Recipes

 
Aubergine Dip

Ingredients

3 aubergines
Coriander
Garlic
Juice of 1/2 lemon
Juice of 1/2 lime

Preparation

Preheat the oven to 200 Celsius and, while it’s hotting up, cut the aubergine into thick slices. Spray sparingly with a no-fat cooking oil and then stick in the oven, turning once, until they are blackened all over.

Once done, put the aubergines in a plastic bag. When they are cool enough to handle, strip away the blackened skin and put the flesh in a colander to drain for 30 minutes.

Transfer the aubergine to a bowl, then mash with a fork or blitz with a hand blender, but don't make it completely smooth. Add the coriander, garlic and some of the lemon and lime juice. Taste and add more lemon or lime juice if necessary, but be careful not to overwhelm the flavour.

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Almond, basil & tomato pesto with chicory

Ingredients

100g semi-dried tomatoes
50g whole almonds, toasted
15g basil, stems removed
20g flat-leaf parsley, stems removed
1 garlic clove
Teaspoon of olive oil
red and white chicory leaves

Preparation

Put the tomatoes in a food processor and blend. Add the remaining ingredients except the oil and chicory. Add some seasoning and start to purée.

While it's whizzing, add the olive oil. This is best made with a bit of texture to it, so don't grind the nuts too finely. This makes quite a dry paste so you can add fresh tomatoes instead to make more of pesto-like consistency.

Serve with red and white chicory leaves.


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 Harissa Recipe

• 10-12 dried red chili peppers
• 3 cloves garlic, minced
• 1/2 teaspoon salt
• 1 tsp of olive oil
• 1 teaspoon ground coriander
• 1 teaspoon ground caraway seeds
• 1/2 teaspoon cumin

Method: Soak the dried chillies in hot water for 30 minutes. Drain and then remove stems and seeds. Combine chillies, garlic, salt and olive oil and blend. Add the spices and blend to form a smooth paste. Store in an airtight container.


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Turkey with Harissa

• 500g of passata
• 300g of turkey mince
• 2 tablespoons of harissa paste
• half an aubergine - diced

Method: Use spray oil to season pan and brown the turkey mince over a very low heat. Add the passata and paste and leave on low simmer for 15 minutes. Add the aubergine and leave to simmer on low heat for 30 minutes. Serve. Yum.

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Recipe - Easy Danish Pastries

1 pack of jus-roll puff pastry
1 200g bag of raisins
1 jar of apricot jam
50g of pecan nuts
Icing sugar to decorate

Method: Preheat oven to 200 degrees

Unroll the jus-roll and leave on the blue packaging. Brush or spoon on apricot jam, throw on raisins and crushed pecans wilfully and artfully. Use the blue packaging to roll the pastry into a sausage and then cut into 10 slices. Use very sharp knife and don't press down, saw back and forth instead.

Stick in oven for 15 mins. Take out and let cool. Mix up some icing sugar and water. Use back of spoon to drizzle icing sugar onto the pastries.

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Shake Recipes

Super Charged Greens Shake
1 packet of Super Charged Greens
1 packet of Vanilla Protein Plus

Lemon Truffle Shake
1 packet of Lemon Vitamin Mineral Powder
1 packet of Chocolate Protein Plus

Orange Truffle Shake
1 packet of Vanilla Protein Plus
1 packet of Orange Vitamin Mineral Powder

Power Berry Shake
1 packet of Raspberry Vitamin Mineral Powder
1 packet of Vanilla Protein Plus

Lemon Drop Cookie Shake
1 packet of Lemon Vitamin Mineral Powder
1 packet of Vanilla Protein Plus

Cappuccino (my own humble invention)
1/2 packet of Vanilla Protein Plus
½ packet of Mocha Protein Plus

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Stuffed Red Peppers 

Make 2 meals or 4 snacks

4 sweet red peppers
Pack of turkey mince
2 cups of canned tomatoes
1 tablespoon of red pepper and almond pesto (p 222)
2 anchovies
Sage
Rosemary
Basil
Skoosh of spray oil

Method: Brown mince, add herbs, add tomatoes, add pesto and anchovies

Heat oven to 200 degrees

Deseed peppers, stuff with mince mix and stick in oven, cover with tinfoil, couple of tblspoons of water in tray. Leave for 20 mins.

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Ginger, Lemon, Nut and Chilli Pesto

1 cup of Spinach

1/4 cup of almonds

1/4 cup of parsley

Juice of half a lemon

1 large garlic clove

Birds eye chilli

2 teaspoons of ginger

1/2 teaspoon of sesame oil 

Method: Put all the ingredients into a blender and buzz up until smooth.

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Ginger, Mint and Lemon Pesto

1 cup of Spinach

1/4 cup of almonds

1/4 cup of mint

Juice of half a lemon

1 large garlic clove

2 teaspoons of ginger

1/2 teaspoon of olive oil

Method: Put all the ingredients into a blender and buzz up until smooth.