Friday, February 28, 2014

Eggs Benedict

225g fresh spinach
Juice of ½ lemon
4 tbsp fat free natural fromage frais
1 tbsp freshly chopped tarragon
salt and freshly ground black pepper
4 slices wholemeal toast from a 400g loaf
4 slices Chicken/ Lamb polony 
4 poached eggs


  1. Place the spinach in a large pan with the lemon juice and cook for 2 minutes until wilted. Drain off any juice and keep warm.
  2. For the sauce. Season the fromage frais with the tarragon and a little salt and black pepper. Heat gently for 1-2 minutes until warm. Don't boil or the fromage frais will separate.
  3. To assemble. Place a slice of toast on each plate and cover with a slice of polony. Pile on the spinach and top with a poached egg.
  4. Spoon over the sauce and serve immediately.
Recipe adapted from slimming world.

Friday, February 21, 2014

Lemon Butter Chicken Kebabs

•    ½ kg chicken fillet cut into up
•    3 slices bread soaked in milk
•    2 eggs,
•    some crushed garlic, green chillies, black, lemon&white pepper
•    salt,
•    1 tblsp jeeru
•    1tblsp semolina,
•     fresh green dhania and spring onion. cut up

mix together the above ingredients in a food processor or magi mix. Add ½ tsp baking powder before frying. shape into balls or longs, and fry.

lemon, garlic flakes, butter and parsley. suggestions: serve as is with grated crisp or wrapped in your favorite tortilla with mayonnaise, guacamole, grated crisp...... for burger patties, add chicken spice, parsley and only 1 egg to mixture

Source: Radio Islam Recipes

Monday, February 10, 2014

Moroccan Chickpea Soup

  • 1 tbsp olive oil
  • 1 medium onion, chopped
  • 2 celery sticks, chopped
  • 2 tsp ground cumin
  • 600ml hot vegetable stock
  • 400g can chopped plum tomatoes with garlic
  • 400g can chickpeas, rinsed and drained
  • 100g frozen broad beans
  • zest and juice ½ lemon
  • large handful coriander or parsley and flatbread, to serve
    1. Heat the oil in a large saucepan, then fry the onion and celery gently for 10 mins until softened, stirring frequently. Tip in the cumin and fry for another min.
    2. Turn up the heat, then add the stock, tomatoes and chickpeas, plus a good grind of black pepper. Simmer for 8 mins. Throw in broad beans and lemon juice, cook for a further 2 mins. Season to taste, then top with a sprinkling of lemon zest and chopped herbs. Serve with flatbread.

    Source: BBC Good Food

      Tuesday, February 04, 2014

      Mediterranean Beef Pasta

      Serves: 2
      Time: 30 minutes


      • 225g lean beef, cut into strips
      • 200g pasta shapes
      • 1 garlic clove, crushed
      • 1 red pepper, sliced
      • 1 courgette, chopped
      • 100g mushrooms, sliced
      • 225g can of chopped tomatoes
      • 1 tbsp tomato ketchup
      • dried mixed herbs


      1. In a saucepan or wok, fry the meat and garlic for four to five minutes until browned. You should not need to use any oil.

      2. Add the pepper, courgette and mushrooms and stir-fry for two minutes. Stir in chopped tomatoes, ketchup and herbs, and season to taste. Bring to the boil and simmer for five minutes.

      3. Cook the pasta according to the instructions on the packet. Drain it and stir into the sauce.

      Source: NHS UK