Learn how to make this delicious slimming Greek Salad

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Greek Salad is traditionally a rustic, peasant salad. It makes a delicious light lunch or dinner/tea. Remember that feta cheese is inclined to be salty, so go gently with the seasoning. 

Learn how to make this delicious 

slimming Greek salad.  

Healthy Lunch Recipe for Weight Loss

Ingredients:

 3-4 Romaine lettuce, half sweet pepper (orange or yellow), half white sweet salad onion,

4-5 plum/cherry tomatoes, 4-5 red radishes, fresh chive, dill, parsley, cucumber, drop of olive oil, black olives (stoned) 100g feta cheese

Chop & put into bowl: romaine lettuce, sweet pepper, onion, tomatoes, radish, fresh chive, dill, parsley & cucumber.

Pour over some olive oil, toss all ingredients thoroughly.

Garnish with black olives and cubes of feta cheese.

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Tip: Letting the salted tomatoes and cucumbers sit for awhile before adding any oil is essential to a good Greek salad. The natural acidic juices from the tomato combine with the olive oil to make a delicious dressing, with no need for vinegar or lemon juice. Crusty bread is also a must so you can mop up every last bit of juice!

A fresh and colourful salad that's great with grilled meats, or on its own as a main. 

Healthy Fitness meal: Crunchy topped cod recipe. Low fat low cholesterol...

Delicious and light cod, colourful and quick to cook, this recipe is ideal for weekday meals.Crunchy topped cod perfect for a light main meal accompanied by fresh green salad.



Crunchy topped cod low fat low cholesterol recipe:



Ingredients:

1 cod fillet, about 115g (4oz), skinned

One tomato, sliced

25g wholemeal bread crumbs

 Rind and juice of half lemon

1 tsp sunflower oil

Salt and ground black pepper

Preheat the oven to 200C/400F/Gas6

Arrange the cod fillet in ovenproof dish season with salt and black pepper.Then place tomato slices on top.

Mix together the breadcrumbs, lemon rind and juice and the oil with seasoning to taste.Spoon the crumb mixture evenly over the fish, then bake for 15-20 minutes.

Serve hot.

Thank you for cooking with me today!

Enjoy and have a nice day!

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Redcurrant Sauce for pancake, recipe with cocoa powder and Crème fraîche

Tasty pancakes with a bit sour red currant sauce.

Ingredients:

100g red currants

3-4 tea spoons caster sugar

Crème fraîche

Half tea spoon cocoa powder

Method:

Mash together redcurrant and sugar

Place couple of spoons of redcurrant

sauce in the pancake and roll it up

In a small dish, place couple spoons of Crème fraiche. Then
place the

dish on the same plate with pancakes and sprinkle with coco
powder.

Decorate with a string of redcurrants.

The redcurrants, creme fraiche and cocoa give a good balance

of flavours against the pancakes. Tart but not too bitter.
Enjoy.

Crispy Fried Chicken Liver is an easy recipe with these 2 simple steps: coat and fry

Now, who could go wrong with that?

 It’s so easy!

 Partner this with sweet chili sauce… ooowwwyahhh this is to die for. 

I just love chicken livers! 

I think chicken livers are one of the most underrated ingredients in the kitchen, and one of the tastiest ingredients in the kitchen. My favourite way to cook them is in flour and salt. 

Flour helps to give a nice crispiness to the outside of the liver, but at the same time helps keep them moist and tender inside. This recipe is very simple and anyone can cook this dish perfectly.

Of course of you know one little secret I want to share with you a secret of perfect crispy fried chicken livers. Cooking chicken liver without splattering oil is very easy, just prick the livers with a fork or a knife a few times – this will stop them from spitting oil around.

Serve with sweet Chili Sauce or just with a wedge of lemon.

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Enjoy and have a nice day!

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Mushroom fajitas with onions and peppers.

If you are short of time and need something simple to eat, this recipe is the answer!

Mushrooms Fajitas

Ingredients:

2 tbsp. oil

500g large flat mushrooms, sliced

1 onion, sliced

1 red pepper, deseeded and sliced

1 green pepper, deseeded and sliced

1 garlic clove, crushed

 Half tsp. cayenne pepper

Juice and grated rind of 2 limes

2 tsp. sugar

1tsp dried oregano

8flour tortillas

Salt and black pepper

Salsa and lime wedges, to serve.

\Step 1:

Heat the oil in a large heavy - based frying pan. Add the mushrooms, onion, red and green peppers, garlic and stir-fry for 10 minutes, until the vegetables are cooked.

Step 2:

Add the cayenne pepper, lime juice and rind, sugar and oregano. Season to taste with salt and pepper and cook for a further 2 minutes.

Step 3:

Meanwhile, heat the tortillas according to the packet instructions. Divide the mushroom mixture between the warmed tortillas, roll up and serve with the salsa and lime wedges.

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Russian style cooking: Marinated Aubergine (Eggplant) in vinegar, with dill and garlic recipe.

Marinated Eggplant is first cooked in vinegar, so it is much like an eggplant pickle. A bit of garlic and dill will give it plenty of flavour, making it perfect for serving alongside salads or simply spreading on crispy toasts or fresh baguette.

Ingredients:

2 large Aubergines (400g each)
2 tablespoons of salt
6 tablespoons  10% distilled white vinegar or cider vinegar
4-5 cloves garlic
100g fresh dill
аbout 60-80g sunflower or vegetable oil
2 litres of filtered water

Method:
To make the marinade, bring 2 liters of water (with 2tbsp of salt & 6tbsp of vinegar)
to the boil in a large pot over medium heat.While the water is warming up, prepare the other ingredients: Chop the aubergines into pieces, chop dill and peel garlic.

Place aubergine into the boiling marinade and boil, irring occasionally, until tender (approx. 5-7 minutes). Drain the aubergine using a sieve or collander, set collander over a pan and leave to cool down for couple hours, or until room temperature.

Stir together aubergine, garlic, dill, and oil in a bowl. When well mixed, cover with cling film and marinate the aubergine in fridge for at least 4 hours. Marinated aubergine can be kept, chilled, for
up to 1 month.

Please find video instruction to this recipe below :

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