Dieting Recipes
We’re always on the look out for great recipes, whether you’re on a diet or looking for something new to impress the family you can be sure to find something here!
We’re always on the look out for great recipes, whether you’re on a diet or looking for something new to impress the family you can be sure to find something here!
I am always one to try and eat seasonally, and now is the perfect time to pick out a recipe for those vegetables that need using now! And the reason for a salad is the fact it is sunny outside and salads are perfect for it! This recipe is from BBC Good Food.
This dish sounds simple and is quick to prepare, so you can get out in the sun to eat it!
Courgette & watercress salad with grilled fish & herbed aïoliIngredients:
about 12 baby courgettes
olive oil
4 fillets white fish, skin on
juice 1⁄2 lemon
bunch mint, leaves picked
100g bag watercress (or use rocket)
2 egg yolks
1 tsp Dijon mustard
1 fat garlic clove
200ml mild olive oil
lemon juice , to taste
handful mixed soft herb (such as chives, parsley, mint, and dill) chopped, plus extra leaves to serve
How To:
Heat a griddle pan. Rub courgettes in 1 tsp oil, season, then griddle until just soft. Set aside while you make the aïoli. Whizz egg yolks in a processor with the mustard, garlic and plenty of salt. Gradually add the oil until thick, then season with lemon juice. You can make this with a stick blender (see Know-how, above right). It will keep for a day in the fridge.
Season the fish. Heat a non-stick frying pan until very hot, add 1 tsp oil, then fry the fish, skin-side down, for 3 mins until crisp. Turn and fry the fish for just 30 secs-1 min more until it is cooked all the way through.
To serve, fold the herbs into the aïoli. Whisk 1 tbsp oil with the lemon juice, season, then use to very lightly dress the courgettes, mint and watercress. Pile onto plates, top with fish plus a dollop of aïoli, then scatter with herbs.
Okay so I thought we should include a little World Cup love on the website even if you are not a massive fan I am pretty sure at some point you will have to prepare a feast and entertain ‘the mates’! So I had a good luck around the web and discovered a whole list of recipes catering to those party sizes! Here’s my favourite!
Makes 20
Ingredients:
3 garlic cloves, roughly chopped
knob of fresh ginger, roughly chopped
1 orange , grated zest and juice
3 spring onions, roughly chopped
2 tbsp clear honey
1 tbsp light soy sauce
2 tbsp vegetable oil
4 small skinless boneless chicken breast fillets , cut into cubes
20 button mushrooms
20 cherry tomatoes
2 large red peppers, seeded and each cut into 10
How To:
Grind the garlic, ginger, orange zest and spring onions to a paste in a food processor. Add the honey, orange juice, soy sauce and oil, then blend again. Pour the mixture over the cubed chicken and leave to marinate for at least 1 hr, but preferably overnight. Toss in the mushrooms for the last half an hour so they take on some of the flavour, too.
Thread the chicken, tomatoes, mushrooms and peppers onto 20 wooden skewers, then cook on a griddle pan for 7-8 mins each side or until the chicken is thoroughly cooked and golden brown. Turn the kebabs frequently and baste with the marinade from time to time until evenly cooked. Arrange on a platter, scatter with chopped spring onion and eat with your fingers.
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