Avocado, Spinach and Pea Purée

Ingredients:

• Half of a ripe avocado
• Half a packet of fresh spinach- washed
• Half a cup of garden peas
• Dried thyme
• Dried mint
• 2 garlic cloves
• Salt
• Pepper
• White wine
• Juice of half a lime
• Olive oil

 

Method:

1. Start by chopping the garlic into small pieces and fry with the spinach, a drizzle of olive oil and salt and pepper in a frying pan for a couple of minutes on a medium heat.
2. Then add the peas to the pan and cook for 7-8 minutes. The peas will start to mush at this point.
3. Add a tablespoon of white wine and cook for another 2 minutes.
4. Roughly mash up the avocado into chunks and put into a blender along with a sprinkling of dried thyme and mint.
5. Squeeze the lime into the blender and add the contents of the frying pan. Blend together until satisfied with the consistency.

This purée is suited to lamb dishes.

Enjoy 🙂

 

 

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Bacon, Brie and Avocado Sandwich

Chicken and Bean soup

Ingredients:

• 2 chicken breasts (boiled and chopped into small chunks)
• 5 small spring onions- chopped
• 4 cloves of garlic- chopped
• Can of black beans
• Can of red kidney beans
• 600ml of chicken stock
• 1tbsp of tomato puree
• Olive oil
• Dried coriander
• Paprika
• Salt
• Pepper

 

Method:

1. Start by frying the garlic and spring onion on a medium heat in a splash of olive oil until golden.
2. Add the kidney and black beans, the chicken and a sprinkle of all seasonings. Cook together for 2-3 minutes.
3. Then, pour in the chicken stock and leave to cook for 15 minutes.
4. Add the tomato puree and cook for 10 more minutes. (The sauce should be of a thick consistency). Season with extra salt and pepper if needed. Serve when hot.

Enjoy 🙂

 

 

Pomodori

Banana Loaf

Ingredients:

• 140g self raising flour
• 140g of unsalted butter- softened
• 140g caster sugar
• 2 large beaten eggs
• 1tsp baking powder
• 2 ripe bananas- mashed
• 1tsp of ground cinnamon

Method:

1. Heat oven to gas 4. Butter your loaf tin and line the base and sides with baking paper.
2. Mix the butter and sugar until light and fluffy.
3. Add the eggs and some flour and mix.
4. Fold in the rest of the flour, bananas, baking powder and cinnamon.
5. Pour into the tin and bake for 30 minutes or until a knife comes out clean.
6. Cool in the tin for 10 minutes. Then remove onto a wire rack.

Enjoy 🙂

Lamb Stir Fry

Ingredients:

• 3 cloves of garlic
• 3 spring onions
• 4 shallots
• 1 aubergine cut into chunks
• 4 large closed cup mushrooms cut into chunks
• Lamb strips (thin)
• 1 tablespoon of Soy sauce
• Worcestershire sauce
• Chilli powder
• Paprika
• Dried Coriander
• 1 teaspoon of smooth peanut butter
• 2 Basil leaves
• Oil
• Salt and pepper

Method:

1. Fry the garlic, shallots and spring onion in some oil until golden.
2. Add the mushrooms and the aubergine chunks and fry.
3. After 7-10 minutes, add: the soy sauce, a dash of Worcestershire sauce and a sprinkling of chilli powder, paprika, dried coriander, salt and pepper.
4. Add half a cup of water and cook until the mixture has reduced or until the aubergine has become soft.
5. Once the mixture has reduced add the basil and the peanut butter and mix well.
6. Finally add the lamb strips and cook for approximately 10 minutes (depending on how thick or thin the strips are).

Serve with a bowl of rice.

Enjoy 🙂