Green Omelette
Serves 2
Ingredients
- 4 eggs
- Ghee or olive oil for frying
- 2 large handfuls of spinach
- Handful of kale, leaves removed from stalks and stalks discarded
- 1 finely chopped spring onion
Method
- Whisk up your eggs in a large bowl or jug and season to your liking
- Finely chop the spinach, kale and spring onion
- Heat the oil or ghee in a large non-stick frying pan, and add the veggies
- Cook for 3-5 minutes or until greens are wilted
- Pour in the eggs and cook for a 2-3 minutes or until it is coming away from the sides of the pan, flip and cook the other side for further 1-2 minutes
- Serve with some more veggies or on its own
Spicy Prawn & Mango Lettuce Cups
Serves 2
Ingredients
- 200g prawns (cooked and peeled, preferably large ones)
- 1 large ripe mango, diced
- 4 tablespoons olive oil
- 4 shallots, finely sliced
- Handful of fresh mint, chopped
- Handful of fresh coriander, chopped
- 100g unsalted cashew nuts, chopped
For the dressing
- 2 tbsp. rice wine vinegar
- 1 clove garlic, crushed
- 1 small green chilli, finely chopped (use less and leave out the seeds if you don’t like it too hot)
- Juice of 1 large lime
- 4 tbsp. olive oil
Method
- Combine the dressing ingredients in a bowl and leave for the flavours to develop while you make the salad
- Fry the chopped shallots in a little oil in a frying pan until crispy. Remove from the pan and drain on kitchen paper.
- Combine the prawns with the mango and fresh herbs in a large bowl. Add the dressing and stir well to combine.
- Arrange 4 large lettuce leaves on 2 plates and fill each leaf with the salad mixture. Sprinkle over the cashew nuts and the crispy shallots before serving.
Stuffed Mushrooms
Introduction:
As with so many recipes, the ingredients can be changed to suit your larder. Here, we use butternut squash, courgette, and red onion but most any vegetable can be used.
Serves: 2 as a meal, or 4 as an accompaniment
Preparation time: 15 minutes
Cooking time: 35 minutes
Ingredients:
- 4 field mushrooms
- ½ butternut squash, peeled and finely diced
- 1 courgette, finely diced
- 1 red onion, finely chopped
- 2 cloves of garlic, finely sliced
- 1 tbsp. chopped parsley
- 1 tbsp. picked thyme
- 2 tbsp. (30 ml) olive oil
- Sea salt
- Freshly ground black pepper
Method:
- Preheat oven to 180°C.
- Remove the stalks from the mushrooms and chop finely.
- Heat the oil in a frying pan. Add the garlic and gently fry until the garlic turns golden brown. Remove the garlic and reserve.
- Add the butternut squash and red onion to the pan and fry until the squash begins to soften. Add the courgette and chopped mushroom stalks, and fry for a further 2-3 minutes. Transfer to a bowl.
- Add the toasted garlic to the mixture along with the thyme, half of the parsley, salt and pepper. Mix well and divide the mixture between the mushrooms. Transfer to a baking tray and place in the oven for 25 minutes, or until the squash and mushrooms are both tender.
- Top with the remaining parsley and serve.
Serving suggestions:
Delicious when finished with feta cheese (if you have re-introduced dairy) and freshly picked thyme.