Trout, beetroot and bean salad - Good Food Magazine Serves 4
Preparation time less than 30 mins Cooking time less than 10 mins
Ingredients 200g/8oz fine green beans, trimmed 120g/4oz bag watercress and rocket salad 2 tsp balsamic vinegar 250g/9oz smoked trout fillets (if you can't find trout, salmon works well - but the they must be fillets, not the uber-smoked sliced fish). Pre-cooked, or cook before hand and cool. 4 cooked beetroot, diced (not vinegared, and definitely not tinned. Bleh) 6tbsp 0% fat fromage frais (or natural yoghurt, or creme fraiche, or soured cream) 15-30/2-3 tbsp freshly squeezed lemon juice 2tsp creamed horseradish
Method1. Cook the green beans in a pan of lightly salted boiling water for 3-4 minutes until just tender. Drain and refresh in cold water
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Courgette salad with sultanas and pine nuts Prep time: 10 mins Cook time: 10 mins Serves:4
Ingredients 2 tbsp extra virgin Olive oil 3 courgettes, thickly sliced (I did it 1cm thick) 1 clove Garlic, sliced juice of 1/2 Lemons small handful of sultanas small handful of Pine kernels black pepper
Method1. Heat the olive oil in a frying pan. Add the courgettes in a single layer and fry over medium-high heat for about 2 minutes until the underside is lightly flecked with brown
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What do you call squash? The recipe is actually butternut pumpkin (and not really what I'd call a stir-fry either), not those yellow things. For some reason, what I know as pumpkin gets called squash here. It'd make a brilliant veggie dish next to sausages, if you don't think they'd be able to handle a totally veggie recipe.
What are they like with spices? A lot of my dishes have chilli or cayenne or paprika in them - are they okay with those?
Cayenne is probably out, but if it's not much the chili or paprika might be okay.
We have butternut squash, and pumpkin squash, the boys won't eat either, so probably not gonna work which is sad cause I love all squashes, acorn being my favorite. ;)
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Serves 4
Preparation time less than 30 mins
Cooking time less than 10 mins
Ingredients
200g/8oz fine green beans, trimmed
120g/4oz bag watercress and rocket salad
2 tsp balsamic vinegar
250g/9oz smoked trout fillets (if you can't find trout, salmon works well - but the they must be fillets, not the uber-smoked sliced fish). Pre-cooked, or cook before hand and cool.
4 cooked beetroot, diced (not vinegared, and definitely not tinned. Bleh)
6tbsp 0% fat fromage frais (or natural yoghurt, or creme fraiche, or soured cream)
15-30/2-3 tbsp freshly squeezed lemon juice
2tsp creamed horseradish
Method1. Cook the green beans in a pan of lightly salted boiling water for 3-4 minutes until just tender. Drain and refresh in cold water ( ... )
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Prep time: 10 mins
Cook time: 10 mins
Serves:4
Ingredients
2 tbsp extra virgin Olive oil
3 courgettes, thickly sliced (I did it 1cm thick)
1 clove Garlic, sliced
juice of 1/2 Lemons
small handful of sultanas
small handful of Pine kernels
black pepper
Method1. Heat the olive oil in a frying pan. Add the courgettes in a single layer and fry over medium-high heat for about 2 minutes until the underside is lightly flecked with brown ( ... )
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You always make the most wonderful sounding food. Are any of the recipes child/picky man friendly(without dairy products too please)? :P
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What are they like with spices? A lot of my dishes have chilli or cayenne or paprika in them - are they okay with those?
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We have butternut squash, and pumpkin squash, the boys won't eat either, so probably not gonna work which is sad cause I love all squashes, acorn being my favorite. ;)
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