Trying to eat healthy to get prepared for that summer holiday you have coming up? These 5 recipes will help you stay healthy but are also delicious.
Radish Butter on Rye Toast with Soft-Boiled Eggs
A slight twist on the childhood classic breakfast, nutritious and full of protein.
-6 French radishes
-4 slice of rye bread
-4 medium eggs
Grate the radishes and place in a bowl lined with kitchen roll- this absorbs the liquid. Beat the butter until very soft then add radishes and combine.
Bring a pan of water to the boil add the eggs and simmer for 3 minutes- put lid on and turn off heat.
Leave to stand for 2 minutes.
Whilst you are waiting for the eggs, toast the bread and spread the radish butter. Cut into slides and serve.
A perfect summer and healthy lunch!
-4 slices of Italian-style bread
-1-2 gloves of garlic
-200g cherry tomatoes
-1/2 tbsp. olive oil
-2 tsp. balsamic vinegar
-250g crab meat (fresh or tinned)
-A few basil leaves
Brush the bread with some olive oil and toast until golden, when done rub each slide with some crushed garlic
Combine the tomatoes, lemon zest, olive oil, balsamic vinegar and any left-over garlic and leave to marinate for 10 minutes
Stir the crab through and basil leaves, season and spoon the mixture onto each slice of bread.
Baked Fish with Vegetables
This one-tray bake couldn?t be easier, full of flavour and so healthy. Chose a baking dish with style to serve on the table.
-2 gloves of garlic
-3 tbsp. mix of parsley, basil and thyme
-4 tbsp. of olive oil
-4 medium courgettes
-12 cherry tomatoes
-6 firm skinless white fish fillets
-½ tsp. dried chilli
– 4 tbsp. of breadcrumbs
-2 tbsp. flat left parsley
Heat the oven to 200. Crush 1 garlic into a small bowl and mix in herbs and 2tbsp olive oil. Place courgettes and tomatoes in a roasting tin, pour over herb-flavoured oil with fish fillets- chop lemon into quarters and place between the fillets. Season well.
To make the crumble topping, heat 2bsp olive oil in pan and 1 garlic glove and chilli in a pain- cook for 2 minutes and grate zest of 1 lemon, breadcrumbs and parsley. When breadcrumbs are browned- sprinkle over fish and roast for 20 minutes.
Sprouting Broccoli with Orange Butter Sauce
Sides don?t need to be boring and this particular one would work well with the main course featured above. Either purple of green sprouting broccoli could be used.
-450g sprouting broccoli
-1 tablespoon white wine vinegar
-3 egg yolks
-250g unsalted butter
-½ teaspoon lemon juice
– 1 teaspoon grated orange rind
-Juice of 1 small orange
Strip away the little side leaves on the broccoli, rinse clean, trim the stalks then use a potato peeler to peel away the skin. Set aside
Warm a vacuum flask with boiling water, empty and seal the flask
For the sauce, place the vinegar in a small pan with 2 tablespoons water, peppercorns and salt. Set over a medium heat, reduce liquid. Strain into a bigger saucepan that can sit in a larger pan of simmering hot water
Add a teaspoon of cold water and the egg yolks to liquid. Whisk continuously, adding the butter gradually. The mixture needs to be thick. Don?t overheat though. Whisk in the lemon juice, orange zest and orange juice.
Steam broccoli for 5 minutes, divide out onto plates with a small bowl of sauce on side.
Tropical Fruit Platter with Lemon Grass, Lime & Mint
This a popular dish in Vietnam, buy the fruit a few days before as they are usually under-ripe.
-200g caster sugar
-2 sticks lemon grass, chopped
-Zest of 1 lime
-1 fresh mint leaf
-2 dragon fruit
-1 tablespoon finely chopped mint
For the syrup pour 500ml water into a saucepan, add sugar, lemon grass, lime zest and mint. Stir over medium heat until sugars dissolved. Chill under ready to use
Top & tail the pineapple and cut down the sides to remove skin. Cut into rounds and remove hard core- cut into chunks. To prepare the dragon fruit, cut into wedges to remove the pink skin- add to pineapple
Slice the mango flesh, add to rest of fruit. Peel lychees.
Pour chilled syrup over fruit and sprinkle with finely chopped mint.