Archive for the ‘Recipes’ Category

Healthy Easter Breakfast for Kids

Monday, March 25th, 2013

Three ingredients, three steps to make these light pancakes within minutes!Easter-Bunny-Pancakes


3 eggs

250ml milk

125g plain flour


  1. Beat eggs and milk together in large bowl, then beat in flour until batter is smooth.
  2. Lightly coat a 20cm frying pan on medium-high heat with cooking spray.
  3. Make one pancake at a time by dropping a large spoonful of batter onto pan and tilting to cover the whole surface of the pan evenly. Cook until golden, turning once, about 2 minutes per pancake.
  4. Have fun decorating your pancakes, for example Easter Bunny pancakes as shown here.

Healthy Halloween Treats

Monday, October 22nd, 2012

While researching for this Halloween blog I came across this recipe for Monster Mouths. They look really good and are also a healthy alternative to sweets and fizzy drinks.

Follow this link for the recipe

Strawberry and Banana Smoothie

Monday, July 2nd, 2012


1 banana

200ml low fat strawberry yoghurt

120ml low fat milk

120ml crushed ice


  1. Place all the ingredients in a blender or food processor.
  2. Blend for 30 seconds to a smooth, thick drink.
  3. Pour into a tall glass, add ice and strawberries to decorate if you wish.


Spinach Omelette

Monday, April 23rd, 2012

Preparation - 5 minutes

Cooking time – 10 minutes

Serves 1


25g butter

60g baby spinach leaves

1 spring onion sliced

2 eggs, beaten

100g crumbled feta cheese

Salt and pepper

Fresh sage sprigs, to garnish

8 cherry tomatoes, grilled for serving



  1. Melt 15g butter in a non-stick pan, add the spinach, and stir until wilted. Season with salt and pepper to taste, then lift from the pan, and drain well. Chop half the spinach and keep the rest warm.
  2. Melt the remaining butter, add the spring onion, and stir-fry for 2-3 minutes. Add the eggs, season, and cook gently until the eggs are set.
  3. Fill the omelette with the chopped spinach and feta cheese then fold in half. Remove from the pan and top with the remaining spinach. Garnish with sage sprigs and serve with the tomatoes on the side.



Baked Cod with a Herby Crust

Monday, February 27th, 2012

Preparation time - Less than 30 minutes

Cooking time - 10 – 30 minutes

Serves 2


  • 2 x 180g pieces of cod fillet
  • 2 tbsp fresh wholemeal breadcrumbs
  • 2 tbsp mixed fresh herbs – chives, parsley, coriander – chopped
  • 1 clove garlic, crushed finely
  • 2 tbsp olive oil
  • salt and pepper


  1. Heat the oven to 200oC.
  2. Mix together the herbs, garlic and oil. Stir in the breadcrumbs and season well.
  3. Spread this mixture over the fish.
  4. Put the fish on a baking sheet and bake in the oven for 10-15 minutes until the flesh becomes opaque and flakes easily.


Pumpkin cake

Monday, October 24th, 2011

Preparation: 10 mins | Cook: 1 hour


  • 200g plain flour
  • 1 ¼ teaspoons bicarbonate of soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • 255g pureed pumpkin
  • 200g dark brown soft sugar
  • 110ml buttermilk
  • 1 egg
  • 2 tablespoons butter, softened


  1. Preheat oven to 180°C.
  2. Sift the flour, bicarbonate of soda, salt, cinnamon and nutmeg into a large bowl.
  3. Mix in the pumpkin, brown sugar, buttermilk, egg and butter until well blended. Pour into a 9×5 inch loaf tin and smooth the top.
  4. Bake for 1 hour in preheated oven, or until a cocktail stick inserted into the centre comes out clean.


Leek and Potato Soup

Monday, September 26th, 2011

Serves 6


Ingredients –

1 tbsp low fat spread

1 large onion, finely chopped

500g leeks, finely chopped

500g floury potatoes, peeled and chopped

3 tbsp chopped fresh parsley

1 litre of hot vegetable stock

300ml skimmed milk

Salt and freshly ground pepper


Method –

  1. Melt the low fat spread in a large, lidded, non stick saucepan and gently sauté the onion and leeks until soft, about 10 minutes.
  2. Add the potatoes, parsley and hot stock and bring to the boil. Cover and reduce the heat. Simmer gently for about 20 minutes.
  3. Add the milk to the saucepan and reheat gently. Season to taste and serve garnished with parsley sprigs.


Chicken Satay Skewers

Sunday, July 31st, 2011

Serves 4

Ingredients -

350g chicken breast, chopped into bite sized pieces

1 garlic clove, crushed

2 tbsp dark soy sauce

1 tsp dried chilli flakes

2 tbsp crunchy peanut butter

1 tbsp tomato puree

100ml pineapple juice


Method -

  1. Place the chicken in a shallow dish.
  2. Mix together the garlic, soy sauce, chilli flakes, peanut butter, tomato puree and pineapple juice. Pour the mixture over the chicken and toss well to coat all of the chicken pieces. Cover and leave to marinate for 30 minutes.
  3. Preheat the grill to high. Place the chicken pieces onto wooden skewers. Put them under the grill for 15 minutes, turning frequently, until evenly browned and cooked through.


Low Fat Carrot Cake

Monday, April 11th, 2011


For the carrot cake:
150 g dark brown soft sugar
2 large eggs
120 ml sunflower oil
200 g wholemeal self-raising flour
1½ level teaspoons bicarbonate of soda
3 rounded teaspoons mixed spice
Grated zest 1 orange
Juice of half an orange
200 g carrots, peeled and coarsely grated
275 g chopped dates

For the topping:
250 g low fat soft cheese
20 g icing sugar
2 teaspoons vanilla extract
Grated zest of one orange
1 level teaspoon ground cinnamon



Pre-heat the oven to 170°C.

Line the base of a deep non-stick square cake tin (measuring 8 x 8 inches) with greaseproof paper.

First beat together the sugar, eggs and oil in a bowl for a couple of minutes until smooth.

Now sift together the flour, bicarbonate of soda and the mixed spice into the bowl. Mix well and then fold in the orange zest, orange juice, dates and carrots.

Then pour the mixture into the tin and bake in the centre of the oven for 35 to 40 minutes. Once cooked, remove from the oven and leave to cool on the side.

To make the topping, mix the soft cheese, icing sugar, vanilla extract, orange zest and cinnamon together until light and fluffy. Cover the bowl with clingfilm and put in the fridge for a couple of hours to chill.

Once the cake has cooled, take it out of the tin and spread the topping over it. The cake has to be cold, otherwise the topping will start to melt.

Sprinkle with ground cinnamon and enjoy!




Thai Beef and Mixed Pepper Stir-fry

Monday, January 31st, 2011


500g lean beef fillet

1 tablespoon sesame oil

1 garlic clove, finely chopped

1 lemon grass stalk, finely shredded

2.5cm piece of fresh root ginger, peeled and finely chopped

1 red pepper, cored, deseeded and thickly sliced

1 green pepper, cored, deseeded and thickly sliced

1 onion, thickly sliced

2 tablespoons lime juice

Freshly ground black pepper


  1. Cut the beef into long thin strips.
  2. Heat the oil in a wok or a large frying pan over a high heat. Add the garlic and stir-fry for 1 minute. Add the beef and stir-fry for 2-3 minutes until lightly coloured. Stir in the lemon grass and ginger and remove the pan from the heat. Remove the beef from the pan and set aside.
  3. Add the peppers and onion to the pan and stir-fry for 2-3 minutes until the onions are just turning golden brown and are slightly softened.
  4. Return the beef to the pan, stir in the lime juice ansd season to taste with pepper. Serve with boiled noodles or rice.

Calories per serving – 255,     Serves – 4,     Preparation time – 20 minutes,     Cooking time – 10 minutes