Healthy needn’t mean bland. Even a vegetable dish can be super tasty
meals have an appeal for families e go but, with a little bit of planning d, the fast food option can become lthy one. hopping up vegetables for snacks utting them in containers, batch ng and freezing meals and roasting vegetables and sticking them in the fridge are all ways to make life both healthier and easier.” well as doing private consultations, mum of one’s guidance is available veryone on her website, The terranean Dietitian, which is packed f tasty recipes, thought-provoking and tips for a healthier, happier life. 38-year-old, who lives in Milngavie,
near Glasgow, runs cl inics at The Glasgow Medical Rooms and offers online consultations via video link.
Katerina, who married Colin in Corfu in 2010, said: “It’s my dream to reach as many people as possible and instil them with my passion for eating healthy.
“I cook and photograph all the food myself and I hope the finished dishes, which are easy and quick to make, will inspire folk to get into the kitchen to recreate the magic of the Mediterranean.
“In the last few months, everything has taken off and I’ve been asked to do talks and demonstrations at festivals and shows up and down the country.
“I’m just delighted I am able to bring the magic of the Mediterranean to the people of Scotland. Life is good.” Check out @mediterraneandietitian
DIRECTIONS
– Heat olive oil in an non-stick pan and fry mince till all red colour has been cooked, stirring it constantly. – Add onion and carrot. Cook for a few more minutes till onion is softened. – Add wine and stir well, allowing to simmer for the alcohol to evaporate. – Add the passata, tomato paste, salt, pepper, cinnamon, bay leaves, cloves, nutmeg and parsley. Stir well. – Simmer on a low-medium heat for 5 mins or so until the sauce has come together, switch off and leave to side. – Boil the pasta in hot salted water as per packet instructions. Then drain well and lay flat on a greased oven dish, adding half of the cheese and then the beef sauce on top. – To make the bechamel sauce, in a medium pot melt the butter and stir in flour constantly for a few minutes. – Slowly add the milk, till you get a thick sauce. – Add the egg yolks, stirring well, then the nutmeg, the other half of cheese and a bit of salt and pepper. – Add the bechamel on top of the mince, spread the breadcrumbs on top and stick in a pre-heated oven to cook for around 30 mins at 200C until it is all lovely and golden. – Allow dish to cool down for 15 mins before you start cutting to serve it.
anning, ption can hy one