I have been meaning to post this Recipe for a good couple of weeks now. I had so much interest for the recipe it’s unbelievable, I was so pleased. I suppose like myself others love vibrancy on their plate and know that what tastes fantastic is also great for one’s body too.
By now, you will know that I love colourful dishes, many different colours on one plate however with this one, sticking to all green really worked. I based it around a salad I used to do years ago, but really raided my fridge and added as much other herbs that I needed to use up. Not only was it a great healthy dish that day but as always I was using things up, so Bonus!
If you love really Fresh, seasonal vegetables and want a bit of a boost, this is for you. The taste that the sexy, slinky Asparagus gives along-side the Peas, mint and fennel is just divine. I don’t like to overpower Asparagus too much, I love to taste them as they are…At their best and they don’t have a very long season, so in that time, appreciate them!
What is also great about this dish is that you can have it as it is or as a great accompaniment to chicken or Fish. I can just see myself among Family and friends tucking into a huge bowl of this whilst passing it around, the Sun shining down on us and of course in hand with a lovely crisp White wine… or even a Light Beer.
Super Spring Green Asparagus Salad:
( Can’t be too specific, after all it is a Salad so you put in as much as you want)
– A handful of Asparagus Spears, wood end taken off
– A handful of Washed baby Leaf Spinach
– A Large handful of Washed Watercress, take off some of the thicker stalks
– A good Handful about 50g of Petit Pois, defrosted and drained
– Fennel Sliced very finely. Remember to peel the outer string like you do with Celery
– Also Fennel fronds to sprinkle
– Snipped Salad Cress
– Fresh Flat leaf Parsley
– Fresh Mint Leaves
– Chopped Dill ( not too much as very strong)
I personally feel that this Salad doesn’t need anything to go on it as it shines on its own, however I did try a few dressings to check and one in particular jumped out.
– Plain Greek style Yoghurt ( You could use Low fat if you wanted but contains more sugar in some cases)
– Cucumber peeled and diced finely
– Finely Chopped Fresh Mint
– A spritz from a Fresh Orange and a little Zest
* In a pan of boiling water cook the Asparagus Spears for 2 minutes, then plunge into iced water to keep them Vividly Green.
* Chop into 1-2 inch pieces.
* Assemble your Salad as you wish.
* Place your Yoghurt dressing ingredients into a small glass Jar and shake or mix in a bowl.
One thing that I get asked a lot by people, especially Mums with children (Teenagers more) is how to create take away favourites at home. If I am not mistaken, I do believe we are calling this a “Fake-away” . I have always cooked Takeaway favourites at home particularly Chinese dishes for many reasons: 1, Healthier. 2, It’s being Frugal. 3, you know exactly what is in your food and 4, you can get the Children involved with you in preparing it. I could go on.
So last Friday was my Slot for doing my regular Food Friday programme with Ben Jackson on BBC Radio Leicester. I felt that I wanted to do a “Fake-away”dish that is super Healthy, Super quick and also fairly Cheap… Well it’s certainly cheaper than picking up the Phone and ordering a banquet!
It’s also January, you may want to loose a few pounds? Or just changing the way you eat? Get some more Fish into your Diet? It was Friday after all, so a healthier Fish Friday!
I felt I should share a dish I regularly cook for myself. It has hardly any ingredients in it but is PACKED FULL of flavour. Plus this style of cooking is so easy to do and such a great interacting dish, by if you put this in the middle of the table, you can all get stuck in. It’s a great dish to do for an intimate dinner also where you just do not want to spend all night slaving over the stove, if you know what I mean!
Even though it may not look spectacular, it has been a real hit so far. Listen here to hear Myself showing Ben how to do this Quick, Simple, healthy dish.
By the way, Ben couldn’t wait to dive in as you can see by the pictures as I haven’t one with all the fish intact! Sorry!
Chinese Steamed Sea bass with Stir fried Greens
(For the Sea Bass)
– 1 whole Sea bass or Sea Bream
– 3 inch piece of Fresh Ginger Julienned (Sliced finely length ways)
– 5 spring Onions julienned (sliced Length ways)
(For the dressing)
– 2 Tbsp Light Soy Sauce (I used one specifically for Seafood) (I buy all my sauces from my local Chinese Supermarket Wang Fung Hong in Leicester)
– 2 Tbsp Dry Sherry ( I used Pedro Ximenex )
– Juice of 1 clementine or half an Orange
– 2 Tbsp of Water
(For the Sir Fry Veg)
– 2 tsp Raw Organic Coconut oil ( I use Lucy Bee )or another oil you have but Coconut will add extra flavour
– 5-6 Leaves of Pak Choi
– 3 inch piece of cucumber Sliced length ways
– approximately 10 sugar snap peas Sliced Length ways
– 2 cloves of Garlic sliced (Chopped Roughly)
– 1/2 Red chilli Diced finely
– 2 Tbsp Light Soy Sauce ( Wang fung Hong )
– 1 Tbsp Oyster Sauce ( Wang fung Hong)
– 2 Tbsp Water
– Pinch of caster Sugar
– Preheat your Oven on a warming setting, about 100c
– Take a Large Wok and fill with approximately 1/4 Litre of water and place a grid of some kind so you can place a plate on top or if you have a bamboo steamer…Even better!
– Turn the heat up high so your water will start to boil but not too Rapid.
– Put in Half of your sliced Ginger and Spring onions into the cavity of the fish, score diagonal lines through the skin of the fish, about 4 but making sure you don’t go too deep.
– Place the fish onto your Plate or Steamer and cover with a lid or in my case I used another Wok. Steam for about 10 minutes.
– After 10 minutes place the rest of your Spring Onions and ginger on top and half of your dressing over the fish. Continue to stem for a further 5 minutes.
– Once cooked and the flesh will just flake away, place into the oven on a large serving dish with the dressing, veg and juices to keep warm.
– In the meantime Stir fry your veg in the Coconut oil and as the veg starts to cook down after a couple of minutes add your sauces, water and sugar.
– Serve as it is on large dishes so people can dive in and you could also serve some Noodles and Boiled Rice if you wish.
I realise that this isn’t a Recipe post that is a “New Thing” or “Trend” in the Culinary world, but it is something that I always used to make and have been meaning to come up with a new recipe for a while now.
Today, As usual, I had some bananas that were way overripe. So instead of me putting them into a bread or muffin like I normally do, I decided to come up with a Bar of some sort. Now I say, “some sort” because, well, I am not sure If this recipe is a Flapjack or a Granola Bar? as, in my eyes, it qualifies for both!
I have to say, I am not great at eating breakfasts, especially in summer. I do get easily bored and like something that I can eat quite efficiently whilst reading my emails, doing my “To Do list” for that day AND drink my morning Coffee. I know, its bad! But I have to find something that suits me, we all do! and I feel with these bars, it will certainly keep me going for a while. Lets hope it will help others too.
Now I am no nutritional expert but I have tried to keep the recipe packed full of nutrients with the fruit, nuts and seeds. Also adding no extra sugar to the syrup.
I can’t wait to let my Fiance try these before he goes for his morning run at the weekend. He’s been trying to find that certain something that works for him as many others have their own energy fix before a run/workout. I will let you know what happens there on that note at a later date. Not forgetting aswell how great these are for Children, for breakfast or as a boost over those summer holidays!
For now, I will be trying these as my breakfast hit for the next few days…These Boost bars are moist, chewy, packed full of goodness and they’re Vegan too!
Breakfast Boost Bars:
(This mixture made 9 2″x2″ Squares)
– 100g of Soy Spread ( I used Pure Dairy Free)
– 100g of Golden Syrup
– 1 Tbsp of Raw Organic Coconut Oil ( I used Lucy Bee)
– 200g of Whole Rolled Porridge Oats
– 40g of Grated Raw Carrot
– 2 Over ripe Bananas mashed
– 40g Dried Soft Apricots
– 20g Pistachios (De- shelled)
– 40g of Dried mixed Boosting Berries (i.e Blueberries, Cranberries, Goji, Raisins, etc…)
– Sprinkling of mixed Seeds for on top (i.e Sunflower, Pumpkin, Linseed etc…)
– Preheat Oven to 170c
– Melt the Soya Spread in a Heavy bottomed pan on a low-medium heat and add the Golden Syrup to it.
– Into a small hand blender/mixer or processor blitz loosely all the dried fruit together and the pistachio nuts.
– Add the Oats to the Pan and stir coating all the mixture. Then add the Coconut oil, Bananas and grated carrot to the mixture. Stir and turn off the heat.
– Line a baking tray with baking parchment and add the mixture creating a nice rectangular even shape.
– Pop into the Oven for about 20 mins.
– After 20 minutes sprinkle over your seed mix and pop back into the oven for another 20 mins.
– Once done, take out and allow to cool before cutting into squares/slices.
If you pop these in a larder/Pantry they will keep for a good few days if kept in a sealed cake tin.