Eating Well Made Easy: Deliciously healthy recipes for everyone, every day
Format: PDF / Kindle (mobi) / ePub
It’s everyone’s meal-time dilemma: how to cook quick, easy, tasty meals that are also good for you? Bestselling TV chef Lorraine Pascale’s brilliant new book Eating Well Made Easy shows you how.
Lorraine is famous for putting together delicious recipes that are simple and easy to make, and now she’s gone one step further: creating tasty dishes that are not only perfect for busy lifestyles, but are nutritious, too.
Understanding how important it is now for both families and individuals to eat healthily every day, Lorraine gives you all the inspiration you need to eat well all week long, without compromising on taste.
Rustle up surprisingly simple breakfasts and delicious midweek dinners, and impress your guests at the weekend with recipes that are properly balanced, with nothing processed – and still decadently full of the flavour Lorraine is known for.
Stunningly presented with beautiful photography throughout, this essential cookbook is Lorraine’s most comprehensive to date, full of delicious, nutritious fare for every meal time – made easy!
dressing. Crumble the goat’s cheese over the top with the remaining pumpkin seeds. Drizzle over the remaining dressing and serve. Sweet Potato, Kale and Leek Bubble and Squeak with Sage This can be made with whatever you have left over in the kitchen. Sweet potatoes can be substituted with regular potatoes, onions for leeks and the kale/cavolo nero for any firm veg like sprouts. I like to just take what I have and make the best of it. A nice alternative is to swap out 200g of the sweet potatoes
of flavours in this familiar, yet unfamiliar chocolate dessert. I love this as a treat for special occasions only, as it does have a high natural sugar content in the dates and bananas. Better for you than usual sugar, but sugary nonetheless (but super yummy)! makes 6 (small portions) 2 ripe bananas, peeled and broken into pieces 2 ripe avocados, peeled and de-stoned 125g Medjool dates, pitted 75g unsweetened cocoa powder 2 tsp ground ginger 2 tsp very finely grated fresh ginger Put all
leg escalopes with sweet potato and apple 203–5 peanut butter apple slice sandwiches 40 slow-cooker baked apples 37 spring clean detox 53 apricots leek, aubergine and chickpea tagine 212–14 quick almond, apricot and vanilla muesli 28 aubergines: leek, aubergine and chickpea tagine 212–14 avocados avocado and poached egg on rye 20 chocolate, banana and ginger super-quick mousse 284 guacamole lime salsa 176–9 no-cook chocolate espresso cheesecake squares 273 B balsamic roasted red
dressing 108 spaghetti spaghetti with cavolo nero and cashew nut pesto 119 turkey meatballs with spaghetti, oregano and fennel 144–5 spelt easy spelt pizza 219 mini chestnut, apple and spinach Wellingtons 246 posh beans on super-quick garlic and thyme bread 84–7 spelt and chilli skinny breadsticks 237 spelt flour bread with cranberries, hazelnuts and thyme 23 spices 11, 14 spinach bright-eyed and bushy-tailed smoothie 61 feta, spinach and basil omelette muffins 34 mini chestnut,
Then tip the almond mushy mixture into the sieve. I like to get my hands in and really squidge all the liquid (almond milk) from the almonds. Once you have got as much liquid as possible out of the mixture, put the strainer and the almond mush aside and taste the almond milk. Add some vanilla seeds and a date, if using, and mix together well. Keep in the fridge for up to 2 days. Date Purée Paste Use this paste in dressings, on cereals and in some savoury dishes where honey or maple syrup is