Strawberry Treat

Ingredients:
Strawberries, cut into small pieces
Creme fraiche
Lemon juice
4 tsp honey
Almond flakes

Instructions:

Mix creme fraiche with a good squeeze of lemon juice and honey. Layer strawberries and creme fraiche in a desert bowl, top it with almond flakes and enjoy this delicious treat!

Creamy chicken

Ingredients:

• 2 free range chicken breasts, cut into chunks, spiced with chicken spice
• 1 small onion, diced
• half of yellow pepper, cut into chunky pieces
• 1 small courgette, halved and then sliced (for you guys from US- courgette is zucchini!)
• 1 carrot, sliced
• 1 tbsp wholemeal flour
• provencal herbs- spice and salt and pepper to taste
• 1 tbsp olive oil
• Fresh parsley, chopped, to serve

Heat up olive oil in a wok or pan, fry the chicken. Once it's done add onion, courgette,carrot and pepper, fry for couple of mins stirring. Add water- just to cover the chicken and vegs and turn up the heat a little bit.
In the meantime mix in a cup flour with some cold water and pur it slowly into the pan, then stir. Add provencal herbs and salt and pepper to taste.
Keep cooking and stiring for about 15 mins.

Serve with brown rice and top with parsley.

Steamed Salmon with vegs and basil sauce

Ingredients:

• Salmon Fillet
• Spices: basil, pepper, sea salt, coarse pepper
• Lemon juice
• Potatoes, peeled and cut
• Carrots, peeled and cut
• Soya natural yogurt

Prepare the salmon: a good squeeze of lemon, spice it with basil, pepper and sea salt.
Put vegs and salmon in the steamer and set for 20 mins. In the meantime put the yougurt in a cup and give a good squeeze of lemon, add some coarse pepper and sea salt to taste and lots of basil, mix it together. Serve salmon and vegs with the sauce.

Smoked Salmon Horseradish Dip

Ingredients:

1/2 cup smoked salmon- finely chopped
2 tbsp sour cream
1 tbsp finely chopped onion
1/2 tsp garlic powder
4 oz cream organic cheese
2 tbsp egg free mayo
2 tsbp horseradish
salt and pepper to taste

In a bowl combine all the ingredients
Refrigerate before serving
Serve with rye crackers

Creamy Courgette Lasagne

Creamy courgette lasagne

9 spelt lasagne sheets
1 tbsp olive oil
1 onion , finely chopped
4  courgettes, coarsely grated
3 garlic cloves , crushed
250g tub ricotta
50g organic cheddar
350g jar tomato sauce for pasta

1.Heat oven to 220C/fan 200C/gas 7. Put a pan of water on to boil, then cook the lasagne sheets for about 5 mins until softened, but not cooked through. Rinse in cold water, then drizzle with a little oil to stop them sticking together.
2.Meanwhile, heat the oil in a large frying pan, then fry the onion. After 3 mins, add the courgettes and garlic and continue to fry until the courgette has softened and turned bright green. Stir in 2/3 of both the ricotta and the cheddar, then season to taste. 
3.In a baking dish, layer up the lasagne, starting with half the courgette mix, then pasta, then tomato sauce. Repeat, top with blobs of the remaining ricotta, then scatter with the rest of the cheddar. Bake on the top shelf for about 10 mins until the pasta is tender and the cheese is golden.

PASTA WITH COURGETTE, PEAS AND MINT

serves 2


You will need:

2 cups of uncooked wholewheat pasta

2 tablespoons of olive oil

1/2 cup of chopped onion

1 teaspoon of salt

pepper to taste

2 garlic cloves, chopped

1 small-medium zucchini, cut into batons

1/2 cup of peas, fresh or frozen

1/4 cup of chopped fresh mint



Cook the pasta in salted water until al dente.

While the water heats and the pasta cooks, make the vegetables.

Heat the oil in a large skillet over medium heat and cook the onions until translucent. Add the garlic, cook for another 30 seconds. Add the zucchini and peas and cook until the zucchini is cooked but still somewhat firm. Season with salt and pepper.

Drain the pasta and save some of the water. Add the pasta to the vegetables in the skillet and some of the pasta water to make it a bit moist. Add the fresh mint and mix well.

Enjoy it!

Risotto with Green Peas and Stuffed Peppers

Risotto

1 onion, chopped
35 soya spread (or raw organic butter)
60 g of ham
1 can of green peas, drained
1.85 ltrs hot vegetable stock
2 cups of brown rice
20g parmesan cheese plus extra to serve

Soften the chopped onion in 15g of the butter. Add chopped ham, let it melt slightly, then add the peas. When they are impregnated with the butter, pour in large cup of hot stock, about 600ml. Before it is all absorbed, add the remaining stock. It should not be stirred too much or the peas will break. When the rice is cooked stir in 20 g each of butter and Parmesan, Serve more separately at the table.

Stuffed peppers

4 peppers
hf onion, chopped
1 egg
1 cup cooked rice
150g cut into small pieces, fried mushrooms
grated organic raw cheese
provencal herbs
salt and pepper

Halve the peppers, scoop out the seeds. For the stuffing mix in a bowl rice, onion, egg and mushrooms and gated cheese, add the spices to taste. Now stuff the peppers, you can brush them with olive oil,add some grated cheese on top and put them in an oven proof dish and bake on 180C fan for about 25 mins.

Now I know it's a lot of rice in that dish but you can serve the peppers with potatoes, I just made up the dinner out of my fridge contents :)
BON APETITE!