Detox time vegetable soup

Detox time vegetable soup

Detox Soup

If you, like me have been procrastinating and finding every excuse in the book not to return to the gym and get into shape after a very satisfying winter feeding frenzy, you might want to give this great detox soup recipe a try. It will spur you on and your body will thank you!
What you need

2 leeks chopped
4 celery sticks chopped
1 cloves crushed garlic
4 carrots sliced
2 cups chopped cabbage
1 handful of chopped spinach (green only)
1 handful of chopped flat leaf parsley
1.5l vegetable or chicken stock
1 tin peeled chopped tomatoes
Olive oil
Salt and pepper to taste

If you feel you need a bit of protien add a tin of borlotti or cannellini beans that you have drained well.
The process

In a large pot on a medium heat, fry the garlic to infuse the falovor into the oil. Add the leeks, celery and carrot pieces and cook them for about 4/5 minutes stirring from time to time.

Add all the rest of the ingredients and simmer for 30 minutes or so.

This is a really good immune system booster and you will be surprised at how good you feel the next day.

I predict that this will get your mind right and you will be at the gym the very next day! Diet and Nutrition recipes

Egg fried rice

Egg fried rice

fried rice

Egg fried rice

This is a great rice recipe to add something special to any Chinese dish instead of plain boiled rice but especially for Andre who requested it from the chicken mince balls recipe. You will want to take a look through all of the Chinese food recipes where one of my all time personal favourites is the Chinese lemon chicken recipe or the sesame prawns recipe is a fantastic one too.

What you need

2 cups cooked rice
2 spring onions, finely chopped
2 garlic cloves finely sliced
2 beaten eggs
3 tablespoons chicken stock
1 carrot finely sliced (matchsticks)
2 tablespoons light soy sauce
Pinch of pepper

Traditionally it includes chicken or pork and peas but this will be perfect as an accompaniment.

The process

Heat a little oil in a wok/frying pan and add the beaten eggs. Let them set into an omelette and then remove from the pan and chop up into small pieces. (you can roll the omelette and slice finely for a fancy effect)

Add a little more oil, add the garlic, carrots and spring onions and stir fry for about 2 minutes.

Add the chicken stock, pinch of pepper and soy sauce and simmer for another 1 minute.

Add the rice (make sure the grains are loose before adding) and stir fry for a minute or 2 until the ingredients are well combined and the rice is warm.

Toss in a hnadfull of frozen peas that have been heated in the microwave for a nice little extra.

Vegetable Ricotta lasagna

Vegetable Ricotta lasagna

vegetarian lasagna

This recipe came from what was in the fridge at the time and turned out to be really wonderful. The balsamic vinegar on the tomatoes leaves you with a fanatastic sweetness in your mouth.

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Butternut penne

Butternut penne

butternut penne

It’s healthy, delicious and homely.

What you need

medium butternut cubed
salt and pepper
1 teaspoon crushed garlic
1 tablespoon butter
100ml stock/chicken or vegetable
1/2 cup crumbled feta
Cooked penne

The process

Place the butternut cubes in a roasting pan, sprinkle with salt a generous grind of black pepper and a little olive oil. Roast in a 220 Celsius or until soft.

In a pot, heat the stock, add the garlic, butter and butternut and allow to cook for about 2 minutes, then add the cooked but warm penne, add the feta and gently stir to combine.

leave on the heat for about another 2 minutes then serve in large bowls topped with grated parmesan.

Its truly delicious.

Aubergine parmigiana

Aubergine parmigiana

eggplant dinner

This recipe is a meal on its own or a really great accompaniment to almost any meat/chicken dish.

What you need

1 Aubergine(eggplant) sliced into 3cm rounds
1 egg
50ml milk
Breadcrumbs
Tinned chopped tomatoes seasoned or arrabiata sauce
Parmesan cheese
Mozzarella cheese

The process

Boil the aubergine in water for about 3 minutes, remove and let them drain thoroughly on a wire rack.

Mix the egg and milk together, season with salt and pepper. Place generous amount of breadcrumbs on a plate and dip each piece into the egg mixture and then into the breadcrumbs and place them on a non stick baking tray.

Top each round with some of the tomatoes and top with a generous amount both cheeses.

bake in a 180 Celsius oven for around 20 minutes and place under the grill to crisp the top.

Done

Warm roast potato salad

Warm roast potato salad

roast potatoes

For a nice change with fish, try this warm potato dish. Its creamy and delicious and adds a little variety.

What you need

1kg potatoes cut into wedges
3 tablespoons olive oil
6-8 cloves garlic
1/2 teaspoon dried rosemary
salt to taste
Squeeze of lemon
3 tablespoons mayonnaise

The process

Place the potato wedges and whole unpeeled garlic cloves in a roasting pan, drizzle with olive oil, season with salt and place in a hot oven of 220 celsius.

Roast for about 45 minutes, giving them a toss after 20 minutes.

Remove from the oven and in a separate bowl add the mayonnaise and squeeze the roast garlic into the mayonnaise, add a squeeze of lemon and combine well.

Add the potatoes to the bowl while still hot and mix to coat each wedge.

Served on the side with a white fish, its just amazing.

Greek style potatoes

greek cooking

These are really nice just on their own as a snack or as an accompiniment to a roast or stew, just remember to season them well.

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Vegetable lasagne

vegetarian lasagna

Healthy, steamy home made comfort food is what this is all about. Serve with crisp garlic bread and try, if you can to leave some for a late night snack.

What you need

500ml marinara sauce
500g cottage cheese
1/2 cup grated parmesan
handful of ripped fresh basil
lasagna sheets (if dry in a box, soften for 2 to 3 minutes in a bowl of boiling water first)
250g mozzarella cheese
4 cups mixed vegetables, spinach, carrots, sun dried tomatoes, and baby marrow

The process

Preheat oven to 200 Celsius and lightly butter a casserole dish

Mix together the cottage cheese and parmesan.

Place a layer of lasagna noodles on the base of the dish and cover alternatively with marinara sauce, cheese mix parmesan and cottage cheese, vegetables and mozzarella. You should get 3-4 layers ending with a nice layer of mozzarella on top.

Cover with aluminum foil and bake for 1 hour.

It’s really good, healthy and tasty. You should not need any salt and pepper as most of the seasoning will come from the marinara sauce.