10/12/2012 0 Comments Sardines in Vine - Leaves12 fresh sardines
12 large vine-leaves, either fresh or preserved 4 stalks of mint, with leaves removed and chopped 2 tbsp lemon peel in thin strips 2 tbsp chilli sauce 4 tbsp olive oil salt, pepper, lemons Method: Remove the heads of the sardines, and gently loosen the spine from the tail with your fingers. Pull the backbone all the way off, and open the fish like a sandwich. Check the smaller bones along the side, removing any large ones. Boil the vine-leaves in plenty of water for 1 - 2 minutes until soft, then drain them, cool them in cold water 1 -2 minutes until soft, then drain them, cool them in cold water and dry thoroughly. Preheat the oven's grill. Put the open sardines on a board. Mix the mint with the lemon peel and seasoning, and divide the mixture between the sardines. Close them and coat their skins with chilli sauce, then wrap them in vine-leaves and brush with olive oil. Place the sardine parcels on a grill, in the oven and grill for about 4 minutes on each side. Towards the end of cooking, place some lemon slices under the grill too, for around 3 minutes. Serve the sardines immediately together with the lemon slices.
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10/12/2012 0 Comments Tomatoes Stuffed with Cheese Salad12 small, uniformly shaped cherry tomatoes
250g feta cheese 120g yoghurt 2 fresh spring onions, finely chopped 1/2 clove garlic, grated 1 tbsp olive oil 3 tbsp fragrant herbs (such as dill, parsley, basil) 1 pinch of cayenne pepper salt, pepper Method: Scoop out the flesh of the tomatoes, sprinkle salt on the inside, turn them upside down on spread-out kitchen roll and leave 1/2 an hour to drain. Then pat the interiors with paper to dry well. Crumble the feta with a fork, and mix with the yoghurt, onions, garlic, olive oil, cayenne and herbs. Season with salt and pepper to taste and then fill each tomato with the mixture. Cover with their tops and keep in the fridge until ready to serve. 10/12/2012 0 Comments Italian Prawns With Lemon12 very large fresh prawns
2 lemons (limes are preferable) 1 medium onion, finely chopped 1 tomato 1 tsp finely chopped rosemary (optional) 2 tsp thyme 4 tbsp white, dry wine 2 tbsp pesto 1 bunch rocket, leaves only without the stalks 1 - 2 tbsp olive oil 1 tsp Balsamic vinegar 1/4 cup Parmesan flakes salt, pepper Method: Wash the lemons, cut the one in half and then thinly slice. Juice the second lemon. Peel the prawns keeping the tails on. Score the backs and remove the black vein. Carve a cross on the bottom of the tomato, place it in hot water for 1 minute, cool under running water, deseed and finely chop. In a large frying pan, heat the oil and fry the onion until soft. Add the prawns and lemon slices, salt and pepper and continue to cook for 3-4 minutes, turning them until the prawns become pink, and drizzle over the lemon juice. Sprinkle with the rosemary and thyme, add the tomato and pour in the wine. Leave them to heat for a further 2-3 minutes, until the prawns wither slightly. Withdraw the pan from the heat, remove all the ingredients using kitchen skimmer and place them on a platter lined with rocket. In the frying pan mix in the pest, balsamic vinegar and pour over the prawns. Sprinkle the Parmesan flakes and serve. 9/12/2012 0 Comments Vegetable Chili / Vegan1 tbsp olive oil
3 medium onions 4 cloves garlic 1 small green bell pepper, seeded and diced 1 jalapeno pepper, seeded and diced 1 stalk celery, diced 2 carrots, diced 1 small zucchini, diced 2 tomatoes, diced 1 tbsp chili powder 1 tbsp chopped fresh oregano or 1 ½ tsp dried 1 tsp cumin 2 cans red kidney beans, drained and rinsed 4 cups tomato juice. (Serves 8) Heat the olive oil over low heat in a large saucepan. Saute the onions, garlic, green pepper, jalapeno, celery, and carrots until the vegetables are tender, adding a small amount of water if necessary to prevent sticking. Add the zucchini and tomatoes. Cook for another 2 minutes. Add the remaining ingredients and mix thoroughly. Simmer, partially covered, over low heat for 35 minutes. Serve hot. Came up with this variation last night as I felt like something hot and spicy.
8 pieces of pumpkin cleaned and cut into 2cm chunks 3 large green peppers - cut into strips about 1 1/2 cm wide 1 large orange pepper - cut into thick strips 3 zucchini, cut into thick strips 2 squash - cut into thick strips 1 large onion, halved, sliced and separated 4 large carrots cut into thick strips 6 large mushrooms quartered Marinade. 2cm cube ginger 1 tsp paprika 1/2 tsp red cayenne pepper 4 tbsp olive oil 3 tbsp water 4 tbsp worcestershire sauce 2 tsp Coleman's mustard 1 - 2 tbsp peanut butter (depends how nutty you want it) 1/2 tsp herbal salt Blend marinade. Place all the vegetables in a large baking dish. Toss all ingredients together with the marinade. You can let it marinade overnight if you wish. Mix well using your hands. Bake for 30 to 40 minutes in a preheated 180 C degree oven. Serve hot or room temperature. Enjoy ! May be eaten with brown rice, yoghurt or used as a filling in pitta pockets. Note: You can add other seasonal vegetables of your choice such as broccoli, cauliflower or potato. Serves 4 6/12/2012 0 Comments Eyesight Booster Juice / Raw VeganTake advantage of winter citrus fruits and make an ....
Eyesight Booster Juice -- Helps the capillary network of the eyes. 1 orange 1 lemon 1 lime 1 grapefruits 1 tangerines 1 small cup pineapple juice (preferably fresh) Juice, mix and drink! 5/12/2012 0 Comments Almond Date Balls 1 lb soft, fresh dates
1 ½ cup soaked almonds 1 cup shredded coconut ½ T almond extract Whole Almonds Put soaked and drained almonds (soaked 4 – 8 hrs) in food processor and cut to a chunky meal. Remove meal and add the dates (cut them up a bit first) to food processor and mix to a paste. In a bowl combine the almond meal, dates, half the coconut and the almond extract. Mix well. With a spoon scoop out a spoonful and roll into balls. Roll the balls in the remaining coconut and press a whole almond onto the top. 5/12/2012 0 Comments Roman Stuffed Dates1. Mash together some chopped apple and nuts, a pinch of cinnamon, nutmeg and a little wine. 2. Cut off the tops of the dates and pull out the stones inside them. 3. Push the filling in with a spoon. 5/12/2012 0 Comments Mediterranean Fish Stew3 tbsp olive oil
2 onions, sliced 2 carrots sliced 3 celery sticks, sliced 125g mushrooms, sliced 2 garlic cloves 4 tomatoes, skinned and chopped 300ml dry white wine 600ml fish or vegetable stock 1 bay leaf 750g cod or haddock fillet, skinned and boned 200g jar of mussels in brine, drained 175g peeled prawns Salt and pepper Chopped parsley, to garnish Heat the oil in a large saucepan and add the onions, carrots, celery, mushrooms and garlic. Cook until softened, but not brown. Add the tomatoes, wine, stock and bay leaf. Season with salt and pepper to taste and simmer for 15 minutes. Cut the fish into 5cm cubes. Add them to the saucepan and simmer for 15 minutes. Add the mussels and prawns and simmer for another 2 – 3 minutes. To serve, turn the stew into a warmed serving dish and garnish with the chopped parsley. Serves 6. Carbohydrate 6g, protein 33g. Kcal 259. 5/12/2012 0 Comments Quinoa Salad2 cups cooked quinoa
¼ cup steamed and chopped asparagus ¼ cup chopped raw red peppers ¼ cup chopped baby corn Dress with balsamic vinaigrette. Mix and serve. |
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