Tasty Treats - Cornerstone

Cut the pineapple into slices, and these slices into bite-sized chunks. Add these to the bowl. Cut the orange in half and squeeze the juice into the bowl, picking out any pips. Toss the fruit together well. Cover the bowl and put it in the fridge for at least an hour. The longer you leave the fruit salad, the more the juices will mix.
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Tasty Treats Delicious healthy recipes!

Tomato Soup serves

3

1 of your

5 a day

Rich in VITAMIN C

For this you need… 2 small onions 300 ml vegetable stock 2 carrots 60 ml milk 1 tbsp olive oil 1 tsp sugar 1 celery stick Salt and pepper 800g tinned chopped tomatoes What to do… Chop the onions, carrots and celery into small chunks, then fry these in the olive oil until soft. Add the tomatoes, vegetable stock, milk, sugar and a pinch of salt and pepper. Bring to the boil then reduce the heat and simmer, stirring frequently, for about 15 minutes. Remove the pan from the heat and leave the soup to cool. Purée until smooth. Season to taste, then serve the soup in bowls or mugs.

This soup freezes well, so why not make extra portions for another day?

Tuna Pitta Pockets 4 pittas

1 of your

5 a day

Source of

Source of

OMEGA 3

FIBRE

For this you need… 2 eggs 2 tbsp mayonnaise 4 spring onions 1 tbsp mild vinegar (optional) ¼ cucumber Salt and pepper 100 g tinned tuna Iceberg lettuce (drained) 4 wholemeal pittas 100g tinned sweetcorn (drained) What to do… Put the eggs in a saucepan of cold water and bring to the boil. Reduce the heat and simmer for about ten minutes, then drain water and put the eggs to one side. Chop the spring onions finely and cut the cucumber into small pieces. Mix in a bowl with the tuna, sweetcorn, mayonnaise and vinegar (if using), and then season. Peel the eggs and chop into pieces. Slice the lettuce into strips, add both to the bowl and mix everything together well. Warm the pitas in an oven, or toast them. Cut and fill.

You could use chopped chicken breast instead of tuna in the pitta mixture.

Rainbow Fruit Salad serves

4

1 of your

5 a day

Rich in

Source of

VITAMIN C

FIBRE

For this you need… 2 ripe plums 1 ripe nectarine 1 handful blueberries 2 handfuls strawberries

½ pineapple (cored & peeled) 1 orange 1 handful raspberries

What to do… Cut the plums into quarters, the nectarine into eighths and the strawberries in half. Put these into a bowl, add the blueberries and raspberries and mix together. Cut the pineapple into slices, and these slices into bite-sized chunks. Add these to the bowl. Cut the orange in half and squeeze the juice into the bowl, picking out any pips. Toss the fruit together well. Cover the bowl and put it in the fridge for at least an hour. The longer you leave the fruit salad, the more the juices will mix together.

Serve the fruit salad on its own, or with ice cream or natural yoghurt.

Sweet Potato & Carrot Fries serves

4

1

Source of

of your

BETA CAROTENE

5 a day

Source of FIBRE

For this you need… 3 medium carrots 1 large sweet potato 1 tsp sugar

2 tsp finely chopped rosemary 1 tbsp olive oil Salt and pepper

What to do… Peel the carrots, then cut off the tips and ends. First cut them in half crossways, then in half lengthways. Then cut them in half lengthways again – each carrot makes eight sticks. Peel the sweet potato and cut into sticks about the same size as the carrot ones. In a mixing bowl combine the carrot and sweet potato sticks, olive oil, rosemary, sugar and salt and pepper. Mix together well. Line a baking tray with aluminium foil and spoon the sticks onto it, spreading them out on the foil. Bake in a hot oven for about 25 minutes, until they are tender and browned.

These tasty fries make a great side dish for many meals.

Butternut Squash Risotto serves

2-3

1 of your

5 a day

Source of BETA CAROTENE

For this you need… 25 g butter 1 onion 100 g risotto rice 450 ml boiling water

1