Brown lentil and vegetable soup

Brown lentil and vegetable soup

Ingredients (4 servings) 1 tablespoon olive oil 2 carrots, peeled, diced 2 zucchini, diced 2 sticks celery, diced 1 brown onion, finely chopped 400g can diced tomatoes 2 cups Vegetable stock 400g can brown lentils, rinsed, drained ½ cup flat-leaf parsley leaves, chopped 1 lemon, quartered Method Heat oil in a large saucepan over medium-high [Continue Reading]

Chicken and corn soup

Chicken and corn soup

Ingredients (4 servings) 20g butter 2 garlic cloves, finely chopped 5 chicken thigh fillets, trimmed and sliced 1 liter Chicken stock 2 x 420g cans creamed corn 2 x 125g cans corn kernels, drained 1 tablespoon brown sugar 1/4 cup sour cream salt and cracked black pepper 1/3 cup chopped coriander leaves Method Melt the [Continue Reading]

Chicken saganaki

Chicken saganaki

Ingredients ( 4-6 servings) 1 tablespoon olive oil 8 chicken thigh fillets, trimmed, halved 1 brown onion, chopped 3 garlic cloves, sliced 150g cup mushrooms, halved 2 zucchini, thickly sliced diagonally 400g can crush tomatoes 1 cup (250ml) chicken stock ½ cup (80g) pitted Kalamata olives 50g fetta, crumbled Oregano leaves, to garnish Method Heat [Continue Reading]

Hearty bean soup

Hearty bean soup

Ingredients (4 servings) 1 tablespoon olive oil 1 leek, trimmed, halved, washed, sliced 2 garlic cloves, crushed 2 tablespoons tomato paste 400g can diced tomatoes 4 cups Chicken Stock 400g can borlotti beans, drained, rinsed 400g can cannellini beans, drained, rinsed 80g baby spinach Method Heat oil in a large saucepan over medium heat. Add [Continue Reading]

Cucumber and red cabbage coleslaw salad

Cucumber and red cabbage coleslaw salad

Ingredients (4 servings) Sea salt and freshly ground black pepper 1 English cucumber, sliced lengthways and deseeded ½ small red cabbage, finely shredded 100g snow peas, top and tailed, sliced 2 spring onions, finely sliced ½ cup of plain low fat yogurt as dressing Juice of ½ lime Method Sprinkle salt over the cucumber and [Continue Reading]

Lemon and garlic chicken skewers with lentil salad

Lemon and garlic chicken skewers with lentil salad

Ingredients (4 servings) Equipment You will need 8 pre-soaked bamboo skewers (see note) Ingredients 700g chicken fillets, trimmed, cut into 3cm pieces 1 tablespoon finely-grated lemon rind 2 teaspoons finely-chopped lemon thyme 2 garlic cloves, crushed ¼ cup olive oil 150g butternut pumpkin, peeled, cut into 1cm pieces 400g can lentils, drained, rinsed 150g semi-dried [Continue Reading]