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what you need:
½ Red/purple cabbage, chopped
½ Green cabbage, chopped
3 carrots, grated
½ cup macadamia nuts (Optional)
¼ cup pine nuts (optional)
3 tbsp lemon juice
1 tsp garlic, crushed
¼ cup olive oil
1 cup green leafies (i.e. rocket or spinach leaves)
1 tsp vegetable stock
what you do:
Make a vegetable stock by adding your vegetable stock cube to water, and mixing.
Pour this over your chosen amount of cous cous, and leave to soak in a flavour.
Wash all your vegetables in a colander.
De-seed and slice all your bell peppers, and put in a bowl to one side.
Slice your tomato and put in the bowl also.
Add sweet corn to the bowl.
Chop your spring onion and add to the bowl.
Stir your cous cous and ensure the stock is soaked in. Now add your bowl of vegatables to the cous cous and mix in evenly.
Served best cold, with meat/fish of your choice
What you need:
4 Salmon Steaks, skinned
250g Plain Yogurt
2 tsp Dijon Mustard
1 Spring Onion, finely chopped
1 tbsp Dill, chopped
2 tsp Olive Oil
juice of ½ a lemon,
1 pinch Salt
1 pinch Black Pepper, freshly ground
What to do:
Preheat the oven to 200°C /400°F/Gas 6
Finely dice the cucumber and place in a sieve over a bowl.
Sprinkle with salt and leave to drain for 1 hour. Rinse with cold water and pat dry with kitchen paper.
Stir the drained cucumber into the yogurt and add the mustard, spring onion, and dill. Season to taste with salt and pepper. Set aside.
Arrange the salmon fillets in a shallow baking dish, brush with oil, and season to taste with salt and pepper.
Sprinkle the salmon with lemon juice and bake in the oven for around 8–10 minutes, depending on the thickness, until just cooked through but still moist inside.
Remove from the oven and stir the juices from the dish into the cucumber sauce.
Serve the salmon hot or cold with the sauce spooned over it.