Red lentil, chickpea & chilli soup

We’re BACK! Due to recent activities getting in the way (work, kids, easter, instagram, facebook…..) we had to tend to life’s demands..

But we’re apologising for the break to our followers with a yummy recipe because we love you all so dearly! :)

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What you need:

  • 2 tsp cumin seeds
  • large pinch chilli flakes
  • 1 tbsp olive oil
  • 1 red onion, chopped
  • 140g red split lentils
  • 850ml vegetable stock or water
  • 400g can tomatoes, whole or chopped
  • 200g carton chickpeas or ½ a can, rinsed and drained (freeze leftovers)
  • small bunch coriander, roughly chopped (save a few leaves, to serve)
  • 4 tbsp 0% Greek yogurt, to serve

 

How to prepare:

  1. Heat a large saucepan and dry-fry the cumin seeds and chilli flakes for 1 min, or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 mins. Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  2. Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add the chickpeas. Heat gently, season well and stir in the coriander. Finish with a dollop of yogurt and coriander leaves.

 

And there you have it! Love in a bowl!

 

BBC Good Food

Steak Salad with Blue Cheese Vinaigrette (390 kcal)

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Ingredients

  • 1 fillet or rump steak, 300g/11oz, trimmed
  • 140g green beans, trimmed
  • 1 head chicory, leaves separated
  • 25g walnuts, roughly chopped

For the dressing

  • zest and juice ½ lemon
  • 1 tbsp walnut or olive oil
  • 1 tbsp tarragon, chopped (optional)
  • 1 small shallot, finely chopped
  • 1 tbsp blue cheese, crumbled (we used Danish Blue)

Preparation

  1. Season the steak with lots of pepper and a little salt. Cook on the barbecue or under the grill for 2-3 mins each side for medium-rare, or to your liking. Let sit for 10 mins, then cut into slices.
  2. For the dressing, in a small bowl, whisk together the zest, juice, oil, tarragon, shallot, cheese and some salt and pepper.
  3. Cook the beans in boiling water until just tender. Drain and rinse under cold water, then drain thoroughly.
  4. Divide the chicory leaves between two plates and top with the beans, walnuts and steak slices. Pour the dressing over the salad just before eating.

 

Thanks to BBC Good Food

Seasonal Fruits!

Here’s a list of Fruits by season!

Assorted fruit

Winter (December – February)

Cactus Pear

Cherimoya

Clementines

Dates

Grapefruit

Kiwi

Oranges

Passion Fruit

Pear

Persimmons

Pummelo

Red Banana

Red Currents

Sharon Fruit

Tangerines

 

Spring (March – May)

Apricots

Barbados Cherries

Bitter Melon

Cherimoya

Honeydew

Jackfruit

Limes

Lychee

Mango

Oranges

Pineapple

Strawberries

 

Summer (June – August)

Apricots

Asian Pear

Barbados Cherries

Black Currents

Blackberries

Blueberries

Boysenberries

Breadfruit

Cantalope

Casaba Melon

Champagne Grapes

Cherries

Cherries, Sour

Crenshaw Melon

Durian

Elderberries

Figs

Grapefruit

Grapes

Honeydew Melons

Jackfruit

Key Limes

Loganberries

Longan

Loquat

Lychee

Mulberries

Nectarines

Olallieberries

Passion Fruit

Peaches

Persian Melon

Plums

Raspberries

Sapodillas

Sapote

Strawberries

Sugar Apple

Watermelon

 

Autumn (September – November)

Asian Pear

Barbados Cherries

Cactus Pear

Cape Gooseberries

Crab Apples

Cranberries

Feijoa

Grapes

Guava

Huckleberries

Jujube

Key Limes

Kumquats

Muscadine Grapes

Passion Fruit

Pear

Persimmons

Pineapple

Pomegranate

Quince

Sapote

Sharon Fruit

Sugar Apple

Gnocchi Bake

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This is a perfect family recipe that should keep everyone happy!

 * 250 kg Lean Steak Mince Beef

* Teaspoon Rapeseed Oil

* 150g Mozzarella

* 500g Potato Gnocchi

* 1 Red Onion

* 200g Baby Button Mushroom

* 390 Chopped Tomatoes

* 1 Jelly Beef Stock Pot Diluted In 100ml

* 170g Spinach

* 3-4 Basil Leaves

* 1 Large Clove

* 2 Tablespoons Tomato Puree

* Salt and Pepper To Taste

Instructions

1. Pre heat the oven on gas mark 5 / 190 degrees

2. Finely chop the red onion and place in the preheated deep pan with oil. Sweat down on moderate heat and set aside for later.

3. Brown the mince in the same pan and then drain the excess liquid. Also set aside.

4. Wipe the mushrooms clean and throw them in the pan with crushed garlic, stirring continuously for 3 minutes

5. In the meantime bring water to boil then turn down and simmer gnocchi with salt (optional) for 2 minutes, then drain.

6. Boil the kettle and place the spinach in a colander, pour the water over the spinach and drain, squeeze out any excess water with clean tea towel.

7. Put the spinach and mince in the pan with the mushroom, stirring in the puree. Once mixed in add, the stock and chopped tomato. Simmer down for few a minutes before mixing in gnocchi.

8. Transfer all into an oven proof dish. Tear the basil and mozzarella and scatter evenly over the top.

9. Place the dish in the oven for 25 minutes and all that is left to do is to enjoy.

–Alicia, Resident Chef

Prawn Stir-Fry Recipe – Low Calories!

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Serves 4

Ingredients:

* 1 Small onion

* 2 garlic cloves chopped

* 30g ginger chopped

* 2 carrots grated

* Half a pack of beansprouts

*140g tin of bamboo shoots

* 1 lime

* 1 chilli chopped and deseeded

* 2 teaspoons of sesame oil

* Pak Choi x3 cut into quarters

* 280g of prawns

* Light soya sauce to taste

*  1 teaspoon fish sauce

* 200g brown rice noodles

 A Wok Pan is perfect for cooking stir-fries!

Instructions

1. Marinate the prawns with lime zest, juice and chili. Set aside until ready to cook.

2. Soak the rice noodles in water for ten minutes, then boil until they’re Al Dente. This will only take a few minutes. Drain to be used later.

3. Thinly slice the onion and sweat them down in on a medium heat until soft. Proceed to add the ginger and garlic. Increase heat, add Pak Choi, then slowly add all the other vegetables. Stir fry for 4 to 5 minutes. Add cooked noodles into the pan while adding the sesame oil, fish sauce, and Soy sauce.

4. Fry the prawns in a separate pan with a drizzle of oil for approximately 2 minutes (or until pink)

5. Throw the prawns into the stir fry and it’s ready to serve!

Enjoy!

Thanks to our resident chef Alicia <3

Exante Diet: Update

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So it’s been a few days and it has been a challenge.

“Eating 1 normal meal and replacing the rest with the Exante products has been difficult. Day 2 (didn’t even last a week) I woke up and had one of their shakes for breakfast. I chose Vanilla and mixed with 250ml of water. It didn’t taste too bad, you could just about taste the vanilla, but it tasted a little bit more of powder.

The shakes are filling…. for about an hour. I felt as though I hadn’t eaten for an entire day. I started feeling extremely light headed that eventually I had to eat something solid.

Finally after feeling like I was going to pass out at the thought of doing this for another 3 weeks, I decided that I will eat 2 meals a day, and have a shake and bar for dinner followed by a late evening snack of Cottage Cheese (it’s less fattening than eating anything else that late).

I haven’t lost any weight just yet but we will see – it’s only been a week.

Along with the meal supplements I am training everyday for at least 30 minutes. Cardio and Weight Training!”

Bojana Stozinic, Founder of TeatheredFeather.com