
2 radishes, sliced
A few basil leaves

Thinly spread the bread with the cream cheese. Layer the remaining ingredients in the listed order on one slice, press down with the other and cut in half.

Foodie Friday: Mexican Veggie Wrap

(Serves 1)

1 flour wrap
1 tbsp tomato salsa
125g mixed bean salad
Handful rocket leaves
2 tsp Cheddar cheese, grated

Spread the salsa over the wrap. Top with the bean salad, scatter over the rocket and grated cheese, roll up, tuck in the ends and cut in half.

Foodie Friday: Prawn & Avocado Pitta Pocket

(Serves 1)

1 wholemeal pitta
1/2 avocado, peeled and sliced
4 cherry tomatoes, quartered
8 cooked and peeled tiger prawns
A few basil leaves
Lime juice

Toast the pitta and cut in half. Fill the two pockets with the avocado, tomatoes, prawns and basil leaves. Add a squeeze of lime juice and season to taste.

Month at a Glance

August 2017
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