Recipes
Spinach & Ricotta Lasagna
For a quick, easy & very tasty meal try this delicious Spinach & Ricotta Lasagna. Its also a great dish to make extra of as it will keep in the fridge for another day or you can freeze poritons.
Serves 4
375g fresh lasagna sheets
Grated parmesan for the top
Filling
Box of frozen spinach
200g fresh low fat ricotta
1 garlic clove
½ onion, finely […]
Pumpkin, Orange & Ginger Soup
Serves 4
½ cup red lentils
1kg Japanese pumpkin, cut in to chunks
1 onion, thinly sliced
1 tbsp ginger, grated
1 tbsp orange zest
4 cups vegetable stock
½ cup buttermilk (optional)
¼ cup coriander
Olive oil
Fry off the onions in a little olive oil for 5 min, until they begin to soften.
Rinse the lentils and add to the onions with the pumpkin, […]
Apple Tarte Tartin
4 apples, cored and thinly sliced
120g brown sugar
20g butter
1 sheet ready rolled puff pastry
Preheat oven to 200°.
Remove puff pastry from the packet and with a sharp knife trace around the pan on to the puff pastry (this will be the lid of the tarte)
In a frying pan melt the sugar then add the butter and […]
Brown Rice with Spiced Chickpeas & Sweet Potato
Serves 4
300g Brown rice
3 tsp ground cumin
1 medium sweet potato, peeled and cut into 2cm pieces
1 red onion, cut into small chunks
400g can chickpeas, drained
1 tsp ground coriander
1 tsp paprika
½ tsp turmeric
1 tbsp olive oil
50g toasted slivered almonds
2 tbsp freshly chopped coriander
1 ½ cups rocket leaves
1 ½ cups baby spinach leaves
1 tbsp lemon juice
4 tbsp […]
Meringue with Summer Fruits
Serves 8
8 meringue nests
450g mixed fruit, strawberries, blackberries, redcurrents, blueberries
300g raspberries
250g mascarpone
200g fromage frais
2tsp caster sugar
1 tsp vanilla extract
icing sugar
mint sprigs
Begin by placing the raspberries in a blender and blending until they form a puree, mix in a little icing sugar to sweeten then keep to one side.
In a bowl mix the mascapone, fromage frais, caster sugar and vanilla […]
Chestnut Risotto Cakes
Serves 4
15g porcini mushrooms
175g risotto rice
600ml vegetable stock
50g butter
1 onion, chopped
3 cloves garlic
200g chestnuts, cooked, peeled and chopped (see chestnut article for help)
75g parmesan chesse, grated
1 egg, lightly beaten
50g polenta
1tbsp olive oil
salt & pepper
mixed salad leaves & lemon wedges to serve
Cover the dried mushrooms with boiling water and set aside. Heat the olive oil in […]
