Serves 2 Sushi is a really nice lunch dish that can be made the night before and chilled until needed. Perfect for work lunchboxes. Ingredients 200g sushi rice 2 tbsp rice wine vinegar ½ tsp caster sugar1 avocado (destoned, peeled and sliced) juice ½ lemon 4 sheets nori seaweed 4 large slices smoked salmon 1 bunch chivessweet soy sauce Method Add 400ml of water and rice to a saucepan. Heat until all water is absorbed. Add vinegar and sugar and stir in. Cover and leave to cool. Squeeze lemon juice over avocado. Lay out the 4 nori seaweed sheets. Pop rice onto the sheets, leaving 1cm around all the edges. Place salmon over the rice, next chives and then avocado in the centre. Now the fun begins! Time to roll the sushi. Take the edge of the nori sheet and fold the edges on top of the rice, keep rolling until you have a nice tight roll. Wrap with roll with clingfilm and chill in the fridge until you are ready to serve. Slice up into 6 portions and serve with sweet soy sauce.
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Serves 1 Ingredients 75g tuna 25g butterhead lettuce, washed 25g spinach ½ red pepper, chopped ½ tablespoon raisins 25g cous cous ½ carrot, grated 50g baby tomatoes 20ml vinagrette salad Vinagrette salad dressing 50g olive oil 30g balsamic vinegar 1 tablespoon wholegrain mustard 1 tablespoon honey 1 clove of garlic, crushed Method Place 100ml of water in pot and bring to boil. Add cous cous and cover until cooked Chop all vegetables In a large bowl place lettuce, spinach, peppers, grated carrot and baby tomatoes Mix raisins with cous cous and add to salad Top with tuna and serve with salad dressing if desired
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Serves 4 Carrot and coriander soup anyone? Super quick and easy to make…oh and yummy for these darker evenings. Ingredients 3 large carrots (peeled & chopped) 1tsp ground coriander 1.2ltr of vegetable stock 2 med potatoes (peeled & chopped) 1 onion (peeled & chopped) 1 tbsp veg oil A handful of fresh coriander Method In a large pot heat oil. Add onions and fry until soft. Add ground coriander & potatoes, cook for 1 minute Add carrots and veg stock. Bring to the boil. Simmer for 20 mins or until carrots are soft. Pop the fresh coriander on top. Use a food processor, handheld blender or a smoothie maker to give a smooth texture. Boom it’s all done!
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Is there anything nicer than warming roasted butternut squash soup? Ingredients 2 Butternut Squash – halved and deseeded 2 onions 3 carrots 2 teaspoons honey 2cm ginger 2 litres vegetable stock Spray olive oil Pepper to taste Method Roast 2 halved butternut squashes, chopped and peeled onions (2) and carrots(3) for 45 mins at 180 degrees. Drizzle 2 teaspoons of honey 5 mins before taking them out of the oven. Fry up 2cm of ginger in the largest high edged saucepan you have. Add 2 litres of vegetable stock and bring to the boil. You can throw in a bit of pepper too. Scoop out the fleshy part of the butternut squash. Add this and the roasted onion and carrot to the large saucepan of stock and ginger. Finally blend until smooth. There you have it…easy! * Freeze in Ziploc bags for up to 3 months or keep in fridge for 3 days!
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Does anyone else love autumn? Beautiful colours, Halloween, darker evenings and flickering fires all evoke a wonderful sense of cosiness. I love making this delicious pumpkin soup, try it out it’s a really crowd pleaser. Ingredients: 1.3kg pumpkin peeled, sliced and seeded 3 tbsp olive oil (or better yet low cal spray oil) 1 large onion, chopped 2 garlic cloves, crushed 2 tsp cumin seeds 1 potato, peeled and chopped 5 fresh sprigs thyme or 1 tsp dried thyme 700ml vegetable stock Low fat creme fraiche to serve Method: Chop up the pumpkin into chunks. Heat the oil in a large saucepan. Fry onion, garlic and cumin for 3-4 mins. Add pumpkin and potato and fry. Stir for 5 mins. Pour in the stock. Simmer for 15 mins- check potato and pumpkin is soft. Blend until smooth. Serve with a tsp of low fat creme fraiche. Delicious!!!! *can be frozen before creme fraiche is added. Once cooled place in a zip lock bag. Defrost before using. Can be frozen for up to 3 months.
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