Nearly Vege-Burgers

I had seen something similar on TV but didn’t make a note of the recipe and I didn’t look it up. I already had a similar recipe but as I didn’t have all 10 items needed for that recipe I decided to improvise and I used leeks instead of onions. It worked, so much so that my 2 guinea pigs wanted the recipe straight away.
PS. Leave the Bacon out and you have vege-burgers.
Serves 2-3          Prep time max. 5 minutes             Cooking time 8 minutes

•   

• • 90g Courgette, pealed, deseeded and finely chopped
  • 60g Leek, finely chopped
  • 60g Broccoli, finely chopped
  • 1 Garlic clove, finely chopped
  • 90g bacon, finely chopped
  • 1-2 eggs (it might be too moist with 2 eggs)
  • Salt and Pepper to taste
  • 1-2 tbsp Cassava/Tapioca flour, if needed
  • 1 tsp olive oil (for frying)
  • 10g butter (for frying)
  1. I used a small blender – instead of finely chopping everything. Pulsing each of the ingrediencies individually.
  2. Beat the egg and herbs in a mixing bowl.
  3. Add the remaining ingrediencies, bar the flour,
  4. Mix well. If the mixture is too moist, add some of the flour a little at the time.
  5. Heat a frying pan and when it’s hot, turn down the heat (to 5 out of 9) then add the oil and butter.
  6. Spoon the mixture onto the pan making 5-6 small burgers, Fry these for approx. 4 minutes each side. You may have to lower the heat, as you don’t want burned burgers.

  Calories: 135 per burger (55 if no bacon).

My Beetroot Smoothie

Prep time 2 minutes	Blending time 3 minutes
Makes 3 beakers/glasses	Only 67.3 kcal (81.6 kcal)/glass

I love beetroot salad and pickled so I was looking for what would taste nice in a beetroot smoothie, without too much of a Rooty flavour, and here is my solution. Yesterday I made the “Red Fruity” smoothie, but this “Beetroot Smoothie” is even deeper red. You can leave out the garlic, and if you can find it use the Cherry Vinegar, that really improves the taste.

• • 2-3 precooked Beetroots (180-200g)
  • 2 small Shallots (40-50g), roughly cut
  • 3 Radishes (15g), head & tail removed
  • 1 small Garlic clove (5g)
  • 1 tbsp chopped fresh Ginger (10g)
  • 250 ml unsweetened Coconut Water
    (or cold green tea)
  • ½ lemon (15g)
  • 1 tsp Womersley Cherry Vinegar
  • Pinch salt and pepper

Add 1 handful frozen cherries (100g)
This increases the kcal per glass by 14 kcal
If you leave out the garlic, subtract 2.5 kcal from the above kcal/glass

1. 1. Place all ingredients in the blender.
   2. Blend for 2-3 minutes
   3. Split evenly between 3 glasses.
   4. The smoothies will keep in fridge for max 2 days.
      Shake well before usage.

Enjoy!

 

.

Tonight’s Smoothie is Red

Prep time 2 minutes	Blending time 3 minutes
Makes 3 beakers/glasses	Only 56 Kcal/glass

• 250 ml cold green tea
• ½ lemon, peeled, de-stoned and quartered
• 4 slices of ginger
• 1 handful frozen Raspberries
• 1 handful frozen Blackberries
• 1 handful frozen Blueberries
• 100 g frozen Pineapple
• 3-5 drops Vanilla extract

Add a banana for a sweeter and more filling taste
This increases the Kcal per glass by 20 Kcal

1. Place all ingredients in the blender.
2. Blend for 2-3 minutes
   until smooth and no more ice lumps
3. Split evenly between 3 beakers/glasses.
4. The smoothies will keep in fridge for max 2 days.
   Shake well before usage.
5. Serve and enjoy you drink.

Enjoy!

 

.

Yellow Smoothie

Prep time 2 minutes	Blending time 3 minutes
Makes 2½ beakers	Only 24 kcal/½ beaker

I heard about yellow smoothies, so, I decided to try to make one myself. I am not in favour of using milk products (yogurt and milk). Here is my solution of a yellow smoothie. .

• 1 pear, peeled, cored and diced
• 1 apple, peeled, cored and diced
• 1 lemon, peeled, de-stoned and quartered
• 100 g frozen mango
• 4 slices of ginger
• 250 ml cold green tea

1. Place all ingredients in the blender.
2. Blend for 2-3 minutes
   until smooth and no more ice lumps
3. Split evenly between 2 shaker beakers, and poor remaining liquid into a glass.
4. The smoothies will keep in fridge for max 2 days.
   Shake well before usage.
5. Serve and enjoy you drink.

Enjoy!

 

.

Two green smoothies

Prep time 2 minutes	Blending time 3 minutes
Serves 3 (1st)	Only 40 kcal/portion
Serves 3 (2st)	Only 20 kcal/portion

When I was in Demark last month, my nephew introduced me to this morning drink.
The two smoothies I tried weren’t that brilliant; but because I needed to lose some weight, after my trip to Denmark, I decided to try my hand in making smoothies.

• 1st Green Smoothie
• 250 ml cold green tea
• ½ lemon, peeled, de-stoned and quartered
• 4 slices of ginger
• 1 large garlic clove
• 2 frozen spinach balls
• 1 large frozen broccoli floret
• 5 spring onions, cleaned
• 1 tomato
• 1 handful frozen peas
• 1 handful frozen mango/pineapple
• ½ tsp ground cinnamon
• ½ tsp of salt, pepper and soy sauce

• 2nd Green Smoothie
• 250 ml cold green tea
• ½ lemon, either juice of or roughly peeled and quartered
• 4-6 slices of fresh ginger
• 1 large garlic clove
• 2 frozen spinach balls
• 1 large frozen broccoli floret
• 1 handful frozen chopped onions
• 1 cooked Pak Choi, cut into smaller pieces
• 50 g steamed fresh beans, cut into 1in lengths
• 2 large radishes, tailed & topped, and quartered
• 1 handful basil leaves & stems
• ½ tsp of salt, pepper, soy sauce and sweet chilli sauce.

1. Place all ingredients in the blender.
2. Blend for 2-3 minutes until smooth and no more ice lumps
3. Taste, and maybe add some more flavours.
4. Split evenly between 3 shaker beakers, keep in fridge for max 2 days.
   Shake well before usage.
5. Serve and enjoy you drink.

Enjoy!

 

.

Beetroot Salad

• • 4-6 cooked beetroots, roughly grated
  • 1 onion finely chopped
  • ½ clove of Garlic – crushed (optional)
  • French salad dressing:
    • 3 tbsp Oil (sunflower/olive/ whatever you like)
    • 1 tbsp wine vinegar
    • ½ tsp continental mustard
    • salt & pepper
    • if too strong add a little water.
  1. Mix the dressing, add the onions and leave in soak for a little while.
  2. Finally mix in the grated beetroot.
  3. Place in fridge until serving.

  .

Carrot Salad

• 1 Lemon, squeezed
• The same amount as the juice of boiling water
• 1-2 tsp runny honey
• Raisins * – as many as can be covered by the liquid
• Chopped Nuts *
• 5-6 medium sized grated carrots
• * Can be omitted!

1. Mix the boiling water and honey until all the honey has dissolved
2. Add the lemon juice and the raisins.
3. Leave to infuse for ½ hour.
4. Then add and mix in the grated carrots.
5. Cover with a plate, small enough the cover the carrots and must fit inside the bowl
6. Put a heavy item (a jar, a litter bottle of water …) on top of the plate to press the salad.
7. Leave under press for ½ -1 hour at room temperature.
8. Remove the heavy item and place the salad-bowl in fridge.
9. This can keep for 2-3 days.

Two Dozen Courgette Recipes

I have just put the final touches to my fourth food booklet and would like to share it with you.
I am NOT going to self-publish unless I get inundated with requests.

This 28 page booklet contains, as the title states, twenty-four
varied recipes of what can be done with courgettes.
The recipes vary from salads, deep frying, pan frying, baking, stuffing, stewing to bread and cakes.
It can even be used as a pasta substitute.

Click here to order your Booklet

Name(required)

Email(required)

Comment(required)

Submit

.

Salmon Broccoli Pie

Prep time 2 minutes	Cooking time 15-20 minutes
Serves 2

I had purchased a side of fresh salmon (for myself) and just didn’t want to freeze half of it. So, I cut the side into 3 pieces and griddled them. I ate 1 slice, froze another slice and made a pie with the last piece. This is the result.

• 200g cooked/fried fresh salmon
• 1 handful frozen prawns (optional)
• 1 small broccoli (cut into florets, stem- peeled and cut into smallish pieces)
• ¾l milk and fish stock (dissolve a fish-stock cube in ½l hot water & use half)
• 20g butter (10g each for the filling and the broccoli mash)
• 2 tbsp Cornflour (to make the roux gluten free)
• Salt & Pepper and herbs (onion, garlic salt and green herbs) to taste.

1. Pre-heat oven to 200°C.
2. Place the broccoli in a steamer and microwave for 4 minutes.
3. Remove the skin from the salmon, flake it, making sure to remove all fishbones. Spread this into 1 big oven dish or 2 smaller portion oven dishes.
4. Spread the frozen prawns evenly over the salmon.
5. Make a roux with butter and corn flower, and gradually add the milk & water mixture.
6. When the sauce is smooth add salt, pepper, garlic or onion granules and the dried parsley and pour this evenly over the fish.
7. Place the cooked broccoli in a food processor (using a blade) and add the butter (flake it), salt, pepper and other herbs if wanted. Pulse it until it has a slightly grained consistency. I also use a little of the leftover fish stock to make it easier to pulse. Spread evenly over the dish(s) making the pie lid.
8. Place in the hot oven for approx. 15 minutes, until the lop looks crusty.
9. Finish off by placing the dish under the grill for 2 min to get a lovely crunchy brown top.

Enjoy!

.

Luncheon Salad

• 1 Hardboiled egg, sliced
• 3-4 cherry tomatoes, halved
• 10 slices cucumber
• 1 handful green salad
• 2-3 tbsp Carrot salad
• 2-3 tbsp Beetroot salad
• 2-3 tbsp Raw Courgette Salad

Served with pita bread or Ryvita and
maybe add a slice or two of ham or smoked salmon.

.