35 min 1 kilo chat potatoes
800g mackerel fillets
1 Tbsp. butter
Salt and pepper to taste
1 bunch dill Salad:
1 large avocado
30g Pumkin seeds
30g Sunflower seeds Dressing:
2 Tbsp. olive oil
1 Tbsp. vinager
1 Tbsp. mustard
1. Cook potatoes with salt and dill for 20 min.
2. Cook mackerel in a pan with butter for 10-15 min or until cooked. Season with salt and pepper.
3. Place seeds in a pan and cook for a couple of minutes on high heat, stirring well.
4. Peel and grate carrots. Grate cabbage. Peel, core and dice avocado.
5. Place all vegetables in a salad bowl and add seeds.
6. Make the dressing.
7. Serve fish with potatoes, lemon and the salad.
100g sunflower seeds
125g goat cheese
1. Peel, core and slice avocados.
2. Chop tomatoes.
3. Roast sunflower seeds in saucepan for 5 min, stirring well.
4. Fill a saucepan with 1/4 water, bring to boil. Let simmer, and add vinegar. Crack an egg in a cup and gently pour into the water. Cook for 2 min.
5.Place spinach on a plate together with other vegetables. Add cheese and sunflower seeds. Last add eggs and season with black pepper.
It’s Winter now, which means the following fruits and veg are now at their best:
Apples, avocados, bananas, grapefruit, kiwifruit, lemons, mandarins, oranges, passionfruit, pears, rhubarb, quince, beetroot, broccoli, brussel sprouts, cabbage, carrots, cauliflower, celery, fennel, leeks, olives, onions, parsnips, potatoes, pumpkin, spinach, swede, sweet potato.
This Stuffed Eggplant Roll can be served as both an entree and a main. I suggest you serve it with yoghurt and parsley.
1 1/2 cup quinoa
1 vegetable stock cube
1- 2 Tbsp olive oil
110g goat cheese
1 punnet cocktail tomatoes
Pepper to taste Optional. A small bunch (60g) parsley and 100g yoghurt
1. Cook quinoa in 2 cups of water and stock for 10-15 min until all water is absorbed.
2. Trim and slice eggplant thinly. Place in frying pan with olive oil. Cook for 5 min.
3. Peel carrots and cut into sticks. Steam for 7 min.
4. Slice olives, cut tomatoes in halves and crumble goat cheese. Add to quinoa and mix well. Season with pepper.
5. Place some carrot sticks on a plate, add the quinoa mix onto re eggplant and roll it up. Place on top of carrots.
6. Optional. Serve with a bit of yoghurt and some parsley.
15 Min – Serves 2-3 People 1 Tbsp olive oil
Salt and pepper to taste
1. Slice chorizo and cook in a pan for a couple of minutes on each side.
2. Slice mushrooms and chop parsley finely.
3. Add mushroom to pan and cook with chorizo about 5 min. Remove from pan.
4. Crack eggs in a bowl and whisk gently.
5. Pour egg mix in the pan. Season with salt and pepper cook until almost set. Add
chorizo, mushrooms and parsley.
6. Fold it over in half so the inside is covered.
7. Make a salad : Rinse lettuce leaves and dice tomatoes.
8. The omelette is ready to be serve with the salad. Buen apetito!
Homemade chia makes for a delicious summer breakfast or refreshing breakfast for a hot day.
1 1/2 cup coconut milk
6 Tbsp chia seeds (place in a small bowl, mix and leave overnight, or for 6-8 hours in the fridge)
250g Frozen berries
6 Tbsp coconut milk
1 mango or some berries
100g toasted nuts
Optional: A handful of gojiberries or muesli
1. Blend berries and milk in a mixer, and pour the mixture in a bowl.
2. Peel and slice banana. Core and cut up mango, and peel and cut kiwi into bits. Place on a serving tray.
3. Place nuts in another tray. If you need to toast them, it’s easily done on the stove in a frying pan for 5 min minutes stirring well. Place on serving plate.
4. Grab some berries or any other ingredients you have at home that you’d like eg. muesli.
5. Remove the chia bowl from the fridge.
6. Serve buffet-style, so that your family can mix-and-match their own brekky.
Our Autumn seasonal fruits and veggies include: