Wednesday, 30 November 2011
Thursday, 17 November 2011
Veal escalope with aromatic vegetables
I hadn't had veal in forever, but on our honeymoon in Italy, hubby and I had it a few times, and I promised him I'd source some for dinner at home. Regarding the ethics of veal, we bought ours from Waitrose whose meat-raising practices are excellent Waitrose veal
Ingredients
Veal escalope
Flour
Olive oil
2 garlic cloves
1 courgette
1 red pepper
1 aubergine
fresh thyme and rosemary (2-3 sprigs of each)
sea salt and black pepper to taste
Instructions
Chop all the veg and garlic finely (I whizzed mine in the food processor bit of my kMix). Heat some olive oil in a heavy based pan (I use a shallow casserole dish on the hob) and chuck it all in with the thyme and rosemary. Stir well, season and cook for 5 minutes. Turn the hob off (if gas) or take off the hob (if electric), cover and leave to keep warm.
In a frying pan, coat the veal escalopes in flour. Heat some oil in a frying pan. Cook the escalopes for about 1 1/2 minutes each side. Serve on top of the vegetables. If you need some carbs, some crusty Italian bread is yummy.
This has to be cooked when you want to eat it. However, the prep is so simple, it makes a quick entertaining option if you have guests in the week.
Ingredients
Veal escalope
Flour
Olive oil
2 garlic cloves
1 courgette
1 red pepper
1 aubergine
fresh thyme and rosemary (2-3 sprigs of each)
sea salt and black pepper to taste
Instructions
Chop all the veg and garlic finely (I whizzed mine in the food processor bit of my kMix). Heat some olive oil in a heavy based pan (I use a shallow casserole dish on the hob) and chuck it all in with the thyme and rosemary. Stir well, season and cook for 5 minutes. Turn the hob off (if gas) or take off the hob (if electric), cover and leave to keep warm.
In a frying pan, coat the veal escalopes in flour. Heat some oil in a frying pan. Cook the escalopes for about 1 1/2 minutes each side. Serve on top of the vegetables. If you need some carbs, some crusty Italian bread is yummy.
This has to be cooked when you want to eat it. However, the prep is so simple, it makes a quick entertaining option if you have guests in the week.
Tuesday, 1 November 2011
Salma Hayek fajitas with guacamole
What is Salma Hayek? A slimline Mexican. Introducing healthy fajitas that take 15 minutes from start to finish! The avocados need to be ripe - to tell if they are ripe, press the top with your thumb. The easier it depresses, the riper they are.
Ingredients
Fajitas
4 wholewheat tortillas
300g beef cut into strips
1 red onion sliced
2 peppers sliced
Chopped chili to taste (1 teaspoon mild - 3 teaspoons medium, more teaspoons if you fancy it hot)
Guacamole
2 avocados
200g zero fat greek yoghurt
3 fresh tomatoes
handful fresh coriander
juice of 1 lime
seasoning to taste
Instructions
Brown the beef in a tablespoon of sunflower oil
Add the chilli and vegetables and cook for 5-10 minutes, until the veg is to your liking
Peel the avocados and whizz in a food processor/blender with the yoghurt, coriander and lime juice
If you don't have a food processor etc, use a potato masher.
Add in the chopped tomatoes and do a little more whizzing/mashing
When the beef and veg mixture is ready, assemble by putting a ladleful of the mixture on a tortilla and top with the guacamole. Using greek yoghurt makes it taste quite rich, considering the low fat content. The guacamole will last 2 days covered in the fridge - the lime juice stops it going brown.
Other versions
Chicken can be substituted for the beef - it will need the full 10 minutes of cooking to be ready
For meat free, skip the meat and put carrots, peas and sweetcorn
Ingredients
Fajitas
4 wholewheat tortillas
300g beef cut into strips
1 red onion sliced
2 peppers sliced
Chopped chili to taste (1 teaspoon mild - 3 teaspoons medium, more teaspoons if you fancy it hot)
Guacamole
2 avocados
200g zero fat greek yoghurt
3 fresh tomatoes
handful fresh coriander
juice of 1 lime
seasoning to taste
Instructions
Brown the beef in a tablespoon of sunflower oil
Add the chilli and vegetables and cook for 5-10 minutes, until the veg is to your liking
Peel the avocados and whizz in a food processor/blender with the yoghurt, coriander and lime juice
If you don't have a food processor etc, use a potato masher.
Add in the chopped tomatoes and do a little more whizzing/mashing
When the beef and veg mixture is ready, assemble by putting a ladleful of the mixture on a tortilla and top with the guacamole. Using greek yoghurt makes it taste quite rich, considering the low fat content. The guacamole will last 2 days covered in the fridge - the lime juice stops it going brown.
Other versions
Chicken can be substituted for the beef - it will need the full 10 minutes of cooking to be ready
For meat free, skip the meat and put carrots, peas and sweetcorn
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