Smoked chicken and avocado wrap.

Type: Fusion, easy

Serves: 4

Preparation time in minutes: 15

Contains per single serving:
495 calories, protein 28 g, fat 9 g, carbohydrates 38 g


Ingredients:
2 tablespoons mayonnaise (or a light version)
125 ml sour cream
300 g smoked chicken breast, sliced
1 red onion, chopped
10 small carrots, sliced
3 tablespoons mint, chopped
1 ripe and ready to eat avocado
1 lemon, squeezed
1 spring onion, chopped
4 Wrap tortillas (the larger size)

Method:
Mix the mayonnaise with the sour cream.
Add the smoked chicken, the red onion and the carrots and stir.
Season with mint, freshly ground pepper and salt.
Slice the avocado in half, remove the pit and cut it up evenly, sprinkle with the lemon juice.
Heat the tortillas, follow the instructions on the packet.
Spread the chicken salad evenly over the tortillas, place the avocado on top
Scatter the spring onions.
Add some more salt and pepper to taste and fold the bottom of the tortilla up and then fold the left side over to the right (or whatever way you fancy) and turn over onto your serving plate.

Enjoy!

Tip: I forgot to buy the carrots so I used tomatoes instead. Delicious!

Mediterranean Puff Pizza

Type: Mediterranean (vegetarian)

Serves: 2 (or 1 one if you are really hungry, or 4 if you use it for a snack)

Preparation time in minutes: 20 minutes & oventime 20 minutes

Contains per single serving:
605 Kcalories - protein 4 g, fat 41 g – carbohydrates 41 g

Ingredients:
375g ready made puff pastry, thawed if frozen
2 big plum(or breakfast) tomatoes
1 courgette
1 onion
1 mozzarella cheese
4 table spoons of green pesto
Salt & Pepper

Method:
Preheat oven to fan 200C/conventional 225C (or check the instructions on the package).

Wash and slice the tomatoes and the courgette, thinly slice the onion and slice the mozzarella.

Unfold the pastry on a lightly flowered surface. Roll into 30 x 30 cm square and place on a baking sheet. Prick the pastry with a fork.

Bake for 5 minutes.

Spread the pesto over the crust and place the vegetables and mozzarella on top.

Season with salt and fresh ground pepper.

Put the pizza back in the oven and bake for another 20 minutes.

Really yummy with a green salad.

Enjoy!

Soup du jour - Leek-Mustard soup

I’ve tried this soup last week and I really liked it. Maybe you want to give it go too, so here is the recipe.

Type: Dutch, starter or main course,

Serves: 4

Preparation time in minutes: 25

Contains per single serving:
Energy 255 cal - protein 4 g, fat 22 g – carbohydrates 10 g

Ingredients:
2 tablespoons olive oil,
500 gram leek, use the white and the light green part, thinly sliced,
2 potatoes peeled and cut into (cube like) pieces
Chicken stock (from a cube), 1 litre
2 tablespoons of sharp (whole-grain) mustard
125 ml crème fraîche (light)
Salt and pepper

Other stuff you need:
(Immersion) blender
Soup pot

Method:
Reserve a bit of light green parts of leek (sliced very thinly) to add to the plates/bowls just before serving.

Put the oil in the soup pot and heat it.
Add the leek to the pot and let it sweat for 3 minutes or so, just giving fragrance not colouring!
Add the potato and stock and bring everything to a boil
Let it simmer for 10 -15 minutes
Add the mustard and the crème fraîche
Puree the soup with your (immersion) blender
Reheat the soup and season with salt and pepper to taste
Put the soup in their serving bowls and sprinkle the reserved bits of leek on top!

Enjoy your soup!

Chicken with Honey and Wholegrain Mustard

This is based on a WeightWatchers recipe and is delicious!!

Serves: 4
Preparation and Cooking Time: 1 Hour
Difficulty: Easy!

Ingredients

4 Chicken breasts
2 large courgettes
4 large red onions
Approx 1lb new potatoes
Approx 12 baby tomatoes
2 large red pepper

Juice of 1 lemon
3 heaped tablespoons of wholegrain mustard
3 tablespoons runny honey

Pre-heat oven to Gas mark 6, 200c

Method:

Parboil the new potatoes.

Roughly chop the courgettes, red onions and red pepper into large chunks.

Toss the potatoes and vegetables in some olive oil and place in a baking tray or oven-proof dish. Put into the pre-heated oven for 10 minutes.

Add the chicken breasts to the vegetables and return to the oven for a further 15 minutes.

Add the tomatoes to the chicken and vegetables. Mix the mustard, honey and lemon juice and pour over the vegetables and chicken and return to the oven for approximately 20 minutes or until the chicken is completely cooked. Turn the chicken pieces over half way through cooking.

Serve! As a suggestion, serve with asparagus or green beans.