This is another recipe inspired by the Dr Michael Mosley’s 8 week blood sugar diet and is absolutely delicious. It is fast becoming a signature dish of mine as it can be a very impressive appetiser or a lovely nutritious lunch. The recipe below is for a starter for 6 and would make 2 substantial servings for lunch.
- 250g ricotta
- 100g soft goats cheese
- 4 finely chopped spring onions
- 100g green beans
- 2 large pears
- 150g Walnuts
- 4 tbs lemon juice
- 4 tbs olive oil
- 2 large cloves of garlic
- Half a bag of mixed leaves – watercress, rocket, spinach
- 2 handfuls of flat leaf parsley
Put the green beans in a small amount of water and cook for 3 – 4 minutes. Drain well then refresh with cold water and set aside to cool completely.
Make up the dressing by whisking together olive oil, and lemon juice and about half of the parsley.
Mix the ricotta, goats cheese and chopped spring onions in a bowl and slice the pear fairly thinly.
Arrange the green beans, leaves and pears on the plates before topping with the ricotta and spring onion mixture and walnuts. Drizzle over the dressing and scatter remaining parsley.
I found this recipe in Dr Michael Mosley’s 8 week blood sugar diet book in the breakfast section. I make it for a light lunch and sometimes add goats cheese or a tomato and red onion salsa. I have also used hot smoked paprika for an extra kick.
- 4 Portobello mushrooms
- Olive oil
- 200g spinach
- 4 tbs tinned chickpeas, drained and rinsed
- Pinch of nutmeg
- Small tsp paprika
- Salt and ground black pepper
This fresh, tasty and eye pleasing salad, from Dr Michael Mosley’s 8 week blood sugar diet, can provide a substantial lunch and is quite healthy too. I used chilli flakes instead of chilli powder and watercress and spinach leaves instead of rocket.
- ½ tsp chilli flakes or chilli powder
- 2 tsp dried mint
- Zest and juice of 1 lemon
- 2 tbs olive oil
- 1 large courgette cut into rounds
- 150g pack of halloumi cheese, cubed
- 1 red pepper, deseeded and cut into squarish pieces
- Rocket or other leaves
- Cherry or plum tomatoes, quartered
- Slices of cucumber
- Mint leaves to garnish (optional)
Just the thing for that special veggie supper. I saw this recipe in a co-op magazine and knew it would be a winner. Tasty and colourful with a jalapeno hit to complement the cheese. This recipe serves two very generous portions and is one of my favourite comfort foods.
- 120g macaroni
- 50g Cauliflower florets
- 40g long stem broccoli
- 25g butter
- 1 tbs flour
- 300ml milk
- 1 teaspoon coarse grain mustard
- 75g strong cheddar
- 6 cherry tomatoes cut in half
- 2 tbs of green or red jalapenos
- Pinch of paprika
This quick and easy meal is perfect for a meat free Monday supper, served here with beetroot and leafy salad, but could also be a tasty accompaniment with lamb steaks, sauteed potatoes and olives for a Greek themed dinner.
- 2 tablespoon olive oil
- 1 med red onion finely chopped
- 1 large courgette sliced
- 1 green pepper chopped
- 6 cherry or plum tomatoes sliced
- 1 round of creamy goat cheese (app 100g)
- 4 large eggs
- 1 teaspoon dried oregano
- Freshly ground black pepper
- In a large frying pan heat 1 tbs. of the olive oil, then add the red onion and fry on fairly low heat for 3 minutes before adding green pepper and cook for a further minute before adding courgette slices. Add other tbs. of oil and sprinkle oregano and black pepper over before mixing together and returning to heat for a further five minutes.
- Beat eggs into a jug. Slice goats cheese into three discs and place on top of the cooking vegetables, then arrange sliced tomatoes around them. Pour eggs on top, moving the pan around to make sure it coats all ingredients.
- Cook for a further 5 minutes on a low heat before placing under a hot grill until it bubbles onto and egg is starting to brown.
I found this recipe in a weight watchers cookbook a couple of years ago and it’s become a firm favourite. It’s easy and fairly quick to make and can be served with rice or noodles.
- 600g uncooked prawns ( frozen ones will work as long as they are properly thawed)
- 2 tbs white wine vinegar
- 2 tsp turmeric
- 1 tbs coriander seeds
- 1 tsp cumin seeds
- 1 tsp dried chilli flakes
- 2 tbs olive oil
- 1 large onion – chopped
- juice of 1 lemon
- 4 cloves of garlic, cut into slivers
- 2.5 cm piece of fresh root ginger, peeled and chopped finely
- a 400 ml can of coconut milk
- 150 ml fish stock
- 2 tsp dried coriander leaves
Place the prawns in a bowl with the white wine vinegar and half a teaspoon of salt and leave to soak for about half an hour to enhance their flavour. Grind the coriander and cumin seeds with the turmeric in a pestle and mortar or spice mill until they are a fine powder.
Heat the olive oil in a large frying pan and add onion, garlic and ginger and fry gently for 5 minutes until softened. Stir in the ground spices and chilli flakes and fry for 2 more minutes. Add the lemon juice, fish stock an coconut milk and coriander leaves, bring to boil then simmer for 5 minutes.
Add the prawns and marinade and cook for a further 3 – 4 minutes until they have all turned pink. Serve straight away with rice or noodles.
Just because it is so photogenic and the whole family love it and because, I always gets the ‘Ta Da’ moment when I bring it out.
Clementine and Pomegranate Cake (gluten free)