Yellow Lentil Dhal
Ingredients:
1 cup Yellow Lentils
1.5 cup vegetable stock
1 tsp ground cumin
1/2 tsp ground tumeric
1/2 tsp ground coriander
1 green chilli, sliced
1 tbsp freshly grated ginger
1 small brown onion, chopped
2 tbsp fresh coriander
Method
Heat a little olive oil in a pan and gently fry the onion, ginger and the garlic for around 5 minutes. Add the dry spices and stir, add the yellow lentils and mix all together for around 2 minutes. Add the stock and stir, cook gently for around 20 minutes until all the water has been absorbed. If too dry add more water, if too watery, boil rapidly with the lid off until it has reduced.
Finally add the fresh coriander before serving and season.
Showing posts with label Healthy Stuff. Show all posts
Showing posts with label Healthy Stuff. Show all posts
Sunday, 11 July 2010
Salmon & Potato Fish Cakes
Salmon & Potato Fish Cakes
Ingredients:
1 large salmon filled, boned removed but with skin on
1 small brown onion, very finely chopped
1 clove garlic
2 tbsp butter
1/4 cup dry white wine
2 tbsp fresh dill
1 tbsp fresh parsley
2 large potatoes such as Pontiac, peeled and diced into small pieces
Grated rind of 1 lemon
1 tbsp lemon juice
1/2 cup plain flour
2 cups fresh breadcrumbs
Sunflower (or similar) oil, to fry
Mayonnaise, to serve
Method
Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.
Heat some butter in a small frying pan, add the garlic and fry the salmon until cooked. Removed, flake off and put all the cooked flesh in to a bowl.
Heat some more butter in a small frying pan and gently cook the onion and garlic on a low heat until soft. Add all of this and the salmon with the potatoes, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.
Beat the eggs in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown.
Serve with a dollop of mayonnaise that has been mixed with a small garlic clove, 1 tbsp olive oil, dill and a cucumber salad.
Ingredients:
1 large salmon filled, boned removed but with skin on
1 small brown onion, very finely chopped
1 clove garlic
2 tbsp butter
1/4 cup dry white wine
2 tbsp fresh dill
1 tbsp fresh parsley
2 large potatoes such as Pontiac, peeled and diced into small pieces
Grated rind of 1 lemon
1 tbsp lemon juice
1/2 cup plain flour
2 cups fresh breadcrumbs
Sunflower (or similar) oil, to fry
Mayonnaise, to serve
Method
Cut the potatoes into rough chunks. Boil or steam until tender, then mash until smooth. Transfer to a large bowl to cool.
Heat some butter in a small frying pan, add the garlic and fry the salmon until cooked. Removed, flake off and put all the cooked flesh in to a bowl.
Heat some more butter in a small frying pan and gently cook the onion and garlic on a low heat until soft. Add all of this and the salmon with the potatoes, dill and lemon rind and juice. Season with salt and pepper. Mix well together, then use your hands to form into 8 patties. Refrigerate for 30 minutes.
Beat the eggs in a bowl. Place flour and breadcrumbs in separate bowls. Dip each patty in the flour, then in the egg mixture and lastly in the breadcrumbs. Heat the oil in a heavy-based saucepan over medium-high heat. Add patties (in batches) and fry both sides until golden brown.
Serve with a dollop of mayonnaise that has been mixed with a small garlic clove, 1 tbsp olive oil, dill and a cucumber salad.
Lentil Patties with Lemon Herb Yoghurt
Lentil Patties with Lemon Herb Yoghurt
Ingredients
1 tbsp Olive Oil
2 medium carrots, finely grated
2 medium parsnips, finely grated
1 large brown onion, finely grated
5cm piece fresh ginger, peeled, finely grated
2 garlic cloves, finely chopped
2 tsp mild curry powder
500 ml (2 cups) vegetable stock
220g (1 cup) red lentils
1 tsp sultanas
100g (2 cups) fresh white breadcrumbs
Plain flour, for dusting
Salad leaves & pita bread wedges, to serve
Lemon Herb Yoghurt
250g (1 cup) skim milk natural yoghurt
2 tsp finely grated lemon rind
2 tsp finely chopped fresh coriander
2 tsp finely chopped fresh continental parsley
2 green shallots, finely chopped
Method
Preheat oven to 180C. Heat 3 tsp of the oil in a large saucepan over medium heat, add the carrots, parsnips, onion, ginger, garlic and the curry powder and cook, uncovered, for 4-5 mins or until the vegetables are soft.
Add the stock, lentils and sultanas, increase the heat to high and bring to the boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 mins or until the lentils are just tender and the stock has been absorbed. Remove from the heat and transfer to a large bowl. Set aside for 10 mins to cool.
Add the breadcrumbs to the cooked lentil mixture and mix until well combined. Use lightly floured hands to shape the mixture into 12 even patties.
Brush a large non-stick frying pan with 1/2 the remaining oil and heat over low heat. Add 1/2 of the patties and cook, turning occasionally for around 6-8 minutes or until lightly golden, remove and keep warm in the preheated oven.
Meanwhile, to make the lemon herb yoghurt, combine the yoghurt, lemon rind, coriander, parsley and green shellots in a small bowl.
Serve the warm patties with the lemon and herb yoghurt, salad leaves and pita bread.
Ingredients
1 tbsp Olive Oil
2 medium carrots, finely grated
2 medium parsnips, finely grated
1 large brown onion, finely grated
5cm piece fresh ginger, peeled, finely grated
2 garlic cloves, finely chopped
2 tsp mild curry powder
500 ml (2 cups) vegetable stock
220g (1 cup) red lentils
1 tsp sultanas
100g (2 cups) fresh white breadcrumbs
Plain flour, for dusting
Salad leaves & pita bread wedges, to serve
Lemon Herb Yoghurt
250g (1 cup) skim milk natural yoghurt
2 tsp finely grated lemon rind
2 tsp finely chopped fresh coriander
2 tsp finely chopped fresh continental parsley
2 green shallots, finely chopped
Method
Preheat oven to 180C. Heat 3 tsp of the oil in a large saucepan over medium heat, add the carrots, parsnips, onion, ginger, garlic and the curry powder and cook, uncovered, for 4-5 mins or until the vegetables are soft.
Add the stock, lentils and sultanas, increase the heat to high and bring to the boil. Reduce heat to low, cover and simmer, stirring occasionally, for 20 mins or until the lentils are just tender and the stock has been absorbed. Remove from the heat and transfer to a large bowl. Set aside for 10 mins to cool.
Add the breadcrumbs to the cooked lentil mixture and mix until well combined. Use lightly floured hands to shape the mixture into 12 even patties.
Brush a large non-stick frying pan with 1/2 the remaining oil and heat over low heat. Add 1/2 of the patties and cook, turning occasionally for around 6-8 minutes or until lightly golden, remove and keep warm in the preheated oven.
Meanwhile, to make the lemon herb yoghurt, combine the yoghurt, lemon rind, coriander, parsley and green shellots in a small bowl.
Serve the warm patties with the lemon and herb yoghurt, salad leaves and pita bread.
Saturday, 30 January 2010
Japanese Salad & Dressing
Japanese Salad & Dressing
Ingredients:
3/4 cup red miso
3 tbsp sugar
3 tbsp mirin (Japanese rice wine)
2 tbsp hot water
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tbsp toasted sesame seeds
1 cup lettuce (Iceberg)
1 Carrot, thinly sliced
1/2 Lebanese Cucumber sliced
Method:
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil and sesame seeds. Stir well until blended.
Serve over washed lettuce, carrot and cucumber. Toss to combine and serve.
Ingredients:
3/4 cup red miso
3 tbsp sugar
3 tbsp mirin (Japanese rice wine)
2 tbsp hot water
2 tsp Light Soy Sauce
1/4 tsp Sesame Oil
1 tbsp toasted sesame seeds
1 cup lettuce (Iceberg)
1 Carrot, thinly sliced
1/2 Lebanese Cucumber sliced
Method:
In a small bowl, combine miso and sugar. Add mirin, water, soy sauce, sesame oil and sesame seeds. Stir well until blended.
Serve over washed lettuce, carrot and cucumber. Toss to combine and serve.
Wednesday, 20 January 2010
Energy Boost
Energy Boost
This quick and simple snack is a great energy booster and is not only greak for kick-starting your day, but is also good served alongside spicy curries as a side dish. You can also add celery slices and raisins too if using for a curry.
Ingredients
1 Green Apple, deseeded, washed and cut into bite size pieces
1/2 cup walnuts
1/2 cup good quality Greek Yoghurt
Method
In 2 breakfast bowls divide one half of the prepared apple along with half the walnuts. Add the yoghurt. mix well and serve.
This quick and simple snack is a great energy booster and is not only greak for kick-starting your day, but is also good served alongside spicy curries as a side dish. You can also add celery slices and raisins too if using for a curry.
Ingredients
1 Green Apple, deseeded, washed and cut into bite size pieces
1/2 cup walnuts
1/2 cup good quality Greek Yoghurt
Method
In 2 breakfast bowls divide one half of the prepared apple along with half the walnuts. Add the yoghurt. mix well and serve.
Saturday, 10 October 2009
Lebanese Taboulli
Lebanese Taboulli
Ingredients:
Balgarl Wheat
2 Vine ripe tomatoes, deseeded and chopped
1 Small red onion, finally chopped
1 bunch washed flat leaf parsley, finely chopped
4 tbsp fresh Mint, washed and finely chopped
Good glug of Olive Oil
Juice of ½ fresh lemon
Salt
Method:
In a bowl mix all of the above finely chopped vegetables and serve immediately.
Monday, 20 April 2009
Healthy Stuff
Having been a bit of a health freak (that phase didnt last long) in the past, with that came dinners consisting of initially salad with tuna, salad with egg, salad with chicken. I was getting a little tired of Salads until I realised salad doesnt have to mean green "stuff", it can be opened up to all kinds of ideas.
For those of you who have ever experienced the buzz of being in the exercize zone, you will know how your taste buds can change. What used to be your usual evening meal of chicken schnitzel and mash becomes too heavy, the bangers and mash (for those Brits out there, a favorite winter food) becomes too rich.. You start to enjoy salads a whole lot more and find them very satisfying. It's then when you start to experiment with new ideas.
Please look under "Salad" for some ideas...
For those of you who have ever experienced the buzz of being in the exercize zone, you will know how your taste buds can change. What used to be your usual evening meal of chicken schnitzel and mash becomes too heavy, the bangers and mash (for those Brits out there, a favorite winter food) becomes too rich.. You start to enjoy salads a whole lot more and find them very satisfying. It's then when you start to experiment with new ideas.
Please look under "Salad" for some ideas...
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