Connect with us

Food And Nutrition

Preparing Salmon and broccoli pasta

Published

on

A simple salmon pasta that’s ready in under 15 minutes. This recipe makes two generous servings or three lighter meals. It’s also very easy to double up.

Based on two servings, each serving provides 869 kcal, 37g protein, 58g carbohydrates (of which 5g sugars), 52g fat (of which 21g saturates), 7g fibre and 1.2g salt.

Ingredients

  • 150g/5½oz dried pasta, any kind
  • 150g/5½oz broccoli, cut into small florets
  • 1 tbsp olive oil
  • 4 spring onions, trimmed and sliced or ½ small onion, very finely sliced
  • 2 skinless salmon fillets (around 120g/4½oz each), cut into roughly 3cm/1¼in chunks
  • good pinch dried chilli flakes (optional)
  • 100ml/3½fl oz double cream
  • ½ small lemon, finely grated zest only
  • salt and freshly ground black pepper
Continue Reading
Click to comment

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Food And Nutrition

Harissa lamb with chickpeas

Published

on

By

This Moroccan-inspired, slow-cooked lamb dish is low in calories and only uses six ingredients. If you want to make it five, leave out the apricots – you’ll save on sugar too. If you’re on a low-calorie diet, pair it with a low-calorie breakfast and/or lunch as it’s a little over 500 calories.

Each serving provides 522 kcal, 50g protein, 32g carbohydrates (of which 20g sugars), 19g fat (of which 7g saturates), 9g fibre and 0.5g salt. With a GI of 45 this meal is high protein, low GI.

Ingredients

  • 600g/1lb 5oz lean lamb leg steaks, cut into bite-size cubes
  • 1–2 level tbsp harissa paste
  • 400g tin chopped tomatoes with herbs
  • 2 x 410g tins chickpeas, drained
  • 12 dried apricots (optional)
  • small bunch (about 30g/1oz) fresh coriander, roughly chopped
READ ALSO  4 Unique Benefits of Apple Cider Vinegar
Continue Reading

Food And Nutrition

Provençal picnic sandwich (Pan bagnat)

Published

on

By

This is a speciality of Nice and is filled with Niçoise salad ingredients. A great way to use up slightly stale bread, the recipe contains tuna and anchovies but if you are vegetarian, you could substitute with cheese (such as mozzarella or slices of goats’ cheese) or roasted peppers, aubergines, courgettes and mushrooms. Make this a day ahead and keep weighted down in the fridge so all the juices seep into the bread.

Ingredients

  • 1 pain de campagne or round sourdough loaf (about 400g/14oz)
  • 1 garlic clove, finely chopped or grated
  • 3 tbsp extra virgin olive oil
  • 1 small red onion, thinly sliced
  • 2 or 3 large ripe tomatoes, sliced
  • 15cm/6in piece of cucumber, sliced
  • 225g tin tuna in olive oil, drained
  • 6 anchovies in olive oil, drained
  • 3 hard-boiled free-range eggs, peeled and sliced
  • 20 Niçoise or Kalamata olives, pitted and halved
  • 1 tsp fresh oregano or marjoram leaves, chopped
  • 10 fresh basil leaves, torn
  • 1 handful rocket leaves
  • 1 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • salt and freshly ground black pepper
Continue Reading

Food And Nutrition

How To Prepare Ham and pea pasta

Published

on

By

Even if you’re new to cooking you can tackle this ham and pea pasta with confidence, as a sauce like this requires little more than warming through to come together. The cream adds a touch of luxury to this supper for one.

Each serving provides 1140 kcal, 38g protein, 86g carbohydrates (of which 7g sugars), 69g fat (of which 42g saturates), 11g fibre and 1.5g salt.

Ingredients

  • 100g/3½oz dried pasta shapes
  • 100g/3½oz frozen peas
  • knob of butter or splash of olive oil
  • 1–2 spring onions, white and green parts separated and finely sliced
  • 100ml/3½fl oz double cream
  • 25g/1oz Parmesan, finely grated, plus extra to serve
  • 1 thick-cut slice of ham, diced
  • ½ lemon, zest and juice
  • salt and freshly ground black pepper
Continue Reading

Trending