Sesame chicken with avocado salsa

Quick and easy, crunchy sesame chicken with a fresh and zesty…

Traditional Mexican Guacamole

his guacamole is great! Whether or not you want it spicy, this…

Guacamole Autentico

Here's the real deal: a guacamole recipe so authentic, you…

GUACAMOLE

GUACAMOLE 3 ripe avocados¾ cup finely chopped…

CLASSIC MEXICAN GUACAMOLE

In a small bowl, mash avocado with a fork (or potato masher)…

Guacamole

In a large bowl place the scooped avocado pulp and lime juice,…

MEXICAN GUACAMOLE

Wash and trim the spring onion and chop the white and light-green…

The Best Authentic Guacamole

Slice the tomatoes in half and throw away the seeds. Dice the…

Best Mexican Guacamole

A recipe that will change your Guacamole standards forever. This…

Guacamole Recipes

Did you know? One cup of Guacamole provides 2.9 grams of protein. Avocados the main ingredient of guacamole recipes also provides all 18 essential amino acids necessary for the body to form a complete protein. The avocado’s fiber content makes the protein easier for the body to absorb, as opposed to animal protein that can be hard for some people to digest.

Spiced Carrot and Lentil Soup

/in , , , /by

A delicious, spicy lentil and carrot soup is the perfect lunch-time snack if you’re watching your weight. At just 179 calories this tasty soup is a diet must-have

Spiced Carrot and Lentil Soup

Print Recipe Pin Recipe
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Servings 2

Ingredients
  

  • 300 g 10oz carrots, scrubbed and chopped
  • 60 g 2oz red split lentils
  • 750 ml 1¼ pint hot vegetable stock
  • ½ teaspoon ground coriander
  • Salt and freshly ground black pepper
  • 2 tablespoons soured cream optional
  • ¼ teaspoon coriander seeds crushed (optional)

Instructions
 

  • cPut the carrots into a pan with the lentils, stock, ground coriander and seasoning. Bring to the boil and simmer for 25 minutes until the carrots are tender.
  • Pour the soup into a blender and whizz until smooth.
  • Serve topped with a spoonful of soured cream and a sprinkling of crushed coriander seeds, if you like.

Strawberry and Rhubarb Breakfast Bars

/in , , , /by

Fancy something quick and easy for breakfast? These strawberry and rhubarb breakfast bars are ideal for busy mums on the go

Strawberry and Rhubarb Breakfast Bars

Print Recipe Pin Recipe
Prep Time 20 mins
Cook Time 20 mins
Total Time 40 mins
Servings 12

Ingredients
  

  • 200 g muesli Brands with added fruit like Dorset Cereals Berries & Cherries will add more flavour
  • 50 g Rice Krispies
  • 100 g porridge oats
  • 100 g unsalted butter
  • 100 g golden syrup
  • 300 g fat-free strawberry and rhubarb yogurt
  • 2 tbsp plain flour sifted
  • 1 egg beaten
  • 200 g icing sugar

Instructions
 

  • Pre-heat the oven to 178°C/350°F/Gas Mark 4. Prepare and grease a square cake tin 20 x 30cm (8 x 12 inches).
  • Weigh in the muesli, Rice Krispies and oats to a large bowl.
  • Combine 200g of the yogurt with the flour and egg in a small bowl, whisk well so there are no lumps.
  • Melt the butter with the syrup in a small pan and stir. Add the melted butter and syrup to the cereals, mix well.
  • Pour half the cereal mixture into the tin about 2cm thick and press down well. Pour over the yogurt and egg and spread over evenly. Finish by topping it with the rest of the cereal mixture. Press down again.
  • Bake until lightly golden around the edges but still slightly soft.
  • Allow to cool in the tin then remove and cut into bars.
  • To decorate, take the remaining 100g of yogurt and mix with the icing sugar until a smooth paste is formed. Drizzle the icing over the bars and leave to set.

Notes

If you prepare them the night before your busy day all you have to do in the morning is remember to pop them in your bag!

Potted Mackerel On Toast

/in , , , /by

Want a quick and healthy lunch in minutes? Try out our home-made potted mackerel on toasted rye or farmhouse bread, topped with sliced radishes and rocket

Potted Mackerel On Toast

Print Recipe Pin Recipe
Prep Time 6 mins
Cook Time 4 mins
Total Time 10 mins
Servings 2

Ingredients
  

  • 2 fresh or frozen thawed mackerel fillets
  • 50 g butter
  • A pinch of ground mace
  • A pinch of ground cayenne
  • Plenty of freshly ground black pepper
  • Juice of ½ a lemon
  • Toasted rye or farmhouse bread sliced radishes and rocket, to serve

Instructions
 

  • Heat a non-stick frying pan, add the mackerel fillets, skin-side down, and cook for 4 mins, turning them once. Remove from the pan and flake the fish, discarding the skin and any bones.
  • Add the butter to the pan and melt with the ground mace, ground cayenne and plenty of ground black pepper. Remove from the heat, add the flaked fish and beat in with the lemon juice.
  • Spread the potted mackerel on warm toast and serve with sliced radishes and rocket leaves.

Notes

You can use kippers, smoked mackerel or sardines in this recipe if you prefer.