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Recipe: Vegetable Wellington

Recipe: Vegetable Wellington

 

Recipe: Vegetable Wellington

Ingredients

  • 1 leek
  • 1 onion
  • 1 sweet potato
  • 1 ½ cups chestnuts (cooked and peeled)
  • 2 cups spinach
  • 2 tbsp butter
  • 2 tbsp thyme, fresh (1 tbsp dried)
  • 2 clove garlic (diced)
  • 150 g salad cheese (a soft cow’s milk cheese, a little like feta. If you can’t find it, use feta instead)
  • 600 g puff pastry (1 large sheet per 3 people)

Instructions

  1. Chop the leek and onion finely and fry softly in butter.
  2. While they’re cooking, dice the sweet potato into small pieces and then add to the pan after five minutes, along with the garlic and thyme. 
  3. Cook gently for another five minutes to ten minutes. Crush the chestnuts with a fork or masher and also add to the pan. Cook for another two minutes. Finally, add the spinach and turn off the heat, stirring often.
  4. After it’s cooled a little, crumble the soft cheese into the mixture.
  5. Pour the cooled mixture into cling-wrap into a ‘log’ shape (one for each sheet of pastry).
  6. Wrap tightly and let cool in the fridge for an hour.
  7. Lay out your puff pastry and roll the filling into the middle.
  8. Use a brush a little water onto the edges of the pasty as you fold it together, then use a fork to squish the edges together.
  9. Cut off any leftover pastry into festive shapes and add to the wellingtons.
  10. Bake for 35 mins on 180°C/360°F 

 

Recipe: No Bake Protein Bars

Recipe: No Bake Protein Bars

 

Recipe: No Bake Protein Bars

Ingredients

Instructions

  1. Add the nuts, oats and seeds and toast on a low heat for four or five minutes – until golden brown. Optional: blend the mix roughly with a food processor or blender. It will make the bars better stick together.
  2. Pour in the maple syrup, olive oil and coffee and stir for a couple of minutes.
  3. Finely chop the apricots and dark chocolate. Add both together with the flax seeds (or protein powder). Keep stirring until it’s all mixed evenly.
  4. Line a tray with cling film or foil and pour in the mixture. Press it down firmly with a spoon or spatula – this will ensure the bar stays together properly.
  5. Chill for a minimum of four hours in the fridge, chop into equal sizes and take one whenever you want!

Recipe: Sweet Potato Burritos

Recipe: Sweet Potato Burritos

 

Recipe: Sweet Potato Burritos

Ingredients

Instructions

  • Pre-heat the oven to 200°C/400°F
  • Slice the sweet potatoes in half and roast them in the oven until tender (about 45 mins).
  • Finely slice the onion and chop the garlic.
  • Heat up a pan and add the olive oil and onion.
  • Cook for 3 minutes then add the garlic.
  • Fry for another minute or so then add the tomatoes and leave to simmer on a low-medium heat for 10 minutes. Add the cumin, paprika, salt, pepper and oregano about halfway through.
  • Drain and rinse the black beans and add to pan, simmering for another ten minutes.
  • Peel, de-stone and thinly slice the avocado.
  • The sweet potatoes should be ready now too – it’s time to make our burritos!
  • Scoop out the sweet potato “mash” from their peels, take out a wrap, layer some of the potato and spread with a fork.
  • Add the tomato/bean mix and avocado slices down the middle of the burrito.
  • Now garnish with avocado slices, sour cream, lime juice and cilantro.
  • Roll, and cook in a large pan for a 30 secs – 1 minute on each side. Tip for families: use the oven instead. Place the burrito in the oven for 3-5 minutes on 200°C/400°F.
  • Repeat with each burrito.
  • When they’re done, you’re done!
Recipe: The Runner’s Sandwich

Recipe: The Runner’s Sandwich

 

Recipe: The Runner’s Sandwich

Ingredients

  • 4 slices bread (whole wheat)
  • ½ ball mozzarella (cottage cheese also goes great!)
  • ¼ cup sun-dried tomatoes in oil
  • 2 tbsp olives
  • 2 tsp capers (can be made without if unavailable)
  • ¼ cup basil, fresh (dried basil is also fine, ¼ cup = 1 tsp)
  • salt and pepper to taste

Instructions

  • Roughly chop the cheesetomatoesolives and capers and throw into a mixing bowl.
  • Add the herbssalt and pepper.
  • Use a fork to mix up and mash the ingredients a little – not too much, we just want to get those flavours circulating.
  • If you’re using very soft bread then pop it in the toaster/pan without oil for a minute or so – not to toast it, just to harden the outside. If the bread is already a hard type, we’re good to go.
  • Spread the mix on the bottom slices, add the other slices on top. Squish down.
  • Now comes the oil part – if you’re exercising a lot you’re gonna need all that extra fatty olive oil. If you’re not, that’s your call. Either way, it tastes great.
  • Heat the pan (with or without the oil) and put the sandwich in. Put a lid on the pan if you have one, don’t stress too much if you don’t. Cook for 3 or 4 mins, squishing down with a spatula occasionally, then flip and cook the other side the same way. Both outsides should be nice and crispy, the insides melting together.
  • Awesome. What a sandwich.
Recipe: Deluxe Shakshuka with Spicy Roasted Potatoes and Chickpeas

Recipe: Deluxe Shakshuka with Spicy Roasted Potatoes and Chickpeas

 

Recipe: Deluxe Shakshuka with Spicy Roasted Potatoes and Chickpeas

 

Ingredients:

  • 3–4 Tablespoons extra-virgin olive oil, divided
  • 1/2 pound (225g) small Yukon potatoes, halved
  • 1 15-ounce can (425g) chickpeas, drained and dried
  • 2 teaspoon ground paprika, divided
  • 1/2 teaspoon chili powder, divided
  • 1 large onion, halved and thinly sliced
  • 1 large red bell pepper, seeded and thinly sliced or diced
  • 3 garlic cloves, minced
  • 1 teaspoon ground cumin
  • 2 28-ounces cans (800g each) whole plum tomatoes, chopped + 1/3 of the juice for each can
  • 1 teaspoon harissa sauce
  • 5.3 ounces (150g) fresh baby spinach (optional)
  • Salt & black pepper, to taste
  • 4 to 6 large eggs
  • 1 1/4 cup (5 ounces/140g) feta cheese, crumbled
  • Chopped cilantro, for serving (or parsley)

Directions:

  1. Heat the oven to 375°F (190°C).
  2. Heat 2 Tablespoons of oil in a large skillet over medium-low heat. Add halved potatoes and cook until softened, 8 to 10 minutes, stirring from time to time.
  3. Add drained and dried chickpeas and cook for 2 additional minutes, shaking the pan regularly. Stir in half of the paprika, half of the chili powder and a pinch of salt. Transfer to a clean plate and wipe up the skillet with paper towel to re-use it.
  4. Heat the remaining olive oil, then add onions and bell pepper. Cook gently until very soft, about 10-12 minutes. Add garlic and cook until tender. Stir in cumin, the remaining paprika and chili powder.
  5. Add the tomatoes, coarsely chopped, with 1/3 of the sauce or each can, and season with salt and pepper. When the sauce is hot, add baby spinach if using, until wilted, then place potatoes back and let simmer until sauce thickens, about 10 minutes.
  6. Using the back of a spoon, create 4 to 6 evenly spaced wells for the eggs, then carefully crack 1 egg into each, keeping the yolks intact.
  7. Sprinkle chickpeas and crumbled feta on top, then transfer skillet to the oven and bake until eggs are just set, 7 to 10 minutes.
  8. Garnish with chopped cilantro, sesame seeds and serve with crusty bread or pita bread alongside, if desired.
 
 
 
Recipe: Oregon Summer Salad with Grilled Salmon

Recipe: Oregon Summer Salad with Grilled Salmon

 

Recipe: Oregon Summer Salad with Grilled Salmon

 
Author: Shalane Flanagan and Elyse Kopecky
Recipe type: Salad
Cuisine: American
Serves: 2
 

 

 

Ingredients

  • 1 Tablespoon olive oil
  • ¾ pound wild salmon or arctic char, cut into 2 fillets
  • ½ pound asparagus, trimmed
  • ½ tsp coarse sea salt
  • ¼ tsp freshly ground black pepper
  • 3 cups loosely packed arugula or other salad greens
  • ½ cup blueberries
  • ½ cup chopped toasted hazelnuts (I used walnuts)
  • ½ cup crumbled goat cheese or feta cheese
  • Dressing:
  • ⅓ cup extra-virgin olive oil
  • ¼ cup balsamic vinegar
  • 1 heaping Tbsp Dijon mustard
 

Instructions

  1. Preheat the grill to medium-high or preheat the broiler with an oven rack set on the upper shelf. Drizzle the oil over the salmon and asparagus and sprinkle with salt and pepper. Grill the salmon until opaque, 2-3 minutes per side, depending on the thickness of the fillet.
  2. At the same time, grill the asparagus, rotating frequently, until lightly charred, 3-4 minutes. Remove to a clean plate.
  3. Alternatively, place the salmon and asparagus on a baking sheet lined with foil. Cook under the broiler until the salmon is opaque, 6-10 minutes (depending on the thickness of the fillet), and the asparagus is lightly charred, 3-4 minutes (rotating frequently). If the asparagus are done, but the salmon needs more time, remove the asparagus to a cutting board and return the salmon to the oven.
  4. Pile 2 large salad bowls with the arugula or salad greens. Top with the blueberries, hazelnuts, and cheese. Slice the asparagus into 2-inch pieces.
  5. Make the dressing by combining the oil, vinegar, and mustard in a glass jar with a lid. Shake vigorously until emulsified.
  6. Top each salad with a salmon fillet and the asparagus and drizzle with the dressing.
  7. Serve with a slice of crusty bread, if desired.