October, 2010


27
Oct 10

Super healthy Salmon Salad

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Super healthy Salmon Salad

I’m frequently told how high fat many “free from” foods are, meaning that following a wheat, gluten or lactose free diet can lead to consuming a lot more calories and fat than you think you might be. With this in mind, my super healthy salmon salad makes a really delicious meal that is very nutritious. Even my boyfriend who says he “doesn’t like salads” absolutely loves it!

Serves 2 as a main or 4 as a starter

Ingredients

2 salmon fillets, skin on

1 large, ripe Hass avocado

200g pre-cooked Puy lentils (I like the ones sold in a pouch)

100g lettuce leaves (my favourite is a mixture of pea shoots and baby spinach leaves)                            

1 pack tender stem broccoli

3 tablespoons good quality olive oil

1 teaspoon freshly squeezed lemon juice

 

Method

This salad is very quick and simple to make. As there are a number of different stages involved, you can easily prepare the cooked ingredients in advance and assemble just before serving.

1)      Cook the salmon by placing the fillets skin down in a hot frying pan or grill pan. Cook for around 3 minutes on a high heat, then lower the temperature and cook for another 3-5 minutes until the flesh turns a peachy colour and is no longer translucent.

2)      Flip the salmon fillet over so it’s flesh side down and cook for another two minutes. I like my salmon cooked fairly lightly, so it’s up to you how you prefer it cooked.

3)      When the salmon fillets are cooked to your taste, remove them from the pan and pull away the skin. Flake the salmon into large chunks with a fork – you’ll find it naturally falls apart very easily.

4)      Next, heat one tablespoon of olive oil in a frying pan. When it’s hot, add the lentils and cook for around 2-3 minutes (there will be instructions on the packet) until they are separated and are warmed through. Put to one side in a bowl once heated.

5)      Now, steam or boil the broccoli until it is soft but still retains a bit of crunch.

6)      Whilst the broccoli is cooking, start to assemble the salad. Wash and dry the lettuce leaves and lay them out the plates. Scatter the lentils over the leaves, followed by the salmon flakes. Slice the whole avocado and lay the slices onto the salad. Finally, add the broccoli stems once cooked.

7)      Whisk together the remaining two tablespoons of olive oil with the lemon juice to make the dressing. Pour evenly over the salad and enjoy immediately.


14
Oct 10

Ruth’s Fabulous Chocolate Crinkles

 

I am over the moon to bring a guest recipe to you this week from the supremely talented and all round lovely lady Ruth Clemens, runner up of the Great British Bake Off television series and blogger extraordinaire as The Pink Whisk. Ruth has firsthand experience at cooking for a “free from” diet, so I hope you enjoy this delicious recipe of hers. As ever, please let me know how you get on!

 

 

 

 

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Chocolate Crinkles

As the nights are drawing in nothing in the world beats a plate full of home baked cookies and not only do these Chocolate Crinkles look gorgeous they taste delicious too!

 

Makes 24

 

Ingredients:

 

150g gluten free plain flour

20g cocoa powder

1 tsp baking powder

60g butter or soya spread

150g soft brown sugar

2 tbsp sweetened soya milk

60g icing sugar

1 large egg

100g dairy-free dark chocolate

 

100g icing sugar for rolling

 

Method:

 

Cream together the butter or soya spread and brown sugar.

 

Sift together the flour, cocoa powder, 60g icing sugar and baking powder.

 

Melt the chocolate in a glass bowl over a pan of hot water.

 

Add the egg to the creamed butter/soya and sugar and mix well.

 

Add the sifted dry mix, melted chocolate and soya milk and mix till thoroughly combined.

 

Split the mixture in half and place each half in a sandwich bag or wrap in cling film.  The mixture will be sticky and difficult to handle at this stage.  Chill in the fridge for one hour.

 

Preheat the oven to 180c/160c Fan/Gas Mark 4

 

Once the dough is chilled remove from the fridge.  Place 100g icing sugar onto your work surface.  Remove one portion of crinkle dough from the plastic wrap, shape into a rough log and roll through the icing sugar to coat.

 

Pinch off pieces of dough and roll into balls approx 1″ in diameter.  Roll each ball through the icing sugar to coat thoroughly.  Repeat until all the dough is used. 

Make sure you coat each piece of dough so that it is completely covered in a good layer of icing sugar.

 

Place the balls of dough onto a greased baking sheet, spread well apart and bake in the oven for approx 9 minutes.

 

Allow to cool on the baking tray for 10 minutes before transferring to a wire rack to cool completely.

 

 

 

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