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Showing posts with label Healthier Recipes. Show all posts
Showing posts with label Healthier Recipes. Show all posts

Thursday, 24 January 2013

Lemon Tea : Day 24 #runstreak ...

Serves 4 mugs 6 cups


Ingredients

2 Teabags

2 Lemons

2 Pints of Boiling water

Method

Pre heat the teapot with boiling water

Wash and slice 2 lemons, discard the ends and take the pips out

Empty out the water that's been keeping the tea pot warm

Place the tea bags and lemon in the pot and add 2 pints of boiling water

Leave to stand for 10 minutes

Stir and serve

Healthier tea option with no milk and the taste of lemon = no biscuits,,, good result?

Tuesday, 25 September 2012

California Prunes Smoothie And Salad...

 California Prune and Mango Smoothie


Serves 6

Preparation time 10 mins


You will need

  • 1 orange
  • 1 mango stoned, peeled and chopped
  • 5 (50g) California prunes roughly chopped
  • 100g low fat natural yoghurt
  • 200ml semi-skimmed milk

 Method

  • Grate the rind of the orange then cut off the peel and cut into segments – do this over a bowl to catch the juice. 
  • Place the orange rind and segments in a liquidiser with the remaining ingredients, including the juice, and whiz until smooth.
  • Pour into 2 glasses and drink immediately.

nutrition per serving

179 kcal
protein 7.8g
carbohydrate 33.6g
fat 2.5g
saturated fat 1.4g
fibre 4.6g
sugar 33g
salt 0.8g


Broad Bean, Watercress, Feta and California Prune Salad

Serves 4

Preparation time  25 mins


Ingredients

  • 275g shelled broad beans
  • 50g watercress
  • 100g mange tout roughly chopped
  • 100g California prunes halved
  • 30g pecan nuts roughly chopped
  • 175g feta cheese
  • 1 tablespoon white wine vinegar
  • 1 teaspoon wholegrain mustard
  • 1 teaspoon honey

Method

  • Cook the broad beans in a pan of simmering water until tender, then rinse under cold water and drain. 
  • The broad beans can be eaten like this but are nicer if the tough outer skins are removed. Divide the watercress between 4 plates and top with the broad beans, mange tout, prunes and pecan nuts, then sprinkle with the feta cheese.

Whisk together the remaining ingredients and sprinkle over the salad.

nutrition per serving

415 kcal
protein 27.5g
carbohydrate 34.9g
fat 19.3g
saturated fat 7.2g
fibre 21.7g
sugar 16.3g
salt 0.6g

About this post- This is a free guest post by-

California Prunes

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Friday, 21 September 2012

Get Fit Or Eat Pie Trying # Week 2....

For me its Get Fit Or Eat Pie Trying "
 

Goals -A under 2 hour half marathon 

            A under 50 minutes 10k

And if I do get in London-just to be able to run a marathon!!
   
Was very pleased with last weeks training I put my training on Dailymile and last weeks I had ran 38 miles as well as a few exercise classes.

This weeks exercise was-

Friday- Rest day not had a day off for 9 days so need this.

Saturday -  Just under 3 miles -eek weekend and I had a few glasses of wine Friday night and didn't want to run...

Sunday - 8 miles was tough on my own early but kept on running

Monday - 7 mile run  fast for me at 9.15 pace and 1 mile cool down at 12 mins

Tuesday - 45 minutes spin class ( first time back in 3 months)
                45 minutes fit ball class ( first time back in 3 months)
              6 and half miles warm up/reps at running club/cool down

Wednesday - 3 miles recovery run
                      1 hour weights class
                      just under 4 miles in afternoon

Thursday - body combat class
                  Half mile swim

Been a busy week and my arms and stomach mussels are killing " No Pain No Gain " springs to mind

No whats everyone else been exercising to this week?

Posted some great running recipes yesterday from Seasonal Berries (pictured below)

Linking up with Fitness Friday














 


Thursday, 20 September 2012

Podium Power Porridge, Superfast Superfood Salad, an Isotonic Sports Smoothie and Raspberry Recovery Bars....


Matt Lovell, elite performance nutritionist to Olympic athletes, premiership footballers and international rugby players, has teamed up with Seasonal Berries to create a series of Berry Power recipes and nutritional tips to support their partnership with the BUPA Great Run races.

He has developed four recipe ideas using strawberries, blueberries, raspberries and blackberries to support your training regime: Podium Power Porridge, Superfast Superfood Salad, an Isotonic Sports Smoothie and Raspberry Recovery Bars.


Podium Power Porridge

If there were such a thing as the ‘fruit Olympics’ then blueberries would definitely be in podium contention for their powerful antioxidants, fibre and vitamin C.

Porridge is a great way to start any day. 

Most commercial breakfast cereals are too high in sugars, so take a couple of minutes while the kettle is boiling to make Podium Power Porridge and get your day off to a fantastic start. 

The oats are high in soluble fibre that keep you feeling fuller for longer. The nuts and seeds supply healthy fats and extra fibre, and the whey protein powder adds vital protein.

Ingredients

  • 60g oats
  • Pinch of salt
  • 5g flax seeds (ground)
  • 5g chia seeds (ground)
  • 100ml semi-skimmed organic milk.
  • 150g blueberries
  • 30g vanilla whey protein powder

Method
  • Put the oats, seeds and milk into a pan and bring to the boil.  
  • Keep stirring – the hotter the pan, the faster you need to stir.  
  •  extra milk if you prefer.
  • When cooked, stir in the blueberries and protein powder and eat straight away.


PERFORM

Isotonic Sports Smoothie

This is a delicious smoothie recipe.  

Strawberries are high in fibre, Vitamin C and potassium – one of the main salts in isotonic drinks that can help prevent you getting cramps.  Coconut oil helps boost your metabolism and immune system and cottage cheese is a great source of protein and calcium.

You can add ground flax seeds for extra fibre and omega 3 oils, oats for more carbs and whey protein powder for protein.  Often people make the false assumption that consuming whey protein is going to build muscles, but actually you need to do specific types of weight training to build new muscle. 

Whey protein helps repair the damage that endurance running will do to your body.
Add a spoonful of honey or Stevia, a natural sweetener, if you wish.

Ingredients

  • 125g fresh strawberries
  • 100g cottage cheese
  • 300ml semi skimmed milk
  • 1 teaspoon virgin organic coconut oil
  • 4 large ice cubes

Method

  • Put all the ingredients into a blender and whizz until smooth.

Nutritional Information

Total Calories 320 Kcal
Protein 23g
Carbs 33g
Fat 12g


Raspberry Vinegar

Vinegars can be a key component of any athlete’s diet and are an underutilized food source.We all know we should be eating more salad and an oil and vinegar dressing has many nutritional benefits. Vinegar, although acid in nature, has an alkalising effect on the body – great as the typical Western diet is very acid forming.

Another way to incorporate fruit vinegars into your diet is as a refreshing drink – use them as you would use orange squash. Add a few ice cubes and you’ve got an amazingly refreshing drink. You can even drizzle a fruit vinegar over strawberries or natural yoghurt as a delicious snack or pudding.

Making vinegar with berries like raspberries, strawberries, blueberries and blackberries is an innovative new way of enjoying their flavours and nutritional benefits.

Ingredients

  • 500g raspberries
  • 500ml apple cider vinegar
  • 60g granulated sugar

Method

  • Squash your summer fruits with the back of a fork in a glass or bowl. 
  •  Pour the vinegar over and leave in a sealed air tight container for two to seven days, depending on the strength of flavour you prefer. 
  •  Give it an occasional stir.
  • After letting your vinegar steep, drain through muslin for two hours, or overnight.
  • Add the sugar to the liquid and bring to the boil for ten minutes. 
  •  For a low carb version, leave the sugar out and add some Stevia after boiling.
  • Pour into sterilized bottles and the vinegar will last for 12 months unopened. 
  • It makes a unique present at Christmas time too.


PREPARE

Superfast Superfood Salad

The flavour combinations in this salad work really well and the colours shout health and vitality. The vitamin C from the blackberries will increase the amount of iron absorbed from the spinach; spinach regularly appears on the lists of super foods and has high levels of calcium, iron, magnesium and manganese.

 Iron is an important part of haemoglobin, the substance in our red blood cells that transports oxygen around our bodies.

Walnuts are a great source of omega 3 oils and feta cheese is lower in fat than cheddar. The fat from the cheese and olive oil in the dressing help the absorption of fat soluble vitamins from the spinach.Perfect for eating on its own or served with flaked smoked mackerel for a delicious lunch or supper.

This is a good meal to have on a day when you are not training as it will help keep you full without eating a lot of carbs.

Preparation time: 5 minutes

Ingredients

  • 200g fresh blackberries
  • 150g-250g fresh spinach leaves
  • 50g feta cheese
  • 20g walnuts
  • 20ml raspberry vinegar
  • 10ml olive oil

Method

  • Lay the spinach leaves on a plate or bowl.
  • Arrange the blackberries, crumbled feta cheese and walnut pieces on top of the spinach.
  • Mix the raspberry vinegar and oil in a bowl and drizzle on top of the salad

Nutritional Information

Total Calories 469 Kcal
Protein 17g
Carbs 23g
Fat 35g


RECOVERY

Raspberry Recovery Bars

These are a delicious high calorie snack to have as part of your recovery from training or a race. You could even crumble one up and serve over natural yoghurt or cottage cheese or as a delicious pudding with a few extra fresh raspberries on the side.

Raspberry Flapjack Slices are packed full vitamin C from the raspberries and healthy fats from the nuts, seeds, butter and coconut oil.  Try to use organic butter as it is higher in omega 3 oils and healthier than margarine.  Oats are a superfood as they release their energy slowly and are high in the soluble fibre beta-glucan that can help lower cholesterol.

If you are on a budget don’t be put off by having to buy the extra flax seeds, pumpkin or chia seeds – just add what you miss out with extra oats, or just buy one of the types of seeds.

Ingredients
  • 350g oats
  • 25 g flax seeds
  • 25 g pumpkin seeds
  • 25g chia seeds
  • 50g organic butter
  • 50 g virgin coconut oil
  • 50g honey
  • 250g raspberries
  • 20g coconut flour/oat flour

Makes 10 bars

Method
  • Grind the oats and seeds as this makes the mixture slightly finer and helps it stick together – these flapjacks have a tendency to crumble more than regular ones as they are lower in fat.  
  • If you are short of time, grind only the flax seeds and chia seeds as your body doesn’t break these down.
  • Melt the coconut oil, butter and honey in a saucepan and add to the dry ingredients.  
  • Add the oil/honey mix in stages, stirring well to make sure it is all incorporated.
  • Spoon two thirds of the mixture onto a baking tray and press it down firmly into the edges, ensuring it is at least 1cm deep.  
  • Bake at 180C for 5 minutes.
  • While it is baking, blitz the raspberries in a blender or mash them with a fork.  
  • Add the flour to thicken the consistency, and mix together
  • Remove the base from the oven and smooth the raspberry mixture over the top.
  • Sprinkle the remaining third of the oat mixture on top of the raspberries and press it down gently so it sticks into it.
  • Return to the oven for a further 5 minutes or until brown on top.
  • Leave to cool before cutting into pieces.

Nutritional Information

Per bar:
Calories 285 Kcal
Protein 7g
Carbs 29g
Fat 15g

He is also offering nutritional advice on what to eat pre and post training and for race day to help enhance performance and increase enjoyment of race training Power Race Nutrition Plan

Recipe and photo credit  Seasonal Berries


Monday, 27 February 2012

Creative Mondays Blog Hop Week 9 : Breakfast Bars....


clairejustineoxox

Want to link up?

1.) Link up your Crafty,Recipe,Diy,Fashion,Creative writing,Photo,Family,Tutorials,
Favourite,Helpful,Make-up,Outfit or anything creative post's below...

2.) Link as many posts up as you like....

3.) Please visit a few posts and leave comments....

4.) Would be great if you could grab the Creative Monday button and place it somewhere on your blog...

5.) Would love for you to follow some way by GFC Google+ Twitter Email ? please leave a comment so we can follow back...

This week I made my own Breakfast bars and they tasted delicious...

 


Ingredients

100g Margarine

200g Clear honey

200g Rolled Oats

100g Cornflakes

50g Bran flakes

100g Chopped almonds

100g Raisins

50g Ddesiccated coconut

Method


1.) Pre-heat the oven to 180c ,Grease and line a square baking tray with grease proof paper.

2.) In a large mixing bowl mix all the dry ingredients together and break the corn/bran flakes into smaller piece with a potato masher.

3.) place the margarine and honey in a large pan and gently heat until all the butter has melted ,remove from the heat and tip the dry mixture in slowly and mix fast so the butter/honey evenly covers all the dry mixture.

4.) Press all the mixture into the tin and bake for around 15 minutes until golden.

5.) Cool for a while then cut into 12 pieces .Leave to cool completely in the tin before removing.




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Friday, 24 February 2012

Honeyed Turkey and Avocado Salad with a Yoghurt Mint Dressing ...



A healthy, tasty salad, cram-packed with superfoods!

Watercress is both full of vitamin C and abundant in minerals including folate, iron, zinc, magnesium, calcium and potassium.

It has been dubbed the food to keep you looking young!

Avocados are brimming with essential nutrients, including potassium, B-vitamins and folic acid. They also act as a so-called nutrient booster; so when eaten with other foods, avocados enable the body to better absorb cancer-fighting nutrients!

Finally honey acts as an antioxidant, a substance that can prevent the effects of free radicals!

What’s not to like about this salad?

Prep time: 10 minutes

Cooking time: 10-15 minutes

Serves: 2

Ingredients

  • 4 tbsp TOTAL Classic Greek Yoghurt
  • 300g turkey breast
  • 2 squirts of low calorie olive oil spray
  • 1 tbsp honey
  • 1 tbsp mint sauce
  • 1 large bag watercress
  • 1 avocado, diced

Method

  • Dice the turkey breast and fry in the low-cal oil until golden (approx. 5-10 minutes).
  • Add the honey to the pan and toss to glaze.
  • Mix the Greek yoghurt and mint together and season to taste.
  • Divide the watercress, turkey and avocado into two portions. Drizzle with a generous coating of yoghurt dressing.

Chef’s tip:

  • For added crunch, sprinkle the salad with crispy croutons and finish with some fresh herbs.

Nutritional Information

403 Calories
42g Protein
21g Fat
6.5g Saturated Fat
12g Carbohydrate
11g Sugar
0.5g Salt

About this post -

Recipe and photo credit by Total Greek yoghurt

Tuesday, 21 February 2012

Lisa Faulkner's Chilean Blueberry Pancakes for Shrove Tuesday...


Celebrate Pancake Day on Tuesday 21 February with Lisa Faulkner’s recipe for homemade pancakes with a healthy twist.

“We forget how easy it is to make pancakes from ingredients we all have the cupboard. This recipe is lovely and dotting the pancakes with Chilean Blueberries before you flip them is a delicious addition,” said Lisa.

Chilean blueberries are in season now, so they’re mouth-wateringly plump and delicious, and just two handfuls, either on or in your pancakes, gives one of your five a day.



“But you don’t have to save pancakes for February – they’re great for a family weekend breakfast or brunch, or a treat for dessert,”said Lisa.

Eating blueberries is an easy way to add nutrients to your diet as they are packed with health boosting antioxidants (6.8 times more than kiwis), vitamin C and high in dietary fibre.

Blueberry hot cakes

Serves 4

Preparation time: 15 minutes

 Cooking time: 10 minutes

You will need

  • 175 g (6 oz) self-raising flour
  • Half teaspoon bicarbonate of soda
  • 2 eggs
  • 150 g (5 oz) natural yogurt
  • 150 ml (1/4 pint) milk
  • 100 g (4 oz) blueberries
  • Grated rind of half an orange
  • Little oil for greasing Butter and maple syrup to serve, plus extra blueberries
  • Small bunch of fresh mint
Method

  • Put the flour and bicarbonate of soda into a large mixing bowl then add the eggs and yogurt. 
  • Slowly whisk in the milk little by little, whisking all the time until the mixture is smooth and frothy. 
  • Stir in the blueberries and orange rind.
  • Pour a little oil into a large non-stick frying pan, then wipe around the pan with a folded piece of kitchen towel. 
  • Heat up the pan then carefully drop large spoonfuls of the mixture into the pan, well-spaced apart and cook until tiny bubbles begin to show on the top and the undersides are golden around the edges.
  • Turn the pancakes over with a non-stick egg slice or palette knife and cook the second side until golden. 
  • Take these hot cakes out of the pan and keep hot in a folded teacloth while you cook the rest of the mixture in the same way, greasing the pan with the kitchen towel between batches.
  • Serve 3 or 4 per portion, stacked up on plates topped with a knob of butter, a drizzle of maple syrup and some extra blueberries.

Recipe and photo credit by Seasonal Berries




Monday, 9 January 2012

Grilled Pear, Endive and Crottin de Chavignol toasts with Caramelised Walnuts....

  
Serves 4

Prep time 20 minutes

Cooking time 20 minutes

Pre heat grill to medium

Approximate cost per portion £2.50


Ingredients

  • 4 Crottin de Chavignol (mild or mature depending on your taste)
  • 100g walnuts
  • 2 firm pears
  • 4 heads yellow endive
  • 50g brown sugar
  • 2 tbsp icing sugar
  • Juice and zest 1 orange
  • 50mls olive oil
  • ½ baguette
  • 50mls white wine (optional)
  • 2 tbsp pomegranate seeds (optional)
  • 50g basil leaves
  • Runny honey to serve

Method

  • Heat a large non-stick pan on the stove and add in half the sugar.
  • When the sugar starts to brown and caramelise, add in the walnuts pecans.
  • Coat them well in the sugar them pour out on to a plate and allow to cool.
  • Cut the baguette into 8 thin slices.
  • Drizzle with a little olive oil, sprinkle with salt and grill, on one side only until golden.
  • Peel and cut the pears into halves.
  • Remove the core and then cut into 16 wedges.
  • Dust the pears in a little icing sugar and place onto a large flat non-stick tray.
  • Cut the endive in halves and place onto a flat oven to table tray or dish, cut side up with the pears.
  • Drizzle with olive oil, orange zest and half of the orange juice.
  • Place the toasted slices crispy side down onto the tray, with the endive and the pear.
  • Drizzle each slice with a teaspoon of white wine if you wish.
  • This gives a little extra flavour.
  • Cut each Crottin de Chavignol in half and place one, cut side up onto each of the baguette slices.
  • Drizzle with a little more olive oil, sprinkle with salt and pepper and place under the grill for 10 minutes.
  • Once the cheese has started to bubble and melt, the pear is slightly golden and the endive is crispy around the edges, remove from the grill.

To serve,

  • Scatter the walnuts over the grilled salad, tear over a few basil leaves, sprinkle with the pomegranate seeds and drizzle with honey and olive oil.


Recipe and photo credit by-  French Goats Cheese

Sunday, 8 January 2012

Norwegian cod and prawn soup with fennel...



Ingredients for 4 portions

  • Fresh fennel
  • 1 teaspoon of salt
  • Juice of ½ a lemon
  • ½ a cup of olive oil
  • 1 shallot
  • 1 cup of white wine
  • 7 cups of vegetable stock
  • 2 teaspoons of dried oregano
  • 1 teaspoon of crushed chilies
  • 2 cups of heavy cream
  • Salt and pepper
  • 400g Norwegian Cod
  • 100g of Norwegian prawns

Method

  • Rinse the fresh fennel and slice thinly, leaving eight leaves to one side.
  • Mix the olive oil with lemon juice and salt, and marinate the eight fennel leaves in it.
  • Chop the shallots.
  • Fry the shallots and sliced ​​fennel in a saucepan.
  • Fill with white wine, vegetable stock and spices.
  • Cook until fennel is soft (about 10 minutes).
  • Add cream and season with salt and pepper.
  • Stir the soup, add the cod pieces and boil.
  • Let the soup stand for 5 min.
  • Add the prawns, leave fennel in the soup, stir and serve.

Recipe and photo credit by-  Norwegian Seafood

Friday, 6 January 2012

Provamel Lime and Lemon Balm Yogurt Smoothie with Lavender and Goji Berries...


Fancy a smoothies that is a little different? 

Adding yoghurt and fun fruit make it much more tasty ...


Preparation Time: Less than 5 mins

Serves: 1

Ingredients

  • 300ml Provamel Lime and Lemon Balm Yogurt
  • 4 frozen strawberries
  • 1 tbsp Goji berries
  • 1 tsp lavender syrup or ¼ tsp lavender flowers
  • 1 tsp Manuka honey

Method

  • Add the Provamel Lime and Lemon Balm Yogurt to a blender along with the rest of the ingredients and blitz until smooth.
  • Pour into a glass and enjoy for its relaxing qualities and powerful nutritional ingredients.


Recipe and photo credit by  Provamel


Wednesday, 4 January 2012

Cocoa And Vanilla Smoothie..


Do you like to make tasty filling smoothies?

Today's guest post adds cereal to them to make them more filling...

Yum yum, need to give this one a go!!


Prep time: 5 minutes

Serves 1

Ingredients

  • 200ml semi-skimmed milk
  • 200g vanilla yogurt
  • 2 whole wheat cereal biscuits
  • 1 tsp cocoa

Method

  • Place all the ingredients in a liquidiser or food processor and blend until smooth. 
  • Serve with a dusting of cocoa.

Nutritional information

Per serving

354kcals
22g protein
7g fat of which 4g saturates
55g carbohydrate of which 26g sugars
4g dietary fibre
0.85g salt

Recipe and photo credit by  HGCA

Tuesday, 3 January 2012

Linwoods Beauty Boosting Strawberry Smoothie...


Today I'm sharing a  Beauty Boosting Strawberry Smoothie from Linwoods.. 

Now beauty boosting sounds great to me!!


Serves 4

Ingredients

  • 30g Milled Organic Sunflower and Pumpkin seeds
  • 1 banana
  • 1 cup of low fat milk
  • 1 cup ice
  • ¾ cup non fat yogurt
  • 5-7 strawberries

Method

  • Place all of the ingredients into a blender and blend for 45 seconds, or until you reach your desired consistency. 
  • It’s that simple!




  Thanks to Linwoods for letting me share their great recipe and photo...

Linwoods’ unique range is packed full of essential vitamins and minerals that will make you feel GREAT on the inside and leave you GLOWING on the outside.

It’s really easy to incorporate the blends into your diet. Just two dessert spoonfuls, added to any meal each day, is enough to keep your body looking and feeling its best.

Stuffed Peppers With Ricotta and Basil......



Serves 4 as a starter or 2 as a main course

Preparation time: 20 minutes

Cooking time: 35-45 minutes

Cals per portion: 108

Fat per portion: 4.5g

of which saturates per portion: 2g

Ingredients


2 large vine tomatoes, skinned and chopped

2 tbsp dry white wine

1-2 cloves garlic, finely chopped

3 large red peppers

150g ricotta cheese

salt and pepper

small handful basil leaves, finely chopped

36 sprays of Fry Light Extra Virgin Olive Oil

Method


1. Put the chopped tomatoes into a small pan with the wine and garlic. Bring to a simmer and cook for 20 minutes or until they become soft and pulpy. Sieve the tomato sauce and season.

2. Meanwhile place the peppers under a grill and cook, turning until blistered and blackened all over. Put into a plastic bag and leave to cool. Carefully remove the skin. Cut each pepper into quarters lengthways removing the seeds.

2. Heat the oven to 200C/400F/gas 6.

3. Season the ricotta cheese with salt and pepper and mix in the basil. Take a heaped teaspoon of the mixture and place at the narrow end of each pepper, place a scant teaspoon of chopped tomato on top. Roll up and place in an ovenproof dish.

4. Spray each pepper 3 times with Fry Light, then put the dish into the oven to heat through for 10 minutes. While the peppers are in the oven, gently re-heat the tomato sauce before serving with the stuffed peppers.

Serve with extra basil leaves to garnish.


Guest post Credits - FryLight

 

Monday, 2 January 2012

Creative Mondays Week 1 : Blackberries Smoothie....

clairejustineoxox


Hello and welcome to Creative Mondays hosted by Clairejustineoxox and Judy-H-JS Thought where you can link up all your creative post each week.
Trying to be healthier now I made some Blackberries smoothies...



Blackberries Smoothie

Serves 2

Ingredients


150g Blackberries

1 ripe banana

50g grapes

125g Pot of raspberry Yogurt

125g Pot of natural yogurt

125 ml milk

1 tsp honey

Method


1.) Place all ingredients into a blender or smoothie maker and mix for around 30 seconds and 30 seconds on smooth (for smoothie maker).

2.) Sieve into a jug ,pour into glasses and serve straight away.

 Want to link up?
 
 Little requests...

 1.) Please link up as many creative post each week as you like...

 2.) Please try and visit a few post and leave comments...

 3.) Please link back to one of us at Creative Mondays or grab our button so we can make this party bigger.

 So one question left.....Whats got you creative this week?


Sunday, 1 January 2012

Greek Vegtable Terrine.....


Serves 8

166 cals per portion

9g fat per portion, of which 2.5g saturated fat

Preparation time : 45 minutes

Cooking time: 30 minutes


Ingredients

  • 2 medium aubergine
  • FryLight Extra Virgin Olive Oil

White Bean Layer

  • 2 medium onions
  • 2 x 300g can cannelini beans, rinsed and drained
  • Handful basil leaves, chopped

Red Pepper layer

  • 1 clove garlic, crushed
  • 3 red peppers
  • 100g feta cheese, crumbled
  • 25g black olives, pitted


Method

  • Heat the oven to 200C/400F/gas mark 6. 
  • Cut the onions in rough chunks and place on a roasting tray, spray about 10 times with FryLight
  • Cut the peppers in half, remove the seeds then place face down in the roasting tray. 
  • Put into the oven and cook for 30 minutes until the onions are brown and the peppers are tender. 
  • Set aside to cool.
  • Slice the aubergine thinly and spray both sides of the slices with FryLight.
  • Heat 2 large non-stick frying pans and cook the aubergines on a medium high heat until lightly golden and tender.
  • Remove and cool.
  • For the bean mixture put the beans and roasted onions into a food processor with the garlic and chopped basil and briefly whiz until finely chopped but not smooth, season.
  • For the pepper mixture, remove the skins from the peppers, roughly chop and put into the clean food processor bowl with the garlic, feta cheese and black olives, whiz until the pepper is finely chopped
  • Line a loaf tin, measuring about 22cmx10cm (8½” x 4”) with cling film, overlapping sides. 
  • Arrange the cooked aubergine slices, slightly overlapping in the bottom and around the sides of the tin, there should be some left to cover the top. 
  • Spread half the bean layer evenly in the bottom of the tin, spoon over the pepper mixture then add the rest of the bean mixture. 
  • Level the top and cover with a layer of aubergine.
  • Cover with cling film and refrigerate overnight. 
  • To serve, remove the cling film. 
  • Invert onto a flat plate and peel off cling film from terrine, cut into slices with a serrated edged knife.


Recipe and photo credit by - FryLight


Wednesday, 28 December 2011

Bulgur Wheat Stuffed Tomatoes....



A delicious tasting vegetarian dish, that only needs a fresh salad as an accompaniment.

Tomatoes are packed with vitamins and antioxidants and by using the juices and pulp in the recipe, none of these are going to waste.

Serves 4

Preparation time : 30 minutes


Cooking time: 20 minutes

166 kcals
6g protein
3.5g fat
1.6g sat’d fat
27g carbs
3g fibre


Ingredients

  • 4 Large beefsteak tomatoes
  • Vegetable stock
  • 100g Bulgur wheat
  • 1 Medium courgette, approx 150g, trimmed
  • 125g Closed cup mushrooms, trimmed
  • FryLight® Extra Virgin Olive Oil
  • 4 Spring onions trimmed
  • 1 clove garlic, crushed
  • 50g Light soft cheese with garlic and herbs

Method

  • Slice off the rounded end from each tomato and reserve. 
  • Using a serrated grapefruit knife and a teaspoon, scoop out the inside of the tomatoes into a sieve set over a bowl and leave the shells intact. 
  • Place the tomatoes cut side down, on a double thickness of kitchen paper to drain.
  • Press the tomato pulp through the sieve, transfer to a jug and make up to 300ml with vegetable stock.
  • Pour this into a saucepan and bring to simmer, stir in the bulgur wheat, cover and cook for 5 minutes.
  • Remove from the heat and allow to stand for 15 minutes.


  • Meanwhile...
  • Chop the courgette and mushrooms into small dice and chop the spring onions. 
  • Heat a medium frying pan and spray 10 times with FryLight®, add the courgettes and mushrooms and cook for 4-5 minutes until softened. 
  • Stir in the chopped spring onions and garlic and cook for 1 minute, stirring.
  • Heat the oven to 180C/350F/gas mark 4.
  • Fold the vegetables into the bulgar wheat with the soft cheese, spoon into the tomato shells, packing the mixture down and filling to the top. 
  • Replace the lids and spray each tomato 4 times with FryLight®
  • Transfer to a baking dish, and bake for 20 minutes, serve with a crisp green salad.


Recipe and photo credit by -  FryLight


Thursday, 15 December 2011

Primula Cheese offers easy, elegant party snacks this Christmas...


Primula is helping busy hosts offer simple, elegant party snacks this festive season with a range of canapé suggestions designed to make entertaining hassle free and fun.The range of five tasty flavours; Original, Ham, Prawn, Chives and Light, can all be piped directly from the tube. The star shaped nozzle creates an attractive pattern and impressive finish quickly and easily.

Canapé suggestions include

King Prawn Blinis:

                                                                      

Simply place one king prawn on a blini with a squeeze of Primula Prawn and garnish with rocket and a pinch of paprika

 Cheesy Potatoes:                                                                                       

 Bake baby new potatoes until soft in the middle, cut in half and squeeze Primula Chive on to the cut side, garnish with a sprinkle of chives for simple finger food everyone will love

  Salmon or Ham Wheels:



Spread a thin strip of smoked salmon or ham with Primula Prawn or Ham and roll up, garnish with a sprinkle of dill or chives

Cheesy Parma Boats:



 Place a slice of Parma ham on a baby gem lettuce leaf and pipe on Primula Ham, sprinkle with paprika to decorate

  Cheese and Cranberry Puffs:

 Cut a 5cm square of ready made puff pastry, top with a small spoon of cranberry sauce and a squeeze of Primula Original. Bake in the oven until crispy and bubbling for a light bite with a festive twist.

 Or simply any of your favourite vegetables :



Simply piped onto your favourite crudités such as cherry tomatoes, carrot or red and yellow pepper batons, or used to fill sweet piquanté pepperdews, Primula helps add an elegant touch to festive buffet spreads without the need to spend hours in the kitchen.

All of the canapé suggestions can be made using Primula Light for a low fat alternative. With just 37 Kcal and 1.5g of fat per 25g squeeze Primula Light is the ideal party snack to help slimmers enjoy tasty treats at Christmas and New Year events.

Guest Post Credits - Primula


Monday, 12 December 2011

Roast Beef with Cranberry and Port...



Ingredients

  • Lean boned and rolled beef sirloin, rib or topside joint. 
  • Allow100-175g (4-6oz) of raw meat per person for boneless and 225-350g (8-12oz) for bone-in joints
  • 900g (2lbs) Potatoes, peeled and cut into large chunks
  • 3 Red onions, peeled and halved
  •  8-10 Garlic cloves
  • 15mlsp (1tbsp) Oil
  • 150ml (¼pt) Port
  •  4x15mlsp (4tbsp) Cranberry sauce
  • 15mlsp (1tbsp) Gravy granules

Method

  • Pre -heat the oven 180c
  • Take your chosen joint and calculate the cooking time using the timings on your meat. 
  • Place onto a rack in a roasting tin and open roast for the calculated cooking time.
  • Approximately 50-60 minutes before the end of cooking time add the potatoes, onions and garlic cloves to the roasting tin or in a separate tray and drizzle with the oil (the quantity will serve about 6).
  • After 30 minutes, remove the garlic. 
  • Squeeze the roasted garlic out of their skins and place in a saucepan. 
  • Add the port and cranberry sauce. 
  • Heat until the cranberry sauce has melted.
  • Twenty minutes before the end of the cooking time, glaze the joint with a couple of spoonfuls of the glaze. 
  • Repeat during the last 10 minutes.
  • When the joint is cooked remove from the roasting tin and add 300ml (½pt) water or stock to the pan, stirring to remove any crispy bits. 
  • Add to the saucepan with the remaining glaze, bring to the boil and add the gravy granules. 
  • Heat for 1-2 minutes until thickened.


Recipe and photo credit by -  Meat And Health


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