Supper
Supper is important for supplying energy and nutrients for body needs. Regular dietary intake is important to ensure the body gets the energy and nutrients needed to function normally. Here are some delicious dishes that are perfect to cook for supper!
Italian Quinoa Salad
Serves 6
Ingredients:
2 cups Quinoa
50g Black olives - roughly chopped
50g Sun dried tomatoes- roughly chopped up
Big Handful of spinach
Veg stock cubes
Spring onions- finely chopped
Balsamic glaze
Olive oil
Method:
Cooking the quinoa:
Rinse the quinoa. Place the quinoa in a fine-mesh strainer. Rinse thoroughly under cool, running water. Rub and swish the quinoa with your hand while rinsing. Drain.
Toast the quinoa in a saucepan. Heat the olive oil in a small saucepan over medium-high heat until shimmering. Add the drained quinoa and cook, stirring constantly, to let the water evaporate and toast the quinoa, about 2 minutes.
Add liquid and bring to a boil. Stir in the water or broth and the salt. Bring to a rolling boil.
Lower heat and cook, covered, for 15 minutes. Turn the heat down to the lowest setting. Cover and cook for 15 minutes.
Let stand, covered, for 5 minutes. Remove the pot from heat and let stand for 5 more minutes, covered.
Mix rest of ingredients into quinoa, season with salt & pepper, season with salt & pepper, balsamic glaze and olive oil
ROASTED AUBERGINE WITH MISO DRESSING
Serves 2
Ingredients:
BASE:
2 Aubergine
4 Spring onions - finely sliced
1 Cube Ginger - finely chopped
Miso Dressing:
1 tsp Fish sauce
1 tbsp Miso Pate
1 tbsp Soy Sauce
1 tsp Seasme oil (may need more)
1 Garlic clove- minced
Method:
Cut the Aubergine in half, diamond score it. Drizzle with Seasme oil.
Roast in the oven for 15mins at 200 degrees.
Make the dressing. Drizzle dressing over the aubergine, put in the oven for a further 10-15 mins at 220 degrees.
Take Aubegine out of over, put the ginger and spiring onions on top, drizzle any left over dressing on it.
Ready to eat and serve.
ROASTED AUBERGINE, SUGAR SNAP PEA, SPINACH, QUINOA TAHINI DRESSING
Serves 4
Ingredients:
BASE:
2 AUBERGINE
150g QUINOA
1 lbs SUGARNAP PEAS
1/2 BAG SPINACH
PINE NUTS
Tahini Dressing:
2 TBSP TAHINI
1 LEMON - JUICE
1 TBSP OLIVE OIL
Method:
FOR THE AUBERGINES:
Cut the green part at the top of the aubergine off. Then cut the aubergine into quarters, so cut put the aubergine sideways and cut through the middle, so now you have a bottom and a top, then cut each one of those from top to bottom. Diamond score each piece Aubergine. Drizzle with olive oil.
Roast in the oven for 20-25 mins at 220 degrees.
Make the dressing. May need to change around the measurements based on your thickness preference.
Take Aubegine out of over, put the ginger and spiring onions on top, drizzle any left over dressing on it.
QUINOA:
Cook the quinoa
FOR THE SUGARNAP PEAS:
In a large skillet over medium heat, heat oil. Add sugar snap peas and cook until tender and slightly blistered, 5 minutes.
Top with sea salt.
Find a salad bowl, assemble as follows:
- SPINACH
- QUINOA
- SUGARNAP PEAS
- AUBERGINES
- PINE NUTS
- drizzle a some dressing
Mix all togerher so everything is evenly distributed, then DRIZZLE MORE DRESSING for finishing touch!
Then ready to SERVE AND EAT!
BUTTERNUT SQUASH SALAD WITH SAFFRON YOGHURT
Serves 5
Ingredients:
1 Medium sized Butternut squash - Sliced
Salt
Black Pepper
Olive oil
Pomegranate seeds
Pine nuts
Saffron Yoghurt
Saffron
250ml Natural Yoghurt
1 tbsp Olive oil
1 Clove garlic
Method:
Slice the butternut squash into half moon shapes, drizzle with olive oil, salt and pepper, put on baking tray, bake in oven for 30 mins at 220 degrees.
Take out, let it cool,
Making the dressing- mix ingredients all together.
Tansfer butternut squash to serving dish, drzzle saffron yoghurt over it, sprinkle with pomegranate seeds and pine nuts. SERVE!!
GREEN GODDESS SALAD
Serves 6
Ingredients:
2 Packs Broad beans
1 Whole brocolli head
2 packs of Asparagus
1/2 pack Spinach
5 Spring onions
Pumpkin seeds- toasted
Salt
Black Pepper
DRESSING:
2 tbsp Wholegrain Mustard
1 tsp honey
100ml Olive oil
50ml Water
Method:
Broad beans- Boil until cooked
Broccilli- Cut into little trees
Asparagus - Cutr off end
Spring onions- Roughly chopped
Pumpkin seeds- toast in a pan until popped up
Drizzle Brocolli and Asparagus with olive oil, salt and pepper. Grill Broccili and Asparagus for 10mins.
Put in a bowl, mix all together with broad beans and spring onions,spinach transfer to serving dish. Sprinkle with Pumpkin seeds, salt and pepper, and drizzle dressing over.
To make the dressing, just mix all together in a bowl.