Avocado, Mint and Feta Salad

I made this salad when I went to my friend Tara's for our Steak night - something we do every six ish weeks - we always have a lovely time, eat steak, drink wine and watch a ridiculously girly film!!

For this salad you will need - this made enough for 4 servings as an accompaniment to a meal but could serve 2 as a main meal. -

Lambs Lettuce - a bag of
Feta - 100g
1 ripe avocado
a handful of mint
seeds - I added a handful or 2 of roasted mixed seeds
half red onion
2 limes - the zest and the juice
a few glugs of olive oil

In a large mixing bowl add the olive oil, lime zest and juice to make the dressing. Cut the avocado down the middle cutting round the stone, pop out the stone, skin the avocado and chop up the flesh into cubes and place in the salad bowl. Chop the mint leaves, onion and feta and add to the bowl. Add the lambs lettuce. Toss the salad well so everything is coated with the dressing. Sprinkle over the seeds and its ready to serve.(I also added some dried chilli flakes - a little spice and touch of red looks great against the white of the feta and gives a bit of a kick against the zesty lime and creamy feta)

Stunning Salad
TTFN
LittleMissMoffett
xx

Seafood Medley

...Quick, Easy, Healthy and Delicious

This is perfect for when you haven't got a lot of time but want to fix yourself (and those around you) a delicious meal.

You will need for 3 people (2 adults and a small person)

a couple of glugs of olive oil
300g of Seafood Selection
2 cloves of garlic - crush it under the knife and chop up a bit)
1 red onion
couple of handfuls of cherry tomatoes (halved)
1 stock cube
a glug of white wine
juice of half a lemon
2-3 handfuls of spinach
2-3 tablespoons of low fat creme fraiche
optional: red chilli (de-seeded and finely chopped)

A super duper onion chopping tip: pop the onion in the freezer for 10minutes before you chop it saves the onion tears running down your face

Heat the oil in a non stick pan add the garlic and onion (if you are adding chilli pop this in the pan at this stage) and cook for 5 minutes on a mid heat until soft. Add the stock cube (crumble it straight in the pan), the wine, lemon juice and seafood. Stirring occasionally let the wine and stock reduce down - no longer than 7 minutes (make sure the seafood is cooked thoroughly) - add the tomatoes, stir through the creme fraiche and add the spinach and cook for a further 2 minutes.

Serve immediately - this goes well over pasta or served with crusty bread.

Yummy in your tummy!

TTFN
LittleMissMoffett
xx

Dukan Dessert - Lemon and Lime Mousse

This refreshing dessert is easy to make, tasty and ticks the Dukan box!
You can eat this dessert from Phase 2 - Cruise.

You will need for 4 good sized portions - I made enough to fill the 4 pots pictured and a bit leftover -
3 unwaxed lemons
3 eggs (seperate the yolk and white)
2 limes
3 tablespoons sweetner
3 tablespoons of cornflour
500ml skimmed milk

What you need to do -
Remove the zest from one of the lemons and one of the limes. Squeeze all three lemons and the lime.

Put the lemon and lime zest and juice in a saucepan and add the egg yolks and sweetener. Combine the ingredients and stir in the cornflour, mixing it gradually.

Heat up the mixture, stirring all the time with a wooden spoon. Let it thicken and then add the milk, little by little. Stir well and let it thicken some more. Remove from the heat and leave to cool down.

Whisk the egg whites until very firm (this always takes a bit longer than you think - looking at 6-8 minutes with an electric whisk) and gently fold them into the lemon and lime mixture. Pour into glasses/ramekins or as I have glass jars and pop in the fridge for at least 30 minutes before serving. Garnish with a wedge of lime.

Delicious.
TTFN
LittleMissMoffett
xx