Curried broccoli & boiled eggs on toast
- Level : Easy
- Servings : 2
- Prep Time : 10m
- Total Time : 15m
Ingredients:
- ½ tsp turmeric
- 1 tsp garam masala
- ½ tbsp rapeseed oil
- 200g Tenderstem broccoli
- 2 medium eggs
- 2 slices wholemeal sourdough
- 1 tbsp natural yogurt
- 1 tbsp pomegranate seeds
Instructions:
- Heat oven to 200C/180C/gas 6. Mix together the spices and oil, then toss with the broccoli and some seasoning on a baking tray. Roast for 12-15 mins until tender.
- Meanwhile, bring a small pan of water to the boil, lower in the eggs and boil for 6-8 mins, depending on how you like them, then immediately rinse under cold water, peel and halve. Toast the bread, then spread with the yogurt. Top each slice with the roasted broccoli and an egg, then scatter over the pomegranate seeds.
Spinach & tuna pancakes
- Level : Easy
- Servings : 2
- Prep Time : 15m
- Cook Time : 10m
Ingredients:
- 2 tsp rapeseed oil
- 2 garlic cloves , chopped
- 250g baby spinach
- 1 tbsp tomato purée
- 120g can tuna steak in spring water, drained
- 200g cottage cheese
- 2 large eggs
- 4 tbsp plain wholemeal flour
For the salad
- 200g can sweetcorn (no added salt or sugar), rinsed and drained
- 1 small red onion , finely chopped
- 85g cherry tomatoes , quartered
- 10 basil leaves , chopped
- 4 pitted Kalamata olives , sliced
- 2 tsp balsamic vinegar
Instructions:
- Mix all the ingredients for the salad and set aside. Heat 1 tsp oil in a large non-stick pan and fry the garlic briefly. Stir in the spinach to wilt, then mix in the tomato purée, tuna and cottage cheese. Set aside.
- Beat the eggs with the flour and 2 tbsp water. Heat the remaining oil in a medium non-stick pan, add half the batter and swirl round the pan to coat the base. Cook briefly until set, then flip over with a palate knife to cook the other side for 1 min. Repeat with the remaining batter. Put the pancakes on serving plates, spoon the filling down one side, roll up and serve with the salad.
Mexican penne with avocado
- Level : Easy
- Servings : 2
- Prep Time : 10m
- Cook Time : 20m
Ingredients:
- wholemeal penne
- 1 tsp rapeseed oil
- 1 large onion , sliced, plus 1 tbsp finely chopped
- 1 orange pepper , deseeded and cut into chunks
- 2 garlic cloves , grated
- 2 tsp mild chilli powder
- 1 tsp ground coriander
- ½ tsp cumin seeds
- 400g can chopped tomatoes
- 196g can sweetcorn in water
- 1 tsp vegetable bouillon powder
- 1 avocado , stoned and chopped
- 1/2 lime , zest and juice
- handful coriander , chopped, plus extra to serve
Instructions:
- Cook the pasta in salted water for 10-12 mins until al dente. Meanwhile, heat the oil in a medium pan. Add the sliced onion and pepper and fry, stirring frequently for 10 mins until golden. Stir in the garlic and spices, then tip in the tomatoes, half a can of water, the corn and bouillon. Cover and simmer for 15 mins.
- Meanwhile, toss the avocado with the lime juice and zest, and the finely chopped onion.
- Drain the penne and toss into the sauce with the coriander. Spoon the pasta into bowls, top with the avocado and scatter over the coriander leaves.
Roasted red pepper & tomato soup with ricotta
- Level : Easy
- Servings : 2
- Prep Time : 10m
- Cook Time : 30m
Ingredients:
- 400g tomatoes , halved
- 1 red onion , quartered
- 2 Romano peppers , roughly chopped
- 2 tbsp good quality olive oil
- 2 garlic cloves , bashed in their skins
- few thyme sprigs
- 1 tbsp red wine vinegar
- 2 tbsp ricotta
- few basil leaves
- 1 tbsp mixed seeds , toasted
- bread , to serve
Instructions:
- Heat oven to 200C/180C fan/gas 6. Put the tomatoes, onion and peppers in a roasting tin, toss with the oil and season. Nestle in the garlic and thyme sprigs, then roast for 25-30 mins until all the veg has softened and slightly caramelised. Squeeze the garlic cloves out of their skins into the tin, strip the leaves off the thyme and discard the stalks and garlic skins. Mix the vinegar into the tin then blend everything in a bullet blender or using a stick blender, adding enough water to loosen to your preferred consistency (we used around 150ml).
- Reheat the soup if necessary, taste for seasoning, then spoon into two bowls and top each with a spoonful of ricotta, a few basil leaves, the seeds and a drizzle of oil. Serve with bread for dunking.
Veggie-loaded flatbread
- Level : Easy
- Servings : 1
- Prep Time : 10m
- Cook Time : 15m
Ingredients:
- ½ small red onion , sliced into thin wedges
- 2 tbsp olive oil , plus an extra drizzle, to serve
- 70g cherry tomatoes
- 200g canned chickpeas , drained
- 1 small garlic clove , crushed
- ½ tbsp tahini
- ½ lemon , zested and juiced
- 1 flatbread
- 30g mixed pitted olives
- 20g vegetarian feta , crumbled
- small handful of basil , shredded
Instructions:
- Heat the grill to its highest setting. Spread the onion wedges out on a baking tray and drizzle with 1 tbsp of the oil. Grill for 3-5 mins turning halfway through, then add the tomatoes to the tray, season and grill for a further 5 mins or until juicy and popping.
- Put the chickpeas in a pan with the garlic and remaining 1 tbsp oil, then heat for 5 mins before crushing the chickpeas using a potato masher. Stir through the tahini, the lemon zest and juice along with 2 tbsp water. Season.
- Warm your flatbread under the grill for a couple of minutes. Top with the crushed chickpeas, then the tomato and onion mixture. Finish with the olives, feta and basil, and a drizzle of olive oil.
Sweet potato cakes with poached eggs
- Level : More effort
- Servings : 4
- Prep Time : 15m
- Cook Time : 15m
Ingredients:
- 4 eggs
- 50g harissa
- 200g Greek yogurt
- handful micro herbs
For the sweet potato cakes
- 500g sweet potato, peeled and grated
- 200g gluten-free flour
- 1 small pack parsley, chopped
- 4 egg whites
- 50g harissa
- olive oil, for frying
Instructions:
- To make the potato cakes, squeeze the excess moisture from the sweet potato, then combine with flour, parsley, egg white, harissa and some salt in a bowl until the mixture sticks together. Shape into 8 potato cakes. Heat a little oil in a frying pan. In two batches, fry the potato cakes for 2-3 mins each side or until golden brown and crisp. Keep warm while you repeat with the remaining cakes.
- Poach the eggs in a saucepan of simmering water for 2-3 mins – the yolks should be runny. Remove with a slotted spoon and drain carefully on kitchen paper.
- Spread some harissa in the middle of four serving plates and top with a dollop of yogurt. Add one potato cake to each plate then sandwich another potato cake on top with more yogurt. Top each stack with the remaining yogurt and an egg. Season and drizzle with more harissa and scatter over the micro herbs.
Simply California Avocado Dessert
- Level : Easy
- Servings : 4
- Prep Time : 5m
- Total Time : 5m
Ingredients:
- 1/4 cup low-fat cottage cheese
- 2 tsp. clover honey, or more to taste
- 1 ripe, Fresh California Avocados, peeled, seeded and thinly sliced
- 1 ripe, fresh Peach, sliced
- 1 fresh mint sprig for garnish
Instructions:
- Puree cottage cheese and honey in food processor or blender.
- Place avocados and peach slices in small flat bowls.
- Drizzle cottage cheese and honey mixture over fruit.
- Top with mint sprigs.
California Avocado Frozen Pops with Berry Swirls
- Level : Easy
- Servings : 6
- Prep Time : 8 hrs 15 min
- Cook Time : 8 hrs 15 min
Ingredients:
- 2 ripe, Fresh California Avocados, peeled and pitted
- 1 1/2 cups coconut milk
- 1/2 cup powdered sugar
- 1 tsp. vanilla extract
- 1 cup frozen raspberries, or frozen blackberries
Instructions:
- In a blender or food processor, combine avocados, coconut milk, sugar and vanilla extract.
- Blend until smooth and remove about two-thirds of the mixture to a bowl.
- Add the berries to the remaining one-third of the mixture in the blender and blend until smooth. If it is too thick to blend, add another tablespoon of coconut milk.
- Drop small spoonfuls of the avocado mixture and berry mixture in an alternating pattern into 3-oz. ice pop molds.
- Tap the molds firmly on the counter to release as many air bubbles as possible.
- Press wooden ice pop sticks about two-thirds of the way into each popsicle.
- Freeze overnight.
- To release the pops from the mold, run hot water over the outside of the molds and tug gently on the stick until they release.
