Tag Archives: healthy eating recipe

VEGETABLE SOUP

Posted on April 3, 2012 by Zen-SLIM

Ingredients

1 medium Sized Carrot
1 small parsnip
½ small turnip
1 medium sized onion
2 large celery stalks
1 large leek
25g/1oz butter
900ml/1 ½ pints water
Optional chopped parsley

Preparation

Dice carrot, parsnip and turnip
Chop onion and celery
Cut leek into fine shreds
Melt butter in a saucepan
Add vegetables and cover pan
Fry very gently without browning, 7 minutes, shaking pan frequently
Pour in water and bring to boil.
Lower Heat. Cover pan and simmer gently for 1 hour.
Sprinkle with parsley and serve.
Serves 4

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GARLIC DUMPLINS

Posted on April 3, 2012 by Zen-SLIM

Ingredients

450g/1lb potatoes
Black pepper
100g/4oz plain flour
1 beaten egg
4 cloves of finely chopped garlic
Chopped fresh parsley

Preparation

Peel the potatoes and cut into small cubes/
Cover with cold water, bring to boil and cook until soft.
Drain off water and put back over very low heat until potatoes are dry.
Pass the potatoes through a sieve, season and add flour.
Add the egg, garlic and parsley and stir in thoroughly till smooth.
Turn the mixture onto a floured board and knead.
Dust your hands with flour and roll into a long fat sausage. Cut into about 20 pieces and roll into balls.
Bring a large pan of water to the boil and carefully add the dumplings.
Simmer gently till they rise to the surface.
Remove ready for serving.

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HERBED SEA-BASS

Posted on March 27, 2012 by Zen-SLIM

Ingredients

2 medium finely chopped onions
1tbs chopped mixed fennel, parsley and tarragon
150ml/1/4 pint combined water and dry white wine
Sea-bass
1tbs olive oil
1 thinly sliced lemon
25g/1oz butter
Seasoning

Preparation

Combine the onions and herbs with the water and wine.
Lay the cleaned fish in ovenproof baking dish and add olive oil.
Pour the wine and herb mixture over it.
Cover with slices of lemon and dot with butter and season.
Bake in oven at 230 C/450 F/Gas mark 8 for 25-30 minutes.
Baste while cooking

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Crispy Baked Garlic Potato

Posted on March 6, 2012 by Zen-SLIM

Ingredients

2 large baking potatoes
2 tbsp unsalted butter , melted
1/2 onion
Handful of chives chopped
2 garlic cloves thinly sliced
knob of butter
Lettuce

Method

Heat oven to 180C/fan 160C/gas 4.

Prick potatoes with a fork.

Place on a baking sheet and bake for one hour until skins are crisp and the potato is tender.

Place onions, chives and garlic in a saucepan and put on low heat for 5 minutes string occasionally.

Take potatoes out of oven and cut in half, scoop out potato flesh and put potato flesh in saucepan.

Cut potato skins into quarters, brush with melted butter. Put back in oven on 200C/fan 180C/gas 6 for 10 minutes or until crispy.

Add knob of butter to saucepan mash the potato with a potato masher and stir in onion, chives and garlic.

Serve mashed potato on bed of lettuce with crispy baked skin

Sprinkle with salt and black pepper to taste and garnish with side salad

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Chicken wrapped in bacon

Posted on March 6, 2012 by Zen-SLIM

Ingredients

2 skinless, boneless chicken breasts
100g goat’s cheese
1 tsp fresh thyme leaves, plus 2-3 sprigs
4 rashers streaky bacon
thinly sliced 2 courgettes
thinly sliced 1-2 tbsp olive oil
250g vine tomatoes , thinly sliced side salad

Method

Heat oven to 190C/fan 170C/gas 5.

Split the chicken breasts in half from one long side and open them out.

Season as required.

Put half of the goat’s cheese on each piece of chicken and sprinkle with the thyme leaves.

Fold the chicken over to enclose the cheese and wrap each one in two slices of the bacon.

Oil a shallow gratin dish, then arrange overlapping rows of courgettes and tomatoes over the base.

Drizzle with olive oil and sprinkle with salt, pepper and thyme sprigs.

Sit the chicken on top.

Bake for 40 mins until the bacon is crisp and golden and the courgettes are tender.

Serve with healthy helping of side salad

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Pumpkin Soup recipe

Posted on February 28, 2012 by Zen-SLIM

Ingredients

2 tablespoons olive oil
2 medium onions, sliced
2 medium carrots, cut into 1/4-inch-thick slices
1 tablespoon finely chopped peeled fresh ginger root
3 cups water
1-3/4 cups nonfat chicken broth
2 cups canned pumpkin
Pinch nutmeg
1/2 cup light sour cream

Method

Heat olive oil in a stockpot over medium heat until hot, but not smoking. Add onions, carrots, and ginger; cook until golden, stirring constantly. Stir in the water, chicken broth, pumpkin, and nutmeg. Reduce heat and simmer for about 5 minutes, stirring occasionally. Remove from heat.

Puree soup in a blender, carefully working with small batches at a time. Do not fill blender more than half way each time. Pour pureed soup into a soup tureen or back into stock pot. Season with salt and pepper if desired. Serve each bowl of soup with a dollop of sour cream, and sprinkle with additional nutmeg to garnish.

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Apple and Spinach Salad Recipe

Posted on February 28, 2012 by Zen-SLIM

Ingredients

2 Tbsp fresh lime juice
2 Tbsp fresh orange juice
2 tsp Dijon mustard
2 tsp honey
1/4 tsp salt
freshly ground black pepper to taste
1/2 cup thinly sliced red onion
8 cups fresh baby spinach (about 8 ounces)
1 large apple, cored and thinly sliced
1/4 cup (1 ounce) crumbled blue cheese

Preparation
Combine juices, mustard, honey, salt and pepper in a small bowl and whisk together. Place onions and spinach in a large bowl. Add dressing and toss together. Top with blue cheese.

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Baked Apples

Posted on February 3, 2012 by Zen-SLIM

Ingredients

4 firm baking apples
4 tbsp brown sugar
1 tsp cinnamon
45g chopped walnuts
45g currants
45g chopped figs
1 tbsp butter
180ml boiling water

Preparation

Wash the apples then dry them and using a sharp knife and a spoon cut and scoop out the cores to form a well about 3cm in diameter that drops down to within 1cm of the base of the fruit (leave the base whole).
Meanwhile, stir together the fruit and nuts in a bowl and add the sugar and cinnamon. Spoon this mixture into the wells you formed in the apples then transfer the fruit to a baking dish. Dot the top of each well with butter then pour the boiling water into the base of the baking dish. Transfer to an oven pre-heated to 190°C and bake for about 40 minutes, or until the apples are tender (but not too soft).
Remove from the oven then spoon a little of the sauce into the centers of the apples. Serve hot in dessert bowls and accompany with a scoop of vanilla ice cream.

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