Pan-seared Salmon on Baby Arugula Salad
DIRECTIONS: 1. Place the salmon fillets in a shallow bowl. Toss well with lemon juice, olive oil, salt and pepper. Let rest for 15 minutes. 2. Cook the salmon, skin-side… Read More »
Oven Baked Sweet Potato “Fries”
Directions: Preheat oven to 400 degrees F. Wash the sweet potatoes well and pat dry. Cut the sweet potato in half lengthwise. Place cut side down, cut each… Read More »
One-pot Chicken with Braised Vegetables
Directions: Heat oven to 220C/fan 200C/gas 7. Season the chicken inside and out with salt and pepper. Heat the butter in a casserole dish until sizzling, then take… Read More »
Olive oil-baked Potatoes
Directions: Heat oven to 200C/fan 180C/gas 6. Scrub the baking potatoes, then pat dry. Slice lengthways into three. Drizzle olive oil over a large baking sheet. Place the… Read More »
Mixed Dried Fruits & Nuts
DIRECTIONS: Combine the fruit and nuts in a bowl. Pack in a plastic or cello bag. Close with a twisty or a rubber band. Makes one 2-ounce serving…. Read More »
Mexican Bean Salad
Directions: Lower the eggs into boiling water and boil for 6½ mins, then put into a bowl of cold water to cool. Slice the avocados and place in… Read More »
Mediterranean Tuna on a Roll
DIRECTIONS: 1. Combine onions with olive oil, 1 Tbsp red-wine vinegar, salt, and black pepper in a bowl; marinate 5 minutes. 2. Mix in tuna, including the oil. Season with… Read More »
Mediterranean Chicken Salad
DIRECTIONS: 1. Combine oil, vinegar, tarragon, lemon juice, mustard, salt, and pepper in a small bowl. Whisk to blend. 2. In a medium bowl, toss chicken with ¼ cup dressing…. Read More »
Maple Mustard Kale with Turkey Bacon
Directions: Heat a 12 inch sauté pan over medium heat. Add olive oil, onions and turkey bacon and sauté until browned, about 8 minutes. Meanwhile, remove the tough… Read More »
Leg of Lamb cooked with Potatoes
Directions: Heat the oven to 230C/fan 210C/gas 8. Start by making deep incisions all over the meaty side of the leg of lamb using a small knife. Whizz… Read More »
Quinoa Salad
DIRECTIONS: 1. In a small saucepan bring water and salt to a boil. 2. Stir in quinoa, cover and lower the heat to simmer. Cook for 15 minutes. 3. Put quinoa… Read More »
Happy Face Pita
DIRECTIONS: 1. Evenly spread each of 4 pocketless pitas with hummus. 2. Form a cat face, with cucumber slices for eyes and cherry tomato halves for eyeballs; a gherkin for… Read More »
Gruyère, Leek & Potato Pie
Directions: Cook the potatoes in boiling salted water until tender, about 5 minutes. Drain and cool. Cook the leeks in a large knob of butter until really tender…. Read More »
Grilled Cheese & Tomato Sandwich
DIRECTIONS: 1. Sprinkle the cut sides of tomatoes with sugar and pepper. Broil on a baking sheet, cut-side up, for 8 minutes. 2. Butter one side of each slice of… Read More »
Greek Chicken Salad
DIRECTIONS: 1. Put chicken in a baking dish. Combine oregano with 1/4 cup of olive oil in a blender; process until smooth. Coat chicken with marinade, cover and chill… Read More »
Goat’s Cheese & Watercress Quiche
Directions: Put the flour and a pinch of salt in a large bowl. Rub in the butter until the mixture looks like breadcrumbs. Stir in the egg and… Read More »
Glazed Sweet Potatoes and Dried Plums with Ginger
Directions: Heat oven to 350°F. Cut each sweet potato into 4 wedges, lengthwise. Cut each wedge in half across. Place sweet potatoes and dried plums in lightly oiled… Read More »
Fruity Faces
DIRECTIONS: 1. Combine cream cheese with honey. 2. Spread on bread slices. 3. Design faces with assorted fruits: blueberries for eyes, mango for eyeballs, kiwi for the nose, and mango for… Read More »
Foolproof Slow Roast Chicken
Directions: Heat oven to 160C/fan 140C/gas 3. Brush a large roasting tin all over with butter and smear some over the skin of the chicken. Place the chicken… Read More »
Edamame & Summer Bean Salad
Directions: Trim the wax beans and cut crosswise into thirds. In a large pot fitted with a steamer basket, bring 1 inch water to a boil. Add the… Read More »
Double Banana Sandwiches
DIRECTIONS: 1. In a small bowl, stir ricotta cheese with honey. 2. Spread mixture on 6 slices of banana bread; top with banana slices. 3. Form into sandwiches; cut in half…. Read More »
Curried Vegetable Couscous
Directions: In a food processor, combine the celery, carrot, onion, bell pepper, ginger and garlic. Pulse until the vegetables are very finely minced. Don’t puree. Set aside. In… Read More »
Curried Squash, Lentil & Coconut Soup
Directions: Heat the oil in a large saucepan, add the squash and carrots, sizzle for 1 min, then stir in the curry powder and cook for 1 min… Read More »
Curried Mustard Greens and Garbanzo Beans with Sweet Potatoes
Directions: Steam peeled and sliced sweet potatoes for approximately 5–8 minutes. While steaming potatoes, slice onion and garlic. Heat 1 Tbsp broth in 12 inch skillet. Sautè onion… Read More »
Creole-style Black-eyed Peas
Directions: In a medium saucepan over high heat, add 2 cups of the water and black-eyed peas. Bring to a boil for 2 minutes, cover, remove from heat… Read More »
Creamed Swiss Chard
Directions: In a large frying pan, heat the olive oil over medium heat. Whisk in the flour to make a smooth paste. Continue whisking and add the garlic;… Read More »
Cream Cheese Daisies
DIRECTIONS: 1. Using a flower cookie cutter, make daisy shapes out of the bread. 2. Punch a small hole in half the shapes with a 1-inch cookie cutter. 3. On the… Read More »
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