Cantaloupe Smoothie

Makes: 1 serving Serving Size: 2 1/4 cups Active Time: 10 minutes Total Time: 10 minutes (plus overnight to freeze banana) INGREDIENTS 1 banana 2 cups chopped ripe cantaloupe 1/2 cup nonfat or low-fat plain yogurt 2 tablespoons nonfat dry milk 1 1/2 tablespoons frozen orange juice concentrate 1/2 teaspoon vanilla extract   PREPARATION Place…

Kale Salad with Butternut Squash, blue cheese & honey cider vinaigrette

4 servings prep time:15 min You can toss this salad with the vinaigrette and serve it right away, or refrigerate it overnight to allow the flavors to meld and the kale to soften. VINAIGRETTE: 2 tablespoons olive oil 1 1/2 tablespoons apple cider vinegar 2 teaspoons red wine vinegar 1 teaspoon Dijon mustard 1 teaspoon honey SALAD:…

Superb Butternut Squash Soup

Serves 8 Cooks In: 55 minutes Difficulty:Super easy Ingredients olive oil 16 fresh sage leaves 2 red onions , peeled and chopped 2 sticks celery , trimmed and chopped 2 carrots , peeled and chopped 4 cloves garlic , peeled and chopped 2 sprigs fresh rosemary , leaves picked ½ – 1 fresh red chilli ,…

Coconut-Lime Cheesecake with Mango Coulis

9 h 30 m 8 servings Ingredients 3/4 cup sweetened flaked coconut 3/4 cup crushed gingersnap cookies 3 tablespoons melted butter 2 (8 ounce) packages cream cheese, softened 1 (10 ounce) can sweetened condensed milk 2 eggs 1 tablespoon lime zest 2 tablespoons lime juice 1 tablespoon coconut extract 2 cups cubed fresh mango 1…

Roasted Aubergine Soup

  Serves  4-6 people You’ll need: 2 medium aubergines (about 800g) olive oil for coating vegetables and frying salt freshly ground black pepper 2 medium red peppers (about 350g), halved and seeded 1 large red onion (about 200g), halved but not peeled 2 medium ripe tomatoes (about 250g) 3 cloves garlic, finely chopped 0.5 tsp dried…

Pasta with pine nuts, broccoli, sardines & fennel

Prep: 15 mins Cook: 15 mins Easy Serves 6 Ingredients 4 tbsp extra-virgin olive oil, plus a splash 500g bucatini or long pasta, like spaghetti 500g purple sprouting broccoli , stalks halved if very large 2 red onion, sliced 4 garlic clove, thinly sliced 1 small fennel bulb, very thinly sliced 50g salted sardine ,…

Souffle Baked Potatoes With Cheddar

Serves 4 Preparation 15 mins Cooking 80 mins Ingredients 4 baking potatoes 2 eggs, separated 120g (4oz) Cheddar or gruyère, grated 2tbsp chopped fresh chives 1 x 85g pack watercress, roughly chopped 2tsp Dijon mustard Method: Heat the oven to 200°C (gas mark 6). Bake the potatoes for 60 mins, then set aside until they are cool enough…

Miso Glazed Aubergine

Serves 4 Prep Time: 15 minutes Cooking Time: 35 minutes INGREDIENTS 100ml of vegetable oil 2 regular sized aubergines 4 tablespoons of red miso paste 1 tablespoon of hoisin sauce 3 tablespoons of mirin 175g white rice (I use basmati) 25g butter 1 teaspoon of sugar 1 tablespoon of sesame seeds 1 spring onion Sriracha…

Sourdough Tartine with Blue Cheese and Roasted Honey Figs

Duration: 30 mins Serves 2   Tartines – open sandwiches are absolutely adored by the French. Because they are simple, you need good bread, preferably sourdough, and the best, ripest blue cheese you can find. Serve it with the watercress tossed in vinaigrette made with walnut or hazelnut oil, and some toasted nuts. Ingredients 2…

Silken Tofu Ceviche

Serves 4 Duration: 30 minutes, plus 30 minutes to 48 hours marinating time Ingredients  350g of silken tofu, firm 2 limes 1/2 pink grapefruit 3 garlic cloves 1/2 red onion 1 tsp honey 1 tsp flaky sea salt Ceviche salad 1 mango, ripe 1 cucumber 125g of radishes 125g of samphire 25g of fresh mint…