Parsnip and apple soup.
knob of butter
3-4 parsnips peeled and diced small
1/2 bramley peeled, cored and diced
1 1/2 pts stock
1/2 tsp dried sage
1 clove
seasoning
a blob or two of cream / fromage frais
Soften parsnip and apple in the butter, add stock, with sage and clove and simmer for 20 mins(ish) or until parsnip is done. Remove clove. Liquidise and season, then add cream or fromage frais and reheat.
V nice, even if I do say so myself.
Enough low fat greek yoghurt or low fat creme fraiche, whatever takes your preference, in a bowl to cover however many......
chicken breasts
an inch of grated fresh ginger
crushed clove of garlic
quarter tea spoon of chilli powder
1 teaspoon of mango chutney, this takes some of the heat and adds a lovely sweetness. A quick stir! make sure chicken is coated.Bung on a baking tray in oven! I serve with lots of salad and jacket spud.
Also great on the BBQ, taste delicious....belly is rumbling now!Takes a little longer than 30 mins but you can prep it for next days tea!
Variation on a theme:
Per chicken breast:
approx. 1 tbsp. plain yogurt,
ditto olive oil,
and a half to one teasp. each of powdered cumin and Harissa paste or rub.
Mix all together and coat chicken. Then leave to marinate in fridge for a couple of hours before baking in a not-too-hot oven.
For veggies, this also works just as well with Quorn pieces, only needs a shorter cooking time.
Nice with cous cous + some raisins and pine nuts. I soak the raisins with the cous cous so they're nice and juicy. 🙂
Holistic
Vegetarian Lasagne
I had to add this recipe because me and the family had this last night and it was delicious. The kids were even asking for seconds, which doesn't happen very often!
1. Preheat the oven to 180°C/350°F
2. Add the olive oil to a pan and heat. Then add the onion, cooking it for 3 mnutes on medium heat.
3. Add the garlic, cooking for another 1 minute.
4. Add the courgettes, sweet potatoes, mushrooms, tomatoes and tomato purée. Allow the mixture to boil then reduce the heat and let it simmer for 5 minutes.
5. Add the sugar and the salt and pepper to flavour the vegetables.
6. Grease the base of a lasagna dish with olive oil. Cut the lasagne sheets to fit the dish, before using a few to make the bottom layer.
7. Add a thin layer of sauce before continuing to build up the lasagna: a layer of lasagna sheets followed by a layer of sauce. USe the ricotta cheese to fill one layer in the middle of the lasagna.
8. Sprinkle the top with Parmesan cheese. Then bake for 30 minutes.
Happy eating! A x
Sounds yummy anna!
Thanks Clarice, hope you enjoy 🙂 Anna x