When it’s ready, put the whole parcel on the plate and very carefully, using scissors, snip open the bag and take in the aromas, and the most AMAZING melt in your mouth fish ever.

You can serve it at the table for dramatic effect, or lift it out of the bag carefully and preserve every last drop of that precious yummy sauce! Chuck on some more freshly chopped parsley to serve.

I seriously can’t emphasise just how easy it was to make this dish. And the best bit is that if you’re careful, the only thing you’ll need to wash is your plate!  It’s certainly something you can incorporate into your weeknight dinner repertoire – or dare I say – a weeknight dinner PARTY repertoire?

This recipe is from my friend Jo. It’s also something that can be prepared the night before for lunch. Take 1 cup of cooked spiralli pasta (I use wholemeal as it’s lower GI), a few halved cherry tomatoes, some sliced capsicum, and a few rocket leaves, and make a dressing of 1 teaspoon lemon juice, and 1.5 teaspoons of extra virgin olive oil.  Season to taste, and add a can of drained tuna in olive oil.  If you’re taking it to work, dress everything except the rocket, and place the rocket on the top of your lunchbox, and keep the tuna separate.  Low GI, high protein lunch – easy!

Ingredients (serves 4 for meal with salad)

• 1 eggplant, sliced into 5mm thick slices
• 2 zucchini, sliced lengthways into 5mm thick slices
• 1 sweet potato, peeled and sliced into 5mm thick slices
• 300g sliced mushrooms
• 2 cloves garlic, finely chopped
• 1 medium onion, sliced
• 6 free range eggs
• half cup of skim milk
• 1 cup grated (low fat) cheese
• 2 tablespoons chopped parsley and/or basil; or pesto

Method

1. Grease a grill pan with olive oil and grill eggplant, zucchini and sweet potato and set aside (sweet potato may need to be parboiled first if you’re time poor)
2. In a wok or frypan, add 2 tablespoons olive oil, and on a medium heat, saute garlic and onion, until onion is caramelised and softened.  Add mushrooms and cook until soft.
3. Line a square cake tin with baking paper; and layer eggplant, followed by zucchini, then sweet potato.
4. Pour mushroom/onion mixture on top.
5. Beat eggs and herbs in a bowl. Add milk
6. Slowly pour egg mixture onto vegetables, allowing to seep in between.
7. Bake in a 180 degree oven for 25 mins until set.
8. Slice into wedges and serve warm or cold – perfect for a picnic!

So I would use around 200mL of skim milk; a few chunks of mango or half a banana; and a few spoons of frozen berries; and three large tablespoons of FRESH yoghurt that is low cal.  Add three ice cubes to thicken; and ONE small scoop of frozen yoghurt if you want it even thicker. Whiz and voila!

Recently, I discovered an even better trick to get rid of the high calorie frozen yoghurt altogether! Freeze your fresh yoghurt in a handy zip lock bag in individual serves with your berries.  It saves even more time in the morning, because all you have to do is rip open the bag, and pour in the  milk and pulse and whizz – so you don’t need ice even!  And it is even thicker in consistency! (if that’s what you like) It’s great in summer with all the wonderful fruits available to freeze some – chopped up mango, strawberries, bananas.  Home made smoothies always at hand and great for people like me who hate milk!

What are your favourite smoothie flavours/recipes?

Ingredients: Any tropical fruit you have left in your fridge. I used:

• 5 lychees, cut in half, peeled and seed removed
• 1 peach, peeled and sliced
• 1 plum, peeled and sliced (only because I don’t like the tart skin)
• 2 slices rockmelon, diced approximately same size as the stonefruit
• Some raspberries – fresh or frozen
• 3 – 4 mint leaves

Method

Mix fruit together gently; and stir through the torn mint leaves.  Enjoy with a fresh smoothie and make sure you reward yourself for being good too

Ingredients

• 2 – 3 field mushrooms per person
• Olive Oil
• Shaved parmesan
• Rocket
• Balsamic vinegar
• Butter

Method

1. Clean or peel mushrooms and place in a single layer on an oven tray.
2. Place half a teaspoon (or more if you can spare it!) of butter in the centre of each mushroom. I’ve seen Jamie Oliver use flavoured butter to do this – mixing herbs and chilli into it.
3. Bake in 200 degree oven for 20 mins or until the mushrooms soften and start releasing their juices
4. Meanwhile, wash the rocket leaves and toss with the parmesan. Then dress with the olive oil and balsamic. Toss.
5. Just before serving, stack the mushrooms on top of each other on a plate. Layer some rocket salad on top.
6. Drizzle extra balsamic around the plate if desired. Season with salt and pepper.

Leftover chicken can be made into sandwiches with turkish bread and rocket. A great BBQ dish!

Ingredients

500g chicken breast fillet, cut into 3cm wide lengths
Juice of 1 lime
1 tablespoon finely chopped parsley
4 cloves garlic, sliced
3 tablespoons olive oil
Salt and pepper
 

Method

1. Mix together lime juice, olive oil, parsley, garlic
2. Marinate chicken breast strips and season, leave for at least 30 minutes
3. Thread chicken onto wooden skewers
4. Cook chicken skewers on an oiled grill pan until cooked, turning once
5. Serve with side salad or couscous. Serves 2-3