Great breakfast option with carbs and protein
Serves 1
Ingredients:
2/3 Medium or large free range eggs (organic if you can ) depends how hungry you are.
½ large red pepper
2/3 Spring onions
1 glove garlic peeled and crushed
2/3 mushrooms of your choice
2 slices of Parma ham/ or good quality bacon with fat taken off chopped into pieces
Fresh coriander chopped medium fine
2/3 twists of ground pepper
Method:
Break eggs into bowl or cup and whisk add ground pepper and chopped coriander. Next add small amount of olive oil to frying pan , when hot add red pepper, spring onions and garlic and stir and fry for a minute. Add ham or bacon fry for 30 seconds then add egg mix stir in till mix starts to set. Cook for 90 seconds then fold in two turn keep turning till cooked. Serve with freshly squeezed juice.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Tuesday, 16 October 2007
Tuna with tomato and onion salad
. A quick a simple yet filling snack
Serves 1
Ingredients:
200g fresh Tuna fillet (not canned)
1 Beef Tomato chopped and deseeded
1 large red onion chopped roughly
2 teaspoon of soy sauce (optional)
2/3 twists of ground pepper
Method
Add tomatoes and onions in a bowl add some olive oil and ground pepper mix well a leave to one side. Drizzle olive oil onto tuna fillet not the pan
Heat pan till very hot add fillet and cook fillet 30 seconds to one minute each side when turn onto second side add soy sauce if desired. Serve with the salad.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Serves 1
Ingredients:
200g fresh Tuna fillet (not canned)
1 Beef Tomato chopped and deseeded
1 large red onion chopped roughly
2 teaspoon of soy sauce (optional)
2/3 twists of ground pepper
Method
Add tomatoes and onions in a bowl add some olive oil and ground pepper mix well a leave to one side. Drizzle olive oil onto tuna fillet not the pan
Heat pan till very hot add fillet and cook fillet 30 seconds to one minute each side when turn onto second side add soy sauce if desired. Serve with the salad.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Morroccan Style Lamb
Easy to cook number for those who like a little bit of spice
Serves 2-4
Ingredients:
800g-1.2Kg Lamb shoulder joint
5g Corriander seeds (Organic if possible)
5g Black Peppercorns (Organic if possible)
5g Rock Salt
5g Paprika (organic if possible)
2 gloves of garlic
200g Barley cous cous
1 medium organic leek
1 red or green pepper
2/4 spring onions
500ml fresh veg or chicken stock (not from cube)
50ml fresh water
Method
Ground the coriander, Peppercorns, salt and praprika in pestle and mortar. Take lamb roll it out flat trim any excess fat on the inside partturn over then score the outside in a criss cross pattern. Next pour a little oil on inside section and rub in the ground spices roll back up a tie ideally leave for 20-30 minutes to marinate.
Chop leeks up and add them peeled garlic to a tachine (small casserole dish with lid) along with the small of water. Next seal of meat and add to tachine. Put in oven for 1 hour 180. Take out and allow to rest. Heat veg or chicken stock once boiled add to the cous cous and cover for 5 minutes. Next fry the peppers and the spring onions add to the cous cous and mix with fork. Cut meat in a rustic fashion and serve with the cous cous.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Serves 2-4
Ingredients:
800g-1.2Kg Lamb shoulder joint
5g Corriander seeds (Organic if possible)
5g Black Peppercorns (Organic if possible)
5g Rock Salt
5g Paprika (organic if possible)
2 gloves of garlic
200g Barley cous cous
1 medium organic leek
1 red or green pepper
2/4 spring onions
500ml fresh veg or chicken stock (not from cube)
50ml fresh water
Method
Ground the coriander, Peppercorns, salt and praprika in pestle and mortar. Take lamb roll it out flat trim any excess fat on the inside partturn over then score the outside in a criss cross pattern. Next pour a little oil on inside section and rub in the ground spices roll back up a tie ideally leave for 20-30 minutes to marinate.
Chop leeks up and add them peeled garlic to a tachine (small casserole dish with lid) along with the small of water. Next seal of meat and add to tachine. Put in oven for 1 hour 180. Take out and allow to rest. Heat veg or chicken stock once boiled add to the cous cous and cover for 5 minutes. Next fry the peppers and the spring onions add to the cous cous and mix with fork. Cut meat in a rustic fashion and serve with the cous cous.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Saag Murgh Chicken with spinach Curry
Classic north Indian recipe
Serves 4
Ingredients:
10oz Spinach washed and roughly chopped
2 small onions chopped
2 inch piece of ginger peeled and chopped
4 cloves garlic peeled and chopped
5 whole cardamom pods
1 medium cinnamon stick
2 teaspoons of ground corriander
1 teaspoon of ground cumin
1/2 – 1 teaspoon of cayenne pepper
1 Chicken about 13/4 skinned and chopped into small pieces
6 tablespoons of natural yoghurt
2 Tomatoes
1 teaspoon salt
Method:
Place chopped onions, ginger, garlic and3-4 tablespoons of water in blender and blend into paste, if you don’t have a blender use pestel and mortor or bowl adding liquid a bit at a time
Pour 5 tablespoons of olive oil in large pan, when hot put in cardamom and cinnamon. Let them sizzle for a few seconds add paste stir and fry for about 5 minutes or until paste is lightly brown. Next add coriander, cumin and cayenne pepper stir for a minute add the chicken pieces and stir for another minute. Over the next five minutes add the yoghurt and continue browning chicken. Add the tomatoes and stir for two minutes. Add the spinach and stir then add 300 ml of water and salt and stir bring to a strong simmer then reduce to a low heat and cover and simmer gently for a further 25 minutes, stirring now and again. Serve.
Monday, 8 October 2007
Baked Garlic Salmon
6 - 8 salmon steaks
Juice of 3 lemons
6 - 8 cloves garlic, minced
60ml olive oil
120ml white wine, optional
Fresh parsley, chopped
Salt and pepper to taste
METHOD
Combine lemon juice, garlic, olive oil, white wine, and parsley together.
Place salmon steaks in a lightly greased baking dish and pour mixture over salmon.
Sprinkle with salt and pepper and bake at 180°C for 20 - 30 minutes or until fish is flaky.
You can serve with this. Both recipes have small amounts of alcohol that will, obviously, be omitted.
Oriental Wild Rice Pilaf
INGREDIENTS
60ml olive oil
1 onion, chopped
100g Chinese leaves, shredded
100g wild rice
100g brown rice
4 cloves garlic, minced
500ml chicken stock
60ml sherry
Salt and pepper to taste
METHOD
Heat oil in a large saucepan and sauté onion and Chinese leaves for 5 minutes
Add rice, garlic, chicken stock, sherry and salt and pepper
Bring to a boil, reduce heat and simmer for 20-25 minutes or until all liquid is absorbed.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
Juice of 3 lemons
6 - 8 cloves garlic, minced
60ml olive oil
120ml white wine, optional
Fresh parsley, chopped
Salt and pepper to taste
METHOD
Combine lemon juice, garlic, olive oil, white wine, and parsley together.
Place salmon steaks in a lightly greased baking dish and pour mixture over salmon.
Sprinkle with salt and pepper and bake at 180°C for 20 - 30 minutes or until fish is flaky.
You can serve with this. Both recipes have small amounts of alcohol that will, obviously, be omitted.
Oriental Wild Rice Pilaf
INGREDIENTS
60ml olive oil
1 onion, chopped
100g Chinese leaves, shredded
100g wild rice
100g brown rice
4 cloves garlic, minced
500ml chicken stock
60ml sherry
Salt and pepper to taste
METHOD
Heat oil in a large saucepan and sauté onion and Chinese leaves for 5 minutes
Add rice, garlic, chicken stock, sherry and salt and pepper
Bring to a boil, reduce heat and simmer for 20-25 minutes or until all liquid is absorbed.
www.daxmoy-pts.co.uk
www.lookgreatnakedchallenge.com
ASPARAGUS SALAD
Preparation time:
Cooking time:
Yield: 8 servings
INGREDIENTS
480g Whole green asparagus,
Greek yoghurt
2 hard boiled eggs, sliced
METHOD
Steam asparagus for 5 minutes
Drain asparagus, trying to keep spears whole.
Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a salad bowl.
Place a spoonful of yoghurt over asparagus.
Garnish with hard boiled egg.
Chill before serving.
Cooking time:
Yield: 8 servings
INGREDIENTS
480g Whole green asparagus,
Greek yoghurt
2 hard boiled eggs, sliced
METHOD
Steam asparagus for 5 minutes
Drain asparagus, trying to keep spears whole.
Place lettuce leaves on 8 salad plates and arrange asparagus on lettuce leaves, or asparagus may be placed in a salad bowl.
Place a spoonful of yoghurt over asparagus.
Garnish with hard boiled egg.
Chill before serving.
Aubergine Pilaf
SERVES 4
INGREDIENTS
350g (1 large) aubergine, peeled and cut in 1-inch cubes
100g (1 medium) onion, chopped
3 cloves garlic
350 ml chicken stock
75g rice
1/2 tsp Thyme
1 Bay leaf
1/4 tsp Cayenne pepper or pepper flakes
250 g chopped tomatoes
Pepper to taste
METHOD
Sautee onions and garlic in 60 ml of stock until wilted.
Add aubergine and pepper and mix. Cook for about 5 minutes.
Add the rest of the ingredients and cook covered until the rice is done (stir occasionally)
Remove the bay leaf. This recipe really holds in the heat so let it cool in the pan for a while. Enjoy
INGREDIENTS
350g (1 large) aubergine, peeled and cut in 1-inch cubes
100g (1 medium) onion, chopped
3 cloves garlic
350 ml chicken stock
75g rice
1/2 tsp Thyme
1 Bay leaf
1/4 tsp Cayenne pepper or pepper flakes
250 g chopped tomatoes
Pepper to taste
METHOD
Sautee onions and garlic in 60 ml of stock until wilted.
Add aubergine and pepper and mix. Cook for about 5 minutes.
Add the rest of the ingredients and cook covered until the rice is done (stir occasionally)
Remove the bay leaf. This recipe really holds in the heat so let it cool in the pan for a while. Enjoy
Chicken Curry
Chop loads of tomatoes, then add some chopped onion, chilli peppers, bell peppers, cumin, tumeric, cayenne pepper, olive-oil fried chicken - and if you fancy it a small amount of cooked potato (chopped small) and some chopped apple if you like your curries with a slightly sweeter taste, and simmer for about 30 mins to let all the flavours fuse.
Plenty of water should come out of your tomatoes so your sauce should be nice and runny!
Served with some wild-rice!
Plenty of water should come out of your tomatoes so your sauce should be nice and runny!
Served with some wild-rice!
Carribean Salsa Fish
with a food processor blend 1 red onion with 1 green chilli until it was finely chopped, then added 1 red normal salad pepper and a small handful of fresh basil then gave it another blast so the pepper still remained quite chunky, then mixed in 2 chopped tomatoes (deseeded) with the juice of 1/2 lime.
Serve this on top of grilled swoardfish (although is also recomnmended for grilled tuna or cod as well, or any other fish I guess). This really gave the dish plenty of flavour!
then served it with some oven roasted vegetables (baby sweetcorn, mangetout, red onion, asparagus, peppers), I coated them in a little olive oil then roasted them in the oven - excellent if your bored of steamed veg!
and as a limited item (but very tasty) oven baked new potatoes - mix them with a little olive oil and some mixed italian herbs (I used) and bake in the oven for a bout half an hour - delicious!
Incredibly filling!
Serve this on top of grilled swoardfish (although is also recomnmended for grilled tuna or cod as well, or any other fish I guess). This really gave the dish plenty of flavour!
then served it with some oven roasted vegetables (baby sweetcorn, mangetout, red onion, asparagus, peppers), I coated them in a little olive oil then roasted them in the oven - excellent if your bored of steamed veg!
and as a limited item (but very tasty) oven baked new potatoes - mix them with a little olive oil and some mixed italian herbs (I used) and bake in the oven for a bout half an hour - delicious!
Incredibly filling!
Green Beans With Almonds
This is so easy to do yet so delicious!
French cut 1/2 pound of green beans and steam them in a steamer or on top of a pot for around 8 minutes until they're bright green and slightly tender.
Melt a knob of butter in a frying pan (or 3 tbspn olive oil) and add the almonds until lightly brown (don't burn 'em!)
Now, simply toss the beans into the almonds, mix and eat!
French cut 1/2 pound of green beans and steam them in a steamer or on top of a pot for around 8 minutes until they're bright green and slightly tender.
Melt a knob of butter in a frying pan (or 3 tbspn olive oil) and add the almonds until lightly brown (don't burn 'em!)
Now, simply toss the beans into the almonds, mix and eat!
Eggy Porridge-
Sounds a bit of an odd mix, but believe it or not, the addition of
eggs to your morning oatmeal can be both delicious AND highly
nutritious at the same time.
An excellent start to your day!
- Take 1 cup of oats (ideally soaked overnight in a cup of water)
and
add to 1 cup of boiling water in a small saucepan.
- Reduce heat and leave to simmer for 3-4 minutes until the mixture
is cooked yet still runny (if it's not, add a little more water).
- Next, break 1-2 eggs and seperate the yolks from the whites and
add
the whites to the porridge mixture, stirring continuously to blend
them in.
(Note: if more calories or more protein are required you may add
the yolks too - it make the mixture a little more creamy and sweet)
Once fully cooked, serve and garnish with a little sea salt or some
nuts of your choice.
eggs to your morning oatmeal can be both delicious AND highly
nutritious at the same time.
An excellent start to your day!
- Take 1 cup of oats (ideally soaked overnight in a cup of water)
and
add to 1 cup of boiling water in a small saucepan.
- Reduce heat and leave to simmer for 3-4 minutes until the mixture
is cooked yet still runny (if it's not, add a little more water).
- Next, break 1-2 eggs and seperate the yolks from the whites and
add
the whites to the porridge mixture, stirring continuously to blend
them in.
(Note: if more calories or more protein are required you may add
the yolks too - it make the mixture a little more creamy and sweet)
Once fully cooked, serve and garnish with a little sea salt or some
nuts of your choice.
Vegetable Broth
You'll need:
4 cups of chicken stock or filtered water (stock's better and you
can even buy ready made organic at sainsbury's and tesco's)
4 tablespoons of pureed tomato
1 cup of french beans/runner bean (or any type of green bean) cut
into 1 " lengths
1 cup of finely chopped celery
2-3 medium courgettes thinly sliced
2 tablespoons of finely chopped parsley
1/2 tablespoon paprika
sea salt or fish sauce and pepper.
- Bring the stock or water to a boil and add in tomato puree
- reduce the heat and add the courgettes, beans and celery until
they are just tender and still green (this is about 8-10 minutes)
- Stir in parsley and season to taste.
4 cups of chicken stock or filtered water (stock's better and you
can even buy ready made organic at sainsbury's and tesco's)
4 tablespoons of pureed tomato
1 cup of french beans/runner bean (or any type of green bean) cut
into 1 " lengths
1 cup of finely chopped celery
2-3 medium courgettes thinly sliced
2 tablespoons of finely chopped parsley
1/2 tablespoon paprika
sea salt or fish sauce and pepper.
- Bring the stock or water to a boil and add in tomato puree
- reduce the heat and add the courgettes, beans and celery until
they are just tender and still green (this is about 8-10 minutes)
- Stir in parsley and season to taste.
Lentil Moussaka
1 Portion Lentil Bolognese (as above)
3 courgettes (zucchini)
1 Aubergine (eggplant)
680 g potatoes
10 ml / 1 dsp olive oil
1) Place half the lentil mix into a large, shallow ovenproof dish.
2) Cut the courgettes (zucchini) and aubergine (eggplant) into 1 and a half cm thick slices and place in layers on top of the lentils. Cover with the remaining lentil mix.
3) Peel the potatoes and cut into 1/4 cm slices, using a food processor if available. If not just try and make them this thickness. Layer these on top of the lentils and vegetables.
4) Brush the top with olive oil and bake at 200 degree C / Gas mark 6 for 1 and a half hours until the potatoes are cooked and crisp.
3 courgettes (zucchini)
1 Aubergine (eggplant)
680 g potatoes
10 ml / 1 dsp olive oil
1) Place half the lentil mix into a large, shallow ovenproof dish.
2) Cut the courgettes (zucchini) and aubergine (eggplant) into 1 and a half cm thick slices and place in layers on top of the lentils. Cover with the remaining lentil mix.
3) Peel the potatoes and cut into 1/4 cm slices, using a food processor if available. If not just try and make them this thickness. Layer these on top of the lentils and vegetables.
4) Brush the top with olive oil and bake at 200 degree C / Gas mark 6 for 1 and a half hours until the potatoes are cooked and crisp.
Avocado Dip / Guacamole
You can serve this as a dip with vegetable crudités or even as a pate with Rye Bread.
1 Clove garlic (Optional)
2 Ripe Avocados
15 ml / 1 tbsp Olive Oil
10 ml / 1 dsp Lemon Juice
Pinch chilli powder
3 ml / 1/2 tsp paprika
Black Pepper
1) Press the garlic clove and place in a bowl with the other ingredients.
2) Mash with a fork to give a rough textured dip.
1 Clove garlic (Optional)
2 Ripe Avocados
15 ml / 1 tbsp Olive Oil
10 ml / 1 dsp Lemon Juice
Pinch chilli powder
3 ml / 1/2 tsp paprika
Black Pepper
1) Press the garlic clove and place in a bowl with the other ingredients.
2) Mash with a fork to give a rough textured dip.
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