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Supergreen smoothie

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Supergreen smoothie

Drink this healthy green smoothie in the morning for a quick, nutrient-packed pick-me-up. Cucumber, spinach, lime and kiwi are a great combination and the avocado adds a lovely texture.
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Total Time 10 mins
Servings 1
Calories 139 kcal

Ingredients
  

  • 1/4 cucumber peeled and chunked
  • a handful young spinach leaves
  • 1/4 avocado peeled and chunked
  • 1 lime juiced
  • 1 large kiwi fruit juiced

Instructions
 

  • Put the cucumber, spinach, avocado and fruit juices into a smoothie maker or blender and whizz until smooth. Dilute with a splash of water if you like.

Butternut squash lasagne

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This vegetarian take on a family favourite is perfect if you’re trying to cut back on meat, and is ready in just 30 minutes, making it quick enough to cook midweek

Butternut squash lasagne

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Ingredients
  

  • Ingredients
  • onion 1 finely sliced
  • oil for frying
  • butternut squash 500g peeled and cut into small cubes
  • cinnamon a pinch
  • nutmeg
  • milk 100ml
  • frozen spinach 150g
  • fresh lasagne sheets 3
  • mozzarella 1 ball about 125g

Instructions
 

  • Method
  • STEP 1
  • Fry the onion in a little oil until soft, add the butternut squash and fry until tender and slightly browned around the edges. Add the cinnamon, a grating of nutmeg and the milk and mash roughly. Heat the spinach with another grating of nutmeg.
  • STEP 2
  • Meanwhile, cook the lasagne slices in boiling water for 3 minutes and drain. Put a sheet of lasagne in a small baking dish, add a layer of butternut squash and half the spinach. Season. Add another layer of lasagne and the rest of the butternut squash and spinach. Season and follow with a final layer of lasagne. Rip the mozzarella into pieces and scatter it over the final sheet, grill briefly until the mozzarella bubbles and browns.

Notes

Adapted from olivemagazine.com

Gluten-Free Buckwheat Crepes

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Buckwheat pancakes are popular in the creperies of France and are usually served with a savoury filling or topping. Buckwheat flour is gluten-free and wheat-free as it’s not actually a form of wheat – it’s related to rhubarb. It has quite a strong nutty flavour which can be a bit overpowering when used on it’s own so for these crepes or galettes it is mixed with gluten-free plain white flour. Instead of topping the crepes you can fold them up into square parcels enclosing fillings such as ham and cheese, mushrooms and tomatoes, and then baked with a little cheese sprinkled on the top.

Gluten-Free Buckwheat Crepes

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Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Servings 4

Ingredients
  

  • 50 g buckwheat flour
  • 25 g gluten-free plain white flour
  • 1 egg beaten
  • 125 ml milk
  • A little sunflower oil for frying

Topping

  • 250 g spinach rinsed and large stalks removed
  • Grating of fresh nutmeg
  • 4 large eggs
  • 4 heaped tsp crème fraiche
  • Fresh chopped chives to garnish

Instructions
 

  • Sift the flours into a bowl, make a well in the centre and crack in the egg. Using a wooden spoon or balloon whisk gradually mix the flour into the eggs slowly adding the milk at the same time. Mix to make a smooth batter then beat in 50ml water. Cover and leave to stand for at least 30 mins or up to 2 hours.
  • Beat the batter again and if it has thickened on standing add a little more water. Heat a 23-25cm frying pan or pancake pan until hot. Grease it with a little oil and pour in enough batter, while swirling the pan, to thinly coat the base. Cook for 1 min until set and golden underneath, turn the crepe and cook for a further min. Slide the crepe onto a plate and keep warm in a low oven. Repeat with the remaining mixture to make 3 more crepes.
  • While the crepes are cooking, cook the spinach in a covered pan, without adding any extra water, for 1-2 mins until just wilted. Drain and season with grated nutmeg, salt and freshly ground pepper. Keep warm.
  • Fry the eggs in a little sunflower oil for about 3 mins until just set.
  • To serve, place each crepe on a plate and fold in the sides to make a square. Top each one with a spoonful of the spinach, a fried egg and a spoonful of crème fraiche. Sprinkle with chopped chives, to garnish.

Notes

You can freeze the cooked crepes (without the topping). Just interleave them with baking paper and wrap in foil or a freezer bag. Defrost and then reheat in a pan or in the oven.