Five-Veg Lasagne; Iron-Rich!

This one is for our Veggie readers! Get some extra Iron in your system with this delicious 5 veg lasagne from BBC Good Food

 

Ingredients

  • 4 tbsp olive oil
  • 1 aubergine, cut into small chunks
  • 150g mushrooms, chopped
  • 4 roasted red peppers, chopped
  • 700g passata with onions and garlic
  • 8-10 lasagne sheets
  • 400g frozen spinach, defrosted
  • 250g tub ricotta
  • 25g grated parmesan (or vegetarian alternative)
  • 25g pine nuts

 

Method

  1. Heat oven to 180C/fan 160C/gas 4. Heat 2 tbsp olive oil in a large, non-stick frying pan. Fry the aubergine for 5 mins until softened, then tip into a bowl. Fry the mushrooms in the remaining oil for a few mins until golden, then mix with the aubergine and peppers. Spoon half of the veg into a 20 x 30cm baking dish. Spoon over half the passata, then arrange a layer of lasagne sheets on top.
  2. Spread the rest of the veg over the pasta, cover with passata and another layer of pasta. Drain any excess liquid from the spinach and mix together with the ricotta and half the Parmesan. Spoon over the top of the pasta, then sprinkle with the remaining Parmesan and pine nuts. Cover with foil, bake for 20 mins, uncover, then bake for another 10 mins until browned. Serve with a crisp green salad.

 

 

Enjoy! Yummmmm!

Gluten Free Parsnip Hash Browns

This is for our beautiful Gluten Free readers, we look after you too <3

Serves 6

 

Ingredients

  • 450g waxy potatoes (such as Charlotte)
  • 350g parsnips or other root veg
  • 1 small onion, halved and thinly sliced
  • 1 garlic clove, finely chopped
  • 1 egg, beaten
  • 4-5 tbsp sunflower oil

To serve

  • 6 rashers of streaky bacon or slices of prosciutto
  • 6 stems of cherry tomatoes on the vine
  • 6 eggs

 

Method

  1. Peel and coarsely grate the potatoes and parsnips – if you’re using a food processor, attach the medium grater. Squeeze out as much liquid as possible with your hands and put them in a bowl.
  2. Stir in the onion, garlic, egg and season if you like. Divide the mixture into six and roughly shape into flat cakes. Heat 2 tbsp of the oil in a large non-stick frying pan and fry three of the cakes on a low heat for 4-5 mins on each side until golden and tender. Transfer to kitchen paper with a slotted spoon and leave to cool while frying the remainder, adding remaining oil as necessary. Meanwhile grill the bacon and tomatoes, poach the eggs and serve alongside.

 

We Made It To 6 Months!

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We started as an idea and a dream 6 months ago, and we’re live and kicking 6 months later!

 

Thanks to our readers and followers!

<3

DIY Pedicure

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Summer is coming, whether you’re staying where you are or going on holiday, your feet deserve a bit of air! Being cooped up in your shoes and socks all winter, they want to be set free while it is still sunny and warm outside!

Let’s give our feet a bit of love this weekend and prepare them for flip flops, sandals or even no shoes!

 

Thanks to makeupandbeauty.com we have found a great way to do your own pedicure!

What you will need:

  1. Nail Clippers, Cotton pads, Nail Polish Remover, Cuticle Cream , Cuticle pusher, emery board or nail file
  2. Basin for soaking and towels for drying your feet. (Foot wash ingredients are listed below)
  3. Foot file, pumice stone or a loofah
  4. A good foot scrub
  5. Foot moisturiser

 

1. TRIMMING AND SHAPING:
Remove your old nail polish with some cotton dipped in nail polish remover. Trim your nails. Make sure you cut straight across and don’t cut the corners too much as this can lead to painful ingrown nails. Use an emery board or nail file to give them the desired shape. Some people may prefer to cut nails after soaking as they will be softer and easy to shape. I do this first as my nails get too soft for shaping once they are soaked.

 

2. FOOT SOAK

A good foot soak goes a long way in beating the stress after a long day. In a basin fill warm water enough to cover up to your ankles and add:

  1. Epsom salt ½ cup. This is an emollient and will soothe inflammations, reduce roughness and reduce muscle pain. Also helps with exfoliation. (Available in most medical shops). However if you do not have this you can use any other bath salts you may have on hand.
  2. Juice of 1 lemon
  3. A few drops of a Foot Wash of your choice. You can substitute this with liquid hand wash or shampoo if you like.
  4. Essential oils of your choice. (10-12 drops). I use lavender and eucalyptus. Lavender soothes and rejuvenates the skin and helps calm the nerves while eucalyptus provides excellent relief to aching feet. It is also a very good antiseptic and disinfectant.
  5. Add a few smooth pebbles to the water. These will provide a gentle massage as you place your feet on them. Feels heavenly!! (Read this tip somewhere and totally love it!)
  6. Sit in a comfortable position, soak your feet and relax for 15-20 minutes. Dry them with a towel.

 

4. MOISTURISE:

Once you are done scrubbing, wash your feet clean and moisturise them.

Use moisturiser of your choice. A face cream you found to be too heavy for the face can do the trick!!

Almond oil and olive oil (1tsp each) with 10-12 drops of your favourite essential oil also makes a good home made massage oil for feet.

Rub a generous portion into your feet and massage well, better still if you can get someone else to do the massage for you. Ask your hubby or a friend! Sit back and relax! Regular foot massages help keep nerve endings stimulated, improve blood circulation, nourish the skin and foot muscles.

If you have cracks, follow up with a cream formulated especially for that. You can also use Vaseline mixed with lime juice, wrap with plastic for 15 minutes. Wear loose cotton socks and tuck yourself in.

5. DRESS THEM UP!

Paint your toe nails with a colour of your choice. Always apply a base coat. Wait for it to dry and then apply a coat of nail polish. Let it dry completely before you apply the next coat. This will make your nail polish last longer.

Showcase your feet in stylish footwear, a beautiful anklet, pretty toe ring or even tattoos…whatever you fancy!

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

Merry Christmas!

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Hope you all enjoyed this Christmas with your friends and family. We definitely did!

Starter (top): Fig and goats cheese tart

Main (middle): Roasted duck and pork, roasted potatoes, Brussel sprouts with chestnuts, parsnips, cabbage, stuffing and pigs in blankets

Dessert: Pecan Pie 

 

We do wish all of you a very merry Christmas and a Happy New Year. We will be updating the site even further in 2014!

 

Love and Blessings

TetheredFeather Team

xoxo