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

Cruise Recipe - Basa with Mushroom Gratin

To make 4 servings you will need
4 Basa Fillets (any fish really)
bunch of thyme
2 onions (I used red)
4 cloves
2 bay leaves
400ml low salt chicken stock
250g mushrooms (I used Chestnut)
3 garlic cloves
200ml creme fraiche (3% fat)
2 handfuls of low fat hard cheese
Salt and Pepper

Heat some water in a casserole dish and place the fish in it along with the thyme, one of the onions studded with the cloves, the bay leaves. Cook for 10 minutes at Gas Mark 4.

Pour 200ml of the stock into a frying pan. Add the mushrooms and season with salt and pepper and cook until tender.


Take the Basa out of the casserole dish - remove the skin and any bones.


Put the garlic in with the mushrooms. Stir, turn the heat off and cover the pan with a lid then leave the mushrooms to soak up the flavours.

In a non stick frying pan, gently cook the other finely chopped onion until softened then pour in the remaining 200ml of stock. Leave to simmer over a gentle hear until all the water has evaporated.

Heat the frying pan again with the mushrooms, add the onion and flaked Basa, stir, and then stir in the creme fraiche. Pour the mixture into a gratin dish if you have one or a casserole dish, scatter over the cheese and bake in the oven for 20 minutes.

I will post some more delicious recipes very soon

TTFN
LittleMissMoffett
xxx

Rainbow Slaw!!

I found a version Rainbow Slaw on Pinterest a couple of months ago, I made it as per the recipe...and  Ithought it was delicious however with having a small person raw onion doesn't always go down well - apart from that though he loved it. Brilliant i thought a great way to get some of the good stuff down him without any persuasion (he is a foodie like me but sometimes the refusal to eat the veg occurs!!)

Rainbow Slaw is a colourful fresh and vibrant coleslaw that goes well with all sorts of things - I have had it with chicken, fish, red meat and I have also taken it as my contribution to a Raw Vegan evening.


It is super easy to make, needs just four kinds of vegetables, a grater and ten minutes (just don't go crazy with the grater no one wants grated knuckles). It goes well with Sweet Tahini Dressing or if your feeling naughty bind with mayonnaise.

So off you pop and grab a red cabbage, a white cabbage, 3 carrots and a cucumber, your grater and make the slaw!! Only 200 calories per generous serving - and packed with nutrients (not with the mayo)

Grate half of each cabbage, all the carrots and cucumber and mix in a large bowl. For the dressing mix 2tbl of tahini, 2tbl cider vinegar and 2tbl of honey and juice of a small lemon - mix well. Mix the dressing and slaw and serve straight away.

If you want to make ahead of time keep the dressing and slaw and seperate until ready to eat.

Enjoy!!

Garlic Mushrooms

Luke and I grabbed a bag of mushrooms as you do at the local market on Saturday and made a quick and easy dish for our dinner on Monday.

To serve a yummy mummy and a 9 year old you will need mushrooms (we used 8 medium sized mushrooms); half a red onion; a few glugs of olive oil (poured for the count of 6); two garlic cloves sliced; black pepper and 4 counts of cream; rocket; focaccia bread and Parmesan)

Turn on the oven to GM6; mix in a bowl the oil, garlic and black pepper. Pop in the focaccia. Chop the onion into chunks and halve the mushrooms. Throw them in a small roasting tin and pour over the oil. Pop in the oven for 25 mins then pour over the cream and cook for a further 3 minutes.

Chop up the focaccia and onto the plate; serve up the mushrooms and onion; top with rocket, parmesan and black pepper and serve.