FRIDAY'S RECIPES
Breakfast: Tomato and Mushroom Omelette
Serves 1
Ingredients:
1 teaspoon olive oil
2 eggs
2 chestnut mushrooms, sliced 4 cherry tomatoes, sliced
½ teaspoon dried mixed herbs Salt and freshly ground black pepper
1. Beat the eggs and season with salt and pepper.
2. Heat the olive oil in a frying pan and fry the mushrooms for 2-3 minutes. Add the eggs to the pan and at the same time turn on the grill.
3. Using a spatula, slightly lift around the eggs to allow the uncooked mixture to run under the sides.
4. Scatter the slices of cherry tomato evenly over the top while it is still soft and place the pan under the hot grill to finish off.
Lunch: Tomato Soup
Serves 2 Ingredients: 1 teaspoon olive oil 2 shallots, finely chopped
1 clove garlic, crushed
400g tin chopped tomatoes
285ml vegetable stock or water 2 teaspoons smoked paprika
2-3 sprigs fresh basil Salt and black pepper
1. Fry the shallots and garlic in the olive oil for about 5 minutes.
2. Add all other ingredients and stir thoroughly. Bring to the boil, stir and simmer for around 15 minutes.
3. Remove from heat and allow to cool slightly. Puree the soup in a blender or food processor until smooth.
4. Reheat and add salt and pepper.
Dinner: Fish and Chips Fish
Serves 4
Ingredients:
4 salmon steaks
Juice of a lemon
Salt and freshly ground black pepper
1. Place the salmon steaks in a baking dish lined with parchment paper, sprinkle with lemon juice and season with salt and pepper.
2. Bake, uncovered, at 200°C/390°F/ gas mark 6 for 15-20 minutes or until the fish flakes easily with a fork.
Sweet Potato Chips
Serves 2 Ingredients
2 sweet potatoes 2 tablespoons olive oil 1 teaspoon smoked paprika ¼ teaspoon paprika Pinch of chilli powder
1. Preheat the oven to 190°C/375°F/ gas mark 5 and cover a baking tray with parchment paper.
2. Scrub the sweet potato, dry it on kitchen paper and slice it very thinly. Place the oil, smoked paprika, paprika, chilli powder and salt in a large bowl. Add the sweet potato slices and mix.
3. Place around half the slices in a single layer on the baking sheet.
4. Place the sheet in the middle of the oven and bake for 10-12 minutes. The chips are ready when the edges have curled up.
5. Slide the baking parchment from the tray on to a wire rack and let the chips cool for about 5 minutes. Meanwhile re-cover the tray with fresh baking parchment, spread out the remaining chips and cook as above.
6. While the second batch are cooking, transfer the cooled chips to a serving dish. You don’t need the baking tray again, so when the second batch is ready, just place the tray itself on the wire rack.
Snack: Banana and Sultana Oat Cookies
Makes 6 Ingredients
1 large (or 2 small) apples (e.g. Braeburn) 1 teaspoon lemon juice 1 teaspoon honey 1 large, ripe banana, mashed
128g oats
1 teaspoon mixed spice 90g sultanas
1. Core, peel and chop the apples. Place in a saucepan with the lemon juice and honey and cook over a low heat until soft (5-6 minutes). Allow to cool, then mash.
2. Put all of the ingredients in a bowl and mix thoroughly.
3. Preheat the oven to 180°C/350°F/gas mark 4 and line a baking sheet with baking parchment.
4. Drop the mixture on to the parchment in cookie-sized portions and bake for 15-20 minutes.