Recipes

Chicken Soup with Chinese Cabbage

Chicken Soup with Chinese Cabbage

This delicately flavoured veg is a great addition to this Asian-style chicken soup. Feeds 4

Ingredients:

• 1.9l chicken stock
• 1 inch piece fresh ginger, peeled and thinly sliced
• 2 cooked chicken breatsts, sliced
• 2 large carrots, peeled and thinly sliced
• 500g Chinese cabbage, thinly sliced
• 2 tbsp. tamari/ low sodium soy sauce
• 3 spring onions, sliced

Method:

Bring chicken stock and ginger to a boil in a large pot. Add the chicken and carrots. Reduce the heat and simmer for 15 mins. Stir in the cabbage and tamari and simmer for a further 8-10 mins or until the cabbage is tender. Sprinkle with spring onion before serving.

Enjoy!

Stuffed Cabbage Rolls

This waist-friendly dinner is sure to get the whole family excited! Feeds 4 – 6

Ingredients:

• 1 bag Chinese cabbage
• 500g mince
• ½ brown onion, chopped
• 3tbsp. uncooked brown rice
• 2tbsp. parsley, chopped
• salt and freshly ground pepper
• 1 egg
• 1 ¾ cups tomato sauce (optional)
• 3 tomatoes, blanched and chopped
• 2tbsp. honey

Method:

Boil Chinese cabbage in salted water till soft. While the cabbage cooks, in a pan brown the mince and onion. Turn off the heat and add the rice, parsley, salt, pepper and egg. Remove cabbage from water once cooked and divide the meat mixture between 12 large leaves. Roll the leaves up and tuck in the end so the filling stays put. Place the rolls in a deep casserole dish. Pour the tomato sauce, chopped tomato and honey over the rolls. Cover and bake in a 180° preheated oven for 1 ½ hours. Put it aside to set for a few minutes before serving and serve with green beans on the side.

Enjoy!

Creamy, Garlicky Baby Marrow Bake

Creamy Garlic Baby Marrow Bake

This low-carb, high-fat dish is sure to please the whole family! Feeds 4 – 6

Ingredients:

2 baby marrow punnets
1 brown onion, roughly sliced
1 handful thyme sprigs
1 garlic house, cloves peeled
100g butter, cut into pieces
250ml cream
freshly ground salt and pepper

Method:

Preheat oven to 150°. Cut baby marrows in quarters – down middle and halved. Place onion, baby marrow, garlic, and thyme in ovenproof dish and season well with salt and pepper. Dot the top with pieces of butter and pour cream over. Bake in the oven for 1.5 hours and serve hot.

Enjoy!

Homemade Greek Salad Dressing

Greek salad dressing

Healthy and tasty, enjoy the Freshly Grown take on this classic dressing.

Ingredients

• 2 fresh garlic cloves, minced then crushed
• 4 teaspoon salt (optional)
• 1 /2 teaspoons Dijon mustard
• 2 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice (not bottled)
• 2 teaspoon sugar
• 5 tablespoons red wine vinegar
• 2 teaspoon basil leaves(optional)
• 4 teaspoon oregano leaves(optional)

Method:

Mix all ingredients together and shake well to mix. For a creamier dressing, add all ingredients except oil to a blender. Pulse several times to mix ingredients. With blender running on high, slowly pour oil into blender until the mixture is creamy. Refrigerate.

Enjoy!