Category Archives: Recipies

RECIPE OF THE MONTH – January’s Red Pepper Soup with Lime

INGREDIENTS

4 red peppers, seeded and chopped

1 large onion, chopped

5ml/1tsp olive oil

1 garlic clove, crushed

1 small red chilli, sliced

45ml/3tbsp tomato puree

900ml/1.5 pints, chicken stock

Finely grated rind & juice of 1 lime

Salt & Black pepper

METHOD

Cook the onions and peppers gently in the oil in a covered saucepan for about 5 minutes, stirring the pan occasionally, until softened.

Stir in the garlic and then add the chilli with the tomato puree.  Stir in half the stock, and then bring to the boil.  Cover the pan and simmer for 10 minutes.

Cool, then puree in a food processer or blender.  Return to the pan, adding the remaining stock, the lime rind and juice, and seasoning

Bring the soup back to the boil.  Serv e with a few strips of lime rind.

 

Chunky Tomato Salsa

INGREDIENTS:

Makes: 1 bowl of salsa

1 clove of garlic, very finely chopped

1 medium onion, very finely chopped

3 large tomatoes, very finely chopped

1 lime, juiced

1 tablespoon chopped fresh coriander

1/2 teaspoon of chilli powder

3 pinches of salt and pepper

1/2 teaspoon cumin

PREPARATION METHOD

Prep: 15 mins | Extra time: 30 mins, marinating

Mix all together and enjoy

For best results, leave for 30 minutes to marinate.

Guacamole Dip

INGREDIENTS:

Serves: 4

2 ripe avocados

1/2 red onion, finely chopped

1 tomato, chopped or a spoonful or salsa

1 teaspoon of ground cumin

1/2 lime, juiced

2 garlic cloves, minced or through a garlic press

Salt to taste

PREPARATION METHOD:

Pref: 10 mins | Extra time: 1 hour, chilling

Cut the avocados in half and remove the stone.  Using a knife, slice the avocado flesh lengthways and crossways to make little squares, scoop it from the skin into a bowl and then mash them using a fork or masher.

Add the remaining ingredients, mix it together and add salt to taste if required.

Chill for 1 hour before serving to allow flavours to marinate.

Tip: Push the stones into the mix to stop browning. Remove before serving.

Greek Tzatziki

INGREDIENTS:

Serves: 5

1 cucumber

a pinch of pepper and a pinch of salt

1 whole garlic, crushed

500g Greek strained yoghurt

60ml of olive oil

a little bunch of dill finely chopped

Preparation method

Prep: 15 mins

METHOD:

Peel cucumber, grade a place in a strainer.  Squeeze out excess water from the cucumber and place in a mixing bowl.

Add pepper, salt, yoghurt and mix.

Slowly add 1 tablespoon of olive oil and stir.  When the oil dissolves add another tablespoon and repeat until 3 tablespoons are added.

Add crushed garlic and stir.  Add more garlic if required.

Add dill and mix.

Spoon into a serving bowl and place an olive or sprig of find in the middle for decoration or drizzle with some olive oil.

Leave to refrigerate.

Beetroot Dip

INGREDIENTS:

450g whole baby beetroot

A bunch of coriander

1tsp cumin

2 tbsp plain low fat natural yoghurt

2 tbsp lemon juice

Pinch of salt and petter

METHOD:

Throw all ingredients into your processor and blend

3 EASY DIPS

INGREDIENTS:

450g of plain natural low fat yogurt

with one of the following:

2 cloves of garlic, finely crushed

3 tsp of mint sauce OR 1 tbsp of chopped mint

1 tsp of curry powder

1/2 cucumber, finely sliced

PREPARATION:

Continue reading