Spring tastes to tempt you

Sat­is­fy­ing meals with zing

Life & Style Weekend - - EASY EATING -

FOR any­one with an aver­sion to dairy or gluten prod­ucts, whether it is a di­etary need or a lifestyle choice, the fol­low­ing are quick and easy recipes sure to ap­peal to ve­gans or those with gluten in­tol­er­ances.

Nut cake

This is a won­der­ful cake that does not re­quire bak­ing.

Serves 6

IN­GRE­DI­ENTS: ◗ 500g nuts and seeds, such as al­monds, wal­nuts, hazel­nuts or pepi­tas (pump­kin seeds) ◗ 5 fresh dates or prunes, stones re­moved ◗ 100g raisins ◗ 2 tea­spoons ground cin­na­mon ◗ ¼ tea­spoon ground nut­meg ◗ 1 tea­spoon vanilla pow­der (op­tional) ◗ pinch of sea salt ◗ 1 ta­ble­spoon maple syrup or honey (flower honey is best)

METHOD: Process half of the nuts and seeds in a blender, un­til finely ground. Re­peat with the rest of the nuts and seeds. Trans­fer all the blended nuts and seeds to a mix­ing bowl.

Put the dates and raisins in the blender and run it at full speed un­til they are finely chopped.

Mix the cin­na­mon, nut­meg, vanilla pow­der and sea salt into the blended nuts, and stir in the chopped dates and raisins.

Driz­zle over the maple syrup or honey. Bring the dough to­gether with your fin­gers.

Press out the dough in a cake shape that mea­sures about 22cm in di­am­e­ter, or press into six small por­tions. TOP­PING SUG­GES­TIONS: Plain yo­gurt, fresh fruit, dark cho­co­late flakes and lemon balm, mint or chervil sour cream, soft­ened cran­ber­ries and lemon balm, mint or chervil sour cream and oven-baked ap­ple slices with ground cin­na­mon, fresh blue­ber­ries and 2 pears sim­mered un­til ten­der in 200ml ap­ple juice, then diced, 100g melted dark cho­co­late and 1 ta­ble­spoon or­ganic co­conut but­ter, com­bined to make a cho­co­late sauce.

Oven roasted salmon with dill

This is prob­a­bly my chil­dren’s favourite recipe, es­pe­cially when the salmon is served with pearl bar­ley and a dol­lop of sour cream. Fresh dill tastes best in this dish, but dried dill is also good.

Serves 4–5

IN­GRE­DI­ENTS: ◗ ex­tra vir­gin olive oil ◗ 800g–1kg piece salmon with skin on ◗ sea salt ◗ lots of fresh or dried dill ◗ finely diced cu­cum­ber ◗ chopped spring onion ◗ flat-leaf pars­ley and mi­cro­herbs to gar­nish

METHOD: Pre­heat the oven to 160 de­grees. Brush an oven-proof dish with a lit­tle olive oil. Put the salmon in the dish with the skin side down. Brush the salmon with olive oil. Sprin­kle a lit­tle sea salt over the fish, fol­lowed by lots of dill. The fish should be com­pletely green on top. Cook the fish in the oven for about 20 min­utes, un­til it is just light pink and firm to the touch when you press down with a fork.

TIP: Roast broc­coli along with the salmon, and cook up some pearl bar­ley in­stead of white rice. Mix dif­fer­ent types of let­tuce in a big bowl, and you’ve got a com­plete din­ner, ready to go.

Recipes and Images from The Scan­di­na­vian Belly Fat Pro­gram by Berit Nord­strand (Mur­doch Books).


Baked salmon is a hit with kids and, left, a nut cake.

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