Green Tea Salmon

Salmon poached in green tea

DSC_0742a

When I became pregnant with Lentil I gave up coffee and green tea and anything else with caffeine in it – just like most first time mothers-to-be worried that even a drop could be damaging!  I realised I could survive quite well without coffee.  I actually don’t really like coffee, but had become a daily drinker: fetching a latte was an excuse to escape the relentless stressy office environment for five minutes once or twice a day.  I also hopped the caffeine would actually keep me awake no matter how little sleep I got!

Continue reading

Advertisements

Fruit and Oat Bars

These crumbly, crunchy bars are just divine!  Mix up supermarket snacks with some home-baked treats.

DSC_1092a

Everyone needs snacks and our family is no different!  Whenever Lentil asks for a rice cake or cereal bar I think I really need to come up with some healthy, tasty alternatives to supermarket bought treats that his Papa will also like! That’s not to say that supermarket-bought snacks don’t have their place – of course they do!  Some of the big brands now make healthy, organic snacks, which are super convenient.  I’d be kidding myself if I thought I could bake all my kids snacks, but I like to try when I can.

Continue reading

Cucumber and Pineapple Smoothie

IMG_5510a

I love this flavour combination, which I happened upon accidentally while creating Riata for my chickpea and sweet potato curry (click here in case you missed it!).  I don’t know why I never thought of cucumber and pineapple before, but I’m sure glad I’ve found it now!!

Lentil loves smoothies and now regularly asks for them, so I’m constantly on the lookout for new concoctions and this one definitely seems to be a winner. Smoothies are also a great way to use up that leftover bit of cucumber in the fridge that would otherwise end up in the bin.

IMG_5509b

The what:

a think slice of pineapple, peeled and chopped

1/3 cucumber, peeled and sliced

handful fresh mint

4 tbsp natural yoghurt

1 tsp honey

The how:

Blend the pineapple, cucumber and mint in a food processor, then add the yoghurt and honey and blend until well combined.  You can either serve as a textured smoothie, or pass through a sieve if you prefer a drinkable smoothie without any “bits”.  Personally, I prefer the former, but some kids might be put off by the “bits”.

Have a smoooooothie day!

IMG_5509a

Glazed Salmon with Carrot and Courgette Ribbons

DSC_0641a

Once Coco and Lentil got used to the early weaning vegetable purees I made, I was keen to introduce fish.  I wasn’t a great fish eater as a child: I only ate my mother’s fish pie which she topped with crumbled crisps and even then, I ate more of the potato and crisps than the fish! Thankfully, Coco and Lentil aren’t yet showing any signs of my fish pickiness. Salmon was the first fish they tried and one I come back to regularly.  As an anadromous fish it’s great brain food, a good source of vitamin D, and, of course, it’s omega-3 properties are well publicised.  It is also very versatile and can be baked, cured, eaten raw, grilled, poached, sautéed or smoked.  This recipe calls for a saute pan and a little glaze.  It’s yummy and healthy!

You can check out our other fish recipes here.

DSC_0635b

Makes 2 adult and 2 child portions

The what:

3 salmon fillets, skinned

1 courgette, topped & tailed

1 carrot, peeled, topped & tailed

1 cm ginger, finely sliced

1/2 celeraic, outer skin peeled

1/2 tbsp olive oil

for the sauce:

1 tbsp toasted sesame oil

2 tbsp oyster sauce

1 tsp reduced salt soy

2 tsp honey

The how:

Slice the carrot, celeraic and courgette into thin vertical strips using a potato peeler, or alternatively if you have a spiralizer, slice into ribbons.  You can prepare the vegetables in advance – just place in a bowl with water and refrigerate.  Drain and pat dry with some kitchen towel when needed.

To make the glaze mix all the ingredients together in a shallow bowl and marinade the salmon fillets for 2 minutes on each side.

Meanwhile heat the olive oil in a large non-stick pan for the vegetables.  Heat another dry pan for the salmon.  Remove the salmon from glaze (but retain the glaze for later) and add to the dry, hot pan. Cook for 2 minutes, then turn, pour over the glaze and cook for further 2 minutes.  Add the spiralized vegetables to the oiled pan and cook for 2-3 minutes.

To serve, arrange the vegetables on a plate and place the salmon on top. Drizzle over the remaining glaze from the hot pan.

DSC_0649a

Strawberry Goodness Dessert Pot

IMG_5733a

“More strawberries?” I hear you say.  But it’s summer and they are just soooooo delicious! I just can’t get enough of these scarlet berries at the moment.  Plus I’m getting all caught up in Wimbledon fever, especially with this fantastic weather.  And heaven forbid we waste any strawberries!  So here is a little dessert I created earlier this week.  It went down such a treat with Lentil and Mr C&L that we’re having it again this evening. You can use whatever fruit you like: it’s a great way of using up any leftovers while they are still fresh.  And it’s so quick and easy, just an assembly job really, which leaves more time to focus on the main course. Just as well as I have no clue what we’re having yet! Hoping to get a little inspiration when I head to the fishmongers later. As delicious as this pot of goodness it, I’m not sure Mr C&L would want to forego a main dish for it……

DSC_0055a

Makes one Papa-sized sharing pot and one smaller pot with two kiddie portions.

The what:

6 large strawberries, stem removed and quartered

75g blueberries

5 tbsp natural yoghurt

1 tbsp honey

large handful of granola

some orange zest for sprinkling on top

The how:

Mix the yoghurt and honey together.  If making in one large bowl, layer the bottom of your bowl/jar with half the quartered strawberries.  Dollop 4 tbsp of the honey yoghurt on top.  Next add the granola and layer the blueberries on top of that.  Add the remaining strawberries and 1 tbsp of honey yoghurt.  Finally sprinkle a little orange zest on top.  Be sure to just use the outer zest as if you go too close to the orange flesh it will be bitter.

Then grab a spoon and tuck into to this pot of deliciousness!

Would love to hear any other ideas you have for fruits to use.  xx

DSC_0042a

Aubergine, goat’s cheese & squash salad

DSC_0804a

Despite rather cloudy, overcast days, the sun has been making a consistent appearance in the evenings of late providing a great opportunity for some al fresco evening dining!  I’ve been experimenting with a few different salads to have on their own or as an accompaniment to a barbecue.  Here is the recipe for one that passed the Lentil and Papa Lentil test (after a few goes at the dressing!).

Brown, green or puy lentils are usually best for salads as they retain their shape and texture after cooking.  However, I had run out of all of the above and only had split-red left in the cupboard.  The colour actually works well with the butternut squash!  Although they do go a little mushy when cooked: good for Coco and her three front teeth!

The What:

IMG_4966a

1 aubergine, chopped into chunks

1/2 butternut squash, seeds removed

40g lentils (brown, green or puy – see above)

100g hard goat’s cheese (or you can use feta as an alternative)

1 red onion, sliced

a knob of unsalted butter

Olive oil for drizzling

Some spinach leaves (optional)

For the dressing:

1 tbsp balsamic vinegar

1 tsp honey

1/2 tsp Dijon mustard

5 tbsp olive oil

a little black pepper

Tip: I usually make my dressings in an old jam jar so I can close the lid and give it a good shake to mix it well.

IMG_5075a

The how:

Preheat the oven to 200 (180 fan).

Place the butternut squash on a baking tray and brush with the melted unsalted butter.  Bake in the oven for 10 minutes initially.

Meanwhile, place the aubergine chunks on another baking tray and drizzle with olive oil.  When the butternut squash has cooked for 10 minutes, add the aubergine to the oven and cook both for a further 25 minutes.

Rinse the lentils and then put the lentils in a saucepan and cover with cold water.  Bring to the boil and simmer for 15 minutes (until soft).

Heat a little olive oil in a saute pan and cook the onion on medium heat until caramelised.  Set aside to cool.

Once the butternut squash is cooked, chop into chunks and place in a salad bowl along with the aubergine, lentils, onions and spinach leaves (if using). Break up the goat’s cheese and place on top.

For the dressing add the balsamic vinegar, honey, Dijon mustard and pepper to the jar (or a bowl) and mix well.  Next add the olive oil, close and shake well to fully combine. Drizzle the salad with the dressing or serve on the side.

DSC_0803a

For the adults a chilled glass of fruity white wine is a good accompaniment to this salad!

Wedding photos - Carlo Gorgio 582

xx