Monday, 30 November -0001

Recipes: Summer Treats

Moroccan beetroot & herb salad with natural yogurt dressing (pictured above)

Serves: 4
Preparation time: 10 minutes

You'll need

For the salad
750g Sweet Chilli or Red Wine Vinegar and Orange Blossom Honey infused beetroot from the infused beetroot ready-to-eat range, chopped into wedges
250g baby spinach leaves, washed & well drained
large bunch fresh mint, roughly chopped
large bunch coriander, roughly chopped

For the dressing
250ml Rachel's Organic Natural Yogurt (either low fat or full fat)
2 tsp cumin seeds, roughly ground
1 clove garlic, crushed
sea salt & freshly ground black pepper

What to do

In a large serving bowl, toss together the beetroot, spinach, mint & coriander, reserving a few of the herbs to garnish the salad.

Make the dressing in a small bowl by mixing all the ingredients together. Season to taste with sea salt and freshly ground black pepper.

Drizzle the dressing over the salad just before serving and garnish with the remaining herbs.

Creamy pasta bake with beetroot & smoked ham

Serves: 4
Preparation time: 20 minutes
Cooking time: 20 minutes


You'll need

375g dried pasta shapes, e.g. conchiglie, fusilli or penne
1 onion, finely chopped
50g unsalted butter
1 clove garlic, crushed
2 tbsp plain flour
450ml milk
150ml double cream (or use extra milk for a less rich option)
150g gruyere or mature cheddar, grated
200g piece smoked ham, torn into shreds
small bunch chives, snipped
salt & freshly ground black pepper
500g cooked beetroot (2 packs), cut into 1cm cubes

What to do

Preheat the oven to 180°C.

Cook pasta according to packet instructions. Drain and reserve.

Set a heavy based saucepan over a low heat, sweat the onion in the butter for 10-15 minutes until it starts to soften. Add the garlic and fry for a further minute before stirring through the flour.

Pour in milk and cream, and bring up to the boil, stirring constantly until thickened. Simmer steadily for 2-3 minutes to cook the flour.

Turn out the heat, stir through half the cheese, the ham and chives. Season to taste with salt and freshly ground black pepper.

Stir through the cooked pasta and beetroot and spoon into a baking dish. Scatter over the rest of the cheese and bake for about 20 minutes golden brown and bubbling.

Serve immediately, accompanied by a green salad.

Crisped Salmon with Watercress and Soba Noodles

Preparation time: 10 minutes
Cooking time: 5 minutes
Serves: 4


You'll need

4x 175g boneless, skinless salmon fillets
4 tbsp teriyaki marinade
juice of 2 oranges
2 tbsp soy sauce
2 tbsp groundnut oil
ground black pepper
250g soba noodles (40% buckwheat)
85g bag watercress

What to do

Marinate the salmon fillets in the teriyaki marinade for 10 minutes, turning them over halfway through.

Meanwhile, make up a dressing by mixing the orange juice with the soy sauce and groundnut oil and season with plenty of black pepper.

Cook the soba noodles following pack instructions and drain. Mix with the dressing.

Heat a frying pan over a moderate heat. Cook the salmon for 5 minutes turning over halfway through. Stir the watercress into the soba noodles, divide between 4 plates and top with salmon.

Calories: 634
Fat: 29g
Saturated Fat: 6g
Carbohydrate: 52g
Protein: 45g
Fibre: 2g
Salt: 4.3g

Indian Chicken & Carrot Salad

Preparation time: 10 minutes
Serves: 2


You'll need

200g cooked roasted chicken, shredded
1 large carrot, grated
20g toasted flaked almonds
20g sultanas
2 handfuls Watercress, Rocket and Spinach Salad
½ tsp cumin seeds
½ tsp coriander seeds
3 tbsp fat free natural yogurt
1 tbsp chopped mint

What to do

Mix together the chicken, carrot, almonds, sultanas and salad.
Toast the seeds for 1 minute in a small frying pan and crush lightly in a pestle and mortar then stir into the yogurt with the mint. Toss into the salad and serve.

Calories: 321
Protein: 37g
Carbohydrate: 18g
Sugar: 17.4g
Saturated Fat: 1.6g
Fibre: 5.2g
Salt: 0.5g

Patatas Bravas with Shallots, New Potatoes and Chorizo

A delicious combination of flavours and textures, smoky paprika, tender roasted shallots and new potatoes make this an easy, inexpensive crowd pleaser.

Serves: 4
Preparation time: 15 minutes
Cooking time: 30 minutes


You'll need

20 shallots, peeled
750g new potatoes, washed and halved
100g chorizo, cut into chunky pieces
1 tbsp olive oil
1 clove garlic, crushed
1-2 tsps smoked paprika
1 tbsp parsley, finely chopped.
1 x 350g tub ready-made tomato and chilli sauce
Greek yoghurt, to serve

What to do

Pre heat oven 200c / 180c fan / Gas 6.

Place the shallots, new potatoes and chorizo onto a roasting tray or in an oven-proof dish, sprinkle over the olive oil, garlic and smoked paprika, toss until lightly coated.

Cook for approx 30 minutes turning at regular intervals, the shallots and potatoes should be cooked and lightly golden. Sprinkle with the parsley.

Heat the tomato and chilli sauce.

Serve, the yoghurt and sauce in bowls alongside the roasted shallots, potatoes and chorizo so you can dip in to them.

Streamline Raspberry and Chocolate Lamingtons

A delicious Australian recipe has been given a new twist, light chocolate cake is coated in fruity reduced sugar raspberry jam and rolled in coconut. Easy to make and a healthier version of the traditional tea time treats, these are sure to be a hit with everyone.

Makes: 16
Preparation time: 20 minutes
Cooking time: 30 minutes


You'll need

125g butter, softened
125g caster sugar
3 eggs
175g self-raising flour, sifted
25g cocoa powder
100ml milk
1 tsp vanilla essence

1 x 340g jar Streamline seedless raspberry jam
150g desiccated coconut

What to do

Pre-heat oven 180c/160c fan/ gas 4. Grease and line a 20cm x 20cm square cake tin.

Place the butter and sugar in a large mixing bowl and beat with an electric mixer until light and fluffy, gradually add the eggs beating well after each addition.

Sift the flour and cocoa powder into the mixture and stir in, add half of the milk and stir, gradually add the rest of the milk and vanilla essence. Spoon into the prepared tin, smooth the top and bake for approx. 25-30 minutes until springy to the touch, and a skewer inserted in the middle comes out clean. Leave in the tin to cool a little then turn onto a wire rack, cover and leave overnight.

Cut the cake into 16 squares, spread evenly on all sides with the jam then roll into the desiccated coconut until evenly coated.

Sweet Eve Strawberry & Blackberry Clafoutis Monique

Serves: 6
Preparation time: 15 minutes
Cooking time: 35 minutes


You'll need

A little butter for greasing
150g Sweet Eve strawberries, halved
150g blackberries
1 tbsp brandy
60g plain flour
1\2 level tsp baking powder
100g caster sugar
pinch salt
3 large free range eggs
1\2 tsp vanilla extract
250ml single cream
icing sugar for dusting

What to do

Preheat the oven to 180c and grease a baking dish.

In a bowl mix the strawberries and blackberries with the brandy and allow to sit.

Sift the flour into a bowl and stir in the baking powder, sugar and salt. In a separate, dish whisk the eggs, vanilla and cream together then slowly add the mix to the flour, stirring until you have a smooth batter.

Place the brandied fruit into the greased dish arranging it so that the rounded sides of the strawberries face upwards and pour the batter over the top.

Bake for 35 minutes until puffed up and golden brown. Remove from the oven, dust with the icing sugar and serve.

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