Recipes


Carrot & Leek Soup

A different way of getting your vegetables or as a healthy snack:

Ingredients:

  • 1Kg carrots (scraped/peeled sliced into 1-2” pieces)
  • 2 large leeks (washed, prepared & cut into large pieces sliced at an angle)
  • 500-1L chicken or vegetable stock
  • 1 tbsp Olive Oil
  • Black Pepper
  • Fresh coriander (cilantro) chopped (optional)
  • Pinch of hot chili pepper to taste (optional)

Method:

  • Heat olive oil in large pan
  • When hot, add leeks and cook for a few minutes until soft
  • Add sliced carrots and chicken or vegetable stock to cover well
  • You can add more stock later to get preferred consistency
  • Add pepper/chilli pepper if desired
  • Cook over a low to medium heat until carrots are soft
  • Allow to cool and pour into liquidiser (in batches if needed)
  • Return to pan and add stock if too thick or cook to evaporate water if too thin.
  • Can be kept in fridge for a few days or frozen.
  • Serve with chopped fresh coriander if desired
  • Can easily be taken to work in Tupperware for your lunchtime veg
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A different way of getting your vegetables or as a healthy snack:

Ingredients:

  • 1Kg carrots (scraped/peeled sliced into 1-2” pieces)
  • 2 large leeks (washed, prepared & cut into large pieces sliced at an angle)
  • 500-1L chicken or vegetable stock
  • 1 tbsp Olive Oil
  • Black Pepper
  • Fresh coriander (cilantro) chopped (optional)
  • Pinch of hot chili pepper to taste (optional)

Method:

  • Heat olive oil in large pan
  • When hot, add leeks and cook for a few minutes until soft
  • Add sliced carrots and chicken or vegetable stock to cover well
  • You can add more stock later to get preferred consistency
  • Add pepper/chilli pepper if desired
  • Cook over a low to medium heat until carrots are soft
  • Allow to cool and pour into liquidiser (in batches if needed)
  • Return to pan and add stock if too thick or cook to evaporate water if too thin.
  • Can be kept in fridge for a few days or frozen.
  • Serve with chopped fresh coriander if desired
  • Can easily be taken to work in Tupperware for your lunchtime veg
Read more

Cod in Foil Parcels

Simplest way to cook fish and could be used for dinner two nights in a row.

Ingredients (4 servings)

  • 4 fillets of cod (or any white fish)
  • Thumb size piece of fresh ginger, peeled, grated or chopped
  • 3-4 cloves of garlic, chopped or crushed
  • 1 medium red fresh chili
  • Juice of 2 limes
  • 4 spoonfulls of soy sauce

Method:

  • Heat oven to 180-200C (about 400F) or Gas Mark 6
  • Place each fillet on a square of aluminium foil, large enough to fold over and make a sealed parcel
  • Mix ginger, garlic, chili and lime juice
  • Spread evenly across the 4 fish fillets
  • Add spoonful of soy sauce to each fillet
  • Gather up edges of foil and seal them together – make sure completely sealed, but don’t pack tightly over fish – leave space for steam to gather and cook the fish
  • Cook for about 15 minutes
  • Check fish after this time and return to oven for a few minutes if needed
  • Serve with veg of your choice (and rice if a carb meal)
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Simplest way to cook fish and could be used for dinner two nights in a row.

Ingredients (4 servings)

  • 4 fillets of cod (or any white fish)
  • Thumb size piece of fresh ginger, peeled, grated or chopped
  • 3-4 cloves of garlic, chopped or crushed
  • 1 medium red fresh chili
  • Juice of 2 limes
  • 4 spoonfulls of soy sauce

Method:

  • Heat oven to 180-200C (about 400F) or Gas Mark 6
  • Place each fillet on a square of aluminium foil, large enough to fold over and make a sealed parcel
  • Mix ginger, garlic, chili and lime juice
  • Spread evenly across the 4 fish fillets
  • Add spoonful of soy sauce to each fillet
  • Gather up edges of foil and seal them together – make sure completely sealed, but don’t pack tightly over fish – leave space for steam to gather and cook the fish
  • Cook for about 15 minutes
  • Check fish after this time and return to oven for a few minutes if needed
  • Serve with veg of your choice (and rice if a carb meal)
Read more