elmerhoffman got a reaction from thelockman in Cucumber, pea & lettuce soup
1 tsp rapeseed oil, small bunch spring onions, roughly chopped, 1 cucumber, roughly chopped, 1 large round lettuce, roughly chopped, 225g frozen peas, 4 tsp vegetable bouillon, 4 tbsp bio yogurt (optional), 4 slices rye bread
Boil 1.4 litres water in a kettle. Heat the oil in a large non-stick frying pan and cook the spring onions for 5 mins, stirring frequently, or until softened. Add the cucumber, lettuce and peas, then pour in the boiled water. Stir in the bouillon, cover and simmer for 10 mins or until the vegetables are soft but still bright green.
Blitz the mixture with a hand blender until smooth. Serve hot or cold, topped with yogurt (if you like), with rye bread alongside.
elmerhoffman got a reaction from anna1 in Chicken taco salad
¼ tsp olive oil, 2 tbsp low-fat soured cream, 1 tsp white wine vinegar, 1 Baby Gem lettuce, shredded, 50g sweetcorn, drained, 5 cherry tomatoes, halved, 75g cooked BBQ chicken, juice 1 lime, ½ small avocado, peeled and chopped, 1 corn taco shell, broken into pieces
Make the dressing by combining the oil, soured cream and vinegar. Keep in the fridge.
Put the lettuce, sweetcorn, tomatoes and chicken in a lunchbox. Stir the lime juice into the avocado and put on top. Pack the dressing on the side.
Scatter the taco over the salad to serve.
elmerhoffman got a reaction from anna1 in Greek-style roast fish
5 small potatoes (about 400g), scrubbed and cut into wedges, 1 onion, halved and sliced, 2 garlic cloves, roughly chopped, ½ tsp dried oregano or ½ tbsp chopped fresh oregano, 2 tbsp olive oil, ½ lemon, cut into wedges, 2 large tomatoes, cut into wedges, 2 fresh skinless pollock fillets (about 200g), small handful parsley, roughly chopped.
Heat oven to 200C/180C fan/gas 6. Tip the potatoes, onion, garlic, oregano and olive oil into a roasting tin, season, then mix together with your hands to coat everything in the oil. Roast for 15 mins, turn everything over and bake for 15 mins more.
Add the lemon and tomatoes, and roast for 10 mins, then top with the fish fillets and cook for 10 mins more. Serve with parsley scattered over.
elmerhoffman got a reaction from anna1 in Curried cod
1 tbsp oil, 1 onion, chopped, 2 tbsp medium curry powder, thumb-sized piece ginger, peeled and finely grated, 3 garlic cloves, crushed, 2 x 400g cans chopped tomatoes, 400g can chickpeas, 4 cod fillets (about 125-150g each), zest 1 lemon, then cut into wedges, handful coriander, roughly chopped
Heat the oil in a large, lidded frying pan. Cook the onion over a high heat for a few mins, then stir in the curry powder, ginger and garlic. Cook for another 1-2 mins until fragrant, then stir in the tomatoes, chickpeas and some seasoning.
Cook for 8-10 mins until thickened slightly, then top with the cod. Cover and cook for another 5-10 mins until the fish is cooked through. Scatter over the lemon zest and coriander, then serve with the lemon wedges to squeeze over.
elmerhoffman got a reaction from anna1 in Asian chicken salad
Ingredients: 1 boneless, skinless chicken breast, 1 tbsp fish sauce, zest and juice ½ lime (about 1 tbsp), 1 tsp caster sugar, 100g bag mixed salad leaves, large handful coriander, roughly chopped, ¼ red onion, thinly sliced, ½ chilli, deseeded and thinly sliced, ¼ cucumber, halved lengthways, sliced.
Cover the chicken with cold water, bring to the boil, then cook for 10 mins. Remove from the pan and tear into shreds. Stir together the fish sauce, lime zest, juice and sugar until sugar dissolves.
Place the leaves and coriander in a container, then top with the chicken, onion, chilli and cucumber. Place the dressing in a separate container and toss through the salad when ready to eat.