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Below is a range of different meals that you may be interested in making which are not only very quick and easy to make but are very healthy too.
Smokey Tomato Soup
This very healthy soup is perfect for a light lunch served with a warm, crusty soup roll. The bacon really adds to the charm, while the paprika (optional) gives a nice kick if you want something a little spicier. This is also really cheap and also ideal for freezing, or taking into work to share with colleagues on a wet winter’s day.
Ingredients for 6 servings:
2kg ripe tomatoes
2 medium white onions
10ml tomato puree
10ml Olive Oil
1 – 2 teaspoons sugar
2 – 3 pints hot vegetable stock
100 grams fatless, smoked back bacon (cubed)
Paprika to taste (optional)
Bring a large pan of water to the boil. Make a large cross over the base of the tomatoes and blanch tomatoes for around 1 – 2 minutes. Plunge in cold water.
Finely chop the onions and brown with the bacon in a pan with the olive oil, once brown remove from the heat.
Peel your tomatoes and slice in half removing all of the inner flesh and seeds. Chop in to rough cubes (it doesn’t have to look pretty it’s going to be blended later!).
Make your vegetable stock as per your own recipe (or use OXO or the like).
Put the tomatoes, onions and bacon in a large pan and slowly add your stock. Depending on how you like your soup you can use more or less depending on your preferred consistency.
Add the tomato puree and bring the pan to a rolling boil. Once a rolling boil has begun, reduce the heat to a simmer and leave for around 30 minutes.
Add the Paprika to taste and leave to simmer for a further 15 minutes.
Transfer the soup to a blender and blend until a smooth consistency has been achieved. If the soup is a little to watery for your liking, return to the pan and boil for 15 minutes or until enough of the liquid has burned off. If the soup is too thick, add some more vegetable stock and simmer for 15 – 20 minutes.
Grown up Prawn Cocktail with Rosé wine Marie Rose Sauce
This grown up prawn cocktail is perfect for those hot summer days where you want to eat something light, but want to eat something a little more substantial than the Christmas Day staple starter. This simple yet effective recipe is also ideal for wowing guests at a dinner party. Serve in large cocktail glasses to give this dish that extra wow factor!
Ingredients to serve 4
400g of cooked peeled prawns
2 Little Gem Lettuces
25 Cherry Tomatoes
1 Medium Red Onion
4 pinches of Snipped Chives
For the Sauce
Light or Extra Light Mayonnaise
1 table spoon Rosé Wine
Start by making your sauce. In a medium sized bowl add equal amounts of Ketchup and Mayonnaise and mix together. Keep testing the formula, adding more of one or the other until you get a taste you like. Add a few drops of Worcestershire Sauce and stir in continually tasting until the right flavour is achieved. Add a tiny amount of Tabasco Sauce and stir in, again checking constantly. Add the Rose wine and gently fold the mixture until the wine is incorporated in the sauce. Cover and refrigerate.
Rinse and clean all of your vegetables and trim where required.
Peel individual layers off the Little Gem Lettuces and tear each leaf apart, gently crush them into your glasses so they are broken, but not turned to mush.
Peel and halve your red onion and slice finely, add around ¾ of the sliced onion to the glasses but retain the rest for later.
Top your Cucumber and very finely slice until you have enough. Make an incision on each slice up to around the centre and set aside.
Make an incision into 10 of the tomatoes, and halve the rest and set aside.
Place a generous amount of prawns in to each glass and add the rest of your red onions. Gently create twists with the cucumber slices by slightly pulling them apart at the incision, but retain 4 slices. Add the halved Cherry Tomatoes and top with a generous amount of your sauce.
Dress the glass by placing the remaining cherry tomatoes and the cucumber on the rim of the glass. Serve with a wedge of lemon if you so desire.
Yes, you heard me correctly, I said healthy chips! These are great comfort food, and if you have any of the Marie Rose Sauce above left over, they go together beautifully.
Ingredients for 1 serving:
1 Large Potato
Peel the potato and slice in to ½ inch thick slices, then slice in to ½ inch thick strips. Place in a bowl of cold water and leave for around 45 minutes to an hour to de-starch the potato.
Drain the water and rinse the potato strips, turning them out in to a colander and draining onto a paper towel to absorb excess moisture.
Bring a pan of salted (optional) water to the boil and plunge the potato strips into the boiling water and boil for 5 – 10 minutes.
Once soft enough turn out the chips in to a colander and allow to drain and the excess moisture to evaporate. The chips should be ever so slightly tacky or sticky to the touch.
Heat a frying pan or deep fryer to 180 degrees Celsius and plunge your chips into the oil (I recommend vegetable or sunflower).
Fry for around 5 minutes or until the chips are floating and a golden brown colour.
For a special treat, serve with your favourite side. Be that Fish, Sausages, Fish Fingers or simply top them with beans!