200 Healthy Feasts: Hamlyn All Color
Format: PDF / Kindle (mobi) / ePub
200 Healthy Feasts: Hamlyn All Color will show you that "healthy" doesn't have to mean boring. If your aim is to eat healthily, but dread feeling hungry and lacking in energy, then 200 Healthy Feasts will show you how easy it is by offering a variety of delicious, substantial and nutritious recipes designed to satisfy even the biggest appetites and keep you going until the next meal. With a focus on getting your "5-a-day" and eating meals rich in fish, fiber and maintaining a GI balance, 200 Healthy Feasts provides for wholesome meals without the restraints of a traditional diet. The great flavors, appearance and aromas from these recipes will appeal to all your senses and by following the recipes in this book, you will find it easier and more enjoyable to eat a healthy, well-balanced diet without the feeling that you are being denied all the "good stuff."
pan over a medium heat, add the onion and cook slowly for 10 minutes or until golden brown. Remove with a slotted spoon to a plate and turn the heat up to high. Add another 2 tablespoons of the oil to the pan and fry the aubergine in batches until coloured and softened. Return the onion to the pan with the garlic, curry powder and cooked lentils and fry for a further minute to warm through. Season with salt and pepper and stir in the parsley. Heat a frying pan over a high heat, then add the
preheated oven, 180°C (350°F), Gas Mark 4, for 5–8 minutes or until warm. Arrange the lamb skewers on the pitta breads with the Turkish salad. Serve with lemon wedges and griddled aubergines, if liked (see below). For griddled aubergines, to serve as an accompaniment, cut 2 medium aubergines into 5 mm (¼ inch) slices. Preheat a ridged griddle pan over a medium-high heat, add the aubergine slices in batches and cook for 4–5 minutes, turning once, until charred and tender. Place in a serving
muesli: no-sugar toasted muesli 20 muffins banana, blueberry & wheatgerm muffins 28 banana muffins 28 mushrooms bacon & mushroom frittata 18 baked mushroom risotto 194 chicken, tofu & mushroom stir-fry 66 hot & sour mushroom broth 78 lemony mushroom spaghetti 176 mushroom & bacon quiche 18 tofu, mushroom & mangetout stir-fry 150 wild mushroom pasta 176 mussels mussels with bacon 136 Spanish fish stew 86 traditional moules marinières 136 noodles aromatic prawn stir-fry 134
muesli 20 wonton wrappers prawn & pork wonton soup 76 sesame wontons with soy dipping sauce 76 yogurt blackcurrant & almond yogurt 230 chicken tikka sticks & fennel raita 46 cooling, spiced yogurt 180 creamy mango & passion fruit 230 felafel pitta pockets 56 granola with peaches & yogurt 20 lime & blueberry yogurt cake 226 minted yogurt 186 oatmeal, ginger & sultana yogurt 224 Thai-roasted monkfish with roasted chilli pumpkin 116 acknowledgements Executive Editor: Eleanor Maxfield
Gas Mark 4, for 1 hour or until crisp on the outside and the inside is tender. Leave until cool enough to handle. Cut the potatoes in half and scoop the cooked flesh into a bowl. Place the empty potato skins, cut side up, on a baking sheet. Mix the tuna, jalapeño peppers, spring onions, tomatoes and chives into the potato in the bowl. Gently fold in the soured cream, then season with salt and pepper to taste. Spoon the filling into the potato skins, sprinkle with the Cheddar and cook under a