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Healthy recipes

Sausage and macaroni casserole

Sausage and macaroni casserole

Here full–flavoured pork sausages, a generous portion of vegetables and tender macaroni simmer together in a red wine sauce, to make a delicious, hearty, healthy one–pot meal. Buy good–quality sausages from the butcher to get the most flavour from this dish.

Simple seafood broth

Simple seafood broth

Delicate seafood is complemented by saffron, tomatoes and zucchini in a light but well–flavoured broth. The accompaniment, a piquant spread of creamy ricotta and red capsicum for a baguette, is far lighter than classic rouille, the spicy mayonnaise traditionally served with seafood soups.

Spinach and onion soup with tomato crostini

Spinach and onion soup with tomato crostini

A colourful vegetarian version of classic French onion soup, this makes a filling lunch or light dinner. The secret of the rich flavour lies in frying the onions very slowly until they are well browned, caramelised and sweetly flavoured.

Stuffed chicken rolls with lentils

Stuffed chicken rolls with lentils

Tender chicken rolls filled with a dried apricot stuffing are delicious served on a bed of orange–scented French–style lentils and colourful vegetables. The only accompaniment needed is a crisp salad of leafy greens.

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Liver and bacon hotpot

Liver and bacon hotpot

This dish is dramatically different from old–fashioned liver casserole and a great choice for everyday healthy eating. It is bursting with flavour from the bacon, wholegrain mustard, peppery sage, carrots and swede. Serve it with some simply cooked green vegetables or a crunchy salad.

Fish soup with capsicum polenta

Fish soup with capsicum polenta

Good stock provides the flavour base for this delicate broth. When homemade stock is not available, try one of the high–quality commercial stocks rather than a stock cube. The polenta accompaniment is prepared in advance, so the soup is simple to cook at the last minute.

Garden of Eden soup

Garden of Eden soup

An assortment of vegetables cooked in tomato juice and stock makes a simple, satisfying soup that tastes terrific. For this recipe you can take advantage of frozen vegetables, such as broccoli, beans and peas. They cut down on preparation time, and are just as nutritious as fresh vegetables.

Golden lentil soup

Golden lentil soup

This velvety smooth soup owes its rich colour to a combination of lentils, parsnips and carrots. With dry sherry and a horseradish–flavoured cream adding to the flavour, it is a perfect first course for a dinner party. Serve it with crunchy Melba toast or oatcakes.

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Borsch with crunchy mash

Borsch with crunchy mash

Guaranteed to beat off the winter blues, this hearty beetroot soup is served with creamy mashed potatoes enlivened with crunchy raw vegetables. There are as many types of borsch as there are cooks in Eastern Europe – this puréed version retains every gram of goodness.

Celeriac and spinach soup

Celeriac and spinach soup

Celeriac makes a rich soup with lots of flavour and a creamy texture. Baby spinach leaves complement the celeriac beautifully, bringing vibrant colour and a light, fresh taste to the soup in the final minutes of cooking.

Chilled leek and avocado soup

Chilled leek and avocado soup

Coriander and lime juice accentuate the delicate avocado flavour in this refreshing soup. It is simple yet interesting, and ideal for a summer's dinner–party first course or a light lunch. Do not add the avocado too soon – not only will it discolour, but its flavour will mellow and lose the vital freshness.

Grilled salmon in ciabatta

Grilled salmon in ciabatta

Here fresh salmon fillets are marinated, then lightly grilled and served in ciabatta rolls with mixed salad leaves and a basil mayonnaise, to create a very tempting and special lunch dish. Lightening the mayonnaise with yogurt reduces the fat without losing the creaminess.

Piquant crab dip with crudits

Piquant crab dip with crudités

This creamy dip is based on ingredients that can be kept in the pantry, so it can be rustled up quickly if guests drop by unexpectedly. It is served with celery and cucumber sticks as well as juicy pineapple wedges. Bread sticks are another good dipper.

Sugar snap salad with black grapes and fetta

Sugar snap salad with black grapes and fetta

Sugar snap peas, with their full flavour and crisp texture, work well with baby spinach leaves and a little peppery rocket to provide the salad base for tangy fetta and sweet black grapes. Serve this quickly prepared lunch dish with thick slices of warm country–style bread or pita bread.

Chicken and cashew nut pancakes

Chicken and cashew nut pancakes

Chicken stir–fried with carrots, celery and cabbage, then lightly flavoured with orange and sesame, makes a delicious filling for pancakes, with the option to spice it up with the addition of chilli. This dish is sure to meet with your family's approval.

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